Careers at Inverlochy

Purpose: To act as Sous Chef, assisting the Head Chef in all aspects of planning, organising and communicating within all kitchen departments. To assist the Head Chef in building a motivated team by taking an active interest in their welfare, safety and development.

Responsible to: General Manager, Head chef, Chez Roux, Food and Beverage Manager

Responsible for: All chefs and porters

The Role:

Leading the team in the Head Chef's absence; the Sous Chef must be an inspirational leader, motivating and developing the team with their correct example and creating a culture of passion and enthusiasm for the preparation and service of food. The Sous chef will cultivate an excellent working partnership with the restaurant management team.

They must assist in providing food that not only exceeds our guest expectations in flavour, substance and presentation, but is also in line with agreed company & legal standards. This is in addition to ensuring that the food costs of the business are well managed.

Key Responsibilities:

• To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly
• To consistently prepare and cook all food to the standards and dish specifications, and train the team to do the same
• To be hands on and present during the busy service periods
• To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
• To ensure that the hotel’s Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks & record keeping
• To ensure the menu, daily specials and special menus are available, as appropriate
• To ensure functions menus are managed effectively in conjunction with the manager in charge
• To ensure that the kitchen team are fully prepared, stocked and set for service
• To be responsible for the performance of the whole kitchen team and the delivery of quality food in the absence of the head chef
• Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
• To assist the Head Chef with recruitment, supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
• To be responsible for the performance of the whole kitchen team and the delivery of quality food in the absence of the Head chef
• Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
• To carry out recruitment, supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
• To actively be part of the kitchen management team, ensuring on-job training for the team
• Assist in the training and coaching of the floor team, especially in relation to food and kitchen matters, lead tastings and food training at shift briefings
• To establish and maintain good front of house relations at all times.
• To promote best practice within the kitchen & constantly look to improve processes & procedures
• To assist the head chef responsibly and make follow-up checks to ensure the performance of the kitchen and kitchen team
• To lead tastings and train all team members in food knowledge at every opportunity
• To encourage team members to continually improve their performance – recognizing, praising and rewarding excellent performance in the team
• To develop strong team relations by encouraging open communication between all members of the restaurant team both front and back of house
• To spot talent and assist with succession planning for kitchen team & recruit the ‘correct’ people.
• To ensure that kitchen team understands the correct preparation, cooking, presentation & service of food
• In the head chefs absence; To carry out formal discussions with the team, provide updates & evidence for your Manager to support possible disciplinary processes
• In the absence of the head chef, to attend, communicate effectively at & contribute to weekly management meetings and shift briefings every day
• To work with the Head Chef and Chez Roux to collaborate and devise an inspiring and engaging ongoing training and development calendar for chefs
• To take responsibility for your own career path and continuous self-improvement

To apply please send your details along with CV to restaurantmanager@inverlochy.co.uk

Assistant Managers in hotels must be able to solve problems quickly and in a professional and pleasant manner. They must be able to deal successfully with a wide variety of people from different cultures and backgrounds. Be initiative, have self-discipline, effective communications skills, and the ability to organize and direct the work of others.

Assistant managers are responsible for making decisions that directly affect the day-to-day operations for the entire facility. Assistant managers perform many of the same functions as the hotel General Manager but have slightly less authority.

Training:

• Train and develop staff to maximise performance, aid retention and reduce turnover.
• Accountable for the delivery of performance in line with Company procedures.
• Lead and inspire individuals to develop a highly motivated, committed team.
• Ensure team receive, understand & adhere to all company policies & procedures.
• Co-ordinate workload of staff within the hotel including rotas etc

Finance:

• Ensuring completion of hotel daily accounts (end of day on EPOS and Hotel Perfect) and all company paperwork as per company procedures, ensuring all relevant information is passed to the relevant person.
• To help the General Manger work within the company set budgets while providing the standard of service required.
• Control the cash handling within the hotel to ensure all relevant departments are aware of their responsibilities and cash/credit card payments are recorded accurately.
• Ensure banking takes place 3 times a week and is accounted for in line with company procedure.
• Ensure the security of monies held in the property and ensure the security of the hotel safe by limiting the access.
• Control all stocks within the hotel and ensure stock takes are completed accurately and on time each week for accounting purposes.
• Develop all aspects of sales within the hotel, implementing new initiatives to meet and exceed targets.

Customer Service:

• Manage all aspects of the customer service within the hotel in order to anticipate and exceed customer expectations.
• Develop product knowledge to ensure accurate delivery of service.
• Monitor, analyse and provide feedback to all departments regarding complaints and all other customer feedback in order to identify trends and take pro-active actions.
• Resolution of customer complaints within the hotel.
• Ensure all Health and Safety procedures are implemented according to Company standards.

Communication:

• Keep General Manager and all staff informed on all relevant business issues & updates using varied methods of communication.
• Provide detailed and accurate reports if required by General Manager
• Hold staff and management meetings as agreed by the General Manager to review & improve performance, communicate minutes & actions to General Manager.

Supplier Management

• Carry out all supplier communication activity in line with company.
• Ensure suppliers have a full understanding of all product and service specifications in order to ensure effective delivery.
• Complete orders in line with company procedures to ensure correct stock levels are maintained.

Incident Management:

• Manage all incidents in line with company procedures.
• Ensure all staff are adequately trained in hotel procedures.
• Anticipate potential problems/situations and act accordingly to create solutions.
• React in line with company procedure to any unexpected situations.
• Review services offered & obtain feedback from internal & external customers on an ongoing basis and contribute ideas for continued development
• Ensure hotel meets all legal requirements with regards to liquor licensing, fire protection, health and safety etc.

The above list is to be used as a guideline only and is not an exhaustive list. Overall an Assistant Manager is there to support the General Manager with all aspects of the hotels operations.

To apply please send your details along with CV to scottcampbell@inverlochy.co.uk

Inverlochy Castle is currently looking for a Night Porter to join our team.

We pride ourselves on the highest level of service, and attention to detail is paramount. Inverlochy Castle has a long standing reputation as Scotland's finest country house hotel with 17 luxurious bedrooms and a 3 AA Rosette Restaurant. We are constantly voted one of the best small hotels in the world. Candidates should be of the highest professional calibre, able to organize their time and duties and not afraid of hard work.

This role does NOT offer live in accommodation.

If you think you have what it takes to be part of the prestigious team at Inverlochy Castle then please contact us.

The ideal candidate for this position: experience in a similar role, they will be solely responsibly for the hotel and all guests during there shift so must be focused and attentive, they will be expected to complete all jobs assigned to them in a timely manner and to a set standard so attention to detail is a must.

Applicants must have a good level of English both spoken and understanding. We do ask that any applications should be in English please.

Must have Full Driving Licence.

We offer a competitive hourly rate and provide uniforms and meals while on duty. This is a permanent position and you must be eligible to work and reside within the United Kingdom.

If this position is of interest to you and you would like to be part of our team then please forward on your CV to Scottcampbell@inverlochy.co.uk

The ideal candidate will have a high standard of cleanliness which is paramount, with a keen eye for attention to detail for all areas of the public spaces and guest's accommodation. We strive to meet guests expectations and we are a small friendly team who always deliver.

We would hope candidates would be working with us for up to one year, if not for a longer period of time. Applicants must have a good level of English both spoken and understanding. We ask that any applications should be in English please.

This is a role consisting of 5 days a week, all days and hours are business dependent.

If this position is of interest to you and you would like to be part of our team then please email your CV to scottcampbell@inverlochy.co.uk.