St Andrews Links Trust employs more than 300 people in the high season and is one of the town’s major employers. We manage and maintain the seven public courses at the Home of Golf, including the Old Course which will host the 2010 Open Championship. We are an equal opportunities employer and are proud to be an Investor in People.
Food and Beverage Assistant
Main Purpose
To provide an efficient food and beverage service, ensuring customer service standards are delivered and maintained at all times.
Key Accountabilities
• To project a smart efficient image at all times, and adhere to the Trust’s policy on grooming and uniform.
• A high standard of customer awareness and a friendly attitude is assumed by staff at all times to guests and
colleagues.
• To deliver quality service to customers at all times, ensuring that the departmental order of service is strictly
adhered to.
• Guest’s food and beverage orders are promptly taken and orders are placed accurately to ensure an efficient
delivery will be provided from the kitchen and bar.
• Setting up, clearing and a prompt turn around of all tables after use
• Adhering to correct portion sizes and accompaniments to ensure customers expectations are met every time.
• Preparation of all back of house service points with regard to expected numbers for breakfast, lunch or dinner
requirements.
• Adherence to the Trust’s Health and Safety and hygiene policies and procedures.
• Cleaning and housekeeping duties.
• To handle cash following agreed procedures.
• To be involved in preparation for functions.
• To provide service duties at tournaments and functions.
• Undertake any other duties as directed by the Duty Manager, Food and Beverage Manager or appointed assistant.
• Attend training courses as directed.
Knowledge and experience required
• Experience of working in a similar position (desirable).
• Accurate and efficient cash handling (essential).
• Health and hygiene certificate (desirable).
Personal qualities
• Courteous and pleasant attitude towards colleagues, other Links Staff customers and visitors.
• Good communication skills.
• Excellent interpersonal skills.
• Ability to work under pressure.
• Ability to work as part of a team and as an individual.
• Self-motivated, projecting a positive approach to work.
• Attention to detail.
• Flexible approach to work.
• Positive attitude to change.
Please apply in writing, enclosing a CV to Ann Stuart, Human Resources Manager, St Andrews Links Trust, Pilmour House, St Andrews, KY16 9SF. Closing date for applications is Friday 17th September, 2010.
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Seasonal Commis Chef
Main Purpose
Food preparation and cooking as part of the Trust’s food and beverage operation ensuring that service levels are delivered and maintained at all times.
Key Accountabilities
• To prepare and cook food for day to day food operations and for events.
• To be fully aware of and comply with food hygiene regulations.
• To be fully aware of and ensure adherence to and compliance with Health and Safety regulations.
• Undertake cleaning/housekeeping duties as required.
• Dealing with deliveries as directed.
• Undertake any other duties as required.
Knowledge and experience required
• Previous experience working as a chef (desirable).
• Hygiene certificate (basic – desirable).
Personal qualities
• Self motivated and projecting a positive approach to work.
• Good communication skills-particularly verbal.
• Positive attitude to change.
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Chef de Partie
Main Purpose
Food preparation and cooking as part of the Trust’s food and beverage operation ensuring that service levels are delivered and maintained at all times.
Key Accountabilities
• To prepare and cook food for day to day food operation and for events.
• To be fully aware of and comply with food hygiene regulations.
• To be fully aware of and ensure adherence to and compliance with Health and Safety regulations.
• Undertake cleaning/housekeeping duties as required.
• Dealing with deliveries as directed.
• Undertake any other duties as required.
Knowledge and experience required
• City and Guilds standard level 2 (minimum standard required - essential).
• Previous experience working as a chef (minimum 3 years).
• Hygiene certificate (intermediate – desirable).
Personal qualities
• Self motivated and projecting a positive approach to work.
• Proven initiative – ability to contribute ideas for better working methods.
• Good communication skills-particularly verbal.
• Positive attitude to change.