Situated in the heart of Scotland’s historic capital city, Murrayfield is the iconic home of Scottish Rugby. A winning combination of up to 28 flexible conference spaces, Edinburgh's largest banqueting capacity, comprehensive exhibition space, Murrayfield is a world class venue, with enormous appeal. On matchdays, with up to 67,000 passionate fans, and anything approaching 4,000 guests enjoying corporate hospitality, it is an inspiring setting. We are looking for a high calibre executive chef, with experience of both high volume and fine dining, preferably in a sporting or performance venue.
Key Tasks & Responsibilities:
B
16 Plan and deliver matchday hospitality for up to 4,000 people per game, across five internationals per year.
17 Deliver all non-matchday conference & banqueting, across 28 rooms.
18 Deliver all catering and hospitality for concerts, up to three per year.
19 Deliver all catering at Edinburgh Rugby club games, up to 16 games per year.
20 Deliver all internal catering for Scottish Rugby clients and guests, up to 1,200 meetings per year.
21
22
Contact: Full job description availbale from James Nicholson, Site Director, james.nicholson@murrayfieldexperience.com, 0131 346 5250
Closing Date: 29/06/12
Knowledge and Skills
B
25 Business leadership: develops a service led kitchen, ensuring food offers and initiatives are implemented delivering growth, profitability and continuous improvement.
26 Planning and organisation: actively manages the annual kitchen budget and business plan.
27 Competence and development: deliver culinary creations which exceeds the expectations of both client and customers.
28 Succession planning: identifies and develops successors in culinary roles.
29
30
31
Experience and Qualifications
B
34 Experience of leading a large brigade, in a quality environment.
35 Experience of sporting venues, or alternatively, event catering.
36 Experience of event planning, logistics, kitchen design.
37 Presence and gravitas: the role is a key position which involves frequent interaction with the client.
38 Experience of menu development, and a passion for food.
39
40 Elior - 11 months ago
