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Grill ManagerFazendaPermanentTo be confirmed by employer
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The role of the Head Grill Chef is to effectively run the grill, ensuring that the preparation, cooking and service of meat is kept to a consistently high standard, that associated costs are controlled and that all relevant Food Safety and Health and Safety practices and procedures are followed.

You will be responsible for:

  • The management of performance and behaviour of the grill team
  • Developing the skills and aptitudes of the grill team
  • Coordinating the training and development of the grill team
  • Ensuring the department is fully staffed and that rotas are completed in line with budget
  • The delivery of dry GP in line with budget
  • Regularly reviewing other variable grill costs and implementing suitable actions to reduce where possible
  • Monitoring the grill team’s activity during service to ensure they deliver service standards in
  • line with the grill department manual
  • Identifying and reporting maintenance requirements to the Duty Manager
  • Ensuring all preparation, closing down and other associated tasks are completed effectively and efficiently
  • Auditing and signing off due diligence records regularly and taking appropriate action to resolve any issues
  • Daily grill procedures including orders, invoices and credits
  • Playing an active role in Management meetings and implementing action when necessary
  • Completing weekly grill reports and submitting them to the Management
  • Conducting regular audits of all grill areas to ensure they are compliant with City District Policies and Procedures
  • Greeting every guest with a warm welcome and offering a fond and farewell on leaving
  • Leading by example and bringing out the best in team members by harnessing and developing individual talent
  • Being able to explain the rodizio concept and system to guests in a friendly and accurate way whenever necessary
  • Using the digital meat request touchscreen effectively during service
  • Ensuring knives, tongs and other meat service equipment are kept clean and that appropriate equipment is used
  • Using digital systems to complete due diligence practices
  • Working in an efficient manner to reduce time and product wastage
  • Cooking meats in the grill following correct procedures
  • Communicating effectively with colleagues in all departments
  • Communicating any quality issues with the Executive Chef
  • Ensuring the grill area is kept clean and tidy using the ‘clean as you go’ approach
  • Any other tasks reasonably requested by the General Manager
To be confirmed by employer
40 per week
28 Days Pro rata
Free Meals on Shift
Cross training opportunities
Paid Breaks
102 George St, Edinburgh EH2 3DF
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