JOIN OUR TEAM: EXPERIENCED CATERING TEAM LEADER WANTED FOR GLASGOW CLYDE COLLEGE

Are you a proactive leader with a background in catering?
Glasgow Clyde College is on the lookout for a Catering Team Leader to guide the team and deliver the best possible service at our Anniesland campus.

REQUIREMENTS:

· Catering qualification (SCQF Level 4) and Food Hygiene Intermediate Level or equivalent.
· Experience of leading a team within a catering environment.
· Strong communication, organizational, and problem-solving skills.
· Experience with cash handling and using a computer based till system.
· Knowledge of Microsoft computer packages.
· Knowledge of Cooksafe system.

WHY JOIN US?

• Competitive salary and benefits, including pension contributions, cycle to work scheme and discounts with local businesses.
  If you are interested in the post, please visit the website and apply online at www.glasgowclyde.ac.uk/workwithus. Full details of the skills and qualities required can be found in the attached job description.
  Any offer of employment will be subject to receiving a satisfactory Scheme Record through the Protection of Vulnerable Groups Scheme.
  Closing date: Monday, 21st July 2025
  Salary: £25,985 per annum inclusive of holiday pay (£28,628 FTE)
  Location: Anniesland Campus. You may be required to travel and work within all Glasgow Clyde campuses.
  Reference: GCC000612
  Please view our Job Applicant Privacy Notice.
  Alternatively, further information can be obtained from the People Team
  E-Mail: HR@glasgowclyde.ac.uk
  Job Types: Full-time, Part-time, Permanent
  Pay: Up to £28,628.00 per year

Benefits:

• Company pension
• On-site parking

Schedule:

• Monday to Friday

Work Location: In person
Reference ID: GCC00061

· Organise and supervise the Front of House Catering service.
· Ensure hygiene practices and standards of cleanliness are maintained in accordance with relevant Health & Safety policy and Food Hygiene legislation.
· Assist with staff training.
· Maintain appropriate records adhering to Cooksafe system, as well as daily stock levels and cash.
· Assist Head Chef with end of month stock take.
· Develop effective working relationships with team members, customers, and suppliers.
· Monitor and regulate adherence to portion controls and wastage on a daily basis.