CHLH/2602/09 Relief Catering Supervisor
| Posting date: | 11 February 2026 |
|---|---|
| Salary: | £14.18 per hour |
| Hours: | Part time |
| Closing date: | 25 February 2026 |
| Location: | Inverness, Highland |
| Remote working: | On-site only |
| Company: | High Life Highland |
| Job type: | Temporary |
| Job reference: | CHLH/2602/09 |
Summary
KEY DUTIES AND RESPONSIBILITIES INCLUDE:
KEY DUTIES:
1. Customer Service:
o Deliver outstanding customer care to all visitors and staff with enthusiasm and professionalism.
o Promote a customer-focused attitude within the entire catering service team.
2. Team Supervision:
o Supervise and lead an effective catering team to meet business demands.
o Provide support and mentoring to staff to maintain high performance.
o Oversee staff to ensure adherence to company standards, policies, and procedures.
3. Operations Supervision:
o Support with food preparation, menu planning, and produce ordering to maintain profitability.
o Ensure timely preparation of dishes/menus to meet customer demand.
o Monitor supply levels, ensuring accurate ordering, acceptance, and proper storage of stock.
o Supervise and support with daily catering operations, cleaning, including staff scheduling and task allocation.
4. Health and Safety Compliance:
o Ensure all catering activities are carried out safely and in compliance with health and safety regulations.
o Maintain cleanliness and hygiene across all catering facilities, including staff and visitor toilets.
5. Continuous Improvement:
o Maintain up-to-date training records and ensure compliance within the team.
o Support with implement feedback to improve service delivery and enhance customer experience.
o Look for opportunities to add value and create memorable visitor experiences.
6. Collaboration:
o Support the wider team at Inverness Botanic Gardens and the Grow Project.
o Contribute to the development of new business opportunities as they arise.
7. General Responsibilities:
o Work flexibly on a rota basis, including weekends and bank holidays.
o Actively demonstrate and promote High Life Highland role model behaviours.
ESSENTIAL ATTRIBUTES
1. Experience:
· Experience working in a busy food service environment.
2. Skills and Attributes – General:
· Excellent communication skills.
· Strong planning and organisational skills.
· Ability to record and maintain accurate information.
· Willingness and ability to learn new skills and techniques.
· Commitment to working safely and promoting a safe environment for others.
3. Skills and Abilities – Specific to the Post:
· Exceptional customer service skills.
· Knowledge food preparation.
· Flexibility to work on a rota system, including weekends and bank holidays.
· Effective teamwork skills to motivate and lead by example.
4. Interpersonal and Social Skills:
· Ability to work collaboratively within a team or independently as required.
· Strong ability to perform under pressure in a fast-paced environment.
· Self-motivated with a proactive and solution-focused approach.
· Able to use initiative to identify and address challenges effectively.
KEY DUTIES:
1. Customer Service:
o Deliver outstanding customer care to all visitors and staff with enthusiasm and professionalism.
o Promote a customer-focused attitude within the entire catering service team.
2. Team Supervision:
o Supervise and lead an effective catering team to meet business demands.
o Provide support and mentoring to staff to maintain high performance.
o Oversee staff to ensure adherence to company standards, policies, and procedures.
3. Operations Supervision:
o Support with food preparation, menu planning, and produce ordering to maintain profitability.
o Ensure timely preparation of dishes/menus to meet customer demand.
o Monitor supply levels, ensuring accurate ordering, acceptance, and proper storage of stock.
o Supervise and support with daily catering operations, cleaning, including staff scheduling and task allocation.
4. Health and Safety Compliance:
o Ensure all catering activities are carried out safely and in compliance with health and safety regulations.
o Maintain cleanliness and hygiene across all catering facilities, including staff and visitor toilets.
5. Continuous Improvement:
o Maintain up-to-date training records and ensure compliance within the team.
o Support with implement feedback to improve service delivery and enhance customer experience.
o Look for opportunities to add value and create memorable visitor experiences.
6. Collaboration:
o Support the wider team at Inverness Botanic Gardens and the Grow Project.
o Contribute to the development of new business opportunities as they arise.
7. General Responsibilities:
o Work flexibly on a rota basis, including weekends and bank holidays.
o Actively demonstrate and promote High Life Highland role model behaviours.
ESSENTIAL ATTRIBUTES
1. Experience:
· Experience working in a busy food service environment.
2. Skills and Attributes – General:
· Excellent communication skills.
· Strong planning and organisational skills.
· Ability to record and maintain accurate information.
· Willingness and ability to learn new skills and techniques.
· Commitment to working safely and promoting a safe environment for others.
3. Skills and Abilities – Specific to the Post:
· Exceptional customer service skills.
· Knowledge food preparation.
· Flexibility to work on a rota system, including weekends and bank holidays.
· Effective teamwork skills to motivate and lead by example.
4. Interpersonal and Social Skills:
· Ability to work collaboratively within a team or independently as required.
· Strong ability to perform under pressure in a fast-paced environment.
· Self-motivated with a proactive and solution-focused approach.
· Able to use initiative to identify and address challenges effectively.