Key duties and responsibilities
This is a seasonal post from 23rd March 2026 to 31st October 2026.
Training will run from the 23rd March to 27th March 2026, and the Museum opens on 1st April 2026. The hours will be worked across a 5-day rota, working Tuesday – Saturday.
Interviews for this post will be on 18th, 19th and 20th February 2026.
- Actively promote a positive and collaborative workplace culture that supports the Charity’s purpose of Making Life Better and i-care values to increase morale, productivity and performance.
- Provide a warm, professional welcome to all customers and visitors, creating a memorable experience through excellent customer care, attentiveness, and efficiency.
- Prepare and serve food and beverages to the highest hygiene and presentation standards in a timely manner.
- Maintain exemplary cleanliness throughout café, preparation areas and seating area, always ensuring the highest standards of hygiene.
- Have or gain certificated knowledge of food safety standards, i.e. HACCP/Cooksafe and allergen legislation and implement policies accordingly.
- Ensure all records are updated in accordance with policies.
- Have a knowledge of stock rotation, ordering and correct storage
- Have experience of Cash handling and reconciliation.
- Pursue continuous professional development and contribute to the continuous improvement of NCVC and High Life Highland as a whole.
- Aim to reduce wastage and uphold our environmental values of being as sustainable as possible in all tasks.
- Attend and undertake any training online or in person.
- Assist and support other areas of High Life Highland with particular projects, training or in the event of holidays or sickness working cross-functionally across the NCVC team.
- Work on a rota basis, including evenings, weekends and bank holidays ensuring you are up to date with rostered shifts and give advance notice of any leave requests for consideration.
- Undertake all tasks in accordance with High Life Highland policies and procedures including General Data Protection Regulations, health and safety procedures, relevant checks, reporting any concerns to management to ensure corrective action is taken.