The Chip launches hiring drive ahead of major renovation
The overhaul has been designed to preserve the distinctive character of The Chip while giving it the attention it needs after more than 50 years of serving Glasgow.
Will Allen (Image: Supplied) The restaurant will undergo a refresh of the main and mezzanine dining areas, an extension and upgrade of the kitchens, and the introduction of a seven-day service across the restaurant and bars.
To support the new era in The Chip's 53-year history, the team will prioritise beefing up the kitchen staff.
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This includes new sous chefs, chef de partie, and commis chefs, with recruitment focused on supporting creativity and consistency in the venue's numerous dining areas.
Several front-of-house staff will also be hired, including a new bar manager.
The bar manager will be in charge of all three bars and will aid the transition to full seven-day service.
They will also oversee the Wee Bar expansion, which will see a new speakeasy-style area created, providing guests with a more intimate social setting.
For more information, go here https://tinyurl.com/5dh8v9x5.
Will Allen, the general manager, said: "The kitchen is the engine room of The Chip.
"We're working hard to make sure the new layout supports quality, creativity, efficiency and the kind of environment chefs and front of house staff want to work in.
"This is a great opportunity to be part of a team that blends legacy with ambition.
"There aren't many kitchens like it in Glasgow."
Head chef Doug Lindsay, who has led the kitchen for more than 20 years, has played a key role in shaping the new spaces to meet the demands of a busy service while maintaining the venue's signature standards.
The restoration has been carefully planned to preserve the unique character of The Chip while modernising its facilities.
All existing staff—around 40 people—have been retained and will be temporarily redeployed to sister venues during the closure.
The Ubiquitous Chip has earned two AA Rosettes and an AA Notable Wine List Award.
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Glasgow Times
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