Head Chef

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Head Chef, Busy restaurant, Perthshire

Posted on September 21, 2017 | Start date September 22, 2017

Salary:£26,000 to £28,000 negotiable depending on experience paid fortnightly plus tips Possible bonus scheme to be discussed
Duration:Permanent
Hours:up to 48 per week
Days:5 days mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: to 45; Dinner: to 60; Breakfast: to 20
Food type:Modern fresh bistro, everything is made fresh on the premises
Full-time chefs:3 chefs plus kitchen porters
Accommodation:room in shared house with own bathroom - £45 per week including Wi-Fi
Job description:

I am looking for an experienced head chef for a busy privately owned restaurant in Perthshire.

The position is full time and all year round. Working in a small team where everybody gets stuck in.

You will be in charge of the day to running of the kitchen working closely with the owner this will include ordering, stock control, rotas, menu planning and health & hygiene.

Previous head chef experience is essential.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with an up-to-date CV and reference details quoting 6508

Work for partners:

Yes depending on their experience.

Contact details:jessica@chefsinscotland.co.uk

Head Chef, Various head chef positions across Scotland, Dumfries and Galloway

Posted on September 20, 2017 | Start date October 25, 2017

Salary:£27,500 to £45,000 ideally paid for up to 48 hours per week with pro rata over time sanctioned by management plus bonus scheme based on achieving specific monthly gross profits.
Duration:Permanent
Hours:up to 48 hours
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:varied from 0 to 300
Covers:Lunch: varies 0 to 200; Dinner: again varies according to the establishment and type of food; Breakfast: 0 to 500; Functions: 0 to 1000
Food type:Restaurant, bar, functions, fine dining coaches, very much all types
Full-time chefs:1 up to 30
Accommodation:often live in rural Scotland, usually live out in the cities
Job description:

We are already getting lots of head chef positions registered for jobs starting towards the end of October and beginning of November.

Positions can be anywhere in Scotland and vary in food style and quality from 3AA rosette to fresh, bistro.

Most of our jobs are in rural Scotland including Borders, Perthshire, Skye and highland or the north of England including Cumbria, Northumberland, The Lake District, Lancashire and North Yorkshire.

If you want to let me know your availability or are already registered email me your most up to date CV, ideally with contact details of recent work references.

How to apply:

Please email in CV to jessica@chefsinscotland.co.uk and I will be in touch to get you registered.

Work for partners:

very often yes in housekeeping, front of house and kitchen

Contact details:jessica@chefsinscotland.co.uk

Head Chef, Seamill House Hotel, Ayrshire and Arran

Posted on September 19, 2017 | Start date October 1, 2017

Salary:£24,000 - £28,000 paid monthly plus a performance related bonus based on sales / experience.
Duration:Permanent
Hours:50
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:9 bedrooms
Covers:Lunch: 60 cover restaurant / 40 cover bar; Dinner: 60 cover restaurant / 40 cover bar; Breakfast: 20; Functions: 80
Food type:Good quality using fresh, local ingredients
Full-time chefs:1 but keen for you to recruit more
Accommodation:Live-out
Job description:

The Seamill House Hotel is a brand new boutique hotel that is opening next month. It is situated in the coastal location of Seamill, West Kilbride, North Ayrshire, 18 miles from Kilmarnock.

We are looking for something a bit fresh and exciting, but with the traditional west of Scotland palate being respected and retained within our brand-new boutique hotel, in Seamill.

We want to establish a restaurant with an enviable reputation of good quality food made from fresh local produce, and most likely looking for a talented, skilled and capable leader(s) that can deliver consistency of food and utilise their strong leadership and people skills to form a team and lead that team to the highest standard possible. The entire hotel workforce must be team players and all share our focus on customer orientation. As a small hotel we should thrive and foster a general feeling of warmth of welcome to all of our residential guests and restaurant bar patrons.

The hotel was formerly the Inverclyde / merrick hotel, but we commissioned an architect to completely redesign and a contractor to re-build. Everything has been done to the very highest standard, and the end result is a restoration of the former original building with a four-storey extension built to the rear giving an overall very contemporary feel.

The boutique hotel will boast 9 bedrooms, of which 3 are premier standard with private balcony and views over to Arran, Ailsa Craig, Firth of Forth.

The kitchen, as with every other aspect of the hotel is all brand new, and designed by industry leaders.

On ground-level we have a reception, and two small function rooms; one is meeting room / private dining and the other is a multi-purpose golf simulator, private karaoke booth, business presentation facility, and can even be as diverse as a giant kids Playstation with wireless consoles, or even used for screening live sport or even Disney movies for kids at xmas.

Moving through from this area we enter into Dunes bar, which has been decorated and furnished to an exceptionally high standard. This bar can take maybe 50 customers or thereabouts on a  busy weekend, but designed with a slightly more casual dining in mind - steak pie, breaded haddock, burgers possibly.....going up to level (the four levels are served by an elevator) we have the VIEW restaurant. A restaurant with a panoramic view of Arran / Firth of Clyde - from each of the 60-70 covers guests would command a view from any of the exceptionally spacious windows which span floor / ceiling. Again décor and furnished to an exceptionally high standard. This room can also be reserved for exclusive functions for between 50-80 guests, and can possibly be considered for bespoke smaller weddings, as can the full hotel occasionally be booked for exclusive use of either private individuals or corporate use. Higher end dining experience is sought in this room, with a selection of steaks essential.

This level to accommodate the restaurant has only three twin/double guest bedrooms (road facing) and the top floor has six further bedrooms all finished to very high standards, with the three deluxe rooms all as mentioned earlier directly above restaurant and commanding stunning views for their balcony.

The community is very excited about the prospect of our new venture and the feedback indicates a strong demand. Delivering the quality of service in every single department is our objective and this can be best done by a very
motivated and enthusiastic team that take pride in their work - not least of all our guests must enjoy their dining experience whether that be a full Scottish breakfast, a light lunch, a bar snack or some of our finer dining where the right team of chefs can showcase their flair on Friday and Saturday evening dinners, which we feel there is a very high demand for, or even our Sunday roasts, which we hope will be very popular along with perhaps some Jazz background musicians.

This position is available from the beginning of October but also happy to wait for the right candidate.

How to apply:

Please apply to David McCulloch with an up-to-date CV and reference details

Work for partners:

No

Contact details:David@seamillhousehotel.co.uk | www.seamillhousehotel.co.uk

Head Chef, Good quality bistro Midlothian, Edinburgh and Lothians

Posted on September 19, 2017 | Start date September 19, 2017

Salary:£28,000 negotiable depending on experience, also Tip Share on average £100 per week (seasonal) plus a quarterly bonus of up to £2500 per year based on food hygiene compliance.
Duration:Permanent
Hours:Up to 55 - hours as required - the hours will vary seasonally
Days:5 days out of 7 - closed Monday and Tuesday
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 70; Dinner: 100; Breakfast: Sunday brunch - up to 70; Functions: 70
Food type:Traditional Scottish bistro and grill
Full-time chefs:3 full time chefs plus kitchen porters
Accommodation:Live out
Job description:

Chefs In Scotland is recruiting for a country restaurant in the heart of the Scottish Borders 17 miles from Edinburgh.

Looking to recruit a head chef to join their small team.

A thriving and busy restaurant with an excellent reputation for food.

Emphasis on 28 day Scotch beef from the chargrill sourced from the local butchers

Looking for someone who can produce the highest quality food all everything is produced freshly on the property.

Aim is to become the most recognised and popular restaurant in the Borders and looking for team members with drive and ambition to progress.

Closed Monday and Tuesdays so guaranteed two days off together every week.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica Huntley, Recruitment Consultant with an up to date CV and reference details quoting 6462

Work for partners:

No

Contact details:jessica@chefsinscotland.co.uk

Head Chef, Busy restaurant with rooms Skye, Skye and Lochalsh

Posted on September 19, 2017 | Start date September 19, 2017

Salary:£28,500 negotiable depending on experience paid monthly plus tips and a performance related bonus to be discussed. Overtime paid on a pro-rata basis after 48 hours
Duration:Permanent
Hours:50
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:4 rooms
Covers:Lunch: 15-50; Dinner: 65-90; Breakfast: You will not be required to do breakfast
Food type:Good quality high end pub - fresh local produce including seafood, fish and steaks
Full-time chefs:3 plus kitchen porters
Accommodation:Own room on site available on a temporary basis at no charge. Long-term accommodation will be provided and there is be a minimal charge
Job description:

I am recruiting a head chef for a 40 seater restaurant with rooms situated in Uig, 15 miles from Portree which is the main town on the Isle of Skye.

A recently refurbished restaurant which is a family-run business.

Good suppliers and using lots of fresh local seafood and shellfish.

Only place to have an Inka Grill on the West Coast.

We are looking for a chef to take over the day-to-day running of the kitchen including health, safety and hygiene and stock control.

You will have input into menus working closely with the owners.

Friendly, good team in place.

Position is available from the beginning of September and is an all year round position. Closed for a large part of January when most holidays to be taken but happy to take other time also.

How to apply:

Please apply to Jessica at Chefs In Scotland with an up-to-date CV quoting 6498

Work for partners:

Yes in bar or front of house

Contact details:jessica@chefsinscotland.co.uk

Head Chef, 11 bedroom hotel near Dunoon, Argyll and the Islands

Posted on September 19, 2017 | Start date September 19, 2017

Salary:Up to £27,500 per annum paid monthly with tips.
Duration:Permanent
Hours:Average 45 per week
Days:5 days from 7 - mixed shifts (work 3 - 4 breakfast shifts per week)
Holidays:Statutory 28 days - closed for the Xmas week but open for Hogmanay
Bedrooms:11
Covers:Lunch: to 20; Dinner: to 30; Breakfast: to 22; Functions: to 30
Food type:Quality bar meals and upmarket restaurant - using the freshest of local produce
Full-time chefs:1 plus part time 2nd chef to cover 2 days off and help at weekends, full timer to be taken on in the spring
Accommodation:Meals, accommodation and WIFI free of charge - 2 bedrooms with shared shower room for accommodation
Job description:

I am looking for a Head Chef or experienced Sous Chef who is looking to move up for this 11 bedroom hotel in Tighnabruaich just 23 miles from Dunoon.

A 3 star hotel winning the Visit Scotland Taste Award privately owned with hands on owners.

You will run the day to day dealing of the kitchen including ordering, stock control and kitchen hygiene.

Everything made from scratch with fresh local produce including plenty of seafood.

Small friendly group to work with, they all sit down for staff meals together on duty or not.

Country location right by the water.

Good reputation for food which they want to maintain.

You will have full input to menu and be able to show your style/flair.

Reasonable public transport links but better still if you drive

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with a copy of your updated CV and reference details please quoting 6497

Work for partners:

Yes either as general assistant or duty manager depending on their experience

Contact details:jessica@chefsinscotland.co.uk

Head Chef, The Collingwood Arms, Borders

Posted on September 18, 2017 | Start date September 18, 2017

Salary:Up to £32,000 negotiable paid monthly (£15.38 per hour) Possible bonus to be discussed plus a share of tips
Duration:Permanent
Hours:average of 40 hours per week
Days:5 days a week - mixture of straight and split shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: to 50; Dinner: to 50; Breakfast: to 30
Food type:freshly prepared using only the best, locally-sourced ingredients - a la carte menu
Full-time chefs:5 plus kitchen porter
Accommodation:Live-out
Job description:

The Collingwood Arms is a former coaching hotel situated in the village of Cornhill on Tweed a mile from Coldstream and 12 miles from Berwick.

We are looking for a head chef to join and lead our team. You will take over the day-to-day running of the kitchen including health, safety and hygiene, menu planning and specials, orders and stock control.

Our daily changing menu uses the best local produce and you will have good quality experience using fresh food.

You will be solely in charge of menus so it is a good opportunity to make a name for yourself.

Ideally you will be a driver as we are in quite a remote location.

This position is available now for the right candidate.

How to apply:

Please apply to Shona Wedderburn, Manager with an up to date CV and contactable work references.

Work for partners:

No

Contact details:enquiries@collingwoodarms.com | www.collingwoodarms.com

Head Chef, The Waggon, Borders

Posted on September 18, 2017 | Start date September 19, 2017

Salary:£25,000 - £30,000 paid weekly - Tips shared Overtime paid after 45 hours on a pro rata basis
Duration:Permanent
Hours:45 hours per week
Days:5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 80-160; Dinner: 80-160
Food type:Traditional restaurant
Full-time chefs:4 chefs plus kitchen porters and kitchen assistants
Accommodation:n/a
Job description:

An enthusiastic, well organised, experienced chef is required to complete The Waggon management team. We offer a competitive salary linked to experience, share of tips, training and development opportunities.The Waggon
is a busy food pub with a good reputation. Lots of room to increase sales and develop menu. Menu consists of mainly pub classics at the moment, however daily specials will give you the opportunity to shine. Serving food
all day, every day, from a traditional pub style menu, averaging 1500 covers per week.

As Head Chef or a Sous Chef looking for more responsibility, you will be passionate about delivering fantastic quality food quickly for our customers.

Role & Responsibilities - with guidance from the house manager, you will be required to lead the kitchen team to ensure perfect delivery of a high volume of covers daily. This would suit a chef looking to step up with management assistance

• Ensure quality and consistency of food

• Kitchen team recruitment and training

• Rota planning

• Day-to-day running of the kitchen

• Achieve, monitor and record high Food Safety Standards

• Stock control

How to apply:

apply via application form found at https://form.jotformeu.com/62984188992376
or send CV to joyce@thewaggon.co.uk

Work for partners:

We have front of house vacancies

Contact details:brian@thewaggon.co.uk | www.thewaggon.co.uk

Head Chef, SimpsInns, Ayrshire and Arran

Posted on September 18, 2017 | Start date September 18, 2017

Salary:Competitive salary based on experience
Duration:Permanent
Hours:45-50 hours per week
Days:5 days
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:Good quality Scottish produce
Full-time chefs:up to a brigade of 10
Accommodation:None - live out
Job description:

SimpsInns Group is a hospitality and leisure company located in Ayrshire with a diverse product range covering 4 star hotels, restaurants, leisure club, gym and spa.

Due to our continued growth and development we are currently recruiting for a Head Chef for the Gailes Hotel.

Are you passionate about Food? Enthusiastic? Driven, looking for a challenge? A good organizer who feels comfortable in delegating to Senior Kitchen team? Your personality and people skills are top notch?

Key objectives and responsibilities within the job role of Head Chef at SimpsInns includes overseeing all food aspects to include restaurant, banqueting, and conference, room service and any other food offering.

Through the effective use of company documentation ensure that all relevant control procedures are in place to deliver accurate production records and effective waste management.

To achieve the food budget sales and achieve the agreed targets on Gross Profit and wage budgets.

To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment.

To ensure that the company food hygiene management system is adhered to and fully understood by all the teams and that the company control procedures in respect of food production, portion control and stock management are fully implemented.

To ensure that the kitchen team comply with the company guidelines on personal hygiene and uniform
To undertake regular audits of all areas within the kitchens and storage areas to ensure complete adherence to agreed company standards.

Develop a relationship with the management team and seeking advice and guidance as necessary
To ensure cleaning schedules are operational throughout the food production and service areas
Encourage employees to work safely and lookout for the safety fellow workers and customers
Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to the manager.

To ensure all new starters receive a thorough induction and are given all the initial help they need to achieve the required standards in their new job.

Support all members of the teams to reach their full potential and give them the opportunity to develop their career.

To conduct 6 monthly performance reviews with the teams offering training and coaching when necessary
To conduct a formal appraisal each year with each member of the kitchen team using the company standard format.

To ensure effective channels of communication at all levels so every member of the teams is aware of the objectives and the part they play in its delivery.

To work with the Management Teams to agree actions following customer feedback.

To complete all goods received into the food flash daily.

To attend all necessary training programs to develop your own potential and enable your progress in the company
 To attend team meetings as required and contribute to the development and growth of the business through the sharing of good practice and your own experiences.

To support the Executive Head Chef in food development for the company.

How to apply:

Applications in writing with CV via email to recruitment@simpsinns.com

Work for partners:

No

Contact details:recruitment@simpsinns.com

Head Chef, Busy Hotel near Dundee, Tayside

Posted on September 15, 2017 | Start date September 16, 2017

Salary:£30,000 per annum negotiable depending on experience, paid monthly. Bonus available after 3 months paid yearly - Wage control and Gross profit margins. Share of tips, around £50 a week.
Duration:Permanent
Hours:50 hours per week
Days:5 days from 7 - shifts for you to organise
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: 30-100; Dinner: 30-120; Breakfast: 20-30; Functions: Up 120
Food type:Modern Gastro Pub - fresh Scottish ingredients
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Temporary accommodation available for up to 2 months if relocating
Job description:

I am looking for an experienced Head Chef for a 12 bedroom hotel situated 11 miles from Dundee in Carnoustie.

You will take control of the kitchen including stock control, health, safety and hygiene, menu planning and staff management.

It is an exciting opportunity to reshape the kitchen with a young, hands on owner, modernising a gastro pub menu.

You will be working with an energetic and enthusiastic team.

An excellent chance to make a name for yourself.

There is lots to do on days off such as golfing, walking and enjoying the lovely beaches.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with an up to date CV and references. Quoting 6479

Work for partners:

No

Contact details:jessica@chefsinscotland.co.uk
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