Head Chef

Results page: 1 2

Head Chef, Ox 184, Edinburgh and Lothians

Posted on February 24, 2017 | Start date March 13, 2017

Salary:Circa 27K inc Stock Bonus + Share of Tips Salary fortnightly in arrears.
Holidays:Statutory (28 days p/a)
Covers:Lunch: 10-100; Dinner: 50-200; Breakfast: 10-50; Functions: 50-200
Food type:Wood Fired Grill - Barbeque
Full-time chefs:8
Job description:

Ox 184 - Wood Fired Grill - Craft Beer - World Whisk(e)y

We are looking for a dynamic head chef to lead the team and work with the GM and Food Development Manager to consistently deliver the menu, manage stock and drive sales with exceptional food.

How to apply:

Send your CV and covering letter to:

Work for partners:


Contact details:johnduncan@fullerthomson.com | www.ox184.co.uk

Head Chef, The Daffodil Hotel Grasmere, Cumbria, England

Posted on February 23, 2017 | Start date February 24, 2017

Salary:Up to £30,000 according to experience paid monthly with a share of tips Company pension scheme
Hours:Up to 50 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 30 at the moment, keen to develop; Dinner: 100; Breakfast: 150; Functions: 150
Food type:Hi quality restaurant, bar, al fresco contemporary dining and functions
Full-time chefs:20 in the kitchen at full strength
Accommodation:Live in available locally with a small charge
Job description:

The Daffodil Hotel in Grasmere in Cumbria is a 77 bedroom 4 star hotel which is keen to push for further accolades.

Working alongside the Executive chef Graham Harrower you shall be responsible for the running of the main kitchen operation, we are very busy for afternoon teas. Our restaurant is high end modern brassiere using the finest ingredients.

We are looking for a strong well organised chef, full of passion for great food with extensive experience as a senior chef in a 2 rosette operation.

A great opportunity to join an expanding business and to be involved in managing a large well trained brigade of up to 20

We have a very modern state of the art kitchen and you will be working in a lovely part of the world in north England.

This will suit chefs who love the outdoors and quality of life.

A good place to live and work.

How to apply:

Please apply to Graham Harrower, Executive Chef with your up to date Cv and details of relevant work references.

Work for partners:

Restaurant Management, front of house, kitchen or house-keeping

Contact details:graham@daffodilhotel.com | www.daffodilhotel.co.uk

Head Chef, The Queens Hotel - Lerwick, Orkney and Shetland

Posted on February 22, 2017 | Start date February 23, 2017

Salary:£28,000 per annum negotiable for the right candidate
Hours:40 - 50 hours per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:27 - up to 100 covers per day
Food type:Scottish cuisine, using fresh local produce whenever possible
Full-time chefs:3 - 4 chef plus kitchen porters
Accommodation:Live in accommodation maybe available.
Job description:

We are looking for a positive and enthusiastic Head Chef to join our team. Our Hotel has 27 bedrooms and is a 3 star hotel situated within the main town of Lerwick.

You will manage the day-to day running of the kitchen, working closely with management providing Scottish cuisine, using fresh local produce whenever possible. You will help build a team and give good training to junior members.

Skills and Abilities Required:-

. Qualified Chef – SVQ 2/3 or equivalents, Food Hygiene Certificate.
. Experience in equivalent job roles.
. Professional appearance, punctual, organised and trustworthy.
. Daily organising of kitchen - ordering and menu planning.
. Daily monitoring of kitchen – staff supervision, record keeping, manage staff.
. Ability to solve problems and think-on-your-feet.
. Excellent communication skills.
. Attention to details.
. Willingness to take initiative and make decisions.
. Ability to delegate tasks efficiently.

How to apply:

If you think you are the right candidate please sent your CV with photo ID to accounts@kgqhotels.co.uk

Work for partners:


Contact details:accounts@kgqhotels.co.uk | kgqhotels.co.uk

Head Chef, Firebird Restaurant & Bar, Glasgow

Posted on February 22, 2017 | Start date February 22, 2017

Salary:£25,000 pa / Paid Weekly / Bonus Scheme and Weekly share of tips
Hours:45 - 48 hours per week.
Days:4/7 or 5/7
Holidays:Statutory (28 days p/a)
Covers:Lunch: Mon - Fri: c.30 covers // Sat & Sun: c. 90-120; Dinner: Mon - Fri: c.30 covers // Sat & Sun: c. 90-120; Breakfast: N/A; Functions: N/A
Food type:British / Mediterranean / Global Cuisine
Full-time chefs:4.5
Job description:

One of Finnieston's most loved and longest established restaurants - we've built up a loyal following over the past 19-years.

We're all about progressive, innovative cooking, using only the very best produce to create dishes that excite our loyal guests. With a relaxed home from home vibe, we attract a wide range of customers, from families to young professionals to the hipster West End crowd.

Our specials board is featured highly and gives our talented kitchen team the chance to show off their creativity and skill. Additionally, we're thrilled to be the host of our very own wood fired pizza oven, turning out our renowned Neapolitan style pizza.

As if that isn't enough, we're also proud to be a recognised Gluten-Free restaurant - all of our pizza bases come in GF and much of our menu can be adapted for those following a GF diet.

We believe our team should share in our success and this Head Chef role is central to the future of our business. You will lead, develop and inspire our close knit kitchen brigade to achieve on kitchen KPI's, as well as ensuring we stay at the top of the thriving Finnieston dining scene.

How to apply:

Please email the General Manager, Steven Beattie, at steven.beattie@hotmail.com

Work for partners:

Contact details:steven.beattie@hotmail.com

Head Chef, Head Chef city centre Aberdeen, Grampian

Posted on February 21, 2017 | Start date March 18, 2017

Salary:£26,000 up to £29,000 per year, paid monthly with a share of tips and a bonus scheme based on turnover and cost control.
Hours:up to approximately 50 hours per week depending upon your kitchen management
Days:5 days per week, shut on Sundays and up to you when you take other day off
Holidays:Statutory (28 days p/a)
Covers:Lunch: up to 30 /40 during the week and anything from 20 to 60 at the week-ends; Dinner: 20 to 50 during the week and up to 90 at the week-ends; Breakfast: varies up to 40 maxmium, open from 9am serving breakfasts snacks; Functions: very seldom
Food type:all fresh made on the premises and a mixture of classic bar food and more inventive restaurant meals and specials which change at the week-end
Full-time chefs:3 full time chefs plus a part timer and kitchen porters
Accommodation:live out but can find to rent in Aberdeen more easily than in previous times, one bedroom for £400 to £450 per month and two bedroom for £695 per month
Job description:

I am recruiting for a head chef, or may suit a sous chef looking for move up to take over in middle of March at a well established restaurant and bar in the city centre of Aberdeen.

There is lots of scope for autonomy in the kitchen and input into the menus.

Every Sunday off as the restaurant is shut and quite possibly to take Monday off as well.

There is a good young team in place so we are looking for someone who can take the business forward whilst leading a small team of chefs.

An opportunity to take pride and ownership of a kitchen and push on with your team.

You will work closely with the management and be responsible for the usual aspects of running a busy kitchen such as cooking, menu planning, ordering, rotas and all aspects of health and safety.

Part of a growing group of restaurants in the north east.

If this sounds like you, I would be pleased to hear from you.

Either suit a chef already in Aberdeen or a chef who is looking to relocate.

How to apply:

Please apply to Jessica at Chefs In Scotland with your current, up to date CV and details of work references quoting 5321.

Work for partners:

within the group's other units.

Contact details:jessica@chefsinscotland.co.uk

Head Chef, The Moffat Golf Club, Dumfries and Galloway

Posted on February 16, 2017 | Start date March 16, 2017

Salary:you keep the profit for the catering and pay for your own food stock
Hours:the clubhouse is open from 40 to 65 hours per week, hours to be discussed and included in contract
Days:up to you, either do yourself when business is there or pay a helper
Covers:Lunch: 0 to 15; Dinner: to 20; Breakfast: up to 30; Functions: can do occasional function to 40 covers
Food type:mixture of usual golf club fayre plus specials, bacon sandwiches and scope for theme nights.
Full-time chefs:you plus you will pay for help if needed
Accommodation:3 bedroom bungalow available en site, cost to be discussed. plus gas, electric and council tax
Job description:

There is an exciting opportunity for a chef or caterer to take over the running of a food operation at a popular golf club in Dumfriesshire.

The club is friendly and has a good mix of members and is in a great location for visiting parties.

Situated a mile from the small town just off the M74, this is great place to live and work.

Situated within an hour of Glasgow and not far from Dumfries, Carlisle or Edinburgh.

There will be a mixture of Open competitions, and a good amount of pre-booked visiting parties for which catering is essential as well as looking at what catering to offer members in discussion with the house convener.

You may be an existing caterer or a chef looking to branch out on their own.

Moffat is a popular town and has good schools and amenities and for an ambitious person there is scope for doing more outside catering in tow at such as the World Gold Panning championships which take place in the summer of 2017.

Interested, we would love to hear from you and meet up to discuss further.

May suit a couple, either a young ambitious caterer or a more mature person looking for work life balance.

Lovely location on Coatshill overlooking the town of Moffat.

How to apply:

please apply via email to Chefs In Scotland in first instance.

recruitment@chefsinscotland.co.uk quoting reference number 5312

with a Cv and details of work reference please

Work for partners:

yes there would be scope for partner to find work locally.

Contact details:recruitment@chefsinscotland.co.uk | www.moffatgolfclub.co.uk

Head Chef, 4* 6 bedroom restaurant Acharacle, Argyll and the Islands

Posted on February 16, 2017 | Start date March 27, 2017

Salary:£2,500 per month paid monthly with a shared tips
Hours:depending on season
Days:5/6 days per week, mainly split shifts
Holidays:Statutory (28 days p/a)
Covers:Dinner: Up to 28 maximum; Breakfast: Up to 12
Food type:Good quality, using lots of local produce including venison and seafood, cooking to a high standard
Full-time chefs:1 plus help when busy
Accommodation:Accommodation provided in static caravan on site (small charge for electric)
Job description:

I am looking for a Sole Chef for this 6 bedroom 4* Gold luxury accommodation and restaurant situated in Acharacle, 45 miles from Fort William, the outdoor capital of the UK.

Joining a friendly family run business. You will be in charge of the day-to-day running of the kitchen including health, safety and hygiene, menu planning, ordering and stock control. Food must be of a high standard and consistent in presentation and quality.

Position will be seasonal running from end of March until end of October.

The kitchen was built last year and all equipment is brand new and of the highest standard.

I am looking for a seasonal chef with an excellent attitude to work and a passion for food.

Work would be 6 days a week from May through to end of October and would consist of 5 breakfast shifts (12 for breakfast) and dinner (no lunches) Covers averaging 18 per night but looking to increase as our reputation grows - restaurant can hold a maximum of 28 in one sitting.

They require someone with good experience and background who would be comfortable undertaking the work and taking the restaurant forward.

Help available if required during service on busy nights and would look to hire kitchen help in the future if and when they get busier.

Position starting 27th of March 2017 opening to public on the 1st of April.

Excellent position for someone looking to make a name for themselves and build a reputation in a beautiful working environment and a small hotel with an excellent reputation

How to apply:

Please apply to Jessica with your updated CV and reference details quoting 5310

Work for partners:

Yes - Front of house or house keeping

Contact details:jessica@chefsinscotland.co.uk

Head Chef, Perle Oban, Station Square, Oban, PA34 5RT, Argyll and the Islands

Posted on February 15, 2017 | Start date April 1, 2017

Salary:£35,000 paid monthly plus a performance related bonus
Holidays:Statutory (28 days p/a)
Covers:Lunch: 60; Dinner: 60; Breakfast: 120; Functions: 50
Food type:Seafood, Scottish Contemporary
Full-time chefs:10
Accommodation:Live in if required
Job description:

Person specification:

The Head Chef will be given full responsibility for managing his domain and for achieving GP and other financial targets. We are looking for a confident, professional, self-motivated food-lover, with excellent team management skills and a sound financial understanding to take charge of running a luxury hotel kitchen within this stunning property. The successful candidate will be able to demonstrate experience as a head chef or senior sous chef in a busy hotel with a strong influence on Scottish seafood.

Experience required:

1. Running a busy hotel kitchen whilst managing, developing and retaining a talented team.
2. Working with the F&B manager to achieve desired revenue and cost targets.
3. Creating new dishes for our seasonal menus following our Perle Hotels food philosophy.
4. Preparation of ingredients and producing consistent high quality food.
5. Ensuring the smooth, effective running of the kitchen and controlled service.
6. Meeting all health and safety and hygiene requirements.
7. All levels of service – high volume covers, hectic summer season, off-season, ad-hoc staffing levels, meetings and events and superior room service provision.
8. Travel to other sites for training and seasonal cover may be required.
9. Producing high quality patisserie and cakes for afternoon tea and coffee bar.
10. Be a Perle Ambassador.

Food Philosophy:


Sourced almost entirely from local farms, oceans and nearby streams, our food philosophy at Perle Hotels has earned a reputation for the creative ways it transforms and showcases local ingredients with fresh, simple, contemporary food. Our menus are balanced and healthy and are reflective of the season, changing regularly to offer only the best quality to our well-travelled guests. We are passionate about creating and fostering relationships with responsible and ethical producers.

How to apply:

Email cover letter and CV specifying experience to:
Gemma Cannon
People and Culture Manager
Perle Hotels Ltd.
E: gcannon@perlehotels.com

Work for partners:

We are recruiting up to 80 people for this new hotel opening

Contact details:gcannon@perlehotels.com | www.perleoban.com

Head Chef, The Stag and Thistle, Perthshire

Posted on February 15, 2017 | Start date March 6, 2017

Salary:up to £32,000 paid monthly plus a share of tips and additional bonus scheme.
Days:5 days per week
Holidays:Statutory (28 days p/a)
Covers:Dinner: 36 cover restaurant
Food type:2AA Rosette standard using all local and fresh produce
Full-time chefs:5 plus 2 kitchen porters
Accommodation:Live out
Job description:

The Stag and Thistle Crieff is a new independently owned restaurant that is opening on March 6th.

We are looking for a head chef to join and lead our kitchen team.

You will have input into menus and we are looking for a head chef who has ideas and can share their experiences.

You will manage all aspects of the kitchen including health safety and hygiene and ordering.

We have a brand new kitchen with all new gadgets.

There is travel available from Glasgow or Stirling if required as the owner currently resides in Glasgow.

We have a business plan in place to open more establishments where after 2 years we plan to open a second unit where our head chef would then be progressed to executive chef.

This position is available from the 6th of March for the right candidate.

How to apply:

Please apply to James Simpson, Owner, with an up-to-date CV and reference details.

Work for partners:


Contact details:info@thestagandthistlecrieff.co.uk | www.thestagandthistlecrieff.co.uk

Head Chef, The Caladh Inn, Western Isles

Posted on February 7, 2017 | Start date February 7, 2017

Salary:£36,000 plus quarterly bonus
Hours:45 to 55
Days:5 from 7
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 200; Dinner: to 400; Breakfast: to 120; Functions: 160
Food type:Carvery style restaurant service with small a la carte menu, traditional Scottish plus weddings / functions
Full-time chefs:4 plus kitchen porters.
Accommodation:Accommodation available free of charge - own one bedroom self contained flat including, TV, Wi-FI and all bills
Job description:

We are looking for a talented and ambitious chef, with a passion for excellence, to lead the kitchen team in our high quality 67 bedroom hotel, the Caladh Inn. Our very successful Eleven Restaurant (110 covers) offers both carvery/buffet service, and an attractive a la carte menu. Our popular banqueting rooms, Garry, Tonga and Croft provide for functions and events for up to 160 guests. Both our banqueting suite and our Eleven restaurant enjoy an excellent reputation with locals and visitors alike. This success is based on a committed team providing excellent food and customer service. The focus of this job is to further develop these standards.

The Head Chef’s primary role will be to lead the kitchen team in managing the day to day running of the kitchen, training and developing junior members of our kitchen team, writing and implementing new menus, working to targets, and maintain high standards at all times. Duties associated with this role includes preparing of meals from fresh in high volumes, ordering and stock control; enforcing strict health and safety and food hygiene standards.

This is an excellent opportunity for an experienced chef to progress his or her career by working in a high quality property as part of a friendly, motivated team.

Stornoway is the administrative, commercial and shopping centre of the Outer Hebrides and has good communications with the mainland, via its own modern airport and ferry terminal.

The pace and quality of life are extremely enjoyable, with facilities to satisfy a diverse range of interests, including a modern arts centre, world-class surfing along with other outdoor sports, many kinds of music events and much more. Last year the Outer Hebrides was officially named as the happiest place in the UK to live and Rough Guide voted Scotland the 2nd best place to visit in 2017.

Don't worry if you have not quite worked at Head Chef level, we are happy to look at candidates who have previously worked at this level or who are looking to make that next step.

How to apply:

We are an equal opportunities employer, an A rated Sponsor Licence holder, and will welcome applications from suitably qualified candidates by email to jobs@calahotels.com

Work for partners:


Contact details:jobs@calahotels.com | www.calahotels.com
Results page: 1 2