Head Chef

We are a rehabilitation centre based in the Borders at Blyth Bridge

We are looking for a head chef to join our team delivering compassionate care and achieving the best outcomes for people suffering from addictions is at the heart of everything we do.

You will be in control of the day to day running of the kitchen - menus, rotas, orders, stock control, health safety and hygiene

This position is available from 1st June for the right candidate

Send a CV to hr@castlecraig.co.uk

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Job Summary

As a senior member of the leadership team and professional manager, you will lead the catering function to achieve the highest standards of food, deliver against KPI’s, ensure compliance, and develop a highly skilled and motivated team. You have the responsibility for the creation of a strong, customer focused, performance driven, fun and creative culture with a focus on culinary excellence and exceptional guest experience. You will work to an agreed budget and will have responsibility for the effective running of the department constantly striving to deliver quality, profitability, team development and compliance. You will form and maintain effective and co-operative working relationships with colleagues and stake holders at all levels.

Main Responsibilities

To ensure all food outlets are managed efficiently and professionally.
To provide a consistently high standard of food across all outlets.
To ensure all our food operations are compliant with Health & Safety and Food Safety Laws and Legislation.
To purchase and manage food and consumable stocks within the agreed budgets and maximise Gross Profit
To ensure sure you recruit, train, and retain a high performing team, ensuring all outlets are appropriately staffed and labour costs delivered to budget.

Main Duties

1.Complete responsibility for all aspects of the food business including future developments.
2.Be a exceptional leader and the resident expert in all things food.
3.Be creative in food, menu and concept development and inspire your teams to be the same.
4.Form and maintain solid working relationships with will all members of the management and leadership teams.
5.Recruit, train, develop and lead the whole kitchen team. Ensure all food outlets are appropriately staffed and labour cost is delivered budget.
6.Create and promote a progressive culture where junior chefs are encouraged to be creative, learn and progress their careers.
7.Ensure full compliance health and safety, food safety, allergen management, Coshh and HACCP compliance. Manage the food safety and due diligence system and ensure actions are completed in a timely fashion.
8.Ensure we achieve and maintain 5* EHO rating.
9.Ensue any Health and Safety or Food Safety risk, incident or near-mis is reported formally to the General Manager.
10.To produce quality daily, seasonal, and special event menus, specification sheets, costings, menu and training plans and menu descriptions.
11.To ensure new menus / menu items are trained in with both front and back of house teams. A full menu presentation and tasting for each season menu will take place for all team members.
12.Ensure a staff food menu is available every day and the dishes produced are of the same standard as we would serve our guests.
13.Ensure an effective stock control system is in place, food purchasing in line with budget and appropriate to level of business.
14.Ensure budgeted GP margin is delivered consistently.
15.Ensure we are working with only reputable suppliers.
16.Negotiate and agree food pricing and monitor invoice pricing.
17. To monitor all stock of cleaning, kitchen & catering supplies to ensure sufficient levels are always available.
18.Co-ordinate and complete all back-office process, including producing staff rotas, checking timecards, ordering of goods and suppliers, ensuring accuracy of invoicing.
19.Check all good received are accurate.
20.Ensure cleaning schedules are in place and being followed.
21.Actively work to minimise all types of wastage including food, energy, water and labour.
22.Ensure all HR procedures are followed including Right to Work checks, on-boarding and induction, job specific training, grievance, and disciplinary procedure, consult with GM / HR where needed.
23.Ensure all staff are well presented and uniform and any PPE are available.
24.Conduct stock takes as requires by the General Manger, produce a top 30 variance report and GP report.
25.Attend all meetings as required.
26.To carry out any reasonable request by the General Manger or other member of the senior management team.

This list of duties is not exhaustive and not in any order of priority

Send us a CV and cover letter explaining why you'd be a good fit for this role. We'd love to hear a bit about what motivates you, the relevant experiences you can draw from, and what interests you in this position.

Possible work for partner or spouse.

Royal Dornoch is currently constructing a new clubhouse to replace the one that was built in 1908. When it opens at the end of 2025 the head chef will be pivotal in shaping the future menu offering that will make its reputation as a destination of choice for food as well as golf.

What do you get from being part of the team at Royal Dornoch?

A full time permanent job that guarantees your income all year round
Annual pay rise to keep your salary in line with the economy
We don’t do breakfast or late dinners so no early mornings or late nights
Free membership of Royal Dornoch Golf Club which, amongst other benefits, gives you access to our Championship Course that is ranked 3rd in the world

A pension scheme that club contributes the equivalent of over 5% of your salary too
A share of tips and gratuities
Free uniform so that always feel part of the team
Free food while on duty
Free staff social events
6 weeks holiday each year
If you live outwith the area then you can access subsidised accommodation and relocation expenses
What do we want in return?

As the leader of the kitchen team you will provide food for our members, their guests and our visitors. We pride ourselves on the quality of what the club provides and the satisfaction it gives to our customers.

Provision of a range of high quality catering services to Members and Visitors during all operational hours.
Accommodate appropriate catering provision for a number of scheduled themed events during the calendar year.
Routine revisions of sections of the normal menus to provide variety of choice for those making regular use of the catering provision.
Effective financial control of all aspects of the catering provision to ensure assigned profitability targets are consistently achieved.
Ensuring that all catering staff and facilities comply with all relevant licensing, health & safety and hygiene legislation.
Management and development of catering provision, including maintaining efficient staff rotas to ensure optimum deployment of available resources.

Rapid and effective resolution of all routine catering problems to facilitate a seamless service provision to Members and Visitors.
Actively encouraging effective teamwork, individual contribution and the personal growth of all the catering team members.
Actively fostering positive and constructive interaction and co-operation with other teams within the Club to improve the overall level of service provision.

Identify potential developments and expansion of the service offered to improve overall profitability, increased utilisation of facilities and enhance the enjoyment of Members and Visitors. Subsequently instigate such activities as are endorsed by the Food & Beverage Manager.
Develop and maintain constructive and co-operative relationships with Club Officials and other Managers to ensure the highest possible level of catering is provided thus enhancing the reputation of the Club and the overall “visitor experience”.

Please apply with an up-to-date CV and recent references.

Possibly depending on their experience.

Chef Positions in Scottish Highlands
Greycoat Lumley's client are seeking Chefs for their Private Exclusive Use Lodges in the Highlands of Scotland. Our client is growing and they are expanding with new venues and experiences planned over the next few years. The venues are boutique lodges for exclusive use, beautifully renovated buildings located in some of the most stunning landscapes in Scotland.
They are adding to their talented team of chefs who create simple and tasty dishes. Applicants will consistently deliver the highest quality guest and culinary experience, prioritising and promoting the use of sustainable produce and suppliers, You will be a creative, committed, and dedicated individual blending your growing knowledge of our client’s conservation and regeneration story into our guest experience, so that every meal and snack informs and delights every time.

The Chef team is to be flexible and support each other, so, though you may be appointed to one venue, you must be willing to travel to other locations to help your colleagues.

These roles will suit a leader who is a positive role model, purpose led with values aligned to our clients, engaging and personable.

You must be a self -starter and self-motivated and a bit of an adventurer and want to explore the benefits of living in rural locations.

Accommodation: Can be provided however flexible if you would prefer to live out

Salary: £40,000 to £50,000 GPA depending on experience

Please send you up to date CV to Lesley Jones

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Corner 124 is a popular restaurant in Kendal, Cumbria and we are looking for a full time head chef or sous chef looking to take the first step up.
Working hours are very flexible as long as all prep is completed and the restaurant is ready for service.
Full time hours are a maximum of 40 per week.
The restaurant opens at 5.30pm with last diners around 8pm to 8.30pm.
Closed on bank holiday Mondays.
When fully staffed - every third weekend off.
You will be responsible for orders, hygiene procedures, allergen awareness, Safer Food Better Business checks.
There is so much opportunity for the right candidate for which would be reflected remunerably
Fantastic work/life balance

Please contact Tracie Costello with your up to date CV

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Award-winning Bunchrew House Hotel near Inverness – a 17th-century Scottish Mansion standing in 20 acres beside the Beauly Firth.

The hotel is a small, 16 bedroom, privately owned 4-star country house hotel, famous for its food (2 rosettes). Open all year, the hotel hosts many weddings and functions and has a loyal and long-serving staff.

You will currently be working within a 4-5 star Hotel or high-end restaurant environment.

You will have experience in operating at a minimum of 2-3 rosette level with a passion for further development and have a track record of delivering consistency in service and standards.

The hotel is located 10 mins from the centre of Inverness. There is a limited bus service, a car would be ideal.

email: gm@bunchrewhousehotel.com

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HEAD CHEF JOB DESCRIPTION

Company Description
Kosher Scotland is a luxury travel company that caters to Jewish travelers looking to explore Scotland while keeping kosher. Based in Glasgow, we provide luxury vacation packages that allow our clients to experience the country's unique culture, heritage, and natural wonders. We take pride in offering tailored and personalized services to ensure that our clients have an unforgettable experience.

Qualifications
Experience as a senior chef
Experience in menu planning
Experience in managing kitchen operations
Detail oriented
Good interpersonal skills
Willingness to travel
All relevant food safety certificates
Passionate about Scotland
Full driving license
Job Description
We are recruiting an energetic Head Chef to oversee the logistics of our food supply and catering operations. Based at our prep kitchen in Glasgow, you will also travel to some spectacular locations across Scotland and potentially further afield.

You will have opportunities to get involved in the group tours.
Full training will be given in Kosher methods
On-site Kosher supervisor will assist you.
We're looking for someone who can take the lead in our catering operations.
Communicating with clients to plan menus before they arrive in Scotland
This position is available straight away for the right chef.
You will be able to hire help as needed.
This role is partially office-based as we are looking for someone who has great planning skills, attention to detail, and the ability to delegate tasks as we plan for each trip. We are also looking for someone with senior chef experience who can handle cooking and kitchen management as required.

For each trip you will work with the travel team and clients to create a catering plan based on the budget and preferences. We normally arrange 2-3 meals per day for between 5-10 days consecutively on our trips. Number of participants on each trip can range from 2 to 50.

Flexibility is key in this role as it may involve making food in our prep kitchen for our clients to heat up themselves, or preparing a 5-course fine-dining meal off site.

The Head Chef will need to handle logistics and packaging of food, will be in full charge of the prep kitchen - including food hygiene, HACCP and allergen awareness – and will also be responsible for ordering ingredients.

Salary and benefits
Salary of £33,000-£40,000 p/a dependent on experience
100% of all tips you receive
Two weeks paid holiday in Winter on top of statutory holidays.

Please send your up to date CV and reference details to Adam Henderson.

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The Bracken Hide is looking for a Head Chef to join their new concept restaurant in Portree, the isle of Skye. The Am Braigh restaurant offers the best of Skye produce, cooked elegantly, in a modern setting. The menu highlights the wide variety of produce, seafood and delicacies from the amazing Skye larder.

This is a full-time 45 hours a week permanent contract reporting into and supporting the Operations Manager whilst leading a Brigade.

What’s in it for you?

An annual salary of £40,000 to £45,000
Time off in lieu (TOIL)
Company Pension
Refer to a friend Bonus
Employee Discounts
Free meals
Employee Assistance Programme
Accommodation *Terms and Conditions apply & subject to availability
Who are we?

Perle Hotels is a small luxury hotel group focussing on a modern hotel experience in Scotland. The hotels have all been lovingly restored and provide a haven of tranquillity in stunning Highland locations. Our hotels are designed to give the best amenities in interiors which reflect the surrounding countryside.

Where?

The Bracken Hide is a new four-star wilderness hotel, which connects guests to the magic of the Island, the stunning land and seascapes and the nature that abounds. We are located on 52 acres to the west of Portree. Close enough to leave the car and walk into Portree.

Please apply with a copy of your updated CV, reference details and hygiene certificate

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We are a family run small 12 bedroom hotel on the banks of Loch Lomond catering for its own residents plus our self-catering holiday guests, as well as the owners of boats berthed in our 130 berth marina facility and the owners of holiday homes on our 92 pitch holiday park. We also have a healthy passing trade from the busy A82 running past the hotel. We often cater for small functions (up to 35 persons), host live music and themed nights.

Our menu mainly features good home made food. We also run a specials menu offering around 2 to 3 starters, 2 to 3 mains and a couple of desserts – all depending on the time of year. It would be the responsibility of the Head Chef to create the specials menu, changing on either a weekly or fortnightly basis, again depending on the time of year. Fine dining we are not, but good, hearty grub crossing over into quality gastro pub style meals. We use as much fresh and local ingredients as possible.

We are a seasonal hotel, being much busier in the summer months than the dead of winter. We close the hotel during the week for the first 6/8 weeks immediately after New Year, This is when most of our staff take their annual leave, and when we normally conduct maintenance works on the hotel. Bank and national holidays are obviously busy times for us.

Location
We are on the northernmost shores of Loch Lomond, about an hours drive from Glasgow. We have both a train station and a bus stop connecting us to the rest of the world. Ardlui is a small hamlet - there is not much here apart from the hotel, marina & holiday park so it might not be for everyone. Although lively from Easter through to the end of October, it can get quiet during the off-season. Fantastic for people who love the great outdoors or water sports (we have our own on-site Wakeboarding School)

We require a chef to take control of all aspects of the hotel kitchen, including but not restricted to:
• Menu Planning
• Ordering
• Suppliers
• GP
• Service
• Stock control
• HACCP & Cook Safe Records

This position is available now for the right candidate.

Please apply to Scott Squires, Partner with a copy of your updated CV and reference details

possible depending on experience

Forgan’s have adopted a simple ethos, to deliver quality Scottish produce-led food and drinks in a warm and welcoming atmosphere.

At our original site in St Andrews, we have developed a reputation for hosting exclusive meals in our private Bothies and treating our guests to a dose of famous Scottish hospitality.

Who are we:
The Scotsman Group is Scotland’s largest and most diverse hospitality group, with a collection of over 40 venues across Scotland including bars, restaurants, hotels and more.

We are looking for an experienced and talented Head Chef to join our fantastic venue.

What is in it for you?

As part of Scotsman Hospitality, you will have access to the following benefits that include:

TRONC electronic tips – Our staff keep 100% of tips earned in venues.
Wagestream – Stream up to 40% pay as it is earned and set automatic savings to support your financial wellbeing.
30% off of food and cinema tickets in all of our venues across Scotland.
Quarterly bonus payment.
Hotel and Apartment discounts.
Access to Scotsman Perks Benefits Portal.
Staff meals on duty.
Flexible working opportunities.
Career development through our Scotsman Steps training programme.
The Role:

As Head Chef, your role will include:

Overall responsibility for managing all aspects of the kitchen environment.
To ensure great attention to detail for the menu specs provided.
Compliance with legislation, food production, stock control and staff training.
Involvement in menu compilation.
Having sole responsibility for kitchen costs, you will also be responsible for ensuring that the menu produced generates the required Gross Profit margin for the business.
The Person:

The ideal candidate will have:

You will excel in your Chef profession and will be looking to progress within a dynamic company that can help you take the next step on the career ladder.
The ability to work in a fast paced and high-pressured environment.
You will have strong people and operational management skills and have experience in the industry at a supervisory level.
You take pride in yourself, your work, and your wider team.

Please submit your resume and a cover letter detailing your relevant experience and why you are the ideal candidate for this position.

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