Head Chef

Head Chef, Hotel Aberdeenshire, Grampian

Posted on May 22, 2018 | Start date May 22, 2018

Salary:£27,000 to £30,000 per annum - possible bonus - plus tips
Duration:Permanent
Hours:up to 50 hours per week
Days:5 days - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:18
Covers:Lunch: to 40; Dinner: to 100; Breakfast: to 30; Functions: very occasional
Food type:Modern European
Full-time chefs:4 + kitchen porters
Accommodation:Temporary accommodation available
Job description:

I am looking for a head chef to join this privately owned 18 bedroom hotel in Aberdeenshire.

You will be in charge of the day to day running for the kitchen including high standards of kitchen hygiene, kitchen and man management, rotas, menus, ordering and stock control.

This would suit a sous chef who is looking for their 1st head chef role.

This position is available now for the right candidate.

How to apply:

Please apply to Michael at Chefs In Scotland with a copy of your updated CV quoting 7496.

Work for partners:

Possible

Contact details:Michael@chefsinscotland.co.uk

Head Chef, Baxters Highland Village, Moray and Strathspey

Posted on May 17, 2018 | Start date June 25, 2018

Salary:£24,000 to £28,000 per annum depending on experience, paid monthly, share of tips, 33 days holiday
Duration:Permanent
Hours:37 - 40 straight shifts. approx 9am - 5pm working to very odd evening
Days:5 out of 7
Holidays:33 Days
Bedrooms:nil
Covers:Lunch: up to 300; Dinner: Nil; Breakfast: up to 50; Functions: Occasional functions 40
Food type:Bar Food light lunches
Full-time chefs:4 + kitchen porter
Accommodation:None
Job description:

Baxters Highland Village restaurant is situated in Fochabers which is 8 miles from Elgin.

The Baxters Highland Village offers a variety of speciality shops, stocked with a wide range of Baxters and Audrey Baxter range of food products, as well as wines and whiskies, speciality foods, clothing, cookware and gifts. There is a staff shop which has heavily discounted products for staff. Staff also get a 20% discount in the visitors centre.

Principal purpose of the role:
1.To work effectively with kitchen team to achieve the highest standard of food production and service
2.To help control and manage food costs in line with the budget, use ingredients in accordance with the Company’s sourcing policy and control production / portions in line with agreed specifications.
3.To aid in the achievement of the budgeted Restaurant Sales, % Gross Margin and Net Profit

4.To comply with company systems, policies, procedures, and Food Standards Agency guidelines at all times (Cook Safe etc.)

Main responsibilities:
1. Help meet and exceed company Food % Gross Margin budget
2. Learn menu/dish specifications and achieve food margins
3. Ensure all dishes are to company specification
4. Ensure all recipes and preparation requirements are met
5. Orders of food stock appropriate to sales levels and not over ordered
6. Ensure that all deliveries are checked and signed for
7. Prepare food for service appropriate to sales levels and ensure readiness for service.
8. Controls, records & reports all wastage
9. Staff food policy is followed with no unauthorized food leaving the kitchen
10. Dishes are to specification with no over portioning
11. All stock is secure with no loss of stock
12. Stock rotation is followed and all store rooms/ fridges and freezers are in order.
13. Assist in monthly food stock take
14. Ensure that the storage of food meets company and statutory health and safety requirements
15. Deliver the company kitchen standards as identified within the Cooksafe manual
16. Implement and ensure the company Health & Safety Policy is met at all times – this includes the training of all kitchen staff
17. Comply with & implement all Health and Safety and Food Hygiene requirements
18. Ensure temperature records and food labelling is maintained and up to date
29. Ensure kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept
20. Promote a positive perception of the company at all times both internally & externally

How to apply:

Please apply to Andrew Tough with a copy of your updated CV and reference details.

Work for partners:

No

Contact details:andrew.tough@baxters.co.uk | www.baxters.com

Head Chef, Eddrachilles Hotel, Sutherland

Posted on May 14, 2018 | Start date May 20, 2018

Salary:£16.00 per hour, paid fortnightly, plus share of tips
Duration:Seasonal
Hours:typically 46
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Dinner: 24; Breakfast: 20; Functions: o
Food type:Scottish, local ingredients,
Full-time chefs:2
Accommodation:Double room. £10 per week all included.
Job description:

The Eddrachilles Hotel and Restaurant is on the NW coast of the Scottish Highlands, about 40 miles north of the port of Ullapool or two miles south of the village of Scourie in Sutherland. A traditional former Highland manse, the hotel started trading in the late 1970s and the current owners purchased it in March 2016. Our guests are discerning, enjoying the beautiful setting and tranquillity and they appreciate good food beautifully presented.

Due to illness we are seeking a new Head Chef for our 2018 season, through to November. It’s a 10 bedroom hotel and the restaurant serves breakfast (max 20 covers) and dinner (max 30 covers) afternoon teas and the occasional lunch for residents and a small number of external guests.
Our approach is to provide guests with a “taste of the north”, celebrating simple, honest but flavoursome food and enhancing it with modern techniques. We use the local larder where possible.

Although the kitchen team is small - Head Chef, Second Chef with breakfasts covered 5 days per week by another cook - the emphasis is on quality rather than producing high numbers of covers. You do, however, have to wash your own pots and pans.

What we are looking for:
• An experienced Head Chef or talented Sous Chef. This isn’t production cooking but a professional chef led kitchen. You need to be able to prepare fresh fish, undertake basic butchery or turn your hand to baking.
• Someone who has the knowledge and self discipline to comply consistently with food safety procedure and maintain accurate records.
• Someone with great attention to detail and a genuine desire to create great dishes that delight our diners.
• A team player. Most of our staff are bback for the second+ season. To fit in you need to be a self-starter (they are all excellent on punctuality), have good stamina and resilience, and be willing to muck in, e.g. with washing dishes.
• A grown up professional attitude. You need to have the maturity both to give and take constructive criticism. And you need to be able to manage your time.
• Experience of living in remote areas. Working for a season in the Highland wilderness is not for everyone. There is limited internet connectivity at the hotel (it’s satellite, slow and intermittent); mobile phone signals are very weak or non existent in the hotel and grounds, and public transport is limited. There is a shared staff car available at cost for those with a clean full driving licence. However, if you love the outdoors it’s a fantastic place to be. It’s also ideal if you really want to save your earnings.
• All applicants must be entitled to work in the UK, and be fluent in English.

How to apply:

Email fiona@campbelltrevor.com

Work for partners:

no

Contact details:fiona@campbelltrevor.com | www.eddrachilles.com

Head Chef, Relief Chefs of all levels, Dumfries and Galloway

Posted on May 8, 2018 | Start date May 9, 2018

Salary:From £12.50-£17 depending on position. Plus return travel either at cost price or 30p per mile.
Duration:Seasonal
Hours:Minimum of 40 hours over 5 days
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Small country inns and restaurants to large 4/5 star resorts
Covers:Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies
Food type:Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR
Full-time chefs:1 - 20 + kitchen porters
Accommodation:Clean single accommodation is provided at no charge to the chef
Job description:

We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef.

Positions are all over Scotland and in the north of England also.

Places vary from small country inns and restaurants to large resorts and 4/5* hotels.

How to apply:

Please apply to Johanna Watson, Relief chef manageress, with an up-to-date CV and reference details quoting RELIEF 2018

We will then call you to get you registered.

Work for partners:

No

Contact details:jojo@chefsinscotland.co.uk

Head Chef, Kinloch Lodge, Sutherland

Posted on May 3, 2018 | Start date June 1, 2018

Salary:Attractive Salary with Accommodation
Duration:Seasonal
Hours:48
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:7 Bedrooms
Covers:Lunch: 14; Dinner: 14; Breakfast: 14
Food type:Farm to table style Cooking
Full-time chefs:None
Accommodation:Shared accommodation
Job description:

Once the private Lodge of the Duke of Sutherland, Kinloch has all the details which make a classic sporting lodge. Now brought back to new glory as an eclectic blend of Nordic contemporary style mixed with Scottish Highland items and art.

How to apply:

richard@wildland.scot

Work for partners:

Partner work available

Contact details:richard@wildland.scot | www.kinloch.scot

Head Chef, La Garrigue, Edinburgh and Lothians

Posted on May 2, 2018 | Start date May 2, 2018

Salary:Up to £30,000 Negotiable depending on experience paid monthly and negotiable bonus scheme plus a share of tips
Duration:Permanent
Hours:45
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: to 45; Dinner: to 45
Food type:2 AA Rosette Classic French - seasonal changing a la carte menu
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Live out
Job description:

La Garrigue is an award winning restaurant situated in Edinburgh.

We are looking for a head chef to run our team.

The right candidate will have had experience in a similar role and have worked in a rosette kitchen before.

You will be in charge of the day-to-day running of the kitchen including health, safety and hygiene, training junior members of the team, rotas and stock-control.

This is a great opportunity for someone to work in a superb restaurant in the centre of Edinburgh.

We are a well established business of 15 years.

This position is available now for the right candidate.

How to apply:

Please apply to Owner Morgan Miceli with a copy of your current up to date CV and reference details or call 0131 557 3032.

Work for partners:

No

Contact details:reservations@lagarrigue.co.uk | www.lagarrigue.co.uk

Head Chef, Y-Not, Caithness

Posted on May 2, 2018 | Start date April 11, 2018

Salary:£34,000 per annum paid weekly
Duration:Permanent
Hours:50
Days:5 days out of 7 days - all straight shifts, 2 days off together
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: 80; Dinner: 100; Breakfast: 20
Food type:Bar + Grill using fresh local produce and daily specials
Full-time chefs:5 chefs, 2 kps + 6 bar team
Accommodation:1 bedroom house available - part of package
Job description:

Opened in 2007, ynot is independently owned and has firmly established itself as the hub for locals and visitors looking for fantastic quality food & drink.

We’re open all day everyday serving breakfasts from 8am, lunches from 11.30am & dinner 5pm - 9pm with 120 seated between 2 levels. Our cool, comfortable decor and relaxed environment make the entire venue suitable for everything from a quick casual drink, lunch to a formal evening meal.

We take a great deal of pride in what we do, and aim to provide the best eating & drinking experience in the North of Scotland, and rely on our highly trained staff to make this happen.

With that in mind, we are seeking to recruit a talented Head Chef to join our team. The successful candidate will motivate, support and lead your team and truly own your kitchen!

You’ll have the highest standards, championing for fresh and delicious dishes, making sure orders go out on-time and that every piece of paperwork is perfect.

You will also ensure excellent communication, and develop a team that runs like clockwork and loves to learn.

Whether you’re emphasising the importance of smashing targets or looking out for ways to improve and pass on your technical skills it’s all about becoming a better leader by caring for your people and restaurant success.

Of course, you will already have managerial experience in a fast-paced kitchen; but you’ll quickly find that Y -Not is a pretty unique place! Things here change every day, so you will embrace change and show plenty of ambition.

Most important of all, will be your ability to lead a team under pressure to deliver the highest quality of cooking and the desire to develop a career as a seriously talented chef.

Working at Y Not is more than a job, it’s a career, as a Head chef we will offer you a fantastic package, brilliant salary package a free meal on every shift, 5 day week with straight shifts, amazing staff parties and loads of opportunities for growth and progression.

The Head Chef’s main responsibilities are:
• Creating seasonal, balanced menus that meet customer expectations
• Ensuring quality of presentation and consistency in food whilst meeting service timings
• Building, mentoring and progressing your kitchen team
• Upholding food safety procedures

The key requirements for this role are:
• Previous head chef experience in quality gastropub or restaurant
• Minimum of 5 years working in high-quality establishments
• Excellent knowledge of food
• A passion for the restaurant industry and a knowledge of latest trends and styles
• Strong department management skills
• The ability to motivate, train, develop and inspire your team members

Other Information:
• house provided as accommodation for successful candidate

How to apply:

Please apply to Isla Mackay, with an up-to-date CV and reference details.

Work for partners:

Front of house, house keeping + Kitchen porter

Contact details:ynot7bar@gmail.com

Head Chef, Portavadie Loch Fyne, Argyll and the Islands

Posted on April 27, 2018 | Start date April 27, 2018

Salary:Up to £32,000 per annum paid monthly plus gratuities
Duration:Permanent
Hours:45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:33 properties (120 beds) plus 180 berth marina
Covers:Lunch: 50-100; Dinner: 50-100; Breakfast: 60-100; Functions: max 120
Food type:Modern Scottish, featuring the best of Food from Argyll and the Isles
Full-time chefs:12
Accommodation:range of on site and off site options available subject to availability
Job description:

A great opportunity to join the culinary team at Portavadie, Scotland`s most up and coming resort.

We are looking for either a strong sous chef or head chef to join our team.

An excellent opportunity to be part of a growing company.

We have 3 restaurants and have just achieved 2 AA Rosettes for the Marina restaurant and Bar.

Recent multimillion expansion to include award winning spa and leisure facilities.

The produce we are working with is among the best in the world from diver caught Loch Fyne Scallops to Gigha Halibut to the Venison locally sourced from the hills of Argyll you will be working with the very best produce.

Why not take advantage of our many Portavadie benefits, spend your down time in the gym or taking a swim in our outdoor heated infinity pool!

This position is available now for the right candidate.

How to apply:

Please email your current CV to Liam Murphy Executive Chef please CC Iain@portavadie.com

Work for partners:

potentially yes

Contact details:liammurphy@portavadie.com | www.portavadie.com

Head Chef, Cornhill Castle, Lanarkshire

Posted on April 27, 2018 | Start date April 28, 2018

Salary:£30,000 per annum paid 4 weekly There is also a benefits package which includes, annual bonus, profit share, private healthcare, pension and Leisure club membership.
Duration:Permanent
Hours:48 per week
Days:5 days from 7 - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: 20 - 30; Dinner: 70 seater - looking to develop; Breakfast: 24; Functions: 220
Food type:Fresh Scottish Restaurant and Weddings
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Live out
Job description:

We have an exciting opportunity for a dedicated Head Chef to join our team at Cornhill Castle in Biggar.

The Hotel has seen some amazing changes with a brand new ballroom and 3 floor honeymoon suite, as a result we are looking for a head chef to produce food to match the surroundings.

Reporting directly to the Executive Chef, you will be responsible for the following;

Compliance with all Health and Safety Legislation
Ensuring high standards of cleanliness is maintained
Ensure that quality and consistency is adhered to at all times
Assist in the development of menu’s, specials etc.
Assist in ensuring that GP’s are met and stock levels are maintained and rotated
Development of processes and procedures and ensure that these adhered to

The ideal candidate must also have the following attributes;
Have a passion for food to help deliver an excellent dining experience
Excellent organisation and communication skills
Ability to work under pressure
Good interpersonal skills
Effective people management skills
Ability to work as part of a team

How to apply:

Please apply to Evan Welsh Executive Chef with a copy of your updated CV and reference details

Work for partners:

Possible depending on experience

Contact details:evan.welsh@manorviewgroup.co.uk | https://www.cornhillcastle.co.uk/dining/
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