Head Chef

Full job description
Job Summary
We are seeking an experienced and dynamic Executive Chef to lead our culinary team. The successful candidate will be responsible for overseeing all aspects of food preparation, kitchen operations, and team management. This role offers an exciting opportunity to showcase culinary expertise, ensure exceptional food quality, and maintain high standards of food safety and service. The Executive Chef will play a pivotal role in shaping the culinary vision of our establishment while fostering a positive and productive work environment.
Our catering company does high-end meals covering a variety of cuisines. We are looking for a Executive Chef who is passionate about food and enjoys making ingredients in-house in order to ensure the highest quality. We do a small number of jobs each month but everything is aimed to be to the highest standard. This role would be perfectly suited for a senior chef who is looking to transition out of a hectic fast-paced environment to a slower paced role where more care and dedication can be taken on each item. The full-time salary for this job is for 40 hours per week.
Responsibilities
• Lead and supervise the kitchen team, ensuring efficient operations and high standards of food quality.
• Oversee all aspects of food production, including menu planning, recipe development, and presentation.
• Manage food safety protocols, hygiene standards, and compliance with health regulations.
• Coordinate with suppliers to ensure the procurement of fresh ingredients and manage inventory effectively.
• Develop and implement training programmes for kitchen staff to enhance skills and maintain consistency.
• Monitor kitchen performance, provide constructive feedback, and motivate staff to achieve excellence.
• Collaborate with front-of-house teams to ensure seamless service delivery and customer satisfaction.
• Maintain a clean, organised, and safe working environment in accordance with industry standards.
• Assist in budgeting, cost control, and financial planning related to kitchen operations.
Qualifications
• Proven supervising experience within a professional kitchen environment.
• Extensive culinary experience with a strong background in food preparation and cooking techniques.
• Demonstrated leadership skills with the ability to manage a diverse team effectively.
• Knowledge of food safety regulations and best practices in hygiene standards.
• Previous restaurant or hospitality experience is highly desirable.
• Strong organisational skills with the ability to multitask under pressure.
• Excellent communication skills to liaise effectively with team members and suppliers.
• Passion for innovative cuisine and commitment to delivering exceptional dining experiences.
About us
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.

Experienced Chef Required – Isle of Skye

Busy, established restaurant in Portree, Isle of Skye seeking an experienced chef for an immediate start following an unexpected medical absence.

Temporary position, duration to be discussed. Potential for longer depending on circumstances

This is a sole chef position, so applicants should be confident running service independently. The current menu can be adapted and simplified to suit the candidate's strengths and experience.

This position is available now.

Situated in a great location in Portree on Skye, overlooking down to the harbour.

Accommodation is available.

Email: info@theridgeportree.com

No other work available

I am looking for a Permanent Head Chef for a 30 bedroom hotel 3 star family run hotel 90 miles North of Inverness.

Creative and focused Chef required. We are looking for an exceptional chef to join this team. The person they are looking for will be a self-motivated team player with skills to match and a high achiever.

You will be in charge of the day to day running of the kitchen which includes - ordering, rotas, stock control, menu planning, training, health safety and hygiene.

A well-established 3 Star Hotel in the Far North of Scotland.

You'll work busy shifts like everyone else, most likely whatever it takes to get the job done. They don't work you into the ground though!

You'll want to use locally sourced ingredients and develop dishes that have the most delicious flavours and relish producing new dishes.

Good quality of life and friendly place to work: there is a Swimming pool and gym close by, also you can enjoy golfing and fishing.

There's a train station close by, however to get the most out of the location access to your own form of transport is recommended.

Looking for a chef to start

Please email your CV and recent reference details to Ian Godfrey at Chefs In Scotland quoting 17494

ian@chefsinscotland.co.uk

No

Job Summary

Responsible for overseeing all aspects of the kitchen operations, from menu development to food preparation, food cost and ensuring that every dish meets our high standards of quality and presentation. All kitchen and stewarding operations are following HACCP and Cook Safe procedures.
Key Responsibilities

1. Menu Development and Innovation
o Create and update menus that reflect the restaurant's style and customer preferences.
o Develop new recipes and improve existing ones to keep the menu fresh and exciting.
o Incorporate seasonal ingredients and local produce to enhance the menu offerings.
o Ensure that all menu items are cost-effective and meet budgetary requirements.

2. Kitchen Management
o Oversee daily kitchen operations, ensuring smooth and efficient service.
o Hire, train, and supervise kitchen staff, fostering a positive and collaborative work environment.
o Schedule staff shifts and manages labour costs to optimize productivity.
o Conduct regular performance evaluations and provide feedback to staff.

3. Food Preparation and Quality Control
o Ensure that all dishes are prepared to the highest standards of quality and presentation.
o Monitor food preparation processes to ensure consistency and adherence to recipes.
o Conduct regular taste tests and quality checks to maintain high standards.
o Address any issues related to food quality or customer complaints promptly and professionally.

4. Inventory and Cost Management
o Manage inventory levels, order supplies, and control food costs.
o Conduct regular inventory checks and maintain accurate records.
o Negotiate with suppliers to obtain the best prices for ingredients and supplies.
o Implement cost-saving measures without compromising on quality.

5. Health and Safety Compliance
o Ensure that the kitchen operates in compliance with all health and safety regulations, Cook Safe, HACCP standards and compliance
o Maintain a clean and safe working environment, following proper sanitation procedures.
o Train staff on health and safety practices and ensure adherence to guidelines.
o Conduct regular inspections and audits to ensure compliance.
o Allergens are clearly labelled on food menus and all kitchen and FOH teams are aware of ingredients in food menus and have access to allergen matrix documentation for reference

6. Customer Interaction and Feedback
o Occasionally interact with customers to gather feedback and ensure satisfaction.
o Address any customer concerns or special requests related to food.
o Use customer feedback to make improvements to the menu and service.
7. Food style – Contemporary Scottish with international influences

8. Our menus – www.riverhillcourtyard.co.uk

9. Reports to restaurant General Manager

Send your updated CV to william.costley@riverhillcourtyard.co.uk

We are looking for someone to join our team as Head Chef at The Stotfield.

You'll have experience working in a commercial kitchen and be willing to cook for our guests and keep the kitchen clean.

You'll be part of our small friendly team and we'll teach you our methods and guid you with all you need to succeed, but you must have some cooking experience and the ability to multi-task and work on your own at times.

Working closely with the Owner and Manager who places all orders.

All of our team have a wealth of hospitality and catering experience so you will be well supported and integrated in to our key team and you will learn from us just as you have skills to share with us I’m sure.

Moray is a great place to live. Our town of Lossiemouth has a population of around 5,000 people and a large, busy RAF Base too. We have good links to our nearest major town, Elgin where you will find the usual chain cafes and shops as well as many smaller independent and unique shops, cafes etc. On your all important days off, usually two together every week you could visit the nearby city of Inverness or Aberdeen, enjoy skiing at Aviemore, maybe a sailing boat trip along the coast or a distillery to name a few activities.

Our kitchen is quite modern and well maintained.

An immediate start could be available for the right person or we are looking from mid-late June

Please apply with your CV and reference details to Malcolm Edwards, Owner

Possibly depending on experience

I'm looking for a Head Chef to take the helm of this blooming Brunch and Lunch Cafe/restaurant in the beautiful Stirlingshire Countryside, half an hour from Stirling and 40 minutes from Glasgow.

You'll be working with a team who are keen to develop their reputation amongst the locals, and with an owner who cares deeply about the produce and quality of their operation. Everything is made from scratch using the best of the local larder, and the menu is simple but provides a good variety of Scottish and Mediterranean classics. Flavour and presentation are key, and the team works well together to deliver the small menu quickly and efficiently.

The business has a growing reputation for providing banqueting to the local community, and occasionally you'll be asked to assist with these when the restaurant is closed for exclusive use, but your primary focus will be on the day to day A la Carte offering.

The restaurant is open to customers from 10am to 5pm each day, with the kitchen closing at 3:30pm. This will afford you a rare work life balance, with only occasional evenings to cater for pre booked parties.

Due to the location you must be able to drive, and you must have the right to work in the UK in order to be considered for this role.

The salary of £35k per annum is negotiable depending on experience, but this is a straightforward operation that would suit someone looking to be able to enjoy the Summer evenings or with family commitments.

Send an up to date CV quoting 17331 to:

ian@chefsinscotland.co.uk

N/A

This mainstay in the heart of Aberdeen is looking for a new head chef to usher in a new era for their food service.

The venue has historically been very busy for their food and are looking to return to previous business levels. The drink service is very popular, and this is a venue that's well known as an easy-going date spot.

The new proposed concept is for small plates, and delicious fresh pastas. The vision is for tasty food that can be served quickly but elegantly.

You'll be working in a small team with very experienced owners who benefit from years of experience in similar establishments.

The hours are negotiable, as are the amount of days off, as they're keen to bring in the right quality of chef to deliver their offering. The salary on offer is also negotiable for the right candidate, and this may suit a Sous Chef looking for their first Head Chef position

The venue is closed 2 days a week, and currently serves up to 40 covers on a saturday, but they're keen to increase these numbers.

This is a live out position, but as the role is in the heart of the City Centre there are plenty of options for public transport.

Please send an up to date CV quoting ref 17216 to:

ian@chefsinscotland.co.uk

No

I'm looking for a Head Chef for this beautiful Inn set a few miles back from the Northumberland coast.

You'll be responsible for the running of the Kitchen and have support from the Chef owner who's looking to step out of the kitchen to focus on elevating the reputation of their already well regarded Inn.

The food style is modern British with Gastro pub favourites done exceptionally well, and a specials board that will give you the opportunity to trial and develop dishes using the local larder.

This role would suit a Head Chef who's comfortable with working in a small team and is keen to showcase their style to a mix of tourists and friendly locals, and personality is going to play a large part in the selection process.

You must be comfortable with working to a strict (but manageable) GP, and should possess excellent hygiene standards and be interested in training your junior team members.

Please send an up to date CV quoting ref 17296 to:

ian@chefsinscotland.co.uk

Possibly Front of House