Head Chef

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Head Chef, Relief - Busy hotel - Blairgowrie, Perthshire

Posted on June 10, 2024 | Start date August 1, 2024

Salary:The gross hourly rate is £23 per hour paid weekly, net of tax and NI.
Duration:Seasonal
Hours:minimum 40 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:90
Covers:Lunch: 50; Dinner: 40-150; Breakfast: 180; Functions: 180
Food type:A la carte, TDH and afternoon teas
Full-time chefs:3-4 chefs plus kitchen porters
Accommodation:Accommodation is own bedroom in shared staff accommodation - TV and wifi available .
Job description:

I am looking for a relief Head Chef for a hotel in Blairgowrie,

1st August for 8 weeks

90 bedroom hotel serving A la carte, TDH and afternoon teas. Breakfasts to 180, lunches to 50. Dinners 40 to 150 and coach parties to 180 and tribute nights 120-180

Working hours will be a minimum of 40 hours per week over 5 days, mixed shifts.

Brigade of 4 chefs plus kitchen porters.

The gross hourly rate is £23 per hour, paid weekly, net of tax and NI.

They will pay you return travelling expenses subject to you completing your work stint.

Accommodation is a room in staff accommodation

How to apply:

Please apply quoting RELIEFBlairgowrie

Work for partners:

no

Contact details:jojo@chefsinscotland.co.uk
Apply online:Submit your CV now

Head Chef, 5 star hotel & spa just outside Aberdeen, Grampian

Posted on June 7, 2024 | Start date July 15, 2024

Salary:From £50,000 per annum plus gratuities through Tronc, free parking on site, employee rewards, referral scheme, free/discounted food
Duration:Permanent
Hours:48
Days:4 days from 7 - straight 12 hour shifts
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Lunch: 30+; Dinner: 70+; Breakfast: 50+; Functions: Weddings, meeting & events
Food type:A la carte all made fresh on the premises
Full-time chefs:14 at full strength plus kitchen porters
Accommodation:N/A
Job description:

OVERALL JOB PURPOSE:
As a passionate professional and highly motivated leader, the Head Chef has overall responsibility for managing the kitchen and daily operations. While adhering to food hygiene and health and safety standards, the Head Chef will utilise their sound knowledge of food and creative flair to ensure the highest quality foods and finest, freshest ingredients are sourced and used to produce exquisite 5-Star dishes for the restaurant, private dining, and functions.
PRINCIPAL ACCOUNTABILITIES:
• Developing a timetable of culinary events using seasonal and local produce to highlight the innovative and ever-changing gastronomic array on offer to our guests, planning and developing fresh, exciting, and pioneering new menus for our Drawing Room, Restaurant, Conferences and Events and Private Dining experiences.
• Expertly manage the Kitchen team and Operations, you will ensure the operation runs without a hitch, striving for the utmost creativity, efficiency, and profitability • Ensure strict adherence to HACCP standards for Food Health & Safety regulations.
• Build strong working relationships across the business, developing an in depth understanding and awareness of all guests’ needs.
• Developing an ongoing process within the culinary teams which proactively plans and prepares for all menu changes, presenting these through food tastings, always supporting our teams to ensure they have fantastic product knowledge.
• Educating and upskilling all operational Managers and teams with creative, bespoke menus and propositions which will effectively maximise revenue and profitability.
• Building a high performing team culture; role model behaviours and lead from the front.
• Interact with guests in a friendly and professional manner to create a warm and welcoming environment and going over and above to exceed guests’ expectations, playing your part in making their stay a memorable 5-star experience.
PERSONAL QUALITIES
• Highly motivated and possessing an immense sense of pride in your work; you are passionate about delivering the high standards for our guests in line with our Brand.
• You have a positive “can do” attitude to solving problems in a professional and courteous manner.
• A strong team player with excellent communication skills.
• Enthusiastic, organised, and punctual with an eagle eye for detail.
• You want to be part of a team that works hard, supports each other and above all has fun along the way.
• Physical fitness for long shifts of standing and walking.
• Tenacious with ability to multi-task, prioritise, work under pressure in a busy kitchen.
• Adaptable, innovative, and flexible to business demands.
KNOWLEDGE, EXPERIENCE AND QUALIFICATIONS:
• You have previous experience working as part of a fast-moving, quality driven, culinary team, at Head Chef level, ideally within Michelin and 5* hotels
• A fantastic cook, with an outstanding track record; striving for perfection and continually learning and honing your skills.
• Adept at managing competing, and sometimes conflicting, priorities, you like it when your work stands out from the crowd, and you make sure you are always one step ahead of industry trends.
• Formal Culinary training.
• Management and leadership skills.
• Qualifications in Food health and safety and food hygiene.
• Have a good level of food knowledge and an understanding of modern food preparation.

How to apply:

Please apply with your up-to-date CV

Work for partners:

Possibly

Contact details:ruth@chefsinscotland.co.uk
Apply online:Submit your CV now

Head Chef, Mediterranean (Aberdeen) Limited (50 seats restaurant), Grampian

Posted on June 5, 2024 | Start date August 1, 2024

Salary:£45,000 per annum paid monthly
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:Mediterranean (experience in Mediterranean food essential)
Full-time chefs:2 chefs
Accommodation:Live out
Job description:

Mediterranean is a new restaurant opening in Aberdeen

We are looking for an experienced Head Chef to join our team.

Chef responsibilities include studying recipes, setting up menus and preparing high quality dishes,
also, this person should be able to delegate tasks to kitchen staff to ensure meals are prepared in timely manner.

Chef should be familiar with sanitation regulation. At least 5 years’ experience, in providing high-end mediterranean cuisine.

This position is available from the 1st August

How to apply:

Please submit your cv and a covering letter by email.

Work for partners:

no

Contact details:Jeanette.forbes@portlethen.com
Apply online:Submit your CV now

Head Chef, Deer Park Golf & Country Club, Livingston, Edinburgh and Lothians

Posted on June 4, 2024 | Start date June 24, 2024

Salary:£40,000 to £45,000 per annum plus tips and negotiable bonus scheme
Duration:Permanent
Hours:45 hours per week - mixed shifts, overtime paid or time in leiu
Days:5 days from 7
Holidays:
Bedrooms:NA
Covers:Lunch: Up to 20 in the golf club; Dinner: Up to 40 in the golf club; Breakfast: NA; Functions: 180 for weddings, events & corporate golf days - all catering outsourced at the moment
Food type:Modern & Traditional Scottish
Full-time chefs:Need to build a brigade
Accommodation:None
Job description:

Deer Park Golf & Country Club is home to an 18-hole championship golf course, 16 lane tenpin bowling centre, excellent gym facilities including a fitness studio, swimming pool, jacuzzi, squash courts, sauna, steam room, snooker & classes.
This is an exciting new role for someone to develop they way they want to, build a good strong brigade, produce menus for the golf club, bowling alley & functions and build the business.

Job Description
Head Chef

Primary Function:

Supervise and coordinate activities of cooks and workers. Determine how food should be presented, and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items if a product does not meet specifications.

To effectively manage the kitchen workforce to maximize productivity, staff and guest satisfaction. Develop concepts for food outlets in all areas, to ensure maximization of guest satisfaction and business requirements. To prepare, implement and monitor departmental budget to maximize profitability. Anticipate and implement current and forthcoming legislation, to comply with all legal and company requirements, particularly regarding Food Hygiene and risk assessment. Communicate effectively to Team Leaders, to harmonise department and remove barriers. Recruit and train all kitchen employees. Responsible for all financial responsibilities including labour costs and Food Costs.

Key Responsibilities:

Safety and Security
• Report work related accidents, or other injuries immediately upon occurrence to General Manager.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Follow company and department safety and security policies and procedures to ensure a clean safe, and secure environment.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Complete appropriate safety training and certifications to perform work tasks.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

Policies and Procedures
• Follow company and department policies and procedures.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Ensure uniform, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Maintain confidentiality of propriety materials and information.
• Perform other reasonable job duties as requested.

Communication
• Provide assistance to coworkers, ensuring they understand their tasks.
• Speak to guest and co-workers using clear, appropriate and professional language.
• Talk with and listen to other employees to effectively exchange information.
• Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.

Assists Management
• Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
• Assign and ensure work task are completed on time and that they meet appropriate quality standards.
• Ensure that hourly employees are trained on company core values, job roles, responsibilities and technical and service aspects of the job.
• Encourage and motivate employees to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.
• Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly employees and ensure that they are understood.
• Ensure employee compliance with company standards and policies and external regulations (e.g., safety, department-specific procedures such as food standards).

Working with Others
• Support all co-workers and treat them with dignity and respect.
• Handle sensitive issues with emp0loyees and/or guests with tact, respect, diplomacy and confidentiality.
• Partner with and assists others to promote an environment of teamwork and achieve common goals.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Actively listen to and consider the concerns of other employees, responding appropriately and effectively.

General Kitchen
• Ensure the quality of the food items and notify General Manager if a product does not meet specifications.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quality and quantity of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented to customers at all times.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handing food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with Food Safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labelling, cleaning and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Monitor the quality of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors for proper operation, and report issues or problems to facility management.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Maintain kitchen logs for food safety program compliance (e.g.,A1 A2, QA)
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state and federal regulations.
• Maintain food logs for all food products (e.g., products charts).

Sanitation and Maintenance
• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Set-up and break down work station with required items in place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.

Stocking/Receiving
• Monitor stock of kitchen supplies and food safety to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes General Manager/Accounts.

Kitchen Tools & Equipment
• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Weigh, measure and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
• Prepare special meals or substitute items where possible, to satisfy guest requests.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Determine how food should be presented, and create decorative food displays.

Set-up
• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons according to standards.
• Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.
• Serve food (for example, soup, deserts, side, entrees) in proper portions onto dishes, plates mugs, and bowls, ensuring proper plate appearance.

Key Selection Criteria:

• 5+ years’ experience in a high-volume, full-service restaurant at Head chef level
• Knowledge of best practices for training kitchen staff and implementing kitchen procedures
• High level of creativity and reliability
• Flexible schedule required
• Familiarity with menu costing procedures
• Passionate, with a hands-on approach
• Holds a personal commitment to hospitality, customer service & quality.

How to apply:

Please send your up to date CV & reference details to Natasha McAllister

Work for partners:

No

Contact details:nmcallister@muir-group.co.uk | https://www.deer-park.co.uk/
Apply online:Submit your CV now

Head Chef, Restaurant and Bar, Oban, Argyll and the Islands

Posted on May 31, 2024 | Start date June 17, 2024

Salary:£36,000 to £40,000 per annum plus negotiable bonus dependent on profit
Duration:Permanent
Hours:Minimum of 40 hours per week - straight shifts
Days:5 days from 7 - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:N/A
Covers:Lunch: Up to 20 but looking to improve; Dinner: Up to 40 but looking to improve; Breakfast: NA; Functions: NA
Food type:Traditional Scottish
Full-time chefs:1 plus help
Accommodation:Is available at a cost
Job description:

Head Chef required for a bar/restaurant in Oban
Would suit a sous chef looking for their first head chef position.
Lots of scope to create your own menus and make a name for yourself
Responsible for all aspects of kitchen cleanliness and health & hygiene procedures
Responsible for keeping the kitchen profitable
Oversee all aspects of food production, ensuring high standards of quality and taste
Meals on duty

How to apply:

Please send your up to date CV and recent reference details

Work for partners:

Yes

Contact details:ruth@chefsinscotland.co.uk
Apply online:Submit your CV now

Head Chef, Royal Dornoch Golf Club, Sutherland

Posted on May 31, 2024 | Start date June 24, 2024

Salary:£40,450 to £45,050 per annum paid monthly, negotiable bonus scheme
Duration:Permanent
Hours:Annualised contract
Days:5 days out of 7 mixture of shifts
Holidays:6 weeks
Bedrooms:0
Covers:Dinner: 60 - 220 covers over the day; Functions: Some special dinners up to 100
Food type:High standard bistro with some a la carte
Full-time chefs:3/4 + Kitchen Porters
Accommodation:If you live outwith the area then you can access subsidised accommodation and relocation expenses
Job description:

We have a new clubhouse under construction, to be open in late 2025, for which we will be increasing the food and beverage offering so require an experienced leader to shape and lead the transition and to build the team.

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
• Death in service of 4 times your salary
• Enhanced sick pay insurance
• 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, relocation expenses or travel allowance

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”.

How to apply:

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

Work for partners:

Possibly depending on their experience.

Contact details:generalmanager@royaldornoch.com | www.royaldornoch.com
Apply online:Submit your CV now

Head Chef, New venture restaurant in Corbridge, Northumberland, England

Posted on May 30, 2024 | Start date June 24, 2024

Salary:Around £32,000 per annum paid monthly plus tips
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:N/A
Covers:Lunch: Up to 50; Dinner: Up to 50; Breakfast: NA; Functions: NA
Food type:Cafe/Bar in daytime, Brasserie in evening
Full-time chefs:4 plus KPs
Accommodation:None
Job description:

This position would definitely suit a junior sous/sous chef looking for their first Head Chef Position
Strong culinary skills
Excellent knowledge of food safety regulations and best practices in food preparation
Leadership abilities to inspire and motivate kitchen staff towards achieving culinary excellence
A keen eye for detail and a dedication to delivering top-notch dining experiences
Oversee all aspects of food production, ensuring high standards of quality and taste
Company pension
Discounted or free food
Employee discount
45 hours per week - any overtime back in lieu

How to apply:

Please send your up yo date CV

Work for partners:

No

Contact details:ruth@chefsinscotland.co.uk
Apply online:Submit your CV now

Head Chef, Ardlui Hotel, Argyll and the Islands

Posted on May 29, 2024 | Start date June 24, 2024

Salary:£37,500 per annum paid weekly plus tips - bonus based on GP £2000
Duration:Permanent
Hours:40/50 hours per week
Days:5 days from 7, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: up to 100 in season; Dinner: up to 150 in season; Breakfast: up to 80 in season; Functions: small occasional for up to 35
Food type:Extensive quality Bar menu plus specials
Full-time chefs:2 - 4 chefs plus 1 - 2 kitchen porters
Accommodation:The head chef will be provided with one of our larger double en-suite rooms, or a static caravan. Electricity & gas needs to be paid for. Accommodation and all meals are part of the package
Job description:

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.

How to apply:

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

Work for partners:

possible depending on experience

Contact details:info@ardlui.co.uk | www.ardlui.co.uk
Apply online:Submit your CV now

Head Chef, The Bothy Bistro, Moray and Strathspey

Posted on May 28, 2024 | Start date May 29, 2024

Salary:upo to £40,000 per annum dependent on experience paid monthly with a share of tips
Duration:Permanent
Hours:40 - 45
Days:Open Thursday to Sunday with Wednesday being a shorter prep day
Holidays:Statutory (28 days p/a)
Bedrooms:NA
Covers:Lunch: up to 80 over breakfast and lunch; Dinner: up to 120 covers over the day Friday & Sat
Food type:Cafe style menu through the day and A la carte and specials in the evening
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Accommodation available for the right candidate or hook ups available if you have your own camper van
Job description:

We are looking for an experienced Head Chef or Senior Sous looking to step up to a Head Chef role.

The Bothy Bistro is known for casual dining, good food and the freshest of local ingredients.

The ideal candidate will have a passion for producing amazing food, thrive in a busy environment, be enthusiastic, reliable and ready to join an amazing team.

How to apply:

Please apply with a copy of your updated CV and contactable work references

Work for partners:

No

Contact details:ruth@thebothy.co.uk | www.thebothy.co.uk
Apply online:Submit your CV now

Head Chef, Moness resort Aberfeldy, Perthshire

Posted on May 25, 2024 | Start date June 3, 2024

Salary:£43,550 per year. paid monthly with share of tips
Duration:Permanent
Hours:45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:26 hotel plus 103 self catering cottages
Covers:Lunch: 25 to 50; Dinner: 40 to 100; Functions: Marquee to 180
Food type:All day café up to 6pm and a la carte dinning in the evening
Full-time chefs:6/7 chefs plus kitchen portrs
Accommodation:live in accommodation available
Job description:

Moness Resort is a popular holiday destination located in the small market town of Aberfeldy in rural Perthshire. Situated amidst stunning Highland scenery, the resort offers a range of accommodations, including well equipped family friendly self-catering cottages and hotel rooms, making it a popular destination for couples, families,’ and groups. Providing a relaxing retreat where guests can unwind amongst breathtaking surroundings while enjoying a wide range of amenities and activities.

The resort is set in thirty-five spacious acres of ground. With the surrounding area providing ample opportunity for outdoor activities such as hiking, cycling, golf and fishing. Within the main house there are leisure facilities such as a swimming pool, sauna, steam room, hot tub and a gym offering a wide variety of equipment. A dedicated Spa with a relaxing range of treatments, from manicures to full body massages, using the latest products PURE, ESPA and OPI.

On-site restaurants and bars and an outdoor terrace offer a variety of experiences from modern and informal family friendly dining through to more intimate and formal (without being stuffy); all offering a delicious choice of tasty local dishes. An extremely popular destination for weddings and gatherings, we tailor events that will suit a special occasion or celebration. In whichever way our guests wish to relax and unwind at Moness there is a tremendous amount on offer to choose from, to pretty much do it as you please; most importantly have fun.


Please note the selected candidate must have the right to work in the UK as we cannot offer visa sponsorship and offers are subject to successful completion of our reference and background checks.


As Head Chef at Moness Resort you will lead the culinary operations, working closely with the General Manager and the Kitchen Brigade to ensure the smooth running of the kitchen and the delivery of high-quality meals to guests. The operation and close-nit team services two restaurants and bars offering breakfast, lunch and dinner, bar snacks, an afternoon tea service together with wedding and event catering as well as take aways. Organisation, planning and coordinating the brigade you strive to exceed guest expectations by creating appealing, flavoursome and delicious meals.


The Role

If you have a natural ability to work well with ingredients, can stay composed under pressure while showing good leadership; lead and motivate a team. Those are all crucial qualities for success and by fulfilling these you will contribute to the smooth operation and success of the whole team.

Coordinating and overseeing all activities related to food preparation, assigning tasks according to skills and workload while providing guidance, support, and motivation to the kitchen brigade. Fostering a positive and efficient work environment while ensuring teamwork and high standards are maintained.

Preparing quality dishes and personally overseeing all cooking duties, hands on, ensuring that each dish meets high-quality standards in taste and presentation.

Leading the brigade you create and develop creative and seasonal menu items, ensuring they align with the specific restaurants culinary vision and the guests’ preferences.

Monitoring inventory levels and anticipating needs, placing orders to maintain sufficient stock levels while minimising waste and controlling costs.

Conducting regular quality checks with food to ensure consistency and freshness addressing any food compliance issues. Keeping up to date and informed on relevant regulations and industry standards to ensure the kitchen operates to the highest standard.


What we offer

This is a superb opportunity for an enthusiastic and creative Chef. You may be an experienced Head Chef with a track record of leading a team or a Senior Sous Chef ready to take the next step in your culinary career. You could be working within a Hotel, Restaurant, Visitor Attraction or Contract Catering business. We need someone who wants to work with the best and be part of an established and popular resort.

The Moness team are a close-nit friendly and professional bunch that support each other, celebrate shared success in a fast-paced hospitality setting.

We believe in offering talent development opportunities to gain experience, grow and progress.

We understand the importance of well-being and encourage our team to keep fit and healthy through free access to our leisure facilities.

We offer our team discounts within the restaurants and accommodation within the resort.

We support with relocation offering a variety of live-in accommodation options.

About Moness Resort

Nestled in the heart of Aberfeldy, Moness Resort offers a wide range of accommodation as well as dining, leisure and spa facilities for guests to experience all year round.

How to apply:

Please apply to Kelly Duguid, General Manager by email with your current CV and details of work references please

recruitment@moness.com

Work for partners:

yes potentially

Contact details:Kelly.duguid@moness.com | www.moness.com
Apply online:Submit your CV now
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