Head Chef

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Head Chef, Knockomie Inn, Moray and Strathspey

Posted on February 20, 2020 | Start date March 30, 2020

Salary:Competitive rate of pay negotiable dependant on experience, plus tips
Duration:Seasonal
Hours:40 -45 per week
Days:5 days per week mainly straight shifts - 2.00pm to 10.00pm
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: lunch is on a private dining basis only as and when required.; Dinner: 40-50 covers per day; Functions: private dining for up to 40
Food type:Fresh local, gastro pub, well presented
Full-time chefs:2 chefs plus Head Chef
Accommodation:En-suite room may be available, if required at a nominal cost
Job description:

Knockomie Inn, close to the Moray Firth, has been run successfully for over 30 years. We are looking for a Head Chef to be responsible for all aspects of the smooth running of the kitchen. This could be a great opportunity for a senior Sous Chef, wishing to take their first role as Head Chef as we offer excellent training and guidance.

We are looking for excellent cooking skills with a creative leaning on menu design, costing and presentation taking into account seasonality and the availability of local produce. Excellent communication skills alongside the ability to motivate and train the team to ensure the highest possible standards in kitchen management. This includes, food costing, stock control and gross profit as well managing all aspects of food hygiene. We anticipate you enjoy working as part of the team, with a positive approach and outlook.

Whilst we have written a fixed term period for the contract above for the right candidate this can be a full-time permanent position.

We are open over Christmas and New Year. We close on 2nd January for approximately 2 weeks. Being part of the Knockomie team offers the opportunity to have a good quality of life in a rural location.

How to apply:

Please apply with a copy of your updated CV and reference details to Penny Ellis, Owner

Work for partners:

Possible

Contact details:jobs@ellisgroup.me | www.knockomie.co.uk
Apply online:Submit your CV now

Head Chef, Element Bar, Rose Street, Edinburgh and Lothians

Posted on February 19, 2020 | Start date March 1, 2020

Salary:£28,000 - £32,000 negotiable depending on experience
Duration:Permanent
Hours:45-50
Days:5 days a week, shifts for you to organise
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 40-50; Dinner: 40-50
Food type:Scottish classics with a twist
Full-time chefs:5 chefs plus 2 kitchen porters
Accommodation:Live-out
Job description:

We are currently looking for a passionate and dedicated Head Chef to join our team at Element, a well-established, popular bar tucked away on Edinburgh’s popular Rose Street. Element prides itself on being the perfect place to eat - with a mainly Scottish influenced menu, with a fantastic range of drinks from beers, wine & cocktails allowing you to relax right in the heart of Edinburgh.

As Head Chef you will have previous experience at the same level or similar. You will have first class organisational and communication skills and the ability to motivate, inspire and manage the team to produce food to the highest standards and run our kitchen efficiently. You will be passionate about food; demonstrating creativity to deliver great quality, seasonal menus.

You will enjoy a fantastic range of benefits including;
• A competitive rate of pay and a performance related bonus
• Creative input to the menu
• Build and manage your own team
• An internal relief chef network to supplement your team if required
• A dedicated Development Chef to aid you in your role
• Service & Maintenance package on all kitchen equipment
• 28 days paid holidays, Christmas Day off
• 25% discounts in all our venues on food and drink
• Access to a wide range of perks through our online benefits portal
• Access to our Employee Assistance Program
• Training on company systems; Procure Wizard, Rotaready & Flow
• Progression and personal development opportunities
• A generous internal referral scheme

What We Need from You
• A solid background working & cooking with fresh produce
• Dedication to the role and venue
• Ability to train your kitchen team
• A strong understanding of food & rota costings
• Excellent communication skills
• Enjoy working as part of a team
• A positive mental attitude
• Welcome constructive criticism & feedback

We aim to fill our venues with lovely and talented people who work hard and enjoy their jobs. So, bring your passion, your energy and a smile and you will reap the benefits of becoming part of Signature Pub Group.

How to apply:

If this sounds like something you want to be a part of, apply today by sending in your CV along with a cover letter telling us why you think you would be a great fit for the role.

All candidates must have the right to unrestricted employment in the UK and hold a valid National Insurance Number and UK bank account to be considered for this role.

Work for partners:

No

Contact details:Ross.Ingleson@signaturepubs.co.uk | www.elementedinburgh.co.uk/
Apply online:Submit your CV now

Head Chef, 10509 small boutique hotel, Western Isles

Posted on February 18, 2020 | Start date March 2, 2020

Salary:£14 per hour paid weekly and for every hour you work plus a share of the tips
Duration:Seasonal
Hours:45-50 hours per week
Days:6 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Dinner: 40-60; Breakfast: 20; Functions: 80
Food type:Scottish using fresh local ingredients including fresh seafood and game
Full-time chefs:2
Accommodation:Either a room in hotel or shared staff house which is included as part of the package
Job description:

I am recruiting for a 11 bedroom hotel located in the very rural but beautiful Western Isles.

We are looking for a head chef to join our team and take over the running of the kitchen. This will include health, safety and hygiene, stock control, ordering and menu planning.

The hotel has an excellent reputation for the food and we are looking for someone who can maintain that good reputation. This is a good opportunity for someone to make their own stamp on a kitchen. Looking for someone who is passionate about the local produce we have available including lots of fresh seafood, fish and game. You will have free reign for input into menus.

This would suit a strong sous chef looking for their first head chef position.

This position is available from the beginning of March until the end of October.

How to apply:

Please apply with your updated CV and reference details to Jessica at Chefs In Scotland quoting 10509

Work for partners:

front of house, house-keeping, bar

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

Head Chef, The Geographer Restaurant, Lochaber

Posted on February 18, 2020 | Start date February 18, 2020

Salary:£26,000 to £30,000 per annum paid monthly with good tips For extra days work over time is paid pro rata
Duration:Permanent
Hours:45
Days:5 days from 7, mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: to 70; Dinner: to 130; Breakfast: no; Functions: no
Food type:Global Cuisine
Full-time chefs:2 - 4 chefs plus kitchen porters
Accommodation:2 bedroom flat available £200 per month plus utilities
Job description:

The Geographer Restaurant is unique family owned global restaurant situated in the heart of Fort William.

We are looking for a Head Chef to take control of managing the kitchen, you will be in charge of rotas, ordering, menu planning, health & hygiene.

We have an excellent working environment with very a hands on owner.

Fort William is a the outdoor capital of the UK so would suit someone who likes outdoor pursuits.

This position is available now for the right candidate

How to apply:

Please email over your up to date CV, reference details and hygiene certificate to Paul Jeffrey, Owner

or call in the first instance 01397 705011

Work for partners:

Yes front or back of house

Contact details:geographerrestaurant@gmail.com | www.geographerrestaurant.co.uk/
Apply online:Submit your CV now

Head Chef, Blakeshouse Lounge Bar & Restaurant at Greenwood Loch, Grampian

Posted on February 17, 2020 | Start date March 15, 2020

Salary:£14-16 per hour depending on experience, can pay weekly or monthly plus a share of the tips
Duration:Permanent
Hours:varies depending on season - paid for every hour you work
Days:5 days a week but can be less in winter
Holidays:Statutory (28 days p/a)
Bedrooms:Holiday park
Covers:Lunch: up to 60; Dinner: 60-80 covers in peak season; Functions: Sunday carvery plus birthday parties
Food type:bar menu using fresh, local produce all prepared fresh on the premises
Full-time chefs:3
Accommodation:Own, new, two bedroom static caravan included as part of the package
Job description:

Blakeshouse is a a busy restaurant situated at Greenwood Loch Holiday Park and Activity Centre. Situated in a stunning location mid-way between Banff and Turriff in Aberdeenshire.

We are looking for a head chef to take care and responsibility of the day-to-day running of the kitchen including ordering, daily specials, stock control, menu planning, rotas and health and safety and hygiene.

Looking for a friendly, talented and hard-working chef to join us in this lovely part of the world. Great area to relocate with excellent schools locally. You can see more about the restaurant here:
https://www.facebook.com/BlakeshouseGreenwoodLoch/

This would suit either a good sous chef looking to step up or an established head chef who is looking for a change of scene.

This position is available from the middle of March for the right person.

How to apply:

Please apply to Gail Goulding, Manager, with your updated CV and 2 recent, contactable work references

Work for partners:

Yes we have work available in housekeeping, bar and front of house

Contact details:gailgoulding@greenwoodloch.com | www.greenwoodloch.co.uk/
Apply online:Submit your CV now

Head Chef, Perle Oban Hotel, Argyll and the Islands

Posted on February 17, 2020 | Start date February 17, 2020

Salary:£30,000 per annum paid monthly - plus tips - plus bonus and other staff benefits.
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 shifts for you to organise
Holidays:Statutory (28 days p/a)
Bedrooms:59
Covers:Lunch: 20 - 40 looking to extend; Dinner: 40 - 60; Breakfast: 100; Functions: 50
Food type:Modern using fresh local produce
Full-time chefs:4 chefs + kitchen porter
Accommodation:Live out
Job description:

The Head Chef is responsible for food quality and service from all food producing areas. This should be accomplished through proper training and direction of all staff whilst producing budgeted profits and controlled costs. All areas of responsibility are to be maintained in accordance with The Health and Safety Work Act 1974.

The food and beverage offering at the hotel includes a menu using spices combined with local ingredients to make a unique offering in Oban. The bar area is being relaunched to offer a revised food offering with warm dishes and healthy well-being options to offer the guests in our spa a variety of packages to combine health and fitness in both treatments and food.

Skills Required
• Excellent leadership, training and communication skills. Creative approach to the production of high quality food
• A business focused approach to managing a kitchen
• Knowledge of purchasing, stock controls, supplies and equipment
• Knowledge of governmental regulations and safety standards
• Ability to work well in stressful and high pressure situations

Operational

Reporting to General Manager the Head Chef’s role is to provide a “hands on” support to the junior chefs on all matters relating to hygiene and production of menus.

• To constantly deliver high quality food with attention to detail when presenting.
• Monitoring trends in sales and adapting menus accordingly
• Ensuring holding stock adheres to demand
• To assign schedules and ensure staff levels are appropriate with demand
• Supervise all production in the kitchen.
• To maintain good working relations with other departments and develop effective lines of communication.
• To attend pre-service meetings with restaurant manager and communicate critical information regarding menu change, shortages and customer preferences.
• To communicate with the Directors and team individuals in a friendly, courteous and professional manner
• Trains staff in accident prevention and ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.

Health and Safety
To meet regulatory health and hygiene standards and carry out regular audits on all kitchen areas with the support of the General Manager
• To maintain and supervise good housekeeping practices in all food production areas, strictly enforcing cleaning schedules throughout all reach-ins, walk-ins, freezers, machinery and other equipment.
• To establish systems and methods of operation to ensure cleanliness and hygiene in all back of house areas are to standards set and as cost effective as possible.
• Monitor and continually assess the effectiveness of cleaning procedures providing instruction where necessary to staff.
• Access the risks posed from fixed and portable electrical equipment and implement control measures to avoid risk.
• Implement COSHH assessments for all hazardous substances ensuring all staffs training.
• Ensure all New Hire staff are issued with Health and Safety induction packs and trained accordingly.
• To checks inventories to see proper storage and rotation of stock.
• Develop and implement a record system ensuring inspections are carried out by relevant contractors to determine the level of pests affecting areas of work.
• To ensure that all staff adheres to all fire, health and safety procedures.

Financial:
Controls and maintains projected budgets to achieve financial success of the business in areas of responsibility.

• Analyse recipes to assign prices to menus, based on food, labour, and overhead costs
• Submits a monthly stock report and ensures projected profits are achieved
• Meets with sales representatives in order to negotiate prices and order supplies focusing on Maximum profit.
• Assist in the effective management of the department including budgeting, forecasting, resource planning, and waste management

Human Resources:

As head chef you will assist with the development and training of new and existing team members focusing on staff retention. You will also be required to assist in the administration of the disciplinary and grievance procedures as laid down by the company, ensuring the proper attitude, appearance and discipline of associates. You will establish appropriate training for all kitchen staff to achieve departmental standards and goals and to assist in personal development.

How to apply:

Please forward a letter introducing yourself and a CV to Joanna Black, Assistant Manager

Work for partners:

No

Contact details:jblack@perlehotels.com | www.perlehotels.com
Apply online:Submit your CV now

Head Chef, The Bosville Hotel, Skye and Lochalsh

Posted on February 12, 2020 | Start date February 13, 2020

Salary:up to £30,000 per annum depending on experience - paid monthly plus benefits
Duration:Permanent
Hours:up to 50
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:20
Covers:Lunch: varied depending on season 5 - 100; Dinner: 40 - 90; Breakfast: to 38; Functions: None
Food type:lively award-winning restaurant and bar featuring cracking combinations of Scottish produce fresh from its natural larder.
Full-time chefs:4 - 5 chefs plus 2 kitchen porters
Accommodation:Accommodation available 4 miles from the hotel - own room - shared kitchen/living room facilities - £175 per month inc all bills
Job description:

The Perle Group is an innovative brand made up of unique, contemporary bespoke hotels located in rural parts of Scotland.

The Isle of Skye is known not only for its amazing scenery but also producing some of the finest ingredients Scotland has to offer.
We are looking for an experienced head chef to lead and manage the kitchen team in our busy hotel which has a well-established and highly regarded local restaurant, that operates on its own merit.

We are looking for someone with a passion for good quality, fresh produce and an understanding that service is critical to establishing your kitchens reputation as the best in the area.

The ideal candidate will be actively involved in menu design and purchasing, have a good understanding of cost control and margin maximisation, be fully versed in current health & safety legislation and most importantly be a hands-on man manger.

You should have experience working in a high-volume outlet within a hotel and/or high-volume restaurant with a proven track record of career progression and development.

This is an excellent opportunity for an established head chef to further develop their career using in one of Scotland’s most beautiful locations as a launch pad.

How to apply:

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

Work for partners:

Yes - front of house, house keeping or reception

Contact details:Gkelly@perlehotels.com | www.bosvillehotel.co.uk
Apply online:Submit your CV now

Head Chef, The Salutation Hotel, Perthshire

Posted on February 12, 2020 | Start date February 12, 2020

Salary:£30,000 - £35,000 per annum, paid monthly plus tips.
Duration:Permanent
Hours:40-45 hours per week, hours vary depending on business
Days:5 days out of 7, mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:84
Covers:Lunch: Up to 60; Dinner: Up to 60; Breakfast: Up to 100; Functions: Up to 200
Food type:Traditional Scottish using local produce
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Short term accommodation available in the staff accommodation for 6 weeks - includes tv and wi-fi, no charge.
Job description:

The Salutation Hotel in Perth is looking to recruit a new Head Chef to join our friendly team. The Salutation Hotel is part of the family owned Strathmore Hotel group. We are looking for a Chef who can put their own stamp on the menu and make a name for themselves.

The successful applicant will have strong leadership skills and experience of a similar environment. Responsibilities will include cooking, food and wage budgets, stock control, menu planning, staff development and delivering excellent food service. The candidate must have high standards of health and hygiene and must relay these high standards to the rest of the kitchen team.

Uniform will be provided and discounts on food and accommodation in hotel and at other Strathmore Hotels.

Fantastic pension scheme available.

The position is available now for the right candidate.

How to apply:

Please apply to hotel manager Gordon Patterson with an up to date CV and reference details. Please CC Fiona Laurie in HR to salutationhr@strathmorehotels.com

Work for partners:

Possibly depending on experience.

Contact details:salmanager@strathmorehotels.com | https://www.strathmorehotels-thesalutation.com/
Apply online:Submit your CV now

Head Chef, Various senior chef positions across Scotland, Dumfries and Galloway

Posted on February 10, 2020 | Start date March 1, 2020

Salary:£25,000 to £45,000 plus bonus, tips and overtime
Duration:Permanent
Hours:up to 48 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:varied from 0 to 300
Covers:Lunch: varies 0 to 200; Dinner: again varies according to the establishment and type of food; Breakfast: 0 to 500; Functions: 0 to 1000
Food type:Restaurant, bar, functions, fine dining, coaching, very much all types
Full-time chefs:1 up to 30
Accommodation:often live in rural Scotland, usually live out in the cities
Job description:

We are getting lots of head and sous chef positions registered starting in the coming weeks.

Positions can be anywhere in Scotland and vary in food style and quality from rosette to fresh, bistro and restaurant work.

Most of our jobs are in rural Scotland including Skye, highlands, west coast, central belt and islands.

We would also look to meet chefs looking for work to discuss permanent positions subject to our availability.

If you want to let me know your availability or are already registered email me your most up to date CV, ideally with contact details of recent work references.

How to apply:

Please email in CV to Jessica@chefsinscotland.co.uk quoting SENIOR2020 and I will be in touch to get you registered.

Work for partners:

very often yes in housekeeping, front of house and kitchen

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

Head Chef, The Steam Inn, Invernesshire

Posted on February 7, 2020 | Start date February 16, 2020

Salary:£32,000 per annum, paid weekly plus tips.
Duration:Permanent
Hours:40+
Days:5 days a week, split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: 150-200; Dinner: 150-200
Food type:Quality gastro pub using fresh, local produce
Full-time chefs:4
Accommodation:En suite room in shared staff accommodation - part of the package
Job description:

The Steam Inn has recently been taken over and is looking to be making improvements in all departments. It is a work in progress and we are looking for an enthusiastic, hard working chef to help set up the kitchen and keep it running at a high standard. The ideal candidate will want to put their own stamp on the place and build a reputation for great food.

This is a busy place all year round but especially between April - October when the "Harry Potter" steam train arrives twice daily with an influx of people. This daily rush makes for a very fast paced kitchen.

As the Head Chef you will be responsible for the daily running of the busy kitchen. You will be in charge of delegating tasks to junior members in the kitchen, ordering, ensuring high standards of health & hygiene and stock control. This would suit someone who has similar experience at this level.

We are aiming for accolades so if this is something you wish to pursue then this role will suit you.

How to apply:

Please apply by sending your up to date CV and references to Stephanie MacKellaig.

Work for partners:

No.

Contact details:stephmackellaig@gmail.com | www.steaminnmallaig.co.uk
Apply online:Submit your CV now
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