Head Chef

Head Chef, Boozy Cow, Edinburgh and Lothians

Posted on March 11, 2020 | Start date April 10, 2020

Salary:From £28,000 to £32,000 per annum plus attractive bonus and benefits
Hours:45 hours per week
Days:5 days a week mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 40-250 covers over the day
Food type:Burger menu using fresh local produce
Full-time chefs:team of 6
Job description:

Here at The Boozy Cow, we are always on the lookout for the next star addition to our Boozy Crew. But we don’t just open our circle of Boozy love for just anyone...

We currently have an exciting opportunity for a Head Chef to join our team at The Boozy Cow. You will look after lots of hungry people, while managing a team of chefs. Responsible for producing a variety of dishes for the restaurant to the highest standard, whilst ensuring the kitchen runs smoothly, safely and hygienically.

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
Training on company systems; Procure Wizard, Rotaready & Flow
Access to our Employee Assistance Program
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:


Contact details:Graeme.Windsor@signaturepubs.co.uk | www.boozycow.com/
Apply online:Submit your CV now

Head Chef, Kings Arms Hotel in Lockerbie, Dumfries and Galloway

Posted on March 9, 2020 | Start date March 9, 2020

Salary:£10 - £12 per hour according to experience paid weekly plus a share of tips. Down the line possible bonus scheme for the right person who can bring something to the business.
Hours:35 - 45 hours
Days:5 days mixture of straight and split shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: up to 30 to 40; Dinner: up to 50; Breakfast: 26; Functions: can do when function room ready
Food type:Traditional pub food with specials using fresh local produce
Full-time chefs:2 plus kitchen porters
Accommodation:possible staff room available within the hotel and also accommodation is reasonably easy to find in Lockerbie and not too expensive
Job description:

The Kings Arms Hotel in Lockerbie is privately owned and run hotel, situated in the small town of Lockerbie in Dumfries and Galloway.

Situated 12 miles from Dumfries, 22 miles from Carlisle and within an hour or so of Edinburgh and Glasgow.

We are looking for someone to join our friendly team in the kitchen.

This may suit an experienced chef looking for input into menus and gross profit margins.

Likewise, it may suit someone with less experience but plenty of enthusiasm and initiative.

The hotel has recently been taken over and is undergoing a full refurbishment.

This is an exciting time to join our team.

Lockerbie has a population of 3,500 and has good amenities and there is plenty to do on time off if you like the outdoors.

This position may suit either a single person or a working couple.

Available now for the right people.

How to apply:

Please apply to Tom Cheesman, General Manager with your current CV and details of relevant work references.

Or phone for an informal chat on 01576 202410.

Work for partners:

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

Head Chef, Drift Inn, Ayrshire and Arran

Posted on March 9, 2020 | Start date March 22, 2020

Salary:Fortnightly with a share of tips
Holidays:Statutory (28 days p/a)
Covers:Lunch: 30/40; Dinner: 60/80
Food type:Fresh seafood and traditional dishes
Full-time chefs:3
Accommodation:Double Room with wifi
Job description:

This Drift Inn is on Arran in Lamlash.

We are a very popular sea front restaurant with fantastic views over to the holy Isle.

We have fantastic repeat customers all year round and a great beer garden and a roaring fire.

We are looking for a head chef to take over our team of 3 chefs.

This is a permanent, all year round position.

This would suit either a single chef or may well suit a couple as there is work either in the kitchen or front of house.

A great location and plenty to do on time off such as walking, fishing and golfing.

You will work closely with the management and be responsible for cooking, kitchen cleanliness and other aspects of running a busy kitchen.

We use fresh local produce when we can and always aim to have a well balanced team. The working week is Wednesday-Sunday service 12-9.

How to apply:

Please apply with up to date CV and reference details to thedriftinnarran@gmail.com with a preferred start date and any questions you might have.

Work for partners:

We have other roles back and front to be filled so work for a partner would be available.

Contact details:shanehenderson90@gmail.com | driftinnarran.com
Apply online:Submit your CV now

Head Chef, The Roost Restaurant, Perthshire

Posted on March 5, 2020 | Start date April 6, 2020

Salary:Negotiable salary depending on experience, paid monthly plus excellent tips.
Hours:Between 40-50 in peak season
Days:5 with two days off together
Holidays:Statutory (28 days p/a)
Covers:Lunch: 26; Dinner: 26; Functions: 30
Food type:Modern European up to 2AA rosette standard
Full-time chefs:2 chefs, kitchen porter at weekends only
Accommodation:Live out
Job description:

The Roost Restaurant is a 26 seater restaurant situated in Bridge of Earn. We have our indoor wood-burning oven which is an entirely natural way of cooking meats, fish & vegetables, with just a little seasoning, giving a full & unique flavour. We spend a great deal of time sourcing the very best ingredients that Scotland has to offer, not forgetting our kitchen garden lovingly tended by our own hands throughout the summer.

We are looking for a Head Chef to join our small and friendly team. You will responsible for the day to day running of the kitchen. As we have 2 rosettes we are looking for someone who has similar experience, we would consider a Sous Chef looking for their first Head Chef role.

You will be responsible for daily tasks such as delegating tasks to junior members of the time, general stock rotation and ordering.

If you are interested in this position then please apply. The position is available as of April for the right candidate.

How to apply:

Please send cover letter along with CV to tim@theroostrestaurant.co.uk

Work for partners:

Possibly depending on experience.

Contact details:tim@theroostrestaurant.co.uk | www.theroostrestaurant.co.uk
Apply online:Submit your CV now

Head Chef, The Majestic Line, Argyll and the Islands

Posted on March 5, 2020 | Start date March 30, 2020

Salary:Competitive rate, paid monthly
Hours:As required
Days:As required
Holidays:Working rota of 2 weeks on and 1 week off.
Bedrooms:11 guests and 4 crew members
Covers:Lunch: to 15; Dinner: to 15; Breakfast: to 15
Food type:High quality locally sourced Scottish produce
Full-time chefs:Sole chef
Accommodation:On board in the crew quarters - meals provided on duty
Job description:

The Majestic Line is an innovative small cruise company sailing out of Oban on the West Coast of Scotland.

The vessels ‘Glen Massan’ and ‘Glen Tarsan’ are traditional wooden 85ft fishing boats which have been converted to provide a very high standard of hospitality for up to 11 guests.

An onboard Chef is required for 2020 season commencing 30th March until the end of the season to provide high quality meals, using local specialities whenever possible, from the restricted space of a galley.

Applicants should have the required experience and be willing to provide excellent standards of customer care for our guests.

The ideal candidate will be able to provide evidence of suitable catering and hospitality experience, have the confidence to prepare quality meals for a maximum of 15 people (11 guests and 4 crew), take pride in their work, be relaxed, friendly, confident, energetic, hard working, well organised and motivated. Working rota of 2 weeks on and 1 week off.

STCW certificate would be an advantage though not essential.

How to apply:

For further details please apply to mike@themajesticline.co.uk

Work for partners:


Contact details:mike@themajesticline.co.uk | www.themajesticline.co.uk
Apply online:Submit your CV now

Head Chef, BBC Studios TV Cooking Competition 2020, Rest of the world

Posted on March 4, 2020 | Start date March 4, 2020

Holidays:Statutory (28 days p/a)
Food type:
Full-time chefs:
Job description:

BBC Studios are making an exciting cooking competition series and want to hear from passionate up and coming chefs and cooks who dream of making their mark in the food industry.

This is a once in a lifetime opportunity to showcase your culinary skills in the spectacular surroundings of Tulum, Mexicom one of the hottest food destinations on the planet.

You could be crowned winner by the world's top foodies and win an amazing prize.

From street food vendors, commis chef, food truck entrepreneurs to kitchen creatives; whether you're cooking in a fashionable gastropub or just starting in the food-service industry, if you can make mouth-watering dishes, we want to hear from you!

How to apply:

Applications are now open.

Please apply at foodshow.casting@bbc.co.uk

Work for partners:

Contact details:foodshow.casting@bbc.co.uk
Apply online:Submit your CV now

Head Chef, Fernhill Hotel, Dumfries and Galloway

Posted on March 3, 2020 | Start date March 3, 2020

Salary:Up to £32,000 per annum, depending on experience paid monthly plus a share of gratuities from tronc
Hours:45-50 hours per week
Days:5 days a week, mainly split shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: Up to 60; Dinner: Up to 60; Breakfast: Up to 60; Functions: Small weddings
Food type:Daily changing table d’hote menu 3,3,and 3. Breakfast, cold buffet, hot cooked to order. Set function menus.
Full-time chefs:5-6 plus 2 kitchen porters
Accommodation:Temporary single accommodation available if required.
Job description:

McMillan Hotels are a family owned and operated company of 60 years standing with three hotels in South West Scotland. Fernhill Hotel is a 30 bedroom hotel overlooking the coastal village of Portpatrick, a very pretty and popular tourist village with easy access to fantastic countryside and beaches and the Galloway Forest Park with all its outdoor activities. Close to the town of Stranraer. Glasgow 2 hours, Ayr 15.hrs, Dumfries 1.5 hours.

We are looking for a skilled and enthusiastic Head Chef (and Sous Chef) to take our team forward and maintain our current high standard. The Head chef will ensure the efficient running of the kitchen team, full compliance with food safety legislation, as well as being involved in supervising and training the team. Other duties will include menu planning and ordering within the company budget targets.
Position available early April 2020.

How to apply:

Please apply with current CV and references to Douglas McMillan, Managing Director, McMillan Hotels Ltd on douglas@northwestcastle.co.uk.

Work for partners:

Work for partners is possible. Please note we are also seeking to employ a Sous Chef.

Contact details:douglas@northwestcastle.co.uk
Apply online:Submit your CV now