Head Chef

Results page: 1 2

Head Chef, Creagan Inn, Argyll and the Islands

Posted on May 14, 2021 | Start date May 15, 2021

Salary:£35,000 - £40,000 per annum negotiable depending on experience plus tron tips and retention bonus
Duration:Permanent
Hours:40 - 45
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:up to 120 covers per day
Food type:Casual dining/fresh seafood/street food
Full-time chefs:4
Accommodation:En suite within premises - this is available for up to 4 months - long terms live out
Job description:

Set in the beautiful west coast, Creagan Inn is preparing to reopen for the 2021 season under new ownership and full of enthusiasm for the year ahead. We hope to bring to our team someone with a passion for the amazing fresh produce that Scotland has to offer and the ability to work with us to create an exciting menu incorporating that as well as keeping an eye on current trends to keep the offering vibrant.

We're looking for an experienced Head Chef/Kitchen Manager to help us take our new venture forward post-lockdown.

The successful candidate will have 3 years experience in a similar role and will be responsible for: all aspects of day to day running of the kitchen; menu planning, costing and implementation; cooking and preparing high quality dishes; staff and rota management including training, delegation and shift management; all aspects of H&S and food safety legislation, paperwork and record-keeping; liaising with local suppliers to ensure quality of ingredients; ensuring food quality and excellent presentation standards are maintained consistently.

The successful candidate will have relevant Food Safety qualifications, as well as training in COSHH and HACCP and will demonstrate an awareness of and enthusiasm for food trends, as well as showing a commitment to ongoing personal development.

The salary is negotiable for the right candidate.

The position is permanent, full-time although the work is somewhat seasonal.

How to apply:

by email to j.nisbet@kilderkingroup.co.uk

Work for partners:

either kitchen or front of house (bartending,floor, cleaner) available too

Contact details:j.nisbet@kilderkingroup.co.uk | creaganinn.co.uk
Apply online:Submit your CV now

Head Chef, L'escargot Bleu restaurant, Edinburgh and Lothians

Posted on May 14, 2021 | Start date June 1, 2021

Salary:Good negotiable wage paid Monthly, shared tips
Duration:Permanent
Hours:40
Days:4 days per week
Holidays:6 weeks " weeks January 2 weeks July then another 2 weeks to agree
Bedrooms:
Covers:Lunch: 30; Dinner: 60
Food type:French classic
Full-time chefs:3
Accommodation:none, live out in Edinburgh
Job description:

Lescargot Bleu is a very well known and well established restaurant in Edinburgh.

We are looking for a Head Chef to take over the day to day running of our busy and popular restaurant.

Family run restaurant striving for simple cooking a la francaise using only the best ingredients with a passion for Scottish larder, French classic and traditional cooking with finesse, all made in house including butchery and stocks, we only buy direct from farmers, breeders etc , growing from own garden.

Fresh and seasonal. The flavour and the taste in a simple way. Experience and a flair for good food is a must, with willingness and the extra mile attitude.

You will be responsible for running the kitchen with a small team of chefs.

Cooking, ordering, health and hygiene using the fantastic fresh produce which we source.

We are firm believers in provenance.

Working a 4 day week, there is great work / life balance and good holidays also.

If this is of interest, we would love to hear from you

How to apply:

Please apply to Fred Berkmiller with your CV

email contact@lescargotbleu.co.uk

Work for partners:

Contact details:contact@lescargotbleu.co.uk | www.lescargotbleu.co.uk
Apply online:Submit your CV now

Head Chef, Douglas Arms Hotel, Grampian

Posted on May 12, 2021 | Start date May 12, 2021

Salary:Negotiable, paid weekly plus a share of the tips, meals on duty and accommodation in shared 3 bedroom flat available as part of the package
Duration:Permanent
Hours:up to 45 to 48 hours per week
Days:5 of 7 mixture of shifts including some straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:8
Covers:Lunch: 50 (pre Covid); Dinner: can average to 50 (pre covid); Breakfast: 16
Food type:Scottish Gourmet Pub
Full-time chefs:3 Chefs plus 3 kitchen porters
Accommodation:3 bedroom flat. Meals on Shift. flat is shared with other chefs
Job description:

The Douglas Arms Hotel is a privately owned and run 8 bedroom hotel in Banchory on Royal Deeside, within 10 miles of Aberdeen.
Situated in a great location.

We are looking for a Head Chef to join our team.

You will be in charge of running of the kitchen including all aspects such as cooking, menu planning, health and safety, ordering, and cooking.

We have recently refurbished our Restaurant bar and all our food is produced in house using fresh ingredients, we have a great reputation for our food and service locally and strive to maintain that.

This is a permanent all year round position working in a lovely part of Scotland with good amenities such as golf, walking and fishing yet close to a vibrant city.

This position is available now for the right candidate.

How to apply:

email Ross Hutcheon, Director, with a copy of your updated CV and reference details

Work for partners:

Potentially depending on their experience, may suit front of house or general assistant

Contact details:enquiries@douglasarms.co.uk | www.douglasarms.co.uk
Apply online:Submit your CV now

Head Chef, Falls Of Dochart Inn, Stirlingshire

Posted on May 11, 2021 | Start date May 12, 2021

Salary:Up to £35,000 depending on experience, paid monthly with tips.
Duration:Seasonal
Hours:up to 50
Days:5 from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: Up to 150; Dinner: Up to 150; Breakfast: Up to 20
Food type:Gastro Pub
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Room in the hotel with tv and wifi charged at £35 per week
Job description:

The Falls of Dochart Inn is a busy 14 bedroom Inn situated in Killin, 1 hour from Stirling.

Head Chef required for a seasonally busy family run inn, responsibilities of operating to a tight budget, maintaining cleanliness of the kitchen, designing menus and daily special boards, managing staff with the option of recruiting own team while working hands on.

Experience of working as a head chef in a busy environment is required but would consider a ambitious Sous with similar experience.

We are currently recruiting for other departments so couples would be welcome.

We currently serve 100-300 meals per day from now to October (may be permanent for the right candidate) along with our coffee shop and our newly opened smokehouse.

We are continually expanding and looking to improve so the right candidate will enjoy a challenge and be looking to progress with a realistic professional outlook.

The position is available now for the right candidate

How to apply:

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

Work for partners:

this position would suit a couple

Contact details:tina@fallsofdochartinn.co.uk | www.fallsofdochartinn.co.uk
Apply online:Submit your CV now

Head Chef, 11233 (Kitchen Manager) New smoked and Grill Restaurant, Tayside

Posted on May 10, 2021 | Start date May 11, 2020

Salary:£26,000, per annum negotiable depending on experience - paid monthly, with shared tips
Duration:Permanent
Hours:40 - 50 hours
Days:5 days per week - straight shifts. usually 11am to 8pm
Holidays:Statutory (28 days p/a)
Bedrooms:50 seater restaurant
Food type:Grill based food such as burgers, chicken wings
Full-time chefs:
Accommodation:Live out
Job description:

I am looking for a Kitchen Manager for a busy New smoked and Grill Restaurant situated in Dundee.

You will manage the kitchen, rotas, orders, stock control, health safety and hygiene

Cooking simple good quality meals to a high standard.

This position is available now.

How to apply:

Please apply to Johanna Watson with a copy of your updated CV and references quoting 11233

Work for partners:

Possible depending on their experience

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

Head Chef, Bridge of Orchy Hotel, Argyll and the Islands

Posted on May 7, 2021 | Start date May 8, 2021

Salary:Up to £5000 per month for the right candidate - paid monthly with tips - bonus scheme in place but to be discussed
Duration:Permanent
Hours:up to 50 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:32
Covers:Lunch: 40 - 80; Dinner: 60 - 90; Breakfast: 60 - 70
Food type:Modern British Gastro - high quality
Full-time chefs:Full bridge of 4-5 chefs plus kitchen porters
Accommodation:Double room available in shared staff house - meals on duty - no charge
Job description:

Bridge of Orchy Hotel is a 32 bedroom 4 star Hotel situated in Bridge of Orchy just 1 hour from Fort William and 1.5 hours from Glasgow.

We are looking for an experienced head chef to join our team.

You will take charge of the day to day running of the kitchen, ordering, stock control, management and paper work, rotas, training junior chefs, health safety and hygiene.

This is an exciting opportunity for a chef to make a real name for themselves.

We would look for you to have a minimum of 2-3 years experience in a similar role

We would also consider a couple - front of house, house keeping or kitchen work available

We are in a remote location but there are very good bus and train links.

The position is available now for the right candidate.

How to apply:

Please apply to Andrew Mcknight, owner with a copy of your updated CV and reference details

Work for partners:

Yes front of house, house keeping or kitchen work available

Contact details:andrew@bridgeoforchy.co.uk | www.bridgeoforchy.co.uk
Apply online:Submit your CV now

Head Chef, Baltasound Hotel, Orkney and Shetland

Posted on May 7, 2021 | Start date June 1, 2021

Salary:Salary £2,500 per month with board and meals.
Duration:Seasonal
Hours:40
Days:5 days per week - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:24
Covers:Dinner: 6 - 25; Breakfast: 6 - 25
Food type:Good home cooked classics and seafood
Full-time chefs:sole chef plus cover for days off
Accommodation:Live in - own cabin on site no charge
Job description:

The Baltasound Hotel is a 24 bedroom hotel situated on Unst, 2 hours 20 minutes from Lerwick on Shetland.

We are looking for a Head Chef to work for 2 - 3 months starting on the 1st June

A remote but stunning location, ideal if you love the outdoors.

(Due to Covid we're operating below capacity)

We have a good reputation for the classics and seafood.

How to apply:

If you're interested please call Steve on 01957 711334 or e-mail your C.V

Work for partners:

no

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

Head Chef, Duke of Gordon Hotel, Invernesshire

Posted on May 6, 2021 | Start date May 17, 2021

Salary:£32,000 - £35,000
Duration:Permanent
Hours:around 45 hours per week
Days:5 - 6
Holidays:28 days per year
Bedrooms:65
Covers:Lunch: up to 30; Dinner: up to 120 (depending on hotel occupancy) plus bar food; Breakfast: up to 120 (depending on hotel occupancy); Functions: up to 300
Food type:Quality Table D'Hote and Bar Menu
Full-time chefs:4 plus kitchen porters
Accommodation:Accommodation included on site
Job description:

The Duke of Gordon Hotel is a family owned hotel accommodating up to 120 guests in 65 bedrooms. We offer functions, weddings and conferences alongside our main restaurant for residents and bar food operation. The hotel is located in the Cairngorm National Park, an area of outstanding natural beauty, and is a very popular destination choice for golf, walking and cycling. We welcome guests from around the UK, Europe and the Americas. As well as individual guests the hotel welcomes coach groups throughout the year.

We are looking for a forward thinking Head Chef to become a member of our management team and take control of the food operation at the hotel. This hands on position requires someone with experience of working in a volume kitchen, stock ordering, rotation and control. Prospective candidates should hold a current Hygiene Certificate level 2 or higher. You must have at least 3 years’ experience at sous chef level, be able to work well with a team and in all sections of the kitchen. Working with all fresh produce, you will be responsible for the delivery of good quality dishes ensuring that standards are maintained during each service.

How to apply:

Please email CVs to richard@dukeofgordonhotel.co.uk or call 01405 761334.

Work for partners:

Work could well be available for a partner should they be suitable for an available post.

Contact details:richard@dukeofgordonhotel.co.uk | www.dukeofgordonhotel.co.uk
Apply online:Submit your CV now

Head Chef, (Executive Chef) Brewhemia, Edinburgh and Lothians

Posted on May 5, 2021 | Start date May 17, 2021

Salary:Salaried, paid four weekly, £50-£55k pa DOE. Tip share via Tipjar scheme
Duration:Permanent
Hours:48 hours
Days:5 from 7, weekends required with rotation
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 250; Dinner: 300; Breakfast: 100
Food type:Modern Scottish with inspirations from the Alps and Bavaria
Full-time chefs:12 chefs plus kitchen porters
Accommodation:None
Job description:

Brewhemia is the largest restaurant and bar in Edinburgh based in the heart of the Old Town, adjacent to Waverley Station and offering a menu that is inspired by its unique decor and draws on the Scottish humour that embodies the venue.

As Head Chef you are an integral part of the senior management team and will oversee and manage all aspects of the day to day operation of the kitchens whilst supervising and developing the brigade.

You will have a strong background in restaurant cooking and an ability to innovate and evolve.

You will ensure the highest standards of food preparation and delivery as well as effective communication across all sections of the kitchens.

Your input into menu development and creation will be pivotal and ensure the quality and seasonality of dishes. An entrepreneurial flair for identifying opportunities and trends is welcomed and ideas are always considered.

You will ensure targets are met in relation to payroll and food costs and that the brigade comply with all health & safety and food policies and procedures.

The successful candidate will:

Be available to start in May
Have previous experience working in a high volume restaurant environment
Embody a love and passion for food and the ability to innovate and elevate
Be passionate about delivering high quality, seasonal food
Be able to effectively manage, motivate and lead a brigade of 20
Have the ability to develop and train a team to continuously improve
Be a clear communicator and key team member

In return the package includes:


An environment that will enable you to develop your knowledge and showcase your skills
50% staff discount on al food and drinks
Enrolment into the company pension scheme
If you are looking to further your career, work in one of the most iconic venues in the capital and take the business to the next level - apply now

Experience:

Minimum 3 years as head chef in high volume restaurant environment

How to apply:

Send a copy of your CV and cover letter to Daniel.wylie@clg.co.uk

Work for partners:

Contact details:Daniel.wylie@clg.co.uk | www.brewhemia.co.uk
Apply online:Submit your CV now

Head Chef, the Golspie Inn in Sutherland, Sutherland

Posted on May 5, 2021 | Start date May 17, 2021

Salary:£35,000 per year, paid monthly, this is negotiable and will be a share of tips and can look to put a bonus scheme in place, open to discussion
Duration:Permanent
Hours:approximately 45 to 48
Days:5 to 6 days per week and again open to discussion about shift pattern and days worked
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: unknown as no food offering for some time; Dinner: unknown as no food offering for some time; Breakfast: 24
Food type:Blank Canvas. totally open to you. probably some light bight / small plates during the day and a bar / restaurant menu in the evening
Full-time chefs:will be 3 at full strength , we have an experienced breakfast chef who can also help out and cover evening shift
Accommodation:bedroom in hotel or bedroom with living area above the kitchen, no charge
Job description:

The Golspie Inn is a privately run 12 bedroom hotel in the lovely coastal town of Golspie, some one hour to the north of Inverness.

We are looking for a Head Chef to take over the day to day running of our kitchen, very much a fresh start.

Opening on the 17th of May.

We have an experienced chef in place who does breakfasts and also can do some evening work.

We are also looking for a Sous Chef to join us in this exciting new venture so may suit two chefs who work together.

You will be given total autonomy in setting up the menu and there is fantastic local and seasonal produce to use from Scotland's larder including fresh seafood.

Golspie is a small town with lots do to on time off such as golfing / fishing and walking, and it has good transport connections via railway and road.

You will look after all aspects of the day to day running of the kitchen such as ordering / menu planning and costing / health and hygiene / cooking and organising a small team.

How to apply:

Please apply to Alan Berwick with your CV and details of relevant work references

Work for partners:

yes potentially kitchen / front of house / general assistant / house-keeping

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