Posted on July 4, 2025 | Start date August 1, 2025
| Salary: | Pay negotiable depending on experience and concept |
| Duration: | Permanent |
| Hours: | 48 hours per week |
| Days: | 5 days per week but would consider less |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | |
| Covers: | Lunch: 25 - 50; Dinner: 25 - 50; Breakfast: 25 - 50 (weekend brunch) |
| Food type: | Bistro / upscale casual dining/quirky bar snacks |
| Full-time chefs: | Sole Chef with assistance |
| Accommodation: | Live in possible |
| Job description: | I'm looking for an experienced Head Chef with saleable experience to cover holiday in this small well respected kitchen. Working alongside the owner to develop a pop up concept, the rate of pay is generous and negotiable depending on experience. A fine dining background would be beneficial, however other strong backgrounds would be considered. The Head Chef will be on annual leave, so there's the opportunity to develop your own concept in his stead in order to promote both yourself and the restaurant. There are excellent suppliers already in place and the kitchen is fairly well equipped, The venue runs predominantly late night, with just two brunch services on the weekends but 5 evenings. You'll be required to cover the kitchen with some assistance and so the concept must be manageable. An interest in local produce inc. game and sustainable seafood, would be preferred, along with a passion for food/drink and attention to detail. |
| How to apply: | Please send an up to date CV quoting ABZhead along with a brief concept outline to: |
| Work for partners: | no |
| Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
