Head Chef, Loch Insh Outdoor Centre – (Live-out position), Moray and Strathspey

THE POSITION & LOCH INSH OUTDOOR CENTRE

Loch Insh Outdoor Centre is an award-winning, family run, holiday and outdoor education destination in the Cairngorms National Park and the management team are seeking a personable and highly motivated leader for our kitchen team in this dynamic and seasonal business.

The Head Chef is the culinary and operational lead for all food production at The Boathouse; This is not a role for someone who simply wants to cook. Menu’s reflect service that ranges from a busy summer café that transitions into evening à la carte service, this fitted around a school group canteen for seven months of the year outside of school holidays; whilst also delivering bespoke private functions ranging from Birthday Parties and Funeral teas, to full Wedding Reception or Large Club or Corporate Bookings, typically at weekends, interspersed across the year.

You will be the person who drives food gross profit, owns the ordering and waste management processes, ensures EHO compliance, and builds menus that the sales team can deploy confidently in your absence.

PEER RELATIONSHIP:
• Restaurant & Event Manager (joint operational leadership of The Boathouse Restaurant);
• Sales & Marketing Manager;
• Estates & Housekeeping Manager;
• Activities & Education Manager;
• Finance Manager; peer disputes escalate to Managing Director.
 
JOB LEVEL ACCOUNTABILITIES

Every aspect of this role should contribute to Loch Insh's four organisational pillars:

Inspire
Create food experiences that exceed expectations — from a school child's first taste of Highland cuisine to a wedding couple's finest meal. Nurture
Develop your team's skills, support their growth, and build a kitchen culture based on standards, care, and professional pride. Master
Own your craft and your numbers. Pursue culinary excellence and operational precision in equal measure. Sustain
Manage resources responsibly. Reduce waste, source thoughtfully, and run a kitchen that is financially and environmentally sustainable.

PERSON SPECIFICATION

Essential
• Proven track record as Head Chef or Senior Chef de Partie in a multi-service kitchen environment.
• Demonstrable experience in à la carte dining, casual café service, and large-scale event catering including weddings.
• Strong financial literacy: food cost calculation, GP management, ordering, and stock control.
• Comprehensive allergen knowledge and demonstrated experience implementing allergen management protocols.
• Thorough knowledge of CookSafe, HACCP, COSHH, and EHO requirements.
• Experience producing nutritional planning for group catering, including school groups and special dietary requirements.
• Ability to develop deployable event and wedding menus that can be sold and communicated by a sales team independently.
• Strong administrative discipline: ordering, documentation, compliance records completed to deadline, every time.
• Effective team leader: ability to recruit, train, rota, and performance-manage a kitchen team.
• Either having own accommodation in the area or seeking to relocate to own accommodation in the area. Staff accommodation can be available for a limited transition period, but company staff accommodation cannot be a long-term solution.

Desirable
• Experience in hospitality within an outdoor activity, leisure, or destination venue context.
• Knowledge of Scottish produce and a willingness to incorporate locally sourced ingredients.
• Formal culinary qualification (HND, SVQ Level 3 or equivalent) — applied intelligence and proven track record valued equally.
• Experience working with budget-setting and participating in HOD-level financial reviews.

Please send an up to date CV with references to Duncan Freshwater

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