Head Chef

Results page: 1 2

Head Chef, 10404 - Steam Packet Inn Isle of Whithorn, Dumfries and Galloway

Posted on January 28, 2020 | Start date February 1, 2020

Salary:Negotiable salary package in place plus good tips and bonus based on Gross Profit margin, wages ratio and increase in turnover.
Duration:Permanent
Hours:for you to organise
Days:probably 5
Holidays:either statutory or up to you if you go for the lease option
Bedrooms:7
Covers:Lunch: 30 to 80 in season, quieter in winter; Dinner: up to 150; Breakfast: currently 14 but scope to develop. breakfasts are currently done by the house-keeping staff; Functions: very occasional small for funerals and birthday parties
Food type:upmarket pub food with daily changing Specials boards with stable bar food but also excellent fresh local seafood
Full-time chefs:currently 3 to 4 plus kitchen porters
Accommodation:there are a variety of options available and assistance will be given to find if relocating
Job description:

I am looking for ideally a couple, one a head chef and one a front of house person to take on running the Steam Packet Inn in the Isle of Whithorn.

Either as a paid management couple or taking on a lease of this busy hotel in a great rural location.

Situated in a beautiful location overlooking the harbour. In South West Scotland some 20 miles from Newton Stewart and a 45 minute drive from Stranraer.

Current turnover is £580,000 in the last financial year and there is potential to grow the business.

The owner also has a local brewery and sells their own beer in the Inn.

There is a very good and stable team in place including chefs who have worked in the kitchen for many years.

There is also a good assistant manager.

This is a fantastic opportunity for a couple run a business and to make a good living.

This is a stunning and rural location with excellent fishing, golfing and walking.

Very much an opportunity to have quality of life.

The Inn is open all year round but is very busy in the typical season of March to October.

You will be responsible for all day to day costs of the business such as wages, cost of goods sold, electricity rates, gas and so on.

Very stable ownership in place.

If you think this sounds like the perfect opportunity which you have been waiting for please forward your details to:

Jessica Huntley

How to apply:

Please email a CV to

Jessica@chefsinscotland.co.uk quoting reference number 10404.

Work for partners:

Yes, this is absolutely perfect for a management couple.

Contact details:Jessica@chefsinscotland.co.uk | www.thesteampacketinn.biz
Apply online:Submit your CV now

Head Chef, (Regional Account Manager) Harvey and Brockless, Glasgow

Posted on January 28, 2020 | Start date February 1, 2020

Salary:£28,000-£30,000 depending on experience paid monthly plus commission and a company car
Duration:Permanent
Hours:40 hours per week
Days:5 days - Monday to Friday
Holidays:Statutory (28 days p/a)
Bedrooms:0
Food type:Fine artisan foods including cheeses, charcuterie and chocolates
Full-time chefs:working on your own mainly
Accommodation:Live-out
Job description:

Harvey and Brocklesse are a producer and distributor of speciality foods, working with artisan food producers across the globe. Everyday, we supply to a nationwide network of customers from the smallest farm shops, to restaurants and food manufacturers.

This is an exciting opportunity to join a fast-growing fine foods producer & distributor supplying a network of customers from small farm shops, to restaurants and food manufacturers.

With a passion for exceptional and authentic foods, we are looking for a permanent field-based Account Manager to manage and grow our client base within Glasgow & surrounding areas.

The role:

As part of a small team, you will be responsible for driving sales growth by developing existing relationships whilst bringing new accounts on board. Other duties include:

Responding to customer issues & providing excellent customer service
Daily contact with chefs and buyers to negotiate pricing
Conduct product samplings with customers and recommend products tailored to that customers needs
Drive new business by growing your account base – visiting new potential customers and keeping ahead of the food trends and restaurant scene in your area
Plan and manage customer orders into production
Raise our brand awareness by attending appropriate evens
Working closely with the Area Sales Manager to prepare & agree sales budgets & gross margins

The successful applicant:
We are looking for an Account Manager preferably with food industry experience. We will consider applicants who have a fantastic knowledge of the food industry but do not possess any sales experience, but experience menu costing and working with sales reps. The successful applicant will also need:

A passion for fine foods
To be driven to succeed
Possess exceptional written & verbal communication skills
Demonstrable experience within either FMCG or food service
A flexible approach to work
Full UK driving license

How to apply:

For more information or to apply please contact/send your CV to Alana Johnstone, Depot Manager

Work for partners:

No

Contact details:alana.johnstone@harveyandbrockless.co.uk | www.harveyandbrockless.co.uk/
Apply online:Submit your CV now

Head Chef, Annandale Arms Hotel, Dumfries and Galloway

Posted on January 29, 2020 | Start date February 15, 2020

Salary:£12.50 per hour, paid weekly or monthly with a share of tips
Duration:Permanent
Hours:40 per week
Days:5 days per week mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:16 bedrooms
Covers:Lunch: fairly quiet up to 15; Dinner: up to 50 in summer; Breakfast: 15 - 20
Food type:Good quality fresh local produce, everything made freshly on premises
Full-time chefs:2 and a kitchen porter
Accommodation:Live out
Job description:

The Annandale Arms Hotel is a 16 bedroom privately owned hotel situated in the town centre of Moffat just 21 miles from Dumfries.

We are looking for a Chef to join our team you will be capable to work on your own initiative and run the kitchen, orders, stock control, rotas, hygiene and safety.

A very stable, friendly and young team in place

Ideally, we are looking for a chef who likes good quality food and cares about presentation.

This position is available from mid February

How to apply:

Please apply to Margaret Tweedie with your updated CV reference details and hygiene certificate

Work for partners:

no

Contact details:m@annandalearmshotel.co.uk | https://www.annandalearmshotel.co.uk/
Apply online:Submit your CV now

Head Chef, (Couple required) Lochailort Inn, Lochaber

Posted on January 27, 2020 | Start date February 10, 2020

Salary:£30,000 per annum paid monthly plus share of tips. General assistant - depending on experience
Duration:Seasonal
Hours:Varies but usually around 45
Days:5 days per week with potential to work 6
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 15-30; Dinner: 30-70; Breakfast: 15-30; Functions: very rare functions - up to 250
Food type:Bistro using fresh and local produce
Full-time chefs:2 plus 1 kitchen porter
Accommodation:A pretty little cottage will also be provided free of charge (except for utilities)
Job description:

The Lochailort Inn is a privately owned, small hotel & bar set amidst the stunning scenery of the West Coast of Scotland.

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

We are a small West Coast Scottish hotel who pride ourselves on serving locally sourced produce.

You will help in the running of the hotel by taking charge of the kitchen.

The hotel is quite remote in a very beautiful part of Scotland.

We open in March but would look for you to start earlier to get the hotel set up.

How to apply:

Please apply to Lauren Owen with an up to date copy of your CV and reference details

Work for partners:

General Assistant to assist in the running of the bar and hotel

Contact details:lauren@flichityestates.co.uk | www.lochailortinn.co.uk
Apply online:Submit your CV now

Head Chef, Heathbank Hotel, Western Isles

Posted on January 27, 2020 | Start date May 1, 2020

Salary:£30,000 per annum pro rata - paid monthly
Duration:Seasonal
Hours:45 per week
Days:5 days out of 7 - mixture shifts
Holidays:Statutory (28 days p/a)
Bedrooms:5 bedrooms - Between 25 (low season) - 70 (peak) covers over lunch and dinner. No breakfast shift required.
Covers:Functions: small functions up to 60/70
Food type:All dishes must be homemade. Main focus is on local seafood. We provide simple, but quality produce. Desserts and cakes too.
Full-time chefs:1 + Kitchen porters and further help when busy
Accommodation:Accommodation is available - at a small charge - includes meals. Wi-fi available within the hotel
Job description:

The Heathbank Hotel is a 5 bedroom, 3* hotel situated on the Isle of Barra. Based 6 miles from the main ferry terminal but, the nearest hotel to the famous beach airport.

We are looking for a Head Chef to join our team for the season. Our focus this season is introducing a Seafood restaurant. Using the best local produce around.

This is a lovely and picturesque place to spend the summer and great opportunity to save money! A lovely atmosphere to work within, great team of young staff who are like family – all returning for the season and everyone helps out. Peak season and we turn people away each evening – we are proud of the reputation we have set with locals and tourists and this must be retained. All staff are a credit to achieving this.

We are looking for a reliable, team player who can look after the day-to-day running of the kitchen. We do have high standards throughout and pride in providing excellent homemade food – particularly seafood. Our Tripadvisor reviews have been outstanding – a real team effort. We aim to maintain this and you will be part of it!

The position is available from 1st May to beginning October.

How to apply:

Please apply to Marion MacNeil, owner with an up-to-date CV and reference details.

Work for partners:

No

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

Head Chef, 10398 - Busy grill restaurant, Glasgow

Posted on January 27, 2020 | Start date January 27, 2020

Salary:£29,000 depending on experience paid monthly plus quarterly bonus based on KPI's
Duration:Permanent
Hours:45-50
Days:5 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: Up to 250 covers over the day
Food type:smoked meats and grill menu all made in-house
Full-time chefs:5 plus kitchen porter
Accommodation:Live-out
Job description:

I am recruiting for a busy restaurant situated in the Glasgow area. The focus is on BBQ meats and grill menu.

Working in a very fast-paced environment so it is essential that applicants have volume experience.

This is casual dining which is all prepared in house but it is not rosette or Michelin standard.

Would suit a senior sous chef looking to take the next step up.

Well established restaurant with good scope for career progression.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with your up-to-date CV quoting 10398

Work for partners:

No

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

Head Chef, Mishnish, Argyll and the Islands

Posted on January 27, 2020 | Start date January 27, 2020

Salary:Negotiable depending on experience paid monthly plus tips
Duration:Permanent
Hours:40 +
Days:5 over 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: 100; Dinner: 100; Breakfast: up to 30 plated breakfasts; Functions: Functions: 60-80
Food type:Traditional Bar Food / Italian / Seafood
Full-time chefs:2 plus a kitchen porter
Accommodation:short term available to allow time to find permanent accommodation
Job description:

The Mishnish. Tobermory, Isle of Mull is one of the few iconic bars left in Scotland and is known all over the world by visitors to the island, sailors, musicians and rally drivers.

Recently refurbished, the bar maintains a cosy, friendly atmosphere and remains traditional with a collection of old memorabilia from shipwrecks and the town itself. The hotel offers 12 newly refurbished bedrooms with en-suite facilities and several rooms overlooking the harbour.

Our Mishnish restaurant offers locally sourced seafood, alongside other sumptuous dishes, whilst our Italian restaurant, situated on the first floor and open throughout the summer, offers delicious pizza, pastas and nibbles.

We are looking for a head chef to join the team at The Mishnish in Tobermory. Must be confident in using fresh local produce and in particular seafood. Will be cooking restaurant and traditional bistro bar food over our 2 restaurants and bar. Must be able to work under pressure and have relevant health legislation knowledge.

You will be in charge of the day to day running of the busy kitchen, ordering, stock control, rotas and training junior staff

This position can either be seasonal or permanent and is available now

How to apply:

Please email Meg Macleod, with your updated CV reference details and hygiene certificate

Work for partners:

Front of House work available

Contact details:admin@themishnish.co.uk | www.themishnish.co.uk
Apply online:Submit your CV now

Head Chef, The 1645 Inn, Auldearn, Invernesshire

Posted on January 27, 2020 | Start date February 1, 2020

Salary:£28,000 - £30,000 per year depending on experience paid weekly plus a share of tips and overtime
Duration:Permanent
Hours:45-50 per week, over time paid on a pro-rata basis for any hours worked over 45 as sanctioned by management
Days:5 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Dinner: 100-130 covers per week looking to increase
Food type:Traditional Scottish pub currently but open to new menu ideas
Full-time chefs:2 plus 2 kitchen assistants
Accommodation:Can provide a room in the hotel for 3 months at no charge if relocating
Job description:

The 1645 Inn is a traditional Scottish pub situated in Auldearn, 3 miles from Nairn and 18 miles east of Inverness. We have been under new ownership since September 2019 and have recently re-branded the hotel and refurbished the bar and kitchen area.

We are looking for a head chef who can come in and take over the day-to-day running of the kitchen including health, safety and hygiene, ordering, menu planning, stock control and staff rotas.

Ideally you will have new menu ideas as we would like to introduce a seasonally-changing menu using the best local produce available including lots of fresh fish and seafood. You will have almost full autonomy in the kitchen with some input from the owners.

Good opportunity for a sous chef looking for their first head chef role. Would suit someone who is looking to make their own mark on a kitchen and make a name for themselves as we do intend on pushing for accolades.

This position is available now for the right candidate and is a permanent, all-year-round job.

How to apply:

Please apply to Mike McMahon, director, with your updated CV and reference details

Work for partners:

Possibly in front of house, bar and housekeeping

Contact details:mike@authentick-ltd.co.uk | https://the1645.co.uk/
Apply online:Submit your CV now

Head Chef, Old School Restaurant, Skye and Lochalsh

Posted on January 26, 2020 | Start date March 10, 2020

Salary:Good hourly rate paid monthly with credit card tips. Cash tips daily . End of contract bonus.
Duration:Seasonal
Hours:at least 45.maximum by mutual arrangement.
Days:five days a week
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: up to 100; Dinner: up to 140
Food type:Seafood, Scottish modern international
Full-time chefs:4 plus kp per shift
Accommodation:various accommodation options available.
Job description:

Old school Restaurant has been family ran for over 30 years and is looking for a talented, reliable and level headed chef to lead our kitchen. They would need to be dedicated and obliging to customers needs and understand the importance of good working relations with front of house staff.

The head chef’s main objectives would be to develop the menus, train the kitchen staff to ensure their efficiency and maintain high standards of quality. They would be responsible for all the food served. They would liaise with the general manager and provide data for financial reports such as gross profit, staff costs and then strive to hit targets and keep within budgets.

The manager would lend assistance to chef with time consuming paperwork like rotas, ordering and pricing leaving the chef with more time to develop menu, prepare for service and train and maximise the performance of their kitchen staff.

Due to the nature of the area the position has been posted as seasonal so an hourly rate has been applied and would allow for a dedicated chef to over an eight month period to earn very well. If preferred the right candidate could be offered a permanent salaried position. This would dependant on experience and typically be around £30,000 plus tips and bonus.

Kitchen is undergoing refurbishment - new flooring and wall cladding and equipment. We will reopen open mid-march.

How to apply:

Send C.V to oldschoolrestaurant@gmail.com with references.

Work for partners:

yes kitchen or front of house

Contact details:oldscholemployment@gmail.com | oldschoolrestaurant@gmail.com
Apply online:Submit your CV now

Head Chef, Wai Dining Group, Queenstown, New Zealand, Rest of the world

Posted on January 23, 2020 | Start date February 1, 2020

Salary:Negotiable depending on experience plus a bonus system and career progression
Duration:Permanent
Hours:45
Days:5 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:0
Food type:Varies depending on establishment from Italian, to seafood and modern restaurant all using fresh local produce
Full-time chefs:depends on establishment
Accommodation:Accommodation options
Job description:

Wai Dining Group in Queenstown proudly operating Public Kitchen and Bar, Bella Cucina, Finz Seafood and Grill, and The Fat Lamb

(Check out The Fat Lamb: https://thefatlamb.co.nz/the-paddock-to-plate)

Four unique sites in the heart of Queenstown. Our philosophy is 100% hospitality. We care about our people, our guests, and our suppliers. We actively work to contribute to our community and environment.

Above all, we love what we do and we make people happy. We are an Exceptional Team and We Need like Minded People to join us Now.

We offer

Exceptional family spirit
Bonus’ system
Opportunities for growth
A supportive and creative work environment
Training and qualifications through ServiceIQ
We are passionate about developing leaders
We are looking for a Head Chef with exceptional leadership skills, motivated and organised. You must have a minimum of 8 years experience.

Tasks and Responsibilities

Preparing, cooking and presenting dishes as per the restaurant's standards.
Menu planning, developing and costing new dishes.
Monitoring portion, waste control and giving staff direction to maintain profit margins.
Prep lists, ordering, stock takes
Achieving COG and wage targets, setting targets for the team
Communication with other kitchen staff and the restaurant team
Ensure the customers experience the best the restaurant has to offer

All applicants must commit to a minimum of 6 months and be a New Zealand citizen/resident or hold a valid work visa.

How to apply:

Please apply to Megan James, director via this link https://waidininggroup.bamboohr.com/jobs/view.php?id=28

Work for partners:

Possible as there are four restaurants within the group

Contact details:megan@wai.net.nz | https://thefatlamb.co.nz/the-paddock-to-plate
Apply online:Submit your CV now
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