Head Chef

Results page: 1 2

Head Chef, The Colonsay Hotel, Argyll and the Islands

Posted on January 16, 2020 | Start date March 18, 2020

Salary:Up to £36,000 per annum pro rata depending on experience + discretionary bonus + self contained accommodation provided.
Duration:Seasonal
Hours:48
Days:6 days per week - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:9
Covers:Lunch: 15; Dinner: 30-70; Breakfast: 18; Functions: 70
Food type:High quality bistro specialising in shellfish, local meat and produce
Full-time chefs:3 plus Kitchen Porter
Accommodation:Self contained accommodation included as part of the package
Job description:

Outstanding small award-winning family owned hotel is looking for a committed Head Chef to oversee the day to day running of the busy 40 cover restaurant in this beautiful 9 bedroom hotel. With a busy bar/pub as well as almost full room occupancy throughout the season, this is a perfect opportunity for someone looking for the next step in their career.

The ideal candidate will have significant experience in all aspects of working in a small but busy restaurant, and the ability to meet the needs of discerning hotel guests as well as local clientele.

You will have a passion for fresh quality food, a sound knowledge of cooking seafood and game, as well as other local fresh produce. You will have an enthusiastic and flexible attitude and excellent people management skills to get the best out of a small kitchen brigade of 3 plus KP, keeping them motivated and ensuring excellent attention to detail. You will be driven to achieve the GP target of 68% and will demonstrate good stock control. The number of covers are: breakfast up to 20; lunch 5 to 30; dinner 15 to 60. Menu is high quality bistro-style and largely fixed with 2 daily specials.

Keeping up to date with all health and hygiene legislation, along with ensuring all health and safety requirements are met is essential. At least a level 2 HACCP certificate is also essential.

The position is available as of March and is through until the end of October.

How to apply:

To apply, please respond with a CV and contactable work references to Jane Howard.

Work for partners:

Great job opportunities available for a partner.

Contact details:jane@colonsayholidays.co.uk | www.colonsayholidays.co.uk
Apply online:Submit your CV now

Head Chef, Topolabamba - Aberdeen, Grampian

Posted on January 15, 2020 | Start date January 16, 2020

Salary:£30,000 per annum paid monthly
Duration:Permanent
Hours:48 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:n/a
Covers:Lunch: 10-30; Dinner: 50-150; Breakfast: n/a; Functions: n/a
Food type:Mexican street food
Full-time chefs:4 full time and 2 part time
Accommodation:Live out
Job description:

Topolabamba is an authentic Mexican and street food restaurant situated on Union Street in Aberdeen.

We are looking for an experienced Head Chef to join our team.

The role will include stock taking, food ordering, training staff to work to company spec, leading the kitchen with a positive attitude. Full training will be given for the successful candidate to have all the tools required to drive the business forward.

Candidate will need to be flex-able and comfortable leading a small team of chefs under pressure and working to tight but fair targets.

This position is available now for the right candidate

How to apply:

Please apply with your up to date CV, reference details and hygiene certificate to Marc Honeyman, Exec Chef

Work for partners:

no

Contact details:marc@topolabamba.com | www.topolabamba.com
Apply online:Submit your CV now

Head Chef, The Anchorage Restaurant, Western Isles

Posted on January 14, 2020 | Start date March 15, 2020

Salary:Salary negotiable, paid monthly, holiday pay, pension, percentage share of tips.
Duration:Seasonal
Hours:50-60
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 50; Dinner: 90
Food type:Seafood, fish, Scottish
Full-time chefs:2
Accommodation:Room in shared house
Job description:

In the most incredible position right by the sea, The Anchorage is a well established and popular with both locals and tourists. Serving great local produce including lobster, langoustine, scallops, crab and white fish.

Working in a good team with good atmosphere, we are a hard-working and friendly team with good repeat customers.

Looking for a head chef to join and lead the team.

The scenery on Harris is awesome, beaches are to die for!

This position is available for the season from the middle of March 2020.

How to apply:

Please email cv and any notes about yourself.

Work for partners:

Possible

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

Head Chef, 10324 - Busy restaurant, Merchant City, Glasgow

Posted on January 13, 2020 | Start date January 13, 2020

Salary:£30,000 per annum and upwards Depending on Experience plus attractive bonus and benefits
Duration:Permanent
Hours:45
Days:5 days a week - mainly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:no bedrooms
Covers:Lunch: Up to 100 covers over the day
Food type:High quality modern Scottish a la carte
Full-time chefs:5 plus kitchen porters
Accommodation:Live-out
Job description:

I am looking for an experienced Head Chef with a real passion for quality fresh food.

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 and New Year’s Day off
·25% discounts in all our venues on food and drink
·Access to a wide range of perks through our online benefits portal
·Access to our Employee Assistance Program
·Training on company systems; Procure Wizard, Rotaready & Flow
·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

How to apply:

Please apply to Jessica at Chefs In Scotland with your updated CV quoting 10324

Work for partners:

No

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

Head Chef, Moulin Hotel, Perthshire

Posted on January 8, 2020 | Start date February 1, 2020

Salary:Competitive salary negotiable depending on experience paid monthly
Duration:Permanent
Hours:45-50
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 20-100 (seasonal); Dinner: 30-120 (seasonal); Breakfast: 2-35; Functions: 50
Food type:Traditional Scottish
Full-time chefs:4
Accommodation:£52.85 per week for private room with a shared bathroom, meals, all bills and WiFi
Job description:

The Moulin Hotel is a 1695 traditional Scottish pub with rooms.

We are looking for a head chef to look after the day to day running of our busy kitchen.

This is a permanent, all year round position running a team of 4 chefs.

Situated in a lovely Perthshire town of Pitlochry, fairly rural but not far from Perth or Edinburgh and with good transport links.

We focus on old world home cooked Scottish cuisine and we are looking to re-open our dining room.

Good package available for the right person.

If this sounds like your dream job please contact us

This position is available from early February for the right person.

Live in is available.

Lots to do on time off such as walking, fishing, golf and more.

How to apply:

Please email clara@athollarmshotel.co.uk

Work for partners:

No

Contact details:clara@athollarmshotel.co.uk | www.moulinhotel.co.uk
Apply online:Submit your CV now

Head Chef, 10313 - Various head chef positions across Scotland, Dumfries and Galloway

Posted on January 8, 2020 | Start date January 8, 2020

Salary:£28,000 to £40,000 plus bonus, tips and overtime
Duration:Permanent
Hours:up to 48 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:varied from 0 to 300
Covers:Lunch: varies 0 to 200; Dinner: again varies according to the establishment and type of food; Breakfast: 0 to 500; Functions: 0 to 1000
Food type:Restaurant, bar, functions, fine dining, coaching and multiple rosette
Full-time chefs:1 up to 30
Accommodation:often live in rural Scotland, usually live out in the cities
Job description:

We are getting lots of head chef positions registered starting as soon as possible and as far ahead as March 2020.

Positions can be anywhere in Scotland and vary in food style and quality from rosette to fresh, bistro and restaurant work.

Most of our jobs are in rural Scotland including west coast, highlands and islands as well as the central belt.

We would also look to meet chefs looking for work to discuss permanent positions subject to our availability.

If you want to let me know your availability or are already registered email me your most up to date CV, ideally with contact details of recent work references.

How to apply:

Please email in CV to Jessica@chefsinscotland.co.uk quoting HEAD2020 and I will be in touch to get you registered.

Work for partners:

very often yes in housekeeping, front of house and kitchen

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

Head Chef, Perle Oban Hotel, Argyll and the Islands

Posted on January 6, 2020 | Start date January 7, 2020

Salary:£30,000 per annum paid monthly - plus tips - plus bonus and other staff benefits.
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 shifts for you to organise
Holidays:Statutory (28 days p/a)
Bedrooms:59
Covers:Lunch: 20 - 40 looking to extend; Dinner: 40 - 60; Breakfast: 100; Functions: 50
Food type:Modern using fresh local produce
Full-time chefs:4 chefs + kitchen porter
Accommodation:Live out
Job description:

Overview:

The Head Chef is responsible for food quality and service from all food producing areas. This should be accomplished through proper training and direction of all staff whilst producing budgeted profits and controlled costs. All areas of responsibility are to be maintained in accordance with The Health and Safety Work Act 1974.
The food and beverage offering at the hotel includes a menu using spices combined with local ingredients to make a unique offering in Oban. The bar area is being relaunched to offer a revised food offering with warm dishes and healthy well-being options to offer the guests in our spa a variety of packages to combine health and fitness in both treatments and food.

Skills Required
• Excellent leadership skills. Creative approach to the production of high quality food
• A business focused approach to managing a kitchen
• Excellent communication skills and an ability to build relationships throughout the business
• Good training skills
• Knowledge of purchasing, stock controls, supplies and equipment
• Knowledge of governmental regulations and safety standards
• Ability to work well in stressful and high pressure situations

Operational

Reporting to General Manager the Head Chef’s role is to provide a “hands on” support to the junior chefs on all matters relating to hygiene and production of menus.

• To constantly deliver high quality food with attention to detail when presenting.

• Monitoring trends in sales and adapting menus accordingly

• Ensuring holding stock adheres to demand

• To assign schedules and ensure staff levels are appropriate with demand

• Supervise all production in the kitchen.

• To promote and maintain effective communications between all kitchen staff
• To maintain good working relations with other departments and develop effective lines of communication.
• To attend pre-service meetings with restaurant manager and communicate critical information regarding menu change, shortages and customer preferences.
• To communicate with the Directors and team individuals in a friendly, courteous and professional manner
• Trains staff in accident prevention and ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
• To take a “hands on” approach as appropriate to the needs of the business.


Health and Safety
To meet regulatory health and hygiene standards and carry out regular audits on all kitchen areas with the support of the General Manager
• To maintain and supervise good housekeeping practices in all food production areas, strictly enforcing cleaning schedules throughout all reach-ins, walk-ins, freezers, machinery and other equipment.
• To establish systems and methods of operation to ensure cleanliness and hygiene in all back of house areas are to standards set and as cost effective as possible.
• Monitor and continually assess the effectiveness of cleaning procedures providing instruction where necessary to staff.
• Access the risks posed from fixed and portable electrical equipment and implement control measures to avoid risk.
• Implement COSHH assessments for all hazardous substances ensuring all staffs training.
• Ensure all New Hire staff are issued with Health and Safety induction packs and trained accordingly.
• To checks inventories to see proper storage and rotation of stock.

• Control the incidence of pests within work area. Minimize the risk posed by pests.
• Develop and implement a record system ensuring inspections are carried out by relevant contractors to determine the level of pests affecting areas of work.
• To ensure that all staff adheres to all fire, health and safety procedures.

Financial:
Controls and maintains projected budgets to achieve financial success of the business in areas of responsibility.

• Analyse recipes to assign prices to menus, based on food, labour, and overhead costs
• Submits a monthly stock report and ensures projected profits are achieved

• Meets with sales representatives in order to negotiate prices and order supplies focusing on Maximum profit.
• Understands the impact of department's operation on the overall business financial goals
• Assist in the effective management of the department including budgeting, forecasting, resource planning, and waste management

Human Resources:

Assists with the development and training of new and existing team members focusing on staff retention
• Excellent leadership of the kitchen brigade, including ensuring ongoing development of team members, and putting in place an effective approach to succession planning.
• To assist in the administration of the disciplinary and grievance procedures as laid down by the company, ensuring the proper attitude, appearance and discipline of associates.

• To establish appropriate training for all kitchen staff to achieve departmental standards and goals and to assist in personal development.

To attend the following meetings:
• Daily pre-shift meetings
• Weekly managers and monthly Director / General Manager meeting

How to apply:

Please forward a letter introducing yourself and a CV

Work for partners:

No

Contact details:mjenkins@perlehotels.com | www.perlehotels.com
Apply online:Submit your CV now

Head Chef, Cally Palace Hotel & Golf Course, Dumfries and Galloway

Posted on January 6, 2020 | Start date January 31, 2020

Salary:£35,000 per annum depending on experience paid monthly plus a share of gratuities from tronc
Duration:Permanent
Hours:45-50 hours per week
Days:5 days a week - mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:55
Covers:Lunch: bar lunches 0-10; Dinner: and breakfast up to 100 in formal dining room; Functions: Weddings up to 120
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:4-5 plus 5 kitchen porters
Accommodation:Attractive two bedroom cottage available if required on site in separate converted stable block.
Job description:

McMillan Hotels are a family owned and operated company of 60 years standing with three hotels in South West Scotland. Cally Palace Hotel and Golf Course is a 55 bedroom Palladian Mansion in its own grounds, surrounded by a fine quality 18 hole parkland golf course, open to hotel guests and non-residents but with no membership or club. Half of the rooms are in the original mansion and half in a modern wing. Cally Palace lies just outside Gatehouse of Fleet in Dumfries and Galloway, 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 market town of Castle Douglas, and the larger town of Dumfries.

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 February 2020.

How to apply:

Please apply with current CV and references to Josephine McCombe, General Manager and cc graham@mcmillanhotels.co.uk

Work for partners:

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

Contact details:josephine@callypalace.co.uk | www.mcmillanhotels.co.uk
Apply online:Submit your CV now

Head Chef, 10297 - Busy grill restaurant, Glasgow

Posted on December 31, 2019 | Start date January 6, 2019

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 10297

Work for partners:

No

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

Head Chef, 10292 - busy bar and restaurant Loch Lomond, Argyll and the Islands

Posted on December 30, 2019 | Start date January 6, 2020

Salary:£12-£15 per hour paid weekly plus tips
Duration:Permanent
Hours:40/50 hours per week
Days:5 days from 7, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: up to 100 in season; Dinner: up to 150 in season; Breakfast: up to 80 in season; Functions: small occasional for up to 35
Food type:Extensive quality Bar menu plus specials
Full-time chefs:2 - 4 chefs plus 1 - 2 kitchen porters
Accommodation:The head chef will be provided with a large double en-suite room or static caravan. Electricity requires to be paid for. Freeview TV provided. All meals are supplied.
Job description:

I am recruiting for a family run small 10 bedroom hotel on the banks of Loch Lomond catering for its own residents plus self-catering holiday guests, as well as the owners of boats berthed in a 130 berth marina facility and the owners of holiday homes on the holiday park. They also have a healthy passing trade from the busy A82 running past the hotel. The hotel often caters for small functions (up to 80 persons) and host live music and themed nights.

The menu mainly features good home made food. There is a specials menu offering around 2 to 3 starters, 2 to 3 mains and a couple of desserts – all depending on the time of year. It would be the responsibility of the Head Chef to create the specials menu, changing on either a weekly or fortnightly basis, again depending on the time of year. Fine dining they are not, but good, hearty grub crossing over into quality gastro pub style meals using as much fresh and local ingredients as possible.

A seasonal hotel, being much busier in the summer months than the dead of winter. The hotel closes during the week for the first 6/8 weeks immediately after New Year and this is when most of the staff take their annual leave, and when they normally conduct maintenance works on the hotel. Bank and national holidays are obviously busy times.

Situated on the northernmost shores of Loch Lomond, about an hours drive from Glasgow. There is both a train station and a bus stop - there is not much there apart from the hotel, marina & holiday park so it might not be for everyone. Although lively from Easter through to the end of October, it can get quiet during the off-season. Fantastic for people who love the great outdoors or water sports (we have our own on-site Wakeboarding School)

As head chef you will take control of all aspects of the hotel kitchen, including but not restricted to:
• Menu Planning
• Ordering
• Suppliers
• GP
• Service
• Stock control
• HACCP & Cook Safe Records

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with a copy of your updated CV and reference details quoting 10292

Work for partners:

No

Contact details:Jessica@chefsinscotland.co.uk
Apply online:Submit your CV now
Results page: 1 2
Loading