Head Chef

The Anglers Inn
Guildtown
PH2 6BS

6 miles from Perth
9 miles from Blairgowrie

Ideally situated in the heart of Perthshire minutes from superb fishing beats on The River Tay. 10 minutes from The Blairgowrie Golf Club.

Full FRI lease available for 5 years. Would ideally suit chef/operator or couple.

55 seat restaurant with bar and 6 letting bedrooms or owners accommodation and 4 bedrooms. The Facebook page currently has 9.3k followers.

Please get in touch for more information - please email Phil Mckenna

Would ideally suit chef/operator or couple.

Full job description
We are looking to add a Head Chef to lead our kitchen team at WEST on the Green. We operate a high-volume German style beerhall, beer garden, restaurant and events space located in the iconic Templeton Building on Glasgow Green.

Our kitchen serves a German/ Scottish influenced menu as well as seasonal specials. Our event spaces cater for a wide ranging client base including wedding ceremonies and corporate dinners with a focus on delivering quality at volume.

We are looking for someone to develop our menu and our team in 2024 and this is an excellent opportunity for someone to take their career to the next level.

The ideal candidate will have a passion for food and menu development as well as being able to demonstrate leadership and team building.

The Head Chef will be responsible for overseeing the daily operations of the kitchen, managing staff, developing menus, and ensuring that all dishes are prepared to the highest standards and therefore should have a strong understanding of kitchen operations and food safety regulations.

Responsibilities:

Develop menu items and recipes.
Recruit, train and supervise all kitchen staff.
Maintain a safe and sanitary kitchen environment.
Ensure that all food is prepared according to health and safety regulations.
Work with new and existing suppliers to improve quality and cost.
Monitor inventory levels and order supplies as needed.
Rota management aligned to company payroll KPI's
Schedule staff shifts and assign tasks.

Requirements
Role as Senior Sous / Head Chef for 2+ years
History of working in large venue that can deliver quality food in volume

Please send your up to date CV and reference details to info@westbeer.com

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Portavadie, Scotland’s up and coming spa and leisure resort of choice is recruiting for a passionate Head Chef.

Featuring a 230 berth marina at its heart, shore side accommodation ranging from hotel style lodge rooms, Studio Apartments to 5 star Luxury Apartments, Cabins and Shepherds Huts. Our Spa and Leisure Experiences feature indoor and outdoor pools, treatment rooms, gym and features one of Scotland’s largest infinity pool.

Our award winning dining experiences serve the very best from Argyll’s larder from land and sea. You will have key responsibilty for running the Marina Restaurant and Bar supported by the culinary crew, Currently we have 9 kitchen crew and 4 kitchen porters. You will support and work with our Executive Chef, Liam Murphy in ensuring exemplary standards of Hygiene and Food Safety, Health and Safety, Training and Development and profitability margins of the department are delivered.

As Head Chef you will be working as part of an award winning team ensuring that all daily tasks and prep is completed, you will also be supervising Commis, Demi chefs, Chef de Parties and Sous Chef and Head Steward.

You should be an all-rounder, as at home doing menu planning and rotas as leading a kitchen when you are trading at peak, able to simultaneously manage multiple functions where necessary.

You should also be a dependable and approachable people-person, able to lead by example and have passion for developing and coaching the crew to ensure that on when promotion opportunities arise we have the team ready to step up.

Your equipment here is invested in and well maintained, you will have the tools you need to showcase your amazing talent for menu development and creating memorable dishes!

We have a focus and reputation for upskilling the kitchen crew to develop great dishes with fresh produce sourced from brilliant local suppliers on a seasonal basis.

Portavadie is growing to be one of the largest employers in Argyll, we are building a family of great crew members and would love for you, as a passionate, enthusiastic, team player to join us on the journey.

Please email your current CV to Liam Murphy Executive Chef please CC Iain@portavadie.com

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The Laurel Bank Hotel is a 12 bedroom Hotel based in Markinch in Fife just 2 miles from Glenrothes and 20 miles from Dunfermline.

We are looking for a Head Chef to join our team, the ideal candidate will have a willingness to help grow the business, cares about the job in hand and wants to be a long term fixture.

You will be in charge of the day to running of the kitchen and have a good knowledge of health, safety and hygiene regulations.

You will do orders, stock control menus and rotas

This position is available now for the right candidate.

Please apply via email with your CV and reference details to Lee Murray, Owner.

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About Us:
Located in the heart of Broughty Ferry, Forgan's is a distinguished restaurant that takes pride in showcasing the finest Scottish produce. Collaborating with over a dozen local suppliers, we specialize in offering the very best artisan breads & cakes, craft spirits, gourmet cheeses, preserves, and specially selected wines. From long and lazy brunches to indulgent afternoon treats and hearty, wholesome dinners, Forgan's is the go-to destination for those who appreciate quality, seasonal ingredients prepared with passion.

Job Description:
We are currently seeking a skilled and passionate Head Chef to join our culinary team at Forgan's.. The ideal candidate will be an enthusiastic individual with a deep appreciation for using the best, freshest, seasonal, and local ingredients to create exceptional dishes. This is a unique opportunity to lead a dynamic kitchen team in a vibrant and fast-paced restaurant environment.

Responsibilities:
1. Menu Development: Collaborate with the culinary team to create and execute a seasonal menu that emphasizes the use of fresh, local, and high-quality ingredients.

2. Creative Control: Take charge of daily specials, bringing innovative ideas and culinary creativity to enhance the dining experience.

3. Culinary Excellence: Prepare and present dishes to the highest standards, ensuring consistency in taste, quality, and presentation.

4. Local Sourcing: Work closely with local suppliers to source the best seasonal ingredients, supporting Forgan's commitment to showcasing Scottish produce.

5. Kitchen Management: Oversee daily kitchen operations, including food preparation, cooking, and cleaning, to maintain a smooth and efficient workflow.

6. Quality Control: Implement and maintain rigorous quality control measures to ensure that all dishes meet or exceed Forgan's standards.

7. Team Collaboration: Foster a positive and collaborative working environment within the kitchen, working closely with the culinary team to achieve culinary excellence.

Qualifications:
1. Proven experience as a Head Chef, Sous Chef, or Chef de Partie – minimum two years’ experience.

2. In-depth knowledge of Scottish cuisine and a passion for showcasing local produce.

3. Strong leadership and communication skills.

4. Ability to work in a fast-paced, dynamic kitchen environment.

5. Culinary degree or relevant certifications.

6. Commitment to using the best, freshest, and seasonal ingredients.

If you have a passion for creating exceptional dishes using the finest Scottish ingredients and aspire to lead a dynamic culinary team while taking creative control with daily specials, we invite you to apply. Please submit your resume and a cover letter detailing your relevant experience and why you are the ideal candidate for this position.

Please submit your resume and a cover letter detailing your relevant experience and why you are the ideal candidate for this position.

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