Head Chef

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Head Chef, Perle Oban Hotel, Argyll and the Islands

Posted on February 20, 2019 | Start date February 21, 2019

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

Perle Oban Hotel is a 59 bedroom hotel situated in Oban Centre.

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.

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

Reporting to the Food and Beverage 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.

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 to:
Contact details – 07736 269 191

Work for partners:


Contact details:janderson@perleoban.com | www.perleoban.com
Apply online:Submit your CV now

Head Chef, Heathbank Hotel, Western Isles

Posted on February 19, 2019 | Start date March 24, 2019

Salary:Up to £650 per week - paid weekly plus tips
Hours:48 per week
Days:5 - 6 days out of 7 - mixture shifts
Holidays:Statutory (28 days p/a)
Bedrooms:5 bedrooms - Averaging between 35 (low season) - 70 (peak) covers over lunch and dinner
Covers:Breakfast: 10 in house looking to open to general public; Functions: small functions to 50
Food type:All dishes must be homemade. Main focus is on local seafood and fish. 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 - wifi available in 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.

This is a lovely and picturesque place to spend the summer. A lovely atmosphere to work within, great team of young staff – all returning for the season (for some this is their 3rd year) 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. 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 – currently recommended by Environmental Health for our Eat Safe Award. We 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 could be part of it!

The position is available from 24th March to end September but there is the potential for it to become permanent for the right candidate.

This role would suit a couple as we would have work in the kitchen and other departments available.

How to apply:

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

Work for partners:

Yes - Kitchen

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

Head Chef, (Sole Chef) The Strontian Hotel, Argyll and the Islands

Posted on February 15, 2019 | Start date April 1, 2019

Salary:£12 per hour negotiable - payable weekly plus a share of tips
Hours:40 - 45
Days:5 days per week mainly straight shifts occasional splits on weekends.
Holidays:Statutory (28 days p/a)
Covers:Lunch: only on weekends - few; Dinner: up to 40
Food type:Bar/Bistro
Full-time chefs:sole chef plus kitchen porter
Accommodation:large caravan with wifi included as part of package
Job description:

The Strontian Hotel is a small family run 6 bedroom Hotel with a restaurant also open to the public.

We are looking for a sole chef to join our team.

It is in a beautiful and remote part of Scotland - on the edge of Loch Sunart and with amazing walking and wildlife. The restaurant is a mix of high quality pub food and a handful of a la carte specials dependent on local produce and season.

You will be working with a small team of professionals.

You will not have to do any ordering as the current owner does this. Your role will only involve the day to day cooking.

Would suit someone mature who likes the outdoors as we are in a rural location

How to apply:

Please send an up to date CV and references to Jody Mcgarvey

Work for partners:

Possibly depending on experience.

Contact details:info@thestrontianhotel.co.uk
Apply online:Submit your CV now

Head Chef, The Old Manor Hotel, Lundin Links, Fife

Posted on February 11, 2019 | Start date February 11, 2019

Salary:Salary of £30,000 to £35,000 plus bonus related to GP plus a share of tips
Hours:48 hours per week
Days:5 days per week from published rota.
Holidays:Statutory (28 days p/a)
Bedrooms:23 bedrooms
Covers:Lunch: 10 - 50; Dinner: 10 - 50; Breakfast: to 48; Functions: to 120
Food type:A la carte restaurant, High standard bar meals plus busy functions
Full-time chefs:4 - 5 chefs, plus kitchen porters.
Accommodation:Accommodation is a single room in the hotel available at a small charge
Job description:

The Old Manor Hotel is a 4* Hotel in Fife, and have a vacancy for a talented and ambitious Head Chef to join our team. We are looking for a passionate individual with determination and drive to help take the hotel to the next culinary level.

The successful Head Chef candidate must possess the following attributes:
• consistently deliver innovative seasonal menus using locally sourced produce (where applicable), presented in a modern way
• recruit, train, develop and motivate the kitchen team ensuring consistency in the quality of all food
• provide spec sheets, cleaning rotas and follow food safety guidelines
• work with Management to keep allergen information updated
• menu costing working to a pre-agreed GP, source local suppliers providing competitive pricing
• an ability to communicate well with all levels, whilst working in a calm professional manner
• ensure standards are retained for all areas, whether restaurant, functions, etc.

This position is available now for the right candidate.

How to apply:

If you are looking for a long term new and exciting role with the opportunity to develop exciting food please submit your CV and cover letter explaining why you feel you would be suitable for this position.

Work for partners:

Possible depending on experience, housekeeping and Front of house available.

Contact details:morag@theoldmanorhotel.co.uk | www.theoldmanorhotel.co.uk
Apply online:Submit your CV now

Head Chef, Lomond Hills Hotel, Fife

Posted on February 9, 2019 | Start date February 8, 2019

Salary:Negotiable salary paid weekly plus share of tips.
Hours:40 hours a week minimum - for the chef to organise
Days:5 days a week mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 20; Dinner: 50; Breakfast: 50; Functions: Up to 200
Food type:Traditional Scottish dinner menu, high teas and a range of lunch choices.
Full-time chefs:2 chefs plus 3 Kitchen Porter
Accommodation:Staff bedrooroom available with tv and wi-fi - Meals on duty.
Job description:

Lomond Hills Hotel is a 24 bedroom Hotel situated in Freuchie Cupar in Fife.

We are looking for a Head Chef to take over the full running of the kitchen in a country village hotel striving to be a destination for food, service and comfort.

There is the opportunity to offer a variety of dining options from hearty breakfasts, coffee shop treats with healthy choices, pub favourites (with a twist), and designing and delivering a new menu for our restaurant and for functions.

We took over the hotel a year ago and have embarked on a refurbishment program to attract guests to stay at the hotel and to engage more with the local community.

Are you wanting to be part of that change and build a reputation for yourself, the team and the hotel?

The position is available now for the right candidate

How to apply:

Send your CV to Alex Wallace, Manager with a cover letter telling us your ideas to create an eating experience that will bring people back again and again.

Work for partners:

Potentially depending on experience.

Contact details:accounts@lomondhillshotel.com | www.lomondhillshotel.com
Apply online:Submit your CV now

Head Chef, Master Chef The Professionals, England

Posted on February 8, 2019 | Start date February 8, 2019

Holidays:Statutory (28 days p/a)
Food type:
Full-time chefs:
Job description:

Applications are now open for Professional MasterChef 2019!
If you’re an aspiring chef, this is your opportunity!
Professional MasterChef returns for its TWELFTH series and is once again looking for chefs with the talent and ambition to make it to the top of their industry.

Long established as one of the top professional competitions in the country, the Judges continue to push contestants to prove they have the ability and passion to cut it in the world’s best kitchens.

If you have the culinary skills to battle against the best and the desire to cook at the highest level, this is the only competition to be part of.

Applications are at www.masterchef.com/professionals Just click on ‘apply’!

Entry Requirements include:  You must be aged 20 or above on May 1st 2019  You must be resident of the UK (inc Northern Ireland and Channel Islands)
You need to have worked for at least 2 years as a chef in a professional kitchen and/or have the necessary NVQ qualifications (please refer to full rules at www.masterchef.com/professionals)

How to apply:

Applications are open now at

For more information contact:

Work for partners:

Contact details:eleanor.scaglioni@shine.tv | www.masterchef.com
Apply online:Submit your CV now

Head Chef, 8678 - 3 AA Rosette Hotel near Fort William, Lochaber

Posted on February 8, 2019 | Start date February 9, 2019

Salary:£55,000 per annum paid monthly
Hours:as required
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 16; Dinner: 34; Breakfast: 34; Functions: Up to 60
Food type:Modern Scottish fine-dining, all local and seasonal produce
Full-time chefs:9 + kitchen porters
Accommodation:Own room in a staff house available for 2 months if re-locating long term live out
Job description:

I am looking for an experienced Head Chef for a well known 3 AA Rosette Hotel in Lochaber.

You will be responsible for running the kitchen including all rotas, training of junior kitchen members, ordering, stock control and HACCP.

You will have at least 3 years experience at head chef level and have 2 - 3 rosette experience.

Working for a company that has establishments all over the world so excellent scope for career progression.

Serving excellent quality local produce that the west coast has to offer.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with an up-to-date CV and relevant work references quoting 8678

Work for partners:

Possible depending on experience

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

Head Chef, Relief Chefs of all levels, Dumfries and Galloway

Posted on February 6, 2019 | Start date March 15, 2019

Salary:From £12-£18 depending on position. Plus return travel either at cost price or 30p per mile.
Hours:Minimum of 40 hours over 5 days
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Small country inns and restaurants to large 4/5 star resorts
Covers:Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies
Food type:Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR
Full-time chefs:1 - 20 + kitchen porters
Accommodation:Clean single accommodation is provided at no charge to the chef
Job description:

We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef.

Positions are all over Scotland and in the north of England also.

Places vary from small country inns and restaurants to large resorts, 4/5* hotels and AA establishments.

You must have an up to date Hygiene Certificate (please email this with CV)

We are looking to meet all our relief chefs, we will let you know our availability.

How to apply:

Please apply to Johanna Watson, Relief chef manageress, with an up-to-date CV and reference details quoting RELIEF 2019

We will then call you to get you registered.

Work for partners:


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

Head Chef, Machair, Glasgow

Posted on February 5, 2019 | Start date February 6, 2019

Salary:Negotiable salary paid weekly plus tips and a bonus scheme to be discussed
Hours:40 - 48 hours per week
Days:5 days from 7 closed Monday and Tuesday (this will change down the line)
Holidays:Statutory (28 days p/a)
Covers:Lunch: will look to develop; Dinner: 68 seater restaurant
Food type:Traditional Scottish bar and restaurant with a contemporary twist
Full-time chefs:2 plus a kitchen porter
Accommodation:Live out
Job description:

Machair is a Scottish Bar and Restaurant situated on the Great Western Road in Glasgow.

We are looking to recruit an experienced Head Chef to run our kitchen.

We are newly opened and are looking to get the food operation up and running as soon as possible.

You will be in charge of menus, ordering, stock control, HACCP and in time recruitment of more chefs.

An excellent opportunity to make a name for yourself.

We have recently refurbished and have a very well-equipped large cellar kitchen.

This position is available now for the right chef.

How to apply:

Please apply to Ken Stott, Owner, with a copy of your updated CV and reference details

Work for partners:


Contact details:bennevisbar@gmail.com
Apply online:Submit your CV now

Head Chef, Falls Of Dochart Inn, Stirlingshire

Posted on February 4, 2019 | Start date February 5, 2019

Salary:£28,000 to £35,000 depending on experience, paid monthly with tips Possible bonus scheme based on KPI’s
Hours:up to 50
Days:5 from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Food type:Gastro Pub
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Possibly available
Job description:

Head Chef required for a seasonally busy family run inn, responsibilities of operating to a tight budget, maintaining cleanliness of the kitchen, designing menus and daily special boards, managing staff with the option of recruiting own team while working hands on.

Experience of working as a head chef in a busy environment is required but would consider a ambitious Sous with similar experience.

We are currently recruiting for other departments so couples would be welcome.

We currently serve 100-250 meals per day from April to October along with our coffee shop and our newly opened smokehouse.

We are continually expanding and looking to improve so the right candidate will enjoy a challenge and be looking to progress with a realistic professional outlook.

Starting the beginning of February.

How to apply:

Please apply with an up-to-date CV and reference details.

Work for partners:

this position would suit a couple

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