Head Chef

Head Chef, GlenMhor Hotel Inverness, Invernesshire

Posted on September 23, 2020 | Start date September 24, 2020

Salary:Up to £35,000 per year. Paid monthly.
Hours:Average of 50 hours a week
Days:5 days a week - shifts for you to organise
Holidays:Statutory (28 days p/a)
Covers:Lunch: 10-150 depending on season; Dinner: 50 - 130; Breakfast: up to 200; Functions: up to 150
Food type:Scottish bistro working only with fresh ingredients and opening an Italian restaurant in the new year
Full-time chefs:8 including kitchen porters
Accommodation:We can provide accommodation for the first month
Job description:

Glen Mhor Hotel is a 119 bedrooms hotel, privately owned with a restaurant and a wedding venue, located in the city centre of Inverness on the river bank.

We are looking for a dynamic and experienced executive chef to lead the daily kitchen operations. The Glen Mhor Hotel is going through refurbishments and exiting changes in F&B outlets.


Main duties:
• To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
• To ensure quality control measures and hygiene systems are achieved at all times.
• To have total accountability for the day to day running of the kitchen service.
• To purchase all food and food related products using company suppliers.
• To achieve food budget cost controls, ensuring minimum wastage within the unit.
• To actively participate in the ongoing management and development of menus.
• Weekly Stock takes of all kitchen supplies.
• Stock rotation and use by dates for the production of food are followed and food is produced so not to contribute to wastage.
• All menu’s are costed accurately - Measuring dish ingredients and portion sizes accurately.
• To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage.
• To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef.
• To keep high standards of personal hygiene and clean uniform.
• Ensure that all tasks are completed on each shift that a full and handover takes
place at the end of the shift.
• Ensure you have an understanding of all Hotel regulations.

Staff Management
• To be responsible for the actions and lead all staff within the Kitchen.
• To ensure operational areas are properly prepared for all functions each day.
• To participate in the staff meetings
• Manage staff rotas, holidays and absences.
• To participate in the identification of training needs of all staff within line of responsibility on both an individual and group basis, including work methods, safety at work, health, hygiene and quality.
• To undertake staff briefing with all team members at the start of their working day.

How to apply:

Please apply to Emmanuel Moines, Manager.


Work for partners:


Contact details:manager@glen-mhor.com | www.glen-mhor.com
Apply online:Submit your CV now

Head Chef, The Waterside Hotel, Grampian

Posted on September 18, 2020 | Start date September 19, 2020

Salary:Negotiable depending on experience paid monthly with tips
Hours:up to 48 hours
Days:5 days from 7, mixed shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 50; Dinner: to 80; Breakfast: buffet breakfast; Functions: to 200
Food type:Busy bar meals, restaurant and functions
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Accommodation available in the hotel - cost negotiable
Job description:

The Waterside Hotel is a purpose-built hotel situated in the port town of Peterhead, set in its own widespread gardens on the banks of the River Ugie.

This 105-bedroom Aberdeenshire hotel is renowned as one of the best Scottish wedding venues, accommodating up to 250 guests, making it one of the few hotels in Peterhead big enough to adequately host the big day in style. We have an on-site restaurant and bar, serving meals throughout the day and hot and cold beverages.

We take great pride in the service we provide for our guests, so if you are a Head Chef who wants to move forward in their career by bringing flair and creativeness in the kitchen and in planning menus then contact Britannia Hotels today!

The successful candidate will have a proven history of running a kitchen, managing food deliveries & stock control whilst delivering coaching & motivation to the team. You will have experience in function food. You will need to hold a valid Level 3 Food Hygiene Certificate (or equivalent).

Visit our website and look at this picturesque Scottish Hotel!

This position offers a salary that reflects your experience and the opportunity for you to work in an exciting, fast-paced industry!

In return for your commitment, we will support you in this new opportunity, with

Up to 28 days holiday including bank holidays per annum
Discounted stays for you and your family at any of our 60 Hotels & 6 Parks
Meals on duty (Subject to eligibility)
Uniform (Subject to position)
Accelerated promotional prospects
Britannia Hotels are an Equal Opportunities employer and applicants from non-EEC countries will require work permits or permission to work issued by the Home Office.

Britannia Hotels will not recognise any submissions related to unsolicited applications and no agency fees will apply in relation to such submissions.If an agency submits an unsolicited CV to any director or employee of our company, we will not accept liability for commissions or other charges if we subsequently employ that candidate whether directly or through another agency. Where an agency’s correspondence contains a disclaimer indicating otherwise, our policy will prevail in this regard.

Positions are open to all suitably qualified candidates, regardless of age, disability, gender reassignment, marriage or civil partnership, pregnancy or maternity, race, religion or belief, candidates of any sexes or sexual orientation. All vacancies are posted both externally and internally on a weekly basis to ensure access to all applicants.

How to apply:

Please apply to James Forbes, Manager with a copy of your current up to date CV and reference details

Work for partners:

Possible depending on experience

Contact details:james.forbes@britanniahotels.com | www.britanniahotels.com/hotels/the-waterside-hotel-peterhead
Apply online:Submit your CV now

Head Chef, Courtyard by Marriott Inverness Airport, Invernesshire

Posted on September 14, 2020 | Start date September 28, 2020

Salary:Competitive salary paid monthly.
Holidays:28 days holiday per year which increases a day per year after 2 years service and is capped at 33 days.
Food type:Casual dining - breakfast, lunch and dinner
Full-time chefs:3
Job description:

The new Courtyard by Marriott Inverness Airport, featuring 130 bedrooms, 1 meeting room, a gymnasium and bar and bistro. Part of the Marriott family of brands, this exciting role provides an excellent opportunity for an experienced Head Chef to be part of an iconic-branded hotel in a busy, competitive market place.

For full job description please click on the link below

How to apply:

Please apply online at https://careers.rbhmanagement.com/head-chef-56196.htm

Work for partners:

Contact details:mhairi.davis@courtyardedinburghwest.com | https://www.marriott.co.uk/hotels/fact-sheet/travel/invcy-courtyard-inverness-airport/
Apply online:Submit your CV now

Head Chef, The Crowwood Hotel, Glasgow

Posted on September 7, 2020 | Start date September 8, 2020

Salary:£28,000 to £30,000 per annum dependent on experience, paid weekly Quarterly Bonus Based On Food GP's
Holidays:Statutory (28 days p/a)
Covers:Lunch: up to 100; Dinner: up to 150; Breakfast: up to 100; Functions: 150
Food type:Traditional Scottish and Indian influences
Full-time chefs:7 chefs plus 3 kitchen porters
Job description:

The Crowwood Hotel is a 43 bedroom award winning 3 star leisure and business hotel in Glasgow.

We have recently undergone a full hotel and restaurant refurbishment

We are looking for a Head Chef, to introduce and embrace new dining experiences for our growing local market, the candidate will have a passion for innovative presentation of food.

You will run the kitchen provide training to junior members in the kitchen and implement health and hygiene procedures.

This may suit a senior sous chef looking to take the next step

This position is available right away for the right candidate.

How to apply:

In the first instance send CV to Steve Ireland, Manager

Work for partners:

Possible depending on experience

Contact details:steve@crowwoodhotel.co.uk | www.crowwoodhotel.co.uk
Apply online:Submit your CV now

Head Chef, The Blue Bell Inn Crookham, England

Posted on September 4, 2020 | Start date September 5, 2020

Salary:Competitive negotiable salary available for the right candidate paid monthly and a potential bonus to be discussed also plus tips
Days:5 or 6 days a week - shifts are flexible
Holidays:Statutory (28 days p/a)
Bedrooms:5 bedroom - covers between 20 - 50 per day
Food type:Good quality up market pub food plus specials
Full-time chefs:Sole Chef and help with dishes when busy
Accommodation:Live out
Job description:

The Blue Bell Inn is a 5 bedroom country pub situated in Crookham situated 16 miles from Berwick upon Tweed just over the Scottish Border.

We are looking for a chef to join our very stable team at a senior level. Ideally we are looking for someone who can come in and manage the kitchen including cost control, creating new dishes as well as recruitment, health safety and hygiene and menu planning.

Very food led business using lots of good quality suppliers including local meat, fish and vegetables.

We are looking for a committed chef who has experience in managing a kitchen.

Looking for someone who can take the business forward.

This position is available now for the right candidat

How to apply:

Please apply to Keith the manager with an up-to-date CV

Work for partners:


Contact details:keith@bluebellcrookham.co.uk | www.bluebellcrookham.co.uk/
Apply online:Submit your CV now

Head Chef, Duisdale House Hotel and Toravaig Hotel, Skye and Lochalsh

Posted on August 31, 2020 | Start date August 10, 2020

Salary:Negotiable salary paid monthly with tips
Hours:Shifts for you to organise
Days:5 from 7- Mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:18 in Duisdale and 9 in Toravaig
Covers:Lunch: looking to develop; Dinner: 45-50 in Duisdale and up to 22 in Toravaig; Breakfast: to 36 in Duisdale and up to 18 in Toravaig; Functions: up to 60
Food type:2AA Rosette - fresh produce
Full-time chefs:up to 5 plus kitchen porters in Duisdale and up to 3 plus kitchen porters in Toravaig
Accommodation:Accommodation provided on site (need to be a driver)
Job description:

Duisdale House Hotel is an 18 bedroom, award winning, 4 Star Hotel with 2AA Rosettes for our cuisine. Situated on the beautiful island of Skye in North West Scotland, 8 miles from Broadford and 33 miles from Portree the main town.

Toravaig House Hotel which is a 9 bedroom 4 star, 2 AA Rosette Hotel situated on the Island of Skye, 10 miles from Broadford.

We are looking for a strong Head Chef to run both Duisdale and Toravaig Hotel.

You must have a minimum of 2 AA Rosette experience.

There is a friendly stable team in place working to a high standard in a well equipped kitchen using fantastic local produce including herbs grown in our own garden. We are making classic dishes with a modern twist with everything made in house.

The position is available now for the right candidate.

How to apply:

Please apply to Ken Buchanan Manager with an up to date CV and details of contactable work references.

Work for partners:


Contact details:ken.buchanan@duisdale.com | www.skyehotel.co.uk
Apply online:Submit your CV now

Head Chef, Victoria's Restaurant - Pitlochry, Perthshire

Posted on August 28, 2020 | Start date August 29, 2020

Salary:£35,000 per annum depending on experience paid weekly in arrears
Hours:48 hours per week
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 100; Dinner: to 100
Food type:Family restaurant - fresh prepared quality dishes
Full-time chefs:3 chefs on at one time plus kitchen porters
Accommodation:Accommodation can be available but would prefer live out
Job description:

Victoria's is a busy bistro serving brunch, lunch, and dinner. We have been family owned for over 20 years and offer a variety of simple yet authentic dishes using local produce from Scotland's rich larder.

You will be working in a vibrant kitchen atmosphere alongside a hardworking, friendly, international kitchen team. You will be technically strong, with excellent communication skills and the ability work efficiently whilst under pressure. It’s a busy kitchen and you’ll be expected to work hard with a can-do attitude. We pride ourselves on working as a team and making sure that we support each other effectively.

- Able to run all aspects of the kitchen
- Show a can do attitude and keep staff morale high in the kitchen.
- Maintaining high standards that we are known for
- Ensuring all equipment is properly maintained
- Maintaining high Health & Safety & Food Hygiene standards

This position is available now but happy to wait for the right candidate

How to apply:

Please apply via email with a copy of your updated CV and reference details

Work for partners:

Possibly depending on their experience

Contact details:maclellan14@hotmail.com | www.victorias-pitlochry.co.uk
Apply online:Submit your CV now