Head Chef

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Head Chef, (Kitchen Manager) 60 bedroom hotel, Argyll and the Islands

Posted on May 24, 2019 | Start date May 25, 2019

Salary:£25,000 - £27,000 per annum paid monthly - plus tips - plus 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:Turkish/Eastern mediterranean - tapas style
Full-time chefs:4 chefs + kitchen porter
Accommodation:Live out
Job description:

Are you excited about learning new ingredients and cooking great food? We are looking for someone who wants to be part of a vibrant kitchen team, who can manage a kitchen with efficiency.

We are a hotel on the west coast of Scotland with an exciting new restaurant. We are passionate about food and have created a new branded restaurant that stands out in the marketplace.

Are you an inquisitive, energetic person seeking a challenge? The Kitchen Manager/ Chef will lead the kitchen team to produce the menu with excellent consistency and quality. You should, of course, have at least four years of experience in a fast-paced, highly successful kitchen environment.

The kitchen produces a variety of food for the two F&B outlets in our hotel. The hotel has been newly refurbished and is looking to develop the F&B side of the business into a profitable, stand-alone business. We are looking for someone who is highly organised and wants to manage a busy kitchen. If you feel you have the skills and interest in learning about new foods, we think you will fit in with our team.

You will be looking after the food our guests will enjoy, so we will look after you. Of course, we will invest in training for you. We offer a top salary and a variety of benefits depending on your skills and experience level.

How to apply:

Please forward a letter introducing yourself and a CV to:

Work for partners:

No

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

Head Chef, 60 bedroom hotel, Argyll and the Islands

Posted on May 24, 2019 | Start date May 25, 2019

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:Turkish/Eastern mediterranean - tapas style
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.

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 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.

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 to:

Work for partners:

No

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

Head Chef, Coast Bistro Whiting bay Isle of Arran, Ayrshire and Arran

Posted on May 23, 2019 | Start date May 23, 2019

Salary:Negotiable salary paid weekly plus a daily share of the tips.
Duration:Seasonal
Hours:45-55
Days:5.5
Holidays:paid at end of term
Bedrooms:0
Covers:Lunch: 30; Dinner: 30
Food type:Scottish cuisine, mainly using seafood and grill plus daily specials
Full-time chefs:Sole chef plus kitchen porter
Accommodation:Accommodation may be available in another establishment within walking distance - cost to be discussed
Job description:

Situated on the Isle of Arran we are a small bistro serving good quality seafood and grill with massive potential for the right person to make a name for themselves. Local produce in abundance.

We are a family owned privately run restaurant and looking for someone who will fit in well with our small team.

We are looking for a Head chef to join us for the season.

We are looking for someone who can put their own stamp on the menu and we are more than happy to accept menu ideas for daily specials etc.

You will be in charge of all aspects of the kitchen including stock ordering, ensuring all health and safety is kept to a high standard.

Great for someone who loves Island life and who enjoys the outdoors.

The position is available now for the right candidate.

How to apply:

Please apply to Alan Dunlop with an up to date Cv and reference details.

Work for partners:

There is work for partners in the hotel in front of house, there is also work for partners in a local care home which we are also in partnership with.

Salaries and hours to be discussed and negotiated.

Contact details:aldun3663@gmail.com
Apply online:Submit your CV now

Head Chef, Hamersay House, Western Isles

Posted on May 21, 2019 | Start date June 1, 2019

Salary:£14.00-£14.50 per hour pro-rata paid monthly plus a share of tips
Duration:Seasonal
Hours:45-50
Days:5.5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:8
Covers:Dinner: 22-40
Food type:Modern Scottish using fresh local seafood
Full-time chefs:2 + Kitchen Porter
Accommodation:own room onsite with shared facilities with TV and Wi-Fi - included as part of the package
Job description:

Hamersay Hotel is a modern family run Hotel and Restaurant with a small and friendly team. Being in the Western Isles we like to serve as much fish shellfish and game as the weather allows, thus the menu changes daily.

We are looking for a head chef to join us for the season.

Situated in North Uist you will be working in a rural location and the position will either suit an existing head chef or a sous chef looking to move up.

Great for someone who likes fishing, walking and the lovely Scottish summers and the great outdoors.

This is a live in position which starts now until the end of October.

May suit either a single chef or a couple looking to work in the Scottish islands for the season.

How to apply:

Please apply to Amanda Leveson-Gower with an up-to-date CV and reference details

Work for partners:

Front of House

Contact details:langasslodge@btconnect.com | www.langass.co.uk
Apply online:Submit your CV now

Head Chef, 9295 - Award winning resort near Loch Fyne, Argyll and the Islands

Posted on May 21, 2019 | Start date May 21, 2019

Salary:£30,000 - £35,000 per annum paid monthly plus tips and free use of the leisure facilities.
Duration:Permanent
Hours:45
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:33 properties
Covers:Lunch: 50-100; Dinner: 50-100; Breakfast: 60-100; Functions: max 120
Food type:Modern Scottish using fresh local produce from the surrounding areas
Full-time chefs:12 plus kitchen porters
Accommodation:Good accommodation is available cost depends on your requirements
Job description:

I am recruiting for an award winning up and coming resort situated in Argyll not far from Loch Fyne.

Looking for a senior sous or head chef to join this growing company.

Mulit-faceted operation including multiple rosettes and brasserie.

The resort has had a recent multimillion expansion to include award winning spa and leisure facilities.

Using the best quality produce available including diver caught Loch Fyne Scallops, Gigha Halibut and Venison locally sourced from the hills of Argyll.

Excellent company benefits including full use of the leisure facilities.

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

How to apply:

Please email your current CV to Jessica at Chefs In Scotland quoting 9295

Work for partners:

potentially yes depending on their experience

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

Head Chef, 9294 - Luxury Scottish Cruise company, Argyll and the Islands

Posted on May 21, 2019 | Start date June 1, 2019

Salary:£3,000 per month paid monthly or weekly plus a share of tips
Duration:Seasonal
Hours:as required
Days:Either 2 weeks on 1 week off or 4 weeks on 2 weeks off
Holidays:no holiday accrued due to excellent time off given
Bedrooms:
Covers:Lunch: Up to 16; Dinner: Up to 16; Breakfast: Up to 16
Food type:High end fine dining using fresh Scottish produce
Full-time chefs:1 plus help with the dishes
Accommodation:Own cabin with shared facilities
Job description:

I am looking for a head chef for a luxury Scottish cruise company. Looking for a chef for the 2019 season starting at the beginning of June and working until the end of October.

Departing from Oban.

You will be a reliable, teamplayer who has good planning and organisational skills.

The chef will have free reign on the menu where everything is cooked from scratch including fresh breads, local fish, seafood and game.

Serving up to 12 covers for all meals plus 4 crew.

All uniforms are provided and laundered.

You will work in rotation either 4 weeks on, 2 weeks off or 2 weeks on, 1 week off.

Would suit a chef who has some quality background and ideally you will have some marine experience although this is not essential.

Must be able undertake a medical, have a food hygiene certificate and be happy to undergo basic survival training.

Interviews will take place in Dunoon.

These positions are available from beginning of June for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with your most up-to-date CV and recent, contactable reference details quoting 9294.

Work for partners:

Possible

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

Head Chef, The Tobermory Hotel, Argyll and the Islands

Posted on May 20, 2019 | Start date May 20, 2019

Salary:£14 per hour negotiable depending on experience
Duration:Seasonal
Hours:40 - 45 hours
Days:5 days from 7 - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Dinner: 30 - 55; Breakfast: 30 - 55; Functions: occasional to 40
Food type:Good quality restaurant - using fresh local ingredients
Full-time chefs:2 chefs plus kitchen porters
Accommodation:Live in accommodation included
Job description:

The Tobermory Hotel is a privately owned and run 15 bedroom hotel situated in Tobermory on the Isle of Mull.
Our kitchen is ultra modern with induction range and turbo oven.

We are currently seeking an experienced seasonal Chef to join our team.

The posiiton is available now until end October. Shellfish experience essential.

You will be responsible for all aspects of kitchen management, essential costings, GP awareness, health, hygiene and food safety including record keeping. You will also be responsible for the day to day smooth running of the kitchen including stock ordering/control, rotas, training junior staff members and menus.

Mull is a beautiful island and has a welcoming community. Tobermory itself has a high influx of visitors during the summer and is a bustling town, but only a few minutes walk to the beautiful countryside. You will be working with great local produce from the land and the sea.

How to apply:

Please apply via email with your current updated CV and reference details

Work for partners:

Possible - depending on experience

Contact details:ncannon@hotmail.co.uk | www.thetobermoryhotel.com
Apply online:Submit your CV now

Head Chef, Rogano Restaurant, Glasgow

Posted on May 17, 2019 | Start date May 17, 2019

Salary:Negotiable salary depending on experience paid monthly plus a share of the tips
Duration:Permanent
Hours:45-50
Days:4/5 days a week - for the chef to organise
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 30-60, plus up to 40 in cafe; Dinner: 30-80, plus up to 100 in cafe; Functions: 72
Food type:Scottish seafood - a la carte menu and table d'hote
Full-time chefs:16 plus 7 kitchen porters
Accommodation:None
Job description:

HEAD CHEF OPPORTUNITY GLASGOW CITY CENTRE
A very rare opportunity has arisen for Head Chef position in a top city centre restaurant.
If you are an innovative and creative Head Chef, passionate about using top quality fresh ingredients, and looking for a role which can offer both work life balance and career development - we want to hear from you!

As Head Chef, you will be responsible for the entire kitchen. You are an integral part of the team and tasked with delivering a fantastic meal experience that will ensure your guests return time and time again!

ROLE RESPONSIBILTY
• Running a high volume, entirely fresh food kitchen
• Leading and developing the back of house team
• Ensuring full compliance with all relevant policy and legislation
• Maintaining excellent standards of cleanliness and food quality at all times
• Responsibility over stock ordering and stock control
• Recruitment, training and development of the kitchen team

YOU WILL BE:
• Energetic with a passion to do a great job
• Able to manage staff in a calm, inspirational manner
• A forward-thinker who can prevent wastage
• Demonstrates a passion for food
• Team Player
• Excellent organisation skills
• A clear understanding of profit margins, purchasing policy, budgeting and food costing, including control.
• A high performing Head Chef preferably from a fresh-food environment.
• Passionate about people and able to develop your team along with you
• Full of ideas and initiative and eager to employ a collaborative approach alongside the Sous Chef.

How to apply:

Please send CV to Ann Patterson, General Manager

Work for partners:

No

Contact details:info@roganoglasgow.com | www.roganoglasgow.com
Apply online:Submit your CV now

Head Chef, 9281 - Head chef gastro pub city centre, Edinburgh and Lothians

Posted on May 17, 2019 | Start date May 17, 2019

Salary:£29,000 negotiable depending on experience paid monthly plus a 30% bonus paid quarterly and a share of the tips
Duration:Permanent
Hours:45-50
Days:5 days a week - for the chef to organise
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 40 - well known for roasts on a Sunday; Dinner: Up to 150 over the day
Food type:Modern Scottish with international influences
Full-time chefs:5 plus kitchen porters
Accommodation:Live-out
Job description:

I am looking for a head chef for a gastro pub situated within the city centre of Edinburgh. A below-basement venue which has a very strong food operation.

Looking for a head chef who can maintain the good reputation and manage the kitchen on a daily basis. The food is all prepared fresh on the premises so looking for someone who has a predominately fresh pub food background.

This establishment is part of a group which has 11 other venues within Edinburgh so there is an excellent opportunity to progress within the group.

There is good training provided so may suit a sous chef looking for their first head chef position.

This position is available now for the right candidate and also happy to wait for the right person.

How to apply:

Please apply to Jessica at Chefs In Scotland with your CV quoting 9281

Work for partners:

No

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

Head Chef, (Sole chef) The Croft Inn, Moray and Strathspey

Posted on May 14, 2019 | Start date May 14, 2019

Salary:£12-14 per hour negotiable paid monthly. Tips shared out at the end of the season.
Duration:Seasonal
Hours:40-50 hours per week
Days:5/6 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:4 static holiday homes across from the inn
Covers:Lunch: up to 40; Dinner: up to 40
Food type:Traditional Scottish using local produce
Full-time chefs:1 + kitchen porter
Accommodation:Own static caravan - the accommodation is free to stay in but you must pay for your own gas and electricity
Job description:

The Croft Inn is a popular Scottish restaurant and bar situated on the edge of Glenlivet Estate and the Cairngorm National Park. We are a remote inn situated only 30 minutes from Elgin and an hour from Inverness. We are a traditional privately owned inn, we have a good local following and see many tourists in the area visiting us throughout the season.

We have 4 holiday homes which are separate to the inn but we find these are all booked out every weekend during the peak of the season. We are not open for breakfasts, we open at mid-day through until around 10pm.

We are looking for a Sole chef to successfully run the kitchen and produce quality meals that we are known for. You will be responsible for all aspects of the kitchen including ordering and maintaining high standards of health and hygiene. You will have a kitchen porter in with you at weekends and during busier periods of the week but you will essentially be in the kitchen by yourself for most of the time. You must be able to successfully work with the front of house team, we have an excellent front of house team in place. We serve traditional Scottish cuisine and use produce from around the area including local venison. We have a menu in place but we always encourage new ideas and are open to suggestions.

This would ideally suit someone who enjoys the outdoors as there is mountain bike trails and plenty of hill walks in the area.

The position is available as soon as possible for the right candidate and is available until the end of the season in November.

How to apply:

Please apply with an up to date CV and references to Helena Honeymoon.

Work for partners:

No.

Contact details:info@thecroftinn.co.uk | https://thecroftinn.co.uk/
Apply online:Submit your CV now
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