Head Chef

Results page: 1 2

Head Chef, (15844) High Volume City Centre Restaurant, Inverness-shire

Posted on February 10, 2025 | Start date March 6, 2025

Salary:£40,000 Per annum pro rata, Plus tips & GP & Performance related bonuses.
Duration:Seasonal
Hours:50
Days:5 from 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 150; Dinner: up to 350
Food type:Modern Scottish
Full-time chefs:6 + KPs
Accommodation:Private Flat in City Centre - No Charge
Job description:

This busy city centre restaurant is looking for a strong Head Chef with experience of running a high volume restaurant. There's a well equipped kitchen and a strong customer base given the central location and high footfall in the area.

You'll be leading a team of 6 Chefs and Kitchen porters and will be responsible for the training and development of junior staff members.

The restaurant is newly outfitted and has a state of the art system in place for fast service.

The Kitchen has a Josper grill and experience with this will be essential to your success, however training can be provided.

The position would be from March until November.

How to apply:

For more information or to apply please send an up to date CV quoting ref#15844 to

ian@chefsinscotland.co.uk

Work for partners:

Yes, either Front of House or in the Kitchen

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

Head Chef, Bib awarded Inn seeking further accolades, Argyll and the Islands

Posted on February 7, 2025 | Start date March 25, 2025

Salary:£17/hr paid monthly plus tips and performance related bonus
Duration:Seasonal
Hours:45
Days:5 from 7 (Closed Sunday & Monday)
Holidays:Statutory (28 days p/a)
Bedrooms:5
Covers:Dinner: 20; Breakfast: 10
Food type:High quality estate to plate
Full-time chefs:3 +KPs
Accommodation:One bedroom flat on site no charge
Job description:

This stunning Bib Gourmand awarded Inn on Loch Fyne is looking for an ambitious Chef couple to take on their kitchen for the coming season.

There's a breakfast chef returning from a previous season and so you'll only need to take care of the dinner services 5 days a week. The initial menu has been written and training will be provided prior to commencement, however you'd be expected to change dishes throughout the season using the produce available from the vast estate and local farms.

You must have demonstrable fine dining experience and have an eagerness to gain accolades as the Inn has joined the AA rosette scheme.

This is a friendly and supportive environment that would suit a level headed and driven couple. The accommodation is of a very high standard with its own garden, and well behaved pets are welcome. The local community is very welcoming and you'd be part of the family in no time.

Due to the remote nature of this role it would be beneficial to be able to drive.

How to apply:

Please send an up to date CV with contactable references quoting ref#15930 to

ian@chefsinscotland.co.uk

Work for partners:

Yes, Sous Chef position

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

Head Chef, Cringletie House Hotel, Borders

Posted on February 5, 2025 | Start date February 28, 2025

Salary:up to £40,000 per annum
Duration:Permanent
Hours:40 hours per week
Days:5 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: quiet, busier Sundays; Dinner: up to 40; Breakfast: up to 28; Functions: 50 - 75 - 1 or 2 functions a week
Food type:High quality seasonal menu. 2 AA Rosette dining
Full-time chefs:4 full time (5 in busy months) plus kitchen porters
Accommodation:Own room in shared staff house including all bills & Wi-Fi - part of package
Job description:

Cringletie is an historic 28-acre estate featuring a luxury hotel, 2 AA Rosette restaurant and landscaped grounds located near
Peebles. A member of Luxury Scotland, the business enjoys an excellent reputation among regular guests for high quality food and service.

Applications are how invited from experienced hospitality professionals to head up our kitchen brigade.

This would suit an aspiring Sous Chef realy to take the next step in their career

Predominantly straight shifts, our dinner service ends at 9.00 p.m. so it’s usually a relatively early finish.

A competitive salary, commensurate with experience, will be offered along with other benefits including gratuities, uniforms, meals on shift and generous discounts at Cringletie and other Luxury Scotland hotels.
Live-in accommodation available if required.

Given our location, own transport is essential for colleagues living out. Cringletie is a 10 minute drive to Peebles, 15 minutes to Penicuik and 35 minutes to Edinburgh

How to apply:

Please apply to Victoria Palmer, General Manager, with an up-to-date CV and reference details

Work for partners:

Possible

Contact details:gm@cringletie.com | www.cringletie.com/
Apply online:Submit your CV now

Head Chef, The Crab Pot Colvend - New Venture, Dumfries and Galloway

Posted on February 4, 2025 | Start date February 5, 2025

Salary:£18 - £20 / Hour depending on experience, Paid weekly with tips. Generous performance based end of year bonus.
Duration:Permanent
Hours:35-45
Days:5 days from 7 (closed Monday and Tuesday)
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 20-50; Dinner: 50-60; Functions: Max 75
Food type:Fresh Fish & Seafood
Full-time chefs:1 + KP and assistance during busy periods
Accommodation:Live out
Job description:

An exciting opportunity for an experienced Chef to run the kitchen of this new venture. The owner is keen for this to be the leading restaurant in the area and will provide support to achieve this.

Producing a menu heavily focussed on fresh fish and seafood you'll have demonstrable experience within a similar establishment.

You'll be calm under pressure and be able to train junior staff members to assist with all aspects of prep and service.

There's a small permanent menu and frequently changing specials to allow you to use the fresh produce which is available from excellent local suppliers.

Hours will vary depending on the season with busier summers and calmer winters. The restaurant will be closed for 3 weeks in January.

This is a live out position so you must be able to commute reliably.

How to apply:

Please send an up to date CV and cover letter to

crabpotcolvend@gmail.com

Work for partners:

No

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

Head Chef, 15857 - Quality Hotel, Dumfries and Galloway

Posted on February 4, 2025 | Start date April 1, 2025

Salary:£40,000 per annum, paid monthly - tips - meals on duty
Duration:Permanent
Hours:40
Days:4.5 / 5 days per week mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: 50; Dinner: 50; Breakfast: 30; Functions: N/A
Food type:Modern Scottish
Full-time chefs:5 plus kitchen porters
Accommodation:Live out
Job description:

I am looking for a Head Chef for a Quality Hotel in Dumfries and Galloway, in Kirkcudbright - 30 miles from Dumfries town centre.

This would suit an experienced Sous chef looking for their 1st head chef job

You will lead the team of chefs and manage the kitchen.

Working with fresh and local ingredients to a high standard

This would be a daily commute job so someone local and ideally a driver

This position is available from April for the right candidate

How to apply:

Please apply with CV and referces to Johanna at Chefs In Scootland quoting 15857

Work for partners:

no

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

Head Chef, Relief (ideally a female chef) - Residential Group, Moray and Strathspey

Posted on February 3, 2025 | Start date June 13, 2025

Salary:The gross hourly rate is £24 per hour, paid monthly - travel also paid with wage
Duration:Seasonal
Hours:minimum 24 hours
Days:3 days
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 50; Dinner: 50; Breakfast: 50
Food type:Menu needs to be Halal and Chef responsible for confirming this if required
Full-time chefs:Sole Chef - One assistant will be available to assist with dishes at peak times
Accommodation:Accommodation is a self-contained flat on site with wifi.
Job description:

I am looking for a relief chef for a group of Female who will be on a residetails break near Aviemore.
Starting 13th June to 15th June
Idelly the chef will also be female

Friday evening meal working through to Sunday Lunch
Ordering and menu planning responsibility of the chef, paid at the hourly rate.
Menu needs to be Halal and Chef responsible for confirming this if required
Sole Chef - One assistant will be available to assist with dishes at peak times

PVG / Disclosure Required.
Return travelling expeses paid either at 35p per mile or at cost price

How to apply:

Please email or call 01683 222830 me if you are available quoting reliefTresidential

Work for partners:

no

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

Head Chef, (Couple Preferred) Pennygate Lodge, Isle of Mull, Argyll and the Islands

Posted on January 30, 2025 | Start date March 15, 2025

Salary:£40,000 per annum pro rata - paid monthly with tips
Duration:Seasonal
Hours:45
Days:5 days out of 7 ( Sunday & Monday off usually but some flexibility )
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Dinner: 20 - 24 max; Breakfast: 12 - 14
Food type:Scottish with emphasis on local produce.
Full-time chefs:Sole chef with help from owners & other staff
Accommodation:On site. Own flat. Free use of onsite gym & golf simulator. Close to ferry & bus terminal for those without car.
Job description:

Pennygate Lodge is a 5* guest house with six letting rooms and a restaurant located on the picturesque Isle of Mull in Scotland. Overlooking the sea & a short distance from the ferry terminal in Craignure we provide the perfect base for those seeking to explore Mull with its dramatic scenery & abundant wildlife. Our award-winning restaurant offers exceptional Highland cuisine served with the finest, fresh local produce, seafood and game.

We are looking for a highly motivated & experienced Chef to operate the restaurant side of the business. The chef must show resourceful and creative characteristics, along with a passion for providing an excellent culinary experience for our guests.

We are looking for an experienced chef to join our team, either an established head chef or a exceptional sous chef looking to take the next step – an opportunity to shine. Although you will be working independently as sole chef you will be part of a small, close knit team so the ability to effectively collaborate & contribute positively toward the shared goal with the team is vital.

Duties will include so

• Menu development & planning. Seasonal changing menu, commitment to using locally sourced produce.
• Day to day running of the kitchen.
• Hygiene, health and safety, Food safety ,allergen, HACCP training should be up to date
• Oversee compliance by maintaining kitchen documentation
• Inventory levels and ordering and working with existing suppliers, costing and budgeting.

Position is available from mid March till October.

How to apply:

Please apply to Fiona Langton, Owner with your CV and reference details

Work for partners:

Yes, FOH role running restaurant ( £30,00- £35,000 )

Contact details:info@pennygatelodge.scot | www.pennygatelodge.scot
Apply online:Submit your CV now

Head Chef, The Stein Inn, Skye and Lochalsh

Posted on January 28, 2025 | Start date March 2, 2025

Salary:£35,000 - £40,000 per annum negotiable plus monthly excellent tips / on site accomodation / staff food on shift, staff dicounts
Duration:Permanent
Hours:50
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:5
Covers:Lunch: 40; Dinner: 100; Breakfast: 14
Food type:Fresh Local Ingredients - ephasis on fresh seafood and shellfish and game
Full-time chefs:2/3 plus a kitchen porter
Accommodation:Accommodation available on site
Job description:

Stein Inn - the oldest Inn on the Idleof Skye - a restaurant, a pub, sea view bed rooms is a personal project by owner Charlie who has been very hand on hands on – along with her young kids. She has worked every aspect of the Inn and the last few years has been Head Chef. She has turned the kitchen around and now Stein In is recognised as a destination place and a foodie destination. The last years and recently
- Jan 2025 have seen many accolades and vast media attention as seen below. The kitchen focuses on shellfish – all susitanable - crabs, lobster, lngoustines, mussles from Lochbay opposite – some of the best in the world of ingredients and from directly opposite
and delivered daily. Wild venison, duck and scottish game all local produce, as well as fresh wild fish, bass, bream, sole monkfish. Charlie has great realtionships with all of the local suppliers and the fishermen come into the pub too. Everything is accesible

There are few places that have this. Local produce served simply - less is more. taste the lobster, and crab etc, cooked with love and passion. There is a Michelin star restaurant next door - Lochbay voted Scotland's best restaurant 2024 - Chef Michael Smith and we work with them as they are family friends. Charlie, now wants to take a lesser role in the kitchen, and move back to front of house and office. This is a fantastic
opportunity for the ideal candidate to be able to implement your own ideas and lead the food side of the business. It is an opportunity to have your name above the door and carve your name for yourself. It is an opportunity to run the kitchen and be creative.
everything is homemade and fresh and Charlie has standards and wants this to be maintained. We are a small, close team and we recruit whole people, not just job titles. We will give you what you need to flourish. In return we need some solid hospitality skills
We want people ready to contribute to a proper Team; to put the wellbeing of everyone else on a par with their own personal needs. Compassionate, kind and creative individuals do well at Stein Inn.


The Inn is the hub of the community as well as tourists and in the peak season we can do 100 covers a night with 30 plus for lunch – it has a good vibe to it with music and various events – Charlies background is events and music festivals. The pub serves local beers, 180 whiskies, gins etc and there is also outside dining with sunsets and views of the Outer Hebrides. Guests come all over the world and fall in love with
this hidden gem. It has a vibe and is cosy, log fires and candles and great atmosphere.

We are located within a 3-hour drive from the nearest city Inverness. Portree town centre is 25 minutes away and 15 mins nearest shop. We are nestled in nature - so, some appreciation for countryside activities and an ability to enjoy your own company would be helpful! (That said we are good at entertaining each other too.) Loch opposite to wild swim. Isle of Skye is extremely busy and is very well known for resturants
and the food scene and whiskies - Talisker - the three chimneys etc.

Our ethos is honesty and authenticity and good humour- we believe in ourselves and who we are and what we do.

At Stein, Chefs are responsible for dishes in their entirety so some experience with Shellfish, fish and meat prep, is a good to have but not a necessity. Exemplary organisational and time management skills are essential, as is an ability get on with a small diverse team. The kitchen is small but has everything needed. Some people management and co-operation skills are necessary.

We want people who share our values: community, compassion, craft, and climate. We want people ready to contribute to - and lead- a proper Team; to put the wellbeing of everyone else on a par with their own personal needs. Compassionate, self-motivated, and creative individuals do well at Stein. It is worth remembering that we are a restaurant: service is often fast -paced, and always requires juggling, competing deadlines
and dealing with people with competing demands. Working days are energetic. If you thrive in this kind of environment, we can offer you so much more and support you.

the Chef will provide a passion fand dedication and wants to be part of something that can go places and serving excellent food and give a guest experience: a good track record and references - Charlie would look at someone who has not worked as head chef but is highly capable.

Day to day running of the kitchen - maintain high standard of hygiene, health and safety Menu development and planning with a focus on shellfish and local produce, working with Charlie
Managing Inventory levels and ordering and working with existing suppliers and improve and ensure quality , cost and sustainability
Can work in a busy kitchen and manage all aspects of running a kitchen Food prep, cooking and working on own initiative as well as a team
Ongoing kitchen training and managing a team Positive and pro active attitude

Salaries are generous, and this is combined with an extremly low cost of living – accommodation on site is provided.

2024/2025

Recent Accolades – Nigella Lawson, TV Chef – wrote extensively on her Instgram

The Sunday Times – Best Island Inn

Sunday Times, Style Magazine

The Times, and The Scottish Herald article on Charlie, owner

The INDEPENDENT

Delicious Magazine
British Travel Journal

How to apply:

Please apply to Steve Jones, with your CV and reference details

Work for partners:

yes

Contact details:steininn@outlook.com | www.thesteininn.co.uk
Apply online:Submit your CV now

Head Chef, Rosneath Castle Caravan Park, Argyll and the Islands

Posted on January 28, 2025 | Start date February 1, 2025

Salary:Competitive Salary and share of tips . Paid monthly . Bonus scheme available
Duration:Permanent
Hours:45hrs per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:5 Star Holiday Park
Covers:Dinner: Up to 200 covers over the day lunch and dinner.
Food type:The kitchen is now managed by an award-winning chef, A.T Hughes , using local seasonal ingredients, with seasonal changing menus.
Full-time chefs:2 Chefs plus KP
Accommodation:Accommodation can be provided - own room in self contained static caravanGood Wifi and broadband connectivity.
Job description:

At Rosneath Castle Caravan Park we're in the business of providing amazing holidays.
Our staff work hard, but the work is fun, and there's always plenty of time to play.
It's vital that our team creates an excellent holiday experience for our guests, and equally important that our staff love working for us too!
A key part of the Rosneath holiday experience is the opportunity for our guests to socialise and enjoy tasty, freshly made food in our bar and restaurant.

We are looking for an experienced Head Chef . The successful candidate should be passionate and dedicated, who is willing to take the holiday park to the next level.
Experience in the role or similar role is essential and have a good track record on references. Food hygiene and health and safety must be up to date.

The Chef will be resourceful and creative, with a passion for providing excellent food as part of the guest experience.
Responsibilities:
● Day to day running of the kitchen, including maintaining high standards of health, safety and hygiene.
● Menu development and planning, with a focus on using locally sourced, seasonal food, working closely with Executive Consultant Andrew Hughes
● Food preparation, cooking and cleaning for lunch and dinner
● Monitor inventory levels and order supplies as needed, working with new and existing suppliers to improve quality, cost and sustainability.
● Ongoing training with kitchen staff
Requirements:
● Able to manage all aspects of running a kitchen with minimal support
● Resourceful and creative, able to work on your own initiative
● Commitment to using locally sourced produce
● Ability to work independently
● Positive & pro active attitude and are flexible with regards to working hours
● Food safety , allergen , HACCP training up to date

How to apply:

Please send your up to date CV and a cover letter explaining why you are suitable for the role to athughes85@gmail.com

Work for partners:

possible

Contact details:athughes85@gmail.com | www.rosneathcastle.co.uk
Apply online:Submit your CV now

Head Chef, Old School Restaurant, Skye and Lochalsh

Posted on January 26, 2025 | Start date March 15, 2025

Salary:£42000 pus tips. Hourly rate if preferred
Duration:Permanent
Hours:45+
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 40; Dinner: 130; Functions: 80
Food type:Scottish and seafood
Full-time chefs:5
Accommodation:Options on and off site
Job description:

The Old School Restaurant, a family-run business established for over 40 years, is seeking a Head Chef to bring fresh ideas and a new perspective to the kitchen. This role focuses on delivering high-quality evening service, with the opportunity to expand into lunch or breakfast offerings to make the most of the busy summer months. You’ll work closely with the owner, who will be stepping back from the kitchen to focus on managing the business. With plans to extend operations through the winter, we are offering a permanent salaried position but remain flexible for the right candidate.

The successful candidate will design a seasonally changing menu showcasing fresh, locally sourced seafood and Scottish ingredients, while incorporating creative and modern influences beyond traditional or European dishes. Specials will frequently adapt to highlight the best produce from trusted local suppliers. Additionally, you will lead and mentor junior staff, ensuring a professional and efficient kitchen environment, and oversee compliance by maintaining up-to-date kitchen documentation.

We are offering a salary of £42,000 per year, based on 45 hours per week, with 28 days of holiday. A share of tips, calculated on an hourly rate, will also be included. Accommodation is available, with both on-site and off-site options to suit individual needs. The work rhythm follows a seasonal pattern, with busier summer months. During the quieter winter months different styles of service will be employed to entice locals out with a smaller kitchen brigade.

We are seeking a clean, well-presented, and level-headed chef with proven experience in a similar role, ideally with expertise in seafood. You should be calm, patient, and dedicated to upholding the restaurant’s reputation. Strong leadership skills are essential, including the ability to train and support staff effectively, as well as fostering strong collaboration with the front-of-house team.

The role is set to begin in March or early April. While a permanent appointment is preferred, seasonal candidates will also be considered. Wage structures are negotiable, with flexibility for hours in lieu, hourly rates, or overtime arrangements.

To apply, please send your CV and any supporting information to the Old School Restaurant.

How to apply:

email cv with references to

oldschoolemployment@gmail.com

Work for partners:

yes both front and back of house with good accommodation options.

Contact details:oldschoolemployment@gmail.com | oldschoolrestaurant.co.uk
Apply online:Submit your CV now
Results page: 1 2
Loading