Head Chef

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

Posted on February 28, 2020 | Start date March 15, 2020

Salary:From £12.50-£18.50 depending on position. Plus return travel either at cost price or 30p per mile.
Duration:Seasonal
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 with an up-to-date CV and reference details quoting RELIEF 2020

We will then call you to get you registered.

Work for partners:

No

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

Head Chef, Various senior chef positions Edinburgh, Edinburgh and Lothians

Posted on February 24, 2020 | Start date March 1, 2020

Salary:£26,000 to £32,000plus bonus, tips and overtime
Duration:Permanent
Hours:up to 50 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:varied from 0 to 35
Covers:Lunch: 50 to 200; Dinner: 50 to 200; Breakfast: up to 70
Food type:Restaurant, bar, and functions, plus fine dining to 2 rosette
Full-time chefs:5- 25 plus kitchen porters
Accommodation:Live-out but occasional live in the further out from the city you are
Job description:

We are getting lots of head and sous chef positions registered starting in the coming weeks in Edinburgh city centre and the outskirts also.

The places vary in food style and quality from rosette to fresh, bistro and restaurant work.

Lots of nice places to work with varying styles.

We are happy to meet chefs looking for work to discuss permanent positions subject to our availability.

If you want to let me know your availability or are already registered email me your most up to date CV, ideally with contact details of recent work references.

How to apply:

Please email in CV to Jessica@chefsinscotland.co.uk quoting SENIOREDI2020 and I will be in touch to get you registered.

Work for partners:

Occasionally yes

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

Head Chef, Bishop's House, Argyll and the Islands

Posted on February 24, 2020 | Start date February 25, 2020

Salary:£11.50 per hour, paid monthly. Chef gets a share of tips.
Duration:Seasonal
Hours:39
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 30 (sometimes packed lunch); Dinner: 30; Functions: n/a
Food type:Good quality home cooking
Full-time chefs:2 no kitchen porters
Accommodation:Single room in shared staff accommodation - £55 per week - wifi included
Job description:

We are a very popular retreat centre on Iona, the beautiful, peaceful and legendary island off Mull.

We are a charity, run by the Scottish Episcopal Church, and our global reputation means that guests from around the world will be enjoying your cooking and baking.

As a member of a small team, you must be prepared to handle all aspects of the kitchen, ideally including ordering.

On the team, we have a head housekeeper, 2 general assistants and a volunteer.

You'll need to be able to respect the Christian ethos of the place, and in turn, you and your contribution will be valued in what is a positive, respectful and friendly environment.

This position is available now through until early November

How to apply:

Just send us your CV with a covering letter. Short-listed candidates will be interviewed by Skype (ideally).

Work for partners:

No

Contact details:iona@island-retreats.org | www.island-retreats.org/workiona.html
Apply online:Submit your CV now

Head Chef, Loch Kinord, Grampian

Posted on February 24, 2020 | Start date February 29, 2020

Salary:Up to £30,000 paid monthly plus a share of the tips.
Duration:Permanent
Hours:40-45
Days:5 & 1/2 days a week in summer mainly split shifts (any extra days work will be give back in quieter times)
Holidays:Statutory (28 days p/a)
Bedrooms:20
Covers:Lunch: 20-30; Dinner: 30-40; Breakfast: 40
Food type:1 Rosette bar and a la carte using very local produce
Full-time chefs:3 there is no kitchen porters
Accommodation:Accommodation can be provided in a lodge on site if required charged at £35 per week
Job description:

The Loch Kinord hotel is a privately owned and run 20 bedroom hotel 35 miles to the West of Aberdeen near Aboyne.

We are looking for a Head Chef to join our team. Serving very good quality bar meals during the day and a la carte meals in the evening. Lots of the produce is sourced locally and is a good area for foraging during the right seasons. We also serve lots of game where possible.

Would suit someone who is looking for a better work-life balance as you will be finished by 9.30pm most evenings at the latest.

This would suit a couple.

This position is available from the end of February for the right candidate. Would consider seasonal applications also.

How to apply:

Please apply to Andrew Cox, with an up to date CV and references.

Work for partners:

Yes would suit a couple and there is work in front of house, house-keeping and possibly a more managerial role

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

Head Chef, Knockomie Inn, Moray and Strathspey

Posted on February 20, 2020 | Start date March 30, 2020

Salary:Competitive rate of pay negotiable dependant on experience, plus tips
Duration:Seasonal
Hours:40 -45 per week
Days:5 days per week mainly straight shifts - 2.00pm to 10.00pm
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: lunch is on a private dining basis only as and when required.; Dinner: 40-50 covers per day; Functions: private dining for up to 40
Food type:Fresh local, gastro pub, well presented
Full-time chefs:2 chefs plus Head Chef
Accommodation:En-suite room may be available, if required at a nominal cost
Job description:

Knockomie Inn, close to the Moray Firth, has been run successfully for over 30 years. We are looking for a Head Chef to be responsible for all aspects of the smooth running of the kitchen. This could be a great opportunity for a senior Sous Chef, wishing to take their first role as Head Chef as we offer excellent training and guidance.

We are looking for excellent cooking skills with a creative leaning on menu design, costing and presentation taking into account seasonality and the availability of local produce. Excellent communication skills alongside the ability to motivate and train the team to ensure the highest possible standards in kitchen management. This includes, food costing, stock control and gross profit as well managing all aspects of food hygiene. We anticipate you enjoy working as part of the team, with a positive approach and outlook.

Whilst we have written a fixed term period for the contract above for the right candidate this can be a full-time permanent position.

We are open over Christmas and New Year. We close on 2nd January for approximately 2 weeks. Being part of the Knockomie team offers the opportunity to have a good quality of life in a rural location.

How to apply:

Please apply with a copy of your updated CV and reference details to Penny Ellis, Owner

Work for partners:

Possible

Contact details:jobs@ellisgroup.me | www.knockomie.co.uk
Apply online:Submit your CV now

Head Chef, Element Bar, Rose Street, Edinburgh and Lothians

Posted on February 19, 2020 | Start date March 1, 2020

Salary:£28,000 - £32,000 negotiable depending on experience
Duration:Permanent
Hours:45-50
Days:5 days a week, shifts for you to organise
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 40-50; Dinner: 40-50
Food type:Scottish classics with a twist
Full-time chefs:5 chefs plus 2 kitchen porters
Accommodation:Live-out
Job description:

We are currently looking for a passionate and dedicated Head Chef to join our team at Element, a well-established, popular bar tucked away on Edinburgh’s popular Rose Street. Element prides itself on being the perfect place to eat - with a mainly Scottish influenced menu, with a fantastic range of drinks from beers, wine & cocktails allowing you to relax right in the heart of Edinburgh.

As Head Chef you will have previous experience at the same level or similar. You will have first class organisational and communication skills and the ability to motivate, inspire and manage the team to produce food to the highest standards and run our kitchen efficiently. You will be passionate about food; demonstrating creativity to deliver great quality, seasonal menus.

You will enjoy a fantastic range of benefits including;
• A competitive rate of pay and a performance related bonus
• Creative input to the menu
• Build and manage your own team
• An internal relief chef network to supplement your team if required
• A dedicated Development Chef to aid you in your role
• Service & Maintenance package on all kitchen equipment
• 28 days paid holidays, Christmas Day off
• 25% discounts in all our venues on food and drink
• Access to a wide range of perks through our online benefits portal
• Access to our Employee Assistance Program
• Training on company systems; Procure Wizard, Rotaready & Flow
• Progression and personal development opportunities
• A generous internal referral scheme

What We Need from You
• A solid background working & cooking with fresh produce
• Dedication to the role and venue
• Ability to train your kitchen team
• A strong understanding of food & rota costings
• Excellent communication skills
• Enjoy working as part of a team
• A positive mental attitude
• Welcome constructive criticism & feedback

We aim to fill our venues with lovely and talented people who work hard and enjoy their jobs. So, bring your passion, your energy and a smile and you will reap the benefits of becoming part of Signature Pub Group.

How to apply:

If this sounds like something you want to be a part of, apply today by sending in your CV along with a cover letter telling us why you think you would be a great fit for the role.

All candidates must have the right to unrestricted employment in the UK and hold a valid National Insurance Number and UK bank account to be considered for this role.

Work for partners:

No

Contact details:Ross.Ingleson@signaturepubs.co.uk | www.elementedinburgh.co.uk/
Apply online:Submit your CV now

Head Chef, 10509 small boutique hotel, Western Isles

Posted on February 18, 2020 | Start date March 2, 2020

Salary:£14 per hour paid weekly and for every hour you work plus a share of the tips
Duration:Seasonal
Hours:45-50 hours per week
Days:6 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Dinner: 40-60; Breakfast: 20; Functions: 80
Food type:Scottish using fresh local ingredients including fresh seafood and game
Full-time chefs:2
Accommodation:Either a room in hotel or shared staff house which is included as part of the package
Job description:

I am recruiting for a 11 bedroom hotel located in the very rural but beautiful Western Isles.

We are looking for a head chef to join our team and take over the running of the kitchen. This will include health, safety and hygiene, stock control, ordering and menu planning.

The hotel has an excellent reputation for the food and we are looking for someone who can maintain that good reputation. This is a good opportunity for someone to make their own stamp on a kitchen. Looking for someone who is passionate about the local produce we have available including lots of fresh seafood, fish and game. You will have free reign for input into menus.

This would suit a strong sous chef looking for their first head chef position.

This position is available from the beginning of March until the end of October.

How to apply:

Please apply with your updated CV and reference details to Jessica at Chefs In Scotland quoting 10509

Work for partners:

front of house, house-keeping, bar

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

Head Chef, The Geographer Restaurant, Lochaber

Posted on February 18, 2020 | Start date February 18, 2020

Salary:£26,000 to £30,000 per annum paid monthly with good tips For extra days work over time is paid pro rata
Duration:Permanent
Hours:45
Days:5 days from 7, mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: to 70; Dinner: to 130; Breakfast: no; Functions: no
Food type:Global Cuisine
Full-time chefs:2 - 4 chefs plus kitchen porters
Accommodation:2 bedroom flat available £200 per month plus utilities
Job description:

The Geographer Restaurant is unique family owned global restaurant situated in the heart of Fort William.

We are looking for a Head Chef to take control of managing the kitchen, you will be in charge of rotas, ordering, menu planning, health & hygiene.

We have an excellent working environment with very a hands on owner.

Fort William is a the outdoor capital of the UK so would suit someone who likes outdoor pursuits.

This position is available now for the right candidate

How to apply:

Please email over your up to date CV, reference details and hygiene certificate to Paul Jeffrey, Owner

or call in the first instance 01397 705011

Work for partners:

Yes front or back of house

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

Head Chef, Blakeshouse Lounge Bar & Restaurant at Greenwood Loch, Grampian

Posted on February 17, 2020 | Start date March 15, 2020

Salary:£14-16 per hour depending on experience, can pay weekly or monthly plus a share of the tips
Duration:Permanent
Hours:varies depending on season - paid for every hour you work
Days:5 days a week but can be less in winter
Holidays:Statutory (28 days p/a)
Bedrooms:Holiday park
Covers:Lunch: up to 60; Dinner: 60-80 covers in peak season; Functions: Sunday carvery plus birthday parties
Food type:bar menu using fresh, local produce all prepared fresh on the premises
Full-time chefs:3
Accommodation:Own, new, two bedroom static caravan included as part of the package
Job description:

Blakeshouse is a a busy restaurant situated at Greenwood Loch Holiday Park and Activity Centre. Situated in a stunning location mid-way between Banff and Turriff in Aberdeenshire.

We are looking for a head chef to take care and responsibility of the day-to-day running of the kitchen including ordering, daily specials, stock control, menu planning, rotas and health and safety and hygiene.

Looking for a friendly, talented and hard-working chef to join us in this lovely part of the world. Great area to relocate with excellent schools locally. You can see more about the restaurant here:
https://www.facebook.com/BlakeshouseGreenwoodLoch/

This would suit either a good sous chef looking to step up or an established head chef who is looking for a change of scene.

This position is available from the middle of March for the right person.

How to apply:

Please apply to Gail Goulding, Manager, with your updated CV and 2 recent, contactable work references

Work for partners:

Yes we have work available in housekeeping, bar and front of house

Contact details:gailgoulding@greenwoodloch.com | www.greenwoodloch.co.uk/
Apply online:Submit your CV now

Head Chef, Perle Oban Hotel, Argyll and the Islands

Posted on February 17, 2020 | Start date February 17, 2020

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:Modern using fresh local produce
Full-time chefs:4 chefs + kitchen porter
Accommodation:Live out
Job description:

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.

The food and beverage offering at the hotel includes a menu using spices combined with local ingredients to make a unique offering in Oban. The bar area is being relaunched to offer a revised food offering with warm dishes and healthy well-being options to offer the guests in our spa a variety of packages to combine health and fitness in both treatments and food.

Skills Required
• Excellent leadership, training and communication skills. Creative approach to the production of high quality food
• A business focused approach to managing a kitchen
• 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 General 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 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.

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.
• 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.
• Assist in the effective management of the department including budgeting, forecasting, resource planning, and waste management

Human Resources:

As head chef you will assist with the development and training of new and existing team members focusing on staff retention. You will also be required 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. You will establish appropriate training for all kitchen staff to achieve departmental standards and goals and to assist in personal development.

How to apply:

Please forward a letter introducing yourself and a CV to Joanna Black, Assistant Manager

Work for partners:

No

Contact details:jblack@perlehotels.com | www.perlehotels.com
Apply online:Submit your CV now
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