Head Chef

We are looking for a Head Chef to lead our team in Ox184. Part of FullerThomson, Ox184 is a popular, well-established late night bar and restaurant, providing laid back drinking and dining in Edinburgh’s Cowgate.

What we can offer you:
A fantastic opportunity to work within a friendly, professional and well-structured operation.
Structured rota-45 hours per week with extra shift allowance.
28 days holiday each year.
Staff meal on duty.
25% off food and drink in all Fuller Thomson Venues.
Attractive bonus structure, £2k per annum based on stock targets.
Salary starting £36,500 per annum.
Share of Tips on a shift basis.

What we want from you:
Overall responsibility for managing all aspects of the kitchen environment.
A passion for fresh produce.
Compliance with legislation, food production and strong financial and cost control knowledge.
Involvement in menu compilation.
Recruitment, training and development of the kitchen team.
Be able to effectively run a smooth service during busy times.

Please apply with your CV, reference details and cover letter to both - email addresses - jamiethomson@fullerthomson.com

no

Job Summary
We are seeking a skilled Group Head Chef to lead our kitchen teams in Edinburgh, assisting with development of the food offers in each site, improving quality and consistency of food offer and developing the kitchen teams members skills and knowledge.

Responsibilities
- Supporting the Operations Manager and unit management teams
- Oversee all aspects of food production and ensure high-quality dishes are served
- Manage kitchen staff, including training, scheduling, and supervising
- Assist with any promotional activity/events/seasonal menu changes
- Ensure compliance with health and safety regulations in the kitchen
- This role will involve evening and weekend work and your role will be to be working in the kitchens alongside the site teams on a rota basis

Experience
The successful candidate should possess:
- Proven experience as a Head Chef
- Strong knowledge of culinary techniques and best practices
- Excellent leadership skills to motivate and guide the kitchen team
- Ability to work efficiently in a fast-paced environment while maintaining high standards of quality
- A passion for creating delicious dishes and providing exceptional service

What we can offer you:
- Competitive pay plus potential £6k bonus based on sites profit
- Up to 28 days holiday each year
- free staff meal from select menu on duty
- 50% off food on duty
- 25% off food and drink across all sites when off duty

Job Type: Full-time
Pay: From £38,000.00 per year
Additional pay:
Performance bonus

Benefits:
Company pension
Discounted or free food
Employee discount

Please apply with your CV, reference details and cover letter to both - email addresses - jamiethomson@fullerthomson.com

no

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.

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

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

We are looking for Head Chef or very experienced Sous Chef looking for their first Head Chef role for a busy Restaurant in the Inverness area.

Family owned with an excellent reputation for quality fresh produce.

You will be in charge of the day to day running of the kitchen, which includes - rotas, ordering, menus planning, stock rotation, staff training and health safety and hygiene.

Working with a good, enthusiastic and friendly team.

A great opportunity to work with fresh produce.

This position is available now for the right candidate.

Please apply with a current, up to date CV

No

Although the relief work coming in at the moment is quiet, there will be a time when is picks up.

We will be happy to register you for relief work subject to references.

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

Positions are all over Scotland and in 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)

Please apply with an up-to-date CV and reference details quoting RELIEF Register

Generally not

The Robert Parker Hotel Collection is a small, family-owned group of three hotels spread across Scotland and the north of England. Ednam House, is our stunning 3*, 33-bedroom hotel nestled in 3 acres of the most beautiful picturesque gardens on the banks of the RiverTweed. We are undergoing an exciting period of change here and a refurbishment is planned to start in the autumn.

What a place to work!

The Ednam House Hotel team are very close knit, ready to welcome a new Head Chef to drive the kitchen and to produce fabulous food for our guests. In return for your dedication to delivering high-quality service and standards, we offer training, development and progression opportunities in addition to other benefits such as hotel discounts and stays.

Starting from £40,000 per annum - full time

Benefits include:

· Complimentary afternoon tea for two – and every year of service

· Complimentary lunch or dinner for two – and every year of service

· One-night complimentary B&B – and every year of service (staying in a Robert Parker Collection Hotel)

· 50% discount on food purchases

· 20% discount on published spa treatments and products at Doxford Hall

· Staff discount card on B&B and DBB stays

· 28 days’ holiday pro rata with an additional holiday for long service (2 plus years)

We aim to provide a unique experience by demonstrating a passion for quality service in luxurious surroundings.

Our mission statement is supported by core values which will guide us in our decision-making process and our understanding of the business.

People at our heart

Our people are our greatest asset and we believe in a culture where team members are treated fairly and with respect at all times, working together as a team. We treat our team members exactly as we want them to treat our guests. This culture reinforces our approach to hospitality which is one of warmth, respect and informality and is executed with a high degree of professionalism.

People enjoying their jobs leave a positive and lasting impression on our guests encouraging them to promote us to friends and family and better still, to visit us again.

Food & Drink Champions

Guests can expect consistently and superbly presented food, generous in portions and of high quality, reflecting the best of fresh regional produce when they visit any of our properties. Where possible it is locally sourced and we are knowledgeable about the food we serve and its provenance.

Consistently Impeccable & Personal Service

It must be our primary aim at all times to provide a wonderful experience for all our customers and as such, we never compromise on quality. This has won us an array of awards of which we are incredibly proud. Quality should be reinforced at every touch point for the hotel with impeccable attention to detail from the first viewing of the website through to check out on departure.

An Authority on Our Local Areas

Location is the number one factor in deciding where guests choose to stay. The Robert Parker Hotel Collection properties offer perfect bases to explore some of the UK’s most iconic and beautiful scenery. We pride ourselves on being independent authorities in our local areas to provide an individual guest experience. We know the best sites to see and we can promote the best of our locality through our links with other regional businesses.

Dynamic Traditionalists

Our hotels are housed within magnificent buildings with a rich history. The buildings we occupy and the standards we adhere to are underscored by tradition and traditional values, understanding our role as custodians for future generations, but we do not live in the past. Our hotels provide a balance of heritage style and contemporary comfort.

We take responsibility for the impact of our decisions and actions on the local community and environment. We adopt sustainable best practices and engage with new renewable technologies

Who are we looking for?

You will have a deep passion for food and always be excited when you see the reactions of those that you are catering for. As a group, we are passionate about the food we offer, and our guests expect the best when they stay with us. You will be a team leader, keen to see your team members thrive and progress as they love working for you.

You will have an empathy with and understanding of the RPC Group Core Values (above) and have a desire to be the best and to strive for excellence, with a passion for quality. You must have excellent organisational, communication and interpersonal skills to support and work with others from different parts of the hotel.

Of course, a proven ability to work under pressure and to tight deadlines, maintaining attention to detail will be key, as will excellent customer focus and genuine care; proven experience and desire to provide great service to high standards, that include warmth, respect, informality and professionalism. You will be adaptable and flexible to change according to hotel or customer needs but most of all, possess and exercise strong teamworking ability/skills and desire to work together with a team

Main Purpose of Job

Responsible for controlling all aspects of the department daily including stock rotation, ordering and financials to name but a few, and planning for future activities and events.

Maximising sales in the Restaurant, Bar and Events through the production and presentation of consistently and superbly presented food.

Job Types: Full-time, Permanent

Pay: From £40,000.00 per year

Additional pay:

Tips
Benefits:

Company pension
Discounted or free food
Employee discount
On-site parking

Kelso: reliably commute or plan to relocate before starting work (required)
Experience:

Cooking: 6 years (required)
Licence/Certification:

Level 2 Food Hygiene Certificate (preferred)
Work authorisation:

Please apply with your up to date CV and reference details

possible

University of Strathclyde

Ross Priory seeks to appoint an experienced Head Chef to lead its kitchen team.

A self-starter, who is passionate about food, you will have a proven track record of driving continuous improvement and delivering modern, high-quality food, which exceeds customer expectations.

Ross Priory is a 12-bedroom, 17th Century Country House, owned by the University of Strathclyde and located in Gartocharn on the banks of Loch Lomond. As well as serving breakfast, bar meals, restaurant lunches and dinners, Ross Priory is host to weddings, conferences, and events.

The ideal candidate will be an existing Head Chef or hold recent Head Chef experience with strong business and financial awareness who is used to leading an organised team and operating effectively within intimate hotel kitchens. This post requires the knowledge and ability to get involved in all aspects of kitchen operations and build on the strengths and reputation of the existing team.

You will lead by example and be an experienced people manager, who can motivate and develop the team to fulfil their potential. Exceptional attention to detail, strong organisational skills and proficiency in financial management are all essential, as is ensuring a high standard of kitchen hygiene is maintained and all areas are fully compliant with health and safety and food safety legislation.

Occasionally there may be a requirement to support activities on the University of Strathclyde campus, with support and cover being provided in return where required. The normal hours for this full-time position are 35 per week spread 5 days out over 7. A flexible approach to working patterns over peaks and troughs in trading is to be expected.

Apply online: https://app.webrecruit.co/JobSeeker/ApplyOnline?jobid=127301&boardid=6073

Closing date - 20th September

Are you a Head Chef looking for a new opportunity? Or perhaps you are a Sous Chef and have been dreaming of running your own kitchen! This is a unique opportunity for someone to work alongside our Restaurant Manager and run Braemar Bistro to its full potential. We are looking for someone to come in and take the helm in our kitchen.
Responsibilities:
• In collaboration with the Restaurant Manager, develop and execute menus that showcase seasonal ingredients and local produce.
• Oversee all aspects of kitchen operations, including food preparation, sustainable practices, cooking and plating and ensuring exceptional quality and consistency.
• Manage inventory, control costs, and ensure compliance with all health and safety regulations.
• Collaborate with management to drive business growth, enhance customer satisfaction and build a reputation for exceptional dining experiences.
Requirements:
• Proven experience as a Chef in a fast-paced environment.
• Solid understanding of kitchen operations, food safety standards and cost control principles.
• Applicants must demonstrate a commitment to environmental consciousness and sustainable practices, integrating eco-friendly solutions into their work processes.
Benefits:
• Competitive salary commensurate with experience.
• Opportunities for development and career growth.
• A supportive and collaborative work environment where your creativity and talent are valued.
• Set hours and days off.

Send CV and cover letter to natalie@braemarmountainsports.com

Potentially yes, we have a shop, cafe and holiday lets

At Gilpin Hotel & Lake House, we proudly offer two distinct luxury establishments situated on separate estates, yet operated seamlessly as one cohesive team. Whether you opt for the laid-back ambiance of Gilpin Hotel or the distinct combination of hotel and country house at Gilpin Lake House, your experience with us is designed to be effortlessly harmonious.

Gilpin Hotel & Lake House are part of the prestigious Pride of Britain Hotels and we are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners.

Job Description

We're looking for a talented Head Chef to our enthusiastic and talented team.

Being a chef at The Gilpin Hotel & Lake House requires varying degrees of skill and bucket loads of enthusiasm. With two very different kitchens on our beautiful sites – we employ staff with a range of culinary skills and qualifications ranging from creative chefs with Michelin Star experience to our much-needed and hard-working kitchen porters. Every staff member is important in helping to create a smooth and incredible dining experience for our guests.

We’re like no other hotel, we have lots of little quirks, personality and luxury in and out of our rooms and across our Restaurants and Spas – you’ll lead a team that’s an integral piece of this puzzle.

Head Chef

To excel in this role, you’ll be someone who:

Assists the Executive Head Chef and Senior Kitchen team in the overall management of kitchen operations, including budgeting, staff scheduling, workflow coordination, and ensuring smooth day-to-day functioning of the kitchen.
Oversees food preparation and cooking activities, ensures that dishes are prepared to the highest standards of taste, quality, and presentation. Monitors the cooking process, tastes and adjusts seasonings, and ensures consistency in flavours.
Is confident in presenting food to guests and has the ability to explain dishes in a clear, confident and professional manner.
Ensures that all dishes leaving the kitchen meet the established standards of quality, taste, and presentation. Conducts regular inspections of food items, supervises plating techniques, and addresses any quality or consistency issues promptly.
Contributes to menu planning and development by providing creative ideas, new dish concepts and improvements. Collaborates with the Executive Head Chef in designing and implementing menu changes, seasonal offerings, and special promotions.
Trains, mentors, and motivates kitchen staff, including chefs, cooks, and kitchen assistants. Provides guidance on culinary techniques, menu items, and best practices to ensure consistent skill development and professional growth.
Oversees inventory control, includes ingredient procurement, stock rotation, and minimising waste. Collaborates with suppliers, monitors ingredient quality and maintains accurate records of inventory levels.
Ensures compliance with all health and safety regulations, including proper food handling, storage, and sanitation practices. Conducts regular kitchen inspections to maintain a clean, tidy, organised and safe working environment at all times
Fosters effective communication and collaboration within the kitchen team and with other departments. Coordinates with other chefs and staff members to ensure seamless operations, efficient service, and guest satisfaction.
Assists in monitoring and controlling food costs, portion sizes, and wastage. Implements strategies to optimise ingredient utilisation, minimise expenses, and maximise profitability while maintaining quality standards.
Participates in the planning and execution of special events, banquets, and catering functions. Coordinates with the Head Chef to develop customised menus, oversee food preparation and ensures timely service.
Is presentable at all times in clean pressed uniform, with long hair tied back. Attention to personal hygiene is also extremely important.

Qualifications

Skills and experience required for the role

Culinary qualification or experience in a professional kitchen.
Food hygiene qualification is essential.
Significant previous experience in a professional kitchen, including experience in a leadership role.
Strong culinary skills with expertise in various cooking techniques and cuisines.
Excellent organisational and time management skills to manage kitchen operations effectively.
Leadership abilities to motivate and guide a diverse team of kitchen staff.
Attention to detail and a commitment to delivering high-quality dishes.
Strong knowledge of food safety and sanitation regulations.
Creative mindset with a passion for innovation and menu development.
Ability to work efficiently in a high-pressure, fast-paced environment.
Flexibility to work evenings, weekends and holidays as per the demands of the establishment.
Can act as a First Aid Aider or Fire Warden in the event of an accident or emergency.
Physical stamina and dexterity to stand for long periods, lift heavy pots and pans, and perform repetitive tasks.
You’ll also need to be self-motivated, adaptable, an excellent team motivator and team builder. To really succeed in this role, you’ll be an expert juggler when it comes to prioritising what needs to be done and you’ll be a dab hand at thinking on your feet too.

This is a senior role that will require a suitable level of knowledge and experience.

From time to time you will support wider operations across the business and it is expected that this will be done in a proactive and professional manner to ensure continued improvement across the business.

Additional Information

Salary package of: £55,000 per annum

Hours: 50 per week

Canteen
Company events
Company pension
Discounted or free food
Employee discount
Free parking
Gym membership
On-site parking
 

Please send your up to date CV to careers@thegilpin.co.uk

Yes

Full job description

Are you a Head Chef looking for new job opportunity?

We are looking for an ambitious, passionate and driven Head Chef, to lead a thriving kitchen within a well-established, respected and prestigious venue.

You will lead a team of food specialists and ensure that our food maintains the highest quality and standards possible, using high quality fresh ingredients sourced locally.

With our full support we hope you are ready to bring in some new and delicious changes to our menu, making it your own and delighting our guests!

Managing GP’s to maximise potential
Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
Staying up-to-date with culinary trends and kitchen processes
Dealing with suppliers and ensuring that they supply quality goods at affordable prices
Managing the inventory and ordering stock as needed
Overseeing the maintenance of kitchen equipment and organising repairs when needed
Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
Making weekly rotas to cater for all the team
Developing new dishes and overhauling menus to attract more clientele
Ensuring that guests receive excellent service and enjoy their culinary experience
Requirements:
- Proven experience as a Head Chef or similar role
- Extensive knowledge of culinary techniques and practices
- Strong leadership and management skills
- Excellent communication and interpersonal skills
- Ability to work in a fast-paced environment
- Attention to detail and a passion for creating exceptional dishes

Job Types: Full-time, Permanent

Pay: £18.00 per hour

Additional pay:

Tips
Benefits:

Company events
Company pension
Discounted or free food
Employee discount
Free parking
Experience:

Chef: 1 year (preferred)
Cooking: 1 year (preferred)
Licence/Certification:

Driving Licence (preferred)

Please send your CV and references

possible