Head Chef

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.

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

ian@chefsinscotland.co.uk

Yes, either Front of House or in the Kitchen

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, General Manager, with an up-to-date CV and reference details

Possible

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.

Please send an up to date CV and cover letter to

crabpotcolvend@gmail.com

No

JOB DESCRIPTION: We are looking to expand the team at our family-run micro hotel at Doune on the stunning north-west coast of Scotland, with the appointment of a Chef and a Hotel and Restaurant Manager. Set amongst the magnificent coastal scenery of the Scottish Highlands, on the Western shore of the Knoydart peninsula Doune has been offering a unique experience to guests for the last 30 years and we are looking for people who can continue and develop its story. We’re off grid with no road vehicle access, the only way in or out is by sea or on foot. We’re remote, but not isolated, operating our boat to transport our guests the 40 minutes by sea from Mallaig.
The Chef will be resourceful and creative, with a passion for providing excellent food as part of the guest experience. There will be ample opportunity to create your own menus and potential to host your own events.
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/home-grown food, working closely with General Manager (Rebecca)
● Food preparation, cooking and cleaning for breakfast, packed lunch and 3-course dinner
● Monitor inventory levels and order supplies as needed, working with new and existing suppliers to improve quality, cost and sustainability.
● Share hosting/front-of-house duties with the Host/Front of House Manager
Requirements:
● Commercial catering experience essential , 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 home grown and locally sourced produce
● Ability to work independently (no need to share the speaker!)
● Willingness to interact with guests and at times, serve at the table
● Interest in off-grid living and sustainability

Please send your up to date CV and a cover letter explaining why you are suitable for the role to Rebecca Rutherford rebecca@doune-knoydart.co.uk

Yes, we're looking for a Hotel and Restaurant Manager

A 10 bedroom hotel is looking for their next Head Chef due to a change of ownership. The role would be for a sole chef but there will be a significant handover period to ensure you're well equipped to take the reigns. The owners are looking for someone who will work collaboratively with them to maintain the high standards of cookery.

There's a long serving team around the hotel who are able to assist during busier periods, but with low covers and only rare lunch services this role would be a great fit for someone with good organisational skills who's self motivated and happy to work under their own steam.

Applicants must have demonstrable longevity on their CVs as the owners are keen to ensure that the incoming Head Chef is able to make a name for themselves and will provide support for accolades and awards.

Please send an up to date CV with contactable references to ian@chefsinscotland.co.uk quoting ref#15732

Yes, positions available FOH and in the SPA

Head Chef - Ross Priory (677522)

FTE: 1.0 (35 hours per week)

Term: Open

Closing date: 12 January 2025

Ross Priory seeks to appoint an experienced and ‘hands on’ 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, hold recent Head Chef experience, or has been in a role as Sous Chef with relevant experience to make the step up in career progression, with strong business and financial awareness who is used to leading, organising 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 over 7. A flexible approach to working patterns over peaks and troughs in trading is to be expected.

Favourable terms and conditions in relation to comparable roles in the sector, with a competitive salary of between £32,296 and £35,890 with an excellent employer contribution public pension.

Interviews are scheduled to take place mid to late January 2025.

This vacancy is being advertised by Webrecruit. The services advertised by Webrecruit are those of an Employment Agency.

For informal enquiries, please contact Joe McGroarty, Executive Chef at joseph.mcgroarty@strath.ac.uk

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

Closing date - 12th January 2025

Duisdale House Hotel is an 22 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.

We are looking for a Head Chef with rosette experience to join our team, someone who will be a key part of of delivering fantastic experiences for our guests.

As head chef you will be responsible for all aspects of the kitchen, staffing, training, rotas, ordering, menu planning, stock control, paperwork, cleanliness standards and food service as well as keeping the team motivated.

There is a great friendly team in place working to a high standard in a well equipped kitchen using fantastic local produce including herbs grown in our own garden.

The position is available now for the right candidate

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

Possible in front of house or house-keeping.