Head Chef

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
and ingrediants too.

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

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

yes

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

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

possible

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.

email cv with references to

oldschoolemployment@gmail.com

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

Chef required for busy island hotel and restaurant Season 2025; March – October, initially seasonal but possibly permanent.

About us
The Bellachroy is the Isle of Mull’s oldest inn with seven letting bedrooms, a restaurant and community bar. We are situated in the north west of the island in the village of Dervaig, 11 miles from the island's main town, Tobermory. Dervaig sits in gorgeous surroundings at the head of Loch Cuin. The island is a haven for birdwatching, wildlife and the great outdoors.
Dervaig is a very friendly but remote community. We are a 40 minute drive from the main ferry terminal at Craignure with a 45 minute ferry crossing from OBAN.

Our establishment is seasonal and tourist based but also enjoys a good year-round trade with the local community.
Food is freshly prepared on a daily basis using the finest locally sourced ingredients. We are lucky to have access to the best seafood from only a few miles away including lobster, crab, mussels, scallops, oysters, salmon and locally farmed meat.
We endeavour to have a seasonal set menu, which changes depending what is available from local suppliers so would suit someone with a genuine passion for ingredients, seasonality and provenance.

We are a family run and friendly business. We pride ourselves on our close relationship with our staff and the local community. It is important to us that the successful candidate can work positively and effectively with colleagues.

About the job
The hotel will be under new ownership from spring 2025 and the successful applicant will have the opportunity to develop the menu with the owners.
This position will suit a person who loves wildlife and the great outdoors. It would be an advantage to have your own vehicle, however there is a regular bus service to Tobermory.

About you
You may already be an experienced chef or alternatively an ambitious assistant/sous chef who is keen to develop their skills, experience, and be part of our exciting new venture.
This is an excellent opportunity for an enthusiastic, hardworking chef to work with a close knit team serving the very best dishes using top quality local and seasonal ingredients. We are also developing a kitchen garden, where your input is crucial as to what we grow on-site.

Your personal standards including time keeping, attendance and personal presentation will be excellent. You will work closely with the owners on ordering, rotas and managing the paperwork for the kitchen. Experience of working with budgets and ordering will be preferable. Flexibility with hours will be required during busy periods.

You must be eligible to work in UK and have excellent verbal & written English skills.

Submit your CV including referees to bellachroy@gmail.com Interviews will be via Google meets.

Yes, we will have more positions available.
Bar Tending, General assistant (including: waiting staff, housekeeping, breakfast service,) or Kitchen Porter.

I'm looking for a Calm head chef with a good understanding of the running of a golf clubhouse kitchen. This is a small team and so you must be comfortable with leading the kitchen in a professional manner.

The ideal candidate will have experience in a similar environment and an understanding of what the members are looking for.

Strong financial acumen is essential as there's an achievable GP based bonus for the right candidate.

Development of menus and ideas in order to generate extra revenue are encouraged by the supportive management team which you will integrate into.

The business has secured several functions over the course of the coming year and are looking for someone comfortable with small events catering. There's plenty of scope to be able to show off your talents with a varied schedule and occasional fine dining evenings for members and locals.

The location of the club is on excellent public transport links and there's free parking on site. You'll also get free access to the golf course.

The winter months tend to be quieter with slightly shorter hours and the summer peak months will see occasional evening services but hours will rarely exceed 48 per week in the peak season.

Please send an up to date CV quoting ref#15869 to

ian@chefsinscotland.co.uk

No

The Westford Inn is an award winning pub / restaurant situated on the Isle of North Uist.

We are looking for a Sole Chef to run our kitchen (ordering, menu planning, stock control, health safety and hygiene)

Cooking with fresh local ingredients.

Hands on owners who are a great support.

A beautiful rural Island location. We are the only pub on the Island.

CAMRA pub of the year Highlands & Islands 2023

This position is available from late March until beginning October 2024

Please apply to Eilidh Murray, Owner with a copy of your up to date CV and reference details

No

This family in a hamlet to the north of Glasgow are looking for someone to take on the cookery for their household. The primaries are a couple with busy schedules and 4 children under the age of 9. The role would be to create healthy and simple breakfasts, packed lunches and evening meals, along with preparing meals to be reheated on your day/s off.

There will be occasional functions to cater for in the evenings which will give an opportunity to showcase your talents.

Some experience with events catering may be beneficial as there's the potential to assist the primary with an annual function for 100.

The role can be negotiated for the right candidate, with hours and working schedules flexible.

You must be able to provision and cater for dietary requirements and be friendly and sociable given the nature of the role.

An enhanced DBS will be required for you to be able to take on this role.

The role is live out so you must be able to reliably commute so a driver will be essential.

Please send an up to date CV to ian@chefsinscotland.co.uk quoting ref PrivateGlasgow

No

I am looking for a Head Chef for a Quality Hotel in Dumfries and Galloway - 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

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

no

At GRO our aim is not the elaborate, but to take the simple and do it very well, from the very best brunch dishes, specials, street food, to even old school sandwiches and toasties. Across the company from our superb in-house bakery and kitchens we are looking always for the best quality ingredients, suppliers and even equipment, our challenge every day was how can we do it better.

A home from home for our customers, a community hub, where you will find a student deep in a book, a mum meeting friends or just a few guys enjoying an espresso. We want to make it a business that people want to be a part of and support. We always put our customers first and not short-term profit. As a company we have strong ethics and standards, we care deeply that those are maintained and always improved. We have high expectations and take nothing for granted. We seek always to give back to our team, the community and beyond.

A bit about you...

A passion for creating amazing food that gets people talking is highly desired. Adaptable and energetic... to keep up with the madness that is GRO coffee. A natural leader who can develop their team and support the business moving forward.

Please email your CV to grojobs@outlook.com

Variety of positions depending on experience.

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