Head Chef

The Winnock Hotel in Drymen is a 73 bedroom Hotel situated in Drymen on the West Highland Way

We are looking for either a Strong Sous Chef looking for their next step in their career or an established head chef to join our team.

You will be in control of the day to day running of the kitchen : Rotas, ordering, menu planning, stock control, and all health, safety and hygiene.

We are looking to develop our Restaurant this is a great opportunity for someone to make a name for themselves

We have already a good coaching trade.

We can provide short term accommodation for someone looking to relocate, long term this is a live out position.

Enjoy the best of the countryside and only 30 minutes drive to Glasgow.

This position is available now for the right candidate

If interested please contact Parthiv Vyas via email.

Possible depending on experience

This small boutique hotel a short drive from Inverness is looking for a Sole Chef to cover the existing chef's holidays from Sunday the 1st of June to Sunday the 15th of June. There's a mixture of shifts available and this would suit someone who's comfortable with commuting locally as there's no accommodation.

You must be comfortable working alone, although there will be a KP to assist with washing up.

There are low covers (max 16 for dinner), and no lunches apart from a few packed lunches if pre ordered.

Please send an up to date CV quoting ReliefLochNess to

ian@chefsinscotland.co.uk

No

The Red House Hotel is a busy 20 bedroom family run hotel situated in Blairgowrie, Perthshire.

We are looking for a chef to join and work alongside our stable and friendly team.

You will have experience in running a kitchen as well as supporting your team.

Working in a fast paced kitchen with keeping standards high.

This is a live out position.

This position is avaiable to start now for the right candidate

Please apply with your CV and reference details

Possible depending on experience

LIVE-IN SOLE CHEF / FOH COUPLE

We are a rural inn, with 5 B&B bedrooms and a 30 cover pub, on the beautiful Isle of Lewis. We are surrounded by fabulous beaches and nature. A haven for those who love the great outdoors. We provide quality classic pub style food to residents, and non-residents, 6 days a week in a casual pub atmosphere.

You will be working 5.5 days a week with the same full day off together. Equal share of tips. Private rooms, bills, and on-shift meals free of charge. 35-60 hours a week each. The season runs from the End of April to the end of September.

SOLE CHEF

As the sole Chef you will have a passion and enthusiasm for food and be capable of delivering a fresh modern pub style menu in the evening and a buffet breakfast in the morning. You will be working with a KP and a kitchen assistant in the busier times. You must be comfortable working with minimal help to deliver 25-50 covers in a 3 hour evening service.

Seasonal menu planning and costing with owners
Managing ordering, purchasing and stock control
Overseeing and maintaining kitchen cleanliness and food hygiene
Managing junior kitchen staff
Delivering a timely food service
Good understanding of HACCP & COSHH and keeping health, hygiene and safety records up to date.

This may can be your first time in this role and support will be given to the right candidate. £17-20 per hour depending on experience.

FRONT OF HOUSE

As front of house you will be experienced behind the bar and serving food. You should have a passion for delivering top quality customer service and have a cheery disposition.

Proficient at using a POS till
Confident cash handling and running end of day cash up
Comfortable working solo behind the bar
Good knowledge of alcoholic beverages and ability to make suggestions
Ensure a clean and tidy workplace
Confident in taking orders including good knowledge of handling customers with allergies and feeding this back to the chef and other staff
Excellent customer service skills including being able to recommend local attractions
Confident checking-in guests
Being the first responder for emergencies at night if required

You must enjoy working in a small, close team and be willing to pitch in with jobs outside of FOH i.e. housekeeping and KP, if the business requires it. £12.50 - £13.50 depending on experience.

Please send an up to date CV to

info@crossinn.com

Yes Front of House.

This stunning Bib Gourmand awarded Inn on Loch Fyne is looking for an ambitious Chef 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.

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

ian@chefsinscotland.co.uk

Yes, Sous Chef position

I'm looking for an experienced Head Chef for this seafront bistro. There's a good team in place and temporary accommodation available for the right candidate. The company offers excellent perks including free coffee across all establishments and an achievable GP related bonus.

You must be comfortable with working within a larger company and reporting to directors, however you'll be responsible for your department and largely offered autonomy over menus and the running of the kitchen.

Strong leadership skills and the ability to train and motivate your team will be essential.

For more information or to apply please send an up to date CV quoting ref#15946 to

ian@chefsinscotland.co.uk

Yes

The Castlebay Hotel is a 14 bedroom privately owned a run hotel situated on the Beautiful Island of Barra.

We are looking for an experienced Head Chef to join our small friendly team.

You will have an artistic flair, working closely with the owner who does her own pottery for the restaurant.

You will be in charge of the day to day running of the kitchen, menus, rotas, ordering, stock rotation and all health, safety and hygiene including all paperwork.

This is a great opportunity to make a name for yourself.

This position is available with an immediate start - this can be to end October but can Permanent

Please apply directly to Nicola Souter, Owner with your CV, cover letter and hygiene certificate

no

This historic and remote Inn is looking for their Head Chef for the coming season. The position is on the beautiful Isle of Mull and would suit a Chef with good financial acumen. There's a generous bonus in place for hitting the target GP each month, payable upon completion of the season.

The Inn will be opening for the season at the end of March until mid October.

Ideally the owners would like to run a traditional but high quality pub menu alongside a more frequently changing specials board or TDH menu for the resident guests.

There's a great work life balance and positive environment available for the right candidate.

Please send an up to date CV quoting ref#15997 to:

ian@chefsinscotland.co.uk

Yes, General Assistant or CDP positions available

The Tontine Hotel is set in the heart of the historic town of Peebles in the Scottish Borders, with the vibrant High Street on our doorstep and beautiful views of the River Tweed to the rear. We are a locally run business committed to providing warm and welcoming hospitality to all our guests.

We work closely with a range of local suppliers to create delicious seasonal menus. Using only the freshest ingredients, our food reflects the abundance of excellent produce available in and around the Scottish Border

First in command of the kitchen, reporting to the General Manager, you will be responsible for the management and progression of all other chefs and kitchen staff. You will ensure all dishes are prepared and presented to a high quality and provide training and guidance to the kitchen team. You will be a creative individual who can create seasonal menus and design new dishes, as well as completing administrative tasks.

Main Responsibilities

• Control and direct the food preparation process and any other relative activities
• Stock control and protection of Gross Profit Margins using Pelican software.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages (in line with Company policies)
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and prepare rotas for the General Manager’s sign-off
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers
• As part of the Senior Management Team you will be expected to participate in the weekly meetings to ensure cohesion between the departments and offer your experience in relation to all F&B activities, offers, marketing etc.

Essential Criteria:

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimise kitchen processes

Email CV to jenna.whitson@prestige-hm.com

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.

Please send an up to date CV and cover letter to

crabpotcolvend@gmail.com

Must be able to live and work in the UK

No