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Head Chef jobs in Scotland

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    • Responsible for:* All kitchen staff including chefs and porters.
    • Responsible to:* General Manager, Michel Roux Jr, Chez Roux Consultants.
    • You will be responsible for the kitchen operation, cost efficiency and production of innovative quality food/menus in line with agreed budgets to improve sales.
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    • Salary Search: Head Chef salaries in Glasgow
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    • Lead an outstanding department by setting high standards, providing guidance and development to achieve consistently high levels of service.
    • To act as Head Chef of Isle of Eriska; planning, organising and communicating within all kitchen departments.
    • General Manager and Operations Manager.
    • We can work out pay as a salary based on a 45 hour work week with paid overtime or just pay an hourly rate which is negotiable as well as hours you want to work…
    • The role spans every stage of the operation, from development and recruitment through to the delivery of consistent, high-quality service each day.
    • You will work closely with the Head Chef, contributing to menu development and ensuring the highest standards of food quality, consistency and presentation.
    • In this pivotal role, you will oversee all aspects of food preparation, kitchen operations, and team management to deliver exceptional quality and consistency.
    • Reports to:* General Manager / Operations Manager.
    • Hours:* 45–48 hours per week (Full Time).
    • Shift Pattern:* 5 days over 7, to include evenings and weekends.
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    • We’re looking for a chef who can take ownership of the kitchen, deliver the menu to a consistently high standard and build a strong team around it.
  • View similar jobs with this employer
    • Salary/Benefits: Competitive Rate (DOE) Plus Tips and Benefits.
    • Lead and oversee the day-to-day operation of the kitchen, ensuring every service runs…
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    • 20% discount off all of our brands for friends and family.
    • Health & Dental Plans - to keep you safe, secure and always smiling.
    • Work with a branded menu.
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    • Delivering high-quality Mexican and Latin American food.
    • Managing GP, stock, ordering and kitchen costs.
    • Training and developing the team.
    • We are seeking a dynamic and experienced Resort Head Chef to lead our banqueting kitchen operation.
    • You’ll be responsible for the planning, production, and…
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    • Fresh dry-cleaned chef whites, every shift.
    • Keeping quality sky-high. every bowl, every time.
    • Thinking with a kaizen mindset. constantly spotting the little…

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Head Chef
Inverlochy Castle Hotel
·
3.5
Torlundy
Apply now

Job details

Here’s how the job details align with your profile.

Pay

£65,000 a year

Job type

Full-time

Benefits

Pulled from the full job description
Employee discount
Free parking
Discounted or free food
On-site parking

Full job description

Responsible to: General Manager, Michel Roux Jr, Chez Roux Consultants.

Responsible for: All kitchen staff including chefs and porters.

Purpose of the Role:

As Head Chef, you will take full responsibility for the leadership, performance, and management of the kitchen. You will set the standard for culinary excellence, ensuring all dishes are delivered to the highest quality in taste, presentation, and consistency. You will be accountable for food safety, team development, and cost control, while creating a kitchen culture driven by passion, professionalism, and continuous improvement.

Key Responsibilities:

Leadership & Team Development:

  • Lead, inspire, and manage the entire kitchen brigade, fostering a motivated and high-performing team culture.
  • Provide consistent, hands-on leadership during key service times, setting the standard for professionalism and quality.
  • Identify and nurture talent within the team, developing clear succession plans and delivering structured training and mentoring.
  • Conduct recruitment, onboarding, performance reviews, and if necessary, support disciplinary processes in line with company policy.

Operational Excellence:

  • Oversee all aspects of food production, ensuring consistency in quality, presentation, and adherence to agreed specifications and standards.
  • Work closely with front-of-house management to maintain seamless communication and operational harmony between departments.
  • Create and manage seasonal menus, daily specials, and function menus, working in collaboration with Chez Roux and other stakeholders.

Guest Satisfaction:

  • Take ownership of guest feedback, responding to compliments and resolving complaints swiftly and professionally.
  • Continually refine offerings based on customer preferences, trends, and feedback to exceed guest expectations.

Compliance & Food Safety:

  • Ensure full compliance with all Food Safety Management and Health & Safety policies, maintaining thorough documentation and audit readiness.
  • Uphold the highest standards of hygiene, cleanliness, and kitchen organization across all shifts.

Financial Management:

  • Monitor and manage food cost controls, supplier relationships, and stock levels, ensuring profitability without compromising quality.
  • Maintain waste control procedures and identify opportunities for cost-saving and operational efficiency.

Training & Development:

  • Design and deliver ongoing training sessions, daily briefings, and team tastings to promote culinary knowledge and growth.
  • Share expertise with the front-of-house team to support their understanding of dishes and enhance the overall guest experience.

Strategic Contribution:

  • Actively contribute to management meetings and strategic planning, offering insights on kitchen performance, staffing, and culinary trends.
  • Work with Chez Roux and the senior leadership team to ensure the brand’s culinary vision is consistently delivered and evolved.

Culture & Communication:

  • Build and maintain a respectful, inclusive, and positive working environment.
  • Encourage open communication between kitchen and front-of-house teams to ensure smooth, guest-focused operations.
  • MUST be comfortable out front and in the dining room talking with guests, the service is interactive.

Why Join Us?

  • Applicants must have a good level of English both spoken and understanding. We do ask that any applications should be in English please. Sponsorship is not available. We require previous experience at Head Chef, 3 AA Rosette level for a minimum of 2 years, ideally in a small luxury hotel.

To Apply:

  • If you’re passionate about food, thrive in a leadership role, and want to deliver memorable dining experiences, please send your CV to generalmanager@inverlochy.co.uk.
  • Be part of a dynamic, professional team under the guidance of Chez Roux.
  • All days and hours are business dependent. Split shifts may be required.
  • Live in is not available, however, support can be offered for first 3 months if required. Meals provided on duty.
  • Discounts with all ICMI properties.
  • Discounts with Luxury Scotland Hotels and SLH worldwide.
  • Excellent tips distributed through our monthly tronc system.

Pay: £65,000.00 per year

Benefits:

  • Discounted or free food
  • Employee discount
  • Free parking
  • On-site parking

Work Location: In person

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