5-Star Hotel Head Chef Job

Greycoat Lumleys; Scotland; On-site; GBP 35,000 - 55,000; Full time

Job summary

A prestigious 5-star hotel in Scotland is seeking a Head Chef to lead its kitchen team. The successful candidate will ensure culinary excellence, manage food safety, and train kitchen staff. This role demands high standards of performance and a passion for the culinary arts, providing a unique opportunity for a talented professional to thrive in a luxury environment.

Qualifications

• Proven experience as a Head Chef in a high-quality establishment.
• Strong managerial skills and proficiency in kitchen operations.
• Knowledge of food safety regulations and cost management.

Responsibilities

• Lead and manage kitchen staff, ensuring culinary standards are met.
• Oversee food production quality and adherence to health safety policies.
• Contribute to menu design and vendor relationships for profitability.

Skills

Leadership

Culinary excellence

Team Development

Cost Control

Food Safety compliance

Job description

Head Chef Job, 5* Hotel, Scotland

Our client - one of Scotland's most luxurious hotels – is looking for a Head Chef. The grounds include a large stretch of woodland, extensive nature walks and a beautiful stretch of river featuring majestic waterfalls. The convenient location means plenty to do and see locally, including golfing, fishing and hiking.

Responsible to:General Manager

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 the group’s senior leaders

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 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