Group Head Chef: Lead 3 Kitchens, Seasonal Menu Innovation

Breath HR; Glasgow; Hybrid; GBP 60,000 - 80,000; Full time

Benefits offered by this job

Annual bonus up to 5%

Staff bottle allocation

SMWS Staff Membership

Private Medical Care

Job summary

The Scotch Malt Whisky Society (SMWS) is seeking a Group Head Chef to lead our three venues—The Vaults (Leith), Queen Street (Edinburgh) and Bath Street (Glasgow). You will shape and evolve the food offering, drive menu innovation and uphold top culinary standards across busy, hospitality-driven operations.

You will manage a 21-strong kitchen team, develop seasonal menus with local and Scottish sourcing at heart, and partner with the Group Venue Manager to deliver exceptional food experiences

Qualifications

• Experience of managing catering operations.
• Experience of managing quality, process, ordering, stock-control etc.
• Experience in food production on scale and in a similar commercial environment.
• Experience in menu planning and costing.
• Experience of staff management.
• Food safety qualification level 3 (Intermediate) and willingness to work to level 4 (Advanced).
• Ability to respond positively to a pressurised environment, motivate teams and adopt a constructive approach to problem solving.
• Excellent written and verbal communication skills including reporting skills.
• Demonstrable knowledge and passion for local food and sustainable sourcing.

Responsibilities

• Lead on overall food strategy for the operation in line with SMWS brand and Strategic Vision for Venue Experience; menu development and innovation in all food offers with the support of the Group Venue Manager.
• Develop and monitor supply chain to ensure excellent quality and consistency of product; following best practice and systems in purchasing.
• Leadership of kitchen teams to ensure delivery of food offering on a daily basis, delivering all food production requirements at the required level and to a consistent standard.
• Develop and work consistently to standard recipes; costed on a regular basis.
• Collaborate with suppliers to create food offers that reflect a sense of place, with local and Scottish sourcing at the heart of the offer.
• Create seasonal menus that offer variety for members and guests while complementing the Society's whisky offering.
• Monitor food cost, control food waste and manage discrepancies in gross profit achievement.
• Ensure staff are briefed about menus, allergens and other relevant information.
• Develop menus as required for private hires and events.
• Set, work to and be able to evaluate budgets, monitoring food sales and costs and responding quickly to variances in performance, implementing corrective action where necessary in order to meet or exceed catering budget across all three venues.
• Lead on food safety in line with current legislation, ensuring compliance with daily and other due diligence processes and specifically following the food safety system and HACCP processes.
• Oversee and record kitchen and front-of-house maintenance requirements, ensuring issues are resolved promptly.
• Develop and follow any relevant risk assessments in line with current legislation.
• Supervise daily and weekly cleaning duties and the completion of due diligence paperwork.
• Responsible for ordering all food and non-consumable items for the kitchens.
• Manage deliveries, stock control and stock rotation across all kitchens, ensuring effective cost management and adherence to FIFO principles.
• Develop training and development plan for kitchen team and monitor delivery and completion of individual training plans. Conduct performance reviews for the kitchen team according to SMWS procedure.
• Assist with the control of and monitor payroll costs by ensuring rotas are compiled in line with forecasted and actual business levels.
• Build and maintain good working relationships with colleagues within the wider organisation.
• Foster a working atmosphere which motivates and encourages all members of staff to perform to the best of their abilities.
• Coach, mentor and support kitchen team members to maximise performance, engagement and career development.
• Build and maintain good working relationships with colleagues front of house.
• Comply with, and ensure compliance with, SMWS policies and procedures.

Skills

Team leadership

Menu development

Budget management

Food safety leadership

Supplier liaison

Job description

The Scotch Malt Whisky Society (SMWS) is seeking a Group Head Chef to lead our three venues—The Vaults (Leith), Queen Street (Edinburgh) and Bath Street (Glasgow). You will shape and evolve the food offering, drive menu innovation and uphold top culinary standards across busy, hospitality-driven operations.

You will manage a 21-strong kitchen team, develop seasonal menus with local and Scottish sourcing at heart, and partner with the Group Venue Manager to deliver exceptional food experiences