Head Chef

GLA - Management; Glasgow; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading food service management company in Glasgow is seeking an experienced head chef to oversee the preparation, production, and service of food in compliance with HACCP regulations. The role involves implementing high standards of customer service, managing kitchen operations, developing new dishes, and ensuring food profit margins are met. A competitive salary is offered alongside opportunities for hands-on management and team leadership.

Benefits

Competitive salary

Qualifications

• Experience in a senior food service or managerial role.
• Strong understanding of food hygiene regulations and health and safety standards.
• Proven ability to manage kitchen operations effectively.

Responsibilities

• Ensure exceptional customer service through SOP implementation.
• Manage daily kitchen operations and uphold food service standards.
• Create and standardize recipes for menu offerings.

Skills

Customer service excellence

Food hygiene and HACCP regulations

Menu development

Budget management

Team leadership

Job description

Responsible for

You will be responsible for the preparation, production and service of food to the highest standard and in accordance with food hygiene HACCP regulations.

Job Description

• To implement the consistent delivery of exceptional customer service through the development and implementation of SOPs (standard operating procedures).
• The Management of the food offerings
• Based out of McGettigan’s Cookhouse in the Address Connolly with a hands‑on approach in all venues when needed
• Implementing food service standards and ensuring all dishes are maintained to the highest possible standards
• Quarterly menu review - creating new dishes to keep up with current food trends.
• Responsibility to maintain the set agreed wage percentage
• Maintaining HACCP/Health and Safety whilst ensuring all staff are implementing correct systems of safe practice
• Implementing a cleaning schedule and ensuring all staff are aware of the importance of the upkeep of back of house areas
• Management of all kitchen’s daily operations and upkeep
• Standardising recipes
• Interviewing and hiring new staff
• Maintaining/increasing food profit margins
• Monitoring and controlling stock levels and training staff on how to implement this correctly
• Achieving the agreed budget targets set out by management
• Implementing a strategic business plan for the upcoming year
• Promoting Irish products throughout all menus
• Hands‑on approach with all food suppliers to ensure the standard of quality is being met throughout the group
• Implement the sustainability strategy
• Ensuring all electrical equipment is kept up to safe standards and is regularly monitored and well maintained

Compensation: Competitive salary