head CHEF

Inverlochy Castle Hotel; United Kingdom; On-site; GBP 40,000 - 60,000; Full time

Benefits offered by this job

Meals provided on duty

Discounts with ICMI properties

Tips distributed through monthly tronc system

Job summary

Inverlochy Castle Hotel is seeking a Head Chef to lead their kitchen team. The role involves managing food production, ensuring culinary excellence, and developing talent within the team. Responsibilities include menu creation, food safety compliance, and guest satisfaction.

The ideal candidate has a minimum of 2 years' experience as a Head Chef at 3 AA Rosette level and is comfortable interacting with guests. The position offers a dynamic working environment under the guidance of Chez Roux.

Qualifications

• Must have previous experience at Head Chef level, 3 AA Rosette level for at least 2 years.
• Strong command of English, both spoken and written.

Responsibilities

• Lead and manage the kitchen team, ensuring culinary excellence.
• Create and manage seasonal menus and daily specials.
• Ensure compliance with Food Safety Management policies.

Skills

Culinary expertise

Leadership

Cost control

Food safety management

Job description

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.

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?

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.

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.