Head Chef

RAD Hotel Group; West Kilbride; On-site; GBP 52,000 - 78,000; Full time

Benefits offered by this job

Discounts across RAD Hotel Group Venes

Complimentary Hydro Health Club access

Staff meal on duty

Uniform provided

Length of service awards

Birthday incentive

Job summary

RAD Hotel Group's Seamill Hydro Hotel is seeking a Head Chef to lead the kitchen across outlets including Tides Restaurant and Sirens Champagne Bar. You will drive culinary standards, mentor the team, and deliver exceptional dining experiences, reporting to the Senior Head Chef and Executive Chef.

We are seeking a hands-on leader with a passion for food, high-volume operation, and strong skills in menu development, food costing, stock control, and food safety.

Qualifications

• Previous Head Chef or senior sous chef experience in a high-volume kitchen.
• Hands-on leadership style with ability to motivate and develop a team.
• Strong knowledge of kitchen operations, menu development, food costing, and stock control.
• Ability to work calmly under pressure while maintaining high standards.

Responsibilities

• Lead day-to-day operation of the kitchen across outlets.
• Collaborate with Senior Head Chef and Executive Chef on standards and vision.
• Contribute to menu development and seasonal innovation for Seamill Hydro.
• Train, develop and manage kitchen staff; ensure food safety and hygiene.
• Manage stock control, purchasing, GP, waste, and costs.
• Support wider hotel management and continuous improvement.

Skills

Leading a kitchen team

High-volume kitchen experience

Menu development

Food costing & GP management

Stock control

Food safety & allergen knowledge

Strong organizational skills

Communication skills

Hands-on leadership

Job description

Head Chef

Seamill Hydro Hotel

Full-Time

We are seeking a passionate and experiencedHead Chef to join our talented culinary team at Seamill Hydro Hotel. Reporting to the Senior Head Chef and Executive Chef, you will play a key role in leading the day-to-day kitchen operation and delivering exceptional dining experiences across the hotel, including our recently renovated Tides Restaurant.

At RAD Hotel Group, we pride ourselves on creating memorable experiences through exceptional hospitality, distinctive venues, and a commitment to excellence. Our award-winning collection of hotels and venues across Scotland each have their own unique personality, but all share the same RAD values: quality, passion, and genuine care for our guests and people.

What You’ll Be Doing:

• Lead the day-to-day operation of the kitchen, ensuring consistently high standards across all food outlets.
• Work closely with the Senior Head Chef and Executive Chef to deliver the hotel’s culinary standards and vision.
• Contribute to menu development and seasonal innovation across Seamill Hydro Hotel, including Tides Restaurant and Sirens Champagne Bar.
• Lead, motivate, and develop the kitchen team, creating a positive and high-performing working environment.
• Take a hands-on approach during busy services, weekends, events, and key business periods.
• Support the training, development, and performance of kitchen team members.
• Maintain high standards of food quality, presentation, consistency, and service.
• Manage stock control, food purchasing, food costing, GP performance, and waste management.
• Ensure all food safety, hygiene, allergen, cleanliness, and compliance standards are maintained.
• Work closely with the wider hotel management team to ensure smooth and efficient kitchen operations.
• Help drive a culture of continuous improvement and excellence within the kitchen.

What We’ll Offer You:

• Highly competitive rate of pay, based on experience.
• TRONQ payments every 4 weeks.
• Career progression opportunities within RAD Hotel Group.
• Discounts across all RAD Hotel Group venues, including stays, dining and more.
• Complimentary access to the newly renovated Hydro Health Club.
• Staff meal whilst on duty.
• Uniform provided.
• Length of service awards.
• Birthday incentive.

What We’re Looking For:

• Previous experience as a Head Chef or experienced Sous Chef within a high-volume, quality-focused kitchen.
• A hands-on leadership style with the ability to motivate and develop a kitchen team.
• Strong knowledge of kitchen operations, menu development, food costing, and stock control.
• The ability to work calmly and effectively under pressure while maintaining high standards.
• Excellent organisational and communication skills.
• A genuine passion for food, hospitality, and delivering exceptional guest experiences.
• Strong knowledge of food safety, hygiene, and allergen standards.