Head Chef Job

Greycoat Lumleys; Scotland; On-site; GBP 40,000 - 60,000; Full time

Job summary

A prestigious 5-star hotel in Scotland is seeking a Head Chef to lead its culinary team. The successful candidate will be responsible for ensuring culinary excellence, managing kitchen operations, and developing a high-performing team. This role offers a unique opportunity to work in a luxurious environment, focusing on guest satisfaction and operational efficiency.

Qualifications

• Proven experience as a Head Chef or in a similar role.
• Strong knowledge of culinary techniques and food safety standards.
• Ability to lead and inspire a diverse kitchen team.

Responsibilities

• Lead and manage the kitchen team to ensure high standards of food quality.
• Oversee food production and maintain compliance with safety policies.
• Manage food costs and supplier relationships to ensure profitability.

Skills

Leadership

Team Development

Food Safety Management

Operational Excellence

Financial Management

Job description

Head Chef Role, 5 Star 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.