Head Chef: Lead Culinary Innovation & Excellence

WSH Group; Scotland; On-site; GBP 42,000 - 56,000; Full time

Benefits offered by this job

28 days holiday

Birthday off

Volunteer days

Maternity leave 24 weeks

Pension and life insurance

Perkbox discounts

Wellbeing hub

Cycle to work

Job summary

BaxterStorey is seeking a Head Chef to join our busy unit and lead from the front in delivering exceptional workplace dining. You will support the Catering Manager in day-to-day running and manage a skilled kitchen team with a focus on excellence, standards, and guest experience.

You will build strong client relationships, mentor your team, and drive commercial performance through budgeting, cost control, and creative menus.

Qualifications

• Proven experience as Head Chef or similar leadership role.
• Financially astute with budget creation and cost control.
• Excellent coaching, delegation and influencing skills.
• Ability to prioritise multiple projects in a fast-paced kitchen environment.
• Strong communication with clients and stakeholders.
• Demonstrated leadership to develop and empower teams.

Responsibilities

• Lead, inspire, collaborate and support direct reports to deliver exceptional standards.
• Build relationships with clients and stakeholders to ensure satisfaction.
• Mentor and develop your team through training and recognition.
• Create a culture of excellence with uncompromising food standards and service.
• Manage KPIs including Health & Safety, Sustainability, Financial and Governance.

Skills

Leadership

Mentoring

Budgeting

Coaching

Strategic thinking

Communication

Team management

Operational excellence

Job description

BaxterStorey is seeking a Head Chef to join our busy unit and lead from the front in delivering exceptional workplace dining. You will support the Catering Manager in day-to-day running and manage a skilled kitchen team with a focus on excellence, standards, and guest experience.

You will build strong client relationships, mentor your team, and drive commercial performance through budgeting, cost control, and creative menus.