HEAD CHEF – SCOTTS KITCHEN (Howies group)

Events By Howies; City of Edinburgh; Sur place; GBP 65 000 - 75 000; Plein temps

Avantages offerts par ce poste

28 days' holiday per annum

Bonus scheme: up to 15% after 6 months

Staff meals

Staff discounts across Howies group

Training and development opportunities

Influence the Scot’s Kitchen menu

Opportunity to work across restaurant+

Résumé du poste

Scotts Kitchen in Edinburgh seeks an experienced Head Chef to lead the kitchen and deliver breakfast, brunch and all‑day dining with seasonal, Scottish produce.

You will manage private hire menus, achieve GP targets, and mentor a skilled kitchen team while maintaining high food safety standards in a busy restaurant and events environment.

Qualifications

• Proven experience as a Head Chef or senior sous chef capable of running a kitchen.
• Strong cooking skills across breakfast, brunch and all‑day dining.
• Experience with private dining or events and menu development.
• Solid knowledge of food safety, allergen controls, and stock management.

Responsabilités

• Lead the Scotts Kitchen team and day‑to‑day kitchen operations.
• Deliver fresh, seasonal dishes and manage private hire menus.
• Maintain food safety standards, recipe costing and GP targets.
• Plan rosters, orders and stock; ensure clear communication with front of house.

Connaissances

Head Chef leadership

Kitchen leadership

Food safety

Communication

Formation

Professional cookery qualifications

Description du poste

Scotts Kitchen is part of the independent, family-run Howies restaurant group, which has been serving Scottish, seasonal food in the heart of Edinburgh since 1990.Situated on Victoria Terrace, directly above Howies Victoria, Scotts Kitchen is a bright, relaxed all-day dining restaurant with a large south-facing terrace and views across Victoria Street.We serve breakfast, brunch, lunch, snacks, supper, cocktails and drinks, alongside private parties and events.Our food is all about Scottish, seasonal and seriously tasty. We work closely with local suppliers and use quality Scottish produce.We are looking for an experienced Head Chef to take ownership of the kitchen at Scotts Kitchen and lead a talented team in delivering consistently excellent food.

The role

Lead the Scott’s Kitchen team and take responsibility for the day-to-day running of the kitchen. Deliver fresh, seasonal food across breakfast, brunch and all-day dining, together with menus for private hire and events. Maintain consistent standards of cooking, food safety and presentation while meeting agreed food cost and kitchen labour targets..

Kitchen leadership and service

• Lead from the front during preparation and service, maintaining a calm, organised kitchen and clear communication with front of house.
• Plan preparation, staffing and ordering around bookings, expected trade, terrace demand and private events.
• Ensure every dish follows the agreed recipe, portion size, presentation and quality standard; monitor ticket times and resolve problems promptly.
• Arrange clear handovers and suitable kitchen cover for days off, holidays and absence.

Menu development and brand standards

• Develop seasonal dishes that reflect Scott’s Kitchen, using Scottish and local produce where appropriate and keeping the menu appealing to our guests.
• Follow the group menu development process, including recipe specifications, costings, GP checks, allergen information and practical service testing.
• Submit first drafts to Senior Head Chef, including operations management, and obtain the required approval before launch.
• Keep dishes practical for the kitchen, considering preparation time, plate components, equipment, portion control and useful reuse of ingredients.
• Train kitchen and front‑of‑house teams before menu changes and review sales, guest feedback, waste and profitability after launch.

Private hire and events

• Work with the General Manager and events team to plan food for private dining, receptions, celebrations and other exclusive hires.
• Prepare suitable menu proposals and costings for the agreed brief, guest numbers, budget and service style.
• Confirm dietary requirements, allergens, final numbers, timings and any pre‑orders before the event.
• Plan staffing, preparation, stock and equipment so events run smoothly alongside any scheduled restaurant service.

Food costs stock and labour

• Achieve agreed food GP and kitchen labour targets with the General Manager and Senior Head Chef. Review performance regularly and act on variances.
• Prepare kitchen rotas to match forecast trade and events, controlling overtime and maintaining appropriate skills on each shift.
• Manage ordering through approved suppliers; check deliveries for quality, quantity and price, and report discrepancies.
• Maintain accurate stocktakes, stock rotation, portion control and waste records. Investigate avoidable waste and supplier price changes.
• Check and submit invoices promptly through the company’s purchasing and invoice systems, within agreed authority.

Food safety and kitchen standards

• Lead the kitchen’s food safety and HACCP procedures, ensuring daily checks and records are completed accurately and concerns are acted on.
• Keep recipe and allergen information current, control cross‑contact risks and ensure dietary requests are checked and communicated clearly.
• Maintain cleaning schedules, safe food storage, temperature controls, traceability and a clean, well‑organised working environment.
• Ensure the team follows safe working practices; report equipment faults, accidents and maintenance needs promptly and take unsafe equipment out of use.
• Prepare for inspections and audits and complete any corrective actions within agreed deadlines.

People and communication

• Support recruitment, induction and training, setting clear expectations for each kitchen role.
• Coach and develop the team, hold regular performance discussions and support appraisals with the General Manager and HR.
• Promote a respectful workplace and address concerns fairly, escalating staffing or conduct issues through the appropriate management process.
• Attend management meetings and provide clear updates on kitchen performance, staffing, menu progress and outstanding actions.
• Coordinate with Jane Street and the wider Howies team where shared preparation or support is agreed.

Experience and qualities required

• Proven experience as a Head Chef or an experienced Sous Chef ready to lead a kitchen, with responsibility for service and team supervision.
• Strong cooking skills across fresh, seasonal menus and an understanding of breakfast, brunch and all-day dining.
• Experience of private dining or events, with the ability to adapt menus and preparation to different occasions.
• Sound knowledge of food safety, allergen controls, recipe costing, stock management and rota planning.
• A hands‑on approach, clear communication and the ability to maintain standards during busy periods.
• Relevant professional cookery and food safety qualifications, or equivalent practical experience and training.

The Person

We're looking for a proper kitchen leader — someone who enjoys being on the pass, knows what good food looks like and isn't afraid to get stuck in.Someone who can develop a team, maintain standards when things get busy and make sure the kitchen delivers every day.You will have the opportunity to make Scotts Kitchen your own while being part of the wider Howies team and its long-standing commitment to Scottish, seasonal and seriously tasty food.

How performance will be reviewed

Food quality and consistency; guest and event feedback; achievement of agreed food GP and kitchen labour targets; waste and stock accuracy; food safety records and audit actions; team development; and delivery of approved menu changes on time.

The role includes other reasonable duties appropriate to the position. Individual targets and review dates will be agreed with management.

What We Offer

• 28 days' holiday per annum
• Bonus scheme: Following 6 months of successful employment, you will be eligible to enter our Head Chef bonus scheme, with the opportunity to earn a bonus of up to 15% of your annual salary, based on agreed Key Performance Indicators (KPIs).
• Staff meals
• Staff discounts across the Howies group
• Training and development opportunities
• The opportunity to influence the food offering at Scotts Kitchen
• The opportunity to work across restaurant service and private events
• A supportive, family‑run working environment