Head Chef - Seasonal Menus, Local Produce, Team Leadership

Scotsman; Glasgow; Hybrid; GBP 45,000 - 65,000; Full time

Benefits offered by this job

TRONC electronic tips

Wagestream

30% off food and cinema tickets in all

Quarterly bonus payment

Hotel and Apartment discounts.

Access to Scotsman Perks Benefits Port

Staff meals on duty.

Flexible working

Refer a Friend Scheme

Head Office Development Days

Job summary

The Scotsman Group in Glasgow is seeking a Head Chef to lead a busy kitchen, delivering exceptional dishes using locally sourced ingredients while inspiring a talented team to create memorable dining experiences for every guest across our venues.

You will oversee all kitchen operations, drive seasonal menu development, control food costs, ensure strict hygiene standards, and mentor chefs to continuously raise the bar for quality and consistency across Scotland.

Qualifications

• Proven experience as Head Chef or Senior Sous Chef ready to step up.
• Strong leadership and communication skills.
• Passion for using fresh, local ingredients and innovative dishes.
• Excellent organisational and time-management abilities.
• Commitment to maintaining high standards of food quality and safety.

Responsibilities

• Oversee all kitchen operations ensuring high standards of quality and efficiency.
• Lead and inspire a team of chefs with a focus on development.
• Create and develop seasonal menus reflecting local flavors.
• Maintain a clean, organized, and safe kitchen in line with regulations.
• Manage food costs, inventory, and suppliers to optimise profitability.

Skills

Head Chef experience

Leadership

Communication

Local ingredients

Innovative dishes

Organisational skills

Time management

Food quality

Food safety

Job description

The Scotsman Group in Glasgow is seeking a Head Chef to lead a busy kitchen, delivering exceptional dishes using locally sourced ingredients while inspiring a talented team to create memorable dining experiences for every guest across our venues.

You will oversee all kitchen operations, drive seasonal menu development, control food costs, ensure strict hygiene standards, and mentor chefs to continuously raise the bar for quality and consistency across Scotland.