Seasonal Menu Leader & Kitchen Chief – Glasgow

Search Consultancy LTD; Glasgow; On-site; GBP 50,000 - 55,000; Full time

Job summary

Search Hospitality in Glasgow is seeking a transformative Executive Head Chef to lead a busy city-centre kitchen, shaping seasonal menus and driving profitability. You will manage cost controls, safety procedures and a full brigade to deliver a memorable dining experience for every guest.

The package includes a £50-55k salary with bonus potential based on KPI and Tronc dividends, plus multiple non-monetary benefits. Flexible hours apply as this is not a standard 9-5 role.

Qualifications

• Proven experience in a similar role or as Head Chef ready for full kitchen leadership and P&L ownership.
• Strong experience in menu planning, costing and pricing.
• Full understanding of EHO regulations, food safety, allergen procedures and record keeping.
• Ability to lead, develop and performance-manage a kitchen team.
• Excellent organisational and time-management skills in a high-volume environment.
• Passion for fresh, local ingredients and seasonal dishes.
• Flexibility with working hours; not a standard 9-5 role.

Responsibilities

• Managing the day-to-day running of the kitchen in line with company standards.
• Creating and developing seasonal menus, including costing, planning and pricing.
• Controlling food costs, stock levels, storage and rotation to optimise profitability and minimise wastage.
• Overseeing hygiene procedures, allergen processes and health and safety within the kitchen team.
• Ensuring accurate documentation, including daily temperature checks and due diligence records.
• Leading, mentoring and developing the whole kitchen team, including performance management and upskilling.

Skills

Menu planning

Costing & pricing

People leadership

Food safety & allergens

P&L ownership

High-volume operations

Job description

Search Hospitality in Glasgow is seeking a transformative Executive Head Chef to lead a busy city-centre kitchen, shaping seasonal menus and driving profitability. You will manage cost controls, safety procedures and a full brigade to deliver a memorable dining experience for every guest.

The package includes a £50-55k salary with bonus potential based on KPI and Tronc dividends, plus multiple non-monetary benefits. Flexible hours apply as this is not a standard 9-5 role.