Chef manager Work, Jobs in Ballachulish, Hld (with Salaries)

Head Chef
Inverlochy Castle Hotel —Torlundy
- £65,000 a year
- Full-time
- Culinary experience
- Cooking
- English
- Free parking
- Employee discount
Quick apply
8d
Head Chef
Perle Hotels Ltd. —Oban
- £45,000 a year
- Full-time
- Cooking
- Hotel
- Leadership
- Employee discount
Quick apply
EXECUTIVE HEAD CHEF
Isle of Eriska Hotel —Connel
- Hotel
- Annual leave
- Employee discount

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Catering Assistant
Argyll & Bute Council —Oban
The salary shown is the full-time equivalent salary, the actual salary will be paid pro rata for the hours worked.
£26,912 - £27,240 a year
4d
Catering Assistant - Peripatetic
Argyll & Bute Council —Lochgilphead
Full clean driving licence required. This post requires Protection of Vulnerable Group (PVG) membership in relation to working with children.
£26,912 - £27,240 a year
4d

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Head Chef

Inverlochy Castle Hotel -
Torlundy

Quick apply

Job details

Full-time
£65,000 a year
8 days ago

Benefits

Free parking
Discounted or free food
Employee discount
On-site parking

Qualifications

Culinary experience
Cooking
English

Full job description

Responsible to: General Manager, Michel Roux Jr, Chez Roux Consultants.

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 Chez Roux and other stakeholders.

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 Chez Roux and the 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.
MUST be comfortable out front and in the dining room talking with guests, the service is interactive.

Why Join Us?

Applicants must have a good level of English both spoken and understanding. We do ask that any applications should be in English please. Sponsorship is not available. We require previous experience at Head Chef, 3 AA Rosette level for a minimum of 2 years, ideally in a small luxury hotel.

To Apply:

If you’re passionate about food, thrive in a leadership role, and want to deliver memorable dining experiences, please send your CV to [email protected].
Be part of a dynamic, professional team under the guidance of Chez Roux.
All days and hours are business dependent. Split shifts may be required.
Live in is not available, however, support can be offered for first 3 months if required. Meals provided on duty.
Discounts with all ICMI properties.
Discounts with Luxury Scotland Hotels and SLH worldwide.
Excellent tips distributed through our monthly tronc system.

Pay: £65,000.00 per year

Benefits:

Discounted or free food
Employee discount
Free parking
On-site parking

Work Location: In person

Quick apply

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