Head chef Work, Jobs in Spean Bridge, 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

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Head Chef
Inverlochy Castle Hotel —Torlundy
We require previous experience at Head Chef, 3 AA Rosette level for a minimum of 2 years, ideally in a small luxury hotel. Discounts with all ICMI properties.
£65,000 a year
Quick apply
Head Chef
Perle Hotels Ltd. —Oban
Level 3 Food Hygiene (or equivalent). Work closely with hotel management to meet financial targets. Create seasonal menus celebrating Scotland's local larder.
£45,000 a year
Quick apply

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Head Chef

Inverlochy Castle Hotel -
Torlundy

Quick apply

Job details

Full-time
£65,000 a year

Benefits

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

Qualifications

Succession planning
Kitchen staff training and mentoring
Guest relations
Operations management
Food service team management
Culinary experience
Mentoring junior staff
Cooking
Internal department liaison
English
Complaint handling
Cost control
Food safety and hygiene regulations
Menu planning
Seasonal menu design
Food waste reduction
Kitchen cost control
Continuous improvement
Quality control
Staff training
Kitchen team management
Mentoring
Fine dining restaurant chef experience
Recruiting
Professional development mentoring
Kitchen inventory control
Specials menu development
Training & development
Financial management
Food safety
Team motivation leadership
Professional kitchen experience

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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