About Us:
Set within the heart of the Cairngorms National Park, our 4-star resort in Aviemore is one of Scotland’s leading hospitality destinations. With four unique hotels, a state-of-the-art conference and events centre, and six fully operational kitchens on-site, we deliver outstanding service across a wide variety of events – from elegant weddings and private dinners to major conferences and banquets for over 1,000 guests.
Role Overview:
We are seeking a dynamic and experienced Resort Head Chef to lead our banqueting kitchen operation. This is a high-impact, high-visibility role, ideal for a chef who thrives in a fast-paced environment and has a passion for producing top-quality food on a large scale. You’ll be responsible for the planning, production, and execution of all food service for events across the resort, working in collaboration with a dedicated team and a total of six kitchens across the site.
Key Responsibilities:
- Lead the C&B kitchen brigade to deliver high-quality food service for events catering to over 1,000 guests.
- Design and execute diverse, innovative menus for conferences, functions, weddings, tour groups, and VIP events.
- Coordinate closely with the Events, F&B, and Operations teams to ensure smooth delivery across all event spaces.
- Work across multiple on-site kitchens to ensure consistent standards and efficient delivery.
- Uphold rigorous standards of food safety, hygiene, allergen control, and HACCP compliance.
- Recruit, train, and mentor kitchen staff, fostering growth and maintaining morale.
- Manage food costs, stock levels, and supplier relationships to maximise efficiency and quality.
- Organise kitchen rotas, prep schedules, event timelines, and logistical setups to ensure flawless service.
Key Requirements:
- Minimum 3 years’ experience as a Head Chef or Senior Sous Chef in a high-volume banqueting or resort operation.
- Proven ability to manage large teams and multiple kitchens simultaneously.
- Exceptional organisational and leadership skills, especially under pressure.
- Creative approach to menu development, with a focus on flavour, presentation, and innovation.
- In-depth knowledge of allergen management and food safety protocols (Level 3 Food Hygiene required).
- Strong communication skills with a collaborative, team-focused mindset.
Desirable:
- Experience within a large-scale resort, hotel group, or multi-kitchen site.
- Background in Scottish cuisine or experience catering to international clientele.
- Familiarity with dietary-specific catering, including vegan, vegetarian, and allergen-sensitive menus.
What We Offer:
- Competitive salary- to be discussed dependant on experience
- Staff accommodation available (subject to availability)
- Meals on duty
- Discounted stays & resort facilities
- Ongoing training & development opportunities
- A truly unique working environment in the Scottish Highlands
This is an incredible opportunity to make your mark in one of Scotland’s largest and most exciting resort kitchens.
If you’re ready to lead high-volume catering with style, quality, and creativity – apply now and become part of our passionate culinary team.
Job Types: Full-time, Permanent
Pay: From £40,000.00 per year
Benefits:
- Company events
- Company pension
- Discounted or free food
- Employee discount
- Free parking
- On-site parking
Experience:
- Head Chef: 1 year (preferred)
Work Location: In person
