Company Description
Fairmont St. Andrews encapsulates luxury and this experience begins and ends with our colleagues. Fairmont St Andrews is one of Scotland’s most iconic 5-star luxury hotels and resorts in the home of golf.
Our 213-bedroom property is located on the outskirts of St Andrews, boasting 2 championship golf courses and an award-winning spa and leisure facility. With multiple food and beverage venues on site, including our two AA Rosette Restaurant, St Andrews Clubhouse & Grill - serving the finest Scottish steak and seafood, we are able to offer our guests a world class experience for dining and leisure activities, right here on property.
Within 20 minutes from Leuchars Railway station and 35 minutes from Dundee, we are an easy commute from numerous Scottish destinations.
Job Description
Fairmont St Andrews has officially reopened St Andrews Bay Clubhouse & Grill and we are looking for an exceptional Head Chef to bring this new concept to life.
Focused on seafood, premium steaks and a farm-to-fork ethos, this outlet celebrates the very best of Scottish produce in a refined yet approachable setting. This is a rare opportunity to shape a kitchen from the ground up within one of Scotland’s most iconic five-star resorts.
The Role
Working closely with the Executive Chef, you will lead the day-to-day operation of the kitchen, setting standards, developing menus and delivering consistently high-quality dishes. You will manage a small, close-knit team, lead by example and take pride in hands-on cooking.
The restaurant will also host small events and private dining, requiring flexibility, creativity and strong organisational skills. As with any coastal, seasonal operation, there may be logistical challenges at times - we’re looking for a calm, solutions-focused leader who thrives in a dynamic environment.
Key Responsibilities
Lead and motivate a small team, fostering a positive and professional culture
Maintain food costs, control wastage and ensure strong commercial performance
Ensure all health, safety and food hygiene standards are rigorously followed
Coordinate and document training for all kitchen colleagues
Deliver high standards of food for à la carte service and small events
Remain hands-on in the kitchen, cooking daily in line with business needs
Stay informed of industry trends and competitor activity to keep the offer fresh and relevant
Qualifications
About You
An experienced Head Chef or strong Senior Sous ready for their next step
Passionate about seafood, steak and seasonal, locally sourced produce
A natural leader who enjoys developing and motivating small teams
Commercially aware, with strong cost control and menu development skills
Additional Information
Competitive salary and annual leave entitlement
Friends & Family rates across Fairmont and Accor hotels worldwide
Discounts on food and beverage across all our outlets
Complimentary meals on duty
Complimentary Spa and Leisure access
Wellbeing and colleague support programmes
Complimentary Golf access
Ongoing training and professional development opportunities
