We are seeking an experienced and talented Head Chef to lead a dynamic kitchen team at a stunning Hotel in the heart of Scotland. In this pivotal role, you will shape the culinary direction of their restaurant by crafting menus that showcase the best of Scottish seasonal produce, with an emphasis on ingredients grown in our walled garden and foraged locally.

As Head Chef, you will manage all aspects of the kitchen, from menu development to day-to-day operations, ensuring high standards of food quality, consistency, and presentation. This is a fantastic opportunity to join our client during a period of growth and innovation, with ample scope for creativity and development in our restaurant, garden kitchen, and in-house events.

**Key Responsibilities:**

- Lead, inspire, and motivate the kitchen team, fostering a positive and productive working environment.
- Develop regularly changing seasonal menus that highlight locally sourced and homegrown produce, adapting to daily changes from the garden.
- Ensure efficient kitchen operations across all areas of the business, maintaining control over gross profit, wastage, and staffing budgets.
- Manage staff rotas and training, promoting high standards of culinary skills and professionalism within the kitchen.
- Collaborate with the wider team to improve kitchen processes and enhance the overall guest experience, while educating front-of-house staff on available produce and techniques.
- Contribute creatively to in-house events, such as our long table dinners, weddings, and collaborations.
- Create opportunities for team training and development.
- Work closely with the growing team to plant produce in our garden for all menus, minimizing waste and utilizing surplus ingredients.

**Requirements:**

- Proven experience in managing and leading a kitchen team.
- Exceptional knowledge of British seasonal produce.
- A passion for creating innovative dishes based on seasonal, local ingredients.
- Strong financial acumen, with experience in managing kitchen budgets and minimizing wastage.
- Excellent leadership and communication skills, with the ability to manage rotas and staff development.

**Benefits:**
- 40,000 P/A plus tronc and a healthy bonus scheme.
- Opportunity to work with exceptional nature-friendly produce from our own walled garden.
- Involvement in an exciting, creative environment with opportunities for menu innovation.
- Accommodation is available for those relocating.
- 25% staff discount.
- Staff Accommodation: If you're looking to move, we offer a private staff flat available to rent in the village until you find your own permanent home.

INDLC

Head Chef

Sous Chef

Sous Chef

CHEF