Back to search
The Role
The Head Chef is responsible for managing all areas of the Stirling Court Hotel kitchen, ensuring the highest standards of food quality, presentation, and guest satisfaction. Leading the kitchen brigade, managing menu development, stock control, controlling and monitoring all aspects of the food safety system. As a senior member of the management team the Head Chef has a pivotal role in shaping the Hotels food and beverage offering and delivering exceptional experiences to all our
guests with the added support of the company's Executive Head Chef.
The Stirling Court Hotel sits in the stunning grounds of the University of Stirling, in the heart of
central Scotland and is located only a short distance from Stirling, with great transport links from
both Glasgow and Edinburgh. With 29 flexible conference spaces and 101 bedrooms it attracts a
variety of conference, event and leisure business throughout the year.
Responsibilities:
- Lead and manage the full kitchen brigade, to ensure the day-to-day running is smooth and effective displaying extremely high standards of respect towards colleagues so that you always create a positive and enjoyable work environment.
- Develop and maintain high standards of food quality and presentation that is appropriate to the market.
- Create innovative and appealing menus for all areas, including restaurant, bar, conference, weddings and special events, while considering guest preferences, dietary requirements, and seasonal ingredients
- Supervise and implement food preparation, cooking, and presentation techniques to ensure consistency, accuracy, and recipes are followed and food costs are met
- Train and mentor kitchen staff in culinary techniques, food safety practices, promoting a culture of continuous learning and development.
- Deliver food cost targets, ensure effective stock control to maximise profitability and minimise food wastage, while maintaining high standards.
- Always stay within payroll cost budgets.
- Collaborate with the Executive Chef, Hotel General Manager, Senior Management team and other department heads.
- Ensure compliance with health and safety regulations, food safety standards and allergen awareness, maintaining a hygienic, well organised, and a safe working environment.
- Manage kitchen equipment, appliances, and facilities, ensuring proper maintenance, repair, and replacement as needed.
- Keeping up to date with culinary trends, industry developments, seasonal trends, and incorporate new ideas and concepts into your ongoing menus
Work and Experience:
- Proven experience as a Head Chef or Senior Sous Chef in a hotel or high-volume restaurant environment.
- Strong leadership and management skills, with the ability to motivate, inspire, and mentor a diverse team of kitchen professionals.
- Excellent culinary skills and a creative flair for menu development, food presentation, and attention to detail.
- Exceptional organisational, time management, and problem-solving abilities.
- High standards of professionalism, integrity, and motivation skills
- Proficiency in kitchen management software, inventory management systems, and
- Microsoft Office Suite.
- Certificate in intermediate food safety or above
- Flexibility to support the demands of hotel business
