Head Chef
- city of edinburgh, scotland, United Kingdom
- Full time
- On-site
Job Description
Company Description
Scotsman Hospitality is a collection of privately owned and operated businesses dedicated to delivering customer experiences that challenge the status quo. The company operates across multiple sectors, including hospitality, retail, property development, and design. Teams are encouraged to bring fresh ideas and high standards to every venue and project. Joining Scotsman Hospitality means contributing to distinctive, guest-focused concepts with a strong emphasis on quality and innovation.
Role Description
The Head Chef role at Scotsman Hospitality is a full-time, on-site position based in Edinburgh. The Head Chef oversees the day-to-day running of the kitchen, including menu planning, food preparation, and presentation to ensure consistently high culinary standards. This role manages kitchen staff scheduling, training, and performance, fostering a positive, safe, and efficient working environment. The Head Chef is responsible for stock control, ordering, and maintaining food cost targets while complying with all health, safety, and food hygiene regulations. The role also collaborates with front-of-house and management teams to develop seasonal menus, support special events, and deliver memorable guest experiences.
Qualifications
- Strong culinary skills, including menu development, modern cooking techniques, and plating.
- Experience in kitchen leadership, team management, staff training, and performance coaching.
- Knowledge of food safety, HACCP, and health and hygiene regulations, with a commitment to best practices.
- Ability to manage inventory, ordering, and cost control, with a focus on quality and waste reduction.
- Excellent organizational and time-management skills in a fast-paced, service-driven environment.
- Proven experience as a Head Chef or Senior Sous Chef in a high-quality restaurant or hospitality venue.
- Strong communication skills and the ability to collaborate effectively with front-of-house and management teams.
- Flexible and hands-on approach, with availability to work evenings, weekends, and holidays as required.
- Culinary qualifications or relevant professional training are highly beneficial.
- Passion for innovative, guest-focused food experiences and continuous improvement.