Head Chef

Overview

The Winnock Hotel in Drymen, near Loch Lomond, is seeking an experienced, hands-on Head Chef to lead our kitchen team.

Our food offering caters for hotel residents, local customers, tour groups, functions and events. You will oversee daily kitchen operations, delivering consistently high standards across our restaurant, bar and event menus while managing a busy and varied service.

Working closely with hotel management and front-of-house colleagues, you will develop appealing menus, support your team and maintain effective control of food costs, stock and kitchen standards.

Duties

• Lead the kitchen team, organising preparation and service to meet the needs of individual diners, hotel residents, tour groups and functions.
• Deliver consistently high standards of food quality, presentation and portion control.
• Develop and review restaurant, bar, group and event menus, balancing guest expectations, seasonal ingredients and profitability.
• Plan ahead for group bookings, dietary requirements and events, working closely with reception and front-of-house teams.
• Manage ordering, stock rotation and supplier relationships, maintaining availability while reducing food waste.
• Monitor food costs and gross profit, adjusting menus and purchasing where required.
• Organise kitchen rotas in line with business needs and agreed staffing budgets.
• Train, supervise and support kitchen staff, setting clear expectations and encouraging teamwork.
• Maintain food safety, allergen management and hygiene standards, including accurate CookSafe records and temperature checks.
• Ensure kitchen equipment is used safely and report maintenance issues promptly.
• Maintain a clean, organised kitchen and ensure cleaning schedules are completed.
• Work with hotel management to respond to guest feedback and improve the food offering.

Experience and Skills

• Previous experience as a Head Chef.
• Experience in a busy hotel or restaurant kitchen, ideally catering for group bookings, functions and events.
• Strong practical cooking skills and experience developing and costing menus.
• A confident, organised approach to leading a team and managing busy services.
• Sound knowledge of food safety, allergens and kitchen hygiene, supported by a relevant food hygiene qualification.
• Experience managing stock, purchasing, food costs and waste.
• The ability to accommodate dietary requirements while maintaining quality and consistency.
• Clear communication skills and a willingness to work closely with colleagues across the hotel.
• A flexible approach to working hours, including evenings, weekends and public holidays.

If you take pride in serving great food, enjoy leading a team and can manage the demands of a busy hotel kitchen, we would love to hear from you.

Pay: £35,000.00-£37,500.00 per year

Benefits:

• Company pension
• Discounted or free food
• Employee discount
• Free parking
• On-site parking

Work Location: In person