Head Chef

Join our team as a Head Chef with excellent Monday to Friday working hours.

Are you passionate about food and looking for a role that offers a strong work life balance within the NHS? We are recruiting for a Head Chef to lead our catering team within NHS Dumfries and Galloway. This exciting opportunity allows you to showcase your culinary expertise while benefiting from predominantly Monday to Friday working, enabling you to enjoy your weekends.

As a Head Chef, you will oversee the day to day operations of the production kitchen, which produces approximately 1800 main meals over seven days per week. There is also a significant hospitality function trade, both internal and external. You will provide strong leadership to ensure the consistent preparation and delivery of high quality meals for patients, staff, and visitors, while ensuring full compliance with legislative, food safety, and hygiene standards.

• Leading, training, and developing a skilled team of chefs to deliver high quality meals consistently.
• Overseeing food production for patient, retail, and hospitality services, ensuring availability, minimising waste, and maximising efficiency.
• Contributing to the development of nutritious, seasonal, and cost-effective menus.
• Ensuring compliance with food hygiene legislation, allergen management, and HACCP requirements, including carrying out regular internal audits and addressing any areas of non compliance.
• Supporting recruitment activity and mentoring staff to build a motivated and competent team.
• Monitoring budgets, managing resources effectively, and planning efficient staff rotas.

• We are seeking a motivated and experienced individual with
• SVQ Level 2 and Level 3 in Professional Cookery or Food Preparation and Cooking, or equivalent qualifications.
• Proven experience of managing a professional kitchen and leading a team.
• Strong knowledge of food safety, dietary requirements, and menu development.
• Excellent organisational, communication, and problem-solving skills.
• Good financial awareness with experience of budget and resource management.

• Competitive Band 4 salary.
• Opportunities for professional development and training.
• A supportive team culture that values kindness, connection, and continuous improvement.

• Minimum of two years supervisory experience managing large staff groups.
• Previous experience of working in a professional kitchen environment.
• Experience of human resources procedures, including recruitment, appraisals, absence management, and disciplinary processes.

• Previous managerial experience.
• Experience of procurement processes.
• Waste management experience.
• Knowledge of catering software systems.

• Honest, reliable, adaptable, and flexible.
• Open to new ideas and ways of working.
• Able to work independently and as part of a team.
• Professional with a positive work ethic.
• Positive attitude with organised and energetic behaviour while multitasking.
• Respectful and courteous approach to all staff groups and service users.
• Supportive approach towards service managers.
• Firm and consistent approach to human resources matters.
• Ability to remain calm under pressure and in challenging situations.
• Ability to meet tight deadlines and provide required reports and analysis as needed.
• Acts as an ambassador for the Facilities Directorate.
• Willing and able to facilitate change and motivate others to engage positively with change.

Informal enquiries to - jijo.mathewt

As from 1st April 2026, the Agenda for Change full-time working week will be reducing from 37 to 36 hours per week. Part time hours will be reduced pro-rata. However, there will be a corresponding increase in the hourly rate so that pay will not be affected.

Please ensure the vacancy salary meets the minimum salary required for sponsorship.