HEAD CHEF – SCOTTS Kitchen; Howies group

Scotts Kitchen is part of the independent, family-run Howies restaurant group, which has been serving Scottish, seasonal food in the heart of Edinburgh since 1990.Situated on Victoria Terrace, directly above Howies Victoria, Scotts Kitchen is a bright, relaxed all-day dining restaurant with a large south-facing terrace and views across Victoria Street.

We serve breakfast, brunch, lunch, snacks, supper, cocktails and drinks, alongside private parties and events.

Our food is all about Scottish, seasonal and seriously tasty. We work closely with local suppliers and use quality Scottish produce.

We are looking for an experienced Head Chef to take ownership of the kitchen at Scotts Kitchen and lead a talented team in delivering consistently excellent food.

Lead the Scott’s Kitchen team and take responsibility for the day-to-day running of the kitchen. Deliver fresh, seasonal food across breakfast, brunch and all-day dining, together with menus for private hire and events. Maintain consistent standards of cooking, food safety and presentation while meeting agreed food cost and kitchen labour targets..

• Lead from the front during preparation and service, maintaining a calm, organised kitchen and clear communication with front of house.
• Plan preparation, staffing and ordering around bookings, expected trade, terrace demand and private events.
• Ensure every dish follows the agreed recipe, portion size, presentation and quality standard; monitor ticket times and resolve problems promptly.
• Arrange clear handovers and suitable kitchen cover for days off, holidays and absence.

• Develop seasonal dishes that reflect Scott’s Kitchen, using Scottish and local produce where appropriate and keeping the menu appealing to our guests.
• Follow the group menu development process, including recipe specifications, costings, GP checks, allergen information and practical service testing.
• Submit first drafts to Senior Head Chef, including operations management, and obtain the required approval before launch.
• Keep dishes practical for the kitchen, considering preparation time, plate components, equipment, portion control and useful reuse of ingredients.
• Train kitchen and front‑of‑house teams before menu changes and review sales, guest feedback, waste and profitability after launch.

• Work with the General Manager and events team to plan food for private dining, receptions, celebrations and other exclusive hires.
• Prepare suitable menu proposals and costings for the agreed brief, guest numbers, budget and service style.
• Confirm dietary requirements, allergens, final numbers, timings and any pre‑orders before the event.
• Plan staffing, preparation, stock and equipment so events run smoothly alongside any scheduled restaurant service.

• Achieve agreed food GP and kitchen labour targets with the General Manager and Senior Head Chef. Review performance regularly and act on variances.
• Prepare kitchen rotas to match forecast trade and events, controlling overtime and maintaining appropriate skills on each shift.
• Manage ordering through approved suppliers; check deliveries for quality, quantity and price, and report discrepancies.
• Maintain accurate stocktakes, stock rotation, portion control and waste records. Investigate avoidable waste and supplier price changes.
• Check and submit invoices promptly through the company’s purchasing and invoice systems, within agreed authority.

• Lead the kitchen’s food safety and HACCP procedures, ensuring daily checks and records are completed accurately and concerns are acted on.
• Keep recipe and allergen information current, control cross‑contact risks and ensure…