Head Chef

Company Description The Winnock Hotel in Drymen is a busy 73 bedroom hotel with restaurant, bar and function rooms.
Role Description The Head Chef is a full-time, on-site role responsible for leading all kitchen operations and ensuring a high-quality culinary experience for guests. This role oversees menu planning, recipe development, food preparation, and presentation, aligning offerings with the hotel’s standards and guest expectations. The Head Chef manages kitchen staff scheduling, training, and performance, fostering a safe, inclusive, and collaborative working environment.

Daily responsibilities include monitoring food costs, stock control, and supplier relationships to support profitability and efficient operations. The Head Chef also ensures strict adherence to food safety, hygiene regulations, and hotel policies while working closely with management to support overall guest satisfaction and revenue goals.
Qualifications

• Strong culinary skills with proven experience in menu development, food preparation, and presentation in a hotel or high-volume restaurant environment.
• Demonstrated leadership and team management abilities, including staff training, performance oversight, and creating an inclusive, respectful kitchen culture.
• Knowledge of food safety, HACCP, and hygiene regulations, with a commitment to maintaining safe and compliant kitchen operations.
• Experience in cost control, stock management, and supplier negotiation to support budget, quality, and profitability targets.
• Effective communication and collaboration skills for working with hotel management, front-of-house teams, and external partners.
• Ability to perform in a fast-paced environment, with strong organizational skills and attention to detail.
• Formal culinary training or relevant professional certification is preferred; equivalent experience considered.
• Prior experience in hotel kitchens or hospitality-focused operations in the UK or similar markets is an advantage.