Head Chef

This is a fantastic opportunity for a Head Chef, or experienced Sous Chef, to join us at the University of Edinburgh Hotel Collection in a new role at The Scott Hotel, leading the kitchen team in a new opening restaurant with an exciting menu concept. 

The Opportunity: 

The University of Edinburgh, through its Accommodation, Catering and Events (ACE) department, manages a large portfolio of hotels, venues and accommodation. This includes four hotels with circa 200 beds, The Scott, The Scholar, KM Hotel and KM Apartments: https://www.uoecollection.com/hotels/  

This exciting new post offers significant opportunities to make a difference, joining us at an exciting time following a period of significant investment in our hotels. The post holder will be integral to the future success of The Scott Hotel, and will play a key part in menu development and implementation, driving growth and delivering excellent guest experiences in collaboration with the Executive Chef and senior management team.  

The successful candidate will join The Scott team ahead of the launch of Bonnar’s restaurant, a 28-cover high end offering that will initially be open four evenings per week, Wednesday-Saturday, with scope to expand the offering moving forwards. 

 You will: 

• Lead the kitchen team to an exceptional level of service for guests dining with us. You will coach and mentor the kitchen team to ensure standards are met, and assist on resourcing activities including recruitment, induction, training and performance reviews.  
• Work closely with the Executive Chef and be integral in the development of the hotel’s food menus, introducing new techniques, products and service.  You will bring ideas to the table, and use your creative skills to produce a unique offering with your team.  
• Take the lead on the training and coaching of all F&B staff on new menus and products, and regularly reviewing customer feedback. 
• Be responsible for, in collaboration with the wider F&B management team, driving profit growth in our dining spaces at The Scott Hotel.  
• Ensure food wastage is minimised and utilised, the proper & hygienic storage of all food items and ensuring the appropriate food stock levels are maintained at all times.  
• Take responsibility for conducting all statutory and mandatory training (HACPP, Health and Hygiene, Fire Safety), maintaining full records for the kitchen team.  

Your skills and attributes for success:

• Demonstrable experience of leading and motivating a team. 
• Experience of working within a 4* or 5* hotel or equivalent level restaurant 
• Either a Head Chef, or a Sous Chef with considerable high-end experience looking for the opportunity to run their first kitchen. 
• Passionate about produce and sustainability, working with the best suppliers in the local area showcasing the fantastic ingredients Scotland has to offer. 
• Real creative flair, constantly pushing for new methods of food production. Understand trends in the food industry, and be excited to become a trendsetter and innovator. 
• Excellent interpersonal skills, with the ability and confidence to relate to staff at all levels within the organisation, challenge working practices, and constantly strive for excellence. 
• Ability to make decisions with conviction while leading the kitchen team calmly to harness their talents and develop their skills.