Step into full kitchen leadership in St Andrews, bringing menu costing, food safety knowledge, and experience managing high-volume service.
This Executive Head Chef position suits an experienced Head Chef or Senior Sous Chef ready to lead. You will develop seasonal menus, manage pricing and stock, and protect profitability. The role also requires strong oversight of hygiene, allergen procedures, health and safety, and kitchen records.
Key Responsibilities:
- Lead the full kitchen brigade through daily operations
- Plan, cost, and price fresh seasonal menus
- Optimise profitability while minimising food waste
- Maintain temperature checks and due diligence records
- Upskill team members and manage performance effectively
Requirements:
- Head Chef or Senior Sous Chef experience
- Proven ability to lead a complete kitchen team
- Knowledge of allergen procedures and record keeping
- Excellent organisational and time-management skills
- Passion for innovative dishes using local ingredients
Use leadership, menu expertise, and compliance knowledge to guide a skilled brigade through demanding high-volume kitchen service.
