headcchef
| Posting date: | 18 July 2025 |
|---|---|
| Salary: | Not specified |
| Additional salary information: | negotiable |
| Hours: | Full time |
| Closing date: | 17 August 2025 |
| Location: | Stirling, County Stirling |
| Remote working: | On-site only |
| Company: | The Golden Lion Hotel |
| Job type: | Permanent |
| Job reference: | head1 |
Summary
The Golden Lion Hotel is seeking an experienced and forward-thinking Head Chef to lead its kitchen operations. This role is responsible for overseeing all aspects of food preparation, menu development, team management, and kitchen efficiency. The successful candidate will demonstrate strong leadership, culinary expertise, and a commitment to maintaining high standards of quality, safety, and consistency across all services.
Key Responsibilities:
Lead and manage the kitchen brigade, fostering a culture of professionalism and collaboration
Design and implement seasonal menus that reflect the hotel’s culinary identity and guest expectations
Ensure full compliance with HACCP principles, including hazard analysis, critical control points, and corrective actions
Implement and maintain procedures outlined in CookSafe, including allergen management, temperature control, cleaning schedules, and cross-contamination prevention
Monitor kitchen performance, including food quality, portion control, and service timing
Manage stock levels, supplier relationships, and procurement processes
Oversee training and development of kitchen staff, supporting progression and performance
Collaborate with senior management on cost control, budgeting, and operational planning
Maintain kitchen equipment and coordinate repairs or replacements as needed
Respond to guest feedback and adapt offerings to enhance satisfaction and reputation
Candidate Profile:
Proven experience in a senior kitchen role, ideally within a hotel or high-volume restaurant
Strong culinary skills across a range of techniques and cuisines, with a focus on consistency and quality
Demonstrated ability to lead and motivate a diverse team under pressure
Excellent organisational and communication skills
In-depth understanding of Scottish food safety legislation, including HACCP, COSHH, and allergen protocols
Familiarity with Food Standards Scotland guidance and record-keeping practices
Relevant culinary qualifications and Level 3 Food Hygiene certification (or higher)
Remuneration & Benefits:
Competitive salary commensurate with experience
Share of gratuities
Complimentary meals during shifts and staff discounts
Access to ongoing professional development and training
Supportive team culture within a respected heritage hote
Key Responsibilities:
Lead and manage the kitchen brigade, fostering a culture of professionalism and collaboration
Design and implement seasonal menus that reflect the hotel’s culinary identity and guest expectations
Ensure full compliance with HACCP principles, including hazard analysis, critical control points, and corrective actions
Implement and maintain procedures outlined in CookSafe, including allergen management, temperature control, cleaning schedules, and cross-contamination prevention
Monitor kitchen performance, including food quality, portion control, and service timing
Manage stock levels, supplier relationships, and procurement processes
Oversee training and development of kitchen staff, supporting progression and performance
Collaborate with senior management on cost control, budgeting, and operational planning
Maintain kitchen equipment and coordinate repairs or replacements as needed
Respond to guest feedback and adapt offerings to enhance satisfaction and reputation
Candidate Profile:
Proven experience in a senior kitchen role, ideally within a hotel or high-volume restaurant
Strong culinary skills across a range of techniques and cuisines, with a focus on consistency and quality
Demonstrated ability to lead and motivate a diverse team under pressure
Excellent organisational and communication skills
In-depth understanding of Scottish food safety legislation, including HACCP, COSHH, and allergen protocols
Familiarity with Food Standards Scotland guidance and record-keeping practices
Relevant culinary qualifications and Level 3 Food Hygiene certification (or higher)
Remuneration & Benefits:
Competitive salary commensurate with experience
Share of gratuities
Complimentary meals during shifts and staff discounts
Access to ongoing professional development and training
Supportive team culture within a respected heritage hote