Job Ref: SCO6004
Branch: The Scotsman Group - Central Office
Location: Head Office, Glasgow
Salary/Benefits: Competitive Salary
Contract type: Permanent
Hours: Full Time
Hours per week: 45
Posted date: 15/05/2025
Closing date: 28/06/2025

ABOUT SCOTSMAN GROUP:

Scotsman Group is a leading hospitality operator with a diverse portfolio of bars, restaurants, hotels, and nightclubs across Scotland. Known for our commitment to quality, innovation, and exceptional service, we pride ourselves on delivering memorable experiences to our guests.
We are currently seeking a dynamic and experienced Area Operations Chef to join our team. If you are passionate about food, thrive in a fast-paced environment, and have a knack for problem-solving, this role could be the perfect opportunity for you!

KEY SKILLS EXPERIENCE REQUIRED:

• Experience: Proven experience as a Head Chef or Sous Chef in a high-volume, multi-site operation.
• Leadership: Strong leadership skills with the ability to motivate and inspire kitchen teams.
• Flexibility: Willingness to travel and work across various locations, sometimes at short notice.
• Innovation: Passion for food and innovation, with a keen eye for detail and quality.
• Communication: Excellent communication and interpersonal skills, with the ability to build strong relationships with staff and management.
• Organisational Skills: Strong organisational and time management skills, with the ability to manage multiple tasks simultaneously.
• Qualifications: Relevant culinary qualifications and food hygiene certifications.

As an Area Operations Chef, you will play a key role in supporting the kitchen teams across multiple locations. Your primary duties will include:

• Operational Support: Provide hands-on support to kitchen teams across various locations, ensuring consistency in food quality, presentation, and service.
• Training Development: Mentor and train kitchen staff, ensuring they meet the high standards set by Scotsman Group.
• Menu Development: Assist with the creation and implementation of new menus, ensuring they are in line with current food trends and customer preferences.
• Compliance Safety: Ensure all kitchens adhere to health, safety, and food hygiene standards, conducting regular audits and providing feedback.
• Problem Solving: Address and resolve any operational challenges that arise, ensuring minimal disruption to service.
• Team Collaboration: Work closely with the Head Chefs, General Managers, and Area Managers to ensure seamless kitchen operations across all sites.