Job Ref: SCO6189
Branch: Forgan’s St Andrews
Location: Forgan’s St Andrews, Saint Andrews
Salary/Benefits: Competitive Salary, Bonus, Tronc Tips
Contract type: Permanent
Hours: Full Time
Hours per week: 45
Posted date: 08/07/2025
Closing date: 10/08/2025

ABOUT US:

Scotsman Group is Scotland’s leading hospitality group, known for our diverse portfolio of premium restaurants, bars, and venues. We are committed to delivering exceptional dining experiences that showcase the best of Scottish produce, creativity, and innovation. As we continue to grow, we are looking for a dynamic and experienced Executive Head Chef to join our team and lead culinary excellence across our venues.

As the Executive Head Chef, you will be the culinary driving force behind Scotsman Group’s food offerings. You will oversee the development and execution of menus across multiple locations, ensuring consistency, quality, and innovation in every dish. This is an exciting opportunity for a talented leader with a passion for Scottish cuisine, an eye for detail, and the ability to inspire and mentor a team of chefs.

Role Responsibilities:

• Menu Development: Create and implement innovative menus that reflect Scotsman Group’s commitment to quality and showcase the best of Scottish ingredients.
• Operational Leadership: Oversee the day-to-day operations of multiple kitchens, ensuring high standards of food preparation, presentation, and service are consistently met.
• Team Leadership: Lead, train, and develop a team of head chefs and kitchen staff, fostering a culture of collaboration, creativity, and continuous improvement.
• Financial Management: Manage food costs, inventory, and budgets to ensure profitability while maintaining the highest standards of food quality.
• Supplier Relationships: Work closely with suppliers to source the best local produce and maintain strong relationships that align with the Group’s sustainability goals.
• Health Safety Compliance: Ensure all kitchens comply with health, safety, and hygiene regulations, and that all staff are fully trained in best practices.
• Customer Experience: Collaborate with the front-of-house team to ensure an exceptional dining experience for guests, aligning the kitchen’s performance with customer expectations.