About the role… As Dual-Venue Executive Head Chef you will lead the culinary operations across two prestigious locations. This is a hands-on role where you will not only oversee kitchen operations but also be actively involved in cooking and mentoring the brigades. The ideal candidate will have a strong background in high-quality food, excellent leadership skills, and a passion for delivering exceptional dining experiences. As Dual-Venue Executive Head Chef you will be responsible for maximising profit from all food produced and served by creating and sourcing great products and menus using local and seasonal produce together with strong control of costs. You will also be responsible for delivering outstanding menus and exceptional dishes. Along with being responsible for overseeing day-to-day kitchen operations, you will complete site audits for all venue outlets to which you are assigned regularly with a view to improving standards, delivering training and controlling costs. This role is a highly active, hands-on position, with leadership and driving exceptional standards at the forefront of the role. About you… Excellent cooking skills with a strong understanding of produce and ingredients Previous experience as a Head Chef/Senior Chef Role in a similar venue The ability to deliver menus that are both creative and profitable Excellent leadership skills with experience of developing and leading a team Strong communication skills through a variety of means Flexible and adaptable, with the ability to stay calm under pressure, adapting your approach to complete routine and non-routine tasks Exceptional organisation and planning skills through standard operating procedures. High attention to detail and accuracy – great at managing one’s own time and the time of the team Drive & self-motivated. Excellent knowledge of kitchen related legislative requirements/audits Experience of budget management with a good understanding of P&Ls and KPIs along with an understanding of sourcing excellent seasonal produce, supplier relationships, rota management, food, menu and labour cost control. Hold appropriate professional qualifications for the role and have HACCP knowledge and experience About us… At Cairn Group we're ambitious. With a varied and extensive UK portfolio of hotels, bars and restaurants in our portfolio, we're focused on continual growth and are in it for the long haul. We are a family owned business with family values at our core, with a growing team and sites UK wide.