Loudons is an award-winning brand for brunch in Edinburgh with queues out the door at weekends. We have a great team of chefs and bakers who work hard and are great at what they do so it is important for us to find the right Head Chef to support & develop them. We are a family run business, established for 14 years and pride ourselves on making all our food from scratch. We have 2 city centre restaurants, a production kitchen & bakery. We launch new menus seasonally, setting the trends for brunch in Edinburgh. About the role: - The head chef is responsible for leading our team of 15 chefs across 3 kitchens Fountainbridge Service Kitchen, Fountainbridge Production Kitchen & Bakery, New Waverley Service Kitchen. This is a hands-on role where you will work across all our newly refurbished kitchens. This is a complex role which offers a great work life balance. While reporting to our Kitchen Manager you will be hold the following responsibilities: Leadership & Team Management: Responsible for developing & inspiring our team of chefs with a positive working attitude and leading by example. Menu Planning & Development: Collaborating with our talented team to design innovative menus, oversee food preparation, and ensure flawless execution. Food Preparation & Quality Control: Ensuring consistency across both restaurants and maintaining high standards of food in our production kitchen. Cost Management: Reviews weekly site expenditure, providing support to make improvements. Continually monitoring ordering & stocking levels across all 3 kitchens. Food Safety: Establishes, maintains, and develops Loudons HACCP manual, related systems and procedures. Collaboration: Work effectively with our FOH teams & company directors to deliver a seamless service ensuring our brand standard waiting times are achieved. Continuous Improvement: Passionate about food and an eagerness to learn, develop and grow with expanding business. What we are looking for: Experience: 5 years in a senior kitchen position with proven experience of managing your own team. Bakery experience preferred but not essential full training will be provided. Leadership & Communication: Ability to inspire & engage our kitchen team while maintaining clear & positive lines of communication. Menu Development: Ability to develop & implement your own menu with great knowledge of different cooking procedures, seasonality and ingredient sourcing. Budget Management & Organisation Skills: A well organised individual with sound financial understanding, who can manage their own time & delegate effectively. Personality: Self driven & passionate with a high level of attention to detail. Benefits: £45,000 plus approx. £6,000 in tips per annum, 47-hour contract paid overtime Daytime Hours (mostly, we do the occasional private dinner) Encouraged to dine regularly in both restaurants External training courses to help you succeed in your role Christmas Day Off Company Pension Scheme Free onsite Gym AMRT1_UKCT