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Location: The Vaults, 87 Giles Street, Edinburgh, EH6 6BZ
Weekly hours:45
Apply here: https://hr.breathehr.com/v/head-chef-40906
We are seeking an experienced and passionate Head Chef to lead our kitchen team in delivering exceptional culinary experiences at the Vaults which is one of our 4 private members whisky bars. The kitchen is open six days a week serving an a la carte menu in the members room, the courtyard (in the summer) and various members events and private functions throughout the week. The ideal candidate will possess strong leadership skills and a deep understanding of food production, ensuring that all dishes meet our high standards of quality. As the Head Chef, you will be responsible for managing kitchen operations, supervising staff, and maintaining a safe and efficient working environment.
The postholder will have extensive hands-on kitchen experience, budgeting and costing skills and experience of managing a commercial catering environment. They will also have a strong value base that promotes training and development and have the capability to manage time and resources effectively.
Working hours – 45 hours per week; 4 or 5 days over 7 days. The post holder will be expected to work flexibly within the opening hours of the operation which includes weekends and evenings.
The Artisanal Spirits Company (“ASC”) creates and sells outstanding, limited-edition whiskies, and experiences around the world.
ASC's purpose is to captivate a global community of whisky adventurers, with an ambition to create a high quality, highly profitable and cash generative, premium global business.
Based in Edinburgh, ASC owns The Scotch Malt Whisky Society (SMWS), Single Cask Nation (SCN) and J.G. Thomson (JGT). Owning over 18,000 casks primarily comprising Single Malt Scotch Whisky, ASC's stock includes outstanding whisky (and other spirits) from 150 different distilleries across 20 countries which is sold to members both as individual bottles and whole casks.
With an established global presence in some 30 countries, SMWS operates a direct-to-consumer model (90% of revenue) primarily through e-commerce, in addition to four member rooms in the UK. SMWS provides members with inspiring experiences, content and exclusive access to a vast and unique range of outstanding, expertly curated Scotch malt and other whiskies.
In January 2024, ASC acquired SCN which sources, curates and bottles single-cask whiskies and other spirits selling both online and via traditional retail channels to its following of over 10,000 whisky enthusiasts in the USA. SCN also retails to key international whisky markets around the world.
Launched in the UK in late 2021, JGT has a focus on outstanding small batch blended malt whiskies and other spirits, available both through direct-to-consumer online sales and through traditional retail channels. The award-winning brand has subsequently expanded into international markets.
Key responsibilities
Food service and Development
• Work with the Group Head Chef to develop and execute seasonal menus that complement the whisky at the core of our brand.
• Leadership of the kitchen team to ensure delivery of quality & consistency.
• Management of food & labour costs to agreed budgets and targets.
• Ensure that the kitchen is operating in accordance with SMWS Food Safety Management System, delivering food in a clean and safe environment.
• Collaborate with suppliers to create food offers that reflect a sense of place, with local and Scottish sourcing at the heart of the offer.
• Ensure seasonality in menus and a variety of choice for the range of customers at SMWS, ensuring connections with our core whisky products
• Monitor food cost, control food waste and manage discrepancies in gross profit achievement .
• Ensure staff are briefed about menus, allergens and other relevant information.
• Develop menus as required for private hires and events.
Systems and Processes
• Manage the kitchen budget, monitoring food sales and costs and responding quickly to variances in performance, implementing corrective action where necessary.
• Lead on food safety in line with current legislation, ensuring compliance with daily and other due diligence processes and specifically following the food safety system and HACCP processes.
• Follow any relevant risk assessments in line with current legislation.
• Monitor and record kitchen maintenance requirements.
• Supervise daily and weekly cleaning duties and the completion of due diligence paperwork.
• Responsible for ordering all food and non-consumable items for the kitchen.
• Place orders, log deliveries and carry out stock checks of food stocks; control stock rotation ensuring first in first out processes.
Team Management
* Create a working culture which motivates and encourages all members of staff to perform to the best of their abilities.
* Develop training and development plan for kitchen team and monitor delivery and completion of individual training plans. Conduct performance reviews for the kitchen team according to SMWS procedure.
* Assist with the control of and monitor payroll costs by ensuring rotas are compiled in line with forecasted and actual business levels.
* Build and maintain good working relationships with colleagues within the wider organisation.
* Mentor and support kitchen staff.
* Build and maintain good working relationships with colleagues front of house.
* Comply with, and ensure compliance with, SMWS policies and procedures.
• Experience of managing kitchens - managing quality, process, ordering, stock-control etc.
• Experience in menu planning and costing.
• Experience of staff management.
• Food safety qualification level 3 (Intermediate) and willingness to work to level 4 (Advanced).
• Ability to respond positively to a pressurised environment, motivate teams and adopt a constructive approach to problem solving.
• Excellent written and verbal communication skills including reporting skills.
• Formal cookery/catering qualification to NVQ3 or higher.
• Demonstrable knowledge and passion for local food and sustainable sourcing.
Personal Attributes
• Ability to work flexible hours including evenings and weekends.
• Self-motivated with a willingness to learn.
• Ability to work as part of a team and use initiative as expected with the role.
• Well-organised and tidily presented.
• Excellent communication skills at all levels.
• Pleasant personality.
• Ability to undertake the physical work associated with running a commercial kitchen.
Seniority level
* Seniority level
Mid-Senior level
Employment type
* Employment type
Full-time
Job function
* Job function
Management and Manufacturing
* Industries
Beverage Manufacturing
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