The Opportunity
Perle Hotels are seeking an experienced, grounded, and people-focused Head Chef to lead the kitchen at Dulse & Brose, the signature restaurant at The Bosville Hotel in Portree.
This role suits a Head Chef who values consistency, craft, and calm leadership as much as creativity. Youll shape a modern Scottish bistro offering that champions Skyes natural larder; seafood, Highland produce, and seasonal ingredients; while leading a motivated kitchen team to deliver confident, reliable service in a relaxed yet refined setting.
Working closely with the Restaurant Manager and wider hotel leadership, youll play a key role in delivering a dining experience that feels welcoming, thoughtful, and unmistakably rooted in place.
About Dulse & Brose
Dulse & Brose is a modern Scottish restaurant overlooking Portree Harbour, celebrating the best of Skyes seafood, Highland meats, and island produce.
The menu is confident but unfussy, seasonal without being precious, and designed to appeal to both hotel guests and the local community. Service is polished yet approachable, with a strong sense of warmth, rhythm, and genuine Highland hospitality at its heart.
The Role
As Head Chef, you will take full responsibility for the kitchen operation at Dulse & Brose; leading your brigade, shaping menus, maintaining standards, and ensuring the kitchen operates safely, efficiently, and profitably.
Youll be a visible, hands-on leader in the kitchen; setting the pace during service, developing your team, and working collaboratively with front-of-house to deliver a seamless guest experience.
What's in it for you
£45,000 per annum
Annual performance bonus of up to 5% of salary
Equal share of tips and 10% service charge
Subsidised accommodation available (T&Cs apply)
28 days annual leave plus TOIL (T&Cs apply)
Company pension scheme
Complimentary 24-hour Skye Gym membership
Employee Assistance Programme & Cycle to Work scheme
Staff discounts across Perle Hotels (rooms, dining, and spa)
Clear opportunities for progression within a growing boutique hotel group
Key Responsibilities
Leadership & Team Development
Recruit, train, and retain a skilled and engaged kitchen brigade
Mentor and develop team members, building confidence and future culinary leaders
Manage performance through regular feedback, coaching, and reviews
Lead by example during service, demonstrating consistency, pace, and quality
Culinary Delivery
Design and maintain menus that reflect local, seasonal produce and the Dulse & Brose identity
Deliver high-quality, hands-on cooking, plating, and presentation
Introduce daily specials and seasonal changes that balance creativity with guest appeal
Champion Scottish produce and build menus around provenance and freshness
Operations & Commercial Performance
Monitor food costs, GP margins, and waste, taking ownership of kitchen financial performance
Oversee stock control, ordering, and deliveries, ensuring accuracy and efficiency
Liaise with suppliers to maintain quality, availability, and value
Support menu engineering to ensure commercial viability alongside creativity
Compliance & Safety
Maintain full compliance with food hygiene, health & safety, and allergen legislation
Hold (or be willing to obtain) Food Hygiene Level 3
Ensure HACCP systems, temperature records, and food safety documentation are accurate and up to date
Promote a strong food safety and compliance culture within the kitchen
Collaboration & Guest Experience
Work closely with the Restaurant Manager and FOH team to align service and kitchen operations
Support a joined-up, guest-first approach across front and back of house
Engage positively with guests when appropriate, welcoming feedback and building connection
Contribute to wider hotel initiatives and cross-department collaboration
What Were Looking For
Proven experience as a Head Chef or strong Senior Sous Chef in a quality restaurant or hotel environment
A calm, organised, and hands-on leadership style
Strong understanding of food costs, GP margins, and kitchen KPIs
Confident menu planning skills with a focus on seasonal, Scottish produce
Excellent communication and organisational skills
A team-first mindset with a genuine passion for developing people
The resilience and composure to lead during busy service periods
A desire to build both a career and a lifestyle on the Isle of Skye
Why Skye, Why Bosville
Life in Portree offers a rare balance of professional fulfilment and quality of life. For chefs who value strong produce, meaningful teamwork, and space beyond the pass, Skye delivers daily inspiration; from harbour-side swims and coastal walks to a close-knit community and slower rhythm outside service.
At Dulse & Brose, youll have the opportunity to lead a kitchen with purpose, consistency, and pride; building something sustainable, welcoming, and genuinely special.
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