Head Chef, Isle of Gigha Hotel - Job Vacancy

OVERVIEW

The Isle of Gigha Hotel is seeking an experienced, motivated Head Chef to lead the reopening and long-term development of our kitchen. This is a rare opportunity to build a kitchen operation from the ground up, develop a strong food identity, and play a central role in the revival of an iconic island hotel.

You will be trusted to lead the kitchen while working alongside a food-led management team who understand and support the creative and operational demands of a strong food offering.

You will help us build a team, and introduce systems that support consistency, profitability, and creativity. This role is ideal for a chef who enjoys taking pride in mentoring others and is excited by the challenge of creating something lasting in a unique island setting.

This is a full-time salaried role based on annualised hours, with higher operational demand in the spring/summer season and reduced hours and service levels over winter. During these down periods, the Head Chef will oversee a smaller service timetable, focusing on themed dining occasions, a more substantial bar food offering, regular breakfast service and planning for the following season.

 

CONTRACT STRUCTURE (PHASED)

This role is designed to support the hotel’s reopening phase with a flexible structure:

• January–February:
  Limited services and development period, operating on a reduced-hours or day-rate basis, focused on planning, menu development and kitchen setup.
• From March onwards:
  Full-time position at approximately 45 hours per week with an annulised salary contract and full operational responsibility. The role is based on an average of 45 hours per week, with flexibility required to meet the demands of the business during key periods and seasonal peaks.

 

KEY RESPONSIBILITIES

 

Kitchen Reopening

• Lead the physical and operational setup of the kitchen.
• You will take responsibility for setting up the Health & Safety, Food Hygiene compliance and logbooks – supported by the Hotel Management Team.
• Oversee equipment testing, layout planning and workflow optimisation.
• You will work closely with a management team who have strong food and beverage backgrounds, creating a collaborative environment where food is central to the hotel’s identity.
• Contribute ideas and leadership to future food events, specials and themed dining nights.

 

Kitchen Leadership & Management

• Lead all kitchen operations, setting clear standards and building a positive, professional kitchen culture.
• Recruit, train, and develop the kitchen team with support from the Hotel Managers.
• Create and maintain safe, clean, and compliant working practices in line with food hygiene regulations – taking full responsibility for kitchen compliance, including HACCP, allergen management, hygiene standards, staff training, and all statutory documentation.
• The Head Chef will serve as the lead contact for EHO inspections and ensure the kitchen and documentation always remain fully compliant.
• Write and implement standard operating procedures (SOPs) for prep, service, cleaning and stock control.
• Manage kitchen staff rotas to align with seasonal demand.
• Responsible for delivering and coordinating all daily food service periods - breakfast, lunch, bar food and dinner - ensuring staffing and structure always meet operational demands.
• The Head Chef will report directly to the Hotel Management Team and work closely with senior management to align the food offering with the wider hotel vision.

 

Menu Development

• Design seasonal menus focusing on local, Scottish and island-inspired produce.
• Develop a food offering rooted in approachable, local appeal throughout the year - with the flexibility to explore more refined, produce-led experiences on the side during peak seasons.
• Balance creativity with consistency and profitability.
• Ensure plating, taste and presentation meet a consistently high standard. Collaborate with hotel management on the development of a beverage and wine program designed to complement the food menu and overall guest experience.

 

Stock, Costing & Supplier Management

• Manage ordering, deliveries and stock rotation.
• Build relationships with local and regional suppliers.
• Control food cost percentages and minimise waste through planning.
• Conduct regular stock takes and maintain accurate records.

 

ABOUT YOU

The ideal candidate will be:

• An experienced Head Chef or strong Senior Sous Chef ready to step up.
• Confident in leading a small team of 3-4 and building a positive culture.
• Organised, adaptable, and calm under pressure.
• Passionate about seasonal Scottish food and working with local producers.
• Comfortable working in a rural, island-based environment.
• Creative yet pragmatic, able to deliver comforting, approachable menus while remaining open to more elevated, produce-led experiences.
• Proof of holding or having previously held Food Hygiene qualifications (Level 2 or above, with Level 3 preferred), along with a strong working knowledge of HACCP, allergen legislation, COSHH and general kitchen compliance.
• Commercially aware - effective at managing costs with proven experience in stock control, GP management and working to budgets.
• Adaptable and forward-thinking, with the ability to plan around island logistics, weather, and supply limitations.

 

WHAT WE OFFER

• Day-rate support during phased opening (Jan-Feb)
• Competitive salary (March onwards)
• Company pension contributions
• Paid annual leave entitlement
• Service charge points scheme
• Opportunity to help build a unique food destination
• Supportive management team and long-term job security
• Opportunity to leave a genuine legacy in a community-led hotel
• Ongoing improvements to the kitchen and working environment to support quality and consistency
• If on-island accommodation is required, the Trust will work with the preferred candidate to secure housing

 

HOW TO APPLY

To apply, submit your CV and cover letter to hotel@gigha.org.uk by 5pm on Friday 9^th January 2026.

Interviews are expected to take place w/b 12^th January 2026.