Head Chef

We are an authentic Canadian diner focusing on diner style food with a fresh locally sourced twist, big flavours, huge portions and all things Canadian! This role is for Down The Hatch, Edinburgh, Top of the Walk. Key Responsibilities: Team Leadership: Lead, motivate, and manage the kitchen team to ensure the smooth operation of a high-energy, fast-paced kitchen. Train and develop staff to deliver consistency and excellence in every dish. Quality Assurance: Uphold the highest standards of food quality, taste, and presentation. Ensure every dish that leaves the kitchen meets our exacting standards of flavour and portion size. Stock and Supplier Management: Oversee ordering, stock control, and supplier relationships to maintain optimal inventory levels, reduce waste, and manage food costs effectively. Health & Safety Compliance: Ensure the kitchen adheres to all food safety, hygiene, and health regulations. Maintain a clean, organised, and well-maintained kitchen environment. Cost Control: Manage food and labour costs to meet financial targets without compromising on quality. Continuously look for ways to improve kitchen efficiency and profitability. Innovation and Trend Awareness: Stay on top of trends and bring fresh ideas to the our weekly specials menu. Customer Experience: Work closely with front-of-house staff to ensure a seamless customer experience, from kitchen to table, that reflects our brand values. Menu Development: Working with the support of the owner, design and maintain a menu that combines our Down The Hatch staples with a fresh Canadian twist, featuring seasonal and locally sourced ingredients. Qualifications: Proven experience as a Head Chef or Senior Chef in a fast-paced, high-volume kitchen, ideally within a casual dining or diner-style environment. Strong leadership skills with the ability to motivate and develop a team in a busy, high-pressure setting. Passion for Canadian cuisine and the ability to creatively incorporate fresh, locally sourced ingredients into the menu. Excellent organisational skills and attention to detail, with the ability to multitask and manage time effectively. Deep understanding of food safety, hygiene, and health regulations. Strong financial acumen, with experience managing food costs, budgets, and stock control. Flexibility to work a range of shifts, including evenings, weekends, and holidays. What We Offer: Competitive salary with an equal share of tips and service charge. Creative freedom to influence menu development. A supportive and energetic work environment. Opportunities for growth and career development. TPBN1_UKCT