Group Head Chef

SMWS locations in Edinburgh and Glasgow

Vacancy listed10/08/2026

Details

Job Description

Job Title: Group Head Chef

Reporting to: Group Venue Manager

Location: SMWS locations in Edinburgh and Glasgow

Hours: 40 hours

The Company

The Scotch Malt Whisky Society (SMWS) is an organisation that was formed from the unconventional. We think a little bit differently and have made it our mission to build our whisky community by offering a valuable membership experience that attracts and inspires involvement. We host the world's most colourful whisky experiences, bringing members together and having fun along the way. SMWS is recognised for its award winning whiskies and unique and playful approach.

The Society's mission is to grow our membership while ensuring everyone appreciates a sense of belonging to a like minded community of whisky lovers. That pioneering and challenging spirit continues to guide the Society in everything we do, bringing like minded whisky lovers together to appreciate whisky in its purest form. We are now renowned as the world's leading whisky club, bringing an international community together to share in a constant variety of exceptional and multi award winning single cask whiskies, enjoyed at colourful whisky tastings, festivals, and events.

Purpose of the role

This is an exciting opportunity to shape and evolve the food offering within a unique membership organisation renowned for delivering exceptional hospitality and whisky experiences.

The Group Head Chef is responsible for leading a team of 21 across our three venues, delivering exceptional food quality, driving menu innovation, maintaining safe and compliant kitchen operations, and ensuring the commercial success of our food and events offering.

This is a hands on leadership role working across The Vaults (Leith), Queen Street (Edinburgh) and Bath Street (Glasgow). The successful candidate will combine strong culinary expertise with commercial acumen, team leadership skills and a passion for developing people. 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 - 40 hours per week; 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 and is expected to allocate time across the 3 locations.

Key Responsibilities

Foodservice and Development - Responsibilities:

• Lead on overall food strategy for the operation in line with SMWS brand and Strategic Vision for Venue Experience; menu development and innovation in all food offers with the support of the Group Venue Manager
• Develop and monitor supply chain to ensure excellent quality and consistency of product; following best practice and systems in purchasing
• Leadership of kitchen teams to ensure delivery of food offering on a daily basis, delivering all food production requirements at the required level and to a consistent standard.
• Develop and work consistently to standard recipes; costed on a regular basis.
• Collaborate with suppliers to create food offers that reflect a sense of place, with local and Scottish sourcing at the heart of the offer.

• 6. Create seasonal menus that offer variety for members and guests while complementing the Society's whisky offering.

• 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 - Responsibilities

• Set, work to and be able to evaluate budgets, monitoring food sales and costs and responding quickly to variances in performance, implementing corrective action where necessary in order to meet or exceed catering budget across all three venues.
• 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.
• Oversee and record kitchen and front-of-house maintenance requirements, ensuring issues are resolved promptly.
• Develop and follow any relevant risk assessments in line with current legislation.
• Supervise daily and weekly cleaning duties and the completion of due diligence paperwork.
• Responsible for ordering all food and non-consumable items for the kitchens.
• Manage deliveries, stock control and stock rotation across all kitchens, ensuring effective cost management and adherence to FIFO principles.

Team Management - Responsibilities

• 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.
• Foster a working atmosphere which motivates and encourages all members of staff to perform to the best of their abilities.
• Coach, mentor and support kitchen team members to maximise performance, engagement and career development.
• Build and maintain good working relationships with colleagues front of house.
• Comply with, and ensure compliance with, SMWS policies and procedures.

This job description is indicative of the nature and level of responsibility associated with the job. It is not exhaustive and there may be a requirement to undertake such other duties as may be required to meet the needs of SMWS.

PERSON SPECIFICATION

• Experience of managing catering operations
• Experience of managing quality, process, ordering, stock-control etc.
• Experience in food production on scale and in a similar commercial environment.
• 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.
• 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 with a professional and approachable manner
• Excellent communication skills at all levels.
• Ability to undertake the physical work associated with running three busy commercial kitchens.

Opportunity to receive an annual bonus up to 5% of annual salary.

• 1. Staff bottle allocation
• 2. SMWS Staff Membership
• 3. Private Medical Care with Aviva
• 4. Group Life Insurance (Death in service)
• 5. Discretionary bonus scheme
• 6. Starting from 29 days holidays inclusive of statutory days
• 7. 30% off bottles and drinks at SMWS
• 8. Income protection and critical illness cover
• 9. Bike to work scheme
• 10. Electric car scheme
• 11. £100 annual allowance for glasses (screen users only)
• 12. Workplace Nursery scheme
• 13. Employee Assistance Programme with Health Assured
• 14. Auto-enrolment pension scheme
• 15. Salary exchange pension scheme
• 16. Charitable Giving and Volunteering
• 17. Birthday voucher
• 18. Annual Staff Party
• 19. Long service award gift and celebration

Details

• 1. Staff bottle allocation
  At the start of each tax year (April) you will receive up to £500 retail value in vouchers to spend on bottles at our venues for you to explore and enjoy our marvellous liquid.
• 2. SMWS Staff Membership
  All of our employees automatically become members of The Scotch Malt Whisky Society, the worldwide whisky club with over 40,000 members who treasure flavour and the joy of shared experiences with whisky in its purest form.
• 3. Private Medical Care with Aviva
  All employees at ASC have the option to opt in to this benefit from day 1 of employment. We pay the premium, and you must pay the 'benefit in kind'. Cover for family is not paid by ASC, however you can add them onto your policy at your own cost, paid through monthly salary payment.
• 4. Group Life Insurance (Death in service)
  Upon completion of 12-month service with the company this benefit provides insurance to cover a lump sum benefit to the employee's named recipient in the event of their death.
• 5. Discretionary bonus scheme
  The ASC Bonus Scheme is an annual, non-contractual benefit that allows our people to take part in the success of our company.
• 6. 29 days holidays inclusive of statutory days during the first year of employment. This allowance will increase by 1 day for each year of employment up to a maximum of 34 days.
  If you are part time, your annual holiday allowance will be pro-rated.
• 7. 30% off bottles and drinks at SMWS
  Whether visiting venues for food and drinks or to purchase bottles, all employees at ASC will receive 30% off their bill.
• 8 . click apply for full job details