A career opportunity at Glen Affric Estate
Nestled in the heart of the Scottish Highlands, The Tomich Hotel is undergoing a high-end renovation ahead of its reopening this June. As part of the prestigious Glen Affric Estate, it will offer a luxury Highland experience that blends traditional rustic charm with exceptional modern hospitality, alongside destination dining that celebrates the best of the local landscape, from estate-reared game and premium Scottish seafood to seasonal ingredients, authentic flavours, and memorable outdoor culinary experiences.
The role
We are seeking a passionate, creative, and forward-thinking Head Chef to take the reins of our brand-new kitchen. This is a unique, blank-canvas opportunity to shape the culinary identity of a newly revitalised Highland hotel.
You will design and execute menus that reflect the estate’s heritage, catering to hotel residents, locals, and exclusive estate guests. A key highlight of this role will be managing and expanding our outdoor culinary offerings, utilising professional-grade equipment including Argentinian grills, Big Green Egg BBQs, and Gozney pizza ovens to create immersive, high-end alfresco dining experiences.
Key responsibilities
- Menu Development: Design, cost, and execute innovative menus for breakfast, lunch, afternoon tea, and dinner, ensuring a focus on traditional Scottish cuisine with a modern twist.
- Estate & Local Sourcing: Establish and maintain strong relationships with local Highland suppliers, integrating estate-reared game, wild venison, and seasonal Scottish produce into daily offerings.
- Outdoor Dining & Live Fire Cooking: Lead and champion our outdoor kitchen concept, developing creative menus tailored for live-fire grilling, smoking, and artisanal wood-fired cooking.
- Kitchen Management: Oversee all daily kitchen operations, including stock control, waste management, supplier ordering, and maintaining strict food cost percentages to achieve profitability targets.
- Team Leadership: Recruit, train, mentor, and inspire a dedicated back-of-house team, fostering a positive, collaborative, and high-standard kitchen culture.
- Health & Safety: Maintain impeccable standards of food hygiene, health and safety, and compliance, ensuring full adherence to all environmental health regulations and documentation.
Experience & skills required
- Proven Track Record: Experience as a Head Chef or strong Sous Chef in a high-quality, boutique hotel, luxury estate, or rosette-standard restaurant.
- Passion for Scottish Produce: Deep knowledge of and respect for Scottish ingredients, butchery, and seasonal sourcing.
- Live-Fire Cooking Experience: Genuine interest or hands-on experience with outdoor culinary equipment (live-fire grills, smokers, and wood-fired ovens) is highly advantageous.
- Commercial Acumen: Strong understanding of kitchen financials, including GP percentages, stock rotation, labor management, and cost control.
- Leadership Skills: A calm, structured, and motivational management style with excellent communication skills.
- Adaptability: The ability to thrive in a fast-paced environment, balancing a busy hotel restaurant with bespoke private events and outdoor dining setups.
What we offer
- A highly competitive salary based on experience.
- The rare opportunity to build, launch, and leave your mark on a brand-new kitchen concept from day one.
- A stunning working environment surrounded by the natural beauty of the Glen Affric Estate.
- Supportive management dedicated to high-end estate hospitality.
- Opportunities for professional growth as the estate’s hospitality portfolio evolves.
To apply
If you are a talented chef ready to lead a fresh kitchen team and create a premier dining destination in the Highlands, we would love to hear from you.
Please submit your CV and a brief cover letter outlining your culinary philosophy and experience to the Management Team.
Head Chef
The Tomich Hotel & Glen Affric Estate
Department Chef
Role type Full-time, Permanent
Availability Immediate · Ahead of our July 2026 opening
ROLE POSTED ON 28th May 2026, 12:01
#J-18808-Ljbffr…