Head Chef

Head Chef – Cold Town House, Edinburgh

We’re looking for a proven, hands‑on Head Chef for Cold Town House, a high‑volume, multi‑floor venue in the heart of Edinburgh.

This is a key leadership role in a fast‑paced, high‑energy environment. We need a chef who is highly organised, operationally sharp, and confident managing a complex kitchen setup with multiple service points.

The successful candidate will take full ownership of the kitchen, leading from the front while ensuring consistency, pace, and strong team performance across the site.

£45,000-£50,000 + Tronc (DOE) | High-Volume, Multi-Floor Venue

The Site

• High‑volume venue operating across 3 floors
• Strong mix of bar and food‑led trade with consistent, all‑day demand
• Separate pizza kitchen operating from a different floor
• Peak trading periods are busy and fast‑moving, requiring strong coordination and leadership
• Established site with a reputation for high energy and strong customer demand

The Role

• Lead, organise and develop a 15 strong kitchen team
• Full accountability for daily kitchen operations across all floors
• Ensure consistent food quality and efficient service delivery at volume
• Coordinate effectively between main kitchen and pizza operation
• Manage prep, service flow, and staffing to ensure smooth execution across the building
• Drive performance across labour, GP margins, waste control, and stock management
• Maintain and enforce high standards in food safety, compliance, and kitchen systems
• Take ownership of recruitment, training, and ongoing team development
• Work closely with senior management to maintain standards and deliver business targets

Candidate Profile

We are specifically targeting candidates who:

• Have solid Head Chef experience in high‑volume venues (pubs, bars, branded restaurants or similar)
• Are confident leading teams of 10-15+ BOH staff
• Have experience managing complex or multi‑area kitchen operations
• Demonstrate strong organisation, structure, and planning skills
• Are comfortable running fast‑paced, high‑volume services consistently
• Ideally have experience in multi‑floor venues or split kitchen setups
• Are hands‑on leaders who can balance standards, speed, and team engagement
• Have a strong grasp of financial controls and kitchen KPIs

Key Attributes

• Calm and decisive under pressure
• Clear communicator across BOH and FOH
• Highly organised with strong attention to detail
• Leads from the front — visible and present in service
• Takes full ownership and accountability for kitchen performance

Package & Opportunity

• £45,000-£50,000 base salary (DOE)
• Tronc on top (strong earning potential)
• High‑profile, established venue with consistent trade
• Autonomy to lead and shape the kitchen team
• Opportunity to play a key role within a growing and ambitious group
• Clear progression potential for strong performers

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