Create fresh seasonal dishes with locally sourced ingredients while leading a busy, high-volume kitchen in St Andrews as Executive Head Chef.

This senior culinary role combines creative menu development with detailed kitchen control. You will plan, cost, and price menus, manage stock rotation, and reduce wastage. You will lead the brigade, uphold company standards, and deliver a memorable dining experience for every guest.

Key Responsibilities:

- Develop menus reflecting seasonality and local ingredients
- Run kitchen operations during high-volume service
- Manage stock levels, storage, rotation, and food costs
- Ensure kitchen hygiene and health and safety compliance
- Document daily temperatures and due diligence accurately

Requirements:

- Proven experience as an Executive Head Chef
- Menu planning, costing, and pricing expertise
- Full understanding of EHO regulations and food safety
- Demonstrated team leadership and performance management
- Flexibility for wide-ranging working hours

Combine seasonal culinary creativity with disciplined cost control, compliance, and brigade leadership at a busy St Andrews kitchen.

📌 Seasonal Menu Executive Chef (Canada)
🏢 Search Consultancy
📍 Canada