Head Chef
Job Vacancy at The Birnam Hotel
About The Birnam Hotel
Recently restored and reopening in 2026, The Birnam Hotel is being shaped by a small local team with a clear, thoughtful vision for what it can be. Rooted in its place and community, the hotel has been carefully brought back to life with respect for its history and a belief in delivering soulful Scottish hospitality.
At The Birnam Hotel, we believe good work comes from people who care about what they do. In a setting defined by attention to detail and purpose, we value creativity, pride in craft, and a genuine commitment to quality, whether front of house, behind the scenes, or somewhere in between.
We are a close-knit team that believes great hospitality grows from trust, support, and shared standards. If you are looking for a workplace that encourages individuality, offers room to grow, and values people as much as the experience they create, you will feel at home here.
Overview of the Role
The Head Chef at The Birnam Hotel is the creative and operational leader of our hotel food offering in Rohallion restaurant, our lounge bar, and in-house events. With purpose, passion, and a deep respect for Scotland’s culinary heritage, the role shapes a modern expression of soulful Scottish folk food—seasonal, grounded, and quietly elegant—drawing inspiration from the land, our own vegetable garden, and the shared pleasure of the table. From defining the culinary vision and creating menus to building and mentoring a skilled kitchen team, the Head Chef takes ownership of every aspect of the operation, from opening-day design and recruitment through to daily service excellence. Working closely with the senior management team and the Walled Garden, the role balances creativity with commercial rigour, delivering exceptional food, strong GP performance, and a kitchen culture rooted in care, craft, and collaboration.
Key Responsibilities
Lead the full kitchen operation, setting and delivering the culinary vision for Rohallion Restaurant and the wider hotel.
Create and evolve seasonal menus rooted in soulful Scottish folk food, guided by local produce and tradition.
Recruit, train, and lead the kitchen team, building a positive, skilled, and motivated team.
Oversee the day-to-day running of the kitchen, maintaining high standards of food quality, organisation, and cleanliness.
Manage ordering, stock control, and supplier relationships to achieve strong GP performance and minimal waste.
Take ownership of key kitchen KPIs, including GP targets, labour budgets, and food safety compliance.
Work closely with the Food & Beverage Manager and senior team on operations, events, and service delivery.
Play a key role in the setup and opening of the kitchen, including input into design, recruitment, and operational planning.
Collaborate with the Walled Garden team to showcase garden-grown produce across menus.
About You
Skills & Competencies
Confident, calm leader with a positive, hands-on approach.
Strong organisational and communication skills.
Creative and seasonal in your cooking, with a respect for Scottish produce and heritage.
Commercially aware, with experience managing GP, stock, and waste.
High standards of food safety, cleanliness, and kitchen discipline.
Collaborative and solutions-focused.
Qualifications & Experience
Experience as a Head Chef in a fresh-food kitchen.
Strong background in seasonal, ingredient-led cooking.
Experience leading and developing kitchen teams.
Knowledge of food safety and health & safety compliance.
Relevant culinary qualifications or equivalent experience.
What We Offer
A supportive, positive working environment with real opportunities to develop both personally and professionally.
The chance to be part of a newly restored hotel opening, shaped by a small, committed local team.
Staff rates at The Birnam Hotel and our sister venue, The Taybank.
Complimentary staff meal provided each shift, prepared by the kitchen team.
A focus on wellbeing, with access to employee support services.
Recognition for commitment and contribution, with opportunities to grow as the hotel develops.
Participation in a team that values collaboration, respect, and enjoyment of the work itself.