Lodge Chef

We are currently looking for a highly experienced individual to join our Kitchen team to work exclusively in our Colquhoun Lodge kitchen serving members and guests.

We are currently looking to recruit an experienced chef to join our team working in our private Colquhoun Lodge kitchen serving members and guests.

Duties & Responsibilities

  • Sole responsibility of the day to day running of the lodge kitchen to ensure the highest quality and standards of food and related services are delivered to all Members, guests and visitors
  • Ensure an exceptional and consistent level of food service
  • Maintain a high profile in the kitchen, especially during busy periods
  • Monitor the performance of the Lodge kitchen and manage this area accordingly
  • Ensure that effective communication prevails within the Kitchen and F&B service team and also those departments it interacts.
  • Keep up to date on key trend and techniques in relation to cooking and preparing food, generate ideas for and deliver innovative dishes
  • Drive the development of an innovative and evolving approach to food service, focusing on attention to detail, for instance speed of service, and proactive, positive interaction with service team
  • In conjunction with the Sous Chef and Head Chef to oversee the development and implementation of departmental strategies within their area and ensure implementation of the Loch Lomond brand service strategy and brand initiatives.
  • Work closely, in particular, with the Head chef and Lodge host to ensure a consistency of service to Members.
  • Ensure that the kitchen is fully stocked at all times accordingly regarding requirements
  • Ensure that stock is regularly rotated and replenished in accordance with product use by dates
  • Liaise with external suppliers as necessary

Qualifications and/or Relevant Experience

  • Hold a SVQ level 2-3 or equivalent
  • Basic food hygiene certification essential
  • 2 years minimum at a Chef de Partie level
  • Certification in professional cookery preferred
  • Work to a high rosette standard or similar operation


  • Organisational work ethics
  • Good knowledge base in varied styles of cuisine
  • Good interpersonal skills with the ability to lead a section within the kitchen
  • A creative imagination and pallet when developing dishes and great knowledge of seasonal produce
  • Strong problem-solving skills – the ability to diagnose problems then develop and recommend solutions

If you feel that this role is for you, we would be delighted to hear from you. Please attach your CV and cover letter to your application.