The Queens Arms, Edinburgh is hiring for a Head Chef

£40,000 Salary, PLUS Tronc & Bonus OTE £52,000+

EDINBURGH’S HIDDEN JEWEL

The Queens Arms, is a hidden jewel below the cobbles of Frederick Street, in the heart of the New Town, Edinburgh. It is everything a traditional pub should be, a great team serving the very best of Scottish Hospitality. This pub is steeped in heritage with a passion for quality.

We offer fantastic homecooked dishes made with some of Scotland’s greatest products. In addition, our extensive drink offer includes our own Cold Town Beer, handpicked cask ales, malt whiskies and exciting cocktail range.

Throughout the week we show all the biggest sporting events on our multiple TV screens. Then, on a Sunday we host our legendary Roast which is a sell out every week!

After an internal move, The Queens Arms is now looking for a Head Chef to continue and progress the food offer. The ideal candidate will have a background in heritage pubs with an eye for innovation and team development. The customer is Queen here, so quality service, high standards and creating WOW experiences are a must.

If what you’ve read sounds good to you then we’d love to speak.

Head Chef Duties

Kitchen Management – Oversee the daily operations of the kitchen, ensuring smooth workflow, high food quality, and adherence to service times.

Menu Development & Planning – Create, plan, and update the menu, ensuring variety, cost-effectiveness, and seasonal availability of ingredients.

Staff Leadership & Training – Lead, mentor, and motivate kitchen staff, providing guidance, training, and professional development to ensure high standards of performance.

Health, Safety & Hygiene Compliance – Ensure the kitchen adheres to health and safety regulations, maintaining cleanliness, food safety standards, and proper equipment usage.

Inventory & Cost Control – Manage inventory, ordering, and stock control, ensuring that kitchen supplies are always available and costs are kept within budget.

Required Skills

Culinary Expertise – Strong knowledge and experience in food preparation, cooking techniques, and kitchen management, with a passion for creating high-quality dishes.

Leadership & Team Management – Ability to lead and inspire a team, ensuring effective communication and a positive work environment in the kitchen.

Time Management & Organisation – Excellent organisational skills to manage multiple kitchen tasks efficiently, ensuring smooth service during busy periods.

Creativity & Innovation – Ability to develop new and exciting dishes while maintaining consistency, quality, and aligning with the restaurant’s concept.

Attention to Detail – A keen eye for detail in food presentation, portion sizes, and maintaining consistent quality in every dish served.

Benefits

On top of pay - also included is our wider benefits such as:

· Staff discount ranging from 25% to 50% on F&B at all Signature Group Venues

· Employee Assistant Programme

· Extra annual leave days gathered through service

Plus so much more!

At Signature, we’re always on the lookout for passionate kitchen staff, including Kitchen Porters, Commis Chefs, Chef de Parties, Sous Chefs, and Head Chefs. Whether you're just starting out or looking to take the next step in your career, we offer excellent opportunities for development and progression. Our kitchens are built on teamwork, support, and professional growth, we’ll help you reach your career goals every step of the way.

We look after our team and provide access to our 24/7 Employee Assistance Program. Signature Group believes in promoting a healthy work / life balance.

Applying for Signature

If this sounds like something you want to be a part of, apply today by sending in your CV.

Signature Group have 21 venues in Scotland, including Cold Town House, Paramount, Badger & Co, The Spiritualist, McLarens on the Corner, Copper Blossom, The Smokin’ Fox and more.

*Signature Group operates with a privacy policy. Your information will never be shared with any third parties and will only be used for the purpose it is intended.