Executive Chef Hogs Haven Golf Club

ST ANDREWS, SCOTLAND

THE EXECUTIVE CHEF OPPORTUNITY AT HOGS HAVEN GOLF CLUB

This is a rare opportunity to shape the culinary identity of one of Europe’s most exciting new private golf clubs. Reporting to the Director of Hospitality, the Executive Chef will lead the culinary operation across three brand-new kitchens, representing an investment of approximately £2.5 million, with the opportunity to build the food offering, team and culture from the ground up. Rooted in Scotland’s exceptional produce, culinary heritage and sense of place, the offering will combine authentic Scottish influences with a premium, modern and international approach. From pre-opening planning and menu development through to daily delivery, the Executive Chef will lead from the front, creating memorable dining experiences for members and guests while setting exceptional standards across quality, consistency, creativity and warm, authentic hospitality.

Executive Chef Profile

About Hogs Haven Golf Club

Set just moments from the historic town regarded as the birthplace of golf, this exceptional new development is poised to become one of Europe’s premier private clubs. Blending tradition with innovation, the club will offer an extraordinary golf and lifestyle experience for a discerning international membership. At its core is a world-class 18-hole championship course, complemented by a beautifully designed short course and a unique Himalayan-style putting green. The luxurious amenities extend beyond the fairways, including an elegant clubhouse, a thoughtfully restored farmhouse halfway house, a boutique spa, and exquisitely appointed lodges offering refined accommodations. Built to deliver excellence in every detail, the club promises a timeless sense of place, world-class service, and a vibrant, welcoming community.

The new St Andrews development will offer members and non-members a range of world-class amenities, including:

• An 18-hole championship golf course with top-tier practice facilities
• A Par 3 course and a Himalayan putting course
• A clubhouse, spa, lodge, and cottages
• The restoration of the original farmhouse building to create a unique halfway house dining experience

Primary Responsibilities

• Lead the development and delivery of the Club’s culinary vision across three brand-new kitchens, ensuring a consistently exceptional standard of food and presentation.
• Work closely with the Director of Hospitality to establish the culinary concept, menus, service standards and operating approach ahead of opening and beyond.
• Build, recruit, lead and develop a high-performing culinary team, creating a positive culture centred around quality, teamwork, professionalism and genuine hospitality.
• Create distinctive menus that celebrate the best of Scottish produce and culinary heritage, balanced with a modern, premium US and international relevant approach.
• Take ownership of all kitchen operations, including food quality, consistency, procurement, stock control, food safety, hygiene and compliance.
• Ensure the kitchens operate efficiently and effectively, with appropriate oversight of food costs, staffing, purchasing, stock management and day-to-day operational planning.
• Develop strong relationships with outstanding local and national suppliers, championing seasonal, sustainable and high-quality produce as a cornerstone of the Club’s culinary offering.
• Work collaboratively with the wider hospitality and leadership teams to deliver seamless member and guest experiences across everyday dining, events and special occasions.
• Establish and maintain exceptional standards across all culinary operations, continually evolving the offering in response to member feedback, seasonality and emerging trends.
• Lead from the front as a visible and engaged Executive Chef, maintaining a strong presence within the kitchens and taking pride in the experience delivered to members and guests.

Key Attributes, Experience & Qualifications

• An established Executive Chef with a strong track record in high-quality hospitality environments, or a highly experienced Head Chef ready to take the next step into an Executive Chef role, with 7+ years’ experience leading kitchen operations.
• Classically trained, with a strong culinary foundation gained within respected private clubs, luxury hotels, resorts or leading restaurants, ideally supported by training through a recognised national or international culinary institution.
• A quality-led career background, ideally having worked alongside and been developed by accomplished Executive Chefs and culinary leaders.
• Proven ability to deliver exceptional food across a range of dining experiences, from fine dining and events to relaxed dining and high-quality team meals.
• Strong culinary fundamentals, with an emphasis on flavour, quality ingredients, consistency and excellent presentation.
• Excellent knowledge of Scottish produce, seasonality and provenance, alongside experience and appreciation of US and international cuisine.
• A strong approach to menu development, combining creativity and presentation with food that remains approachable and suited to the setting.
• Experience leading and developing high-performing culinary teams, with the ability to set standards and build a positive kitchen culture.
• Experience across multiple kitchens or dining concepts, with the organisational ability to maintain quality and consistency throughout.
• A hands‑on, approachable and collaborative leader who reports to and works closely with the Director of Hospitality, while building strong relationships across the wider hospitality team.
• Pre‑opening experience across multiple kitchens or within a large‑scale culinary operation would be highly advantageous.
• Relevant food safety, hygiene and health & safety training, with a strong understanding of the standards and compliance requirements expected within a high‑quality culinary operation.

Salary And Benefits

Highly attractive base salary, bonus and benefits.