Head Chef

Perle Hotels are seeking an accomplished, passionate, and inspiring Head Chef to lead the kitchen at Chargrill, our signature restaurant at Marmalade Hotel in Portree. This is a career-defining role for a chef who leads with intent and cooks with conviction. You’ll shape a refined yet bold culinary offering, championing Scotland’s finest produce, and guide a high-performing team to deliver seamless, assured service within a contemporary steakhouse environment. If you’re a chef who thrives on innovation, mentorship, and the rhythm of a busy pass, all set against the backdrop of the Isle of Skye, this is your moment.

Salary & Benefits

• £45,000 per annum
• Annual performance-based bonus of up to 5% of salary
• Equal share of tips and 10% service charge
• Subsidised accommodation available (T’s and C’s apply)
• 28 days annual leave plus time off in lieu (T&Cs apply)
• Company pension scheme
• Complimentary 24-hour Skye Gym membership
• Employee Assistance Programme & cycle to work scheme
• Staff discounts across Perle Hotels’ rooms, dining, and spa
• Clear opportunities for progression within Perle Hotels

About Chargrill

Perched above Portree, Chargrill is a contemporary Highland restaurant where simplicity meets drama. Our menus are bold yet refined, rooted in precise cooking, exceptional local produce, and flavours that speak for themselves. From expertly seared Highland beef and Skye-landed scallops to beautifully prepared vegetables and seasonal specials, every plate reflects a deep respect for provenance and craft. With panoramic views across the Cuillin Mountains, Chargrill offers an experience that is as visually striking as it is memorable, confident, considered, and unmistakably elevated.

The Role

As Head Chef, you’ll oversee every element of kitchen operations: from creative development to commercial performance. You’ll lead, recruit, and inspire your brigade; design menus that capture the spirit of the Highlands; and ensure every service runs smoothly, efficiently, and profitably.

Key Responsibilities

• Team Leadership & Development: Recruit, train, and mentor a talented kitchen team, fostering a culture of pride, creativity, and accountability.
• Rota & Resource Management: Create fair, efficient rotas that balance team welfare with business needs, ensuring full coverage across all services.
• Menu Creation & Innovation: Design and evolve menus that celebrate local, seasonal produce with bold chargrill flavours: balancing creativity with commercial viability.
• Cost Control & GP Management: Maintain accurate GP margins through smart menu engineering, supplier negotiation, and daily cost monitoring.
• Stock & Ordering: Oversee stock control, deliveries, and ordering to ensure freshness, reduce waste, and manage costs effectively.
• Supplier Relations: Build relationships with local producers and purveyors, championing sustainability and provenance.
• Service Excellence: Lead from the pass during service, ensuring quality, consistency, and pace; every plate leaving the kitchen reflects the Chargrill standard.
• Compliance & Standards: Uphold all food hygiene, safety, and allergen regulations to the highest standard. Oversee and maintain HACCP compliance, ensuring all food safety procedures and documentation are up to date and adhered to at all times. Hold a valid Level 3 (or higher) Food Hygiene and Safety Certificate, with a strong commitment to upholding the highest food safety and hygiene standards across the kitchen. Take full responsibility for food safety audits, allergen management, and temperature control records, ensuring compliance with current legislation.
• Collaboration: Work closely with the GM and FOH team to align kitchen operations with guest experience and business objectives.

What We’re Looking For

• Proven experience as a Head Chef or Senior Sous Chef in a high-quality, high-volume kitchen.
• A creative, hands-on leader who balances artistry with commercial acumen.
• Strong understanding of GP margins, menu pricing, and cost control.
• Excellent organisational and communication skills; from rota management to team briefings.
• A deep respect for Scottish produce and a passion for steakhouse-style cooking.
• Calm, composed, and motivating; able to bring out the best in your team, even at peak times.
• A genuine enthusiasm for living and working in one of Scotland’s most spectacular locations.

Why Skye, Why Now

For chefs and hospitality professionals, relocating to Portree offers a rare balance between career fulfilment and quality of life. Set on the Isle of Skye, life here places you at the heart of Scotland’s natural larder; with exceptional local beef, seafood landed daily, and seasonal produce shaping menus rather than chasing trends. Outside of service, the island rewards those who value the outdoors; early-morning swims, coastal walks, and world-class hiking in the Cuillin Mountains all sit minutes from your door. With a strong sense of community, a slower pace of life, and space to think creatively, Portree is an ideal place for hospitality professionals looking to settle, grow, and build something meaningful; both in and out of the kitchen.