Executive Chef in Bishopton

At JA Mar Hall, we are entering an exciting phase of continued evolution following a significant refurbishment, with further development planned as we progress towards a refined luxury positioning aligned with Forbes Travel Guide standards. We are seeking an inspiring and commercially astute Executive Chef to lead our culinary operation, joining us at a pivotal time of change and opportunity. This role is ideal for a chef who is passionate about nurturing talent, shaping culture, and crafting a distinctive and elevated food offering that enhances the overall guest experience.

Leading a brigade of 23, you will take full ownership of the kitchen operation, working collaboratively across the resort to deliver exceptional standards across restaurant dining, bar food, breakfast, afternoon tea, weddings, meetings, and events.

• Culinary Leadership
  • Lead, inspire, and develop a brigade of 23 including an Executive Pastry Chef, Senior Sous Chef, Sous Chefs, Chef de Parties, Commis Chefs, and Kitchen Porters.
  • Create a positive, high performing kitchen culture focused on professionalism, consistency, and excellence.
  • Act as a visible leader within the kitchen, setting the tone through standards, behaviour, and work ethic.
  • Nurture and develop talent at all levels, creating clear progression pathways within the brigade.
• Food Strategy and Menu Development
  • Design and deliver a refined and commercially balanced food offering across all outlets.
  • Develop menus for restaurant dining, bar service, breakfast, afternoon tea, and events that reflect quality, seasonality, and creativity.
  • Continuously evolve the culinary proposition in line with guest expectations and luxury positioning.
  • Work closely with the Food and Beverage Services Manager to ensure alignment between food and service.
• Operational Excellence
  • Take full ownership of day-to-day kitchen operations, ensuring smooth and efficient service delivery across all areas.
  • Ensure consistency and quality across all food produced, maintaining exceptional attention to detail.
  • Oversee preparation, service, and execution for weddings, events, and conferences.
  • Maintain strong organisation, structure, and communication within the kitchen.
• Standards and Development
  • Create, implement, and continuously refine SOPs to support consistency and excellence.
  • Drive standards in line with the hotel’s ambition towards Forbes Luxury Travel Guide Five Star expectations.
  • Ensure presentation, cleanliness, and hygiene standards are maintained at all times.
  • Embed a culture of accountability and pride in delivery across the team.
• Commercial and Financial Management
  • Manage food costs, labour costs, and kitchen budgets effectively.
  • Drive profitability through menu engineering, portion control, and waste management.
  • Work with senior leadership on forecasting, planning, and business strategy.
  • Maintain strong supplier relationships and ensure quality sourcing of ingredients.
• Collaboration and Guest Experience
  • Work collaboratively with Food and Beverage and wider resort teams to deliver a seamless guest journey.
  • Engage with guests where appropriate, enhancing the overall dining experience.
  • Support the delivery of special events, seasonal activations, and key business initiatives.
• Compliance and Safety
  • Ensure full compliance with all food safety, health and safety, and legal requirements.
  • Maintain exemplary kitchen hygiene standards and audit readiness at all times.
  • Lead by example in maintaining a safe and structured working environment.

• Proven experience as an Executive Chef or Head Chef within a luxury hotel or high-end hospitality environment.
• Strong leadership capability with experience managing and developing large kitchen teams.
• A passion for mentoring, coaching, and building a positive team culture.
• Highly organised with strong operational and financial acumen.
• Creative, with the ability to design and deliver high quality, commercially successful menus.
• Deep understanding of luxury guest expectations and attention to detail.
• Collaborative in approach, with strong communication across departments.
• Resilient, adaptable, and motivated by continuous improvement and development.

• A confident, engaged, and high performing kitchen brigade.
• A refined, consistent, and memorable culinary offering across all outlets and event spaces.
• Clear standards and SOPs embedded throughout the kitchen operation for restaurant service, afternoon tea, breakfast, meeting & events.
• Strong financial performance with controlled costs and maximised profitability.
• Seamless collaboration with Food and Beverage teams to enhance the guest journey.
• Visible progression towards a luxury culinary experience aligned with Forbes standards.