Head Chef
CompanyPERLE HOTELS LIMITED
Location
Portree, Scotland, United Kingdom
Employment TypeFull-time
Posted At1/12/2026
UK Visa Sponsorship Analytics
Occupation TypeChefs
Occupation Code Skill LevelMedium Skilled
Sponsorship EligibilityIneligible for Sponsorship
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Description
The Opportunity
Perle Hotels are seeking an experienced, grounded, and people-focused Head Chef to lead the kitchen at Dulse & Brose, the signature restaurant at The Bosville Hotel in Portree.
This role suits a Head Chef who values consistency, craft, and calm leadership as much as creativity. You'll shape a modern Scottish bistro offering that champions Skye's natural larder; seafood, Highland produce, and seasonal ingredients; while leading a motivated kitchen team to deliver confident, reliable service in a relaxed yet refined setting.
Working closely with the Restaurant Manager and wider hotel leadership, you'll play a key role in delivering a dining experience that feels welcoming, thoughtful, and unmistakably rooted in place.
About Dulse & Brose
Dulse & Brose is a modern Scottish restaurant overlooking Portree Harbour, celebrating the best of Skye's seafood, Highland meats, and island produce.
The menu is confident but unfussy, seasonal without being precious, and designed to appeal to both hotel guests and the local community. Service is polished yet approachable, with a strong sense of warmth, rhythm, and genuine Highland hospitality at its heart.
The Role
As Head Chef, you will take full responsibility for the kitchen operation at Dulse & Brose; leading your brigade, shaping menus, maintaining standards, and ensuring the kitchen operates safely, efficiently, and profitably.
You'll be a visible, hands-on leader in the kitchen; setting the pace during service, developing your team, and working collaboratively with front-of-house to deliver a seamless guest experience.
What's In It For You
Perle Hotels are seeking an experienced, grounded, and people-focused Head Chef to lead the kitchen at Dulse & Brose, the signature restaurant at The Bosville Hotel in Portree.
This role suits a Head Chef who values consistency, craft, and calm leadership as much as creativity. You'll shape a modern Scottish bistro offering that champions Skye's natural larder; seafood, Highland produce, and seasonal ingredients; while leading a motivated kitchen team to deliver confident, reliable service in a relaxed yet refined setting.
Working closely with the Restaurant Manager and wider hotel leadership, you'll play a key role in delivering a dining experience that feels welcoming, thoughtful, and unmistakably rooted in place.
About Dulse & Brose
Dulse & Brose is a modern Scottish restaurant overlooking Portree Harbour, celebrating the best of Skye's seafood, Highland meats, and island produce.
The menu is confident but unfussy, seasonal without being precious, and designed to appeal to both hotel guests and the local community. Service is polished yet approachable, with a strong sense of warmth, rhythm, and genuine Highland hospitality at its heart.
The Role
As Head Chef, you will take full responsibility for the kitchen operation at Dulse & Brose; leading your brigade, shaping menus, maintaining standards, and ensuring the kitchen operates safely, efficiently, and profitably.
You'll be a visible, hands-on leader in the kitchen; setting the pace during service, developing your team, and working collaboratively with front-of-house to deliver a seamless guest experience.
What's In It For You
- £45,000 per annum
- Annual performance bonus of up to 5% of salary
- Equal share of tips and 10% service charge
- Subsidised accommodation available (T&Cs apply)
- 28 days annual leave plus TOIL (T&Cs apply)
Leadership & Team Development
- Recruit, train, and retain a skilled and engaged kitchen brigade
- Mentor and develop team members, building confidence and future culinary leaders
- Manage performance through regular feedback, coaching, and reviews
- Lead by example during service, demonstrating consistency, pace, and quality
- Design and maintain menus that reflect local, seasonal produce and the Dulse & Brose identity
- Deliver high-quality, hands-on cooking, plating, and presentation
- Introduce daily specials and seasonal changes that balance creativity with guest appeal
- Champion Scottish produce and build menus around provenance and freshness
- Monitor food costs, GP margins, and waste, taking ownership of kitchen financial performance
- Oversee stock control, ordering, and deliveries, ensuring accuracy and efficiency
- Liaise with suppliers to maintain quality, availability, and value
- Support menu engineering to ensure commercial viability alongside creativity
- Maintain full compliance with food hygiene, health & safety, and allergen legislation
- Hold (or be willing to obtain) Food Hygiene Level 3
- Ensure HACCP systems, temperature records, and food safety documentation are accurate and up to date
- Promote a strong food safety and compliance culture within the kitchen
- Work closely with the Restaurant Manager and FOH team to align service and kitchen operations
- Proven experience as a Head Chef or strong Senior Sous Chef in a quality restaurant or hotel environment
- A calm, organised, and hands-on leadership style
- Strong understanding of food costs, GP margins, and kitchen KPIs
- Confident menu planning skills with a focus on seasonal, Scottish produce
- Excellent communication and organisational skills
- A team-first mindset with a genuine passion for developing people
- The resilience and composure to lead during busy service periods
- A desire to build both a career and a lifestyle on the Isle of Skye
Life in Portree offers a rare balance of professional fulfilment and quality of life. For chefs who value strong produce, meaningful teamwork, and space beyond the pass, Skye delivers daily inspiration; from harbour-side swims and coastal walks to a close-knit community and slower rhythm outside service.
At Dulse & Brose, you'll have the opportunity to lead a kitchen with purpose, consistency, and pride; building something sustainable, welcoming, and genuinely special.