Job details

Sous Chef - Luxury Hotel

£28000 - £30000 Highlands & Islands Ref: 102410

Stafffinders are looking for an exciting, ambitious and creative Sous Chef for a luxury hotel in the Scottish Highlands. The hotel is set in picture perfect landscape, on the edge of a loch at the foot of rolling mountains. We are looking for a Sous Chef to join the team as the hotel pushes for further accolades.
In this role, you will be working alongside a very talented Head Chef, creating stunning plates of the highest quality cuisine. The kitchen has access to some of the finest produce around, with the likes of venison, grouse & the occasional wild haggis. There is also fresh seafood landed locally & the kitchen garden producing fresh herbs, fruit & vegetables.
You will have to be organised in this role, liaising with the Head Chef & the front of house team to ensure you are prepared for all guests. With regular menu changes, this gives you the opportunity to really showcase and improve on your skills. You will also need to have a great knowledge of food & flavour combinations and be interested in progressing in the industry. This is a fantastic opportunity to work alongside a chef who is constantly raising their game & receive fantastic training.
The restaurant holds 3AA Rosettes & is looking to gain further accolades, but first & foremost, you must be cooking for the customers, not the guides, the accolades will come with progress and consistency.
This position comes with a salary between £28,000 & £30,000 per annum for subsidised live-in (hi-spec self-contained flat) & other great benefits that include a fantastic training and development program.
You are experienced in fine dining with a professional and enthusiastic attitude. You are also passionate about delivering the highest of standards to create a unique dining experience. You are a confident team leader with excellent communication skills.
To assist the Head Chef in the management of the kitchen to ensure that the kitchen team are working in a positive, productive, friendly and dun environment ensuring a five-star gastronomic food service is delivered in all areas of the resort.
Responsibilities include:

Monitor and record the kitchen team’s weekly hours to ensure a work/life balance
Manage monthly quality audit checks
Communicate effectively with the kitchen team and other departments
Manage the stock and equipment to maintain adequate levels
Performance manage each member of your team
Actively promote and utilise, herbs, fruits and vegetables from the hotel kitchen garden
Induct and train all members of the team so that they are confident and competent
Co-ordinate the control of food to reduce wastage in line with agreed GP targets
Co-ordinate and manage breakfast, lunch, afternoon tea, room service and dinner service

To apply, please have an up to date copy of your CV. To be considered, you must have shown longevity in previous roles & be able to provide great references.
This position is being advertised by Stafffinders, who are acting as a recruitment agency.

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