Executive Sous Chef

Old Course Hotel, Golf Resort & Spa; ST Andrews; On-site; GBP 39,000; Full time

Job summary

An established industry player in the hospitality sector is seeking an Executive Sous Chef to join their award-winning kitchen team. This role offers a unique opportunity to craft extraordinary dishes using the finest locally sourced Scottish produce while leading a talented team. With a commitment to culinary excellence and a focus on guest satisfaction, this position is perfect for a passionate culinary professional looking to make a significant impact in a renowned resort environment. Join a dynamic team and contribute to creating memorable dining experiences in a vibrant setting.

Benefits

Free meals and drinks in staff canteen

Free on-site parking

Discounts across the resort

Free access to gym and spa facilities

24/7 access to Employee Assistance Programme

Qualifications

• Previous experience in a 3 AA rosette operation preferred.
• Strong people leader experience is essential.
• Extensive knowledge of food handling and sanitation standards.

Responsibilities

• Oversee kitchen operations and maintain high food quality standards.
• Train and develop junior chefs to achieve culinary excellence.
• Manage food costs and vendor relations to optimize budget.

Skills

Culinary Skills

Team Leadership

Food Safety Standards

Menu Planning

Cost Control

Education

Culinary Education

Job description

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About Us

At the heart of the world’s greatest golfing destination, the Old Course Hotel, Golf Resort & Spa is an AA 5 Red star, award-winning resort centred around active wellbeing and indulgent good times.

About Us

At the heart of the world’s greatest golfing destination, the Old Course Hotel, Golf Resort & Spa is an AA 5 Red star, award-winning resort centred around active wellbeing and indulgent good times.

Part of Kohler Company, the Old Course Hotel, Golf Resort & Spa is a privately owned resort, priding ourselves on delivering personalised guest experiences to create lasting memories.

Why Join Our Team?

Central to our ethos is our acclaimed culinary team, which plays a pivotal role in defining our identity. With the exciting reopening of our fourth floor after extensive refurbishment, there has never been a more opportune moment to become a part of our team.

This refresh breathes new life into our flagship Road Hole Restaurant, just one of our diverse dining offerings, also including our modern Swilcan Loft seafood bar and grill, traditional Hams Hame pub, the beloved Jigger Inn, and our exceptional in-room dining experience. We also offer expansive catering services for Conferences & Events.

Every venue is celebrated for its exceptional culinary creations and outstanding service.

About The Role

We are excited to present a unique opportunity, due to a recent internal promotion, for an Executive Sous Chef to join our award-winning kitchen team on a permanent, full-time basis.

This role offers the chance to craft extraordinary dishes with the finest locally sourced Scottish produce, oversee your own kitchen section, whilst gaining invaluable guidance and development within our dynamic hotel kitchen environment.

You will work closely with the Executive Chef to meet and exceed the financial plan, and ensure consistent presentation of high-quality food products, keeping in line with the requirements of a 5 Red Star Property and 3AA rosette culinary operation.

Your responsibilities will include;

Standards and Procedures

• Maintain the kitchen recipe manual and SOPs and manage production, quality and consistency through its use.
• Maintain the highest standards of food freshness and quality by daily checking, before service, all foods necessary for the meal period.
• Oversee all the production of menu items according to 3AA rosette standards and departmental SOPs.
  
  
  

Personnel

• Display a professional culinary image in all forms of communication and interaction with the team and other departments.
• Work for solutions to communication problems and encourage group dynamics in problem solving.
• Assist the Executive Chef with the hiring needs of the back of house team in line with company policy.
• Lead team meetings, one to one meetings, annual appraisal and personal development planning sessions in line with the
• Communication Charter to maintain the flow of information.
• Train the team to achieve the highest standards in culinary arts and techniques.
  
  
  

Cost Control

• Bid buy every food product for best price through purchase system.
• Network with the unit chefs to cross use products, to reduce waste.
• Strive to achieve budgeted food and labour costs monthly, and yearly.
• Maintain and further vendor relations to stay current with the industry trends and best practices.
  
  
  

Professional Relations

• Represent the hotel professionally when meeting with the media, conference planners, and wedding clients. All information is to be professionally presented and timely.
  
  
  

Planning

• Participate in the planning process of new menus. This is to be a group effort involving the Executive Chef, and the seasonality of food products. All new menu items must be costed out to achieve planned food cost goals.
• Shop national restaurants to keep current food trends.
  
  
  

Leadership

• To support the Executive Chef and Resort Head Chef with the leadership of the Kitchen team.
• To deputise for the Executive Chef in their absence, managing the kitchen team and overseeing daily operations.
• To assist the Executive Chef in the training of chefs to the outlet standard.
• To develop, coach and mentor all junior chefs within the area of responsibility.
  
  
  

Health and Safety

• Ensure chefs complete training in line with Food Safety and Health and Safety legislation.
• Lead by example in practicing safety and food hygiene principles.
• Schedule regular cleaning of kitchen equipment to ensure its safe, sanitary operation, and to achieve its maximum operational life.
• For a full comprehensive position description, please contact [e-mail]
• To be successful in this role you will have the following qualities and experience:
• Previous experience at a similar within a 3 AA rosette operation preferred
• Previous experience at a similar level in a five-star hotel essential
• Strong people leader experience
• Culinary Education preferred
• Strong staff training / development experience
• Extensive knowledge of food handling and sanitation standards
• Knowledge of menu composition
  
  
  

Hours

Permanent, Full Time, 40hrs per week, 5/7 days per week as per the needs of the business

Remuneration

Competitive, Depending on Experience

Benefits

• Excellent contractual benefits including company annual leave, health provider, life assurance, company sick pay etc.
• Excellent in your pocket benefits such as free meals and drinks in our complimentary staff canteen and free on-site parking.
• Impressive discounts across the resort including in our restaurants, room rates including friends and family, pro shop and golf course.
• Wider group discounts within Kohler group e.g. Kitchen and Bath discounts
• Free access to our on-site gym and swimming/spa facility.
• Free access to our The Dukes Championship Golf Course.
• 24/7 access to the Employee Assistance Programme.
  
  
  

The Old Course Hotel, Golf Resort and Spa is an equal opportunities employer. We aim to ensure that no job applicant, employee, or worker is discriminated against on the grounds of protected characteristics.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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