Senior Sous Chef - Lead Kitchen & Develop Talent

Dakota Hotels; Motherwell; On-site; GBP 32,000 - 48,000; Full time

Benefits offered by this job

Staff discounts

Referral bonuses

Annual leave increase

Meals on duty

Job summary

Dakota Hotels in Scotland is seeking an experienced Chef to lead the kitchen operations, deliver a busy service, and uphold our culinary standards across all menus and guest experiences.

The role requires 5+ years of professional cooking experience, 2+ years as Sous or above, strong leadership and communication, HACCP and food hygiene knowledge, and a commitment to teamwork. You will train juniors, manage staff rosters, and work with front-of-house to maintain exceptional quality and safety.

Qualifications

• Minimum 5 years professional cooking experience in restaurant of a high calibre.
• Minimum 2 years experience as a Sous or above.
• Demonstrate effective leadership and communication skills which are in line with our positive and inclusive working environment.
• Trained and knowledgeable in food hygiene to level 2 or above, HACCP and allergens, although full training will be provided.

Responsibilities

• Lead kitchen operations and ensure a smooth, busy service.
• Conduct interviews, trial shifts, and performance appraisals.
• Write rotas, manage holidays, and costed menus to meet GP targets.
• Prepare and cook dishes across all menus and services.
• Foster teamwork and clear communication between kitchen and front of house.
• Mentor junior chefs and apprentices.
• Enforce health, safety, and food hygiene practices and maintain audit scores.

Skills

Leadership

Communication

Team player

Attention to detail

Education

Food hygiene Level 2 HACCP

Job description

Dakota Hotels in Scotland is seeking an experienced Chef to lead the kitchen operations, deliver a busy service, and uphold our culinary standards across all menus and guest experiences.

The role requires 5+ years of professional cooking experience, 2+ years as Sous or above, strong leadership and communication, HACCP and food hygiene knowledge, and a commitment to teamwork. You will train juniors, manage staff rosters, and work with front-of-house to maintain exceptional quality and safety.