Senior Sous Chef | Lead Kitchen & Team Leader

Dakota Hospitality Limited (Dakota Hotels); South Queensferry; On-site; GBP 40,000 - 49,000; Full time

Benefits offered by this job

Staff discounts on stays and dining

Referral/recognition bonuses

Extra holiday on first anniversary

Meals on duty

Uniform provided

Employee wellbeing program

Job summary

Dakota Hospitality Limited (Dakota Hotels) is seeking a Senior Sous Chef to join the Edinburgh team. You will lead a busy kitchen, support the Head Chef, and drive high standards across all menus, including room service and events.

The role requires strong leadership, 5+ years of culinary experience and HACCP knowledge. You will mentor junior chefs, manage rotas and costs, and ensure top health and safety compliance in a dynamic, guest-focused environment.

Qualifications

• Minimum 5 years professional cooking experience in a high calibre restaurant.
• Minimum 2 years experience as a Sous Chef or above.
• Demonstrate effective leadership and communication skills.
• Trained in food hygiene to level 2 or above, HACCP and allergens.

Responsibilities

• Lead and support the Head Chef in running a busy kitchen service.
• Conduct interviews, trial shifts, appraisals and manage performance.
• Write rotas, manage holidays and assist with costed menu planning and stock control.
• Prepare and cook dishes across all menus including à la carte, room service and events.
• Promote teamwork and effective communication between kitchen and front of house.
• Mentor junior chefs and apprentices in a positive, improvement-focused environment.
• Ensure health & safety and food hygiene compliance, maintaining HACCP documentation.

Skills

Leadership

Kitchen management

Team training

Food hygiene (level 2)

Menu costing

Tools

HACCP

Job description

Dakota Hospitality Limited (Dakota Hotels) is seeking a Senior Sous Chef to join the Edinburgh team. You will lead a busy kitchen, support the Head Chef, and drive high standards across all menus, including room service and events.

The role requires strong leadership, 5+ years of culinary experience and HACCP knowledge. You will mentor junior chefs, manage rotas and costs, and ensure top health and safety compliance in a dynamic, guest-focused environment.