Sous Chef

Allscreens Nationwide Ltd; Inverness; On-site; GBP 34,000 - 42,000; Full time

Job summary

Allscreens Nationwide Ltd in Inverness is seeking a dedicated Sous Chef to join a fine dining hotel kitchen delivering modern Scottish dishes from local produce. You will share ownership of day-to-day culinary operations, standards, and team leadership alongside an Executive Head Chef to drive excellence and accolades.

The role is based in city centre Inverness with straight shifts, a starting salary of £38k+ plus tronc.

Qualifications

• Proven Senior Chef experience in a rosetted operation.
• Up-to-date with current cuisine trends.
• Experience leading a brigade of multiple chefs.
• Solid understanding of menu creation, costing, stock control and waste management.

Responsibilities

• Oversee kitchen operations in the absence of the Executive Head Chef.
• Shape seasonal menus and maintain high standards across a hotel kitchen.
• Coach and develop junior chefs and kitchen porters within the brigade.
• Assist in controlling food costs, portions, stock levels and waste to budgets; ensure HACCP compliance.

Skills

Senior Chef experience

Menu costing

Leadership

HACCP knowledge

Job description

Assist in leading this fine dining, hotel-based kitchen delivering modern Scottish dishes using local produce across the menu. You'll take shared ownership of day-to-day culinary operations, standards and team leadership as Sous Chef, working alongside an established Executive Head Chef, aiming for more accolades.

This Hotel Sous Chef role is based in city centre Inverness, working straight shifts only, no splits, starting salary of £38k+ plus tronc (with extra hours worked, paid on a pro-rata basis). Multiple non-monetary perks await as well.

The Role itself

As Sous Chef, part of the Hotel SMT, you will oversee all kitchen operations in the absence of Executive Head Chef. The role exists to ensure consistent high-quality food and service for a highly reputable operation. You'll help shape seasonal menus, work in a highly skilled brigade and maintain high standards across this highly acclaimed hotel environment, managing, coaching and developing a team of junior chefs and kitchen porters within this brigade. As a team you will assist in controlling food costs, portions, stock levels and waste to agreed budgets while ensuring full compliance with food safety regulations and HACCP requirements.

You, the Sous Chef

• Proven Senior Chef experience in a highly rosetted operation, is highly desirable.
• Up to speed with current cuisine trends.
• Experience working with multiple skilled chefs.
• Ability to lead, motivate and organise the brigade in a quality environment when needed.
• Strong skills in menu creation, costing, stock control and waste management.
• Solid understanding of food safety, hygiene standards and HACCP.
• Positive, "can do" attitude with excellent communication and a hands-on leadership style.

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