Sous Chef

Edinburgh City Football Club Limited.; Peebles; Remote; GBP 36,000 - 44,000; Full time

Benefits offered by this job

Live-in accommodation available

Job summary

Edinburgh City Football Club Limited, in partnership with a Mid Lothian hotel group, is seeking a Sous Chef to lead a busy kitchen of 10, delivering modern Scottish dishes with local produce across restaurant, bar, lounge and functions.

You will co-manage day-to-day operations with the Head Chef, shape seasonal menus, coach junior staff, monitor portions and waste, and ensure top food safety and HACCP standards in a 4-star hotel setting.

Qualifications

• Proven senior chef experience in a busy, hotel kitchen.
• Strong banqueting background and ability to handle high volumes.
• Leadership skills to coach a brigade and maintain standards.

Responsibilities

• Oversee operations across restaurant, bar, lounge and events.
• Help shape seasonal menus, control costs and ensure HACCP compliance.

Skills

Senior chef experience

Banqueting background

High-volume service

Leadership & coaching

Menu costing & waste control

Food safety & HACCP

Job description

Hotel Sous Chef - 45k+ Package

Mid Lothian - Scottish based Hotel Group

Sous Chef required

Assist in leading a high-volume hotel kitchen delivering modern Scottish dishes in essence using local produce across restaurant, bar, lounge and multiple function outlets. You'll take shared ownership of day-to-day culinary operations, standards and team leadership as one of the senior kitchen team working alongside a very hands-on Head Chef.

Offer details

A starting salary of 40k plus tronc dividends is available (live-in accom in the region can be an option) for the next Sous Chef. Multiple non-monetary perks come as part of the overall package.

The Role itself

As Sous Chef, part of the Kitchen SMT, you will oversee kitchen operations across all outlets, including restaurant, bar, lounge, room service and banqueting in the absence of Head Chef. The role exists to ensure consistent high-quality food and service for significant daily covers and large functions. You'll help shape seasonal menus, work in a sizeable brigade of 10 and maintain high standards across a busy 4-star 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 busy, quality 4-star or above, hotel highly desirable.
• Strong banqueting background essential, confident handling high volumes without compromising standards.
• Experience covering multiple outlets such as restaurant, bar, room service and events on one service.
• Ability to lead, motivate and organise the brigade in a fast-paced environment.
• 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.

No sponsorship is available for this role. Live in accom can be available. Own transport highly desirable.

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