Sous Chef

Search Consultancy LTD; St Andrews; On-site; GBP 36,000 - 44,000; Full time

Benefits offered by this job

Tronc dividends

Job summary

Search Consultancy is recruiting a Hotel Sous Chef in St Andrews to lead day-to-day culinary operations in a rosette kitchen, shaping seasonal Scottish menus and guiding a brigade of junior chefs under the Head Chef, with a view to elevating service and accolades.

You will manage portions, stock levels and waste within budget, ensure strict HACCP and hygiene standards, inspire the team with hands-on leadership, and contribute to cost control and menu innovation in a highly reputable hotel

Qualifications

• Proven Senior Chef experience in a rosetted operation is highly desirable.
• Experience with current cuisine trends and high-end hotel dining.
• Experience working with multiple skilled chefs and managing a brigade.
• Ability to lead, motivate and organise the kitchen team in a quality environment.
• Strong skills in menu creation, costing, stock control and waste management.
• Solid understanding of food safety, hygiene standards and HACCP.

Responsibilities

• Oversee all kitchen operations in the absence of the Head Chef.
• Lead, coach and develop a team of junior chefs and kitchen porters.
• Assist in controlling food costs, portions, stock levels and waste to budgets.
• Ensure compliance with food safety regulations and HACCP requirements.

Skills

Rosetted experience

Menu costing

Food safety HACCP

Team leadership

Job description

Assist in leading this rosette targeting, 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 the Head Chef, aiming for multiple accolades.

This Hotel Sous Chef role is based in St Andrews, and comes with a starting salary of £40k plus tronc dividends and multiple non-monetary perks.

The Role itself

As Sous Chef, part of the Hotel SMT, you will oversee all kitchen operations in the absence of 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 accoladed 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 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.
• 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.

Search is an equal opportunities recruiter and we welcome applications from all suitably skilled or qualified applicants, regardless of their race, sex, disability, religion/beliefs, sexual orientation or age.