Sous Chef

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

Job summary

Edinburgh City Football Club Limited in St Andrews operates a boutique hotel restaurant seeking a Sous Chef to lead day-to-day kitchen operations, work with Head Chef, and deliver modern Scottish dishes using local produce. This rosette-targeting role involves managing a skilled brigade and maintaining high standards.

You will shape seasonal menus, monitor costs and waste, and mentor junior chefs and porters while ensuring HACCP and food safety compliance in a busy hotel environment.

Qualifications

• Must have senior chef experience in a rosette operation.
• Up-to-date with current cuisine trends.
• Experience leading a brigade of chefs.
• Strong menu creation and costing skills.
• Excellent hygiene and HACCP knowledge.

Responsibilities

• Oversee kitchen operations in Head Chef's absence.
• Shape seasonal menus and maintain high standards.
• Coach and develop junior chefs and porters.
• Control food costs, portions, stock, and waste.
• Ensure compliance with food safety regulations.

Skills

Rosette kitchen experience

Leadership

Menu costing

Food safety HACCP

Team coordination

Modern Scottish cuisine

Job description

Sous Chef - 45k+ Package

St Andrews - Boutique Hotel

Sous Chef required

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.

Offer details

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.

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