Sous Chef

Search Consultancy LTD; Tranent; Presencial; GBP 36.000 - 44.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Tronc dividends

Non-monetary perks

Descripción de la vacante

Search Consultancy is seeking a Hotel Sous Chef in East Lothian to lead a high-calibre kitchen brigade in a rosette environment. You will share in day-to-day culinary operations, menu development, and standards, under a renowned Head Chef, driving excellence across service and presentation.

You will oversee operations in the Head Chef's absence, coach junior chefs, manage portions and waste, and ensure HACCP compliance. A strong, hands-on leader with transport is preferred.

Formación

• Proven senior chef experience in a rosette operation.
• Experience creating and costing menus.
• Knowledge of food safety and HACCP.

Responsabilidades

• Oversee all kitchen operations in Head Chef's absence.
• Lead and develop the brigade of junior chefs and porters.
• Control food costs, portions, stock levels and waste within budget.
• Ensure compliance with food safety standards and HACCP.

Conocimientos

Senior Chef experience

Menu costing

Stock control

HACCP compliance

Team leadership

Descripción del empleo

Assist in leading this rosette acclaimed, 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 a highly reputable Head Chef, aiming for multiple accolades.

This Hotel Sous Chef role is based in East Lothian, 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 Senior Management Team, 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 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.
• 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.
• Own transport, highly desirable.

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