Sous Chef

Allscreens Nationwide Ltd; Tranent; On-site; GBP 36,000 - 44,000; Full time

Benefits offered by this job

Tronc dividends

Job summary

A rosette-acclaimed hotel in East Lothian is seeking a Sous Chef to join the senior management team and co-lead day-to-day kitchen operations, ensuring top-tier quality and service. You will shape seasonal menus and mentor a skilled brigade in a prestigious hotel environment.

With a starting salary of £40k plus tronc dividends and non-monetary perks, the role emphasizes cost control, food safety and team development in a dynamic, high-standards setting.

Qualifications

• Proven Senior Chef experience in a rosette operation.
• Ability to lead, motivate and organise a 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.

Responsibilities

• Oversee all kitchen operations in the absence of Head Chef.
• Help shape seasonal menus and maintain high standards across a renowned hotel environment.
• Coach and develop a team of junior chefs and kitchen porters.
• Control food costs, portions, stock levels and waste to budgets while ensuring compliance with HACCP.

Skills

Senior Chef

Team leadership

Menu costing

Stock control

Food safety HACCP

Job description

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.

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