Sous Chef: Lead High-Volume Scottish Hotel Kitchen (Live-In)

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

Benefits offered by this job

Live-in accommodation option

Non-monetary perks

Job summary

Mid Lothian - Scottish based Hotel Group is seeking a Sous Chef to join a busy 4-star hotel kitchen delivering modern Scottish dishes using local produce. You will be part of the senior kitchen team, sharing day-to-day culinary operations with a hands-on Head Chef and leading a brigade of around 10 staff.

The role involves overseeing outlets, shaping seasonal menus, managing costs, and ensuring HACCP compliance across a high-volume operation including restaurant, bar, lounge, room service and

Qualifications

• Proven Senior Chef experience in a busy, quality 4-star or above hotel is highly desirable.
• Strong banqueting background essential, capable of handling high volumes.
• 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 hands-on leadership.

Responsibilities

• Oversee kitchen operations across all outlets (restaurant, bar, lounge, room service and banqueting).
• Help shape seasonal menus and maintain high standards in a large brigade of chefs and porters.
• Lead, coach, and develop junior chefs within the brigade.
• Assist in controlling food costs, portions, stock levels and waste to budgets.
• Ensure full compliance with food safety regulations and HACCP requirements.

Skills

Senior Chef experience

Banqueting background

Multi-outlet leadership

Menu creation & costing

Food safety & HACCP

Positive leadership

Job description

Mid Lothian - Scottish based Hotel Group is seeking a Sous Chef to join a busy 4-star hotel kitchen delivering modern Scottish dishes using local produce. You will be part of the senior kitchen team, sharing day-to-day culinary operations with a hands-on Head Chef and leading a brigade of around 10 staff.

The role involves overseeing outlets, shaping seasonal menus, managing costs, and ensuring HACCP compliance across a high-volume operation including restaurant, bar, lounge, room service and