Sous Chef - Open-Fire & Chef’s Table (Highlands)

WildLand Limited; Kingussie; On-site; GBP 28,000 - 38,000; Full time

Benefits offered by this job

Private Medical Insurance

Health Cash Plan

Life Assurance

Income Protection Insurance

Critical Illness Insurance

Cycle to Work Scheme

Highlife Gym Membership

Online Clothing Discount

Job summary

WildLand Limited is seeking an experienced Sous Chef / Chef de Partie to join the One Wild Team in the Highlands of Scotland. You will support the Head Chef in delivering honest, provenance-driven cuisine across multiple sites and guide a close-knit kitchen team in a high-standard kitchen.

You will engage guests at dish finishing, adapt menus to dietary requests, and collaborate on planning and sourcing locally.

Qualifications

• Proven experience as a Sous Chef or Chef de Partie, ideally within a private chef environment or fine dining Chef’s Table setup.
• Excellent team player with strong communication and guest interaction skills.
• Willing to work across Highlands Scotland sites and in remote locations.

Responsibilities

• Implement the culinary vision of the Head Chef for the venue.
• Deliver an interactive 'chef’s table' experience for guests by finishing and presenting dishes and answering questions.
• Collaborate on reviewing guest preferences and create dishes accommodating dietary requirements and late changes.
• Discuss with guests on arrival planned menus and adapt to changes with positivity.
• Partner with Head Chef in planning supplies, considering the remote location of venues.
• Build strong relationships with local suppliers to access high quality ingredients.
• Oversee kitchen staff to maintain a 'one team' approach and support other WildLand venues as required.
• Embrace the ethos and values of WildLand and engage positively with the team.

Skills

Sous Chef

Chef de Partie

Guest interaction

Team player

Job description

WildLand Limited is seeking an experienced Sous Chef / Chef de Partie to join the One Wild Team in the Highlands of Scotland. You will support the Head Chef in delivering honest, provenance-driven cuisine across multiple sites and guide a close-knit kitchen team in a high-standard kitchen.

You will engage guests at dish finishing, adapt menus to dietary requests, and collaborate on planning and sourcing locally.