The Caledonian Edinburgh are Recruiting for a Sous Chef:
Our Story:
The Caledonian Edinburgh has embodied the best in Scottish hospitality for over a hundred years. Situated at the West End of Princes Street, this former Victorian railway hotel nestles in the shadow of the Edinburgh Castle, within walking distance of Princes Street Gardens, the Royal Mile and Edinburgh’s Old Town, a UNESCO World Heritage Site.
Located in the heart of Scotland’s capital, we are proud to celebrate Caledonian’s stories, anecdotes and memories over the last 120 years in Edinburgh.
We would love for you to embark on the journey to our next chapter, The Caley Way! We’re delighted to be recruiting for our newly reimagined bedrooms and guest experience. At The Caledonian Edinburgh, the comfort of our guests is of paramount importance and this commitment is reflected in each guest room. Our rooms and suites have been designed to depict the vast landscape of Scotland and its stories.
Our Management Company:
As part of the Klarent Hospitality Portfolio, we are dedicated to offering our team excellent opportunities for growth and development. We take great pride in recognising and rewarding the hard work, commitment and long service of our exceptional team members.
Exclusive Benefits:
* Competitive Salary of £32,500 per year.
* Free and healthy meals when on duty.
* 50% off our Food & Beverage Venues – The Court & Caley Bar
* Discounted use of Leisure Facilities
* Stays in our hotels at discounted prices
* Opportunities for your personal development within the Hotel Group Brand Portfolio
* Fully funded apprenticeships – T&Cs apply
* 28 Days of Annual Leave, increasing with long service
* Flexibility to purchase additional holiday days
* Pension enrolment
The Role:
The Sous Chef will support the Head Chef in leading and managing the kitchen team, ensuring that the preparation, cooking, and presentation of food consistently meets high standards. This role involves taking charge in the absence of the Head Chef and overseeing the day-to-day operations of the kitchen. The Sous Chef will work with the team to ensure that food is delivered efficiently and to specification, while maintaining high levels of customer satisfaction.
Key Responsibilities:
* Team Leadership & Management: Provide leadership to the kitchen team, supporting their training and development. Ensure team members are fully equipped with the necessary skills and knowledge.
* Operational Management: Oversee kitchen operations, including food preparation, cooking, and presentation, ensuring adherence to recipes and standards. Maintain a clean, safe, and organised kitchen environment.
* Customer Focus: Work closely with the service team to ensure the delivery of high-quality meals that exceed customer expectations. Ensure food products meet the required standards and specifications.
* Financial Management: Assist in managing food costs, maintaining stock levels, and minimising waste. Ensure compliance with purchasing cycles and maintain accurate records related to stock and expenses.
* Health & Safety Compliance: Ensure the kitchen adheres to all food safety and hygiene regulations, including HACCP procedures. Monitor health and safety standards to ensure a safe working environment for the team.
* Scheduling & Staffing: Schedule kitchen staff based on demand, ensuring the team has the resources needed to operate efficiently. Assist with staffing decisions and team performance evaluations.
* Service Support: Collaborate with the front-of-house team to ensure smooth service and that food is delivered promptly and to specification. Review the menu for the day and assist with meal preparation as needed.
* Training & Development: Provide on-the-job training and coaching for junior kitchen staff. Help develop and implement training programmes for skill enhancement and career progression.
Key Skills & Attributes:
* Leadership: Proven ability to lead, inspire, and develop a team. Act as a role model for the team, setting expectations and providing guidance.
* Customer-Focused: Strong ability to anticipate and meet customer needs, ensuring high satisfaction and repeat business.
* Operational Expertise: In-depth knowledge of kitchen operations, including menu planning, food preparation, and cooking methods. Ability to ensure high standards of hygiene and safety.
* Financial Acumen: Ability to manage budgets, control food costs, and monitor financial performance.
* Communication Skills: Clear and effective communication with both kitchen and service teams. Ability to work collaboratively with colleagues across departments.
* Problem-Solving & Decision-Making: Ability to make quick and effective decisions under pressure. Demonstrated judgement and adaptability to changing circumstances.
* Health & Safety Compliance: In-depth understanding of food hygiene practices and kitchen safety standards.
What We Desire:
We are looking for a Sous Chef who has a passion for food, leadership, and customer service. You’ll thrive in a dynamic and fast-paced kitchen, and you should be driven by the desire to exceed both customer and business expectations. We value someone who is a natural leader, capable of motivating a team, fostering a positive and collaborative work environment, and always looking for opportunities to improve operational efficiency.
Experience & Qualifications:
* Culinary Qualification: A recognised culinary qualification or equivalent experience.
* Experience: Significant experience in a kitchen leadership role, ideally as a Sous Chef or Chef de Partie.
* Certifications: Food Hygiene certification (preferably at an intermediate level) and Health and Safety certification for managers.
* Skills: Proven ability to manage and motivate a kitchen team, meet operational targets, and maintain high levels of food quality and service.
Preferred Qualifications:
* Leadership and Change Management certifications.
* Experience with kitchen management software and systems.
* Additional qualifications in coaching, performance management, and team development are a plus.
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