Full Time Sous Chef Job – 5* Hotel, East Lothian, Scotland
Our client, a high-end 5* hotel in East Lothian, is seeking a passionate and creative Sous Chef to join their dynamic team. You will work alongside a team of talented chefs to deliver outstanding service.
Leading the team in the Head Chef's absence, the Sous Chef must be an inspirational leader, motivating and developing the team by their correct example and creating a culture of passion and enthusiasm for the preparation and service of food. The Sous Chef will cultivate an excellent working partnership with the restaurant management team.
Reports to: Head Chef/General Manager
Key Responsibilities
Leadership & Team Management
* Support the Head Chef in leading the kitchen team and stepping up in their absence.
* Train, coach, and develop kitchen staff, including recruitment and succession planning.
* Foster strong relationships between front and back-of-house teams.
* Promote open communication and recognize team achievements.
Kitchen Operations
* Oversee food preparation and cooking to meet quality and specification standards.
* Ensure the kitchen is fully stocked and prepped for service.
* Maintain high hygiene and cleanliness standards, including cleaning rotas and record-keeping.
* Handle customer feedback and complaints effectively.
* Ensure timely execution of daily specials, seasonal menus, and function menus.
Health, Safety & Compliance
* Enforce Health & Safety, Food Safety, and HACCP standards.
* Maintain allergen records and ensure the team is trained in allergen handling.
* Oversee fire safety, COSHH, hygiene reviews, and EHO audits.
Financial & Administrative
* Monitor food stock, control waste, and oversee weekly stock counts.
* Use the Chef Profit Calculator and manage costs including utilities and supplies.
* Plan staff rotas to ensure cost-effective scheduling and fair time-off allocation.
* Assist with equipment maintenance and upkeep.
Quality & Presentation
* Lead by example in cleanliness, punctuality, and food presentation.
* Monitor the aesthetics of the kitchen and pass.
* Manage updates to menus and food descriptions.
* Liaise with suppliers, Head Chef, and office management for purchasing and garden use.
Job Details
* Salary: £32,000–£37,000 + tips (based on experience)
* Hours: Approx. 50 hours/week
* Start Date: June
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