We are currently hiring an experienced Seasonal Sous Chef , for our client, a charming hotel on the stunning, Isle of Skye.

This position offers a chance for local culinary talent to showcase their expertise in a dynamic and rewarding environment in a year round establishment.

Primarily for support to Hotel Premises Manager/Head Office, that ensures the professional delivery of food operations to recognised hotel industry service standards, in line with business expectations and profit targets. Direct responsibility for overseeing the day-to-day running of hotel kitchen areas and to improve cook/chef technical skills that ensures the delivery of a high quality and creative menu in support of our restaurants and bar environments.

Support to the Executive Head Chef, and to provide additional technical expertise and shift cover across the Hotel Group during the absence of key personnel and important events across our wider catering operations portfolio, including menu development in line with Hebrides Food Trail status and promotions. This important role includes the requirement to adhere with all legislative conditions and relevant policies and protocols put in place by the Company.

Operational Management

• Attend work in line with contractual requirements and maintain flexibility to support changing business needs.
• Participate in weekly hotel operations meetings, including reviews of business performance and gross profit targets.
• Ensure efficient and effective day-to-day kitchen operations.

Food Safety & Quality

• Ensure all food operations comply with the company's Food Safety Policy and Food Safety Operations Manual.
• Identify, prevent, correct, and report any food safety breaches.
• Maintain high food quality standards and ensure effective allergen management.
• Apply all health and safety, fire safety, and environmental procedures within kitchen areas.

Cost Control & Supply Chain

• Minimise food waste and control kitchen costs.
• Support improvements to the food supply chain, ensuring continuity of supply and maximising the use of local produce.

Leadership & Team Development

• Build positive working relationships between kitchen and front-of-house teams.
• Communicate important information effectively and in a timely manner.
• Develop and mentor kitchen staff through continuous improvement and training initiatives.
• Support the creation of a sustainable, diverse, and high-performing team.

Brand & Customer Experience

• Act as a positive ambassador for the company.
• Drive an innovative, trend-focused food offering that enhances the hotel's reputation and supports recognition on the Hebrides Food Trail

Benefits:

• Competitive hourly rate
• Weekly pay schedule

Accommodation:
Please note that accommodation can be provided consisting of a private en-suite room at no extra charge.

How to Apply:
If you are an experienced and innovative Sous Chef looking to contribute to a vibrant culinary team in a seasonal capacity, we would love to hear from you. Please submit your CV, detailing your relevant experience.

We appreciate all applicants' interest, but only those short listed will be contacted.

Experience:

• Sous Chef: 2 years (required)

Work authorisation:

• United Kingdom (required)

Work Location: In person