Sous Chef

Full job description
JOIN THE TEAM

Are you an experienced chef with a passion for fine dining, leadership, and creative flair?

The Marcliffe is looking for a talented and driven Sous Chef to support the Head Chef in managing day-to-day kitchen operations. You’ll play a key leadership role in ensuring our dishes meet the highest standards of quality, flavour, and presentation — helping us deliver exceptional experiences to every guest.

This is an exciting opportunity to work in a prestigious 5-star environment with an ambitious and supportive culinary team.

ABOUT MARCLIFFE

A couthy character nestled in eight acres of nature. A place woven into the fabric of the North East of Scotland. A country hideaway on the edge of the city steeped in stories. Marcliffe is an elevated, luxury Scottish 5-star hotel destination wrapped in warmth and wonder, where traditions are cherished and memories feel timeless. Situated on the doorstep of scenic Royal Deeside, the hotel offers the perfect place to explore the very best of Aberdeen and Aberdeenshire.

ABOUT THE ROLE

As Sous Chef, you will:

Support the Head Chef in all aspects of kitchen leadership and food production
Prepare and present high-quality dishes for restaurant service, private dining, and events
Drive kitchen organisation, hygiene, and food safety compliance
Take the lead in the Head Chef’s absence
Mentor and develop junior chefs and apprentices
Collaborate on menu design, food costings, and ordering
Promote a culture of continuous learning and creativity
Actively participate in company events and uphold our 5-star service standards
ABOUT YOU

Previous experience as a Sous Chef in a fast-paced, fine-dining environment
Background in a 1 Rosette or higher-rated kitchen is preferred
Formal culinary training and relevant qualifications
Strong knowledge of food safety, hygiene, and kitchen management
Creative, hands-on, and calm under pressure
Excellent leadership, organisation, and communication skills
Passionate about food quality, innovation, and teamwork
*

SALARY & BENEFITS

£37,000 - £38,000 per annum (depending on experience)
Employee discount
On-site parking
Staff food and uniform provided
Employee of the Month
Gratuities (Monthly through Tronc)
Ongoing training and career progression opportunities
Job Type: Full-time Permanent

Schedule:

48 hours per week (inclusive of breaks),

Please apply with your up-to-date CV to personnel@marcliffe.com

We’re about much more than hospitality! We’re striving to make life better for people – whether they are team, guests or community, through our everyday actions and decisions. Our team care for others, bring their best and help us move forward, whatever job they do.

Our Sous Chefs (SC) are a pivotal part of our kitchen teams, working with the Head Chef, kitchen, Front of House teams and the General Manager to deliver great hospitality and experiences to our guest and the team.

The SC is passionate about their craft and all aspects of Kitchen Management and food experiences. With responsibility for all aspects of the day-to-day Kitchen operation and team in the absence of the HC, the SC works with their chefs to deliver a high quality of dishes across the restaurant, functions and other food outlets whilst maintaining a high level of profitability. They are financially aware and have built a relationship with suppliers to ensure the quality of produce is delivered.

Leading from the front, guiding and developing their teams they deliver consistent standards of cleanliness, tidiness and food service as well as an engaged and motivated team. Our SC’s can be found guiding a young chef de partie through a new dish, designing menus and daily specials with the Head Chef or running their pass in a wedding.

Essential Duties Responsibilities:

Team

Our kitchens are run smoothly and efficiently, always promoting excellent working relationships between the kitchen and other departments. The kitchen teams are trained and developed to achieve high standards of food production by teaching new skills, emphasising the importance of presentation, developing new dishes and garnishes. Our SC undertakes a mentoring and coaching role to support the development of all team members.

Kitchen Management

The SC manages the day-to-day responsibilities of the Kitchen team in the absence of the Head Chef, allocating tasks and ensuring they are completed to the highest standard.

Stock levels are kept at agreed levels meaning groceries are fresh and frozen products are used quickly and rotated in a systematic way whilst managing and controlling daily food costs so that food production is achieved within budgetary limits on the production of all dishes. Sustainable responsibility is key and actions are taken to minimise wastage at every opportunity of food production implementing controls, keeping records and reporting as required.

Communication

By managing and communicating shift plans effectively our SC ensures comprehensive cover for all requirements, functions and services. Our SC’s work with our Head Chef to design and plan daily specials taking into account the varied requirements of the organisation, including special diets and allergen legislation.

Standards

Our SC’s create and maintain a culture of essential hygiene practices connected with cooking and storage of food; the importance of clean, tidy and hygienic working practices such as use of knives, chopping boards, table surfaces etc. They lead by example in observing the rules concerning personal hygiene and appearance.

The Kitchen team maintain timely training and accurate records in all health and safety and food hygiene statutory requirements and work with all governing bodies, abiding by current legislation relating to HACCP, COSHH and relevant Risk Assessments

Essential Requirements:

As an experienced Sous Chef you will have a level 2 in food hygiene and experience of all current legislation although this is not the most important requirement for us.

Our Sous Chef’s have a passion for high quality food and food service as well as being a confident leader and mentor for your team. You can clearly demonstrate strong organisational and management skills and have experience of working in both Restaurant service as well as running a function kitchen for a variety of functions and events.

Your attention to detail is first class, allowing you to recognise potential problems, identify and action effective solutions and with your effective communication skills.

As our Sous Chef you are not heard shouting at team members who have made mistakes or get annoyed with the Front of House team if communication is not correct. Your team are not left to clean up after service on their own, nor do they expect them to do anything you wouldn’t do yourself.

Success in this role will be defined by:

Our Teams are multi-skilled enabling them to work in all sections of the kitchen as well as being committed to developing their knowledge at every opportunity. The Kitchen team have a strong and effective working relationship with the front of house team in the venue, meaning clear communication at all times and appreciation of the challenges facing both teams.

Guests give positive feedback on the standard of food, the variety of menus and the speed and quality of service received.

The Kitchen consistently exceeds cleanliness, health and safety and food hygiene standards and all members of our team are aware of standards required, consistently working towards these and taking ownership of their role.

Our HC and Sous Chef work with their team to be sustainably responsible with our suppliers and food wastage achieving financial profitability and budget requirements.

Skill and experience are necessary to do this job, but more than anything else, we want someone who shares our vision of a hospitality industry that is better and sees themselves being part of the team who can make this happen!

We pay a fair wage – with our hourly pay being higher than the Government rates, at a minimum. Your earnings will be further enhanced by our 10% service charges and other tips that guests leave – with 100% of tips being retained by the team.

We make life better for our team by:

Offering great perks and benefits to be enjoyed by you and your family!
Sharing our profits with you after 1 year of service
Giving you free meals, soft drinks and hot drinks on shift
Listening to our team via surveys and feedback sessions
Offering free wellbeing services and resources, for help whenever you need it
Creating great learning and development opportunities to support your career
Cornhill Castle Hotel Biggar Key
Our stunning hotel nestled in the Scottish countryside.

Enjoy stunning panoramic views overlooking some of Scotland’s most wonderful scenery.

Be part of our team!

We’re always on the lookout for great hospitality talent to be part of our team! Join us and host hotel guests, weddings, events and more. As part of Manorview Group, you’ll benefit from ongoing support and development opportunities, great team perks, and always be paid the real Living Wage at a minimum. Discover more on the Manorview site!

For full job details please email your CV

Job Ref: MAN2956

possibly depends on role and experience

The Park Hotel is an independently owned 3 star hotel located in Montrose - midway between Dundee and Aberdeen.

You will have experience of working in a busy environment catering for residents, local customers, tour groups and events for up to 180 guests and take control of the kitchen when the Head Chef is not on duty. The position may also suit a strong senior chef de partie looking for their first sous chef role.

You will be responsible for ensuring standards of quality, presentation and food safety are maintained. You will also be required to complete admin duties, ordering, have a good understanding of cost controls and be involved in menu planning.

This is a permanent, full time position and is based on a 42 hour week. live-in accommodation is available.

Please submit your cv and a covering letter by email.

No

This busy high quality landmark venue is looking for staff to strengthen their management team. You'll be joining a family owned business with a forward thinking mentality. Utilising exceptional ingredients sourced seasonally from local producers.

The venue operates from 9-6 each day, so most shifts will be daytime hours. They do however cater to functions in the evening, so there will be occasional late finishes.

You'll be deputising for the Head Chefs during their time off. There are many moving parts and the team are aware that there needs to be more support in order to achieve consistency over the seven day operation.

The Venue is in the city centre within walking distance of Waverley station and bus links.

You'll be responsible for preparing all aspects of the menu and training junior staff members.

Please send an up to date CV with 2 contactable references quoting ref#16487 to:

ian@chefsinscotland.co.uk

Possibly

This busy bar with a focus on live music and good craic is looking for a sous chef to join their team. The venue is part of a small group of well renowned pubs in the city centre, and benefits from a menu that can be served quickly during busy services without too much laborious prep.

You'll be part of a small team and must be comfortable with deputising for the head chef during their days off, and assisting junior staff members with any training.

You should have experience of working within a similar environment, and possess strong hygiene standards and a good understanding of HACCP and COSHH requirements.

The food is simple but there's scope to develop and improve.

Please send an up to date CV and two contactable references, quoting ref 17069 to:

ian@chefinscotland.co.uk

Yes possibly on the bar.

The County Hotel is a 15 bedroom hotel situated in Stornoway on the beautiful isle of Lewis and Harris.

We are looking for a Sous Chef to join our friendly team.

You will provide support and cover for our head chef, and be able to put your stamp on the menu.

Stornoway is an an excellent town with a population of 8,000 with very good lifestyle and excellent schools at primary and secondary level. There is an airport and very good links to the mainland.

A good quality of life with a friendly Island atmosphere.

Beautiful white sandy beaches.

You will be adaptable and be happy to work in all parts of the kitchen.

This is a busy kitchen with a great reputation for serving delicious unpretentious meals.

The role is available year round.

Please email your updated CV to Shonnie MacRitchie, Owner

Tel: 01851 703250

Mob: 0772 0442063

no

I'm looking for a Sous Chef for this small hotel 10 minutes drive from Inverness city, and on the main bus route. They have a very busy restaurant and are looking for someone to assist the Head Chef and deputise during their absence.

The restaurant has won several awards and is popular with tourists and locals alike. You'll be a part of a small close knit team and should be comfortable and calm during busy services.

The package on offer includes good quality accommodation on site with no charges.

Inverness is accessible by public transport, but the restaurant boasts scenic views and feels slightly rural.

For more information or to apply send an up to date CV quoting ref 16935 to:

ian@chefsinscotland.co.uk

yes possibly FOH or housekeeping

This busy high quality landmark venue is looking for staff to strengthen their management team. You'll be joining a family owned business with a forward thinking mentality. Utilising exceptional ingredients sourced seasonally from local producers.

The venue operates from 9-6 each day, so most shifts will be daytime hours. They do however cater to functions in the evening, so there will be occasional late finishes.

You'll be deputising for the Head Chefs during their time off. There are many moving parts and the team are aware that there needs to be more support in order to achieve consistency over the seven day operation.

The Venue is in the city centre within walking distance of Waverley station and bus links.

You'll be responsible for preparing all aspects of the menu and training junior staff members.

Please send an up to date CV with 2 contactable references quoting ref#16487 to:

ian@chefsinscotland.co.uk

Possibly

This new opening in the City Centre of Edinburgh is looking for a Sous Chef to assist with the development of their new location. The owners are already successful in hospitality, however this is a new direction and they're looking for the right pair of hands to steer their ship.

The Sous Chef will be responsible for leading the kitchen team in the Head Chef's absence and ensuring smooth daily operations, overseeing food preparation and presentation, and maintaining high standards of hygiene and food safety.

They will manage stock control, support menu development within a quality Steakhouse and Grill, and train and mentor kitchen staff.

The Sous Chef will work closely with the Head Chef and front-of-house management to ensure a cohesive and efficient service.

Staff meals, a positive team environment, performance incentives, and opportunities to grow as the business expands are just a few of the perks available. You'll be part of a new and promising restaurant and will be given the support to bring the dream into reality.

You must have demonstrable experience at a similar level in a similar role. There's no accommodation available, however due to the location there are excellent public transport links.

Sponsorship is available for the right candidate if required.

Please send an up to date CV with two contactable references quoting 17033 to:

ian@chefsinscotland.co.uk

Possible front-of-house roles depending on experience

This rural Inn close to Carlisle is looking for a strong Sous Chef for their relaunch. The modern kitchen is incredibly well equipped and you'll be working with a talented and experienced team. You'll be tasked with assisting with the preparation and service of the one rosette menu.

You must be comfortable with running the kitchen in the Head Chef's absence in a busy gastro pub, and have good standards of hygiene. You'll be well versed in allergen awareness.

The new management team are keen to develop a longstanding positive reputation with the locals and tourists alike. There are several weddings booked for the coming year and you'll be taught how to deliver functions to a high standard.

The start date is negotiable..

Short term accommodation can be provided for the right candidate.

Send an up to date CV quoting ref 12029 to:

ian@chefsinscotland.co.uk

No