Posted on January 28, 2026 | Start date February 15, 2026
| Salary: | £35-£38k per annum+ Equal share of tips paid monthly PAYE |
| Duration: | Permanent |
| Hours: | 48 |
| Days: | 5/7 mixed shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 11 |
| Covers: | Lunch: 30; Dinner: 30; Breakfast: 24; Functions: 80 |
| Food type: | Good bistro style, all fresh |
| Full-time chefs: | 3 + KPs |
| Accommodation: | Live out |
| Job description: | This well appointed small hotel is looking for a strong Sous Chef to assist with the running of their popular kitchen. The kitchen is well equipped and there are good staff in currently who need someone to train and support them. The Head Chef will take care of the day to day operations, but you'll be responsible for the running of the kitchen in their absence. The location isn't remote but also isn't in the city so a driver would be ideal but not essential. There's an experienced breakfast chef in place and good support from other areas of the business for busier times, some experience with smaller functions would be beneficial. Strong understanding and experience with HACCP and great standards of hygiene are imperative. |
| How to apply: | please email an up to date copy of your CV to ian@chefsinscotland.co.uk quoting ref 17169 |
| Work for partners: | Yes possibly |
| Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
