Posted on February 6, 2026 | Start date February 15, 2026
| Salary: | £35,000 per annum starting (negotiable) |
| Duration: | Permanent |
| Hours: | 45 hours per week on average over year |
| Days: | 3 to 6 depending on season and bookings |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | Space for 100 including cottages |
| Covers: | Dinner: 100 -150; Breakfast: 100 - 150; Functions: 100 - 150 |
| Food type: | Rosette level Banqueting, canapes and functions |
| Full-time chefs: | 2 full time, 1 part time + KPs |
| Accommodation: | Temporary accommodation available for relocation (up to 6 weeks no charge) |
| Job description: | This privately owned Country House is situated in an estate of almost 2000 acres. There's a role available with a mid February start for a Sous Chef with rosette experience and an enthusiasm for C & B. The role is to cater for up to 3 weddings a week, with scope for development into a more senior role in the near future for the right candidate as a new property is being acquired. Whilst weddings are the primary focus, there are other events throughout the year, and scope to assist with developing further. You'll be tasked with writing well budgeted and costed menus in an effort to improve the food offering across the estate. You'll be deputising for the head chef on their days off, and and must be comfortable being face to face with customers. The supportive owners are keen for operations to run as smoothly as possible, and are happy to invest in any equipment which will assist with creating the vision of producing a high quality fresh "estate to plate" food offering. |
| How to apply: | Please send an up to date CV quoting ref 17125 to: |
| Work for partners: | Head Chef role available |
| Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
