Sous Chef

Online interview Immediate start Accommodation Closed

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To assist the head chef in all aspects of kitchen planning and operating and help convey the Tanera vision to the wider team and guests. Responsible for all kitchen operations when the head chef is off site.

We are looking for a dynamic and motivated Sous Chef to join our team at this exciting time. 

We are a large-scale, dynamic, and forward-thinking restoration and hospitality project in the Northwest Highlands with strong philanthropic and community commitments. The heart of our operation is on a remote and beautiful 800-acre island, where we are delivering stunning, sympathetic builds and authentic guest experiences in an area of outstanding scenery. 

The Sous Chef will assist the head chef in all aspects of kitchen planning and operating and help convey the Tanera vision to the wider team and guests. They will also be responsible for all kitchen operations when the head chef is off site.

The Food and Beverage offering on Tanera is unlike most places. As well as more traditional kitchen settings, much of the cooking is done outdoors, over fire and in extremely unique locations. There are some 15 different cooking locations on the island. The Sous Chef will support the Head Chef, alongside the other members of the kitchen team, to cater for 100-120 crew lunches daily and catering for up to 30 guests.

Job Description:

  • Directing the food preparation process and delegating tasks
  • Cooking and preparing crew and guest meals
  • Assisting the Head Chef to create menu items, recipes and develop dishes
  • Supervising all kitchen stations
  • Supervising, motivating and working closely with other Chefs of all levels
  • Responsible for health and safety
  • Responsible for food hygiene practices 
  • Ensuring Tanera standard and ethos are applied to all areas of the kitchen
  • Assisting with determining food inventory needs, stocking and ordering
  • Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
  • Working with guests when required
  • Developing the team
  • Overnight stays on the island when needed

Additional Information

  • Generous salary offered, based upon experience
  • 33 days annual leave including Public Holidays
  • Company pension scheme
  • Discretionary Bonus
  • Staff Accommodation available

Diversity Statement

We are committed to being an inclusive employer with a diverse and representative workforce. We encourage applications from people from the widest possible range of backgrounds, cultures and experiences.

Please email our recuitment inbox with your latest CV and a covering letter.

Requirements

The successful candidate is likely to have a combination of the following:

  • 2 years of kitchen / catering experience required, ideally at Sous Chef level, however all applications will be considered.
  • Excellent communication and organisational skills to ensure effective and smooth running of all aspects of the kitchen, including liaising with the relevant teams who manage our own seasonal island produce.

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