£38,000 Base Salary + £9,000 Tips | 44 Hours | 4-Day Week
- £38,000 base salary
- Approximately £9,000 per year in tips through TRONC
- 44-hour working week over 4 days
- Free meals on duty
- Closed Christmas Day and Boxing Day
- Free food and tea/coffee
- Discounted meals for family and friends
- Birthday and work anniversary benefits
- Supplier visits and industry development opportunities
- Additional holiday and employer pension contributions with length of service
- Interest-free loan towards purchasing your first home with length of service
- Employee referral bonuses
- Employee of the Month rewards
- Company-funded social club events
- Employee Forum giving employees a collective voice
My client is a premium, high-profile Scottish restaurant in the heart of Edinburgh, set within historic surroundings and renowned for showcasing excellent Scottish produce.
The restaurant offers approximately 50 covers, with a strong focus on seasonal menus, quality ingredients and exceptional standards.
The wider venue also hosts private dining, events and exclusive hire, providing the opportunity to work across restaurant service and bespoke event menus.
We're looking for an experienced and passionate Senior Sous Chef to work closely with the Head Chef and lead the kitchen team during service.
You will help deliver consistently excellent food while contributing to seasonal menu development and supporting restaurant, private dining and event services.
This is an open kitchen from the pass so personal presentation and personality to match is expected.
- Support and deputise for the Head Chef
- Lead and motivate the kitchen team during service
- Deliver consistently high-quality food and presentation
- Contribute to seasonal menu development and food tastings
- Manage stock, ordering, deliveries and stock rotation
- Support food cost, GP and wage targets
- Train and develop junior members of the team
- Maintain excellent food hygiene, HACCP and Health & Safety standards
- Work closely with Front of House to deliver smooth service
- Support restaurant, private dining and event catering
- Previous Sous Chef or Senior Chef experience
- Strong fresh-food kitchen background
- Excellent leadership and communication skills
- Passion for quality ingredients and seasonal cooking
- Experience with stock control and food costs
- Ability to lead a team during busy services
- High standards of food hygiene and presentation
- Calm, organised and professional approach
- Flexibility to work across restaurant and event services
- 1 Head Chef
- 2 Sous Chefs
- 2 Chef de Parties
- 2 Kitchen Porters
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