Job Overview
We are seeking a passionate and skilled Sous Chef (or senior CDP looking to take a step up) to join our dynamic kitchen team. The ideal candidate will play a pivotal role in assisting the Head Chef with the daily operations of our kitchen, ensuring that all dishes are prepared to the highest standards of quality and presentation.
Responsibilities
- Take full operational ownership of the kitchen in the Head Chef’s absence ensuring smooth day-to-day operation, food quality, staff supervision, and service standards are maintained.
- Supervise kitchen staff, providing guidance and support to ensure efficient workflow.
- Maintain high standards of food safety and hygiene in accordance with health regulations.
- Oversee food production processes, ensuring that all dishes meet quality standards.
- Train and mentor junior kitchen staff in culinary techniques and best practices.
- Collaborate with the Head Chef to develop new recipes and improve existing ones.
- Manage inventory levels, including ordering and receiving supplies as needed.
- Ensure the kitchen is organised, clean, and well-maintained at all times.
Skills/Qualifications
- Proven experience in a supervisory role within a busy kitchen environment
- Extensive culinary experience with strong skills in food preparation and cooking techniques
- Demonstrated leadership abilities with a focus on team management and staff development
- Solid understanding of food safety standards and hygiene regulations
- Previous restaurant or hospitality experience is essential
- Ability to work efficiently under pressure while maintaining attention to detail
- Excellent communication skills to coordinate effectively with team members and front-of-house staff
Schedule:
5 Days per week including weekend work as and when necessery
Overview of The Cross Keys, Kelso
The Cross Keys Hotel was built in 1769 and is believed to be the second oldest Coaching Inn in Scotland.
For almost 50 years now the Hotel has been in the ownership of the Ballantyne family and remains so through AKB Developments Limited. Substantial investment has been and continues to be made in the development and upgrading of the Hotel facilities.
Our aim is to continuously develop the Hotel to provide all patrons and guests with the very best of Borders’ comfort, courtesy and cuisine.
Dining and Bar Areas
Saddlers Restaurant is our main restaurant, open for both lunch and dinner seven days a week. On a busier service, capacity can reach up to 90 covers.
Saddlers Lounge Bar is our main hotel bar, offering an informal area for drinks, and also overflow space for additional diners. This area can also be hired for larger private functions through the day.
The Oakroom is a versatile space, offering additional seating area for the restaurant and availability for private hire. With a dancefloor and bar, this is a popular area for private dining.
Conference and Banqueting:
The Ballroom is one of the largest purpose-built function suites in the Borders, with a capacity for up to 220 persons. It is used for a wide range of functions both social and business.
- Weddings
- Presentation and Dinner Dances
- Theme Nights
- Birthday Parties and Anniversaries
- Exhibitions
- Conferences and Presentations
- AGMs
The Dickson Room with a capacity for up to 60 persons is mainly used for meetings and private dinners.
Pay: From £35,000.00 per year
Benefits:
- Discounted or free food
- Employee discount
Work Location: In person
