JOIN THE TEAM
At Marcliffe, we are entering an exciting new chapter with the arrival of our new Executive Chef — bringing fresh vision, bold ideas, and a drive to redefine the standard of 5-star dining. This is a unique opportunity to be part of a dynamic culinary evolution, contributing to innovative menu development and helping shape an exceptional gastronomic experience.
We are seeking an innovative, ambitious, driven and keen for growth and development in their career Sous Chef to support the Head Chef in leading day-to-day kitchen operations. In this pivotal role, you’ll inspire the team, uphold the highest standards of quality, flavour, and presentation, and play an integral part in delivering unforgettable dining experiences for every guest.
Join a prestigious 5-star environment where ambition is nurtured, creativity is celebrated, and excellence is the expectation. If you’re ready to make your mark and be part of a team transforming the future of fine dining, we’d love to hear from you.
ABOUT MARCLIFFE
A couthy character nestled in eight acres of nature. A place woven into the fabric of the North East of Scotland. A country hideaway on the edge of the city steeped in stories. Marcliffe is an elevated, luxury Scottish 5-star hotel destination wrapped in warmth and wonder, where traditions are cherished and memories feel timeless. Situated on the doorstep of scenic Royal Deeside, the hotel offers the perfect place to explore the very best of Aberdeen and Aberdeenshire.
ABOUT THE ROLE
As Sous Chef, you will:
Support the Executive Chef in all aspects of kitchen leadership and food production
Prepare and present high-quality dishes for restaurant service, private dining, and events
Drive kitchen organisation, hygiene, and food safety compliance
Mentor and develop junior chefs and apprentices
Collaborate on menu design, food costings, and ordering
Promote a culture of continuous learning and creativity
Actively participate in company events and uphold our 5-star service standards
ABOUT YOU
Previous experience as a Sous Chef in a fast-paced, fine-dining environment
Background in a 1 Rosette or higher-rated kitchen is preferred
Formal culinary training and relevant qualifications
Strong knowledge of food safety, hygiene, and kitchen management
Creative, hands-on, and calm under pressure
Excellent leadership, organisation, and communication skills
Passionate about food quality, innovation, and teamwork
SALARY & BENEFITS
Competitive rate of pay
Employee discounts
On site parking
Staff food and uniform provided
Employee of the Month programme
Gratuities (Monthly through Tronc)
Ongoing training and career progression opportunities
Job Type: Full-time Permanent
