sous chef Work, Jobs in carnwath, slk (with Salaries)

Sous Chef
Cornhill Castle Hotel —Biggar
- Full-time
- Cooking
- Hotel
- Organisational skills
Quick apply
Snr Sous Chef
Coorie-In @ the BlackBull —Glasgow
- £37,440 a year
- Full-time
- Culinary experience
- Cooking
- Organisational skills
Quick apply
4d
Junior Sous Chef/Sous Chef
The Original Rosslyn Inn —Roslin
- £30,000 - £34,000 a year
- Full-time
- Hospitality
- Culinary experience
- Cooking
- Employee discount
- Life insurance
Quick apply
12d
Junior Sous Chef
Loudons —Edinburgh
- £14.75 an hour
- Full-time
- In-person
- Kitchen experience
- Employee discount
Quick apply
13d
Sous Chef
Kyloe —Edinburgh
- £40,000 a year
- Full-time
- Culinary experience
- Cooking
- Organisational skills
- Annual leave
- Employee assistance programme
Quick apply
Sous Chef
Lighthouse Hotel Management —Sighthill
- £34,600 a year
- Full-time
- Hotel
- University
- Employee discount
Quick apply
Sous Chef
6AP —Edinburgh
- £37,000 a year
- Full-time
- Culinary experience
- Cooking
- Organisational skills
- Annual leave
- Employee assistance programme
Quick apply
Relief Chef
City of Edinburgh —Edinburgh
- £35,000 - £38,000 a year
- Full-time
- Cooking
- Leadership
- Employee discount
Quick apply
Head Chef
Buzzworks Holdings —Linlithgow
- £38,000 - £40,000 a year
- Full-time
- Employee discount
- Gym membership
Quick apply
Sous Chef
Buzzworks Holdings —Queensferry
- £33,000 - £35,000 a year
- Full-time
- Leadership
- Employee discount
Quick apply
Head Chef
Signature Pubs —Edinburgh
- £40,000 a year
- Full-time
- Culinary experience
- Cooking
- Organisational skills
- Annual leave
- Employee assistance programme
Quick apply
Sous Chef
Coop —Edinburgh
- From £14.50 an hour
- Temporary
- Employee discount
Quick apply
3d
Breakfast Chef
The Caledonian Edinburgh —Edinburgh
- From £14.71 an hour
- Full-time
- Hotel
- Organisational skills
- Time management
- Annual leave
Quick apply
Chef
Harajuku Kitchen —Edinburgh
- £13 - £18 an hour
- Full-time
- Culinary experience
- In-person
Quick apply
6d
Chef de Partie
Little Capo —Edinburgh
- £13.50 - £14.00 an hour
- Full-time
- Cooking
- In-person
- Kitchen experience
- Employee discount
Quick apply
4d
Sous Chef
Sofia hamilton Ltd —Hamilton
- £36,500 - £38,300 a year
- Full-time
- Serving
- Hospitality
- Customer service
Quick apply
10d
Chef De Partie
Rutland Kitchen —Edinburgh
- £14.57 an hour
- Full-time
- Culinary experience
- Cooking
- Annual leave
- Employee assistance programme
Quick apply
Demi Chef de Partie
The Caledonian Edinburgh —Edinburgh
- £13.44 an hour
- 8 hour shift
- Hotel
- Annual leave
Quick apply
5d
Sous Chef
The Caledonian Edinburgh —Edinburgh
- £32,500 a year
- Weekend availability
- Culinary experience
- Hotel
- Team management
- Free parking
- Employee assistance programme
Quick apply
10d
Chef de Partie
The Caledonian Edinburgh —Edinburgh
- £15.02 an hour
- Full-time
- Cooking
- Hotel
- Annual leave
Quick apply
5d

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Sous Chef

Cornhill Castle Hotel -
Biggar

Quick apply

Job details

Full-time

Qualifications

Food production
Cooking
Level 2 Food Hygiene Certificate
Organisational skills
Food Hygiene Certificate
Restaurant experience
Communication skills
Teaching

Full job description

Job Ref: MAN3331

Branch: Cornhill Castle Hotel

Location: Cornhill Castle Hotel, Biggar

Salary/Benefits: Competitive Salary

Contract type: Permanent

Hours: Full Time

Posted date: 18/05/2026

Closing date: 19/06/2026

We’re about much more than hospitality! We’re striving to make life better for people – whether they are team, guests or community, through our everyday actions and decisions. Our team care for others, bring their best and help us move forward, whatever job they do.

Our Sous Chefs (SC) are a pivotal part of our kitchen teams, working with the Head Chef, kitchen, Front of House teams and the General Manager to deliver great hospitality and experiences to our guest and the team.

The SC is passionate about their craft and all aspects of Kitchen Management and food experiences. With responsibility for all aspects of the day-to-day Kitchen operation and team in the absence of the HC, the SC works with their chefs to deliver a high quality of dishes across the restaurant, functions and other food outlets whilst maintaining a high level of profitability. They are financially aware and have built a relationship with suppliers to ensure the quality of produce is delivered.

Leading from the front, guiding and developing their teams they deliver consistent standards of cleanliness, tidiness and food service as well as an engaged and motivated team. Our SC’s can be found guiding a young chef de partie through a new dish, designing menus and daily specials with the Head Chef or running their pass in a wedding.

Essential Duties Responsibilities:

Team

Our kitchens are run smoothly and efficiently, always promoting excellent working relationships between the kitchen and other departments. The kitchen teams are trained and developed to achieve high standards of food production by teaching new skills, emphasising the importance of presentation, developing new dishes and garnishes. Our SC undertakes a mentoring and coaching role to support the development of all team members.

Kitchen Management

The SC manages the day-to-day responsibilities of the Kitchen team in the absence of the Head Chef, allocating tasks and ensuring they are completed to the highest standard.

Stock levels are kept at agreed levels meaning groceries are fresh and frozen products are used quickly and rotated in a systematic way whilst managing and controlling daily food costs so that food production is achieved within budgetary limits on the production of all dishes. Sustainable responsibility is key and actions are taken to minimise wastage at every opportunity of food production implementing controls, keeping records and reporting as required.

Communication

By managing and communicating shift plans effectively our SC ensures comprehensive cover for all requirements, functions and services. Our SC’s work with our Head Chef to design and plan daily specials taking into account the varied requirements of the organisation, including special diets and allergen legislation.

Standards

Our SC’s create and maintain a culture of essential hygiene practices connected with cooking and storage of food; the importance of clean, tidy and hygienic working practices such as use of knives, chopping boards, table surfaces etc. They lead by example in observing the rules concerning personal hygiene and appearance.

The Kitchen team maintain timely training and accurate records in all health and safety and food hygiene statutory requirements and work with all governing bodies, abiding by current legislation relating to HACCP, COSHH and relevant Risk Assessments

Essential Requirements:

As an experienced Sous Chef you will have a level 2 in food hygiene and experience of all current legislation although this is not the most important requirement for us.

Our Sous Chef’s have a passion for high quality food and food service as well as being a confident leader and mentor for your team. You can clearly demonstrate strong organisational and management skills and have experience of working in both Restaurant service as well as running a function kitchen for a variety of functions and events.

Your attention to detail is first class, allowing you to recognise potential problems, identify and action effective solutions and with your effective communication skills.

As our Sous Chef you are not heard shouting at team members who have made mistakes or get annoyed with the Front of House team if communication is not correct. Your team are not left to clean up after service on their own, nor do they expect them to do anything you wouldn’t do yourself.

Success in this role will be defined by:

Our Teams are multi-skilled enabling them to work in all sections of the kitchen as well as being committed to developing their knowledge at every opportunity. The Kitchen team have a strong and effective working relationship with the front of house team in the venue, meaning clear communication at all times and appreciation of the challenges facing both teams.

Guests give positive feedback on the standard of food, the variety of menus and the speed and quality of service received.

The Kitchen consistently exceeds cleanliness, health and safety and food hygiene standards and all members of our team are aware of standards required, consistently working towards these and taking ownership of their role.

Our HC and Sous Chef work with their team to be sustainably responsible with our suppliers and food wastage achieving financial profitability and budget requirements.

Skill and experience are necessary to do this job, but more than anything else, we want someone who shares our vision of a hospitality industry that is better and sees themselves being part of the team who can make this happen!

We pay a fair wage – with our hourly pay being higher than the Government rates, at a minimum. Your earnings will be further enhanced by our 10% service charges and other tips that guests leave – with 100% of tips being retained by the team.

We make life better for our team by:

Offering great perks and benefits to be enjoyed by you and your family!
Sharing our profits with you after 1 year of service
Giving you free meals, soft drinks and hot drinks on shift
Listening to our team via surveys and feedback sessions
Offering free wellbeing services and resources, for help whenever you need it
Creating great learning and development opportunities to support your career

Cornhill Castle Hotel Biggar Key

Our stunning hotel nestled in the Scottish countryside.

Enjoy stunning panoramic views overlooking some of Scotland’s most wonderful scenery.

Be part of our team!

We’re always on the lookout for great hospitality talent to be part of our team! Join us and host hotel guests, weddings, events and more. As part of Manorview Group, you’ll benefit from ongoing support and development opportunities, great team perks, and always be paid the real Living Wage at a minimum. Discover more on the Manorview site!

Quick apply

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