Sous Chef

Job title:

Sous Chef

Company

Klarent Hospitality

Job description

The Caledonian Edinburgh, The Caledonian, Princes Street, Edinburgh, Edinburgh, EH1 2ABSHARE:The Caledonian Edinburgh are Recruiting for a Sous Chef:Our Story:The Caledonian Edinburgh has embodied the best in Scottish hospitality for over a hundred years. Situated at the West End of Princes Street, this former Victorian railway hotel nestles in the shadow of the Edinburgh Castle, within walking distance of Princes Street Gardens, the Royal Mile and Edinburgh’s Old Town, a UNESCO World Heritage Site.Located in the heart of Scotland’s capital, we are proud to celebrate Caledonian’s stories, anecdotes and memories over the last 120 years in Edinburgh.We would love for you to embark on the journey to our next chapter, The Caley Way! We’re delighted to be recruiting for our newly reimaged bedrooms and guest experience. At The Caledonian Edinburgh, the comfort of our guests is of paramount importance and this commitment is reflected in each guest room. Our rooms and suites have been designed to depict the vast landscape of Scotland and its stories. Drawing inspiration from the original Caledonian Railway crests set atop the hotel’s Grand Staircase, the newly reimaged guest rooms and suites celebrate three of Scotland’s prominent cities, and previous capital cities, Edinburgh, Stirling and Inverness.Our Management Company:As part of the Klarent Hospitality Portfolio, we are dedicated to offering our team excellent opportunities for growth and development. We take great pride in recognising and rewarding the hard work, commitment and long service of our exceptional team members.Klarent Hospitality operates branded hotels in key locations across the UK and Ireland. We nurture talent and smart investment to drive superior performance and growth.Exclusive Benefits:

• Competitive Salary of £32,500 per year.
• Free and healthy meals when on duty.
• 50% off our Food & Beverage Venues – The Court & Caley Bar
• Discounted use of Leisure Facilities
• Stays in our hotels at discounted prices
• Go Hilton Recognition Platform
• Opportunities for your personal development within the Hotel Group Brand Portfolio
• Fully funded apprenticeships – T&Cs apply
• 28 Day of Annual Leave, increasing with long service
• Flexibility to purchase additional holiday days
• Pension enrolment

• We can coach, train and develop you to help find your passion – whether it is exploring your first role or your next step in the exciting world of hospitality!

The Role:The Sous Chef will support the Head Chef in leading and managing the kitchen team, ensuring that the preparation, cooking, and presentation of food consistently meets high standards. This role involves taking charge in the absence of the Head Chef and overseeing the day-to-day operations of the kitchen. The Sous Chef will work with the team to ensure that food is delivered efficiently and to specification, while maintaining high levels of customer satisfaction.Key Responsibilities:

• Team Leadership & Management: Provide leadership to the kitchen team, supporting their training and development. Ensure team members are fully equipped with the necessary skills and knowledge.
• Operational Management: Oversee kitchen operations, including food preparation, cooking, and presentation, ensuring adherence to recipes and standards. Maintain a clean, safe, and organised kitchen environment.
• Customer Focus: Work closely with the service team to ensure the delivery of high-quality meals that exceed customer expectations. Ensure food products meet the required standards and specifications.
• Financial Management: Assist in managing food costs, maintaining stock levels, and minimising waste. Ensure compliance with purchasing cycles and maintain accurate records related to stock and expenses.
• Health & Safety Compliance: Ensure the kitchen adheres to all food safety and hygiene regulations, including HACCP procedures. Monitor health and safety standards to ensure a safe working environment for the team.
• Scheduling & Staffing: Schedule kitchen staff based on demand, ensuring the team has the resources needed to operate efficiently. Assist with staffing decisions and team performance evaluations.
• Service Support: Collaborate with the front-of-house team to ensure smooth service and that food is delivered promptly and to specification. Review the menu for the day and assist with meal preparation as needed.
• Training & Development: Provide on-the-job training and coaching for junior kitchen staff. Help develop and implement training programmes for skill enhancement and career progression.

Key Skills & Attributes:

• Leadership: Proven ability to lead, inspire, and develop a team. Act as a role model for the team, setting expectations and providing guidance.
• Customer-Focused: Strong ability to anticipate and meet customer needs, ensuring high satisfaction and repeat business.
• Operational Expertise: In-depth knowledge of kitchen operations, including menu planning, food preparation, and cooking methods. Ability to ensure high standards of hygiene and safety.
• Financial Acumen: Ability to manage budgets, control food costs, and monitor financial performance.
• Communication Skills: Clear and effective communication with both kitchen and service teams. Ability to work collaboratively with colleagues across departments.
• Problem-Solving & Decision-Making: Ability to make quick and effective decisions under pressure. Demonstrated judgement and adaptability to changing circumstances.
• Health & Safety Compliance: In-depth understanding of food hygiene practices and kitchen safety standards.

What We Desire:We are looking for a Sous Chef who has a passion for food, leadership, and customer service. You’ll thrive in a dynamic and fast-paced kitchen, and you should be driven by the desire to exceed both customer and business expectations. We value someone who is a natural leader, capable of motivating a team, fostering a positive and collaborative work environment, and always looking for opportunities to improve operational efficiency.The ideal candidate will have a proactive approach, always taking the initiative to ensure that the kitchen runs smoothly, even during busy periods. A keen eye for detail, with a commitment to the highest culinary standards, is essential. You’ll be someone who enjoys coaching and mentoring junior team members, helping them to develop their skills and grow within the culinary world.Your ability to stay calm under pressure, paired with your excellent organisational skills, will ensure that you can maintain order and ensure the kitchen continues to run effectively. A strong understanding of kitchen management, food cost control, and health and safety compliance will also help you succeed in this role.Experience & Qualifications:

• Culinary Qualification: A recognised culinary qualification or equivalent experience.
• Experience: Significant experience in a kitchen leadership role, ideally as a Sous Chef or Chef de Partie.
• Certifications: Food Hygiene certification (preferably at an intermediate level) and Health and Safety certification for managers.
• Skills: Proven ability to manage and motivate a kitchen team, meet operational targets, and maintain high levels of food quality and service.

Preferred Qualifications:

• Leadership and Change Management certifications.
• Experience with kitchen management software and systems.
• Additional qualifications in coaching, performance management, and team development are a plus

Expected salary

£32500 per year

Location

Scotland

Job date

Sat, 15 Mar 2025 04:46:22 GMT

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