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Sous Chef

2 months ago

Dundee, United Kingdom Invercarse Hotel Full time

The Invercarse Hotel is looking for a motivated Sous Chef to join our talented kitchen team.

We are a well-established, independently run hotel set within private gardens in Dundee’s West End, with an excellent reputation in the city and beyond.


The Invercarse is a thriving 68 bedroom hotel with a 100 seater restaurant, catering for hotel guests and non-residents from a strong local market, using local and seasonal products

The hotel also boasts one of the largest Ballrooms in the city and can cater for various life events.


As Sous Chef you will be responsible for;


  • Supporting the Head Chef in managing all aspects of the kitchen, including operational, quality control, and administrative duties, to ensure a seamless workflow.
  • Leading and supporting the kitchen staff to maintain a well-organised and motivated team and positive working environment.
  • Controlling costs without compromising standards, aiming to improve gross profit margins and achieve departmental financial targets.
  • Assisting other departments as needed and maintaining excellent working relationships to ensure smooth operations of the hotel
  • Running an efficient food service
  • Ensure food is of the highest standard before leaving the kitchen
  • Placing food orders with local suppliers and maintaining stock levels
  • A sound understanding of HACCP and EHO regulations, and implementing and managing suitable procedures
  • Manage the kitchen team in the absence of the Head Chef


To be considered you must have;


  • Proven experience as a sous chef or senior chef de partie.
  • Exceptional culinary skills with a strong understanding of various cooking methods, ingredients, equipment, and procedures.
  • A keen eye for detail and a commitment to producing consistent, high-quality dishes.
  • Strong leadership and team management abilities, with a track record of successfully leading a kitchen team
  • Excellent organizational and time management skills, able to handle multiple tasks and work under pressure.
  • A thorough understanding of health and safety regulations and food safety standards.
  • Flexibility to work in shifts, including weekends and holidays, to meet the needs of our guests.
  • A determination to continually improve and adapt