Sous Chef
| Posting date: | 17 February 2026 |
|---|---|
| Salary: | £25,000 to £28,000 per year |
| Hours: | Full time |
| Closing date: | 19 March 2026 |
| Location: | Inverness IV2 |
| Remote working: | On-site only |
| Company: | Compass Hospitality UK Ltd |
| Job type: | Permanent |
| Job reference: | CRAIG-SOU-01 |
Summary
Position Overview
The Sous Chef is the second-in-command in the hotel’s kitchen, supporting the Head Chef in managing daily culinary operations. This role combines hands-on cooking with leadership responsibilities, ensuring food quality, consistency, and efficiency across all hotel dining outlets, including restaurants, bars, room service, and banqueting.
The hotel is a 52-bedroom property located in a quiet residential area of Crown, operating a newly refurbished restaurant with private dining for up to 40 covers and a main restaurant capable of accommodating tour groups of 80+ guests.
Key Responsibilities
Culinary Operations
• Prepare and present high-quality dishes in line with hotel standards
• Supervise food preparation and cooking across all kitchen sections
• Ensure consistency in taste, portioning, and presentation
• Assist in developing new recipes and seasonal menus
• Support service delivery across restaurant dining, private functions, and large tour group catering
Team Leadership
• Lead and motivate kitchen staff during service
• Delegate tasks and oversee daily kitchen workflow
• Train junior chefs and kitchen porters in techniques and safety standards
• Work effectively within a small, close-knit kitchen team of approximately four kitchen staff, including Kitchen Porters
• Step in for the Head Chef during absences or off-duty periods
Inventory & Cost Control
• Assist with daily ordering and stock control in line with business needs and occupancy levels
• Ensure proper storage and rotation of food items to minimise waste
• Support cost control measures and portion management
• Maintain accurate records of deliveries, usage, and wastage
Hygiene & Safety
• Enforce food hygiene and safety standards (HACCP, COSHH)
• Conduct regular checks on kitchen cleanliness and equipment maintenance
• Ensure compliance with health regulations and hotel policies
• Report hazards or incidents promptly and maintain safety logs
• Demonstrate excellent knowledge of food allergens and allergen control procedures
• Hold valid food safety certification (refresher training provided where required)
Collaboration & Communication
• Work closely with the Head Chef and Manager to align kitchen output with service goals
• Coordinate with front-of-house teams to ensure smooth service
• Participate in planning for events, banquets, and special functions
• Contribute to staff briefings and shift handovers
Skills & Competencies
• Culinary Expertise: Strong cooking skills and knowledge of diverse cuisines
• Leadership: Ability to manage and inspire a team under pressure
• Organisation: Excellent time management and multitasking abilities
• Attention to Detail: Precision in food preparation and presentation
• Communication: Clear and professional interaction with staff and management
Working Conditions
• Full-time role with flexible hours including early mornings, evenings, weekends, and holidays
• Fast-paced, high-pressure kitchen environment
• Uniform and protective gear provided
• Staff meals provided while on shift
• Free on-site parking available
Applicants must have the right to work in the UK to be considered for the role.
The Sous Chef is the second-in-command in the hotel’s kitchen, supporting the Head Chef in managing daily culinary operations. This role combines hands-on cooking with leadership responsibilities, ensuring food quality, consistency, and efficiency across all hotel dining outlets, including restaurants, bars, room service, and banqueting.
The hotel is a 52-bedroom property located in a quiet residential area of Crown, operating a newly refurbished restaurant with private dining for up to 40 covers and a main restaurant capable of accommodating tour groups of 80+ guests.
Key Responsibilities
Culinary Operations
• Prepare and present high-quality dishes in line with hotel standards
• Supervise food preparation and cooking across all kitchen sections
• Ensure consistency in taste, portioning, and presentation
• Assist in developing new recipes and seasonal menus
• Support service delivery across restaurant dining, private functions, and large tour group catering
Team Leadership
• Lead and motivate kitchen staff during service
• Delegate tasks and oversee daily kitchen workflow
• Train junior chefs and kitchen porters in techniques and safety standards
• Work effectively within a small, close-knit kitchen team of approximately four kitchen staff, including Kitchen Porters
• Step in for the Head Chef during absences or off-duty periods
Inventory & Cost Control
• Assist with daily ordering and stock control in line with business needs and occupancy levels
• Ensure proper storage and rotation of food items to minimise waste
• Support cost control measures and portion management
• Maintain accurate records of deliveries, usage, and wastage
Hygiene & Safety
• Enforce food hygiene and safety standards (HACCP, COSHH)
• Conduct regular checks on kitchen cleanliness and equipment maintenance
• Ensure compliance with health regulations and hotel policies
• Report hazards or incidents promptly and maintain safety logs
• Demonstrate excellent knowledge of food allergens and allergen control procedures
• Hold valid food safety certification (refresher training provided where required)
Collaboration & Communication
• Work closely with the Head Chef and Manager to align kitchen output with service goals
• Coordinate with front-of-house teams to ensure smooth service
• Participate in planning for events, banquets, and special functions
• Contribute to staff briefings and shift handovers
Skills & Competencies
• Culinary Expertise: Strong cooking skills and knowledge of diverse cuisines
• Leadership: Ability to manage and inspire a team under pressure
• Organisation: Excellent time management and multitasking abilities
• Attention to Detail: Precision in food preparation and presentation
• Communication: Clear and professional interaction with staff and management
Working Conditions
• Full-time role with flexible hours including early mornings, evenings, weekends, and holidays
• Fast-paced, high-pressure kitchen environment
• Uniform and protective gear provided
• Staff meals provided while on shift
• Free on-site parking available
Applicants must have the right to work in the UK to be considered for the role.