Sous Chef
| Posting date: | 22 May 2026 |
|---|---|
| Salary: | £35,000 per year |
| Hours: | Full time |
| Closing date: | 21 June 2026 |
| Location: | Blairgowrie, Perth & Kinross |
| Remote working: | On-site only |
| Company: | Compass Hospitality UK Ltd |
| Job type: | Permanent |
| Job reference: | CDP - ANG - 02 |
Summary
Position Overview
The Sous Chef is the second-in-command in the hotel’s kitchen, supporting the Head Chef in managing day-to-day culinary operations.
This role ensures the consistent delivery of high-quality food across all hotel outlets, including the restaurant, bar, room service, and conference & banqueting, with a strong focus on weddings, events, and group dining. The Sous Chef combines hands-on cooking with leadership responsibility, supporting kitchen performance, team development, and efficient service delivery.
Key Responsibilities
Culinary Operations
· Prepare and present high-quality dishes in line with hotel standards
· Supervise food preparation and ensure consistency in taste, portioning, and presentation
· Support menu development with a focus on quality, innovation, and value
· Monitor standards during service and take corrective action where required
Team Leadership
· Lead and motivate the kitchen brigade during service
· Delegate tasks and oversee daily kitchen workflow
· Support training, induction, and development of team members
· Take responsibility for the kitchen in the Head Chef’s absence
Operations & Collaboration
· Work closely with Front of House to deliver smooth and efficient service
· Support delivery of conferences, banqueting, and events
· Ensure effective communication and shift handovers
· Participate in operational meetings where required
Cost Control & Stock Management
· Assist in maintaining food costs in line with budget
· Monitor stock levels, ordering, and storage to minimise waste
· Support inventory control and purchasing processes
· Be proactive in managing waste and supporting profitability
Hygiene & Compliance
· Maintain high standards of hygiene in line with HACCP, CookSafe, and COSHH
· Ensure compliance with all health & safety and food safety regulations
· Report hazards, incidents, and equipment issues promptly
· Support audits, risk assessments, and statutory training compliance
Customer & Brand Standards
· Deliver a professional, efficient, and friendly service to all guests
· Lead by example to achieve high levels of guest satisfaction
· Promote hotel offerings and contribute to a positive guest experience
Skills & Competencies
· Culinary Expertise: Strong cooking skills and knowledge of kitchen operations
· Leadership: Ability to lead and develop a team in a fast-paced environment
· Organisation: Strong time management and attention to detail
· Communication: Clear and effective teamwork across departments
· Commercial Awareness: Understanding of cost control and kitchen efficiency
Working Conditions
· Full-time, permanent role
· Flexible hours including evenings, weekends, and holidays
· Fast-paced kitchen environment
· Prolonged standing and use of kitchen equipment required
Performance Indicators
· Food quality and guest satisfaction
· Kitchen efficiency and team performance
· Compliance with hygiene and safety standards
· Contribution to cost control and menu development
NOTE - Applicants must have the full right to work in the UK to be considered for this role
The Sous Chef is the second-in-command in the hotel’s kitchen, supporting the Head Chef in managing day-to-day culinary operations.
This role ensures the consistent delivery of high-quality food across all hotel outlets, including the restaurant, bar, room service, and conference & banqueting, with a strong focus on weddings, events, and group dining. The Sous Chef combines hands-on cooking with leadership responsibility, supporting kitchen performance, team development, and efficient service delivery.
Key Responsibilities
Culinary Operations
· Prepare and present high-quality dishes in line with hotel standards
· Supervise food preparation and ensure consistency in taste, portioning, and presentation
· Support menu development with a focus on quality, innovation, and value
· Monitor standards during service and take corrective action where required
Team Leadership
· Lead and motivate the kitchen brigade during service
· Delegate tasks and oversee daily kitchen workflow
· Support training, induction, and development of team members
· Take responsibility for the kitchen in the Head Chef’s absence
Operations & Collaboration
· Work closely with Front of House to deliver smooth and efficient service
· Support delivery of conferences, banqueting, and events
· Ensure effective communication and shift handovers
· Participate in operational meetings where required
Cost Control & Stock Management
· Assist in maintaining food costs in line with budget
· Monitor stock levels, ordering, and storage to minimise waste
· Support inventory control and purchasing processes
· Be proactive in managing waste and supporting profitability
Hygiene & Compliance
· Maintain high standards of hygiene in line with HACCP, CookSafe, and COSHH
· Ensure compliance with all health & safety and food safety regulations
· Report hazards, incidents, and equipment issues promptly
· Support audits, risk assessments, and statutory training compliance
Customer & Brand Standards
· Deliver a professional, efficient, and friendly service to all guests
· Lead by example to achieve high levels of guest satisfaction
· Promote hotel offerings and contribute to a positive guest experience
Skills & Competencies
· Culinary Expertise: Strong cooking skills and knowledge of kitchen operations
· Leadership: Ability to lead and develop a team in a fast-paced environment
· Organisation: Strong time management and attention to detail
· Communication: Clear and effective teamwork across departments
· Commercial Awareness: Understanding of cost control and kitchen efficiency
Working Conditions
· Full-time, permanent role
· Flexible hours including evenings, weekends, and holidays
· Fast-paced kitchen environment
· Prolonged standing and use of kitchen equipment required
Performance Indicators
· Food quality and guest satisfaction
· Kitchen efficiency and team performance
· Compliance with hygiene and safety standards
· Contribution to cost control and menu development
NOTE - Applicants must have the full right to work in the UK to be considered for this role