Executive Sous Chef Hotel

Our client is a world renowed Luxury Hotel operator. They are currently looking to recruit an Executive Sous Chef for their leading Golf and Hotel operation based in Aberdeenshire. The Executive Sous Chef supports the Executive Head Chef on the delivery of 5-star dining and food services at The Clubhouse and Hotel. High-quality informal brasserie-style dining at the clubhouse is central to the golf experience. Quality grab-and-go options before and during play, along with fast, hearty, quality breakfast menus form an important part of the clubhouse offering. More refined dining at the Hotel including breakfasts, in-room services, hampers and special menus for exclusive use require the development, preparation and delivery of classic formal dining. This is a vital management role that requires a high level of culinary ability and creativity, as well as organisational and leadership skills on the planning and execution of 5-star guest experiences at the Clubhouse and Hotel for golfers, members, residents, visitors and guests. The role operates on a shift-based system including evening and weekend working in line with the seasonal needs of the business. Under the direction of the Execuitive Head Chef, manage and deliver the day-to-day food services at the clubhouse

• Support the training and development of the culinary team
• Assist with rotas to ensure costs are controlled and in line with the needs of the business
• Work with Executive Head Chef on the design and development of menus and dining experiences in agreement with senior management
• Assist with food ordering, supplier agreements and cost controls in line with budget and business demand
• Ensure SOPs, portion control, plating and waste management records are accurate and maintained
• Maintain a high level of communication within the kitchen and other departments
• Ensure cleaning and hygiene standards are maintained to the highest level and detailed records are continually updated in compliance with the relevant licenses and authorities
• Ensure safe use of all equipment and machinery in the kitchen and staff training is conducted regularly in line with the needs of the team
• Sous Chef experience in a 4 or 5-star restaurant context
• Formal catering qualifications