Sous Chef

This is a key leadership role for a chef who thrives in a fast-paced, produce-led kitchen and enjoys being at the heart of service. As Sous Chef, you'll be the Head Chef's right hand: leading from the pass, setting standards, developing junior chefs, and ensuring consistency, quality, and pace across every service., Kitchen Leadership & Team Development

• Support the Head Chef in leading, training, and motivating the kitchen brigade.
• Act as a role model for standards, attitude, and pace during prep and service.
• Coach and develop junior chefs, fostering confidence, skill, and progression.
Service & Quality Control
• Lead sections and support the pass during service, ensuring consistency, timing, and presentation.
• Maintain the Chargrill standard on every plate leaving the kitchen.
• Support menu execution, specials, and seasonal changes.
Operations & Organisation
• Assist with rotas, daily prep planning, and kitchen organisation to ensure smooth services.
• Support stock control, ordering, and deliveries, helping to minimise waste and manage costs.
• Deputise for the Head Chef when required, taking responsibility for service and kitchen flow.
Food Safety & Compliance
• Maintain excellent food hygiene and safety standards at all times.
• Support HACCP compliance, allergen controls, temperature checks, and kitchen documentation.
• Hold (or be willing to obtain) a Level 3 Food Hygiene & Safety qualification.
Collaboration
• Work closely with the Head Chef, FOH management, and wider hotel team to ensure a seamless guest experience.
• Contribute ideas, feedback, and solutions to continually improve kitchen performance.
  
  Proven experience as a Sous Chef or strong Junior Sous in a high-quality, high-volume kitchen.
• A hands-on, calm, and organised leader who thrives during busy services.
• Strong technical cooking skills with a passion for steak, grills, and Scottish produce.
• Good understanding of food costs, GP awareness, and stock control (with support).
• Excellent communication skills and a collaborative mindset.
• Ambition to progress to Head Chef level in the future.
• Enthusiasm for living and working on the Isle of Skye.
  
  A salary of £35,000
• Annual Performance bonus
• Equal share of tips and 10% service charge
• Subsidised accommodation available (T&Cs apply)
• 28 days annual leave plus time off in lieu (T&Cs apply)
• Company pension scheme
• Complimentary 24-hour Skye Gym membership
• Employee Assistance Programme & Cycle to Work scheme
• Staff discounts across Perle Hotels (rooms, dining, spa)
• Genuine progression opportunities within Perle Hotels