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Sous Chef £37,500, 48 hours a week. 55 days paid holiday per year. Package includes TOIL or Paid overtime on top, tronc share, free excellent accommodation and benefits.

Loch Melfort Hotel is a beautiful family-run country house hotel, nestled on the Argyll coast near the town of Oban. We are looking for a Sous Chef to join our well-established team. The Restaurant boasts plenty of character, offering a relaxed dining experience for our hotel guests staying in one of our 30 bedrooms, as well as for visitors to the area and locals. As Sous Chef you will support the Head Chef in running the kitchen, you will need leadership qualities to deputise in the absence of our Head Chef and become part of the management team to drive this business forward.

The food on our doorstep is amongst some of the best in the country – we have forged great relationships with local suppliers and the successful candidate will have an eye for detail and a passion for quality fresh food. As well as having an excellent knowledge of current food trends and cooking techniques and maintaining the highest standards in all areas of the kitchen.

You will be creative, innovative, and forward-thinking with both your menus and technique. You will be a strong team leader and thrive on ensuring that every dish is to the highest standards. We have a good reputation for the food and service at the hotel and are looking for a talented, skilled, and creative individual to help us continue delivering a consistent product in a fun, professional environment.

Core Responsibilities:

Support the head chef, David Carroll, and cover on his days off, with:

  • Hosting the day-to-day kitchen operation, being present and accessible to guests and the team
  • Maintaining the safety, cleanliness and presentation of the kitchen and stores through our food safety management system, cleaning schedules and food safety compliance audits
  • Defining, managing, and supervising consistent delivery of exceptional food standards at the correct volumes
  • Meeting all legal requirements to keep guests and employees safe, and the business compliant with statutory obligations
  • Stock Management and Orders
  • Enhancing the guest experience through recommendations, bespoke menus, and specials
  • Effective communication through daily shift briefings, handovers, monthly meetings, and the use of our systems]
  • Attendance at monthly operational/business sheet meetings and pre-event meetings

The Essential Skills:

  • Current or recent leadership experience, preferably within a 3/4-star hotel, resort, or a quality independent restaurant with experience of volume
  • First-class knowledge of food trends, dietary requirements, and allergens
  • Ability to quickly build rapport and strong working relationships
  • Passion for service excellence
  • Competent in creating innovative dishes with fresh, locally sourced, seasonal produce
  • Experience in menu costing, with a solid understanding of how to control wastage
  • Food Hygiene and Health & Safety knowledge and certificates
  • Ability to prioritise and manage workloads, to effectively cope with high-volume, pressured service
  • A solid understanding of stock management
  • A passion for sourcing quality fresh produce and management of your supply base
  • Have enthusiasm to help head chef empower and develop your team through mentoring and training at all levels
  • Be a driven individual, always striving to improve and move the business forward
  • Be passionate about great tasting quality fresh food both in and out of work
  • Be flexible and display a proactive, ‘can-do’ attitude

Personal Traits:

We recruit and support people with widely varying personalities from different walks of life and backgrounds. While we don’t have a ‘typical’ employee, there are some specific qualities or traits we look for.

  • People who want to achieve great things –having the ambition, drive, and determination to meet challenges head-on
  • Naturally friendly people – who genuinely care about our guests and the service they receive
  • People who will always go beyond what our guests expect from us to make their stay a special and memorable one
  • People who show a high level of care for their team– It’s about supporting our colleagues to be the best they can be and to do the best job they can
  • People who will respect and protect the magical place we work in – it’s up to all of us to look after our environment and never take it for granted

The Package / Benefits / Opportunities:

Everyone who works for us gets at least a living wage and we promote a healthy work/life balance. We support all our staff with:

  • TOIL – We firmly believe that everyone should get paid for every hour they work, including salaried staff. We bank your overtime, and you can either take it in quieter months or choose to be paid it anytime
  • TIPS – your share of tips. Last year full-timers received £300-£400 per operating month
  • Support with personal development and training. We offer fully funded, work-based training and development. Everything from apprenticeships, structured work experience in other businesses and supported scholarships through to graduate programmes, specialist craft training, and formal qualifications up to HND and Degree level
  • Discounted stays for your family
  • Free meals (not just on duty)
  • Uniform
  • Pension scheme
  • On-site discounts for food & drink
  • Supplier and local business discounts
  • Shop and Save
  • Health and Wellbeing Portal
  • OnDemand GP
  • Wagestream (instantly access 50% of pay earned, at any time before payday

Job Type: Permanent

  • Start Date: 1st Feb 2024
  • Joining a team of 7 (Head, Sous, Pastry, 2 x CDP, 1 x Commis, 1 x Breakfast Chef).
  • 2 on service and 2 on prep through the day, 4 on service at dinner
  • Average 70 covers per night
  • Mostly straight shifts
  • 2 consecutive days off per week
  • Free live-in available – brand new ensuite, sea-view pod
  • The hotel is closed in December and January – 9 weeks paid, off, over winter
  • Salary £37,500 per annum
  • 55 days holiday per year – 2 weeks while open and 9 weeks while closed
  • 48 hours per week (anything worked above this is paid)
  • Our Salaried Chef’s work 10 months a year but get paid for 12 and are free to go work elsewhere over winter if they wish
  • View our MENUS

To Apply:

Please email Sam Erskine, General Manager: manager@lochmelfort.co.uk