Kyloe
Senior Sous Chef - £41,000 Base Salary (45Hr PW) Plus TRONC & Bonus. OTE £54,000 +)
The Rutland Hotel is eagerly seeking a dynamic, innovative, and quality-focused Sous Chef to join our dedicated and spirited kitchen team. Immerse yourself in a culinary environment serving three unique venues, each showcasing the finest sustainably sourced ingredients from Scotland’s elite suppliers Kyloe, an acclaimed 1 AA Rosette gourmet steakhouse; The Huxley, serving American soul food with Scottish flair, from breakfast through dinner; and Heads & Tales, an underground speakeasy perfect for sharing plates.
In this demanding role, we’re looking for someone who thrives amidst high-volume, fast-paced settings. Your leadership will be pivotal, ideally bringing experience as a Sous Chef or Senior CDP in large-scale operations. Experience in a Rosette-grade establishment is highly prized. You’ll oversee line cooks and kitchen porters across multiple departments, necessitating stellar leadership, time management, and communication skills.

Key Responsibilities:

• Collaborate with the Head Chef to ensure seamless kitchen operations and inspire a creative, ambitious team of junior chefs.
• Spearhead seasonal menu development, aligning with brand standards and guest expectations.
• Assist in managing allergen procedures and maintaining safety throughout the kitchen.
• Oversee stock control, ordering, and proper labelling and record keeping, adhering to Food Standards Procedures.
• Support Head Chef in ensuring compliance, standards, and training align with food safety practices.
• Manage departmental cost controls, including rota planning, stock management, and minimizing waste.
• Play a vital role in helping senior management achieve the prestigious 2 AA Rosette certification.

• Collaborate with the Head Chef to ensure seamless kitchen operations and inspire a creative, ambitious team of junior chefs.
• Spearhead seasonal menu development, aligning with brand standards and guest expectations.
• Assist in managing allergen procedures and maintaining safety throughout the kitchen.
• Oversee stock control, ordering, and proper labelling and record keeping, adhering to Food Standards Procedures.
• Support Head Chef in ensuring compliance, standards, and training align with food safety practices.
• Manage departmental cost controls, including rota planning, stock management, and minimizing waste.
• Play a vital role in helping senior management achieve the prestigious 2 AA Rosette certification