Kyloe Sous Chef - £37,000 Base Salary (45Hr PW) Plus TRONC. OTE £42,500 +
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.

What We Seek:

• A successful leader with a background in fine dining and high-end hospitality.
• Strong financial acumen and a track record of meeting financial goals.
• Hands-on operational expertise is crucial—this is not an office role.
• A fervour for exceptional food and beverage offerings and a genuine passion for the hospitality industry, with prior Rosette-grade experience being advantageous.
• The ability to spot areas for enhancement and growth while embodying our company values.
• An inspirational leader who motivates the team to deliver exemplary hospitality.

What We Offer:

• Lead an ambitious, hard-working team.
• Be part of a vibrant, determined, results-driven kitchen team.
• Flexible work patterns which respect your work/life balance.
• Competitive salary and TRONC package for the ideal candidate.
• Comprehensive, fully funded senior management development and training programs.
• Access to up to 50% of your earnings before payday.
• Extensive promotion and discount opportunities across all Signature venues.

Benefits

On top of pay - also included is our wider benefits such as:

• Staff discount ranging from 25% to 50% on F&B at all Signature Group Venues
• Employee Assistant Programme
• Extra annual leave days gathered through service

Plus so much more!
At Signature, we’re always on the lookout for passionate kitchen staff, including Kitchen Porters, Commis Chefs, Chef de Parties, Sous Chefs, and Head Chefs. Whether you’re just starting out or looking to take the next step in your career, we offer excellent opportunities for development and progression. Our kitchens are built on teamwork, support, and professional growth, we’ll help you reach your career goals every step of the way.
We look after our team and provide access to our 24/7 Employee Assistance Program. Signature Group believes in promoting a healthy work / life balance.
Applying for Signature
If this sounds like something you want to be a part of, apply today by sending in your CV.

Signature Group have 21 venues in Scotland, including Cold Town House, Paramount, Badger & Co, The Spiritualist, McLarens on the Corner, Copper Blossom, The Smokin’ Fox and more.

• Signature Group operates with a privacy policy. Your information will never be shared with any third parties and will only be used for the purpose it is intended.

• 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