Join White Rabbit Hospitality as Senior Sous Chef – Be Part of Something Special at 18, Rusacks St Andrews One of Scotland's most iconic restaurant kitchens is looking for its next culinary leader — and that could be you. White Rabbit Hospitality creates and operates bespoke Food & Beverage spaces within hotels. At Rusacks St Andrews, perched overlooking the legendary 18th hole of the Old Course, 18 is a restaurant as extraordinary as its setting — and we're looking for a talented, driven Senior Sous Chef to help lead the kitchen. This isn't just another senior chef role. This is your opportunity to develop your leadership, put your stamp on a world-class menu, and cook in one of the most celebrated hotel restaurants in the UK. At White Rabbit Hospitality, our values define everything we do: Hospitality is at our core, We do the right thing, We pursue excellence, and We are all entrepreneurs. If that sounds like your kind of kitchen, keep reading. Our Values – In Every Dish, Every Service HOSPITALITY IS AT OUR CORE: Every plate that leaves the pass is a chance to create a lasting memory for our guests. WE DO THE RIGHT THING: We lead with integrity, we look after our teams, and we take pride in everything we do. WE PURSUE EXCELLENCE: We obsess over the details — from sourcing the finest ingredients to perfecting every technique. WE ARE ALL ENTREPRENEURS: We back our chefs to think boldly, cook with conviction, and take ownership of their craft. What Will You Be Doing? You'll be a key pillar of the kitchen leadership team at 18 — supporting the Head Chef, driving standards across every section, and helping to build a brigade that reflects the quality and ambition of one of Scotland's finest restaurant destinations. Support the Head Chef in leading the day-to-day kitchen operation at 18, ensuring consistent quality, preparation, and presentation across every service. Take ownership of the kitchen in the Head Chef's absence, confidently leading the brigade and maintaining standards throughout. Play a key role in menu development, bringing your own creativity and technical skill to the evolution of the food offering at 18. Lead, mentor, and develop junior members of the kitchen brigade, sharing your knowledge and helping to build a culture of craft and continuous improvement. Drive financial performance through effective GP management, stock control, portion discipline, and waste reduction. Maintain rigorous food safety, hygiene, and allergen management standards across the entire kitchen operation. Manage ordering, stock management, and supplier relationships in collaboration with the Head Chef. Work closely with the front of house team to ensure seamless communication and a joined-up guest experience from kitchen to floor. Bring energy, professionalism, and genuine passion to every shift — the kitchen culture starts at the top. What Do You Need? Proven experience as a Sous Chef or Senior Sous Chef within a quality hotel, restaurant, or destination dining environment. A strong culinary identity with the technical skill and creativity to contribute meaningfully to menu development. Demonstrated ability to lead, develop, and inspire a kitchen team across multiple sections and service periods. Solid understanding of kitchen financials including food GPs, stock control, and cost management. A meticulous approach to food safety, hygiene standards, and allergen compliance. Excellent communication and leadership skills — you lead by example and set the standard every single day. Experience working with local and seasonal Scottish produce (desirable). Formal culinary qualification (desirable but not essential — skill, drive, and attitude matter most). What We Offer: Aside from an OTE salary of £49,000 per annum we provide: The opportunity to cook and lead in one of the UK's most iconic hotel restaurant settings — overlooking the legendary 18th hole of the Old Course, St Andrews. 50% dining discount across the White Rabbit Hospitality portfolio. A genuine role in menu development and the culinary direction of 18. Real opportunities for progression within a growing hospitality group, including the potential to step into a Head Chef role within the wider portfolio. A supportive, values-driven kitchen environment where your development and ambition genuinely matter. 28 days holiday including bank holidays. Regular team events, tastings, and brand experiences. White Rabbit Hospitality is growing fast — and the chefs who join us now will have every opportunity to grow with us. Whether your ambition is to take the next step into a Head Chef role, deepen your culinary craft, or gain experience across our wider portfolio of exceptional venues, we'll back you every step of the way. Ready to Lead at One of Scotland's Finest? If you're a passionate, technically strong chef with the drive to lead and the ambition to grow — we want to hear from you. Apply now to become Senior Sous Chef with White Rabbit Hospitality at 18, Rusacks St Andrews .