Position Overview
Grade UE05: £29,588 - £33,951 per annum plus 15% Premium Band for flexible working.
Department: CSG / Accommodation, Catering and Events / Business Development.
Type: Full-time, 35 hours per week, 5 over 7 days including weekends.
Duration: Open-ended (permanent).
Job Description
* Lead and manage kitchen operations for the casual‑fine dining concept at Abacus.
* Plan and execute menus using fresh, foraged Scottish produce.
* Ensure high standards of food quality, safety, and presentation.
* Foster a collaborative, efficient kitchen team.
* Maintain sustainability and seasonal menu development.
Qualifications
* Strong experience as a Sous Chef, preferably with Michelin Star / Rosette background.
* Passion for food, critical thinker, detail‑oriented, team player, strong work ethic.
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