Junior Sous Chef
Location: Inverness, Scotland
Salary: £33,000 per annum
An exciting opportunity to join the kitchen brigade at one of Inverness's leading restaurants, set in a stunning riverside location. This busy, high-energy operation serves up to 250 covers per day and is renowned for its focus on quality butchery and fresh seafood.
As Junior Sous Chef, you will play a key role in supporting the Head Chef and Senior Sous Chef, helping to maintain high standards across the kitchen while continuing to develop your skills in a professional, fast-paced environment. This is an excellent step for an ambitious chef looking to progress their career.
What You'll Do
Support the Head Chef and Senior Sous Chef in the day-to-day running of the kitchen
Be hands-on during service, ensuring consistency and quality across all sections
Assist with menu preparation and execution, using seasonal and locally sourced produce
Help with stock control, ordering, and minimising waste to support GP targets
Supervise and support junior members of the brigade during service
Maintain excellent food safety, hygiene, and cleanliness standards at all times
Step up to lead sections and services in the absence of senior management
About You
Previous experience as a Junior Sous Chef or strong Chef de Partiein a high-volume restaurant
Good knowledge of meat and seafood cookery
Organised, reliable, and calm under pressure
Keen to learn, develop leadership skills, and progress within a structured kitchen
Positive attitude with a strong work ethic and team-focused approach
What's In It For You
£33,000 base salary
Share of a £1,200 KPI-dependent bonus (paid every two months)
Average monthly tips of £1,000 (higher during peak season)
45-hour workweek (very rarely more, with time off in lieu)
5-day workweek
Temporary accommodation (above the restaurant) for 3 months to support relocation
Clear progression opportunities within a growing, high-profile restaurant
Live and work in one of Scotland's most beautiful cities
Ready to take the next step?
To apply or find out more, get in touch with Andrew
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