The Opportunity
Perle Hotels are seeking a skilled, motivated, and hands-on Sous Chef to support the Head Chef at Chargrill, the signature restaurant within Marmalade Hotel.
This is a key leadership role for a chef who thrives in a fast-paced, produce-led kitchen and enjoys being at the heart of service. As Sous Chef, youll be the Head Chefs right hand: leading from the pass, setting standards, developing junior chefs, and ensuring consistency, quality, and pace across every service.
If youre an ambitious Sous Chef ready to step up, sharpen your leadership skills, and work with exceptional Scottish produce in one of the UKs most inspiring locations this role offers both challenge and progression.
About Chargrill
Perched above Portree, Chargrill is a contemporary Highland restaurant where bold flavours and precise cooking take centre stage. Our menus celebrate outstanding local produce: Highland beef, Skye-landed seafood, seasonal vegetables, and confident, unfussy plates that let ingredients speak for themselves.
With panoramic views across the Cuillin Mountains, Chargrill delivers a dining experience that is refined, assured, and unmistakably memorable.
Salary & Benefits
A salary of £35,000
Annual Performance bonus
Equal share of tips and 10% service charge
Subsidised accommodation available (T&Cs apply)
28 days annual leave plus time off in lieu (T&Cs apply)
Company pension scheme
Complimentary 24-hour Skye Gym membership
Employee Assistance Programme & Cycle to Work scheme
Staff discounts across Perle Hotels (rooms, dining, spa)
Genuine progression opportunities within Perle Hotels
Key Responsibilities
Kitchen Leadership & Team Development
Support the Head Chef in leading, training, and motivating the kitchen brigade.
Act as a role model for standards, attitude, and pace during prep and service.
Coach and develop junior chefs, fostering confidence, skill, and progression.
Service & Quality Control
Lead sections and support the pass during service, ensuring consistency, timing, and presentation.
Maintain the Chargrill standard on every plate leaving the kitchen.
Support menu execution, specials, and seasonal changes.
Operations & Organisation
Assist with rotas, daily prep planning, and kitchen organisation to ensure smooth services.
Support stock control, ordering, and deliveries, helping to minimise waste and manage costs.
Deputise for the Head Chef when required, taking responsibility for service and kitchen flow.
Food Safety & Compliance
Maintain excellent food hygiene and safety standards at all times.
Support HACCP compliance, allergen controls, temperature checks, and kitchen documentation.
Hold (or be willing to obtain) a Level 3 Food Hygiene & Safety qualification.
Collaboration
Work closely with the Head Chef, FOH management, and wider hotel team to ensure a seamless guest experience.
Contribute ideas, feedback, and solutions to continually improve kitchen performance.
What Were Looking For
Proven experience as a Sous Chef or strong Junior Sous in a high-quality, high-volume kitchen.
A hands-on, calm, and organised leader who thrives during busy services.
Strong technical cooking skills with a passion for steak, grills, and Scottish produce.
Good understanding of food costs, GP awareness, and stock control (with support).
Excellent communication skills and a collaborative mindset.
Ambition to progress to Head Chef level in the future.
Enthusiasm for living and working on the Isle of Skye.
Why Skye, Why Now
Working in Portree offers chefs a rare chance to balance career progression with quality of life. From daily access to exceptional seafood and Highland produce to coastal walks, wild swims, and mountain hikes on your days off, Skye provides space to grow creatively and professionally.
For a Sous Chef looking to step into a more senior, trusted leadership role this is an opportunity to build something special.
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