Job Title: Sous Chef
Location: Aberlour, Speyside, Moray, United Kingdom
Salary: £35,000–£36,000 per annum + monthly tronc share
Contract: Full-time, permanent (40 hours/week average)
Step into a Key Role at One of Speyside’s Most Characterful Country House Hotels
Set in a beautifully restored Victorian mansion, our independent hotel is a destination for lovers of great food, fine whisky, and warm Scottish hospitality. With sixteen individually styled bedrooms, two atmospheric bars, and a well-regarded à la carte restaurant, we serve thoughtful, seasonal dishes that celebrate the richness of the region. Sustainability, local sourcing, and creativity are at the heart of our kitchen philosophy.
We’re now seeking a talented Sous Chef to work closely with our Head Chef in delivering memorable dining experiences and leading a small, dedicated team.
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What You’ll Be Doing:
* Supporting the Head Chef in day-to-day kitchen operations and leading the brigade in their absence
* Cooking and presenting beautifully executed dishes with precision and consistency
* Helping to develop and evolve seasonal menus that reflect our style and values
* Mentoring and training junior team members, encouraging growth and maintaining high morale
* Ensuring the highest standards of cleanliness, hygiene, and food safety
* Assisting with stock control, ordering, and reducing kitchen waste
* Contributing ideas to improve kitchen efficiency, organisation, and team wellbeing
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What We’re Looking For:
* Previous experience as a strong Chef de Partie or Junior Sous Chef in a quality-focused kitchen
* A passion for Scottish and modern European cuisine with an appreciation for local, seasonal produce
* Calm, organised, and enthusiastic with good leadership instincts
* A flexible and positive team player who leads by example
* Level 2 or 3 Food Safety & Hygiene certification (or willing to obtain)
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What We Offer:
* Competitive salary of £35,000–£36,000 per annum
* Equal share of monthly tronc for all team members (no fixed service charge added to bills)
* Average 40-hour work week – approx. 50 hours during peak summer weeks, 30 during quieter winter periods
* A mix of straight and split shifts – tailored to suit the individual where possible
* Support in finding suitable local accommodation, with financial assistance available for the first few months
* Staff discounts and perks across the hotel
* Ongoing development and a supportive team culture
* A stunning Speyside setting – perfect for those who love nature, food, and whisky
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Sound like your kind of kitchen?
Apply now with your CV and a short cover note sharing why this opportunity stands out to you.