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. 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 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) 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 Sound like your kind of kitchen? Apply now with your CV and a short cover note sharing why this opportunity stands out to you.