Senior Sous Chef

We are seeking a Senior Sous Chef to join the kitchen team at Seamill Hydro Hotel. If you are a passionate culinary professional with strong leadership skills, a creative flair, and a dedication to delivering outstanding dining experiences, we would love to hear from you. As Senior Sous Chef, you will play an integral role in our culinary leadership team, working closely with our Head Chef to manage and elevate all kitchen operations. This is an exciting opportunity for a highly motivated individual ready to take on significant responsibility and contribute to the continued success of our acclaimed dining offerings.

What You'll Be Doing:

• Deputise for the Head Chef, managing kitchen operations, food quality, and service.
• Oversee food preparation, cooking, and presentation to consistently high standards.
• Ensure strict adherence to hygiene and safety protocols.
• Assist with inventory management, ordering, and cost control to minimize waste.
• Motivate, train, and develop junior chefs, fostering a collaborative and positive environment.
• Work seamlessly with front-of-house and other hotel teams to ensure smooth service.

What We're Looking For:

• Proven experience as a Sous Chef or Senior Chef de Partie, ideally in high-volume hotels or luxury restaurants.
• Experience with banqueting and events is a plus.
• Strong culinary expertise, with a keen eye for detail and a creative approach to menu development.
• Professional cookery qualifications and experience in menu costing and stock control.
• Exceptional leadership and communication skills, able to inspire and manage a team effectively.
• Ability to thrive in a fast-paced, high-pressure environment with composure and professionalism.

What We'll Offer You:

• Competitive hourly rate of pay
• Weekly pay and 4-weekly tips
• Discounts across all 8 RAD Hotel Group venues (food, accommodation, events, and more)
• Staff meals on duty
• Ongoing training and development opportunities
• Clear career progression paths
• Staff uniform provided
• Birthday and Length of Service Incentives