Sous Chef - The Scott and The Bonnar's

Grade UE05: £29,588 - £33,951 per annum plus 15% Premium Band for flexible working

CSG / Accommodation, Catering and Events / Business Development

Full-time: 35 hours per week, 5 over 7 days including weekends

Open-ended (permanent)

The Opportunity:

We have an exciting opportunity to join the brigade at The Scott Hotel, part of the University of Edinburgh's hotel collection. We are looking for a highly motivated, talented Sous Chef to help implement an exciting casual fine dining concept at Abacus. The role involves managing kitchen operations, sourcing freshest foraged Scottish produce, and developing a seasonal, sustainable menu.

Key responsibilities include: planning menus, supervising kitchen staff, maintaining food safety standards, controlling costs, and collaborating with front of house to deliver outstanding dining experiences.

Required qualifications and experience: proven experience as a Sous Chef or equivalent, Michelin Star / Rosette background preferred, strong leadership and critical thinking skills, detail oriented, and an obsession with quality food.

How to apply:

- CV

- Cover letter

Benefits

• Interesting work.
• Competitive salary.
• Responsibility and autonomy.
• Excellent benefits and support, including generous annual leave, pension scheme, staff discounts, and flexible work options.

Championing equality, diversity, and inclusion

The University of Edinburgh holds a Silver Athena SWAN award and is a member of the Race Equality Charter, and Stonewall Scotland Diversity Champions.

Applicants must have the right to work in the UK. The University cannot sponsor international workers for this role.

Key dates to note

The closing date for applications is 29th April 2026.

Applications close at 11:59 pm (UK time). Interviews will be held within 2 weeks after the closing date.