Sous Chef

Salary: £35,000 + performance bonus + share of tips & service charge

Accommodation: Accommodation is available

Start Date: May 2026

The Opportunity

We're looking for a skilled, organised, and hands on Sous Chef to support the Head Chef at Oban Brasserie.

This is a key leadership role within a busy, quality led kitchen. You'll be the Head Chef's right hand, leading service, supporting the team, and ensuring consistency, pace, and standards across every shift.

Whether you're already operating as a Sous Chef or ready to step up, this role offers the chance to build confidence running a kitchen, develop your leadership style, and work with fresh, seasonal Scottish produce in a fast paced hotel environment.

About Oban Brasserie

Located within Perle Oban Hotel, Oban Brasserie offers a relaxed but refined dining experience, showcasing the best of Scotland's larder.

Our menus focus on fresh seafood, Highland produce, and approachable, well executed dishes that deliver consistency and quality for both hotel guests and locals alike. It's a high volume environment where organisation, teamwork, and standards matter.

The Role

As Sous Chef, you'll play a central role in the day to day running of the kitchen. You'll lead from the pass and on section, support the development of the team, and ensure every service runs smoothly.

You'll take ownership of the kitchen in the Head Chef's absence, maintaining standards, managing service flow, and supporting a positive, professional brigade.

Key Responsibilities

• Support the Head Chef in leading, motivating, and developing the kitchen team.
• Act as a role model for standards, attitude, and pace during prep and service.
• Coach and support junior chefs, helping build confidence, consistency, and skill.
• Step up to lead the kitchen when required.

Service & Quality Control

• Lead sections and support the pass, ensuring consistency, timing, and presentation.
• Maintain high standards on every plate leaving the kitchen.
• Drive a smooth, organised service, even during peak periods.

Operations & Organisation

• Support daily prep planning, rotas, and kitchen organisation.
• Assist with stock control, ordering, and deliveries.
• Help manage waste, portioning, and kitchen efficiency to support GP targets.
• Ensure the kitchen is always set up for success.

Menu Delivery & Development

• Support the delivery of seasonal menus and daily specials.
• Contribute ideas while working within the overall direction set by the Head Chef.
• Ensure recipes and specs are followed to maintain consistency and cost control.

Food Safety & Compliance

• Maintain excellent food hygiene and safety standards at all times.
• Promote a clean, safe, and well organised working environment.
• Work closely with front of house to ensure a seamless guest experience.
• Support strong communication between kitchen and FOH teams.
• Be open to feedback and continuously look for improvements.

What We're Looking For

• Experience as a Sous Chef or strong Junior Sous in a high volume, quality led kitchen.
• A calm, organised, and hands on approach to leadership.
• Strong understanding of service flow, prep, and kitchen operations.
• Passion for fresh, seasonal produce and consistent food quality.
• Good awareness of food cost, waste control, and stock management.
• Excellent communication and a team focused mindset.
• Ambition to progress and take on greater responsibility.

Salary & Benefits

• £35,000 per annum
• Performance based bonus
• Share of tips & service charge
• Subsidised accommodation available
• 28 days annual leave + TOIL
• Company pension scheme
• Employee Assistance Programme & staff benefits
• Opportunities for progression within Perle Hotels

Why Oban, Why Now

Oban Brasserie offers a unique opportunity to lead a kitchen that combines local flavours, fresh Scottish produce, and a commitment to excellence. Join a passionate, professional team in a vibrant hotel setting, delivering exceptional dining experiences for both residents and visitors to Oban.