Sous/Junior Sous Chef in Fleet

Laggan has been the home of the Mc Conchie family for 5 generations.

We are a family run business in a magnificent rural location in the South of Scotland.

In 2007, Duncan led the farm’s diversification with the build of Laggan Outdoor Activity Centre.

What started as archery in a cow shed has transformed into a rural destination of excellence where people can spend time with their friends and family, whether that is enjoying a getaway, celebrating a wedding, or enjoying a meal out together.

We are greatly honoured to have the privilege of continuing the Mc Conchie legacy and believe that it is our family values and ethos that has contributed to our success.

Job Purpose

We are looking for an enthusiastic and motivated Sous Chef / Junior Sous Chef to support the wider kitchen team in delivering high-quality food and an excellent guest experience across Gather for breakfast’s and pre wedding events, weddings and events at GG’s Yard, and The Murray Arms when required.

The role will involve assisting with the day-to-day running of kitchen operations, delivering high-quality breakfasts and pre-wedding events at Gather, supporting the delivery of weddings and other functions, and providing additional kitchen support at The Murray Arms as required.

The successful candidate will be passionate about food, committed to maintaining high standards, and able to work effectively within a fast-paced and varied hospitality environment.

Duties and Responsibilities

• 1. Food Preparation & Cooking

• Assist with the preparation and delivery of high-quality dishes whilst following established recipes, specifications and presentation standards.
• Prepare, cook and present a high standard of breakfast dishes and pre-wedding event food at Gather.
• Assist with the preparation and delivery of food for weddings, private functions and other events.
• Support the wider kitchen team in delivering consistent, high-quality food across all areas of the business.
• Monitor food rotation, stock levels and food storage, assisting with ordering supplies when required.
• Ensure all food is prepared and served in line with agreed recipes, portion sizes and quality standards.

• 2. Kitchen Management

• Assist with the smooth and efficient day-to-day running of the kitchens.
• Support the wider kitchen team and take responsibility for the smooth running of the kitchen when required.
• Maintain a clean, safe and organised kitchen environment, adhering to all health, safety and hygiene requirements.
• Ensure HACCP procedures, food safety records and all relevant kitchen paperwork are completed accurately and consistently.
• Monitor kitchen equipment and ensure any faults or maintenance issues are reported immediately to the appropriate department.
• Assist with maintaining effective stock control and minimising food waste.
• Provide kitchen support at The Murray Arms when required, helping to maintain consistency and high standards across the wider business.

• 3. Menu Development

• Collaborate with the wider kitchen team in developing new dishes, specials and seasonal menu ideas.
• Assist with menu planning, food costing and portion control where required.
• Support the development of menus that are creative, commercially viable and aligned with the standards and style of the business.

• 4. Team Leadership

• Work collaboratively with colleagues to maintain a positive, professional and supportive working environment.
• Support the wider kitchen team with the organisation of daily kitchen duties and service requirements.
• Lead by example and promote high standards of teamwork, professionalism and communication.

• 5. Quality Control

• Carry out regular quality checks on food products to ensure freshness, consistency, flavour and presentation.
• Ensure all dishes are prepared and presented consistently in line with agreed standards.
• Address any food quality, presentation or consistency issues promptly and communicate any concerns to the wider kitchen team.
• Ensure guest expectations are met and, wherever possible, exceeded.

Requirements for the Role

• Previous experience as a Sous Chef, Junior Sous Chef, Chef de Partie or in a similar role within a busy, high-volume kitchen.
• Experience of preparing and delivering high-quality breakfast, event or wedding food would be advantageous.
• Strong knowledge of culinary techniques, food preparation, presentation and kitchen equipment.
• A good understanding of food safety, health and hygiene requirements, including HACCP procedures.
• Ability to communicate effectively and work well with colleagues in a fast-paced and high-pressure environment
• Ability to work independently and take responsibility when required.
• Excellent attention to detail and a strong commitment to quality and consistency.
• A positive, proactive and forward-thinking approach.
• A willingness to support different areas of the business, including Gather, weddings and events, and The Murray Arms when required.
• Flexibility in working patterns, including early mornings, evenings, weekends and peak event periods.
• A passion for hospitality and a commitment to delivering an exceptional guest experience.

Salary dependent on experience.

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