Company Description PEEBLES HYDRO LIMITED is a hospitality company headquartered at Crieff Hydro Hotel, Ferntower Road, Crieff, United Kingdom. The business is part of a well-known Scottish hotel group, offering guests a blend of traditional charm and modern amenities. Team members enjoy working in a professional yet welcoming environment focused on quality service and guest satisfaction. The company values collaboration, reliability, and attention to detail across all departments, including its food and beverage operations.
Role Description This is a full-time, on-site Senior Sous Chef role based in Peebles. The Senior Sous Chef supports the Head Chef in day-to-day kitchen operations, including planning and preparing menus, overseeing service, and ensuring high culinary standards. Responsibilities include supervising and training kitchen team members, managing food preparation for breakfast, lunch, dinner, and events, and maintaining consistent quality and presentation. The role also involves monitoring stock levels, supporting ordering and cost control, and ensuring compliance with health, safety, and food hygiene regulations. The Senior Sous Chef collaborates with front-of-house teams to deliver a positive guest experience and may step in to lead the kitchen in the Head Chef’s absence.
Qualifications
- Strong experience in a similar role within a hotel, resort, or high-volume restaurant environment, ideally at Senior Sous Chef or Sous Chef level.
- Proven skills in menu planning, food preparation, and presentation, with a focus on fresh, seasonal ingredients and consistent quality.
- Knowledge of food safety, HACCP, and health and safety regulations, with a track record of maintaining a clean, organized, and compliant kitchen.
- Leadership and team management abilities, including mentoring, training, scheduling, and supporting a diverse kitchen team.
- Competence in stock control, ordering, portion control, and basic food cost management to support operational and budgetary targets.
- Strong communication and collaboration skills, with the ability to work effectively with kitchen and front-of-house colleagues during busy service times.
- Relevant culinary qualifications or professional chef training; additional certifications in food hygiene or supervision are advantageous.
- Flexibility to work varied shifts, including evenings, weekends, and holidays, and the ability to remain calm and organized under pressure.
