Sous Chef

Sous Chef

Are you a chef, passionate and enthusiastic about vegetables, cooking environmentally friendly delicious meals for grateful and appreciative guests? In a state of the art kitchen, with a great team of happy and friendly chefs working alongside you, on one of the most beautiful islands in Scotland (we think it is the most beautiful!), work/life harmony guaranteed, great perks, great coffee and lots of fun. 

What's the catch? There isn't one!! 

We are a large-scale, dynamic, and forward-thinking restoration and hospitality project in the Northwest Highlands with strong philanthropic and community commitments. The heart of our operation is on a remote and beautiful 800-acre island, where we are delivering authentic guest experiences in an area of outstanding scenery.

The Sous Chef will assist the head chef in all aspects of kitchen planning and operating and help convey the Tanera vision to the wider team and guests. They will also be jointly with the other sous chef be responsible for all kitchen operations when the head chef is off site.

The Food and Beverage offering on Tanera is unlike most places. As well as more traditional kitchen settings, much of the cooking is done outdoors, over fire and in extremely unique locations. There are some 15 different cooking locations on the island. The Sous Chef will support the Head Chef, alongside the other members of the kitchen team, to cater for 100-120 crew lunches daily and catering for up to 30 guests.

The successful candidate is likely to have a combination of the following:

2 years of kitchen / catering experience required, at minimum Sous Chef level, however all applications will be considered.

Excellent communication and organisational skills to ensure effective and smooth running of all aspects of the kitchen, including liaising with the relevant teams who manage our own seasonal island produce.

Job Description:

Directing the food preparation process and delegating tasks

Cooking and preparing crew and guest meals

Assisting the Head Chef to create menu items, recipes and develop dishes

Supervising all kitchen stations

Supervising, motivating and working closely with other Chefs of all levels

Responsible for health and safety

Responsible for food hygiene practices 

Ensuring Tanera standard and ethos are applied to all areas of the kitchen

Assisting with determining food inventory needs, stocking and ordering

Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Working with guests when required

Developing the team

Overnight stays on the island when needed

Additional Information

Generous salary offered, based upon experience

33 days annual leave including Public Holidays

Company pension scheme

Discretionary Bonus

Staff Accommodation available

Diversity Statement

We are committed to being an inclusive employer with a diverse and representative workforce. We encourage applications from people from the widest possible range of backgrounds, cultures and experiences.

Please apply with a cover letter and your CV, by clicking the Apply button at the top of the page!