Sous Chef

The Carnegie Conference Centre is a £5 million purpose built, state of the art, training, meeting and conference centre which provides central Scotland with a unique range of high quality business services.

The restaurant provides the finest cuisine prepared by first class chefs for conferences, celebration parties, business lunches and corporate events which ensures that all customers of the Carnegie Conference Centre experience fabulous food and exceptional service.

You will be second in command in the kitchen where you will follow the Head Chef’s specifications and guidelines on the job. You will employ your culinary and managerial skills in order to maintain and enhance customer satisfaction.

You will be required to produce quality food for our clients in a professional and hygienic environment. You will also participate in the design of seasonal menus and purchase of all food and food related products using preferred suppliers in order to achieve food budgeted costs. You will also be responsible for the kitchen when the Head Chef is not on duty.

It is essential that you are educated to NC/ SVQ Level 2 or equivalent (SCQF Level 5) in a hospitality related discipline, as well as having previous experience in a senior position in a kitchen or leading a kitchen. You should also have experience of managing or supervising staff.

You should have a good knowledge and understanding of various cooking methods, ingredients, cooking equipment and procedures and also be familiar with industry best practice. You must have appropriate Food Safety Qualifications including REHIS.

It is key that you are customer focused and have good interpersonal skills.

No CVs (personal or agency) accepted. Method of applying is by fully completed application form.

Previous applicants need not apply.