Sous Chef

Company Description

The Bonham Hotel Edinburgh Limited is a hospitality company located at 35 Drumsheugh Gardens in Edinburgh, United Kingdom. Known for its stylish setting and attentive service, the hotel offers guests a distinctive stay in one of Edinburgh’s elegant West End neighborhoods. Team members work within a professional environment that values high standards of guest experience and culinary quality. The hotel provides opportunities for hospitality professionals to develop their skills in a boutique setting.

Working at The Bonham Hotel means contributing to a refined, guest-focused atmosphere.

The Sous Chef is a full-time, on-site role based at The Bonham Hotel in Edinburgh. This role supports the Head Chef in the daily running of the kitchen, including food preparation, cooking, and plating for restaurant service, events, and room service. The Sous Chef helps design and refine menus, ensures consistent quality and presentation, and monitors stock levels, ordering, and waste control.

Responsibilities include supervising kitchen team members, organizing shifts, maintaining food safety and hygiene standards, and ensuring compliance with all relevant regulations. The role also involves training junior staff, contributing to cost control, and collaborating with the front-of-house team to deliver an excellent guest dining experience.

• Strong culinary skills, including experience in a hotel, restaurant, or high-volume kitchen environment.
• Knowledge of menu planning, food costing, and kitchen operations, with the ability to support effective stock and waste management.
• Solid understanding of food hygiene, safety regulations, and best practices, with relevant certifications preferred.
• Leadership and team coordination skills, including experience supervising or mentoring kitchen staff.
• Ability to work efficiently under pressure, maintain high standards, and adapt to changing service demands.
• Good communication and collaboration skills for working with colleagues across kitchen and front-of-house teams.
• Relevant culinary qualifications or professional training; additional experience in boutique or hotel dining is an advantage.
• Flexibility to work a range of shifts, including evenings, weekends, and holidays as required by hotel operations.