Sous Chef

The Place

Located in a sleepy Highlands village in one of the most remote areas on the world‑renowned North Coast 500, Tongue Hotel is positioned at the most northerly point of Scotland, in northern Sutherland. Built in the 1800s, Tongue Hotel is a former sporting lodge that still carries the same historic charm today. Overlooking the beautiful sea loch of Kyle, the rugged Ben Loyal and gentle Ben Hope jut out from the land above.

Originally owned by the Duke of Sutherland, the hotel boasts 19 unique bedrooms and many original features steeped in history, giving it a romantic, enchanting feel which delights and excites all who enter here. The hotel has recently reopened after an £800k refurbishment. Your working day can be very busy especially during the summer months, but a great work/life balance is encouraged.

With the great outdoors at your feet, there are a number of activities to enjoy during your downtime, whether hiking up the local mountains for breathtaking views across northern Sutherland and Caithness or enjoying leisurely walks along the quiet shoreline. For more experiences you can enjoy trips into nearby Durness or Thurso (famed for its surfing waves) and even the Isle of Orkney.

We are seeking a talented and passionate Sous Chef to join our dynamic culinary team on a permanent full‑time basis. As the Sous Chef, you will work closely with the Head Chef to ensure the smooth operation of our kitchen, delivering high‑quality dishes that reflect the rich heritage and flavours of the Highland region. You will be responsible for overseeing food preparation, managing kitchen staff, maintaining kitchen hygiene standards, and contributing to menu development.

This role is ideal for someone who is creative, detail‑oriented, and dedicated to culinary excellence.

Beyond the first‑class physical modelling of our hotels, we’re also investing in our people. Our vision has four key pillars – our people, our guests, our communities, and our environment – and what matters most to us is delivering an authentic experience of the Scottish Highlands to our guests. This can only happen with a strong team that shares our Vision.

• Proven experience as a Sous Chef or similar role in a high‑end restaurant or hotel
• Strong culinary skills with a deep understanding of various cooking methods, ingredients, and kitchen equipment. Excellent leadership and communication skills
• A genuine passion for cooking and a commitment to delivering outstanding guest experiences
• Ability to work collaboratively with a diverse team and contribute to a positive working environment
• Comfortable working in a fast‑paced, dynamic environment and capable of handling pressure with grace
• Culinary degree or relevant certification is preferred but not essential

Hourly rate £17 p/h + service charge + company benefits inc:

• Discount for you and your family and friends on accommodation, food and beverages
• Opportunities for professional development and growth within the company
• Eye Med
• Cycle Scheme
• Employee discount platform providing savings at 130,000 retail and entertainment including supermarkets, holidays, shopping and restaurants
• Employee Assistance Programme
• Refer a Friend incentive scheme

If you are a passionate and skilled chef looking to take your career to the next level, we would love to hear from you. Join us at Highland Coast Hotels and be part of a team dedicated to culinary excellence and exceptional guest experiences.

We are a collection of unique hotels located along the North Coast 500 with our people at the very heart of what we do. Spirit, warmth, authenticity, that’s what we look for. We encourage curiosity, energy, passion, and fun. Creating experiences that exhilarate and enlighten our guests as we showcase the very best in Highland Hospitality. It’s important to us that we nurture and develop our people to be the very best they can be.

Training and career opportunities are on offer along with fabulous work locations, great rates of pay, flexible hours, and lots of other lovely perks. Find out more at