Sous Chef, Fine Dining

COME AND JOIN US . . .

We are currently seeking an accomplished and exceptional Sous Chef to play a key leadership role within our Strathearn Restaurant team.

The on target earning potential for this role is £47,608 / per annum – comprising a base salary of £42,608, plus a qualified estimate of £5,000 in gratuities and service charge.
* As a member of the Gleneagles team, you will also enjoy a fantastic range of perks, benefits and rewards.

One of the world’s most iconic luxury hotels and sporting estates, Gleneagles has been making memories for a century. Crowned ‘Employer of the Year’ at the 2024 Cateys and Number One Resort in the UK & Ireland by readers of the Travel + Leisure for their 2025 World’s Best Awards, everything we do is about surpassing expectations and creating unrivalled adventures for our guests.

We’re devoted to making our people feel as valued as our guests. In this way, we strive to support the whole ‘you’ – not just the professional part but the personal part too. People join our team for all sorts of reasons. Some work here permanently to develop a career, some work seasonally, while others have a schedule to fit around their personal commitments.

However long you plan to stay with us and whatever hours you’d prefer to work, we’re open to flexible working requests and offer hours, shift patterns and contract @types to suit everyone.

Location:

Auchterarder, just off the A9. Gleneagles is also within easy reach of a number of Scottish towns and cities:
Edinburgh City Centre (1hr), Glasgow or Dundee (50mins), Stirling and Perth (25mins).

• A key, senior member of the Culinary team, you’ll make sure our operation runs without hitch, orders and deliveries are coming and going as needed, our service is smooth and our food hygiene standards are sky‑high
• Supporting our Head Chef on ideas and techniques that make our kitchen a creative, ever‑changing environment where we’re always looking to come up with new, delicious combinations of taste
• Continually benchmarking with other Culinary institutions and competitors and surpassing their offering; constantly developing trends and ensuring we consistently exceed the expectations of our Strathearn Restaurant guests
• Implementing an ongoing process within the Strathearn Kitchen to develop the menu calendar and plan for all menu changes; you’ll present these through informative, inspirational food tastings and make sure all of the team have a fantastic level of product knowledge
• Developing strong relationships with the Front of House team, you’ll work together to demonstrate that shared passion, clear communication, and living our values is what truly galvanises the team and drives excellence
• You’ll be nurturing and developing our Culinary talent ensuring that your passion and expertise are lived through others
• Interacting with our guests, always warm, professional, helpful and doing everything you can to exceed their expectations; playing your part in making their stay with us five‑star in every way

• You have fantastic previous experience working as part of a fast‑moving, quality‑driven, Culinary team, at Sous Chef level, ideally within Michelin and luxury hotels
• A fantastic cook, you have an outstanding track record; never resting on your laurels, you continually strive to keep on learning and honing your skill
• You have an exceptional and discerning eye for detail and take pride in fixing the small things that make a big difference
• Energised and fuelled by a high‑paced operation and equally high expectations, you’re resilient, and skilled at managing multiple and often competing priorities
• You like it when your work stands out from the crowd and you make sure you’re always one step ahead of industry trends
• You’re up for doing things differently and trying (almost) everything once
• Highly motivated and possessing an immense sense of pride in your work; you're passionate about delivering the high standards for our guests in line with the Gleneagles brand
• You have a positive “can do” attitude to solving problems in a…