Sous Chef

Perle Hotels Ltd; Budhmor; On-site; GBP 35,000; Full time

Job summary

A renowned hospitality group in Budhmor is seeking an experienced Sous Chef to support the Head Chef at Dulse & Brose. The role involves leading kitchen operations, ensuring quality service, and maintaining food safety standards. Ideal candidates will have strong leadership skills, experience in a quality kitchen, and a passion for Scottish seafood. This position offers a competitive salary and benefits including performance bonuses and opportunities for progression within the company.

Benefits

£35,000 salary

Annual performance bonus

Equal share of tips and service charge

Subsidised accommodation

28 days annual leave

Company pension scheme

Complimentary Skye Gym membership

Employee Assistance Programme

Cycle to Work scheme

Staff discounts across Perle Hotels

Qualifications

• Proven experience as a Sous Chef or strong Junior Sous in a quality restaurant or hotel kitchen.
• Calm, reliable, and hands-on approach to leadership.
• Strong cooking fundamentals with an appreciation for seafood and Scottish produce.

Responsibilities

• Support the Head Chef in supervising and motivating the kitchen team.
• Take ownership of sections during service, ensuring consistency and quality.
• Assist with daily prep planning, kitchen organisation, and service readiness.

Skills

Leadership

Seafood cooking

Teamwork

Food hygiene knowledge

Organisational skills

Education

Food Hygiene Level 3 (or willingness to obtain)

Job description

Overview

The Opportunity: Perle Hotels are seeking a capable, grounded, and hands-on Sous Chef to support the Head Chef at Dulse & Brose, the signature restaurant within The Bosville Hotel. This role is ideal for a Sous Chef who enjoys being deeply involved in service, thrives in a close-knit kitchen, and values consistency, teamwork, and calm leadership over ego. You’ll be a key figure in the day-to-day running of the kitchen, helping to deliver confident, welcoming food that reflects Skye’s natural larder and the relaxed charm of a modern Scottish bistro. If you’re looking to step into a trusted No.2 role, build leadership confidence, and play a meaningful part in a well-run, people-focused kitchen, this is a great opportunity.

About Dulse & Brose

Dulse & Brose is a modern Scottish restaurant overlooking Portree Harbour, celebrating the best of Skye’s seafood, Highland meats, and seasonal island produce. The menu is unfussy, produce-led, and approachable — designed to appeal to both hotel guests and the local community. Service is warm, well-paced, and polished without feeling formal, with a strong emphasis on teamwork between kitchen and front of house.

The Role

As Sous Chef, you’ll support the Head Chef in the smooth and consistent operation of the kitchen. You’ll lead from the front during prep and service, help organise the team, and ensure standards are maintained even during busy, high-turnover services. You’ll also step up to run the kitchen in the Head Chef’s absence, acting as a calm and reliable presence for the team.

Salary & Benefits

• £35,000 salary
• Annual performance bonus
• Equal share of tips and 10% service charge
• Subsidised accommodation available (T&Cs apply)
• 28 days annual leave plus time off in lieu (T&Cs apply)
• Company pension scheme
• Complimentary 24-hour Skye Gym membership
• Employee Assistance Programme & Cycle to Work scheme
• Staff discounts across Perle Hotels (rooms, dining, spa)
• Genuine progression opportunities within Perle Hotels

Key Responsibilities

Kitchen Leadership & Team Support

• Support the Head Chef in supervising and motivating the kitchen team.
• Act as a positive role model, setting standards for behaviour, organisation, and pace.
• Coach junior chefs on section, supporting skills development and confidence.
• Provide day-to-day feedback and escalate formal performance matters where required.

Service & Culinary Delivery

• Take ownership of sections during service, ensuring consistency and quality.
• Support the pass and overall service flow in a busy, compact kitchen environment.
• Contribute ideas for daily specials and seasonal dishes in line with the Dulse & Brose style.
• Champion Scottish produce and simple, well-executed cooking.

Operations & Organisation

• Assist with daily prep planning, kitchen organisation, and service readiness.
• Support stock control, deliveries, and correct storage of produce.
• Help minimise waste through good portion control and forward planning.
• Deputise for the Head Chef when required, overseeing service and kitchen operations.

Compliance & Safety

• Maintain high standards of food hygiene, health & safety, and allergen control.
• Accurately complete HACCP records, temperature checks, and food safety logs.
• Hold (or be willing to obtain) Food Hygiene Level 3.
• Promote a safe, clean, and compliant working environment.

Collaboration & Guest Experience

• Work closely with the Restaurant Manager and FOH team to ensure smooth, joined-up service.
• Communicate clearly and calmly during busy services.
• Support a guest-first culture and engage positively when appropriate.

What We\'re Looking For

• Proven experience as a Sous Chef or strong Junior Sous in a quality restaurant or hotel kitchen.
• A calm, reliable, and hands-on approach to leadership.
• Strong cooking fundamentals with an appreciation for seafood and Scottish produce.
• Good organisational skills and the ability to manage busy services.
• Sound understanding of food safety, allergens, and kitchen compliance.
• A team-first mindset with ambition to progress to Head Chef level in time.
• Enthusiasm for living and working on the Isle of Skye.

Why Skye, Why Bosville

Life in Portree offers a balance that\'s increasingly rare: strong produce, meaningful work, and space beyond the pass. At Dulse & Brose, you\'ll be part of a kitchen that values reliability, warmth, and pride in what goes out - serving both visitors and locals in a genuinely welcoming setting.