Role: Sous Chef
Location: Scottish Highlands
Salary: £50,000 circa + tips
Work Schedule: 48 hours
Accommodation: Available
Start Date: Immediate Start Available
Overview and Opportunity:
Achieve Hospitality are delighted to be partnering with a group of luxury Estates, located in the Scottish Highlands.
Its hospitality portfolio encompasses a curated collection of luxury lodges, guesthouses, farmhouses, and self-catering cottages located across some of Scotland’s most remote and beautiful landscapes.
They are dedicated to creating exceptional guest experiences that are deeply connected to the landscape and local culture. Its collection of properties offers guests an intimate, design-led experience rooted in nature, comfort, and authenticity.
Culinary excellence plays a central role in their hospitality offering. Each property focuses on high-quality, locally sourced, and seasonally inspired cuisine that reflects both the Scottish larder and their sustainable ethos.
Kitchens operate with creativity and integrity, celebrating regional produce, from Highland game and fresh seafood to locally grown vegetables and artisan ingredients.
Working as part of the culinary team means contributing to an environment where food, place, and purpose intersect. The Kitchen team are encouraged to craft menus that showcase simplicity, provenance, and a deep respect for the land, while delivering memorable dining experiences in unique, often remote, settings.
Role Responsibilities:
- Implement the culinary vision of the Head Chef in relation to the venue
- Deliver an interactive “chef’s table” experience for our guests by engaging with them at the point of dish finishing and presentation, explaining each dish and answering their questions
- Collaborate with the Head Chef in reviewing guest preferences ahead of their planned visit and create dishes and meals that accommodate specific requests, allergies and dietary or faith requirements
- Discuss with guests on arrival all planned menus and adapt with positivity to any late changes to preferences
- Partner with Head Chef in the planning of supplies, taking cognisance of the remote location of our venues
- Build strong relationships with local suppliers in order to access local ingredients of the highest quality
- Comfortable moving between busy and quiet periods and utilising the latter in a positive way e.g. team development, new menu development etc
- Supervise the Chef de Partie and other kitchen staff, ensuring that a “one team” approach is always maintained and that everyone works collaboratively to provide the best guest experience, and to support each other
- Support other Wildland venues as required
- Embrace the ethos and values of Wildland and ensure that direct reports do likewise
- Behave as a custodian of our carefully crafted culture, taking personal responsibility for engaging positively with all team members and demonstrating respect for their contribution
- Place a high value on health and safety and encourage others to do likewise.
Candidate Requirements:
- You will be a passionate chef with proven experience as a Sous Chef or Chef de Partie, ideally within a private Chef environment, or a fine dining ‘Chef’s Table’ set up.
- You’ll be an excellent team player, warm communicator, confident in interacting with guests and comfortable with the remote nature of a role.
Benefits:
- Competitive Salary – £50,000 circa
- Service Charge
- Private Medical Insurance
- Health Cash Plan
- Life Assurance
- Income Protection Insurance
- Critical Illness Insurance
- Gym Membership (after qualifying period)
How to Apply
To apply for this role, please send your CV/resume to: (laura.iveson@achievehospitality.com)
