Head Chef

About our business:

The Sonas Collection is an award winning, family owned and operated business, comprised of four boutique period properties that have been wonderfully renovated and cared for.

Our main purpose is to deliver warm Highland Hospitality to our guests, create great opportunities for our employees and make a difference in our local rural communities.

The word Sonas is Gaelic for happiness, and happiness is our aim.

What were looking for:

We are currently looking for a Head Chef at our Duisdale House Hotel property, based in the Sleat peninsula of the Isle of Skye.

The ideal candidate will be an experienced Head Chef with 2 Rosette experience, a passion for Highland Hospitality, with the ability to inspire and develop a high-performing kitchen team.

About the role:

As Head Chef, you will lead the kitchen team to deliver exceptional dining experiences that reflect the essence of Highland Hospitality. Working closely with the Hotel General Manager and your team, you will ensure the highest standards of food quality, presentation, and service.

Your leadership will be key in maintaining a positive and productive kitchen environment, while also driving the operational and commercial goals of the business.

With a focus on guest satisfaction, you will foster a collaborative culture, inspiring and developing your team to achieve their full potential and uphold the hotels reputation for excellence.

Some of your responsibilities will include:

Operational Excellence:

• Culinary Standards:Maintain high standards of food quality, presentation, and consistency across all dishes, adhering to the hotels brand and customer expectations.
• Guest Experience:Ensure exceptional dining experiences by continuously monitoring food quality and service, responding to feedback, and adjusting operations as needed.
• Menu Development:Lead in the creation and innovation of seasonal menus that align with guest preferences and the hotel's culinary identity.

Compliance and Maintenance:

• Health and Safety Compliance:Ensure the kitchen meets all health and safety regulations, including food safety standards and hygiene practices, conducting regular checks.
• Kitchen Maintenance:Oversee the maintenance of kitchen equipment and ensure a safe, clean working environment, reporting issues to management promptly.

Financial Management:

• Cost Control & Budgeting: Implement and maintain effective cost control measures to meet profit margins and KPIs.
• Inventory Management: Oversee stock levels, ordering, and stock rotation to minimize waste and optimize resources.

Team and People Management:

• Staff Development: Lead and mentor the kitchen team, providing ongoing training, regular feedback, and supporting career progression through appraisals and skill development.
• Efficient Staffing: Create staff rotas to ensure optimal kitchen staffing levels.
• Positive Kitchen Culture: Foster a collaborative and positive environment in the kitchen, ensuring high team morale and motivation.

Pay & Benefits:

We offer a host of great pay & benefits including:

Real living wage employer - always.

Fair share of tips always.

Access to wellbeing services.

Company pension scheme.

Extra holiday day for your birthday.

50% discount in our restaurants.

Special rates across our hotels.

Free gym membership.

Free meals while on shift.

Paid breaks.

AMRT1_UKCT