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Chef Chef jobs in Inverness

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    • Hours:* 45–48 hours per week (Full Time).
    • Shift Pattern:* 5 days over 7, to include evenings and weekends.
    • The Sous Chef supports the Head Chef in running the…
    • Pay, £17.03 per hour + Competitive benefits + overtime rates.
    • Hours - 38 hours per week.
    • Organise, plan and prepare meals ensuring that all home cooked food not…
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    • £33,500 per annum, plus a share of tips based on hours worked.
    • You’ll partner with your General Manager to take full ownership of food quality and financial results.
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    • Helping to lead the more junior pack members to cook and prepare outstanding dishes.
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    • Support the development of new menu items in collaboration with the head chef.
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    • Increased discounts and annual leave with length of service.
    • Employee assistance program from day 1, giving access to a host of wellbeing tools.
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Sous Chef
Sweeney Inverness
10 Huntly Street, Inverness IV3 5PR
£37,000 a year
Permanent, Full-time
Apply now

Job details

£37,000 a year
Employee discount, Company pension
Permanent, Full-time
Weekend availability, Day shift
10 Huntly Street, Inverness IV3 5PR

Full job description

Reports to: Head Chef

Salary: c. £37,000 per annum, plus gratuities

Hours: 45–48 hours per week (Full Time)

Shift Pattern: 5 days over 7, to include evenings and weekends

Location: Sweeney Inverness, 10 Huntly Street, Inverness

Help Shape the Guest Experience at One of Inverness's Newest Boutique Hotels

At Sweeney Hotels, we're passionate about creating beautifully designed places to stay and delivering memorable guest experiences. As we prepare to open our newest boutique hotel in Inverness, we're looking for a Sous Chef to become a key part of our team.This is an exciting opportunity to join us from the very beginning, helping establish operational standards, shape the guest experience and play an important role in the growth of the Sweeney Hotels brand.

Role Purpose

The Sous Chef supports the Head Chef in running the kitchen at Sweeney Rooms Inverness, leading the team on the pass and deputising fully in the Head Chef's absence. With strong culinary expertise and a hands-on leadership style, the Sous Chef leads with pride and passion, knowing how to deliver a guest experience that is exceptional and memorable, while acting as a motivating, calm presence in the kitchen during every shift.

The Core Menu

Fire, flavour, and a proper taste of the Highlands.

Our Core Menu is built around bold cooking and small plates designed for sharing — think sizzling pizzas fresh from the oven, punchy sides, and dishes packed with local character. It's fast-paced, sociable food with a real sense of place: Highland ingredients, big flavours, and nothing fussy about it. Whether you're grabbing a quick bite at the bar or settling in for a full spread with friends, the menu's built to keep the energy up and the plates moving. Alongside the Core Menu, the kitchen delivers residents' breakfast and a contemporary brunch offering, each brought to the table with the same energy and attention to detail.

Key Responsibilities

  • Support the Head Chef in leading, supervising and motivating the kitchen team during shifts, setting the pace and standard for a memorable, exceptional guest experience.
  • Take full charge of the kitchen and team in the Head Chef's absence.
  • Train, coach and develop kitchen team members, building a confident, knowledgeable and high-performing team.
  • Support menu design and development, helping keep the offer fresh, seasonal and aligned with the Sweeney brand.
  • Ensure every dish leaving the kitchen is prepared and presented consistently to a high standard.
  • Support relationships with local and trusted suppliers, championing food quality and provenance.
  • Assist with kitchen stock control, ordering, rotation and wastage, working within agreed food cost targets.
  • Ensure full compliance with food hygiene, allergen and health & safety regulations across the kitchen.
  • Support the cleanliness, organisation and maintenance of the kitchen, including equipment and storage areas.
  • Manage pacing and communication between kitchen and floor to ensure a smooth, well-timed guest experience.
  • Handle guest feedback relating to food confidently and professionally, resolving concerns on the spot where possible.
  • Work closely with the Head Chef and wider management team to ensure smooth, joined-up operations across the venue.
  • Open and close the business as required, depending on shift worked.

Experience & Skills Sought

  • Proven previous experience in a senior kitchen role, ideally as a Sous Chef or Senior Chef de Partie, in a similar-quality venue.
  • Strong culinary skills, with genuine pride and passion for food.
  • A track record of training and upskilling team members, with strong coaching and people skills.
  • Confident understanding of food costing, margins and stock management.
  • High energy, hands-on leadership style with a natural ability to motivate others.
  • Calm and decisive under pressure during busy service periods.
  • Flexible availability, including evenings and weekends.

Key Performance Indicators

Performance will be assessed against the standard KPIs for the role, including:

  • Food gross profit / food cost percentage against target.
  • Wastage levels.
  • Health, safety and food hygiene audit/EHO scores.
  • Guest/customer satisfaction and feedback scores.
  • Service times and consistency across breakfast, brunch, lunch and dinner.
  • Team retention and performance within the kitchen.
  • Labour cost against budget.

Employee Benefits

· Pension scheme

· Team discount on stays and dining

· Training and career development

· Progression across Sweeney properties

· Guaranteed your birthday off

· Team Events

Pay: £37,000.00 per year

Work Location: In person

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