Senior Sous Chef

Cruize Restaurant

We have a great opportunity for an experienced Senior Sous Chef to join not only the award winning Auchrannie Resort, but the award winning Cruize Restaurant.

Auchrannie Resort works to a high standard, therefore we want to see this come through in our dishes, which you will lead on. You will be passionate and dedicated. What we are looking for:
  • Proven track record of working in a similar position.
  • Exceptional service standards with a 4/5 star or high end restaurant background.
  • Outstanding attention to detail and working to high standards
  • Purchasing of food, control stock rotation and levels
  • Have as strong working relationship with the front of house team
  • Team player and motivator
Our team are Awesome; displaying professionalism, honesty and a fun and creative manner in everything we do. Everyone's passion and personality is what makes us an award winning team.

  • Training & Employee Retention Award Winner - CIS Excellence 2018
  • Top 30 Winner of the Best Places to Work in Hospitality 2018; Highest Placed in Scotland
  • Spa Team, Front of House Team and Grounds & Maintenance Team Regional Winners 2018 (Scottish Hotel Awards 2018)
  • Country Hotel of the Year(Prestige Awards 2017)
  • Hotel Lodges of the Year (Scottish Hotel Awards 2018)
  • Scottish Outdoor Hotel of the Year(Leisure and Outdoor Awards 2017)
  • Hotel of the Year (Scottish Hotel Awards 2015)
Competitive salary package including accommodation, leisure membership and Resort discounts is available.
Cruize offers eclectic dining for the family. All food is freshly prepared with the majority of produce being locally sourced on Arran and within Ayrshire.

Reporting to the Head Chef, the Senior Sous Chef will support them on the day to day running of the kitchen and represent the Head Chef in his absence. You will assist with food cost, ordering, food and health and safety. You will be required to manage the kitchen brigade in the absence of a Head Chef, represent the Head Chef at management meetings, as well as motivate the team, training and developing chefs.
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