Job Description

Michelin-recommended Fallachan Kitchen are now recruiting for a Junior Sous Chef or Sous Chef to join our ambitious team.

Our food style is modern Scottish and progressive, providing unique, multi-course tasting menus in our chef's table restaurant.

As a sous chef at Fallachan, you would be working closely with chef director, Craig Grozier, on developing dishes in our seasonally changing menus, as well as assisting with providing private chef services and corporate events to a variety of established clients across Scotland, including whisky distilleries, stately homes and more.

Every week is different, giving the right person a really exciting job role who will gain experience with foraging, whole animal butchery, working closely with Scottish game, pastry work, bread making, preservation and fermentation amongst other skills, using some of the best produce from around the UK.

The ideal candidate:

Good experience, knowledge and confidence in all aspects of the kitchen (e.g. skills in butchery, fish, shellfish preparation and pastry) Experience in a 2-3 Rosette or Michelin kitchen at a mid-senior level A team player with excellent communication skills Ability to maintain high standards with excellent attention to detail
What we offer:

30,000-37,000 salary, dependant on experience Equal share of 12.5% TRONC service charge 30 days annual leave Staff meals on shift
Job Type: Full-time

Pay: 32,500.00-37,000.00 per year

Benefits:

Company events Company pension Discounted or free food
Ability to commute/relocate:

Glasgow: reliably commute or plan to relocate before starting work (required)
Licence/Certification:

Driving Licence (preferred)
Work Location: In person