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Senior Sous Chef

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360 Resourcing Solutions

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Location:
United Kingdom , St Andrews

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Category:
Gastronomy

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Contract Type:
Not provided

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Salary:

49000.00 GBP / Year
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Job Description:

Join White Rabbit Hospitality as Senior Sous Chef – Be Part of Something Special at 18, Rusacks St Andrews. One of Scotland's most iconic restaurant kitchens is looking for its next culinary leader. White Rabbit Hospitality creates and operates bespoke Food & Beverage spaces within hotels. At Rusacks St Andrews, perched overlooking the legendary 18th hole of the Old Course, 18 is a restaurant as extraordinary as its setting — and we're looking for a talented, driven Senior Sous Chef to help lead the kitchen. This is your opportunity to develop your leadership, put your stamp on a world-class menu, and cook in one of the most celebrated hotel restaurants in the UK.

Job Responsibility:

  • Support the Head Chef in leading the day-to-day kitchen operation at 18, ensuring consistent quality, preparation, and presentation across every service
  • Take ownership of the kitchen in the Head Chef's absence, confidently leading the brigade and maintaining standards throughout
  • Play a key role in menu development, bringing your own creativity and technical skill to the evolution of the food offering at 18
  • Lead, mentor, and develop junior members of the kitchen brigade, sharing your knowledge and helping to build a culture of craft and continuous improvement
  • Drive financial performance through effective GP management, stock control, portion discipline, and waste reduction
  • Maintain rigorous food safety, hygiene, and allergen management standards across the entire kitchen operation
  • Manage ordering, stock management, and supplier relationships in collaboration with the Head Chef
  • Work closely with the front of house team to ensure seamless communication and a joined-up guest experience from kitchen to floor
  • Bring energy, professionalism, and genuine passion to every shift — the kitchen culture starts at the top

Requirements:

  • Proven experience as a Sous Chef or Senior Sous Chef within a quality hotel, restaurant, or destination dining environment
  • A strong culinary identity with the technical skill and creativity to contribute meaningfully to menu development
  • Demonstrated ability to lead, develop, and inspire a kitchen team across multiple sections and service periods
  • Solid understanding of kitchen financials including food GPs, stock control, and cost management
  • A meticulous approach to food safety, hygiene standards, and allergen compliance
  • Excellent communication and leadership skills — you lead by example and set the standard every single day

Nice to have:

  • Experience working with local and seasonal Scottish produce
  • Formal culinary qualification
What we offer:
  • 50% dining discount across the White Rabbit Hospitality portfolio
  • A genuine role in menu development and the culinary direction of 18
  • Real opportunities for progression within a growing hospitality group, including the potential to step into a Head Chef role within the wider portfolio
  • A supportive, values-driven kitchen environment where your development and ambition genuinely matter
  • 28 days holiday including bank holidays
  • Regular team events, tastings, and brand experiences

Additional Information:

Job Posted:
March 26, 2026

Employment Type:
Fulltime
Work Type:
On-site work
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