Sous Chef

Company Description Courtyard by Marriott® Edinburgh City is a modern hotel located in the heart of Edinburgh, blending local heritage with contemporary design and locally inspired furnishings. The hotel is ideally situated just a short walk from Princes Street, Waverley Station, and the Edinburgh Tram on York Place, and is approximately nine miles from Edinburgh Airport, making it convenient for both business and leisure travelers. Guests enjoy spacious, well-appointed rooms with quality amenities, including in-room entertainment, plush bedding, and dedicated workspaces. The Lantern Room, the on-site restaurant, offers guests and visitors a welcoming space for memorable dining experiences. Role Description The Sous Chef is a full-time, on-site role based at Courtyard by Marriott Edinburgh City, working primarily within The Lantern Room restaurant. This position supports the Head Chef in planning, preparing, and executing high-quality dishes, ensuring consistency in taste, presentation, and food safety standards. Day-to-day responsibilities include supervising kitchen staff, coordinating service during busy periods, managing prep and stock levels, and maintaining cleanliness and organization across all kitchen areas. The Sous Chef contributes to menu development, assists with ordering and inventory, monitors food costs, and helps train team members to uphold brand standards and deliver a positive guest experience. The role requires flexibility to work shifts, including mornings, evenings, weekends, and holidays to meet operational needs. Qualifications

• Strong culinary skills and experience in a similar Sous Chef or senior chef role within a hotel, restaurant, or hospitality environment.
• Knowledge of food safety, hygiene regulations, and best practices in kitchen operations, including safe handling, storage, and preparation of ingredients.
• Ability to support menu planning, portion control, and food quality standards while managing efficiency and minimizing waste.
• Leadership and team management capabilities, including training, motivating, and supervising kitchen staff in a fast-paced setting.
• Effective communication and collaboration skills for working with front-of-house teams, suppliers, and management.
• Strong organization and time management skills, with the ability to prioritize tasks and coordinate multiple orders during peak service.
• Flexibility to work varied shifts and adapt to changing guest volumes and event requirements.
• Relevant culinary qualifications or professional chef training; additional certifications in food hygiene or safety are an advantage.
• Experience in hotel or branded restaurant environments and familiarity with Marriott standards is beneficial.