Brasserie Sous Chef

Our hotel The Balmoral is located at Edinburgh’s most prestigious address, No. 1 Princes Street, where the Old Town stops and the New Town begins. Our hotel’s majestic clock defines the city’s skyline and since the day we opened in 1902 it has run three minutes fast to ensure our guests will never miss their train. Your key responsibilities Rocco Forte Hotels are a collection of iconic hotels that respects the individuality of location and its team members, encouraging them to be their natural selves while providing a local, authentic experience to our guests. As Sous Chef, you will work closely with our Head Chef, Stefano Furci, and the team, creating seasonally inspired, classic brasserie dishes that harmonise quintessentially French flavours with local ingredients. You will help oversee the day-to-day operation of the kitchen, ensuring the brigade delivers exceptional cuisine with precision, consistency, and attention to detail. As a valued part of the Forte family, you will: Ensure consistent delivery of high-quality dishes across all services (breakfast to dinner) Lead by example, remaining hands-on during busy services Assist with staff training, scheduling, and performance management Support menu preparation, inventory management, and cost control Identify and mitigate potential risks within kitchen operations Develop and propose seasonal menu ideas based on guest trends Maintain high standards of hygiene, food safety, and kitchen organisation Actively participate in day-to-day kitchen operations Train, inspire and supervise junior chefs, developing their skills in a range of cooking and preparation techniques across all sections of the kitchen. Be flexible with working hours, including evenings and weekends Who we are looking for We are seeking enthusiastic and dedicated individuals who are passionate about celebrating the individuality of our hotels and guests. We are looking for team members who bring: Previous experience as a Sous Chef in a luxury hospitality or fine dining environment, with a commitment to exceptional standards. Excellent leadership, communication, and interpersonal skills, with the ability to motivate, mentor, and develop Chef de Partie and Commis Chefs. A collaborative, team focus approach with the ability to build working relationships across the Kitchen brigade and other departments of the hotel. A passion for working with fresh, seasonal produce and premium quality ingredients A keen eye for detail and genuine sense of pride in delivering exceptional standards. Sound knowledge of food safety, HACCP, and health & safety legislation Experience in managing food costs, stock control, and minimising waste to maximise kitchen profitability. The weekly working pattern is 4 days work and 3 days off. Applicants must have the legal right to work in the UK. The successful candidate will be required to provide evidence of their right to work before employment commences. Why work…