Junior Sous Chef

Junior Sous Chef | Another Place - The Machrie | Kitchen

Wild coastlines, big skies and a close-knit island community set the rhythm of daily life on Islay. The roll of waves, breeze‑blown dune grasses, and call of seabirds make up a rich island soundtrack. It’s a haven for people who live and breathe the outdoors. Exhilarating and revitalising, vibrant and relaxed – the wonder of the wilds here is limitless.

Set within this captivating landscape lies Another Place – The Machrie. Originating from the Gaelic term ‘machair’, meaning ‘the linking stretch of land that joins the grassy dunes with the shoreline’, The Machrie offers elevated comforts and unforgettable experiences.

Across land, sea and air, Islay is brimming with fresh island produce – all coming together at The Courtyard and the hotel’s award‑winning 18 Restaurant & Bar. From Loch Gruinart oysters, Islay scallops and Port Askaig lobster, to superb beef, lamb and game, and locally grown vegetables, our menus are as fresh as they come. Behind the bar, you’ll also find Islay whisky, gin, rum and an array of craft beers.

We’re looking for a knowledgeable, passionate, and hardworking Junior Sous Chef to join our kitchen team at Another Place – The Machrie. Reporting to the Senior Sous Chef, you’ll share in the task of ensuring that the restaurant continues to provide an exceptional guest experience. You’ll be passionate about food, with previous experience of working within a similarly high‑quality environment, and eager to express your culinary skills.

This role provides a unique opportunity for career development in an ambitious and expanding organization, with excellent long‑term career prospects.

• Liaising with the Sous Chef to be an ambassador for Another Place, The Machrie.
• Preparing, cooking, and portioning all dishes to the hotel’s standards of quality and quantity.
• Assisting with kitchen staff management and preparation of inventories.
• Preparing food and carrying out cleaning and any other reasonable duties requested.
• Assisting with the management and running of the kitchen when required.
• Setting an example by producing your work in accordance with a set deadline, assisting and encouraging others in achieving this shared aim.
• Carrying out any other duties as required by management.
• Supporting with stock ordering.
• Continually refreshing and updating your allergen awareness and knowledge (training will also be provided).
• Completing all training allocated to you by management.
• Reporting for duty punctually, wearing the correct uniform and appropriate protective clothing, and adhering to specified grooming standards.
• Demonstrating (and maintaining) knowledge of standard procedures and policies pertaining to food preparation, storage, and sanitation.

• Helping to ensure a safe environment for both staff and guests and following company Health and Safety policies and procedures.
• Following preservation standards for the proper handling of all food products (stored at the correct temperature).
• Following all Health and Safety guidelines.
• Training chefs at Chef de Partie level (or below).
• Ensuring effective communication between departments.
• Promoting our shared responsibility to look after our team and planet.

With 43 beautifully designed rooms, a world‑class Scottish championship links golf course, a contemporary restaurant showcasing seasonal island produce (recognised with a 4
* Silver AA award and a Rosette), a wild Scandinavian‑inspired hot tub garden, and an art collection curated throughout by Sue Nye, The Machrie encapsulates the best of both worlds; a feeling of being looked‑after, and the freedom to explore.

For our guests, how their stay makes them feel is crucial; cared about, looked after, welcome. It’s the heart and soul of our active relaxation concept, made possible by the people on our team.

• Excellent time management and delegation skills.
• Responsibility, accountability, reliability.
• NVQ level 1&2, or equivalent, as a minimum.
• Experience with high‑end plating and presentation standards.
• Ability to create dishes that showcase regional…