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Chefs In Scotland Directory: Search Results
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Your search returned 22 matches.
Pages: 1 2 3 [>>]
| Ref: |
7333 |
| Location: |
Lochaber |
| Position: |
~ chef de partie |
| Capacity: |
lunches 20 to 50 coveres and dinners 100 to 250 |
| FoodType: |
Good quality Scottish bar food and restaurant |
| BrigadeMax: |
4 chefs plus kitchen porters |
| Salary: |
£7 to £7.50 per hour |
| Duration: |
seasonal |
| AccomType: |
own room in shared staff house on site with TV and wi fi |
| Hours: |
40 to 50 hours per week |
| Days: |
5 days per week mixed shifts |
| Holidays: |
pro rata statutory |
| Overtime: |
hourly rate of pay |
| Description: |
Glen Nevis Holiday Park in Fort William on the north west of Scotland sits underneath Glen Nevis, Scotland's tallest mountain.
www.glen-nevis.co.uk
We are looking for a seasonal chef de partie to join our team working in a busy environment, good food cooked quickly with different theme nights.
Paid weekly with tips and possible for for partners in the kitchen or front of house.
Fort William is the outdoor capital of Scotland with great mountain biking, climbing and walking. Golfing and fishing too.
A great place to spend the season.
Paid by the hour.
Please apply to Andy Turnbull by email
restaurant@glen-nevis.co.uk
PLEASE APPLY DIRECTLY TO GLEN NEVIS HOLIDAY PARK. |
| Date: |
21-May-2013 |
| Ref: |
7332 |
| Location: |
Ayrshire |
| Position: |
~ 2 seasonal sous chefs. We are looking for two seasonal Sous Chefs to join our friendly team. |
| Capacity: |
Cruize to 300 covers per day plus and Brambles to 80 covers |
| FoodType: |
Contemporary family dining and bistro |
| BrigadeMax: |
4 to 5 chefs Cruize and 3 in Brambles |
| Salary: |
£20,000 to £22,000 pro rata plus end of season bonus |
| Duration: |
seasonal |
| AccomType: |
Own room in staff accommodation meals on duty £35 - £50 per week |
| Hours: |
45 hours per week |
| Days: |
5 days from 7 mixed shifts |
| Holidays: |
pro rata statutory |
| Description: |
Auchrannie Resort and Spa is a Four Star resort on the Island of Arran in the Clyde Estuary, situated within 2 hours of Glasgow.
www.auchrannie.co.uk
You will be working in our Cruize Restaurant which has gained an award for best Scottish Family Restaurant 2012.
And one sous chef for Brambles Bistro serving quality fresh bistro food with lots of seafood and steaks.
You get staff discounts and free membership to our leisure facilities.
This is a great opportunity to work in an award winning family resort.
There is work for partners available either front of house or house keeping.
There is also an end of season bonus, the position is available now to the end of October beginning of November.
Please apply to David Johnston, Assistant General Manager with a copy of your updated CV and reference details.
Email:
djohnston@auchrannie.co.uk
PLEASE APPLY DIRECTLY TO AUCHRANNIE RESORT |
| Date: |
21-May-2013 |
| Ref: |
7328 |
| Location: |
Dumfries |
| Position: |
~ Commis chef |
| Capacity: |
lunches to 40 and dinners to 180 covers |
| FoodType: |
Scottish / Italian using fresh local produce |
| BrigadeMax: |
4 /5 chefs plus kitchen porters |
| Salary: |
according to experience paid weekly plus tips |
| Duration: |
permanent |
| AccomType: |
own room in shared flat available all bills, there will be a charge |
| Hours: |
to 48 per week |
| Days: |
5.5 days per week |
| Holidays: |
28 days per year |
| Description: |
Little Italy in Dumfries has an excellent reputation for serving quality fresh food in a relaxed environment.
www.littleitalydumfries.co.uk
We are looking for a live in commis chef to start right away.
Lots of fresh seafood and excellent training given.
Good reliable person wanted and good scope for promotion.
Dumfries is a busy town in South Scotland, one and a half hours south of Glasgow with a population of 30,000 and lots to do.
Please apply to Robert McAleese, owner.
info@littleitalydumfries.co.uk
Please apply directly to Little Italy Dumfries. |
| Date: |
20-May-2013 |
| Ref: |
7327 |
| Location: |
Caithness Sutherland |
| Position: |
~ Sous Chef |
| Capacity: |
20 bedrooms. lunches vary, dinners 30 to 40 |
| FoodType: |
Daily changing table d'hote and bar meals using fresh local produce |
| BrigadeMax: |
3 chefs |
| Salary: |
up to £10 per hour according to experience paid weekly plus tips |
| Duration: |
seasonal |
| AccomType: |
Static caravan, own use |
| Hours: |
40 per week approximately |
| Days: |
5 or 6 days per week |
| Holidays: |
pro rata to be taken out with the season |
| Description: |
The Scourie Hotel is a privately owned 20 bedroom hotel in Sutherland, on the west coast of Scotland, 100 miles north of Inverness.
www.scourie-hotel.co.uk
We are looking for a seasonal sous chef to work alongside and cover for the head chef.
The position is available now until the 6th of October.
We are a fishing hotel in a remote location, no local transport, so being a driver would help.
A great place to save money, right on the coast, will suit someone who loves the outdoors.
Possible work for partners as general assistant front of house / bar and house-keeping.
Please apply to Patrick Price with your current CV.
patrick@scourie-hotel.co.uk
PLEASE APPLY TO PATRICK AT SCOURIE HOTEL. |
| Date: |
18-May-2013 |
| Ref: |
7326 |
| Location: |
Perthshire |
| Position: |
~Chef de Partie |
| Capacity: |
Breakfasts 60 - 120, lunches to 20 and dinners 40 - 120 |
| FoodType: |
Good quality bar, restaurant and table d'hote |
| BrigadeMax: |
4 chefs plus 2 kp's |
| Salary: |
£14,000 to £17,000 depending on experience |
| Duration: |
permanent |
| AccomType: |
Own en suite bedroom in staff quarters available with meals on duty £33.27 per week |
| Hours: |
40 hours |
| Days: |
5 days from 7 split shifts |
| Holidays: |
Statutory 28 days |
| Description: |
The Scotland's Hotel is a 72 bedroom 3 star hotel situated in Pitlochry, 25 miles from Perth and 20 miles from Blairgowrie.
www.crerarhotels.com/ourhotels/scotlands_hotel
We are looking for an experience Chef de Partie to join our friendly and stable team.
We have Re-opened MacNab's bar and look to refurbish the hotel with in the next year.
We are looking for a hardworking a reliable chef to help push the business forward.
There is work for partners available in the bar / restaurant.
The position is available now for the right person.
Please apply to Donald MacLeod, GM with a copy of your updated CV and reference details.
Email:gm.scotlands@crerarhotels.com
Tel: 01796 484 900
PLEASE APPLY DIRECTLY TO THE SCOTLAND'S HOTEL |
| Date: |
17-May-2013 |
| Ref: |
7324 |
| Location: |
Inverness & Nairn |
| Position: |
~Head Chef |
| Capacity: |
Lunches to 40 and Dinners to 80 |
| FoodType: |
2AA Bistro |
| BrigadeMax: |
5 + kitchen porter |
| Salary: |
Up to £26,000 plus bonus |
| Duration: |
permanent |
| AccomType: |
Staff Accommodation available with meals on duty |
| Hours: |
45 hours per week |
| Days: |
5 days from 7 mixed shifts |
| Holidays: |
Statutory 28 days |
| Overtime: |
yes for any extra days worked |
| Description: |
I am looking for an experienced Head Chef for this 34 bedroom, 4 star 2 AA Rosette Hotel situated in the Cairngorm National Park, 30 miles from Inverness.
You will have some 1 - 2 AA Rosette experience.
We are looking for a Head Chef who can help take the business forward.
There is work available for partnes.
Please apply to Michael at Chefs In Scotland with a copy of your updated CV and reference details quoting 7324.
Email: michael@chefsinscotland.co.uk
PLEASE APPLY TO CHEFS IN SCOTLAND |
| Date: |
17-May-2013 |
| Ref: |
7323 |
| Location: |
Stirlingshire |
| Position: |
~Sous Chef |
| Capacity: |
40 seater restaurant |
| FoodType: |
Fresh fish and seafood, Table d'hote menu plus a daily changing a la carte restaurant menu |
| BrigadeMax: |
3 chefs plus kp |
| Salary: |
Negotiable depending on experience |
| Duration: |
permanent |
| AccomType: |
Accommodation available in a shared staff flat at £5 per day meals included whilst on duty |
| Hours: |
48 hours per week |
| Days: |
5 days from 7 mixed shifts |
| Holidays: |
Statutory 28 days |
| Description: |
Mhor Fish is a busy restaurant situated in Callander, 25 minutes from Stirling.
www.mhor.net
We are looking for a Sous Chef to join our ever growing team and company.
We get fresh local seafood and fish daily.
We also do all our own in house training.
there is scope for promotion within in our successful company.
Please apply to Tom Lewis, Owner with a copy of your updated CV and reference details.
Email:tom@mhor.net
PLEASE APPLY DIRECTLY TO MHOR FISH |
| Date: |
17-May-2013 |
| Ref: |
7318 |
| Location: |
Ross & Cromarty |
| Position: |
~Sous Chef |
| Capacity: |
In Coastal kitchen lunches to 35/40 and dinners 40/50; In Restaurant dinners 16/18 |
| FoodType: |
2 AA Rosette fine dining Table d'hote menu in Restaurant and a la carte brasserie style menu in Coastal Kitchen (Good Food Guide) |
| BrigadeMax: |
5 chefs plus kp |
| Salary: |
Negotiable depending on relevant experience |
| Duration: |
seasonal |
| AccomType: |
Provided in Staff block or hotel £50 per week all meals inc |
| Hours: |
45 hours per week |
| Days: |
6 days mixed shifts |
| Holidays: |
30 days pro rata |
| Description: |
Tigh an Eilean Hotel is an established 11 bedroom hotel with a 2 AA Rosette Restaurant open to residents and non-residents and the more casual Coastal Kitchen Restaurant situated in Shieldaig, a picturesque remote West Coast fishing village located just 60 miles from Inverness.
For pictures of the area see www.shieldaig.org
We are currently looking for a Sous Chef to join our small friendly but professional team. Appropriate training will be provided.
Some Rosette experience is preferred.
You may work in both restaurants as needed even if principally focused on one.
Seasonal (to end October) with permanent possibility discussable
Please apply to Chris Field, Joint Owner with his wife Cathryn. A Copy of your updated CV will be required. References essential in due course.
Email: tighaneilean@keme.co.uk |
| Date: |
16-May-2013 |
| Ref: |
7315 |
| Location: |
Skye & Lochalsh |
| Position: |
~Sous Chef and Breakfast Chef / Chef de Partie / Commis Chef / Pastry Chef |
| Capacity: |
Breakfasts 0 - 60, lunches 0 - 40, dinners 0 - 50 and functions up to 100 |
| FoodType: |
lunch-cafe menu a la carte, bistro menu in the bar (a la carte), fine dinning (only local and organic produce) in our yet to open restaurant. Room for a lot of input. |
| BrigadeMax: |
4 chefs |
| Salary: |
Depending on experience |
| Duration: |
seasonal |
| AccomType: |
room in the hotel or staff house, shared £35 per week, not shared £55 per w |
| Hours: |
40-50 paid hourly |
| Days: |
5-6 depending on the week, mainly straight shift, can involve some split in busier times |
| Holidays: |
Statutory pro rata |
| Description: |
Raasay House is a 22 bedroom hotel situated on the Island of Raasay, 100 miles from Inverness.
www.raasay-house.co.uk
We are looking to recruit a Sous Chef and a Breakfast Chef/baker.
At Raasay House we have an amazing environment for the outdoors, our multi outlet operation involves a large variety of different catering options, and you get free access to all the activities such as climbing, sailing, kayaking, etc.
We are aiming to work only with fresh local and organic produce in our restaurant (opening in June/July)
we are aiming for 1 Rosette this first season after reopening. 2 Rosette is the aim for the second season.
If you are interested please apply to Marco Morgenthaler, Head Chef with a copy of your updated CV and reference details.
Email: chef@raasay-house.co.uk
Tel: 01478 660300
PLEASE APPLY DIRECTLY TO RAASAY hOUSE |
| Date: |
16-May-2013 |
| Ref: |
7312 |
| Location: |
Grampian |
| Position: |
~ Sous Chef |
| Capacity: |
5 bedrooms lunches to 30 and dinners to 80 |
| FoodType: |
Good fresh restaurant and bar and some functions |
| BrigadeMax: |
2 chefs plus kitchen porteres |
| Salary: |
£21,000 to £22,500 |
| Duration: |
permanent |
| AccomType: |
live out may be able to organise down the line |
| Hours: |
to 48 hours per week |
| Days: |
5 days per week, mainly straight shifts |
| Holidays: |
28 days per year |
| Description: |
I am looking for a sous chef for a new venture in Banff in North East Scotland.
Working alongside the head chef cooking quality fresh produce for restaurant, bar food and some functions.
may be able to assist with accommodation long term, lovely village and family run business.
Scope for input into menus, working alongside and covering for the head chef on time off.
paid weekly with tips.
Good package in place working five days from seven, mainly straight shifts.
Not far from Turriff, Keith, and MacDuff.
Please apply to Michael at Chefs In Scotland quoting 7312 with your current, up to date CV.
michael@chefsinscotland.co.uk
PLEASE APPLY TO CHEFS IN SCOTLAND |
| Date: |
14-May-2013 |
