Head Chef

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Head Chef, Good quality bistro near Leven, Fife

Posted on May 23, 2017 | Start date May 23, 2017

Salary:Up to £28,000 per annum, paid monthly or weekly with a share of tips. Bonus scheme implemented after 3 months based on a percentage of Gross Profit
Duration:Permanent
Hours:up to 48
Days:5 days from 7 split shifts - Mondays and Tuesdays off
Holidays:Statutory (28 days p/a)
Bedrooms:None
Covers:Lunch: 20-30; Dinner: Up to 100 dinners; Breakfast: None; Functions: None
Food type:Home cooked bar meals plus specials and pizzas
Full-time chefs:3/4 chefs plus a kitchen porter
Accommodation:Own room in shared three bedroom house - includes all bills charged at £90 per week
Job description:

I am recruiting a Head Chef for a busy bar / restaurant situated just 15 miles from St Andrews, 10 miles from Leven and an hours drive from Edinburgh.

You will be in charge of the day to day running of the kitchen including stock control, menu planning and ordering. This may suit a strong Sous Chef looking for their 1st Head Chef role as there will be help and guidance available.

You will have input into menu and suppliers. Using good quality produce with a strong local following as well as seasonal trade.

A fantastic location with beautiful beaches and golfing so lots to do on days off.

Scope to develop your career within other establishments within the group.

There is an open kitchen with friendly customers.

The position is available now for the right candidate

How to apply:

Please apply to Jessica at Chefs In Scotland with a copy of your updated CV and reference details quoting 5951

Work for partners:

Yes - in bar, kitchen, front of house and housekeeping

Contact details:jessica@chefinscotland.co.uk

Head Chef, Armadale Castle and Gardens, Skye and Lochalsh

Posted on May 22, 2017 | Start date April 19, 2017

Salary:up to £14.50 per hour, paid weekly.
Duration:Seasonal
Hours:5 days - day shift only
Days:40 hours
Holidays:Statutory (28 days p/a)
Bedrooms:0
Food type:Home made lunches, snacks, cakes and puddings for the servery. Breakfast, dinner and picnic lunches for stalking guests and BBQ and seasonal menus for all events
Full-time chefs:1 plus kitchen assistants
Accommodation:Own room in our staff house, the charge is £110 per month, which includes all bills
Job description:

Armadale Castle, Gardens & Museum of the Isles is situated within a 20,000-acre highland estate on the Sleat peninsula in south Skye.

We are looking for a catering manager to join our friendly team.

Overall operational responsibility for the management and development of the catering business, ensuring the highest standards of food preparation, food hygiene, cleanliness & presentation.

In this position, you will be responsible for up to 8 seasonal members of staff.

You will be responsible for customer service, training and cash handling.

This is a practical as well as leadership role and you will form part of the team producing the menu for all catering business.

You will be highly competent at practical cookery and food preparation for up to several hundreds of people.

You will have had at least 3 years experience in a management role in a catering business.

You will re required to have an appropriate catering qualification as well as intermediate food hygiene certificate.

This position is available from now until October with a view to possibly becoming permanent.

How to apply:

Please apply to Iain Farquharson, Finance Director with an up to date CV

Work for partners:

Possibly

Contact details:iain@armadalecastle.com | www.clandonald.com

Head Chef, The Three Lemons Aberfeldy, Perthshire

Posted on May 22, 2017 | Start date June 1, 2017

Salary:Up to £28,000 negotiable depending on experience paid fortnightly plus tips Incentive bonus scheme to be discussed
Duration:Permanent
Hours:up to 48 per week
Days:4-5 days mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: to 45; Dinner: to 60; Breakfast: none; Functions: can do takeaway to 40
Food type:Modern fresh - using josper grill and wood-fired pizzas, everything is made fresh on the premises
Full-time chefs:3 chefs plus kitchen porters
Accommodation:room in shared house with own bathroom, share with two other people - £45 per week including Wi-Fi
Job description:

The Three Lemons is situated in the picturesque town of Aberfeldy in Perthshire, 14 miles from Pitlochry and an hour and a half from Glasgow and Edinburgh.

Aberfeldy has a population of 3000 and great amenities such as fishing, golfing and walking as well as its own cinema.

We are looking for an experienced head chef to join our team at The Three Lemons, the position is full time and all year round. Working in a small team where everybody gets stuck in. You will have input into the menus using all fresh produce.

This is a small family run business and we are looking for a chef who can help take the business forward. In return we aim to provide a good work life balance including 2 4-day weeks per month.

Previous experience is essential.

This position is available from the beginning of June for the right candidate.

How to apply:

Please apply to Jake Schamrel, owner, with an up-to-date CV and reference details

Work for partners:

Yes depending on their experience.

Contact details:jake@taymouth.net | www.threelemons.co.uk

Head Chef, Castle Inn - Wigmore North Wales, Rest of the world

Posted on May 19, 2017 | Start date May 20, 2017

Salary:Negotiable salary paid monthly
Duration:Permanent
Hours:around 48 hours per week
Days:around 5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:28 bedroom
Food type:We wish to build our reputation on excellent home cooked, traditional, good, value for money, food. We are striving towards 2-3 rosette standard in all of our establishments.
Full-time chefs:
Accommodation:2 bedroom caravan on the holiday park (separate to contract and at a cost) cost negotiable
Job description:

Introduction to RRL UK Group
Rural Retreats and Leisure UK Ltd was formed in 2015 due to the successful expansion of a successful family business. Recent acquisitions and increased performance of several properties in the UK have enabled the founders of the Company to recruit proven professionals in their field and are creating a brand image for the group of Hotels in order to increase market share to eventually compete with Hotel market leaders.

This role is based at the Castle Inn, Wigmore, near Ludlow which is predominantly a restaurant (up to 50 covers) with 6 en-suite rooms, garden area and owned holiday home park. You will be required to work as part of a Chef team and may be required to work at other sites within the group.

The Role
This catering position one of 5 key roles within the organisation which includes 5 sites, Seiont Manor, Snowdonia, The Waves Resort, Cornwall, The Knighton Hotel, Knighton, the Radnorshire Arms Hotel, Presteigne and the Castle Inn, Wigmore. The Restaurants are equipped with a large kitchen holding excellent facilities, some feature Banqueting Halls which is mainly used for Weddings and Corporate Events.

Hours of Work
The Hotel will operate on a 7-day week basis and will offer breakfast, lunchtime, evening meal and all day bar menus to customers and residents. The hours of work will be determined after consultation with the General Managers.

Training and Experience Required
❖ Intermediate Food Hygiene Desirable although basic essential
❖ 7061&2 City & Guild essential or willing to acquire
❖ Experience in a similar work environment, fine dining desirable
❖ Health and Safety and First Aid would be an advantage.

Responsibilities
Management
❖ To remain customer focused at all times and be prepared to deal with customer complaints personally.
❖ To liaise with the Front of House staff on a daily basis to discuss any problems and keep up-to-date on the Hotel’s activities.
❖ Guide and assist any part time staff or kitchen assistants
Quality & Regulatory Compliance
❖ To know and understand the relevant legislation affecting catering industry i.e Safer food, better business, HACCAP
❖ To ensure that all kitchen staff comply with all relevant legislation
❖ To be prepared to continue professional development through training
❖ To organise and maintain high standards and follow best practice when preparing orders, purchasing, checking, preparing and storing food.

Finance
❖ To contribute to producing flash reports.
❖ To assist in costing out menus using the given annual budget each year and monitor expenditure on a monthly basis (assisted by the head chef)
❖ To ensure portion control is in operation to meet budget limitations without compromising quality and value for money
❖ To maintain best practice in stock control
❖ To ensure a waste log is completed and that waste is kept to a minimum

Food Preparation and Planning
❖ To produce and develop a varied range of menus to cater for different preferences and diets
❖ To prepare a daily specials menu to add variety and reduce wastage
❖ To be innovative and creative in providing healthy and traditional food
❖ To consistently serve good quality food
❖ To train others in the preparation of food from the menu, to enable consistency and continuity and to maintain the high standards set.
❖ To be responsible for ordering and maintaining a well stocked kitchen to avoid sell outs during busy periods and to allow for unexpected requests yet keeping waste to a minimum.
❖ To be proactive and flexible during busy periods, being prepared with alternative menus, dishes or vegetables.
❖ To keep a freezer log
❖ To organise the kitchen, washing up and storage facilities to ensure a smooth operation
❖ To manage the buffet / meal service for special functions liaising with the Bar Manager.
❖ To log all waste
❖ To analyse the performance of the kitchen through recording and monitoring, reporting to the Proprietors at least quarterly.

Cleaning
❖ To ensure the thorough cleaning of the kitchen, equipment, crockery and cutlery on a daily basis
❖ To ensure that all cleaning rotas are adhered to and signed off for all kitchen equipment

Other
❖ To carry out any other duties from time to time as instructed by the Directors of the Company

How to apply:

Please apply to Rowena Williams, with a copy of your updated CV and reference details

Work for partners:

Contact details:rowenacwilliams@rrluk.com | www.thecastleinn-wigmore.com

Head Chef, Exclusive golf club and resort development, Edinburgh and Lothians

Posted on May 19, 2017 | Start date October 1, 2017

Salary:to £50,000 per year paid 4 weekly plus a share of tips
Duration:Permanent
Hours:as required over five days
Days:5 days per week, mainly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:70 plus plans to build a further 20 bedrooms
Covers:Lunch: up to 200; Dinner: 80 to 100; Breakfast: to 200; Functions: up to 200 in the function suite plus up to 60 exclusive use
Food type:snacks for golfers, specials, functions and high end fine dining
Full-time chefs:10 plus kitchen porters
Accommodation:Live out
Job description:

I am looking for an experienced Executive Chef for a well known golfing resort in East Lothian.

Exciting opportunity for the right person to develop the existing business.

Responsible for all aspects of a busy operation including menu planning, ordering, team building, cooking, rotas, all aspects of health and safety including being compliant with all relevant legislation.

There is scope to develop the business further.

Catering for up to 230 functions a year.

The Spa is in it's 5th year and there is scope to develop the food operation there.

Chef who can cook, must be able to organize.

This position will suit a person of the highest calibre who is keen to take this resort to the next level in terms of quality in all aspects of the operation.

Candidates will need to have stable career history and experience at a similar level.

Cooking some simple food as well as high end fine dining.

If this sounds like your ideal job, please apply to Chefs In Scotland in the first instance with details of two relevant work references with your full CV.

The position is available ideally in October to enable a hand-over with our current executive chef but potential to start sooner.

How to apply:

Please apply to Jessica, Recruitment Consultant with an up-to-date CV and details of work references quoting 5881

Work for partners:

yes in house-keeping, working in the spa or in retail.

Contact details:jessica@chefsinscotland.co.uk

Head Chef, various head chef positions across Scotland, Dumfries and Galloway

Posted on May 17, 2017 | Start date May 17, 2017

Salary:£25,000 to £45,000 ideally paid for up to 48 hours per week with pro rata over time sanctioned by management plus bonus scheme based on achieving specific monthly gross profits.
Duration:Permanent
Hours:up to 48 hours
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:varied from 0 to 300
Covers:Lunch: varies 0 to 200; Dinner: again varies according to the establishment and type of food; Breakfast: 0 to 500; Functions: 0 to 1000
Food type:Restaurant, bar, functions, fine dining coaches, very much all types
Full-time chefs:1 up to 30
Accommodation:often live in rural Scotland, usually live out in the cities
Job description:

Hi, my name is Jessica and I am doing Head Chef recruitment.

We are getting quite a lot of permanent and seasonal head chef jobs coming. Positions can be anywhere in Scotland and vary in food style and quality from 3AA rosette to fresh, bistro.

Most of our jobs are in rural Scotland including Borders, Perthshire, Skye and highland or the north of England including Cumbria, Northumberland, The Lake District, Lancashire and North Yorkshire.

If you want to let me know your availability or are already registered email me your most up to date CV, ideally with contact details of recent work references.

How to apply:

Please email in CV to jessica@chefsinscotland.co.uk and I will be in touch to get you registered.

Work for partners:

very often yes in housekeeping, front of house and kitchen

Contact details:jessica@chefsinscotland.co.uk

Head Chef, Relief Chefs of all levels, Dumfries and Galloway

Posted on May 17, 2017 | Start date May 18, 2017

Salary:From £12.50-£16 depending on position. Plus return travel either at cost price or 30p per mile.
Duration:Seasonal
Hours:Minimum of 40 hours over 5 days
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Small country inns and restaurants to large 4/5 star resorts
Covers:Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies
Food type:Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR
Full-time chefs:1 - 20 + kitchen porters
Accommodation:Clean single accommodation is provided at no charge to the chef
Job description:

We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef.

Positions are all over Scotland and in the north of England also.

Places vary from small country inns and restaurants to large resorts and 4/5* hotels.

We will be meeting chefs at our office to discuss relief work.

How to apply:

Please apply to Johanna Watson, Relief chef manageress, with an up-to-date CV and reference details quoting RELIEF 2017

We will then call you to get you registered.

Work for partners:

No

Contact details:recruitment@chefsinscotland.co.uk

Head Chef, Habitat Cafe, Perthshire

Posted on May 15, 2017 | Start date May 15, 2017

Salary:£8.50 - £9.50 p/h plus share of tips. Negotiable.
Duration:Seasonal
Hours:up to 35-45
Days:5 days out of 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: Daytime: Average 80 in season; Evening: TBC
Food type:Daytime: Sandwiches, Gourmet Burgers, Salads, Some Baking. Evening: Casual Dining
Full-time chefs:Up to 2 cooks/chefs plus support staff
Accommodation:Live out
Job description:

Habitat Cafe is a multiple national award winning eatery with a quality-focused approach to speciality coffees, teas and food located in Aberfeldy.

Now in its fifth year of successful growth, and ranking 12/545 on TripAdvisor’s Perth And Kinross Restaurants (#1 in Aberfeldy), the business is poised for its next phase including evening opening hours, an alcohol licence (application ongoing) and an extended food menu.

We are looking for an experienced chef to join our team. Reporting to and working alongside our hands-on proprietor, you will have overall operational control of the kitchen and will help select, train and supervise your support staff as and when seasonal demand requires. Peak times will be fast paced, whilst quieter times will allow you to work independently and experiment with new ideas, ingredients and dishes.

We would love to speak with a motivated chef with a genuine interest
in two areas:
1) picking up, running with and improving our existing
daytime menu;
2) helping turn ideas into reality by creating interesting, delicious
daytime and evening meals pitched at the growing
casual dining market.
The ideal candidate will have experience with
preparing and serving in a fast-paced, multitasking environment.

This position is available now for the right candidate until early January 2018.

How to apply:

Please apply to Mike Haggerton with a copy of your updated CV and reference details

Work for partners:

No

Contact details:jobs@habitatcafe.co.uk | www.habitatcafe.co.uk

Head Chef, 2 Chefs Required to run Claymore Restaurant, Skye and Lochalsh

Posted on May 12, 2017 | Start date May 13, 2017

Salary:£500 per week per chef - paid weekly - tips shared
Duration:Seasonal
Hours:full time
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:none - 14 table - 50 seater restaurant
Food type:Fresh local with the emphasis on seafood - well presented
Full-time chefs:2 chef plus kitchen porters
Accommodation:Accommodation available - 2 bedroom caravan - part of package
Job description:

The Claymore Restaurant in Broadford Isle of Skye has ran successfully for over 50 years, current owner for the past 13 years, and is for lease to the right candidate.

Two chefs to run the kitchen of a 14 seater 50 covers seafood/shellfish restaurant.

We are looking for enthusiastic and passionate chefs to work side by side running this busy kitchen, you will take over all control including all paper work, rotas, ordering, stock control and keeping hygiene to a very high standard.

These positions are available now for the right candidates through until October.

How to apply:

Please apply to Kim Donnelly with an updated CV and reference details

Work for partners:

Possible

Contact details:kim@claymorerestaurant.co.uk | www.claymore-restaurant-skye.co.uk

Head Chef, The Allan Ramsay, Edinburgh and Lothians

Posted on May 11, 2017 | Start date May 11, 2017

Salary:£10 - £13 per hour paid monthly + share of tips
Duration:Permanent
Hours:40 - 50
Days:5 or 6 days from 7 - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:7
Covers:Lunch: up to 15; Dinner: up to 25; Breakfast: up to 12
Food type:modern Scottish
Full-time chefs:Sole Chef plus a kitchen porter
Accommodation:Possible accommodation
Job description:

The Allan Ramsay Hotel is a small privately owned country inn situated in Carlops, near Penicuik just 10 minutes from Edinburgh by pass.

We are looking for a Chef to join our small team.

Working in a small kitchen with a kitchen porter, you will be responsible for all paper work, stock control, ordering, menu planning.

You will have a proven track record.

You must be committed, hardworking and enthusiastic.

This position is available now for the right candidate.

How to apply:

Contact Rosemary direct on 07818 113697 or 01968 660258 email your CV to enquiries@allanramsayhotel.com

Work for partners:

Possibly

Contact details:enquiries@allanramsayhotel.com | www.allanramsayhotel.com
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