Posted on April 18, 2024 | Start date May 6, 2024
Salary: | In the region of £32,000 - negotiable pus tips |
Duration: | Permanent |
Hours: | Full time is a maximum of 40 hours per week |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | N/A |
Covers: | Lunch: N/A; Dinner: From 15 to 60 depending on time of year; Breakfast: N/A; Functions: N/A |
Food type: | Fresh produce all homemade - modern British with a Mediterranean twist |
Full-time chefs: | 2 plus KP |
Accommodation: | None |
Job description: | Corner 124 is a popular restaurant in Kendal, Cumbria and we are looking for a full time head chef or sous chef looking to take the first step up. |
How to apply: | Please contact Tracie Costello with your up to date CV |
Work for partners: | No |
Contact details: | tracie.costello@googlemail.com | www.corner124.com |
Apply online: | Submit your CV now |
Posted on April 12, 2024 | Start date May 10, 2024
Salary: | £45,000 per annum negotiable per annum, paid monthly - shared tips - meals on duty |
Duration: | Permanent |
Hours: | 40 - 45 |
Days: | 5 days per week - 7am to 4pm |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 16 |
Covers: | Lunch: 35; Dinner: 35; Breakfast: 35; Functions: 92 |
Food type: | Fine Dining, Modern British, Scottish – two AA rosettes |
Full-time chefs: | 4 & kitchen porters |
Accommodation: | free in staff accommodation |
Job description: | Award-winning Bunchrew House Hotel near Inverness – a 17th-century Scottish Mansion standing in 20 acres beside the Beauly Firth. The hotel is a small, 16 bedroom, privately owned 4-star country house hotel, famous for its food (2 rosettes). Open all year, the hotel hosts many weddings and functions and has a loyal and long-serving staff. You will currently be working within a 4-5 star Hotel or high-end restaurant environment. You will have experience in operating at a minimum of 2-3 rosette level with a passion for further development and have a track record of delivering consistency in service and standards. The hotel is located 10 mins from the centre of Inverness. There is a limited bus service, a car would be ideal. |
How to apply: | email: gm@bunchrewhousehotel.com |
Work for partners: | no |
Contact details: | gm@bunchrewhousehotel.com | www.bunchrewhousehotel.com |
Apply online: | Submit your CV now |
Posted on April 10, 2024 | Start date April 29, 2024
Salary: | Up to £40,000 per annum plus tips and two weeks paid holiday in Winter on top of statutory holidays. |
Duration: | Permanent |
Hours: | Minimum 40 hours per week |
Days: | 5 days from 7 |
Holidays: | |
Bedrooms: | NA |
Covers: | Lunch: Range from 2 to 50; Dinner: Range from 2 to 50; Breakfast: Range from 2 to 50 |
Food type: | Basic catering to fine-dining. |
Full-time chefs: | Sole Chef - help when needed at your discretion |
Accommodation: | None available |
Job description: | HEAD CHEF JOB DESCRIPTION Company Description Qualifications You will have opportunities to get involved in the group tours. For each trip you will work with the travel team and clients to create a catering plan based on the budget and preferences. We normally arrange 2-3 meals per day for between 5-10 days consecutively on our trips. Number of participants on each trip can range from 2 to 50. Flexibility is key in this role as it may involve making food in our prep kitchen for our clients to heat up themselves, or preparing a 5-course fine-dining meal off site. The Head Chef will need to handle logistics and packaging of food, will be in full charge of the prep kitchen - including food hygiene, HACCP and allergen awareness – and will also be responsible for ordering ingredients. Salary and benefits |
How to apply: | Please send your up to date CV and reference details to Adam Henderson. |
Work for partners: | No |
Contact details: | office@kosherscotland.com | www.kosherscotland.com |
Apply online: | Submit your CV now |
Posted on April 8, 2024 | Start date April 9, 2024
Salary: | £40,000 to £45,000 depending on experience paid monthly plus tips |
Duration: | Permanent |
Hours: | 45 hours per week - mixed shifts, time off in lieu for overtime worked |
Days: | 5 days from 7 - mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Covers: | Dinner: up to 100; Breakfast: Up to 40 |
Food type: | Scottish A'la Carte using lots of fresh seafood. |
Full-time chefs: | 4 chefs plus kitchen porters |
Accommodation: | Own room is staff accommodation - £250 per month including all bills and meal on duty |
Job description: | The Bracken Hide is looking for a Head Chef to join their new concept restaurant in Portree, the isle of Skye. The Am Braigh restaurant offers the best of Skye produce, cooked elegantly, in a modern setting. The menu highlights the wide variety of produce, seafood and delicacies from the amazing Skye larder. This is a full-time 45 hours a week permanent contract reporting into and supporting the Operations Manager whilst leading a Brigade. What’s in it for you? An annual salary of £40,000 to £45,000 Perle Hotels is a small luxury hotel group focussing on a modern hotel experience in Scotland. The hotels have all been lovingly restored and provide a haven of tranquillity in stunning Highland locations. Our hotels are designed to give the best amenities in interiors which reflect the surrounding countryside. Where? The Bracken Hide is a new four-star wilderness hotel, which connects guests to the magic of the Island, the stunning land and seascapes and the nature that abounds. We are located on 52 acres to the west of Portree. Close enough to leave the car and walk into Portree. |
How to apply: | Please apply with a copy of your updated CV, reference details and hygiene certificate |
Work for partners: | possibly |
Contact details: | sjessop@perlehotels.com | www.brackenhide.co.uk |
Apply online: | Submit your CV now |
Posted on April 2, 2024 | Start date April 3, 2024
Salary: | £37,500 per annum paid weekly plus tips - bonus based on GP £2000 |
Duration: | Permanent |
Hours: | 40/50 hours per week |
Days: | 5 days from 7, mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 12 |
Covers: | Lunch: up to 100 in season; Dinner: up to 150 in season; Breakfast: up to 80 in season; Functions: small occasional for up to 35 |
Food type: | Extensive quality Bar menu plus specials |
Full-time chefs: | 2 - 4 chefs plus 1 - 2 kitchen porters |
Accommodation: | The head chef will be provided with one of our larger double en-suite rooms, or a static caravan. Electricity requires to be paid for. We will provide freeview TV. All meals are supplied. £50 per week |
Job description: | We are a family run small 12 bedroom hotel on the banks of Loch Lomond catering for its own residents plus our self-catering holiday guests, as well as the owners of boats berthed in our 130 berth marina facility and the owners of holiday homes on our 92 pitch holiday park. We also have a healthy passing trade from the busy A82 running past the hotel. We often cater for small functions (up to 35 persons), host live music and themed nights. Our menu mainly features good home made food. We also run a specials menu offering around 2 to 3 starters, 2 to 3 mains and a couple of desserts – all depending on the time of year. It would be the responsibility of the Head Chef to create the specials menu, changing on either a weekly or fortnightly basis, again depending on the time of year. Fine dining we are not, but good, hearty grub crossing over into quality gastro pub style meals. We use as much fresh and local ingredients as possible. We are a seasonal hotel, being much busier in the summer months than the dead of winter. We close the hotel during the week for the first 6/8 weeks immediately after New Year, This is when most of our staff take their annual leave, and when we normally conduct maintenance works on the hotel. Bank and national holidays are obviously busy times for us. Location We require a chef to take control of all aspects of the hotel kitchen, including but not restricted to: This position is available now for the right candidate. |
How to apply: | Please apply to Scott Squires, Partner with a copy of your updated CV and reference details |
Work for partners: | possible depending on experience |
Contact details: | scott@ardlui.co.uk | www.ardlui.co.uk |
Apply online: | Submit your CV now |
Posted on March 27, 2024 | Start date April 15, 2024
Salary: | On Target Earnings up to £65,000 per annum - paid monthly. Paid overtime over 50 hours, tips and 30% bonus available on key performance indicators Wage stream available of up to 40% of wage earned |
Duration: | Permanent |
Hours: | 45 hours per week, straight shifts - overtime paid after 50 hours |
Days: | 5 days from 7 - straight shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | NA |
Covers: | Lunch: Up to 300 over lunch & dinner in Summer |
Food type: | Modern Scottish produce-led food, large cuts. We are looking to reduce covers and increase spend with next menu change. |
Full-time chefs: | 12 plus KPs |
Accommodation: | None available |
Job description: | Forgan’s have adopted a simple ethos, to deliver quality Scottish produce-led food and drinks in a warm and welcoming atmosphere. At our original site in St Andrews, we have developed a reputation for hosting exclusive meals in our private Bothies and treating our guests to a dose of famous Scottish hospitality. Who are we: We are looking for an experienced and talented Head Chef to join our fantastic venue. What is in it for you? As part of Scotsman Hospitality, you will have access to the following benefits that include: TRONC electronic tips – Our staff keep 100% of tips earned in venues. As Head Chef, your role will include: Overall responsibility for managing all aspects of the kitchen environment. The ideal candidate will have: You will excel in your Chef profession and will be looking to progress within a dynamic company that can help you take the next step on the career ladder. |
How to apply: | Please submit your resume and a cover letter detailing your relevant experience and why you are the ideal candidate for this position. |
Work for partners: | No |
Contact details: | nickkourie@scotsman.group | https://forgansstandrews.co.uk/ |
Apply online: | Submit your CV now |
Posted on March 26, 2024 | Start date April 15, 2024
Salary: | £35,000 per annum - paid monthly. Paid overtime over 50 hours, tips and 30% bonus available on key performance indicators Wage stream available of up to 40% of wage earned |
Duration: | Permanent |
Hours: | 45 hours per week, straight shifts - overtime paid after 50 hours |
Days: | 5 days from 7 - straight shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | NA |
Covers: | Lunch: Around 200 covers from brunch to dinner |
Food type: | Simple modern Scottish, the Head chef will have creative control when it come to menu change and weekly specials |
Full-time chefs: | 6 plus KPs |
Accommodation: | None available |
Job description: | About Us: Housed in a former Butcher's in the heart of St Andrews, Mitchell’s is a distinguished restaurant & deli that takes pride in showcasing the finest Scottish produce. |
How to apply: | Please submit your resume and a cover letter detailing your relevant experience and why you are the ideal candidate for this position. |
Work for partners: | No |
Contact details: | nickkourie@scotsman.group | https://www.mitchellsstandrews.co.uk/ |
Apply online: | Submit your CV now |
Posted on March 25, 2024 | Start date April 1, 2024
Salary: | £39,000 per annum pro rata - Paid Weekly, Share of tips, |
Duration: | Seasonal |
Hours: | ca. 50 hours |
Days: | 5 from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 0 |
Covers: | Lunch: up to 100; Dinner: 80-120; Functions: rare |
Food type: | Fresh Local Produce |
Full-time chefs: | 2-4 |
Accommodation: | double room with en-suite |
Job description: | We're a restaurant and bar in a busy tourist village serving lunches and dinners in a casual friendly ambience. The role includes free reign to create/modify menus and add your mark. Local seafood is a must. A good local trade adds character to the venue, with occasional live music. |
How to apply: | Please email willieparkskye@outlook.com or text Willie on 07762 637872 to express interest or request information. |
Work for partners: | Kitchen and Front of House positions available |
Contact details: | willieparkskye@outlook.com |
Apply online: | Submit your CV now |
Posted on March 21, 2024 | Start date April 8, 2024
Salary: | Up to £40,000 per annum, paid monthly, plus tips, possible bonus scheme |
Duration: | Permanent |
Hours: | Minimum of 40 hours per week - mixed shifts |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 20 |
Covers: | Lunch: up to 100 in the height of the season; Dinner: Up to 200 in the height of the season; Breakfast: Up to 40 |
Food type: | Casual fine dining & gastro pub food |
Full-time chefs: | 6 plus KPs |
Accommodation: | Accommodation is own room in staff accommodation as part of the package |
Job description: | We are looking for a Head Chef for the very busy Sligachan Hotel, Isle of Skye. |
How to apply: | Please send up date CV and reference details |
Work for partners: | Yes |
Contact details: | mark@hamanagement.co.uk | www.sligachan.co.uk |
Apply online: | Submit your CV now |
Posted on March 21, 2024 | Start date March 22, 2024
Salary: | £35,000-£40,000 annual income depending on experience - Staff meals -Ongoing training with access to internal and external training opportunities |
Duration: | Permanent |
Hours: | 40 - 48 |
Days: | 5 days per week |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Food type: | Banqueting - large volume |
Full-time chefs: | |
Accommodation: | live out |
Job description: | Join our team in Livingstone Now recruiting @The Almondvale Suite for a Head Chef (Events and Banqueting) Would you be interested in joining our family run business? Do you have a passion for hospitality and great service? We require exceptional standards and delivery of a memorable experience for our guests within our very busy Events and Banqueting in the heart of Livingstone and beyond ! We are on the search for an enthusiastic, passionate and dynamic chef to join our team! What’s in it for you? 28 days paid holidays Food hygiene minimum level 2 Email. Stephen@ foodcreations.co.uk
3 years previous experience required in a similar roll 40-48 hours per week Staff meals and drinks whilst on duty |
How to apply: | Please apply with your CV and reference details |
Work for partners: | possible |
Contact details: | stephen@foodcreations.co.uk |
Apply online: | Submit your CV now |