Posted on March 27, 2024 | Start date March 28, 2024
Salary: | £42,000 per annum - Monthly Pay. Bonus Scheme available and Share of Tips |
Duration: | Permanent |
Hours: | 45 |
Days: | 5 over 7 straight shifts (for you to organise) |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 26 |
Covers: | Lunch: 30-50; Dinner: 60-80; Breakfast: 30-35; Functions: up to 250 |
Food type: | A la Carte Restaurant - plus functions |
Full-time chefs: | 6 chefs plus kitchen porters |
Accommodation: | Short term accomodation available for up to 3 months if relocating (hotel room) |
Job description: | Exciting opportunity - Experienced Head Chef required for busy, award winning 26 bedroom hotel and restaurant in Cumnock. Ideally the chef will have Head Chef experience in similar high quality establishment, a passion for food and be a creative individual who enjoys putting their own stamp on their kitchen. The ideal candidate will be able to demonstrate a sound knowledge of kitchen management and commercial awareness as well as establishing a personal interest and rapport with management and employees. The ideal candidate must be highly motivated and committed to running a successful kitchen. Some of the responsibilities within this role are: Food Preparations The posiion is availabel now for the right candidate |
How to apply: | Please apply with CV and reference details to Johanna at Chefs In Scotland quoting 15091 |
Work for partners: | Possible depending on experience |
Contact details: | jojo@chefsinscotland.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 22, 2024
Salary: | From £45,000 per annum plus tips and generous bonus |
Duration: | Permanent |
Hours: | Minimum of 40 hours per week - mixed shifts |
Days: | 5 days from 7 mixed shifts. |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 46 |
Covers: | Lunch: up to 40; Dinner: Up to 100; Breakfast: up to 80; Functions: Up to 120 |
Food type: | French style cookery of two rosette award level or above and busy brasserie |
Full-time chefs: | 6 to 8 plus KPs |
Accommodation: | If relocating from outside the area, we do have accommodation available for your first few months while you find your permanent accommodation locally. |
Job description: | Magnificent hotel set in the secluded splendour of 400 acres of deer park and woodland, bordered by the calming waters of Bassenthwaite Lake and framed by the dramatic Skiddaw Mountain and Lake District Fells. As one of the original stately homes of England the property is privately owned by a family of successful hoteliers who continue to invest in their amazing hotel - We are an award winning RedStar hotel now looking for a Head Chef. |
How to apply: | Please send your up to date CV and recent reference details |
Work for partners: | Possibly |
Contact details: | ruth@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on March 21, 2024 | Start date April 8, 2024
Salary: | Up to £42,000 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 |
Posted on March 17, 2024 | Start date April 1, 2024
Salary: | £18 to £20 per hour plus tips |
Duration: | Permanent |
Hours: | Can be up to 60 or down to 25 depending on business levels and time of year |
Days: | 5 out of 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 30 plus lodges |
Covers: | Lunch: up to 40; Dinner: up to 60; Breakfast: up to 60; Functions: up to 150, weddings and events |
Food type: | Traditional Scottish restaurant, bar food and steaks. |
Full-time chefs: | 2 plus KPs depending on level of business |
Accommodation: | Accommodation is available for the right person as part of the package |
Job description: | Shieldhill Castle is a 30 bedroom hotel with lodges set in its own grounds in Biggar an hours drive from Glasgow and Edinburgh. We are a busy wedding and events venue and are looking for a Head Chef to join our small friendly team. |
How to apply: | Please send your up to date CV and reference details |
Work for partners: | Possibly |
Contact details: | jane@stellaruk.co.uk | https://shieldhillcastle.com |
Apply online: | Submit your CV now |
Posted on March 12, 2024 | Start date April 1, 2024
Salary: | £40,000 - £45,000 per annum 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: | 20 |
Covers: | Lunch: Up to 35; Dinner: up to 100; Breakfast: Up to 40; Functions: Occasional functions |
Food type: | Award Wining - fresh Scottish produce |
Full-time chefs: | 4 chefs plus kitchen porters |
Accommodation: | Own room in staff accommodation - £250 per month including all bills and meal on duty |
Job description: | The Bosville Hotel is looking for a Head Chef to join their highly successful and vibrant restaurant, Dulse & Brose in Portree, the Isle of Skye. The Dulse & Brose menu reflects the vast Skye, Highland and wider Scottish larder: island and west coast seafood, Skye vegetables and salads, fine cuts of choice meat, Highland and east-coast Scottish cheese and delicious desserts to satisfy even the sweetest tooth. What’s in it for you? · An annual salary of £40,000 - £45,000 · Time off in lieu (TOIL) · Company Pension · Bonus Scheme · Refer to a friend Bonus · Employee Discounts · Subsidised Meals · Employee Assistance Programme · Accommodation *Terms and Conditions apply & subject to availability Who are we? 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? This position is based at The Bosville Hotel, in Portree. The Bosville is contained within a trio of 18th-century cottages that have been lovingly restored and converted. Our refined but cosy accommodation is situated right in the centre of Portree, opposite the harbour with some of the best views in town. |
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 mcraven@perlehotels.com | https://perlehotels.com/the-bosville/ |
Apply online: | Submit your CV now |
Posted on March 7, 2024 | Start date March 15, 2024
Salary: | £22,000 to £25,000 per year |
Duration: | Permanent |
Hours: | 35 |
Days: | 5 days per week including some breakfasts 8 to 9am and some dinners |
Holidays: | 35 days |
Bedrooms: | various lodges |
Covers: | Dinner: 12 to 100; Breakfast: yes; Functions: looking to develop |
Food type: | Good home made cooking looking to develop |
Full-time chefs: | 1 chef plus helpers looking to develop |
Accommodation: | yes options |
Job description: | Wiston Lodge by Biggar in Lanarkshire is looking for a Catering Coordinator / Chef to help develop the business in this registered charity in central Scotland, 7 miles from Biggar and 45 minutes from Glasgow and an hour from Edinburgh. Please do to enclosed link for the job desciption. https://wistonlodge.com/wp-content/uploads/2024/02/JD-Catering-Coordinator.pdf We are in the early stages of developing the catering and looking for someone to come in. We have our own gardens and you can work with the gardener who will produce fresh produce. This is a central location and may suit a Chef who is looking for something different from hotel or restaurant work. Working with groups who will come to the Lodge for various outdoor activities. You do not have to be PVG as we can put you through. There will be some function work so experience in banqueting would be helpful. This may suit someone who is quite local or it may suit someone looking to relocate and gain good quality of life in Lanarkshire. This will be a hands on role spending 85% on your time in the kitchen whilst also managing the kitchen standards on health, safety and hygience. |
How to apply: | Please apply in the first instance to Peter Lyon, Business Manager, with your CV |
Work for partners: | yes potentially in the kitchen |
Contact details: | business@wistonlodge.co.uk | www.wistonlodge.com |
Apply online: | Submit your CV now |