Head Chef

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Head Chef, Head Chef city centre Aberdeen, Grampian

Posted on June 21, 2018 | Start date June 21, 2018

Salary:£29,000 per year, paid monthly with a share of tips and a bonus scheme of 10% of profits over budgeted turnover every 6 months.
Duration:Permanent
Hours:up to approximately 50 hours per week depending upon your kitchen management
Days:5 days per week, shut on Sundays and up to you when you take other day off
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 30 /40 during the week and anything from 20 to 60 at the week-ends; Dinner: 20 to 50 during the week and up to 90 at the week-ends; Breakfast: varies up to 25 maxmium, open from 9am serving breakfasts rolls; Functions: very seldom
Food type:all fresh made on the premises and a mixture of classic bar food and more inventive restaurant meals and specials which change at the week-end
Full-time chefs:3 full time chefs and kitchen porters
Accommodation:live out but can find to rent in Aberdeen more easily than in previous times, one bedroom for £400 to £450 per month and two bedroom for £695 per month
Job description:

I am recruiting for a head chef, or may suit a sous chef looking for move up, to take over at a well established restaurant and bar in the city centre of Aberdeen.

There is lots of scope for autonomy in the kitchen and input into the menus.

Every Sunday off as the restaurant is shut and quite possibly to take Monday off as well.

There is a good young team in place so we are looking for someone who can take the business forward whilst leading a small team of chefs.

An opportunity to take pride and ownership of a kitchen and push on with your team.

You will work closely with the management and be responsible for the usual aspects of running a busy kitchen such as cooking, menu planning, ordering, rotas and all aspects of health and safety.

Part of a growing group of restaurants in the north east.

If this sounds like you, I would be pleased to hear from you.

Either suit a chef already in Aberdeen or a chef who is looking to relocate.

How to apply:

Please apply to Jessica Huntley with your current, up to date CV and details of work references quoting 7677.

Work for partners:

No

Contact details:jessica@chefsinscotland.co.uk

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

Posted on June 21, 2018 | Start date June 21, 2018

Salary:£26,000 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:

We are already getting lots of head chef positions registered starting in the next few weeks ideally.

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 quoting HEAD2018 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, Guest House in Argyll, Argyll and the Islands

Posted on June 20, 2018 | Start date June 21, 2018

Salary:£2625.00 per month - paid monthly and good tips plus possible bonus scheme to be discussed
Duration:Seasonal
Hours:50 hours per week - really for you to decide and arrange
Days:5.5 days out of 7 - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: Quiet - looking to build; Dinner: average 14; Breakfast: Up to 12; Functions: Not at the moment
Food type:2 AA Rosette - Good quality using lots of local produce including venison and seafood
Full-time chefs:Sole chef plus kitchen assistant when busy - plus kitchen porter
Accommodation:Own room in shared upmarket caravan with one other - meals on duty - wifi available - cost negotiable
Job description:

I am looking for a Sole Chef for a 6 bedroom, 4* guest house situated 45 miles from Fort William, the outdoor capital of the UK.

We are a friendly family run business.

You will have full control of the day-to-day running of the kitchen including health, safety and hygiene, menu creation and pricing, ordering and stock control.

There is a brand new kitchen in place and we are looking for a chef who wants to make a good name for themselves.

Some rosette background would be an advantage but is not essential.

This would suit a strong sous chef looking to move up.

We currently do afternoon teas every second Sunday and have built a great following for this which we would like to continue.

Position is available from now until end October beginning November the position is available again from next March 2019

How to apply:

Please apply to Jessica at Chefs In Scotland with a copy of your updated CV and reference details quoting 7673

Work for partners:

No

Contact details:jessica@chefsinscotland.co.uk

Head Chef, The Cartland Bridge Hotel, Lanarkshire

Posted on June 20, 2018 | Start date June 21, 2018

Salary:Negotiable depending on experience paid monthly plus a share of the tips. Bonus to be discussed
Duration:Permanent
Hours:45 hours
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:18 bedrooms
Covers:Lunch: Varies; Dinner: Up to 40; Breakfast: 20-30; Functions: up to 220
Food type:Traditional Scottish plus functions
Full-time chefs:3 plus kitchen porters
Accommodation:Live-out
Job description:

We have undergone a change in management here at the Cartland Bridge Hotel and we are looking to recruit an experienced and enthusiastic Head Chef.

We need someone who is motivated and highly organised with experience in delivering consistently great food to all sizes of parties; from the lone business-person dining in the bar/restaurant to Weddings and Funeral Gatherings in one of our function suites.

The ideal candidate should have a passion for freshly cooked meals made with local produce that highlight the best of what Scotland can offer.

To be successful in this role you will have proven capability as an effective team leader as well as successful delivery of budgetary controls and management. You will have overall responsibility for managing all aspects of the kitchen environment including the kitchen team/rotas, food ordering/rotation/production, stock control, dealing with suppliers and compliance with all current legislation including EHO, paperwork and allergens. You will also ensure full compliance with food safety requirements.

This position is available now for the right candidate.

How to apply:

Please apply to Molly Beattie, General Manager, with an up-to-date CV and reference details.

Work for partners:

Possible

Contact details:accounts@scoreshotel.co.uk | www.bw-cartlandbridgehotel.co.uk/

Head Chef, Howies Bistro, Perthshire

Posted on June 19, 2018 | Start date July 1, 2018

Salary:£27,000 paid fortnightly plus an equal share of tips, discretionary bonus to be discussed
Duration:Permanent
Hours:40 - 48
Days:4 longer days a week in season and 5 shorter days a week out of season
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 40; Dinner: up to 40; Breakfast: up to 20 from 10am
Food type:British a la carte and bistro menu
Full-time chefs:3 plus a kitchen porter
Accommodation:None
Job description:

Howies is a quaint little bistro in Dunkeld which is a seasonal business. We are very busy during the months of April until October with a quieter winter season.

We are looking for a head chef to join and lead our small, friendly and well-established team. We are looking for someone who has had experience in a small kitchen environment and would consider a good sous chef looking to take the next step up.

You will be in charge of menu planning and design, rotas, food safety and hygiene and stock control.

We use local produce where possible.

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

How to apply:

Please apply to Naomi Lamb, owner, with an up-to-date CV.

Work for partners:

Front of House work is a possibility

Contact details:naomi@howiesbistro.com | www.howiesbistro.com

Head Chef, The Kastille Venue, Grampian

Posted on June 19, 2018 | Start date June 20, 2018

Salary:From £35,000 per annum for the right candidate paid weekly in arrears with tips. Discretionary bonus.
Duration:Permanent
Hours:up to approximately 48 per week
Days:5 days per week from 7 mixed shifts, occasionally 5.5 days by arrangement.
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: 20 to 30 during week up to 40 at week-ends; Dinner: again 20 to 30 during the week and 70 to 100 at week-ends; Breakfast: to 20; Functions: to 150
Food type:high end gastro pub / fine dining
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Accommodation available included in package
Job description:

The Kastille Venue has 10 bedrooms and is situated in Turriff.

We are looking for a head chef or an experience Sous Chef to head up the kitchen team, the kitchen will be well equipped.

You will be encouraged to push the business forward.

This is an exciting opportunity to make a name for yourself.

Turriff has a population of around 7000 a busy town just 30 miles from Aberdeen and 70 miles from Inverness.

You will have good management skills and be able to train and guide your team.

This position is available now for the right person.

How to apply:

Please forward your current up to date CV to Adrian Walker including reference details

Work for partners:

Yes potentially according to experience - front of house, house keeping and bar work

Contact details:info@thekastille.co.uk | www.thekastille.co.uk

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

Posted on June 19, 2018 | Start date June 20, 2018

Salary:From £12-£18 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.

How to apply:

Please apply to Johanna Watson, Relief chef manageress, with an up-to-date CV and reference details quoting RELIEF 2018

We will then call you to get you registered.

Work for partners:

No

Contact details:jojo@chefsinscotland.co.uk

Head Chef, Busy Italian Restaurant in Merchant City, Glasgow

Posted on June 18, 2018 | Start date June 18, 2018

Salary:£13.50 per hour depending on experience including tips. There is a share option available to be discussed with a long term prospect.
Duration:Permanent
Hours:50 hours
Days:4 1/2 days straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Dinner: up to 600 over the week, 200 on Saturday
Food type:Italian cuisine
Full-time chefs:4 plus kitchen porters
Accommodation:live out
Job description:

I am recruiting a head chef for a busy Italian restaurant in Glasgow.

The restaurant was one of the first truly authentic Italian restaurants to open in the merchant city. That quality remains there today and is why it is still open more than 18 years later.

The restaurant has been about fresh and authentic Italian cuisine for thirteen years now. They are proud to have been amongst the first to present genuine, rustic, regional Italian cuisine within Glasgow. Today, the fresh but forward thinking ethos blends modern and traditional Italian food within warm and comfortable surroundings. Coupled with an excellent selection of wine and prosecco it makes for a great experience whatever the occasion.

There is going to be a full refurbishment of the kitchen in mid August and to a suitable long term candidate a share in the business will be available.

The restaurant enjoys a keen following of pre-theatre diners as well as couples, family groups and large parties.

You will be responsible the day to day running of the kitchen including health and safety and hygiene, stock control, rotas and menu planning.

The position is available now for the right candidate.

How to apply:

Please send an up-to-date CV and references to Jessica Huntley, permanent recruitment manageress, quoting reference 7654.

Work for partners:

no

Contact details:Jessica@chefsinscotland.co.uk

Head Chef, 11 Bedroom, 3 star, hotel West coast, Argyll and the Islands

Posted on June 18, 2018 | Start date June 18, 2018

Salary:£26,000 to £30,000 per annum negotiable depending on experience.
Duration:Permanent
Hours:40- 45 hours average
Days:5 days from 7 straight shifts (some flexibility required at times)
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 2 to 20; Dinner: 2 to 35; Breakfast: 2 to 25; Functions: up to 40
Food type:A la Carte and Bar menus
Full-time chefs:1 x Kitchen Porter and 1 x breakfast chef
Accommodation:Provided on site and is included as part of the package
Job description:

I am recruiting a head chef for a 3 star, 11 bedroom hotel located on the West Coast on shore of Loch Fyne which is 2 hours from Glasgow.

The hotel provides a high quality dining experience in the restaurant plus bar, with an emphasis on using local ingredients including great seafood. The Hotel came under new ownership in May 2018 and has already built a cohesive team focused on great customer service and developing the business. They work in a relaxed atmosphere in a great location. There are significant opportunities to develop the local and tourist business further as part of this small team.

The kitchen porter and breakfast chef cover morning shifts allowing the head chef to focus on lunch and dinner.

This position is responsible for making all decisions in relation to menu design, stock control, purchasing and food safety with a free hand to implement their innovative ideas.

This is a great opportunity for an energetic, passionate and enthusiastic chef to put their own stamp on the kitchen. and menus.

The role would suit either a sous chef looking for the next step up or an experienced head chef looking to establish their reputation and help develop the business opportunities that exist at the hotel over the seasons, with the intention of growing the winter business.

The position is available for immediate start.

How to apply:

Please send an up to date CV and references to Jessica Huntley, permanent recruitment manageress, quoting reference 7653.

Work for partners:

Yes, kitchen, bar work, housekeeping or front of house.

Contact details:Jessica@chefsinscotland.co.uk

Head Chef, Eilean Iarmain Hotel, Isle Ornsay, Skye and Lochalsh

Posted on June 15, 2018 | Start date June 16, 2018

Salary:£31,000 - £35,000 per annum paid monthly
Duration:Permanent
Hours:40 - 50 in season
Days:5 from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:16 bedrooms
Covers:Lunch: Bar - lunch 15 - 25; Dinner: Restaurant - Dinner 18 - 32 - In Season - Bar Dinner 60 - 80 - In Season; Breakfast: 25 - 32; Functions: occasional to 60 covers
Food type:Fine Dining, High standard bar meals
Full-time chefs:6 chefs plus 3 kitchen porters
Accommodation:Live in Accommodation, Free Wi-Fi, All Meals on Duty
Job description:

HOTEL Eilean Iarmain is recruiting for a Head Chef to lead the Kitchen brigade, taking responsibility for ensuring the delivery of high standards of cuisine within our 2 rosette restaurant, bar & private dining events, creating fantastic memories for our guests.
At Hotel Eilean Iarmain we are known for our delicious food, fine whisky, gin, great location and a great ambience, ensuring our guests have the very best experience.
Our attention to detail sets us apart from the rest - in all we do, from preparing our food to choosing our staff, we are passionate about doing everything to the best possible standard. That passion is demonstrated by our team.
Requirements for our Head Chef :
• You must be passionate about delivering outstanding hospitality to our guests whilst demonstrating good food knowledge.
• The ability to establish rapport and deliver high standards of service with a genuine and approachable manner is essential.
• Previous Head Chef or Sous Chef experience is essential.
• In return you will be rewarded with a fun and engaging environment.
• Actively contributing to driving food sales through inspiring and creative menu planning, you will ensure the kitchen team are inspired to achieve targets.
• You will manage the departmental manpower and operating costs in line with budget ensuring targeted profit contributions are achieved.
• Leading activities that continuously develop the skills and capabilities of your team, you will be committed to ensuring that every team member feels valued and engaged.
• You will work to manage the care and replacement of equipment, ensuring high standards of Health and Safety in all activities undertaken.
• Our customers are our guests so you will have a passion to deliver high quality food, leaving them with everlasting memories and an experience they looking forward to returning to.
• You will have a natural flare to drive meaningful relationships working together as one team and being a part of Fearann Eilean Iarmain.
• We aspire to always treat each other with respect, making work a great place to be. As part of our management team your role will be to ensure your team are treated well and success is recognised
• From previous management or supervisorial experience in hospitality or leisure, you will have acquired outstanding business acumen, driving the team to achieve results.

How to apply:

If you are ready to take the next step in your career as a Head Chef with us, please get in touch by emailing your CV with a cover letter to generalmanager@eileaniarmain.co.uk.

Work for partners:

Work available for partners

Contact details:generalmanager@eileaniarmain.co.uk | www.eileaniarmain.co.uk
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