Sous Chef

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Sous Chef, The Alyth Hotel, Perthshire

Posted on October 20, 2017 | Start date October 21, 2017

Salary:£17,000 - £19,000 negotiable depending on experience paid weekly plus tips
Duration:Permanent
Hours:average 40 per week
Days:5 days out of 7 - mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: up to 25; Dinner: up to 80; Breakfast: up to 25; Functions: none
Food type:Scottish home cooked and some home baking. Good quality pub
Full-time chefs:3/4 + Kitchen porters
Accommodation:Live out - can provide short term if relocating
Job description:

The Alyth Hotel is a 12 bedroom, 2* hotel situated 5 miles from Blairgowrie.

We are looking for a sous chef who can work alongside and cover for our head chef on days off.

Stable team in place.

You will have input into menus and specials.

This position would suit a strong chef de partie looking to take the next step in their career.

Position is available now for the right candidate.

How to apply:

Please apply to David Coupar, owner with an up-to-date CV and reference details

Work for partners:

Possibly depending on their experience.

Contact details:info@alythhotel.com | www.alythhotel.com/

Sous Chef, (Junior) Monachyle Mhor, Perthshire

Posted on October 18, 2017 | Start date October 18, 2017

Salary:£23,000-£25,000 depending on experience paid weekly plus tips
Duration:Permanent
Hours:55 hours per week mixed shifts
Days:5 days on 2 days off
Holidays:Statutory (28 days p/a)
Bedrooms:16 plus 2 self catering
Covers:Lunch: up to 45; Dinner: up to 45; Breakfast: up to 30; Functions: up to 120
Food type:Quality fresh fine dining - Table d'hote and a la carte
Full-time chefs:9 chefs plus kitchen porters
Accommodation:Accommodation available at £47.95 per week - single bedroom with shared bathroom. Wi-Fi and TV included
Job description:

Monachyle Mhor Hotel and Restaurant is an award winning 16 bedroom 4 star hotel situated in a rural but stunning location of Balquhidder 50 miles from Perth and 30 miles from Stirling.

We are looking for a junior sous chef to join our friendly team.

You will be in charge of your own section in the kitchen.

You will receive excellent training and help provide support to the senior members of the team.

You will have at least one years experience at this level.

This position is available now for the right candidate.

How to apply:

Please email a copy of your CV to Marysia Paszkowska, Head Chef.

Work for partners:

Yes in front of house and housekeeping

Contact details:chef@mhor.net | www.mhor.net

Sous Chef, The Storehouse Restaurant, Ross and Cromarty

Posted on October 18, 2017 | Start date November 1, 2017

Salary:High hourly rates paid - paid weekly - plus tips
Duration:Permanent
Hours:45 hours per week
Days:5 days per week straight shifts 9am to 6pm
Holidays:Statutory (28 days p/a)
Bedrooms:Busy daytime service - breakfast, lunch and afternoon tea
Food type:Scottish with a twist - bistro - Pastry - Cakes, puddings
Full-time chefs:6 chefs plus 4 kitchen porters
Accommodation:live out 14 miles to the north of Inverness, could possibly look to assist if relocating
Job description:

The Storehouse is an award winning farm shop and restaurant serving relaxed dining serving home made fayre.

We offer fresh food and fresh flavours using local produce.

We are looking for a Sous Chef to join our very stable team.

Ideally you will have good pastry skills.

We have a good team in place and are looking for an honest hard working person to join us.

Opportunity for promotion.

Quality of life working 5 straight day shifts.

The position is available form the beginning of November.

How to apply:

Please apply to Quintin Stevens, the owner with your current CV

Work for partners:

possible

Contact details:quintin@thestorehouseathome.com | www.thestorehouseathome.com

Sous Chef, Macdonald Cardrona Hotel, Borders

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

Salary:negotiable depending on experience paid four weekly plus tips
Duration:Permanent
Hours:40 - 50 hours per week
Days:5 days out of 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:99 Bedrooms
Covers:Lunch: Varies; Dinner: 80-130; Breakfast: 200; Functions: 200
Food type:Daily changing Table d'hote menu local seasonal produce
Full-time chefs:6 chefs and 3 kitchen porters
Accommodation:Live out
Job description:

The Macdonald Cardrona Hotel is a 4* 99 bedroom hotel situated 2.5 miles from Peebles just an hour from Edinburgh City Centre in the Scottish Borders.

We are looking for a sous chef to join our team. As sous chef you will be taking over the day-to-day running of the kitchen during the head chef's time off.

This is a great opportunity to work in a good quality establishment.

Free access to leisure facilities and discounts on other Hotels in the group.

This position is available now for the right candidate.

How to apply:

Please apply with an up-to-date CV and reference details.

Work for partners:

Possible depending on experience

Contact details:chef.cardrona@macdonald-hotels.co.uk | www.macdonaldhotels.co.uk/cardrona

Sous Chef, Carfraemill, Borders

Posted on October 14, 2017 | Start date October 14, 2017

Salary:Up to £26,000 according to experience with tips paid fortnightly
Duration:Permanent
Hours:40 to 48 hours per week
Days:5 days per week straight shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: 40 - 100; Dinner: to 100; Breakfast: to 15; Functions: Can do outside catering to 500. Banqueting in house to 350
Food type:Honest, simple food using the very best of local ingredients, with fine dining touches for bistro and weddings menus
Full-time chefs:6 chefs plus 5 kitchen porters
Accommodation:Accommodation available - if required
Job description:

Carfraemill is 4* independent hotel/restaurant near Edinburgh (30 minutes) and all the key Scottish Borders towns (20-40mins). We have a strong focus on working with the very best food suppliers in the Scottish Borders and Lothians – expect daily deliveries of highest quality meats, cheeses, fish, vegetables etc. We are family-run: the Sutherlands also own and run a sheep farm just next to the hotel.

Sous chef role - this is an exciting role in a kitchen which has an excellent reputation (numerous awards over the years, TripAdvisor certificate of excellence). Joining now will give you the chance to develop your skills as we re-shape our menu to secure Carfraemill's position as a destination venue in the Scottish Borders and Edinburgh area. This is also an opportunity to work in a friendly kitchen with super front of house staff.

Pastry experience is desired but not essential.


You will work alongside the head chef and provide cover for the head chef as required.

The hotel is commutable from Edinburgh but we have the option of offering this as a live in position if required.

POSITION AVAILABLE IMMEDIATELY

How to apply:

Please apply with an up to date CV to Jo Sutherland, owner.

Work for partners:

A role in the kitchen is available and other work (farm roles, hotel front of house, housekeeping) may also be an option

Contact details:jo@carfraemill.co.uk | www.carfraemill.co.uk/

Sous Chef, Delhi's Winter Linlithgow, Edinburgh and Lothians

Posted on October 13, 2017 | Start date October 13, 2017

Salary:£24,000 - £26,000 negotiable depending on experience paid weekly or monthly plus you get a share of the tips
Duration:Permanent
Hours:approximately 50 hours
Days:6 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: Up to 60 but usually quiet; Dinner: Up to 100; Functions: none
Food type:Authentic Indian
Full-time chefs:3 plus 2 kitchen porters
Accommodation:Own room available at no charge
Job description:

Delhi's Winter is a 60 seater authentic Indian Restaurant situated in Linlithgow which is situated 20 miles from Edinburgh, just 15 minutes by train.

We are looking for a sous chef chef to join our team. Ideally you will have at least 3 years experience of cooking Indian food. Everything is authentic and we have our own tandoor clay oven. You will be mainly working on the tandoor side of the kitchen however you will be required to cover the curry side also on the head chefs days off.

Everything is cooked to order and made from scratch.

We are a well established business of 8 years. Excellent location.

This position is available now for the right candidate.

How to apply:

Please apply to Raj Kalra, owner, with an up-to-date CV and reference details.

Work for partners:

Possible

Contact details:delhiswinterlinlithgow@gmail.com | www.delhiswinter.co.uk/

Sous Chef, Seamill House Hotel, Ayrshire and Arran

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

Salary:£25,000 - £26,000 per annum paid monthly plus tips.
Duration:Permanent
Hours:50
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:9 bedrooms
Covers:Lunch: 60 cover restaurant / 40 cover bar; Dinner: 60 cover restaurant / 40 cover bar; Breakfast: 20; Functions: 80
Food type:Good quality using fresh, local ingredients
Full-time chefs:2
Accommodation:Live-out
Job description:

Experienced Sous Chef required for luxury boutique hotel opening in the coastal location of Seamill.

Applicants will already be a successful Sous Chef or looking to move up to this level with plenty of drive, passion and enthusiasm to make food operations a success at this hotel a success. The correct applicant will possess good organisational skills, management skills, and maintain highest of standards in all areas of the kitchen.

You will need leadership qualities to deputise in the absence of our Head Chef, and become part of the management team to drive this new business forward.

We are offering a salary in the region of £25-26k pa plus tips share to the right applicant.

We want to establish a restaurant with an enviable reputation of good quality food made from fresh local produce, and most likely looking for a talented, skilled and capable leader(s) that can deliver consistency of food and utilise their strong leadership and people skills to form a team and lead that team to the highest standard possible. The entire hotel workforce must be team players and all share our focus on customer orientation. As a small hotel we should thrive and foster a general feeling of warmth of welcome to all of our residential guests and restaurant bar patrons.

The hotel was formerly the Inverclyde / merrick hotel, but we commissioned an architect to completely redesign and a contractor to re-build. Everything has been done to the very highest standard, and the end result is a restoration of the former original building with a four-storey extension built to the rear giving an overall very contemporary feel.

The boutique hotel will boast 9 bedrooms, of which 3 are premier standard with private balcony and views over to Arran, Ailsa Craig, Firth of Forth.

The kitchen, as with every other aspect of the hotel is all brand new, and designed by industry leaders.

On ground-level we have a reception, and two small function rooms; one is meeting room / private dining and the other is a multi-purpose golf simulator, private karaoke booth, business presentation facility, and can even be as diverse as a giant kids Playstation with wireless consoles, or even used for screening live sport or even Disney movies for kids at xmas.

Moving through from this area we enter into Dunes bar, which has been decorated and furnished to an exceptionally high standard. This bar can take maybe 50 customers or thereabouts on a  busy weekend, but designed with a slightly more casual dining in mind - steak pie, breaded haddock, burgers possibly.....going up to level (the four levels are served by an elevator) we have the VIEW restaurant. A restaurant with a panoramic view of Arran / Firth of Clyde - from each of the 60-70 covers guests would command a view from any of the exceptionally spacious windows which span floor / ceiling. Again décor and furnished to an exceptionally high standard. This room can also be reserved for exclusive functions for between 50-80 guests, and can possibly be considered for bespoke smaller weddings, as can the full hotel occasionally be booked for exclusive use of either private individuals or corporate use. Higher end dining experience is sought in this room, with a selection of steaks essential.

This level to accommodate the restaurant has only three twin/double guest bedrooms (road facing) and the top floor has six further bedrooms all finished to very high standards, with the three deluxe rooms all as mentioned earlier directly above restaurant and commanding stunning views for their balcony.

The community is very excited about the prospect of our new venture and the feedback indicates a strong demand. Delivering the quality of service in every single department is our objective and this can be best done by a very motivated and enthusiastic team that take pride in their work - not least of all our guests must enjoy their dining experience whether that be a full Scottish breakfast, a light lunch, a bar snack or some of our finer dining where the right team of chefs can showcase their flair on Friday and Saturday evening dinners, which we feel there is a very high demand for, or even our Sunday roasts, which we hope will be very popular along with perhaps some Jazz background musicians.

This position is available now for the right candidate.

How to apply:

Please apply to David McCulloch with an up-to-date CV and reference details

Work for partners:

No

Contact details:David@seamillhousehotel.co.uk | www.seamillhousehotel.co.uk

Sous Chef, Borrowdale Hotel, England

Posted on October 10, 2017 | Start date October 10, 2017

Salary:£24,000 per annum+ a share of tips
Duration:Permanent
Hours:40 - 50
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:40
Food type:seasonal menu and features both traditional and more modern dishes, sourced as locally as possible
Full-time chefs:9
Accommodation:Live in available at low cost - Meals provided on duty (also off duty if living in)
Job description:

Sous Chef at The Borrowdale Hotel, Nr Keswick

Who We Are

Our Lake District Hotels are a distinctive collection of seven award winning hotels in the Lake District owned and run by the Graves family and situated in the most beautiful parts of the Lake District. From 4-star luxury Lake District hotels on the shores of Lake Ullswater and Derwentwater Lake, to traditional coaching inns and hotels in Keswick and a hotel in Penrith - our Lake District hotels are recognised for the warmth of our welcome, unrivalled personal attention and excellent service.

The Hotel The 4* Borrowdale Hotel is near the bustling market town of Keswick in the heart of the glorious Borrowdale Valley containing Derwentwater. The restaurant at the Borrowdale takes many of the best elements of traditional English dining and is very much a focal point for our guests. Our daily carving and cheese trollies and a restaurant menu that changes completely each day are just some of the things diners really enjoy about our restaurant. Our lounge and conservatory, for up to 60 diners at lunch and dinner, has a seasonal menu and features both traditional and more modern dishes, sourced as locally as possible.

The Role

We are looking for an ambitious Sous Chef with experience in a similar sized property and a sound knowledge of high quality, traditional British cuisine. This would be an excellent starting point to succeed well in our team. 
You would need to be comfortable leading the team in the absence of the Head Chef, as well as being able to fully support the Head Chef on a day to day basis
.
What We Are Looking For In You

•To compliment the work of our Head Chef and lead the kitchen in his absence.
•Show your eye for detail to deliver food on the plate that delights our guests, every time, from the first to the last plate.
•Contribute, on a daily basis, to the writing of each of our menus.
•Train, guide and motivate other members of the team, each and every day.
•Maintain the expected levels of hygiene for all areas of the kitchen.
•Complete the relevant mandatory food safety task and fulfil all record-keeping requirements
•To participate in management meetings when required and hold regular team meetings.
•To ensure all complaints are kept to a minimum and handled professionally in conjunction with the front of house team and management team.
•To work with the Head Chef and management team on planning ahead for the department and hotel.

What Can We Offer You

•Salary is competitive and negotiable dependant on experience.
•Live in accommodation is available if required.
•Staff discount scheme in all our hotels and Restaurants.
•You will work as part of a friendly and supportive team in a fun and team spirited environment.
•Being part of a strong management structure that supports and encourages career progression
•Joining one of the most successful hotel groups in the Lake District
•Share of gratuities

How to apply:

Please apply with up-to-date CV and reference details

Work for partners:

Contact details:borrowdale@lakedistricthotels.net | www.lakedistricthotels.net/borrowdalehotel

Sous Chef, Brambles Seafood and Grill at Auchrannie Resort, Ayrshire and Arran

Posted on October 10, 2017 | Start date October 10, 2017

Salary:Up to £28,000. Live-in accommodation and all the benefits of working within Resort, including leisure membership, staff discounts, meals on duty etc
Duration:Permanent
Hours:Full time approximately 45 - 50
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:85 bedrooms and 30 lodges
Covers:Lunch: 50; Dinner: up to 130; Breakfast: up to 60
Food type:Seafood and Grill
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Live in available
Job description:

We are looking for an experienced Sous Chef to join our resort and work with our Head Chef in Brambles Seafood and Grill Restaurant 

This is a hugely exciting role for an experienced Sous Chef who is looking for the next opportunity in their career. You will be responsible to work with the Head Chef across all aspects pertaining to the organisation, supervision, control & profitability of the Kitchen.

Looking after a brigade of 5 in Brambles you should be hands on in terms on kitchen management as well as training and development for your team. 

You should have experience working in an outlet within a hotel and/or resort and a proven track record of progression and career development achieving KPI's and Food GP's.

Our 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. You should clearly demonstrate professional competence and sound judgement.

Auchrannie's values include Integrity, Uniqueness, Passion and Community and we would love to see how you display these values every day.

Our team are Awesome; displaying professionalism, honesty and a fun and creative manner in everything they do and our Management team lead the way in this.

This role has a highly competitive salary package with accommodation available, Gold leisure membership, meals on duty and Resort discounts

How to apply:

Please apply to Claire Johnston with a copy of your updated CV and reference details.

Work for partners:

There may be work for partners available in various roles.

Contact details:cjohnston@auchrannie.co.uk | www.auchrannie.co.uk

Sous Chef, Park Hotel Montrose, Tayside

Posted on October 9, 2017 | Start date October 9, 2017

Salary:£23,500 paid 4 weekly
Duration:Permanent
Hours:Up to 45
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:56
Covers:Lunch: to 80; Dinner: to 80; Breakfast: to 60; Functions: Up to 180 - weddings
Food type:Scottish bar and restaurant - good quality local and seasonal produce
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Room in staff flat available charged at £30 per week - including Wi-Fi
Job description:

The Park Hotel are looking for an experienced sous chef for a 56 bedroom 3 star hotel situated just 40 minutes from Dundee and 45 minutes from Aberdeen.

Friendly and fun team in place.

Nice seaside town and as you don't usually work more than 45 hours per week this would suit someone with a family who is looking for a good work/life balance.

Looking for someone with a positive attitude who can cover for the head chef during their time off.

This position is available now for the right candidate.

You must be eligible to live and work in the UK.

How to apply:

Please send an up to date CV to Allan James manager

Work for partners:

No

Contact details:ajames@parkmontrose.com | www.parkmontrose.com
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