Sous Chef

Results page: 1 2 3

Sous Chef, Cawdor Tavern, Invernesshire

Posted on September 22, 2014 | Start date September 22, 2014

Salary:£20,000 Paid monthly with tips paid twice per year
Duration:Permanent
Hours:approximately 45 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: up to 60; Dinner: up to 70
Food type:Good fresh country restaurant freshly made on the premises
Full-time chefs:4 chefs plus kitchen porters
Accommodation:live out can find easily to rent in Nairn or commutable from Inverness
Job description:

Cawdor Tavern is situated 15 miles from Inverness and not far from the famous Cawdor Castle.

We are a very busy family owned tavern with an excellent reputation for quality fresh produce.

We are looking for a sous chef to work alongside and support our head chef.

Working with a good, enthusiastic and friendly young team.

Scope for input into the menus and a great opportunity to work with fresh produce.

Nairn has excellent facilities including world famous beaches and golf courses.

How to apply:

Please apply to Norman Sinclair, ideally with a current, up to date CV

Work for partners:

Possible

Contact details:norman@sinclairbreweries.co.uk | www.cawdortavern.co.uk

Sous Chef, Clachan Cottage Hotel, Perthshire

Posted on September 22, 2014 | Start date September 22, 2014

Salary:Up to £24,000 paid 2 weekly
Duration:Permanent
Hours:approximately 40 to 48 per week in season
Days:5 days per week, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:21
Covers:Lunch: to 20; Dinner: to 40; Breakfast: to 40; Functions: none
Food type:Restaurant menu with good fresh seafood from Oban such as Langoustines and Lobsters. Simple bar menu with classics also.
Full-time chefs:3 and part time kitchen porter
Accommodation:Own bedroom in staff accommodation available no charge
Job description:

The Clachan Cottage Hotel is a 21 bedroom hotel situated in a stunning location in Lochearnhead, 25 miles from Perth.

We are looking for an experienced Sous chef to join our friendly team.

You will help support our Head Chef and cover for days off and holidays.

There is a brand new kitchen in place and a strong front of house marketing campaign is in place to promote both the hotel and the food.

The position is available now for the right chef

How to apply:

Please apply to Alan Garnier, Owner with a copy of your updated CV and reference details

Tel: 01567 830247

PLEASE APPLY DIRECTLY TO THE CLACHAN COTTAGE HOTEL

Work for partners:

No

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

Sous Chef, The Dores Inn, Invernesshire

Posted on September 22, 2014 | Start date September 22, 2014

Salary:£23,000 initial salary depending upon experience plus share of tips
Duration:Permanent
Hours:45 to 55.
Days:4.5 days
Holidays:Statutory (28 days p/a)
Bedrooms:up to 200 covers daily in season
Food type:Fresh Highland Produce.
Full-time chefs:6 plus kitchen porters
Accommodation:Live out
Job description:

The Dores Inn is a busy family run restaurant and pub on the shores of Loch Ness.

We are looking for an experienced Sous Chef to join our team.

The right candidate must have the ability to take and run any section in the kitchen, be it sauce, pass, pastry or larder. Plenty of opportunity to contribute your own ideas to the menu.

You must be used to medium to high volume cooking but still remain calm and professional under pressure

You must be able to work as part of a team and also at times be able to work by themselves. They may be called upon to run the kitchen in the absence of the Head chef.

Full training will be given and opportunity to progress is available to those who have the drive and passion.

Own transport is very much preferred as the buses to and from Inverness are limited.

Uniform is not provided so you will require to be appropriately attired and punctual.

Qualifications preferred but not essential, but must hold at least a basic food hygiene certificate.

How to apply:

Please apply to Quintin Stevens, owner.

Work for partners:

Possible

Contact details:quintin@thestorehouseathome.com | www.thedoresinn.co.uk

Sous Chef, Chefs In Scotland, positions all over Scotland,

Posted on September 19, 2014 | Start date September 20, 2014

Salary:£20,000 - £25,000 depending on experience, Paid weekly or monthly depending on the establishment with a share of tips.
Duration:Permanent
Hours:40 - 50
Days:5 days from 7 mixed shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:0 - 300
Covers:Lunch: 20+; Dinner: 20+; Breakfast: 20+; Functions: various
Food type:across the board, from traditional pub food to fine dining
Full-time chefs:2 - 25
Accommodation:various live in positions from free accommodation to being charged for accommodation, there are also live out positions available
Job description:

I am looking for Sous Chefs for various positions across Scotland, including the Islands such as Shetland Islands.

The establishments we supply Chefs for range from Privately owned Hotels to working with big Hotel Groups, We also supply for a range of graded establishments from 3 Star to 5 Star, some with 1, 2 or even 3 AA Rosettes.

If there is nothing on our site that interests you then e-mail a copy of your CV to me.

How to apply:

Please apply by sending current CV to Dean Aitken

Work for partners:

There is a mixture of positions available ranging from Chef work, reception duties and even Housekeeping duties.

Contact details:recruitment@chefsinscotland.co.uk

Sous Chef, Relief sous chefs needed in Inverness, Invernesshire

Posted on September 19, 2014 | Start date October 9, 2014

Salary:£13.50 per hour paid weekly
Duration:Seasonal
Hours:minimum of 8 hours per day
Days:9 days straight stint
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Functions: 500
Food type:mass catering - sandwiches, stovies etc
Full-time chefs:10 chefs plus kp's
Accommodation:local B+B
Job description:

I am looking for 3 sous chef to work in Inverness from the 9th of October to the 17th of October

This is for functions up to 500 per day

Accommodation will be in a local B+B no charge

You will be paid once in and out travel subject to completion of the agreed work stint

How to apply:

If you are already registered please call Johanna on 01683 222830 or email your updated CV

Work for partners:

No

Contact details:jojo@chefsinscotland

Sous Chef, The Drovers Inn, Argyll and the Islands

Posted on September 17, 2014 | Start date September 17, 2014

Salary:Negotiable depending on experience, paid weekly With a share of tips
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:30
Covers:Lunch: lunch and dinners up to 200 per day; Breakfast: 60; Functions: None
Food type:Good quality bar meals
Full-time chefs:4 chefs plus 1 kitchen porter
Accommodation:Own room is shared caravan on site including meals on duty no charge
Job description:

The Drovers Inn is a 30 bedroom hotel situated on The West Highland Way, at top of Loch Lomond and 1 1/2 hour from Glasgow.

A remote but beautiful location a great chance to save money.

We are looking for a sous chef to join our young stable and very friendly team.

We are a small but very busy unit with a great working atmosphere.

The positions is available now for the right person

How to apply:

Please apply to Ernest Strang, Owner with a copy of your updated CV and reference details or call 077759 08099

Work for partners:

Possible front of house

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

Sous Chef, The Buccleuch and Queensberry Hotel, Dumfries and Galloway

Posted on September 16, 2014 | Start date August 18, 2015

Salary:Negotiable depending on experience plus tips
Duration:Permanent
Hours:48 per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: 20 to 30; Dinner: up to 100; Breakfast: up to 30; Functions: up to 80
Food type:Bistro Bar meals + A la carte fine dining + functions and private dining parties
Full-time chefs:5 chefs plus kitchens porters
Accommodation:own room in shared house, shared bathroom - full board no charge
Job description:

We now require an experienced Sous Chef or ambitious Junior Sous Chef looking to take the next step to join our team of five chefs to help with achieving the hotel restaurant its 2/3 AA rosette rating and delivering the increasing levels of outside catering at Drumlanrig castle and Auchenbrack estate.

The Buccleuch and Queensberry arms Hotel is a food led business with a very busy restaurant trade and a quickly expanding catering operation.

The kitchen prepares and cooks everything from scratch, using the best in local and seasonal produce to produce an award winning menu with weekly changing specials.

This is an exciting & brilliant opportunity to join our dedicated team and work for a forward-moving and ever expanding, family run company.

Our ideal Sous Chef would…..
• Be a strong chef with ability to lead the team in the absence of the head chef and work closely with the head chef on menu planning, costing, GP and stocktaking.
• Be willing and happy to help our Head Chef supervise our young and friendly team and take control of the kitchen on his time off
• Be experienced in working with great local produce, preparing everything fresh on site, and be keen on contributing your own ideas to the menu and specials.
• Be Willing to work off site locations to deliver our high standard of outside catering
• Be willing to ensure the highest standards we have thrived on remain in all aspects of the kitchen
• Full driving licence

How to apply:

Please apply to Will Pottinger, Head Chef with your latest up to date CV.

Work for partners:

Possible depending on experience

Contact details:wp@bqahotel.com | www.bqahotel.com

Sous Chef, Fife Arms Braemar, Grampian

Posted on September 15, 2014 | Start date September 15, 2014

Salary:depending on experience, paid monthly
Duration:Permanent
Hours:40-45
Days:5 days form 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:74
Covers:Lunch: limited; Dinner: 120; Breakfast: 140
Food type:traditional Scottish
Full-time chefs:6 and 3 Kitchen porters
Accommodation:Hotel Room
Job description:

The Fife Arms Hotel is a well established Hotel with en-suite rooms with up-to-date decor and baths. It is a long established Hotel and hopes to remain that way for many years to come.

The Fife Arms is at the centre of Braemar village and has a restaurant, a coffee shop whih serves light lunches, and a public bar which is open all year round serving evening meals.

Braemar is a quiet Highland village, 57 miles west of Aberdeen. The Cairngorms National Park, Balmoral Castle and the Royal Lochnagar Distillery are all within 10 miles of the Duke of Fife.

We are looking for an enthusiastic Sous Chef to join our team.

There is potential prospects to advance within the company.

How to apply:

Please apply to Gill with current CV to fifearms@harthotelslimited.co.uk

Work for partners:

Yes, general assistants

Contact details:fifearms@harthotelslimited.co.uk | www.fifearmsbraemar.com

Sous Chef, Cross Keys Ancrum, Borders

Posted on September 16, 2014 | Start date September 19, 2014

Salary:£22,000 per annum
Duration:Permanent
Hours:40 – 48 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:35 seater restaurant
Food type:Modern British Gastro pub freshly prepared using locally sourced produce
Full-time chefs:2 chefs plus kitchen porter
Accommodation:Live in staff flat free of charge
Job description:

The Cross Keys Ancrum is looking for a sous chef to work alongside David Malcolm, head chef who has a Michelin background.

This is a great place to develop, move forward and a great place to learn and also bring your own ideas to the table.

You will come from a quality background having relevant experience.

1 hour to the South of Edinburgh.

We are very much looking to make a name for ourselves.

Working in a modern kitchen with a new dining room and bar / café area to the front.

The position is available now for the right candidate

How to apply:

Please apply to David Malcolm, with a copy of your updated CV and references.

Work for partners:

none

Contact details:crosskeyskitchen@gmail.com | www.ancrumcrosskeys.com

Sous Chef, Heathmount Hotel and Restaurant, Invernesshire

Posted on September 15, 2014 | Start date September 18, 2014

Salary:Starting salary of £20,000 negotiable depending on experience, paid last Friday of every month with a share of tips
Duration:Permanent
Hours:45
Days:5 from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:8
Covers:Lunch: up to 40; Dinner: up to 80; Breakfast: Breakfast Chef responsible for Breakfasts
Food type:Scottish Cuisine with a complimentary twist. Locally sourced produce.
Full-time chefs:4 and 1 Kitchen Porter
Accommodation:Live Out
Job description:

The Heathmount Hotel and Restaurant is looking for a Sous Chef to join our team. The Heathmount is in the heart of the up market Crown area of Inverness, just 5 minutes walk from the High Street, Eastgate Centre and train and bus stations. The airport is only 16 miles away.

The Heathmount is an independently run hotel, with a luxurious, boutique feel. Featuring eight individually styled bedrooms, two bars and a restaurant, we offer everything you'd expect for a chic, city centre stay. With a perfect mix of locals and guests, our bars and restaurant offer the best Highland welcome, combined with understated refinement that makes any stay - no matter how brief - that little bit more memorable.

We love to celebrate everything the local area has to offer, so that's why our restaurant offers an amazing array of locally sourced food including fish, meat, game and fresh vegetables. No matter what your dietary requirements are, we can serve you the most popular Scottish dishes, but with a contemporary twist.

We are looking for a young, enthusiastic Sous Chef to join our team.

You must have ambition and drive to help us bring the Hotel into the 21st Century and help achieve our goal of gaining a star grading and possibly AA Rosettes also.

You will have scope and opportunities to put forward your own ideas to change the menu.

You will be able to assist the Head Chef and cover for them on their days off.

You have the option of being paid hourly or salaried. This is negotiable.

The Chefs are expected to do own washing up on a Monday, Tuesday and Wednesday as we only have part time Kitchen Porters.

How to apply:

Please apply to Fiona with current CV and work references

Work for partners:

Possibly. There may be Bar work as well as Waiter/Waitress duties.

Contact details:info@heathmounthotel.com | www.heathmounthotel.com
Results page: 1 2 3
Loading
This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more | Don't show me this again X