Sous Chef

Results page: 1 2 3

Sous Chef, Brae Hotel Shetland Islands, Orkney and Shetland

Posted on August 29, 2014 | Start date August 29, 2014

Salary:up to £22,000 per year depending upon experience paid monthly by BACS
Duration:Permanent
Hours:40 per week
Days:5 days per week, mostly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36 bedrooms
Covers:Lunch: 15; Dinner: to 36; Breakfast: 36
Food type:Daily changing Table D'hote and bar menu
Full-time chefs:3 chefs plus kitchen porter
Accommodation:room in 3 bedroom house with living room at £44.50 per week with no other bills. The house is five minutes walk from the hotel
Job description:

Brae Hotel on the Shetland Islands is a privately owned 36 bedroom hotel with a very good all year round trade.

Situated 20 miles from the main town of Lerwick, we are in a rural location but have a very busy community.

We are looking for a chef, either a sous chef or possibly a chef de partie, to work alongside and cover for the head chef on time off.

This position will suit a chef who likes the outdoors.

The shared house has TV, WIFI and telephone.

Working some breakfast shifts.

Scope for input into the menus and lots of excellent fresh seafood available.

The position is available now for the right person.

How to apply:

Please apply to Florence Troup, Owner with your current CV and references

Work for partners:

No

Contact details:FATroup@aol.com | www.braehotel.co.uk

Sous Chef, Relief Sous Chef required Asap, Argyll and the Islands

Posted on August 29, 2014 | Start date August 29, 2014

Salary:£13.50 per hour paid weekly
Duration:Seasonal
Hours:minimum of 8 hours per day
Days:5 or 6 days from 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:32
Covers:Lunch: 60; Dinner: 60; Breakfast: 60
Food type:Bar / Bistro
Full-time chefs:3 - 4 chefs plus kitchen porters
Accommodation:En suite room in the hotel available no charge
Job description:

I am looking for a relief sous chef to work in the 32 bedroom 4 star hotel situated in Bridge of Orchy, Argyll.

To start asap for 1 week possibly longer.

You will receive once in and out travelling expenses either at cost price or 30p per mile.

How to apply:

If you are known to Chefs In Scotland please call 01683 222830 or email Johanna quoting RELIEF Argyll

Work for partners:

no

Contact details:jojo@chefsinscotland.co.uk

Sous Chef, Edinburgh Capital Hotel, Edinburgh and Lothians

Posted on August 28, 2014 | Start date September 7, 2014

Salary:Up to £25 000 per year depending on experience paid monthly with days off in lieu for extra days worked. Company benefits include free access to leisure club, free staff car parking and meals on duty. ideally 4 days per week straight shifts. five days per week when covering holidays.
Duration:Permanent
Hours:40 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:111 Bedrooms
Covers:Lunch: 60 to 200; Dinner: 60 to 200; Breakfast: up to 200; Functions: up to 300
Food type:Restaurant, bar meals, banqueting, room service and conferences
Full-time chefs:7 chefs plus 3 kitchen porters
Accommodation:Live out - 5 minutes from Airport, 15 minutes from City Centre
Job description:

We are looking for a Sous Chef to work in a large 111 bedroom, 3 star hotel situated 5 minutes from Edinburgh Airport and 15 minutes from the City Centre.

The hotel is in a good location and you will be working for a large hotel group.

There is opportunity for progression within the hotel.

You will be able to deputise for the Head Chef on days off.

The position is available from the 24th of August for the right candidate

How to apply:

Please apply to Mark Murray, Head Chef, with an up to date copy of your CV.

Work for partners:

Possible - front of house

Contact details:chef@edinburghcapitalhotel.co.uk | www.edinburghcapitalhotel.co.uk

Sous Chef, Inverlochy Castle Hotel, Lochaber

Posted on August 28, 2014 | Start date August 29, 2014

Salary:£25,000 negotiable depending on experience per year paid monthly plus a share of tips.
Duration:Permanent
Hours:50 per week
Days:5 days per week mainly straights and a couple of split shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:18
Covers:Lunch: light lunches; Dinner: Dinners to 50; Breakfast: Breakfasts up to 50
Food type:1 Michelin Star 3 AA Rosettes
Full-time chefs:6 plus kitchen porters
Accommodation:room in staff house 10 minutes walk away £136 per month meals whilst on duty. Shared facilities.
Job description:

Inverlochy Castle is a 1 Michelin Star 3 AA Rosette Hotel 3 miles from the busy town of Fort William and 65 miles from Inverness.

We are looking for an experienced Sous Chef to work alongside and cover for our Head Chef Philip Carnegie.

You will ideally have relevant experience at 3AA rosette level and be looking to advance your career in a high class kitchen.

There are plenty of opportunities for the right candidate to advance within the company.

This is a very high profile establishment and a great place to live and work, particularly for those who like the outdoors.

This position is available now for the right candidate

How to apply:

Please apply to Philip Carnegie, Head Chef

Work for partners:

No.

Contact details:headchef@inverlochy.co.uk | www.inverlochycastlehotel.co.uk

Sous Chef, Junior Sous/Senior Chef de partie - Rocca Grill and Restaurant, Fife

Posted on August 28, 2014 | Start date August 29, 2013

Salary:£18,500 to £22,000 paid monthly
Duration:Permanent
Hours:50 hours per week
Days:5 days from 7, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:no bedrooms
Covers:Dinner: 40 - 80 cover dinners only
Food type:3 AA Restaurant modern Scottish pushing for 4th, Italian influence
Full-time chefs:8 - 10 chefs plus kitchen porters
Accommodation:Live out
Job description:

Rocca Grill and Restaurant is situated in the busy town of St Andrews over looking the Old Course.

We are looking for either and junior sous chef or a senior chef de Partie to join our well established stable and friendly young team.

You must have a minimum of 2 AA Rosette experience.

St Andrews is a very busy town within an hour of Edinburgh, with world famous golf courses and a good all year round trade.

Working with excellent local produce.

Salary is monthly paid with excellent gratuities.

This position is available now for the right candidate.

How to apply:

Please contact Adrian Pieraccini, Director send a copy of your updated CV with contactable work reference.

Work for partners:

Would consider a couple with partner having quality front of house experience.

Contact details:info@roccagrill.com | www.roccagrill.com

Sous Chef, Ducks at Kilspindie, Restaurant with Rooms 2AA Rosette, Edinburgh and Lothians

Posted on August 28, 2014 | Start date August 29, 2014

Salary:salary in the region of £21,000 per annum.
Duration:Permanent
Hours:according to the demands of business.
Days:5 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:26
Covers:Lunch: to 20; Dinner: Restaurant to 20 and bistro to 80 in season; Breakfast: to 46
Food type:Fine dining restaurant plus bistro.
Full-time chefs:5 plus kitchen porter
Accommodation:Live out preferred, live in available in the hotel if required cost negotiable.
Job description:

Ducks at Kilspindie Restaurant with Rooms is on the East Lothian coast 18 miles from Edinburgh attracting an eclectic and discerning mix of customers.

We are looking for a sous chef to join our stable team under a strong head chef. You should have some rosette experience and the drive and ambition to help us in our quest for further accolades as well as be looking to take your personal skills and ambition to the next level.

You will be working with fresh local produce and will have the chance to contribute your own ideas to the menu as well as being able to manage the kitchen in the head chef's absence.

This position is available now for the right candidate

How to apply:

Please apply to Rob Davidson, Restaurant Manager with an up to date CV and contactable work references.

Work for partners:

Possible.

Contact details:restaurantmanager@ducks.co.uk | www.ducks.co.uk

Sous Chef, or Chef de Partie, Apply to Chefs In Scotland Ref 1510, Grampian

Posted on August 27, 2014 | Start date September 15, 2014

Salary:negotiable depending on experience Up to £22,000 per year for a good Sous Chef £7 to £8.50 per hour for Chef de Partie
Duration:Permanent
Hours:40
Days:5 days from 7 straight shifts
Holidays:33 days
Bedrooms:0
Covers:Lunch: 200 - 300; Dinner: none; Functions: Occasional functions up to 50
Food type:Freshly made self service
Full-time chefs:4 Chefs plus kitchen porters
Accommodation:Potential onsite house available for the first month at no charge
Job description:

I am looking for a Sous Chef for a well-known food Manufacturer in Focabers, Moray in the North East of Scotland. You will be working in the cafe area serving freshly made British food.

There may also be Chef de Partie positions available also.

This is an opportunity to have a good, stable position with social-able hours, straight shifts mainly 9am to 5pm with the occasional evening shifts for functions.

We are always shut Christmas Day and New Year's day.

You will be offered options for private healthcare and pension scheme.

This is a lovely area of the country, on the bank of the River Spey

33 days holidays per year

How to apply:

Please apply to Dean Aitken with a current up-to-date CV and work references quoting reference 1510

Work for partners:

possible future positions available in the factory and visitor centre

Contact details:recruitment@chefsinscotland.co.uk

Sous Chef, Relief sous chef required - Laurencekirk, Grampian

Posted on August 27, 2014 | Start date August 29, 2014

Salary:£14.50 per hour paid weekly
Duration:Seasonal
Hours:minimum of 8 hours per day
Days:3 days straight stint
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Breakfast: 45; Functions: Wedding for 120
Food type:
Full-time chefs:
Accommodation:Staff accommodation available no charge
Job description:

I am looking for a relief sous chef to start the 29th August at 9am working through until the 31st August.

Preparing for a wedding for 120 guests in Laurencekirk.

They will pay once in and out travel either at cost price or 30p per mile subject to completing the stint.

How to apply:

If you are known to Chefs In Scotland please call 01683 222830 or email your updated CV to jojo@chefsinscotland.co.uk quoting relief Laurencekirk.

Work for partners:

no

Contact details:jojo@chefsinscotland.co.uk

Sous Chef, Esca Italian Restaurant, Glasgow

Posted on August 25, 2014 | Start date September 25, 2014

Salary:up to £24,000 depending on experience, paid weekly with a share of tips
Duration:Permanent
Hours:50
Days:5 days straight, 2 off
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Dinner: up to 600 all in all per week, 200 on Saturday
Food type:Italian cuisine
Full-time chefs:3 plus kitchen porters
Accommodation:live out
Job description:

We are looking for a Sous chef to work in my Esca Italian Restaurant.

Esca was one of the first truly authentic Italian restaurants to open in Glasgow. That quality remains here today and is why we're still open more than 10 years later.

Esca has been about fresh and authentic Italian cuisine for thirteen years now. We are proud to have been amongst the first to present genuine, rustic, regional Italian cuisine within Glasgow. Today, our 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.

Directly across from the Tron theatre, Esca is in the heart of Glasgow’s Merchant City and enjoys a keen following of pre-theatre diners as well as couples, family groups and large parties.

You will be keen and enthusiastic and have vitality and be able to contribute to the day to day running of a busy kitchen.

How to apply:

Please apply to Dario, the Owner, with a current up-to-date CV

Work for partners:

no

Contact details:dariomarchetti@btinternet.com | www.esca-restaurant.co.uk

Sous Chef, Ingram Wynd Restaurnat, Glasgow

Posted on August 25, 2014 | Start date August 28, 2014

Salary:up to £24,000 per annum depending on experience, paid weekly with a share of tips
Duration:Permanent
Hours:50
Days:straight 5 days work, then 2 days off
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Dinner: up to 500 covers a week all in all, 200 on a Saturday
Food type:brasserie style, Scottish cuisine
Full-time chefs:5 plus kitchen porters
Accommodation:Live out
Job description:

We are looking for a Sous chef to work in my Ingram Wynd Restaurant.

Ingram Wynd is situated in the heart of Glasgow's Merchant City. The restaurant is a ten minute walk from Queen Street Rail Station

Ingram Wynd is a Scottish restaurant with a unique Victorian era theme in the heart of Glasgow’s bustling Merchant City. Many of the dishes on our menus are modern versions of those traditional homemade Scottish dishes you all know and love.

Our kitchen team skillfully blends modern techniques and seasonal Scottish ingredients with classic Scottish recipes. Stovies, haggis and smoked salmon all make regular appearances as do dishes modern twists on classics. Our regular specials, daily fish dishes and grilled Scotch beef steaks help complete the fantastic culinary line-up in our restaurant.

You will be keen and enthusiastic and have vitality and be able to contribute to the day to day running of a busy kitchen.

How to apply:

Please apply to Dario, the owner, with a current up-to-date CV

Work for partners:

no

Contact details:dariomarchetti@btinternet.com | www.ingramwynd.co.uk
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