Sous Chef

Results page: 1 2 3 4

Sous Chef, Craigsanquhar House Hotel, Fife

Posted on June 22, 2016 | Start date June 22, 2016

Salary:£22,000 negotiable paid monthly plus tips
Duration:Permanent
Hours:40 - 45
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:13 + 4 villas
Covers:Lunch: Up to 35; Dinner: Up to 35; Breakfast: Up to 50; Functions: Weddings and events up to 180
Food type:A la carte and bar menu in the restaurant plus function menu - all made fresh on the premises
Full-time chefs:2 + 2 Kitchen Porter
Accommodation:Live-out
Job description:

The Craigsanquhar House Hotel is a 13 bedroom mansion house situated on 13 acres of land situated in Fife, 6 miles from Cupar. We are only 15 miles from St Andrews and Dundee in a very central location.

We are looking for a sous chef to join our friendly and stable team. We are a family-run business and we have a very good atmosphere in the workplace.

As sous chef you will be in charge of the kitchen on the head chefs days off as well as working closely together to ensure the smooth running of the kitchen.

You will have input into menus and there is good scope for career progression.

Ideally you will be a driver.

This position is available now for the right candidate.

How to apply:

Please apply to Fiona Falconer, General Manager with an up-to-date CV and recent work references.

Work for partners:

No

Contact details:sales@craigsanquhar.com | www.craigsanquhar.com/

Sous Chef, Thainstone Events, Grampian

Posted on June 22, 2016 | Start date June 22, 2016

Salary:£27,000 paid monthly plus a share of the tips and uniform is provided
Duration:Permanent
Hours:Maximum 48 per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 40 to 70; Dinner: 10 to 60; Breakfast: up to 100; Functions: up to 450
Food type:Steakhouse and coffee bar all made fresh on premises
Full-time chefs:Team of 5 plus casual staff and 6 kitchen porters
Accommodation:Room available in shared cottage half a mile from the centre charged at £50 per week all in
Job description:

Thainstone Events are a multi purpose catering establishment situated in Inverurie, 17 miles from Aberdeen.

We are looking for a sous chef to work alongside and cover for the head chef on days off and ensure the smooth running of the kitchen including responsibilities such as stock control, health and safety and hygiene and ordering.

We are looking for a team player who can effectively manage time and work under pressure whilst maintaining the highest standards of quality, consistency, food safety and presentation.

We are looking for someone who is hardworking, motivated and committed to developing their career.

This position is available now for the right person.

How to apply:

Please apply to Caroline Mackie, Executive Team Administrator, with an up to date CV and reference details and email General Manager Graham Fryers also on graham.fryers@anmgroup.co.uk

Work for partners:

No

Contact details:caroline.mackie@anmgroup.co.uk | www.anmgroup.co.uk

Sous Chef, (Bistro) Moness Resort, Perthshire

Posted on June 22, 2016 | Start date June 22, 2016

Salary:Negotiable depending on experience paid monthly.
Duration:Permanent
Hours:45 - 50 per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:26 bedrooms and 108 lodges
Covers:Lunch: 40 - 50; Dinner: 30 - 90; Breakfast: 50 - 80; Functions: up to 200
Food type:Menu 1. Standard recipes will be used, in conjunction with strict portion control for all food items produced. 2. Every effort must be made to provide our customers with a full menu.
Full-time chefs:6 full time in the kitchen including kitchen porters
Accommodation:Own room in shared staff cottage
Job description:

Basic Function
Reporting to the Head Chef you will be responsible for the Bistro kitchen, administering all phases of the kitchen operation ensuring that the kitchen is run to the company’s operational and financial standards. Responsible for providing a product that exceeds our guest expectations, whilst maintaining the Moness style and ethos.


Responsibility
1. You will minimise food wastage through good kitchen management processes, such as labeling and mis en place par levels etc.
2. All stock to be rotated and dated and managed as to reduce wastage
3. Respond positively to guest feedback and understand that the feedback will be utilised to further understand our guest expectations.
4. Closely monitor the quality of food services to ensure a consistently high standard.
Customer Experience
1. Ensures the satisfaction of our guest expectations and where possible anticipating their expectations.
2. Communicates with internal and external customers in a professional and caring manner.
Work Environment
1. Maintaining a high level of cleanliness in the work area, and takes care with all outlet equipment and materials.
2. Ensures that the Kitchen carries adequate food par stocks, for efficient operation of the kitchen. Inform the Head chef or Sous chef in a timely manner if stock is low.
3. Responsible for receiving and storage of all food, cleaning and kitchen equipment in the absence of a more senior chef.
4. Responsible for the rotation and labeling of all food items in storage.

How to apply:

please apply with your up to date CV and references to Andrew McMillan, head chef.

Work for partners:

Possibly depending on their experience.

Contact details:headchef@moness.com | www.moness.com

Sous Chef, Port Askaig Hotel, Argyll and the Islands

Posted on June 21, 2016 | Start date June 21, 2016

Salary:£10 per hour paid weekly plus tips
Duration:Seasonal
Hours:50
Days:5.5 days out of 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: 25-60; Dinner: 25-60; Breakfast: 26; Functions: Rarely
Food type:Bar and restaurant - all fresh and homemade - lots of fresh seafood
Full-time chefs:2 + kitchen porters
Accommodation:Large static residential caravan on site charged at £35 per week
Job description:

Port Askaig Hotel is a 13 bedroom hotel situated next to the ferry terminal in Islay.

We are looking for a chef to join our team to take over from the head chef on days off, although most of the preparation will already be done.

We have a varied menu cooking lots of fresh, local produce.

The hotel itself has lots of history as does the island and we also have music in the bar.

This is a rural and beautiful location and there is lots to do on days off and it is a good place to spend the summer.

This is a seasonal position but has potential to become permanent for the right candidate.

How to apply:

Please apply to Marion Spears, owner with an up-to-date CV and references details

Work for partners:

Yes full time positions available in bar and housekeeping

Contact details:moragbeag@gmail.com | www.portaskaig.co.uk/

Sous Chef, (Banqueting) Chester Hotel, Grampian

Posted on June 21, 2016 | Start date June 21, 2016

Salary:Negotiable depending on experience paid monthly with tips
Duration:Permanent
Hours:48
Days:5 days straight shifts with a couple of evenings off every week
Holidays:Statutory (28 days p/a)
Bedrooms:55
Covers:Lunch: up to 50; Dinner: up to 80; Breakfast: up to 80; Functions: Up to 250
Food type:Modern British bar meals and fine dining plus banqueting
Full-time chefs:20 plus 7 kitchen porters
Accommodation:Live-out
Job description:

The Chester Hotel is a privately owned 55 bedroom hotel situated in Aberdeen.

We are looking for a banqueting chef of sous chef level to join our team at this award winning hotel.

The right candidate will also be able to take a proactive approach within the kitchen, ensuring that the team always strives for more.

This is a truly fantastic chance to work in a stunning property where the emphasis is on strong teamwork. Great opportunity to develop new skills and techniques and to progress up the career ladder within the hotel.

Ideally you will have previous banqueting experience and have experience in menu development.

Position is available now for the right candidate

How to apply:

Please apply with a copy of your updated CV and reference details to Kevin Dalgleish.

Work for partners:

Possible

Contact details:kevin@chester-hotel.com | www.chester-hotel.com

Sous Chef, 50 bedroom hotel Grantown on Spey, Moray and Strathspey

Posted on June 21, 2016 | Start date June 27, 2016

Salary:£22,000 per hour negotiable dependent on experience paid monthly with tips.
Duration:Permanent
Hours:45
Days:5 from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:50 rooms
Covers:Lunch: 10-50; Dinner: 20 - 90; Breakfast: 20 - 90; Functions: occasional to 150
Food type:Variety of traditional and modern with style based around local produce
Full-time chefs:5 + Kitchen Porters
Accommodation:Ensuite single room at no charge includes all of your meals and Wi-Fi
Job description:

Chefs In Scotland is recruiting for a 3 star 50 bedroom hotel situated in Grantown on Spey just 15 miles from Aviemore and 35 miles from Inverness.

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

You will be able to support and cover for our Head Chef on time off and holidays.

We are the very best Hotel in the area with an excellent reputation for food, service hospitality and standards.

We boost a clean modern, well appointed and well maintained kitchen.

This is a great place to live and work.

Working five days per week this is position can be either permanent of seasonal.

How to apply:

Please apply to Jessica Huntley, Recruitment Consultant with an up-to-date CV and reference details quoting 4201

Work for partners:

No

Contact details:recruitment@chefsinscotland.co.uk

Sous Chef, (Senior) Eat on The Green in Udny, Grampian

Posted on June 20, 2016 | Start date June 21, 2016

Salary:good package in place for an excellent candidate who is passionate about quality produce. Paid monthly and tips are paid to the chef also.
Duration:Permanent
Hours:up to 50 hours per week
Days:5 days per week mixed shifts. We are shut on Mondays and Tuesdays
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: from 20 to 40; Dinner: up to 50 during the week and up to 80 on a Saturday night; Functions: we do some high end outside catering at a V.I.P level
Food type:All made freshly on the premises, three breads made daily, grow a lot of our own produce in polytunnels and a herb garden in the village
Full-time chefs:4 full time chefs, two part time and kitchen porters
Accommodation:accommodation is available as part of the package if needed, in a two bedroom cottage which is 1 mile away from Udny
Job description:

Eat on The Green in Udny is an independent restaurant situated a 20 minute drive from Aberdeen with an excellent reputation in the North East. We are a unique, forward thinking business, based in a lovely picturesque village in Aberdeenshire.

We are looking for a senior sous chef to join the team. We are looking for a chef with a good background working in quality establishments.

We have a very good stable team in place and we are looking to add to our team as the business grows.

We have recently been refurbished and have a "champagne garden", the only one in Scotland and a "Chef's table"

This is an exciting position for someone looking to push on with their career.

We are looking to attract high calibre candidates and this position is available now for the right candidate.

How to apply:

Please apply to Craig Wilson, the owner with your current CV and details of work references.

Work for partners:

no

Contact details:craig@eatonthegreen.co.uk | www.eatonthegreen.co.uk

Sous Chef, The 19th Hole, Fife

Posted on June 20, 2016 | Start date June 21, 2016

Salary:£11-13 per hour paid monthly with a share of tips.
Duration:Permanent
Hours:40 - 45
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:None
Covers:Lunch: 10 - 50; Dinner: 10 - 80; Breakfast: None; Functions: None
Food type:Good home cooked bar meals - simple but nicely presented
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Own room in shared staff house including all bills charged at £50 per week
Job description:

The 19th Hole is a busy bar / restaurant situated just 15 miles from St Andrews and 10 miles from Leven.

We are looking for a sous chef to join our team. You will be working with our experienced team and using fresh, local produce.

You will be responsible for the kitchen on the head chefs days off.

There is scope for career progression and you will have input into menus.

We are busy seasonal holiday village with a vibrant local trade.

A fantastic location with beautiful beaches and golfing.

The position is available now for the right candidate.

How to apply:

Please apply Stacey Donnelly, Head Chef with an up-to-date CV and reference details.

Work for partners:

Possible - Depending on experience

Contact details:sjd14@hotmail.co.uk | www.19thhole.scot/

Sous Chef, Porters Bar & Restaurant, Tayside

Posted on June 17, 2016 | Start date June 14, 2016

Salary:Negotiable depending on experience paid monthly with share of tips.
Duration:Permanent
Hours:40 - 48 hours per week
Days:5 days from 7 split shifts - closed Mondays
Holidays:Statutory (28 days p/a)
Bedrooms:0 bedrooms
Covers:Lunch: average 30; Dinner: average 40
Food type:Small plates well balance menu - we use quality, locally sourced, fresh ingredients
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Live out
Job description:

Porters Bar & Restaurant are looking to employ a Sous Chef for our new and exciting business located at the ever expanding water front - City Quay, Dundee.

This position will suit a hardworking, pro-active chef with an upbeat and positive attitude, who is passionate about food and quality and can lead a team.

The candidate must possess excellent organisational skills, be highly efficient and methodical with a good eye for detail. They must also have the ability to install good team spirit, be deadline orientated and able to efficiently manage kitchen operations.

The successful candidate must be fully aware of health & safety issues and compliant with the regulatory requirements for food handling, sanitation and cleanliness.

This is an excellent opportunity for a Sous Chef to work in a dynamic business that is growing rapidly. If successful in your application you will have the chance to input into new menus and be encouraged to implement your own ideas.

How to apply:

Please send your CV to Kevin Webster, Owner with up to date work references.

07920 746 544

Work for partners:

No

Contact details:kevin@portersbar-restaurant.com | www.portersbar-restaurant.com

Sous Chef, The Courtyard Bar and Restaurant, Perthshire

Posted on June 17, 2016 | Start date July 1, 2016

Salary:£19-£23k depending on experience. Gp Bonus scheme paid quarterly Share of tips Paid Monthly
Duration:Permanent
Hours:45
Days:5 days
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 60-120; Dinner: 60-200; Breakfast: 20-50; Functions: 60-120
Food type:Scottish Restaurant/ - Breakfast, Bar, Eevening
Full-time chefs:5
Accommodation:Various
Job description:

The Mains of Taymouth Courtyard Restaurant, a stunning Brasserie and Bar in picturesque Kenmore, near Aberfeldy, right on the shores of magnificent Loch Tay - at the very heart of the scenic delights of Highland Perthshire.

The Courtyard is a dynamic contemporary restaurant and bar, with an upbeat vibrance and modern, delicious, 'back to basics' Scottish cuisine, prepared and presented by knowledgeable, professional, very presentable and friendly staff.

A great place to meet for a refreshing drink, light lunch too - or to sample the delights of our restaurant menu in a relaxed and friendly atmosphere and service.

The interior is a spacious, stunning, fairly minimalist combination of lovely spaces and corners, woody tones and warm touches. Contemporary yes, a little chic - yes - but not overpoweringly so - and a delightful informality will strike you as soon as you enter. The food is creative, delicious, varied yet unpretentious - this is a high quality, utterly relaxing highland brasserie, not a stuffy haughty city centre restaurant. Make the most of the warmer days too, in our lovely decked outdoor terraces.

How to apply:

07769358152

Work for partners:

Yes

Contact details:gavinprice90@hotmail.com | http://www.taymouth.co.uk/restaurant/
Results page: 1 2 3 4
Loading