Sous Chef

Results page: 1 2 3

Sous Chef, Golf House Club, Fife

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

Salary:Negotiable depending on experience
Duration:Permanent
Hours:minimum of 42 hours
Days:5 days from 7 - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: service will depend on business requirements and seasonality; Dinner: service will depend on business requirements and seasonality; Functions: up to 400
Food type:Variety between snacks, fine dining, banquetting and buffets
Full-time chefs:2
Accommodation:Live Out
Job description:

The Golf House Club in Elie is situated close to St Andrews and Leven.

We are looking for a chef to join our team working in the kitchen for our members club.

You will be working with our small, friendly team. There is a good variety of food styles and there is a good opportunity to learn.

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

On the job training.

We are in a great location with lovely beaches and golfing.

Golf club, hotel or banqueting experience would be an advantage.

The position is available now for the right candidate.

How to apply:

Please apply with an up to date CV to Elaine Woodward at steward@golfhouseclub.org

Work for partners:

No

Contact details:steward@golfhouseclub.org | www.golfhouseclub.co.uk

Sous Chef, Port mor bistro, Argyll and the Islands

Posted on July 21, 2016 | Start date July 22, 2016

Salary:£10 - £12 per hour, plus tips paid weekly in arrears
Duration:Seasonal
Hours:65
Days:6 days possibly 7
Holidays:Statutory (28 days p/a)
Bedrooms:Based on a campsite
Covers:Lunch: 40; Dinner: 40; Breakfast: 20
Food type:Fresh local - Bistro menu - all made fresh on premises
Full-time chefs:Sole chef plus kitchen porters
Accommodation:Own static 2 bedroom caravan on site - no charge - TV available Wi-Fi in bistro
Job description:

The Port Mor Bistro is a lovely campsite bistro situated in Port Charlotte on the Isle of Islay.

We are looking for a chef to join the team and work alongside the owner who is very hands on.

This is a good opportunity to work with quality ingredients cooking simple food and earn some money for the winter. We are in a beautiful but very remote location.

This is a relatively new business with lots of good reviews on trip advisor.

This position is available now for the right candidate until the end of October.

How to apply:

Please email CV to Debbie MacDougall, owner with an up-to-date CV and reference details

Work for partners:

Possibly in front of house

Contact details:Portmorbistro@hotmail.com

Sous Chef, The 19th Hole, Fife

Posted on July 21, 2016 | Start date June 22, 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 Rachel and Graham Bucknall, owners, with an up-to-date CV and reference details.

Work for partners:

Possible - Depending on experience

Contact details:info@19thhole.scot | www.19thhole.scot/

Sous Chef, The Kitchen Brasserie, Invernesshire

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

Salary:Package of £28,000 including tips
Duration:Permanent
Hours:48
Days:4.5 days
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: Up to 80; Dinner: Up to 150; Functions: 20 - 30
Food type:Contemporary European/Scottish
Full-time chefs:6 + kitchen porters to join the team
Accommodation:Live-out
Job description:

The Kitchen Brasserie busy city centre restaurant which offers the opportunity to work in an exciting, progressive and fun environment.

We are looking for a sous chef to join our stable team. We have weekly changing menus which you will have input into as well as ongoing training, scope for career progression and promotion. It is our preference for internal promotion and we encourage personal development within the team.

Ideally you will be a strong team player with experience at this level.

This position is a permanent all year round position.

How to apply:

Apply to Christine Robertson, manager, with an up-to-date CV and reference details.

Work for partners:

No

Contact details:info@mustardseedrestaurant.co.uk | http://www.kitchenrestaurant.co.uk

Sous Chef, Scores Hotel, Fife

Posted on July 21, 2016 | Start date July 22, 2016

Salary:Up to £25,000 per annum paid fortnightly - shared tips. Over time will be paid on a pro rata basis for extra days worked
Duration:Permanent
Hours:up to 48 hours per week
Days:5 days from 7, straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36
Covers:Lunch: to 50; Dinner: to 50; Breakfast: 30 - 50; Functions: to 150
Food type:Quality gastro pub and high quality restaurant
Full-time chefs:5 chefs plus 3 kitchen porters
Accommodation:yes available potentially long term at £37.45 per week
Job description:

The Scores Hotel is a privately owned and run 36 bedroom hotel situated in St Andrews.

We are looking for an experience sous chef to join our team.

We are looking to open our restaurant to gain a rosette, rosette experience is preferred but not essential.

A great opportunity to join a new team and push the business forward to gain a good reputation.

You will give support to our head chef and provide cover for days off and holidays.

There may be an incentive scheme put in place but the will be discussed.

This position is available now to the right candidate.

How to apply:

Please apply to Mark Adams, General Manager with your up to date CV and reference details

Work for partners:

Possibly depending on their experience

Contact details:gm@scoreshotel.co.uk | www.scoreshotel.co.uk

Sous Chef, Highland Cook House, Invernesshire

Posted on July 19, 2016 | Start date July 20, 2016

Salary:£12 per hour
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 days from 7 - monday to friday - 8am to 5pm (flexibility negotiable)
Holidays:Statutory 28 days - Closed 25th and 26th December and 1st and 2nd January
Bedrooms:None
Covers:Dinner: around 10,000 meals per week
Food type:Quality freshly prepared and cooked ready meals
Full-time chefs:3 plus kitchen porters
Accommodation:Live out
Job description:

The Highland Cookhouse is a relatively new business producing a range of high quality ‘home cooked’ ready meals prepared from scratch at its purpose built facility just north of Inverness.

Working directly with local farmers and primary producers to secure the best possible ingredients available from the highlands we are looking for an experienced chef to work closely with the head chef and team in daily production and ongoing development of new dishes.

This is a fast growing business with excellent SALSA approved facilities and career progression opportunities with ongoing training.

The successful candidate will;

* Be able to work in all kitchen sections comfortably while maintaining the food standard.

* Contribute to the development of new dishes as part of the kitchen team.
* Handle the development and supervision of the junior team members.

* Work confidently to pre set recipes to provide consistent product quality.

* Maintain strict health, safety and food hygiene standards.

How to apply:

Please apply to Quintin Stevens with a copy of your updated CV and reference details.

Tel: 07771 661037

Work for partners:

No

Contact details:quintin@rsfscotland.com | www.highlandcookhouse.co.uk

Sous Chef, Loch Leven's Larder, Perthshire

Posted on July 19, 2016 | Start date July 19, 2016

Salary:£10 p/h paid monthly. Share of tips.
Duration:Permanent
Hours:35-40
Days:5 from 7 (no split shifts)
Holidays:28 days p/a
Bedrooms:0
Covers:Lunch: 120; Breakfast: 120; Functions: Functions up to 100 internal, 170 outside catering
Food type:Modern, relaxed British Local and Seasonal Own Produce.
Full-time chefs:5 chefs and kitchen porters
Accommodation:Double bedroom available in 3 bedroom cottage if required.
Job description:

Loch Leven’s Larder is an award-winning family-run farm, 120 seater restaurant, food larder, deli, bakery and retail business.

The kitchen is at the heart of what we do. Producing creative, tasty, high quality dishes for the café, deli and food hall, using our 25/50 mile radius rule for local ingredients.

The ideal candidate, working under our talented head chef, must be highly creative and always seeking to improve their skill set in an environment where this will be allowed to flourish.

Your responsibilities as sous chef will be running the kitchen on Heads Chefs days off, keeping the team motivated, overseeing all health and safety matters and creating food, ideas and menus for all food related areas within the business.

The rota is 5 days over 7 days working week with consecutive days off and no split shifts. A normal day is 8am-4.30pm with some internal day and evening events and outside catering. Holidays are 28 days per annum, closed Christmas Day and Boxing Day only.


Full C.V. with references are required. Closing date is Monday 1st August.

How to apply:

Send your CV to: Emma Niven, Loch Leven’s Larder,Channel Farm, Kinross, KY13 9HD
01592841000

Work for partners:

Contact details:emma@lochlevenslarder.com | www.lochlevenslarder.com

Sous Chef, (Junior) The Old Bridge Inn, Invernesshire

Posted on July 18, 2016 | Start date July 18, 2016

Salary:£9.00 per hour paid weekly plus weekly share of tips
Duration:Permanent
Hours:45 - 50 per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Food type:Gastro pub
Full-time chefs:6 chefs plus kitchen porters
Accommodation:live in available for the summer in a staff shared flat above pub no charge
Job description:

The Old Bridge Inn is a busy pub / restaurant situated in Aviemore, just 30 miles from Inverness.

We are looking for a Senior Chef de Partie/Junior Sous to join our settled and friendly team.

We do our own curing and smoking in house.

We have a very good reputation for our food, you must have relevant experience preparing and cooking with fresh ingredients to a high standard.

Excellent working environment.

The position is available now for the right chef.

How to apply:

Please apply to Chris McCall, Head Chef with a copy of your updated CV and contactable work references

PLEASE APPLY DIRECTLY TO THE OLD BRIDGE INN

Work for partners:

possibly depending on experience

Contact details:sayhello@oldbridgeinn.co.uk | www.oldbridgeinn.co.uk

Sous Chef, The Dumbuck House Hotel, Glasgow

Posted on July 17, 2016 | Start date July 18, 2016

Salary:£20,000 per year plus weekly tips
Duration:Permanent
Hours:40-50
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:20
Food type:Scottish
Full-time chefs:4
Accommodation:live out, very central location
Job description:

Just minutes from the shores of Loch Lomond and a short drive from the heart of Glasgow, The Dumbuck House Hotel is a family-run hotel dedicated to ensuring our guests savour the very best of Scottish hospitality.


With our collection of 20 en-suite rooms designed to cater for every taste, our 18th century country house hotel in Dumbarton is an ideal base for your holiday or business needs.

Our flexible function rooms can cater for every occasion, from intimate gatherings to the grandest of weddings with ease.

Central to our guest experience is our restaurant, with a unique menu designed to showcase fresh, seasonal, homemade food sourced from hand-picked local suppliers.

We are looking for a sous chef to work alongside our head chef and cover on time off.

This is a permanent, all year round position and is available now for the right person.

How to apply:

Please email your CV to lauren@Dumbuckhousehotel.com

Work for partners:

Contact details:lauren@dumbuckhousehotel.com | www.dumbuckhousehotel.com

Sous Chef, The Grey Gull Inn, Argyll and the Islands

Posted on July 15, 2016 | Start date July 16, 2016

Salary:Up to £24,000 negotiable depending on experience
Duration:Permanent
Hours:48 hours per week
Days:5 days from 7 - Split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:23 bedroom
Covers:Lunch: up to 40; Dinner: up to 55; Breakfast: up to 40; Functions: up to 55
Food type:Brasserie
Full-time chefs:3 chefs plus kitchen porters
Accommodation:hotel room - en-suite included in wage + meals on duty
Job description:

The Grey Gull Inn is a 24 bedroom, 3 star Inn situated in Ardrishaig by Lochgilphead just a 2 minutes walk from Loch Fyne on the famous Crinan Canal.

We are looking for Sous chef to support and provide cover for our head chef.

Good working environment with a friendly team in place.

The Grey Gull has a good reputation within the local area for food.

How to apply:

To apply please contact Heather Leighton, Owner with your latest up to date CV and reference details-

Phone:01546 606 017

Work for partners:

No

Contact details:thegreygull@live.com | www.thegreygull.co.uk
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