Sous Chef

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Sous Chef, The Cairndale Hotel, Dumfries and Galloway

Posted on May 5, 2016 | Start date May 6, 2016

Salary:£24,000 per year negotiable according to experience, paid monthly.
Duration:Permanent
Hours:Up 48 hours per week, time off in lieu for extra days worked
Days:5 days per week, mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:91
Covers:Lunch: up to 20; Dinner: 100; Breakfast: 160; Functions: 300
Food type:busy function trade restaurant and bar. International, Table D'Hote and a la carte menu.
Full-time chefs:up to 7 chefs and kitchen porters
Accommodation:own room in a shared staff house available - cost negotiable
Job description:

The Cairndale Hotel is a busy 91 bedroom 3 star hotel in the centre of Dumfries in the South of Scotland.

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

Working closely with the stable management team and helping in all aspects of the day to day running of a busy kitchen including ordering, menu-planning, cooking, team building and all aspects of kitchen hygiene.

May suit an existing sous chef or possibly a very strong senior chef de partie looking to move up.

There is good scope for involvement in a busy kitchen and new ideas are welcome.

Dumfries has good amenities such as schools, cinema, theatre sport and shops.

This position is available now for the right candidate

How to apply:

Please apply to Matthew Wallace, director, with your full CV and details of relevant work references via email or call the hotel on: 01387 254 111

Work for partners:

Possibly depending on experience

Contact details:matthew@cairndalehotel.co.uk | www.cairndalehotel.co.uk/

Sous Chef, Sea Salt Bistro, Argyll and the Islands

Posted on May 5, 2016 | Start date May 5, 2016

Salary:£9 per hour negotiable paid monthly, Equal share of tips paid daily, end of season bonus available
Duration:Seasonal
Hours:50 hours per week
Days:6 out of 7 - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: up to 30; Dinner: up to 40; Breakfast: none; Functions: none
Food type:Seafood and pizzeria - all made fresh on site
Full-time chefs:3
Accommodation:Own bedroom in shared two bedroom static caravan - next to the restaurant, no charge - meals provided on duty
Job description:

Sea salt bistro is situated in Port Ellen, 13 miles from Bowmore on the Isle of Islay.

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

You will be responsible for the smooth running of a busy kitchen on the head chefs day off including cooking, ordering, menu planning and working closely with the owner.

This post would suit someone with a passion or knowledge of seafood. We use locally caught seafood and have a catch of the day specials board.

This position is available now until the end of December but can be permanent for the right candidate.

How to apply:

Please e-mail an up to date CV and references to Yan Wang.

Work for partners:

Yes

Contact details:info@yanskitchen.co.uk | www.seasalt-bistro.co.uk/

Sous Chef, The Waterfront Restaurant, Perthshire

Posted on May 4, 2016 | Start date May 4, 2016

Salary:Up to £29,000 depending on experience, paid monthly plus tips and a productivity bonus to be discussed.
Duration:Permanent
Hours:35 - 50 depending on season
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 15 - 50; Dinner: 40 - 80; Functions: Occasional
Food type:Traditional, seasonal and local produce
Full-time chefs:6 + kitchen porters
Accommodation:Own room in shared staff accommodation including all bills charged at £55 per week
Job description:

The Waterfront restaurant situated at The Kenmore Club is an independent restaurant situated 5 and a half miles from Aberfeldy.

We are looking for a sous chef to join our stable team and work closely alongside the head chef to ensure the smooth running of the kitchen during his time off. This will include ordering, stock control and health and safety and hygiene.

We are looking for a chef who is creative and can use their own initiative to give their input into the kitchen at this spectacular location.

We have a very relaxed kitchen in place and use lots of local produce.

We have a strong local following as well as seasonal clientele from all over the world as we are part of an international group.

This position is available now for the right candidate.

How to apply:

Please apply to Cameron Smith, head chef with an up-to-date CV and reference details.

Work for partners:

Yes in front of house or kitchen.

Contact details:lochtaychef@hotmail.co.uk | www.facebook.com/LochTayWaterfront/photos

Sous Chef, Tiroran House Hotel, Argyll and the Islands

Posted on May 4, 2016 | Start date May 4, 2016

Salary:£380-450 per week negotiable depending on experience. Paid monthly plus tips. 8 days paid holiday in July when the hotel is closed
Duration:Seasonal
Hours:50-60
Days:6
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: Varies - occasional walk-ins; Dinner: Up to 22 but looking to develop; Breakfast: max 22; Functions: n/a
Food type:Modern Scottish a la carte using fresh local produce
Full-time chefs:2 - 3 plus general assistant
Accommodation:Own room in shared staff house includes all bills, Wi-Fi and TV no charge
Job description:

Tiroran House Hotel is an 11 bedroom hotel situated on the Isle of Mull.

We are looking for either a junior sous chef or a senior chef de partie for the season.

We have an excellent reputation for food and was awarded 2 AA rosettes in 2014 and 3 AA rosettes to the previous head chef in 2015 - however we are now looking to increase trade and use the fantastic produce that is available on the island to create a daily changing a la carte menu of modern Scottish food whilst keeping the food 'real'.

You will need to be open-minded and happy to take on the task at hand and continue to uphold the excellent reputation that we have.

You will need to be flexible and equally capable of running the kitchen on our head chefs days off.

Available from now to middle October.

How to apply:

Please apply to Michael Scotford, Head Chef with a copy of CV and reference details

Work for partners:

No

Contact details:scotfordmichael@outlook.com | www.tiroran.com

Sous Chef, Burts Hotel, Borders

Posted on May 4, 2016 | Start date May 5, 2016

Salary:£26,000 negotiable depending on experience paid fortnightly pro rata overtime over 45 hours and for extra days and a share of tips
Duration:Permanent
Hours:45
Days:5 from 7, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:20
Covers:Lunch: to 60; Dinner: to 80; Breakfast: to 30; Functions: small up to 30
Food type:Modern Scottish with European influences, everything made freshly on the premises. Fine dining restaurant plus brasserie meals. 2AAR
Full-time chefs:7 plus kitchen porters
Accommodation:Available initially if required
Job description:

Burts Hotel is a 3 star 18th Century hotel in the heart of Melrose has held 2 AA Rosettes since 1995.

Melrose is a beautiful Borders town world famous for the Melrose Rugby Sevens and situated within an hour of Edinburgh.

Scottish Good Pub Award for food 2013, 2015 and 2016

We are looking for a Sous Chef to join our team and to cover and help support our Head Chef.

Head Chef Trevor Williams whose innovative menus have been a feature at Burts for more than eight years.

You should be keen to learn modern techniques and dedicated to maintaining our high standards.

Rosette experience is essential.

An excellent place to live and work if you like golf, fishing and walking.

This position is available from beginning April.

How to apply:

Please apply to Trevor Williams, Head Chef with an up to date CV and contactable references.

Work for partners:

No

Contact details:enquiries@burtshotel.co.uk | www.burtshotel.co.uk

Sous Chef, The Newton Hotel, Invernesshire

Posted on May 3, 2016 | Start date May 4, 2016

Salary:£Negotiable depending on experience, paid monthly
Duration:Permanent
Hours:48
Days:5 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:63
Covers:Lunch: Very few; Dinner: 70; Breakfast: 90; Functions: Up to 150
Food type:Traditional Scottish with daily changing specials using fresh produce - function and tour orientated
Full-time chefs:5 + kitchen porters
Accommodation:Accommodation can be available
Job description:

The Newton Hotel is a 4* Hotel and is just 1 mile from Nairn train station.

We are looking for a sous chef to join our team. You will support and cover for our head chef on days off holidays

Nairn is a popular town situated 11 miles to the east of Inverness and has excellent amenities such as schools, golfing, fishing and is a great place to live and work.

We are paying a good package for a good candidate.

Cooking Traditional Scottish Bar Food and daily specials board with emphasis on fresh produce.

How to apply:

Please apply to Neil Wardlaw Head Chef, with an up-to-date CV and work references

Work for partners:

Contact details:generalmanager.newton@bespokehotels.com | www.bespokehotels.com/newtonhotel

Sous Chef, Ref 3904: Apply to Chefs In Scotland, Skye and Lochalsh

Posted on May 3, 2016 | Start date May 3, 2016

Salary:£24,000 paid monthly plus tips
Duration:Permanent
Hours:Varies, but between 40 and 60
Days:4 day on 3 day off rota in season
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: Up to 35; Dinner: up to 50; Breakfast: Up to 12; Functions: none
Food type:Modern Scottish 3 AA rosettes
Full-time chefs:11 + Kitchen porters
Accommodation:Staff house with own bedroom and shared facilities charged at £75 per week
Job description:

I am recruiting for an iconic Scottish destination restaurant with worldwide reputation.

Cooking and serving only the very best of fresh, local ingredients including seafood from the island and many other items. Has held 3 AA rosettes for food for 15 years.

We are looking for a sous chef to join our team. You will be using the best ingredients our Scottish larder has to offer. You will be working alongside our head chef and sous chef and will take over the kitchen on their days off.

We are very keen on training our chefs including courses and HIT training.

This is a good opportunity for any chef to be part of the team. We have a young team in place with a nice atmosphere and a happy kitchen. We focus on using excellent, local produce and this is an excellent step for any chef looking to progress themselves.

We are closed over Christmas and New year and holidays can be taken during this time or during season.

Ideally you will have an intermediate food hygiene certificate and a driver would be preferred although not essential.

This position is available now for the right candidate.

How to apply:

Please send your up-to-date CV and reference details to Jessica at Chefs In Scotland quoting 3904

Work for partners:

Possibly depending on their experience

Contact details:recruitment@chefsinscotland.co.uk | www.chefsinscotland.co.uk

Sous Chef, The Politician Lounge Bar, Western Isles

Posted on May 3, 2016 | Start date May 3, 2016

Salary:£450 per week - paid weekly - very good tips
Duration:Seasonal
Hours:48
Days:6
Holidays:Statutory (28 days p/a)
Bedrooms:None
Covers:Lunch: 25 - 45; Dinner: 20 - 30; Functions: Occasional to 100
Food type:Scottish bar meals
Full-time chefs:Sole Chef with a kitchen porter
Accommodation:Own static caravan 8 miles away includes meals - no charge
Job description:

The Politician Lounge Bar is privately owned situated in Eriskay in South Uist.

We are looking for a chef to work on their own initiative producing quality meals using the best of our local produce including lots of fresh seafood and fish.

You will be in charge of the day to day running of the kitchen stock control, creating menus and making sure all hygiene regulations are adhered to.

A lovely but rural location with white sand beaches within walking distance.

This position is seasonal but for the right person may become permanent.

Available now until the end of October.

How to apply:

Please apply to Morag MacKinnon, Owner with a copy of your updated CV and reference details.

Work for partners:

Yes - Front of house or kitchen

Contact details:eriskaypolly@aol.co.uk

Sous Chef, Inch Hotel, Invernesshire

Posted on May 3, 2016 | Start date May 3, 2016

Salary:£420 per week paid monthly plus tips.
Duration:Seasonal
Hours:Up to 48 per week
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:17 bedrooms
Covers:Dinner: Up to 40; Breakfast: Up to 40
Food type:Quality Scottish a la carte
Full-time chefs:2 chefs plus a kitchen porter
Accommodation:Own room in hotel charged at £30 per week including meals on duty and TV and Wi-Fi.
Job description:

The Inch Hotel is a 17 bedroom hotel situated in Fort Augustus only 40 minutes from Inverness and Fort William.

We are looking for a sous chef to join our team. This is a nice and relaxed environment to work in.

As sous chef you will be in charge of the kitchen on the head chef's time off. We are looking for a solid and reliable chef who has a good attitude.

Breakfast shifts are shared equally between the chefs.

This position is available now for the right candidate until the end of September but it may become permanent for the right candidate.

How to apply:

Please apply to Marian Jora, general manager, with an up-to-date CV and reference details.

Work for partners:

No

Contact details:gm@inchhotel.com | http://inchhotel.com/

Sous Chef, The Moorings Hotel Fort William, Lochaber

Posted on May 2, 2016 | Start date May 2, 2016

Salary:£25,000 negotiable paid fortnightly plus a share of tips.
Duration:Permanent
Hours:approximately 48 hours per week possibly more in season
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:32 bedrooms
Covers:Lunch: 40 - 60; Dinner: 60 - 120; Breakfast: 40 - 60; Functions: Up to 120
Food type:Restaurant, bar meals, functions trade
Full-time chefs:5 plus kitchen porters
Accommodation:Live-out
Job description:

The Moorings Hotel in Fort William is a busy privately owned 4 star hotel situated 2 hours to the north of Glasgow in the north west of Scotland.

We are looking for a sous chef to join our team. You will work closely with our team to ensure the smooth running of the kitchen on the head chefs days off.

Near the outdoor capital of the UK and in a lovely town with very good amenities such as schools, golfing and fishing yet within two hours of Glasgow.

The Hotel is keen to improve the food offering and to gain an AA Rosette.

This position is available now for the right person.

How to apply:

Please apply to Phillip Fleming, general manager with an up-to-date CV and reference details.

Work for partners:

Yes possibly front of house or house-keeping

Contact details:manager@moorings-fortwilliam.co.uk | www.moorings-fortwilliam.co.uk
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