Sous Chef

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Sous Chef, The Lovat Hotel, Invernesshire

Posted on January 22, 2015 | Start date January 23, 2015

Salary:Sous Chef £23,000 to £28,000 Monthly paid with a shared of tips Overtime - time back in lieu
Duration:Permanent
Hours:48 hours per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: to 20; Dinner: to 80 in Brasserie and 24 in the Restaurant; Breakfast: to 65; Functions: to 60
Food type:3 AA Rosette Fine dining and high quality Brasserie using fresh local produce
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Own bedroom in the staff house or flat including meals on duty - £35 per week
Job description:

The Lovat Hotel is a 28 bedroom, 3 star 3 AA Rosette award winning hotel situated in Fort Augustus, just an hour from Inverness.

We are looking to recruit an experienced Sous Chef with creative flair this position is permanent.

As Sous Chef you will be able to run the kitchen on Head Chef Sean Kelly's days off and holidays, helping with the training of junior chefs.

We are looking to become a 4 star hotel.

You must have a minimum of recent 2 AA Rosette experience

We are a very ambitious and creative team.

This position is available now for the right candidate

How to apply:

Please forward a copy of your update CV with contactable work references to Caroline Gregory, Owner.

Work for partners:

Yes - House keeping, front of house and reception

Contact details:caroline@thelovat.com | www.thelovat.com

Sous Chef, Kenmore Hotel, Perthshire

Posted on January 22, 2015 | Start date January 21, 2015

Salary:£24,000 per annum plus a share of tips
Duration:Permanent
Hours:50
Days:5 mixture of split and straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Lunch: to 100; Dinner: to 100; Breakfast: to 100; Functions: to 120
Food type:Extensive grill menu plus bar meals
Full-time chefs:8 plus kitchen porters
Accommodation:room in staff house with shared facilities at £40 per week meals on duty
Job description:

The Hotel boasts 40 bedrooms together with 10 five star Luxury Lodges offering exquisite accommodation and offering outstanding panoramic views of Loch Tay and the mountains beyond.

We have in place an Award Winning menu in our renowned Grill Room, working with the well-known Inka Grill, offering an exclusive and modern setting for 80 Guests.

You will be responsible under the Head Chef to run and maintain the Kitchen, including cost control, rota’s and ordering

Health and Safety issues, high levels of Kitchen hygiene, must be strictly adhered to at all times and you must be fully conversant with the latest legislation

The position carries with it a fast paced and motivated Kitchen Team, with high standards in place, this role requires someone with senior Chef experience, a good leader as well as a skilled Chef in all aspects of the Kitchen

Essentially the Head Chef is looking for an adaptable right hand to help administer the daily charges of the entire food operation

You should be highly customer focussed, have excellent communication skills and have the ability to manage the team effectively and efficient

Ideally you will have at least two years experience in a similar role working in a high quality, high volume, establishment

How to apply:

apply to Ross McEwen, General Manager

Work for partners:

No

Contact details:ross.mcewen@kenmorehotel.com | www.kenmorehotel.com

Sous Chef, Cawdor Tavern, Invernesshire

Posted on January 22, 2015 | Start date January 23, 2015

Salary:£18,000 to £20,000 depending on experience Paid monthly with tips paid twice per year Time in lieu for any extra hours worked.
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, The Moorings Hotel, Lochaber

Posted on January 21, 2015 | Start date January 22, 2015

Salary:Depending on level of experience Paid fortnightly with tips Possible bonus scheme
Duration:Permanent
Hours:Full time or part time available
Days:5 - 6 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:21 extending to 31
Covers:Lunch: to 40; Dinner: to 120; Breakfast: to 60
Food type:Bar, fine dining and cafe/bistro
Full-time chefs:2-4 chefs plus kitchen porters
Accommodation:Live out
Job description:

We are hiring inspiring and skilled individuals who enjoy a challenge and will excel in helping us deliver a great experience at The 4 * Moorings Hotel, where we are expanding the establishment and dining facilities.

We have always believed in delivering outstanding hospitality in providing excellent service, therefore we hire people with a desire to succeed through hard work, loyalty, enthusiasm and respect for their colleagues.

We are a company full of opportunities continually evolving, developing and growing therefore we offer training and development programmes for those who would like to take a step up the career ladder, along with excellent working conditions and a competitive for the suitable candidates.

The ideal candidates for these full and part time positions should meet the following requirements:

- Previous experience working in a busy kitchen
- Passion for fine dining
- Ability to work in team and on own initiative within a high pressured environment
- Strong communication and organisational skills with a desire to deliver exceptional levels of
guest service are essential
- Highly motivated, willing to share knowledge and assist with training and developing the chefs
within the team
- Health and Hygiene awareness (certificate preferred)
- Ensuring an effective and efficient kitchen operation including following quality and portion control
recipes as instructed
- To assist in the smooth operation of the kitchen, delivering effective and efficient food service
and deliver exceptional customer service at all times
- Adhering to hotel standards and Health and Safety regulations
- Flexibility in working hours will also be required as this role will require you to work shifts,
weekends and potentially more hours in busy periods
- Other responsibilities of the role include cleaning areas of responsibility, maintaining equipment
and to assist if necessary in other functional areas as directed by the Kitchen Manager
- Must be eligible to work in the UK

How to apply:

Please apply to Kate Maughan, Business Manager with your updated CV and references

Work for partners:

Possible - kitchen/bar/waiting

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

Sous Chef, Auchrannie Resort and Spa, Ayrshire and Arran

Posted on January 20, 2015 | Start date January 25, 2015

Salary:Salary £20-24K per annum pro rata, plus annual bonus up to 10%.
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:64 bedrooms and 30 lodges
Covers:Lunch: 150; Dinner: Cruize to 250 dinner covers per day
Food type:Contemporary family dining
Full-time chefs:4 to 5 chefs
Accommodation:Own room in staff accommodation meals on duty £35 - £55 per week.
Job description:

The multi award winning Auchrannie resort on the beautiful Isle of Arran is seeking an experienced Senior or Sous Chef for our busy Cruize Bar Brasserie. You will be responsible for the delivery of high quality dishes to our guests. You will assist the head Chef in the training and development of the team and represent him when not in the kitchen. You will be passionate about what you do and have an eye for detail. It is essential that you come from a similar position to be considered for this role.

Cruize operates 7 days per week and caters for dinner covers of up to 250 per day during the summer season.
Live in accommodation is available and is charged at £35-55 per week. All staff get membership of our extensive leisure facilities and various discounts throughout the resort.

This is a great opportunity for someone who want to progress with their career. Operating 3 restaurant all year round, we offer this opportunity to develop.

How to apply:

Please apply to Lorna Jackson with a copy of your updated CV and reference details.

Email: hr@auchrannie.co.uk

Work for partners:

There may be work for partners available in various roles.

Contact details:hr@auchrannie.co.uk | www.auchrannie.co.uk

Sous Chef, The Pantry, Edinburgh and Lothians

Posted on January 20, 2015 | Start date January 21, 2015

Salary:In the region of £9 per hour, depending on experience Paid weekly in arrears Share of tips
Duration:Permanent
Hours:35 hours per week
Days:4 days from 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:covers 40 - 100
Food type:Fresh modern Scottish cafe / bistro with daily specials and all day brunch menu
Full-time chefs:4 including kitchen porters
Accommodation:Live out
Job description:

The Pantry is a busy city centre café / bistro in Edinburgh.

We are looking for a Sous Chef to join our friendly close knit team, you will cover for the head chef on days off and holidays.

A family run café with hands on owners.

We are open to new ideas for specials.

Winter opening hours are 9 - 2.30 Mon to Fri and 9 - 4 Sat and Sun

Summer opening hours are 9 - 6 Sun to Tue and 9 - 9 Wed to Sat.

A very good work life balance.

This position is available now for the right candidate

How to apply:

Please apply to Chris Thompson Chef / Owner with a copy of your updated CV and reference details

Work for partners:

No

Contact details:hello@thepantryedinburgh.co.uk | www.thepantryedinburgh.co.uk

Sous Chef, Apply to Chefs In Scotland, Dumfries and Galloway

Posted on January 19, 2015 | Start date February 1, 2015

Salary:£25000 to £27000 per annum paid monthly with a share of tips
Duration:Permanent
Hours:45 hours per week, time off in lieu for extra days worked
Days:5 days per week, mostly straight 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:shared staff house available at £170 per month
Job description:

We are looking for a strong sous chef to work alongside the head chef and cover for their time off in this busy 91 bedroom 3 Star hotel in the South of Scotland in Dumfries.

Mixture of restaurant, Table d'hote, bistro and function work. Busy all year round trade.

may be keen to push for 1AA Rosettes.

Dumfries has a population of 46,000 and has good bus links to Glasgow and Edinburgh.

You will have a minimum of 3 years experience at this level and have good volume experience and be able to maintain our good standards.

You will receive discounted usage of the leisure club.

The position is available in February for the right candidate.

How to apply:

Please apply to Michael with a copy of your updated CV and references quoting 1877

Work for partners:

There are possibly positions available for Reception duties, Housekeeping and Waitressing.

Contact details:michael@chefsinscotland.co.uk

Sous Chef, Buchan Braes by Peterhead, Grampian

Posted on January 17, 2015 | Start date January 17, 2015

Salary:£20,000 negotiable plaid by the hour in the region of £8.50 per hour possibly more for the right person, paid weekly with a share of the tips every six weeks
Duration:Permanent
Hours:45 to 55 with overtime paid over 45 hours
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:45
Covers:Lunch: 10 to 50; Dinner: 40 to 70; Breakfast: 40 to 70; Functions: 200
Food type:1AA Rosette restaurant, lounge and functions
Full-time chefs:7 at full strength plus kitchen porters
Accommodation:1 bedroom bedsit with shared kitchen and bathroom at a small charge of approximately £1000 per year
Job description:

BuchanBraes Hotel is a 4 Star 1AA Rosette Hotel situated 2.5 miles to the south of Peterhead in North east Scotland, 30 miles north of Aberdeen.

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

Working with Tony Jackson, multi award winning hotel director and well known Scottish Head Chef Gordon Smillie.

We have two kitchens and the main one is large and modern with all mod cons.

We are keen to do in-house training and personal development and can also do SVQ qualifications at Elgin or Aberdeen colleges.

Working with a friendly approachable head chef in with overtime paid.

This may suit a chef who likes the outdoors with plenty of golfing and fishing and walking.

There is good scope for input into menus with a weekly changing lunch table d'hôte of 5/5/5 and an evening table d'hote of 4/4/4 and a set a la carte.

Interested?

The job is available right away for the right person.

How to apply:

please apply to Michael at Chefs In Scotland with your current, up to date Cv quoting 1873. please include details of relevant work references.

Work for partners:

no accommodation only suitable for one person

Contact details:michael@chefsinscotland.co.uk | www.buchanbraes.co.uk

Sous Chef, Brae Hotel Shetland Islands, Orkney and Shetland

Posted on January 16, 2015 | Start date January 22, 2015

Salary:up to £12 per hour depending upon experience paid monthly by BACS
Duration:Permanent
Hours:40 per week
Days:5 days per week, mostly straight shifts, flexibility is important as we are a small business.
Holidays:Statutory (28 days p/a)
Bedrooms:36 bedrooms
Covers:Lunch: very limited lunches; Dinner: 20-25, busier between April and September; Breakfast: 20-25, busier between April and September
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. The Hotel is in the middle of a small but vibrant community in the North of Shetland. We will complete, in the next three months, the refurbishment of the remaining guest rooms. We are an important focal point for local activities and tourists alike.

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 Sous Chef 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, Holborn Hotel, Caithness

Posted on January 14, 2015 | Start date January 15, 2014

Salary:£20,000 dependant on experience and performance pro rata extras - Tips. Paid weekly
Duration:Permanent
Hours:40-45
Days:5 (4 days optional)
Holidays:Statutory (28 days p/a)
Bedrooms:9
Covers:Lunch: 30; Dinner: 50-60; Breakfast: 16
Food type:Contemporary Scottish Cusine
Full-time chefs:3
Accommodation:various options - negotiable
Job description:

The Holborn Hotel is in Thurso in the North of Scotland.

Position now available in our busy kitchen for an experienced chef.

We have a very successful restaurant serving a contemporary menu using local produce, including fresh local seafood, (which we are renowned for), local meat and game, along with our bar menu serving home cooked pub style dishes. We have excellent local and visitor recommendations, with busy summer and xmas periods and a strong network with the local business community.

The candidate would be working alongside our Head Chef in the day to day running of the kitchen including food preparation, cooking and presenting food to a high standard, dealing with orders, deliveries and stock control.
You must be able to:
• Cook to a high standard with menu planning and daily specials.
• Follow relevant hygiene, health and safety guidelines.
• Step into the position of responsibility to run the kitchen when needed.
• Work well under pressure.
• Deal with any problems that may arise.
• Work well as a team member.
You must also have a minimum of 1 year commitment for this position.

Mainly splits shifts over lunch and dinner, with a breakfast rota.

A fantastic opportunity for head chef looking to take a step back or for someone looking to progress in the kitchen.

How to apply:

apply with CV to enquiries@holbornhotel.co.uk

Work for partners:

No

Contact details:enquiries@holbornhotel.co.uk
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