Sous Chef

Sous Chef, The Lodge at Carfraemill, Borders

Posted on December 18, 2014 | Start date December 18, 2014

Salary:negotiable according to experience with tips paid fortnightly days in lieu for overtime.
Duration:Permanent
Hours:40 to 48 hours per week
Days:5 days per week straight shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:10 breakfasts 12 to 15. lunches 40 to 100. Dinners to 100 and can do outside catering to 500. Banqueting in house to 300
Covers:Lunch: 40 - 100; Dinner: to 100; Breakfast: to 15; Functions: Can do outside catering to 500. Banqueting in house to 350
Food type:Good home made hearty food with a touch of fine dining in the restaurant
Full-time chefs:6 chefs and 5 kitchen porters
Accommodation:own room in hotel with all meals. cost to be discussed
Job description:

The Lodge at Carfraemill is a privately owned and run 4 Star Hotel 4 miles from Lauder and 21 miles south of Edinburgh.

We are looking for a sous chef to work alongside and cover for the head chef Eddie McDermott.

Everything is home made on the premises, with much of our produce from local farms.

This is an exciting opportunity to get involved and will suit someone with passion and flair.

There is a very good community to get involved in and plenty to do when not working.

We will train you in our own Stock Control system and as well as cooking this is very much a kitchen management position.

This positions is available now for the right candidate

How to apply:

Please apply to Jo Sutherland, Owner with your current CV.

Work for partners:

Possible

Contact details:jo@carfraemill.co.uk | www.carfraemill.co.uk

Sous Chef, The Douglas Arms, Grampian

Posted on December 12, 2014 | Start date December 13, 2014

Salary:£20,000+ dependent on experience, plus tips and free accommodation
Duration:Permanent
Hours:Split shifts
Days:Blocks on/off
Holidays:Statutory (28 days p/a)
Bedrooms:8
Covers:Lunch: 40-80; Dinner: 40-80
Food type:Gourmet Pub/Traditional Scottish
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Free, own room in shared staff flat
Job description:

The Douglas Arms is an 8 bedroom hotel situated in the picturesque town of Banchory, 18 miles from Aberdeen.

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

Suitable applicants must be able to run the kitchen in the head chef’s absence.

You must work well under pressure, be organised and conscientious, financially aware regarding stock and costings, and be a team player.

You should have previous experience as Snr Chef de Partie or Sous chef, with Health & Hygiene Part 2.

We have a great reputation for food and we’re looking for someone who is willing to work in helping us maintain that reputation.

How to apply:

Please email a copy of your updated CV

Work for partners:

Yes

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

Sous Chef, Kenmore Hotel, 3 Star, Perthshire

Posted on December 3, 2014 | Start date December 3, 2014

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, Auchrannie Resort and Spa, Ayrshire and Arran

Posted on November 27, 2014 | Start date November 27, 2013

Salary:£20,000 per year paid weekly + tips and 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:
Covers:Lunch: 30 covers; Dinner: 50 dinners
Food type:Scottish Tapas
Full-time chefs:4 chefs
Accommodation:Own room in staff accommodation meals on duty £35 - £50 per week
Job description:

The multi award winning Auchrannie resort on the beautiful Isle of Arran is seeking an experienced Sous Chef for our Scottish Tapas Kitchen. 1869.

Working five days from seven alongside the head chef.

We are looking for a strong candidate to support the head chef to assist with the development of 2 Chef de parties.

Open Thursday to Monday so guaranteed two days off together.

Membership of our extensive leisure facilities is included, plus meals when on duty and discounts across the resort.

This is a fantastic opportunity to join an expanding family business in its 25th year.

You will be used to working with good quality produce.

*Best Large Independent Hotel Employer in Scotland (Caterer.com 2012)

*Finalist Hotel of the Year (Scottish Thistle Awards 2013)

*Gold IIP Award 2012

The position is available right away for the correct person.

How to apply:

Please 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 Castlehill Restaurant, Tayside

Posted on November 25, 2014 | Start date November 25, 2014

Salary:Negotiable depending on experience paid monthly with good tips
Duration:Permanent
Hours:50
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: to 30; Dinner: to 50; Breakfast: none; Functions: exclusive parties
Food type:2 AA Rosette fine dining using the best of Scottish local produce
Full-time chefs:4 chefs plus 2 kitchen porters
Accommodation:Live out - accommodation can be found easily
Job description:

The Castlehill Restaurant is a 40 seater restaurant situated in Dundee with a waterfront location.

We are looking for a Sous Chef to join our close knit team with an award winning head chef.

Newly opened with a brand new kitchen.

We are keen to push for further accolades, we have just been awarded 2 AA Rosettes and won Best Scottish Restaurant 2014.

The restaurant is closed on a Sunday and Monday.

This is a fantastic opportunity for a chef to join an up and coming restaurant with excellent reviews.

This position is available now for the right candidate

How to apply:

Please email a copy of your updated CV with recent contactable work references to Paul McMillan, Owner or call Tel: 01382 220008

Work for partners:

Possible

Contact details:enquire@castlehillrestaurant.co.uk | www.castlehillrestaurant.co.uk

Sous Chef, The Buccleuch and Queensberry Hotel, Dumfries and Galloway

Posted on November 21, 2014 | Start date January 15, 2015

Salary:to £23,000 per year
Duration:Permanent
Hours:48 per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: 20 to 30; Dinner: up to 100; Breakfast: up to 30; Functions: up to 80
Food type:Bistro Bar meals + A la carte fine dining + functions and private dining parties
Full-time chefs:5 chefs plus kitchens porters
Accommodation:own room in shared house, shared bathroom - full board no charge
Job description:

We now require an experienced Sous Chef or ambitious Junior Sous Chef looking to take the next step to join our team of five chefs to help with achieving the hotel restaurant its 2/3 AA rosette rating and delivering the increasing levels of outside catering at Drumlanrig castle and Auchenbrack estate.

The Buccleuch and Queensberry arms Hotel is a food led business with a very busy restaurant trade and a quickly expanding catering operation.

The kitchen prepares and cooks everything from scratch, using the best in local and seasonal produce to produce an award winning menu with weekly changing specials.

This is an exciting & brilliant opportunity to join our dedicated team and work for a forward-moving and ever expanding, family run company.

Our ideal Sous Chef would…..
• Be a strong chef with ability to lead the team in the absence of the head chef and work closely with the head chef on menu planning, costing, GP and stocktaking.
• Be willing and happy to help our Head Chef supervise our young and friendly team and take control of the kitchen on his time off
• Be experienced in working with great local produce, preparing everything fresh on site, and be keen on contributing your own ideas to the menu and specials.
• Be Willing to work off site locations to deliver our high standard of outside catering
• Be willing to ensure the highest standards we have thrived on remain in all aspects of the kitchen
• Full driving licence

How to apply:

Please apply to Michael@chefsinscotland.co.uk with your up to date Cv quoting 1782

Work for partners:

Possible depending on experience

Contact details:michael@chefsinscotland.co.uk | www.bqahotel.com
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