Sous Chef

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Sous Chef, Falls of Lora Hotel, Argyll and the Islands

Posted on April 29, 2017 | Start date May 1, 2017

Salary:Negotiable depending on experience paid monthly plus share of tips at end of year
Duration:Permanent
Hours:45
Days:5/6
Holidays:Statutory (28 days p/a)
Bedrooms:38
Covers:Lunch: Up to 30; Dinner: Up to 100; Breakfast: up to 60; Functions: up to 100
Food type:Modern Bistro
Full-time chefs:4 plus kitchen porters
Accommodation:Own room in bothy across the road, shared facilities. Initially a room in hotel until bothy is complete at no charge.
Job description:

The Falls of Lora is a 38 bedroom 3 star hotel situated 5 miles from Oban overlooking Loch Etive.

We are looking for a sous to join our stable team. The hotel is a good place to work in and has a nice atmosphere and a small staff turnover.

We are looking for someone who is reliable and gets on well with the team in place.

The hotel is closed from the middle of December until the beginning of February and you would be paid 6 weeks holiday during this time.

This position is available from now for the right candidate.

How to apply:

Contact Hotel directly and ask for Barry Craik (Head Chef) or Kerry Mcphee (Manager), on 01631710483. Also email copy of C.V to fallsoflora2016@gmail.com

Work for partners:

No

Contact details:fallsoflora2016@gmail.com | Connel , Argyll

Sous Chef, Craignure Inn, Argyll and the Islands

Posted on April 28, 2017 | Start date May 1, 2017

Salary:£9.50 per hour negotiable depending on experience, paid monthly plus a share of tips
Duration:Permanent
Hours:40 to 50 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:3
Covers:Dinner: 80 to 100 covers over the day
Food type:Pub food, fresh local produce with lots of Scottish seafood
Full-time chefs:3 chefs and kitchen porters
Accommodation:room in a shared static caravan at £120 per month and pay your own electric
Job description:

The Craignure Inn is privately owned 3 bedroom Inn on the island of Mull off the west coast of Scotland.

We are looking for a sous chef to join our friendly, small team. As sous chef you will be in charge of the day-to-day running of the kitchen during the head chefs time off.

Friendly locals and a fantastic place to live.

Situated in a small village, you can get a ferry from Oban.

This position is available now for the right the right candidate.

How to apply:

Please apply to Matthew Hamer, Director

Work for partners:

Yes in front of house

Contact details:matthamer@live.com | www.craignure-inn.co.uk

Sous Chef, Cairngorm Hotel, Grampian

Posted on April 27, 2017 | Start date May 1, 2017

Salary:Up to £25,000 paid fortnightly. Pension scheme and share of tips.
Duration:Permanent
Hours:40 - 44
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:31
Covers:Lunch: 100 - 120; Dinner: 250 -300; Breakfast: 60 - 70; Functions: 120
Food type:Bar & Restaurant meals
Full-time chefs:9
Accommodation:Temporary for 6 - 8 weeks
Job description:

The Cairngorm Hotel is in the centre of Aviemore and one of the busiest independent hotels in the area.

Aviemore, based in the Cairngorms National Park is Scotland’s top all year round resort offering skiing, snowboarding, watersports, cycling, walking, fishing, golf just to name a few.  

We are a great base for tours of the Highlands including the famous Whisky Trail and Loch Ness.

Food is served all day from 7.30am to 9.30pm

How to apply:

Send CV by email to office@cairngorm.com

Work for partners:

Contact details:office@cairngorm.com | www.cairngorm.com

Sous Chef, Fife Lodge Hotel in Banff, Moray and Strathspey

Posted on April 27, 2017 | Start date April 27, 2017

Salary:£23,000 to start with paid monthly with a share of tips
Duration:Permanent
Hours:varied depending on time of year
Days:usually five, can be less in Winter
Holidays:Statutory (28 days p/a)
Bedrooms:8
Covers:Lunch: 0 to 30; Dinner: can do up to 50; Breakfast: to 25; Functions: some up to 200
Food type:Mainly Gastro using good fresh local produce with set menu and daily specials
Full-time chefs:3 plus kitchen porters
Accommodation:own room in shared house with living room kitchen and TV and wifi, no charge
Job description:

The Fife Lodge Hotel in Banff on the Moray Coast is a privately owned and run 8 bedroom 3 Star VisitScotland Hotel.

We are looking for a competent and skilled chef to work alongside or head chef on time off and provide support for the current team.

You will be talented and have ambition to become a head chef within a few years.

Banff is a lovely coastal town with excellent amenities for someone who likes the outdoors such as fishing, golf, walking, football and rugby.

There is plenty of scope for input into the menus and to get involved in the team.

Working with a well known experienced Scottish chef.

Will suit and ambitious chef, either sous chef or a strong chef de partie looking to move up.

There is potentially work available for couples also as front of house work is available.

How to apply:

Please apply to Linda Thomas with your current CV

fifelodgehotel@gmail.com

Work for partners:

yes possibly front of house

Contact details:fifelodgehotel@gmail.com | www.fifelodgehotel.com

Sous Chef, West End Hotel, Lochaber

Posted on April 27, 2017 | Start date May 8, 2017

Salary:£350 per week is live out paid fortnightly plus yearly share of tips. £300 per week if live in and accommodation charged at £50 per week
Duration:Permanent
Hours:39
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:50
Covers:Lunch: 25 - 30; Dinner: 60 - 80; Breakfast: 90; Functions: 80 - 120
Food type:Traditional bar meals and coach dinners
Full-time chefs:5
Accommodation:Single en-suite room charged at £50 per week - all in.
Job description:

The West End Hotel is a family run hotel catering for private residents, coach groups and chance trade.

We are located in the town centre.

Hotel closed over Christmas and New Year, so candidates from outwith the area will be able to spend this time at home with family.

This position is available from May 8th for the right candidate.

How to apply:

Either by telephone on 01397 702614 or by e-mail to
welcome@westend-hotel.co.uk

Work for partners:

Possibly

Contact details:welcome@westend-hotel.co.uk | www.westend-hotel.co.uk

Sous Chef, Leadburn Inn, Edinburgh and Lothians

Posted on April 26, 2017 | Start date April 27, 2017

Salary:Negotiable depending on experience, paid weekly plus share of tips
Duration:Permanent
Hours:50
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:3
Covers:Lunch: up to 250 over lunch and dinner; Dinner: up to 250 over lunch and dinner; Breakfast: very few; Functions: up to 80
Food type:Gastro pub - all fresh food
Full-time chefs:4 plus kitchen porters
Accommodation:Live Out
Job description:

The Leadburn Inn is located on the Peebles Road in Leadburn, just south of Penicuik.

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

We are a busy pub and we do cater for a lot of events.

We are motorbike and dog friendly which brings in a lot of trade so you will be kept busy.

We are looking for someone who can cover for the head chefs days off.

This position is available now for the right candidate

How to apply:

Please apply to Fiona Brown, Company Secretary with an up to date CV.

Work for partners:

Yes Housekeeping and Front of House

Contact details:fiona@siriusleisure.co.uk | www.theleadburn.com

Sous Chef, Osso, Borders

Posted on April 25, 2017 | Start date May 15, 2017

Salary:£22,000 to £24,000 paid monthly with a share of the tips
Duration:Permanent
Hours:50
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Functions: There are some functions, can't be exact about numbers yet
Food type:All fresh made in house, modern bistro
Full-time chefs:2/3
Accommodation:We have access to a 2 bedroom flat in Peebles that is available on a rental basis.
Job description:

We have an award winning restaurant and are about to take over the contract for a busy club within the town.

We are looking for a Sous Chef to work alongside, give support and cover for the head chef.

Working closely with our group executive chef Ally McGrath.

Input in to the menu will be sought.

We are looking for someone with experience in cooking good quality fresh food

How to apply:

Please send an up to date cv to Ally MCGrath

Work for partners:

possible depending on their experience

Contact details:ally_mcgrath@hotmail.com | Ossorestaurant.com

Sous Chef, The Burnett Arms, Grampian

Posted on April 25, 2017 | Start date April 26, 2017

Salary:Negotiable depending on experience paid fortnightly with shared tips
Duration:Permanent
Hours:45 to 50 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:18
Covers:Lunch: 15 - 150; Dinner: 15 - 150; Breakfast: to 32; Functions: 120
Food type:Up market Bistro and American Diner
Full-time chefs:4 chefs plus 3 kitchen porters
Accommodation:Own single bedroom in shared staff accommodation - shared facilities - including meals - cost to be discussed
Job description:

The Burnett Arms is a privately owned and run 18 bedroom 3 star hotel situated in Banchory, just 15 miles from Aberdeen City centre.

We are currently looking to add to our team of chefs and looking for a Sous Chef.

We have a strong and stable team in place with an excellent head chef.

You will be able to run the kitchen in the absence of the head chef and cover holidays and time off.

Under new ownership we have recently refurbished the hotel.

A nice working environment.

Banchory has a population of around 5000, a nice place to live and lots to do on days off such as walking, golfing and sporting shooting.

This position is available from now for the right candidate.

How to apply:

Please apply to Antia Stevenson, Owner with a copy of your up to date CV and reference details

Work for partners:

Possible depending on experience

Contact details:anita@devanahotels.com | www.burnettarms.co.uk

Sous Chef, Black Bull Hotel - Lauder, Borders

Posted on April 24, 2017 | Start date April 25, 2017

Salary:£25,000 per annum paid weekly in arrears plus tips
Duration:Permanent
Hours:45+
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: 20-50; Dinner: 50-80; Breakfast: 26
Food type:We serve only the best of produce ensuring we are always exceeding our Customers’ expectations and striving to be the best in the borders. Our menus offer relaxed bistro & gastro dining.
Full-time chefs:3 plus kitchen porters
Accommodation:Live out
Job description:

Well Established family run 4 star hotel in the Scottish Borders looking for enthusiastic, experienced and highly competent Sous Chef with a fresh food background, to join our hard-working, friendly, team on a permanent basis.

Must be able to run the kitchen and deliver service to cover for Head Chef’s time off.

This position is available now for the right candidate.

How to apply:

Please apply to Allan Pryde, Owner with your updated CV and reference details

Tel: 01578 722208

Work for partners:

Possible - Kitchen porter

Contact details:info@blackbull-lauder.com | www.blackbull-lauder.com

Sous Chef, Loch Fyne Oysters Ltd, Argyll and the Islands

Posted on April 24, 2017 | Start date April 24, 2017

Salary:Competitive annual salary (dependent on experience). Paid monthly. Plus share of customer tips, paid weekly in arrears.
Duration:Permanent
Hours:40-45 hours per week
Days:5 days out of 7, straight shifts
Holidays:30 days per annum
Bedrooms:None. Restaurant: up to 300-400 covers per day at height of season.
Food type:Fish and Seafood Restaurant
Full-time chefs:5 Chefs, plus 4 Kitchen Assistants
Accommodation:Live Out
Job description:

We are looking for an enthusiastic, highly motivated SOUS CHEF to join our busy Kitchen Team in our award winning Oyster Bar Restaurant, assisting in the smooth running of the kitchen, preparing and cooking dishes from our menu.

The ideal candidate will have a strong background in a similar environment working with fish and seafood, be able to work well under pressure in an extremely fast paced kitchen, plus have excellent communication skills and exceptional food hygiene standards. HNC level qualification or experience preferred.

Duties will involve assisting with the day to day supervision of the kitchen, including the management of stock levels, stock purchasing, assisting with staff rotas, plus training and development of the team.

Full time hours, with evening and weekend working required. Due to the nature of the shifts, own transport is essential. Car share available from/to Helensburgh, Alexandria, Dumbarton.

Set in stunning surroundings on the west cost of Scotland, the award winning Loch Fyne Oyster Bar has built a reputation as one of Scotland's very best seafood restaurants, featuring the highest quality seafood indigenous to Argyll.

Meals on duty, uniform, staff discount in our restaurant and deli.

LOCATION: We are situated at the head of Loch Fyne on the west coast of Scotland; 1.5 hours from Glasgow (M8, A82, A83) and 2 hours from Edinburgh (M8, M9, A811, A82, A83).

How to apply:

Please e-mail a copy of your current CV, with contactable work references to: recruitment@lochfyne.com

Work for partners:

No

Contact details:recruitment@lochfyne.com | www.lochfyne.com
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