Sous Chef

Results page: 1 2 3

Sous Chef, Buchan Braes by Peterhead, Grampian

Posted on February 27, 2015 | Start date February 17, 2015

Salary:Paid 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
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 2023 please include details of relevant work references.

Work for partners:

no. accommodation only suitable for one person

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

Sous Chef, Ingram Wynd Restaurnat, Glasgow

Posted on February 27, 2015 | Start date February 28, 2014

Salary:up to £24,000 per annum depending on experience, paid weekly with a share of tips
Duration:Permanent
Hours:50
Days:straight 5 days work, then 2 days off - mostly sdtraight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:up to 500 covers a week all in all, 200 on a Saturday
Food type:brasserie style, Scottish cuisine
Full-time chefs:5 plus kitchen porters
Accommodation:Live out
Job description:

We are looking for a Sous chef to work in Ingram Wynd Restaurant.

The restaurant is a 5 minute walk from Queen Street Rail Station.

Ingram Wynd is a Scottish restaurant with a unique Victorian era theme in the heart of Glasgow’s bustling Merchant City. Many of the dishes on our menus are modern versions of those traditional homemade Scottish dishes you all know and love.

Our kitchen team skillfully blends modern techniques and seasonal Scottish ingredients with classic Scottish recipes. Stovies, haggis and smoked salmon all make regular appearances as do dishes modern twists on classics. Our regular specials, daily fish dishes and grilled Scotch beef steaks help complete the fantastic culinary line-up in our restaurant.

You will be keen and enthusiastic and have vitality and be able to contribute to the day to day running of a busy kitchen.

This position is available now for the right chef.

How to apply:

Please apply to Dario, the owner, with a current up-to-date CV

Work for partners:

no

Contact details:dariomarchetti@btinternet.com | www.ingramwynd.co.uk

Sous Chef, Baxters Highland Village, Moray and Strathspey

Posted on February 26, 2015 | Start date February 26, 2015

Salary:£17,500 depending on experience. share of tips. 33 days holiday
Duration:Permanent
Hours:37 - 40 straight shifts. approx 9am - 5pm
Days:5 out of 7
Holidays:33 Days
Bedrooms:nil
Covers:Lunch: up to 300; Dinner: Nil; Breakfast: up to 50; Functions: Occasional functions 40
Food type:Bar Food light lunches
Full-time chefs:4 + kitchen porter
Accommodation:None
Job description:

Baxters Highland Village restaurant is situated in Fochabers which is 8 miles from Elgin.

The Baxters Highland Village offers a variety of speciality shops, stocked with a wide range of Baxters and Audrey Baxter range of food products, as well as wines and whiskies, speciality foods, clothing, cookware and gifts. There is a staff shop which has heavily discounted products for staff. Staff also get a 20% discount in the visitors centre.

They are looking for an experienced Sous Chef to help support the Head Chef and cover for days off and holidays. Our restaurant serves delicious Scottish fayre 7 days a week, including Baxters famous soups, pancakes fresh from the griddle and home baked pastries along with daily specials, in a relaxed and friendly environment..”

There are no split shifts and you would typically work from 9am to 5pm with the occasional evening function.

How to apply:

Please apply to Andrew Tough with a copy of your updated CV and reference details.

Work for partners:

No

Contact details:andrew.tough@baxters.co.uk | www.baxters.com Facebook: Baxters Highland Village

Sous Chef, Stotfield Hotel, Moray and Strathspey

Posted on February 26, 2015 | Start date February 27, 2015

Salary:£20,000 negotiable depending on experience paid weekly with tips
Duration:Permanent
Hours:45
Days:5 mainly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:47
Covers:Lunch: average 12; Dinner: 40 - 80; Breakfast: to 50; Functions: Average 100
Food type:Qulaity bar meals
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Live out but can provide temporary up to 1 month - we will help to source
Job description:

The Stotfield Hotel is a 47 bedroom 3 star hotel situated in Lossiemouth just 5 miles from Elgin.

We are looking for a Sous chef with experience in high volume bar meals.

Beautiful beaches, golf courses a really nice local area.

We have a friendly team and working atmosphere.

This position is available now for the right candidate.

How to apply:

Please apply with your CV and reference details to Malcolm Edwards, Owner

Work for partners:

Yes

Contact details:hr@stotfieldhotel.com | www.stotfieldhotel.com

Sous Chef, Park Hotel, Tayside

Posted on February 26, 2015 | Start date February 27, 2014

Salary:£20,500 to £22,000 depending on experience, paid 4 weekly Overtime - Time back
Duration:Permanent
Hours:up to 45
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:57
Covers:Lunch: to 60; Dinner: to 60; Breakfast: to 60; Functions: to 180
Food type:Scottish bar / restaurant
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Live in available at £20 per week including meals
Job description:

The Park Hotel is a 57 bedroom 3 star hotel situated in the busy seaside town of Montrose, just 40 minutes from Dundee and 45 minutes from Aberdeen.

We are looking for an experienced Sous Chef to join our stable team.

As Sous Chef you will support our head chef and cover for holidays and time off you will also help train junior members in the kitchen.

You will have a minimum of 2 years experience at 3 star level.

Basic Hygiene certificate would be preferred.

You can enjoy golf, walking and the beautiful beaches on your days off.

This position is available now for the right candidate

How to apply:

Please email a copy of your updated CV and contactable work references to Allan James, Manager.

Work for partners:

no

Contact details:ajames@parkmontrose.com | www.parkmontrose.com

Sous Chef, Barley Bree Restaurant 2AAR, Perthshire

Posted on February 23, 2015 | Start date February 23, 2015

Salary:£22,000+ dependent on experience. Paid monthly, last Friday of month. Share of tips.
Duration:Permanent
Hours:45 to 50
Days:5 out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: 36; Dinner: 36; Breakfast: 12/14; Functions: outside catering 130
Food type:Scottish ingredients prepared with french flair
Full-time chefs:4
Accommodation:Own room in shared flat £200 per month.
Job description:

Barley Bree is a Restaurant with rooms in the village of Muthill three miles from the market town of Crieff, 20 miles from Perth & Stirling.

Chef Proprietor Fabrice Bouteloup is looking for a strong sous chef to join him in his newly refurbished kitchen with it's custom-built French stove with two plancha hot plates and a superfast radiant hob.

His menu combines the best Scottish ingredients with French techniques.

Barley Bree was named Scottish Restaurant of the Year in 2013 and are nominated for Best Experience in Fine Dining Restaurant awards in March of this year.

This post would suit an established sous with good fine dining experience looking for a new challenge.

How to apply:

Please apply to Fabrice Bouteloup, Owner, with an up to date CV and contactable references.

email: info@barleybree.com

Phone: 01764 681451

Work for partners:

There may possibly be work for partners in front of house and housekeeping.

Contact details:info@barleybree.com | www.barleybree.com

Sous Chef, The Boathouse Restaurant, Lochaber

Posted on February 23, 2015 | Start date March 23, 2015

Salary:£18,000 dependent on experience. Paid monthly, on the last work day of the month with a share of tips. End of season Bonus.
Duration:Seasonal
Hours:40/45 mixed shifts. No breakfast shifts.
Days:4.5 out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 30; Dinner: 30
Food type:Local seasonal
Full-time chefs:2
Accommodation:Own room in staff house close to restaurant. £10 per week plus a contribution to heating and phone bills. Meals when on duty
Job description:

The Boathouse restaurant is situated on the edge of Loch a Choire in Kingairloch Highland Estate. 20 minutes from the Corran Ferry, 40 minutes South of Fort William.

We require a chef de partie/sous chef to work alongside our head chef and cover for days off
and be actively involved in running all aspects of the kitchen.

We use vegetables from the walled garden, meat and game from the hills and glens of Kingairloch and fish and shellfish from the waters around us. We make everything from scratch.

Working as part of a small team you will be versatile ( we all help with dishes), well organized, able to work on your own, have good attention to detail and consistently. You must be able to prepare, cook and dress plates that reflects our high standards. We have an open, modern and well equipped kitchen.

Due to our rural location a driving license would be an advantage. There is a staff car available for local use.

Start date 23 March until early November

How to apply:

Please apply to Roger McKie with an up to date CV and relevant work references to bea@kingairloch.co.uk

Work for partners:

No

Contact details:bea@kingairloch.co.uk | www.kingairloch.co.uk

Sous Chef, Ullinish Country Lodge, Skye and Lochalsh

Posted on February 23, 2015 | Start date April 1, 2015

Salary:Monthly - Salary- depending on experience - no bonus scheme - share of tips
Duration:Permanent
Hours:45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:six
Covers:Lunch: Nil; Dinner: 24; Breakfast: 12; Functions: Nil
Food type:3 AA Rosettes
Full-time chefs:2
Accommodation:Single room - shared bathroom - £60.00 per month
Job description:

Ullinish Lodge is a 6 bedroom 5 star lodge situated in Struan, 12 miles from Portree Isle of Skye.

We are looking for an ambitious Sous Chef able to deputise when Head Chef off.

You will be joining a small, relaxed, friendly team.

The lodge is in a rural but beautiful area on Skye so a driver is preferred but not essential.

The position is available from the 1st of April.

How to apply:

Email CV to Pam or Brian

Work for partners:

Contact details:ULLINISH@THEISLEOFSKYE.CO.UK | www.theisleofskye.co.uk

Sous Chef, The Moorings Hotel Fort William, Lochaber

Posted on February 23, 2015 | Start date March 16, 2015

Salary:Up to £25,000 paid fortnightly and a share of tips
Duration:Permanent
Hours:45
Days:5 days mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:27 bedrooms
Covers:Lunch: to 40; Dinner: to 120; Breakfast: to 60; Functions: up to 120
Food type:1AA Rosette restaurant, bar meals and functions
Full-time chefs:5 chefs and kitchen porters
Accommodation:Short term accommodation available for up to 1 month
Job description:

The Moorings Hotel in Fort William, is a privately owned and run 4 star hotel with a good reputation for serving quality fresh produce.

We are looking for an experienced sous chef to join our team and to provide support and cover for our head chef.

Permanent all year round position working in the Outdoor Capital of the UK.

Great place to work and live if you like hill walking, cycling, skiing and canoeing.

Scope for input into the menus and working within a very stable team.

This position is available from the 16th of March.

How to apply:

Please Apply to Kate Maughan, Business Manager with your current, up to date CV

or Phone 01397 772797

Work for partners:

possible

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

Sous Chef, Toravaig House Hotel, Skye and Lochalsh

Posted on February 23, 2015 | Start date April 1, 2015

Salary:Depending on experience, paid monthly with tips
Duration:Seasonal
Hours:40 - 45
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:9
Covers:Lunch: varied; Dinner: to 22; Breakfast: to 18; Functions: No
Food type:2 AA Rosette contemporary - cutting edge daily changing a la carte
Full-time chefs:3 plus a kitchen porter
Accommodation:Own single bedroom with shared facilities including meals on duty - £35 per week
Job description:

Toravaig House Hotel is a 9 bedroom 4 star, 2 AA Rosette Hotel situated on the Island of Skye, broadford is just 10 miles away.

An award winning privately owned and run hotel.

We are looking for a Sous Chef to join our young team. You will be able to support our head chef Scott Galloway and provide cover for his time of and holidays also helping to train junior members in the kitchen.

The Owners are keen to promote talented chefs in an expanding business.

Minimum of 2 AA rosette experience is required.

This position can either be seasonal or permanent and is available to start on the 1st of April.

How to apply:

Please email a copy of your updated CV and reference details to Anne Gracie, Owner

Work for partners:

Yes - depending on their experience

Contact details:anne@skyehotel.co.uk | www.skyehotel.co.uk
Results page: 1 2 3
Loading