Sous Chef

Results page: 1 2

Sous Chef, Banqueting Junior Sous, Sheraton Grand Hotel & Spa, Edinburgh and Lothians

Posted on November 20, 2014 | Start date November 19, 2014

Salary:£25,100 per annum, paid monthly plus Company Benefits.
Duration:Permanent
Hours:50 per week
Days:5 days from 7, straight shifts
Holidays:28 (+5 after 5 years of Service within Starwood)
Bedrooms:269
Food type:Brasserie style, British cuisine
Full-time chefs:20
Accommodation:Live out
Job description:

Sheraton Grand Hotel & Spa is one of Scotland's leading 5 star hotels.

As the largest 5 star hotel, we also have the biggest banqueting and meeting facilities of any hotel in Edinburgh with a capacity of up to 500 and our award winning One Square Restaurant and bar.

We are looking for a Banqueting Junior Sous Chef for one of Scotland's leading 5 star hotels.

Ideally you will have 1AA or 2AA Rosette experience.

You must also have experience with banqueting volume (up to 500 covers)

This is a great place to work and ideal for anybody who wishes to progress with their career.

Full uniform is provided and cleaned for you daily.

They provide training, from Kitchen to Managerial to any chef that is interested.

Company benefits include dental and optical care. Also, you get discount for restaurants and hotels

How to apply:

Contact: Marjolein Verhoeven for more information or to apply

Work for partners:

Possible depending on experience

Contact details:marjolein.verhoeven@sheraton.com | www.sheratonedinburgh.co.uk

Sous Chef, Banqueting - Sheraton Grand Hotel & Spa, Edinburgh and Lothians

Posted on November 18, 2014 | Start date November 19, 2014

Salary:£28,000 per annum, paid monthly plus Company Benefits
Duration:Permanent
Hours:50 per week
Days:5 days from 7, straight shifts
Holidays:28 (+5 after 5 years of Service within Starwood)
Bedrooms:269
Food type:Brasserie style, British cuisine
Full-time chefs:20
Accommodation:Live out
Job description:

Sheraton Grand Hotel & Spa is one of Scotland's leading 5 star hotels.

As the largest 5 star hotel, we also have the biggest banqueting and meeting facilities of any hotel in Edinburgh with a capacity of up to 500 and our award winning One Square Restaurant and bar.

We are looking for a Banqueting Sous Chef for one of Scotland's leading 5 star hotels.

Ideally you will have 1AA or 2AA Rosette experience.

You must also have experience with banqueting volume (up to 500 covers)

This is a great place to work and ideal for anybody who wishes to progress with their career.

Full uniform is provided and cleaned for you daily.

They provide training, from Kitchen to Managerial to any chef that is interested.

Company benefits include dental and optical care. Also, you get discount for restaurants and hotels

How to apply:

Contact: Marjolein Verhoeven for more information or to apply

Work for partners:

Possible depending on experience

Contact details:marjolein.verhoeven@sheraton.com | www.sheratonedinburgh.co.uk

Sous Chef, Cawdor Tavern, Invernesshire

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

Salary:£20,000 - £22,000 depending on experience Paid monthly with tips paid twice per year Time on 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, Ardoe House Hotel, 4 Star, 1AA Rosette, Banqueting and Function Hotel, Grampian

Posted on November 18, 2014 | Start date November 19, 2014

Salary:up to £27,000 depending on experience, paid monthly.
Duration:Permanent
Hours:55 per week
Days:5 days per week, straight shifts. 4 x 12 hour shifts and 1 x 7 hour
Holidays:Statutory (28 days p/a)
Bedrooms:127, up to 1500 covers through the day.
Covers:Lunch: Banqueting can be up to 750 daily; Dinner: up to 100 between Bar and Restaurant; Functions: up to 200 daily for Conferencing
Food type:Banquetting, brasserie and a 1 AA Rosette fine dining restaurant.
Full-time chefs:17 plus 8 Kitchen Porters
Accommodation:Live in in staff block, all meals £143 per month.
Job description:

Mercure Aberdeen Ardoe House Hotel and Spa is a 4 star hotel with 1AA Rosette. We are 3 miles outside the city centre of Aberdeen. Part of the largest hotel group in the world with excellent company benefits including use of spa facilities across the UK.

We are looking for a Sous Chef to join our team. You must have Rosette experience.

You will have good attention to detail and the ability to thrive in a busy environment.

Ardoe House Hotel are pushing to gain a second AA Rosette in the Restaurant. We are also aiming to gain 5 stars in the early part of 2015. We are mainly a Banqueting and functions Hotel.

This is an exciting opportunity for a Sous Chef to learn a lot of things and there are plenty of opportunities within the Company.

There has been millions of pounds spent on the property and a lot of money has also been spent on the Kitchen area.

How to apply:

Please apply to Richard Yearnshire, Executive Chef with current CV.

Work for partners:

Possible front of house or housekeeping.

Contact details:h6626-hr@accor.com | http://www.mercure.com/gb/hotel-6626-mercure-aberdeen-ardoe-house-hotel-and-spa/index.shtml

Sous Chef, Tolbooth Seafood Restaurant, Grampian

Posted on November 18, 2014 | Start date February 1, 2015

Salary:£30,000 pa, depending on experience
Duration:Permanent
Hours:45-55
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 20-30; Dinner: 30-45
Food type:modern british seafood
Full-time chefs:3
Accommodation:1 bed flat available at an additional cost
Job description:

The Tolbooth is one of Scotland’s top seafood restaurants and we require an experienced chef that can bring fresh ideas and approach to help raise the standard of cooking within our small team. We use a fantastic selection of fresh local seafood, from wild salmon and sea bass, to lobster, langoustine, crab, squid and squat lobster all from the local fishermen.

We require a passionate, driven and knowledgable chef who has good experience in all areas of the kitchen. You should posses an attention to detail and a care for ensuring that every dish that leaves the kitchen is the best it possibly can be.

At the Tolbooth our aim is to provide top quality food to our guests, served by professionally trained staff, in a beautiful location… to enjoy our job, to do our job well and to have fun doing it. We believe if we can do all these things we will continue to have a successful restaurant.
Do you have the same values and are you looking for an new, exciting challenge?

How to apply:

please send a copy of your CV to eddie@tolbooth-restaurant.co.uk

Work for partners:

possibly front of house

Contact details:eddie@tolbooth-restaurant.co.uk | www.tolbooth-restaurant.co.uk

Sous Chef, Rye and Soda, New Restaurant, Grampian

Posted on November 14, 2014 | Start date November 15, 2014

Salary:£23,000 per annum paid monthly, plus a share of tips
Duration:Permanent
Hours:45-48 hours per week
Days:5 days per week, mainly straight shifts. You will do the odd split shift.
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 130; Dinner: up to 50
Food type:Traditional Bistro menu
Full-time chefs:6 once full team in place
Accommodation:Live Out
Job description:

Rye and Soda is a new and upcoming Restaurant in the centre of Aberdeen. Rye & Soda by 10 Dollar Shake is a cafe specialising in brunch, evening tapas, craft sodas, cocktails, beers and wines.

We are looking for an enthusiastic Sous Chef to join our Kitchen team.

You will be responsible for assisting the Head Chef in menu planning as well as covering for his time off.

There is scope for progression within the Company.

The Restaurant is closed on a Monday.

We are hoping to gain accolades in the future.

The position is available now for the right candidate.

How to apply:

Please send current CV to Lewis Hewitt, Executive Chef, to chef@10dollarshake.com

Work for partners:

No

Contact details:chef@10dollarshake.com | www.ryeandsoda.com

Sous Chef, Fishermans Arms Restaurant, Borders

Posted on November 13, 2014 | Start date November 14, 2014

Salary:£9.75 per hour paid fortnightly, plus a share of tips
Duration:Permanent
Hours:30-36 hours per week
Days:5 days per week, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0 bedrooms
Covers:Lunch: up to 50; Dinner: up to 50; Breakfast: 0 Breakfasts
Food type:Gastro pub menu, using fresh, local produce, Fine Dining experience
Full-time chefs:2 plus Kitchen Porters
Accommodation:Live Out
Job description:

The Fishermans Arms is a privately owned Restaurant situated in the small village of Birgham in Berwickshire. The Restaurant seats 50 people at one time and we are looking to expand this in the early part of 2015.

We are looking for a Sous Chef to join our team.

We are looking to gain accolades recognised by the AA, to go with our 2 TripAdvisor Certificates of Excellence.

You must be a hardworking and passionate Chef, that works will within a team. You must be flexible with working patterns.

We have a fantastic reputation for our food and we are looking for somebody that is willing to help keep that reputation.

There will be lots of training provided as well as being plenty of scope for progression. You will have input into menu changes and will be able to cover the Head Chef on his days off.

Birgham is 3 miles away East of Coldstream and 5 miles West of Kelso.

How to apply:

Please send current CV to Elaine Hogg, Landlady, laineyhogg@gmail.com

Work for partners:

No

Contact details:laineyhogg@gmail.com | Facebook page https://www.facebook.com/fishermansarmsbirgham?fref=ts&ref=br_tf

Sous Chef, The Cairndale Hotel, Dumfries and Galloway

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

Salary:£25000 to £27000 per annum paid monthly with a share of tips
Duration:Permanent
Hours:45 hours per week, time off on 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:

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

They are looking for a strong sous chef to work alongside the head chef and cover for his time off.

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 now for the right candidate.

How to apply:

Please apply to Matthew Wallace, Owner, with current CV to matthew@cairndalehotel.co.uk

Work for partners:

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

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

Sous Chef, The Victoria and Esplanade Hotels, Argyll and the Islands

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

Salary:We will offer an excellent salary or hourly rate to match your ability. paid weekly and shared tip
Duration:Permanent
Hours:40 - 50
Days:5 from 7
Holidays:Statutory (28 days p/a)
Bedrooms:Victoria - 20 & Esplande - 8
Covers:Dinner: up to 200 covers per day
Food type:Victoria - Well presented with fresh local produce and the emphasis on seafood. Esplanade – Good fresh Scottish home cooking
Full-time chefs:6 + kitchen porters
Accommodation:Room in hotel at no charge. Meals provided
Job description:

The Hotels are situated on the sea front of Rothesay on the Isle of Bute, 1 ½ hours from Glasgow.

We are looking for an experienced chef with a proven track record and excellent references.

Working with a very professional and friendly team in a permanent position with good prospects.

The full time position is available now for the right candidate

How to apply:

Telephone 07775791072 or alternatively send CV and photo to Ian Bruce, Owner

Work for partners:

Possible

Contact details:Ian@victoriahotelbute.com | www.victoriahotelbute.com

Sous Chef, Meadow Inn, 6 bedrooms, Crieff, Perthshire

Posted on November 11, 2014 | Start date November 14, 2014

Salary:negotiable depending on experience, plus a share of tips and paid holidays
Duration:
Hours:45 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: up to 20; Dinner: up to 30; Breakfast: up to 12
Food type:Traditional pub food with flair
Full-time chefs:1
Accommodation:Live out
Job description:

The Meadow Inn (now under new ownership) is a popular Inn in Crieff consisting of a bar, small restaurant and 6 en-suite letting rooms.

We are offering an exciting opportunity for an ambitious and talented Chef. This role would suit an individual looking to continue and / or develop their career. With a genuine passion and interest in food, it would be great if you could demonstrate some experience from similar establishments, be dedicated to your career and have an open and enthusiastic attitude.

The restaurant has been closed for some time - so this is an excellent opportunity for a chef with ideas to help us build and create a restaurant from scratch. Our aim is to deliver honest and traditional pub food with flair.

Flexibility around hours and days of work is essential.

We are a small independent Inn with big plans and big ideas. Our aim is to offer customers a comfortable drinking environment, live music and regular entertainment, quality accommodation and, of course, delicious food.

We offer a competitive salary, paid holidays and a supportive environment in which to work.

The position is available now for the right candidate.

How to apply:

please send current CV to info@meadowinn.co.uk

Work for partners:

No

Contact details:info@meadowinncrieff.co.uk | www.meadowinncrieff.co.uk
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