Sous Chef

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Sous Chef, The Court House Coffee House & Restaurant, Perthshire

Posted on January 20, 2017 | Start date February 1, 2017

Salary:up to £23,000 depending on experience, paid monthly, bonus scheme to be discussed with equal share of tips
Hours:up to 48
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:90 seater restaurant
Food type:Cafe menu and bistro restaurant - fresh food - Scottish larder and wood fired pizza oven
Full-time chefs:6 plus kitchen porters
Accommodation:Live Out
Job description:

The Court House Coffee House & Restaurant is situated in Kinross just 17 miles from Perth and 30 miles from Edinburgh.

We are looking for a Sous Chef to join our team and to work alongside and cover for our head chef.

We are looking for you to be flexible, positive and creative and open to constructive feedback.

Position is available for immediate start.

How to apply:

Please apply to Sarah Marshall, Restaurant Manager with your current updated CV, cover letter and contactable work references

Work for partners:

Yes - front of house or kitchen

Contact |

Sous Chef, Carfraemill, Borders

Posted on January 19, 2017 | Start date January 19, 2017

Salary:£22,000 to £26,000 according to experience with tips paid fortnightly
Hours:40 to 48 hours per week
Days:5 days per week straight shifts.
Holidays:Statutory (28 days p/a)
Covers:Lunch: 40 - 100; Dinner: to 100; Breakfast: to 15; Functions: Can do outside catering to 500. Banqueting in house to 350
Food type:Honest, simple food using the very best of local ingredients, with fine dining touches for bistro menu and weddings menus
Full-time chefs:6 chefs and 5 kitchen porters
Accommodation:We can organise locally to meet your needs: own room, occasional room, local private rental properties are all options.
Job description:

Carfraemill is 4* independent hotel/restaurant near Edinburgh (30 minutes) and all the key Scottish Borders towns (20-40mins). We have a strong focus on working with the very best food suppliers in the Scottish Borders and Lothians – expect daily deliveries of highest quality meats, cheeses, fish, vegetables etc. We are family-run: the Sutherlands also own and run a sheep farm just next to the hotel.

Sous chef role - this is an exciting role in a kitchen which has an excellent reputation (numerous awards over the years, TripAdvisor certificate of excellence). Joining now will give you the chance to develop your skills as we re-shape our menu to secure Carfraemill's position as a destination venue in the Scottish Borders and Edinburgh area. This is also an opportunity to work in a friendly kitchen with super front of house staff.


The core aspect of the role is to fulfil all duties expected of a sous chef for our restaurant serving honest, simple food presented to an exceptional standard. You will work alongside our experienced and skilled head chef. You will be in charge of the restaurant food and all kitchen staff when the head chef is not on site.

All food is made in our kitchens - starters, mains, desserts / homebaking. To fulfil your responsibility you will need:

· A passion for food made with local ingredients and excellent skill at showcasing quality ingredients

· Understand flavour

· Have an eye for straightforward but attractive presentation

· Be as excited about simple, honest food as that of a bistro / wedding standard

· Be confident about seasonal and monthly bistro menu changes (and have ideas for them)

· To be able to work in a friendly team - we expect a harmonious and can-do environment at Carfraemill to match the warm hospitality that the hotel is so well-known for!


We have a fantastic and ever-growing functions business with weddings, conferences, parties, events of up to 350 guests at Carfraemill and 500 for outside catering. You will be responsible for running the food side of many of these functions. You'll need flair and outstanding presentation skills to meet the standard required, and you'll need to deliver with no compromises on taste.


Experience and willingness to take on additional responsibilities for the pastry section could be a differentiator for you - particularly in recipe/menu development.


This is a kitchen management position. You will work alongside the head chef and provide cover for the head chef as required - this includes people management. Cost management skills required. We'll train you in our own stock control system.

Other points of note:

The hotel is commutable from Edinburgh but we have the option of offering this as a live in position if required. We also have work for partners in the kitchen or front-of-house should you be looking for work as a couple.


How to apply:

Please apply with an up to date CV to Eddie McDermott, Head Chef

Work for partners:

A role in the kitchen is available and other work (farm roles, hotel front of house, housekeeping) may also be an option

Contact |

Sous Chef, or Junior Sous - Nevis Bank Inn, Lochaber

Posted on January 19, 2017 | Start date January 19, 2017

Salary:Negotiable depending on experience, Paid weekly
Days:5 days from 7, mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 30 - 40; Dinner: to 100; Breakfast: to 55
Food type:Modern Scottish bistro
Full-time chefs:5 plus 2 kitchen porters
Accommodation:Accomodation can be provided until March at £50 per week
Job description:

The Nevis Bank Inn is a 4 star boutique 25 bedroom hotel situated in Fort William.

We are looking for a sous chef to join our settled and competent team who have now worked together since 2010.

Fort William is the Outdoor Capital of the UK With bucket loads of walking, climbing, cycling, kayaking and other activities on your door step, there is plenty do on your days off.

We serve a high level of food, all locally sourced and to the highest standard. The Restaurant is highly rated locally and globally on well-known review websites.

You will provide cover and support to our head chef.

Holidays are to be taken out-with season. We close for two weeks in January. We are also closed Christmas day and boxing day.

This position is available now for the right candidate.

How to apply:

Please apply to David MacDonald, Manager with your updated CV and reference details

Or you can call 01397 705721

Work for partners:

Possibly depending on experience from March 2017

Contact |

Sous Chef, Glasgow Pond Hotel, Glasgow

Posted on January 18, 2017 | Start date January 18, 2017

Salary:A competitive salary of up to £25,000 negotiable, depending on skills and experience Uniform Meal on duty Complimentary car parking Training & development Pension scheme Lifestyle benefits Food & Beverage and accommodation discounts at hotels within the Portland Hotel Group
Hours:As required
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Covers:Lunch: vary; Dinner: to 100; Functions: 40 + weddings per year
Food type:brasserie & bar, and 3 conference & banqueting rooms with 40+ weddings per year.
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Live out
Job description:

We are currently recruiting a Sous Chef for our three star Glasgow Pond Hotel with 137 bedrooms.

The ideal candidate will have a passion for preparing great food and enjoy leading a dedicated team of Chefs and Kitchen Porters of approximately 10 people. Attention to detail and the ability to work under pressure is essential. This role will involve leading and managing the team effectively in the absence of the Head Chef.

Applicants must have:

•Previous experience in a similar role as Sous Chef/equivalent
•Ability assist with writing and costing creative menus reflecting customer needs and seasonality
•Ability to support standards through effective training and coaching of team members
•Effective management of resources by monitoring efficiency of the team and rosters
•Previous experience of performance management and ability to motivate the team to achieve excellent standards, consistently
•Thorough knowledge of food safety and health & safety standards and high standard of Kitchen hygiene
•Combined experience of restaurant, bar and banqueting/wedding catering operations
•Proven track record in managing food cost percentage and ability to control costs within the departmental budget
•Excellent organisation skills
•Basic IT skills, including knowledge of Word and email systems, etc
•Experience of an on-line ordering system is advantageous
•Authorisation to work in the UK
•Flexibility to work shifts as the business requires, which includes early mornings, evenings and weekend work, 40+ per week

How to apply:

Please forward your CV and cover letter outlining your suitability for the role

Thank you in advance for your interest in Portland Hotels. If you apply for this vacancy we will aim to respond to you within 14 days if we wish to progress with your application. If you don't hear from us, we wish to thank you in advance for the opportunity to consider your application.

Work for partners:


Contact |

Sous Chef, Inn at Ardgour, Lochaber

Posted on January 17, 2017 | Start date February 1, 2017

Salary:£400 per week February, March and October. £550 per week April to September. Plus share of tips and meals when working. Seasonal position but could be permanent for the right person, subject to a successful season.
Hours:35-40 in February and March rising to 50-55 in the season.
Holidays:Statutory (28 days p/a)
Covers:Lunch: 15-30 Seasonal; Dinner: 25-60 Seasonal; Breakfast: Up to 30 Seasonal; Functions: Occasional small
Food type:Traditional Pub/Scottish
Full-time chefs:2
Accommodation:On site Static caravan - Sole Occupancy. Free wifi and freeview tv.
Job description:

Working in a traditional Scottish Highland Inn situated in a beautiful rural location. Family run, well established business with top reputation on Tripadvisor etc.

The menu is traditional Scottish pub food with a Specials Board in the season.

The chef will be responsible for all aspects of this busy kitchen including ensuring all food hygiene standards are met.

How to apply:

Directly via email to

Work for partners:

General Assistant positions will be available to the right people.

Contact |

Sous Chef, Kinlochewe Hotel, Ross and Cromarty

Posted on January 16, 2017 | Start date February 15, 2017

Salary:Negotiable according to experience plus tips
Hours:As required, but around 40 - 45 per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Covers:Lunch: 10 - 20; Dinner: 45 - 55; Breakfast: up to 16; Functions: up to 40
Food type:High quality modern Scottish food, home cooked using fresh local produce
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Live in, en-suite, all meals, satellite TV and free WiFi - no charge
Job description:

Kinlochewe Hotel is a family run 3 star 9 bedroom hotel + bunkhouse. Located in the stunning Torridon Mountains and ideal for those who love the outdoors there is plenty to do: walking, climbing, fishing wilddlife watching, photography, kayaking etc.

We are looking for an enthusiastic and hard working Sous Chef with all-round cooking skills to join our team and help run our busy kitchen.

You will work closely with the head chef in producing high quality meals using the very best of local produce. All our food is prepared and cooked on the premises, including baking, desserts etc.

You will have scope, and be expected, to advance our food offering and you will contribute to menu preparation as well as being creative and showing presentation skills.

The position also includes ordering, stock control, cleanliness, meeting all health and hygiene regulations and keeping paperwork up to date.

Minimum of Basic Food Hygiene (Intermediate preferred) and familiarity with Cook Safe is required.

Own transport is advantageous as we are located in a rural location and have limited bus service.

Must be fully fluent in English and available for interview and trial.

This position is available from Mid February and ending 29th October 2017

How to apply:

Please apply with CV and references to Andrew Staddon, Owner.

Work for partners:

There may be a position available in bar/waiting and/or house keeping.

Contact |

Sous Chef, 2AA Restaurant with rooms Crieff, Perthshire

Posted on January 16, 2017 | Start date January 16, 2017

Salary:£24,000- £28,000 paid monthly plus equal share of very good tips
Hours:45 - 48
Days:5 days out of 7 - closed on a Monday and Tuesday
Holidays:Statutory (28 days p/a)
Covers:Lunch: 10 - 30; Dinner: 20 - 50; Breakfast: 12; Functions: 40 - 150
Food type:Modern British 2 AA rosette
Full-time chefs:3 plus breakfast chef
Accommodation:own room in shared 3 bedroom staff house charged at £270 per month
Job description:

Chefs In Scotland is recruiting a sous chef for an award-winning 2 AA rosette restaurant with 6 rooms with a good local following.

A family run business which has been opened since 2007 is situated in Muthill, 3 miles south of Crieff and 5 miles North of Auchterarder,

Reporting to the chef patron, the successful candidate will oversee the running of the kitchen as well as assist in delivering our 4/4/4 menu with keen focus on quality, consistency and achieving the target gross profit.

The kitchen is fitted out with the best equipment including Pacojet, Thermomix, Electrolux, combi-oven and Athanor plancha and radian.

We use lots of local produce and regularly take whole beef, pigs and lambs as well as a steady supply of local game and foraged food.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with an up-to-date CV and reference details quoting reference number 5153.

Work for partners:

Possibly depending on their experience


Sous Chef, The Craigie Inn by Tarbolton South Ayrshire, Ayrshire and Arran

Posted on January 13, 2017 | Start date January 13, 2017

Salary:£23,000 to £25,000 per year paid monthly with a share of tips
Hours:40 to 48 hours per week
Days:5 days per week straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0 letting bedrooms
Covers:Lunch: up to 40; Dinner: up to 60
Food type:Classic British Gastro Pub, all fresh produce made on the premises
Full-time chefs:3 plus kitchen porter
Accommodation:live out 5 minutes from Kilmarnock and 15 minutes from Ayr. 30 minutes from Glasgow. Must be a driver
Job description:

The Craigie Inn in South Ayrshire is being newly refurbished and will have a new kitchen in place when it opens shortly.

We are looking for a good sous chef to work work alongside and cover for our head chef on his time off.

Ideally you will have some pastry experience or the chef de partie will.

This is a new start and the head chef who has a strong pedigree in some of Scotland's best known country house hotels is looking to build a new team of chefs.

Working on all corners of the kitchen in a small team.

This is an exciting opportunity to get involved in a new venture from the start.

Everything will be made freshly on the premises.

You must be a driver or have access to a car.

If you are interested in this good opportunity in a central location we would be pleased to hear from you.

How to apply:

Please apply to the Craigie Inn via email with your up to date CV

Work for partners:

Contact | under constrcution

Sous Chef, Shieldaig Lodge, Ross and Cromarty

Posted on January 13, 2017 | Start date March 1, 2017

Salary:£11 per hour paid monthly plus tips
Hours:40 hours
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: Vary - looking to build up; Dinner: Up to 30; Breakfast: Up to 24; Functions: None
Food type:Fine dining daily changing Table D'Hote Menu- fresh, local and seasonal produce
Full-time chefs:2 chefs, 1 breakfast chef and assistance with dishes
Accommodation:Own room in shared staff house 300 metres away from lodge available at no charge
Job description:

This Sheildaig Lodge is one of the top hunting lodges in Scotland.

This lodge is situated 4 miles away from the picturesque but remote village of Gairloch.

We are looking for a sous chef to join our team. As sous chef you will take over from the head chef's days off.

This is an excellent opportunity to work with quality produce and receive excellent training from our very skilled head chef.

There is good scope for career progression as we have other establishments.

We are pushing for accolades and experience in rosette establishments would be desired but not essential.

Would suit someone who enjoys outdoor pursuits.

Position is available from the beginning of March until the end of October.

How to apply:

Please apply to Jerome Prodanu, Head Chef, with an up-to-date CV and references.

Work for partners:


Contact |

Sous Chef, Ardlui Hotel, Argyll and the Islands

Posted on January 12, 2017 | Start date January 13, 2017

Salary:Negotiable salary depending on experience paid weekly
Hours:up to 50 hours per week
Days:5 days from 7, mixed shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 100; Dinner: to 150; Breakfast: to 80; Functions: small occasional for up to 80
Food type:Extensive quality Bar menu plus specials
Full-time chefs:chefs plus 2 kitchen porters in the height of the season
Accommodation:Own self contained room available including meals no charge
Job description:

Ardlui Hotel is a 10 bedroom 3 star hotel situated on the banks of Loch Lomond just 45 miles from Glasgow, catering for its own guests plus holiday home and boat owners from our adjacent park & marina, and
also passing trade from the busy A82.

A family run business for 55 years.

We are looking for a Sous Chef to assist in the running of our busy
You must have experience with HACCP, stock control, menu planning, ordering and dealing with suppliers.

We are looking for an ambitious and reliable candidate who can help advance our menu, adding quality to our existing reputation for good food.

We have good all year round trade, but are busiest during the summer months.

A beautiful scenic location.

This position is available now for the right candidate.

How to apply:

Please apply to Scott Squires, Partner with a copy of your updated CV and reference details

Work for partners:

possible depending on experience

Contact |
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