Sous Chef

Results page: 1 2 3

Sous Chef, Fiddlers' Music Bar and Bistro, Ayrshire and Arran

Posted on September 23, 2016 | Start date September 23, 2016

Salary:Negotiable hourly rate paid weekly plus decent tips.
Duration:Permanent
Hours:45 to 50 hours per week
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: Up to 30; Dinner: Up to 40; Breakfast: 20 to 30
Food type:Fresh British menu with some mixed international foods on occasion
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Own room in shared 4 bedroom flat with shared facilities. Wi-Fi included - Charged at £20 per week
Job description:

We are looking for an experienced, 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.

Great little family-run cafe / bistro. 40 covers with quality home-cooked food & live music most nights. Open since March 2014 and enjoying a very successful third season.

We have found that people who are cheerful, hard-working, easy-going and professional fit in best :)

Position is available now for the right candidate.

How to apply:

Please email up-to-date CV and references to Donal Boyle, owner.

Work for partners:

No

Contact details:donal@fiddlersmusicbar.com | www.fiddlersmusicbar.com

Sous Chef, The Inn at Lathones, Fife

Posted on September 23, 2016 | Start date September 23, 2016

Salary:Negotiable depending on experience paid monthly plus tips
Duration:Permanent
Hours:40 hours
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:21
Covers:Lunch: 10; Dinner: 25; Breakfast: 42; Functions: Weddings and private dinners to 40
Food type:Simple Scottish fayre - all home cooked using local produce to 1 rosette standard
Full-time chefs:4 + kitchen porter
Accommodation:Accommodation available for up to 2 months if relocating
Job description:

The Inn at Lathones is a 21 bedroom 3* hotel situated in Largoward 5 miles from St Andrews.

We are looking for a sous chef to join our small and friendly team. We are looking for someone to work alongside the head chef and take over the running of the kitchen during their time off.

You will have input into menus using all fresh produce and you will also assist in training up the more junior members of the kitchen team.

This position is available now for the right candidate and is a permanent all year round position.

How to apply:

Please apply to Greg Jenkins, General Manager with an up-to-date CV and reference details.

Work for partners:

Possibly depending on your experience

Contact details:greg@innatlathones.com | www.innatlathones.com/

Sous Chef, (Banqueting) The Old Course Hotel St Andrews, Fife

Posted on September 22, 2016 | Start date September 22, 2016

Salary:£26,650 per annum paid monthly plus a share of tips.
Duration:Permanent
Hours:contracted at 48 hours per week, if work over you would get time in lieu or paid back.
Days:5 days per week.
Holidays:Statutory (28 days p/a)
Bedrooms:144
Food type:3AA Rosette, 1AA Rosette and bar food and functions
Full-time chefs:39 kitchen staff at full strength
Accommodation:Available in the staff accommodation.
Job description:

The Old Course Hotel, Golf Resort & Spa is an award winning company who is proud to be recognised as an exceptional hospitality provider and also an employer of choice, committed to the development of staff. An independently ran resort, we are part of Kohler Company’s Hospitality & Real Estate division, an American company offering up a whole host of opportunity to its employees.

• Do you have previous experience as a Sous or Junior Sous within a busy banqueting kitchen?
• Do you pride yourself in producing consistently high quality dishes?
• Do you have previous leadership experience?

If you answered yes to all of the above, then we may have the role for you!
We are currently recruiting for a Banqueting Sous Chef to join our fantastic kitchen team!
Responsible for looking after the team of banqueting chefs; you will have an unwavering passion for culinary excellence, the ability to lead a team effectively and experience of mass catering without compromising on quality.

Reporting directly to the Executive Head Chef you will ensure every effort is made to control costs, maximise productivity and achieve pre-determined profits within your area of responsibility.

Skills/Requirements
• Previous experience working in a busy banqueting kitchen.
• Previous experience in a similar role or a strong Junior Sous Chef looking for that next step in their career.
• Culinary education and Intermediate Food Hygiene Certificate required.

How to apply:

Please apply to via https://kohler.csod.com/ats/careersite/jobdetails.aspx?site=1&c=kohler&id=4590

Work for partners:

yes potentially in House Keeping, working in the Spa or front of house

Contact details:https://kohler.csod.com/ats/careersite/jobdetails.aspx?site=1&c=kohler&id=4590 | www.oldcoursehotel.co.uk/

Sous Chef, Dryfesdale Hotel, Dumfries and Galloway

Posted on September 22, 2016 | Start date September 22, 2016

Salary:£26,000 per year, paid weekly in arrears Tips are shared every month with all the staff.
Duration:Permanent
Hours:48
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:30
Covers:Lunch: 20; Dinner: 80; Breakfast: up to 60; Functions: up to 100
Food type:Brasserie style restaurant and banqueting
Full-time chefs:3 + kitchen porters
Accommodation:own self-contained accommodation available - no charge
Job description:

The Dryfesdale hotel is a 4 star modern country house hotel situated on the outskirts of Lockerbie.

There is easy access by road and rail. The menu changes quarterly with daily specials.

We use only fresh produce and do our own baking and bread.

We are looking for a sous chef to help give support to our head chef and provide cover for days off and holidays.

Experience in functions would be beneficial as we have a busy wedding and small function trade and would suit somebody willing to develop and express themselves using fresh produce.

This position is available from now for the right candidate.

How to apply:

Please send your CV with covering letter and references to Glenn Wright, Owner on
phone on 01576202427

Work for partners:

Yes work in front of house

Contact details:reception@dryfesdalehotel.co.uk | www.dryfesdalehotel.co.uk

Sous Chef, Duisdale House Hotel, Skye and Lochalsh

Posted on September 21, 2016 | Start date September 21, 2016

Salary:£26,000 per annum plus tips.
Duration:Permanent
Hours:up to 50
Days:5 from 7
Holidays:Statutory (28 days p/a)
Bedrooms:18
Covers:Lunch: looking to develop; Dinner: dinners to 45-50; Breakfast: breakfasts to 36; Functions: up to 60
Food type:2AA Rosette - fresh produce
Full-time chefs:5 plus kitchen porters
Accommodation:Live-in available £35 per week full board meals included
Job description:

Duisdale House Hotel is an 18 bedroom, award winning, 4 Star Hotel with 2AA Rosettes for our cuisine. Situated on the beautiful island of Skye in North West Scotland, 8 miles from Broadford and 33 miles from Portree the main town.

There is a friendly stable team in place working to a high standard in a well equipped kitchen using fantastic local produce including herbs grown in our own garden. We are making classic dishes with a modern twist with everything made in house.

We are looking for a sous chef to join our team. Rosette experience is required. You will be working between two award winning boutique hotels with established and progressive owners who are keen for further accolades. You will be working under an experienced head chef and you will receive excellent training.

There is good scope for career progression and networking.

The position is available now for the right candidate.

How to apply:

apply to Anne Gracie with an up to date CV and details of contactable work references.

Work for partners:

Possible in front of house or house-keeping

Contact details:Anne.Gracie@duisdale.com | www.duisdale.com

Sous Chef, Skeabost Country House Hotel, Skye and Lochalsh

Posted on September 20, 2016 | Start date September 20, 2016

Salary:Up to £26,000 per year paid monthly shared tips
Duration:Permanent
Hours:45 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:18 bedrooms
Covers:Lunch: 30 covers; Dinner: 60 covers; Breakfast: 30; Functions: some weddings to 120
Food type:British/French style upmarket Bistro and Fine Dining, also some functions
Full-time chefs:4/5 chefs plus kitchen porters
Accommodation:live in staff accommodation on site - £35 or £50 per week
Job description:

Skeabost Country House Hotel on the beautiful island of Skye is a famous hotel overlooking Loch Snizort four miles from the main town of Portree.

It is a fantastic place to live and work particularly for those who enjoy the outdoors. Fishing and golf on site.

We are looking for a full time sous chef to join our new team under the ownership of experienced hoteliers Anne Gracie and Captain Ken Gunn.

An extensive refurbishment of the hotel is nearly complete, including a full kitchen refit.

Scottish Island Hotel of the Year 2016. Will be pushing for accolades.

Working in all corners of the kitchen, this will suit a strong sous chef as you will be covering for the head chef during their time off.

Start date negotiable.

How to apply:

Please apply to Jennifer Gracie via email with your current CV

Work for partners:

yes possibly as front of house or as general assistants.

Contact details:jen@skeabosthotel.com | www.skeabosthotel.com

Sous Chef, The Drouthy Cobbler, Moray and Strathspey

Posted on September 19, 2016 | Start date September 20, 2016

Salary:£20,000 to £24,000 per annum In addition to financial remuneration we provide perks to our team including a staff drink discount, staff food discount, free entry to our events, staff tastings and an environment which is friendly, supportive and provides room for your input & creativity.
Duration:Permanent
Hours:40 - 50
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Dinner: Up to 250 covers over lunch and dinner; Breakfast: Up to 15; Functions: Up to 50
Food type:Gastro pub to 1 rosette standard
Full-time chefs:4/5 + Kitchen porters
Accommodation:Accommodation can provided long term if required.
Job description:

The Drouthy Cobbler is a bar and venue in central Elgin. We are looking for a sous chef to join our team. The successful applicant must be adaptable, hard working, enthusiastic with a passion for producing great food.

Duties will include.

To prepare cook and present food meeting the highest standards of quality and presentation in an efficient manner.

To follow procedures and ensure that your work adheres to required standards at all times in particular Health and Safety and Food Hygiene Legislation.

To check deliveries against orders for quantity and quality.
To ensure stock rotation of all ingredients and minimise wastage.
Assist in keeping the kitchen clean, hygienic and tidy, at all times.
To work well as a team member making valuable contributions to the kitchen and bar team.

Requirements
Must demonstrate a passion for food and cooking,
Be committed to producing a high quality product,
Pays close attention to detail,
Able to follow instructions,
Able to think quickly and adapt as necessary.

This position is available now for the right candidate

How to apply:

Please apply to Paul Rollo, owner with an up-to-date CV and work references

Work for partners:

Possibly

Contact details:paul@speysidewhisky.ltd.uk | http://thedrouthycobbler.co.uk/

Sous Chef, 5 red star resort central belt, Perthshire

Posted on September 16, 2016 | Start date September 13, 2016

Salary:£28,000 paid monthly, plus tips.
Duration:Permanent
Hours:Approximately 40 hours a week
Days:normally 5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:232 bedrooms
Covers:Lunch: 150 - 250; Dinner: 150 - 250; Breakfast: Up to 250; Functions: 150 - 250
Food type:Fine dining 2AA rosette, banqueting, Mediterranean and modern British
Full-time chefs:50 + Kitchen Porters
Accommodation:Excellent staff accommodation available at £50 per week
Job description:

I am looking for sous chef applicants for a 5 red star resort situated in the central belt situated 45 miles from Glasgow and 43 miles from Edinburgh.

We are looking for chefs to join the teams of all of the kitchens including 2AA rosette fine dining, modern British, Mediterranean, banqueting and functions.

A very stable and experienced team in place and excellent training will be provided.

This is an excellent opportunity for someone who is looking to further their career in the culinary world.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica Huntley, Recruitment Consultant, with an up-to-date CV and reference details quoting 4668

Work for partners:

Possibly depending on their experience

Contact details:recruitment@chefsinscotland.co.uk

Sous Chef, Springkell, Dumfries and Galloway

Posted on September 15, 2016 | Start date September 15, 2016

Salary:£12 per hour paid weekly plus tips
Duration:Permanent
Hours:minimum 40
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:18
Covers:Lunch: 30 for B+B; Dinner: 30 for B+B; Breakfast: 30 for B+B; Functions: for the weddings - 80 covers during the day and 120 evening
Food type:Rosette/gastro standard all made fresh on premises
Full-time chefs:2 + kitchen porters
Accommodation:Live-out
Job description:

Springkell is a privately owned wedding venue in Eaglesfield 10 miles from Lockerbie and about 15 miles to the North of Carlisle.

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

As sous chef you will be in charge of the day-to-day running of the kitchen during the head chef's time off.

We are pushing our B+B side of the business and you would predominately be working on the wedding function side but also helping on the B+B side.

You will be flexible have good time keeping and be able to cater for the guests needs.

This position is available now for the right candidate.

How to apply:

Please apply to James Johnston-Ferguson with a copy of your CV and reference details

Work for partners:

Possibly depending on their experience.

Contact details:james@springkell.co.uk | www.springkell.co.uk

Sous Chef, The Holly Tree Hotel, Argyll and the Islands

Posted on September 14, 2016 | Start date September 15, 2016

Salary:£11 an hour. Paid weekly. Shared tips.
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:20 plus 8 lodges
Covers:Lunch: 20 - 60; Dinner: 70 - 120; Breakfast: up to 50; Functions: none
Food type:Bistro with the emphasis on fresh seafood and game
Full-time chefs:5 - 6 chefs plus 2 kitchen porters
Accommodation:Single room in shared staff accommodation - on site - all meals - £35 per week
Job description:

The Holly Tree is a 20 bedroomed 3 star Waterfront Hotel situated in Kentallen just a couple of minutes from Glencoe, 20 minutes from Fort William and 40 minutes from Oban.

We are looking for a Sous Chef to come and join our kitchen team. You will cover for our Head Chef on his days off and enjoy working with the finest and freshest of ingredients. We have a strong emphasis on seafood, shellfish and steaks whilst at the same time also offering tasty bar food too.

We are a well established privately owned and family run hotel for over 20 years. This is a great place to work and live in with the towns of Fort William and Oban being within easy reach and many activities such as cycling, mountain climbing and watersports on our doorstep.

Complimentary use of swimming pool and sauna, free internet access and all meals on and off duty are included in the package.

This position is available immediately for the right candidate.

How to apply:

Please apply to Annette McFatridge, Owners with an up to date copy of your CV and reference details.

Work for partners:

No

Contact details:annette@hollytreehotel.co.uk | www.hollytreehotel.co.uk
Results page: 1 2 3
Loading