Sous Chef

Results page: 1 2

Sous Chef, Port Na Craig Hotel & Restaurant, Perthshire

Posted on October 21, 2014 | Start date October 21, 2014

Salary:Hourly rate negotiable depending on experience
Duration:Permanent
Hours:40
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:3
Covers:Lunch: varies in winter; Dinner: currently to 40 but much busier in season; Breakfast: none; Functions: none
Food type:Modern Scottish Bistro and pre theatre meals.
Full-time chefs:2 plus a kitchen assistant.
Accommodation:Accommodation available if required in a large 4 bedroom apartment in town, own room charge is negotiable
Job description:

Port na Craig is a 3 bedroom hotel situated on the side of the Tay in Pitlochry.

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

Serving attractively presented meals cooked fresh to order.

Everybody contributes ideas and input to the menus.

Pitlochry is a busy village just an hour and a half from Glasgow and 20 miles from Perth.

We are closing for 2 weeks in January.

This position is available now for the right candidate

How to apply:

Please apply to Angela Maloney Drummond, Owner or Katarina Hoghova, Manager, with an up to date CV and contactable work references.

Tel: 01796 472777

Work for partners:

Yes - Kitchen porter

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

Sous Chef, Cawdor Tavern, Invernesshire

Posted on October 20, 2014 | Start date October 20, 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, Gleneagles, Perthshire

Posted on October 20, 2014 | Start date October 20, 2013

Salary:Negotiable depending on experience
Duration:Permanent
Hours:Average 40 hours per week
Days:normally 5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:270 bedrooms
Food type:2 AA Rosette fine dining, Mediterranean and club house
Full-time chefs:
Accommodation:
Job description:

The Gleneagles Hotel is a 5 star luxury hotel and spa.

We are looking for chefs to join our team at Gleneagles and they are available in all 3 of our restaurants.

The Strathearn Restaurant is the 2AA rosette classic style restaurant, where fine cuisine matched with the pick of the world's wine cellars is served in a formal setting.

Deseo Restaurant & Bar, a lively and fun "Mediterranean Food Market", offering informal yet delicious dining.

Dormy Clubhouse Bar & Grill, a popular venue for the many golfing guests that visit our championship courses. Traditional golfers' fayre is served with real ales and great lagers served in the bar.

How to apply:

Please apply via email:

Work for partners:

Contact details:resort.sales@gleneagles.com | www.gleneagles.com

Sous Chef, (Junior) Loch Lomond Arms Hotel, Glasgow

Posted on October 17, 2014 | Start date October 17, 2014

Salary:Up to £20,000 per annum paid monthly with tips
Duration:Permanent
Hours:45 - 50 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: to 100; Dinner: to 100; Breakfast: to 25; Functions: to 120
Food type:Scottish Bistro traditioanl with a modern twist
Full-time chefs:8 chefs plus 3 kitchen porters
Accommodation:Accommodation may be available in Staff lodge including meals on duty £35 per week
Job description:

The Loch Lomond Arms Hotel is a busy 14 bedroom 4 star hotel situated in Luss.

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

We use fresh ingredients with our own lamb, beef and venison coming from the estate.

We are looking to gain accolades.

We are a growing business with lots of potential.

You will have relevant experience working in a busy kitchen keeping standards very high.

We are situated on the Shores of Loch Lomond just 24 miles from Glasgow.

The position is available now for the right candidate

How to apply:

Please apply to Andy Christie, Head Chef with a copy of your updated CV with contactable work references

Tel: 01436 860 420

Work for partners:

Possible

Contact details:Chef@lochlomondarmshotel.com | www.lochlomondarmshotel.com

Sous Chef, Learney Arms Hotel, 2 Star Hotel, Aberdeenshire, Grampian

Posted on October 16, 2014 | Start date October 16, 2014

Salary:£9 - £10 per hour paid weekly, plus a share of tips. Overtime will be paid for extra hours worked.
Duration:Permanent
Hours:35-40 hours per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: 2-20; Dinner: 10-30; Breakfast: up to 25
Food type:Traditional Bar and Bistro Menu
Full-time chefs:1 plus Kitchen Porter
Accommodation:Single room with private bathroom.
Job description:

The Learney Arms Hotel is situated amidst the spectacular scenery of Royal Deeside, in a the small village Torphins. We are 7 miles from Banchory and 22 miles from the centre of Aberdeen.

We are looking for a Sous Chef.

You will be able to propose you own ideas and have input into the menu. We are happy to try different things to encourage more visitors to the Hotel.

This position is avaiable now for the right candidate.

How to apply:

Apply to Sandra Johnstone, Owner with CV to sales@learneyarmshotel.com

Please apply direct to Sandra Johnstone.

Work for partners:

No

Contact details:sales@learneyarmshotel.com | www.leaneyarmshotel.com

Sous Chef, (Junior) The Lovat, Invernesshire

Posted on October 16, 2014 | Start date October 16, 2013

Salary:£18,000 to £20,000 per annum Monthly paid with a shared of tips Overtime - time back
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: to 20; Dinner: 80 in Brasserie and 24 in the Restaurant; Breakfast: to 62; Functions: to 60
Food type:3 AA Rosette Fine dining and high quality Brasserie using fresh local produce
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Own room in shared staff accommodation available with meals on duty £35 per week
Job description:

The Lovat Hotel is a 28 bedroom, 3 star newly awarded 3 AA Rosette award winning hotel situated in Fort Augustus, just 45 minutes to an hour from Inverness.

We are looking to recruit a Junior Sous Chef.

We are looking to become a 4 star hotel.

You will be working under a well-known International Michelin Star experienced Head Chef.

We have have been voted in the Hotel Caterer's Top 30 Places to Work in Hospitality.

We also won the Hotel KT Award 2013 for Sustainable Business.

We have been names as Finalists for the Tourism Awards Best Restaurant and Food and Drink Awards Best Restaurant. The Finals of these competitions are late October 2014 and early November 2014.

Junior Sous - summary (Manage your section – whether garnish, larder or sauce, Manage the junior staff)

You must

§ Minimum 2 rosette experience

§ Must be a self manager

§ Must be able to handle responsibility

§ Must be creative

§ Must have a knowledge of the kitchen with room for development

§ Must be enthusiastic

§ Must have a mature professional attitude

§ Must have excellent attention to detail

§ Must be hands on

§ Must be a good communicator

§ Must be customer focused at all times

§ Must be quality driven

§ Should be able to multi-task

§ Should have relevant hygiene, health & safety training

§ Must be able to listen, take orders, directions & take criticism

§ Must be willing to learn

§ Must be actively keen to enhance their personal development

§ Must be ambitious

§ Must be able to uphold whatever standard is set

This position is available now for the right candidate

How to apply:

Please forward a copy of your update CV with contactable work references to Caroline Gregory, Owner.

PLEASE APPLY DIRECTLY TO THE LOVAT HOTEL

Work for partners:

Yes - House keeping, front of house and reception

Contact details:caroline@thelovat.com | www.thelovat.com

Sous Chef, or Chef de Partie, Soprano St Magnus Court Hotel, 3 Star, Grampian

Posted on October 15, 2014 | Start date October 15, 2014

Salary:£8 per hour paid 4 weekly. Overtime will paid for extra hours worked.
Duration:Permanent
Hours:30 - 40 hours per week
Days:5 days per week straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:29
Covers:Lunch: up to 25 Friday and Saturday only; Dinner: 15-20 Monday - Thursday, 25-40 Friday and Saturday; Functions: 0 functions
Food type:Traditional Bar Menu, fresh grilled meats, fish and pasta
Full-time chefs:1
Accommodation:Live out
Job description:

The Soprano St Magnus Court Hotel is a 29 bedroom hotel in the City Centre of Aberdeen

A small Bistro in the heart of Aberdeen.

You will be expected to assist the Head Chef and covering on his days off.

The Bistro is closed on a Sunday and your days off will be Sunday and Monday.

We are 100 metres from the Railway Station, Ferry Terminal and Bus Station.

We offer fresh grilled meats, fish and pasta dishes.

This position is available now for the right candidate

How to apply:

Please apply directly to Jonathan Day with current CV j.day@sopranohotels.co.uk

Work for partners:

no

Contact details:j.day@sopranohotels.co.uk | www.sopranohotels.co.uk

Sous Chef, The Buccleuch and Queensberry Hotel, Dumfries and Galloway

Posted on October 15, 2014 | Start date October 15, 2015

Salary:Negotiable depending on experience plus tips
Duration:Permanent
Hours:48 per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: 20 to 30; Dinner: up to 100; Breakfast: up to 30; Functions: up to 80
Food type:Bistro Bar meals + A la carte fine dining + functions and private dining parties
Full-time chefs:5 chefs plus kitchens porters
Accommodation:own room in shared house, shared bathroom - full board no charge
Job description:

We now require an experienced Sous Chef or ambitious Junior Sous Chef looking to take the next step to join our team of five chefs to help with achieving the hotel restaurant its 2/3 AA rosette rating and delivering the increasing levels of outside catering at Drumlanrig castle and Auchenbrack estate.

The Buccleuch and Queensberry arms Hotel is a food led business with a very busy restaurant trade and a quickly expanding catering operation.

The kitchen prepares and cooks everything from scratch, using the best in local and seasonal produce to produce an award winning menu with weekly changing specials.

This is an exciting & brilliant opportunity to join our dedicated team and work for a forward-moving and ever expanding, family run company.

Our ideal Sous Chef would…..
• Be a strong chef with ability to lead the team in the absence of the head chef and work closely with the head chef on menu planning, costing, GP and stocktaking.
• Be willing and happy to help our Head Chef supervise our young and friendly team and take control of the kitchen on his time off
• Be experienced in working with great local produce, preparing everything fresh on site, and be keen on contributing your own ideas to the menu and specials.
• Be Willing to work off site locations to deliver our high standard of outside catering
• Be willing to ensure the highest standards we have thrived on remain in all aspects of the kitchen
• Full driving licence

How to apply:

Please apply to Will Pottinger, Head Chef with your latest up to date CV.

Work for partners:

Possible depending on experience

Contact details:wp@bqahotel.com | www.bqahotel.com

Sous Chef, Kenmore Hotel, 3 Star, Perthshire

Posted on October 10, 2014 | Start date October 10, 2014

Salary:£24,000 per annum plus a share of tips
Duration:Permanent
Hours:50
Days:5 mixture of split and straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Lunch: to 100; Dinner: to 100; Breakfast: to 100; Functions: to 120
Food type:Extensive grill menu plus bar meals
Full-time chefs:8 plus kitchen porters
Accommodation:room in staff house with shared facilities at £40 per week meals on duty
Job description:

The Hotel boasts 40 bedrooms together with 10 five star Luxury Lodges offering exquisite accommodation and offering outstanding panoramic views of Loch Tay and the mountains beyond.

We have in place an Award Winning menu in our renowned Grill Room, working with the well-known Inka Grill, offering an exclusive and modern setting for 80 Guests.

You will be responsible under the Head Chef to run and maintain the Kitchen, including cost control, rota’s and ordering

Health and Safety issues, high levels of Kitchen hygiene, must be strictly adhered to at all times and you must be fully conversant with the latest legislation

The position carries with it a fast paced and motivated Kitchen Team, with high standards in place, this role requires someone with senior Chef experience, a good leader as well as a skilled Chef in all aspects of the Kitchen

Essentially the Head Chef is looking for an adaptable right hand to help administer the daily charges of the entire food operation

You should be highly customer focussed, have excellent communication skills and have the ability to manage the team effectively and efficient

Ideally you will have at least two years experience in a similar role working in a high quality, high volume, establishment

How to apply:

apply to Ross McEwen, General Manager

Work for partners:

No

Contact details:ross.mcewen@kenmorehotel.com | www.kenmorehotel.com

Sous Chef, Chefs In Scotland, positions all over Scotland, 2015, Dumfries and Galloway

Posted on October 9, 2014 | Start date September 20, 2014

Salary:£20,000 - £25,000 depending on experience, Paid weekly or monthly depending on the establishment with a share of tips.
Duration:Permanent
Hours:40 to 45 hours per week with overtime paid pro rata over 45 hours sanctioned by management.
Days:5 days from 7 mixed shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:0 - 300
Covers:Lunch: up to 100; Dinner: varied; Breakfast: often to 50; Functions: various
Food type:across the board, from traditional pub food to fine dining
Full-time chefs:2 - 25
Accommodation:various live in positions from free accommodation to being charged for accommodation, there are also live out positions available
Job description:

I am recruiting Sous Chefs for various positions across Scotland, including the Islands such as Shetland Islands, starting in 2015

The establishments we supply Chefs for range from Privately owned Hotels to working with big Hotel Groups, We also supply for a range of graded establishments from 3 Star to 5 Star, some with 1, 2 or even 3 AA Rosettes.

If there is nothing on our site that interests you then e-mail a copy of your CV to me.

How to apply:

Please apply by sending current CV to Dean recruitment@chefsinscotland.co.uk, quoting 1652 I will then call you to register your details and we can take up references.

Work for partners:

potentially yes front of house, reception or house keeping.

Contact details:recruitment@chefsinscotland.co.uk
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