Sous Chef

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

Posted on July 4, 2015 | Start date July 5, 2015

Salary:We will offer an excellent salary or hourly rate to match your ability. paid weekly and shared tips
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, Burts Hotel, Borders

Posted on July 3, 2015 | Start date July 3, 2015

Salary:up to £24,000 depending on experience paid fortnightly pro rata overtime over 45 hours and for extra days and a share of tips
Duration:Permanent
Hours:45
Days:5 from 7, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: to 60; Dinner: to 80; Breakfast: to 30; Functions: small up to 30
Food type:Modern Scottish with European influences, everything made freshly on the premises.Fine dining restaurant plus brasserie meals.
Full-time chefs:7 plus kitchen porters
Accommodation:Free of charge in the staff house very close to the hotel
Job description:

Burts Hotel is a 3 star 18th Century hotel in the heart of Melrose has held 2 AA Rosettes since 1995.

Scottish Good Pub Award for food 2013 and 2015.

We are looking for a Sous Chef to join our team and to cover and help support our Head Chef

Head Chef Trevor Williams whose innovative menus have been a feature at Burts for more than eight years.

You should be keen to learn modern techniques and dedicated to maintaining our high standards.

Rosette experience is essential.

Melrose is a beautiful Borders town world famous for the Melrose Rugby Sevens and situated within an hour of Edinburgh.

Melrose has a population of 3000.

Overtime paid over 45 hours at a pro rata rate.

An excellent place to live and work if you like golf, fishing and walking.

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 contactable references.

Work for partners:

no

Contact details:recruitment@chefsinscotland.co.uk | www.burtshotel.co.uk

Sous Chef, Royal Hotel, Moray and Strathspey

Posted on July 4, 2015 | Start date August 3, 2015

Salary:monthly pay, bonus scheme, share of tips
Duration:Permanent
Hours:40
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:18
Covers:Lunch: 40; Dinner: 75; Breakfast: 35; Functions: n/a
Food type:modern using fresh produce, daily specials
Full-time chefs:4
Accommodation:temp accommodation can be arranged if relocating
Job description:

we are looking for a sous chef to join our team, to cover and support the head chef, you will be responsible for running the kitchen on the head chefs days off and will have input into menus and daily specials. must be able to work under pressure and maintain high standards of quality and consistency.
will have a minimum of two years experience as a sous chef

How to apply:

email your cv for the attention of kris mckie to royalhotelelgin@btconnect.com

Work for partners:

Contact details:royalhotelelgin@btconnect.com | www.the royalhotelelgin.co.uk

Sous Chef, Inverlochy Castle Hotel, Lochaber

Posted on July 1, 2015 | Start date July 1, 2015

Salary:£34,000 plus tips
Duration:Permanent
Hours:48
Days:5 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: 16; Dinner: 34; Breakfast: 34; Functions: Up to 60
Food type:Modern Scottish fine-dining, all local and seasonal produce
Full-time chefs:6 + kitchen porters
Accommodation:Own room in a staff house available for 2 months if re-locating
Job description:

Inverlochy Castle Hotel is located 2 miles from Fort William which is the outdoors capital of the UK.

We are looking for a sous chef to join our stable team. You will be responsible for running the kitchen on the head chefs days off and have input into our menus.

You will have at least 2 years experience at sous chef level and have 2 rosette experience.

There is scope for career progression not only within the hotel but within the company which is managed by ICMI.

We are willing to compromise with the candidate focussing on their needs should they have the right attitude and passion for this position.

Fort William is a nice place to live and work.

This position is available now for the right candidate.

How to apply:

Please apply to Niki Gillies, operations manager with an up-to-date CV and relevant work references.

Work for partners:

Yes in front of house or housekeeping

Contact details:nikigillies@icmi.co.uk | inverlochycastlehotel.com

Sous Chef, The Blackaddie Hotel, Dumfries and Galloway

Posted on July 1, 2015 | Start date July 1, 2015

Salary:£22,000 negotiable depending on experience paid weekly plus tips
Duration:Permanent
Hours:45 - 50
Days:5 out of 7 - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:7
Covers:Lunch: 14; Dinner: 14; Breakfast: Not required to do breakfasts; Functions: None
Food type:Local produce - all made fresh on site. Daily changing menu. 2AA Rosette
Full-time chefs:3
Accommodation:Room in a shared flat in the hotel charged at £40 per week
Job description:

The Blackaddie Hotel is a 3* 2AA rosette hotel in Sanquhar located 45 miles from Glasgow.

Blackaddie House Hotel are looking for a sous chef to join our team to work under our head chef Ian McAndrew who has a Michelin background and looking to regain his star.

You will have rosette experience and have a good basic food hygiene level. We work with all fresh ingredients, everything is made in house and the menu changes daily, may suit a good chef de partie looking to take their first
sous chef position or just someone looking to produce world class food.

There is good scope for career progression as Ian needs someone to take over and run the kitchen for him but while still having the opportunity to learn from this master craftsman.

This position is available now for the right candidate.

How to apply:

Please apply to Ian McAndrew, chef-owner with an up-to-date CV and relevant work references.

Work for partners:

No

Contact details:ian@blackaddiehotel.co.uk | www.blackaddiehotel.co.uk

Sous Chef, Thainstone Events, Grampian

Posted on July 1, 2015 | Start date July 1, 2015

Salary:£12 per hour paid weekly plus tips
Duration:Permanent
Hours:5
Days:45-50
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:Fresh, locally sourced seasonal produce
Full-time chefs:5 + Kitchen porters
Accommodation:
Job description:

Thainstone Events is an event company with their own restaurant and conference and banqueting facilities.

The successful candidate will be capable of assisting our Head Chef in the delivery of banqueting cuisine both in our Exchange venue and also as part of our external catering operation in addition to the Porterhouse Restaurant where we use only the very best of beef and products produced locally in the North East.

We are looking for a team player who can effectively manage time and work under pressure whilst maintaining the highest standards of quality, consistency, food safety and presentation.

The ideal candidate will have a minimum of 2 years’ experience as a Sous Chef and will have a passion for cooking with the freshest locally produced seasonal produce. They will require to be confident, hardworking, motivated and committed to developing their career. Some experience of working under pressure, managing costing's, gross profits, budgets and suppliers, as well as all aspects of H&S, hygiene and management would be beneficial.

Your own transport will be required.

An excellent remuneration package is available to the right candidate.

How to apply:

Apply with current CV and work history to:

Caroline Mackie, Executive Team Administrator, ANM Group Ltd., Thainstone Centre, Inverurie, Aberdeenshire, AB51 5XZ or email: Caroline.mackie@anmgroup.co.uk

Work for partners:

Sous Chef, Family-run 5 bedroom hotel in Aberdeenshire, Grampian

Posted on July 1, 2015 | Start date July 1, 2015

Salary:£22,000 negotiable depending on experience - paid monthly - plus tips
Duration:Permanent
Hours:40 - 50 depending on season
Days:5 out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:5
Covers:Lunch: 30; Dinner: 30-100; Breakfast: Up to 10; Functions: Occasional private parties up to 40
Food type:Good quality seafood and game - all local produce made fresh on site
Full-time chefs:3 + Kitchen porters
Accommodation:Possible accommodation available - cost is negotiable
Job description:

I am looking for a sous chef for a 5 bedroom 3* family-run inn located in Whitehills is a traditional fishing village, located two miles west of Banff and four miles east of Portsoy on the Banffshire coast of northeast Scotland.

As sous chef you will be covering for the head chef on their days off and be capable of running the kitchen,

There is scope for career progression and you will have input into menus.

This is a beautiful place to live and work and there is lots to do on your days off including golfing and fishing.

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 relevant work references quoting reference 2597

Work for partners:

Possibly in front of house

Contact details:recruitment@chefsinscotland.co.uk | www.chefsinscotland.co.uk

Sous Chef, 35 Bedroom hotel Shetland, Orkney and Shetland

Posted on July 1, 2015 | Start date July 5, 2015

Salary:£12 per hour paid weekly plus travelling expenses
Duration:Seasonal
Hours:Minimum of 40
Days:5 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:35
Covers:Lunch: Vary; Dinner: 30; Breakfast: 30
Food type:Table d'hote and bar meals
Full-time chefs:3 + KP
Accommodation:Own room in staff house available at no charge
Job description:

I am looking for a relief chef de partie for 3 weeks for a hotel in Shetland.

How to apply:

Please email up-to-date CV to Johanna Watson

Work for partners:

No

Contact details:joj@chefsinscotland.co.uk | www.chefsinscotland.co.uk

Sous Chef, Ducks at Kilspindie, Edinburgh and Lothians

Posted on June 29, 2015 | Start date June 29, 2015

Salary:£21,000 negotiable with a full share of tips
Duration:Permanent
Hours:45/48
Days:5 out of 7 mixture of straight and split shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:23
Covers:Lunch: 40; Dinner: 80/100; Breakfast: 40; Functions: Yes we do some functions
Food type:Bistro pub. Fine dining restaurant
Full-time chefs:6
Accommodation:Live in available in hotel, cost negotiable.
Job description:

The Ducks at Kilspindie is a 2 AA Rosette 23 bedroom hotel situated in Aberlady which is just 18 miles south of Edinburgh.

We are looking for an experienced sous chef to join our small, young and friendly team.

This is a fantastic opportunity for a passionate and talented chef looking to advance their career.

With 2 AA Rosettes, Ducks restaurant delivers a superb fine dining experience, whilst our busy Bistro offers classic dishes with a modern twist.

As sous chef you will be an integral part of our kitchen brigade working under with our very talented Head Chef and covering for him on his days off.

This will be a good career opportunity and you will be encouraged to have input with menu suggestions.

We are keen to take the business forward and gain further accolades including AA Rosettes.

The position is available now for the right candidate

How to apply:

Please apply to Rob Davidson with a current CV

Work for partners:

Possible depending on their experience

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

Sous Chef, - Breakfast Chef The Tor Na Coille Hotel and Restaurant, Grampian

Posted on June 29, 2015 | Start date June 22, 2015

Salary:£10 per hour- paid monthly + tips
Duration:Permanent
Hours:40 per week
Days:5 days from 7 straight shifts - 6am start
Holidays:Statutory (28 days p/a)
Bedrooms:25
Covers:Lunch: to 50; Dinner: 100; Breakfast: Up to 40; Functions: to 130
Food type:Bistro/ Fine- Dining as well as high quality Wedding Banquets + functions.
Full-time chefs:6 chefs + kitchen porters
Accommodation:Possible accomodation
Job description:

The Tor Na Coille Hotel and Restaurant is a 4 Star, 25 bedroom Victorian Country House hotel set in acres of magnificent woodland and parkland and only a 16 miles drive from Aberdeen in the pretty village of Banchory, Royal Deeside.

We are looking for a strong breakfast chef to join our team.

We are looking for someone with a passion for food who wishes to be part of an exciting new team. Experience working in similar 4 star hotels would be an advantage although further training & development will be offered.

We have an excellent reputation for producing high quality dishes all freshly made on the premises also with an excellent reputation for weddings & banqueting.

Grampian Restaurant of the Year 2013
North-East Restaurant of the Year 2014 - Scottish Hotel Awards
North-East Boutique Hotel of the Year 2014- Scottish Hotel Awards
North-East country House Hotel 2015 - Scottish Hotel Awards
Runner up Hotel Restaurant of year North-East Scotland 2015 - Chef Awards

The position is available now for the right candidate until the beginning of November. Please submit your interest and we look forward to showing you our ‘hidden gem on Deeside’.

How to apply:

Please email a copy of your updated CV and references to Colin Lyall Head Chef

Work for partners:

Possible - front of house

Contact details:colinlyall30@gmail.com | www.tornacoille.com
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