Sous Chef

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Sous Chef, The Old Manor Hotel, Fife

Posted on September 18, 2018 | Start date September 18, 2018

Salary:Starting at £23,500 with review after 3 months, paid monthly plus tips paid out twice a year.
Hours:45 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:23 bedrooms
Covers:Lunch: 10 - 50; Dinner: 10 - 60; Breakfast: to 48; Functions: to 120
Food type:A la carte restaurant, high standard bar meals plus functions.
Full-time chefs:3 chefs plus kitchen porters
Accommodation:May be available short term for 3 months.
Job description:

The Old Manor Hotel is a 23 bedroom 4 star privately owned hotel, with ambition, situated in Lundin Links, just a 15 minute drive from St Andrews.

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

The successful candidate must be ambitious, creative and have good attention to detail.

There are good public transport links to the main towns / cities.

Situated in a lovely part of Scotland within 45 minutes of Edinburgh.

Lots of golf and close to the sea.

The position is available now.

How to apply:

Please apply to Morag Peattie, manager, via email with your current, up to date CV and details of contactable work references.

Work for partners:


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Sous Chef, Traditional Scottish Restaurant, Edinburgh and Lothians

Posted on September 17, 2018 | Start date October 18, 2018

Salary:£24,000 per annum, negotiable on experience, plus tips.
Hours:40 to 45
Days:5 of 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: up to 30; Dinner: up to 70; Functions: up to 40
Food type:Traditional Scottish, homemade and fresh.
Full-time chefs:2 plus a kitchen porter
Job description:

I am recruiting for a busy family run restaurant serving good traditional homemade Scottish food.

We are looking for a second chef to join us who is enthusiastic, must be reliable, experienced and capable of deputising in the Head Chefs absence.

Pension scheme is included.

You must speak English to a good level as there is constant communication with it being a small team

Position available from Thursday 18th October 2018 or earlier if you are available.

How to apply:

Please send an up to date CV and references to Jessica Huntley quoting reference number 8113

Work for partners:



Sous Chef, Golf View Hotel & Spa, Invernesshire

Posted on September 14, 2018 | Start date September 14, 2018

Salary:£26,000 to £30,000 negotiable depending on experience plus a share of the tips, paid monthly.
Days:5 days, mixed shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:38 bedrooms
Covers:Lunch: Varies depending on season; Dinner: 60-80; Breakfast: 60
Food type:1 AA rosette brasserie style lunch/ dinner
Full-time chefs:7 chefs plus 3 kitchen porters
Accommodation:Room in hotel, charged at £200 per month incudes Tv and WiFi.
Job description:

The Golf View Hotel in Nairn is a 42 bedroom 4 star 1AA Rosette Hotel.

Nairn has a population of 12000 and has world famous golf courses and is a well known sea-side resort.

We are looking for a sous chef to join our team. This position is available now, working as part of a friendly, but hard working team.

A good place to work and there is scope for promotion both internally and within the other hotels in the Crerar group which has 12 hotels in Scotland.

Paid monthly plus a share of the tips.

We employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.

As sous you will be responsible for:

Organising kitchen operations, preparing and serving a range of dishes, whilst supervising junior members of
the kitchen brigade.

Conducting shift briefings to ensure hotel activities and operational requirements are known (in the absence
of the Head Chef)

Ensuring standards are at the highest level at all times.

In return we offer:

Discount on the leisure facilities
Staff uniform

The position is available now for the right candidate.

How to apply:

Please apply directly to David Toward with an up to date CV and reference details at

Work for partners:

Front of house, housekeeping and spa positions available.

Candidates will receive training to work in the spa facility.

Contact |

Sous Chef, Lord Crewe Arms, England

Posted on September 14, 2018 | Start date September 14, 2018

Salary:Negotiable salary plus tips and overtime paid
Hours:45 hours
Days:5 days per week
Holidays:Statutory (28 days p/a)
Food type:a la carte restaurant using quality local produce
Full-time chefs:5 plus kitchen porters
Accommodation:Possible accommodation available
Job description:

IMMEDIATE START / Full – Time / Great career progression opportunity / Award winning team / Restaurant and Hotel Discounts / In-house Training / Paid overtime and Tips / Required: Experience as a Sous Chef / Passion for great food

We’re looking for a Sous Chef to join our talented and friendly team at the Lord Crewe Arms.
Do you like working in fast paced, busy (as there is nothing worse than boredom!) kitchen? Would you like to progress your career under the eye of an excellent Head Chef, Simon Hicks?

The Good Pub Guide - Inn of the Year 2018!

The Lord Crewe Arms is set in the small, remote and very picturesque village of Blanchland high on the Northumbrian Moors in the North Pennines. It is a hotel that is difficult to place into conventional star rated categories. The ground floor has the feeling of a very special and atmospheric pub, serving really good food, in a unique atmosphere. The bar is a place for locals and visitors alike, serving good beer, well-chosen wines and coffee all day. The bedrooms are supremely comfortable with top quality beds, linen and towelling, in a modern country style.

Everything is held together by exceptional service, friendly and natural, relaxed, but engaged and professional.
The perks when working for The Calcot Collection:

28 days holiday per annum (inclusive of Bank Holidays)
Uniform provided
Meals while on duty
Paid overtime and tips
Free car park
Long service awards
Discounts on food and stays in our properties.

Please note the location is in the countryside and in small village of Blanchland, Northumberland, DH8 9SP
If interested, please Apply Now!

How to apply:

Please apply with your CV to Miranda Hird

Work for partners:


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Sous Chef, The Orde Food Company, Borders

Posted on September 13, 2018 | Start date November 1, 2018

Salary:£23,000 - £26,000 negotiable depending on experience. Share of tips. Pay schedule negotiable whether weekly or monthly
Hours:40 - 50
Days:5 days a week, Tuesday - Thursday day shifts and 2 evening shifts on Friday and Saturday. Generally Sunday and Mondays off
Holidays:Statutory (28 days p/a)
Covers:Lunch: Restaurant up to 50, Cafe up to 100; Dinner: Restaurant up to 50, Cafe up to 100; Functions: Up to 500
Food type:Modern British & French Cuisine
Full-time chefs:7
Job description:

Orde Food Company is a luxury events planning company and caterer who for over 30 years have built up an enviable reputation as one of Scotland’s finest caterers. We have won numerous awards and had the honour of catering for Heads of State and Royalty. This has been achieved through passion and dedication and a commitment to investing in the skills and development of our colleagues. We put the corporate jargon to one side, this is a family business with true respect for its people.

We are currently looking for either a strong sous chef or chef tournant to join our team.

The aim is to run events and maintain the smooth running of the events kitchen and develop event menus; provide service and menu development within the restaurant and the café, all with guidance of the executive chef.

Looking for someone who is happy to take control of some leadership of the team including attending event meetings and filling in paperwork as required.

You will be a self-starter and a good team player. Working day shift through the week this may suit someone with a family and we are very flexible to suit needs where possible.

This position is available from the beginning of November but could be available sooner and equally we are happy to wait for the right candidate.

How to apply:

email CV to

Work for partners:


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Sous Chef, (Junior) The Links House at Royal Dornoch, Sutherland

Posted on September 13, 2018 | Start date September 14, 2018

Salary:£23,500 - £25,000 per annum depending on experience plus tips - monthly paid
Hours:Approximately 40 per week - any extra hours are banked and taken as time off when the hotel is closed from January until middle of March
Days:5 days out of 7 mixture of splits and straights
Holidays:Statutory (28 days p/a)
Covers:Lunch: Sunday only to 30 - afternoon tea to 30; Dinner: Up to 30; Breakfast: Up to 30; Functions: Exclusive use for up to 25
Food type:Modern fine-dining - using lots of fresh local produce
Full-time chefs:6 + Kitchen Porters
Accommodation:Own room in a beautiful shared house - 2 minutes walk from the hotel - £50 per week - includes all bills
Job description:

The Links House is a luxury 5 star country house hotel overlooking the 1st tee at Royal Dornoch Golf club in the Scottish Highlands.

We have expanded our kitchen and are seeking an enthusiastic experienced chef to join our busy team and build a long-term future. This is a fantastic opportunity for a motivated Chef to work alongside our head chef in delivering the consistent 5 star standard of high quality fine dining we are known for. We are looking for a trustworthy, outgoing individual who will have key responsibility for running our award-winning kitchen.

Role and responsibilities include:
• Assisting our head chef in preparing/running breakfast, afternoon tea and evening service
• Experience within the hotel industry or in a similar role is preferred with knowledge of HACCP and Health and Safety procedures.

Head Chef Javier has 10 years experience working for Albert Roux in modern French fine dining.

Dornoch is a lovely place to spend the summer season with very friendly people and beautiful beaches.

This position is available now for the right candidate

How to apply:

Please apply to Javier Dominguez, Head Chef. With an up-to-date CV and reference details.

Work for partners:

Possibly in Front of House depending on their experience.

Contact |

Sous Chef, Fife Lodge Hotel, Banff, Moray and Strathspey

Posted on September 13, 2018 | Start date September 13, 2018

Salary:£20,000-£24,000 negotiable salary paid monthly plus a share of tips
Hours:35 - 45 depending on season
Days:usually five, can be less in Winter
Holidays:Statutory (28 days p/a)
Covers:Lunch: 0 to 30; Dinner: can do up to 50; Breakfast: to 25; Functions: some up to 200
Food type:Good fresh local produce with set menu and daily specials
Full-time chefs:3 plus kitchen porters
Accommodation:own room in shared house with living room, kitchen, TV and wifi - all provided at no charge
Job description:

The Fife Lodge is a privately owned and run 8 bedroom 3 Star Hotel.

We are looking for a sous chef or strong chef de partie to join our team

Lovely coastal town in the outskirts of Aberdeenshire with excellent amenities.

There is plenty of scope for input into the menus and to get involved in the team.

There is potentially work available for couples also as front of house work is available.

Position available now for the right candidate.

How to apply:

Please apply to Linda Thomas, owner, with an up-to-date CV and reference details

Work for partners:

yes possibly front of house

Contact |

Sous Chef, Junior (Part-time options available) Uplawmoor Hotel, Glasgow

Posted on September 13, 2018 | Start date September 13, 2018

Salary:£22,880 paid weekly with additional first Anniversary Bonus of £1,000 or £9.20 per hour if part time.
Days:5 from 7 - straight shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 50; Dinner: 100; Breakfast: 31; Functions: 100
Food type:Country Pub. Homemade fresh produce
Full-time chefs:5 plus kitchen porter
Accommodation:Live-out - 12 miles from Glasgow city centre - 5 miles from M77 Junction
Job description:

The Uplawmoor Hotel is a small 3 star hotel and destination eating place on the East Renfrewshire, Ayrshire border, 12 miles from Glasgow city centre.

Our Kitchen serves food to the public from 12 noon until 9.30pm every day. We also serve breakfast to residents from 7am.

We pride ourselves on serving good quality homemade food using fresh produce from local suppliers. This includes, but is not limited to, daily baked breads, preserves, pate, desserts, and most of our menu.

The Ideal candidate would be a strong Chef de partie or Junior Sous chef looking for the next step in their career. You will be tasked with supporting the head and sous chef and deputising in their absence, contributing menu ideas, and delivering a service in line with customer expectations.

There is the option to make this a flexible role or part time depending on what suits.

The position is available now for the right candidate.

How to apply:

Please apply via email with you up to date CV and references to Stuart Peacock, owner, or call 01505 850565.

Work for partners:


Contact |

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

Posted on September 12, 2018 | Start date September 12, 2018

Salary:£23,000 - £26,000 per year plus a share of the tips
Hours:As business requires
Days:5 days from 7, varied shift pattern
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: to 60; Dinner: up 60; Breakfast: up to 30
Food type:1 Rosette
Full-time chefs:6 chefs plus kitchens porters
Accommodation:Free accommodation is provided next to the hotel
Job description:

The Buccleuch and Queensberry Arms Hotel is a boutique hotel in the heart of Dumfries and Galloway. The Hotel prides itself on serving up the highest quality locally sourced and freshly prepared dishes in a busy restaurant. As a country hotel, shoot season is at the forefront of our business, with a busy season running from September to January.

In the Kitchen everything is prepared and cooked from scratch, using both local and seasonal produce. Our award winning menu changes seasonally with chef’s specials running alongside.

We now require a Sous Chef to join us on a permanent basis to help take the Hotel Restaurant to a 2 AA Rosette rating and develop the outside catering side of the business. We are looking for a competent Sous Chef with a passion and love for food to match our own.

This is an excellent position for a creative thinker who is looking to progress. The right candidate will be able to run the kitchen in the Head Chef’s absence with good leadership skills, and the opportunity to move up the ladder to head chef as the business grows.

Our current Menus can be found on the Hotel website:

The position is available for immediate start for the right candidate.

How to apply:

Please send up to date CV and relevant work references to Will Pottinger, Head Chef

Work for partners:

Possible dependent on experience

Contact |

Sous Chef, Fonab Castle Hotel, Perthshire

Posted on September 12, 2018 | Start date September 13, 2018

Salary:Up to £35,000 depending on experience plus a share of tips, paid monthly Company benefits and staff meals
Hours:50 hours per week
Days:4 days per week
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 50; Dinner: to 90; Breakfast: to 70; Functions: to 150
Food type:Brasserie and Fine Dining 3 AA Rosette
Full-time chefs:11 plus kitchen porters
Accommodation:Brand new staff accommodation, own en suite room with use of a new kitchen, living room - £200 per month
Job description:

Fonab Castle Hotel is a 34 bedroom 3 AA Rosette 5 star Hotel situated in Pitlochry in Perthshire.

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

Ideally you will have fine dining experience in a rosette hotel but you will also need to be able to deal with higher volume in the brasserie as both use the same kitchen.

Working with a good team with a brand new kitchen which has the most modern kitchen equipment.

You will help support our head chef and executive chef and cover for time off.

Nice location with a good young team in place.

Position is available now for the right candidate.

How to apply:

Please apply to David Barnett, Executive Chef with your current CV and reference details.

Work for partners:

Possible - depending on experience

Contact |
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