Sous Chef

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Sous Chef, Dryburgh Abbey Hotel, Borders

Posted on December 2, 2016 | Start date December 2, 2016

Salary:£22,000 per annum paid monthly, with tips Time back in lieu for extra days worked.
Hours:Approx 48 per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 10 - 40; Dinner: 30 - 60; Breakfast: up to 70; Functions: up to 120
Food type:Bistro and Functions plus A La Carte on Friday and Saturdays
Full-time chefs:7 chefs plus kitchen porters
Accommodation:own room within the hotel. shared bathroom with TV and Wi-Fi
Job description:

Dryburgh Abbey Hotel in the Scottish Borders is a beautiful hotel close to Melrose and 45 minutes drive to the south of Edinburgh.

We are looking Sous Chef or strong senior Chef de Partie to join our stable team.

Working alongside and covering for the head chef on time off.

Working in all aspects of the business including cooking, ordering health and hygiene.

Scope for input into fine dining menus.

Good location for someone who likes the outdoors, fishing, walking and golf.

Good career prospects.

Available now for the right person.

How to apply:

Please apply to Mark Wilkinson Head Chef by email with your current CV.

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Sous Chef, THE NEW GOLF CLUB, Fife

Posted on December 1, 2016 | Start date January 7, 2017

Days:5 on average
Holidays:Statutory (28 days p/a)
Covers:Lunch: 48; Dinner: 48; Breakfast: NOT AT PRESENT; Functions: UP TO A 100
Full-time chefs:1
Job description:

The New Golf Club has one of the best locations in town.

The Club has invested over £100,000 in its new kitchen and has recently appointed a new head chef.

We are looking for a new sous chef who can join the team in the new year and make a positive contribution to the team, as we continue to raise our standards and reputation.

If you are looking for a better life/work balance, this could be the perfect opportunity for your next career move.

How to apply:

Send your CV in the first instance by email to Alan Robertson, Head Chef to

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Sous Chef, (Junior) Gleneagles, Perthshire

Posted on November 30, 2016 | Start date December 1, 2016

Salary:Negotiable depending on experience
Hours:Average 40 hours per week Full-time contract
Days:normally 5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:270 bedrooms
Food type:2 AA Rosette fine dining
Full-time chefs:
Accommodation:Staff accommodation available charged at £215pcm excluding food
Job description:

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

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

A very stable and experienced team in place.

Excellent training in provided.

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.


To support the Head Chef in the day to day running of the Strathearn kitchen team. Main areas are Strathearn Restaurant, Room Service, Bar and breakfast period.

Supporting the ongoing development of the food strategy and controlling food costs and budgets.

Delivering and exceeding the customer journey.

Communicating with suppliers on seasonal products

Dealing with Teams


* Constantly looking at ways to improve practices in Kitchen, through training, development and culinary trends

* Investigate alternative suppliers for quality of raw product, story and price structuring

* Train and support Kitchen Team in order to surpass the culinary journey of the customer

* In liaison with the Back of House Support Services Team ensure all Operational and associated Production areas are maintained to the highest standards of Hygiene and cleanliness in accordance with Company guidelines and legislative requirements


* Ensuring the menus, costing and administration are in-line with the menu timetable

* Ensuring the daily changing menu is prepared and distributed around the business in advance


* Conduct monthly financial meetings to analyse all running costs

* Daily check on food costs to keep within the budget and sharing with the team

* Control stock levels to eliminate over or under stocking

* Check produce daily to maintain quality

* Monitor buying through to production and running costs to eliminate wastage and maximise profit

* Have daily contact with food suppliers and kitchen clerk to check ordering, daily prices, quantity and pricing structure

* Conduct a daily brief and debrief with Restaurant Manager/Assistant, discussing any areas for development


* Hold departmental team meetings to encourage good communication

* Daily communications with all Strathearn team, internal customers in conjunction with daily business

* Conduct a daily briefing with kitchen personnel on product, service issues and clear directional actions

This role profile highlights the key result areas and outputs but is not intended to be exhaustive

How to apply:

Please apply to Jenny Douglas, recruitment officer with an up-to-date CV and reference details

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Sous Chef, (Junior) Ferme de Montagne, Rest of the world

Posted on November 30, 2016 | Start date December 1, 2016

Salary:£800 per month paid monthly plus end of season bonus. You will also get a free ski pass and ski equipment
Days:6 days with a break off in the afternoon
Holidays:Statutory (28 days p/a)
Bedrooms:12 luxury apartments
Covers:Lunch: 25 Max; Dinner: 25 Max; Breakfast: 25 Max
Food type:Shared room in house on site
Full-time chefs:3
Accommodation:Shared room in house onsite
Job description:

Ferme de Montagne is a luxury ski resort in Lesgets, France. We are looking for a junior sous chef to work alongside our head and sous chef.

You will be using lots of modern equipment for example sous vide and pacojet machines. This is an excellent opportunity to develop your skills and have a great work/life balance.

This position would suit someone who likes outdoor pursuits for example skiing or snowboarding.

Position is available now for the right candidate and is available to mid to late April.

We are interviewing via Skype for this position and we will pay for your travel as well.

How to apply:

Please apply to Suzanne Dickson-Hudson with and up-to-date CV and reference details.

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

Posted on November 30, 2016 | Start date December 1, 2016

Salary:£21,000 per annum, 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 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 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.

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

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Sous Chef, Highland Cook House, Invernesshire

Posted on November 30, 2016 | Start date December 1, 2016

Salary:£20,000 to £25,000 per annum paid weekly or monthly
Hours:40 - 45 hours per week
Days:5 days from 7 - monday to friday - 8am to 5pm (flexibility negotiable)
Holidays:Statutory 28 days - Closed 25th and 26th December and 1st and 2nd January
Food type:Quality freshly prepared and cooked ready meals
Full-time chefs:3 plus kitchen porters
Accommodation:Live out
Job description:

The Highland Cookhouse is a relatively new business producing a range of high quality ‘home cooked’ ready meals prepared from scratch at its purpose built facility just north of Inverness.

Working directly with local farmers and primary producers to secure the best possible ingredients available from the highlands, we are looking for an experienced chef to work closely with the head chef and team in daily production and ongoing development of new dishes.

You will be creative and have new ideas.

There is a good work life balance in place.

This is a fast growing business with excellent SALSA approved facilities and career progression opportunities with ongoing training.

The successful candidate will;

* Be able to work in all kitchen sections comfortably while maintaining the food standard.

* Contribute to the development new dishes as part of the kitchen team.

* Handle the development and supervision of the junior team members.

* Work confidently to pre-set recipes to provide consistent product quality.

* Maintain strict health, safety and food hygiene standards.

How to apply:

Please apply to Quintin Stevens with a copy of your updated CV and reference details.

Tel: 07771 661037

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Sous Chef, Bully Inn, small Pub and Restaurant, Lanarkshire

Posted on November 30, 2016 | Start date December 1, 2017

Salary:£11 per hour paid monthly plus a share of tips.
Hours:40 hours per week
Days:5 days per week straight shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:0 bedrooms
Covers:Lunch: up to 20; Dinner: up to 50; Breakfast: 0 breakfasts
Food type:Traditional pub menu with a upmarket twist, using fresh ingredients. Also, using food like lobster.
Full-time chefs:3 + Kitchen Porter
Accommodation:Live Out
Job description:

The Bully Inn is a small pub and restaurant just 2 miles outside Hamilton. We have a 32 seater restaurant.

We are looking for a chef to join our team.

We serve up a traditional pub menu with a fancy twist using ingredients such as lobster. We are looking for a team-player. We would like you to keep up the good standard that we have been delivering for such a long time.

We have recently undergone a renovation.

This position is available from the end of for the right candidate

How to apply:

Please send current CV to Catherine Smith, Owner

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Sous Chef, Mustard Seed, Invernesshire

Posted on November 28, 2016 | Start date November 28, 2016

Salary:Up to £27,000 per annum negotiable for the right candidate paid monthly plus a share of tips usually in the region of £5,000.
Days:4.5 days
Holidays:Statutory (28 days p/a)
Covers:Lunch: 50-120; Dinner: 100-150
Food type:modern European with highland influences
Full-time chefs:6
Accommodation:Live out
Job description:

The Mustard Seed is a well established busy, privately owned restaurant located in the town of Inverness.

We are looking for a sous chef to join our team and take over from the head chef on days off.

We have a weekly changing menu and there is lots of potential for growing the business.

You will get meals on duty.

Ideally you will have experience at a similar level in restaurants cooking fresh food.

This position is available now for the right candidate.

How to apply:

Please apply to Christine Robertson with an up to date CV.

Please copy all applications to

Work for partners:

Possibly for the right person

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Sous Chef, Relief Chefs of all levels, Dumfries and Galloway

Posted on November 22, 2016 | Start date March 15, 2017

Salary:From £11-£16 depending on position. Plus return travel either at cost price or 30p per mile.
Hours:Minimum of 40 hours over 5 days
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Small country inns and restaurants to large 4/5 star resorts
Covers:Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies
Food type:Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR
Full-time chefs:1 - 20 + kitchen porters
Accommodation:Clean single accommodation is provided at no charge to the chef
Job description:

We are looking for relief chefs for the 2017 season.

Positions are all over Scotland and in the north of England also. They can vary from one day to 8 weeks.

Places vary from small country inns and restaurants to large resorts and 4/5* hotels.

We will be meeting chefs at our office to discuss relief work in January and February 2017.

How to apply:

Please apply to Jessica Huntley, Recruitment Consultant, with an up-to-date CV and reference details quoting RELIEF 2017

We will then call you to get you registered.

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Sous Chef, Mingarry Park, Argyll and the Islands

Posted on November 21, 2016 | Start date March 15, 2017

Salary:Negotiable depending on experience paid monthly plus bonus scheme to be discussed and good tips
Hours:30-60 depending on season
Days:5 days out of 7, 6th day paid for
Holidays:Statutory (28 days p/a)
Covers:Lunch: Quiet; Dinner: Up to 24; Breakfast: Up to 12; Functions: Not at the moment
Food type:Good quality using lots of local produce including venison and seafood to 1 rosette standard
Full-time chefs:1 plus help when busy
Accommodation:Own static caravan on site cost to be discussed
Job description:

Mingarry Park is a 6 bedroom 4* guest house situated in Acharacle, 45 miles from Fort William, the outdoor capital of the UK.

We are looking for a sole chef to join our friendly family run business. You will be in charge of the day-to-day running of the kitchen including health, safety and hygiene, menu planning, ordering and stock control.

We have a brand new kitchen in place and we are looking for a chef who wants to make a good name for themselves.

This would suit a strong sous chef looking to move up.

Position is available from middle of March and is a permanent all year round position with lots of time off in winter including Christmas day and February and some of March when we are closed.

How to apply:

Please apply to Emma Macdonald, owner with an up-to-date CV and reference details

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