Sous Chef

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Sous Chef, Ref:3207 Apply to Chefs In Scotland, Perthshire

Posted on November 27, 2015 | Start date February 1, 2016

Salary:£22,000 per annum plus tips Bonus of up to £2,200 also available at the end of the season
Hours:50 hours per week
Days:5 mixed shifts and a breakfast shift
Holidays:Statutory (28 days p/a)
Covers:Dinner: Up to 30; Breakfast: Up to 24; Functions: None
Food type:2 AA Rosette daily changing Table d'hote using fresh local and seasonal produce where possible
Full-time chefs:2-3 chefs
Accommodation:Own room in shared staff house charged at £20 per week including all bills and Wi-Fi
Job description:

We are looking for a sous chef to join this privately owned and run 4 star hotel in Pitlochry, 29 miles from Perth

Working in a friendly and close knit team, straight forward working environment.

The hotel has 2 AA Rosette so rosette experience is desired.

This is a good opportunity for a strong chef de partie to move up the ranks.

You will be reliable and have the ability to contribute to the menu while be able to work all sections of the kitchen.

This position is available from February 2016 - December 2016 but it would ideally become permanent for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with a copy of CV and reference details quoting 3207

Work for partners:

yes - house keeping or front of house


Sous Chef, Y-Not Bar & Grill, Caithness

Posted on November 26, 2015 | Start date February 1, 2016

Salary:£26,000 depending on experience and suitability Paid weekly plus share of tips
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Covers:Dinner: 1000 to 1300 per week
Food type:Contemporary Scottish bistro, breakfast, lunch and dinner (all day)
Full-time chefs:7 Chefs and 3 KPs
Accommodation:Accommodation available £50 per week
Job description:


Day to day hands on supervision of the kitchen brigade and covering for Head Chef on days off and holidays. Input into ‘Special Boards’, training of Junior Chefs and compliance with HACCP based systems. Suitable applicants will be capable and consistent in a fast paced ‘cooked to order’ environment with a wide and varied knowledge of cooking with fresh produce.

About Us

The Y-Not is a busy and vibrant Bistro, live music venue. We are in the process of designing and fitting a brand new kitchen in early 2016 with a restaurant refit to follow. We are looking to expand our existing team and move the business forward again next year with enthusiasm and creativity being top of our wish list.

About Thurso

Thurso is situated on the North coast of Scotland with a population of 10,000. The town has many faculties including hospital, Highland College, leisure complex & pool, golfing, fishing, nightclub, great schools, beautiful beaches, many sports clubs, surfing championships & cinema.

Required experience: Chef: 5 years

Here's some links.. has lots of things on what's going on around the county but also there is houses to rent if anyone wanted to settle as the housing is very cheap.

How to apply:

So if you love to work with a good team & enjoy working in a fast paced lively environment then send us an email with a little about yourself, your CV & why we would benefit from having you on board.
Contact : Isla Mackay,

Look forward to hearing from you.

Work for partners:

Front of house, house keeping + Kitchen Porter

Contact |

Sous Chef, Pierhouse Hotel Appin, Argyll and the Islands

Posted on November 24, 2015 | Start date November 25, 2015

Salary:£24,000 to £26,000 per year depending on experience plus tips paid monthly
Hours:45 to 55 per week in season
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12 bedrooms
Covers:Lunch: lunches to 50 in season; Dinner: dinners to 100; Breakfast: 24
Food type:Good quality fresh seafood and game, all cooked freshly on the premises
Full-time chefs:4 chefs plus kitchen porter going up in season
Accommodation:Accommodation included: Room in shared house with living room, kitchen, bathroom, wifi and meals whilst on duty.
Job description:

The Pierhouse Hotel in Appin is a privately owned 4 Star VisitScotland 12 bedroom hotel with 1AA Rosettes for our food.

Situated 20 miles from Oban on the North West of Scotland, just over two hours from Glasgow.

We are stable, with a good head chef in place and a happy and nice place to work with good, stable owners.

We use excellent fresh produce.

We are looking for a keen, up and coming sous chef to join our team.

You will be keen and enthusiastic and have vitality and be able to contribute to the day to day running of a busy kitchen.

Some fresh blood with enthusiasm and passion for working in a rural kitchen with access to some of Scotland's wonderful larder.

Cooking Scallops, langoustines, mussels, Lobsters.

This will suit a chef who likes the outdoors and living and working in a rural location.

How to apply:

Please apply to Nick Horne, the owner with a current up to date CV.

Work for partners:

Contact |

Sous Chef, Ferrybridge Hotel, Fife

Posted on November 23, 2015 | Start date November 30, 2016

Salary:£65 per day. Paid weekly
Hours:9 per day
Days:2 days per week, sunday and monday.
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 40; Dinner: to 40; Breakfast: None - owner does breakfast; Functions: to 100
Food type:Traditional fresh a la carte seperate lunch and dinner menu
Full-time chefs:Brigade of 2 chefs plus kitchen porter
Accommodation:Live out
Job description:

The Ferrybridge Hotel is a privately owned and run 5 bedroom hotel situated in North Queensferry just 12 miles from Edinburgh and 5 miles from Dunfermline.

We are looking for a part time chef to cover for our head chef on days off and holidays.

You will be working on your own.

We are in an excellent location under the Forth Rail Bridge just 2 minutes from Deep Sea World.

There is regular local train service.

This is a great opportunity for a chef to create menus and make a name for themselves.

The position is available now for the right candidate.

How to apply:

Please apply to Owner Ena Little with a copy of you up-to-date CV and contactable recent references.

Work for partners:


Contact |

Sous Chef, Gleneagles, Perthshire

Posted on November 19, 2015 | Start date November 19, 2015

Salary:Negotiable depending on experience
Hours:Average 40 hours per week (Annualised Hours 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 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

Work for partners:


Contact |

Sous Chef, Platform 1864, Ross and Cromarty

Posted on November 18, 2015 | Start date November 18, 2015

Salary:Negotiable depending on experience, paid weekly plus tips. Overtime will be paid for extra days worked.
Hours:45 - 60
Days:5 days out of 7 - straight shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: Up to 200 over the day; Functions: None
Food type:Gastro pub - locally sourced where possible
Full-time chefs:3 + Kitchen Porter
Accommodation:Own room in staff house charged at £90 per week
Job description:

Platform 1864 is a new venture located in the town of Tain, 40 miles from Inverness.

We are looking for a sous chef to join our team. This is a great place to work as we have a brand new kitchen and we are aiming for awards and accolades. This is an excellent opportunity to be part of a team in an exciting busy new environment

You will be a strong chef in all areas of the kitchen as you will be covering for the head chef on their days off an holidays. You must have a passion for food and be a strong team player.

This position is available now for the right candidate.

How to apply:

Please apply to Graham Rooney, general manager, with an up-to-date CV and reference details.

Work for partners:

Possibly depending on experience

Contact |

Sous Chef, Pebbles Spa & Leisure, Ayrshire and Arran

Posted on November 18, 2015 | Start date November 18, 2015

Salary:Negotiable hourly rate, paid monthly with tips.
Hours:20 hours: 9 - 6/7pm inc 1 weekend in 4
Days:2 days per week plus holiday cover
Holidays:Bistro Closed 25th, 26th December, 1st and 2nd January
Covers:Dinner: 20 - 40 covers per day
Food type:Fresh local bistro
Full-time chefs:You will work on your own for 2 days per week plus holiday cover
Accommodation:caravan available if required- local chef with transport
Job description:

The Pebbles Spa & Leisure is situated in Lendalfoot just 7 miles from Girvan.

We are looking for a part time sous chef to cover for our head chefs 2 days off and holidays.

Would suit a chef de partie looking to move up.

We are family owned high profile establishment.

You must be presentable wearing full chef whites.

A great location with beautiful sea views.

Good work/life balance would suit someone with other commitments.

This position is available now for the right candidate.

How to apply:

Please email over a copy of your updated CV to Sandra Brown, Owner with a copy of your recent work references

Work for partners:


Contact |

Sous Chef, -Senior, The Moorings Hotel Fort William, Lochaber

Posted on November 16, 2015 | Start date November 17, 2015

Salary:£28,000 per year paid fortnightly, plus a share of tips.
Hours:approximately 45-55 hours per week
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:32 bedrooms
Covers:Lunch: Bistro 30 - 100; Dinner: Bistro 50 -120; Restaurant 10 - 35; Breakfast: Up to 64; Functions: Weddings and conferences up to 120
Food type:Cafe/bistro and restaurant - all made fresh on premises - locally sourced where possible
Full-time chefs:4 + 1 Part time plus kitchen porters
Accommodation:Accommodation is a room in the staff house £35 per week + Bills
Job description:

The Moorings Hotel in Fort William is a busy privately owned 4 star hotel situated 2 hours to the north of Glasgow in the north west of Scotland.

We are looking for a strong senior sous chef to work closely with our head chef to establish and re-brand the concept our new bistro and also to re-establish the fine-dining of our fine-dining restaurant.

Situated in the outdoor capital of the UK and in a lovely town with very good amenities such as schools, golfing and fishing yet within two hours of Glasgow.

You will have input into the menu design and planning and will ensure consistency in the hotel.

Ideally, you will have good team skills and be good at training.

This position is available now for the right person.

How to apply:

Please apply to Phillip Fleming, general manager with an up-to-date CV and references.

Work for partners:

Yes possibly front of house or house-keeping

Contact |

Sous Chef, Banner's House Restaurant with Rooms, Fife

Posted on November 14, 2015 | Start date December 1, 2015

Salary:Salary £21,500 paid monthly. Plus tips £1,000 +
Days:Normally 5 Days
Holidays:Statutory (28 days p/a)
Covers:Lunch: up to 40; Dinner: up to 65; Breakfast: up to 15
Food type:Quality/Local Ingredients. High Standard Bistro Style Scottish and World Food
Full-time chefs:5
Job description:

You could be Sous Chef at this rising star of a restaurant.

The restaurant is run by a friendly team of Chefs and Front of House Staff who all take great pride in the success of the restaurant.

We are looking for some one who preferably has at least a year's experience as a sous chef.
In the absence of the head chef you should feel confident about motivating and leading your team.
We would like the successful person to have a positive approach to their work and enjoy being a chef!
We welcome individual input and creativity.

MARKINCH is a thriving small town now being described as one of the up and coming places to live in Fife.

It is very easy to travel from near by towns for this position.
BANNER'S HOUSE is across the road from Markinch Mainline train station, easily accessible from Kirkcaldy, Cupar, Dundee etc.

You would be working in a kitchen that was completely redesigned & refitted with new equipment 18 months ago.

The Sous Chef position is available now.

How to apply:

Please email Head Chef Iain Mclellan with your CV and References. Thank you.

Work for partners:


Contact |

Sous Chef, Sotto, England

Posted on November 11, 2015 | Start date November 12, 2015

Salary:Negotiable salary depending on experience paid weekly with tips Bonus scheme to be discussed
Hours:5.5 days per week
Days:49 hours mixed shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 60; Dinner: 100 +; Breakfast: None; Functions: None
Food type:Rustic Fresh Italian plus specials
Full-time chefs:4 - 5 chefs plus kitchen porters
Job description:

Sotto is a new restaurant opening in Carlisle.

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

Using the best of local produce available.

Italian background is preferred.

You will give support to our Head Chef and provide cover on their days off and holidays.

You will have a proven track record.

The position is available now for the right candidate.

How to apply:

Please apply to Rab MacAleese, Owner with a copy of your updated CV and reference details.

If your application is successful you will be invited for and interview and trial at Little Italy, Dumfries.

Work for partners:


Contact |
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