Sous Chef

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Sous Chef, Ramsay Arms Hotel - Fettercairn Aberdeenshire, Grampian

Posted on August 3, 2015 | Start date August 10, 2015

Salary:£8 to £11 per hour, paid monthly including share of tips
Duration:Permanent
Hours:40-50
Days:5 days per week mixed shifts, some straights and some splits.
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: 10 to 20 looking to build trade; Dinner: up to 60 at the week-ends; Breakfast: 25
Food type:Scottish Freshly Cooked
Full-time chefs:3 at full strength plus helpers
Accommodation:room within the hotel, en suite. with WIFI and TV.
Job description:

The Ramsay Arms in Fettercairn is a privately owned and run hotel.

Situated 35 miles south of Aberdeen and 5 miles from Laurencekirk.

We are looking for an up and coming chef de partie looking to move up to sous chef, or alternatively an established sous chef.

you will work alongside our head chef and cover on time off and on holidays.

Cooking good, honest fresh bistro food, well presented.

There is scope for input into the menus and you will assist the head chef with all aspects of work in a small kitchen including cooking, kitchen hygiene and cleanliness, menu planning and so on.

Situated in a nice, small friendly town with lots to do for a chef who likes the outdoors.

May well suit a couple looking for a change of scene.

This position is available now for the right person.

How to apply:

Please apply directly to Lynne Elder:

By email to:

lmwhyte77@yahoo.com

Work for partners:

yes possibly front of house or general assistant if a suitable couple

Contact details:lmwhyte77@yahoo.com | www.ramsayarmshotel.co.uk

Sous Chef, The Glencoe Hotel, Argyll and the Islands

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

Salary:£18,000 to £21,000 paid monthly
Duration:Permanent
Hours:45 hours
Days:5 days from 7, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: to 200; Dinner: to 50; Breakfast: to 36; Functions: no
Food type:Table D'hote, A la carte and seafood restaurant
Full-time chefs:4 chefs plus 1 kitchen porter
Accommodation:Own room available in staff accommodation - £37 per week including meals on duty. Would prefer live out
Job description:

The Glencoe Hotel is a 15 bedroom hotel situated just 15 miles from Fort William.

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

A fantastic location with lots to do if you like to out doors.

We are looking to build a stable, family friendly team.

This position is available now for the right candidate.

How to apply:

Please forward over your updated CV and reference details to John Goldie, Head Chef.

Work for partners:

Yes - front of house or house keeping

Contact details:chef.glencoe@crerarhotels.com | www.crerarhotels.com/the-glencoe-inn

Sous Chef, Mains of Scotstown Inn, Grampian

Posted on August 1, 2015 | Start date August 20, 2015

Salary:Paid Monthly, Salary - £20-22,000 (Depending on experience) = Achievable bonus - £2,000
Duration:Permanent
Hours:45 hours per week, split shifts and straights
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 300; Dinner: 500
Food type:Modern Scottish Pub Food with some twists
Full-time chefs:5
Accommodation:Offsite accommodation for a small cost of £200 per month
Job description:

We are looking for a ambitious Chef to join this exciting team. We currently serve around 700 to 900 customers a week, our menu comprises of a good mix of popular pub food and some quirky dishes for those wanting something a little different. We buy direct from local butchers and farmers as well as making good use of our own herb garden, and fresh fruit which grows throughout the summer months.

The Rewards:
• NO more than 45 hours a week
• NO breakfast shifts
• Off site managers flat/accommodation available on application

The Job:
You will work with the Head Chef to create our menus that will fit the customer profile, be exciting for our team to prepare and serve as well as being profitable. You will help develop the brigade though "passion and training" and ensure they have impeccable standards, adhering to all HACCP regulations.

The Person:
We are looking ideally for someone who has proven track record as a Sous Chef or good experience as a Senior CDP looking for a step up, you should be ambitious, disciplined and have passion for real award winning pub food cooked fresh. The ideal candidate will come from a fresh food background, you will be creative, know current food trends, and have a reasonable knowledge of kitchen finance, a big plus point would be that you can keep a cool head under pressure.

How to apply:

Email your CV to Jobs@MainsOfScotstown.co.uk, or call on 01224 825222 for an interview.

Work for partners:

Contact details:Jobs@MainsOfScotstown.co.uk | www.MainsOfScotstown.co.uk

Sous Chef, Kincraig Castle Hotel, Ross and Cromarty

Posted on July 31, 2015 | Start date July 31, 2015

Salary:Negotiable. Plus tips, plus a bonus scheme based on revenue.
Duration:Permanent
Hours:50-55
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 15-20; Dinner: 30-35; Breakfast: up to 30; Functions: up to 200
Food type:A la carte using all local fresh products, 2 Rosettes
Full-time chefs:3 chefs at full strength
Accommodation:Yes - basic room in hotel en suite, TV and wifi.
Job description:

Kincraig Castle Hotel is known as one of the premier destinations in the highlands of Scotland.

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

This romantic castle hotel is a luxury 4 Star with a 2 AA Rosetted restaurant, just outside Inverness and close to Tain and Dornoch.

Set in its own mature private grounds the hotel was once the family home of the Mackenzie clan.

All food is from local produce.

How to apply:

Please apply to Ray Grant, owner of Kincraig Castle, with your current CV. ray.grant@kincraig-castle-hotel.co.uk

Work for partners:

Yes - potentially.

Contact details:ray.grant@kincraig-castle-hotel.co.uk | www.kincraig-castle-hotel.co.uk

Sous Chef, live in sous chef job Country House Ross-shire, Ross and Cromarty

Posted on July 31, 2015 | Start date July 31, 2015

Salary:£22,000 per annum, paid fortnightly. Good tips.
Duration:Permanent
Hours:45 hours per week
Days:5 to 7
Holidays:Statutory (28 days p/a)
Bedrooms:21
Covers:Lunch: up to 30; Dinner: Up to 35; Breakfast: up to 30; Functions: up to 80
Food type:Modern Scottish A la carte
Full-time chefs:4 plus Kitchen Porters
Accommodation:Yes own individually accessed en suite room within the hotel, TV and wifi.
Job description:

We are recruiting for a 21 bedroom Country House, a Sous Chef to join the team.

Situated 20 miles north of Inverness, we are a well established, privately owned hotel.

Friendly and family run.

The Sous Chef position is an excellent job with long term prospects.

Good tips.

Situated in a country location yet not far from Inverness.

Suit a chef who likes outdoors including golf, fishing and exploring the highlands of Scotland.

may suit an existing sous chef or a chef de partie looking to move up.

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

The Country House is situated 17 miles North-West of Inverness.

How to apply:

To apply please send an up-to-date CV to Annabel Barr. recruitment@chefsinscotland.co.uk with your current Cv quoting reference 2736

Work for partners:

Yes - possible.

Contact details:recruitment@chefsinscotland.co.uk

Sous Chef, Pebbles Spa & Leisure, Ayrshire and Arran

Posted on July 30, 2015 | Start date July 31, 2015

Salary:Negotiable depending on experience, paid monthly with tips
Duration:Permanent
Hours:17 hours
Days:2 days per week plus holiday cover
Holidays:Statutory (28 days p/a)
Bedrooms:100 pitches - 20 - 40 covers per day
Food type:Fresh local bistro
Full-time chefs:You will work on your own for 2 days per week
Accommodation:Own caravan available at no charge - would prefer a local chef
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.

We are family owned high profile establishment.

You must be presentable wearing full chef whites.

A great location with beautiful sea views.

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:

No

Contact details:info@bennaneshore.com | www.pebblesspa.com

Sous Chef, Thainstone Events, Grampian

Posted on July 30, 2015 | Start date July 31, 2015

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

Posted on July 29, 2015 | Start date July 30, 2015

Salary:£16,000 - £17,000 based on experience if possible with further reviews available after probationary period is satisfied.
Duration:Permanent
Hours:40 - 50 hours per week
Days:5 days from 7 shifts for you to organise
Holidays:Statutory (28 days p/a)
Bedrooms:54
Covers:Lunch: to 20; Dinner: to 25; Breakfast: to 30
Food type:Fresh a la carte limited choice menu
Full-time chefs:2 chefs plus a kitchen porter
Accommodation:
Job description:

The Cumbria Park Hotel is a 54 bedroom 3 star hotel situated in Carlisle.

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

You will have good stability and have enthusiasm to push the business forward along with the head chef.

You will be able to cove for our head chefs time off and holidays.

Fully committed to Food Safety and Health & Safety.

The position is available now for the right candidate

How to apply:

Please apply to Louise Thompson, Ops Manager with a copy of your updated CV and reference details.

Work for partners:

No

Contact details:louise.thompson.cph@gmail.com | www.cumbriaparkhotel.com

Sous Chef, Cattle and Creel, Argyll and the Islands

Posted on July 29, 2015 | Start date September 1, 2015

Salary:Competitive salary available depending on experience. Paid Fortnightly Share of tips Overtime paid pro rate over 48 hours
Duration:Permanent
Hours:50 hours per week
Days:5 days from 7, straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:None - 100 cover restaurant
Food type:Seafood and Steak Restaurant
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Live out
Job description:

The Cattle and Creel is a new restaurant opening in Helensburgh just 40 minutes from Glasgow.

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

You will give support to the head chef and provide cover for time off and holidays.

Open to ideas for input to menus.

We are opening at the beginning of September.

Beautiful seafront location, with a unique look for our comfortable industrial look restaurant with Oyster and Champagne Bar.

Position is available from the beginning of September.

How to apply:

Please apply to Milan Nikolic, Owner with a copy of CV and contactable work references or call 07727054989

Work for partners:

Possible - depending on experience

Contact details:milan.labarca@icloud.com | No Website

Sous Chef, Kastille Hotel, Grampian

Posted on July 27, 2015 | Start date July 28, 2015

Salary:£25,000 per annum paid weekly in arrears with tips. Bonus based on performance, sales and customer feed back.
Duration:Permanent
Hours:to 50 possible extra in season
Days:5 / 5.5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: 30 - 40; Dinner: 30 - 100; Breakfast: to 20; Functions: to 150
Food type:Bar meals and high end restuarant / fine dining
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Possible accommodation available
Job description:

The Kastille Hotel is a 10 bedroom hotel situated in Turriff

We are looking for an experience sous chef to support the head chef and cover for time off and holidays.

This is a new venture with a well equipped kitchen.

We will be open to ideas for menus and specials.

Turriff has a population of around 7000 a busy town just 30 miles from Aberdeen and 70 miles from Inverness.

This position is available now for the right person.

How to apply:

Please forward your current up to date CV to Adrian Walker including reference details

Work for partners:

Yes - front of house, house keeping and bar work

Contact details:adrian@truxplus.com | No Website
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