Sous Chef

Results page: 1 2 3

Sous Chef, Brae Hotel Shetland Islands, Orkney and Shetland

Posted on September 29, 2014 | Start date August 29, 2014

Salary:up to £12 per hour depending upon experience paid monthly by BACS
Duration:Permanent
Hours:40 per week
Days:5 days per week, mostly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36 bedrooms
Covers:Lunch: 15; Dinner: to 36; Breakfast: 36
Food type:Daily changing Table D'hote and bar menu
Full-time chefs:3 chefs plus kitchen porter
Accommodation:room in 3 bedroom house with living room at £44.50 per week with no other bills. The house is five minutes walk from the hotel
Job description:

Brae Hotel on the Shetland Islands is a privately owned 36 bedroom hotel with a very good all year round trade.

Situated 20 miles from the main town of Lerwick, we are in a rural location but have a very busy community.

We are looking for a chef, either a sous chef or possibly a chef de partie, to work alongside and cover for the head chef on time off.

This position will suit a chef who likes the outdoors.

The shared house has TV, WIFI and telephone.

Working some breakfast shifts.

Scope for input into the menus and lots of excellent fresh seafood available.

The position is available now for the right person.

How to apply:

Please apply to Florence Troup, Owner with your current CV and references

Work for partners:

No

Contact details:FATroup@aol.com | www.braehotel.co.uk

Sous Chef, Best Western Crianlarich Hotel, Perthshire

Posted on September 24, 2014 | Start date September 24, 2014

Salary:£19,000 paid monthly with a share of tips
Duration:Permanent
Hours:40-45
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36 bedrooms
Covers:Lunch: up to 50; Dinner: 50 - 60; Breakfast: up to 70
Food type:Bar, restaurant and Table D'hote 3/3/3
Full-time chefs:2 chefs, breakfast chef plus kitchen porters
Accommodation:Room available in shared staff accommodation including meals £130 per month
Job description:

The Best Western Crianlarich Hotel is a 36 bedroom hotel situated in Crianlarich half way between Oban and Perth.

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

You will have the opportunity to contribute your own ideas to change the menu. We are looking to achieve 1AA Rosette.

We have a good working atmosphere.

You will work alongside our head chef and cover for his days off and holidays

We have beautiful Highland views.

The position is available now for the right candidate

How to apply:

Please apply to Peter Carey, Head Chef with a copy of your updated CV and reference details.

Tel: 01838 300272

PLEASE APPLY DIRECTLY TO THE BEST WESTERN CRIANLARICH HOTEL

Work for partners:

yes - Front of House or Housekeeping

Contact details:info@crianlarich-hotel.co.uk | www.crianlarich-hotel.co.uk

Sous Chef, Kirktown Garden Centre, Stone Haven, Grampian

Posted on September 23, 2014 | Start date September 23, 2014

Salary:negotiable depending on experience, paid weekly with a share of tips
Duration:Permanent
Hours:40
Days:5 days from 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 150 - 200 daily
Food type:Traditional Scottish, fresh produce
Full-time chefs:3 and kitchen porters
Accommodation:Live out
Job description:

We are looking for a Sous Chef to join our team at Kirktown Garden Centre.

At Kirktown we are making an active move towards using local produce & taking full advantage of the area we live & work in. We are also particularly proud of our home baking & our chefs truly enjoy making our selection of cakes, desserts & scones daily for you to enjoy.

Kirtown Garden Centre offers: An attractive food hall with a great selection of local produce, a restaurant with quality home baking, a large gift selection including indoor furniture and clothes, free parking and free wifi, and of course we offer a wide range of plants and gardening supplies.

We offer a flexible working regime, with start and finish time negotiable.

We do not serve hot food after 4pm in the afternoon.

How to apply:

Please send current CV to Jim Gammie, Owner

Work for partners:

No

Contact details:kirktowngc@eplusmail.com | www.kirktowngardencentre.com

Sous Chef, Carlton Hotel, Tayside

Posted on September 23, 2014 | Start date September 24, 2014

Salary:Wages paid weekly into bank account
Duration:Permanent
Hours:40
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:8
Food type:Traditional a la carte
Full-time chefs:2
Accommodation:None this is live out position
Job description:

Family run hotel in centre of Montrose

We are looking for a Sous chef to join our small friendly team

How to apply:

Please email over a copy of your updated CV or call Graeme Lamb, Owner on 0758 5223034

Work for partners:

No

Contact details:graeme@carltonhotel-montrose.co.uk | www.carltonhotel-montrose.co.uk

Sous Chef, Holborn Hotel, Caithness

Posted on September 24, 2014 | Start date October 1, 2014

Salary:£18,000+ dependant on experience and performance extras - Tips. Paid weekly
Duration:Permanent
Hours:40-45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 30; Dinner: 50-60; Breakfast: 16
Food type:Contemporary Scottish Cusine
Full-time chefs:3
Accommodation:Temporary accomodation provided
Job description:

Position now available in our busy kitchen for an experienced chef.
We have a very successful restaurant serving a contemporary menu using local produce, including fresh local seafood, (which we are renowned for), local meat and game, along with our bar menu serving home cooked pub style dishes. We have excellent local and visitor recommendations, with busy summer and xmas periods and a strong network with the local business community.

The candidate would be working alongside our chef in the day to day running of the kitchen including food preparation, cooking and presenting food to a high standard, dealing with orders, deliveries and stock control.
You must be able to:
• Cook to a high standard with menu planning and daily specials.
• Follow relevant hygiene, health and safety guidelines.
• Step into the position of responsibility to run the kitchen when needed.
• Work well under pressure.
• Deal with any problems that may arise.
• Work well as a team member.

Mainly splits shifts over lunch and dinner, with occasional breakfasts.

A fantastic opportunity for head chef looking to take a step back or for someone looking to progress in the kitchen.

How to apply:

apply with CV to enquiries@holbornhotel.co.uk

Work for partners:

Front of House

Contact details:enquiries@holbornhotel.co.uk

Sous Chef, Cawdor Tavern, Invernesshire

Posted on September 22, 2014 | Start date September 22, 2014

Salary:£20,000 - £22,000 depending on experience Paid monthly with tips paid twice per year Time on lieu for any extra hours worked.
Duration:Permanent
Hours:approximately 45 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: up to 60; Dinner: up to 70
Food type:Good fresh country restaurant freshly made on the premises
Full-time chefs:4 chefs plus kitchen porters
Accommodation:live out can find easily to rent in Nairn or commutable from Inverness
Job description:

Cawdor Tavern is situated 15 miles from Inverness and not far from the famous Cawdor Castle.

We are a very busy family owned tavern with an excellent reputation for quality fresh produce.

We are looking for a sous chef to work alongside and support our head chef.

Working with a good, enthusiastic and friendly young team.

Scope for input into the menus and a great opportunity to work with fresh produce.

Nairn has excellent facilities including world famous beaches and golf courses.

How to apply:

Please apply to Norman Sinclair, ideally with a current, up to date CV

Work for partners:

Possible

Contact details:norman@sinclairbreweries.co.uk | www.cawdortavern.co.uk

Sous Chef, Clachan Cottage Hotel, Perthshire

Posted on September 22, 2014 | Start date September 22, 2014

Salary:Up to £24,000 paid 2 weekly
Duration:Permanent
Hours:approximately 40 to 48 per week in season
Days:5 days per week, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:21
Covers:Lunch: to 20; Dinner: to 40; Breakfast: to 40; Functions: none
Food type:Restaurant menu with good fresh seafood from Oban such as Langoustines and Lobsters. Simple bar menu with classics also.
Full-time chefs:3 and part time kitchen porter
Accommodation:Own bedroom in staff accommodation available no charge
Job description:

The Clachan Cottage Hotel is a 21 bedroom hotel situated in a stunning location in Lochearnhead, 25 miles from Perth.

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

You will help support our Head Chef and cover for days off and holidays.

There is a brand new kitchen in place and a strong front of house marketing campaign is in place to promote both the hotel and the food.

The position is available now for the right chef

How to apply:

Please apply to Alan Garnier, Owner with a copy of your updated CV and reference details

Tel: 01567 830247

PLEASE APPLY DIRECTLY TO THE CLACHAN COTTAGE HOTEL

Work for partners:

No

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

Sous Chef, and Junior Sous or Chef de Partie -The Dores Inn, Invernesshire

Posted on September 22, 2014 | Start date September 22, 2014

Salary:up to £25,000 for sous and up to £21,000 for junior sous or chef de partie depending upon experience plus share of tips
Duration:Permanent
Hours:45 to 55.
Days:4.5 days
Holidays:Statutory (28 days p/a)
Bedrooms:up to 200 covers daily in season
Food type:Fresh Highland Produce.
Full-time chefs:6 plus kitchen porters
Accommodation:Live out
Job description:

The Dores Inn is a busy family run restaurant and pub on the shores of Loch Ness.

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

The right candidate must have the ability to take and run any section in the kitchen, be it sauce, pass, pastry or larder. Plenty of opportunity to contribute your own ideas to the menu.

You must be used to medium to high volume cooking but still remain calm and professional under pressure

You must be able to work as part of a team and also at times be able to work by themselves. Sous Chef may be called upon to run the kitchen in the absence of the Head chef.

Full training will be given and opportunity to progress is available to those who have the drive and passion.

Own transport is very much preferred as the buses to and from Inverness are limited.

Uniform is not provided so you will require to be appropriately attired and punctual.

Qualifications preferred but not essential, but must hold at least a basic food hygiene certificate.

How to apply:

Please apply to Quintin Stevens, owner.

Work for partners:

Possible

Contact details:quintin@thestorehouseathome.com | www.thedoresinn.co.uk

Sous Chef, Chefs In Scotland, positions all over Scotland,

Posted on September 19, 2014 | Start date September 20, 2014

Salary:£20,000 - £25,000 depending on experience, Paid weekly or monthly depending on the establishment with a share of tips.
Duration:Permanent
Hours:40 - 50
Days:5 days from 7 mixed shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:0 - 300
Covers:Lunch: 20+; Dinner: 20+; Breakfast: 20+; Functions: various
Food type:across the board, from traditional pub food to fine dining
Full-time chefs:2 - 25
Accommodation:various live in positions from free accommodation to being charged for accommodation, there are also live out positions available
Job description:

I am looking for Sous Chefs for various positions across Scotland, including the Islands such as Shetland Islands.

The establishments we supply Chefs for range from Privately owned Hotels to working with big Hotel Groups, We also supply for a range of graded establishments from 3 Star to 5 Star, some with 1, 2 or even 3 AA Rosettes.

If there is nothing on our site that interests you then e-mail a copy of your CV to me.

How to apply:

Please apply by sending current CV to Dean Aitken

Work for partners:

There is a mixture of positions available ranging from Chef work, reception duties and even Housekeeping duties.

Contact details:recruitment@chefsinscotland.co.uk

Sous Chef, The Drovers Inn, Argyll and the Islands

Posted on September 17, 2014 | Start date September 17, 2014

Salary:Negotiable depending on experience, paid weekly With a share of tips
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:30
Covers:Lunch: lunch and dinners up to 200 per day; Breakfast: 60; Functions: None
Food type:Good quality bar meals
Full-time chefs:4 chefs plus 1 kitchen porter
Accommodation:Own room is shared caravan on site including meals on duty no charge
Job description:

The Drovers Inn is a 30 bedroom hotel situated on The West Highland Way, at top of Loch Lomond and 1 1/2 hour from Glasgow.

A remote but beautiful location a great chance to save money.

We are looking for a sous chef to join our young stable and very friendly team.

We are a small but very busy unit with a great working atmosphere.

The positions is available now for the right person

How to apply:

Please apply to Ernest Strang, Owner with a copy of your updated CV and reference details or call 077759 08099

Work for partners:

Possible front of house

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