Sous Chef

Results page: 1 2

Sous Chef, Ardoe House Hotel, 4 Star, 1AA Rosette, Banqueting and Function Hotel, Grampian

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

Salary:up to £27,000 depending on experience, paid monthly.
Duration:Permanent
Hours:55 per week
Days:5 days per week, straight shifts. 4 x 12 hour shifts and 1 x 7 hour
Holidays:Statutory (28 days p/a)
Bedrooms:127, up to 1500 covers through the day.
Covers:Lunch: Banqueting can be up to 750 daily; Dinner: up to 100 between Bar and Restaurant; Functions: up to 200 daily for Conferencing
Food type:Banquetting, brasserie and a 1 AA Rosette fine dining restaurant.
Full-time chefs:17 plus 8 Kitchen Porters
Accommodation:Live in in staff block, all meals £143 per month.
Job description:

Mercure Aberdeen Ardoe House Hotel and Spa is a 4 star hotel with 1AA Rosette. We are 3 miles outside the city centre of Aberdeen. Part of the largest hotel group in the world with excellent company benefits including use of spa facilities across the UK.

We are looking for a Sous Chef to join our team. You must have Rosette experience.

You will have good attention to detail and the ability to thrive in a busy environment.

Ardoe House Hotel are pushing to gain a second AA Rosette in the Restaurant. We are also aiming to gain 5 stars in the early part of 2015. We are mainly a Banqueting and functions Hotel.

This is an exciting opportunity for a Sous Chef to learn a lot of things and there are plenty of opportunities within the Company.

There has been millions of pounds spent on the property and a lot of money has also been spent on the Kitchen area.

How to apply:

Please apply to Richard Yearnschire, Executive Chef with current CV.

Work for partners:

Possible front of house or housekeeping.

Contact details:h6626-hr@accor.com | http://www.mercure.com/gb/hotel-6626-mercure-aberdeen-ardoe-house-hotel-and-spa/index.shtml

Sous Chef, Sherbrooke Castle Hotel, Glasgow

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

Salary:Competitive depending on experience
Duration:Permanent
Hours:
Days:
Holidays:Statutory (28 days p/a)
Bedrooms:4 star Hotel
Food type:The Restaurant offers local, fresh, Scottish produce prepared to the highest standards,
Full-time chefs:
Accommodation:Live out
Job description:

We are currently looking to recruit a Sous Chef to join our kitchen team. We are a 4* hotel located in Glasgow's Southside. We serve fresh & local produce, and pride ourselves on quality food & friendly professional service. As a member of our kitchen team you will be involved within the restaurant as well as banqueting and events.

As Sous Chef you will be required to have experience in a similar role, with a genuine commitment and passion for food and quality service.

The Sous Chef must be:

•Responsible for maintaining health and safety practices and good hygiene in line with company food safety standards
•A team player with good leadership, communication and organisational skills
•Step up to lead the kitchen in the absence of the Head Chef
•Have knowledge of stock control
•Be creative and able to deliver good customer satisfaction, ensuring consistency of all food to a consistently high standard
We are looking for someone who is hard working, committed with a positive attitude and who can work well under pressure.

How to apply:

Please apply with your CV and references

Work for partners:

Contact details:gm@sherbrookecastlehotel.com | www.sherbrookecastlehotel.com

Sous Chef, Port Na Craig Hotel & Restaurant, Perthshire

Posted on October 21, 2014 | Start date October 21, 2014

Salary:Hourly rate negotiable depending on experience
Duration:Permanent
Hours:40
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:3
Covers:Lunch: varies in winter; Dinner: currently to 40 but much busier in season; Breakfast: none; Functions: none
Food type:Modern Scottish Bistro and pre theatre meals.
Full-time chefs:2 plus a kitchen assistant.
Accommodation:Accommodation available if required in a large 4 bedroom apartment in town, own room charge is negotiable
Job description:

Port na Craig is a 3 bedroom hotel situated on the side of the Tay in Pitlochry.

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

Serving attractively presented meals cooked fresh to order.

Everybody contributes ideas and input to the menus.

Pitlochry is a busy village just an hour and a half from Glasgow and 20 miles from Perth.

We are closing for 2 weeks in January.

This position is available now for the right candidate

How to apply:

Please apply to Angela Maloney Drummond, Owner or Katarina Hoghova, Manager, with an up to date CV and contactable work references.

Tel: 01796 472777

Work for partners:

Yes - Kitchen porter

Contact details:info@portnacraig.com | www.portnacraig.com

Sous Chef, Cawdor Tavern, Invernesshire

Posted on October 20, 2014 | Start date October 20, 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, Gleneagles, Perthshire

Posted on October 20, 2014 | Start date October 20, 2013

Salary:Negotiable depending on experience
Duration:Permanent
Hours:Average 40 hours per week
Days:normally 5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:270 bedrooms
Food type:2 AA Rosette fine dining, Mediterranean and club house
Full-time chefs:
Accommodation:
Job description:

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

We are looking for chefs to join our team at Gleneagles and they are available in all 3 of our restaurants.

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.

Deseo Restaurant & Bar, a lively and fun "Mediterranean Food Market", offering informal yet delicious dining.

Dormy Clubhouse Bar & Grill, a popular venue for the many golfing guests that visit our championship courses. Traditional golfers' fayre is served with real ales and great lagers served in the bar.

How to apply:

Please apply via email:

Work for partners:

Contact details:resort.sales@gleneagles.com | www.gleneagles.com

Sous Chef, (Junior) Loch Lomond Arms Hotel, Glasgow

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

Salary:Up to £20,000 per annum paid monthly with tips
Duration:Permanent
Hours:45 - 50 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: to 100; Dinner: to 100; Breakfast: to 25; Functions: to 120
Food type:Scottish Bistro traditioanl with a modern twist
Full-time chefs:8 chefs plus 3 kitchen porters
Accommodation:Accommodation may be available in Staff lodge including meals on duty £35 per week
Job description:

The Loch Lomond Arms Hotel is a busy 14 bedroom 4 star hotel situated in Luss.

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

We use fresh ingredients with our own lamb, beef and venison coming from the estate.

We are looking to gain accolades.

We are a growing business with lots of potential.

You will have relevant experience working in a busy kitchen keeping standards very high.

We are situated on the Shores of Loch Lomond just 24 miles from Glasgow.

The position is available now for the right candidate

How to apply:

Please apply to Andy Christie, Head Chef with a copy of your updated CV with contactable work references

Tel: 01436 860 420

Work for partners:

Possible

Contact details:Chef@lochlomondarmshotel.com | www.lochlomondarmshotel.com

Sous Chef, Learney Arms Hotel, 2 Star Hotel, Aberdeenshire, Grampian

Posted on October 16, 2014 | Start date October 16, 2014

Salary:£9 - £10 per hour paid weekly, plus a share of tips. Overtime will be paid for extra hours worked.
Duration:Permanent
Hours:35-40 hours per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: 2-20; Dinner: 10-30; Breakfast: up to 25
Food type:Traditional Bar and Bistro Menu
Full-time chefs:1 plus Kitchen Porter
Accommodation:Single room with private bathroom.
Job description:

The Learney Arms Hotel is situated amidst the spectacular scenery of Royal Deeside, in a the small village Torphins. We are 7 miles from Banchory and 22 miles from the centre of Aberdeen.

We are looking for a Sous Chef.

You will be able to propose you own ideas and have input into the menu. We are happy to try different things to encourage more visitors to the Hotel.

This position is avaiable now for the right candidate.

How to apply:

Apply to Sandra Johnstone, Owner with CV to sales@learneyarmshotel.com

Please apply direct to Sandra Johnstone.

Work for partners:

No

Contact details:sales@learneyarmshotel.com | www.leaneyarmshotel.com

Sous Chef, (Junior) The Lovat, Invernesshire

Posted on October 16, 2014 | Start date October 16, 2013

Salary:£18,000 to £20,000 per annum Monthly paid with a shared of tips Overtime - time back
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: to 20; Dinner: 80 in Brasserie and 24 in the Restaurant; Breakfast: to 62; Functions: to 60
Food type:3 AA Rosette Fine dining and high quality Brasserie using fresh local produce
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Own room in shared staff accommodation available with meals on duty £35 per week
Job description:

The Lovat Hotel is a 28 bedroom, 3 star newly awarded 3 AA Rosette award winning hotel situated in Fort Augustus, just 45 minutes to an hour from Inverness.

We are looking to recruit a Junior Sous Chef.

We are looking to become a 4 star hotel.

You will be working under a well-known International Michelin Star experienced Head Chef.

We have have been voted in the Hotel Caterer's Top 30 Places to Work in Hospitality.

We also won the Hotel KT Award 2013 for Sustainable Business.

We have been names as Finalists for the Tourism Awards Best Restaurant and Food and Drink Awards Best Restaurant. The Finals of these competitions are late October 2014 and early November 2014.

Junior Sous - summary (Manage your section – whether garnish, larder or sauce, Manage the junior staff)

You must

§ Minimum 2 rosette experience

§ Must be a self manager

§ Must be able to handle responsibility

§ Must be creative

§ Must have a knowledge of the kitchen with room for development

§ Must be enthusiastic

§ Must have a mature professional attitude

§ Must have excellent attention to detail

§ Must be hands on

§ Must be a good communicator

§ Must be customer focused at all times

§ Must be quality driven

§ Should be able to multi-task

§ Should have relevant hygiene, health & safety training

§ Must be able to listen, take orders, directions & take criticism

§ Must be willing to learn

§ Must be actively keen to enhance their personal development

§ Must be ambitious

§ Must be able to uphold whatever standard is set

This position is available now for the right candidate

How to apply:

Please forward a copy of your update CV with contactable work references to Caroline Gregory, Owner.

PLEASE APPLY DIRECTLY TO THE LOVAT HOTEL

Work for partners:

Yes - House keeping, front of house and reception

Contact details:caroline@thelovat.com | www.thelovat.com

Sous Chef, or Chef de Partie, Soprano St Magnus Court Hotel, 3 Star, Grampian

Posted on October 15, 2014 | Start date October 15, 2014

Salary:£8 per hour paid 4 weekly. Overtime will paid for extra hours worked.
Duration:Permanent
Hours:30 - 40 hours per week
Days:5 days per week straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:29
Covers:Lunch: up to 25 Friday and Saturday only; Dinner: 15-20 Monday - Thursday, 25-40 Friday and Saturday; Functions: 0 functions
Food type:Traditional Bar Menu, fresh grilled meats, fish and pasta
Full-time chefs:1
Accommodation:Live out
Job description:

The Soprano St Magnus Court Hotel is a 29 bedroom hotel in the City Centre of Aberdeen

A small Bistro in the heart of Aberdeen.

You will be expected to assist the Head Chef and covering on his days off.

The Bistro is closed on a Sunday and your days off will be Sunday and Monday.

We are 100 metres from the Railway Station, Ferry Terminal and Bus Station.

We offer fresh grilled meats, fish and pasta dishes.

This position is available now for the right candidate

How to apply:

Please apply directly to Jonathan Day with current CV j.day@sopranohotels.co.uk

Work for partners:

no

Contact details:j.day@sopranohotels.co.uk | www.sopranohotels.co.uk

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

Posted on October 15, 2014 | Start date October 15, 2015

Salary:Negotiable depending on experience plus tips
Duration:Permanent
Hours:48 per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: 20 to 30; Dinner: up to 100; Breakfast: up to 30; Functions: up to 80
Food type:Bistro Bar meals + A la carte fine dining + functions and private dining parties
Full-time chefs:5 chefs plus kitchens porters
Accommodation:own room in shared house, shared bathroom - full board no charge
Job description:

We now require an experienced Sous Chef or ambitious Junior Sous Chef looking to take the next step to join our team of five chefs to help with achieving the hotel restaurant its 2/3 AA rosette rating and delivering the increasing levels of outside catering at Drumlanrig castle and Auchenbrack estate.

The Buccleuch and Queensberry arms Hotel is a food led business with a very busy restaurant trade and a quickly expanding catering operation.

The kitchen prepares and cooks everything from scratch, using the best in local and seasonal produce to produce an award winning menu with weekly changing specials.

This is an exciting & brilliant opportunity to join our dedicated team and work for a forward-moving and ever expanding, family run company.

Our ideal Sous Chef would…..
• Be a strong chef with ability to lead the team in the absence of the head chef and work closely with the head chef on menu planning, costing, GP and stocktaking.
• Be willing and happy to help our Head Chef supervise our young and friendly team and take control of the kitchen on his time off
• Be experienced in working with great local produce, preparing everything fresh on site, and be keen on contributing your own ideas to the menu and specials.
• Be Willing to work off site locations to deliver our high standard of outside catering
• Be willing to ensure the highest standards we have thrived on remain in all aspects of the kitchen
• Full driving licence

How to apply:

Please apply to Will Pottinger, Head Chef with your latest up to date CV.

Work for partners:

Possible depending on experience

Contact details:wp@bqahotel.com | www.bqahotel.com
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