Sous Chef

Results page: 1 2 3 4

Sous Chef, Howies Bistro, Perthshire

Posted on April 1, 2015 | Start date April 2, 2015

Salary:£9 per hour paid weekly with tips
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:None
Covers:Lunch: 100 +; Dinner: 50
Food type:Traditional Bistro up market ala in the evening
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Live out
Job description:

Howies Bistro is a privately owned restaurant situated in Dunkeld just 10 miles from Perth.

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

You will be a self starter helping maintain our high standards, providing training to junior members and giving support to our head chef.

We are well established and pride ourselves on using quality fresh ingredients.

For the right candidate we would be happy to pay a travel allowance.

This position is available now for the right candidate.

How to apply:

Please forward a copy of your updated CV with reference details to Graham Howie, Owner.

Work for partners:

Possible - front of house

Contact details:graham@howiesbistro.com | www.howiesbistro.com

Sous Chef, Kildrummy Castle Hotel, Grampian

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

Salary:Negotiable depending on experience, paid monthly at the end of the month with a share of tips. Any extra days worked will be paid.
Duration:Permanent
Hours:40-50
Days:5 out of 7 mixed shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:16
Covers:Lunch: none; Dinner: up to 55; Breakfast: up to 35; Functions: none
Food type:French/Scottish
Full-time chefs:3 plus kitchen porter
Accommodation:Room in staff accommodation at no charge. Wi-fi.
Job description:

Kildrummy Castle Hotel is a 16 room, 4-Star Hotel 35 miles from Aberdeen.

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

We are looking for a sous chef to join our friendly, established team. You will support the head chef and provide cover for days off and holidays.

This position is available now for the right candidate.

How to apply:

Please apply with an up to date CV and references to Philippe Alamichel.

Work for partners:

yes - front of house

Contact details:info@kildrummycastlehotel.com | www.kildrummycastle.co.uk

Sous Chef, Yan's Kitchen, Argyll and the Islands

Posted on March 30, 2015 | Start date March 30, 2015

Salary:£21,000+ dependant on experience. Paid monthly at the end of the month. Equal share of tips which can be as much as £5,000 per year and a profit related Christmas bonus.
Duration:Permanent
Hours:46 - 50
Days:5 out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: up to 50; Dinner: up to 50; Breakfast: none; Functions: none
Food type:Seafood, shellfish and tapas with a British, French, Chinese and Spanish influence.
Full-time chefs:2 + kps
Accommodation:One bedroom flat £50 per week.
Job description:

Yan’s Kitchen is situated in Port Charlotte, 13 miles from Bowmore on the Isle of Islay.

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

This post would suit someone with a passion or knowledge of seafood. We use locally caught seafood and have a catch of the day specials board along with our grill and tapas.

After a successful first year we look forward to growing our business and are excited about our new venture which is due to open at the end of July. There will be an opportunity for promotion to the new restaurant.

This post would suit a driver but this is not essential.

Couples are welcome to apply.

How to apply:

Please e-mail an up to date CV and references to Yan Wang.

Work for partners:

Yes - waitressing

Contact details:info@yanskitchen.co.uk | www.yangskitchen.co.uk

Sous Chef, or Chef de Partie - Ailean Chraggan Hotel, Perthshire

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

Salary:Starting from £22,000 pro rata depending on experience paid 4 weekly with tips paid weekly. (average £50 per week) For extra days worked you will be paid on a pro rata basis
Duration:Seasonal
Hours:40 to 45 per week in season
Days:5 days per week mainly split shifts will get 1 or 2 Saturdays of per month
Holidays:Statutory (28 days p/a)
Bedrooms:5
Covers:Lunch: to 60; Dinner: to 90; Breakfast: to 10
Food type:All fresh produce made on the premises with lots of seafood and game plus Sunday carvery
Full-time chefs:4 chefs plus kitchen porter
Accommodation:staff accommodation behind the hotel live in all found
Job description:

Ailean Chraggan Hotel in Weem, by Aberfeldy is a privately owned and run five bedroom hotel.

We are looking for a Sous Chef or a Chef de Partie looking to move up to Sous chef.

We have a friendly and stable team in place.

As Sous Chef you will cover for our head chef on days off.

Aberfeldy is a lovely town, within one hour of Glasgow and Edinburgh, with a population of 2000, a great place to live.

We look for a committed chef who is up to date with all hygiene and safety aspects of the kitchen.

Everything is made freshly on premises including own bread, butchery and stocks.

This is a great place to stay and work.

The position is available now for the right person to the end of October.

How to apply:

Please apply to Alastair Gillespie with a copy of your updated CV and reference details

Tel: 01887 820346

Work for partners:

no

Contact details:aileanchraggan@btconnect.com | www.aileanchraggan.co.uk

Sous Chef, Flodigarry Hotel, Skye and Lochalsh

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

Salary:£20,000 - £25,000 depending on experience Performance related bonus and share of tips
Duration:Seasonal
Hours:50 hours per week
Days:5 or 6 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:18
Covers:Lunch: 10 - 50; Dinner: 10 - 80; Breakfast: 10 - 50; Functions: buffet fuctions from 30
Food type:Modern Scottish A la carte Restaurant and Bar
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Bedroom in the hotel including meals on duty no charge
Job description:

The Flodigarry Hotel is an 18 bedroom hotel situated in Flodigarry, just half an hour drive from Portree.

We are looking for an experience Sous Chef to, together with the head-chef, run our busy kitchen.

This is a fantastic opportunity to make a name for yourself with good marketing in place.

We are looking to gain accolades.

A fantastic but rural location with sea views.

We get fresh seafood delivered to our door every day.

The position is available now for the right person it is seasonal with the view to become permanent.

How to apply:

Please email a copy of your updated CV and reference details to Bette Temming, Owner

Work for partners:

Yes

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

Sous Chef, The Drovers Inn, Argyll and the Islands

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

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 in 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 position 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

Sous Chef, The Jura Hotel, Argyll and the Islands

Posted on March 27, 2015 | Start date April 20, 2015

Salary:£9/hr plus share of tips (usually 70p+ / hr)
Duration:Seasonal
Hours:45+
Days:6
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: up to 80-100; Dinner: up to 80-100; Breakfast: 34 plus walk-ins; Functions: 80
Food type:Scottish, home-cooked, honest, sometimes a bit posh but never pretentious
Full-time chefs:3-4 +KPs
Accommodation:Own room in shared house near hotel or own room in hotel. £5.08/day incl bills and wifi.
Job description:

The magical Isle of Jura has just one shop, one distillery, one pub, 200 people and 6000 deer, so spending a summer here isn't for everyone...but if you think you'd like it, you'll probably love it.

This job is ideal for an outdoorsy type looking to do something different for the season. Joining the strong & dynamic Jura Hotel team makes you part of the friendly, welcoming island community too.

Our Sous Chef will work two meal services each day - sometimes split, sometimes straight - working with the Head Chef on some nights and heading-up the kitchen team him/herself on others. We don't do stress, we don't do shouting in the kitchen: we turn out a huge amount of food during busy times but this remains a lovely place to work - partly because we recruit like-minded people who enjoy working hard together, and partly because it's hard to be grumpy in one of the most beautiful spots in the country.

We're looking for someone with strong experience in a commercial kitchen as a sous-chef, head chef or cook. We make most things from scratch and will expect you to create your own specials on the chef's days off. To fit in here you will have next-to-no ego, enjoy a laid-back lifestyle but have a strong sense of urgency and be able to work quickly and efficiently without getting hot-headed.

This position is available now for the right candidate and is available through until mid October with the potential for longer.

How to apply:

Send CV & photo to cath@jurahotel.co.uk

Work for partners:

Yes - Bar, KP, Waiting, General Assistant and Commis Chef roles all currently available, and we have accommodation suitable for couples

Contact details:cath@jurahotel.co.uk | www.jurahotel.co.uk

Sous Chef, Mermaid tavern, Rest of the world

Posted on March 26, 2015 | Start date April 10, 2015

Salary:weekly pay. £7.50 per hour with £50 a week bonus to be paid at end of contract along with tips and bonus
Duration:Seasonal
Hours:45-55
Days:6
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 200-300; Dinner: 50; Breakfast: occasional; Functions: 200
Food type:grill room and pub food
Full-time chefs:7
Accommodation:single or double room with own shower room and kitchenette
Job description:

The Mermaid Tavern is a very busy pub situated in Guernsey in the Chanel Islands.

We are looking for a Sous Chef to join our team you will support the head chef and provide cover for days off and holidays.

Using fresh quality ingredients we have a 45 seater steak house with opportunity to show your own flare

This position is available now for the right candidate.

How to apply:

send CV to sjd14@hotmail.co.uk

Work for partners:

possible

Contact details:sjd14@hotmail.co.uk | herm island

Sous Chef, The Grant Arms, Moray and Strathspey

Posted on March 26, 2015 | Start date March 27, 2015

Salary:Circa £19,000 negotiable dependant on experience paid monthly with tips, overtime - days in lieu
Duration:Permanent
Hours:45
Days:5 from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:50 rooms
Covers:Lunch: 10-50; Dinner: 20 - 90; Breakfast: 20 - 90; Functions: occasional to 60
Food type:Variety of traditional and modern with style based around local produce
Full-time chefs:5 + Kitchen Porters
Accommodation:Ensuite single room at no charge
Job description:

The Grant Arms Hotel is a 3 star 50 bedroom hotel situated in Grantown on Spey just 15 miles from Aviemore and 35 miles from Inverness.

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

You will be able to support and cover for our Head Chef on time off and holidays.

We are the very best Hotel in the area with an excellent reputation for food, service hospitality and standards.

We boost a clean modern, well appointed and well maintained kitchen. It reflects the very high standard of accommodation which exceeds customer expectation.

This position is available now for the right candidate.

How to apply:

email with CV to manager@grantarmshotel.com or in writing to:
General Manager
Grant Arms Hotel
Grantown on Spey
PH26 3HF

Work for partners:

No

Contact details:manager@grantarmshotel.com | www.grantarmshotel.com

Sous Chef, Toravaig House Hotel, Skye and Lochalsh

Posted on March 26, 2015 | Start date April 1, 2015

Salary:Depending on experience, paid monthly with tips
Duration:Seasonal
Hours:40 - 45
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:9
Covers:Lunch: varied; Dinner: to 22; Breakfast: to 18; Functions: No
Food type:2 AA Rosette contemporary - cutting edge daily changing a la carte
Full-time chefs:3 plus a kitchen porter
Accommodation:Own single bedroom with shared facilities including meals on duty - £35 per week
Job description:

Toravaig House Hotel is a 9 bedroom 4 star, 2 AA Rosette Hotel situated on the Island of Skye, broadford is just 10 miles away.

An award winning privately owned and run hotel.

We are looking for a Sous Chef to join our young team. You will be able to support our head chef Scott Galloway and provide cover for his time of and holidays also helping to train junior members in the kitchen.

The Owners are keen to promote talented chefs in an expanding business.

Minimum of 2 AA rosette experience is required.

This position can either be seasonal or permanent and is available to start on the 1st of April.

How to apply:

Please email a copy of your updated CV and reference details to Anne Gracie, Owner

Work for partners:

Yes - depending on their experience

Contact details:anne@skyehotel.co.uk | www.skyehotel.co.uk
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