Sous Chef

Results page: 1 2 3

Sous Chef, Formartines Eatery, Grampian

Posted on August 22, 2016 | Start date August 23, 2016

Salary:Negotiable dependent on experience annual salary with a share of tips.
Duration:Permanent
Hours:40 to 50 as business requires, seasonal variations
Days:5 days no split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: Variable - breakfast, brunch and lunch service
Food type:Innovative local produce
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Can be provided to assist with relocation, lots of local options
Job description:

Exciting opportunity for a talented chef to join a busy (multi award winning) day-time destination venue using the finest local and seasonal ingredients on a constantly changing modern and exciting menu.

We are open 7 days from 09:30 - 17:30, the job is based on 5 days out of 7, no split shifts. 28 days holiday per annum.

We are searching for a passionate and driven chef that has a love for food and a clear focus on the day-to-day management of the kitchen as well as maintaining our high standards, whilst constantly delivering on taste and presentation.

You will be responsible to support the head-chef in all aspects of the day to day running of the kitchen, taking the lead when covering holidays and days off.

Immediate start available, competitive salary - experience based, accommodation could be arranged if required for relocation.

How to apply:

please send a covering letter and your CV to contactus@formartines.com

Work for partners:

possible, waiting /barista

Contact details:contactus@formartines.com | www.formartines.com

Sous Chef, Portland Arms Hotel, Caithness

Posted on August 24, 2016 | Start date October 15, 2016

Salary:Salary negotiable, pay either weekly or monthly + share of tips
Duration:Permanent
Hours:40
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:22
Covers:Lunch: 20 - 40; Dinner: 40 - 60; Breakfast: 15 - 20; Functions: 120
Food type:Modern Scottish
Full-time chefs:4
Accommodation:Temporary en-suite room if relocating
Job description:

We are a family run hotel in the far north east, located in a village 14 miles from the town of Wick. We pride ourselves on our homecooked Scottish menu and quality service, the hotel is very popular with diners and tourists alike.

How to apply:

Email info@portlandarmslybster.co.uk

Work for partners:

Front of house or KP

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

Sous Chef, Carfraemill, Edinburgh and Lothians

Posted on August 18, 2016 | Start date August 18, 2016

Salary:£22,000 to £26,000 according to experience with tips paid fortnightly
Duration:Permanent
Hours:40 to 48 hours per week
Days:5 days per week straight shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: 40 - 100; Dinner: to 100; Breakfast: to 15; Functions: Can do outside catering to 500. Banqueting in house to 350
Food type:Honest, simple food using the very best of local ingredients, with fine dining touches for bistro menu and weddings menus
Full-time chefs:6 chefs and 5 kitchen porters
Accommodation:We can organise locally to meet your needs: own room, occasional room, local private rental properties are all options.
Job description:

Carfraemill is 4* independent hotel/restaurant near Edinburgh (30 minutes) and all the key Scottish Borders towns (20-40mins). We have a strong focus on working with the very best food suppliers in the Scottish Borders and Lothians – expect daily deliveries of highest quality meats, cheeses, fish, vegetables etc. We are family-run: the Sutherlands also own and run a sheep farm just next to the hotel.

Sous chef role - this is an exciting role in a kitchen which has an excellent reputation (numerous awards over the years, TripAdvisor certificate of excellence). Joining now will give you the chance to develop your skills as we re-shape our menu to secure Carfraemill's position as a destination venue in the Scottish Borders and Edinburgh area. This is also an opportunity to work in a friendly kitchen with super front of house staff.

Restaurant:

The core aspect of the role is to fulfil all duties expected of a sous chef for our restaurant serving honest, simple food presented to an exceptional standard. You will work alongside our experienced and skilled head chef. You will be in charge of the restaurant food and all kitchen staff when the head chef is not on site.

All food is made in our kitchens - starters, mains, desserts / homebaking. To fulfil your responsibility you will need:

· A passion for food made with local ingredients and excellent skill at showcasing quality ingredients

· Understand flavour

· Have an eye for straightforward but attractive presentation

· Be as excited about simple, honest food as that of a bistro / wedding standard

· Be confident about seasonal and monthly bistro menu changes (and have ideas for them)

· To be able to work in a friendly team - we expect a harmonious and can-do environment at Carfraemill to match the warm hospitality that the hotel is so well-known for!

Functions:

We have a fantastic and ever-growing functions business with weddings, conferences, parties, events of up to 350 guests at Carfraemill and 500 for outside catering. You will be responsible for running the food side of many of these functions. You'll need flair and outstanding presentation skills to meet the standard required, and you'll need to deliver with no compromises on taste.

Pastry:

Experience and willingness to take on additional responsibilities for the pastry section could be a differentiator for you - particularly in recipe/menu development.

Management:

This is a kitchen management position. You will work alongside the head chef and provide cover for the head chef as required - this includes people management. Cost management skills required. We'll train you in our own stock control system.

Other points of note:

The hotel is commutable from Edinburgh but we have the option of offering this as a live in position if required. We also have work for partners in the kitchen or front-of-house should you be looking for work as a couple.

POSITION AVAILABLE IMMEDIATELY

How to apply:

Please apply with an up to date CV to Eddie McDermott, Head Chef

Work for partners:

A role in the kitchen is available and other work (farm roles, hotel front of house, housekeeping) may also be an option

Contact details:eddiemcdermott33@gmail.com | www.carfraemill.co.uk/

Sous Chef, Elliots Bar & Restaurant, Ayrshire and Arran

Posted on August 17, 2016 | Start date August 17, 2016

Salary:£32,500 including tips
Duration:Permanent
Hours:40-50 hours per week
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Dinner: Busy bar and restaurant
Food type:Informal dining
Full-time chefs:Varies
Accommodation:live out
Job description:

Elliot's Bar and Restaurant is situated in Prestwick in Ayrshire.

As a Sous Chef, you will be a strong leader with excellent communication skills and the ability to motivate and inspire the kitchen teams to always produce food to the highest standards and run the kitchen in all aspects of day-to-day management.

You will be passionate about food, demonstrating creativity, strong product knowledge of food trends and a flare for producing seasonal specials. You will lead, motivate and inspire the team to take pride in their role, communicating the brand, culture and core values of Buzzworks at all times.

Position is available now for the right candidate.

How to apply:

To apply, please send your CV to careers@buzzworksholdings.com

Work for partners:

No

Contact details:careers@buzzworksholdings.com

Sous Chef, Treehouse, Ayrshire and Arran

Posted on August 17, 2016 | Start date August 17, 2016

Salary:£28,000 per annum including tips
Duration:Permanent
Hours:40-50 hours per week
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Dinner: Busy Bar and Restaurant
Food type:Contemporary bar and eatery
Full-time chefs:Varies
Accommodation:live out
Job description:

Bright, spacious, and central - Treehouse is laid-back day to night destination in the heart of Ayr.

As a Sous Chef, you will be a strong leader with excellent communication skills and the ability to motivate and inspire the kitchen teams to always produce food to the highest standards and run the kitchen in all aspects of day-to-day management

You will be passionate about food, demonstrating creativity, strong product knowledge of food trends and a flare for producing seasonal specials. You will lead, motivate and inspire the team to take pride in their role, communicating the brand, culture and core values of Buzzworks at all times.

This position is available now for the right candidate.

How to apply:

To apply, please send your CV to careers@buzzworksholdings.com

Work for partners:

No

Contact details:careers@buzzworksholdings.com

Sous Chef, (Junior) Scotts Bar and Restaurant, Ayrshire and Arran

Posted on August 17, 2016 | Start date August 17, 2016

Salary:£25,750 including tips
Duration:Permanent
Hours:40-50 hours per week
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Dinner: Busy Bar and Restaurant
Food type:Restaurant serving local, seasonal produce
Full-time chefs:Varies
Accommodation:live out
Job description:

Situated at Troon Yacht Haven, Scotts is a stunning bar and restaurant which looks out towards the picturesque Isle of Arran and Ailsa Craig.

We are looking to recruit 2 junior sous chefs, you will be responsible for assisting the sous chef and helping out the more junior chefs in the kitchen.

You will be passionate about food, demonstrating creativity, strong product knowledge of food trends and a flare for producing seasonal specials. You will help lead, motivate and inspire the team to take pride in their role, communicating the brand, culture and core values of Buzzworks at all times.

This position is available now for the right candidate.

How to apply:

To apply, please send your CV to careers@buzzworksholdings.com

Work for partners:

No

Contact details:careers@buzzworksholdings.com

Sous Chef, Scotts Bar and Restaurant, Ayrshire and Arran

Posted on August 17, 2016 | Start date August 17, 2016

Salary:£32,500 including tips
Duration:Permanent
Hours:40-50 hours per week
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Dinner: Busy Bar and Restaurant
Food type:Restaurant serving local, seasonal produce
Full-time chefs:Varies
Accommodation:live out
Job description:

Situated at Troon Yacht Haven, Scotts is a stunning bar and restaurant which looks out towards the picturesque Isle of Arran and Ailsa Craig.

As a Sous Chef, you will be a strong leader with excellent communication skills and the ability to motivate and inspire the kitchen teams to always produce food to the highest standards and run the kitchen in all aspects of day-to-day management

You will be passionate about food, demonstrating creativity, strong product knowledge of food trends and a flare for producing seasonal specials. You will lead, motivate and inspire the team to take pride in their role, communicating the brand, culture and core values of Buzzworks at all times.

This position is available now for the right candidate.

How to apply:

To apply, please send your CV to careers@buzzworksholdings.com

Work for partners:

No

Contact details:careers@buzzworksholdings.com

Sous Chef, The Mill House, Ayrshire and Arran

Posted on August 17, 2016 | Start date August 17, 2016

Salary:£28,000 per annum including tips
Duration:Permanent
Hours:40-50 hours per week
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Dinner: Busy Restaurant
Food type:Restaurant serving simple, traditional meals
Full-time chefs:Varies
Accommodation:live out
Job description:

Situated in Stewarton, our stylish new look bar and restaurant offers all day eating and drinking in a relaxed and comfortable environment.

As a Sous Chef, you will be a strong leader with excellent communication skills and the ability to motivate and inspire the kitchen teams to always produce food to the highest standards and run the kitchen in all aspects of day-to-day management

You will be passionate about food, demonstrating creativity, strong product knowledge of food trends and a flare for producing seasonal specials. You will lead, motivate and inspire the team to take pride in their role, communicating the brand, culture and core values of Buzzworks at all times.

This position is available now for the right candidate.

How to apply:

To apply, please send your CV to careers@buzzworksholdings.com

Work for partners:

No

Contact details:careers@buzzworksholdings.com

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

Posted on August 17, 2016 | Start date September 1, 2016

Salary:£23,000 - £26,000 negotiable depending on experience. Paid monthly plus tips
Duration:Permanent
Hours:As business requires
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: to 60; Dinner: Up to 100; Breakfast: Up to 30; Functions: Up to 80
Food type:1AA Rosette
Full-time chefs:5 chefs plus kitchens porters
Accommodation:own room in shared house, shared bathroom - full board no charge
Job description:

The Buccleuch and Queensberry Arms Hotel is a boutique hotel in the heart of Dumfries and Galloway. The Hotel prides itself on serving up the highest quality locally sourced and freshly prepared dishes in a busy restaurant. As a country hotel, shoot season is at the forefront of our business, with a very busy season running from September to January.

In the Kitchen everything is prepared and cooked from scratch, using both local and seasonal produce. Our award winning menu changes seasonally with chef’s specials running alongside.
We now require a Sous Chef to join us on a permanent basis to help take the Hotel Restaurant to a 2 AA Rosette rating. We are looking for a competent Sous Chef with a passion and love for food to match our own.

This is an excellent position for a creative thinker who is looking to progress. The right candidate will be able to run the kitchen in the Head Chef’s absence with good leadership skills, and the opportunity to move up the ladder to head chef as the business grows.

Our current Menus can be found on the Hotel website: www.bqahotel.com/menu/

The position is available for immediate start for the right candidate.

How to apply:

Please apply to Will Pottinger, Head Chef with an up to date CV and relevant work references

Work for partners:

Possible depending on experience

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

Sous Chef, The Brodick Bar & Brasserie, Ayrshire and Arran

Posted on August 17, 2016 | Start date August 18, 2016

Salary:£12 - 13 per hour paid fortnightly plus tips
Duration:Seasonal
Hours:50
Days:5 days out of 7 - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 40 - 50; Dinner: 80 - 180
Food type:Traditional Scottish A La Carte using fresh, local produce
Full-time chefs:5 + Kitchen Porters
Accommodation:Own room in staff accommodation with TV and Wi-Fi
Job description:

The Brodick Bar and Brasserie is a busy restaurant situated in Brodick on the Isle of Arran.

We are looking for a sous chef to join our team. As sous chef you will cover for our head chef on days off and holidays. We have a stable team in place and you will be cooking using excellent produce using lots of fresh seafood.

Arran is a lovely place to spend the summer and this position is available now for the right candidate until the 12th November with potential to become permanent.

How to apply:

Please apply to Iain McFadzean, owner with an up-to-date CV and reference details.

Work for partners:

Yes in front of house or restaurant manager £8-10 per hour with accommodation available

Contact details:iainmcfadzean@yahoo.co.uk | http://brodickbar.co.uk/
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