Sous Chef

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Sous Chef, The Ben Loyal Hotel, Sutherland

Posted on April 20, 2015 | Start date April 21, 2015

Salary:£23,000 pro rata paid monthly with tips
Duration:Seasonal
Hours:40 - 50
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 20 - 40; Dinner: to 80; Breakfast: to 24; Functions: Occasional to 60
Food type:Quality bar and restaurant
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Own room available in the hotel with a shared bathroom including all meals - no charge
Job description:

The Ben Loyal hotel is an 11 bedroom 3 star hotel situated in Tongue just 40 miles from Thurso and 80 miles from Inverness.

We are looking for a seasonal Sous Chef to join our team to provide support and cover for our head chef.

If you like to outdoors this is a fabulous location to live and work, you can enjoy the beautiful beaches and fishing and walking on your days off.

An easy going and friendly team in place.

This position is available from now until mid to end October.

How to apply:

Please apply to Sarah Fox, the manager with a copy of your updated CV and reference details.

Work for partners:

Yes - House keeping

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

Sous Chef, The Jura Hotel, Argyll and the Islands

Posted on April 17, 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, Lime Tree An Ealdhain, Lochaber

Posted on April 17, 2015 | Start date April 20, 2015

Salary:23 - 25 k Share of tips
Duration:Permanent
Hours:45
Days:5 or Part Time (Minimum two days p/w)
Holidays:pro rata
Bedrooms:
Food type:Scottish/European
Full-time chefs:6
Accommodation:Available
Job description:

The Lime Tree An Ealdhain is a 3* small hotel, 4* arts venue and award winning restaurant cooking to 2 AA Rosette, Silver Eat Scotland standard.

The Restaurant is a fresh food establishment serving innovative and delicious food made from locally sourced seasonal ingredients.

We are looking for an experienced creative Sous Chef who has something to contribute to our menu. If you are ambitious, want to learn new skills but have your own ideas which you wish to develop with our Head Chef, Andrew Cook then we could be the place for you.

The post available is either Full Time or Part Time. Live in accommodation is available.

How to apply:

Email a CV and cover letter to info@limetreefortwilliam.co.uk

Work for partners:

We are also looking for waiting staff

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

Sous Chef, Flodigarry Hotel, Skye and Lochalsh

Posted on April 17, 2015 | Start date April 18, 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, Park Hotel, Tayside

Posted on April 16, 2015 | Start date April 26, 2015

Salary:£20,500 to £22,000 depending on experience, paid 4 weekly Overtime - Time back
Duration:Permanent
Hours:up to 45
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:57
Covers:Lunch: to 60; Dinner: to 60; Breakfast: to 60; Functions: to 180
Food type:Scottish bar / restaurant
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Live in available at £20 per week including meals
Job description:

The Park Hotel is a 57 bedroom 3 star hotel situated in the busy seaside town of Montrose, just 40 minutes from Dundee and 45 minutes from Aberdeen.

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

As Sous Chef you will support our head chef and cover for holidays and time off you will also help train junior members in the kitchen.

You will have a minimum of 2 years experience at 3 star level.

Basic Hygiene certificate would be preferred.

You can enjoy golf, walking and the beautiful beaches on your days off.

This position is available now for the right candidate.

How to apply:

Please email a copy of your updated CV and contactable work references to Jessica Huntley, Recruitment Consultant at Chefs In Scotland quoting 2238.

Work for partners:

no

Contact details:recruitment@chefsinscotland.co.uk

Sous Chef, the cock and bull, Grampian

Posted on April 14, 2015 | Start date April 27, 2015

Salary:weekly with an equal share of tips
Duration:Permanent
Hours:50
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:5
Covers:Lunch: 50; Dinner: 70; Breakfast: 10
Food type:modern scottish
Full-time chefs:5
Accommodation:no accommodation but close to Aberdeen city
Job description:

The Cock and Bull has won Scotland's best gastropub for the past 3 years and is the current holder of the Catering in Scotland excellence award. We have an AA rosette and a Michelin Pub Guide entry. Our Executive Chef is the current Grampian Hotel and Restaurant Chef of the Year.

How to apply:

Email CV to info@thecockandbull.co.uk

Work for partners:

Work may be available for FOH

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

Sous Chef, The Capercaillie, Stirlingshire

Posted on April 14, 2015 | Start date April 19, 2015

Salary:weekly. chefs get share of tips
Duration:Seasonal
Hours:40
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:5
Covers:Lunch: 100; Dinner: 60; Breakfast: 40; Functions: 5
Food type:Various
Full-time chefs:2 plus kitchen porters
Accommodation:Own room in shared house - £30 plus utility bills
Job description:

The Capercallie is a busy restaurant with rooms situated in Killin just 35 miles from Stirling.

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

We are a family run business with long standing staff team. Work hard play hard philosophy.

This position is available mid April to the end of October but for the right candidate it may become permanent.

How to apply:

please apply by e mail or post with your C.V. and references

Work for partners:

Yes there is also a job for a partner or friend front of house and housekeeping

Contact details:capercailliebar@btinternet.com | www.capercaillierestaurant.com

Sous Chef, The Shore House Inn, Argyll and the Islands

Posted on April 13, 2015 | Start date May 1, 2015

Salary:Negotiable plus tips paid monthly
Duration:Seasonal
Hours:45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:4
Covers:Lunch: to 40; Dinner: to 55; Breakfast: N/A; Functions: N/A
Food type:Traditional British plus Pizza from our wood fired oven
Full-time chefs:2 plus 1 kitchen porter
Accommodation:Own Room in the hotel including meals - £35 per week
Job description:

The Shore House Inn is a 4 bedroom 3 star Inn situated in Lochgoilhead just 20 miles from Dumbarton and Helensburgh.

We are looking for a Sous Chef a good opportunity for an experienced chef to take over from our main chef after 10 years service to run the kitchen of lochside restaurant with good reputation next to a popular holiday park.

Own transport is highly recommended due to poor public transport.

This position is available from the 1st of May through until the end of October, but may become permanent for the right chef.

How to apply:

Please apply to Mark Curtis, Owner with a copy of your updated CV and reference details
or you can call 01301 703340

Work for partners:

No

Contact details:theshorehouseinn@btconnect.com | www.theshorehouse.net

Sous Chef, Newburgh Inn, Grampian

Posted on April 14, 2015 | Start date May 1, 2015

Salary:£21k + Package & Bonus - Paid Monthly - Management Private Healthcare - Bonus value of £2k per year - Management Pension Scheme
Duration:Permanent
Hours:45
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 50 per day; Dinner: 50 per day; Breakfast: 10 per day
Food type:Traditional & Modern Scottish
Full-time chefs:4 + You & 4 Kitchen Porters
Accommodation:Available off site in large management flat. £300 per month (NO Bills)
Job description:

We are expanding our team and we are looking for an ambisious chef looking for the next step up the ladder or a move. We currently serve around 600 to 800 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. We have just purchased 25acres of land where we will start producing our own vegetables, herbs and summer fruits.

How to apply:

Email your CV and covering letter to Martin Young Jobs@NewburghInn.co.uk

Work for partners:

We have a number of vacancies from housekeeping to deputy manager available. If you are a management couple we would be interested in speaking to you both.

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

Sous Chef, Mains of Scotstown Inn, Grampian

Posted on April 14, 2015 | Start date May 1, 2015

Salary:£22k + Package & Bonus - Paid Monthly - Management Private Healthcare - Bonus value of £2k per year - Management Pension Scheme
Duration:Permanent
Hours:45
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 30; Dinner: 50
Food type:Modern Scottish/British
Full-time chefs:5 chefs & 3 kitchen porters
Accommodation:Available off site in large management flat. £300 per month (NO Bills)
Job description:

Our restaurant & bar is a converted farm steading in a large suburb of Aberdeen, we have won a large amount of Scottish and British awards over the years, our menu comprises of a good mix of popular pub food and some quirky dishes for those wanting something a little different and more up-market.
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. We have just purchased 25acres of land where we will start producing our own vegetables, herbs and summer fruits.

How to apply:

Email your CV and covering letter to Martin Young Jobs@MainsOfScotstown.co.uk

Work for partners:

We have a number of vacancies from housekeeping to deputy manager available. If you are a management couple we would be interested in speaking to you both.

Contact details:Suppliers@RestaurantsAberdeen.com | www.MainsOfScotstown.co.uk
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