Sous Chef

Results page: 1 2 3

Sous Chef, Breakfast - Crieff Hydro, Perthshire

Posted on July 31, 2014 | Start date July 31, 2014

Salary:Up to £20,000
Duration:Permanent
Hours:45 hours a week
Days:5 days from 7 - between the hours of 06.00 and 15.00
Holidays:Statutory (28 days p/a)
Bedrooms:200 plus over 50 lodges.
Covers:Breakfast: Up to 600
Food type:
Full-time chefs:20 chefs plus kitchen porters (4 breakfast chefs plus kitchen porters)
Accommodation:Temporary staff accommodation is also available for anyone relocating.
Job description:

Breakfast Sous Chef

Crieff Hydro is Scotland’s leading leisure resort – we employ over 550 people and welcome up to 1000 guests every day. Join us, and you’ll find the opportunities and rewards to match.

About the role

We’re passionate about food and with our renowned Executive Chef, Bruce Price pushing our high standards even higher this is a great opportunity to join a dynamic brigade.

We’re currently looking for an energetic Sous Chef, who’s passionate about consistency and standards to join our successful brigade.

As Sous Chef, you’ll motivate the breakfast team to prepare breakfasts for up to 600 people on busy days. Although we do high numbers, our food is four star. We’re never content to rest on our laurels though and we want to excite our customers with new menus and fresh ideas.

You’ll work closely with our Head Chef and the rest of the team to continuously improve our offering. You’ll train and coach the staff to help them achieve their career aspirations, just as we’ll help you with yours.

What you'll need

You’ll have previous experience at Junior Sous Chef level as a minimum. If your experience comes from working in a mixed corporate and leisure environment you’ll be perfect for us. Passionate about making sure every plate goes out perfectly, your enthusiasm will motivate and drive the team you lead. You’ll be able to demonstrate your abilities in working with high volumes and keeping calm when the pressure’s on. Evidence of monitoring and improving costs will also be essential.

What you’ll get from us

We’re offering the chance to work in a friendly, forward thinking company with investment as a priority. There’s a very attractive remuneration package on offer, where benefits include company pension scheme and share save scheme, free leisure membership, including horse riding and golf, 50% discount off food in our on-site restaurants and of course reduced hotel rates.

How to apply:

Please apply by following the link below

website: www.crieffhydro.com

Work for partners:

Yes - front of house, house keeping

Contact details:http://isw.changeworknow.co.uk/crieff_hydro/vms/e/crieffhydro/positions/c5mCwDBOjiXib8bpX20d08

Sous Chef, Fasque House, Grampian

Posted on July 30, 2014 | Start date July 30, 2014

Salary:up to £25,000 per annum Paid monthly
Duration:Permanent
Hours:48
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:20 Bedrooms - exclusive wedding and corporate events for up to 120
Covers:Breakfast: to 50
Food type:Contemporary Scottish Fine Dining
Full-time chefs:2 plus Kitchen Porters
Accommodation:Room in staff house on site available, shared facilities - cost negotiable
Job description:

Fasque House is an exclusive 5 star use wedding and corporate venue

We are looking for an experience Sous Chef with minimum 4 - 5 star experience.

You will be an ambitious who is looking to work in a high class establishment.

Fasque House is 8 miles from Brechin and 18 miles from Montrose where we have company owned flats available to rent.

An exciting opportunity to work in a stunning location which is aiming for AA Rosettes, and to contribute your own ideas to our menus.

How to apply:

Apply to Marcell Cilliers, Operations Manager at Fasque House

Phone: 01561 340223

Work for partners:

There may be work for partners on front of house or housekeeping

Contact details:marcell@fasquehouse.co.uk | www.fasquehouse.co.uk

Sous Chef, or Chef de Partie, Baxter's Highland Village, Grampian

Posted on July 29, 2014 | Start date July 29, 2014

Salary:negotiable depending on experience Up to £22,000 per year for a good Sous Chef £7 to £8.50 per hour for Chef de Partie
Duration:Permanent
Hours:40
Days:5 days from 7 straight shifts
Holidays:33 days
Bedrooms:0
Covers:Lunch: 200 - 300; Dinner: none; Functions: Occasional functions up to 50
Food type:Freshly made self service
Full-time chefs:4 Chefs plus kitchen porters
Accommodation:Potential onsite house available for the first month at no charge
Job description:

Sous and Chef de Partie positions available at Baxter's Highland Village serving freshly made British food.

This is an opportunity to have a good, stable position with social-able hours, straight shifts mainly 9am to 5pm with the occasional evening shifts for functions.

We are always shut Christmas Day and New Year's day.

You will be offered options for private healthcare and pension scheme.

This is a lovely area of the country, on the bank of the River Spey

33 days holidays per year

How to apply:

Please send a copy of your CV to Andrew Tough, Site Manager to andrew.tough@baxters.co.uk

Work for partners:

possible future positions available in the factory and visitor centre

Contact details:andrew.tough@baxters.co.uk | www.baxters.com

Sous Chef, The Dores Inn, Invernesshire

Posted on July 29, 2014 | Start date July 29, 2014

Salary:£23,000 to £25,000 depending upon experience
Duration:Permanent
Hours:45 to 55.
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:up to 300 covers daily in season
Food type:Fresh Highland Produce.
Full-time chefs:6 to 8
Accommodation:We do not provide accommodation. But for the right candidate exceptions could be made.
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 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. They 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, The Classroom Bistro, Invernesshire

Posted on July 29, 2014 | Start date July 29, 2014

Salary:Up to 24,000 paid monthly with a share of tips
Duration:Permanent
Hours:40 - 48 hours per week
Days:5 days from 7 mainly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 40 - 50; Dinner: 20 - 100 +
Food type:Good quality bistro - Fresh Produce
Full-time chefs:4 - 5 chefs plus kitchen porters
Accommodation:Accommodation will be provided charge negotiable
Job description:

The Classroom is a busy restaurant, situated in the heart of Nairn, 16 miles from Inverness.

We are looking for a full time Sous Chef to work along side the Head Chef Paul Burnside.

We require a career driven individual with minimum of 2 years experience to work with fresh, local produce in a busy but relaxed environment.

The position is available now for the right candidate.

How to apply:

Please apply to Fiona Lean, Owner with a copy of CV and reference e details

PLEASE APPLY DIRECTLY TO THE CLASSROOM BISTRO

Work for partners:

Possible

Contact details:info@theclassroomnairn.co.uk | www.theclassroombistro.com

Sous Chef, Culcreuch Castle, Stirlingshire

Posted on July 25, 2014 | Start date June 20, 2014

Salary:£20,000 to £22,000 paid either monthly or weekly as preferred, plus share of tips.
Duration:Permanent
Hours:45
Days:5 mostly straight shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:14 rooms 8 lodges can be up to 74 sleepers. Breakfasts to 30 lunches to 70, dinners up to 70. Around 60 weddings per year seating up to 110.
Food type:Fine dining restaurant focussing on scottish produce, informal restaurant good quality bar meals made from fresh.
Full-time chefs:4 plus Kitchen Porters.
Accommodation:room within shared cottage at no charge
Job description:

The 700 year old Culcreuch Castle, 10 miles from Stirling, is a family owned 3 star hotel that is looking to become a destination venue for food and to push for rosettes under Head Chef Paul O'Malley.

We are looking for a capable and enthusiastic sous chef to join our team. You will bring your own ideas and flair to the menu and be able to lead the kitchen team on Paul's days off.

A chance to live in very good accommodation in a beautiful area which is still within an hour of Glasgow and Edinburgh and be part of our ever improving kitchen team.

How to apply:

Please apply to Robert Reynolds, Director, with an up to date CV and contactable work references.

Work for partners:

Possible, front of house or house keeping.

Contact details:robert@culcreuch.com | www.culcreuch.com

Sous Chef, 4 Star 1 AA Rosette Oban, Argyll and the Islands

Posted on July 28, 2014 | Start date August 1, 2014

Salary:£22,000 per year live in
Duration:Permanent
Hours:approximately 45 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:40 bedrooms
Covers:Lunch: lunches to 20; Dinner: dinners 30 to 40 in bar and to 20 in restaurant; Breakfast: to 80
Food type:1AA Rosette and busy bar food also and some function work
Full-time chefs:3 to 4 chefs and kitchen porters
Accommodation:single en suite hotel room
Job description:

I am looking for a strong all round sous chef for one of Argyll's top hotels.

Working alongside and covering for head chef on time off.

We have two aspects to the kitchen, the fine dining and the quality bar food operation.

Lots of excellent fresh local produce and some innovative cooking.

Live in available and the hotel is in a busy and prosperous west coast town within two hours of Glasgow.

Excellent for schools and plenty to do when not working.

The position is available now for the right person.

How to apply:

Please apply to Michael at Chefs In Scotland with your current, up to date CV quoting 1369

Please include contact details for work references.

Work for partners:

Contact details:michael@chefsinscotland.co.uk

Sous Chef, Cross Keys Ancrum, Borders

Posted on July 23, 2014 | Start date July 23, 2013

Salary:Negotiable depending on experience
Duration:Permanent
Hours:40 – 48 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:35 seater restaurant
Food type:Modern British Gastro pub freshly prepared using locally sourced produce
Full-time chefs:2 chefs plus kitchen porter
Accommodation:Live out
Job description:

The Cross Keys Ancrum is looking for a sous chef to work alongside David Malcolm, head chef who has a Michelin background.

This is a great place to develop, move forward and a great place to learn and also bring your own ideas to the table.

You will come from a quality background having relevant experience.

1 hour to the South of Edinburgh.

We are very much looking to make a name for ourselves.

Working in a modern kitchen with a new dining room and bar / café area to the front.

The position is available now for the right candidate

How to apply:

Please apply to David Malcolm, with a copy of your updated CV and references.

Work for partners:

none

Contact details:crosskeyskitchen@gmail.com | www.ancrumcrosskeys.com

Sous Chef, Station Hotel, Stonehaven., Grampian

Posted on July 22, 2014 | Start date July 22, 2013

Salary:Negotiable dependant on experience Paid weekly plus share of tips
Duration:Permanent
Hours:45 - 55
Days:5 days from 7 split shifts including breakfasts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: 30 - 60; Dinner: 50 - 90; Breakfast: 14; Functions: up to 100
Food type:Traditional home cooked bar and restaurant a la carte
Full-time chefs:4 plus 2 kitchen porters
Accommodation:None available - live out
Job description:

The Station Hotel is a small family run hotel of 20 years situated in Stonehaven, just 15 miles freom Aberdeen.

We are looking for an experience Sous Chef to join our stable team, you must be able to cover for head chef on days off and holidays also helping to train junior members of staff.

Our kitchen has been recently refurbished.

We have good local trade, everything is home made using local suppliers our menus change every 3 months with weekend specials, own ideas are welcome.

Good transport links.

This positions is available now for the right candidate

How to apply:

Please contact Lesley and Murray Owners or Head Chef Gordon, via email or call 01569 762277

Work for partners:

Possible bar work

Contact details:Murray@stationhotelstonehaven.co.uk | www.stationhotelstonehaven.co.uk

Sous Chef, 36 Bedroom Hotel Kirkcaldy, Fife

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

Salary:£22,000+ depending on experience plus share of tips and a bonus scheme that is to be decided
Duration:Permanent
Hours:48 hours per week
Days:5 days from 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36
Covers:Lunch: 50; Dinner: 50; Breakfast: 40-70; Functions: up to 380 across 3 different venues
Food type:Bar and Restaurant looking to gain 1 AA Rosette
Full-time chefs:7 plus 3 kitchen porters
Accommodation:None available
Job description:

The 36 bedroom hotel is located 2 and a half miles outside of Kirkcaldy and is seen as the place for special occasions in the area.

You will be working alongside Head Chef Morten Rengtved, a Master Chef quarter finalist. You will be part of the team that is looking to gain 1 AA Rosette by the end of the year.

We require a strong Sous Chef with experience in working to 1 AA Rosette Standard.

How to apply:

Please send your CV and a Cover letter to Callum Graham at recruitment@chefsinscotland.co.uk quoting 1344

Work for partners:

Possible front of House

Contact details:recruitment@chefsinscotland.co.uk
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