Sous Chef

Results page: 1 2 3

Sous Chef, Pebbles Spa & Leisure, Ayrshire and Arran

Posted on February 6, 2016 | Start date January 10, 2016

Salary:Negotiable hourly rate, paid monthly with tips.
Duration:Permanent
Hours:20 hours: 9am to 6/7pm including 1 weekend in 4
Days:2 days per week plus holiday cover
Holidays:Bistro Closed 25th, 26th December, 1st and 2nd January
Bedrooms:
Covers:Dinner: 20 - 40 covers per day
Food type:Fresh local bistro
Full-time chefs:You will work on your own for 2 days per week plus holiday cover
Accommodation:No accommodation available
Job description:

The Pebbles Spa & Leisure is situated in Lendalfoot just 7 miles from Girvan.

We are looking for a part time sous chef to cover for our head chefs 2 days off and holidays.

Would suit a chef de partie looking to move up also may suit a semi-retired chef. .

We are family owned high profile establishment.

This is a live out position.

You must be presentable wearing full chef whites.

A great location with beautiful sea views.

Good work/life balance would suit someone with other commitments.

This position is available now for the right candidate.

How to apply:

Please email over a copy of your updated CV to Sandra Brown, Owner with a copy of your recent work references

Work for partners:

No

Contact details:info@bennaneshore.com | www.pebblesspa.com

Sous Chef, Ref: 3424 Apply to Chefs In Scotland, Borders

Posted on February 5, 2016 | Start date February 5, 2016

Salary:£19,000 - £21,000
Duration:Permanent
Hours:45-48 per week
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: 25 - 50 including afternoon teas; Dinner: 30 - 80; Functions: 30
Food type:British pub classics and a 1 Rosette level dining menu
Full-time chefs:4 plus kitchen porters
Accommodation:Will help source locally
Job description:

I am recruiting for a restaurant in Kelso is situated around 20 miles from Galashiels and 45 miles from Edinburgh.

We are looking for an experienced sous chef to join our kitchen team. The role will suit a chef with a passion for using phenomenal local produce, who can contribute ideas and skills to compliment the modern approach we have.

Working within a small team, you will be expected to produce food to a consistently high standard and also be fully responsible for the kitchen in the head chef’s absence.

Apart from the obvious cooking and food preparation duties, you will be expected to mentor / develop other chefs and assist the head chef with menu planning, and ensuring food hygiene and health & safety standards are adhered to.

The restaurant regularly serves 25 – 50 covers. This increases to 35-70 covers in high season.

Successful applicants should come from a chef de partie ready to make the step up or a sous chef looking for the opportunity to express themselves. This is a great opportunity for aspiring chefs with their career progression in mind.

How to apply:

Please apply to Jessica Huntley, with an up-to-date CV and reference details

Work for partners:

no

Contact details:recruitment@chefsinscotland.co.uk

Sous Chef, - Junior The Wordworth Hotel Grasmere, England

Posted on February 5, 2016 | Start date February 5, 2016

Salary:£16,500 - £18,000 negotiable depending on experience. Paid monthly plus tips
Duration:Permanent
Hours:45
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:38
Covers:Lunch: 20 - 30; Dinner: 70 - 100; Breakfast: 60 -70; Functions: Weddings up to 100 and conferences up to 40
Food type:1 rosette restaurant and traditional English in the bistro
Full-time chefs:8 + Kitchen Porters
Accommodation:Own room in shared staff house including meals on duty situated next to the hotel charged at £37 per week
Job description:

The Wordsworth Hotel in Grasmere is a 4* Hotel situated 10 minutes from Ambleside and 45 minutes from Kendal and is part of The Robert Parker Collection.

We are looking for two chef de parties to join our team. We are in an excellent location and we are cooking all fresh food using local produce. There is a good opportunity to develop within the group as well as the opportunity to train. We have a training programme in place which has ties with Kendal college.

Ideally you will have experience at 1 rosette level and be enthusiastic and have the ability to work in a team.

This position is available now for the right candidate.

How to apply:

Please send your up-to-date and reference details to Catalin Oanea, general manager.

Work for partners:

Yes depending on their experience

Contact details:catalin.oanea@thewordsworthhotel.co.uk | http://thewordsworthhotel.co.uk/

Sous Chef, Crieff Hydro, Perthshire

Posted on February 5, 2016 | Start date February 6, 2015

Salary:Up to £23,000 benefits include company pension scheme, share save scheme and great on-site discounts (as well as long term career prospects.)
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:200 plus over 50 lodges. ( up to 280 covers per day)
Food type:Scottish Contemporary using the best of Perthshire's natural produce, A la carte menu
Full-time chefs:20 chefs plus kitchen porters
Accommodation:temporary live in accommodation to help you relocate to Crieff
Job description:

The Crieff Hydro is Scotland’s leading 4 star leisure resort.

About the role

Due to an internal promotion we now have an exciting opportunity for an ambitious and creative Sous to join our senior kitchen team.

Perthshire is often referred to as Scotland’s larder, so we’re spoiled for choice: We work with the best seasonal and locally sourced produce wherever possible. Our Meikle Restaurant is steeped in tradition (but it’s never stuffy) and takes pride in showcasing the fabulous Scottish produce that has put British cooking back on the world food map.

So if you’re excited about driving change, believe in the traditions of great British cooking, with a modern twist, and really want to make your mark, this is the opportunity you’ve been waiting for.

What you'll need

You’ll have previous 3 or 4 star experience as a Junior Sous Chef. A great coach, mentor and communicator, you’ll have strong abilities in leading a team and you'll enthuse the team with your passion for putting great food on the plate, time and time again. You'll have a proven track record in a high volume setting and love the buzz of a busy kitchen.

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 our company share save scheme, free leisure membership, including horse riding and golf, 50% discount off food and drink in our on-site restaurants and of course reduced hotel rates in all our new hotels. We can also offer temporary live in accommodation to help with relocation to the area.

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:isw.changeworknow.co.uk/crieff_hydro/vms/e/crieffhydro/positions/bdpU_05NTpsQXUP5u7arn8

Sous Chef, Ref 3405: Apply to Chefs In Scotland, Western Isles

Posted on February 3, 2016 | Start date March 15, 2016

Salary:£380 - £420 per week paid weekly
Duration:Seasonal
Hours:40 - 45
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:25
Covers:Lunch: 30; Dinner: 80; Breakfast: 35; Functions: 80
Food type:Scottish using lots of fresh seafood
Full-time chefs:3
Accommodation:Accommodation available on site
Job description:

I am looking for a Sous chef for this 25 bedroom hotel situated in Western Isles.

You will deputise for the head chef and provide training for junior members.

A great opportunity to work in a friendly environment.

Using the best of Scottish seafood.

This position is season and is available from mid March to the end of October.

How to apply:

Please apply to Jessica at Chefs In Scotland via email with your current up-to-date Cv and contactable work references.

Please quote 3405

Work for partners:

Possible depending on their experience

Sous Chef, The Three Lemons Aberfeldy, Perthshire

Posted on February 2, 2016 | Start date February 3, 2016

Salary:£17,000 - £19,000 depending on experience paid fortnightly plus tips
Duration:Permanent
Hours:up to 48 per week
Days:5 days mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: to 35; Dinner: to 45; Breakfast: none; Functions: can do takeaway to 40
Food type:good honest fresh home made from our chargrill and home made pizzas, everything is made freshly on the premises
Full-time chefs:3 chefs plus kitchen porters
Accommodation:room in shared house with own bathroom, share with two other people - £45 per week including Wi-Fi
Job description:

The Three Lemons is situated in the picturesque town of Aberfeldy in Perthshire, 14 miles from Pitlochry and an hour and a half from Glasgow and Edinburgh.

Aberfeldy has a population of 3000 and great amenities such as fishing, golfing and walking as well as its own cinema.

We are looking for an experienced sous chef to join our team at The Three Lemons, the position is full time and all year round and is available now for the right person.

Working in a small team where everybody gets stuck in. Scope for input into the menus using all fresh produce..

Previous experience is essential.

How to apply:

apply to Jake Schamrel, with an up-to-date CV and reference details

Work for partners:

No

Contact details:jake@taymouth.net | www.threelemons.co.uk

Sous Chef, The Cross At Kingussie, Moray and Strathspey

Posted on February 1, 2016 | Start date February 1, 2016

Salary:£22000 to £25000 depending on experience
Duration:Permanent
Hours:around 45
Days:5 days per week
Holidays:Stat 28 days plus extra days off in winter and closed Christmas
Bedrooms:8
Covers:Lunch: quiet lunches; Dinner: 26; Breakfast: 16
Food type:Modern Scottish Fine Dining. 2AA Red Rosettes. Good Food Guide and Michelin entries
Full-time chefs:3
Accommodation:Live out - There is rental accommodation locally at very reasonable rates
Job description:

The Cross is looking for a Sous Chef or potentially an ambitious Chef de Partie to join our team.

This is a great opportunity to work on small fine dining numbers focussing on quality rather than quantity maintaining and increasing current accolades.

You will work in all corners of the kitchen and be able to gain a good grounding in modern Scottish fine dining.

Statutory holidays. Also extra days off in winter.

Kingussie is a few minutes from Aviemore, with access to great skiing, and 50 miles from Inverness.

This position is available in February for the right candidate.

How to apply:

Please apply to Celia Kitchingman, owner, with an up to date CV and contactable work references.

Work for partners:

No.

Contact details:relax@thecross.co.uk | www.thecross.co.uk

Sous Chef, Restaurant at The Rosedale, Skye and Lochalsh

Posted on January 29, 2016 | Start date January 29, 2016

Salary:Negotiable hourly rate paid weekly plus tips Potential to become all-year-round salary for the right candidate
Duration:Seasonal
Hours:45
Days:5 days out of 7 - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:25
Covers:Lunch: No lunches; Dinner: Up to 65; Breakfast: Possibly at the hotel
Food type:Fresh, local produce including seafood. Daily changing menu
Full-time chefs:2 + 2 Kitchen Porters
Accommodation:Live-out but can assist in finding in re-locating
Job description:

The Restaurant at The Rosedale is a 25 bedroom hotel situated in the heart of Portree on the beautiful Isle of Skye.

We are looking for a head chef to run our restaurant. You will be under the guidance of the chef-owner who has held the position for 6 years. This is a good experience for a sous chef to take the next step up and learn.

We are situated in the harbour and get lots of local, fresh food which is all cooked-to-order and prepared fresh in house. We are looking for a hard working, team player. You must be smart and presentable as the kitchen is visible to the customers.

This job has the potential to be a permanent all-year round position for the right candidate.

How to apply:

Please apply to Robert Macaskill, owner, with an up-to-date CV and reference details.

Work for partners:

Possibly in front of house, housekeeping or restaurant manager

Contact details:info@portreerestaurant.co.uk | www.portreerestaurant.co.uk/index.html

Sous Chef, Restaurant at The Rosedale, Skye and Lochalsh

Posted on January 29, 2016 | Start date January 29, 2016

Salary:Negotiable hourly rate paid weekly plus tips Potential to become all-year-round salary for the right candidate
Duration:Seasonal
Hours:45
Days:5 days out of 7 - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:25
Covers:Lunch: No lunches; Dinner: Up to 65; Breakfast: Possibly at the hotel
Food type:Fresh, local produce including seafood. Daily changing menu
Full-time chefs:2 + 2 Kitchen Porters
Accommodation:Live-out but can assist in finding in re-locating
Job description:

The Restaurant at The Rosedale is a 25 bedroom hotel situated in the heart of Portree on the beautiful Isle of Skye.

We are looking for a sous chef to join our team. You will be under the guidance of the chef-owner who has held the position for 6 years. This would suit a strong chef de partie as you will always have guidance in the kitchen.

We are situated in the harbour and get lots of local, fresh food which is all cooked-to-order and prepared fresh in house. We are looking for a hard working, team player. You must be smart and presentable as the kitchen is visible to the customers. You will have input into the daily changing menus and there is possible scope for career progression also.

This job is available from middle of March until the end of November for the right candidate but has scope to be a permanent position.

How to apply:

Please apply to Robert Macaskill, owner, with an up-to-date CV and reference details.

Work for partners:

Possibly in front of house, housekeeping or restaurant manager

Contact details:info@portreerestaurant.co.uk | www.portreerestaurant.co.uk/index.html

Sous Chef, The Dunavon hotel, Grampian

Posted on January 29, 2016 | Start date January 29, 2016

Salary:Depending on ability and experience paid monthly Share of tips
Duration:Permanent
Hours:40 - 48 hours per week
Days:5 days from 7 mostly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:22 bedrooms
Covers:Lunch: 0 - 40; Dinner: up to 80; Breakfast: 20 to 40; Functions: to 80
Food type:Modern British freshly prepared Gastro Pub
Full-time chefs:up to 5 chefs at full strength plus kitchen porters
Accommodation:Possible accommodation available short term if relocating to the area
Job description:

The Dunavon Hotel is a 22 bedroom 3 star Hotel situated in Dyce just a 10 minute train ride from Aberdeen City Centre.

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

Working alongside the head chef and covering for time off.

Be able to run the kitchen in the absence of the head chef.

We will look for you to have passion and flair with flexibility to input your own ideas for menus.

We are a small independent hotel with a good reputation.

We pride ourselves on using fresh local ingredients and preparing everything in house.

Similar relevant experience is preferred.

The position is available now for the right chef

How to apply:

Please apply Steven Castle, head chef with a copy of your updated CV and reference details

Work for partners:

no

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