Sous Chef

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Sous Chef, The Kirklands Hotel, Kinross, Perthshire

Posted on September 2, 2015 | Start date September 2, 2015

Salary:£22,000 per annum paid monthly plus tips
Duration:Permanent
Hours:45 per week
Days:5 from 7
Holidays:Statutory (28 days p/a)
Bedrooms:9 Bedrooms
Covers:Lunch: 20 - 30; Dinner: to 80
Food type:Good quality bistro made fresh on site using the best local produce.
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Live out - Kinross is 27 miles away from Edinburgh (can provide short terms accommodation if relocating)
Job description:

The Kirklands Hotel is a family owned 9 bedroom 3 star hotel situated half way between Perth and Dunfermline, in Kinross.

We are looking for a Sous Chef to join our friendly team and look after the kitchen on the head chefs days off.

You will be working with great local produce, we prepare everything fresh on site, and will have the chance to contribute your own ideas to the menu.

There is accommodation available to rent or buy in this friendly market town, population 4000 which has excellent local amenities.

This positions is available now for the right candidate

How to apply:

Please apply to Shona Clifford, Owner with an up to date CV and contactable work references.

Work for partners:

Possibly

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

Sous Chef, Buccleuch Arms, Borders

Posted on September 1, 2015 | Start date September 1, 2015

Salary:Up to £24,000 per year paid fortnightly with a share of tips
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:19 bedrooms
Covers:Lunch: 50 - 70; Dinner: 70 - 120; Breakfast: 38; Functions: up to 120 plus some outside catering
Food type:Fresh bar and bistro
Full-time chefs:8 chefs plus 4 kitchen porters
Accommodation:Live out but can provide short term accommodation for up to 2 weeks if relocating - meals provided on duty
Job description:

The Buccleuch Arms is a 19 bedroom 4 star hotel situated in St Boswell just 4 miles from Melrose and 40 miles from Edinburgh.

We are looking for a strong and experienced Sous Chef to join our award winning hotel.

We have an excellent reputation for quality of food and service.

We are leading the way forward with our food in the Borders.

We have a very strong team in place with a very good kitchen to work in.

Our menus change monthly so there is lots of scope for input.

This position is available now for the right person.

How to apply:

Please email your CV to Billy Hamilton, Owner and cc to Gareth Gilder, Head Chef with contactable work references

gareth@buccleucharms.com

or you can call and ask for Billy or Gareth on 01835 822243

Work for partners:

Yes - front of house / bar work / house keeping

Contact details:billy@buccleucharms.com | www.buccleucharms.com

Sous Chef, Muckrach Country House Hotel, Moray and Strathspey

Posted on September 1, 2015 | Start date September 1, 2015

Salary:salary to be discussed according to experience paid weekly
Duration:Permanent
Hours:to be discussed
Days:5 days per week mixed shifts inlcuding a share of breakfasts
Holidays:Statutory (28 days p/a)
Bedrooms:13 bedrooms
Covers:Dinner: seats 60; Breakfast: 26
Food type:Gastro Pub using good local fresh produce
Full-time chefs:4 chefs
Accommodation:live in accommodation is provided
Job description:

Muckrach Country House Hotel is an 11 bedroom hotel situated in the heart of the Scottish Highlands, 30 minutes drive from Inverness.

it has recently undergone a total refurbishment including a brand new kitchen.

We are looking for a junior sous chef or senior chef de partie to join the team.

This is a great opportunity to join two excellent chefs with very strong backgrounds.

This position is available now for the right person.

Been awarded Taste our Best Award for 2015/16

A great chance to get involved in a totally new business and to help us to make a name for Muckrach.

This position is working with an up and coming small group and there are great opportunities for career advancement.

If you want to join this exciting new project and use good level fresh produce we would be pleased to hear from you.

How to apply:

Please apply to Rayner Muller, Head Chef via email or phone for an informal chat.

Mobile 07808215924

Work for partners:

Contact details:chef@muckrach.com | www.muckrach.com

Sous Chef, Ref 2869 - Apply to Chefs In Scotland, Glasgow

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

Salary:£11 - £13 per hour depending on experience paid weekly, equal generous tips are paid monthly. Discretionary bonus may be available depending on performance
Duration:Permanent
Hours:45 - 50 hours per week
Days:5 days from 7 straight shifts - working either a morning shift or evening shift
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 100; Dinner: 100; Breakfast: 100; Functions: Outside catering and buffets
Food type:Scottish / Italian a la carte menu with daily specials using lots of fresh seafood and everything is freshly made on premisis
Full-time chefs:5 chefs plus 4 kitchen porters
Accommodation:Live out
Job description:

I am looking for an experienced Sous Chef to join this privately family run busy café restaurant situated in Glasgow.

The owners are very hands on and the café restaurant has been in this family for over 100 years.

Using the freshest of produce with seafood coming in daily from Aberdeen.

A good but fast paced working environment.

You must show passion and flair to deliver the best possible experience to the customer.

You will also be able to provide support and cover for the head chef and help train junior members in the kitchen team.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with a copy of your updated CV and reference details quoting 2869.

Work for partners:

No

Contact details:recruitment@chefsinscotland.co.uk

Sous Chef, Relief sous chef required for busy hotel on the Isle of Harris, Western Isles

Posted on September 1, 2015 | Start date September 7, 2015

Salary:£13.50 per hour paid weekly
Duration:Seasonal
Hours:minimum of 40 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:21
Food type:Scottish seafood, 1 AA Rosette restaurant - up to 150 covers per day
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Accommodation is own room in a shared staff house with TV.
Job description:

I am looking for a relief sous chef for this 21 bedroom hotel on the Isle of Harris.

This job is available from Monday the 7th of September to the end of September.

Working with 5 other chefs.

Around 2 hours from the mainland, you can get the ferry from Uig on the Isle of Skye.

They will paid return travelling expenses including the ferry subject to completing the agreed work stint.

How to apply:

Please email or call 01683 222830

Work for partners:

No

Contact details:jojo@chefsinscotland.co.uk

Sous Chef, Barley Bree, Perthshire

Posted on August 31, 2015 | Start date October 1, 2015

Salary:£23,000 - £27,000 Salary reflects commitment and teamwork. Experience is irrelevant; bring a good skill set, positive work ethic and commitment and you will be rewarded. We are a close knit unit and a true example of the more you put in the more you get out! Paid Monthly with an equal share of excellent tips.
Duration:Permanent
Hours:45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: Max 30; Dinner: 40; Breakfast: 12; Functions: 40 (Functions accommodated in restaurant)
Food type:Modern
Full-time chefs:Head Chef/Owner Fabrice, Sous, Commis, Breakfast Chef
Accommodation:None but plenty to rent in the area (Crieff/Auchterarder)
Job description:

We are a 2 AA rosette restaurant with 6 rooms with a good local and national reputation. Run by Fabrice and Alison Bouteloup and open since 2007, Barley Bree is a comfortable country restaurant with rooms in Muthill, 3 miles south of Crieff and 5 miles north of Auchterarder.

We serve a regularly changing 4/4/4 12-2, 7-930pm Weds to Sat; 12-3, 6-9pm Sunday. The menu changes regularly and choices are fueled by what is currently the best available whether that be foraged items, game, seafood or whole locally raised beasts.

We are looking for a knowledgeable, focussed and positive individual to join our team and help continue to build the business's reputation.

How to apply:

Please email current CV to info@barleybree.com

Work for partners:

work always available for the right person.

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

Sous Chef, The Gathering Restaurant, Edinburgh and Lothians

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

Salary:£22,000 to £24,000 depending on experience
Duration:Permanent
Hours:48 hours per week
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 300; Dinner: 300; Breakfast: 300; Functions: None
Food type:Casual dining; a deli bar and a seafood bar.
Full-time chefs:12 chefs
Accommodation:None available
Job description:

The Gathering Restaurant is looking for awesome restaurant, bar and deli staff who like early morning starts.

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

If you are eager to learn new skills within a fast paced restaurant then this is the perfect position for you!

Delaware North will provide free parking at the airport, uniform and meals on duty for all team members.

Delaware North (UK) offers exciting and fulfilling career opportunities.

We believe in developing our people as our future leaders and investing in their careers with training, a competitive salary, pension scheme, sick pay and company discounts.

We value our employees and as such we like to reward success and encourage growth within our team.

At Delaware North there are often opportunities to travel and explore the world, and as a global leader in Hospitality and Food Service, you would be perfectly positioned!

How to apply:

Please apply to Jonathan Mitchell with a current CV and relevant work references jmitchel@delawarenorth.com

Work for partners:

NO

Contact details:jmitchel@delawarenorth.com | www.delawarenorth.com www.edinburghairport.com

Sous Chef, The Galley Of Lorne, Argyll and the Islands

Posted on August 27, 2015 | Start date September 12, 2015

Salary:£17,000 paid monthly plus a share of tips, depending on experience.
Duration:Seasonal
Hours:Up to 40 in winter
Days:5 to 6
Holidays:Statutory (28 days p/a)
Bedrooms:7 bedrooms
Covers:Lunch: up to 20; Dinner: up to 50; Breakfast: up to 14
Food type:Fresh and well presented using the best of local produce and West Coast sea food.
Full-time chefs:Summer Apr - Oct (3 plus kitchen porter), Winter Nov - Mar (2 plus kitchen porter at weekends)
Accommodation:Shared room with female in staff flat with shared facilities with full board or live out (at employees expense) with meals included whilst on shift
Job description:

The Galley Of Lorne Inn is a 17th century drovers hotel set in a stunning lochside location midway between Oban and Lochgilphead, attracting both tourists and yachtsmen and women from the local marina.

The Galley of Lorne Inn is also one of the highest rated inns / small hotels on Tripadvisor in Argyll. We have received an excellence award for 5 years in a row and are now installed in the Tripadvisor "hall of fame".

We are looking for an ambitious sous chef with flair and passion for good food to help our head chef take our menu to the next level.

This exciting opportunity will give the successful candidate a firm grounding in Rosette quality food whilst continuing with our goal of being 'the' place to dine in Mid Argyll.

Our vision will ensure that the right candidate will receive all the training and knowledge of the head chef required and become an integral member of a close knit team.

Working with the finest local fish and sea food, excellent local beef and game you will be able to contribute ideas to the menu and deputise for the head chef on his days off.

This position may suit a chef de partie or junior sous chef looking to make the next step.

The position is available now for the right candidate.


There is nothing like seeing and meeting, so if you think this is the potentially the right move for your career, check out our website, Tripadvisor reviews, and feel free to call Andrew who will be able to explain anything you wish to know.


This position is available from 12th September 2015 until 31st March 2016 for the right candidate.

How to apply:

Apply to Andrew Stanton, Owner with your update CV and reference details.

Tel: 01852500562

PLEASE APPLY TO THE GALLEY OF LORNE INN

Work for partners:

No

Contact details:enquiries@galleyoflorne.co.uk | www.galleyoflorne.co.uk

Sous Chef, The Alexandra Hotel, Lochaber

Posted on August 27, 2015 | Start date August 27, 2015

Salary:£22,000 negotiable paid weekly plus overtime on a pro-rata basis for more than 48 hours worked. You will receive tips and have full use of the leisure club facilities. You will also get discounts at other hotels within the Strathmore group.
Duration:Permanent
Hours:40-45
Days:5 days from 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:93
Covers:Lunch: Up to 40; Dinner: Up to 160; Breakfast: Up to 160; Functions: Up to 150
Food type:Modern Scottish, Table D'hote and A La Carte
Full-time chefs:8 + Kitchen Porters
Accommodation:Own room within the staff accommodation with shared facilities charged at £31 per week
Job description:

The Alexandra Hotel is a 93 bedroom 3 star hotel located in Fort William.

We are a busy, all year round hotel with a good reputation for food. We are looking for a sous chef to join our team. We have a good, stable team in place.

Ideally you will have experience at this level. There is potential scope for career progression within the group. As sous chef you will take over from the head chef and run the kitchen on his days off.

Fort William is a lovely place to live and work and it is the Outdoor capital of the UK so would suit someone who enjoys outside pursuits.

This position is available now for the right candidate.

How to apply:

Please apply to Brian Hume, General Manager with an up-to-date CV and relevant work references.

Work for partners:

Possibly in Front of House or Housekeeping

Contact details:brianhume64@gmail.com | www.strathmorehotels.com/Alexandra+Hotel/Home/

Sous Chef, Thistle Seafoods Ltd, Grampian

Posted on August 27, 2015 | Start date September 14, 2015

Salary:£30,000-£40,000 pa
Duration:Permanent
Hours:40
Days:Monday - Friday
Holidays:6 weeks including statutory
Bedrooms:none
Food type:Seafood and none seafood products
Full-time chefs:2
Accommodation:None
Job description:

Thistle Seafoods is a family-owned, highly innovative, low-cost private label manufacturer of frozen and chilled coated and added value seafood products and non seafood products. We are one of the largest independent seafood processors in the UK.

The main part of our business is supplying chilled seafood products to retailers, although we do also have a sizeable frozen value-added business supplying Retail and Food Service companies both here in the UK and internationally.

We pride ourselves on the quality of product, our service level and our flexibility and reliability. We have a very proactive and highly successful development department, which monitors market trends, creating products to meet consumer and customer needs, and we are looking for a Development Chef to join this team. This position would be ideal for a sous chef who is in the early stages of their career who is full of innovative ideas and who would like the challenge of developing new and exciting market ready products.

How to apply:

Send cover letter and CV to Pamela.Macdougall@thistleseafoods.com

Work for partners:

Contact details:Pamela.Macdougall@thistleseafoods.com | www.thistleseafoods.com
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