Sous Chef

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Sous Chef, Kinlochewe Hotel, Ross and Cromarty

Posted on March 24, 2017 | Start date March 25, 2017

Salary:Negotiable according to experience plus tips
Duration:Seasonal
Hours:As required, but around 40 - 45 per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:9
Covers:Lunch: 10 - 20; Dinner: 45 - 55; Breakfast: up to 16; Functions: up to 40
Food type:High quality modern Scottish food, home cooked using fresh local produce
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Live in, en-suite, all meals, satellite TV and free WiFi - no charge
Job description:

Kinlochewe Hotel is a family run 3 star 9 bedroom hotel + bunkhouse. Located in the stunning Torridon Mountains and ideal for those who love the outdoors there is plenty to do: walking, climbing, fishing wilddlife watching, photography, kayaking etc.

We are looking for an enthusiastic and hard working Sous Chef with all-round cooking skills to join our team and help run our busy kitchen.

You will work closely with the head chef in producing high quality meals using the very best of local produce. All our food is prepared and cooked on the premises, including baking, desserts etc.

You will have scope, and be expected, to advance our food offering and you will contribute to menu preparation as well as being creative and showing presentation skills.

The position also includes ordering, stock control, cleanliness, meeting all health and hygiene regulations and keeping paperwork up to date.

Minimum of Basic Food Hygiene (Intermediate preferred) and familiarity with Cook Safe is required.

Own transport is advantageous as we are located in a rural location and have limited bus service.

Must be fully fluent in English and available for interview and trial.

This position is available from now and ending 29th October 2017

How to apply:

Please apply with CV and references to Andrew Staddon, Owner.

Work for partners:

There may be a position available in bar/waiting and/or house keeping.

Contact details:andrew@kinlochewehotel.co.uk | www.kinlochewehotel.co.uk

Sous Chef, The Victoria and Esplanade Hotel, Argyll and the Islands

Posted on March 23, 2017 | Start date March 23, 2017

Salary:Good hourly rate / salary depending on experience paid weekly in arrears plus a share of tips Overtime sanctioned by management
Duration:Permanent
Hours:40 - 48 or more if desired
Days:5 from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Victoria - 20 & Esplanade - 8
Covers:Dinner: Good steady trade all year round
Food type:Good fresh Scottish home cooking with lots of seafood
Full-time chefs:6 chefs + kitchen porters
Accommodation:Room in hotel available at no charge. Meals provided - TV and Wi-Fi available
Job description:

The Victoria and Esplanade Hotels are situated on the sea front of Rothesay on the Isle of Bute, 1 ½ hours from Glasgow.

We are looking for an experienced sous chef with a proven track record and excellent references.

Working alongside the head chef and covering on time off.

Working with a very professional and friendly team in a permanent position with good prospects.

This is a full time position and is available now for the right candidate.

Bute is a great place to live and work with lots to do on time off such as golfing, walking and fishing.

How to apply:

Telephone 07775791072 or alternatively send up-to-date CV and reference details to Ian Bruce, Owner

Work for partners:

Yes-front of house

Contact details:Ian@victoriahotelbute.com | www.victoriahotelbute.com

Sous Chef, Deans Restaurant, Perthshire

Posted on March 23, 2017 | Start date April 1, 2017

Salary:£20,000 - £25,000 per year + Card and Cash Tips
Duration:Permanent
Hours:50
Days:5
Holidays:4 Weeks Holiday per Annum
Bedrooms:
Covers:Lunch: 50; Dinner: 75
Food type:Scottish French
Full-time chefs:4 + 2 Kitchen Porters
Accommodation:Full Time
Job description:

Junior Sous / Sous Chef Position

An exciting and rare opportunity to work in our team. Currently a 2AA Rosette Restaurant owned by Scottish Chef of the Year Winner and AA Restaurant of the Year Winner Willie Deans. Looking to replace our Sous Chef of 6 years.

We are regarded as Perth's premier restaurant for over a decade now and with Jamie Deans taking over as Head Chef we are striving to improve food standards further. Our aim is to offer top quality food in a fun, relaxed environment offering customers the complete experience.

The food is a mixture of contemporary and traditional techniques, Scottish and French cuisine styles.

You will be aiding the Head Chef in preparation and creation of dishes using only the best, fresh, local, seasonal ingredients. An excellent opportunity for a driven individual to gain great experience and learn from the best.

The business aim this year to push the food even higher in standard so we are looking for an experienced, passionate individual to be part of our team. The restaurant is open Tues - Sunday, working 5 days.

Salary is negotiable depending on previous experience.

How to apply:

To Apply send CV to deans@letseatperth.co.uk

Work for partners:

Contact details:deans@letseatperth.co.uk | www.letseatperth.co.uk

Sous Chef, The Courtyard at Aberdeen Airport, Grampian

Posted on March 22, 2017 | Start date March 22, 2017

Salary:Between £7.20 - £12.50 per hour negotiable depending on experience paid monthly.
Duration:Permanent
Hours:40 hours per week
Days:5 from 7, straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:194
Covers:Lunch: up to 120; Dinner: up to 120; Breakfast: up to 120; Functions: none
Food type:Bistro
Full-time chefs:4 chefs + kitchen porters
Accommodation:Live out.
Job description:

We are looking for a chefs of all levels for The Courtyard at Aberdeen Airport.

Full training can be provided and there is scope for promotion within the hotel with a good strong team, who have plenty of experience.

You must be highly motivated, passionate about food and have similar experience at these levels.

Qualifications would be desired but not necessary.

Working for one of the world's largest hotel groups with 3,500 hotels worldwide this is an excellent opportunity for ambitious chefs.

You will follow all company safety and security policies and procedures.

Modern well equipped kitchen, staff benefits includes discount associate rates on all our hotels worldwide and free first bus pass for all employees.

These positions are available now for the right chefs.

How to apply:

Please apply to Gillian Laing, HR, with an up-to-date CV.

Work for partners:

Yes

Contact details:gillian.laing@marriott.com | www.courtyard.marriott.com/

Sous Chef, Port Askaig Hotel, Argyll and the Islands

Posted on March 22, 2017 | Start date March 22, 2017

Salary:£10 per hour paid weekly plus tips
Duration:Seasonal
Hours:50
Days:5.5 days out of 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: 25-60; Dinner: 25-60; Breakfast: 26; Functions: Rarely
Food type:Bar and restaurant - all fresh and homemade - lots of fresh seafood
Full-time chefs:2 + kitchen porters
Accommodation:Room in a bedsit charged at £35 per week includes on-duty meals and laundry. Wi-Fi in the hotel
Job description:

Port Askaig Hotel is a 13 bedroom hotel situated next to the ferry terminal in Islay.

We are looking for an efficient and reliable chef to join our team to take over from the head chef on days off, although most of the preparation will already be done.

We have a varied menu cooking lots of fresh, local produce.

The hotel itself has lots of history as does the island and we also have music in the bar.

This is a rural and beautiful location and there is lots to do on days off and it is a good place to spend the summer season.

This is a seasonal position but has potential to become permanent for the right candidate.

The position is available from the beginning of April until the end of October but is potentially available sooner on reduced hours until April.

How to apply:

Please apply to Marion Spears, owner with an up-to-date CV and references details

Work for partners:

Yes full time positions available in bar and housekeeping

Contact details:moragbeag@gmail.com | www.portaskaig.co.uk/

Sous Chef, Aberdeen Marriott Hotel, Grampian

Posted on March 22, 2017 | Start date March 22, 2017

Salary:Between £7.20 - £12.50 per hour negotiable depending on experience paid monthly.
Duration:Permanent
Hours:40 hours per week
Days:5 from 7, straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:155
Covers:Lunch: up to 120; Dinner: up to 120; Breakfast: up to 120; Functions: up to 250
Food type:Functions, banqueting, hotel restaurant
Full-time chefs:8 chefs + kitchen porters
Accommodation:Live out.
Job description:

We are looking for a chefs of all levels for The Marriott Aberdeen, in Dyce near the airport 5 miles from the city centre.

Full training can be provided and there is scope for promotion within the hotel with a good strong team, who have plenty of experience.

You must be highly motivated, passionate about food and have similar experience at these levels.

Qualifications would be desired but not necessary.

Working for one of the world's largest hotel groups with 3,500 hotels worldwide this is an excellent opportunity for ambitious chefs.

You will follow all company safety and security policies and procedures.

Modern well equipped kitchen, staff benefits include free use of gym and discount associate rates on all our hotels worldwide.

These positions are available now for the right chefs.

How to apply:

Please apply to Nadine Jebali, HR, with an up-to-date CV.

Work for partners:

Yes

Contact details:nadine.jebali@marriott.com | www.marriotthotels.com

Sous Chef, Cafe1, Invernesshire

Posted on March 22, 2017 | Start date March 23, 2017

Salary:Negotiable depending on experience paid weekly plus tips
Duration:Permanent
Hours:40
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 20; Dinner: 80; Breakfast: N/A; Functions: N/A
Food type:Modern Scottish using organic local produce with French influences
Full-time chefs:4 + Kitchen porters
Accommodation:N/A
Job description:

Cafe 1 is a small family run restaurant using local and organic produce to create new and exciting dishes.

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

There is good scope for career progression and very good training will be provided.

This position is available now for the right candidate

How to apply:

Please apply to James Wallace, Head Chef, with an up-to-date CV or call 01463 419421

Work for partners:

Possibly in front of house work or bar

Contact details:info@cafe1.net | Cafe1.net

Sous Chef, The Mainstreet Trading Company, Borders

Posted on March 22, 2017 | Start date April 22, 2017

Salary:£18,000 to £20,000 negotiable depending on experience with a possible bonus scheme
Duration:Permanent
Hours:45 hours per week
Days:5 day out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 50-80
Food type:Modern British Cafe using fresh local produce
Full-time chefs:2 plus kitchen porters on weekends
Accommodation:Live out
Job description:

The Mainstreet Trading Company is situated in the beautiful Scottish Borders village of St Boswells.

Experienced full time chef required for busy kitchen in award winning Café, Bookshop & Deli.

Based in St Boswells, 5 miles from Tweedbank train station (terminus of the new Borders Railway), we are a small dedicated team who pride ourselves on the quality of our food and the customer experience we offer.

Mainstreet is a destination business well known for our knowledgeable friendly staff. Each part of the business – café/books/deli – takes inspiration from the other, with our ‘Cookbook of the Month’ informing the menu.

We are looking for someone capable of being the senior team member in the kitchen.

You will be responsible for the ordering stock, maintaining health and safety and also training, health and hygiene and HACCP.

You will also have input into menus.

We also have a deli which has strong local focus which is combined with international flavours.

The working hours would be 8.45 - 5.45 and we are closed Mondays.

The position is available now for the right candidate.

How to apply:

Please apply to Bill De la Hey, Director with a copy of your updated CV and reference details

Please look on our instagram: mainstreethare

Work for partners:

No

Contact details:bill@mainstreetcafe.co.uk | http://www.mainstreetbooks.co.uk/cafe

Sous Chef, Western Isles Hotel, Argyll and the Islands

Posted on March 22, 2017 | Start date March 22, 2017

Salary:Up to £26,000 depending on experience paid monthly with a share of tips
Duration:Permanent
Hours:up to 48 hours per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:26
Covers:Lunch: to 40; Dinner: to 80; Breakfast: to 60; Functions: 100-200
Food type:Scottish with a Mediterranean twist - bar and restaurant
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Self contained unit in custom built staff block - £30 per week all meals
Job description:

The Western Isles Hotel is a 3 star 26 bedroom hotel situated in Tobermory overlooking The Sound of Mull 1 & 1/2 hours from Oban.

We are looking for a full-time and permanent sous chef to join our team.

You will provide support and cover for our head chef.

We are open to new ideas for menus, we make everything on site using fresh local and seasonal produce.

Good opportunity for a chef with real commitment to produce good food.

The position is a permanent all year round position.

How to apply:

Please apply to Tom Devlin, Head chef with a copy of your updated CV and reference details

Work for partners:

no

Contact details:manager@westernisleshotel.com | www.westernisleshotel.co.uk

Sous Chef, Ullinish Country Lodge, Skye and Lochalsh

Posted on March 22, 2017 | Start date March 23, 2017

Salary:Monthly - Salary- depending on experience - share of tips
Duration:Permanent
Hours:45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: Nil; Dinner: 24; Breakfast: 12; Functions: Nil
Food type:3 AA Rosettes
Full-time chefs:2
Accommodation:Single room - shared bathroom - £60.00 per month
Job description:

Ullinish Lodge is a 6 bedroom 5 star lodge situated in Struan, 12 miles from Portree Isle of Skye.

We are looking for an ambitious Sous Chef able to deputise when Head Chef off.

You will be joining a small, relaxed, friendly team.

The lodge is in a rural but beautiful area on Skye so a driver is preferred but not essential.

The position is available now.

How to apply:

Email CV to Pam or Brian

Work for partners:

Yes - house keeping

Contact details:ullinish@theisleofskye.co.uk | www.theisleofskye.co.uk
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