Sous Chef

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Sous Chef, New Opening Aberfeldy, Perthshire

Posted on April 17, 2014 | Start date July 1, 2014

Salary:£16000 to £18000 dependent on experience and qualifications
Duration:Permanent
Hours:approximately 45 per week
Days:5 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Lunches to 40 Dinners to 40
Food type:Seasonal Modern Scottish
Full-time chefs:3 to 4 plus kitchen porters
Accommodation:may be able to assist for the right person
Job description:

This is an exciting new opening in the Perthshire market town of Aberfeldy, population 2000.

We are looking for a Sous Chef to join our team. You will be working with a state of the art Josper Grill and woodburning oven to help create authentic, unpretentious but imaginative Scottish dishes using the fantastic local produce available.

May suit and existing sous chef or a keen chef de partie looking to move up.

working with a dynamic young team, this is an exciting opportunity.

Aberfeldy is a nice town with good amenities such as golfing, fishing and walking and an excellent base to explore the Highlands.

Also within and hour of Perth, Glasgow and Edinburgh. Enjoy the best of both worlds.

This position starts on 1st July 2014.

How to apply:

Please apply to Jake Shamrel, Owner

Work for partners:

Possibly on front of house if suitably qualified

Contact details:jake@taymouth.net

Sous Chef, Flodigarry Hotel, Skye and Lochalsh

Posted on April 17, 2014 | Start date April 17, 2014

Salary:£18,000 - £22,000 depending on experience plus a share of tips. Performance related bonus possible.
Duration:Permanent
Hours:up to 60 high season, will average out to 40 over the year.
Days:5 or 6 days from 7 mainly straight shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:18 bedroom - Breakfasts 30 - 50, lunches 30 - 50, dinners 60 - 80 and buffet fuctions from 30
Food type:Modern Scottish A la carte Restaurant and Bar meals.
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Room in a shared static caravan available including all meals £35 per week
Job description:

The Flodigarry Hotel is an 18 bedroom hotel situated in Flodigarry, just half an hour drive from Portree.

We are looking for a driven Sous Chef with a passion for good food to join our team.

We would particularly like someone with good pastry skills.

Working with a very experienced head chef this is a great opportunity to learn.

You will help support our head chef with the day to day running of the kitchen and cover for days off and holidays.

We are looking to gain accolades.

A fantastic rural location with sea views.

We get fresh seafood delivered to our door every day.

The position is available now for the right person.

How to apply:

Please email a copy of your up to date CV and reference details to Bette Temming, Owner.

PLEASE APPLY DIRECTLY TO THE FLODIGARRY HOTEL

Work for partners:

Yes, front of house or kitchen.

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

Sous Chef, Tigh an Eilean Hotel, Ross and Cromarty

Posted on April 16, 2014 | Start date April 16, 2014

Salary:Negotiable depending on experience
Duration:Seasonal
Hours:45 hours per week
Days:5 or 6 six days per week in season
Holidays:30 days per year pro rata
Bedrooms:10 bedrooms. Lunches to 35 and dinners in Coastal kitchen 40 - 50 and Restaurant 16 - 18
Food type:2 AA Rosette fine dining Table d'hote menu and Bistro
Full-time chefs:3 - 4 chefs plus kitchen porters
Accommodation:Own room either in the hotel or in staff block including all meals
Job description:

Tigh an Eilean Hotel is a 2 AA Rosette 10 bedroom hotel situated in Shieldaig a remote West Coast fishing village location just 60 miles from Inverness.

We are looking for an experienced a Junior Sous Chef to join our small and friendly team.

Seasonal with a possibility of permanent extension at end of season.

Rosette experience is not essential as our head chef will provide good training.

Primarily working in our Coastal kitchen restaurant. But also helping the Head Chef in the Hotel Restaurant.

The position is available immediately.

How to apply:

Please apply to Catherine Field with your current CV.

Work for partners:

There is possible work for partners available which will be general assistant.

Contact details:tighaneilean@keme.co.uk | www.shieldaig.org

Sous Chef, 23 bedroom hotel Outer Hebrides, Western Isles

Posted on April 15, 2014 | Start date April 15, 2014

Salary:£20,000 per year pro rata
Duration:Seasonal
Hours:40 to 45 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:23 bedrooms lunches to 30 and dinners to 60 and some functions to 100
Food type:Restaurant, bar and functions using lots of fresh seafood, cooked in modern Scottish way.
Full-time chefs:4 chefs and kitchen porters
Accommodation:own room in shared staff house at £25 per week with all meals
Job description:

The Harris Hotel on the beautiful island of Harris is a very busy family run hotel with an excellent reputation for good quality food.

Very well established with an excellent, long standing reputation for quality food and outstanding service.
We are looking for a sous chef to start right away.

This is an exciting opportunity to work in an outstanding location with stunning scenery and very stable and friendly owners.

Fantastic beaches and lovely walks and golfing and fishing.

Friendly locals and a real opportunity to escape from the cities.

If this sounds like your dream job, we would love to hear from you.

Seasonal until October

How to apply:

Please apply to Mark at Chefs In Scotland with current Cv quoting 934

Work for partners:

yes house keeping or front of house

Contact details:mark@chefsinscotland.co.uk

Sous Chef, Taynuilt Hotel, Argyll and the Islands

Posted on April 15, 2014 | Start date April 16, 2014

Salary:£18,000 - £20,000 pro rata paid monthly with a share of tips Bonus based on performance and GP
Duration:Seasonal
Hours:up to 50 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12 bedrooms - breakfasts to 20, lunches 40 - 50, dinners up to 100 and functions to 70
Food type:High quality fresh a la carte restaurant 2 AA Rosette standard
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Own en suite room including meals no charge
Job description:

Taynuilt Hotel is a 12 bedroom recently refurbished hotel situated 11 miles from Oban.

We are looking for an experienced Chef de Partie looking to move up to Sous Chef or a Sous Chef to join our friendly team.

You must have 2 AA Rosette experience, we have recently gave our kitchen and new over hall with new equipment including a water bath.

You will work alongside and help support head chef and train junior members of staff.

We are looking to get Taynuilt Hotel back on the map and achieve a 2 AA Rosette rating.

This is a seasonal position but for the right candidate it may become permanent.

Available now until the beginning of November.

How to apply:

Please apply to John McNulty, Owner/head chef with a copy of your updated CV and reference details

PLEASE APPLY DIRECTLY TO THE TAYNUILT HOTEL

Work for partners:

Possible - front of house or bar

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

Sous Chef, Relief Chef de Partie, Argyll and the Islands

Posted on April 15, 2014 | Start date April 17, 2014

Salary:£11 per hour paid monthly
Duration:Seasonal
Hours:minimum of 40 hours
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:7 bedrooms - 42 seater restaurant
Food type:2 AA Rosette fine dining and bar snacks
Full-time chefs:5 chefs
Accommodation:own room in shared staff house 10 minute drive from the hotel
Job description:

I am looking for a relief chef de partie to work from the 17th of April for 2 weeks

Return travel expenses either at cost price or 25p per mile including car on ferry.

How to apply:

Please apply to Johanna at Chefs In Scotland via email or call 01683 222830

Work for partners:

no

Contact details:jojo@chefsinscotland.co.uk

Sous Chef, The Station Hotel, Invernesshire

Posted on April 14, 2014 | Start date April 15, 2014

Salary:Negotiable depending on experience paid weekly with tips
Duration:Permanent
Hours:40 - 48 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10 bedrooms - Breakfasts to 15, Lunches 25 - 85, Dinners 16 - 180 and small fuctions
Food type:Good home cooked pub grub
Full-time chefs:3 chefs plus 3 kitchen porters
Accommodation:Own en suite bedroom including meals no charge
Job description:

The Station Hotel is a privately owned and run 10 bedroom hotel situated in Avoch just 18 miles from Inverness.

We are looking for an experienced Sous Chef, you must be able to work on your own initiative covering for our head chef on days off and holidays also to support him in the day to day running of the kitchen.

We are in a nice rural location with a good working atmosphere and friendly team.

You must be reliable and flexible.

The position is available now for the right candidate

How to apply:

Please apply to Lorraine and Richard Comfort, Owners with a copy of your updated CV and reference details.

Tel: 01381 620 246

PLEASE APPLY DIRECTLY THE STATION HOTEL

Work for partners:

No

Contact details:stationhotel.avoch@yahoo.co.uk | www.stationhotelavoch.co.uk

Sous Chef, Ben More Lodge, Perthshire

Posted on April 14, 2014 | Start date May 1, 2014

Salary:Negotiable depending on experience Paid weekly with a share of tips Over time paid for extra days worked
Duration:Seasonal
Hours:40 - 45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11 bedrooms - Breakfasts to 30, Lunches to 40, Dinners to 90 and functions to 80
Food type:Home made traditional Scottish bar meals
Full-time chefs:2 chefs plus kitchen porter
Accommodation:Own room in shared static caravan including meals on duty no charge (you pay for electric only)
Job description:

Ben More Lodge is an 11 bedroom privately owned and run establishment situated in Crianlarich just 35 miles from Callander and 42 miles from Oban.

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

You will help support our head chef and be able to cover for days off and holidays.

Crianlarich is a rural but busy location in the summer, you can enjoy fishing and walking on your days off.

There is a train station close by.

The position is available now for the right candidate and will run through until the end of October.

How to apply:

Please email a copy of your updated CV and reference details to Jennie Martin, Co Director.

PLEASE APPLY DIRECTLY TO BEN MORE LODGE

Work for partners:

Possible - Kitchen

Contact details:info@ben-more.co.uk | www.ben-more.co.uk

Sous Chef, Forss House Hotel, Caithness

Posted on April 11, 2014 | Start date April 12, 2014

Salary:£18 to £20,000 depending on experience.
Duration:Permanent
Hours:around 45
Days:5 mixed shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:14, up to 28 breakfasts, 25 lunches and about 28 dinners.
Food type:2 AA Rosette Modern Scottish
Full-time chefs:3 plus kitchen porters.
Accommodation:Live out
Job description:

Forss House is in the very north of mainland Scotland near Thurso. It is a quality country house hotel which has 2AA Rosettes.

We are looking for a sous chef to join our team. You will have the opportunity to work with excellent local produce and to contribute your own dishes to the menu. You will be able to manage the kitchen on the head chef's days off.


This will suit a chef who loves the outdoors and working with some excellent fresh local and seasonal produce.

How to apply:

Please apply to Ian Richards, Owner,

Work for partners:

yes, front of house or housekeeping.

Contact details:ian@forsshousehotel.co.uk | www.forsshousehotel.co.uk

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

Posted on April 11, 2014 | Start date April 11, 2014

Salary:£22,000 + negotiable dependent on experience - paid weekly
Duration:Permanent
Hours:40 to 50 possibly more in high season
Days:5 or 6 from 7 to be agreed
Holidays:Statutory (28 days p/a)
Bedrooms:20 in the Victoria 15 in the Esplanade up to 100 covers a day
Food type:Well presented with fresh local produce in Victoria’s Restaurant, Asian, Mediterranean or traditional Scottish fayre in Ghillies Bistro.
Full-time chefs:4-5 plus Kitchen Porters as required
Accommodation:Room in hotel, at no charge meals provided
Job description:

The Victoria Hotel is a 20 bedroom hotel and The Esplanade Hotel is a 15 bedroom hotel situated in Rothesay a nice Island Location with seafront views.

Just 1 1/2 hour from Glasgow.

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

You will be working with a very professional and friendly team in a permanent position with good prospects.

The position is available now for the right candidate

How to apply:

Please telephone Ian on 07775791072

Alternatively send CV and a current photo to ian@victoriahotelbute.com

Work for partners:

Possible

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