Sous Chef

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Sous Chef, The County Hotel, Western Isles

Posted on May 21, 2018 | Start date May 21, 2018

Salary:£20,000 - £23,000 depending on experience paid weekly in arrears plus tips
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15 bedrooms
Covers:Lunch: 50; Dinner: 60; Breakfast: 20; Functions: 60
Food type:Modern Scottish
Full-time chefs:5 chefs plus 3 kitchen porters
Accommodation:Single room available with private bathroom including meals on duty - all included as part of the package
Job description:

The County Hotel is a 15 bedroom hotel situated in Stornoway.

We are looking for a strong chef de partie to join our friendly team. We are looking for someone who would like to be trained up to be sous chef in the coming months but would also consider a good sous chef looking to go to the islands.

Stornoway is an an excellent town with a population of 8,000 with very good lifestyle and excellent schools at primary and secondary level. There is an airport and very good links to the mainland.

A good quality of life with an friendly Island atmosphere.

Beautiful white sand beaches.

You will be adaptable and be happy to work in all parts of the kitchen.

Interested?

How to apply:

Please email your updated CV to Seany McCritchie, Owner

Tel: 01851 703250

Mob: 0772 0442063

Work for partners:

No

Contact details:county.hotel.mail@btopenworld.com | www.countyhotelstornoway.co.uk

Sous Chef, The Creggans Inn, Argyll and the Islands

Posted on May 21, 2018 | Start date May 22, 2018

Salary:up to £24,000 per annum - negotiable salary, equal share of tips, paid monthly
Duration:Permanent
Hours:40 - 48 hours per week
Days:5 days out of 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: 10-40; Dinner: 20-70; Breakfast: up to 30; Functions: up to 80
Food type:Modern British
Full-time chefs:4
Accommodation:Excellent accommodation available £45 per week including meals
Job description:

The Creggans Inn is a family owned 14 bedroom hotel situated on the shores of Loch Fyne.

We are looking for an enthusiastic Sous Chef to join our small friendly team.

Dedicated to offering the best of local produce. All dishes are cooked from scratch with an imaginative flair.

We are looking for someone with a great love of food coupled with a genuinely good work ethic.

The hotel is 1 hr 15 mins from Glasgow and 25 mins from Dunoon and Inveraray. There is a limited bus service, a car would be ideal.

This position is available now for the right candidate.

How to apply:

All candidates should apply by email with a current CV and relevant current references.

Work for partners:

Possible - depending on experience

Contact details:archie@creggans-inn.co.uk | www.creggans-inn.co.uk

Sous Chef, The Balmacara Hotel, Skye and Lochalsh

Posted on May 19, 2018 | Start date May 19, 2018

Salary:£22,000 negotiable depending on experience paid monthly plus tips
Duration:Permanent
Hours:40-45
Days:5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: 10; Dinner: 40-50; Breakfast: 56; Functions: 60-70
Food type:Traditional Scottish using fresh ingredients and local produce
Full-time chefs:3 plus kitchen porters
Accommodation:Own room in lovely shared two bedroom house with TV - included as part of the package
Job description:

The Balmacara Hotel is a 28 bedroom 3* hotel situated on the shores of Loch Alsh on the West coast of Scotland.

We are looking for a sous chef to join our team. You will provide support and cover for the head chef during their time off.

We are in a very successful second season of ownership and we are in the process of refurbishing and extending the hotel to make it reach a 4* grading so this is an exciting time to join with lots of changes and developments taking place.

A beautiful place to live which is still on the mainland.

Using lots of fresh and local ingredients.

This position is available now for the right person and we would consider applicants looking for seasonal work also.

How to apply:

Please apply to James Mceachern, General Manager, with an up-to-date CV

Work for partners:

Possibly depending on experience

Contact details:james@balmacarahotel.com | www.balmacarahotel.com/

Sous Chef, The Machair Kitchen, Western Isles

Posted on May 18, 2018 | Start date May 18, 2018

Salary:Negotiable salary depending on experience paid weekly plus share of tips
Duration:Seasonal
Hours:48
Days:5 days week - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 50-100; Dinner: 50+; Breakfast: n/a; Functions: 50-140
Food type:Seafood and Modern Scottish
Full-time chefs:4 plus kitchen porters
Accommodation:Room in shared house
Job description:

The Machair Kitchen is a new beachside seafood restaurant and wedding venue in a spectacular location on this vibrant holiday island, which offers some of the most incredible coastal and mountain landscape in Europe.

We are going into our second season and we are looking for a sous chef to join our small but friendly and stable team.

Using lots of fresh seafood. You will be in charge of the running of the kitchen during the head chefs time off.

This position is available now for the right candidate until October but there would be potential for it to become permanent for the right person.

How to apply:

Email CV to Andrew Houghton at themachairkitchen@hotel-hebrides.com or phone on 01859 550333 for more information.

Work for partners:

Yes, work in the kitchen or Front of House may be available for partner, either here or at our sister hotel 20 mins away

Contact details:angus@hotel-hebrides.com | http://www.hotel-hebrides.com/the-machair-kitchen/

Sous Chef, Scottish Canals, Invernesshire

Posted on May 18, 2018 | Start date May 18, 2018

Salary:£23,765.79 per annum including allowances. Scottish Canals also offers a generous annual leave entitlement of 33 days rising to 38 after 5 years (inc. public holidays), along with enhanced company sick pay, childcare vouchers, discounted shopping vouchers, and a contributory pension scheme with up to a 10% employer contribution.
Duration:Permanent
Hours:average of 37 hours a week
Days:5 out of 7 rota - day shifts
Holidays:33 days rising to 38 after 5 years (inc. public holidays)
Bedrooms:Site not opened yet
Food type:Simple menu - using fresh produce
Full-time chefs:3 chefs plus a kitchen assistant
Accommodation:accommodation available, and it will be reasonably priced
Job description:

Scottish Canals are looking for a Sous Chef to join our team at our brand new Caledonian Canal Centre in Fort Augustus!
We are looking to appoint a keen and motivated Sous Chef to work alongside a dedicated catering team in our new Caledonian Canal Centre. The successful candidate will have the ability to meet and achieve preparation and food delivery deadlines, especially within peak season, with a flexible attitude to working hours.
Key responsibilities of the role will include:
• Daily running of the kitchen
• Food preparation as required
• Working alongside Visitor Centre Manager and the front of house team to ensure the smooth running of the Caledonian Canal Centre Cafe
• Ensuring health and safety records are kept up to date.
• Managing food purchase and storage
• Maintaining a safe and hygienic kitchen environment.
• Be aware of the food preparation level during busy and quiet times.
The ideal candidate will have the following key skills:
• NVQ Level 2 or above in Catering
• Previous experience working in a similar role for a minimum of 1 year
• Experience of working with large volume food preparation
• Good communication and team working
• Highly organised with excellent planning
• Able to work under pressure in a high-paced environment
• A full driving licence

Scottish Canals is an equal opportunities employer and it is our policy to recruit the best person for each vacancy regardless of gender, marital status, ethnic or national origin, disability, sexual orientation, religion or belief and age and we will ensure that there are equal opportunities in all stages of the recruitment process.

How to apply:

Please send your CV and covering letter

Work for partners:

Contact details:recruitment@scottishcanals.co.uk | www.scottishcanals.co.uk

Sous Chef, Kintail Lodge Hotel, Skye and Lochalsh

Posted on May 18, 2018 | Start date May 31, 2018

Salary:Negotiable hourly rate, paid monthly with a share of tips. Live in all found.
Duration:Seasonal
Hours:approximately 45 - 48 per week
Days:5 days per week - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: up to 30; Dinner: up to 100; Breakfast: 20 to 30; Functions: Up to 30
Food type:All home cooked freshly on the premises. Bar menu, plus specials board
Full-time chefs:4 plus kitchen porters
Accommodation:Accommodation provided free of charge - own room in shared cottage - TV and Wi-Fi in the hotel
Job description:

Kintail Lodge is a 14 bedroom west coast hotel 15 miles from the Kyle of Lochalsh.

We are looking for a sous chef to join our team to work alongside and cover for our head chef on time off.

Beautiful west coast location.

This job will suit a chef who likes the outdoors as well as fishing, walking and enjoys the lovely scenery.

4 hours from Glasgow and an hour and a half from Inverness and Fort William.

Ideally most of the holidays will be taken out of season although happy to give short breaks off together in season.

Lots of scope for input into menus.

We have an excellent reputation for good, local and seasonal produce, all cooked on the premises.

This position is available from the end of May to end September and possibly sooner for the right person.

How to apply:

Please apply to Stefan Chobanov, House Manager with a copy of your current CV and details of contactable work references.

Work for partners:

yes front of house, house-keeping, bar work, general assistant or kitchen porter.

Contact details:reception@kintaillodgehotel.co.uk | www.kintaillodgehotel.co.uk

Sous Chef, Junior - The Mustard Seed, Invernesshire

Posted on May 17, 2018 | Start date May 18, 2018

Salary:Up to £24,000 negotiable depending on experience, paid monthly plus a share of the tips. Tips are guaranteed £5000 a year
Duration:Permanent
Hours:50
Days:4.5 days out of 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 100-160; Dinner: 150-220
Food type:Modern Scottish all fresh
Full-time chefs:7 full time chefs + KPs
Accommodation:Accomodation provided - 1 month at no charge, thereafter a charge to be discussed or to find own accommodation
Job description:

The Mustard Seed is a well established busy, privately owned restaurant located in the town of Inverness.

We are looking for a junior sous chef to join our team. You will be running your own section of the kitchen.

You will be a motivated team-player and you must be happy working in a busy kitchen environment.

You will be given 2 1/2 days off

We like to promote from within and there is possible scope for career progression within the company.

This position is available now for the right candidate.

How to apply:

Please apply to Matthew with an up-to-date CV and relevant work references or call 01463 220 220.

Work for partners:

Possibly

Contact details:info@mustardseedrestaurant.co.uk | www.mustardseedrestaurant.co.uk/

Sous Chef, Kinloch Lodge Skye, Skye and Lochalsh

Posted on May 16, 2018 | Start date May 16, 2018

Salary:£24,000 negotiable starting salary paid monthly plus a share of tips.
Duration:Permanent
Hours:45-60 hours per week depending on season
Days:5 out of 7 days
Holidays:Statutory (28 days p/a)
Bedrooms:19 bedrooms
Covers:Lunch: 5 to 30; Dinner: up to 60; Breakfast: up to 38
Food type:Fine Dining - Daily changing table d’hote menu and a 7 course tasting menu, we have a Gold Visit Scotland Award
Full-time chefs:7 Chefs led by Marcello Tully
Accommodation:Own room in staff block, shared facilities on site all meals included £40 per week, WifiTV available.
Job description:

Kinloch is situated on the beautiful island of Skye in North West Scotland and has an excellent reputation for its cuisine. This busy hotel is very much in the public eye and is internationally renowned.

We are looking to recruit a senior team-player to help run the kitchen team of 7 in all aspects of the kitchen.

As sous chef you will be working alongside Marcello Tully in running the kitchen at Kinloch. This is an excellent opportunity to join a very stable team working in a modern kitchen, using modern techniques and the very finest produce.

You will also be involved in health and safety and HACCP procedures, and stock rotation.

You must be well presented as there is a Chef’s table for up to 4 people.

How to apply:

Please apply to Claire Tully with an up-to-date CV, cover letter and recent references.

Work for partners:

Possibly in front of house or housekeeping

Contact details:clairet@kinloch-lodge.co.uk | www.kinloch-lodge.co.uk

Sous Chef, Allarburn Farm Shop & Coffee Shop, Moray and Strathspey

Posted on May 16, 2018 | Start date June 1, 2018

Salary:Negotiable depending on experience, paid weekly plus tips.
Duration:Permanent
Hours:40
Days:8-4 over 5 days - day shifts only
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 150; Breakfast: up to 25
Food type:Home Cooking cafe style - fresh farm produce
Full-time chefs:5 plus kitchen porters
Accommodation:none
Job description:

Allarburn Farm Shop & Coffee Shop is situated in Elgin an hour from Inverness and an hour and a half from Aberdeen.

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

We have a split kitchen with one side producing hot meals for the café and the other side for production of our award winning pies from the farm and ready meals for our shop.

The sous chef will predominantly be working in the production kitchen with the odd shift in the hot meal kitchen when required.

They will be able to cover for the head chef on their days off and fit in well with our close knit team.

The right candidate will have good kitchen experience in a similar role.

The shifts are 8-4pm 5 days a week.

The position is available from the start of June.

How to apply:

Please apply with an up to date CV and references to Hilary Anderson, managing director.

Work for partners:

work for partner could be available depending on work history

Contact details:hilary@allarburn.co.uk | www.allarburn.co.uk

Sous Chef, Cross Keys Hotel, Borders

Posted on May 14, 2018 | Start date May 14, 2018

Salary:Up to £24,000 per annum negotiable dependent on experience paid weekly plus tips
Duration:Permanent
Hours:45 hour annualised contract
Days:5 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:26
Covers:Lunch: 50; Dinner: 90; Breakfast: 50; Functions: 200
Food type:Traditional Scottish Pub Food & Functions
Full-time chefs:4 and 2 Kitchen Porters
Accommodation:Accommodation is available for up to 3 months in the hotel at no charge - will help assist to find long term
Job description:

The Cross Keys Hotel is a 26 bedroom 3 star hotel situated in Kelso in the Scottish Borders.

We are looking for an experienced Sous Chef to join the kitchen team of this popular Scottish Borders’ Hotel in the heart of historic Kelso.

This position requires a Sous Chef who has been working in similar, high quality, fresh food kitchens. An ambitious chef who wants to help lead a passionate team whilst working closely with a Head Chef who is hungry for success would be ideal.

Kelso is a beautiful town situated just 40 miles from Edinburgh, 60 miles from Newcastle and 20 miles from Berwick.

This positon is available now for the right candidate.

How to apply:

Please email Liz Dyet, with a copy of your updated CV and reference. Please CC applications to kitchen@cross-keys-hotel.co.uk

Work for partners:

No

Contact details:liz@cross-keys-hotel.co.uk | www.cross-keys-hotel.co.uk
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