Sous Chef

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Sous Chef, The Pheasant Inn, England

Posted on May 28, 2016 | Start date May 29, 2016

Salary:£22,000 negotiable paid weekly or monthly plus a share of the tips
Duration:Permanent
Hours:Approximately 45 per week, time back in lieu for any extra hours worked
Days:5 days out of 7 - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: Up to 30, Sunday lunch to 60; Dinner: Maximum 70; Breakfast: Maximum 20; Functions: Private use for up to 40
Food type:1 rosette seasonally changing menus using lots of fresh local produce. Jams, chutneys and breads all made on site.
Full-time chefs:4 - everyone helps with the dishes during the week and assistance at weekends
Accommodation:Own room with shared facilities available on site with free Wi-Fi - charged at £5 per day
Job description:

The Pheasant Inn is a 10 bedroom hotel situated 1 mile from the lively town of Kirkby-Lonsdale.

We are a family run and owned business and we have had the hotel for 4 years. We are looking for a sous chef to join our team to take over the day-to-day running of the kitchen during the head chefs time off.

We have 1 rosette for our food and we are looking for a chef who has a passion and a love of food. You will have input into menus and all the chefs take it in turn to do breakfast.

You will have your two days off together.

This position would suit a strong chef de partie looking to take on their first sous chef position. Our head chef is classically trained and is a very good teacher if you are looking to learn.

This position is available now for the right candidate.

How to apply:

Please send your up-to-date CV and reference details to Carole Wilson, owner.

Work for partners:

Yes - Bar work

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

Sous Chef, 50 bedroom hotel Grantown on Spey, Moray and Strathspey

Posted on May 27, 2016 | Start date May 27, 2016

Salary:£22,000 dependant on experience paid monthly with tips.
Duration:Permanent
Hours:45
Days:5 from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:50 rooms
Covers:Lunch: 10-50; Dinner: 20 - 90; Breakfast: 20 - 90; Functions: occasional to 150
Food type:Variety of traditional and modern with style based around local produce
Full-time chefs:5 + Kitchen Porters
Accommodation:Ensuite single room at no charge includes all of your meals and Wi-Fi
Job description:

Chefs In Scotland is recruiting for a 3 star 50 bedroom hotel situated in Grantown on Spey just 15 miles from Aviemore and 35 miles from Inverness.

We are looking for a Sous Chef to join our stable team.

You will be able to support and cover for our Head Chef on time off and holidays.

We are the very best Hotel in the area with an excellent reputation for food, service hospitality and standards.

We boost a clean modern, well appointed and well maintained kitchen.

Working five days per week this is an all year round position.

This is a great place to live and work.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica Huntley, Recruitment Consultant with an up-to-date CV and reference details quoting 4063

Work for partners:

No

Contact details:recruitment@chefsinscotland.co.uk

Sous Chef, Sous chef 5* resort Perthshire, Perthshire

Posted on May 26, 2016 | Start date April 18, 2016

Salary:£28,000 per year, paid monthly, plus tips.
Duration:Permanent
Hours:Average 39 hours per week (Annualised Hours Contract)
Days:normally 5 days out of 7 - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:270 bedrooms
Covers:Dinner: 150 - 250; Breakfast: Up to 250
Food type:Up to 2 AA Rosette fine dining
Full-time chefs:32 + Kitchen Porters
Accommodation:Own room in staff accommodation available charged at £215pcm - available for 6 months and then source locally.
Job description:

I am recruiting a sous chef for a well known 5 star luxury hotel and spa, situated in Perthshire.

A very stable and experienced team in place and excellent training is provided.

We are looking for chefs to work in the 2AA rosette main kitchen which is fine-dining and banqueting.

This is a world-renown resort.

A good opportunity to progress yourself and your career as a chef.

Ideally you will have rosette experience.

This is a permanent all year round position.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with an up-to-date CV and reference details quoting 4061

Work for partners:

Possibly depending on their experience

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

Sous Chef, MacDonald Hotels Aviemore resort, Invernesshire

Posted on May 26, 2016 | Start date May 27, 2016

Salary:£25,000 per annum paid four weekly, shared tips.
Duration:Permanent
Hours:approximately 45 hours per week
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:420 bedrooms and 18 lodges
Covers:Lunch: 100; Dinner: 180; Breakfast: 200
Food type:restaurant, bar food and some functions
Full-time chefs:12
Accommodation:staff accommodation is available - £50 per week
Job description:

Our hotel resort in Aviemore puts you right at the heart of the action in the UK's biggest National Park. The Cairngorms are wild and unspoilt, with towering mountains, rippling lochs and hidden valleys.

We are looking for an experience sous chef to join our team.

As Sous Chef you will provide support and cover for our head chef. You will train junior members in the kitchen.

There is scope for input into menus.

Aviemore is a great place to live and super for those who like the outdoors.

These position is available right away for the right candidate

How to apply:

Please apply to Ursla Giltenane via email with your CV

Work for partners:

possibly according to experience

Contact details:ursula.giltenane@macdonald-hotels.co.uk | www.Macdonaldhotels.co.uk/Aviemore

Sous Chef, (Events Chef) Orocco Pier, Edinburgh and Lothians

Posted on May 25, 2016 | Start date May 27, 2016

Salary:£22,000 negotiable paid monthly plus tips Overtime paid at £8 per hour if work over 50 hours as sanctioned by management
Duration:Permanent
Hours:50 hours per week
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Functions: 1 - 4 weddings a week catering for up to 100
Food type:Freshly prepared to a high standard. Mix of pre-ordered set menus, buffet and a la carte
Full-time chefs:2 + kitchen porters and someone to run the pass
Accommodation:Live-out
Job description:

Orocco Pier is looking for an events chef to take over full control of the wedding functions. You will also cover for the head chef on days off when the weddings are quieter.

We are situated 10 miles from Edinburgh and 5 miles from Dunfermline and there is good bus and rail links.

We are looking for a mature chef who is efficient and organised as you will be responsible for the functions from tastings to the wedding day.

This position is available now for the right candidate and is a permanent all year round position.

How to apply:

Please apply to Siann, manager with an up-to-date CV and reference details.

Work for partners:

Possibly depending on their experience.

Contact details:siann@oroccopier.co.uk | www.oroccopier.co.uk/

Sous Chef, Blas Tea room, Skye and Lochalsh

Posted on May 24, 2016 | Start date May 25, 2016

Salary:£9 per hour paid weekly - Tips - possible bonus
Duration:Seasonal
Hours:Approx 35 hours per week
Days:5 days from 7 - straight shifts - 3pm to 9pm
Holidays:Statutory (28 days p/a)
Bedrooms:None - 18 seater
Food type:Fresh simple local produce - Seafood and shell fish
Full-time chefs:sole chef
Accommodation:Accommodation will be provided - cost negotiable - meals on duty included
Job description:

The Blas Tea Room is privately owned and run situated in Dunvegan just 20 miles from Portree.

We are looking for a cook to join our team.

Working fresh local seasonal seafood and shell fish.

Working evenings only.

A lovely location just a stones throw away from the sea.

Would suit someone who appreciates and loves the outdoors.

This position is available from now until September.

How to apply:

Please apply to Joan MacLeod, Owner with a copy of your updated CV and reference details

Work for partners:

Happy to take a couple with work being front of house

Contact details:joanmacleod@yahoo.co.uk | www.blas-skye.co.uk

Sous Chef, Cafe Artysans, Invernesshire

Posted on May 23, 2016 | Start date July 1, 2016

Salary:17,388 per annum (Paid monthly)
Duration:Permanent
Hours:Average 40
Days:5 out of 6 day rota
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: Up to 52; Breakfast: Up to 52; Functions: 150
Food type:Cafe/Bistro
Full-time chefs:2
Accommodation:None
Job description:

Cafe Artysans, a training cafe for young people aged 16 to 25 years, has an exciting and rewarding opportunity for an experienced Chef to help run our 52 cover cafe and outside catering business. As well as assisting in the day to day running of the cafe and outside catering, you will teach young people the skills and knowledge needed to work in catering and hospitality and prepare them for the world of work. You will have a passion for producing simple but good quality food as well as a willingness and ability to lead and motivate young people and teach them new skills. You will be enthusiastic, hardworking, organised, work to a high standard and a good team player.

How to apply:

Please contact Alison.jolliffe@calman.org for further information and an application pack.

Work for partners:

No

Contact details:maggie.fraser@calman.org | www.cafeartysans.org.uk

Sous Chef, Sous chef 3AA rosette hotel Skye, Skye and Lochalsh

Posted on May 23, 2016 | Start date May 23, 2016

Salary:£24,000 paid monthly plus tips
Duration:Permanent
Hours:Varies, but between 40 and 60
Days:4 day on 3 day off rota in season
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: Up to 35; Dinner: up to 50; Breakfast: Up to 12; Functions: none
Food type:Modern Scottish 3 AA rosettes
Full-time chefs:11 + Kitchen porters
Accommodation:Staff house with own bedroom and shared facilities charged at £75 per week
Job description:

Chefs In Scotland isrecruiting for an iconic Scottish destination restaurant with worldwide reputation.

Cooking and serving only the very best of fresh, local ingredients including seafood from the island and many other items. Has held 3 AA rosettes for food for 15 years.

We are looking for a sous chef to join our team. You will be using the best ingredients our Scottish larder has to offer. You will be working alongside our head chef and sous chef and will take over the kitchen on their days off.

We are very keen on training our chefs including courses and HIT training.

This is a good opportunity for any chef to be part of the team. We have a young team in place with a nice atmosphere and a happy kitchen. We focus on using excellent, local produce and this is an excellent step for any chef looking to progress themselves.

We are closed over Christmas and New year and holidays can be taken during this time or during season.

Ideally you will have an intermediate food hygiene certificate and a driver would be preferred although not essential.

This position is available now for the right candidate.

How to apply:

Please send your up-to-date CV and reference details to Chefs In Scotland quoting 4027

Work for partners:

Possibly depending on their experience

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

Sous Chef, (Breakfast Chef) Maryculter House Hotel, Grampian

Posted on May 20, 2016 | Start date May 20, 2016

Salary:£8 per hour paid either weekly or monthly - tips shared out every 6 months
Duration:Permanent
Hours:45 hours
Days:5 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:40 bedrooms
Covers:Lunch: Varies but can do 40; Dinner: up to 60; Breakfast: 30 - 80; Functions: 100 weddings per year catering for up to 160 guests
Food type:1 AA fine dining Restaurant A la Carte and quality bistro - using the best of local produce from our doorstep
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Accommodation available - ideally someone local that drives.
Job description:

Maryculter House Hotel is a busy privately owned 40 bedroom 4 star 1 AA Rosette Hotel situated in Maryculter just 8 miles from the city centre, over looking the beautiful River Dee, on the edge of Royal Deeside.

We are looking for a breakfast chef to join our stable team.

You will gain excellent experience from senior members in the kitchen.

Working in a lovely location with a good all year round trade, there is a very stable team in place with a good family atmosphere.

The position is available now for the right candidate.

How to apply:

Please apply to Scott McGregor, Ops Manager with a copy of current up to date CV and reference details

Work for partners:

Possibly

Contact details:opsmanager@maryculterhousehotel.com | www.maryculterhousehotel.com

Sous Chef, Sous Chef, Lochaber. ref 4021, Lochaber

Posted on May 20, 2016 | Start date May 20, 2016

Salary:£460 per week negotiable depending on experience paid monthly plus weekly share of tips.
Duration:Seasonal
Hours:45 -50
Days:5 days from 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 80; Dinner: up to 200; Breakfast: up to 80; Functions: None
Food type:Traditional Scottish fayre in a friendly and relaxed environment.
Full-time chefs:5 + 2 Kitchen Porter
Accommodation:Own en suite room with shared facilities available including Wi-Fi and TV in 3 bedroom staff accommodation
Job description:

Chefs In Scotland is recruiting for a sous chef to join a restaurant and bar just a 5 minute drive from Fort William.

Based in the Scottish Highlands, in arguably one of the most picturesque glens, the scenery is breath taking and this business offers an authentic experience to both holiday makers and locals.

We are looking for an experienced and highly motivated Sous Chef to work in our high volume restaurant & bar. This is a high pressure and very demanding role: catering for 300+ covers per day, Breakfast, lunch and dinner, we are looking for a chef at the top of their game.

We operate a holiday park at the foot of Ben Nevis, in the Highlands of Scotland, surrounded by mountains. Our catering establishments utilise great local produce to serve our guests and visitors to the area. We are looking for a chef to help us improve the quality and consistency of the service we offer.

Ideally you will be an experienced sous chef in a high volume restaurant that understands the flexibility and challenges a Seasonal Independent Business requires.

This is a seasonal position available from now through to the end of October. With the right candidate this role would develop into a long-term seasonal position.

New fully refurbished kitchen. Vast future plans and investment. Be part of an exciting long term project!

This is a fantastic opportunity to work in one of the most beautiful parts of the country.

How to apply:

Please email over your CV to recruitment@chefsinscotland.co.uk quoting ref 4021

Work for partners:

Yes depending on their experience.

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