Sous Chef

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Sous Chef, The Lovat Loch Ness, Inverness-shire

Posted on March 26, 2024 | Start date March 27, 2024

Salary:£38,000 - £42,000 per annum - paid monthly + benefits + Service Charge and tips, roughly £2k per annum
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Dinner: 26; Breakfast: to 40
Food type:Modern Scottish - 3 AA Rosette - Tasting Menu, Table d'hote, Breakfast and Afternoon Teas
Full-time chefs:7 - including kitchen assistants
Accommodation:Live in, meals on/off duty
Job description:

YOUR PURPOSE
Support the Head Chef by helping to lead and nurture the dynamic team, aspiring to 4 rosettes and a 5 star standard

KEY MANAGEMENT RESPONSIBILITIES
On a daily basis, carefully communicate, direct and support the team on each section
Exemplary knowledge of dishes, cooking and presentation on all sections
Inspect food storage areas (including fridges and freezers), kitchen equipment and food preparation areas to meet Hotel Cook Safe standards and EHO regulations.

EXPECTED LEADERSHIP BEHAVIOURS
Live the Vision
Lead by example
Show maturity and a professional approach to all work

This position is available now for the right candidate

How to apply:

Please forward a copy of your update CV with contactable work references

Work for partners:

Possible

Contact details:recruitment@thelovat.com | www.thelovat.com
Apply online:Submit your CV now

Sous Chef, The Angus Hotel, Perthshire

Posted on March 25, 2024 | Start date March 26, 2024

Salary:Up to £35,000 per annum depending on experience - paid monthly - tips
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 days from 7 - straight shifts 11am / 12noon to finish
Holidays:Statutory (28 days p/a)
Bedrooms:94
Covers:Lunch: 20 - 25; Dinner: 50 - 180; Breakfast: Buffet - 50 - 160; Functions: Tribute nights
Food type:A la Carte - plus functions
Full-time chefs:4 - 5 chefs plus kitchen porters
Accommodation:Ideally live out but accommodation is available shared with 2 others. Own room in staff accommodation - £68 per week
Job description:

The Angus Hotel is a 94 3 star Hotel situated in Blairgowrie, just 1/2 an hour from Perth.

As Sous Chef you will work as the second to the Head Chef with duties including deputising in their absence to lead the kitchen brigade, guiding and supervising the junior kitchen team members during food preparation and service and taking responsibility for every plate that leaves the pass.

As a Sous Chef you will prepare ingredients for the Head Chef and oversee the kitchen operations so that the Head Chef can focus on cooking the dishes, according to the agreed recipes and menus. You will help to maintain a harmonious kitchen brigade to ensure that kitchen and food preparation activities are not disrupted. You will plan and assign duties to kitchen staff every morning and set targets for them to meet by the end of the day to ensure the restaurant and hotel food service runs smoothly.

Your duties and responsibilities as a Second / Sous Chef are made up of varying responsibilities and include:
Report to the Head Chef and deputising in his absence
Document what the Head Chef requires before the preparation of the day’s dishes
Ensure consistent and smooth running of food production
Ensure effective stock purchase, receipt and storage
Ensure that working areas are always kept clean
Ensuring all food products to be prepared are fresh, in date and not expired
Assist Head Chef ensuring they have everything required during food preparation and service
Supervise the performance of kitchen team to ensure proper levels of activity and service
Monitor quality and quantity of food ensuring all dishes prepared and presented according to the specifications, standards and served at correct quality, portion size, and temperature
Ensure proper arrangement and garnishing of food
Assist and support other kitchen team members as necessary, giving appropriate support or guidance to members of kitchen when need arises
Promote good team spirit regularly and ensure that the kitchen staff work harmoniously to ensure timely production of quality foods
Resolve possible disputes within the kitchen and report any unresolved
Train new kitchen employees on the restaurant’s standards and regulations
Always work towards exceeding customer’s expectation by encouraging and promoting high level of service
Ensure all complaints, inquiries, and suggestions by customers are attended to and resolved accordingly
Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
Stock ordering
Menu design and recipe design
Manage food logs
Perform administrative and other tasks as will be communicated by management

Suitable candidates for the position of Chef de Partie / Line Cook should have:
Must have a minimum of five years’ experience gained at NVQ level 3 or above
The candidate should possess formal food production qualification.
Awareness of manual handling techniques
Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety 
Experience of kitchen equipment
Experience of dangerous equipment such as knives
The required level of spoken and written English for the role

Alongside some of these more general skills, all good Sous Chefs should possess:
Good knowledge of all sections
Ability to produce good quality food
Good oral communication
Team management skills
High level of attention to detail
Good level of numeracy
Enthusiasm to develop your own skills and knowledge plus those around you
Adaptability to change and willingness to embrace new ideas and processes
Ability to work unsupervised and deliver quality work 
Positive and approachable manner
Team player qualities

If you are enthusiastic about self-development and embrace opportunities to improve your skills and knowledge whenever possible, you could build a long and rewarding career as a Sous Chef, progressing to a role as a Head Chef if desired.

Being a Sous Chef can bring many varied challenges and learning opportunities depending on the location in which you work and finding the right balance between your work and your lifestyle is really important as, with a Sous Chef job, you will often find that your shifts include days, evenings and weekends so be sure to consider your home and family commitments and choose a career that enables you to maintain a healthy work-life balance. While working as a Sous Chef you will gain a vast cross section of transferable skills such as organisation, communication, problem-solving, multitasking, diligence and attention to detail that can be utilised in many roles and industries.

How to apply:

Please apply to Andrew Walker, General Manager with your updated CV and reference details

Full Job Discription is available upon request

Work for partners:

Possible depending on experience

Contact details:manager@theangushotel.com | www.theangushotel.com
Apply online:Submit your CV now

Sous Chef, Events and Banqueting - Food Creations, Edinburgh and Lothians

Posted on March 21, 2024 | Start date March 22, 2024

Salary:£35,000-£40,000 annual income depending on experience - Staff meals -Ongoing training with access to internal and external training opportunities
Duration:Permanent
Hours:40 - 48
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:Banqueting - large volume
Full-time chefs:
Accommodation:live out
Job description:

Join our team in Livingstone
Food creations @The Almonvale Suite
Interested?

Now recruiting @The Almondvale Suite for a Head Chef (Events and Banqueting)

Would you be interested in joining our family run business?

Do you have a passion for hospitality and great service?

We require exceptional standards and delivery of a memorable experience for our guests within our very busy Events and Banqueting in the heart of Livingstone and beyond !

We are on the search for an enthusiastic, passionate and dynamic chef to join our team!
As the head chef in the Almondvale suite you will work closely with the operations manager, executive chef and the sales team!
You will be responsible for the day to day running of the fully equipped kitchen, with line management responsibilities across the kitchen team, you will also work closely with other head chef across the company and its venues
A snap shot of key responsibilities are to plan and direct the kitchen operation including quality standards , cleanliness ,customer satisfaction, business levels , Haccap, food safety systems stock control, great communication skills

What’s in it for you?

28 days paid holidays
25% discount across out company
35-40k annual income depending on experience
Staff meals
Ongoing training with access to internal and external training opportunities

Food hygiene minimum level 2
Minimum of three years in similar role
Driving licence preferred

Email. Stephen@ foodcreations.co.uk


Is this you?
Candidates should be cape able of working under minimal supervision after a period of training on company policies and procedures!
All training will be provided

3 years previous experience required in a similar roll

40-48 hours per week

Staff meals and drinks whilst on duty

How to apply:

Please apply with your CV and reference details

Work for partners:

possible

Contact details:stephen@foodcreations.co.uk
Apply online:Submit your CV now

Sous Chef, (Senior) The Oyster Inn, Argyll and the Islands

Posted on March 19, 2024 | Start date March 20, 2024

Salary:Good hourly rate available - Paid fortnightly - With 3 monthly tips
Duration:Permanent
Hours:45
Days:5 days from 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15 bedrooms - up to 200 covers per day in season over lunch and dinner
Covers:Breakfast: to 40
Food type:Scottish bar and restaurant using fresh local seafood and produce
Full-time chefs:3 chefs plus 2 kitchen porters
Accommodation:yes - own room in shared flat in Oban -meals on duty - £60 per week - Great public transport - buses are every hour to Oban
Job description:

The Oyster Inn is a 15 bedroom 4 star inn situated in Connell just 10 minutes for Oban.

We are looking for a Senior Sous Chef to join this privately owned hotel, pub and restaurant, located on the West Coast of Scotland.

You will help run the kitchen in the absence of our head chef - orders, menus, paperwork, rotas, health, safety and hygiene

We would welcome a couple to join the team

The seafood Capital of Scotland

You will have relevant seafood experience and will cope will under pressure as this is a busy kitchen.

The position is available now for the right candidate

How to apply:

Email a copy of your CV to Euan along with reference details and up to date hygiene certificate

Work for partners:

Yes - house keeping and front of house

Contact details:lorrainem35@googlemail.com | www.oysterinn.co.uk
Apply online:Submit your CV now

Sous Chef, Ulbster Arms Hotel, Caithness

Posted on March 18, 2024 | Start date March 19, 2024

Salary:£35,000 salary (per annum) Weekly Pay Bonus Scheme available 35 days holiday Share of season tips Pension Scheme
Duration:Permanent
Hours:45 hours
Days:4
Holidays:35
Bedrooms:50
Covers:Lunch: 30; Dinner: 100+; Breakfast: 50; Functions: 50+
Food type:Local bar & restaurant using fresh local produce & seafood
Full-time chefs:3
Accommodation:To be discussed if necessary
Job description:

We are looking for a passionate & skilled Sous Chef ready to make their mark & join our dynamic kitchen team here at the Ulbster Arms Hotel.

Just off the beaten track of the famous North Coast 500, the Ulbster Arms Hotel is nestled on the banks of the River Thurso, in Halkirk, Caithness, where we thrive on showcasing fresh local produce and fantastic hospitality.

Position: Sous Chef

Why work with us?
o We are a well established hotel in the beautiful north of Scotland.
o Work in a supportive and collaborative culinary environment
o The chance to showcase your culinary skills and creativity.
o Working 45 hours over a 4 days week ensuring a fantastic work / life balance.
o A base salary of £35,000.00 per annum
o 35 days holiday available over a 12 month period.
o Opportunities for professional growth and development
o Additional bonus schemes & benefits available.
o Accommodation available for the right candidate

What you’ll bring:
o Passion for creating delectable and innovative dishes as well as contributions towards menus.
o Proven experience as a Sous Chef or experienced Chef De Partie in a high-volume kitchen.
o Strong leadership and communication skills.
o Ready maintain high culinary standards.
o Enthusiasm for sourcing and utilizing fresh, local ingredients.
o Dedication to fostering positive team morale and a collaborative kitchen culture.
o Adherence to Hygiene Regulations: Prioritize and maintain high standards of cleanliness and hygiene.
o Flexibility with Working Hours: Adapt to varying schedules to meet the demands of our dynamic kitchen.

How to apply:

Please send your CV & Cover Letter to: jessica@ulbsterarmshotel.co.uk

Work for partners:

Contact details:jessica@ulbsterarmshotel.co.uk | www.ulbsterarmshotel.co.uk
Apply online:Submit your CV now

Sous Chef, Steam Packet Inn - Isle of Whithorn, Dumfries and Galloway

Posted on March 18, 2024 | Start date March 18, 2024

Salary:£16-20 per hour paid monthly - tips - meals on duty
Duration:Permanent
Hours:5 days from 7 mixture of shifts Closed for food Tuesday and Wednesday
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:7
Covers:Lunch: 20-80 - plus afternoon teas; Dinner: 20-100 weekends busier; Breakfast: 20 not required to do; Functions: very occasional small for funerals and birthday parties
Food type:Contemporary gastropub in 2 bars/ conservatory. Casual dining in harbourside restaurant. Based on fresh produce and local suppliers, especially seafood.
Full-time chefs:2 chefs plus pot washers
Accommodation:Accommodation available if required - shared Static caravan - 2 miles away - small charge
Job description:

The Steam Packet Inn is a busy 7 bedroom Inn situated in the Isle of Whithorn.

Family owned for over 30 years

A beautiful location overlooking the harbour. In South West Scotland some 20 miles from Newton Stewart and a 45 minute drive from Stranraer.

Pub also acts as brewery tap for the award winning Five Kingdoms Brewery, owned by same family, so scope for food/beer pairings, beer related menus.

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

Opportunity to be involved in development of the business

You will be assisting head chef in day to day running of the kitchen but will also be required to cover during his absence – stock control,
costing menus, ordering, health, safety and hygiene and all paper work.

Good interpersonal skills and experience at training and developing staff essential

This is an exciting time to join an expanding business and help make the Steampacket Inn a destination pub!!

Must have a good background in quality fresh food and busy kitchens

This is a stunning and rural location with excellent fishing, golfing and walking.

The Inn is open all year round but is very busy in the typical season of March to October.

The position is available immediately

How to apply:

Please email your CV and references to Rueben Davenport, Manager

Work for partners:

Possible but not guaranteed

Contact details:steampacketstaff@gmail.com | www.thesteampacketinn.co.uk
Apply online:Submit your CV now

Sous Chef, (Senior) Fife Arms Hotel & Bistro Turriff, Grampian

Posted on March 13, 2024 | Start date March 19, 2024

Salary:Up to £40,000 paid weekly plus quarterly gratuity share.
Duration:Permanent
Hours:Average 47 hours
Days:Working 5 days from 7 days with consecutive days off
Holidays:Christmas Day and Boxing Day closed and usually closed 1st January to 7th January. Statuary holiday entitlement.
Bedrooms:10
Food type:Game, Seafood, Vegetarian - Modern British food
Full-time chefs:You will be working with a team of up to 5 chefs, a breakfast cook and Kitchen porters.
Accommodation:Live in accommodation available for short term.
Job description:

The Fife Arms Bistro is a well-known Bistro with a large following of regular and new customers.

Serving lunches and evening meals using the best of local produce, buying seafood direct from fishing boats, game from local estates. Purchasing from high quality butchers and other suppliers. Quality always comes first.

Serving over 300 customers over a weekend the pace can be fast and furious.

We also cater for outdoor functions and local offices.

We are searching for an experiences Sous chef who can take some great ideas to the table and work under pressure and level-headed.

How to apply:

Email: stay@fifearms.com

Work for partners:

Possible Work available for partner

Contact details:stay@fifearms.com | www.fifearms.com
Apply online:Submit your CV now

Sous Chef, The Isles Inn - Pub/restaurant/rooms, Skye and Lochalsh

Posted on March 11, 2024 | Start date March 11, 2023

Salary:£18 per hour paid weekly plus a share of tips & discounts. Wages go up in May
Duration:Permanent
Hours:40 to 50
Days:Five out of seven
Holidays:Statutory (28 days p/a)
Bedrooms:7
Covers:Lunch: 40-60; Dinner: 50-100; Breakfast: N/a; Functions: 45
Food type:Scottish pub using lots of seafood
Full-time chefs:2/3 chefs plus a kitchen porter
Accommodation:Ensuite "cottage" bedsit with cooking facilities, own front door. only think you pay for is electric which is a card meter
Job description:

The Isles Inn is situated in Portree on the Isle of Skye.

We serve Traditional Scottish food in a beautiful location.

Situated in the main town of Portree which is bustling with lots to do on time off as well as exploring the island.

We are looking for either 2 Sous Chefs or one Sous chef and one Front of House.

fed on shift, 10% discount at other times on food and soft drinks.

Access to Skye gym. Free Wifi.

Working as a Sous Chef in a team of 3 chefs, you will be responsible for cooking, ordering, all aspects of health and safety in the absence of the Head Chef as well as having input into the menu.

On offer is a very good wage and accommodation and a super chance for either a single chef or possibly a couple to work in the heart of Skye's capital.

Immediate start for season or longer if wanted.

4o hours minimum a week, in the season

How to apply:

By email to Sharon Williamson info@accommodationskye.co.uk

Work for partners:

yes potentially front of house or two chefs

Contact details:info@accommodationskye.co.uk | www.accommodationskye.co.uk
Apply online:Submit your CV now

Sous Chef, The Masonic Arms Gatehouse of Fleet, Dumfries and Galloway

Posted on March 7, 2024 | Start date March 18, 2024

Salary:negotiable in the region of £32,000 per annum, paid weekly plus a share of good tips and time back in lieu for any extra hours worked
Duration:Permanent
Hours:40-45
Days:5 days a week mixture of split and straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:5
Covers:Lunch: 20-30 mid week up to 100 on Sunday; Dinner: Up to 130 covers a night in peak season; Breakfast: 0 done at cafe across the road; Functions: no
Food type:Modern Bistro Style
Full-time chefs:4 / 5 plus kitchen porters
Accommodation:static caravan at small charge to be discussed
Job description:

JOB DESCRIPTION: The Masonic Arms is situated in Gatehouse of Fleet situated 9 miles from Kirkcudbright right next to the stunning Solway Firth.

A pub restaurant with an excellent reputation. Good quality kitchen in place. Modern kitchen.


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

You will be covering for the head chef during their time off as well as supporting them through the very busy season.

We use lots of fresh local produce that the region has to offer and we have a good local following as well as a peak trade in the summer season.

Situation in the Galloway forest and close to several beautiful beaches, Gatehouse of Fleet is a lovely place to live and work.

We are looking for someone who is well organised and works well under pressure.

Working alongside and covering for a well known and respected Scottish Chef

Ideal chance for someone who is looking to take the next step up.

This position is available starting in March for the right person.

How to apply:

please apply to michael@chefsinscotland.co.uk with full CV quoting reference number 15026

Work for partners:

possibly

Contact details:michael@chefsinscotland.co.uk | www.masonicarms.co.uk
Apply online:Submit your CV now

Sous Chef, Mingarry Park Hotel, Argyll and the Islands

Posted on March 7, 2024 | Start date March 25, 2024

Salary:The rate of pay will be £15.75 per hour - Good tips paid monthly "pro rata our Sous Chef last year made £36,500"
Duration:Seasonal
Hours:9 hours per day - more available as season goes on
Days:4/ 4.5 days a week - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:7
Covers:Lunch: none; Dinner: Up to 36 maximum; Breakfast: pre-ordered the night before and is for a maximum of 16
Food type:Good quality, using lots of local produce including venison and seafood, cooking to a high standard
Full-time chefs:2 chefs
Accommodation:Accommodation is in a large caravan shared with one other person. Accommodation is £80 per month which includes your meals on shift and Wifi.
Job description:

Sous Chef Position at Mingarry Park Hotel, Acharacle, Ardnamurchan.

Mingarry Park Hotel is a 7 bedroom luxury hotel and restaurant situated 45 miles from Fort William, the outdoor capital of the UK.

We are a small family run business with an excellent reputation and we have an excellent working environment.

Dinner service is well paced so you will not be rushed off your feet

Our Head Chef is a lovely character so you will be made to feel at home with no concerns of tempers or moods.

What We Would Expect From Our New Chef

We like to work in a positive environment where we all work hard but also have a good a laugh and enjoy each shift. You would need to be friendly and work well as part of the team. We do not tolerate un-necessary moods or tempers…life is too short! You would also need to have excellent hygiene and be well organised in your approach to a working day. You must have experience as Sous Chef/Head Chef in other quality restaurants. All of our food is made fresh on-site so you must be skilled in all areas of food preparation. We are in a rural location so your own transport would be helpful but not necessary.


Working at Mingarry Park

Breakfast service is pre-ordered the night before and is for a maximum of 16. Dinners covers are to a maximum of 36 but an average of around 25. Your shift normally starts at 7.30am and ends around 1pm. Chef then returns around 5pm to make staff dinners and then finishes service around 9.30pm (earlier depending on the last table sitting). No lunch service

You would have an excellent work life balance with 2 and a half days off per week (sometimes 3 days if dinner service is quiet).


You will work along side the head chef to manage the day-to-day running of the kitchen including health, safety and hygiene, ordering, stock control and covering for our head chef on his time off. On our head chefs days off you will be running service for up to 25 covers alone spaced between 6pm and 8.30pm in a well managed order. Desserts are covered by front of house when it’s busy.

Food must be off a high standard and consistent in presentation and quality.

The position will be seasonal start the last week in March from the until the 21st October

How to apply:

Please email your CV and interest to Emma MacDonald at info@mingarryparkhouse.co.uk or send me a PM or phone 07791115467. We look forward to hearing from you.

Work for partners:

No

Contact details:info@mingarryparkhouse.co.uk | mingarryparkhouse.co.uk
Apply online:Submit your CV now
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