Posted on April 26, 2024 | Start date April 27, 2024
Salary: | up to £38,000 depending on experience plus tips |
Duration: | Permanent |
Hours: | Up to 45 |
Days: | 5 days out of 7 - mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 15 |
Covers: | Lunch: 2-20 (3 days per week Fri - Sun); Dinner: 20-40; Breakfast: Up to 35 |
Food type: | 3AA Rosette - French influenced modern cuisine |
Full-time chefs: | 4 + Kitchen Porter |
Accommodation: | Live in accommodation available |
Job description: | Are you an experienced chef looking for your next challenge? Do you thrive in a quality-focused cooking environment, If so, we have the perfect opportunity for you. Our three AA Rosette award-winning restaurant is seeking a talented and passionate Second Chef to join our team. As Second Chef, you will work in partnership with our Head Chef to ensure the smooth running of our kitchen and delivery of exceptional dishes crafted from the freshest and finest products from quality local and international suppliers. In return, we offer a competitive salary, a supportive working environment, and the opportunity to be part of a talented and creative team. This is a fantastic opportunity to develop your skills and progress your career. Roman Camp Country House Hotel is in the town of Callander, less than one hour from Glasgow and Edinburgh. Dutiee will include: If you're ready to take the next step in your culinary journey, apply now to join our team as a Second Chef. We can't wait to hear from you. |
How to apply: | Please apply Eric Brown, with an up-to-date CV and reference details. |
Work for partners: | Possibly depending on experience. |
Contact details: | eric@romancamphotel.co.uk | www.romancamphotel.co.uk |
Apply online: | Submit your CV now |
Posted on April 23, 2024 | Start date April 24, 2024
Salary: | up to £33,000 per annum - paid monthly - plus tips - overtime |
Duration: | Permanent |
Hours: | 40 - 45 hours per week |
Days: | 5 - mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 7 bedrooms and 4 cottages |
Covers: | Lunch: 150-200 over the day; Functions: Up to 80 |
Food type: | All fresh local produce made on site |
Full-time chefs: | 4 + Kitchen Porters |
Accommodation: | Accommodation available if required |
Job description: | We are recruiting. This is a great chance for experienced Sous Chef with experience working in a fast paced busy hotel this is the role for you. The hotel is a rural hotel, set in a beautiful location in Stirlingshire, Central Scotland. You must be experienced and be eligible to work in the UK. Due to the location of the hotel you should have a full current driving licence and your own transport to be considered for the role. If you are passionate about cooking with fresh ingredients and have previous experience then we want to hear from you. You need to be passionate about food, organised, meticulous with detail, able to take control and communicate well at all levels for this important role. You must be able to work in a fast paced kitchen. Live in or Live out ideally, living within a 45 min drive from the hotel. If live out you maybe able to work 4 longer days and have 3 days off. We are looking for individuals who can take responsibility for cooking and taking charge in the head chef's absence, assisting with training as well as work as being a key member of a busy team. If you are an experienced sous chef looking for an exciting opportunity working in a fast paced environment, working with fresh ingredients or are looking to take your next step in your career in an enjoyable kitchen then this is for you..... Live in or live out if local, You must ideally be able to drive and have your own transport. |
How to apply: | Please apply with an up-to-date CV and relevant work references |
Work for partners: | Possibly in front of house or housekeeping |
Contact details: | lesley@mhor.net | www.mhor84.net |
Apply online: | Submit your CV now |
Posted on April 22, 2024 | Start date April 23, 2024
Salary: | £38,000 per annum depending on experience, paid fortnightly and share of tips. |
Duration: | Permanent |
Hours: | 48 |
Days: | 5 days per week - mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 36 bedrooms |
Covers: | Lunch: up to 50; Dinner: up to 150; Breakfast: Up to 65; Functions: up to 150 |
Food type: | Good quality traditional Scottish |
Full-time chefs: | 6 chefs plus kitchen porters |
Accommodation: | Ideally live out but accommodation may be available |
Job description: | The Banff Springs Hotel is a privately owned and run 36 bedroom hotel overlooking the Moray Firth. This Hotel is a 15 minute walk away from Banff Castle and 0.8 miles from the harbour. We are 45 miles north of Aberdeen. We are a well-known privately owned hotel on the north east coast of Scotland. We are looking for an experienced Sous Chef to work alongside our Head Chef in running our busy kitchen (ordering, stock control, rotas, menu planning, training, paper work, health, safety and hygiene) We serve a high level of food in a fast paced kitchen, all locally sourced and to the highest standard. Uniform provided. Working with a very professional and friendly team. This position is available now for the right candidate |
How to apply: | Apply directly to Pauline Gray manager with an up to date CV and reference details. |
Work for partners: | Possible depending on their experience |
Contact details: | accounts@thebanffsprings.co.uk | http://thebanffsprings.co.uk/ |
Apply online: | Submit your CV now |
Posted on April 12, 2024 | Start date April 16, 2024
Salary: | £38,000 per annum negotiable per annum, paid monthly - shared tips - meals on duty |
Duration: | Permanent |
Hours: | 40 - 45 |
Days: | 5 days out of 7 - straight shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 16 |
Covers: | Lunch: 35; Dinner: 35; Breakfast: 35; Functions: 92 |
Food type: | Fine Dining, Modern British, Scottish – two AA rosettes |
Full-time chefs: | 4 & kitchen porters |
Accommodation: | Free in staff accommodation on site |
Job description: | Award-winning Bunchrew House Hotel near Inverness – a 17th-century Scottish Mansion standing in 20 acres beside the Beauly Firth. The hotel is a small, 16 bedroom, privately owned 4-star country house hotel, famous for its food (2 rosettes). Open all year, the hotel hosts many weddings and functions and has a loyal and long-serving staff. You will currently be working within a 4-5 star Hotel or high-end restaurant environment. You will have experience in operating at a minimum of 2-3 rosette level with a passion for further development and have a track record of delivering consistency in service and standards. The job entails a major focus in supporting the Head Chef and Sous chef on delivering consistency in service and standards. work ethic. The hotel is located 10 mins from the centre of Inverness. There is a limited bus service, a car would be ideal. |
How to apply: | email: gm@bunchrewhousehotel.com |
Work for partners: | Possible depending on experience (housekeeping) |
Contact details: | gm@bunchrewhousehotel.com | www.bunchrewhousehotel.com |
Apply online: | Submit your CV now |
Posted on April 11, 2024 | Start date May 1, 2024
Salary: | £15 per hour - paid monthly with excellent tips - meals on duty - uniform provided |
Duration: | Seasonal |
Hours: | 40 - 50 hours |
Days: | 5 days per week - split shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 90 - 100 covers per day over lunch and dinner |
Food type: | Home made daily changing meus - lots of fresh seafood and meat - 90% made fresh in house |
Full-time chefs: | 2 chefs plus kitchen porter |
Accommodation: | Accommodation is available in own chalet 4 miles from restuarant - part of the package (driver essential) (Available from 1st May) |
Job description: | The Oystercatcher is situated in a remote but stunning location in Otter Ferry around 35 minutes from Dunoon. We are looking for either a strong Chef de Partie or Junior Sous Chef to join our small close knit team. 90% made fresh in house - there is good scope for input in to menus are we change on a daily basis depending on what ingredients we can source each day. We enjoy staff days out. This would suit a couple, we have front of house available A great place to live and work, lots of beautiful scenery, walks, wildlife etc This positions is available from 1st May to end September. |
How to apply: | Please apply to Steve Keene, Owner/Chef with your up to date CV and reference details |
Work for partners: | Yes - Front of house |
Contact details: | teamkeenepub@gmail.com | www.theoystercatcherotterferry.co.uk |
Apply online: | Submit your CV now |
Posted on April 11, 2024 | Start date April 29, 2024
Salary: | From £32,000 per annum plus tips |
Duration: | Seasonal |
Hours: | minimum 40 hours per week |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 12 |
Covers: | Lunch: up to 100; Dinner: up to 100; Breakfast: 30; Functions: 80 |
Food type: | traditional menus using lots of seafood with Italian influence |
Full-time chefs: | 3 chefs plus kitchen porters |
Accommodation: | Single and couples accommodation available |
Job description: | Job Description We are paying top rates and looking for the following post: Sous Chef Full-time, Part-time and Seasonal posts offered Single accommodation including Couples’ accommodation or friends willing to share available. You should present a good standard of personal presentation, be able to work under your own initiative as well as part of a team and have good customer service skills. Job Types: Full-time, Permanent Pay: From £32,000.00 per year |
How to apply: | Please send your up to date CV |
Work for partners: | Yes |
Contact details: | lisaheadoffice@aol.com | https://themishnish.co.uk/ |
Apply online: | Submit your CV now |
Posted on April 8, 2024 | Start date April 9, 2024
Salary: | £32,000 to £35,000 per annum depending on experience - paid monthly plus benefits - uniform provided - for hours over 45 time back in lieu |
Duration: | Permanent |
Hours: | based on 45 hours |
Days: | 5 days from 7 - mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 20 |
Covers: | Dinner: up to 120; Breakfast: to 38; Functions: None |
Food type: | lively award-winning restaurant and bar featuring cracking combinations of Scottish produce fresh from its natural larder. |
Full-time chefs: | 4 - 5 chefs plus 2 kitchen porters |
Accommodation: | Accommodation is available |
Job description: | Exciting opportunity for a Sous Chef to become part of the team at our awarding winning restaurant Dulse and Brose on the beautiful Isle of Skye. Working with amazing locally sourced produce the successful candidate will have experience working in a quality environment. Having managed a volume site would be beneficial. Leading by example you must inspire your team with passion and dedication for driving the business forward and delivering fantastic dishes! You will work closely with the head chef developing and serving some of Scotland’s finest produce. This is a great opportunity for someone who is looking to work in a professional kitchen and for that next step in their career. |
How to apply: | Please apply with a copy of your updated CV, reference details and hygiene certificate |
Work for partners: | Possible depending on experience |
Contact details: | sjessop@perlehotels.com | www.bosvillehotel.co.uk |
Apply online: | Submit your CV now |
Posted on April 4, 2024 | Start date April 5, 2024
Salary: | The rate of pay will be £16 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.
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).
Food must be off a high standard and consistent in presentation and quality. The position will be seasonal starting now 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 |
Posted on April 4, 2024 | Start date April 5, 2024
Salary: | £32,000 per annum (based on 40 hours) - paid monthly. overtime paid after 40 hours - opportunities to learn new skills and grow your career. You will receive a benefits package that includes; • Discounted hotel room rates for you AND your friends and family • Incentive programmes • Free meals on duty |
Duration: | Permanent |
Hours: | 40 |
Days: | 5 days per week |
Holidays: | 28 days holiday per year which increases a day per year after 2 years service and is capped at 33 days. |
Bedrooms: | 130 |
Food type: | Casual dining - breakfast, lunch and dinner |
Full-time chefs: | 3 chefs plus a kitchen porter |
Accommodation: | There is the option of up two months free accommodation at the hotel for anyone re-locating. |
Job description: | At Courtyard by Marriott Inverness Airport we are looking for exceptional people to provide outstanding service to our guests and who put our people at the heart of everything we do. The Exciting Opportunity An exciting opportunity has arisen for a Sous Chef to join an amazing team, reporting to the Head Chef. The successfully recruited Sous Chef will have excellent interpersonal skills, be self-motivated and be passionate about delivering the best possible standards in food and food safety. You will be required to work shift patterns to suit the needs of the business. The ideal candidate would already have experience as a Sous Chef within a branded hotel environment. Your key areas of responsibility will include: Helping to managing the kitchen team to ensure the smooth running of the department. Competitive salary and opportunities for career growth within Lighthouse Hotel management family. Where You Will Be Working As a newly built property, the Courtyard by Marriott Inverness Airport opened in 2020. This 4 star hotel has 130 bedrooms, bar/bistro, one meeting room and a gymnasium. Courtyard by Marriott Inverness Airport is managed by Lighthouse Hotel Management, which is the operational arm of the Molo Hotel Group. |
How to apply: | Please apply with your up to date CV and reference details |
Work for partners: | no |
Contact details: | Ina Davies <ina.davies@courtyardinverness.com> | https://www.marriott.co.uk/hotels/fact-sheet/travel/invcy-courtyard-inverness-airport/ |
Apply online: | Submit your CV now |
Posted on April 4, 2024 | Start date April 16, 2024
Salary: | £16 per hour - paid weekly - plus very good tips |
Duration: | Seasonal |
Hours: | 40 hours - hours to suit can be flexible |
Days: | 5 days from 7 - split shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 6 |
Covers: | Lunch: up to 40; Dinner: 20 - 70; Breakfast: not required to do; Functions: Small private dinners to 30 |
Food type: | Quality homecooked Bar and Restaurant |
Full-time chefs: | 2-3 chefs plus 3 part time kitchen assistants |
Accommodation: | Accommodation available - no charge |
Job description: | The Redgarth is a 6 bedroom 4 star Inn situated in Old Meldrum just 5 miles from Inverurie and 19 miles from Aberdeen. A lovely family owned hotel with long standing owners in a beautiful Village location, we offer a good work life balance. We are looking for a Sous Chef to cover illness for up to 3 months You will work alongside our current Head Chef, you will help support and cover for time off. You will help with the day to day running and managing of the kitchen. Having input into menus using the best of local produce we make everything in house this is a good opportunity to promote fresh healthy food Happy to put you through training courses. This is a great opportunity to meet our loyal customers. This posiiton is available from 16th April for up to 3 months |
How to apply: | Please apply to Stuart Singer, Owner with your up to date CV and reference details You can also call in the first instance - 07751 093642 |
Work for partners: | no |
Contact details: | redgarth1@aol.com | www.redgarth.com |
Apply online: | Submit your CV now |