Sous Chef

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Sous Chef, Sea Salt Bistro, Argyll and the Islands

Posted on June 21, 2018 | Start date June 22, 2016

Salary:£12 per hour negotiable paid monthly, equal share of tips paid daily
Duration:Seasonal
Hours:55 hours per week
Days:5 out of 7 - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: up to 30; Dinner: up to 40; Breakfast: none; Functions: none
Food type:Seafood and pizzeria - all made fresh on site
Full-time chefs:4 plus kitchen porter
Accommodation:Own one bedroom flat next to the restaurant includes wifi - £150 per month - meals provided on duty
Job description:

Sea salt bistro is situated in Port Ellen, 13 miles from Bowmore on the Isle of Islay.

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

You will be responsible for the smooth running of a busy kitchen on the head chefs day off including cooking, ordering, menu planning and working closely with the owner.

This post would suit someone with a passion or knowledge of seafood. We use locally caught seafood and have a catch of the day specials board.

This position is available now until the end of October but can be permanent for the right candidate.

How to apply:

Please e-mail an up to date CV and references to Yan Wang.

Work for partners:

Yes

Contact details:info@yanskitchen.co.uk | www.seasalt-bistro.co.uk/

Sous Chef, 4 Star Castle south Edinburgh, Edinburgh and Lothians

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

Salary:Up to £30,000 per annum depending on experience paid monthly, Tips shared quarterly
Duration:Permanent
Hours:50
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:35
Covers:Lunch: 25; Dinner: 50; Breakfast: 40-70; Functions: up to 100
Food type:2 AA Rosette Scottish/French Cuisine. plus Brasserie
Full-time chefs:6 - 8 chefs plus kitchen porters
Accommodation:None
Job description:

I am looking for a senior sous chef for a Castle dating back to the 13th Century and now a beautifully appointed 4* hotel that offers a memorable mix of warm hospitality, an award-winning restaurant with 2 AA Rosettes, and facilities ideally suited to both the discerning traveller and business guest.

We pride ourselves on serving delicious, quality food with an exciting twist - using locally sourced ingredients and suppliers. High standards of cleanliness and personal presentation are essential.

As a Sous Chef, you are responsible for ensuring high levels of food preparation to deliver an excellent guest experience. We
are looking for a personable addition to our kitchen team with the ability to work as an individual and as part of a team.

This role is a demanding role that needs a strong chef who is capable of running the kitchen and covering on time off of the head chef.

The Sous Chef will have:
Previous experience working in a 2 AA Rosette restaurant
Ability to work effectively as part of a team
Passion for high quality food
An eye for detail
Enthusiasm and looking to develop a successful career
Clear communications skills and ability to build a rapport with the team
A hard working attitude
The ability to multi-task and work well under pressure
Full training will be provided and there are excellent career development opportunities

How to apply:

Please apply to Jessica at Chefs In Scotland with your current up to date CV quoting reference number 7498

Work for partners:

No

Contact details:Jessica@chefsinscotland.co.uk

Sous Chef, Walled Garden Cafe at Gordon Castle, Moray and Strathspey

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

Salary:£11 - £13 per hour depending on experience paid monthly with an equal share of tips.
Duration:Seasonal
Hours:40 per week
Days:5 days from 7 - straight day shifts - the very occasional evening for a private function
Holidays:Statutory (28 days p/a)
Bedrooms:40 - 100 + per day
Covers:Functions: Very occasional
Food type:Fresh cooked to order up marked cafe style menu
Full-time chefs:4 - 5 chefs plus kitchen porters
Accommodation:Accommodation is available if required
Job description:

The Walled Garden Cafe at Gordon Castle is an award winning Visitor Attraction situated in Fochabers in Moray is around 10 miles from Elgin and 8 miles from Buckie.

We are looking for an expereinced Sous chef to join our team.

You will provide support and cover for our Head Chef, you will help manage the day to day running of the kitchen providing training to junior member and ensuring health and hygiene regulations are followed.

You must have a minimum of 2 years experience at Sous Chef level and a current hygiene certificate.

This is an excellent opportunity for a chef who wants a quality of life as this is day shifts with the very odd evening for private functions. (8.30-9am to 3-4pm)

You get to use the best of produce grown from our very own gardens.

The position is available now to end August.

How to apply:

If this sounds like the job for you please contact Restaurant Manager Dyanne Hull with your updated CV and reference details

Work for partners:

No

Contact details:restaurantmanager@gordoncastlescotland.com | www.gordoncastlescotland.com

Sous Chef, The Cartland Bridge Hotel, Lanarkshire

Posted on June 20, 2018 | Start date June 21, 2018

Salary:Negotiable depending on experience paid monthly plus a share of the tips.
Duration:Permanent
Hours:45 hours
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:18 bedrooms
Covers:Lunch: Varies; Dinner: Up to 40; Breakfast: 20-30; Functions: up to 220
Food type:Traditional Scottish plus functions
Full-time chefs:3 plus kitchen porters
Accommodation:Live-out
Job description:

We have undergone a change in management here at the Cartland Bridge Hotel and we are looking to recruit a sous chef to join our team.

We need someone who is motivated and highly organised with experience to work alongside the head chef and to have responsibility of the kitchen during their time off.

The ideal candidate should have a passion for freshly cooked meals made with local produce that highlight the best of what Scotland can offer.

You will have input into menus and ideally you will have experience in a similar role.

This position is available now for the right candidate.

How to apply:

Please apply to Molly Beattie, General Manager, with an up-to-date CV and reference details.

Work for partners:

Possible

Contact details:accounts@scoreshotel.co.uk | www.bw-cartlandbridgehotel.co.uk/

Sous Chef, The Glenburn Hotel, Argyll and the Islands

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

Salary:£18,000- £20,000 - paid monthly plus tips split once a year
Duration:Permanent
Hours:40 but does depend on season
Days:5 of 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:122
Covers:Lunch: up to 50 but does vary; Dinner: up to 230; Breakfast: up to 230; Functions: some corporate events
Food type:Traditional Scottish Table d'hote plus upmarket restaurant using some local produce
Full-time chefs:5 plus a breakfast chef (at full strength) plus kitchen porters
Accommodation:Good quality live in accommodation avaliable
Job description:

The Glenburn Hotel is a privately owned 122 bedroom hotel situated in Rothesay in the Isle of Bute, just off the west coast of Scotland. A beautiful location with outstanding views just a short ferry ride to the mainland at Wemyss Bay which is 30 miles from Glasgow city centre.

We are looking for a sous chef to join our very close knit team that we currently have in place. We would look for a chef who ideally has some experience at a similar level. You will be responsible for covering for the head chef on their days off.

You will get meals 3 times per day on and off duty and we also provide uniforms which are all laundered on site so this is a great opportunity to get experience and save money.

Lots to do on days off as Rothesay has good ammenites including 3 nearby golf courses, stables, fishing and walking.

Good public transport links available to get to Glasgow also.

The hotel is closed in January and you can either take holidays in this time or take it unpaid but this is a full time position.

These positions are available now for the right candidates.

How to apply:

Please apply to Gordon Stewart, Head Chef, with an up-to-date CV.

Work for partners:

Yes Front of house and housekeeping available.

Contact details:grstewart123@aol.com | theglenburnhotel.co.uk/

Sous Chef, Relief Chefs of all levels, Dumfries and Galloway

Posted on June 19, 2018 | Start date June 20, 2018

Salary:From £12-£18 depending on position. Plus return travel either at cost price or 30p per mile.
Duration:Seasonal
Hours:Minimum of 40 hours over 5 days
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Small country inns and restaurants to large 4/5 star resorts
Covers:Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies
Food type:Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR
Full-time chefs:1 - 20 + kitchen porters
Accommodation:Clean single accommodation is provided at no charge to the chef
Job description:

We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef.

Positions are all over Scotland and in the north of England also.

Places vary from small country inns and restaurants to large resorts and 4/5* hotels.

How to apply:

Please apply to Johanna Watson, Relief chef manageress, with an up-to-date CV and reference details quoting RELIEF 2018

We will then call you to get you registered.

Work for partners:

No

Contact details:jojo@chefsinscotland.co.uk

Sous Chef, The Grill on the Corner, Glasgow

Posted on June 18, 2018 | Start date June 25, 2018

Salary:£25,000 - £27,000 depending on experience paid weekly plus an achievable bonus scheme
Duration:Permanent
Hours:45-50
Days:5 days a week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 60-200; Dinner: 200-400
Food type:Steakhouse - a la carte menu
Full-time chefs:15 plus kitchen porters
Accommodation:live out
Job description:

The Grill on the Corner is a very busy steakhouse situated in the city centre of Glasgow. We are looking for a sous chef to join our team to work alongside our head chef.

Part of the Living Ventures group and this is the only branch in Scotland. There is scope for career progression within the restaurant and within the group.

Working for the group you get 50% off food and drink for yourself, friends and family nationwide.

We are looking for a chef who has good volume experience as we are a very busy place. Working alongside our experienced head chef you will be responsible for the kitchen during their time off.

Ideally you will have good grill experience and experience in a similar role would be an advantage.

This position is available now for the right candidate.

How to apply:

Send CV through email and cc applications to dan26shaw@gmail.com

Work for partners:

No

Contact details:glasgow@blackhouse.uk.com | blackhouse.uk.com/restaurants/glasgow/

Sous Chef, Royal Golf Hotel Dornoch, Sutherland

Posted on June 18, 2018 | Start date June 19, 2018

Salary:£21,000 - £25,000 negotiable salary paid monthly plus share of the tips
Duration:Permanent
Hours:50 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:22
Covers:Lunch: 10 - 25; Dinner: 20 - 50; Breakfast: up to 45; Functions: up to 60
Food type:Modern Scottish using Fresh local produce including seafood and game to 1 rosette standard with seasonal menus
Full-time chefs:4 chefs plus 2 Kitchen Porters
Accommodation:own room in shared staff flat charged at £36 per week
Job description:

The Royal Golf Hotel is located in the historic Royal Burgh town of Dornoch overlooking the first tee of the world famous Royal Dornoch Golf Club, (ranked 6th best in the world Golf digest). This 22 bedroomed, 4 star hotel provides guests with a welcoming and customer focused service and Highland hospitality and is actively seeking an experienced Sous Chef to commence mid- March 2018
 
We provide diners with a fresh, exciting approach to modern cuisine. Working under the supervision of our talented Head Chef, the successful Sous Chef will be expected to help maintain, deliver and execute all aspects of running this small, but high quality kitchen operation.
 
The role requires a hands-on approach that will allow the Sous Chef to thrive and use their creative talents to further the success of the business.
 
The responsibilities of the role include;
 
·         Sharing responsibility alongside the Head Chef for the entire kitchen department, menu planning, staff training and recruiting.  Reporting to the Head Chef and in turn the General Manager.
·         Ensure that all dishes are prepared with attention to detail and to the highest standard.
·         Manage the kitchen brigade, motivate the team and share knowledge, training and developing chefs within the team.
·         Be competent and confident to deputise for the Head Chef on rest days. 
·         Ensure compliance with all relevant Health and Safety legislation.
 
To be considered, candidates must be passionate about food and delivering amazing hospitality to guests. You must be organised, highly motivated and a strong communicator with excellent attention to detail.
 
Similar quality hotel / restaurant experience is required within a Chef de Partie or Sous Chef role, within a successful operation.
 
The position is offered on a full time annualised basis offering a competitive salary, with excellent company benefits including, if required, an adjoining flat (suitable for a couple) to allow for either relocation to the area or to occupy on a permanent basis. Other benefits include use of leisure facilities at our sister hotel.

How to apply:

Please apply Robert Ratcliffe, GM with a copy of your updated CV and reference details

Work for partners:

Yes - Front of the House or house keeping

Contact details:gm@rghd.co.uk | www.royalgolfhoteldornoch.co.uk

Sous Chef, Cringletie House Hotel, Borders

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

Salary:£24,000 negotiable depending on experience paid monthly plus tips and discounts off meals and hotel stays for friends and family
Duration:Permanent
Hours:40 hours
Days:5 days per week - mainly straights
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: quiet but looking to build; Dinner: up to 20; Breakfast: up to 26; Functions: 50 - 100 - 1 or 2 a week
Food type:Good quality seasonal restaurant menu plus functions
Full-time chefs:4 full time, 1 part time and kitchen porters
Accommodation:Own room in shared staff house including all bills and Wi-Fi charged at £185 per month
Job description:

Cringletie House Hotel is a busy wedding venue situated near Peebles in the Scottish Borders. We are looking for a sous chef to join a young, enthusiastic team to work alongside our experienced head chef.

Serving very good quality, local produce and looking for someone who will have input into menus.

In a good location, only 5 minutes drive from Peebles and on the main bus route for Edinburgh and can be there within 45 minutes.

Very good reputation for food in the area.

This position would suit a strong chef de partie looking for more responsibility in the kitchen.

This position is available now for the right candidate.

How to apply:

Please apply to Jeremy Osborne, General Manager, with an up-to-date CV and reference details.

Work for partners:

Possibly depending on experience

Contact details:gm@cringletie.com | www.cringletie.com/

Sous Chef, The Royal George Hotel, Perthshire

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

Salary:£20,000 - £22,000 depending on experience per annum paid monthly plus tips
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 days from 7 - Split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:44 bedrooms
Covers:Lunch: 20 - 50; Dinner: Up to 150; Breakfast: Up to 80 - we have a breakfast chef; Functions: Up to 100
Food type:Traditional Scottish, a la carte, TDH and high teas
Full-time chefs:4 plus Kitchen porters
Accommodation:Live-out
Job description:

The Royal George Hotel is a 44 bedroom 3* hotel situated in the centre of Perth.

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

You will have input into menus as we make all of our food from scratch on site. You will be working alongside and covering for our head chef during their time off.

We have a big kitchen with good facilities and equipment.

The position is available now for thew right candidate and would suit someone who is interested in developing themselves and the good reputation we already uphold.

How to apply:

Please apply to Eddie Anderson, Owner, with an up-to-date CV and reference details or you can call 01738 624 455

Work for partners:

No

Contact details:eddie.anderson@theroyalgeorgehotel.co.uk | www.theroyalgeorgehotel.co.uk
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