Sous Chef

Results page: 1 2

Sous Chef, The Alyth Hotel, Perthshire

Posted on November 22, 2017 | Start date November 22, 2017

Salary:£17,000 - £19,000 negotiable depending on experience paid weekly plus tips
Duration:Permanent
Hours:average 40 per week
Days:5 days out of 7 - mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: up to 25; Dinner: up to 80; Breakfast: up to 25; Functions: none
Food type:Scottish home cooked and some home baking. Good quality pub
Full-time chefs:3/4 + Kitchen porters
Accommodation:Live out - can provide short term if relocating
Job description:

The Alyth Hotel is a 12 bedroom, 2* hotel situated 5 miles from Blairgowrie.

We are looking for a sous chef who can work alongside and cover for our head chef on days off.

Stable team in place.

You will have input into menus and specials.

This position would suit a strong chef de partie looking to take the next step in their career.

Position is available now for the right candidate.

How to apply:

Please apply to David Coupar, owner with an up-to-date CV and reference details

Work for partners:

Possibly depending on their experience.

Contact details:info@alythhotel.com | www.alythhotel.com/

Sous Chef, Mackays Hotel, Caithness

Posted on November 21, 2017 | Start date December 15, 2017

Salary:Up to £25,000 negotiable depending on experience paid monthly with shared tips, bonus available Over time for extra days worked
Duration:Permanent
Hours:50 hours per week
Days:5 out of 7 days - mixed shifts - working the very odd breakfast shift
Holidays:Statutory (28 days p/a)
Bedrooms:30 bedrooms, 6 apartments, 2 town houses.
Covers:Lunch: 10 - 40; Dinner: 20 - 60; Breakfast: to 50; Functions: to 120
Food type:Bistro style 1 Rosette Restaurant aiming for 2 AA Rosettes - Functions to high standard - fresh local produce
Full-time chefs:4 full time chefs and 1 part time chefs plus kitchen porters
Accommodation:shared apartment with garden - £65 per week all in
Job description:

Mackays Hotel is a 30 bedroom hotel 3 star family run hotel in Wick. 90 miles from Inverness Airport, (Discounted flights) Train station, Bus station.

Creative and Focused sous chef required

We are looking for an exceptional chef to join our team at Mackays Hotel. The person we are looking for will be a self-motivated team player with skills to match and a high achiever.

Our hotel is a well-established 3 Star 1AA Rosette Hotel in the Royal Burgh of Wick in the Far North of Scotland.

You will have excellent cooking skills and understanding of produce and ingredients. As part of your role with us, you will be involved in writing menus that are both creative and profitable.

You'll work busy shifts like everyone else, most likely whatever it takes to get the job done. At Mackays we don’t work you into the ground though – we know that’s not good for you or our business!

You will share your enthusiasm for food with the front of house team and work with the kitchen team and owners to develop their long established and well-loved business, retaining the excellent reputation they have built up over many years. You’ll enjoy the fast pace of the kitchen and will consistently produce top quality dishes under pressure. You’ll want to use locally sourced ingredients and develop dishes that have the most delicious flavours and relish producing new dishes.

Good quality of life and friendly place to work there is a Swimming pool and gym close by also you can enjoy golfing and fishing

This position is available now for the right candidate

How to apply:

Please email your CV and covering letter to Murray Lamont

Work for partners:

Possible depending on experience

Contact details:dml@mackayshotel.co.uk | www.mackayshotel.co.uk

Sous Chef, The County Hotel, Western Isles

Posted on November 21, 2017 | Start date December 1, 2017

Salary:£22,000 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 Sous Chef to join our friendly team.

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.

Ideally have some experience in Italian cuisine although this is not essential.

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 Caley Sample Room, Edinburgh and Lothians

Posted on November 17, 2017 | Start date November 17, 2017

Salary:£21,000 plus a share of tips.
Duration:Permanent
Hours:45 hours per week
Days:5 days - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: up to 100; Dinner: up to 150
Food type:British Gastro Pub
Full-time chefs:3
Accommodation:Live-out
Job description:

The Caley Sample room is a modern Gastro pub located in central Edinburgh.

We are looking for a sous chef to join our close-knit team. As sous chef you will take over from the day-to-day running of the kitchen on the head chefs days off.

The position is perfect for someone looking to progress their career and may suit a strong chef de partie looking to move up.

We have many other establishments and like to retain our staff by offering career progression within the company.

The position is available now for the right candidate.

How to apply:

Please apply with a copy of your CV to Nick Madagen at bar@thecaleysampleroom.co.uk.

Work for partners:

No

Contact details:bar@thecaleysampleroom.co.uk | www.thecaleysampleroom.co.uk

Sous Chef, (Junior) Macdonald Houstoun House, Edinburgh and Lothians

Posted on November 17, 2017 | Start date November 17, 2017

Salary:£21,000 per annum, negotiable depending on experience, paid 4 weekly.
Duration:Permanent
Hours:Max 50
Days:5 days out of 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:73
Covers:Lunch: 60-100; Dinner: 20-30; Breakfast: 60-100; Functions: up to 200
Food type:2AA rosette
Full-time chefs:9/10 plus kitchen porters
Accommodation:Live out
Job description:

Situated in a secluded spot near Livingston just west of Edinburgh, and set in 22 acres of beautiful woodlands, Macdonald Houstoun House is the perfect country hotel and retreat.

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

We are looking for an enthusiastic candidate to work closely alongside other members of the kitchen to ensure the smooth running of the kitchen and help produce the best possible dishes.

We have two AA Rosettes in our restaurant and are looking for someone who can produce dishes to this standard.

Our aim is to offer a better work life balance and we are looking to implement a 4 day on and 3 day off system.

This position is available now for the right candidate.

How to apply:

Please apply to Warren Brown, Regional Executive Chef with an up to date CV and reference details.

Work for partners:

Possibly depending on experience

Contact details:warren.brown@macdonald-hotels.co.uk | www.macdonaldhotels.co.uk/our-hotels/macdonald-houstoun-house/

Sous Chef, The Tayside Hotel, Perthshire

Posted on November 15, 2017 | Start date November 15, 2017

Salary:Negotiable hourly rate of pay depending on experience paid weekly plus tips. Meals on duty and uniform provided.
Duration:Permanent
Hours:40
Days:5 days out of 7 mainly splits
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: Varies; Dinner: 40; Breakfast: up to 28; Functions: 40 - 160 - weddings, birthdays, parties and funeral teas
Food type:High end traditional pub/bar plus specials and functions
Full-time chefs:3 plus kitchen porter
Accommodation:Live-out can provide short term for a month in the hotel if relocating
Job description:

The Tayside Hotel is a 14 bedroom privately owned and family run hotel situated in Stanley which is 8 miles from Perth.

We are looking for a good all-rounder second chef to join our small stable and friendly team.

You will cover for the head chef on days off as well as provide support at our sister hotel. We do have a very good reputation and local following in the area and we would look for someone who has experience that can assist the team in maintaining and increasing our standard of food.

Situated on a bus route there are good transport links however your own transport would be preferred as we have another hotel situated in Bankfoot which you will also be required to work at.

Must be a team player and be able to help the kitchen staff continue with the bespoke service we offer which means it does vary on a day-to-day basis.

Food hygiene certificate required.

Position is available now for the right person.

How to apply:

Please apply to Jo Hardy, owner, with an up-to-date CV and reference details.

Work for partners:

Possibly depending on their experience.

Contact details:reception@taysidehotel.co.uk

Sous Chef, The Household of TRH The Prince of Wales and The Duchess of Cornwall, Rest of the world

Posted on November 10, 2017 | Start date January 1, 2018

Salary:Monthly
Duration:Permanent
Hours:An average of 40 hours per week
Days:An average of 40 hours per week, worked as per rota, including weekend and evening work
Holidays:Benefits will be discussed at Interview.
Bedrooms:
Food type:Classical, Organic
Full-time chefs:N/A
Accommodation:Travelling role - accommodation will be provided whilst on duty
Job description:

We are looking for a Sous Chef to join the kitchen team, working within The Household of TRH The Prince of Wales and The Duchess of Cornwall. The Sous Chef will be responsible for the planning, preparation and delivery of the highest standard of food, for private dining, staff meals, receptions and other events.

You will have demonstrable experience of working as a Sous Chef (or Senior Chef de Partie) within a private house or other premier catering environment, together with a passion for the quality of the food you provide, including its origins and sustainability. You will be accustomed to planning menus, ordering and managing stock levels, budget control, health and safety (including hygiene standards and best practice), and of course delivering from menu conception through to service.

You will, ideally, have a City and Guilds Catering qualification, or equivalent, with an understanding, or working knowledge, of organic food. A flexible and adaptable approach is essential, together with the ability to work as part of a team and autonomously. Excellent communication skills and the ability to work calmly under pressure is essential.

Working in Royal Residences across the UK, a full, valid UK driving license is required, and the successful candidate must be willing to travel away from home for periods of, normally, no more than two weeks at a time.

How to apply:

For more information and details of how to apply, visit: https://royalvacancies.tal.net/vx/appcentre-1/brand-2/candidate/so/pm/1/pl/4/opp/10000010-Sous-Chef/en-GB

Work for partners:

Contact details:pow.hr@royal.gsx.gov.uk | https://www.princeofwales.gov.uk/

Sous Chef, (Junior) Gastro-pub Kelso, Borders

Posted on November 9, 2017 | Start date November 9, 2017

Salary:£22,000 negotiable depending upon experience paid fortnightly plus a share of good tips.
Duration:Permanent
Hours:Approximately 48 per week
Days:5 days out of 7 - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: Up to 50; Dinner: Up to 45
Food type:Gastro pub classics plus specials using local produce
Full-time chefs:3/4 plus kitchen porters
Accommodation:Can assist with finding local accommodation
Job description:

Chefs In Scotland is recruiting for a gastro-pub in Kelso which is situated around 20 miles from Galashiels and 45 miles from Edinburgh.

Looking for a junior sous chef to join our small stable team and take control of the kitchen on the head chefs days off which are usually very quiet.

You will have input into menus and learn a lot from our current chef.

Scottish gastro Pub of the Year 2017.

We have an excellent reputation for high quality food using only fresh, seasonal local produce. We make everything from scratch and have a big focus on food.

Our restaurant is open 7 days for lunch and dinner. We offer British pub classics using lots of fresh local produce.

You must have passion for food and be hardworking and want to be part of a team.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica Huntley, Permanent Recruitment Manageress, with an up-to-date CV and reference details quoting 6668.

Work for partners:

no

Contact details:jessica@chefsinscotland.co.uk

Sous Chef, Coll Hotel, Argyll and the Islands

Posted on November 7, 2017 | Start date January 15, 2018

Salary:£20,000 salary Paid monthly Share of tips and 20% discount on meals in the bar and restaurant
Duration:Permanent
Hours:40-50 seasonal
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: 20-40 seasonal; Dinner: 20-80 seasonal; Breakfast: 12-20 seasonal
Food type:Bar and Restaurant meals, specialising in Coll shellfish, hebridean lamb and vegetables, and other Argyll produce
Full-time chefs:2
Accommodation:Live-in
Job description:

Rural island hotel which is the hub of the community due to being the only bar & restaurant on the island.
We specialise in quality local produce and hearty portions.
A great situation for potential chef who enjoys the outdoors.

How to apply:

Email Laura or Julie at info@collhotel.com with up to date CV

Work for partners:

General assistant position available for a partner

Contact details:info@collhotel.com | collhotel.com

Sous Chef, Saucy Marys, Skye and Lochalsh

Posted on November 6, 2017 | Start date March 15, 2018

Salary:£11-£12 per hour paid fortnightly plus tips and bonus based on staying the season
Duration:Seasonal
Hours:45-60
Days:6 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: up to 20; Dinner: 80-140; Breakfast: up to 50; Functions: up to 100
Food type:Local Produce with International Cuisine - all fresh including lots of local seafood
Full-time chefs:3 plus kitchen porters
Accommodation:Own room with shared facilities charged at £37.50 per week full board
Job description:

Saucy Mary's is a bar and restaurant situated on the Isle of Skye. It is attached to a 3* hostel and lodges.

We are looking for an experienced sous to join our team. We are rebuilding the kitchen and introducing a pizza kitchen also. You do not need to have pizza experience as you will be given training. Varied menu with input into specials.

We are looking for someone who is keen to progress to head chef when returning for 2019 season so there is very good scope for career progression.

The Isle of Skye is a beautiful place to live and work and there is plenty to do during time off and a great place to spend the summer season.

Position is available from the middle of March until the middle of November 2018.

How to apply:

Please apply to Woody, with an up-to-date CV

Work for partners:

Happy to consider couples as there is work available in the kitchen and possibly in front of house also.

Contact details:woodysbistro@icloud.com | www.saucymarys.com
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