Sous Chef

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Sous Chef, x 2 - Ackergill Tower, Caithness

Posted on August 16, 2018 | Start date August 17, 2018

Salary:£23,000 to £25,000 depending on experience paid monthly
Duration:Permanent
Hours:40 hours per week
Days:5 days out of 7 - mixture of shifts
Holidays:30 days per year including bank holidays
Bedrooms:35 rooms - Covers: 60 seater restaurant plus events space
Food type:Fine dining plus regular weddings and events. Bistro pub onsite currently open Fri-Sun only.
Full-time chefs:3 plus kitchen porters
Accommodation:Staff accommodation available offsite which is charged at £57.50 per week (including bills) and deducted from monthly salary.
Job description:

As Sous Chef you will be responsible for the management and development of the Kitchen team in the Head Chefs absence and will help the Head Chef to achieve set food cost targets, along with other budgetary responsibilities and health and safety requirements.

The ideal candidate will be;
• An experienced chef who can create quality food consistently
• Experienced working in your own sections
• You will need to be enthusiastic with a keenness to progress and add to your knowledge and skills
• Have high standards of food preparation and be able to monitor the quality of dishes
• Have knowledge of all relevant legislation, company policies and procedures
• Supervise the kitchen team to ensure that policies and procedures are being adhered to
• Adhere to procedures in place concerning food safety, quality control, and dietary requirements
• Someone well organised and diligent with an eye for detail
• Be a great team player
• Positive, can-do approach
This is a full time position and requires flexibility as you will be required to work some evenings and weekends.
This job presents a fantastic opportunity for ambitious individuals who wants to further develop their career.
We offer in return a competitive salary plus:
• 30 days holiday (including Bank Holidays) • Workplace pension scheme • Group Life Assurance • online retail discount scheme • ‘Refer a Friend’ bonus • Childcare vouchers

How to apply:

Please email a copy of your updated CV and references

Work for partners:

Yes work available in front of house, food and beverage and kitchen.

Contact details:jessicah@clarenco.com | ackergilltower.com/

Sous Chef, Hotel in Isle of Skye, Skye and Lochalsh

Posted on August 15, 2018 | Start date September 5, 2018

Salary:The gross hourly rate is £15/13 per hour, paid fortnightly net of tax and NI
Duration:Seasonal
Hours:Working hours will be a minimum of 8 hours per day working 5 – 6 days out of 7. split shifts
Days:5-6
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 20; Dinner: 140; Breakfast: 50; Functions: 100
Food type:Serving fresh bistro/pub – Seafood – Pizzas
Full-time chefs:Brigade of 3 chefs plus kitchen posters
Accommodation:Accommodation is own room in shared staff accommodation
Job description:

I am looking for a relief Sous/CDP for a busy restaurant on the Isle of Skye.

Starting on 5th September for 4 weeks.

Serving fresh bistro/pub – seafood – Pizzas – Breakfasts to 50, lunches to 20, dinners to 140 and functions to 100.

Brigade of 3 chefs plus kitchen posters.

Working hours will be a minimum of 8 hours per day working 5 – 6 days out of 7. split shifts.

The gross hourly rate is £15/13 per hour, paid fortnightly net of tax and NI.

You will be paid return travelling expenses subject to completion of the agreed work stint

How to apply:

To apply please contact Chefs In Scotland directly on 01683 222380 or apply via email quoting restaurant in Isle of Skye.

Work for partners:

No.

Contact details:recruitment@chefsinscotland.co.uk

Sous Chef, Junior - Uplawmoor Hotel, Glasgow

Posted on August 15, 2018 | Start date August 16, 2018

Salary:£22,880 per annum - negotiable on experience paid weekly plus a share of tips. First anniversary bonus of £1000.
Duration:Permanent
Hours:45
Days:5 from 7 - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: 50; Dinner: 100; Breakfast: 31; Functions: 100
Food type:Country Pub. Homemade fresh produce
Full-time chefs:5 plus kitchen porter
Accommodation:Live-out - 12 miles from Glasgow city centre - 5 miles from M77 Junction
Job description:

The Uplawmoor Hotel is a small 3 star hotel and destination eating place on the East Renfrewshire, Ayrshire border, 12 miles from Glasgow city centre.

Our Kitchen serves food to the public from 12 noon until 9.30pm every day. We also serve breakfast to residents from 7am.

We pride ourselves on serving good quality homemade food using fresh produce from local suppliers. This includes, but is not limited to, daily baked breads, preserves, pate, desserts, and most of our menu.

The Ideal candidate would be a strong Chef de parte or Junior Sous chef looking for the next step in their career. You will be tasked with supporting the head and sous chef and deputising in their absence, contributing menu ideas, and delivering a service in line with customer expectations.

There is the option to make this a flexible role or part time depending on what suits.

The position is available now for the right candidate.

How to apply:

Please apply via email with you up to date CV and references to Stuart Peacock, owner, or call 01505 850565.

Work for partners:

No

Contact details:stuartp66@hotmail.com | www.uplawmoor.co.uk

Sous Chef, 4* hotel Loch Ness, Invernesshire

Posted on August 15, 2018 | Start date September 1, 2018

Salary:£27,000-£30,000 + benefits
Duration:Permanent
Hours:As business requires busier in summer months
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: to 20; Dinner: to 80 in Brasserie; Breakfast: to 65; Functions: Private dining up to 50
Food type:high quality Brasserie using fresh local produce
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Live in available - either your own flat or staff accommodation.
Job description:

I am recruiting for a 4* hotel situated south of Loch Ness, just 45 minutes to an hour from Inverness.

We are looking for an experienced Sous Chef to join the team of this award winning hotel.

You will provide support and cover for the head chef.

We make everything in house using the best of local produce.

Looking for someone who has had 1 years experience as sous chef working in a hotel.

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 7923

Work for partners:

Possible

Contact details:Jessica@chefsinscotland.co.uk

Sous Chef, Senior - 4* hotel Stornoway, Western Isles

Posted on August 13, 2018 | Start date August 27, 2018

Salary:The gross hourly rate is £16 per hour, paid weekly net of tax and NI.
Duration:Seasonal
Hours:Minimum 40 hours per week.
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:46
Covers:Lunch: 50; Dinner: 80; Breakfast: 90; Functions: 200
Food type:Modern Scottish restauarant/ bar
Full-time chefs:Brigade of 6 chefs plus kitchen porters.
Accommodation:Accommodation is an ensuite hotel room with TV and Wifi.
Job description:

I am looking for a senior sous chef for a hotel in Stornoway, Isle of Lewis.

Starting 27th August for 4 weeks.

46 bedroom 4* hotel serving modern Scottish restaurant/bar. Breakfasts to 90, lunches to 50, dinners to 80 and functions to 200.

Brigade of 6 chefs plus kitchen porters.

Working hours will be a minimum of 40 hours per week pro rata over 5 days. Split shifts.

The gross hourly rate is £16 per hour, paid weekly net of tax and NI.

You will be paid return travelling expenses subject to completion of the agreed work stint.

Accommodation is an ensuite hotel room with TV and Wifi

How to apply:

To apply please contact Chefs In Scotland directly on 01683 222830 or apply via email quoting relief Stornoway

Work for partners:

No.

Contact details:recruitment@chefsinscotland.co.uk

Sous Chef, Saucy Marys, Skye and Lochalsh

Posted on August 13, 2018 | Start date August 14, 2018

Salary:£450 + per week depending on experience paid fortnightly plus tips and bonus based on staying the season
Duration:Seasonal
Hours:40 - 50 per week
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 - fresh pizza
Full-time chefs:3 plus kitchen porters
Accommodation:Own bedroom 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 a chef join us and work alongside our team of chefs. We have rebuilt the kitchen introducing a pizza kitchen also. You do not need to have pizza experience as you will be given training. The menu is varied and you will have input into specials.

We are looking for someone who is keen to progress to sous 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 now until the end October 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 in front of house or house keeping also.

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

Sous Chef, Station Hotel Stonehaven, Grampian

Posted on August 12, 2018 | Start date August 13, 2018

Salary:Weekly pay plus share of tips and negotiable dependent on experience
Duration:Permanent
Hours:50
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: 40-100; Dinner: 50-110; Breakfast: 20; Functions: 100
Food type:Traditional home cooked pub food
Full-time chefs:5
Accommodation:None
Job description:

We have been a family run privately owned hotel for the past 25 years which focuses on home-made traditional pub food which is cooked to a high standard and is of great value.

We are looking for an experienced sous chef to join our busy family run hotel in Stonehaven. You will have gained valuable experience working within a similar environment and will have a real passion for food.

You will have a positive attitude, good communication skills, ability to ork under pressure and also within a team.

Lunch and evening menu's are home cooked traditional fair with daily specials all cooked to a high standard. You will be required to work approx 50 hours per week and after a period of time deputise for the head chef to cover holidays, days off etc.

Excellent rate of pay offered with full holiday entitlement.

How to apply:

CV to Email: Murray@stationhotelstonehaven.co.uk

Work for partners:

Contact details:Murray@stationhotelstonehaven.co.uk | www.stationhotelstonehaven.co.uk

Sous Chef, Glenapp Castle, Ayrshire and Arran

Posted on August 10, 2018 | Start date August 31, 2018

Salary:£26,000 depending on experience, paid monthly plus tips.
Duration:Permanent
Hours:50
Days:5 from 7- Mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: Lunches are at weekend - 10 per day, afternoon teas are served daily - 4-14 per day.; Dinner: up to 40; Breakfast: up to 40; Functions: up to 200
Food type:5 Star
Full-time chefs:4
Accommodation:Accommodation available
Job description:

Glenapp Castle is a 17 bedroom, 5 star 3 AA Rosette Relais & Châteaux hotel situated in Ballantrae, Ayrshire.

Due to an exciting business expansion, there has never been a better time to join a rapidly growing business and we are now welcoming applications for a Sous Chef to join our five star kitchen team at Glenapp Castle, nominated recently for the Best Independent Hotel of the year award at the Cateys 2018. This is a full-time position working shifts five days over seven where you will help to create a culture of creative excellence by ensuring inspirational customer experiences.

Experience within the hotel/hospitality sector is essential; however full training will also be provided. It is more important that the right candidate can demonstrate a willingness to learn and a positive attitude. We are always interested to hear from talented individuals from all walks of life.
The successful candidate should be able to demonstrate the following:
* a strong interest in a career in hospitality
* good communication and interpersonal skills
* enthusiasm and flexibility
* willingness to learn and a positive attitude
* calmness in a busy and pressurised environment
* attention to detail and a flair for creativity

In return, we offer career development to help you reach your full potential, a positive and stimulating working environment and excellent rates of pay, coupled with an amazing benefits package to complement your competitive salary which includes the following:


* 28 days annual holiday entitlement
* Death in service life assurance policy
* Discounted accommodation rates with Relais & Chateaux, Pride of Britain and Luxury
Scotland Hotels
*Gratuities
* Enrolment in our pension scheme

Due to the business growth at Glenapp, this position would be ideal for someone looking to advance their career to the next level and we will offer support and development opportunities to enable the right candidate to succeed in this goal.

Accommodation may be available if required.

How to apply:

Please apply to Jennifer Climie, HR with an up-to-date CV and reference details

Work for partners:

Yes - front of house and housekeeping

Contact details:hr@glenappcastle.scot

Sous Chef, Six By Nico Edinburgh, Edinburgh and Lothians

Posted on August 8, 2018 | Start date August 31, 2018

Salary:Negotiable salary depending on experience paid Weekly + Tips
Duration:Permanent
Hours:50-60 hours
Days:4 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Dinner: 140-180 over the day
Food type:Six Course Tasting Menu
Full-time chefs:10 plus kitchen porters
Accommodation:None
Job description:

Six By Nico inEdinburgh are looking for a strong Chef de Partie and Junior Sous Chef to join our ever progressing team.

As well as a competitive salary and great share of tips we offer a great work life balance as we operate a 4 day working wee with 3 rest days.

As well as all of this we also give chefs the opportunity to continuously rise through the ranks to learn.

If this sounds like something you’re interested in then send your CV to Head Chef JP: jpbfm333@hotmail.co.uk

How to apply:

CV to jpbfm333@hotmail.co.uk

Work for partners:

Contact details:jpbfm333@hotmail.co.uk | www.sixbynico.co.uk

Sous Chef, Six By Nico, Glasgow

Posted on August 8, 2018 | Start date August 31, 2018

Salary:Negotiable salary depending on experience. Paid weekly plus tips.
Duration:Permanent
Hours:50-60
Days:4 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Dinner: 140-180 over the day
Food type:Six Course Tasting Menu
Full-time chefs:10 plus kitchen porters
Accommodation:None
Job description:

Six By Nico in Finneston, Glasgow are looking for a strong Chef de Partie and Junior Sous Chef to join our ever progressing team.

As well as a competitive salary and great share of tips we offer a great work life balance as we operate a 4 day working wee with 3 rest days.

As well as all of this we also give chefs the opportunity to continuously rise through the ranks to learn.

If this sounds like something you’re interested in then send your CV to Chef Stephan: Stephen_crawford@hotmail.co.uk

How to apply:

Email CV to Stephen_crawford@hotmail.co.uk

Work for partners:

Contact details:Stephen_crawford@hotmail.co.uk | www.sixbynico.co.uk
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