Sous Chef

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Sous Chef, Pierhouse Hotel Appin, Argyll and the Islands

Posted on December 18, 2017 | Start date January 9, 2018

Salary:£23,000 to £25,000 per year depending on experience plus tips paid monthly
Hours:45 to 55 per week in season
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12 bedrooms
Covers:Lunch: lunches to 50 in season; Dinner: dinners to 100; Breakfast: 24
Food type:Good quality fresh seafood and game, all cooked freshly on the premises
Full-time chefs:4 chefs plus kitchen porter going up in season
Accommodation:Accommodation available in Room in shared house with living room, kitchen, bathroom, wifi and meals whilst on duty- charged at £40 per week.
Job description:

The Pierhouse Hotel in Appin is a privately owned 4 Star VisitScotland 12 bedroom hotel with 1AA Rosettes for our food.

Situated 20 miles from Oban on the North West of Scotland, just over two hours from Glasgow.

We have an excellent Head Chef in place and a happy and nice place to work with good, stable owners.

We use excellent fresh produce.

We are looking for a keen, up and coming sous chef to join our team.

You will be keen and enthusiastic and have vitality and be able to contribute to the day to day running of a busy kitchen.

Some fresh blood with enthusiasm and passion for working in a rural kitchen with access to some of Scotland's wonderful larder. Cooking Scallops, langoustines, mussels, Lobsters.

This will suit a chef who likes the outdoors and living and working in a rural location. This is a 1 year contract renewable by mutual agreement.

How to apply:

Please apply to Nick Horne, the owner with a current up to date CV ideally interview before Christmas.

Work for partners:

Yes either in housekeeping or front of house

Contact |

Sous Chef, 6 bedroom hotel highlands, Moray and Strathspey

Posted on December 12, 2017 | Start date February 3, 2018

Salary:£10 per hour negotiable depending on experience paid weekly plus tips
Hours:40-45 hours per week, possibly more in season but paid for every hour that you work
Days:5 days out of 7 - straight shifts Wednesday - Sunday 12noon - 9pm with an hour break in the afternoon
Holidays:Statutory (28 days p/a)
Bedrooms:6 - from 20 - 150 covers over the day
Food type:Traditional Scottish pub
Full-time chefs:up to 3 with help in high season
Accommodation:Own room with private bathroom onsite - TV and WiFi and meals on and off duty - all included as part of the package
Job description:

I am looking for a chef for a 6 bedroom hotel situated in Tomintoul in the Scottish highlands. The establishment is under new ownership and looking for a main chef who can take over the management of the kitchen. This would include, rotas, ordering and health, safety and hygiene.

The food style is very traditional Scottish to suit the local clientele which make up trade for over half the year. There would be scope for some development of the menu to incorporate fresh, local produce.

This would suit a good second chef looking to have a little bit more responsibility in the kitchen with help from the hands on owners.

Very well established team in place and there is scope to make your own mark with the food and lead the team forward.

Beautiful location in a village of approximately 300 people and lots of outdoor pursuits.

This position is available from the beginning of February and is a permanent, all year round position.

How to apply:

Please apply to Jessica Huntley, Permanent Recruitment Manageress, with an up-to-date CV quoting 6755

Work for partners:

Possible as general assistant but possibly only part-time or seasonal.


Sous Chef, Senior - Cromlix House, Perthshire

Posted on December 12, 2017 | Start date December 13, 2017

Salary:£30,000 to £33,000 dependent on experience paid monthly, tips paid in January of each year.
Hours:requirements of business
Days:5 days per week - mixed shifts.
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 50 and afternoon teas to 30; Dinner: to 50; Breakfast: to 34; Functions: up to 40
Food type:3 AA Rosette
Full-time chefs:15 plus 4 kitchen porters.
Accommodation:Live out, accommodation can be provided for 2 weeks if relocating.
Job description:

Cromlix House Hotel is a 15 bedroom, 5 star 3 AA Rosette Hotel situated 10 minutes from Dunblane.

Part of the Chez Roux group of restaurants we are looking for a well organised, experienced Senior Sous Chef to join our team.

You will be working in a well equipped kitchen with a strong team in place.

A highly prestigious hotel, winning AA Hotel of the Year 2016.

There is a very good set up already in place you will always try your best to improve this.

This role will include running the kitchen on Head Chefs day off, staff training, rotas, recipes, ordering and high standards of hygiene.

There is scope for promotion down the line.

This position is available now for the right candidate.

How to apply:

Please apply to both Darin Campbell, Head Chef and Graeme Green, General Manager with your up-to-date CV and reference details

Work for partners:

Possible depending on experience

Contact |

Sous Chef, Royal Golf Hotel Dornoch, Sutherland

Posted on December 5, 2017 | Start date March 1, 2018

Salary:£21,000 - £25,000 negotiable salary paid monthly plus share of the tips
Hours:50 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
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 |

Sous Chef, Various sous chef positions across Scotland, Dumfries and Galloway

Posted on December 1, 2017 | Start date January 1, 2018

Salary:£22,000 to £28,000 ideally paid for up to 48 hours per week with pro rata over time plus a share of tips. Or hourly rates of £11-£13 per hour.
Hours:up to 48 hours
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:varied from 0 to 300
Covers:Lunch: varies 0 to 200; Dinner: again varies according to the establishment and type of food; Breakfast: 0 to 500; Functions: 0 to 1000
Food type:Restaurant, bar, functions, fine dining coaches, very much all types
Full-time chefs:1 up to 30
Accommodation:often live in rural Scotland, usually live out in the cities
Job description:

We are already getting lots of sous chef positions registered for jobs starting in 2018.

Positions can be anywhere in Scotland and vary in food style and quality from 3AA rosette to fresh, bistro.

Most of our jobs are in rural Scotland including Borders, Perthshire, Skye and highland or the north of England including Cumbria, Northumberland, The Lake District, Lancashire and North Yorkshire.

If you want to let me know your availability or are already registered email me your most up to date CV, ideally with contact details of recent work references.

How to apply:

Please email in CV to quoting SOUS2018

Work for partners:

very often yes in housekeeping, front of house and kitchen


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

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

Salary:£22,000 negotiable depending upon experience paid fortnightly plus a share of good tips.
Hours:Approximately 48 per week
Days:5 days out of 7 - split shifts
Holidays:Statutory (28 days p/a)
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:



Sous Chef, (Senior) Duisdale House Hotel, Skye and Lochalsh

Posted on November 30, 2017 | Start date December 1, 2017

Salary:£28,000 negotiable paid either weekly or monthly plus tips. Overtime paid on a pro-rata rate after 48 hours worked
Hours:up to 50
Days:5 from 7- Mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: looking to develop; Dinner: dinners to 45-50; Breakfast: breakfasts to 36; Functions: up to 60
Food type:2AA Rosette - fresh produce
Full-time chefs:5 plus kitchen porters
Accommodation:Live-in available charged at £35 per week - full board including meals
Job description:

Duisdale House Hotel is an 18 bedroom, award winning, 4 Star Hotel with 2AA Rosettes for our cuisine. Situated on the beautiful island of Skye in North West Scotland, 8 miles from Broadford and 33 miles from Portree the main town.

There is a friendly stable team in place working to a high standard in a well equipped kitchen using fantastic local produce including herbs grown in our own garden. We are making classic dishes with a modern twist with everything made in house.

We are looking for a senior sous to join our team. Rosette experience is essential.

You will be covering for the head chef during their time off.

The position is available now for the right candidate and is a permanent position.

How to apply:

Please apply to Anne Gracie with an up to date CV and details of contactable work references. Please CC applications to

Work for partners:

Possible in front of house or house-keeping

Contact |

Sous Chef, (Junior) The Buccleuch and Queensberry Hotel, Dumfries and Galloway

Posted on November 28, 2017 | Start date December 1, 2017

Salary:Up to £22,000 negotiable depending on experience. Paid either weekly or monthly plus tips
Hours:50 per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: to 30; Dinner: up 80; Breakfast: up to 30; Functions: up to 80
Food type:1 rosette bar and restaurant
Full-time chefs:6 chefs plus kitchens porters
Accommodation:own room in shared house, shared bathroom - full board - no charge
Job description:

The Buccleuch and Queensberry arms Hotel is a food led business situated in Thornhill, with a very busy restaurant trade.

We now require a senior chef de partie or junior sous chef to join our team of chefs.

The kitchen prepares and cooks everything from scratch, using the best in local and seasonal produce to produce an award winning menu with weekly changing specials.

You will take over from the head and sous chef on days off and will be trained on the more managerial aspects of the kitchen.

This is an exciting & brilliant opportunity to join our dedicated team and work for a forward-moving and ever expanding, family run company.

This position is available now for the right candidate.

How to apply:

Please send up to date CV and relevant work references to Will Pottinger, Head Chef

Work for partners:


Contact |

Sous Chef, Selkirk Arms Hotel, Dumfries and Galloway

Posted on November 24, 2017 | Start date November 24, 2017

Salary:£23,000 to £25,000 per annum - paid fortnightly - shared tips
Hours:5 days from 7
Days:45 - 50 hours - Combination of split 10 - 2.30 / 5.30 - 9.30 and straight shifts dependent on business demands
Holidays:Statutory (28 days p/a)
Covers:Lunch: 20 - 60; Dinner: 50 - 100; Breakfast: 30; Functions: occasional
Food type:Modern Scottish Bistro a la carte using lots of local produce
Full-time chefs:5 chefs plus 3 kitchen porters
Accommodation:Live in for a single person is possible for a few months and we will help find suitable accommodation after that.
Job description:

The Selkirk Arms Hotel is a busy 15 bedroom 3 star hotel situated in the fishing village Kirkcudbright around 30 miles from Dumfries.


With a new Head Chef this is a great chance to join the team and help shape the future direction of this busy hotel.

Serving in the summer over 200 covers a day and in the winter months we drop to around 50/ 60 per day there is already a team of 4 in place to develop and train.

A key role is assisting the new head chef with systems, purchasing, menu development and training.

This is a pivotal moment in the history of this hotel as we take it on a new journey of taste, texture, ideas, creativity, it's a chance to showcase the wonderful food produced right here in Dumfries and Galloway.

At least 5 years experience is required for this position working in established restaurants and hotel kitchens.

A days working trial will be part of the interview process should you be successful in getting an interview.

This position is available now for the right candidate

How to apply:

Please apply to Chris Walker, Owner with a copy of your updated CV and reference details

Work for partners:

Possible depending on their experience

Contact |

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
Hours:average 40 per week
Days:5 days out of 7 - mainly split shifts
Holidays:Statutory (28 days p/a)
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 |
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