Sous Chef

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Sous Chef, Stotfield Hotel, Moray and Strathspey

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

Salary:Up to £12 per hour - paid weekly plus tips
Duration:Seasonal
Hours:40 - 45
Days:5 days from 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:47
Covers:Lunch: quiet looking to increase; Dinner: to 50; Breakfast: 20 to 80; Functions: up to 100
Food type:Bar meals - plus monthly specials - main menu change twice per year
Full-time chefs:3 chefs plus kitchen porters
Accommodation:yes - single en suite room available - wifi tv - part of package
Job description:

Stotfield Hotel is a 47 bedroom 3 star hotel situated 5 miles from Elgin in Lossiemouth.

We are looking for a seasonal chef to join our very friendly team.

You will provide support and cover for our head chef.

There are a lot of functions do ideally you will have volume experience.

A beautiful seaside location.

The position is available now for the right candidate through until September.

How to apply:

Please apply to Malcolm Edwards, Owner with a copy of your up to date CV and reference details.

Work for partners:

No

Contact details:Malcolm@edroc.com | www.stotfieldhotel.com

Sous Chef, 4 Star Hotel Lockerbie, Dumfries and Galloway

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

Salary:starts at £26,000 per year, paid weekly in arrears, overtime paid over 48 hours at time rate. Tips are shared every month with all the staff.
Duration:Permanent
Hours:48
Days:5 of 7 ideally straights and some mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:30
Covers:Lunch: 20; Dinner: 80; Breakfast: up to 60; Functions: up to 100
Food type:Brasserie style restaurant and banqueting
Full-time chefs:3 + kitchen porters
Accommodation:Live out, one bedroom flat can rent at £300 per month and 2 bedroom at £350
Job description:

I am recruiting for a 4 star modern country house hotel situated on the outskirts of Lockerbie.

There is easy access by road and rail. The menu changes quarterly with daily specials.

They use only fresh produce and do their own baking and bread.

I am looking for a sous chef to help give support to our head chef and provide cover for days off and holidays.

Experience in functions would be beneficial as we have a busy wedding and small function trade and would suit somebody willing to develop and express themselves using fresh produce.

This position is available from now for the right candidate.

How to apply:

Please send an up to date CV and references to Michael Tough quoting 7359

Work for partners:

Yes work in front of house

Contact details:michael@chefsinscotland.co.uk

Sous Chef, The Byre Inn, Stirlingshire

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

Salary:Negotiable wage depending on experience - monthly wage - tips
Duration:Permanent
Hours:40 hours per week
Days:5 days from 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 50 - 100; Dinner: 50 - 100; Breakfast: 10; Functions: 60
Food type:Gastro Pub
Full-time chefs:2 - 4 chefs plus kitchen porters
Accommodation:Ideally live out but can provide accommodation if required - at a small charge
Job description:

The byre Inn is a privately owned pub restaurant situated in Brig O'turk Stirlingshire.

We are looking for a Sous Chef to join our team.

We have an excellent reputation.

You will be required to provide support and cover for our head chef.

We are open to new ideas for menus.

This position is available now for the right candidate.

How to apply:

Please email a copy of your CV to Jason Allardyce, Owner.

Work for partners:

Yes, front of house - kitchen porter

Contact details:jasonallardyce@gmail.com | www.byreinn.co.uk

Sous Chef, (Junior) Playfair's Restaurant, Fife

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

Salary:£22,000 negotiable on experience, paid 4 weekly, plus share of tips
Duration:Permanent
Hours:60-65 in season (May to October) 30-35 out of season
Days:5 of 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 100; Dinner: up to 80; Breakfast: up to 80; Functions: very few
Food type:1AA Rosette Scottish Seasonal menu using local produce
Full-time chefs:7 plus kitchen porters
Accommodation:Live out
Job description:

The Playfair's restaurant is a 1AAR restaurant located a stones throw from the Old Course in St Andrews.

We are looking for a junior Sous chef to join our stable and close knit team.

It is a great opportunity for someone to advance their career learning under an experienced head chef.

Everything is made from scratch in house including bread and even butter.

The position is available now for the right candidate.

How to apply:

Please apply with an up to date CV and references to Duncan McLachlan, Head chef.

Work for partners:

Possibly front of house.

Contact details:chef@ardgowanhotel.co.uk | www.playfairsrestaurant.co.uk

Sous Chef, Eddrachilles Hotel, Sutherland

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

Salary:Pay depends on experience but will be no less than £13.50 per hour (gross) + a share of all tips via a tronc system for all employees (NOT the owners). Holiday pay is also provided and can be taken during the season or at the end.
Duration:Seasonal
Hours:42
Days:6
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: residents by request, very few; Dinner: 20-26; Breakfast: 20 max; Functions: na
Food type:Scandi Influenced,
Full-time chefs:2
Accommodation:Double room £10 per week to include lighting, heating, TV & wifi
Job description:

The Eddrachilles Hotel and Restaurant is on the NW coast of the Scottish Highlands, about 40 miles north of the port of Ullapool or two miles south of the village of Scourie in Sutherland. A traditional former Highland manse, the hotel started trading in the late 1970s and the current owners purchased it in March 2016. Check us on Trip Advisor: our guests really  appreciate good food and our emerging reputation for a “taste of the north”.

We are looking for a Breakfast Cook/Junior Chef for our 2018 season, starting as soon as possible  and or no later than mid April and working through until end October or early November. It’s a 10 bedroom hotel and the restaurant serves breakfast (max 20 covers) and dinner (max 30 covers) afternoon teas and the occasional lunch for residents and a small number of external guests.

Our approach is to provide guests with a “taste of the north”, celebrating simple honest food and enhancing it with modern techniques. We use the local larder where possible, prioritising suppliers from within the NW Highlands Geopark first and foremost. Lobsters, langoustines, crabs are purchased from boats moored at the bottom of the hotel gardens. Local crofters supply pork or hogget, we will forage sea vegetables, mushrooms and plants, and we take wild game in season from surrounding estates. 
Our food is beautifully presented on Highland Stoneware crockery made in Lochinver.  Although the kitchen team is small and therefore busy, the emphasis is on quality rather than producing high numbers of covers.

The terms on offer:
•    Pay depends on experience but will be no less than £13.50 per hour (gross) + a share of all tips via a tronc system for all employees (NOT the owners). Holiday pay is also provided and can be taken during the season or at the end. 
•    There is some flexibility in the hours/rota to be worked. You would be responsible for 6 cooked to order breakfast shifts each week and up to 2 dinner services where you would be lead chef.  The rest (up to 42 hours per week) would be in prep or supporting dinner service,  However, the week wouldn't routinely be 6 days of split shifts,
•    An interesting and supportive professional opportunity. You’ll work on every station and get the opportunity to expand your skills. Our Head Chef  (returning member of staff) is genuinely fun to work with and learn from, e.g. from Nordic baking to wild foraging to sous vide. Our table d’hôte menu has an approximate 5 day cycle and evolves with the seasons plus specials. 
•    There is a ʻlive-inʼ accommodation and meals and there is a small £10 per week charge. There is also use of a shared staff car on a costs basis (you need a full clean driving licence)

What we are looking for:   

An experienced CDP or talented junior chef. This isn’t production cooking but a professional chef led kitchen. 
You need to have experience of preparing fresh fish, undertake basic butchery or turn your hand to baking.
A good understanding of sous vide. Guidance and instruction can be given on specifics, of course.  
A chef who is willing and ready to step up and take sole charge of the kitchen from time to time but who would  equally be content to work under the direction of the head chef. 
Someone who has the knowledge and discipline to comply consistently with food safety procedures. 
Someone with great attention to detail and a genuine desire to serve great dishes that delight our diners.    
A team player. Most of our staff will be back for their second or more season. To fit in you need to be a self-starter (they are all excellent on punctuality), have good stamina and resilience, and be willing to muck in, e.g. with washing dishes. 
A grown up professional attitude. You need to have the maturity both to give and take constructive criticism as we all constantly strive to improve the quality of the guest experience. And you should have a sense of humour too.    
If you join the team at Eddrachilles you will be living in one of the most remote areas in the UK. Working for a season in the Highland wilderness is not for everyone.  There is limited internet connectivity at the hotel (it’s satellite, slow and intermittent); mobile phone signals are very weak or non existent in the hotel and grounds, and public transport is limited. The nearest pub/café to the hotel is 2 miles away with steep hills in between.  However, if you love the outdoors it’s a fantastic place to be.  It’s also ideal if you really want to save your earnings. 
All applicants must be entitled to work in the UK, and be fluent in English. 

How to apply:

Please email you c.v. with a cover note explaining why you are interested in working in this role at the Eddrachilles. Email fiona@campbelltrevor.com
Please also include the names and contact details of two referees who can be contacted now. One of the referees should be a recent employer

Work for partners:

no

Contact details:fiona@campbelltrevor.com | www.eddrachilles.com

Sous Chef, Thainstone Events, Grampian

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

Salary:£27,000 paid weekly plus a share of the tips
Duration:Permanent
Hours:Maximum 48 per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 40 to 70; Dinner: 10 to 60; Breakfast: up to 100; Functions: up to 450
Food type:Steakhouse and coffee bar all made fresh on premises- functions
Full-time chefs:Team of 5 plus casual staff and 7 kitchen porters
Accommodation:Room available in shared cottage half a mile from the centre included as part of the package
Job description:

Thainstone Events are a multi purpose catering establishment situated in Inverurie, 17 miles from Aberdeen.

We are looking for a sous chef to work alongside our award winning team.

We are looking for a team player who can effectively manage time and work under pressure whilst maintaining the highest standards of quality, consistency, food safety and presentation.

We are looking for someone who is hardworking, motivated and committed to developing their career.

This position is available now for the right person.

The right candidate will:
Follow all Thainstone Events food safety, health and safety and company procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete food safety and health & safety training and certifications. Follow the company Food Safety Management System, HACCP principles, ensuring food safety is recorded and maintained as part of the documented system. Probe foods to ensure the temperature is controlled to prevent food borne illness. Check and record the temperatures of refrigeration units. Wash and disinfect kitchen area, counters, knives and equipment – clean as you go. Ensure uniform and personal appearance are clean and professional; Chefs whites must not be worn to travel to and from the workplace as this can result in cross contamination. Maintain confidentiality of proprietary information in accordance with company GDPR procedures. Speak in a clear and concise manner and maintain positive working relationships with the team. Perform all other job tasks as advised by the Head Chef.

How to apply:

Please apply to Graham Fryers, general manager with an up to date CV and reference details.

Work for partners:

Possible as general assistant or restaurant work

Contact details:graham.fryers@anmgroup.co.uk | www.anmgroup.co.uk

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

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

Salary:Up to £23,000 negotiable depending on experience. Paid either weekly or monthly plus tips
Duration:Permanent
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 en suit room in shared house - 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 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.

Good scope for promotion.

This position is available now but happy to wait 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:

Possible

Contact details:wp@bqahotel.com | www.bqahotel.com

Sous Chef, (Junior) Scottish Canals, Invernesshire

Posted on April 18, 2018 | Start date April 23, 2018

Salary:£20,626 per annum including allowances. Scottish Canals also offers a generous annual leave entitlement of 33 days rising to 38 after 5 years (inc. public holidays), along with enhanced company sick pay, childcare vouchers, discounted shopping vouchers, and a contributory pension scheme.
Duration:Permanent
Hours:average of 37 hours a week
Days:5 out of 7 rota - day shifts
Holidays:33 days rising to 38 after 5 years (inc. public holidays)
Bedrooms:Site not opened yet
Food type:Simple menu - using fresh produce
Full-time chefs:3 chefs plus a kitchen assistant
Accommodation:accommodation available, and it will be reasonably priced
Job description:

Scottish Canals are looking for a Junior Sous Chef to join our team at our brand new Caledonian Canal Centre in Fort Augustus!
We are looking to appoint a keen and motivated Seasonal Junior Sous Chef to work alongside a dedicated catering team in our new Caledonian Canal Centre. The successful candidate will have the ability to meet and achieve preparation and food delivery deadlines, especially within peak season, with a flexible attitude to working hours.
Key responsibilities of the role will include:
• Deputise for the Sous Chef when required
• Food preparation as required
• Working alongside the front of house team to ensure the smooth running of the Caledonian Canal Centre Cafe
• Ensuring health and safety records are kept up to date.
• Managing food purchase and storage
• Maintaining a safe and hygienic kitchen environment.
• Be aware of the food preparation level during busy and quiet times.
The ideal candidate should have the following key skills, although we will consider training opportunities:
• NVQ Level 2 or above in Catering
• Previous experience working in a similar role
• Good communication and team working
• Highly organised with excellent planning
• Able to work under pressure in a high-paced environment
• A full driving licence

How to apply:

Please send your CV and covering letter

Work for partners:

Contact details:recruitment@scottishcanals.co.uk | www.scottishcanals.co.uk

Sous Chef, Scottish Canals, Argyll and the Islands

Posted on April 18, 2018 | Start date April 23, 2018

Salary:circa £22,000 pa dependent on experience. Scottish Canals also offers a generous annual leave entitlement of 33 days rising to 38 after 5 years (inc public holidays), along with enhanced company sick pay, childcare vouchers, discounted shopping vouchers, and a contributory pension scheme with up to a 10% employer contribution.
Duration:Permanent
Hours:average of 37 hours a week
Days:5 out of 7 rota - day shifts
Holidays:annual leave entitlement of 33 days rising to 38 after 5 years (inc public holidays)
Bedrooms:small cafe
Food type:Simple menu - using fresh produce
Full-time chefs:1 chef plus a kitchen assistant
Accommodation:Live out position
Job description:

Scottish Canals are looking for a Sous Chef to join our team at our brand new catering destination, The Steamer Terminal in Ardrishaig!
We are looking to appoint a keen and motivated Sous Chef to work alongside a dedicated catering team in our new destination, The Steamer Terminal. The successful candidate will have the ability to meet and achieve preparation and food delivery deadlines, especially within peak season, with a flexible attitude to working hours.
Key responsibilities of the role will include:
• Daily running of the kitchen
• Food preparation as required
• Working alongside the front of house team to ensure the smooth running of the Steamer Terminal cafe
• Ensuring health and safety records are kept up to date.
• Managing food purchase and storage
• Maintaining a safe and hygienic kitchen environment.
• Be aware of the food preparation level during busy and quiet times.
The ideal candidate will have the following key skills:
• NVQ Level 2 or above in Catering
• Previous experience working in a similar role for a minimum of 1 year
• Experience of working with large volume food preparation
• Good communication and team working
• Highly organised with excellent planning
• Able to work under pressure in a high-paced environment
• A full driving licence

How to apply:

Please send your CV and covering letter

Work for partners:

Contact details:recruitment@scottishcanals.co.uk | www.scottishcanals.co.uk

Sous Chef, sous chef Scottish Borders, Borders

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

Salary:Up to £24,000 per annum negotiable dependent on experience paid weekly plus tips
Duration:Permanent
Hours:45 hour annualised contract
Days:5 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:26
Covers:Lunch: 50; Dinner: 90; Breakfast: 50; Functions: 200
Food type:Traditional Scottish Pub Food & Functions
Full-time chefs:4 and 2 Kitchen Porters
Accommodation:Accommodation is available for up to 3 months in the hotel at no charge - will help assist to find long term
Job description:

I am looking for a sous chef for a 26 bedroom 3 star hotel situated in Kelso in the Scottish Borders.

We are looking for an experienced Sous Chef to join the kitchen team of this popular Scottish Borders’ Hotel in the heart of historic Kelso.

This position requires a Sous Chef who has been working in similar, high quality, fresh food kitchens. An ambitious chef who wants to help lead a passionate team whilst working closely with a Head Chef who is hungry for success would be ideal.

Kelso is a beautiful town situated just 40 miles from Edinburgh, 60 miles from Newcastle and 20 miles from Berwick.

This positon is available now for the right candidate.

How to apply:

Michael@chefsinscotland.co.uk with current CV and references quoting 7332

Work for partners:

No

Contact details:michael@chefsinscotland.co.uk
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