Sous Chef

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

Posted on May 22, 2018 | Start date May 22, 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 Michael at Chefs In Scotland with your current up to date CV quoting reference number 7498

Work for partners:

No

Contact details:michael@chefsinscotland.co.uk

Sous Chef, Lochleven Seafood Cafe, Lochaber

Posted on May 22, 2018 | Start date May 23, 2018

Salary:from £12 per hour paid weekly, with very good monthly tips
Duration:Seasonal
Hours:50 plus
Days:5 or 6
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 50; Dinner: 50 60
Food type:Quality fresh Seafood
Full-time chefs:4
Accommodation:Accoomodation available - shared house 4 miles away so transport nesscesary - £50 includes all bills
Job description:

We are a busy family run Seafood Restaurant situated on the shores of Loch Leven.

The Restaurant and our shop is built onto our Shellfish dispatch centre, where we have seawater tanks, giving chefs access to the freshest possible local seafood right at their fingertips

We are looking for a Chef to join our team for the season.

You must have experience with shellfish and seafood.

We have gained a reputation throughout the country and beyond for our amazing Shellfish Platters and the quality of our products.

Our customer comments can be viewed on Trip Advisor.

Position available from now through until the end of October.

How to apply:

Please apply to Alison Grieve, Owner with a copy of your updated CV and reference details.

Work for partners:

Yes - front of house

Contact details:alison@lochlevenseafoodcentre.co.uk | www.lochlevenseafoodcafe.co.uk

Sous Chef, Junior - The Storehouse Restaurant, Ross and Cromarty

Posted on May 22, 2018 | Start date April 20, 2018

Salary:£8.50 - £10.50 per hour negotiable - paid weekly - plus tips
Duration:Permanent
Hours:40 - 50 hours per week
Days:5 days per week straight shifts 9am to 6pm
Holidays:Statutory (28 days p/a)
Bedrooms:Busy daytime service - breakfast, lunch and afternoon tea
Food type:Scottish with a twist - bistro - Pastry - Cakes, puddings
Full-time chefs:6 chefs plus 4 kitchen porters
Accommodation:live out 14 miles to the north of Inverness, could possibly look to assist if relocating
Job description:

The Storehouse is an award winning farm shop and restaurant serving relaxed dining serving home made fayre.

We offer fresh food and fresh flavours using local produce.

The Storehouse is on the lookout for hard working, enthusiastic chefs to join our team in the kitchen.

A real passion for food is essential and experience preferred

Quality of life working 5 straight day shifts.

How to apply:

Please apply to Quintin Stevens, the owner with your current CV

Work for partners:

possible

Contact details:info@thestorehouseathome.com | www.thestorehouse.scot

Sous Chef, The County Hotel, Western Isles

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

Salary:£20,000 - £23,000 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 strong chef de partie to join our friendly team. We are looking for someone who would like to be trained up to be sous chef in the coming months but would also consider a good sous chef looking to go to the islands.

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.

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 Creggans Inn, Argyll and the Islands

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

Salary:up to £24,000 per annum - negotiable salary, equal share of tips, paid monthly
Duration:Permanent
Hours:40 - 48 hours per week
Days:5 days out of 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: 10-40; Dinner: 20-70; Breakfast: up to 30; Functions: up to 80
Food type:Modern British
Full-time chefs:4
Accommodation:Excellent accommodation available £45 per week including meals
Job description:

The Creggans Inn is a family owned 14 bedroom hotel situated on the shores of Loch Fyne.

We are looking for an enthusiastic Sous Chef to join our small friendly team.

Dedicated to offering the best of local produce. All dishes are cooked from scratch with an imaginative flair.

We are looking for someone with a great love of food coupled with a genuinely good work ethic.

The hotel is 1 hr 15 mins from Glasgow and 25 mins from Dunoon and Inveraray. There is a limited bus service, a car would be ideal.

This position is available now for the right candidate.

How to apply:

All candidates should apply by email with a current CV and relevant current references.

Work for partners:

Possible - depending on experience

Contact details:archie@creggans-inn.co.uk | www.creggans-inn.co.uk

Sous Chef, The Balmacara Hotel, Skye and Lochalsh

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

Salary:£22,000 negotiable depending on experience paid monthly plus tips
Duration:Permanent
Hours:40-45
Days:5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: 10; Dinner: 40-50; Breakfast: 56; Functions: 60-70
Food type:Traditional Scottish using fresh ingredients and local produce
Full-time chefs:3 plus kitchen porters
Accommodation:Own room in lovely shared two bedroom house with TV - included as part of the package
Job description:

The Balmacara Hotel is a 28 bedroom 3* hotel situated on the shores of Loch Alsh on the West coast of Scotland.

We are looking for a sous chef to join our team. You will provide support and cover for the head chef during their time off.

We are in a very successful second season of ownership and we are in the process of refurbishing and extending the hotel to make it reach a 4* grading so this is an exciting time to join with lots of changes and developments taking place.

A beautiful place to live which is still on the mainland.

Using lots of fresh and local ingredients.

This position is available now for the right person and we would consider applicants looking for seasonal work also.

How to apply:

Please apply to James Mceachern, General Manager, with an up-to-date CV

Work for partners:

Possibly depending on experience

Contact details:james@balmacarahotel.com | www.balmacarahotel.com/

Sous Chef, (Junior) Scottish Canals, Invernesshire

Posted on May 23, 2018 | Start date May 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, The Machair Kitchen, Western Isles

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

Salary:Negotiable salary depending on experience paid weekly plus share of tips
Duration:Seasonal
Hours:48
Days:5 days week - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 50-100; Dinner: 50+; Breakfast: n/a; Functions: 50-140
Food type:Seafood and Modern Scottish
Full-time chefs:4 plus kitchen porters
Accommodation:Room in shared house
Job description:

The Machair Kitchen is a new beachside seafood restaurant and wedding venue in a spectacular location on this vibrant holiday island, which offers some of the most incredible coastal and mountain landscape in Europe.

We are going into our second season and we are looking for a sous chef to join our small but friendly and stable team.

Using lots of fresh seafood. You will be in charge of the running of the kitchen during the head chefs time off.

This position is available now for the right candidate until October but there would be potential for it to become permanent for the right person.

How to apply:

Email CV to Andrew Houghton at themachairkitchen@hotel-hebrides.com or phone on 01859 550333 for more information.

Work for partners:

Yes, work in the kitchen or Front of House may be available for partner, either here or at our sister hotel 20 mins away

Contact details:angus@hotel-hebrides.com | http://www.hotel-hebrides.com/the-machair-kitchen/

Sous Chef, Kintail Lodge Hotel, Skye and Lochalsh

Posted on May 18, 2018 | Start date May 31, 2018

Salary:Negotiable hourly rate, paid monthly with a share of tips. Live in all found.
Duration:Seasonal
Hours:approximately 45 - 48 per week
Days:5 days per week - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: up to 30; Dinner: up to 100; Breakfast: 20 to 30; Functions: Up to 30
Food type:All home cooked freshly on the premises. Bar menu, plus specials board
Full-time chefs:4 plus kitchen porters
Accommodation:Accommodation provided free of charge - own room in shared cottage - TV and Wi-Fi in the hotel
Job description:

Kintail Lodge is a 14 bedroom west coast hotel 15 miles from the Kyle of Lochalsh.

We are looking for a sous chef to join our team to work alongside and cover for our head chef on time off.

Beautiful west coast location.

This job will suit a chef who likes the outdoors as well as fishing, walking and enjoys the lovely scenery.

4 hours from Glasgow and an hour and a half from Inverness and Fort William.

Ideally most of the holidays will be taken out of season although happy to give short breaks off together in season.

Lots of scope for input into menus.

We have an excellent reputation for good, local and seasonal produce, all cooked on the premises.

This position is available from the end of May to end September and possibly sooner for the right person.

How to apply:

Please apply to Stefan Chobanov, House Manager with a copy of your current CV and details of contactable work references.

Work for partners:

yes front of house, house-keeping, bar work, general assistant or kitchen porter.

Contact details:reception@kintaillodgehotel.co.uk | www.kintaillodgehotel.co.uk

Sous Chef, Junior - The Mustard Seed, Invernesshire

Posted on May 17, 2018 | Start date May 18, 2018

Salary:Up to £24,000 negotiable depending on experience, paid monthly plus a share of the tips. Tips are guaranteed £5000 a year
Duration:Permanent
Hours:50
Days:4.5 days out of 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 100-160; Dinner: 150-220
Food type:Modern Scottish all fresh
Full-time chefs:7 full time chefs + KPs
Accommodation:Accomodation provided - 1 month at no charge, thereafter a charge to be discussed or to find own accommodation
Job description:

The Mustard Seed is a well established busy, privately owned restaurant located in the town of Inverness.

We are looking for a junior sous chef to join our team. You will be running your own section of the kitchen.

You will be a motivated team-player and you must be happy working in a busy kitchen environment.

You will be given 2 1/2 days off

We like to promote from within and there is possible scope for career progression within the company.

This position is available now for the right candidate.

How to apply:

Please apply to Matthew with an up-to-date CV and relevant work references or call 01463 220 220.

Work for partners:

Possibly

Contact details:info@mustardseedrestaurant.co.uk | www.mustardseedrestaurant.co.uk/
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