Posted on June 30, 2025 | Start date July 10, 2025
Salary: | from £34,000 per year |
Duration: | Permanent |
Hours: | 10 hour shifts |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | Holiday park & hotel |
Covers: | Lunch: Around 300 covers all day; Functions: NA |
Food type: | Classic British dishes |
Full-time chefs: | 4 plus KPs |
Accommodation: | Accommodation available |
Job description: | Job Description Experience: - Minimum of 2 years of experience as a Sous Chef or similar role in a high-volume restaurant or catering establishment Schedule: |
How to apply: | Please send your up to date CV and reference details to Janet Murray, GM |
Work for partners: | Possibly |
Contact details: | janet.murray@pettycur.co.uk |
Apply online: | Submit your CV now |
Posted on June 26, 2025 | Start date July 9, 2025
Salary: | £30,000 - £35,000 per annum, paid monthly with very good tips |
Duration: | Permanent |
Hours: | 45 |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 12 |
Covers: | Dinner: 20; Breakfast: 20 |
Food type: | Very high quality table d'hôte menu |
Full-time chefs: | 4 Chefs |
Accommodation: | Ensuite double bedroom with shared facilities a short drive away |
Job description: | Shieldaig Lodge is a stunning 12 bedroom hotel with a stellar reputation close to the busy village of Gairloch. There's a small frequently changing menu and you'll be a joining a well established and talented team. With panoramic loch views and first class hospitality, our kitchen and restaurant are the beating heart of the hotel, and the Shieldaig Estate provides an extraordinary larder. We use only the best locally sourced produce from in and around the lodge. From rare breed lamb and Highland cattle to fresh lobster, oysters and scallops, all of the ingredients on our menu have been locally reared or caught just a stone’s throw from the hotel. Our vegetables are grown and hand-picked from the on site walled garden. As Sous Chef you'll be responsible for leading the team during the Head Chef's absence, as well as assisting with the day to day operation of the kitchen. You'll be comfortable with training junior staff members and demonstrate enthusiasm for developing new items for the ever changing menu. The role is available with good quality accommodation a short drive from the Lodge, and due to the remote location driving would be considered advantageous. The accommodation is free of charge and comes inclusive of bills and wifi. |
How to apply: | Please send an up to date CV to Jerome on: |
Work for partners: | Possibly |
Contact details: | reservations@shieldaiglodge.com | https://www.shieldaiglodge.com/ |
Apply online: | Submit your CV now |
Posted on June 26, 2025 | Start date July 19, 2025
Salary: | £38,000 per annum, pro rata paid monthly plus tips. |
Duration: | Seasonal |
Hours: | 48hr/wk |
Days: | 5 / 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 26 |
Covers: | Lunch: 20 afternoon teas; Dinner: 30; Breakfast: 30; Functions: 100 |
Food type: | Traditional Scottish using local produce |
Full-time chefs: | 5 plus kitchen porters |
Accommodation: | Single room with shared facilities, TV & WIFI 5 miles from the hotel |
Job description: | Situated on the banks of Loch Ness, this 13 bedroom hotel is looking for their next Sous Chef to deputise for the head chef with running the team through the busy summer period. You'll find an organised and smooth running kitchen on your arrival. This is a beautiful place to live in Scotland and can be very busy in the peak of the season with tourists visiting the area and weddings. You will be responsible for the smooth running of the kitchen, managing a good friendly team and ensuring hygiene standards are maintained to the highest degree during the Head Chef's absence, and assisting with the day to day operations. The venue focuses on quality afternoon teas, Dinners and Weddings. The evening menu is different, with an elevated bistro offering for the, mostly residential, guests. The position could potentially lead to a permanent role as the hotel is part of a group within the area that could sustain hours through the winter if preferred, however initially the position is offered with a final date of the 1st of November 2025. |
How to apply: | Please send an up to date CV quoting ref#16529 to: |
Work for partners: | Possibly. |
Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on June 24, 2025 | Start date July 13, 2025
Salary: | £35,000 per annum + tips paid monthly |
Duration: | Permanent |
Hours: | 42 |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 0 |
Covers: | Lunch: 30; Dinner: 60; Functions: 60 |
Food type: | Traditional Scottish |
Full-time chefs: | 3 chefs plus kitchen porters |
Accommodation: | Live out |
Job description: | This busy bar with a focus on live music and good craic is looking for a sous chef to join their team. The venue is part of a small group of well renowned pubs in the city centre, and benefits from a menu that can be served quickly during busy services without too much laborious prep. You'll be part of a small team and must be comfortable with deputising for the head chef during their days off, and assisting junior staff members with any training. You should have experience of working within a similar environment, and possess strong hygiene standards and a good understanding of HACCP and COSHH requirements. The food is simple but there's scope to develop and improve. |
How to apply: | Please send an up to date CV and two contactable references, quoting ref#16519 to: |
Work for partners: | Yes possibly on the bar. |
Posted on June 20, 2025 | Start date July 10, 2025
Salary: | £18 per hour plus tips paid four weekly |
Duration: | Permanent |
Hours: | 25-40 |
Days: | 5 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | Na |
Covers: | Lunch: 10-30; Dinner: 30-130; Breakfast: Ba; Functions: Na |
Food type: | American |
Full-time chefs: | 3 |
Accommodation: | Possible - private airbnb available |
Job description: | I'm looking for a Sous Chef to join this popular American style bistro in Dumfries. There's a lot of flexibility available as the Chef owner is looking for someone to deputise on their time off. As part of the role you must have a good awareness of allergens and be comfortable with accommodating them. This role is for a minimum of 2 days a week but a full time role is available if preferred. If you're looking for a role with satisfying unpretentious cookery and a great work life balance please get in touch. |
How to apply: | Please send an up to date CV quoting ref#16305 to: |
Work for partners: | Possibly front of house |
Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on June 20, 2025 | Start date July 1, 2025
Salary: | £31,000/ annum + Tips and bonus |
Duration: | Permanent |
Hours: | 40 |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 0 |
Covers: | Lunch: 50; Breakfast: 50; Functions: 80 |
Food type: | Elevated Golfer's Fayre |
Full-time chefs: | 5 + KPs |
Accommodation: | Live out |
Job description: | This world famous Golf Club is looking for their next Sous Chef to assist with the day to day operation of it's kitchens. Working under a strong and friendly Head Chef, this would suit a reliable CDP looking to take their first step into a more senior role. The food operation is well established and popular amongst the members and players. There are occasional functions, however most shifts will be daytime hours with finishes later than 5pm considered very uncommon, and time off in lieu will be given to anyone who works more than their contracted 40 hours. The salary also comes with free access to the course during time off, so this would suit an avid player! There are good public transport links to the course, however driving may be advantageous as the club is located a short distance outside of the city. |
How to apply: | Please send an up to date CV quoting ref#16342 to: |
Work for partners: | Yes Front of house. |
Contact details: | Ian@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on June 20, 2025 | Start date July 1, 2025
Salary: | £14.50/hr negotiable, PAYE paid monthly |
Duration: | Permanent |
Hours: | minimum 40 hours per week |
Days: | 5 from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 0 |
Covers: | Lunch: 20-100; Dinner: 140; Breakfast: n/a |
Food type: | Steakhouse classics - all fresh |
Full-time chefs: | 6 + KPs |
Accommodation: | Live out |
Job description: | This busy restaurant is part of a very successful local group. There's a great team in place but they're looking for to add staff to further strengthen. The restaurant has a great reputation within the city for delivering an excellent offering of locally sourced steaks and seafood. As a Junior Sous Chef you'll be a vital part of the team and will assist with preparation and service of the menus, whilst providing a link between the junior team and management. You'll be required to deputise for the Sous Chef during the Head Chef or Sous Chef's time off. There's an hourly rate of pay available which is negotiable for the right candidate. You must be able to reliably commute into the city centre and have the right to work in the UK |
How to apply: | Apply quoting 16348 to: |
Work for partners: | no |
Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on June 20, 2025 | Start date July 4, 2025
Salary: | £15.38/hr + Service charge, paid monthly PAYE |
Duration: | Permanent |
Hours: | 40 |
Days: | 5/7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 55 |
Covers: | Lunch: 80; Dinner: 80; Breakfast: 80; Functions: 120 |
Food type: | High quality Steak House / Clubhouse |
Full-time chefs: | 9 + 4kps |
Accommodation: | Room available in staff accommodation on site £60/wk |
Job description: | This is one of the leading hotels in the country with an incredibly strong management team, looking to add strength to their popular golf clubhouse. Exceptional work life balance available with a genuine 40 hour week over 4 days. You'll be working under some of the most talented Chefs in the country in a hotel which is keen to develop a reputation as a food destination. The Clubhouse is undergoing a transformation with a view to becoming the best steakhouse in the North of England. |
How to apply: | Please send an up to date CV and 2 contactable references quoting ref#16148 to: |
Work for partners: | Yes |
Contact details: | ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on June 19, 2025 | Start date June 20, 2025
Salary: | From £14 per hour + holiday pay + share of tips (45-55 hours per week) |
Duration: | Seasonal |
Hours: | 45-55 |
Days: | 5 or 6 from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 30 |
Covers: | Dinner: 90 |
Food type: | Modern Scottish - fresh island produce |
Full-time chefs: | 5 plus kitchen porters |
Accommodation: | Room in shared staff house |
Job description: | The Ferry Inn in Stromness on the beautiful island of Orkney. Seasonal positions working with some great local produce including super fresh seafood. Established family run operation. Great team. Sensible hours/shifts. Opportunity to work with great local produce while working in a beautiful location - the historic harbour town of Stromness. We are looking for a sous chef to join our team - for prep and evening service Award winning family business running busy seasonal restaurants in the historic harbour town of Stromness in the beautiful Orkney Islands at the Ferry Inn and Royal Hotel (offering 28 rooms as well as self catering accommodation). All worked hours paid. Share of tips and end of season bonus. Accommodation available (offsite but nearby) and meals provided while on duty. Quality local produce across a la carte, top notch pub and casual outdoor dining meus. You will be part of a team of 5, not including KPs, working to ensure the best of island food service to our international customer base. The positions are available now to October GREAT FOR LIFE WORK BALANCE ON A BEAUTIFUL ISLAND |
How to apply: | |
Work for partners: | Opportunity for kitchen, housekeeping and front of house |
Contact details: | garethcrichton@btinternet.com | www.orkneyislandhotels.com |
Apply online: | Submit your CV now |
Posted on June 18, 2025 | Start date June 20, 2025
Salary: | Weekly, £15 per hour, share of tips |
Duration: | Permanent |
Hours: | 32-35 |
Days: | 5 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 21 |
Covers: | Lunch: 10; Dinner: 50-100; Breakfast: 20; Functions: 50 |
Food type: | Dinner Menu, Bar Menu |
Full-time chefs: | 2 |
Accommodation: | no |
Job description: | The Novar Arms Hotel is a busy hotel & restaurant situated in the picturesque village of Evanton in Ross-shire. We are 15 miles north of Inverness. We are looking for a chef to join our team and work alongside one more chef and provide cover on time off. This may suit an existing Sous Chef or a Chef de Partie. This is a permanent, all year round position and the pay is weekly as well as a share of the tips. We have a good reputation for food and serve a nice variety of dishes. Interested? We would like to hear from you. |
How to apply: | email CV or phone |
Work for partners: | |
Contact details: | manager@novararms.com |
Apply online: | Submit your CV now |