Sous Chef

Results page: 1 2 3

Sous Chef, Fife Arms, Grampian

Posted on August 14, 2017 | Start date August 14, 2017

Salary:£24,000 negotiable, paid weekly plus a share of tips.
Duration:Permanent
Hours:approx 45
Days:5 days out of 7 - mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: up to 30; Dinner: up to 40; Breakfast: up to 16; Functions: occasional - up to 80
Food type:Mediterranean cusine, all made fresh on the premises
Full-time chefs:5 plus kitchen porters
Accommodation:single room in staff flat with TV and wifi - no charge
Job description:

The Fife Arms is a 10 bedroom hotel situated in Turriff - the heart of Aberdeenshire.

We are looking for a sous chef to join our dedicated team and help us produce the best possible dishes.

You will be working alongside the head chef and covering for time off.

Ideally, you will have previous butchery and fish experience.

This is a great opportunity to work with quality fresh produce.

Turriff is a lovely location with lots to do on days off such as fishing, shooting, golf, walking and a host of other activities are available.

This position is available now for the right candidate.

How to apply:

Please apply to Herbert Cox, Owner with an up to date CV.

Work for partners:

Possibly

Contact details:stay@fifearms.com | www.fifearms.com

Sous Chef, (Senior) CAIRNGORM HOTEL, Grampian

Posted on August 9, 2017 | Start date August 10, 2017

Salary:Up to £28,000 paid fortnightly. Pension scheme and share of tips Over time available after 44 hours
Duration:Permanent
Hours:44
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:31
Covers:Lunch: 120; Dinner: 250 - 300; Breakfast: 60; Functions: 120
Food type:Bar and Restauarnt
Full-time chefs:10 plus kitchen porters
Accommodation:Temporary for 6 - 8 weeks
Job description:

The Cairngorm Hotel is a busy 31 bedroom, 3 star hotel situated in Aviemore, 30 miles from Inverness.

We are looking for a reliable, hardworking and experienced Senior Sous Chef to join our friendly and stable team.

The hotel is busy all year round.

You will help run the kitchen and manage the team.

Chefs whites supplied, with excellent benefits - share of tips, paid breaks, discounts on food & accommodation for friends and family, ski pass in winter and many more.

Aviemore, based in the Cairngorms National Park is Scotland’s top all year round resort offering skiing, snowboarding, watersports, cycling, walking, fishing, golf just to name a few.  

We are a great base for tours of the Highlands including the famous Whisky Trail and Loch Ness.

How to apply:

Send CV to office@cairngorm.com

Work for partners:

No

Contact details:office@cairngorm.com | www.cairngorm.com

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

Posted on August 9, 2017 | Start date October 25, 2017

Salary:£22,000 to £28,000 ideally paid for up to 48 hours per week with pro rata over time sanctioned by management
Duration:Permanent
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 towards the end of October and beginning of November.

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 jessica@chefsinscotland.co.uk and I will be in touch to get you registered.

Work for partners:

very often yes in housekeeping, front of house and kitchen

Contact details:jessica@chefsinscotland.co.uk

Sous Chef, The Lovat Loch Ness, Invernesshire

Posted on August 5, 2017 | Start date August 5, 2017

Salary:£27,000 - £30,000 per annum monthly paid - plus tips. Time off in lieu for extra hours worked.
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 and 24 in the Restaurant; Breakfast: to 65; Functions: to 60
Food type:3 AA Rosette and high quality Brasserie using fresh local produce
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Live in available
Job description:

The Lovat Loch Ness is a 28 bedroom, 4 star 3 AA Rosette award winning hotel situated in Fort Augustus, just 45 minutes to an hour from Inverness.

We are looking for an experienced Sous Chef to join our team.

You will have relevant current 2 AA Rosette experience.

You will provide support and cover for the head chef.

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

This position is available now.

How to apply:

Please forward a copy of your update CV with contactable work references to Caroline Gregory, Owner.

Work for partners:

Possible

Contact details:caroline@thelovat.com | www.thelovat.com

Sous Chef, Junior - Cally Palace Hotel, Dumfries and Galloway

Posted on August 4, 2017 | Start date August 5, 2017

Salary:£380 per week, paid weekly with shared tips
Duration:Permanent
Hours:45
Days:5 days from 7 - Split shifts
Holidays:28 days statutory - Hotel closes from 3rd January for a month and staff are expected to take annual leave during this time.
Bedrooms:55
Covers:Lunch: up to 50; Dinner: 110; Breakfast: 110; Functions: None
Food type:1 AA Table D'hote menu plus snack style lunch menu plus afternoon tea
Full-time chefs:8 chefs plus 4 kitchen porters
Accommodation:En suite single room in staff accommodation.  Charge is 53p x 45 hours.  This charge includes heat, hot water, electricity, wifi and meals.
Job description:

The Cally Palace Hotel is a 4 star 1 AA Rosette 55 bedroom hotel owned by McMillan Hotel Group.

Situated on the out skirts of Gatehouse of Fleet just 32 miles from Dumfries and 44 miles from Stranraer - A beautiful village location.

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

You will provide support to our senior members in the kitchen.

We are open to new ideas for menus - 95% of our hotel guests dine in for our 1 AA Rosette Table D'hote menu.

There is an exclusive Golf Course and leisure complex with swimming pool.

Special rates to stay at our other hotels and staff have limited use of the leisure centre and golf course if you have a handicap.

This is a great opportunity to progress as a chef.

This position is available now for the right candidate.

How to apply:

Please apply to Douglas McMillan, Director douglas@northwestcastle.co.uk and Ken Kerr, General Manager douglas@northwestcastle.co.uk

Forward your updated CV and reference details

Work for partners:

No

Contact details:douglas@northwestcastle.co.uk | www.mcmillanhotels.co.uk/hotels/cally-palace-hotel

Sous Chef, The Adamson, Fife

Posted on August 3, 2017 | Start date August 4, 2017

Salary:from £25,500 per year, paid monthly tips are shared
Duration:Permanent
Hours:50
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 70; Dinner: 140; Functions: occasional functions
Food type:Modern brasserie with a twist using fresh local seasonal produce. 2AA Rosettes
Full-time chefs:9 chefs plus 4 kitchen porters
Accommodation:live out
Job description:

The Adamson is a busy restaurant situated in St Andrews.

We are looking for an experienced Sous Chef to join our stable and friendly team.

Working in a vibrant town famous all over the world for golf and the beautiful University and buildings.

You will give support to our head chef and provide cover on days off and holidays.

You will get to work with fresh seasonal ingredients with lots of fresh seafood and shellfish.

You will give good guidance and training to junior members in the kitchen

2 AA Rosette experience is essential.

This position is available now for the right candidate.

How to apply:

Please apply to Stewart Macaulay, Head Chef with a copy of your updated CV and reference details

Work for partners:

Yes - front of house, bar or kitchen

Contact details:macaulay.stewart@yahoo.co.uk | www.theadamson.com

Sous Chef, Brand New Bistro, Borders

Posted on August 3, 2017 | Start date October 1, 2017

Salary:£19,000 - £23,000 depending on experience. Paid fortnightly with a share of tips.
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts - closed Monday and Tuesday
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 40; Dinner: 40
Food type:Bistro all Local Produce
Full-time chefs:2-4 chefs
Accommodation:Live out
Job description:

Brand new bistro opening in the heart of Kelso.

We are looking for an experienced sous to join our team. As sous chef you will take over the running of the kitchen during the head chefs time off.

We require a career driven individual as there is lots of scope for career progression.

We pride ourselves on using fresh local ingredients and preparing everything in house.

Exciting opportunity to join a new business working in recently refurbished kitchen.

Trials taking place in August and September.

The position is available from early October potentially earlier for the right candidate.

How to apply:

Please email your CV to Billy Hamilton, the owner, with contactable work references

billy@buccleucharms.com

or you can call Billy on 07803745331

Work for partners:

No

Contact details:billy@buccleucharms.com

Sous Chef, Western Isles Hotel, Argyll and the Islands

Posted on August 2, 2017 | Start date August 3, 2017

Salary:Up to £26,000 depending on experience paid monthly with a share of tips
Duration:Permanent
Hours:up to 48 hours per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:26
Covers:Lunch: to 40; Dinner: to 80; Breakfast: to 60; Functions: 100-200
Food type:Scottish with a Mediterranean twist - bar and restaurant menu - lots of fresh, local seafood
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Self contained ensuite room in custom built staff block - £30 per week all meals - Wi-Fi included
Job description:

The Western Isles Hotel is a 3 star 26 bedroom hotel situated in Tobermory overlooking The Sound of Mull 1 & 1/2 hours from Oban.

We are looking for a full-time and permanent sous chef to join our team.

You will provide support and cover for our head chef.

We are open to new ideas for menus, we make everything on site using fresh local and seasonal produce.

Good opportunity for a chef with real commitment to produce good food.

Aiming for accolades.

Closed in January for 3 weeks.

The position is a permanent all year round position.

How to apply:

Please apply to Andrew Ryan, owner, with a copy of your updated CV and reference details

Work for partners:

No

Contact details:aryan@westernisleshotel.com | www.westernisleshotel.com/

Sous Chef, Relief Chefs of all levels, Dumfries and Galloway

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

Salary:From £12.50-£17 depending on position. Plus return travel either at cost price or 30p per mile.
Duration:Seasonal
Hours:Minimum of 40 hours over 5 days
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Small country inns and restaurants to large 4/5 star resorts
Covers:Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies
Food type:Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR
Full-time chefs:1 - 20 + kitchen porters
Accommodation:Clean single accommodation is provided at no charge to the chef
Job description:

We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef.

Positions are all over Scotland and in the north of England also.

Places vary from small country inns and restaurants to large resorts and 4/5* hotels.

We will be meeting chefs at our office to discuss relief work.

How to apply:

Please apply to Johanna Watson, Relief chef manageress, with an up-to-date CV and reference details quoting RELIEF 2017

We will then call you to get you registered.

Work for partners:

No

Contact details:recruitment@chefsinscotland.co.uk

Sous Chef, Fortingall Hotel, Perthshire

Posted on July 29, 2017 | Start date July 29, 2017

Salary:£22,000 - £25,000 negotiable depending on experience and ability, paid monthly, tips shared equally.
Duration:Permanent
Hours:up to 48
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: to 35; Dinner: to 40; Breakfast: to 24; Functions: to 60
Food type:Bar meals and good quality restaurant
Full-time chefs:3 chefs plus kitchen porters when busy
Accommodation:Own room in shared staff house - newly decorated - on site - Wi-Fi
Job description:

Fortingall Hotel is a privately owned 4 Star Hotel situated 8 miles from Aberfeldy in the heart of Perthshire.

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

You will be required to cover for the head chef on time off, ideally you will have experience at Sous Chef level.

We are looking for a first class, ambitious and competent sous chef. New ideas welcome for menus.

We are keen to move the business forward are looking for a good keen person to work with us on this.

A countryside location with lots of walking, fishing and shooting for you to enjoy on your days off.

There is an excellent, stable head chef in place so there is scope to learn and progress.

How to apply:

Please apply via email with you up to date CV and references to Mags and Robbie Cairns, Owners or call 01887 830 254

Work for partners:

No

Contact details:edringtonhouse@btinternet.com | www.fortingall.com/
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