Sous Chef

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Sous Chef, Kinloch Lodge Skye, Skye and Lochalsh

Posted on May 16, 2018 | Start date May 16, 2018

Salary:£24,000 negotiable starting salary paid monthly plus a share of tips.
Duration:Permanent
Hours:45-60 hours per week depending on season
Days:5 out of 7 days
Holidays:Statutory (28 days p/a)
Bedrooms:19 bedrooms
Covers:Lunch: 5 to 30; Dinner: up to 60; Breakfast: up to 38
Food type:Fine Dining - Daily changing table d’hote menu and a 7 course tasting menu, we have a Gold Visit Scotland Award
Full-time chefs:7 Chefs led by Marcello Tully
Accommodation:Own room in staff block, shared facilities on site all meals included £40 per week, WifiTV available.
Job description:

Kinloch is situated on the beautiful island of Skye in North West Scotland and has an excellent reputation for its cuisine. This busy hotel is very much in the public eye and is internationally renowned.

We are looking to recruit a senior team-player to help run the kitchen team of 7 in all aspects of the kitchen.

As sous chef you will be working alongside Marcello Tully in running the kitchen at Kinloch. This is an excellent opportunity to join a very stable team working in a modern kitchen, using modern techniques and the very finest produce.

You will also be involved in health and safety and HACCP procedures, and stock rotation.

You must be well presented as there is a Chef’s table for up to 4 people.

How to apply:

Please apply to Claire Tully with an up-to-date CV, cover letter and recent references.

Work for partners:

Possibly in front of house or housekeeping

Contact details:clairet@kinloch-lodge.co.uk | www.kinloch-lodge.co.uk

Sous Chef, Allarburn Farm Shop & Coffee Shop, Moray and Strathspey

Posted on May 16, 2018 | Start date June 1, 2018

Salary:Negotiable depending on experience, paid weekly plus tips.
Duration:Permanent
Hours:40
Days:8-4 over 5 days - day shifts only
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 150; Breakfast: up to 25
Food type:Home Cooking cafe style - fresh farm produce
Full-time chefs:5 plus kitchen porters
Accommodation:none
Job description:

Allarburn Farm Shop & Coffee Shop is situated in Elgin an hour from Inverness and an hour and a half from Aberdeen.

We are looking for a sous chef to join our team.

We have a split kitchen with one side producing hot meals for the café and the other side for production of our award winning pies from the farm and ready meals for our shop.

The sous chef will predominantly be working in the production kitchen with the odd shift in the hot meal kitchen when required.

They will be able to cover for the head chef on their days off and fit in well with our close knit team.

The right candidate will have good kitchen experience in a similar role.

The shifts are 8-4pm 5 days a week.

The position is available from the start of June.

How to apply:

Please apply with an up to date CV and references to Hilary Anderson, managing director.

Work for partners:

work for partner could be available depending on work history

Contact details:hilary@allarburn.co.uk | www.allarburn.co.uk

Sous Chef, Eddrachilles Hotel, Sutherland

Posted on May 11, 2018 | Start date May 11, 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:Scottish with focus on Highland foraging
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, Port Askaig Hotel, Argyll and the Islands

Posted on May 10, 2018 | Start date May 10, 2018

Salary:£9- £12 per hour negotiable on experience paid weekly plus tips
Duration:Permanent
Hours:50
Days:5.5 days out of 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: 25-60; Dinner: 25-60; Breakfast: 26; Functions: Rarely
Food type:European with a strong Scottish twist - all fresh and homemade - lots of fresh seafood
Full-time chefs:2 + kitchen porters
Accommodation:on site shared static caravan - on duty meals - wifi in hotel - £35 per week
Job description:

Port Askaig Hotel is a 13 bedroom hotel situated next to the ferry terminal in Islay.

We are looking for an efficient and reliable chef to join our team to take over from the head chef on days off, although most of the preparation will already be done.

We have a varied menu cooking lots of fresh, local produce with the emphasis on local seafood which is available to us daily.

The hotel itself has lots of history as does the island, we also have music in the bar.

This is a rural and beautiful location and there is lots to do on days off.

Own transport would be an advantage.

The position is available now for the right candidate

How to apply:

Please apply to Marion Spears, owner with an up-to-date CV and references details

Work for partners:

yes - seasonal positions only

Contact details:moragbeag@gmail.com | www.portaskaig.co.uk/

Sous Chef, Town House Hotel, Borders

Posted on May 10, 2018 | Start date May 25, 2018

Salary:£23,000 - £24,000 depending on experience paid fortnightly plus tips.
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 split shifts. Closed Christmas Day and Boxing Day. Closed for 8 days in middle of January every year.
Holidays:Statutory (28 days p/a)
Bedrooms:11 bedrooms
Covers:Lunch: up to 60; Dinner: up to 80; Breakfast: maximum 22, we have a breakfast chef in place perhaps occasional breakfast shift.; Functions: to 70
Food type:high quality brasserie and restaurant a la carte
Full-time chefs:4 chefs plus 3 kitchen porters
Accommodation:Own room available in staff house 500 yards from the hotel, shared bathroom. Includes meals on duty - no charge
Job description:

The Townhouse Hotel is an 11 bedroom 3 star long standing, family run hotel situated in the beautiful town of Melrose just 36 miles South of Edinburgh.

We are looking for a Sous Chef to work alongside and cover for the head chef on his days off.

Previous experience working in a busy kitchen is essential whilst keeping high standards of cooking and presentation.

You will be joining a young, stable and friendly team.

The position is available from the end of May and possibly sooner for the right candidate.

How to apply:

Please apply to Jonny Millar, Head Chef, with your updated CV and reference details.

Work for partners:

No

Contact details:enquiries@thetownhousemelrose.co.uk | www.thetownhousemelrose.co.uk

Sous Chef, The Old Manor Hotel, Fife

Posted on May 9, 2018 | Start date May 9, 2018

Salary:starting at £23,500 with review after 3 months paid last Friday of the month plus tips paid out twice a year
Duration:Permanent
Hours:45 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:23 bedrooms
Covers:Lunch: 10 - 50; Dinner: 10 - 50; Breakfast: to 48; Functions: to 120
Food type:A la carte restaurant, High standard bar meals plus functions
Full-time chefs:6 chefs plus kitchen porters
Accommodation:live-out
Job description:

The Old Manor Hotel is a 23 bedroom 4 star privately owned hotel, with ambition, situated in Lundin Links, just a 15 minute drive from St Andrews.

We are looking for a sous chef to join our team.

The successful candidate must be ambitious, creative and have good attention to detail.

There are good public transport links to the main towns / cities.

Situated in a lovely part of Scotland within 45 minutes of Edinburgh.

Lots of golf and close to the sea.

The position is available now.

How to apply:

Please apply to Morag Peattie, manager, via email with your current, up to date CV and details of contactable work references.

Work for partners:

No

Contact details:morag@theoldmanorhotel.co.uk | www.theoldmanorhotel.co.uk

Sous Chef, Perle Oban Hotel, Argyll and the Islands

Posted on May 8, 2018 | Start date May 9, 2018

Salary:Up to £24,000 per annum paid monthly - plus tips
Duration:Permanent
Hours:40-45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:59
Covers:Lunch: 20 - 40 looking to extend; Dinner: 40 - 60; Breakfast: 100; Functions: 50
Food type:Turkish/Eastern mediterranean - tapas style
Full-time chefs:4 chefs + kitchen porter
Accommodation:Live in available - own room available in 3 bedroom flat - £250 per month includes all bills
Job description:

Perle Oban Hotel is a 59 bedroom hotel situated in Oban Centre.

Recently undergone a multi million pound refurbishment.

We are looking for an experienced Sous Chef to join our team, you will provide support and cover for our head chef.

Open to new ideas for menus.

We use fresh local ingredients.

Ultimately you will be passionate about fresh food, great service and create a fun, enjoyable environment for you and your team.

Our produce is sourced almost entirely from local farms, oceans and nearby streams, our food philosophy at Perle Hotels has earned a reputation for the creative ways it transforms and showcases local ingredients with fresh, simple, contemporary food.

Oban is a lovely place to live and work

This position is available now for the right candidate.

How to apply:

Email cover letter and CV to Peter Cullen Executive Chef

Work for partners:

Yes depending on their position

Contact details:pcullen@perlehotels.com | www.perleoban.com

Sous Chef, The Moorings Hotel Fort William, Lochaber

Posted on May 8, 2018 | Start date May 8, 2018

Salary:£25,000 - £30,000 paid fortnightly plus a share of tips.
Duration:Permanent
Hours:40 hours per week
Days:5 days per week - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:32 bedrooms
Covers:Lunch: varies from 20 to 70 during the day.; Dinner: dinners 30 to 130 in high season; Breakfast: 50 to 60; Functions: up to 120 to 140
Food type:During day informal cafe dining. Light lunches, food served all day. Plus fine dining restaurant open in the evening using best of fresh local Scottish produce plus functions.
Full-time chefs:6 chefs and kitchen porters
Accommodation:Accommodation available - meals on duty - part of package
Job description:

The Moorings Hotel in Fort William, is a privately owned and run 4 star hotel with a good reputation for serving quality fresh produce.

Looking for a Sous Chef to join our team.

You will provide support and cover for our head chef on time off.

The hotel is situated in the Outdoor Capital of the UK, lovely town with good amenities ideal if you are keen on outdoor pursuits such as cycling, skiing, climbing, sailing and fishing.

Position is available now for the right candidate.

How to apply:

Please apply to Catriona with copy of current CV and recent work references.

Please CC all applications to: stewart@moorings-fortwilliam.co.uk

Work for partners:

Possibly depending on experience

Contact details:catriona@moorings-fortwilliam.co.uk | www.moorings-fortwilliam.co.uk

Sous Chef, Mosset Tavern, Moray and Strathspey

Posted on May 8, 2018 | Start date May 10, 2018

Salary:£25,000-£27,000 per annum - paid fortnightly
Duration:Permanent
Hours:45
Days:4.5
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 50; Dinner: 60-130; Functions: up to 130
Food type:Gatro pub
Full-time chefs:6 chefs
Accommodation:relocation package available
Job description:

The Mosset Tavern is a privately owned tavern in the heart of Forres that cares about it's team members just as much as it's guests.

We have a brand new kitchen with a stable team.

We celebrate our success together and constantly look to better ourselves.

We are looking for a Sous Chef to provide support and cover for our Head Chef.

Stunning location with beautiful views.

This position is available now for the right chef.

How to apply:

by email to info@mossettavern.com

Work for partners:

full time bar or waiting staff

Contact details:info@mossettavern.com | www.mossettavern.com

Sous Chef, Whitmuir Organic Cafe, Edinburgh and Lothians

Posted on May 8, 2018 | Start date May 8, 2018

Salary:£10 per hour depending on experience paid monthly, plus a share of tips.
Duration:Permanent
Hours:40
Days:5 days per week straight shifts 8.30am to 4.30pm
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 30 to 40
Food type:All Organic from the farm and made freshly on the premises. "From Fork to Fork" Home baking also.
Full-time chefs:2/3 plus kitchen porters
Accommodation:live out, 16 miles from Edinburgh centre, 4 miles West Linton and 8 miles from Penicuik.
Job description:

Whitmuir Organic Café is looking for a second chef to work alongside the head chef and provide support and cover them on days off.

Everything is made freshly on the premised from scratch.

Must be a driver as we are situated on the A701 and there is no public transport links.

Straight shifts and no evening work.

You will predominantly making bread, cakes, pastry production but also be able to give the lead chef some relief cover.

We are a well established, family business.

We have a farm, an art gallery, farm shop and a plant nursery on site.

You will be cooking super quality, fresh quality produce.

You will be working five days per week alongside another chef.

If you are interested, we are pleased to hear from you.

How to apply:

Please apply to Heather Anderson with your CV and details of work references.

Work for partners:

potentially if two chefs working back to back

Contact details:heather@whitmuir.scot | www.whitmuir.scot
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