Sous Chef

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Sous Chef, Stonefield Castle, Argyll and the Islands

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

Salary:£22,000 per year paid monthly plus a share of the tips
Hours:40 - 50
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: Up to 12 bar meals; Dinner: 20-70 in the restaurant; Breakfast: Up to 70; Functions: Weddings up to 120
Food type:Scottish seasonal - small bar menu, restaurant and functions - 1AA Rosette
Full-time chefs:5-6
Accommodation:Own room on site including meals on and off duty and Wi-Fi- included as part of the package.
Job description:

Stonefield Castle is a 4* 36 bedroom hotel situated 1 mile from Tarbert and 10 miles from Lochgilphead. We are looking for a sous chef to join our team.

As sous chef you will take over from the head chef on days off and will be responsible for the running of the kitchen including ordering and health, safety and hygiene. We try and maintain a calm atmosphere in the kitchen.

We currently hold 1AA rosette but we are aiming to push for more rosettes and accolades.

Rosette experience is not a necessity but ideally you will have a good quality background.

Everything is made in house and we have some of the best shellfish in Scotland delivered daily

Scope for career progression within the group.

Lovely place to live and work with lots to do on days off and only a 2 hour drive from Glasgow.

This position is available now for the right candidate.

How to apply:

Please apply to Andrew Mackay, General Manager, with an up-to-date CV and reference details.

Work for partners:

This would suit a couple as we have other work available in the kitchen

Contact |

Sous Chef, Seamill House Hotel, Ayrshire and Arran

Posted on March 14, 2018 | Start date March 14, 2018

Salary:£25,000 - £26,000 per annum paid monthly plus tips.
Days:4.5 days from 7, mainly straights. try for 3 evenings off.
Holidays:Statutory (28 days p/a)
Bedrooms:9 bedrooms
Covers:Lunch: 60 cover restaurant / 40 cover bar; Dinner: 60 cover restaurant / 40 cover bar; Breakfast: 20; Functions: 80
Food type:Good quality using fresh, local ingredients
Full-time chefs:8
Job description:

Experienced Sous Chef required for luxury boutique hotel in the coastal location of Seamill.

Applicants will already be a successful Sous Chef or looking to move up to this level with plenty of drive, passion and enthusiasm to make food operations a success at this hotel.

The correct applicant will possess good organisational skills, management skills, and maintain highest of standards in all areas of the kitchen.

You will need leadership qualities to deputise in the absence of our Head Chef, and become part of the management team to drive this new business forward.

We are offering a salary in the region of £25-26k pa plus tips share to the right applicant.

We are establishing a good reputation for the food and service at the hotel and therefore we are looking for a talented, skilled and creative individual to help us continue delivering a consistent product.

How to apply:

Please apply to Jason McNelly with an up-to-date CV and reference details

Work for partners:


Contact |

Sous Chef, The Coffee Apothecary, Grampian

Posted on March 14, 2018 | Start date March 15, 2018

Salary:£10 per hour negotiable for the right candidate - paid monthly - shared tips
Hours:40 hours per week possibly more hours in season
Days:5 days from 7 - 7.30am to 3.30pm
Holidays:Statutory (28 days p/a)
Bedrooms:None - 42 seater cafe
Food type:Up market Cafe - using fresh seasonal local produce - seasonal changing menus
Full-time chefs:2 plus kitchen porter
Accommodation:Live out
Job description:

The Coffee Apothecary is a busy family owned and run upmarket café in Udny near Ellon is 15 miles from Aberdeen.

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

You will cover for the Owner / Chef on days off and holidays.

You will work to a high standard.

This is an exciting opportunity as you will work with quality ingredients and have a quality of life at the same time.

We offer speciality Coffee's and great food to our customers.

This position is available now for the right candidate.

How to apply:

Please apply to Ali Aspden, Owner/Chef with your updated CV and reference details.

Work for partners:


Contact |

Sous Chef, The Stronlossit Inn, Lochaber

Posted on March 14, 2018 | Start date March 20, 2018

Salary:£9 - £11 per hour - paid monthly - Bonus Structure in Place - Share of Tips
Days:5 mixed shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 20; Dinner: 50; Breakfast: 20
Food type:Classic Scottish and Modern Scottish Bar and Bistro
Full-time chefs:2 chefs
Accommodation:Self Contained Room with Shower Room - Sink, Fridge, Microwave
Job description:

The Stronlossit Inn is a 10 bedroom 3 star country inn situated in Roy Bridge just 10 miles from Fort William.

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

You will provide support and cover for our Head Chef.

You must be hardworking, honest, and be a team player.

Working with good quality produce cooking top a high level.

There is lots to do on days off you are just 10 miles from Scotland's outdoor capital.

This position is available fnow for the right candidate.

How to apply:

Please forward a current CV and reference details

Work for partners:

Yes - Front of House

Contact |

Sous Chef, Junior - The Seafood Ristorante, Fife

Posted on March 13, 2018 | Start date March 14, 2018

Salary:Up to £27,000 per annum paid monthly (last Friday) plus excellent gratuities
Hours:40 - 60
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 70; Dinner: to 70
Food type:Quality Seafood - Fresh locally sourced ingredients with an Italian Twist
Full-time chefs:9 chefs plus kitchen porters
Accommodation:Live out - Can help if looking to relocate
Job description:

The Seafood Ristorante is a busy restaurant situated in St Andrews.

We are looking for an experienced Junior Sous Chef to join our very stable and established team with an excellent Head Chef in place.

Ideally you will have some seafood experience.

You will come from a quality back ground.

Open Kitchen with a busy, lively working environment.

Part uniform provided.

This position is available now for the right candidate.

How to apply:

Please apply to Stefano Pieraccini Director with your updated CV and reference details.

Work for partners:

Yes - Front of House positions available

Contact |

Sous Chef, The Cross At Kingussie, Moray and Strathspey

Posted on March 12, 2018 | Start date March 13, 2018

Salary:£25,000 to £28,000 depending on experience - paid monthly and shared tips
Hours:around 45
Days:5 days per week
Holidays:Statutory 28 days plus extra days off in winter and closed Christmas
Covers:Lunch: quiet lunches; Dinner: 26; Breakfast: 16
Food type:Modern Scottish Fine Dining. 3AA Red Rosettes. Good Food Guide and Michelin entries
Full-time chefs:3
Accommodation:accommodation available - part of package
Job description:

The Cross is looking for a Sous Chef or potentially an ambitious Chef de Partie to join our team.

This is a great opportunity to work on small fine dining numbers focusing on quality rather than quantity maintaining and increasing current accolades.

You will work in all corners of the kitchen and be able to gain a good grounding in modern Scottish fine dining.

Statutory holidays. Also extra days off in winter.

Kingussie is a few minutes from Aviemore, with access to great skiing, and 50 miles from Inverness.

This position is available now for the right candidate.

How to apply:

Please apply to Celia Kitchingman, owner, with an up to date CV and contactable work references.

Work for partners:


Contact |

Sous Chef, Fortingall Hotel, Perthshire

Posted on March 12, 2018 | Start date March 12, 2018

Salary:£22,000 - £25,000 negotiable depending on experience and ability, paid monthly, tips shared equally.
Hours:up to 48
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
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.

This position is available now for the right candidate and is a permanent position but we would also consider someone on a seasonal basis.

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:


Contact |

Sous Chef, Scores Hotel, Fife

Posted on March 12, 2018 | Start date March 13, 2018

Salary:negotiable depending on experience paid fortnightly - shared tips. Over time will be paid on a pro rata basis for extra days worked.
Hours:40 hours per week
Days:5 days from 7, straight shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 50; Dinner: to 50; Breakfast: to 70; Functions: to 150
Food type:Quality gastro pub and high quality restaurant
Full-time chefs:3 chefs plus 3 kitchen porters
Accommodation:No Accommodation
Job description:

The Scores Hotel is a privately owned and run 36 bedroom hotel situated in St Andrews.

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

We are looking to gain a rosette, rosette experience is preferred but not essential.

A great opportunity to join a new team and push the business forward to gain a good reputation.

Ideally the candidate will have good experience and be able to fit into the kitchen seamlessly.

This position is available now for the right candidate

How to apply:

Please apply to Molly Beattie, Manager, with your up to date CV and reference details.

Work for partners:

Possibly depending on their experience.

Contact |

Sous Chef, Balbirnie House Hotel, Fife

Posted on March 12, 2018 | Start date March 20, 2018

Salary:upto 25k
Hours:as per below
Holidays:Statutory (28 days p/a)
Covers:Lunch: 50; Dinner: upto 150; Breakfast: 60; Functions: upto 200
Food type:casual dining /weddings
Full-time chefs:9
Job description:

A role within one of Scotland's most successful hotels. 
We are located in the very heart of The Kingdom of Fife, which is one of the most truly wonderful places to live and and work in Scotland, indeed denoted in 2016 as ‘The Happiest Place to live in Scotland’. We are half an hour equi-distant from Edinburgh, St. Andrews, Perth and Dundee. Great area for work/ life balance. 
Head Chef Robbie Penman, is Manager of Scotland's Olympic Culinary Team. 
2018 Scottish Hotel Awards - central Scotland and Fife winner 'Fine Dining Hotel of the Year' - NB this is based upon a blend of informal and classic food. Info on this specifically, via the latest Blog Post link on our main twitter homepage. 
Collectively at Balbirnie, we have circa 100 working in the brigade at peak season, and we have a shared passion for delivering a truly wonderful product.
Balbirnie House has recently achieved status as Scotland’s 2016 #SHA National Hotel of the Year, and via Haute Grandeur, 2016 Europe’s Best Destination Wedding Retreat.
In 2017 #SHA Scotland's Wedding Hotel of the Year, for the 11th annual time. 
In 2017 via Haute Grandeur, Europe's Best Destination Wedding Hotel, Europe's Best Function Venue Hotel, Europe's Best Romantic Hotel. 
Very much inspired by the constant changing of the seasons, with four very definitive annual menu changeovers, our #BrasserieDeluxe Orangery in tandem with 6 cvr Chef’s Table and further private dining rooms, comprise of 150 covers, all combined additionally as an absolutely wonderful destination for celebrations. We have a classically-based creative and natural take on modern Scotland, a showcase for the best in the country, underpinned with truly fabulous affordability. In these areas of Balbirnie, we’re very much aligned with considerations which are evolutionary and Bistro Deluxe. Please note that we intend to build on these, as opposed to what could be otherwise described elsewhere as ‘fine dining’.
Whilst we do have destination hotel status, we are very much prioritised on catering in the first instance, with a great measure of value, for the 350,000 people who live on our doorstep in The Kingdom of Fife.
Furthermore, implications of the Brexit-led prevailing economic conditions in Scotland, mean that we are doing absolutely all we can to offer even more amazing value to our customers, than ever before. During early 2017 Balbirnie became the first ‘country house’ hotel in Scotland to definitively shift from fine dining to a more informal approach with our Orangery, and in the first year of operation we’ve achieved guest approval ratings in the range of mid ninety percent.
We work with ease of service, practicality, workability, volume, commercial viability and profitability. Previous recipient Scotland’s Hotel restaurant of the Year. Open every night, and Sunday lunch.
The 45 cover Balbirnie Bistro provides a more informal and contrasting setting for the same dining experience, very much rooted in proper and classic Bistro cooking. 7 days per week, lunch and dinner. With additional private dining Bistro pop-up for a further 30 covers. New for summer 2017, we’ve just added a new all-year-round Scandinavian-inspired brigade dining facility, aka The Courtyard – this is also available for guest reservations 7 days weekly.
Our Millennium Ballroom caters for some 150 large weddings per year, as well as many additional private and corporate special occasions. For banqueting, we’re working with Rational Combi ovens.
We have 34 guest bedrooms, and we cater for breakfast, afternoon tea, and room service.
Balbirnie House itself is a Grade A Listed Georgian mansion dated 1777, recognised as being of International importance. In 1999 we added our Orangery and Ballroom. Having opened as a hotel more than 25 years ago, we have a quite incredible collection of awards, which have all been generated by our provision of great food, wonderful value, and superb service.
As Sous chef/ Banquet Chef you will be responsible for:
• Providing intuitive food delivery, with absolute understanding of our guests needs to create exceptional service experiences that result in lasting memories
• Supporting the front-of-house management team and service brigades during service
-Leading and inspiring the kitchen brigade by calm and very methodical hands-on example, with an absolute passion for what we do, and a wonderful commitment to progressing skill sets within the team
-Consider evolution within the industry, seeking new ways to work without losing sight of where we’ve come from
• Ensuring seamless service at all times
• Helping to inspire the creation of genuine emotional bonds with guests, in order to build loyalty and create genuinely exceptional memories
-Helping the company achieve financial targets
-Food margin at 25%, food revenue £2M
-Kitchen payroll in line with budgets
-Maintaining a meaningful social media presence
Successful candidates for our opportunity will:
• Demonstrate genuine dedication to Balbirnie House, and show a commitment to consistent quality in our product and service
• Have a well proven track record with relevant banquet experience, exceptional food knowledge, and a passion for artisan products and local, seasonal food
• Appreciate and respect a more natural food culture and understanding. Ingredients are selected in their prime and our constantly evolving menus provides guests with a unique experience every time
• Be a team player who is an avid learner, adaptable and has exceptional interpersonal and communication skills.
• Ability to work under pressure
• Excellent attention to detail
• Immaculate personal presentation
• Confident, professional and welcoming personality
This is an exciting role for a talented individual who is looking for a new challenge and wants to join a fast paced and high performing hotel team renowned for their approach and delivery.
In return we offer fantastic industry leading rewards and benefits, including:
• Monthly salary
• Exceptional opportunity for personal training and development
• 50% Food and Beverage discount
• Hotel guest experience for employees
• Social events and activities
• Preferential room rates for yourself and your family
• Wonderful employee recognition programs
• Meals on duty
• Pension scheme
Terms and conditions apply to all benefits
We offer the opportunity to join a well-established and consistent management team, with shared values of community, collaboration, and camaraderie. In private ownership for more than 25 years, and thriving on individuality, the company owners are hands-on operational company directors who are absolutely committed to the property itself, and all within it.
We look forward to welcoming all applications for this wonderful opportunity, helping us to even further increase consistency, stability, challenge, and enjoyment. Will it be you next?
Before applying, please take time to appraise our main website, and social media channels.
Please apply by email with CV, and feel free to provide supplementary information as you wish.

How to apply:

email cvs to

Work for partners:


Contact |

Sous Chef, The Machair Kitchen, Western Isles

Posted on March 12, 2018 | Start date March 19, 2018

Salary:Negotiable salary depending on experience paid weekly plus share of tips
Days:5 days week - straight shifts
Holidays:Statutory (28 days p/a)
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 or phone on 01859 550333 for more information

Work for partners:

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

Contact |
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