Sous Chef

Results page: 1 2 3

Sous Chef, The Kenmore Hotel, Perthshire

Posted on October 6, 2017 | Start date October 7, 2017

Salary:£24,000 per annum plus a share of tips
Duration:Permanent
Hours:45
Days:5 days per week straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Lunch: to 100; Dinner: to 100; Breakfast: to 100; Functions: to 120
Food type:Extensive grill menu plus bar meals
Full-time chefs:8 plus kitchen porters
Accommodation:room in staff house with shared facilities at £50 per week meals on duty
Job description:

The Hotel boasts 40 bedrooms together with 10 five star Luxury Lodges offering exquisite accommodation and offering outstanding panoramic views of Loch Tay and the mountains beyond.

We have in place an Award Winning menu in our renowned Grill Room, working with the well-known Inka Grill, offering an exclusive and modern setting for 80 Guests.

You will be responsible under the Head Chef to run and maintain the Kitchen, including cost control, rota's and ordering

Health and Safety issues, high levels of Kitchen hygiene, must be strictly adhered to at all times and you must be fully conversant with the latest legislation The position carries with it a fast paced and motivated Kitchen Team, with high standards in place, this role requires someone with senior Chef experience, a good leader as well as a skilled Chef in all aspects of the Kitchen

Essentially the Head Chef is looking for an adaptable right hand to help administer the daily charges of the entire food operation You should be highly customer focussed, have excellent communication skills and have the ability to manage the team effectively and efficient Ideally you will have experience in a similar role working in a high quality, high volume, establishment

How to apply:

apply to Ross McEwen, General Manager

Work for partners:

No

Contact details:ross.mcewen@kenmorehotel.com | www.kenmorehotel.com

Sous Chef, The Daffodil Hotel Grasmere, Cumbria, England

Posted on October 6, 2017 | Start date October 6, 2017

Salary:£28,000 depending on experience paid monthly with a share of tips
Duration:Permanent
Hours:approximately 45 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:77
Covers:Lunch: 30 at the moment, keen to develop; Dinner: 100; Breakfast: 150; Functions: 150
Food type:Restaurant looking for accolades, bar, al fresco contemporary dining and functions
Full-time chefs:14 in the kitchen at full strength
Accommodation:room in shared house at £35 per week
Job description:

The Four Star Daffodil Hotel is not what you would expect, it is more than you would expect, with 78 luxury bedrooms and suites, Spa, beautiful, modern restaurant, 2 bars, an outside terrace and events and conference space for 250.

We are currently looking to recruit a Senior Sous Chef to support our Executive Chef and Head Chef and Kitchen Team.

In the Restaurant the food is modern bistro, currently 1 rosette, please look on line to see our menus. In addition the Daffodil has built a reputation for unique afternoon teas and has a great reputation as a wedding venue.

The ideal candidate will have a minimum of one year’s experience working at Sous Chef level within a quality, busy restaurant or hotel environment and have been trained in all aspects of the kitchen. Rosette experience would be preferable.

The candidate most also be able to demonstrate great hygiene and health and safety standards and enjoy working as part of a close team. Given the success of the hotel in the wedding market, experience of banqueting will be advantageous.

How to apply:

Please apply to Graham Harrower, Executive Chef with your-up to-date CV and details of relevant work references.

Work for partners:

yes Restaurant Management, front of house, kitchen or house-keeping

Contact details:graham@daffodilhotel.com | www.daffodilhotel.co.uk

Sous Chef, 3* country house hotel North-East, England

Posted on October 6, 2017 | Start date November 1, 2017

Salary:£24,000 - £26,000 negotiable depending on experience plus tips
Duration:Permanent
Hours:45
Days:5 days out of 7 - 2 days off together every week
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: to 50; Dinner: to 60; Breakfast: to 20; Functions: up to 60
Food type:Traditional English fayre using all local produce - a la carte and bar menu
Full-time chefs:3 plus a kitchen porter
Accommodation:Own room in shared staff house charged at £50 per week -includes all bills
Job description:

I am recruiting for a 10 bedroom, 3* hotel situated in the North East of England, 45 miles from Newcastle city centre.

A small country house hotel with a strong local following and a good passing trade also.

Looking for a sous chef to join our small but stable and friendly team.

Family run and privately owned business.

You will have input into menus and will take over full responsibility for the kitchen during the head chefs time off.

Looking for a chef starting from the beginning of next month.

Full time, all year round position.

How to apply:

Please send your CV to Jessica at Chefs In Scotland quoting 6561

Work for partners:

No

Contact details:jessica@chefsinscotland.co.uk

Sous Chef, Dryburgh Abbey Hotel, Borders

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

Salary:Competitive salary paid monthly plus tips.
Duration:Permanent
Hours:40 - 45 per week
Days:5 days per week straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:38
Covers:Lunch: 10 - 40; Dinner: 30 - 60; Breakfast: up to 70; Functions: up to 120
Food type:Bistro and functions
Full-time chefs:6 chefs at full strength plus kitchen porters
Accommodation:own room within the hotel, shared bathroom. Wi-Fi and TV - £100 per month
Job description:

Dryburgh Abbey Hotel in the Scottish Borders is a beautiful hotel close to Melrose and 45 minutes drive to the south of Edinburgh.

We are looking for chefs of all levels to work alongside our head chef.

We will be aiming for accolades once we have a full team in place.

Good location for someone who likes the outdoors, fishing, walking and golf.

Position is available now for the right person.

How to apply:

Please send your up-to-date CV to John Wallace, Director, Dryburgh Abbey Hotel, St Boswells. TD6 0RQ or email Nicole Woods Assistant Manager  nwoods@dryburgh.co.uk

Work for partners:

Possible depending on their experience

Contact details:nwoods@dryburgh.co.uk | www.dryburgh.co.uk

Sous Chef, Drovers Inn Memus, Angus, Tayside

Posted on October 5, 2017 | Start date October 16, 2017

Salary:£20,000 upwards, paid weekly with an equal share of the tips paid through the wages
Duration:Permanent
Hours:45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 30+; Dinner: 40-120; Functions: 75
Food type:1AAR Quality country pub/restaurant food
Full-time chefs:4/5 chefs plus kitchen porters
Accommodation:Shared with one other in a large luxury caravan on site
Job description:

Situtated at the edge of The Cairngorms this popular country pub which is part of the Glenogil shooting estate boasts beautiful grounds including a rustic bar and lovely dining area. We have just retained our one rosette award and our focus is on using good quality ingredients, including our own game from the estate to produce consistent freshly cooked fayre.

We run a regularly changing set menu format along with a favourites menu and daily specials.

We require a sous chef or possibly a senior chef de partie with the ability to fit into a small team and to add some experience to our youngish brigade.

Obviously good all round experience, ability to cook and produce pastry items is key as we make our own desserts almost everything from scratch. The kitchen is excellent, spacious and a nice environment to work from.

It must be noted driving is essential as public transport is non existent for approx 6 miles due to the rural location.

How to apply:

info@the-drovers.com with your cv and any relevant information

Work for partners:

There is a couples vacancy for a sous chef or chef de partie, along with a full time front of house assistant manager or full time waiter/waitress available with the caravan being part of a deal for a suitable duo.

Contact details:mysw12969@blueyonder.co.uk | www.the-drovers.com

Sous Chef, (Junior) Table Manors at Achnagairn Estate, Invernesshire

Posted on October 4, 2017 | Start date October 4, 2017

Salary:Negotiable salary depending on experience paid monthly plus a share of the tips
Duration:Permanent
Hours:Approx 45
Days:5 days from 7 - mixture of shifts with 2 days off together
Holidays:Statutory (28 days p/a)
Bedrooms:60 including lodge
Covers:Lunch: Only on a Sunday up to 50; Dinner: Up to 50; Breakfast: 40 - 50; Functions: Weddings and functions up to 150
Food type:Local Scottish - locally sourced ingredients from the highlands and Black Isle - seasonally changing tasting menu and bistro menu
Full-time chefs:3 plus 2 kitchen porters
Accommodation:Own room with ensuite toilet and shower in shared staff block. Shared kitchen and living room - small charge
Job description:

Table Manors is a restaurant that is situated in Achnagairn Estate, 7 miles from Inverness.

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

You will provide support to the head and sous chef, both who have a strong rosette background.

We are passionate about food and what we do and use foraged and local ingredients.

We are looking for a chef to join our young team who has a good attitude and a willingness to learn and progress in their career.

Previous banqueting experience would be necessary.

This position is available now for the right candidate and is a permanent all year round position.

How to apply:

Please apply to Euan Walker, Head chef, with an up-to-date CV and reference details.

Work for partners:

Possibly depending on their experience

Contact details:euan@table-manors.co.uk | http://tablemanors.co.uk/

Sous Chef, WEST on the Corner, Glasgow

Posted on October 2, 2017 | Start date October 2, 2017

Salary:£20,000 - £22,000 per annum - paid monthly on the last working day of each month plus tips
Duration:Permanent
Hours:5 days from 7
Days:45 hours per week - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 50-80; Dinner: 50-80; Functions: small private dinners up to 25
Food type:German / Scottish fresh produce - upmarket restaurant
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Live out
Job description:

West on the Corner is situated in the West End of Glasgow and is an upmarket restaurant.

We are looking for an experienced sous chef to join our team.

You will provide support to the head chef and provide cover during their time off.

You will be able to cope well under pressure and keep a calm and level head.

We have a very friendly and close knit team in place.

Open to new ideas for menus.

You will also have a basic hygiene certificate.

Possible scope for career progression within this growing company.

This position is available now for the right candidate.

How to apply:

Please apply to Petra Wetzel with an up-to-date CV

Work for partners:

No

Contact details:petra@westbeer.com | westonthecorner.com/

Sous Chef, WEST on the Green, Glasgow

Posted on October 2, 2017 | Start date October 2, 2017

Salary:Up to £26,000 per annum - paid monthly on the last working day of each month
Duration:Permanent
Hours:45 hours per week - mixed shifts
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 140; Dinner: 250; Breakfast: 50; Functions: 140
Food type:German / Scottish fresh produce
Full-time chefs:9 chefs plus kitchen porters
Accommodation:Live out
Job description:

West on the Green is a large brewery in the heart of Glasgow with a busy bar and restaurant located on the premises.

Award winning Bar & Restaurant set in the former Templeton Carpet Factory building on the edge of Glasgow Green.

Working alongside the head Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, monitoring and ordering stock. Provide meal quality and consistency by following designated recipes.

You will lead kitchen team in Chef's absence, ensure a first-in, first-out food rotation system and verify all food products are properly dated and organised for quality assurance, keep cooking stations stocked, especially before and during prime operation hours.

You will have formal Culinary Training: NVQ/SVQ Level 2 or equivalent - Health & Safety and Food Hygiene Certificates.

This is an exciting opportunity to become part of a stable and friendly team.

This position is available now for the right candidate.

How to apply:

Please apply to Petra Wetzel with an up to date CV

Work for partners:

No

Contact details:petra@westbeer.com | www.westbeer.com

Sous Chef, (Junior) Macdonald Houstoun House, Edinburgh and Lothians

Posted on September 29, 2017 | Start date September 28, 2017

Salary:£21,000 per annum, negotiable depending on experience, paid 4 weekly.
Duration:Permanent
Hours:Max 50
Days:5 days out of 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:73
Covers:Lunch: 60-100; Dinner: 20-30; Breakfast: 60-100; Functions: up to 200
Food type:2AA rosette
Full-time chefs:9/10 plus kitchen porters
Accommodation:Live out
Job description:

Situated in a secluded spot near Livingston just west of Edinburgh, and set in 22 acres of beautiful woodlands, Macdonald Houstoun House is the perfect country hotel and retreat.

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

We are looking for an enthusiastic candidate to work closely alongside other members of the kitchen to ensure the smooth running of the kitchen and help produce the best possible dishes.

We have two AA Rosettes in our restaurant and are looking for someone who can produce dishes to this standard.

Our aim is to offer a better work life balance and we are looking to implement a 4 day on and 3 day off system.

This position is available now for the right candidate.

How to apply:

Please apply to Warren Brown, Regional Executive Chef with an up to date CV and reference details.

Work for partners:

Possibly depending on experience

Contact details:warren.brown@macdonald-hotels.co.uk | www.macdonaldhotels.co.uk/our-hotels/macdonald-houstoun-house/

Sous Chef, Macdonald Houstoun House, Edinburgh and Lothians

Posted on September 28, 2017 | Start date September 28, 2017

Salary:£24,000 - £28,000 negotiable depending on experience, paid 4 weekly.
Duration:Permanent
Hours:Max 50
Days:5 days out of 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:73
Covers:Lunch: 60-100; Dinner: 20-30; Breakfast: 60-100; Functions: up to 200
Food type:2AAR standard
Full-time chefs:9/10 plus kitchen porters
Accommodation:Staff accommodation available
Job description:

Situated in a secluded spot near Livingston just west of Edinburgh, and set in 22 acres of beautiful woodlands, Macdonald Houstoun House is the perfect country hotel and retreat.

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

We are looking for an enthusiastic candidate to work closely alongside the head chef to ensure the smooth running of the kitchen and help produce the best possible dishes.

We have two AA Rosettes in our restaurant and are looking for someone who can produce dishes to this standard.

Our aim is to offer a better work life balance and once we have the team to full strength, we are looking to implement a 4 day on and 3 day off system.

This position is available now for the right candidate.

How to apply:

Please apply to Warren Brown, Regional Executive Chef with an up to date CV and reference details.

Work for partners:

Possibly depending on experience

Contact details:warren.brown@macdonald-hotels.co.uk | www.macdonaldhotels.co.uk/our-hotels/macdonald-houstoun-house/
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