Sous Chef

Results page: 1 2 3

Sous Chef, Murray Arms Hotel, Dumfries and Galloway

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

Salary:Good hourly rate paid weekly in arrears - plus tips
Duration:Permanent
Hours:30 - 50 hours per week (working less out of season)
Days:5 days from 7 - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: to 12; Dinner: 30 - 60; Breakfast: none
Food type:Fresh bistro and restaurant
Full-time chefs:2 chefs plus 2 kitchen porters
Accommodation:Accommodation is available
Job description:

The Murray Arms Hotel is a 12 bedroom privately owned and run hotel situated in Gatehouse of Fleet just 30 miles from Dumfries and 20 miles from Castle Douglas.

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

You will be very much hands on working closely with the owners.

You will work alongside our other Sous Chef and share being in charge of the day to day running of the kitchen which will include rotas, menu planning, ordering, stock control and ensuring all hygiene regulations and paper work is filled out.

This is an excellent opportunity for a chef who wants to take the business forward and to make a name for yourself.

This position is available now for the right person.

How to apply:

Please apply to Jim Stewart, Owner with a copy of your updated CV and reference details

Work for partners:

No

Contact details:helenmtstewart@hotmail.co.uk | www.murrayarmshotel.co.uk

Sous Chef, (Junior) Uplawmoor Hotel, Glasgow

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

Salary:£20,000+ negotiable on experience paid weekly plus a share of tips. First anniversary bonus of £1000.
Duration:Permanent
Hours:45
Days:5 from 7 - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: 50; Dinner: 100; Breakfast: 31; Functions: 100
Food type:Country Pub. Homemade fresh produce
Full-time chefs:5 plus kitchen porter
Accommodation:Live-out - 12 miles from Glasgow city centre - 5 miles from M77 Junction
Job description:

The Uplawmoor Hotel is a small 3 star hotel and destination eating place on the East Renfrewshire, Ayrshire border, 12 miles from Glasgow city centre.

Our Kitchen serves food to the public from 12 noon until 9.30pm every day. We also serve breakfast to residents from 7am.

We pride ourselves on serving good quality homemade food using fresh produce from local suppliers. This includes, but is not limited to, daily baked breads, preserves, pate, desserts, and most of our menu.

The Ideal candidate would be a strong Chef de parte or Junior Sous chef looking for the next step in their career. You will be tasked with supporting the head and sous chef and deputising in their absence, contributing menu ideas, and delivering a service in line with customer expectations.

The position is available now for the right candidate.

How to apply:

Please apply via email with you up to date CV and references to Stuart Peacock, owner, or call 01505 850565.

Work for partners:

No

Contact details:stuartp66@hotmail.com | www.uplawmoor.co.uk

Sous Chef, Western Isles Hotel, Argyll and the Islands

Posted on July 5, 2018 | Start date July 6, 2018

Salary:Up to £27,000 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: no; Dinner: 40 to 60; Breakfast: 50 to 60; Functions: to 80
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 - £35 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.

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 and cc applications to tomdevlin@hotmail.co.uk

Work for partners:

Possibly depending on experience

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

Sous Chef, The Holly Tree Hotel, Argyll and the Islands

Posted on July 5, 2018 | Start date July 5, 2018

Salary:£12 per hour paid weekly, free use of our leisure facilities, free wifi and share of tips.
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:20 plus 8 lodges
Covers:Lunch: 20 - 60; Dinner: 50 - 120; Breakfast: up to 50; Functions: none
Food type:Bistro with the emphasis on fresh seafood and game
Full-time chefs:4-5 chefs plus 2 kitchen porters
Accommodation:all meals on and off duty, live in accommodation if required - £35 per week
Job description:

The Holly Tree Hotel, near Glencoe, is a family run Waterfront Hotel ideally placed for exploring the great outdoors and beautiful Glencoe, Fort William and Oban are all within easy reach.

We are currently seeking an experienced and enthusiastic Sous Chef to join our team. As Sous Chef you will play an important role supporting our Head Chef in the day to day management of the kitchen and you will be fully involved in all aspects of the kitchen operation.

You will be able to work well under pressure in our fast paced and busy kitchen. You will be required to work in all areas of the kitchen and you will also be expected to fully deputise for our Head Chef in his absence.

You will have impeccable standards, be flexible, adaptable, and have a strong passion and flair for modern food. The right candidate will be expected to utilise our local suppliers and aim to produce food of the highest standard.

Good organisation skills and a genuine passion for creating delicious food is essential, as well as having an energetic, friendly and pro active approach to work. We serve lots of seafood, shellfish and steaks alongside our bar menu and specials board.

How to apply:

Please apply to Annette McFatridge, Owner with an up to date copy of your CV and reference details.

Work for partners:

Possible depending on experience

Contact details:annette@hollytreehotel.co.uk | www.hollytreehotel.co.uk

Sous Chef, Jedburgh Bistro, Borders

Posted on July 7, 2018 | Start date July 14, 2018

Salary:weekly
Duration:Permanent
Hours:37
Days:5 out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 60; Breakfast: 20
Food type:CasualModern Scottish
Full-time chefs:1
Accommodation:live out but we can assist in finding accommodation
Job description:

We are looking for a motivated, experienced and proficient chef to join our team to cover brunch and lunch shifts. You may be an experienced head chef looking for a lifestyle change, or may be a sous chef looking to progress.
You will be passionate about freshly cooked meals made with local produce, and there is opportunity for you to put your stamp on the menu and help drive the business forwards..
You will have responsibility for managing day to day aspects of the kitchen environment including food production, food ordering, stock control, compliance with all current legislation including EHO, paperwork and allergens.
Intermediate food hygiene essential.
Immediate start available for the right candidate

How to apply:

Please apply by email with your CV and reference details in the first instance

Work for partners:

Front of House work may be available

Contact details:info@breakingwaves.net

Sous Chef, Dalhousie Castle, Edinburgh and Lothians

Posted on July 4, 2018 | Start date July 5, 2018

Salary:Up to £30,000 per annum depending on experience paid monthly, Tips shared quarterly
Duration:Permanent
Hours:50
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:35
Covers:Lunch: 25; Dinner: 50; Breakfast: 40-70; Functions: up to 100
Food type:2 AA Rosette Scottish/French Cuisine. plus Brasserie
Full-time chefs:6 - 8 chefs plus kitchen porters
Accommodation:None
Job description:

The Robert Parker Collection includes six specially selected properties, located in magnificent surroundings, offering our guests a luxurious experience in a home away from home. Our properties are located in Edinburgh, the Scottish Borders, Northumberland and the Lake District.

Dalhousie Castle is a stunning Castle dating back to the 13th Century and now a beautifully appointed 4* hotel that offers a memorable mix of warm hospitality, an award-winning restaurant with 2 AA Rosettes, and facilities ideally suited to both the discerning traveller and business guest.

We pride ourselves on serving delicious, quality food with an exciting twist - using locally sourced ingredients and suppliers. High standards of cleanliness and personal presentation are essential.

As a Sous Chef at Dalhousie Castle, you are responsible for ensuring high levels of food preparation to deliver an excellent guest experience. We are looking for a personable addition to our kitchen team with the ability to work as an individual and as part of a team.

This role is a demanding role that needs a strong Sous Chef who is capable of running a section in the kitchen and taking responsibility for the section, and can manage his time effectively you will cover for the Head Chef and take control on his time off and holidays.

You will have:
Previous experience working in a 2 AA Rosette restaurant
Ability to work effectively as part of a team
Passion for high quality food
An eye for detail
Enthusiasm and looking to develop a successful career
Clear communications skills and ability to build a rapport with the team
A hard working attitude
The ability to multi-task and work well under pressure
Full training will be provided and there are excellent career development opportunities

How to apply:

Please apply to Head Chef Francois Giraud with your updated CV and reference details

Work for partners:

No

Contact details:francois.giraud@dalhousiecastle.co.uk | www.dalhousiecastle.co.uk

Sous Chef, Junior - Dalhousie Castle, Edinburgh and Lothians

Posted on July 4, 2018 | Start date July 5, 2018

Salary:Up to £27,000 per annum depending on experience paid monthly, Tips shared quarterly
Duration:Permanent
Hours:50
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:35
Covers:Lunch: 25; Dinner: 50; Breakfast: 40-70; Functions: up to 100
Food type:2 AA Rosette Scottish/French Cuisine. plus Brasserie
Full-time chefs:6 - 8 chefs plus kitchen porters
Accommodation:None
Job description:

The Robert Parker Collection includes six specially selected properties, located in magnificent surroundings, offering our guests a luxurious experience in a home away from home. Our properties are located in Edinburgh, the Scottish Borders, Northumberland and the Lake District.

Dalhousie Castle is a stunning Castle dating back to the 13th Century and now a beautifully appointed 4* hotel that offers a memorable mix of warm hospitality, an award-winning restaurant with 2 AA Rosettes, and facilities ideally suited to both the discerning traveller and business guest.

We pride ourselves on serving delicious, quality food with an exciting twist - using locally sourced ingredients and suppliers. High standards of cleanliness and personal presentation are essential.

As a Junior Sous Chef at Dalhousie Castle, you are responsible for ensuring high levels of food preparation to deliver an excellent guest experience. We are looking for a personable addition to our kitchen team with the ability to work as an individual and as part of a team.

This role is a demanding role that needs a strong Junior Sous Chef who is capable of running a section in the kitchen and taking responsibility for the section, and can manage his time effectively.

You will have:
Previous experience working in a 2 AA Rosette restaurant
Ability to work effectively as part of a team
Passion for high quality food
An eye for detail
Enthusiasm and looking to develop a successful career
Clear communications skills and ability to build a rapport with the team
A hard working attitude
The ability to multi-task and work well under pressure
Full training will be provided and there are excellent career development opportunities

How to apply:

Please apply to Head Chef Francois Giraud with your updated CV and reference details

Work for partners:

No

Contact details:francois.giraud@dalhousiecastle.co.uk | www.dalhousiecastle.co.uk

Sous Chef, 14 bedroom hotel Aberdeen, Grampian

Posted on July 3, 2018 | Start date July 3, 2018

Salary:£24,000 - £26,500 depending on experience paid monthly plus a share of the tips and pension scheme
Duration:Permanent
Hours:44
Days:5 days a week - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: 500 - 850 covers a week over lunch and dinner; Breakfast: Up to 28; Functions: private dining/meeting room which seats 36
Food type:Fresh, traditional a la carte
Full-time chefs:4 and 1 part time plus kitchen porter
Accommodation:Live out but can provide accommodation for 3 months at no charge if relocating
Job description:

I am looking for a sous chef for a privately owned and well established hotel situated in Aberdeen. A nice seafront location with a good team in place.

We are looking for someone who can take control of the day-to-day running of the kitchen during the head chefs time off. You will have input into menus.

Good demonstration of health and safety and hygiene is essential.

This is a nice place to raise a family if you are looking at relocating.

Position is available now for the right person but we are also happy to wait for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with your up-to-date CV quoting 7716

Work for partners:

No

Contact details:Jessica@chefsinscotland.co.uk

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

Posted on July 2, 2018 | Start date July 2, 2018

Salary:£24,000 to £28,000 ideally paid for up to 48 hours per week with pro rata over time plus a share of tips. Or hourly rates of £12-£14 per hour.
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 have lots of sous chef positions registered for positions starting straight away and as far ahead as September 2018.

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 highlands or the north of England including Cumbria as well as more central including Glasgow and Edinburgh.

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 quoting SOUS2018

Work for partners:

very often yes in housekeeping, front of house and kitchen

Contact details:jessica@chefsinscotland.co.uk

Sous Chef, Balbirnie House Hotel, Fife

Posted on July 2, 2018 | Start date July 2, 2018

Salary:£25,000 paid monthly • 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
Duration:Permanent
Hours:as per below
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:32
Covers:Lunch: 50; Dinner: upto 150; Breakfast: 60; Functions: upto 200
Food type:casual dining /weddings
Full-time chefs:9
Accommodation:none
Job description:

A role within one of Scotland's most successful hotels. The position is perfectly suited for a chef with a background of volume cooking.
Collectively at Balbirnie, we have circa 100 working in the brigade at peak season, and we have a shared passion for delivering a great product.
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.

Very much inspired by the constant changing of the seasons, with four very definitive annual menu changeovers, our #BrasserieDeluxe Orangery in tandem with 6 cover 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 18 months 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. 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. We’ve recently 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 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.

How to apply:

Please apply to Robbie Penman, executive chef to Robbie@balbirnie.co.uk

Work for partners:

no

Contact details:robbie@balbirnie.co.uk | www.balbirnie.co.uk
Results page: 1 2 3
Loading