Sous Chef

The Rowantree hotel is small, friendly hotel and restaurant just outside of Aviemore with views over Loch Alvie. The restaurant enjoys an excellent reputation with visitors and locals. We have many guests that return for the warm welcome, friendly staff, high levels of service and excellent cuisine. Our small team takes great pride in ensuring hotel and restaurant guests can relax and enjoy their stay with us.
With up to 60 covers per night and up to 20 for breakfast, this is an ideal opportunity for a proactive candidate to take the next step in their career, learning from our experienced, head chef.

You will have a passion for delivering outstanding service, and fresh, quality cuisine with impeccable attention to detail. We are a small, friendly team so flexibility is a must along with strong work ethic and a desire to deliver an outstanding service front and back of house.
At the Rowantree we like to look after our highly valued, hard-working team members and in addition to above average salaries, we also have a number of benefits including (but limited to);
Annual bonus scheme
Pro rata share of tips for all team members
Flexible working
Increased annual leave for long service
Birthday meal in restaurant for two people
Staff discount for drinks and restaurant meals
Friends and family discount on rooms
Contributory pension scheme
Training and development opportunities
Recruitment incentives
Cycle to work scheme
5.6 weeks holiday per year
We have some staff accommodation available for full time positions. As we are seeking FOH as well as other kitchen positions, we will consider couples or friends who would like to share a room.

This can be a permanent or seasonal position

Please apply by sending a CV and cover letter

FOH as well as other kitchen positions

Sous chef required on a seasonal basis from April to October for 16 bedroomed Tweedies bar & lodge in Grasmere, Lake District
You will be responsible in the absence of the head chef
£18 to £20 per hour - preferably self-employed
Modern & traditional British
Brigade of 6 plus Kps
Up to 300 covers over lunch & dinner through the busy season
Minimum of 40 hours per week - mixed shifts
Accommodation can be arranged at a small cost - but live out preferred

Please send your up to date CV or call 015394 35300

No

SOUS CHEF (PARTNERS WELCOME)

Right to Work in the UK Required.

Our company is a small business in Isle of Skye. We are customer-centric, supportive, rewarding, and our goal is to create a home away from home for our guests with delicious food, award-winning whisky and gin in a stunning location on the Isle of Skye. We have a dedicated and caring team that are supported by management to help achieve their goals. Excellent benefits package above what's listed in advert!.

```Duties```
- Assist the Head Chef in overseeing the daily operations of the kitchen
- Prepare and cook high-quality meals following established recipes and food safety guidelines
- Ensure that all food products are stored, handled, and prepared safely and in accordance with health and safety regulations
- Supervise and train kitchen staff, including assigning tasks and monitoring performance
- Collaborate with the Head Chef to develop new menu items and specials
- Maintain inventory levels and order supplies as needed
- Monitor food quality and presentation to ensure consistency and customer satisfaction
- Assist in maintaining a clean and organized kitchen environment

```Experience```
- Minimum of 3 years of experience in a culinary role, preferably as a Sous Chef or similar position

The ideal candidate for this position will have a passion for culinary arts, be detail-oriented, and possess strong leadership abilities. They should also be able to thrive in a fast-paced environment while maintaining high standards of quality.

Note: This job description is not intended to be all-inclusive. The employee may perform other related duties as negotiated to meet the ongoing needs of the organization.

Staff Accommodation available for a nominal weekly fee.

Extra day off for your birthday.

Share in gratuities

Discount in some local businesses

We ensure a good Work/Life Balance

Please email with your up to date CV, reference details and hygiene certificate.

Work available for partners depending on their experience from £12 per hour depending on experience

YOUR PURPOSE
Support the Head Chef by helping to lead and nurture the dynamic team, aspiring to 4 rosettes and a 5 star standard

KEY MANAGEMENT RESPONSIBILITIES
On a daily basis, carefully communicate, direct and support the team on each section
Exemplary knowledge of dishes, cooking and presentation on all sections
Inspect food storage areas (including fridges and freezers), kitchen equipment and food preparation areas to meet Hotel Cook Safe standards and EHO regulations.

EXPECTED LEADERSHIP BEHAVIOURS
Live the Vision
Lead by example
Show maturity and a professional approach to all work

This position is available now for the right candidate

Please forward a copy of your update CV with contactable work references

Possible

The Angus Hotel is a 94 3 star Hotel situated in Blairgowrie, just 1/2 an hour from Perth.

As Sous Chef you will work as the second to the Head Chef with duties including deputising in their absence to lead the kitchen brigade, guiding and supervising the junior kitchen team members during food preparation and service and taking responsibility for every plate that leaves the pass.

As a Sous Chef you will prepare ingredients for the Head Chef and oversee the kitchen operations so that the Head Chef can focus on cooking the dishes, according to the agreed recipes and menus. You will help to maintain a harmonious kitchen brigade to ensure that kitchen and food preparation activities are not disrupted. You will plan and assign duties to kitchen staff every morning and set targets for them to meet by the end of the day to ensure the restaurant and hotel food service runs smoothly.

Your duties and responsibilities as a Second / Sous Chef are made up of varying responsibilities and include:
Report to the Head Chef and deputising in his absence
Document what the Head Chef requires before the preparation of the day’s dishes
Ensure consistent and smooth running of food production
Ensure effective stock purchase, receipt and storage
Ensure that working areas are always kept clean
Ensuring all food products to be prepared are fresh, in date and not expired
Assist Head Chef ensuring they have everything required during food preparation and service
Supervise the performance of kitchen team to ensure proper levels of activity and service
Monitor quality and quantity of food ensuring all dishes prepared and presented according to the specifications, standards and served at correct quality, portion size, and temperature
Ensure proper arrangement and garnishing of food
Assist and support other kitchen team members as necessary, giving appropriate support or guidance to members of kitchen when need arises
Promote good team spirit regularly and ensure that the kitchen staff work harmoniously to ensure timely production of quality foods
Resolve possible disputes within the kitchen and report any unresolved
Train new kitchen employees on the restaurant’s standards and regulations
Always work towards exceeding customer’s expectation by encouraging and promoting high level of service
Ensure all complaints, inquiries, and suggestions by customers are attended to and resolved accordingly
Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
Stock ordering
Menu design and recipe design
Manage food logs
Perform administrative and other tasks as will be communicated by management

Suitable candidates for the position of Chef de Partie / Line Cook should have:
Must have a minimum of five years’ experience gained at NVQ level 3 or above
The candidate should possess formal food production qualification.
Awareness of manual handling techniques
Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety 
Experience of kitchen equipment
Experience of dangerous equipment such as knives
The required level of spoken and written English for the role

Alongside some of these more general skills, all good Sous Chefs should possess:
Good knowledge of all sections
Ability to produce good quality food
Good oral communication
Team management skills
High level of attention to detail
Good level of numeracy
Enthusiasm to develop your own skills and knowledge plus those around you
Adaptability to change and willingness to embrace new ideas and processes
Ability to work unsupervised and deliver quality work 
Positive and approachable manner
Team player qualities

If you are enthusiastic about self-development and embrace opportunities to improve your skills and knowledge whenever possible, you could build a long and rewarding career as a Sous Chef, progressing to a role as a Head Chef if desired.

Being a Sous Chef can bring many varied challenges and learning opportunities depending on the location in which you work and finding the right balance between your work and your lifestyle is really important as, with a Sous Chef job, you will often find that your shifts include days, evenings and weekends so be sure to consider your home and family commitments and choose a career that enables you to maintain a healthy work-life balance. While working as a Sous Chef you will gain a vast cross section of transferable skills such as organisation, communication, problem-solving, multitasking, diligence and attention to detail that can be utilised in many roles and industries.

Please apply to Andrew Walker, General Manager with your updated CV and reference details

Full Job Discription is available upon request

Possible depending on experience