Sous Chef

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Sous Chef, Glen Nevis Holidays, Lochaber

Posted on June 9, 2017 | Start date June 9, 2017

Salary:£11-£14 per hour negotiable depending on experience, paid either weekly or monthly plus tips. Possible end of season bonus to be discussed.
Duration:Seasonal
Hours:45-50 hours per week
Days:5 days out of 7 - mixture of shifts- working most evenings
Holidays:Statutory (28 days p/a)
Bedrooms:Self catering holiday park
Covers:Lunch: up to 60; Dinner: up to 280; Breakfast: up to 80
Food type:Restaurant and bar meals - good quality and well presented
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Own room in shared staff house onsite, with TV and Wi-Fi - Charged at £30 per week
Job description:

Glen Nevis Holidays is recruiting a seasonal Sous chef to join the team. We are a 5* self-catering holiday park situated 2 miles from Fort William, the outdoor capital of the UK.

We operate a holiday park at the foot of Ben Nevis, in the Highlands of Scotland, surrounded by mountains. Our catering establishments utilise great local produce to serve our guests and visitors to the area. We are looking for a chef to help us improve the quality and consistency of the service we offer.

We are looking for a chef who can take control of the kitchen during the head chefs days off. You will work in our high volume restaurant & bar. This is a high pressure and very demanding role: catering for 300+ covers per day, Breakfast, lunch and dinner, we are looking for a chef at the top of their game.

Ideally you will be an experienced sous chef in a high volume restaurant that understands the flexibility and challenges a Seasonal Independent Business requires.

We are a busy place so experience in volume is desired whilst still maintaining our high standard of food.

This positions is available now for the right candidate and is available until early November and has the opportunity to be a long term seasonal position.

How to apply:

Please apply to John Cameron, Director, with an up-to-date CV and reference details.

Work for partners:

Possibly depending on their experience.

Contact details:john@glen-nevis.co.uk  | www.glen-nevis.co.uk/

Sous Chef, Junior - The Townhead Hotel, Dumfries and Galloway

Posted on June 9, 2017 | Start date June 10, 2017

Salary:Negotiable wage - paid Weekly - plus tips
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 day over 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:8
Food type:Gastro Pub food with pub favourites
Full-time chefs:4 plus kitchen porters
Accommodation:temporary accommodation can be made available - live out long term
Job description:

The Townhead Hotel is an award winning hotel situated in the heart of the South West of Scotland, and is a small hotel comprising of 8 letting bedrooms, a bar, and 2 restaurant areas.

We have built up and developed our business through a lively and friendly work ethic. All our staff are made to feel like part of the team, and due to this we have built up an excellent reputation for the service we provide.

Our food is of a high class standard, with all dishes cooked from fresh. Our aim now is to focus on raising the standards higher, where we will be keeping our Gastro Pub food with pub favourites, with a further menu aimed at Rossette standard, giving our customers a lot more choice at affordable prices.

With this in mind we are now seeking to employ a Junior Sous Chef for this busy food led hotel.

Applicants must have experience at Junior Sous Chef level, or be ready to advance from a proven senior Chef de Partie position.

Required experience: Junior Sous/Chef de Partie: 2 years

The position would consist of a working week on 5 over 7 days, with mainly lunch and dinner service, however the odd breakfast shift may need to be covered when required.

This position is available with an immediate start for the right candidate.

You must be able to demonstrate your ability to work in line with the head chefs instruction, and provide an up to date CV and references.

How to apply:

Please contact Stephen on 07720636610

Work for partners:

No

Contact details:thetownhead@gmail.com | www.townheadhotel.co.uk

Sous Chef, (Senior Sous Chef) Busy city centre restaurant, Glasgow

Posted on June 8, 2017 | Start date June 9, 2017

Salary:Up to £26,000 per annum - paid monthly on the last working day of each month
Duration:Permanent
Hours:5 days from 7
Days:45 hours per week - mixed shifts
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:6 chefs plus kitchen porters
Accommodation:Live out
Job description:

Chefs In Scotland is recruiting a Senior Sous Chef for a busy restaurant situated in the heart of Glasgow.

Work 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 Jessica at Chefs In Scotland with a copy of your updated CV and reference details quoting 6009

Work for partners:

No

Contact details:jessica@chefsinscotland.co.uk

Sous Chef, Isle of Barra Hotel, Western Isles

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

Salary:£26,000 negotiable paid monthly plus tips.
Duration:Seasonal
Hours:30-40 hours per week
Days:5 days per week mainly straight shifts sometimes required to work an extra day
Holidays:Statutory (28 days p/a)
Bedrooms:37
Covers:Dinner: to 65; Breakfast: to 80
Food type:Good quality local produce with excellent seafood, a la carte menu and coach parties
Full-time chefs:3 + kitchen porters
Accommodation:Own room with shared facilities TV and Wi-Fi available included as part of the package
Job description:

The Isle of Barra Hotel is a 37 bedroom hotel situated in a beautiful remote Scottish Island.

We are looking for a sous chef to join our team for immediate start until the beginning of October.

You will be in charge of your own section of the kitchen working alongside the other chefs in the kitchen.

You will cover for the head chefs days off.

Food and Hygiene standard must be high.

Evening meal is provided.

Lovely place to spend the summer season.

How to apply:

Please apply to Teresa Jenkins, Owner with a copy of your CV and reference details.

Work for partners:

No

Contact details:latrend@hotmail.com | www.isleofbarrahotel.co.uk

Sous Chef, Peebles Golf Club, Borders

Posted on June 5, 2017 | Start date June 6, 2017

Salary:£22,000 to £24,000 per annum negotiable depending on experience, paid monthly with a share of the tips
Duration:Permanent
Hours:50
Days:5 days per week looking to then go to 4 days.
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 80 cover restaurant; Functions: There are some functions, can't be exact about numbers yet
Food type:All fresh made in house, modern bistro
Full-time chefs:3/4 plus a kitchen porters
Accommodation:We have access to a 2 bedroom flat in Peebles that is available on a rental basis - £200 per month
Job description:

We have an award winning restaurant and are about to take over the contract for a busy club within the town.

We are looking for a Sous Chef to work alongside, give support and cover for the head chef.

Scope for career progression.

Working closely with our group executive chef Ally McGrath.

Input in to the menu will be sought.

We are looking for someone with experience in cooking good quality fresh food.

Position is available now for the right candidate.

How to apply:

Please send an up to date cv to Ally McGrath

Work for partners:

possible depending on their experience

Contact details:ally_mcgrath@hotmail.com | Ossorestaurant.com

Sous Chef, The County Hotel, Western Isles

Posted on June 5, 2017 | Start date June 6, 2017

Salary:£23,000 depending on experience paid weekly in arrears plus potential bonus scheme
Duration:Permanent
Hours:45 hours per week.
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15 bedrooms
Covers:Lunch: 50; Dinner: 60; Breakfast: 20; Functions: 60
Food type:Italian plus Modern Scottish
Full-time chefs:5 chefs plus 3 kitchen porters
Accommodation:Single room available with private bathroom including meals on duty - park of package.
Job description:

The County Hotel is a 15 bedroom hotel situated in Stornoway.

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

Stornoway is an an excellent town with a population of 8,000 with very good lifestyle and excellent schools at primary and secondary level. There is an airport and very good links to the mainland.

A good quality of life with an friendly Island atmosphere.

Beautiful white sand beaches.

You will be adaptable and be happy to work in all parts of the kitchen.


You will have good Italian experience.

Interested?

How to apply:

Please email your updated CV to Seany McCritchie, Owner

Tel: 01851 703250

Mob: 0772 0442063

Work for partners:

No

Contact details:county.hotel.mail@btopenworld.com | www.countyhotelstornoway.co.uk

Sous Chef, Mustard Seed, Invernesshire

Posted on June 5, 2017 | Start date June 6, 2017

Salary:From £26,000 per annum negotiable for the right candidate paid monthly - plus a share of tips usually in the region of £5,000 per year.
Duration:Permanent
Hours:50
Days:4.5 days - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 50-120; Dinner: 100-150
Food type:modern European with highland influences
Full-time chefs:6
Accommodation:Accomodation provided - 1 month at no charge, thereafter a charge to be discussed or to find own accommodation
Job description:

The Mustard Seed is a well established busy, privately owned restaurant located in the town of Inverness.

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

We have a weekly changing menu and there is lots of potential for growing the business.

You will get meals on duty.

Ideally you will have experience at a similar level in restaurants cooking fresh food.

This position is available now for the right candidate.

How to apply:

Please apply to Christine Robertson with an up to date CV.

Work for partners:

Possible depending on experience

Contact details:info@mustardseedrestaurant.co.uk | http://mustardseedrestaurant.co.uk/

Sous Chef, Carfraemill, Borders

Posted on June 5, 2017 | Start date June 6, 2017

Salary:Up to £26,000 according to experience with tips paid fortnightly
Duration:Permanent
Hours:40 to 48 hours per week
Days:5 days per week straight shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: 40 - 100; Dinner: to 100; Breakfast: to 15; Functions: Can do outside catering to 500. Banqueting in house to 350
Food type:Honest, simple food using the very best of local ingredients, with fine dining touches for bistro and weddings menus
Full-time chefs:6 chefs plus 5 kitchen porters
Accommodation:Accommodation available - if required
Job description:

Carfraemill is 4* independent hotel/restaurant near Edinburgh (30 minutes) and all the key Scottish Borders towns (20-40mins). We have a strong focus on working with the very best food suppliers in the Scottish Borders and Lothians – expect daily deliveries of highest quality meats, cheeses, fish, vegetables etc. We are family-run: the Sutherlands also own and run a sheep farm just next to the hotel.

Sous chef role - this is an exciting role in a kitchen which has an excellent reputation (numerous awards over the years, TripAdvisor certificate of excellence). Joining now will give you the chance to develop your skills as we re-shape our menu to secure Carfraemill's position as a destination venue in the Scottish Borders and Edinburgh area. This is also an opportunity to work in a friendly kitchen with super front of house staff.

Pastry experience is desired but not essential.


You will work alongside the head chef and provide cover for the head chef as required.

The hotel is commutable from Edinburgh but we have the option of offering this as a live in position if required.

POSITION AVAILABLE IMMEDIATELY

How to apply:

Please apply with an up to date CV to Jo Sutherland, owner.

Work for partners:

A role in the kitchen is available and other work (farm roles, hotel front of house, housekeeping) may also be an option

Contact details:jo@carfraemill.co.uk | www.carfraemill.co.uk/

Sous Chef, The Aviemore Inn, Invernesshire

Posted on June 3, 2017 | Start date June 4, 2017

Salary:Profit share of 40% of all profits made.
Duration:Permanent
Hours:To be discussed
Days:5/6 days
Holidays:Statutory (28 days p/a)
Bedrooms:log cabins
Food type:Traditional pub and packed lunches - food style to be discussed.
Full-time chefs:1
Accommodation:Own Log cabin - possible small charge to be discussed
Job description:

The Aviemore Inn is located at Aviemore Holiday Park.

We have just had a kitchen installed and are looking for a cook to help us with our new venture.

We are looking to serve traditional pub food and also packed lunches for our holiday park guests.

This would effectively be your kitchen so you would have a lot of input into menu planning, styles of food, etc.

This would suit somebody who is looking for a change.

This is a new venture so we will be possibly employing more staff and are looking to develop.

This position is available now for the right candidate.

How to apply:

Please send an email to John Garrity, owner with an up to date CV

Work for partners:

Not initially but possibly once we have got up and running

Contact details:johnmmt@hotmail.co.uk | www.facebook.com/AviemoreHolidayPark

Sous Chef, Fortingall Hotel, Perthshire

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

Salary:£22,000 - £25,000 negotiable depending on experience and ability, paid monthly, tips shared equally.
Duration:Permanent
Hours:up to 48
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
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, you must have a minimum of 2 years 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.

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:

No

Contact details:edringtonhouse@btinternet.com | www.fortingall.com/
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