Sous Chef

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Sous Chef, Macdonald Inchyra Hotel, Stirlingshire

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 hours
Days:5 days out of 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:96
Covers:Lunch: 20-200; Dinner: 120; Breakfast: up to 200; Functions: up to 400
Food type:Upmarket casual dining - classic steak concept and banqueting for large numbers
Full-time chefs:12 chefs at full strength plus kitchen porters
Accommodation:Live out
Job description:

Macdonald Inchyra Hotel and Spa is a luxury hotel situated in the heartlands of Scotland, close to Edinburgh and Glasgow.

We are looking for 2 sous chefs to join our team.

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

We have a Scottish Steak house and also cater for banqueting up to 400.

We are currently building up our team and hope to have 12 at full strength.

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 | http://www.macdonaldhotels.co.uk/our-hotels/macdonald-inchyra-hotel-spa/

Sous Chef, (Junior) Tontine Hotel, Borders

Posted on September 27, 2017 | Start date September 27, 2017

Salary:negotiable depending on experience paid fortnightly. There is a good package in place for the right candidate
Duration:Permanent
Hours:45-50 hours per week
Days:5 days from 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36
Covers:Lunch: 50-60; Dinner: 60-80; Breakfast: up to 68 if at full capacity; Functions: none
Food type:mix of traditional favourites and fine dining
Full-time chefs:5 plus 4 KPs
Accommodation:Live in Accommodation is provided 
Job description:

The Tontine Hotel is a family run business within the Scottish Borders town of Peebles. We have recently won the Scotland Town Hotel of the Year Award at the Scottish Hotel Awards

It is only 3 miles away from the world famous Glentress mountain biking centre. There is also some wonderful walking locations in and around Peebles as well as other sporting opportunities such as Golf.

We seek an experienced Junior Sous Chef with excellent cooking techniques and the passion for continuously delivering high-quality food at the highest standards.

Reporting to and working alongside the Head Chef you will have excellent management skills, a strong team spirit and the ability to work under pressure in a busy kitchen.

The above position offers a good rate of pay, meals on duty, uniform provision and attractive terms and conditions. 

How to apply:

Please apply to Gordon Innes with a copy of your updated CV and reference details to innes@tontinehotel.com

Work for partners:

Yes. There may be opportunities for Front of House, Reception or Food and Beverages Service

Contact details:innes@tontinehotel.com | www.tontinehotel.com

Sous Chef, Junior - Dryburgh Abbey Hotel, Borders

Posted on September 25, 2017 | Start date September 25, 2017

Salary:£20,000 to £22,000 per annum paid monthly, with tips (can pay weekly if preferred)
Duration:Permanent
Hours:up to 48 per week
Days:5 days per week mixed 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 plus kitchen porters
Accommodation:own room within the hotel. shared bathroom. wifi 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 a Junior Sous Chef to join our stable team.

Scope for input into the menus.

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

Good career prospects.

Available now for the right person.

How to apply:

Please apply with an up to date CV to Ken Buchanan, manager.

Work for partners:

Possible depending on their experience

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

Sous Chef, Uplawmoor Hotel, Glasgow

Posted on September 22, 2017 | Start date September 22, 2017

Salary:£22,800-£26,000 paid weekly plus a share of tips
Duration:Permanent
Hours:48
Days:5 days - aiming to got to 4 and a half days a week - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: 30; Dinner: 30 to 100; Breakfast: 20 - cooked to order; Functions: 50 - ocassional weddings, birthday parties, funerals
Food type:Traditional Scottish - a la carte bar/bistro - plus specials
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 14 bedroom family-owned and much loved village destination hotel situated 12 miles from the city centre of Glasgow.

We are looking for a creative and reliable sous chef to join our team. You will be working alongside the head chef and providing cover during their time off.

We are a well-established business of 25 years and use lots of local suppliers and farms.

Seasonally changing menu with lots of input into menus and specials also.

We have many awards and Tripadvisor Certificate of Excellence.

This position is available now for the right person.

How to apply:

Please apply to Stuart Peacock, owner, with a CV, covering letter and reference details.

Work for partners:

No

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