Sous Chef

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Sous Chef, The Buccleuch and Queensberry Hotel, Dumfries and Galloway

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

Salary:£23,000 - £26,000 plus a share of the tips
Duration:Permanent
Hours:As business requires
Days:5 days from 7, varied shift pattern
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: to 60; Dinner: up 60; Breakfast: up to 30
Food type:1 Rosette
Full-time chefs:6 chefs plus kitchens porters
Accommodation:Free accommodation is provided next to the hotel
Job description:

The Buccleuch and Queensberry Arms Hotel is a boutique hotel in the heart of Dumfries and Galloway. The Hotel prides itself on serving up the highest quality locally sourced and freshly prepared dishes in a busy restaurant. As a country hotel, shoot season is at the forefront of our business, with a busy season running from September to January.

In the Kitchen everything is prepared and cooked from scratch, using both local and seasonal produce. Our award winning menu changes seasonally with chef’s specials running alongside.

We now require a Sous Chef to join us on a permanent basis to help take the Hotel Restaurant to a 2 AA Rosette rating and develop the outside catering side of the business. We are looking for a competent Sous Chef with a passion and love for food to match our own.

This is an excellent position for a creative thinker who is looking to progress. The right candidate will be able to run the kitchen in the Head Chef’s absence with good leadership skills, and the opportunity to move up the ladder to head chef as the business grows.

Our current Menus can be found on the Hotel website: www.bqahotel.com/menu/

The position is available for immediate start for the right candidate.

How to apply:

Please send up to date CV and relevant work references to Will Pottinger, Head Chef

Work for partners:

Possible dependent on experience

Contact details:wp@bqahotel.com | www.bqahotel.com

Sous Chef, The Bungo, Glasgow

Posted on August 2, 2018 | Start date August 3, 2018

Salary:Good negotiable salary plus tips and an achievable quarterly bonus On shift meals provided
Duration:Permanent
Hours:48 hours per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:busy restaurant up to 400 covers over the day
Food type:Bar and Restaurant
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Live out
Job description:

Experienced sous chef needed at the bungo bar and kitchen in the southside.

The Bungo is a young, dynamic, independently owned company.

We currently operate two restaurants, ourselves in the south side and our sister restaurant, The Left Bank in the west end.

We are now looking for a enthusiastic, positive, career motivated sous with a good work ethic and at least two years experience in a similar role to join our brigade as soon as possible.

Further Training and career advancement will be provided.

How to apply:

Please apply with a cover email, up to date CV and 2 professional referees

Work for partners:

Contact details:contact@thebungo.co.uk | thebungo.co.uk

Sous Chef, Lochailort Inn, Lochaber

Posted on August 1, 2018 | Start date August 1, 2018

Salary:£12 per hour negotiable depending on experience paid fortnightly plus share of tips.
Duration:Seasonal
Hours:Varies but usually around 45
Days:5 days per week with potential to work 6
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 15-30; Dinner: 30-70; Breakfast: 15-30; Functions: very rare functions - up to 250
Food type:Bistro using fresh and local produce
Full-time chefs:2 plus 1 kitchen porter
Accommodation:Own en suite bedroom separate from hotel on site charged at £25 per week
Job description:

The Lochailort Inn is a privately owned, small hotel & bar set amidst the stunning scenery of the West Coast of Scotland.

We are looking to recruit a sous chef to join our small, friendly team.

You will be responsible for covering for the head chef on his days off.

Live-in accommodation is available, making it a fantastic opportunity to save. Tips are also included.

This would suit a chef de partie looking to progress.

Set in a lovely location, would be ideal for someone who enjoys the outdoors.

There are nice beaches, golfing and walking to do on your days off.

This position is available from now until the end of October with a view to possibly being longer.

How to apply:

Please apply to Steve Radford, head chef with an up to date copy of your CV and reference details. cc applications to lauren@flichityestates.co.uk

or call 01687 470 208

Work for partners:

Possibly.

Contact details:legendzante@hotmail.com | www.lochailortinn.co.uk

Sous Chef, Senior - Castle Hotel Huntly, Grampian

Posted on August 1, 2018 | Start date August 2, 2018

Salary:£23,000 to £26,000 per year according to experience paid fortnightly plus a share of tips
Duration:Permanent
Hours:40 - 50
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:18
Covers:Lunch: 40; Dinner: 70; Breakfast: 36
Food type:Good quality home made Scottish cuisine
Full-time chefs:4 chefs in the kitchen at one time
Accommodation:own room in staff cottage - cost to be negotiated
Job description:

The Castle Hotel in Huntly is a privately owned and run 18 bedroom hotel set in its own grounds on the outskirts of town.

Situated 40 miles from Aberdeen in the North East of Scotland.

We are looking for a strong hands on senior sous chef to work alongside and cover for the head chef on time off.

Huntly is a busy market town with good facilities including walking, golf and fishing.

There is scope for input into the menus and this is a stable place to live and work.

We are closed 25th - 28th December and 2nd January for 2 weeks.

The position is available immediately for the right person.

How to apply:

Please apply to Andrew Meiklejohn, the owner with your current Cv including details of relevant work references.

Work for partners:

No

Contact details:andrew@castleline.co.uk | www.castlehotel.uk.com

Sous Chef, The Royal George Hotel, Perthshire

Posted on August 1, 2018 | Start date August 1, 2018

Salary:£20,000 - £22,000 depending on experience paid monthly plus tips
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 days from 7 - Split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:44 bedrooms
Covers:Lunch: 20 - 50; Dinner: Up to 150; Breakfast: Up to 80 - we have a breakfast chef; Functions: Up to 100
Food type:Traditional Scottish, a la carte, TDH and high teas
Full-time chefs:4 plus Kitchen porters
Accommodation:Live-out
Job description:

The Royal George Hotel is a 44 bedroom 3* hotel situated in the centre of Perth.

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

You will have input into menus as we make all of our food from scratch on site. You will be working alongside and covering for our head chef during their time off.

We have a big kitchen with good facilities and equipment.

The position is available now for thew right candidate and would suit someone who is interested in developing themselves and the good reputation we already uphold.

How to apply:

Please apply to Eddie Anderson, Owner, with an up-to-date CV and reference details or you can call 01738 624 455

Work for partners:

No

Contact details:eddie.anderson@theroyalgeorgehotel.co.uk | www.theroyalgeorgehotel.co.uk

Sous Chef, The Waterside Hotel, Invernesshire

Posted on July 31, 2018 | Start date August 1, 2018

Salary:From £25,000 per year, negotiable depending on experience - paid fortnightly, plus tips.
Duration:Permanent
Hours:up to 48 maximum per week.
Days:5 days per week mixed shifts, overtime payable over 48 hours sanctioned by management
Holidays:Statutory (28 days p/a)
Bedrooms:35
Covers:Lunch: Up to 60; Dinner: Up to 90; Breakfast: 70; Functions: Average of 80-100 covers.
Food type:Fresh Scottish a la carte and wedding catering
Full-time chefs:7 plus kitchen porter
Accommodation:available for 1 month at no charge if relocating
Job description:

The Waterside Hotel is a privately owned hotel with a great reputation for its food situated in Inverness.

The Waterside Hotel has just been taken over by the Glen Mhor Hotel, located next door.

Both hotels are offering a total of 130 bedrooms with 2 function rooms, 2 restaurants and 2 bars.

There will be huge expansion and development within the next 12 months to merge both hotels.

We are looking for an experienced sous-chef to join our team and work on all sections including breakfasts.

The Waterside has a very well equipped kitchen and our brigade of 7 chefs uses fresh ingredients and local suppliers wherever possible.

It has both a busy all-day riverside restaurant and a bustling events food business with up to 30 weddings catered for per year.

The strong Junior-Sous or Chef de Partie will be considered.

This position is available now for the right person.

How to apply:

Please apply to Emmanuel Moine with an up-to-date CV.

Work for partners:

Yes in front of house or housekeeping

Contact details:manager@glen-mhor.com | www.thewatersideinverness.co.uk/

Sous Chef, Kirkwall Hotel, Orkney and Shetland

Posted on July 30, 2018 | Start date August 1, 2018

Salary:£26,000 per annum plus tips and a staff profit share
Duration:Permanent
Hours:40-45 hours per week approximately
Days:5 of 7 shifts for you to organise
Holidays:Statutory (28 days p/a)
Bedrooms:38
Covers:Lunch: up to 150; Dinner: up to 200; Breakfast: up to 90; Functions: looking to start doing
Food type:Fresh, bistro style using local produce
Full-time chefs:6
Accommodation:accommodation available in staff flat - costs to be discussed
Job description:

The Kirkwall Hotel is a 38 bedroom, 3* hotel situated in Kirkwall, the main town in Orkney.

We are looking for an experienced sous chef to join our team and work alongside our head chef to bring the hotel up to the next level.

Orkney is a beautiful place to live and was voted the 2nd most desirable place to live in the UK.

Orkney is a very community based set of islands and it is the ideal place to bring up a family.

We would consider a good, chef de partie who is passionate food who would be looking to move up.

Ideally you will have rosette experience but this is not essential.

Excellent opportunity to progress in your career.

This position is available immediately and would be happy to wait for the right person.

How to apply:

Please send an up to date CV with reference details to Leanne Rendall, General Manager.

Work for partners:

Yes there are Front of house, housekeeping and reception positions.

Contact details:lrendall@original.co.uk | www.kirkwallhotel.com/

Sous Chef, Kincraig Castle Hotel, Ross and Cromarty

Posted on July 28, 2018 | Start date August 1, 2018

Salary:£30,000 to £35,000 per annum paid monthly
Duration:Permanent
Hours:48 - 55
Days:5 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 15 - 20; Dinner: 30 - 35; Breakfast: 30; Functions: 200
Food type:A la carte using local fresh products
Full-time chefs:4 chefs at full strength plus kitchen porters
Accommodation:own room in staff cottage - part of package
Job description:

Kincraig Castle Hotel is a highly acclaimed 4 AA star Country House Hotel located near Alness/Invergordon, approximately 1/2 an hour's drive from the Capital of the Highlands, Inverness.

Our award-winning AA Rosette restaurant has recently been completely refurbished and we offer our guests an exciting A La Carte Menu complimented by our Catch of the Day Seafood and Taste of Scotland Dinner Menu.

To support the continued growth of our Food & Beverage business, we're currently considering applications for an experienced Sous Chef to join our team under the leadership of our Head Chef, Shaun Murray. The ideal candidate will be reliable, trustworthy, enthusiastic, willing to learn, hard working, a good team player and totally passionate about food.

An attractive, negotiable remuneration package will be offered to the right candidate and comfortable, fully furnished accommodation in a country cottage is available if required within a 5 minutes walk from the hotel.

How to apply:

Please apply to Head Chef Shaun Murray with a copy of your updated CV and reference details

Work for partners:

Possible depending on their experience

Contact details:shaunmurray86@live.ru | www.kincraig-castle-hotel.co.uk

Sous Chef, / Head Chef - 20 bedroom hotel - West Coast Island location, Argyll and the Islands

Posted on July 28, 2018 | Start date August 1, 2018

Salary:Good salary in place negotiable depending on experience paid weekly in arrears plus a share of tips
Duration:Permanent
Hours:40 - 50
Days:5 from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:20 bedroom serves up to 200 per day over breakfast, lunch and dinner
Food type:Good fresh Scottish home cooking with lots of seafood
Full-time chefs:4 chefs + kitchen porters
Accommodation:Room in hotel available at no charge. Meals provided - TV and Wi-Fi available
Job description:

The position is to replace our current Head Chef who has given us 8 years excellent service.

We have a first class reputation for food & service our menu is traditional Scottish, unusual special recipes and seafood.

The ideal candidate will be capable of dealing with a busy restaurant and functions.

Whilst you will be in charge of the kitchen, we place great emphases on working as a team.

For the correct candidate we will seek to offer a suitable package on salary & accommodation.

How to apply:

Please apply via email to personnel with your updated CV and reference details

Work for partners:

Possible depending on experience

Contact details:diane@100brandstreet.com

Sous Chef, The Fox, England

Posted on July 27, 2018 | Start date August 20, 2018

Salary:£23,500 negotiable depending on experience paid weekly plus tips of up to £150 per week.
Duration:Permanent
Hours:48 average
Days:5 days split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 150; Dinner: up to 150; Functions: very occasionally
Food type:British pub classics and upmarket restaurant
Full-time chefs:4 plus 2 kitchen porters
Accommodation:own room free of charge shared facilities
Job description:

The Fox is an award winning Country pub situated 25 miles from Southampton and 50 miles from London.

We are looking for a sous chef to join our close knit team working in this friendly, family owned pub.

We make all our food from scratch and cook to order in both the pub and restaurant. We have a 2 acre garden which increases the covers in summer.

As sous chef you will be responsible for covering the head chef during their days off, ordering and controlling the kitchen.

The job comes with live in accommodation free of charge and is your own room in the pub with shared facilities.

How to apply:

Please send an up to date CV with reference details to Rob Mackenzie, owner, and Russell Harding, manager, or call the pub on 01256 397288.

Work for partners:

Yes. Having a front of house partner would be a bonus.

Contact details:izzy.r.mackenzie@gmail.com | www.thefox.org
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