Sous Chef

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Sous Chef, (Pastry) Duisdale House Hotel, Skye and Lochalsh

Posted on May 31, 2017 | Start date May 30, 2017

Salary:£28,000 per annum paid monthly plus tips
Duration:Permanent
Hours:up to 50
Days:5 from 7
Holidays:Statutory (28 days p/a)
Bedrooms:18
Covers:Lunch: looking to develop; Dinner: dinners to 45-50; Breakfast: breakfasts to 36; Functions: up to 60
Food type:2AA Rosette - fresh produce
Full-time chefs:5 plus kitchen porters
Accommodation:Live-in available £37.50 per week full board 3 meals included
Job description:

Duisdale House Hotel is an 18 bedroom, award winning, 4 Star Hotel with 2AA Rosettes for our cuisine.

Situated on the beautiful island of Skye in North West Scotland, 8 miles from Broadford and 33 miles from Portree the main town.

There is a friendly stable team in place working to a high standard in a well equipped kitchen using fantastic local produce including herbs grown in our own garden. We are making classic dishes with a modern twist with everything made in house.

We are looking for a pastry chef to join our team. Some rosette experience would be desired.

You will be working between two award winning boutique hotels with established and progressive owners who are keen for further accolades. You will be working under an experienced head chef and you will receive excellent training.

There is good scope for career progression and networking.

The position is available now for the right candidate.

How to apply:

Please apply to Anne Gracie, with an up-to-date CV and reference details.

Work for partners:

Possible in front of house or house-keeping

Contact details:Anne.Gracie@duisdale.com | www.duisdale.com

Sous Chef, Relief Chefs of all levels, Dumfries and Galloway

Posted on May 31, 2017 | Start date June 1, 2017

Salary:From £12.50-£17 depending on position. Plus return travel either at cost price or 30p per mile.
Duration:Seasonal
Hours:Minimum of 40 hours over 5 days
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Small country inns and restaurants to large 4/5 star resorts
Covers:Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies
Food type:Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR
Full-time chefs:1 - 20 + kitchen porters
Accommodation:Clean single accommodation is provided at no charge to the chef
Job description:

We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef.

Positions are all over Scotland and in the north of England also.

Places vary from small country inns and restaurants to large resorts and 4/5* hotels.

We will be meeting chefs at our office to discuss relief work.

How to apply:

Please apply to Johanna Watson, Relief chef manageress, with an up-to-date CV and reference details quoting RELIEF 2017

We will then call you to get you registered.

Work for partners:

No

Contact details:recruitment@chefsinscotland.co.uk

Sous Chef, The Old Manor Hotel, Fife

Posted on May 30, 2017 | Start date June 1, 2017

Salary:up to £26,000 per annum depending on experience paid weekly plus tips
Duration:Permanent
Hours:40 to 45 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:23 bedrooms
Covers:Lunch: 10 - 50; Dinner: 10 - 50; Breakfast: to 48; Functions: to 120
Food type:A la carte restaurant, High standard bar meals plus functions
Full-time chefs:7 chefs plus kitchen porters
Accommodation:live out but can help to find locally and possibly provide short term
Job description:

The Old Manor Hotel is a 23 bedroom 4 star privately owned hotel, with ambition, situated in Lundin Links, just a 15 minute drive from St Andrews.

We are looking for a Sous chef to join our team

The successful candidate must be ambitious, creative, have attention to detail, and the ability to excite our customers.

You must be able to support and cover for our head chef.

There are good public transport links to the main towns / cities.

Situated in a lovely part of Scotland within 45 minutes of Edinburgh.

Lots of golf and close to the sea.

The position is available now.

How to apply:

Please apply to Kieron McBride, Head Chef via email with your current, up to date CV and details of contactable work references.

Work for partners:

Possible depending on experience

Contact details:kieron6208@sky.com | www.theoldmanorhotel.co.uk

Sous Chef, The Highlander Inn Craigellachie. Sous Chef or may suit chef de partie looking to move up, Moray and Strathspey

Posted on May 30, 2017 | Start date May 30, 2017

Salary:£10 to £12 per hour paid weekly plus a share of tips
Duration:Seasonal
Hours:approximately 40 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11 bedrooms
Covers:Lunch: up to 45 in high season; Dinner: up to 70 in high season; Breakfast: 18 you will do a couple of breakfast shifts per week; Functions: very few functions
Food type:High End Scottish Bar food plus specials boards. The Menus change seasonally.
Full-time chefs:2.5 chefs plus kitchen porters when busy
Accommodation:a room in local house at no charge, possibly some billls. five minutes walk from Craigellachie.
Job description:

The Highlander Inn in Craigellachie in the heart of the Scottish Highlands is a 11 bedroom, privately owned and run hotel with an excellent reputation for friendliness.

We are looking for a possibly permanent chef to work alongside our head chef and cover for time off.

Working in a Galley Kitchen.

The Highlander is a great place to live and work and will suit a chef who likes the outdoors as we have great fishing, golfing and walking available and skiing in the winter season.

There is lots of scope for input into our menus.

This position is seasonal until October with potential to become permanent.

This position is available now for the right candidate.

How to apply:

Please apply to Rosalynd Saxton with a copy of your updated CV and contactable work references.

Work for partners:

yes, chef de partie and sous positions.

Contact details:info@whiskyinn.com | www.whiskyinn.com

Sous Chef, Douglas Arms Hotel, Grampian

Posted on May 30, 2017 | Start date July 1, 2017

Salary:Up to 25,000, paid weekly plus a share of the tips
Duration:Permanent
Hours:45-50
Days:5 of 7 mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:8
Covers:Lunch: 50; Dinner: up to 120; Breakfast: 16; Functions: 30
Food type:Scottish Gourmet Pub
Full-time chefs:2 plus kitchen porters
Accommodation:own room in staff flat at no charge with wifi onsite
Job description:

The Douglas Arms Hotel is a privately owned and run 8 bedroom hotel in Banchory on Royal Deeside, within 10 miles of Aberdeen.

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

We have recently refurbished our Restaurant bar and all our food is produced in house using fresh ingredients, we have a great reputation for our food and service locally and strive to maintain that.

As sous chef you will be in charge of the kitchen on the head chefs time off including stock control, rotas and cleanliness of the kitchen.

This is a permanent all year round position working in a lovely part of Scotland with good amenities such as golf, walking and fishing yet close to a vibrant city.

This position is available July 1st for the right candidate.

How to apply:

email, enquiries@douglasarms.co.uk

Work for partners:

Front of house work available

Contact details:enquiries@douglasarms.co.uk | www.douglasarms.co.uk

Sous Chef, The Stag and Thistle, Perthshire

Posted on May 29, 2017 | Start date May 29, 2017

Salary:Up to £26,000 negotiable paid monthly plus a share of tips
Duration:Permanent
Hours:48 hour per week
Days:5 days per week - mixture of shifts Mondays and Tuesdays off
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: Up to 28; Dinner: Up to 28
Food type:2AA Rosette standard using best available produce in the area
Full-time chefs:4 plus 2 kitchen porters
Accommodation:Live-out - daily return transport available from Glasgow
Job description:

The Stag and Thistle Crieff is a new independent restaurant that has recently opened.

We are looking for a sous to join our kitchen team. You will be in charge of the kitchen during the head chefs time off. You will be passionate about food and keen to progress in your career.

We welcome ideas and input into menus and we are looking for a stable and reliable chef to join us.

Good quality experience is desired as we are aiming for accolades.

Nice, friendly team in place.

We have a brand new kitchen with all new gadgets.

This position is available now for the right candidate.

How to apply:

Please apply to James Simpson, Owner, with an up-to-date CV and reference details.

Work for partners:

Possibly depending on their experience

Contact details:info@thestagandthistlecrieff.co.uk | www.thestagandthistlecrieff.co.uk

Sous Chef, Letterfinlay Lodge, Lochaber

Posted on May 29, 2017 | Start date May 29, 2017

Salary:£23,000 - £24,500 negotiable paid monthly plus tips - overtime after 50 hours worked paid at pro-rata rate
Duration:Permanent
Hours:50 hours per week
Days:5 days from 7 - straight shifts 12- 10pm
Holidays:Statutory (28 days p/a)
Bedrooms:14
Food type:Good quality bar food to 1 rosette standard cuisine with a relaxed dining style
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Live in available included as part of the package - single room shared facilities
Job description:

SOUS CHEF

Inspired Hotels are looking for a Sous Chef for our new Letterfinlay Lodge Hotel. Situated in Spean Bridge we are only 16 miles from the Outdoor Capital of the UK Fort William so would suit someone who likes outdoor pursuits.

The Letterfinlay Lodge Hotel serves only the best of produce ensuring we are always exceeding our Customers’ expectations and consistently striving to be the best in our location. Our menus offer excellent quality gastro style and 1 rosette standard food with a relaxed bistro dining style and ambiance.

· Previous Sous Chef or Senior Chef De Partie experience is essential.
· Good commercial awareness.
· A proven track record in consistent quality.
· High standards of eye for detail and presentation.
· Highly committed.
· Excellent people management skills with team spirit.
· Be fully flexible in your working approach.
· An ability to work under pressure.
· Must have basic food hygiene certification.
· Experienced with HACCP and todays mandatory food safety legislation.
· Food GP % and budget focused.
· An ability to work to deadlines.

This position is available now for the right candidate.

How to apply:

Please send your CV and reference details to James, General manager.

Work for partners:

Yes depending on their experience

Contact details:jamesmc@inspiredhotels.co.uk | www.letterfinlaylodgehotel.co.uk

Sous Chef, Marmalade Hotel, Skye and Lochalsh

Posted on May 29, 2017 | Start date May 30, 2017

Salary:£22,000 to £24,000 per annum negotiable depending on experience - paid monthly with tips
Duration:Permanent
Hours:45
Days:5 days from 7 - Split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: No lunches; Dinner: 25 - 45; Breakfast: 18 - 22; Functions: None
Food type:Steak and Oyster Bar - Using fresh seafood and shell fish and locally sourced meat.
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Accommodation available
Job description:

The Marmalade Hotel is a 11 bedroom hotel situated in Portree on the Beautiful Isle of Skye.

We are looking for a Sous Chef to join our newly refurbished hotel.

We are open to new ideas for menus - we make everything fresh on the premises using the best of local produce available.

You will have guidance from Executive Chef Peter Cullen, he is happy to provide training.

A very relaxed calm atmosphere.

Perle Hotels is a new young hotel group which is ever expanding.

This position is available now for the right candidate and can be either seasonal or permanent.

How to apply:

Please apply to Peter Cullen, Executive Chef with a copy of your updated CV and reference details

Work for partners:

Possible depending on experience

Contact details:pcullen@perlehotels.com | www.perlehotels.com

Sous Chef, The Lovat Loch Ness, Invernesshire

Posted on May 29, 2017 | Start date June 15, 2017

Salary:£27,000 - £30,000 per annum monthly paid - plus tips. Time off in lieu for extra hours worked.
Duration:Permanent
Hours:As business requires busier in summer months
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: to 20; Dinner: to 80 in Brasserie and 24 in the Restaurant; Breakfast: to 65; Functions: to 60
Food type:3 AA Rosette and high quality Brasserie using fresh local produce
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Live in available
Job description:

The Lovat Loch Ness is a 28 bedroom, 4 star 3 AA Rosette award winning hotel situated in Fort Augustus, just 45 minutes to an hour from Inverness.

We are looking for an experienced Sous Chef to join our team.

You will have relevant current 2 AA Rosette experience.

You will provide support and cover for the head chef.

We make everything in house using the best of local produce.

This position is available from Mid June.

How to apply:

Please forward a copy of your update CV with contactable work references to Caroline Gregory, Owner.

Work for partners:

Possible

Contact details:caroline@thelovat.com | www.thelovat.com
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