Outside Scotland/Chefs In NZ

Chef de Partie, Aysgarth Falls Hotel, England

Posted on October 10, 2017 | Start date October 10, 2017

Salary:up to £23,000 negotiable depending on experience - paid weekly - tips shared
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Covers:Lunch: 20-40; Dinner: up to 80 and sunday lunches to 120; Breakfast: 26-30
Food type:1AA rosette
Full-time chefs:5 chefs plus kitchen porters
Accommodation:own room in staff flat charged at £37 per week
Job description:

Aysgarth Falls Hotel is a 1 rosette, 13 bedroom hotel situated in North Yorkshire.

We are looking for a strong chef de partie to join our friendly team.

The hotel has 1 rosette for the food and we have a good reputation. There is lots of scope for career progression and input into menus.

The nearest train stations are Northallerton, Ribblehead & Garsdale.

Situated in the heart of the Yorkshire Dales, this would suit a candidate who loves the outdoors.

Plenty to do on days off, depending on what your interests are.

Position is available now for the right candidate.

How to apply:

Please apply to Steve Swan, manager with an up-to-date CV and reference details.

Work for partners:


Contact details:accounts@aysgarthfallshotel.com | http://aysgarthfallshotel.com/

Sous Chef, Borrowdale Hotel, England

Posted on October 10, 2017 | Start date October 10, 2017

Salary:£24,000 per annum+ a share of tips
Hours:40 - 50
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Food type:seasonal menu and features both traditional and more modern dishes, sourced as locally as possible
Full-time chefs:9
Accommodation:Live in available at low cost - Meals provided on duty (also off duty if living in)
Job description:

Sous Chef at The Borrowdale Hotel, Nr Keswick

Who We Are

Our Lake District Hotels are a distinctive collection of seven award winning hotels in the Lake District owned and run by the Graves family and situated in the most beautiful parts of the Lake District. From 4-star luxury Lake District hotels on the shores of Lake Ullswater and Derwentwater Lake, to traditional coaching inns and hotels in Keswick and a hotel in Penrith - our Lake District hotels are recognised for the warmth of our welcome, unrivalled personal attention and excellent service.

The Hotel The 4* Borrowdale Hotel is near the bustling market town of Keswick in the heart of the glorious Borrowdale Valley containing Derwentwater. The restaurant at the Borrowdale takes many of the best elements of traditional English dining and is very much a focal point for our guests. Our daily carving and cheese trollies and a restaurant menu that changes completely each day are just some of the things diners really enjoy about our restaurant. Our lounge and conservatory, for up to 60 diners at lunch and dinner, has a seasonal menu and features both traditional and more modern dishes, sourced as locally as possible.

The Role

We are looking for an ambitious Sous Chef with experience in a similar sized property and a sound knowledge of high quality, traditional British cuisine. This would be an excellent starting point to succeed well in our team. 
You would need to be comfortable leading the team in the absence of the Head Chef, as well as being able to fully support the Head Chef on a day to day basis
What We Are Looking For In You

•To compliment the work of our Head Chef and lead the kitchen in his absence.
•Show your eye for detail to deliver food on the plate that delights our guests, every time, from the first to the last plate.
•Contribute, on a daily basis, to the writing of each of our menus.
•Train, guide and motivate other members of the team, each and every day.
•Maintain the expected levels of hygiene for all areas of the kitchen.
•Complete the relevant mandatory food safety task and fulfil all record-keeping requirements
•To participate in management meetings when required and hold regular team meetings.
•To ensure all complaints are kept to a minimum and handled professionally in conjunction with the front of house team and management team.
•To work with the Head Chef and management team on planning ahead for the department and hotel.

What Can We Offer You

•Salary is competitive and negotiable dependant on experience.
•Live in accommodation is available if required.
•Staff discount scheme in all our hotels and Restaurants.
•You will work as part of a friendly and supportive team in a fun and team spirited environment.
•Being part of a strong management structure that supports and encourages career progression
•Joining one of the most successful hotel groups in the Lake District
•Share of gratuities

How to apply:

Please apply with up-to-date CV and reference details

Work for partners:

Contact details:borrowdale@lakedistricthotels.net | www.lakedistricthotels.net/borrowdalehotel

Sous Chef, The Daffodil Hotel Grasmere, Cumbria, England

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

Salary:£28,000 depending on experience paid monthly with a share of tips
Hours:approximately 45 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 30 at the moment, keen to develop; Dinner: 100; Breakfast: 150; Functions: 150
Food type:Restaurant looking for accolades, bar, al fresco contemporary dining and functions
Full-time chefs:14 in the kitchen at full strength
Accommodation:room in shared house at £35 per week
Job description:

The Four Star Daffodil Hotel is not what you would expect, it is more than you would expect, with 78 luxury bedrooms and suites, Spa, beautiful, modern restaurant, 2 bars, an outside terrace and events and conference space for 250.

We are currently looking to recruit a Senior Sous Chef to support our Executive Chef and Head Chef and Kitchen Team.

In the Restaurant the food is modern bistro, currently 1 rosette, please look on line to see our menus. In addition the Daffodil has built a reputation for unique afternoon teas and has a great reputation as a wedding venue.

The ideal candidate will have a minimum of one year’s experience working at Sous Chef level within a quality, busy restaurant or hotel environment and have been trained in all aspects of the kitchen. Rosette experience would be preferable.

The candidate most also be able to demonstrate great hygiene and health and safety standards and enjoy working as part of a close team. Given the success of the hotel in the wedding market, experience of banqueting will be advantageous.

How to apply:

Please apply to Graham Harrower, Executive Chef with your-up to-date CV and details of relevant work references.

Work for partners:

yes Restaurant Management, front of house, kitchen or house-keeping

Contact details:graham@daffodilhotel.com | www.daffodilhotel.co.uk

Sous Chef, 3* country house hotel North-East, England

Posted on October 6, 2017 | Start date November 1, 2017

Salary:£24,000 - £26,000 negotiable depending on experience plus tips
Days:5 days out of 7 - 2 days off together every week
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 50; Dinner: to 60; Breakfast: to 20; Functions: up to 60
Food type:Traditional English fayre using all local produce - a la carte and bar menu
Full-time chefs:3 plus a kitchen porter
Accommodation:Own room in shared staff house charged at £50 per week -includes all bills
Job description:

I am recruiting for a 10 bedroom, 3* hotel situated in the North East of England, 45 miles from Newcastle city centre.

A small country house hotel with a strong local following and a good passing trade also.

Looking for a sous chef to join our small but stable and friendly team.

Family run and privately owned business.

You will have input into menus and will take over full responsibility for the kitchen during the head chefs time off.

Looking for a chef starting from the beginning of next month.

Full time, all year round position.

How to apply:

Please send your CV to Jessica at Chefs In Scotland quoting 6561

Work for partners:


Contact details:jessica@chefsinscotland.co.uk