Outside Scotland/Chefs In NZ

Sous Chef, The Ancient Unicorn, England

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

Salary:£20,000 - £25,000 salary paid either weekly or monthly plus tips
Days:5 days out of 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 10-30; Dinner: 40-50; Breakfast: 24; Functions: Birthday parties and funerals
Food type:Traditional British bar meals plus restaurant where we will look to gain accolades - special theme nights
Full-time chefs:2 chefs plus part time kitchen porters
Accommodation:Accommodation available as part of the package
Job description:

The Ancient Unicorn is a 12 bedroom Inn located 4 miles from the market town of Barnard Castle.

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

You will provide cover and support to our head chef.

We are looking to gain accolades, there is lots of scope for input into menus.

This is a nice village to live and work and we use lots of local produce.

This position is available now for the right candidate.

How to apply:

Please apply to Andy Sparrow, director with an up-to-date CV and references.

Work for partners:

Possible depending on experience

Contact details:theancientunicorn@gmail.com | https://ancientunicorn.com/

Head Chef, 3 bedroom Country Inn Northumberland, England

Posted on June 13, 2017 | Start date June 13, 2017

Salary:£30,000 paid weekly plus tips Any extra days worked paid on a pro-rata basis - happy to discuss bonus scheme also
Hours:Up to 48
Days:5 days out of 7 - try to do straight shifts 12pm - 9pm and 2 days off together every week
Holidays:Statutory (28 days p/a)
Bedrooms:3 letting rooms
Covers:Lunch: Quiet usually apart from Sunday lunches; Dinner: 45 - 70; Breakfast: You will not be required to do breakfast; Functions: Occasional exclusive use such as weddings and funerals
Food type:Local and seasonal produce - looking to gain accolades
Full-time chefs:3 plus part-time kitchen porters
Accommodation:yes will either provide a room in the local village 3.5 miles away or a good static caravan on site, either at no charge
Job description:

I am recruiting a Head Chef for a 3 bedroom inn situated in Belford, 12 miles from Alnwick and 19 miles from Berwick-upon-tweed.

The inn uses fresh, local and seasonal produce and we breed our own pigs, lamb and use lots of local fish as well. It is very important that we use the whole animal for example trotters in terrines. The menu changes seasonally and we are looking for a chef to take a fresh approach and have input into menus.

We are very focused on what food goes on the plate. We require a chef who is passionate about making the most of the local produce we have to offer.

As head chef you will take over the day-to-day running of the kitchen including health and safety and hygiene, menu-planning, stock control and ordering.

We have recently bought new equipment for the kitchen such as a new rationale and are open for any other ideas or input into the kitchen layout and equipment.

You will have a free reign over the menu.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with an up-to-date CV and reference details quoting 6023

Work for partners:

Yes in house-keeping and front of house

Contact details:jessica@chefsinscotland.co.uk

Chef de Partie, Doxford Hall - Alnwick, Northumberland, England

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

Salary:£19,000 negotiable depending on experience paid monthly plus tips Discounts off hotels within the collection and free use of the leisure facilities
Hours:40 hours per week
Days:4 days out of 7
Holidays:Statutory (28 days p/a)
Covers:Lunch: very quiet; Dinner: Up to 50; Breakfast: Up to 76; Functions: Up to 150
Food type:2AA rosette restaurant and functions
Full-time chefs:8 chefs plus 3 kitchen porters
Job description:

Doxford Hall is a 4 Red Star hotel situated in Chathill, 6 miles from Alnwick in the North-East of England.

We are looking for a chef de partie to join our stable team. You will be working in different sections of the kitchen so it is important that you have a good attitude and you are good team player.

We have 2 rosettes for the food and use lots of local and seasonal produce.

Rosette experience is not essential although experience of working in a quality restaurant would be desired.

This is a fantastic opportunity for any chef to build their career as there is excellent scope for career progression within the group.

We work 4 days a week to ensure a good work-life balance.

Position is available now for the right candidate.

How to apply:

Please apply to Mark Booth, General Manager, with an up-to-date CV and reference details

Work for partners:

Yes in housekeeping and front of house

Contact details:Mark.Booth@doxfordhall.com | www.doxfordhall.com/