Over the last year I have been placing more and more head chefs all over Scotland and in the north of England.
When a head chef job comes in there a number of processes I go through to make the job attractive so that it will get candidates. Firstly I discuss the job with the establishment, rates of pay and overtime and bonuses as well as accommodation available and the quality of experience they expect from a chef. This enables me to give chefs as much information as possible when searching for an appropriate candidate.
I then post the job on our website apply directly to me and on the main trade website. Then I put a pin up on the map and begin hunting through our database which dates back to 2001 and call and email candidates I think are relevant for the position as well as any other candidates that have applied through advertising the position.
Once I have 2-3 candidates depending on the role I pass them over with relevant recent references and as much details including a copy of their up-to-date CV. Then I wait for the establishment to get back to advise if they would like to interview or regret the candidates. Then it is a process of interviews and more candidates until an offer is made. The offer is made through Chefs In Scotland and we write up a 6 week introductory terms of employment as per the offer details and post recorded delivery to both parties.
In the past year we have placed head chefs all over Scotland and the north of England including a destination restaurant in Alnwick, small hotel in Kyle of Lochalsh, 4* hotel Berwickshire, Family-run hotel in Tongue, newly opened restaurant in Aberdeenshire, 2AA rosette country house hotel Perthshire, 2AA rosette hotel in Skye, large hotel in Fort William, 2AA rosette hotel in Shetland, well-known group in Glasgow and a newly opened restaurant in America.
If you are looking to register a head chef position please call the office on 01683 222 830 and I will get all of the details and can advise on the best ways to attract candidates.
If you are looking to register for head chef work please call or email your CV to jessica@chefsinscotland.co.uk and I will get you registered.
Looking forward to hearing from you all!
We have 68 relief chefs out working, this is the same number as the same time last year.
We have been getting a few new relief chefs out working this year and most seem to be falling into the swing of things.
We still have all our full time relief chefs and all are working and getting booked straight out after they finish one relief job most are being asked to stay longer.
Some excellent feedback coming back from the relief references (Keep up the good work)
We have met a couple of new chefs at our office this week with more getting booked in for the next few weeks, it’s great to meet you and put a name to the face and probably the same for you too.
We are continuously calling new chefs, getting CV’s in chasing up references and then inviting to meet.
Plenty of adverts getting placed on our website also with a lot of them asking for CIS to help with the search.
If you fancy a season in the highlands and islands then please send over your CV to recruitment@chefsinscotland.co.uk if you require help with making your CV look more appealing or if you need help to write a CV then please also get in touch we are more than happy to help.
A few chefs to mention this week are
Billy Steele is still at The Carfraemill Hotel in the Borders he joined then in April 2016 and is still working away with Head Chef Eddie McDermott.
Ryan Williamson is at Burts Hotel in Melrose, this is Ryan’s 2nd time at the hotel.
Jenny Quashie has now finished at The Mackay’s Hotel in Wick after working there for around 6 months.
Stuart MacColl is back working at the Bridge Hotel in Buttermere where he has been 5 or 6 times before.
Steve Moffat is at The old Manor Hotel in Fife, he has worked there on and off for the past few years.
Thanks again for your great work it is appreciated.
At the moment we benefit from overseas workers coming to Scotland to work in establishments to help fill the void of chefs that there can be during very busy times of the year. As we come closer to leaving the EU this will affect the many workers that come to the UK every year for work. It seems to be that this can put off EU workers coming to the UK for jobs because they will not have the right to move freely into the UK.
What does this mean for people from EU countries who are already residing here once Brexit is in place? So it is really undecided until March 2019 falls because it changes all the time. However if you have been living here for 5 years (or will have by 2019) then you have right to stay and live and work in the UK. The same rule applies for EU nationals who weren’t born here who has a parent that has been here for more than 5 years also.
Will EU nationals be able to work in the UK after Brexit? It is a bit of an unknown entity as until the negotiations actually happen and article 50 is triggered will we know. It really depends on whether the UK decides to introduce a work permit system like the one that already applies to non-EU citizens, limiting entry to skilled workers in professions where there are shortages such as chefs.
For the workers that are already here that have been here for less than 5 years it is a little bit unknown what will happen because they can currently work here as they are protected by EU law however when March 2019 comes round we will no longer be governed by EU law. So this may have implications on workers in jobs all over Scotland and the rest of the UK however it has been assured that it will not affect the estimated 3 million non-British EU citizens that are already living in the country.
Another busy week on relief with around 60 chefs out working in Scotland and the North of England.
We are still very keen to hear from new chefs looking to do relief work – all you need to do is email a copy of your up-to-date CV to recruitment@chefsinscotland.co.uk and we will call you and get you registered then as standard take at least 2 references.
We are also meeting new relief chefs at our office in Moffat.
Out at the moment:
In the North of Scotland
Michal Buczkowski is coming to an end at Tongue Hotel where Mark Bellingham is in his 2nd week as Sous Chef and Gary Imlach has taken on a permanent head chef role.
Gary Imlach is currently at Eddrachillies Hotel and Restaurant.
Pawel Halicki was working with Jenny Quashie at The Mackays Hotel in Wick.
Tim Morris is in Sheildaig at Tigh an Eilean Hotel.
Mark MacCallum is in Ullapool at The Arch Inn.
David Ironside was working at Cuillin Hills in Skye.
Lillian Clarkson is at Armadale Castle in Skye.
Gareth Connelly is finishing up at Skeabost Hotel in Skye.
Andrew McMillan completed his first relief job with CIS also on Skye at the Duisdale Hotel.
Blair Mackay is back helping out Saurav Kumar at Eden Court Theatre where Stephen Kessell was for a few months.
Over on Stornoway – Kai Stutzkeitz, Lauren McConnell and Kevin MacAngus have spent time at The Caladh Inn, in Harris we have Gerry Mullen who is staying at Hotel Hebrides for the season.
Barry Richards is also new to relief and getting on well at The Station Hotel in Portsoy.
Ben Mailer was at the Coul House in Contin.
Peter Norrie was down in Aberfeldy at the Three Lemons Scott Bradley was also there for a few days last week.
Sarah Pozzi is at Killiecrankie Hotel enjoying her lovely accommodation and the beautiful scenery.
In Mull Ionel Rizea is at The Tobermory Hotel and Kevin MacAngus was doing a short stint at Mishnish.
Andras Rethi and Andrew Stott are in Northumberland at Eshott Hall.
In Dumfriesshire we have Mark Wilkinson and Yosef Shengheer at Caledonian Hotel in Dumfries and Daniel Haig at Balcary Bay.
In Northern England Stuart MacColl and Glyn Musker are at Bridge Hotel Buttermere.
There are many more I could mention but I would be here most of the day and I have relief jobs to fill.
More to come next week, hope everyone is getting a chance to enjoy the sunshine.
Thanks for all of your hard work and continued support.
Availability of Chefs in Rural Scotland 4th May 2017
Head chefs
In rural Scotland including Inverness, Aberdeen, The highlands and islands, Perthshire, The Borders, Dumfriesshire and all the west coast including Ayrshire.
There are some head chefs always looking for a new challenge.
We advise offering accommodation with permanent head chef jobs to attract candidates.
Otherwise you may have to wait some time until a relevant local candidate becomes available. Suggest paying in the region of £16 per hour with accommodation provided at no cost for seasonal positions.
For more permanent roles suggest £30,000 per annum upwards plus bonus scheme based on profit margins, turnover, wages ratio and if relevant for gaining accolades.
2AA Rosette and above head chef candidates with stable and relevant work histories are quite scarce. Suggest paying to £35,000 for a 2AA Rosette head chef
In general for head chefs suggest paying £28,000 upwards to £50,000 according to requirements and demands of the job.
Ideally we advise for a five day week and over-time paid on a pro rata basis for extra days worked and for hours in excess of 48 on a pro rata basis.
Head Chefs may be ok to be paid monthly but more junior positions, we very much advise you pay weekly in what is a competitive market place.
With all the social media currently available, many chefs are becoming very savvy about where they wish to work and establishments with records of poor chef retention may find it harder to attract good quality permanent candidates. Scotland is quite a small country.
Sous chefs
In rural Scotland, it can be hard to get candidates but there are some candidates available if there is a good package in place.
2AA Rosettes there a few available. Suggest wages of £22,000 - £28,000 upwards to £30,000 for 3AA Rosette sous chef.
A good way to attract candidates is to pay hourly rates for every hour worked by chefs. For sous chefs suggest £12 to £14.50 per hour this will help to attract and retain good candidates. If paying salaried, we suggest five day week with overtime pro rata over 48 hours.
Chef de parties
In rural Scotland with accommodation there are a few candidates if wages are decent, suggesting hourly rate of pay and providing accommodation.
The availability of chefs who are looking for places such as Fort William, Inverness and West Coast is poor although there may be some chefs looking for live in accommodation that may be happy to relocate.
If paying by salary £19,000 for a 45 hour week works out £8.11 an hour which is on the low side. Suggest paying up to £22,000 or hourly rate £10.00 - £12.50 per hour with live in accommodation at a small charge.
We would hope you will get decent candidates with this.
Commis chefs
Pay relevant minimum wage per hour as opposed to salary.
These rates are for the National Minimum Wage. The rates change every April.
Over 25 £7.50 per hour
21 to 24 £7.05 per hour
18 to 20 £5.60 per hour
Under 18 £4.05 per hour
Apprentice £3.50 per hour
Thought for the week.
“chefs prefer to be paid weekly”
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