Posted on April 25, 2024 | Start date June 1, 2024
Salary: | Monthly - £30,000 - £38,000 per annum dependant upon experience and qualifications. |
Duration: | Permanent |
Hours: | 40 |
Days: | Five out of seven |
Holidays: | 29 days per annum including bank holidays |
Bedrooms: | |
Covers: | Lunch: Approx 70 patients and 60 staff; Dinner: Approx 70 patients; Breakfast: Approx. 70 patients; Functions: One annual reunion function in June. |
Food type: | Breakfast, lunch and dinners for in-house patients and lunches for staff. |
Full-time chefs: | 3 |
Accommodation: | No accommodation provided. |
Job description: | We are a rehabilitation centre based in the Borders at Blyth Bridge We are looking for a head chef to join our team delivering compassionate care and achieving the best outcomes for people suffering from addictions is at the heart of everything we do. You will be in control of the day to day running of the kitchen - menus, rotas, orders, stock control, health safety and hygiene This position is available from 1st June for the right candidate |
How to apply: | Send a CV to hr@castlecraig.co.uk |
Work for partners: | no |
Contact details: | t.golombick@castlecraig.co.uk | www.castlecraig.co.uk |
Apply online: | Submit your CV now |
Posted on April 25, 2024 | Start date April 26, 2024
Salary: | Up to £50k pro rata, depending on experience. |
Duration: | Seasonal |
Hours: | 48 |
Days: | 5 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Covers: | Lunch: 20-80; Dinner: Up to 300 |
Food type: | Good quality, fresh food, family-style restaurant. |
Full-time chefs: | 8 |
Accommodation: | Accommodation available if required. Own Static caravan or room in shared house for a weekly charge. |
Job description: | Job Summary As a senior member of the leadership team and professional manager, you will lead the catering function to achieve the highest standards of food, deliver against KPI’s, ensure compliance, and develop a highly skilled and motivated team. You have the responsibility for the creation of a strong, customer focused, performance driven, fun and creative culture with a focus on culinary excellence and exceptional guest experience. You will work to an agreed budget and will have responsibility for the effective running of the department constantly striving to deliver quality, profitability, team development and compliance. You will form and maintain effective and co-operative working relationships with colleagues and stake holders at all levels. Main Responsibilities To ensure all food outlets are managed efficiently and professionally. 1.Complete responsibility for all aspects of the food business including future developments.
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How to apply: | Send us a CV and cover letter explaining why you'd be a good fit for this role. We'd love to hear a bit about what motivates you, the relevant experiences you can draw from, and what interests you in this position. |
Work for partners: | Possible work for partner or spouse. |
Contact details: | jobs@glen-nevis.co.uk | https://www.glen-nevis.co.uk/food-and-drink |
Apply online: | Submit your CV now |
Posted on April 25, 2024 | Start date April 26, 2024
Salary: | £34,450 - £45,050 per annum paid monthly depending on experience. |
Duration: | Permanent |
Hours: | Annualised contract |
Days: | 5 days out of 7 mixture of shifts |
Holidays: | 6 weeks |
Bedrooms: | 0 |
Covers: | Dinner: 60 - 220 covers over the day; Functions: Some special dinners up to 100 |
Food type: | High standard bistro with some a la carte |
Full-time chefs: | 3/4 + Kitchen Porters |
Accommodation: | If you live outwith the area then you can access subsidised accommodation and relocation expenses |
Job description: | Royal Dornoch is currently constructing a new clubhouse to replace the one that was built in 1908. When it opens at the end of 2025 the head chef will be pivotal in shaping the future menu offering that will make its reputation as a destination of choice for food as well as golf. What do you get from being part of the team at Royal Dornoch? A full time permanent job that guarantees your income all year round A pension scheme that club contributes the equivalent of over 5% of your salary too As the leader of the kitchen team you will provide food for our members, their guests and our visitors. We pride ourselves on the quality of what the club provides and the satisfaction it gives to our customers. Provision of a range of high quality catering services to Members and Visitors during all operational hours. Rapid and effective resolution of all routine catering problems to facilitate a seamless service provision to Members and Visitors. Identify potential developments and expansion of the service offered to improve overall profitability, increased utilisation of facilities and enhance the enjoyment of Members and Visitors. Subsequently instigate such activities as are endorsed by the Food & Beverage Manager. |
How to apply: | Please apply with an up-to-date CV and recent references. |
Work for partners: | Possibly depending on their experience. |
Contact details: | rdgc@royaldornoch.com | www.royaldornoch.com/ |
Apply online: | Submit your CV now |
Posted on April 24, 2024 | Start date May 20, 2024
Salary: | £40,000 to £50,000 per annum depending on experience |
Duration: | Permanent |
Hours: | 40 hours per week |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | Exclusive use venues |
Covers: | Lunch: Dependent on venue; Dinner: Dependent on venue; Breakfast: Dependent on venue; Functions: Dependent on venue |
Food type: | Fresh local produce - all homemade |
Full-time chefs: | From sole chef to working with a brigade |
Accommodation: | Can be provided, however flexible if you would prefer to live out |
Job description: | Chef Positions in Scottish Highlands The Chef team is to be flexible and support each other, so, though you may be appointed to one venue, you must be willing to travel to other locations to help your colleagues. These roles will suit a leader who is a positive role model, purpose led with values aligned to our clients, engaging and personable. You must be a self -starter and self-motivated and a bit of an adventurer and want to explore the benefits of living in rural locations. Accommodation: Can be provided however flexible if you would prefer to live out Salary: £40,000 to £50,000 GPA depending on experience |
How to apply: | Please send you up to date CV to Lesley Jones |
Work for partners: | NA |
Contact details: | Lesley@greycoatlumleys.co.uk |
Apply online: | Submit your CV now |
Posted on April 18, 2024 | Start date May 6, 2024
Salary: | In the region of £32,000 - negotiable pus tips |
Duration: | Permanent |
Hours: | Full time is a maximum of 40 hours per week |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | N/A |
Covers: | Lunch: N/A; Dinner: From 15 to 60 depending on time of year; Breakfast: N/A; Functions: N/A |
Food type: | Fresh produce all homemade - modern British with a Mediterranean twist |
Full-time chefs: | 2 plus KP |
Accommodation: | None |
Job description: | Corner 124 is a popular restaurant in Kendal, Cumbria and we are looking for a full time head chef or sous chef looking to take the first step up. |
How to apply: | Please contact Tracie Costello with your up to date CV |
Work for partners: | No |
Contact details: | tracie.costello@googlemail.com | www.corner124.com |
Apply online: | Submit your CV now |
Posted on April 12, 2024 | Start date May 10, 2024
Salary: | £45,000 per annum negotiable per annum, paid monthly - shared tips - meals on duty |
Duration: | Permanent |
Hours: | 40 - 45 |
Days: | 5 days per week - 7am to 4pm |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 16 |
Covers: | Lunch: 35; Dinner: 35; Breakfast: 35; Functions: 92 |
Food type: | Fine Dining, Modern British, Scottish – two AA rosettes |
Full-time chefs: | 4 & kitchen porters |
Accommodation: | free in staff accommodation |
Job description: | Award-winning Bunchrew House Hotel near Inverness – a 17th-century Scottish Mansion standing in 20 acres beside the Beauly Firth. The hotel is a small, 16 bedroom, privately owned 4-star country house hotel, famous for its food (2 rosettes). Open all year, the hotel hosts many weddings and functions and has a loyal and long-serving staff. You will currently be working within a 4-5 star Hotel or high-end restaurant environment. You will have experience in operating at a minimum of 2-3 rosette level with a passion for further development and have a track record of delivering consistency in service and standards. The hotel is located 10 mins from the centre of Inverness. There is a limited bus service, a car would be ideal. |
How to apply: | email: gm@bunchrewhousehotel.com |
Work for partners: | no |
Contact details: | gm@bunchrewhousehotel.com | www.bunchrewhousehotel.com |
Apply online: | Submit your CV now |
Posted on April 10, 2024 | Start date April 29, 2024
Salary: | Up to £40,000 per annum plus tips and two weeks paid holiday in Winter on top of statutory holidays. |
Duration: | Permanent |
Hours: | Minimum 40 hours per week |
Days: | 5 days from 7 |
Holidays: | |
Bedrooms: | NA |
Covers: | Lunch: Range from 2 to 50; Dinner: Range from 2 to 50; Breakfast: Range from 2 to 50 |
Food type: | Basic catering to fine-dining. |
Full-time chefs: | Sole Chef - help when needed at your discretion |
Accommodation: | None available |
Job description: | HEAD CHEF JOB DESCRIPTION Company Description Qualifications You will have opportunities to get involved in the group tours. For each trip you will work with the travel team and clients to create a catering plan based on the budget and preferences. We normally arrange 2-3 meals per day for between 5-10 days consecutively on our trips. Number of participants on each trip can range from 2 to 50. Flexibility is key in this role as it may involve making food in our prep kitchen for our clients to heat up themselves, or preparing a 5-course fine-dining meal off site. The Head Chef will need to handle logistics and packaging of food, will be in full charge of the prep kitchen - including food hygiene, HACCP and allergen awareness – and will also be responsible for ordering ingredients. Salary and benefits |
How to apply: | Please send your up to date CV and reference details to Adam Henderson. |
Work for partners: | No |
Contact details: | office@kosherscotland.com | www.kosherscotland.com |
Apply online: | Submit your CV now |
Posted on April 8, 2024 | Start date April 9, 2024
Salary: | £40,000 to £45,000 depending on experience paid monthly plus tips |
Duration: | Permanent |
Hours: | 45 hours per week - mixed shifts, time off in lieu for overtime worked |
Days: | 5 days from 7 - mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Covers: | Dinner: up to 100; Breakfast: Up to 40 |
Food type: | Scottish A'la Carte using lots of fresh seafood. |
Full-time chefs: | 4 chefs plus kitchen porters |
Accommodation: | Own room is staff accommodation - £250 per month including all bills and meal on duty |
Job description: | The Bracken Hide is looking for a Head Chef to join their new concept restaurant in Portree, the isle of Skye. The Am Braigh restaurant offers the best of Skye produce, cooked elegantly, in a modern setting. The menu highlights the wide variety of produce, seafood and delicacies from the amazing Skye larder. This is a full-time 45 hours a week permanent contract reporting into and supporting the Operations Manager whilst leading a Brigade. What’s in it for you? An annual salary of £40,000 to £45,000 Perle Hotels is a small luxury hotel group focussing on a modern hotel experience in Scotland. The hotels have all been lovingly restored and provide a haven of tranquillity in stunning Highland locations. Our hotels are designed to give the best amenities in interiors which reflect the surrounding countryside. Where? The Bracken Hide is a new four-star wilderness hotel, which connects guests to the magic of the Island, the stunning land and seascapes and the nature that abounds. We are located on 52 acres to the west of Portree. Close enough to leave the car and walk into Portree. |
How to apply: | Please apply with a copy of your updated CV, reference details and hygiene certificate |
Work for partners: | possibly |
Contact details: | sjessop@perlehotels.com | www.brackenhide.co.uk |
Apply online: | Submit your CV now |
Posted on April 2, 2024 | Start date April 3, 2024
Salary: | £37,500 per annum paid weekly plus tips - bonus based on GP £2000 |
Duration: | Permanent |
Hours: | 40/50 hours per week |
Days: | 5 days from 7, mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 12 |
Covers: | Lunch: up to 100 in season; Dinner: up to 150 in season; Breakfast: up to 80 in season; Functions: small occasional for up to 35 |
Food type: | Extensive quality Bar menu plus specials |
Full-time chefs: | 2 - 4 chefs plus 1 - 2 kitchen porters |
Accommodation: | The head chef will be provided with one of our larger double en-suite rooms, or a static caravan. Electricity requires to be paid for. We will provide freeview TV. All meals are supplied. £50 per week |
Job description: | We are a family run small 12 bedroom hotel on the banks of Loch Lomond catering for its own residents plus our self-catering holiday guests, as well as the owners of boats berthed in our 130 berth marina facility and the owners of holiday homes on our 92 pitch holiday park. We also have a healthy passing trade from the busy A82 running past the hotel. We often cater for small functions (up to 35 persons), host live music and themed nights. Our menu mainly features good home made food. We also run a specials menu offering around 2 to 3 starters, 2 to 3 mains and a couple of desserts – all depending on the time of year. It would be the responsibility of the Head Chef to create the specials menu, changing on either a weekly or fortnightly basis, again depending on the time of year. Fine dining we are not, but good, hearty grub crossing over into quality gastro pub style meals. We use as much fresh and local ingredients as possible. We are a seasonal hotel, being much busier in the summer months than the dead of winter. We close the hotel during the week for the first 6/8 weeks immediately after New Year, This is when most of our staff take their annual leave, and when we normally conduct maintenance works on the hotel. Bank and national holidays are obviously busy times for us. Location We require a chef to take control of all aspects of the hotel kitchen, including but not restricted to: This position is available now for the right candidate. |
How to apply: | Please apply to Scott Squires, Partner with a copy of your updated CV and reference details |
Work for partners: | possible depending on experience |
Contact details: | scott@ardlui.co.uk | www.ardlui.co.uk |
Apply online: | Submit your CV now |
Posted on March 27, 2024 | Start date April 15, 2024
Salary: | On Target Earnings up to £65,000 per annum - paid monthly. Paid overtime over 50 hours, tips and 30% bonus available on key performance indicators Wage stream available of up to 40% of wage earned |
Duration: | Permanent |
Hours: | 45 hours per week, straight shifts - overtime paid after 50 hours |
Days: | 5 days from 7 - straight shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | NA |
Covers: | Lunch: Up to 300 over lunch & dinner in Summer |
Food type: | Modern Scottish produce-led food, large cuts. We are looking to reduce covers and increase spend with next menu change. |
Full-time chefs: | 12 plus KPs |
Accommodation: | None available |
Job description: | Forgan’s have adopted a simple ethos, to deliver quality Scottish produce-led food and drinks in a warm and welcoming atmosphere. At our original site in St Andrews, we have developed a reputation for hosting exclusive meals in our private Bothies and treating our guests to a dose of famous Scottish hospitality. Who are we: We are looking for an experienced and talented Head Chef to join our fantastic venue. What is in it for you? As part of Scotsman Hospitality, you will have access to the following benefits that include: TRONC electronic tips – Our staff keep 100% of tips earned in venues. As Head Chef, your role will include: Overall responsibility for managing all aspects of the kitchen environment. The ideal candidate will have: You will excel in your Chef profession and will be looking to progress within a dynamic company that can help you take the next step on the career ladder. |
How to apply: | Please submit your resume and a cover letter detailing your relevant experience and why you are the ideal candidate for this position. |
Work for partners: | No |
Contact details: | nickkourie@scotsman.group | https://forgansstandrews.co.uk/ |
Apply online: | Submit your CV now |