Sous Chef

I am looking for a relief Sous for a busy restaurant in Appin, starting Asap for 2 weeks initially.

There is a brigade of 4 chefs

Serving busy bar meals with lots of seafood for up to 120 covers over the day

Working hours will be a minimum of 40 hours per week over 5 days, straight shifts.

The gross hourly rate of pay is £21 per hour, paid weekly net of tax and NI.

They will pay you return travelling expenses subject to you completing your work stint.

Please apply by quoting RELIEFAppin to:

ian@chefsinscotland.co.uk

no

Aye Eat is a busy Scottish themed restaurant for food & decor, focused on tourist market & locals. Large volume restaurant.

• Preparation of food from 10am leading up to opening for lunch time 12noon & restaurant remains open
throughout the day
• Cooking food and leading from the front
• Ability to cover the pass for Head Chef
• Assisting with keeping the kitchen tidy & cleaning up as go along
• Ordering & taking in supplies
• Input into the menu, analysing with Head Chef & General Manager what is working & what is not
• Strong control of costs, portion control and pricing all dishes for 70/30% GP ratio. Making sure allergen
charts are correct
• Maintaining paper work for food & hygiene council requirements
• Set staff rotas to cover when Head Chef is not around and keep staff costs to 30% of daily turnover
Skills • Charcoal cooking, experience of BBQ style with solid fuel for Josper
• Used to grilling steaks ideally on a Josper but not a prerequisite
• Team Player & able to manage a team
• Gravitas & have presence to work in a kitchen & lead from the front
• Assertiveness
• Good at nurturing, mentoring and training staff for their development
• Calm personality when things are busy
• Reliability & Punctuality
• Enthusiasm for food & working in a dynamic new business
• Proactive approach to come up with new ideas
• Good with technology
• Excellent experience of paperwork, being organised & pricing dishes
• Dynamic & passion for food coming up with creative new dishes with innovative ideas for presentation

Please apply to David and Roberta Shayer, Owners

Yes, either Front of House or in the Kitchen

I am looking for a relief Sous Chef to start on 16th of June for 2 weeks initially.

Breakfasts to 25, lunches to 25 and dinners to 30. Functions to 40.

Working hours will be a minimum of 40 hours per week pro rata over 5 days, split shifts.

The gross hourly rate is £21 per hour, paid fortnightly .

They will pay you daily return travelling expenses subject to you completing your work stint.

2 Rosette experience would be beneficial, although a quality background will be considered.

Please email me if you are available quoting RELIEFSousNorthumberland

no

This four start manor hotel are looking for a strong Sous Chef to join their team. Situated in Berwick-upon-Tweed, the hotel is commutable from both Edinburgh and Newcastle, however there's scope for temporary accommodation to be provided for relocation. There's a strong and stable team in place and a supportive environment to work in.

There are occasional exclusive use weddings, a la carte dinners and afternoon teas to deliver from this rosette awarded kitchen.

Overtime is given back as time in lieu, and if any unsettled overtime exists by the end of the year it's paid pro rata.

Send an up to date CV quoting ref#16465 to:

ian@chefsinscotland.co.uk

Possibly

I'm looking for a Sous Chef to join this popular American style bistro in Dumfries. There's a lot of flexibility available as the Chef owner is looking for someone to deputise on their time off.

As part of the role you must have a good awareness of allergens and be comfortable with accommodating them.

This role is for a minimum of 2 days a week but a full time role is available if preferred.

If you're looking for a role with satisfying unpretentious cookery and a great work life balance please get in touch.

Please send an up to date CV quoting ref#16305 to:

ian@chefsinscotland.co.uk

Possibly front of house

We are looking for a Sous Chef to join our team at Kirktown Garden Centre.

At Kirktown we are making an active move towards using local produce & taking full advantage of the area we live & work in. We are also particularly proud of our home baking & our chefs truly enjoy making our selection of cakes, desserts & scones daily for you to enjoy.

Kirtown Garden Centre offers: An attractive food hall with a great selection of local produce, a restaurant with quality home baking, a large gift selection including indoor furniture and clothes, free parking and free wifi, and of course we offer a wide range of plants and gardening supplies.

We offer a flexible working regime, with start and finish time negotiable.

We do not serve hot food after 4pm in the afternoon.

Please send current CV to Jack, Restaurant Manager

No

This Independent, owner-operated, seasonal hotel in beautiful setting right on the coast of NW Sutherland is looking for a Sous Chef to join their award winning small team.

You'll be present for the launch of the newly branded restaurant,.The reviews and reputation for the food are exceptional and this has been recognised by guests for several years. Many return frequently confident in the knowledge that they're well catered for in this beautiful and remote location. The hotel is keen to push for extra outside bookings this year to build on the success of previous seasons.

The daily changing Table d'hôte menus require a broad range of skills, from baking and pastry to butchery and fish prep. On the Head Chef's days off you'll be working independently with a Kitchen assistant so you must be confident in running a simple service. There's a great variety of work to do and no two days are the same.

The Head Chef is an award winning and highly experienced Medallion d'Or Winner who is an excellent mentor and the kitchen is excellently equipped.

For more information or to apply please send an up to date CV quoting ref#16131 to

ian@chefsinscotland.co.uk

No

I am looking for a relief Sous for a busy restaurant on the Isle of Skye.

Starting on ASAP for 6-8 weeks possibly for longer

Serving fresh bistro/pub – seafood –– Breakfasts to 50, dinners to 140 and functions to 50.

Brigade of 3 chefs plus kitchen posters.

Working hours will be a minimum of 8 hours per day working 5 – 6 days out of 7. split shifts.

The gross hourly rate is £21 per hour, paid fortnightly net of tax and NI.

You will be paid return travelling expenses subject to completion of the agreed work stint.

Accommodation is own room in shared staff accommodation. 1 other

Please apply quoting ReliefBusySkye.

No.

I am looking for a relief Junior Sous Chef for a hotel near Oban
Starting 3rd July for 2 months
£20 per hour paid weekly
Fine dining restaurant and bar
4 chefs plus KPs
Breakfast to 40, Lunch to 20, Dinner to 60
Minimum of 40 hours per week, 5 days from 7
Accommodation provided free of charge
Travel expenses paid on completion of stint

Please get in touch quoting RELIEFOban

Yes Kitchen Porter

I'm looking for a Strong well rounded Relief Sous Chef for this small hotel in the NW highlands.
Starting ASAP for an initial period of 4 weeks but ideally to end season
£21/hr paid fortnightly, PAYE
Return travel expenses paid on completion of the agreed upon stint.

This Independent, owner-operated, seasonal hotel in beautiful setting right on the coast of NW Sutherland is looking for a Sous Chef to join their award winning small team.

The daily changing Table d'hôte menus require a broad range of skills, from baking and pastry to butchery and fish prep. On the Head Chef's days off you'll be working independently with a Kitchen assistant so you must be confident in running a simple service. There's a great variety of work to do and no two days are the same.

The Head Chef is an award winning and highly experienced Medallion d'Or Winner who is an excellent mentor and the kitchen is excellently equipped.

For more information or to apply please send an up to date CV quoting RELIEFnwhighlands to

No