Sous Chef

Results page: 1 2 3 4

Sous Chef, Knockderry House, Argyll and the Islands

Posted on February 19, 2020 | Start date February 24, 2020

Salary:Up to £26,000 per annum paid monthly 28 days holiday including Christmas and New Year Pension Scheme Training and Development Scheme Subsidised accommodation and meals on duty
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 - mainly straight shifts with the odd split shift
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 20; Dinner: 35; Breakfast: 32; Functions: 50
Food type:Simple seasonal menu 5/5/5 Table d'hote 2 AA Rosette
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Own room in shared staff flat - garden - parking - TV and Wi-Fi available - 1 mile from hotel - good bus service - Approx £45 per week
Job description:

Knockderry House is a small 4 star country house hotel in Argyll and Bute (1 hr from Glasgow and 20 mins from Helensburgh). We have consistently held 2 rosettes for the quality of our dining and have received a number of awards for the quality of not only our food but our customer service.

We are looking for a sous chef to join our team. The role will suit an experienced chef who has worked in a 2 rosette kitchen or a talented and dynamic Senior Chef de Partie is keen to make their mark at the next level.

As part of a small professional kitchen team you will play a critical role in assisting the head chef manage staff, order and manage stock, maintain equipment, and deliver functions and events to ensure the business provides a first class customer experience. In particular;

Skills and Experience
You must have experience of working at a 2 rosette dining level. And have a demonstrable passion for excellence. You should be able to demonstrate a career with a good track record of progression and stability. You must be able to demonstrate a passion for quality food, seasonality and local and Scottish produce. You must be able to demonstrate a good understanding of GP management and be able to inspire, lead and develop your team.

You must have experience of managing a small kitchen team and be HACCP qualified.

How to apply:

To apply please send a current CV to Beth Macleod, Owner.

Work for partners:

no

Contact details:beth@knockderryhouse.co.uk | www.knockderryhouse.co.uk/
Apply online:Submit your CV now

Sous Chef, (Junior) Rufflets St Andrews, Fife

Posted on February 18, 2020 | Start date February 18, 2020

Salary:£21,000.00 to £23,000.00 per year
Duration:Permanent
Hours:50
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:24
Covers:Lunch: 10 - 45; Dinner: 10 - 45; Breakfast: in-house up to 48, we have our own breakfast chef; Functions: Up to 150 - weddings
Food type:2 rosette seasonally changing a la carte
Full-time chefs:9 plus kitchen porters
Accommodation:Short-term (chargeable) live-in accommodation available for anyone relocating – up to 3 months
Job description:

On the outskirts of the busy tourist hub of St Andrews, Rufflets is a stunning country house hotel set in 10 acres of beautiful gardens. Our guests choose us because they know that they’ll receive the best service away from the hustle and bustle of town, and you’ll feel the difference as soon as you step through the front door.

As well as the hotel operation, including 23 unique bedrooms, self-catering lodges and our two AA Rosette Seasons Restaurant, we also take care of a multi award-winning events business in our function rooms, so there’s never a dull moment.

We also have our own extensive kitchen garden!

The Role
Joining this experienced brigade, the right candidate will be able to prove that they have gained the necessary skills and knowledge to add to the team. A great option for someone looking to make the step up from CDP role to the next level.

If you think that you have what it takes - drop us a line.

How to apply:

Applications with full CV by email to: chef@rufflets.co.uk

Work for partners:

Possibly in front of house

Contact details:chef@rufflets.co.uk | www.rufflets.co.uk/
Apply online:Submit your CV now

Sous Chef, The Cairngorm Hotel, Moray and Strathspey

Posted on February 18, 2020 | Start date February 18, 2020

Salary:£26,000 to £28,000 per annum depending on experience paid fortnightly. Over time is paid
Duration:Permanent
Hours:40-45
Days:5 split shifts a week
Holidays:Statutory (28 days p/a)
Bedrooms:31
Covers:Lunch: 100; Dinner: 200; Breakfast: 60; Functions: 120
Food type:Bar and Restaurant
Full-time chefs:9 chefs plus 8 kitchen porters
Accommodation:Accommodation available
Job description:

The Cairngorm Hotel is a 3 star 31 bedroom hotel in the centre of Aviemore.

Aviemore is Scotland’s top all year resort, offering winter sports such as skiing, curling, and snow boarding in the Cairngorms during winter, and is an excellent base for tours of the Highlands and Inverness-shire, including the famous Whisky Trail and Monarch of the Glen Country.

We are looking for a Sous Chef to join our friendly and stable team

We are looking for a good all rounder to help support our management team. A positive attitude and good communication skills along with the ability to work under pressure will be helpful.

Skills we are looking for
* An ability to stay calm when the pressure mounts
* Good communication abilities
* Strong leadership skills to motivate your brigade of chefs
* First rate culinary skills
* Someone who performs well under pressure and recognises the importance of motivating and leading junior members of staff who may also be working under pressure.

Key Responsibilities
* Running the kitchen when the head chef is away
* Ensuring your brigade has high culinary standards
* Maintaining a safe and hygienic kitchen environment
* Training of junior staff

Staff benefits include ski pass in winter, paid meal breaks, pension scheme, share of tips, chefs whites supplied and discount on hotel prices for friends and family and many others.

If you think you are up for the challenge we'd love to hear from you.

How to apply:

Send CV to office@cairngorm.com

Work for partners:

No

Contact details:office@cairngorm.com | www.cairngorm.com
Apply online:Submit your CV now

Sous Chef, The Tor Na Coille Hotel and Restaurant, Grampian

Posted on February 18, 2020 | Start date February 18, 2020

Salary:£25,000 - £27,000 per annum, paid monthly plus tips.
Duration:Permanent
Hours:45 per week
Days:5 days from 7 - 10am-2pm; 5pm-9.30pm and 1 breakfast split per week
Holidays:Statutory (28 days p/a)
Bedrooms:25
Covers:Lunch: to 50; Dinner: 100; Breakfast: up to 50; Functions: to 80
Food type:Bistro and 2 AA Fine- Dining as well as high quality Wedding Banquets + functions
Full-time chefs:5 chefs + kitchen porters
Accommodation:en suite staff accommodation - £50 per week including all meals - Wi-Fi included
Job description:

The Tor Na Coille Hotel and Restaurant is a 4 Star 2 AA, 25 bedroom Victorian Country House hotel set in acres of magnificent woodland and parkland and only a 16 miles drive from Aberdeen in the pretty village of Banchory, Royal Deeside.

We are looking for a Sous Chef who has a passion for food and who wishes to be part of an experienced, stable team. You will be responsible for your own section in the kitchen

Experience of working in similar 4 star AA hotels is preferred but not essential.

We have an excellent reputation for producing high quality dishes all freshly made on the premises also with an excellent reputation for weddings & banqueting.

Free membership of gym in grounds of hotel.

Plenty fishing and excellent golf.

This position are available now for the right candidate.

How to apply:

Please email a copy of your updated CV and references to Colin Lyall Head Chef please CC all applications to colinlyall30@gmail.com

Work for partners:

Possible - front of house

Contact details:info@tornacoille.com | www.tornacoille.com
Apply online:Submit your CV now

Sous Chef, The Pinetrees in Pitlochry, Perthshire

Posted on February 18, 2020 | Start date February 18, 2020

Salary:£25,000 per annum negotiable for the right person - paid fortnightly.
Duration:Permanent
Hours:40 - 45 per week.
Days:5 days from 7 mixed shifts, some breakfast splits and some straight shifts from 12 onwards.
Holidays:Statutory (28 days p/a)
Bedrooms:29
Covers:Lunch: very occasional; Dinner: up to 55; Breakfast: up to 55
Food type:Daily changing menu - Traditional Scottish cuisine
Full-time chefs:4 chefs plus helpers and kitchen assistants
Accommodation:own room in shared staff house - bathroom - kitchen - includes meals - cost negotiable
Job description:

The Pinetrees Hotel is a privately owned 29 bedroom 4 Star Visit Scotland hotel, situated 5 minutes from Pitlochry and 25 minutes from Perth.

We are looking for a permanent Sous chef to join our stable team.

There is lots of scope for input into the menus and to become involved in our daily changing menus.

We are looking for a chef with initiative to be involved in all aspects of working in a small and busy kitchen.

Pitlochry is a lovely town with lots to do on days off, such as golfing and fishing.

The position is available now for the right person.

How to apply:

Please apply to Mark Dickson, Head with your current CV including details of relevant work references and hygiene certificate.

Work for partners:

no

Contact details:dickochef3@gmail.com | www.pinetreeshotel.co.uk
Apply online:Submit your CV now

Sous Chef, Islay Frigate Hotel, Argyll and the Islands

Posted on February 18, 2020 | Start date February 18, 2020

Salary:£10 per hour, paid weekly plus tips
Duration:Seasonal
Hours:40 + over 5 days
Days:5 of 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:8
Covers:Lunch: up to 40; Dinner: up to 60; Breakfast: 14; Functions: 60
Food type:Seafood, British, Modern pub food
Full-time chefs:2 full time chefs plus 2 part time + kitchen porters
Accommodation:Accommodation available in a studio flat with facilities - included as part of the package
Job description:

Our hotel is based in a picturesque fishing village, Tarbert.

We have a public bar, beer garden, lounge, restaurant with floor to ceiling windows providing beautiful views over the harbour.

Good local base, plenty of tourists in the season, festivals and live music.

Friendly atmosphere. We are looking specifically for a person with creative, modern ideas and the ability to create a beautiful plate using fresh local ingredients. You will be responsible for covering for the Head Chef on their days off.

We are also looking for a waiter/waitress and bartender, if you have a partner with experience then we could consider a room share double room.

Possibility of leading to permanent position.

How to apply:

Please send an up to date CV and references to Sara Atkinson, islayfrigatehotel@outlook.com

Work for partners:

Waitress/waiter, bartender, experience preferred

Contact details:Islayfrigatehotel@outlook.com | Islayfrigatehotel.com
Apply online:Submit your CV now

Sous Chef, 10501- award winning hotel near Oban, Argyll and the Islands

Posted on February 17, 2020 | Start date February 17, 2020

Salary:£30,000 negotiable depending on experience paid monthly plus tips
Duration:Permanent
Hours:approximately 48 hours per week
Days:5 days a week - mixture of straight and split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:9 bedrooms
Covers:Lunch: up to 20; Dinner: up to 30; Breakfast: up to 18
Food type:Fine dining a la carte using fresh, local produce - 3 rosette
Full-time chefs:4 chefs plus kitchen porters
Accommodation:A room in shared staff house including TV, Wi-Fi and meals on duty - charged at £175 per month
Job description:

I am recruiting for a Sous chef for an award winning, 3 rosette hotel near Oban.

Situated in a rural but beautiful location in the west of Scotland and working with fresh, local and seasonal produce. As sous chef you will be in charge of the kitchen during the head chef's time off. This is an exciting time to join us as there is a new head chef in place.

Ideally you will have some rosette or Michelin experience. May suit a good junior sous chef looking to step up.

Excellent chance to progress in your career.

Position is available now for the right person.

How to apply:

Please apply to Jessica at Chefs In Scotland with your updated CV and reference details quoting 10501

Work for partners:

Yes work available in front of house and housekeeping

Contact details:Jessica@chefsinscotland.co.uk
Apply online:Submit your CV now

Sous Chef, (Senior) The Woodpecker Restaurant, Lanarkshire

Posted on February 17, 2020 | Start date March 1, 2020

Salary:£25,000 - £30,000 negotiable depending on experience paid monthly
Duration:Permanent
Hours:We are open - Wed / Thurs / Friday Lunch: 12pm - 2.30pm Dinner: 5.00pm - 9.30pm Sat / Sun: 12pm - 9.30pm
Days:5 days a week Wednesday - Sunday
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 30; Dinner: up to 60; Breakfast: No breakfast; Functions: No functions
Food type:Modern European using a Josper Grill
Full-time chefs:3 including one junior chef/kitchen porter
Accommodation:Live out
Job description:

The Woodpecker Restaurant is an award winning restaurant that opened in February 2018. We pride ourselves on a warm, friendly and informal atmosphere and meals that are outstandingly tasty but still hearty.

We are looking for a senior sous chef to work alongside our head chef who has a Michelin background. You will be responsible for the kitchen during the head chefs time off including ordering, stock control and health, safety and hygiene.

We have a josper grill so it would be ideal if you have experience of working with one of these but this is not essential.

This position is available now for the right person and is a permanent all year round job.

How to apply:

Please apply to Attila Horvath, Head Chef, with an updated CV and reference details

Work for partners:

No

Contact details:attila.csaba.horvath@gmail.com | the-restaurant-at-the-woodpecker.com/
Apply online:Submit your CV now

Sous Chef, (Senior) The Tippling House, Grampian

Posted on February 17, 2020 | Start date February 17, 2020

Salary:Pay rate is £10 - £12 per hour depending on experience, plus equal share of tips, and a generous bonus scheme.
Duration:Permanent
Hours:30-48 hours per week, would consider part-time also or job share
Days:5 days per week but would consider less
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 50 - 75 covers per day; Functions: yes canapes, BBQs and bowl food
Food type:Bistro/upscale casual dining/quirky bar snacks plus external catering
Full-time chefs:2 chefs plus a kitchen assistant
Accommodation:Live out
Job description:

The Tippling House is looking for a Senior sous chef to join this well established group 10 Dollar Shake.

The restaurant has got an excellent reputation for serving local produce and sustainable & zero-waste cooking so you must have good knowledge of seasonal ingredients, cooking techniques and a creative flair for writing menus.

We’re looking for a creative, forward-thinking chef to help devise menus, plan ahead for seasonal sales-drivers (Burns Supper, Thanksgiving, etc.) and take responsibility for kitchen hygiene and stock management. Looking for someone with high standards and good knowledge of food safety, hygiene and HACCP.

A three month probation will be in force for the successful candidate.

The position is available now but happy to wait for the right candidate also.

How to apply:

Please apply to Adrian Gomes with a copy of your up to date CV and reference details

Work for partners:

No

Contact details:gomes@10dollarshake.com | www.thetipplinghouse.com
Apply online:Submit your CV now

Sous Chef, Osso, Peebles, Borders

Posted on February 13, 2020 | Start date February 13, 2020

Salary:£24,000 paid monthly with a share of the tips
Duration:Permanent
Hours:45 - 50 hours per week
Days:4 days a week, closed Sunday Monday at present but looking to reopen 7 days a week
Holidays:Closed Christmas Day and New Years Day (open lunch only on Christmas Eve and Boxing Day)
Bedrooms:
Food type:All fresh made in house, modern bistro
Full-time chefs:2 - 3 chefs plus kitchen porters
Accommodation:No accommodation
Job description:

Osso is a busy award winning restaurant situated in Peebles just 25 miles south of Edinburgh.

We are looking for a sous chef to join our team to work alongside the head chef to run the kitchen on a day to day basis. The restaurant about to go through a refurbishment and when we reopen we are looking to do a slightly different offer to what we have done in the past. We will mainly be focusing on smaller and sharing plates.

As sous chef you will be in charge of the kitchen during the head chef's time off including health and safety and hygiene, rotas, stock control and ordering.

This position is available now for the right candidate and is a permanent all year round position.

How to apply:

Apply to ally_mcgrath@hotmail.com with a covering CV and hygiene certificates

Work for partners:

No

Contact details:ally_mcgrath@hotmail.com | www.Ossorestaurant.com
Apply online:Submit your CV now
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