Sous Chef

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Sous Chef, Black Bull, Borders

Posted on September 16, 2019 | Start date September 17, 2019

Salary:From £32,000 - £35,000 per year, negotiable paid monthly plus tips.
Duration:Permanent
Hours:45-50 hours per week
Days:5 days from 7 - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: 20 - 50; Dinner: 50 - 80; Breakfast: not required to work; Functions: up to 42
Food type:Quality fresh prepared - relaxed bistro / gastro pub dining
Full-time chefs:3 chefs plus kitchen porters
Accommodation:1 bedroom house available - part of package - pay own bills - temporary for up to 3 months
Job description:

The Black Bull Hotel in Lauder are looking for an enthusiastic, self motivated head chef or sous chef with the right qualities and experience to run the kitchen. (The candidate would be working under the current head chef, who is taking a managerial role in the business)

The candidate must have previously worked at a high level, in a fast paced environment, must be organised and have a good hygiene ethos.
Situated less than 30 miles from Edinburgh.

You will have full autonomy of the kitchen and you will have excellent management skills as well as a high standard of cooking.

Duties will include helping with - ordering, stock control, menu planning and health & hygiene.

There is already an excellent reputation for food and service you will be required to maintain this.

How to apply:

Please apply to Darren Miranda with an up to date Cv and reference details.

Work for partners:

Possibly depending on experience.

Contact details:info@blackbull-lauder.com | www.blackbull-lauder.com
Apply online:Submit your CV now

Sous Chef, (Junior) Eat On The Green LTD, Grampian

Posted on September 13, 2019 | Start date September 13, 2019

Salary:£24,000 - £27,000 per annum, paid monthly plus tips.
Duration:Permanent
Hours:Up to 55 hours per week, depending on business
Days:5 days out 7, Monday and Tuesday off
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: Up to 70; Dinner: Up to 80; Functions: Up to 60
Food type:Fine dining
Full-time chefs:5 chefs plus kitchen porter
Accommodation:No accommodation but can help with relocation
Job description:

Eat On The Green is an award-winning and family run restaurant. We are situated just 20 minutes from the Aberdeen City Centre. We care about what we do and have a great team and fantastic reputation. We work hard but we are fair and reward those who care.

Voted Best Eating Experience in Scotland this year by Visit Scotland (having won our category in Visit Aberdeen as well). 15 years in business and every day is different. We have two bars, three private dining rooms and main restaurant.

We are looking for a Junior Sous chef to join our stable and friendly team. We are looking for someone who is enthusiastic and committed to their job.

The position is available now for the right candidate.

How to apply:

Please apply to Lindsay Wilson, Owner with an up to date Cv and reference details.

Work for partners:

No.

Contact details:lindsay@eatonthegreen.co.uk | www.eatonthegreen.co.uk
Apply online:Submit your CV now

Sous Chef, Craig Manor Hotel, England

Posted on September 13, 2019 | Start date September 14, 2019

Salary:£24,000 per annum paid monthly with weekly advances
Duration:Permanent
Hours:40 - 45 Hours per week
Days:5 days from 7, mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:26
Covers:Lunch: varied; Dinner: Average 20 - 30; Breakfast: up to 50
Food type:Traditional British food.
Full-time chefs:4 chefs plus kitchen porters
Accommodation:We are able to offer live-in accommodation for this position
Job description:

Craig Manor – our cosy, relaxed and welcoming manor house with plenty of charm, offering the perfect base to stay in the heart of Bowness-on-Windermere.

Located in Bowness-on-Windermere, the 3 Star Craig Manor Hotel is looking to recruit an experienced Chef to join our friendly team.

The Day-to-Day
• To assist Head Chef to develop menus that meet customer expectations.
• To ensure that supplies are ordered in a timely fashion, from nominated suppliers only, ensuring stock availability on all planned lines.
• Co-ordinate the production of all meals both customer and staff dining, including special dietary requirements.
• To prepare and present food on time for every service, maintaining adequate levels of product throughout service and minimising waste at the end of service.
• To carry out routine Quality Control Audits and measure performance levels of each aspect of Catering Services.
• To ensure the visual display of all food items is planned and food is presented an appealing manner.
• To complete and record all necessary temperature checks of all foods and equipment, in line with our assured safe catering system.
• Ensure cleanliness and hygiene throughout the kitchen utilising staff as required. Ensure all cleaning schedules are adhered to and completed in full daily.
• Ensure that methods of preparation, production and presentation comply with company standards and procedures and thus create a safe working environment.
• Comply with all Company & Client policies, site rules and statutory regulations relating to Health & Safety, safe working practices, hygiene, cleanliness, fire and COSHH. This will include your awareness of any specific hazards in your work place and training of staff.
About You
The ideal candidate will have a minimum of two years’ experience working at Chef de Partie level.
You will have been trained in all aspects of the kitchen and be able to demonstrate great hygiene and health and safety standards as well as enjoy working as part of a close team.
Qualifications and details of training must be provided on your CV in order to progress your application.
Joining Our Team
We value energy, enthusiasm, commitment and a shared passion to always put the guest experience at the centre of what we do.
In return, we offer several benefits:
• Competitive rates of pay
• Training & development
• Reduced rates and discounts at our hotels
• A timetable of transport from Kendal, Bowness, Windermere and Ambleside
• Complimentary meals on duty
• Gratuities shared between our team

How to apply:

Please apply to Jason Moore, Manager with a copy of your up to date CV, cover letter, references and hygiene certificate

Work for partners:

Possible depending on their experience

Contact details:jason@craigmanor.co.uk | www.craigmanor.co.uk
Apply online:Submit your CV now

Sous Chef, 9915 - Scottish brasserie, Fife

Posted on September 13, 2019 | Start date September 13, 2019

Salary:£25,000 - £30,000 (depending on experience) per annum paid fortnightly - possible bonus scheme to be discussed - tips are shared equally
Duration:Permanent
Hours:45 per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:covers up to 100 over the day
Food type:Fresh Scottish brasserie
Full-time chefs:5 chefs plus 2 part time kitchen porters
Accommodation:Live out
Job description:

I am looking for an experienced Sous Chef to join an ambitious and friendly team of a restaurant situated in East Tayside.

We are looking for you to have passion and high standards with experience in modern cuisine.

You will provide support and cover for our Head Chef to cover their days off.

This position is available now for the right candidate.

How to apply:

Please apply to Jade at Chefs In Scotland with your up to date CV, reference details and current Hygiene Certificate quoting 9915

Work for partners:

Possible depending on their experience

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

Sous Chef, Mishnish, Argyll and the Islands

Posted on September 10, 2019 | Start date September 11, 2019

Salary:Negotiable depending on experience paid monthly plus tips
Duration:Permanent
Hours:40 +
Days:5 over 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 100; Dinner: 100; Breakfast: up to 30 plated breakfasts; Functions: Functions: 60-80
Food type:Traditional Bar Food / Italian / Seafood
Full-time chefs:2 plus a kitchen porter
Accommodation:short term available to allow time to find permanent accommodation
Job description:

The Mishnish is one of the few iconic bars left in Scotland and is known all over the world by visitors to the island, sailors, musicians and rally drivers. The bar maintains a cosy, friendly atmosphere and remains traditional with a collection of old memorabilia from shipwrecks and the town itself.

The hotel offers 12 bedrooms with en-suite facilities and several rooms overlooking the harbour. Our Mishnish restaurant offers locally sourced seafood, alongside other sumptuous dishes, whilst our Italian restaurant, situated on the first floor and open throughout the summer, offers delicious pizza, pastas and nibbles.

We are looking for a sous chef to join the team at The Mishnish in Tobermory. Must be confident in using fresh local produce and in particular seafood. Will be cooking restaurant and traditional bistro bar food over our 2 restaurants and bar. Must be able to work under pressure and have relevant health legislation knowledge.

You would take over from the head chef on days off. This could suit a strong chef de partie looking to move up.

How to apply:

Please email admin@themishnish.co.uk

Work for partners:

Front of House or kitchen roles

Contact details:gillianhqbookings@aol.co.uk | themishnish.co.uk
Apply online:Submit your CV now

Sous Chef, Kings Arms Hotel in Lockerbie, Dumfries and Galloway

Posted on September 10, 2019 | Start date September 11, 2019

Salary:Up to £24,000 according to experience paid weekly plus ashare of tips. Down the line possible bonus scheme for the right person who can bring something to the business.
Duration:Permanent
Hours:up to 40. paid by the hour.
Days:5 days mixture of straight and split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: up to 30 to 40; Dinner: up to 50; Breakfast: 26; Functions: can do when function room ready
Food type:Traditional pub food with specials using fresh local produce
Full-time chefs:3 plus kitchen porters
Accommodation:possible staff room available within the hotel and also accommodation is reasonably easy to find in Lockerbie and not too expensive
Job description:

The Kings Arms Hotel in Lockerbie is privately owned and run hotel, situated in the small town of Lockerbie in Dumfries and Galloway.

Situated 12 miles from Dumfries, 22 miles from Carlisle and within an hour or so of Edinburgh and Glasgow.

We are looking for someone to join our friendly team in the kitchen.

This may suit an experienced chef looking for input into menus and gross profit margins.

Likewise, it may suit someone with less experience but plenty of enthusiasm and initiative.

The hotel has recently been taken over and is undergoing a full refurbishment.

This is an exciting time to join our team.

Lockerbie has a population of 3,500 and has good amenities and there is plenty to do on time off if you like the outdoors.

This position may suit either a single person or a working couple.

Available now for the right people.

How to apply:

Please apply to Tom Cheesman, General Manager with your current CV and details of relevant work references.

Or phone for an informal chat on 01576 202410.

Work for partners:

Contact details:info@kingsarmshotel.co.uk | www.kingsarmshotel.co.uk
Apply online:Submit your CV now

Sous Chef, (Junior) Moonfish Cafe, Grampian

Posted on September 10, 2019 | Start date September 10, 2019

Salary:£26,000 per annum, paid monthly plus fantastic tips.
Duration:Permanent
Hours:Up to 55 hours per week
Days:5 days out of 7. We are closed on a Sunday and Monday.
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: Up to 50; Dinner: Up to 40
Food type:Modern British to a 1AA rosette standard. We are also recognised in the Michelin Guide for 2018 and 2019
Full-time chefs:2 plus kitchen porter
Accommodation:Live - out
Job description:

Moonfish is an established Seafood restaurant thats 16 years old, Its michelin recommended for 2018 & 2019. Its very busy and and operates a two man team in a tight but functional newly refurbished kitchen. Brian Mcleish is head chef and partner. The team is small so a positive attitude is essential.

As sous or CDP we would appreciate a creative contribution to the seasonal menus that change every 6 -8 weeks. We've recently launched a tasting menu that has proved to be very popular. We would like this position to be filled by an enthusiastic individual that wants to push on creatively and not scared of hard work.

We are closed Christmas day and Boxing Day.

How to apply:

Please apply to Christian Recomio with an up to date Cv and reference details.

Please also CC in Head Chef Brian McLeish at brian.mcleish@icloud.com

Work for partners:

No.

Contact details:info@moonfishcafe.co.uk | http://www.moonfishcafe.co.uk/
Apply online:Submit your CV now

Sous Chef, 9897 - 50 bedroom hotel Moray coast, Moray and Strathspey

Posted on September 9, 2019 | Start date September 9, 2019

Salary:£11 per hour paid weekly plus a share of the tips
Duration:Permanent
Hours:40-45
Days:3 split (7am-10am; 5.30pm - finish) and 2 straight shifts (12 noon-finish) a week
Holidays:Statutory (28 days p/a)
Bedrooms:50
Covers:Lunch: no lunches; Dinner: to 40; Breakfast: to 30; Functions: up to 100
Food type:Good quality home cooked bar meals
Full-time chefs:3 plus kitchen porters
Accommodation:Ideally live out - can provide short term for 2 months
Job description:

I am recruiting for a sous chef for 50 bedroom hotel on the Moray coast in the north-east of Scotland.

You will be joining a small and friendly team of 3 chefs plus kitchen porters.

Ideally you will have some experience at this level but we would consider a chef de partie looking to take the next step up. Must be able and willing to keep the kitchen clean and tidy and adhere to health, safety and hygiene regulations.

You will have input into specials and will be responsible for the kitchen during the head chefs time off.

This position is available now for the right person.

How to apply:

Please apply to Jade at Chefs In Scotland with your updated CV and health and safety certificate quoting 9897

Work for partners:

Possibly depending on their experience

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

Sous Chef, Fife Arms, Grampian

Posted on September 6, 2019 | Start date September 6, 2019

Salary:£28,500 per annum, paid weekly plus a share of tips.
Duration:Permanent
Hours:approx 45
Days:5 days out of 7 - mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: up to 30; Dinner: up to 40; Breakfast: up to 16; Functions: occasional - up to 80
Food type:Modern contemporary all made fresh on the premises
Full-time chefs:5 plus kitchen porters
Accommodation:single / double room in staff flat with TV and wifi - no charge
Job description:

The Fife Arms is a 10 bedroom hotel situated in Turriff - the heart of Aberdeenshire.

We are looking for a sous chef with ambition to join our dedicated team and help us produce the best possible dishes.

Opportunity to introduce own dishes.

You will be working alongside the head chef and covering for time off.

Ideally, you will have previous butchery and fish experience.

This is a great opportunity to work with quality fresh produce.

Turriff is a lovely location with lots to do on days off such as fishing, shooting, golf, walking and a host of other activities are available.

This position is available now for the right candidate.

How to apply:

Please apply to Herbert Cox, Owner with an up to date CV.

Work for partners:

Possibly

Contact details:stay@fifearms.com | www.fifearms.com
Apply online:Submit your CV now

Sous Chef, Balgedie Toll Tavern, Perthshire

Posted on September 5, 2019 | Start date October 1, 2019

Salary:up to £22,000 per annum negotiable depending on experience plus share of tips
Duration:Permanent
Hours:45
Days:5 out of 7, mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 35; Dinner: up to 80; Functions: 20
Food type:Traditional pub food
Full-time chefs:3
Accommodation:Live out
Job description:

Balgedie Toll Tavern is a privately owned and run restaurant situated in Kinross, Perthshire.

We are looking for a sous chef to join our team.

You will support and cover for our head chef on time off.

You will have some in put into the menu.

This position is available from the beginning of October for the right candidate

How to apply:

Tel 01592840212
email- balgedietolltavern@gmail.com

Work for partners:

no

Contact details:balgedietolltavern@gmail.com | N/A
Apply online:Submit your CV now
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