Sous Chef

Results page: 1 2 3

Sous Chef, Knockderry House, Argyll and the Islands

Posted on January 25, 2022 | Start date January 26, 2022

Salary:£27,500.00 per annum • Gratuities and hotel-based discount scheme • Free meals whilst on duty • Subsidised staff accommodation available
Duration:Permanent
Hours:48 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:Dinner: 30; Breakfast: 30; Functions: 50
Food type:Simple seasonal menu 5/5/5 Table d'hote 2 AA Rosette
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Accommodation available
Job description:

We are looking for an energetic and experienced Sous Chef to join our close-knit team and to assist
our Head Chef and Manager develop the business.

Knockderry House is a small 4-star county 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 several awards for the quality of not only our food but our customer service. We were
awarded Fine Dining Hotel of the Year at the Scottish Hotel Awards in 2017 and were recently
awarded a Thistle Award in for Best Eating Experience in the West of Scotland.

The role will suit an experienced chef who has worked in a 2 or 3 rosette kitchen or a talented and
dynamic Senior Chef de Partie is keen to make his 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 HACCUP qualified.

How to apply:

To apply please send a current CV and references

Work for partners:

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

Sous Chef, The Seafood Cave and Grill, England

Posted on January 24, 2022 | Start date March 1, 2022

Salary:for the couple £60,000 per year, paid weekly plus excellent tips
Duration:Permanent
Hours:closed Monday Tuesday. From 1200 to finish 5 days per week, up to 50 hours with breaks.
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 20 in summer; Dinner: 40 in summer
Food type:Scottish Seafood Restaurant and Grill. Steaks and Lamb. Good quality freshly cooked to order
Full-time chefs:2 plus kitchen porter and 3 front of house
Accommodation:en-suite in staff house, shared living room use of hot tub and kitchen. in Matlock Bath, no charge
Job description:

The Seafood Cave and Grill is a Scottish run restaurant in the Midlands of England.

We are privately owned and are looking for a Sous Chef and a Front of House Manager, a management couple to join the small and stable team. working in a quality environment.

There is a Head Chef in place and the Chef / Patron split his time between this restaurant and the sister restaurant in the Highlands of Scotland.

These positions are ideally for a couple, but would consider a Strong Sous Chef who can help with the day to day management of the business front of house.

Matlock Bath is in the Peak district and is a lovely town, nearest city is Derby.

Lots of arcades, fish and chips shops, lots to do on time off.

The restaurant seats 22 inside and a further 18 outside in the summer in the Courtyard.

Do a search on social media for more information .

An exciting opportunity to join a passionate and forward thinking restaurant business, Chef Owned.

How to apply:

Please apply to Chef Patron Ian McGhie via email with current CV in the first instance

ianmcghie24@gmail.com

Work for partners:

Yes as Front of House Manager,

Contact details:ianmcghie24@gmail.com | www.theseafoodcave.biz
Apply online:Submit your CV now

Sous Chef, Uig Hotel, Skye and Lochalsh

Posted on January 24, 2022 | Start date February 1, 2022

Salary:Competitive hourly rate based on experience. Free accommodation and all meals. Share of generous tips
Duration:Permanent
Hours:45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:19
Covers:Lunch: 50; Dinner: 70; Breakfast: 35
Food type:Traditional Scottish bar and restaurant
Full-time chefs:6
Accommodation:Free accommodation plus all meals
Job description:

We are looking for an experienced Junior Sous Chef to join our friendly established team,

We are a busy family run Hotel on the Isle of Skye overlooking beautiful Uig bay. Great place for outdoor activities, stunning scenery and close to the ferry port for the Outer Hebrides.

We pride ourselves on friendly service and high quality food. We like to exceed our customers expectations in every way we can.
We are looking for an experienced Junior Sous for a new role to support our Head and Sous Chefs with delivering our new menu and inputting in to our Specials menu. You will be able to work in every area of the kitchen and be proficient on the pans.

You should be excited about food, love coming up with new ideas, be prepared to learn from others and happy working in a team.

How to apply:

email Anne at manager@uighotel.com

Work for partners:

Front of House, housekeeping.

Contact details:manager@uighotel.com | www.uighotel.com
Apply online:Submit your CV now

Sous Chef, The Rosedale Hotel, Skye and Lochalsh

Posted on January 21, 2022 | Start date January 22, 2022

Salary:Competitive depending on experience.
Duration:Permanent
Hours:circa 50
Days:6
Holidays:Statutory (28 days p/a)
Bedrooms:20
Covers:Lunch: N/A; Dinner: 60; Breakfast: 40; Functions: N/A
Food type:Scottish
Full-time chefs:2
Accommodation:Possibility of accommodation if necessary
Job description:

The Rosedale on the Isle of Skye is a lovely hotel sitiuated in the main town of Portree.

We have an opportunity for a sous chef to work as second to the head chef in the small team at the Restaurant at the Rosedale.

The restaurant has a stunning harbour front location in the busy town at Portree and the renewed restaurant and hotel team has an excellent opportunity to build an excellent reputation creating a high quality dining establishment.

Working alongside the Head Chef and covering on time off, there is fantastic local seafood available and some great local and seasonal produce on the beautiful island of Skye.

We have a seasonally changing menu.

Skye is a great place to live and work with lots to do on time off and stunning scenery, Portree is the main town and the Rosedale overlookings The Harbour.

permanent position

How to apply:

Please contact the Martin Kelly Head Chef mkelly999@hotmail.com

Work for partners:

Hotel reception / housekeeping work may be available for a partner.

Contact details:mkelly999@hotmail.com | www.rosedalehotelskye.co.uk
Apply online:Submit your CV now

Sous Chef, Scourie Hotel, Sutherland

Posted on January 17, 2022 | Start date April 1, 2021

Salary:£30,000 to £35,000 pro rata depending on experience, plus a share of tips Seaonal position to 9th October 2022
Duration:Seasonal
Hours:48 hours per week with some split shifts
Days:6 days
Holidays:Statutory (28 days p/a)
Bedrooms:21
Covers:Lunch: up to 50; Dinner: up to 70; Breakfast: up to 40
Food type:Restaurant & Bar focus on good quality, hearty, food utilising local seafood and ingredients including an element of homegrown produce
Full-time chefs:3-4 employed seasonally
Accommodation:Room available on premises
Job description:

About Us

Located in the far north west of the Highlands Scourie Hotel has been welcoming guests to the area for over 170 years

Originally a destination hotel with guests coming to explore some of the finest and most extensive wild brown trout fishing available anywhere in the UK the recent creation of the NC500 (on which we sit) has brought a new breed of adventurer to the Highlands.

With 21 bedrooms and two kitchens serving our separate Dining Room and Bar we are one of the larger hotels in the area.

Due to our location we are a very seasonal business operating from March/April through to October subject to Covid restrictions. Ongoing seasonal employment available for suitable candidates.

We prepare our food using the very best and freshest of Sutherland's local ingredients; none more so than fruit, vegetables and herbs from our own poly tunnel and vegetable garden or smoked fish from our own in house smokery.

We are a family run business and pride ourselves on offering a happy and friendly working environment.

We foster a strong team ethos with cross team cooperation driven towards offering our guests and customers a first class service.

In recent years we have been honoured to receive a number of awards and recognitions and we are now keen to recruit a new Sous Chef who will share our passion and join us in taking the business further.

Full Job Description is available on request.

How to apply:

Please apply with a copy of your CV and reference details

Work for partners:

Yes, roles in Kitchen, Bar, Waiting, Housekeeping or Front of House may be available for the right candidate

Contact details:recruitment@scouriehotel.com | www.scouriehotel.com
Apply online:Submit your CV now

Sous Chef, THE KENMORE HOTEL, Perthshire

Posted on January 21, 2022 | Start date January 22, 2022

Salary:£30,000 share of tips, loyalty and referral bonuses
Duration:Permanent
Hours:circa 48
Days:five days per week
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Lunch: 100; Dinner: 60; Breakfast: 60; Functions: 100
Food type:Pub and Brasseries, Aspiring to 2 rosettes in near future
Full-time chefs:7
Accommodation:Staff House
Job description:

Kenmore is a 40 bedroom hotel in Perthshire in a lovely location.

We are looking to take on a Sous Chef for a live in position starting right away for the right person.

Working alongside and covering for head chef on time off.

We are looking to relaunch or F&B operation across The Boars Head, The Taymouth, Poets Snug, Breakfast and M&E. There has never been a better time to join The Kenmore Team, our new GM has the vision of creating memorable experiences for both our team and guests. To recruit the highest possible calibre of candidates in all areas we've significantly improved working environment and pay.

This may suit a single chef or a couple as we have work available in other departments.

Great location with lots to do on time off.

If this sounds of interest we would love to hear from you.

How to apply:

CV to William.inglis@kenmorehotel.com

Work for partners:

We are recruiting across all departments

Contact details:william.inglis@kenmorehotel.com
Apply online:Submit your CV now

Sous Chef, Mingarry Park Hotel, Argyll and the Islands

Posted on January 19, 2022 | Start date March 25, 2022

Salary:£14.00 per hour paid monthly with a share of excellent tips.
Duration:Seasonal
Hours:45 hours maximum
Days:4-5 days a week 2.5 days off per week (sometime 3 days if dinner service is quiet)
Holidays:Statutory (28 days p/a)
Bedrooms:7
Covers:Lunch: none; Dinner: Up to 34 maximum; Breakfast: Pre ordered up to 14
Food type:Good quality, using lots of local produce including venison and seafood, cooking to a high standard
Full-time chefs:2 chefs
Accommodation:Accommodation is in a large caravan shared with one other person. Accommodation is £80 per month which includes your meals on shift and Wifi.
Job description:

Sous Chef Position at Mingarry Park Hotel, Acharacle, Ardnamurchan.

Beautiful location and a small friendly team.

Mingarry Park Hotel is a 7 bedroom luxury hotel and restaurant situated 45 miles from Fort William, the outdoor capital of the UK.

Our food is of a very high standard so you must have previous experience as a sous chef/head chef in other quality restaurants.

You will work along side the head chef to manage the day-to-day running of the kitchen including health, safety and hygiene, ordering, stock control and covering for our head chef on his time off. On our head chefs days off you will be running service for up to 25 dinners alone spaced between 6pm and 8.30pm.

Food must be off a high standard and consistent in presentation and quality.

Position will be seasonal running from the beginning of April until the end of October.

You will have a good friendly attitude to work and a genuine passion for food.

Working in a beautiful environment and a small hotel with an excellent reputation and small friendly team.

How to apply:

Please email your CV to Emma at info@mingarryparkhouse.co.uk or send me a PM or phone 07791115467 with interest.

Work for partners:

Possibly depending on their experience

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

Sous Chef, Various sous chef positions across Scotland, Dumfries and Galloway

Posted on January 18, 2022 | Start date January 19, 2022

Salary:£27,500 to £35,000 per annum
Duration:Permanent
Hours:up to 48 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:varied from 0 to 300
Covers:Lunch: varies 0 to 200; Dinner: again varies according to the establishment and type of food; Breakfast: 0 to 500; Functions: 0 to 1000
Food type:Restaurant, bar, functions, fine dining, coaching, very much all types
Full-time chefs:1 up to 30
Accommodation:often live in rural Scotland, usually live out in the cities
Job description:

If anyone wants to register for work, seasonal or permanent please email me your CV and I can add to our system and take up references.

Please let me know what you are looking for, what area and have the CV up to date.

How to apply:

Please email jojo@chefsinscotland.co.uk quoting SOUS2022

Work for partners:

very often yes in housekeeping, front of house and kitchen

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

Sous Chef, The Summer Isles Hotel, Ross and Cromarty

Posted on January 17, 2022 | Start date March 14, 2022

Salary:Up to £33,000 per annum or pro rata if seasonal
Duration:Permanent
Hours:50
Days:5
Holidays:28 days per annum including bank holidays
Bedrooms:13
Covers:Lunch: 20; Dinner: 50; Breakfast: 25
Food type:Simple, local and cooked brilliantly. Focus upon seafood.
Full-time chefs:4
Accommodation:Hotel Accommodation provided for modest rent.
Job description:

The Summer Isles Hotel is renowned as an oasis of civilisation tucked away in the vast, natural and ruggedly beautiful landscape of the Western Scottish Highlands. The hotel is a favourite destination for food lovers, outdoor adventurers and for those looking for peace, tranquillity and fresh air.

We aim to reflect the splendour of our surroundings (and especially the sea) in everything that we do. In the restaurant and bar, we showcase primarily seafood and fish in all its diversity, from “magnificently simple” to “creative and refined”. This is done in the most sustainable way possible through loyalty and commitment to the local waters and grounds of The Coigach Peninsula.

How to apply:

Please submit your CV to welcome@summerisleshotel.com

Work for partners:

Partners most welcome and work is available in the kitchen, front of house or housekeeping.

Contact details:welcome@summerisleshotel.com | www.summerisleshotel.com
Apply online:Submit your CV now

Sous Chef, The Collingwood Arms, Borders

Posted on January 17, 2022 | Start date January 18, 2022

Salary:Starting £27,500 paid 2 weekly, Plus a share of tips.
Duration:Permanent
Hours:35 to 40 per week
Days:5 days per week - mixture of straight and split shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: to 25; Dinner: to 30; Breakfast: to 30; Functions: can do functions
Food type:freshly prepared using only the best, locally-sourced ingredients.
Full-time chefs:3 plus kitchen porters
Accommodation:Short term live in available up to 1 month - live out. can find locally at reasonable prices in Coldstream, Berwick or Kelso
Job description:

The Collingwood Arms is a former coaching hotel situated in the village of Cornhill on Tweed a mile from Coldstream and 12 miles from Berwick.

Our regularly changing menu uses the best local produce.

We are looking for an experience Sous chef to join our team.

You will cover and support our Head chef, have input in to menus.

This position is available now for the right candidate.

All produce is home made.

The opportunity to work with an exciting and young team, striving for awards. Looking for a passionate chef to share goals and grow with the team and to develop their skills

How to apply:

Please apply to Kristie, General manager with an up to date CV and contactable work references.

Work for partners:

No

Contact details:enquiries@collingwoodarms.com | www.collingwoodarms.com
Apply online:Submit your CV now
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