Posted on May 17, 2022 | Start date May 18, 2022
Salary: | The gross hourly rate is £18 per hour, paid weekly net of tax and NI. |
Duration: | Seasonal |
Hours: | minimum 40 hours per week |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 15 |
Food type: | Good quality Scottish A La Carte - Up to 80-100 covers over the day. |
Full-time chefs: | There is a brigade of 4 chefs plus kitchen porters. |
Accommodation: | Accommodation is your own room in the staff cottage. TV and Wi-Fi available, meals on duty. |
Job description: | I am looking for a relief Sous Chef for Seafield Hotel Cullen. |
How to apply: | Please email me if you are available quoting relief Seafield |
Work for partners: | no |
Contact details: | jojo@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on May 17, 2022 | Start date May 18, 2022
Salary: | The gross hourly rate of pay is £18 per hour, paid weekly net of tax and NI. |
Duration: | Seasonal |
Hours: | 40 hours per week |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 10 |
Covers: | Lunch: some packed lunches; Dinner: 20; Breakfast: 20 |
Food type: | serving quality modern Scottish restaurant, We are looking for someone who has a reasonable knowledge of fish prep, some butchery is helpful, ability to bake scones and bread rolls essential |
Full-time chefs: | Brigade of 2 chefs plus kitchen help. |
Accommodation: | Single room, TV, Wifi shared bathroom with one other |
Job description: | I am looking for a relief Sous Chef for Eddrachillies Hotel. |
How to apply: | Please call 01683 222830 or email quoting RELIEFEddrachillies |
Work for partners: | no |
Contact details: | jojo@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on May 17, 2022 | Start date May 17, 2022
Salary: | The gross hourly rate is £18.00 per hour, paid weekly net of tax and NI or self employed. |
Duration: | Seasonal |
Hours: | minimum 40 hours per week |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 67 |
Covers: | Dinner: up to 200 covers over the day; Functions: 160 |
Food type: | Carvery style restaurant service with small a la carte menu, traditional Scottish |
Full-time chefs: | 4 chefs plus 5 kitchen porters. |
Accommodation: | Accommodation is available on site |
Job description: | I am looking for a relief Sous Chef for Caladh Hotel in Stornoway. |
How to apply: | Please apply via email or call 01683 222830 quoting RELIEFCaladhInn |
Work for partners: | Poss |
Contact details: | jojo@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on May 17, 2022 | Start date May 18, 2022
Salary: | This is a full time position earning £30,000 annual salary plus guest gratuities and eligibility for a seasonal bonus of £2,000 (see benefits below – joining midyear equivalent to £50 per complete wk worked until 31st Oct). And if you're a golfer or have always wanted to try golf - this is the definitely the place for you... We also offer other discounts and benefits: Friends & Family discounted accommodation 50% discount on Restaurant food Use of the Golf Facilities – 18 hole Links course, Driving Range, 6 hole par 3 Wee Course and training simulator. Discounted membership of the Islay Golf Club Staff discount in the Golf Pro Shop Use of the hotel Gym Uniform provided Staff meals on duty Employee Assistance Programme (24 hour helpline) |
Duration: | Permanent |
Hours: | 45 basic |
Days: | 5 days a week - 2 days off together |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 47 |
Covers: | Lunch: up to 30; Dinner: up to 70; Breakfast: up to 80; Functions: Golfing Events / Wedding |
Food type: | Scottish seasonal a la carte and bar menu using lots of fresh seafood / steaks / wild meats and foraging |
Full-time chefs: | 8 plus kitchen porters |
Accommodation: | If you would be relocating to live on Islay we offer staff accommodation either on-site for those who don't drive or within a 15 min drive in a shared house if you have a car. We ask for a nominal accommodation contribution of £52.85 per week (£7.55 per day). Where possible we try to provide senior team members with en-suite facilities. |
Job description: | Come join us at The Machrie.. With panoramic views across the golf links and stunning ocean sun sets, Restaurant 18 and our Stag lounge are true jewels in the crown here at The Machrie. The hotel only opened late 2018 but already has been recognised as "Scottish Hotel of the Year 2020" and our historic golf links today is ranked in the top 20 courses in Scotland. There is no doubt our F&B operation has suffered with all the covid measures and closures over the last 18 months as we were such a new business, but we now feel it is time for our food to shine! Our guests come from both the island and far and wide, attracted by the beauty and challenge of our links course, the wonderful wildlife, unforgettable whisky indulgences (after all there are 10 Whisky distilleries on Islay) or indeed just to relax, take in the fresh air and great views and delight in some fantastic food. Restaurant and Bar 18 is a real hub of the hotel from early morning breakfast (ready for your tee off time) to morning coffee and cake, bar snacks for the hungry golfer or lunch with extras for that special treat and the evening views and sunsets set the scene for a dining experience showcasing the best of Islay and the coast with whisky treats and excellent wine selection. Working with a small passionate team cooking food from fresh you will support our new Executive Chef in creating a legacy at The Machrie for our food. Our aspiration is to work towards one Rosette by the end of this year and move on to a second Rosette next year. We want to be known for offering excellent ‘casual fine dining’. Linking with local island and coastal suppliers we have focused on celebrating the best of Scottish coastal provenance from land and sea to take centre stage for our hotel guests, golf members and island locals. Leading and working with the team on the day to day delivery of service and management of the kitchen you will be a key senior member of the team. Producing creative, innovative and inspirational items to the highest standard at all times you will also be supportive and help develop the team skills and contributions. What we are looking for Islay Living out Allowance - those resident on Islay and not living in company supported accommodation can also benefit from a lump sum payment of up to £200 per month to assist with living costs (pro-rata for part time workers). 'Refer a friend' scheme - team members who refer a friend to work with us at The Machrie can benefit from a £750 thank you payment. |
How to apply: | Please send serious expressions of interest and cvs click the below and visit www.themachrielinks.com |
Work for partners: | Yes – in other departments |
Contact details: | https://careers.themachrielinks.com/junior-sous-chef-107338.htm |
Posted on May 12, 2022 | Start date May 13, 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 |
Posted on May 12, 2022 | Start date May 13, 2022
Salary: | From £14 per hour depending on experience. Plus share of tips |
Duration: | Permanent |
Hours: | 45 (mixed / straight shifts) |
Days: | 5 out of 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Covers: | Lunch: Up to 60; Dinner: Up to 60; Breakfast: Up to 60 |
Food type: | Seasonal local cuisine with a focus on fresh island produce and seafood. |
Full-time chefs: | 2 |
Accommodation: | Free accommodation near the hotel is provided with TV and WIFI |
Job description: | Scarinish Beach Hotel on the Isle of Tiree are currently looking for an enthusiastic and experienced Sous Chef for our newly renovated hotel restaurant. As a Sous Chef the role will include: |
How to apply: | Please send in a CV to startparc@gmail.co.uk |
Work for partners: | Yes, we are also looking for a Sous chef, and Bar, Restaurant and Cleaning roles may also be available. |
Contact details: | startparc@gmail.com | https://www.tireescarinishhotel.com/ |
Apply online: | Submit your CV now |
Posted on May 12, 2022 | Start date June 1, 2022
Salary: | £30,000 per annum depending on experience plus tips - paid monthly - meals on duty |
Duration: | Permanent |
Hours: | 50 |
Days: | 5 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 17 |
Covers: | Lunch: 15; Dinner: 40; Breakfast: 25 |
Food type: | Fresh, locally sourced Traditional and modern cuisine |
Full-time chefs: | 4 |
Accommodation: | Live in available - double room shared bathroom on site - part package |
Job description: | The Buccleuch and Queensberry arms Hotel is a busy, 15 room hotel situated in Thornhill, Dumfries and Galloway. We have developed a strong reputation for our food and have a very busy restaurant trade. We now require a Sous Chef to join our talented kitchen team. This could also be an excellent opportunity for someone currently in a Junior Sous role and looking to progress in their career. Our new team member will have input into menu planning and ideas and will help to grow and develop the hotel’s reputation for food in South West Scotland. The kitchen prepares and cooks everything from scratch, using the best in local and seasonal produce to produce an award winning menu with weekly changing specials. As well as our restaurant and bar/lounge areas, the Hotel also has a separate private dining room and large function room where we regularly cater for shoot lunches, meeting, weddings, christenings and much more. The work is exciting and varied and offers a great opportunity for the right candidate. Available from 1st June but would take now if right candidate |
How to apply: | Please email your CV and Covering Letter to General Manager Ralph Mercer, Accounts@bqahotel.com |
Work for partners: | Possible depending on experience |
Contact details: | Accounts@bqahotel.com | www.bqahotel.com |
Apply online: | Submit your CV now |
Posted on May 12, 2022 | Start date May 13, 2022
Salary: | From £28,000 paid monthly |
Duration: | Permanent |
Hours: | 45 |
Days: | 5-6 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 68 |
Covers: | Lunch: 40; Dinner: 120; Breakfast: 120; Functions: 120 |
Food type: | British / Home Cooked - Table D'Hote and Bar Meals |
Full-time chefs: | 5 |
Accommodation: | Live in staff accommodation can be included as part of the package |
Job description: | The Duke of Gordon Hotel is a family owned hotel accommodating up to 120 guests in 65 bedrooms. We offer functions, weddings and conferences alongside our main restaurant for residents and bar food operation. The hotel is located in the Cairngorm National Park, an area of outstanding natural beauty, and is a very popular destination choice for golf, walking and cycling. We welcome guests from around the UK, Europe and the Americas. As well as individual guests the hotel welcomes coach groups throughout the year. We are looking for a Sous Chef to support and provide cover for the Head Chef. The ideal candidate would have a positive and professional attititude, be ambitious and would be great working both on their own and as part of a team. |
How to apply: | |
Work for partners: | Yes, we do have other positions available for partners |
Contact details: | richard@dukeofgordonhotel.co.uk | www.dukeofgordonhotel.co.uk |
Apply online: | Submit your CV now |
Posted on May 11, 2022 | Start date May 11, 2022
Salary: | From £14 per hour paid 4 weekly, tips |
Duration: | Permanent |
Hours: | 40 - 45 hours per week |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 11 |
Covers: | Lunch: varies; Dinner: 70 - 100; Breakfast: none; Functions: small occasional |
Food type: | Quality Gastro Pub |
Full-time chefs: | 2/3 plus kitchen porters |
Accommodation: | Accommodation available if required |
Job description: | The Station Hotel in Larbert is a family owned hotel situated just 3 miles from Falkirk. We are looking for a Sous Chef to join our small friendly team. Great scope for input into menus You will support and cover for the head chef on days off. We are situated right next to the train station We have a good following for our food and great reviews This position is available now for the right candidate |
How to apply: | Please apply to owner John Black with your up to date CV and reference details |
Work for partners: | Yes - various positions available |
Contact details: | info@stationhotellarbert.com | https://stationhotellarbert.com/ |
Apply online: | Submit your CV now |
Posted on May 11, 2022 | Start date May 11, 2022
Salary: | The gross hourly rate of pay is £18 per hour, paid weekly net of Tax and NI. You will be paid return travelling expenses subject to completion of the agreed work stint. |
Duration: | Seasonal |
Hours: | Minimum 40 hours per week |
Days: | 6 |
Holidays: | Statutory (28 days p/a) |
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 with TV & WIFI |
Job description: | I am looking for 2 relief sous chefs/ chef de partie's for Summer Isles Hotel, Achiltibuie. |
How to apply: | Please email sky@chefsinscotland.co.uk or call the office on 01683 222830 |
Work for partners: | No |
Contact details: | sky@chefsinscotland.co.uk |
Apply online: | Submit your CV now |