Sous Chef

Sous Chef, The Summer Isles Hotel, Ross and Cromarty

Posted on January 20, 2021 | Start date March 27, 2021

Salary:Up to £33,000 per annum pro rata paid monthly and based on experience, plus share of tips
Duration:Seasonal
Hours:50 hours per week approximately
Days:5.5
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: 18; Dinner: 44; Breakfast: 26
Food type:Creative fine-dining restaurant - French with a focus on seafood; Bistro - modern seafood with a focus on flavour
Full-time chefs:4
Accommodation:Live-in at £125 per month
Job description:

The Summer Isles Hotel is a unique hotel, restaurant and bistro / bar set in a landscape of sea, mountains and islands on the far north-west coast of the Scottish Highlands. We reflect the splendour of our surroundings in everything that we do.

We are looking for a sous chef to join our team. This person has a disciplined work ethic, and excellent knowledge of food preparation, ingredients and cooking techniques. You are passionate about your craft and eager to learn. You are responsible, neat and clean, respectful and are happy to be a part of a team that values integrity. Professional education and / or experience is vital, especially with regard to seafood. If this is you, please contact our head chef, Filip Verheyden.

This position is available from as soon as allowed, considering COVID restrictions - hopefully 27 March 2021. It will run through to 30 October at least.

How to apply:

Please send an up-to-date CV, with references, and recent photographs of yourself and your food, to welcome@summerisleshotel.com, for the attention of Head Chef.

Work for partners:

Yes - we are seeking the right partner candidates for Front of House and Housekeeping.

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

Sous Chef, Scourie Hotel, Sutherland

Posted on January 20, 2021 | Start date April 1, 2021

Salary:£25,000 to £35,000 pro rata depending on experience, plus a share of tips
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.

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.

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, 10881 - Various sous chef positions across Scotland, Dumfries and Galloway

Posted on January 14, 2021 | Start date April 1, 2021

Salary:£24,000 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.

I understand that there is no set date of when hospitality can re open but we are looking to get on the front foot.

How to apply:

Please email jojo@chefsinscotland.co.uk quoting SOUS2021

Work for partners:

very often yes in housekeeping, front of house and kitchen

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

Sous Chef, The Ballachroy Hotel Mull, Argyll and the Islands

Posted on December 29, 2020 | Start date March 24, 2021

Salary:£11.50 - £12.50 per hour negotiable depending on experience paid monthly plus tips (Accomodation included)
Duration:Seasonal
Hours:45-50
Days:5.5 days a week split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:7
Covers:Lunch: 15 to 20; Dinner: 40 to 70; Breakfast: 20
Food type:Scottish gastro pub
Full-time chefs:2 plus a kitchen porter
Accommodation:Accommodation on site included as part of the package
Job description:

Chef required for busy island hotel and restaurant Season 2021; March – October

About us

The Bellachroy is the Isle of Mull’s oldest inn with seven letting bedrooms, a restaurant and community bar. We are situated in the north west of the island in the village of Dervaig, 11 miles from the islands main town Tobermory. Dervaig sits in gorgeous surroundings at the head of Loch Cuin. The island is a haven for birdwatching, wildlife and the great outdoors.

Dervaig is a very friendly but remote community. We are a 40 minute drive from the main ferry terminal at Craignure with a 45 minute ferry crossing from OBAN.

Our establishment is very seasonal and tourist based but also enjoys a good all year round trade with the local community.
All our food is freshly prepared on a daily basis using the finest locally sourced ingredients. We are lucky to have access to the best shellfish and fish from only a few miles away including lobster, crab, mussels, scallops and oysters.
We have a seasonal menu, which changes depending what is available from local suppliers so would suit someone with a genuine passion for ingredients and seasonality.

We are a family run and friendly business. We pride ourselves on our close relationship with our staff and the local community. It is important to us that the successful candidate can work positively and effectively with colleagues.

About the job

We have an established menu, however the successful applicant will have the opportunity to introduce their own dishes and ‘specials’ if desired.

This position will not suit a person who enjoys city life but a person who loves wildlife and the great outdoors. It would be an advantage to have your own vehicle, however there is a regular bus service to Tobermory.

About you

You may already be an experienced chef or alternatively an ambitious assistant/sous chef who is keen to develop their skills and experience. This is an excellent opportunity for an enthusiastic, hardworking chef to work in a close knit team serving the very best dishes using top quality local ingredients.

Your personal standards including time keeping, attendance and personal presentation will be excellent. You will work closely with the owners who will be doing the ordering, rotas and managing the paperwork for the kitchen.
You must be eligible to work in UK and have excellent verbal & written English skills.

How to apply:

Submit your CV including referees, along with a recent photo to info@thebellachroy.co.uk Interviews will be via Skype or in person.

Work for partners:

This position together with our vacancies for a General Assistant and Kitchen Porter would suit a COUPLE in either role.

General assistant (including; waiting on, housekeeping including ironing, breakfast service,) or Kitchen Porter.

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

Sous Chef, 10875 - Award winning West Coast Hotel, Argyll and the Islands

Posted on December 23, 2020 | Start date March 15, 2021

Salary:£30,000 - £33,000 per annum depending on experience paid monthly - tips shared equally
Duration:Permanent
Hours:average 50 hours per week
Days:5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11 bedrooms plus 2 self catering cottages
Covers:Lunch: 10 - 20; Dinner: to 30; Breakfast: to 30; Functions: Exclusive use only
Food type:Fine dining and 7 course tasting menu using fresh local produce
Full-time chefs:4 chefs plus kitchen porter
Accommodation:A room in shared staff house on site, Wi-Fi and meals on duty
Job description:

I am looking for a stable Sous Chef from a quality background for this award winning hotel situated on the West Coast of Scotland.

You must have a minimum of 2 AA Rosette experience

You will help support and cover for the head chef.

This is quite a remote location so this would suit someone who likes the quieter lifestyle

This position is available early to mid March 2021.

How to apply:

Please apply to Michael with your up to date CV, reference details and hygiene certificate quoting 10875

Work for partners:

Possible - seasonal house keeping or front of house positions

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