Sous Chef

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Sous Chef, Crofters Arran, Ayrshire and Arran

Posted on June 20, 2021 | Start date July 7, 2021

Salary:Starting salary £28000 pro rata hourly (paid for every hour worked), paid weekly with weekly pro rata share of tips. Bonuses available
Duration:Permanent
Hours:40/45
Days:4 or 5 with 3 or 4 off (if desired)
Holidays:Pro rata holiday pay, flexible time off as desired, further opportunities for joining our cruises
Bedrooms:0
Covers:Lunch: 150; Dinner: 150+
Food type:Seasonal, hyper local, a-la-carte, British
Full-time chefs:4
Accommodation:Room in shared house. Options for full time or just when on shift
Job description:

We at Crofters Arran are really trying to shake up the industry and what we do. Take initiative on the lessons learned over the years and use the opportunity of the pandemic, which has disrupted our industry completely, to redefine what we are doing.

In the past year we have grown from a music bar & bistro showcasing some of Scotland’s most talented grassroots musicians, to being a #sustainability focused #restaurant with #food & #drink production companies committed to working with local growers and using seasonal, and wild, produce.

We’ve taken our music online and looking to host and promote festivals and events when we can do so again, and we have just brought the Dutch sailing barge Volharding to the Clyde where we will take everything that we do at Crofters aboard this stunning vessel and have great fun showcasing the best of Scottish provenance, live music and hospitality.

If you fancy a change of scenery, a opportunity to grow and develop yourself and your career, with opportunities for partnerships and business development in the future: If you want a work life balance: work hard (40hours a week) play harder (plenty of booze, music, boats, ponies and veggie plots available) we are keen to hear from you.

We’ve hit a number of hurdles over the past few months (who hasn’t) but we’re nearly there with the inclusion of a new alfresco dining area, digital development and IT infrastructure, and a new fresh and vibrant team.

We are campaigning to reopen beginning of July and looking for wonderful, genuine, people with integrity and passion to join us.

We appreciate that everything is weird and so uncertain for everyone, however we have remade our business from the ashes of 2020, taken in the challenges and lessons of old, we now have multiple revenue streams and opportunities for growth: we just need you.

Starting salary Real Living Wage (negotiable on responsibilities), Tips through tronc, free meals on shift, free shared accommodation for nights when on shift (think back to back like offshore/ adventure industry), company discount and serious potential for progression. We are real people trying to do real things that benefit the community, the industry and each other. Creating a circular economy of exemplar hospitality.

Seriously it’s true, it’s what we do and we’re looking for you.
Team members, Team Leaders, Chefs and production team all wanted.
Full time permanent and seasonal options, full time and part time. Trainee positions available too for local young people.

For more details head to the website www.croftersarran.com/vacancies

How to apply:

Please email admin@croftersarran.com

Work for partners:

Yes, front of house, kitchen and production kitchen staff also sought.

Contact details:ealana@croftersarran.com | www.croftersarran.com
Apply online:Submit your CV now

Sous Chef, Junior - / Senior Chef de Partie - The Galley Of Lorne, Argyll and the Islands

Posted on June 18, 2021 | Start date June 19, 2021

Salary:Good hourly rate available - paid monthly with a share of tips
Duration:Seasonal
Hours:up to 45
Days:5.5 days from 7, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:7
Covers:Lunch: to 30; Dinner: to 50; Breakfast: to 14; Functions: to 120
Food type:Good quality home made restaurant fare. Seasonally changing menus
Full-time chefs:2/3 chefs plus kitchen porters
Accommodation:Own room with shared bathroom above the hotel including all meals
Job description:

The Galley of Lorne is a privately owned 7 bedroom hotel 24 miles south of Oban.

We are looking for a Chef to join our stable team, to work alongside and cover for our head chef.

This is a great opportunity to work with quality produce and to be involved in a good small team on west coast of Scotland.

Working in a close knit and friendly team.

This position is available now for the right candidate.

How to apply:

To apply please contact Andrew Stanton, Owner with your latest CV.

Work for partners:

no

Contact details:enquiries@galleyoflorne.co.uk | www.galleyoflorne.co.uk
Apply online:Submit your CV now

Sous Chef, / Head Chef - The Redgarth, Grampian

Posted on June 16, 2021 | Start date June 17, 2021

Salary:Good negotiable Salary - paid weekly - plus very good tips
Duration:Permanent
Hours:40 - 50
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: up to 50; Dinner: 20 - 70; Breakfast: not required to do; Functions: Small private dinners to 30
Food type:Quality homecooked Bar and Restaurant
Full-time chefs:2-3 chefs plus 3 part time kitchen assistants
Accommodation:Live out - can provide short term if looking to relocate for up to 1 month
Job description:

The Redgarth is a 6 bedroom 4 star Inn situated in Old Meldrum just 5 miles from Inverurie and 19 miles from Aberdeen.

A lovely family owned hotel with long standing owners in a beautiful Village location, we offer a good work life balance.

We are looking for either a Head Chef or Sous Chef to work alongside our current Head Chef, you will help support and cover for time off.

You will help with the day to day running and managing of the kitchen.

Having input into menus using the best of local produce we make everything in house this is a good opportunity to promote fresh healthy food

Happy to put you through training courses.

This is a great opportunity to meet our loyal customers.

This position is available now for the right candidate.

How to apply:

Please apply to Stuart Singer, Owner with your up to date CV and reference details

You can also call in the first instance - 07751 093642

Work for partners:

Possible depending on their experience

Contact details:redgarth1@aol.com | www.redgarth.com
Apply online:Submit your CV now

Sous Chef, The Watchman Hotel Bar and Restaurant - Gullane, Edinburgh and Lothians

Posted on June 15, 2021 | Start date June 16, 2021

Salary:£26,500 per annum paid monthly with shared tips
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:18
Covers:Lunch: 60; Dinner: 60; Breakfast: 36
Food type:Local, Seasonal produce, with both all day and experience menu.
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Live out
Job description:

Welcome to The Watchman Hotel Bar and Restaurant, an exciting new venue in the heart of Gullane, East Lothian.

We are looking to recruit an exceptional Sous Chef to work alongside our Head Chef. Our Sous Chef will lead the kitchen in the Head Chef’s absence, so must be comfortable in a variety of roles; leading a team, motivating others, understanding of food hygiene and cost control.

Work Life balance and Kitchen Culture is important to us at The Watchman hotel, we will aim to create balanced and fair rotas. We want our team members to not be over worked and able to contribute to the overall success of the hotel.


What we are looking for in a Sous Chef.

1. The Sous Chef will have formal culinary training and previous Restaurant experience.
2. We envisage our Sous Chef to be dynamic and an ambitious Chef, possibly a Chef de Partie or Jnr Sous Chef looking to take the next step.
3. The Watchman ethos and culture are exceptionally important to us. We are looking for our Sous Chef to help embody, embrace, and develop themselves and others in our shared vision.
4. Our Sous Chef will have the ability to creatively develop new ideas. Will have the confidence to manage and lead other members of the team. With excitement to engage both the kitchen and front of house teams.
5. The Sous Chef will have extensive F&B knowledge, and with the support of the Head Chef be able to develop and cost seasonal dishes that fit in to the menu.
6. Must demonstrate a natural ability to lead as well as be a team player with creative problem-solving skills and great communication and listening skills.
7. Be able to , in conjunction with the Head Chef, demonstrate creativity to design and deliver new dishes for our menus and specials.
8. Enthusiasm is contagious this is our Sous Chef.

The Sous Chef and F&B team will deliver exceptional food quality and service to our customers through each and every dish and will be a vital part of the customer experience at The Watchman.

Personal transport or access to public transport will be required due to shift work.

How to apply:

Please apply to Surajit Dasgupta General Manager with your up to date CV and reference details

All applications will be treated in the strictest confidence.

Work for partners:

No

Contact details:Surajit@watchmanhotel.co.uk | www.watchmanhotel.co.uk
Apply online:Submit your CV now

Sous Chef, (Junior) Duisdale House Hotel, Skye and Lochalsh

Posted on June 14, 2021 | Start date June 15, 2021

Salary:Excellent salary available depending on experience, paid monthly plus tips.
Duration:Permanent
Hours:average 50 hours per week
Days:5 from 7- Mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:22
Covers:Lunch: 20; Dinner: 45-50; Breakfast: to 36; Functions: up to 60
Food type:2AA Rosette - fresh produce
Full-time chefs:4 plus kitchen porters
Accommodation:Live-in available - full board including meals - options of accommodation available
Job description:

Duisdale House Hotel is an 22 bedroom, award winning, 4 Star Hotel with 2AA Rosettes for our cuisine. Situated on the beautiful island of Skye in North West Scotland, 8 miles from Broadford and 33 miles from Portree the main town.

We are looking for a Junior Sous Chef to join our team. Working under our Head Chef and providing cover on days off.

There is a friendly stable team in place working to a high standard in a well equipped kitchen using fantastic local produce including herbs grown in our own garden. We are making classic dishes with a modern twist with everything made in house.

The position is available now for the right candidate

How to apply:

Please apply to Jennifer Gracie with an up to date CV and details of contactable work references.

Work for partners:

Possible in front of house or house-keeping.

Contact details:jen@skeabosthotel.com | www.duisdale.com
Apply online:Submit your CV now

Sous Chef, The Station Hotel, Dumfries and Galloway

Posted on June 10, 2021 | Start date June 11, 2021

Salary:£11-12 per hour, tips included, meals on duty,
Duration:Permanent
Hours:30-50
Days:5/7
Holidays:Statutory (28 days p/a)
Bedrooms:32
Covers:Lunch: 12; Dinner: 5-25; Breakfast: 60; Functions: 60
Food type:Basic Homemade type - pub grub
Full-time chefs:1
Accommodation:none
Job description:

The station house hotel has 32 bedrooms over looking the Train Station,

We are looking for a chef capable of running restaurant by themselves.

This should be a relatively stress free environment with reasonable hours finishing at the latest around 10pm

Plus a small courtyard restaurant & 2 Function rooms

This position is available now for the right Candidate

How to apply:

send CV to email address - gm@stationhotel.co.uk

Work for partners:

Yes, depending on experience

Contact details:gm@stationhotel.co.uk | www.stationhoteldumfries.co.uk
Apply online:Submit your CV now

Sous Chef, Maryculter House, Grampian

Posted on June 10, 2021 | Start date August 1, 2021

Salary:Attractive salary - paid monthly - equal share of tips paid every 6 months - Meals on Duty - Uniform Provided - Online training portal
Duration:Permanent
Hours:45 - 50 hours per week
Days:5 days from 7 - mainly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Lunch: 30 - 40; Dinner: 50; Breakfast: to 80; Functions: up to 120
Food type:Modern and Innovative with traditional links
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Own en suite single room available onsite - £75 per week
Job description:

Maryculter House is a 40 bedroom 4 star privately owned hotel situated just 15 minutes from Aberdeen.

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

You will help provide cover and support to our Head Chef Alan Clarke who has a wealth of knowledge.

You will have good attention to detail and consistency.

The hotel has under went a massive refurbishment and is still ongoing.

A focus on family culture, everyone looks after each other - We are destination of choice

The is position is available from 1st August for the right candidate.

How to apply:

Please apply to Alan Clarke, Head Chef with your CV and reference details

Work for partners:

Possible depending on their experience

Contact details:chef@maryculterhouse.com | www.maryculterhouse.com
Apply online:Submit your CV now

Sous Chef, Glengarry Castle Hotel, Invernesshire

Posted on June 10, 2021 | Start date June 10, 2021

Salary:£600 paid weekly, with monthly share of tips, accommodation and meals free.
Duration:Seasonal
Hours:45-50
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:20
Covers:Lunch: 10-20; Dinner: 20-35; Breakfast: 25-40
Food type:Modern Scottish / International
Full-time chefs:2 Chefs
Accommodation:Own room in shared staff quarters
Job description:

Glengarry Castle Hotel is a 3 star Country House Hotel with 1 AA Rosette.

We are a well established, privately owned and family run Hotel with a great reputation for our food and hospitality.

We are looking for an enthusiastic and hard working Sous Chef with all-round cooking skills to join our team and help run our busy kitchen.

Must have a positive and can do attitude.

You will work closely with the Head Chef in producing high quality dishes using the very best of local produce.

You will have scope and be expected to advance our food offering and you will contribute to menu preparation as well as being creative and showing presentation skills.

The position is available 11th May to 1st November.

How to apply:

Please forward your CV and references by email.

Work for partners:

General Assistant position available

Contact details:castle@glengarry.net | www.glengarry.net
Apply online:Submit your CV now

Sous Chef, / Che de Partie - Ducks Inn - 4 star 2 AA Rosette, Edinburgh and Lothians

Posted on June 8, 2021 | Start date June 9, 2021

Salary:Attractive salary to right candidate with a full share of tips paid monthly
Duration:Seasonal
Hours:45/48
Days:5 out of 7 mixture of straight and split shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:23
Covers:Lunch: up to 30; Dinner: up to 50; Functions: Yes we do some functions
Food type:Fine dining restaurant with small bistro menu
Full-time chefs:5 plus kitchen porters
Accommodation:Live out
Job description:

The Ducks Inn is a 2 AA Rosette 23 bedroom hotel situated in Aberlady which is just 18 miles south of Edinburgh.

We are looking for an experienced Chef to join our small, young and friendly team.

This is a fantastic opportunity for a passionate and talented chef looking to advance their career.

With 2 AA Rosettes, Ducks restaurant delivers a superb fine dining experience, whilst our busy Bistro offers classic dishes with a modern twist.

As Chef you will be an integral part of our kitchen brigade working under our very talented Head Chef and Sous Chef.

This will be a good career opportunity where you will learn and progress as a chef. You will be encouraged to have input with menu suggestions.

We are keen to take the business forward.

The position is available from now for the right candidate, this position can be either seasonal or permanent

How to apply:

Please apply to Malcolm Duck, Owner with a current CV

Work for partners:

Possible depending on their experience

Contact details:Malcolm@ducks.co.uk | www.ducks.co.uk
Apply online:Submit your CV now

Sous Chef, Courtyard by Marriott Inverness Airport, Invernesshire

Posted on June 8, 2021 | Start date June 9, 2021

Salary:£28,000 per annum - paid monthly. - opportunities to learn new skills and grow your career. You will receive a benefits package that includes; • Discounted hotel room rates for you AND your friends and family • Incentive programmes • Free meals on duty
Duration:Permanent
Hours:40
Days:5
Holidays:28 days holiday per year which increases a day per year after 2 years service and is capped at 33 days.
Bedrooms:130
Food type:Casual dining - breakfast, lunch and dinner
Full-time chefs:3
Accommodation:There is the option of up two months free accommodation at the hotel for anyone re-locating.
Job description:

As a newly built property, the Courtyard by Marriott Inverness Airport opened in 2020. This new 4 star hotel has 130 bedrooms, bar/bistro, one meeting room and a gymnasium.
Courtyard by Marriott Inverness Airport is managed by Lighthouse Hotel Management, which is the operational arm of the Molo Hotel Group.

At Courtyard by Marriott Inverness Airport we are looking for exceptional people to provide outstanding service to our guests and who put our people at the heart of everything we do.

The Exciting Opportunity
An exciting opportunity has arisen for a Sous Chef to join an amazing team, reporting to the Head Chef. The successfully recruited Sous Chef will have excellent interpersonal skills, be self-motivated and be passionate about delivering the best possible standards in food and food safety. You will be required to work shift patterns to suit the needs of the business. The ideal candidate would already have experience as a Sous Chef within a branded hotel environment.

Your key areas of responsibility will include:
• Helping to managing the kitchen team to ensure the smooth running of the department.
• Working with the Head Chef to ensure food safety is at the required Company standards by making sure HACCP, allergen policies and all safe systems of work are in place.
• Ensure the hotel achieves the required food cost of sale KPI.
• Assist in creating new menus for the restaurant, bar and meetings/events in line with brand standards and food trends.

How to apply:

Please apply to Peter Norrie, Head Chef with your up to date CV and reference details

Work for partners:

no

Contact details:pete.norrie@courtyardinverness.com | https://www.marriott.co.uk/hotels/fact-sheet/travel/invcy-courtyard-inverness-airport/
Apply online:Submit your CV now
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