Sous Chef

Results page: 1 2

Sous Chef, The Cairngorm Hotel, Moray and Strathspey

Posted on August 6, 2020 | Start date August 6, 2020

Salary:£26,000 to £28,000 per annum depending on experience paid fortnightly. Over time is paid
Duration:Permanent
Hours:40-45
Days:5 split shifts a week
Holidays:Statutory (28 days p/a)
Bedrooms:31
Covers:Lunch: 100; Dinner: 200; Breakfast: 60; Functions: 120
Food type:Bar and Restaurant
Full-time chefs:9 chefs plus 8 kitchen porters
Accommodation:Accommodation available
Job description:

The Cairngorm Hotel is a 3 star 31 bedroom hotel in the centre of Aviemore.

Aviemore is Scotland’s top all year resort, offering winter sports such as skiing, curling, and snow boarding in the Cairngorms during winter, and is an excellent base for tours of the Highlands and Inverness-shire, including the famous Whisky Trail and Monarch of the Glen Country.

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

We are looking for a good all rounder to help support our management team. A positive attitude and good communication skills along with the ability to work under pressure will be helpful.

Skills we are looking for
* An ability to stay calm when the pressure mounts
* Good communication abilities
* Strong leadership skills to motivate your brigade of chefs
* First rate culinary skills
* Someone who performs well under pressure and recognises the importance of motivating and leading junior members of staff who may also be working under pressure.

Key Responsibilities
* Running the kitchen when the head chef is away
* Ensuring your brigade has high culinary standards
* Maintaining a safe and hygienic kitchen environment
* Training of junior staff

Staff benefits include ski pass in winter, paid meal breaks, pension scheme, share of tips, chefs whites supplied and discount on hotel prices for friends and family and many others.

If you think you are up for the challenge we'd love to hear from you.

How to apply:

Send CV to office@cairngorm.com

Work for partners:

No

Contact details:office@cairngorm.com | www.cairngorm.com
Apply online:Submit your CV now

Sous Chef, The Cairngorm Hotel, Moray and Strathspey

Posted on February 18, 2020 | Start date August 6, 2020

Salary:£26,000 to £28,000 per annum depending on experience paid fortnightly. Over time is paid
Duration:Permanent
Hours:40-45
Days:5 split shifts a week
Holidays:Statutory (28 days p/a)
Bedrooms:31
Covers:Lunch: 100; Dinner: 200; Breakfast: 60; Functions: 120
Food type:Bar and Restaurant
Full-time chefs:9 chefs plus 8 kitchen porters
Accommodation:Accommodation available
Job description:

The Cairngorm Hotel is a 3 star 31 bedroom hotel in the centre of Aviemore.

Aviemore is Scotland’s top all year resort, offering winter sports such as skiing, curling, and snow boarding in the Cairngorms during winter, and is an excellent base for tours of the Highlands and Inverness-shire, including the famous Whisky Trail and Monarch of the Glen Country.

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

We are looking for a good all rounder to help support our management team. A positive attitude and good communication skills along with the ability to work under pressure will be helpful.

Skills we are looking for
* An ability to stay calm when the pressure mounts
* Good communication abilities
* Strong leadership skills to motivate your brigade of chefs
* First rate culinary skills
* Someone who performs well under pressure and recognises the importance of motivating and leading junior members of staff who may also be working under pressure.

Key Responsibilities
* Running the kitchen when the head chef is away
* Ensuring your brigade has high culinary standards
* Maintaining a safe and hygienic kitchen environment
* Training of junior staff

Staff benefits include ski pass in winter, paid meal breaks, pension scheme, share of tips, chefs whites supplied and discount on hotel prices for friends and family and many others.

If you think you are up for the challenge we'd love to hear from you.

How to apply:

Send CV to office@cairngorm.com

Work for partners:

No

Contact details:office@cairngorm.com | www.cairngorm.com
Apply online:Submit your CV now

Sous Chef, Black Bull, Borders

Posted on August 5, 2020 | Start date August 6, 2020

Salary:to £31,000 per year, negotiable paid monthly plus tips.
Duration:Permanent
Hours:40-45 hours per week
Days:5 days from 7 - straight shifts 4pm to 10pm weekdays and 11am to finish at week-end
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Dinner: 30-50; 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:Accommodation available in the hotel if required, would prefer live out
Job description:

The Black Bull Hotel in Lauder are looking for an enthusiastic, self motivated sous chef or may suit a head chef

The candidate must have previously worked as a sous chef, in a fast paced environment, must be organised and have a good hygiene ethos.

Situated less than 30 miles from Edinburgh.

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 Allan Pryde 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, Relief Chefs of all levels, Dumfries and Galloway

Posted on August 5, 2020 | Start date August 6, 2020

Salary:From £12.50-£17.50 depending on position. Plus return travel either at cost price or 30p per mile.
Duration:Seasonal
Hours:Minimum of 40 hours over 5 days
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Small country inns and restaurants to large 4/5 star resorts
Covers:Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies
Food type:Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR
Full-time chefs:1 - 20 + kitchen porters
Accommodation:Clean single accommodation is provided at no charge to the chef
Job description:

We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef.

Positions are all over Scotland and in the north of England also.

Places vary from small country inns and restaurants to large resorts, 4/5* hotels and AA establishments.

You must have an up to date Hygiene Certificate (please email this with CV)

We are looking to meet all our relief chefs, we will let you know our availability.

How to apply:

Please apply with an up-to-date CV and reference details quoting RELIEF 2020

We will then call you to get you registered.

Work for partners:

No

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

Sous Chef, Old Mill Inn - Pitlochry, Perthshire

Posted on August 4, 2020 | Start date August 5, 2020

Salary:£13 per hour paid weekly in arrears plus a good performance based bonus paid annually
Duration:Permanent
Hours:48 hours per week
Days:5 days out of 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: to 150; Dinner: to 150
Food type:Family restaurant - fresh prepared quality dishes
Full-time chefs:10 chefs plus 3 kitchen porter
Accommodation:Accommodation can be available but would prefer live out
Job description:

The Old Mill is a family owned boutique inn with 15 luxury rooms, a live music venue bar and a busy 150 cover bistro. We pride ourselves on offering extremely friendly and attentive service in a high-quality Gastro Pub setting.

You will be working in a vibrant kitchen atmosphere alongside a hardworking, friendly, international kitchen team. You will be technically strong, with excellent communication skills and the ability work efficiently whilst under pressure. It’s a busy kitchen and you’ll be expected to work hard with a can-do attitude. We pride ourselves on working as a team and making sure that we support each other effectively.

Sous chef attributes:

- Able to cover for the Head Chef on their days off.
- Show a can do attitude and keep staff morale high in the kitchen.
- Maintaining high standards that we are known for

There are excellent career progression opportunities for the right candidates.

This position is available now but also happy to wait for the right person to become available.

How to apply:

Please apply via email with a copy of your updated CV and reference details.

Work for partners:

Possibly for the right candidate

Contact details:maclellan14@hotmail.com | www.theoldmillpitlochry.co.uk
Apply online:Submit your CV now

Sous Chef, Darroch Learg Hotel Ballater, Grampian

Posted on August 4, 2020 | Start date August 11, 2020

Salary:Up to £30,000 according to experience, paid monthly with a share of tips.
Duration:Permanent
Hours:to 48 hours per week
Days:5 days per week mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10 bedrooms
Covers:Lunch: up to 30; Dinner: up to 30; Breakfast: up to 20
Food type:2AA Rosette Table D'hote seasonally changing.
Full-time chefs:2 chefs plus kitchen porters
Accommodation:Accommodation en site either in shared flat or a chalet, if needed, 40 miles from Aberdeen
Job description:

Darroch Learg Hotel is a well known, family run hotel in the town of Ballater on Royal Deeside.

We have an excellent reputation for quality food using the excellent local produce available.

We are looking for a sous chef to join our team to work alongside and cover for our head chef on days off.

May be permanent or possibly seasonal also.

Ideally, this position will suit a chef with a strong background in quality establishments used to working with quality fresh produce including seafood and game.

Ballater is a quiet town and will suit a chef who likes the outdoors, fishing, golfing and walking.

We have a settled team in place and this is an enjoyable working environment.

The hotel is shut from the week before Christmas, opens again for New Year, then is shut in January.

How to apply:

Please apply to Fiona Franks with your current, up to date CV.

Work for partners:

possibly

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

Sous Chef, Coltman's Kitchen Deli and bar, Borders

Posted on July 31, 2020 | Start date July 31, 2020

Salary:£25,000 to £30,000 depending on experience paid weekly plus good tips
Duration:Permanent
Hours:45 hours per week
Days:5 days a week mostly day shifts with 2 evenings a week maximum
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: up to 200; Dinner: average 40
Food type:Fresh delicatessen and lunches during the day and table d'hote menu in the evening plus cocktail bar and garden
Full-time chefs:3
Accommodation:Live-out can find somewhere to rent and can help if needed
Job description:

Coltman's Kitchen Deli and bar is situated in Peebles in the beautiful Scottish Borders.

Serving lunches during the day including salads, pastries and home-baking, all cooked from scratch. In the evening on Thursdays, Fridays and Saturdays we open our 28 seater restaurant and serve a table d'hote menu using fresh local produce.

We are looking for a sous chef to join the small stable team we have in place. Working in a modern kitchen and working under a very experienced head chef. Good training is provided.

Working alongside the owner and providing cover on time off you will also be looking to take over as head chef and put your own stamp on as long as it fits.

Would suit a chef who is used to working with fresh produce.

Good work/life balance.

This position is available now for the right person and also happy to wait for the right candidate.

How to apply:

Please apply to Kenny Coltman, owner, with you current CV

Work for partners:

No

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

Sous Chef, The Anchor Hotel Johnshaven, Tayside

Posted on July 28, 2020 | Start date July 28, 2020

Salary:26,000 per year with overtime pro rata over 45 hours, plus a share of the tips 22,000 per year for chef de partie
Duration:Permanent
Hours:up to 45 per week mixed shifts
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:4
Covers:Lunch: up to 40; Dinner: can do to 100 covers at the week-ends; Breakfast: 10
Food type:British / European with lots of fresh seafood
Full-time chefs:3 plus kitchen porters
Accommodation:live out but can help to find if relocating
Job description:

The Anchor Hotel in Johnshaven is an award winning hotel in a lovely coastal town with an excellent reputation fr quality fresh seafood,

much of which is landed in the town.

I am looking for a sous chef and also a chef de partie to work alongside me and cover on time off.

The owner, Gary, is a very experienced chef and a good mentor.

Possible work for partners also.

Lovely coastal location, 7 miles from Montrose and not far from Aberdeen

These are live out positions but we can look at help if relocating to the area.

How to apply:

Please apply to Gary Thomson, owner with your CV by email to

gary@anchorhotelsjohnshaven.co.uk

Work for partners:

yes potentially front of house

Contact details:gary@anchorhoteljohnshaven.co.uk | www.anchorhoteljohnshaven.co.uk
Apply online:Submit your CV now

Sous Chef, Y-Not, Caithness

Posted on July 27, 2020 | Start date July 28, 2020

Salary:£28,000 per annum paid weekly - Time back for over 50 hours
Duration:Permanent
Hours:50
Days:5 days out of 7 days - all straight shifts, 2 days off together
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: 80; Dinner: 100; Breakfast: 20
Food type:Bar + Grill using fresh local produce and daily specials
Full-time chefs:5 chefs, 2 kps + 6 bar team
Accommodation:1 bedroom house available -charge to be discussed
Job description:

Opened in 2007, ynot is independently owned and has firmly established itself as the hub for locals and visitors looking for fantastic quality food & drink.

We’re open all day everyday serving breakfasts from 8am, lunches from 11.30am & dinner 5pm - 9pm with 120 seated between 2 levels. Our cool, comfortable decor and relaxed environment make the entire venue suitable for everything from a quick casual drink, lunch to a formal evening meal.

We take a great deal of pride in what we do, and aim to provide the best eating & drinking experience in the North of Scotland, and rely on our highly trained staff to make this happen.

With that in mind, we are seeking to recruit a talented Sous Chef to join our team.

You’ll have the highest standards, championing for fresh and delicious dishes, making sure orders go out on-time and that every piece of paperwork is perfect.

You will also ensure excellent communication, and help develop a team that runs like clockwork and loves to learn.

Working in a fast-paced kitchen; but you’ll quickly find that Y -Not is a pretty unique place! Things here change every day, so you will embrace change and show plenty of ambition.

TheSous Chef’s main responsibilities are:
• Creating seasonal, balanced menus that meet customer expectations
• Ensuring quality of presentation and consistency in food whilst meeting service timings
• Upholding food safety procedures

The key requirements for this role are:
• Previous sous chef experience in quality gastropub or restaurant
• Minimum of 3 years working in high-quality establishments
• Excellent knowledge of food
• A passion for the restaurant industry and a knowledge of latest trends and styles
• Strong department management skills
• The ability to motivate, train, develop and inspire your team members

How to apply:

Please apply to Isla Mackay, with an up-to-date CV and reference details.

Work for partners:

Front of house, house keeping + Kitchen porter

Contact details:ynot7bar@gmail.com | www.theinnynot.co.uk
Apply online:Submit your CV now

Sous Chef, Knockomie Inn, Moray and Strathspey

Posted on July 23, 2020 | Start date July 24, 2020

Salary:Salary will be commensurate with experience and qualifications.
Duration:Seasonal
Hours:40 per week
Days:5 days per week mainly straight shifts - 2.00pm to 10.00pm
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: no; Dinner: up to 18
Food type:with a 3 course TDH menu that changes on a regular basis. Good quality ingredients presented to a high standard
Full-time chefs:sole chef with clear guidance from owners who have good experience in the kitchen
Accommodation:En-suite room may be available, if required at a nominal cost
Job description:

Knockomie Inn, close to the Moray Firth, has been run successfully for over 30 years. We are looking for a Chef to be responsible for all aspects of the smooth running of the kitchen. This is a temporary position until approximately 31st October 2020.

We are looking for excellent cooking skills. Post Covid-19 there will be enhanced hygiene procedures required, to ensure the highest possible standards in kitchen management. This position includes menu planning, food costing, ordering, stock control and gross profit. We anticipate you enjoy working as part of the team, with a positive approach and outlook.

We have a small beer garden menu – details on our website – that is open Thursday – Sunday. Our restaurant because of social distancing is limited to 14-18 covers, with a 3 course TDH menu that changes on a regular basis. We don’t serve lunch and it is usually a straight shift pattern of 2pm-10pm.

This position is available now to 31st October

How to apply:

Please apply with a copy of your updated CV and reference details to Penny Ellis, Owner

Work for partners:

NO

Contact details:jobs@ellisgroup.me | www.knockomie.co.uk
Apply online:Submit your CV now
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