Sous Chef

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Sous Chef, Tontine Hotel, Borders

Posted on March 10, 2020 | Start date March 11, 2020

Salary:£27,000 - £28,000 per annum depending on experience paid fortnightly - tips shared Over time paid for covering holidays
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36
Covers:Lunch: 50-60; Dinner: 60-80; Breakfast: up to 68 if at full capacity; Functions: none
Food type:mix of traditional favourites and fine dining
Full-time chefs:5 plus 4 KPs
Accommodation:Nice flat, own room with shared Kitchen / Bathroom facility £37 per week
Job description:

The Tontine Hotel is a family run business within the Scottish Borders town of Peebles. We have recently won the Scotland Town Hotel of the Year Award at the Scottish Hotel Awards

This is an exciting opportunity to join a busy and enthusiastic brigade, committed to showcasing the very best of Scotland's produce and with an ongoing desire to exceed guests expectations. Ideally the successful candidate will have recent experience at recognised establishments at sous chef level minimum for 3 years and possess excellent organisation and communication skills. Along with the Head Chef, you will play a key role in maintaining and building the properties already excellent reputation and have the desire and determination to climb the career ladder and help take the business to an even higher level. Using your outstanding experience and leadership skills you will be working closely with the head chef and the front of house management team to deliver core standards and provide our guests with a great stay every time. A hands on and flexible approach is required here to lead from the
front.
The Role:
As Sous Chef your responsibilities will include:

* Assisting the Head Chef to take responsibility for the kitchen department, food cost, ordering, menu design, food and health and safety
* Ensure that all dishes are prepared with attention to detail and to the highest standard ensuring company spec is met at all times
* Manage the kitchen brigade, motivate the team and share knowledge, training and developing chefs within the team
* Work with the head chef to create menus which showcase the best local food producers thereby highlighting the wealth of great local and seasonal products.
* Ensure compliance with all health and safety regulations and hygiene legislation.

The Person:
The ideal candidate will be:
* You must be passionate about food with an ongoing desire to exceed guests expectations.
* You must be organised, an excellent communicator, and a hands-on manager with excellent attention to detail.
* Similar quality kitchen experience is required, and an excellent knowledge of food is essential
* The ability to work in a fast paced and high pressured environment is necessary
* Availability to work shifts, including evenings and weekends as per business needs
* Have excellent personal presentation and be consummately professional at all times.

The Reward:
In return, we offer a competitive salary and rewards structure, including training and career development opportunities.
Benefits Include:

* Access to courses including Modern Apprenticeships.
* Tips ­ Our staff keep 100% of tips earned
* Uniform provided
* All meals on duty

How to apply:

Please apply to Gordon and Kate Innes with a copy of your updated CV and reference details to innes@tontinehotel.com

Work for partners:

Possible depending on experience

Contact details:innes@tontinehotel.com | www.tontinehotel.com
Apply online:Submit your CV now

Sous Chef, Kings Arms Hotel in Lockerbie, Dumfries and Galloway

Posted on March 9, 2020 | Start date March 9, 2020

Salary:£10 - £12 per hour according to experience paid weekly plus a share of tips. Down the line possible bonus scheme for the right person who can bring something to the business.
Duration:Permanent
Hours:35 - 45 hours
Days:5 days mixture of straight and split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: up to 30 to 40; Dinner: up to 50; Breakfast: 26; Functions: can do when function room ready
Food type:Traditional pub food with specials using fresh local produce
Full-time chefs:2 plus kitchen porters
Accommodation:possible staff room available within the hotel and also accommodation is reasonably easy to find in Lockerbie and not too expensive
Job description:

The Kings Arms Hotel in Lockerbie is privately owned and run hotel, situated in the small town of Lockerbie in Dumfries and Galloway.

Situated 12 miles from Dumfries, 22 miles from Carlisle and within an hour or so of Edinburgh and Glasgow.

We are looking for someone to join our friendly team in the kitchen.

This may suit an experienced chef looking for input into menus and gross profit margins.

Likewise, it may suit someone with less experience but plenty of enthusiasm and initiative.

The hotel has recently been taken over and is undergoing a full refurbishment.

This is an exciting time to join our team.

Lockerbie has a population of 3,500 and has good amenities and there is plenty to do on time off if you like the outdoors.

This position may suit either a single person or a working couple.

Available now for the right people.

How to apply:

Please apply to Tom Cheesman, General Manager with your current CV and details of relevant work references.

Or phone for an informal chat on 01576 202410.

Work for partners:

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

Sous Chef, The Glendevon Hotel, Perthshire

Posted on March 9, 2020 | Start date April 1, 2020

Salary:£11.00 per hour, paid weekly plus tips.
Duration:Permanent
Hours:Minimum of 30 hours per week
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:8
Covers:Lunch: Up to 20; Dinner: Up to 30; Breakfast: up to 16
Food type:Traditional home-made pub classics
Full-time chefs:2 plus kitchen porters
Accommodation:Hotel room available with TV, Wi-Fi and meals included. Cost to be discussed.
Job description:

The Glendevon is a family owned and run hotel set in the heart of Perthshire in the Strathearn Valley. We are surrounded by some of the most beautiful countryside in the world. We have only taken over the business at the start of June and we are looking to get a friendly and stable team in place.

We are looking for a Sous Chef to join our team. Covering for the Head Chef's days of you will be responsible for running the kitchen in their absence whilst maintaining the same standards of food and health & hygiene.

We are looking for someone who has a positive attitude and at least 1 year minimum experience at this level.

This position would suit someone who is potentially looking for a better work life balance as you will be working less hours or potentially for a Head Chef looking to take a step back.

This position is available now for the right candidate.

How to apply:

Please apply to May Adair with an up to date CV and recent work references.

Work for partners:

Possibly in the bar.

Contact details:glendevonhotel@outlook.com | https://glendevonhotelperth.co.uk/
Apply online:Submit your CV now

Sous Chef, Junior / Chef de Partie -The Moorings Hotel Fort William, Lochaber

Posted on March 9, 2020 | Start date March 10, 2020

Salary:£25,000 - £27,500 paid fortnightly plus a share of tips
Duration:Permanent
Hours:40 hours per week
Days:5 days per week - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:32 bedrooms
Covers:Lunch: varies from 20 to 70 during the day.; Dinner: dinners 30 to 130 in high season; Breakfast: 50 to 60; Functions: 120 to 140
Food type:During day informal cafe dining. Light lunches, food served all day. Plus fine dining restaurant open in the evening using best of fresh local Scottish produce plus functions.
Full-time chefs:6 chefs and kitchen porters
Accommodation:Accommodation available - meals on duty - included as part of package
Job description:

The Moorings Hotel in Fort William, is a privately owned and run 4 star hotel with a good reputation for serving quality fresh produce.

Looking for a Chef to join our team.You will be in charge of your own section in the kitchen, working under our head chef you will get excellent training.

The hotel is situated in the Outdoor Capital of the UK, lovely town with good amenities ideal if you are keen on outdoor pursuits such as cycling, skiing, climbing, sailing and fishing.

Position is available now for the right candidate.

How to apply:

Please apply to Duncan Macdougall, Head Chef with copy of current CV and recent work references.

Work for partners:

Possibly depending on experience

Contact details:headchef@moorings-fortwilliam.co.uk | www.moorings-fortwilliam.co.uk
Apply online:Submit your CV now

Sous Chef, The Deeside Inn, Grampian

Posted on March 7, 2020 | Start date March 8, 2020

Salary:Negotiable salary depending on experience paid weekly - Share of tips.
Duration:Permanent
Hours:45 - 50 hours per week
Days:5 days over 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:55
Covers:Lunch: lunches quiet; Dinner: to 120; Breakfast: to 100
Food type:Contemporary brasserie, modern Scottish well presented freshly made.
Full-time chefs:4 plus kitchen porters
Accommodation:Accommodation available
Job description:

The Deeside Inn is a 55 bedroom hotel situated in the Royal Deeside village of Ballater.

We're looking for an experienced and dynamic Sous Chef to join our kitchen brigade, supporting our Head Chef.

Description

Will you inspire our kitchen team to reach even higher standards?

We're looking for an experienced and energetic Sous Chef to support our Head Chef in meeting our high standards and taking the restaurant forward. You'll need to be able to work fast and accurately in a high-pressure environment. The job has flexible hours, including early, late and split shifts.

Determined to succeed and passionate about food, you'll take pride in all aspects of the role, from food preparation to developing new dishes and menus. Your confidence, enthusiasm and diligence will inspire the kitchen brigade to meet and exceed the high standards we set. You'll also train and develop the team, as required.

Working to the highest standards of food hygiene, and following all health & safety rules, you'll ensure that the cleaning schedule is followed at all times. With the Head Chef, you'll also monitor portion and waste control to maintain profit margins, be responsible for staff manning, and manage stock control.

What we need from you
.Passion for food and high standards
.Enthusiasm and confidence to inspire the kitchen team
.Ability to work flexible hours

What we offer
.Staff uniform
.Flexible working pattern over 7 days
.Competitive salary
.Training
.Staff meals
.Entry to our employee Fair Fund
.Discounted rates across our group of hotels

How to apply:

Please apply to Samantha Rhodes, General Manager with an up to date CV and contactable work references.

Work for partners:

possible, front of house or housekeeping.

Contact details:gm.deeside@crerarhotels.com | www.crerarhotels.com/Deeside
Apply online:Submit your CV now

Sous Chef, Nethy Bridge Hotel, Invernesshire

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

Salary:From £25,000 negotiable depending on experience, paid monthly plus tips.
Duration:Permanent
Hours:40 - 48 per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:70
Covers:Lunch: up to 40; Dinner: 120; Breakfast: 120; Functions: 170
Food type:Traditional Scottish Table d'hote
Full-time chefs:4 chefs + 2 Kitchen porter
Accommodation:Own en-suite accommodation available including meals and internet access included as part of the package
Job description:

The Nethy Bridge Hotel is a 70 bedroom hotel situated in the Cairngorm Mountains which is great for outdoor pursuits and has a great winter Ski season.

We are looking for a Sous chef to join our team to support and provide cover to the head chef.

Uniform provided.

Company staff benefits - reduced hotel rates throughout the company.

Pension scheme available.

There is lots of outdoor activities to do on days off.

We are a well establish company.

A great place to live and to work.

This position is available from the beginning of April and potentially sooner for the right candidate.

How to apply:

Please email over a copy of your updated CV and reference details to Eva Secker, General Manager.

Work for partners:

Possibly depending on experience - general assistant positions available.

Duties include bar assistance, general cleaning and light housekeeping.

Contact details:nethybridgemanager@strathmorehotels.com | www.strathmorehotels.com
Apply online:Submit your CV now

Sous Chef, The Boathouse Restaurant Gigha, Argyll and the Islands

Posted on March 4, 2020 | Start date April 27, 2020

Salary:£12 per hour negotiable depending on experience paid weekly plus good tips
Duration:Seasonal
Hours:40 - 45
Days:5 days out of 7 possibly 6 mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 40-100; Dinner: 40-60; Functions: Up to 40
Food type:Fresh, local seafood - a la carte plus specials
Full-time chefs:3 plus a kitchen porter
Accommodation:Own room in shared static caravan charged at £30 per week
Job description:

The award-winning Boathouse Restaurant is family owned and situated on the beautiful island of Gigha, just off the West coast of Scotland

Gigha is one of the most beautiful of the Hebridean Islands and is approximately 2.5 hours from Glasgow and a short 20 min ferry crossing to which you are greeted by stunning beaches, the most crystal clear blue waters and most stunning scenery.

We are looking for a high quality sous chef to start from the end of April to work until mid September working in this busy but friendly, close knit team.

We use lots of fresh local produce (emphasis on seafood) and make everything from scratch every day including our own breads.

A well established business with a good reputation for food in the area.

This is a rural but lovely place to spend the summer season.

How to apply:

Please apply to Grant Berry, owner with an up-to-date CV and reference details

Work for partners:

Yes this would suit a couple

Contact details:grant@boathouseongigha.com | www.boathouseongigha.com/
Apply online:Submit your CV now

Sous Chef, Cringletie House Hotel, Borders

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

Salary:Up to £27,000 negotiable depending on experience paid monthly plus tips.
Duration:Permanent
Hours:45 hours per week
Days:5 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: quiet but looking to build; Dinner: up to 40; Breakfast: up to 36; Functions: 50 - 75 - 1 or 2 functions a week
Food type:Good quality seasonal restaurant menu plus functions - 2 rosette standard
Full-time chefs:4 full time and kitchen porters
Accommodation:Own room in shared staff house including all bills and Wi-Fi - £200 per month
Job description:

Cringletie House Hotel is a busy wedding venue situated near Peebles in the Scottish Borders. We are looking for a Sous Chef to join our team at the hotel which is under new ownership.

Working with a stable head chef in place, there is excellent training provided and good scope for career progression.

In a good location, only 5 minutes drive from Peebles and on the main bus route for Edinburgh and can be there within 45 minutes.

The hotel has a very good reputation for food and wanting to progress to an even higher level of fine-dining after achieving 2 rosettes.

This position is available from the start of March for the right candidate.

How to apply:

Please apply to Will Haegel, manager, with an up-to-date CV and reference details, please CC Head Chef Ian Gourlay at kitchen@cringletie.com

Work for partners:

Possibly depending on experience.

Contact details:dgm@cringletie.com | www.cringletie.com/
Apply online:Submit your CV now

Sous Chef, BBC Studios TV Cooking Competition 2020, Rest of the world

Posted on March 4, 2020 | Start date March 4, 2020

Salary:
Duration:
Hours:
Days:
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:
Full-time chefs:
Accommodation:
Job description:

BBC Studios are making an exciting cooking competition series and want to hear from passionate up and coming chefs and cooks who dream of making their mark in the food industry.

This is a once in a lifetime opportunity to showcase your culinary skills in the spectacular surroundings of Tulum, Mexicom one of the hottest food destinations on the planet.

You could be crowned winner by the world's top foodies and win an amazing prize.

From street food vendors, commis chef, food truck entrepreneurs to kitchen creatives; whether you're cooking in a fashionable gastropub or just starting in the food-service industry, if you can make mouth-watering dishes, we want to hear from you!

How to apply:

Applications are now open.

Please apply at foodshow.casting@bbc.co.uk

Work for partners:

Contact details:foodshow.casting@bbc.co.uk
Apply online:Submit your CV now

Sous Chef, Fernhill Hotel, Dumfries and Galloway

Posted on March 3, 2020 | Start date March 3, 2020

Salary:£26,500 per annum, depending on experience paid monthly plus a share of gratuities from tronc
Duration:Permanent
Hours:45-50 hours per week
Days:5 days a week, mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:30
Covers:Lunch: Up to 60; Dinner: Up to 60; Breakfast: Up to 60; Functions: Small weddings
Food type:Daily changing table d’hote menu 3,3,and 3. Breakfast, cold buffet, hot cooked to order. Set function menus.
Full-time chefs:5-6 plus 2 kitchen porters
Accommodation:Temporary single accommodation available if required.
Job description:

JOB DESCRIPTION: McMillan Hotels are a family owned and operated company of 60 years standing with three hotels in South West Scotland. Fernhill Hotel is a 30 bedroom hotel overlooking the coastal village of Portpatrick, a very pretty and popular tourist village with easy access to fantastic countryside and beaches and the Galloway Forest Park with all its outdoor activities. Close to the town of Stranraer. Glasgow 2 hours, Ayr 15.hrs, Dumfries 1.5 hours.

We are looking for a skilled and enthusiastic Sous Chef (and Head Chef) to take our team forward and maintain our current high standard. The Sous Chef will deputise for the Head Chef in his absence and assist the Head Chef in ensuring the efficient running of the kitchen team, full compliance with food safety legislation, as well as being involved in supervising and training the team. Other duties will include menu planning and ordering within the company budget targets.
Position available early April 2020.

How to apply:

Please apply with current CV and references to Douglas McMillan, Managing Director, McMillan Hotels Ltd on douglas@northwestcastle.co.uk.

Work for partners:

Work for partners is possible.

Contact details:douglas@northwestcastle.co.uk
Apply online:Submit your CV now
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