Sous Chef

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Sous Chef, (Junior) St Columba Hotel, Argyll and the Islands

Posted on July 23, 2019 | Start date August 4, 2019

Salary:£14 per hour for all hours worked + a share of the tips, (normally around £250 per month)
Duration:Seasonal
Hours:Approximately 45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:27
Covers:Lunch: up to 100; Dinner: up to 80; Breakfast: up to 50; Functions: only occasional
Food type:High quality, locally sourced, freshly prepared
Full-time chefs:6
Accommodation:Live in accomodation, either in a room in the hotel or a bothy outside, is available.
Job description:

The St Columba Hotel is located on a very beautiful island off the West Coast of Scotland. Our hotel has 27 bedrooms and a restaurant which serves up to 60 for dinner and many more at lunchtime.

We are committed to serving freshly prepared, delicious food. Our certified organic garden produces much of our salad and vegetables; breads and baking are produced on the premises, and we buy fish and seafood directly from a local boat. The quality of our food is central to the hotel’s reputation and our kitchen is a busy place.

The vacancy we have is for a Junior Sous Chef, who is capable of running service when the Head Chef is away, and can work well with our existing Sous Chef. The job might suite a Senior Chef de Partie looking for their next step up. While the job is seasonal, there is the possibility of advancement in future seasons.

Person Specification
• Experience of working in a busy kitchen
• Able to keep calm under pressure; take decisions and solve problems
• Able to communicate clearly
• Enthusiasm for producing quality food, in line with our ethos of using local, organic and seasonal ingredients
• Some experience of planning and costing dishes and menus, with a willingness to learn more
• Organised whilst still able to be flexible and adapt to changes
• Previous experience of supervising staff is not essential, but a willingness to learn and develop in this area is
• Right to work in the UK

How to apply:

In the first instance, please email recruitment@stcolumba-hotel.co.uk with a cv and details of 2 referees we can contact

Work for partners:

Contact details:rick@stcolumba-hotel.co.uk | www.stcolumba-hotel.co.uk
Apply online:Submit your CV now

Sous Chef, (Junior) The Westroom, EH3, Edinburgh and Lothians

Posted on July 22, 2019 | Start date August 1, 2019

Salary:£22,000 - £24,000 negotiable depending on experience paid monthly plus a share of the tips
Duration:Permanent
Hours:50 hours per week
Days:4.5 days - 4 straights and either 1 morning or evening shift
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 50; Dinner: 40
Food type:Italian tapas made fresh on the premises
Full-time chefs:4 plus kitchen porters
Accommodation:Live-out
Job description:

The Westroom is Edinburgh's first Cicchetti Bar (Italian Tapas) which opened just over a year ago. We are looking for a junior sous chef to join our small team.

Situated close to the city centre we are looking for a chef who has good fresh food experience. All our food is prepared fresh on the premises including breads and pasta.

Previous Italian experience would be desired but not essential as excellent training will be provided on site.

Good scope for career progression as this is an independently owned restaurant with successful restaurants in other areas also.

Very good working environment and a nice team in place.

This position is available now for the right person and ideally we would like to have someone in place in time for the busy festival season.

How to apply:

Please apply to Adrian Pieraccini, owner, with your up-to-date CV and reference details. Alternatively call him on 07774 135 249

Work for partners:

No

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

Sous Chef, (junior) 9638- Up-market Gastro-pub City Centre - EH1, Edinburgh and Lothians

Posted on July 22, 2019 | Start date September 1, 2019

Salary:£23,000 - £25,000 per annum - paid monthly plus tips and possible bonus based on monthly gross profit margins
Duration:Permanent
Hours:up to 50
Days:5 days per week - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 80 +; Dinner: 80 +; Breakfast: no; Functions: up to 40
Food type:Up-market Bistro
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Live out
Job description:

I am recruiting for a Junior Sous for a new venture in Edinburgh.

Working in a brand new kitchen with induction and all the latest technology.

Very experienced, independent and reputable owners.

You will have a stable background and have good quality experience

The venue is undergoing a full refurbishment and is looking to open at the beginning of September.

How to apply:

Please apply to Jessica at Chefs In Scotland with a copy of your updated CV, reference details and hygiene certificate quoting 9638

Work for partners:

No

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

Sous Chef, (Junior) Loch Kinord Hotel, Grampian

Posted on July 22, 2019 | Start date August 31, 2019

Salary:£23,000 - £25,000 paid monthly plus a share of the tips and possible bonus scheme to be discussed
Duration:Permanent
Hours:40-45
Days:5 days a week in summer mainly split shifts (any extra days work will be give back in lieu during quieter times)
Holidays:Statutory (28 days p/a)
Bedrooms:20
Covers:Lunch: 20-30; Dinner: 30-40 in summer and only up to 10 covers in winter; Breakfast: 40
Food type:1 Rosette bar and a la carte using very local produce
Full-time chefs:3 there are no kitchen porters
Accommodation:own room in shared staff lodge on site available if required - charged at £35 per week
Job description:

The Loch Kinord hotel is a privately owned and run 20 bedroom hotel 35 miles to the West of Aberdeen near Aboyne.

We are looking for a senior chef de partie or junior sous chef to join our team. Serving very good quality bar meals during the day and a la carte meals in the evening. Lots of the produce is sourced locally and is a good area for foraging during the right seasons. We also serve lots of game where possible.

You will have lots of input into menus and get good training from our stable head chef.

Would suit someone who is looking for a better work-life balance as you will be finished by 9.30pm most evenings at the latest.

This would suit a couple.

This position is available from the end of August for the right candidate and also happy to wait for the right person.

How to apply:

Please apply to Andrew Cox, owner with your updated CV, references and hygiene certificate

Work for partners:

Yes would suit a couple and there is work in front of house and house-keeping

Contact details:info@lochkinord.com | www.lochkinord.com/
Apply online:Submit your CV now

Sous Chef, Harris & Lewis Smokehouse, Western Isles

Posted on July 19, 2019 | Start date July 29, 2019

Salary:From £10 per hour, paid monthly with a share of tips.
Duration:Permanent
Hours:40
Days:5
Holidays:31 Days
Bedrooms:
Covers:Lunch: 44; Dinner: 44
Food type:Contemporary, informal, fine dining using local produce from the hebrides
Full-time chefs:4 chefs plus 1 kitchen porter
Accommodation:Live out
Job description:

Nestled in the heart of Stornoway, on the Isle of Lewis, the Harris & Lewis Smokehouse is a celebration of everything that makes the Hebrides so special. From our fresh local ingredients (including salmon that is smoked right here on the premises by our production operatives) to our beautiful surroundings, wonderful people and state-of-the-art facilities. We opened in October 2018 and we have been delivering contemporary Scottish cuisine ever since.

You will responsible for running the kitchen on the head chefs days off. Ensuring our standards are maintained at all times. You will help with menu's and help with delegating tasks to junior members of the team.

Uniform provided.

Closed over Christmas and new year.

The position is available now for the right candidate.

How to apply:

To apply, please send your CV to our recruitment team at workwithus@scottishsalmon.com

Work for partners:

Front of house available.

Contact details:nicola.miller@Scottishsalmon.com | https://www.harrisandlewis.co.uk/
Apply online:Submit your CV now

Sous Chef, Ginger Snap Catering, Edinburgh and Lothians

Posted on July 19, 2019 | Start date July 19, 2019

Salary:Up to £35,000 per annum, paid monthly plus tips.
Duration:Permanent
Hours:Minimum 40 hours per week, shifts vary dependant on business. Usually 8am- 2pm during the week then longer shifts at events.
Days:4/5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Functions: 10-400 covers dependant on function
Food type:High end catering, fresh seasonal produce used. 3 AA rosette standard.
Full-time chefs:5 chefs + Kitchen Porters
Accommodation:Live out, driver ideally
Job description:

One of Scotland’s leading private caterers specialising in modern British food, is currently looking for a talented, experienced and enthusiastic sous chef, who is passionate and driven, working from our main kitchen in Leith, Edinburgh and working at events throughout Scotland and Northern England.

As an applicant, you’ll have recent previous experience in a kitchen at a high level (3 rosette or above). You’ll relish the challenge of physically demanding work in a fast-paced environment. Looking to increase your knowledge and experience working with our Head Chef.
Ideal opportunity for those looking to redress their work/life balance whilst still working at a high level.

You will be expected to drive a van and co-ordinate at events.

As a member of our team, you will be able to work in all sections of the kitchen to a consistently high level, be able to work under pressure, be clean and efficient and strive to reach your full potential in order to progress further in your career.

This is the ideal position for someone who has a young family as the working hours are excellent and we offer shorter days throughout the week. We also have positions available for partners in front of house if there was a suitable couple looking for work.

The position is available now.

How to apply:

Please apply to Tania Dixon with an up to date CV and reference details.

Work for partners:

Front of house is available.

Contact details:tania@ginger-snap.co.uk | http://ginger-snap.co.uk/
Apply online:Submit your CV now

Sous Chef, The Royal George Hotel, Perthshire

Posted on July 18, 2019 | Start date July 18, 2019

Salary:Negotiable depending on experience paid four weekly plus tips
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 days from 7 - Split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:44 bedrooms
Covers:Lunch: 20 - 50; Dinner: Up to 150; Breakfast: Up to 80 - we have a breakfast chef; Functions: Up to 100
Food type:Traditional Scottish, a la carte, TDH and high teas
Full-time chefs:5 plus Kitchen porters
Accommodation:Live-out
Job description:

The Royal George Hotel is a 44 bedroom 3* hotel situated in the centre of Perth.

We are looking for a sous chef to join our stable team.

You will have input into menus as we make all of our food from scratch on site. You will be working alongside and covering for our head chef during their time off.

We have a big kitchen with good facilities and equipment.

The position is available now for thew right candidate and would suit someone who is interested in developing themselves and the good reputation we already uphold.

How to apply:

Please apply to Eddie Anderson, Owner, with an up-to-date CV and reference details or you can call 01738 624 455

Work for partners:

No

Contact details:eddie.anderson@theroyalgeorgehotel.co.uk | www.theroyalgeorgehotel.co.uk
Apply online:Submit your CV now

Sous Chef, Banff Springs, Grampian

Posted on July 16, 2019 | Start date July 16, 2019

Salary:£27,000 - £30,000 depending on experience, paid fortnightly and share of tips.
Duration:Permanent
Hours:45-48
Days:5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36 bedrooms
Covers:Lunch: up to 50; Dinner: up to 180; Breakfast: Up to 65
Food type:Good quality traditional Scottish
Full-time chefs:8 chef at full strength plus kitchen porters
Accommodation:Room available in the staff house - charged at £200 per month, includes all bills.
Job description:

The Banff Springs Hotel is a privately owned and run 36 bedroom hotel overlooking the Moray Firth. This Hotel is a 15 minute walk away from Banff Castle and 0.8 miles from the harbour.

We are 45 miles north of Aberdeen.

We are a well-known privately owned hotel on the north east coast of Scotland.

We serve a high level of food, all locally sourced and to the highest standard.

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

Uniform provided.

Working with a very professional and friendly team in a permanent position with good prospects.

Providing cover and support for our head chef on days off and holiday.

This is a full time position and is available now for the right candidate.

How to apply:

Apply directly to Pauline Gray manager with an up to date CV and reference details.

Work for partners:

Possible depending on their experience

Contact details:accounts@thebanffsprings.co.uk | http://thebanffsprings.co.uk/
Apply online:Submit your CV now

Sous Chef, 9596- 4 Star Hotel outskirts Edinburgh, Edinburgh and Lothians

Posted on July 16, 2019 | Start date July 16, 2019

Salary:£27,000-£30,000 per annum depending on experience paid monthly, Tips shared quarterly
Duration:Permanent
Hours:50
Days:5 days out of 7 usually straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:35
Covers:Lunch: 25; Dinner: 50; Breakfast: 40-70; Functions: up to 100
Food type:2 AA Rosette Scottish/French Cuisine. plus Brasserie
Full-time chefs:6 - 8 chefs plus kitchen porters
Accommodation:None - driver is preferred as public transport links are limited
Job description:

I am recruiting a sous chef and a junior sous chef for a stunning Castle dating back to the 13th Century and now a beautifully appointed 4* hotel that offers a memorable mix of warm hospitality and an award-winning restaurant with 2 AA rosettes.

Serving delicious, quality food with an exciting twist - using locally sourced ingredients and suppliers. High standards of cleanliness and personal presentation are essential.

You need to be capable of running the kitchen and taking responsibility during the head chefs time off.

You will have:
Some rosette experience
Ability to work effectively as part of a team
Passion for high quality food
An eye for detail
Enthusiasm and looking to develop a successful career
Clear communications skills and ability to build a rapport with the team
A hard working attitude
The ability to multi-task and work well under pressure

Full training will be provided and there are excellent career development opportunities.

How to apply:

Please apply to Jessica at Chefs In Scotland with your updated CV and reference details Quoting 9596

Work for partners:

No

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

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

Posted on July 13, 2019 | Start date July 13, 2019

Salary:Up to £24,000 according to experience paid weekly plus ashare of tips. Down the line possible bonus scheme for the right person who can bring something to the business.
Duration:Permanent
Hours:up to 40. paid by the hour.
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:3 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
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