Sous Chef

Results page: 1 2 3 4

Sous Chef, The Lovat loch Ness, Invernesshire

Posted on March 19, 2019 | Start date March 20, 2019

Salary:£30,000 to £35,000 per annum, 45 hours per week, monthly paid - plus tips and benefits. Time off in lieu for extra hours worked.
Duration:Permanent
Hours:As business requires busier in summer months
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: to 30; Dinner: to 80; Breakfast: to 65; Functions: Private dining up to 50
Food type:high end refined dining in an informal setting using seasonal local produce
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Live in available in on-site staff accommodation or in a rented property in the village including: all meals; utilities; WIFI; and laundry
Job description:

The Lovat Loch Ness is a 28 bedroom, 4 star award winning hotel situated in Fort Augustus, 45 minutes between Fort William and Inverness.

We are looking for an experienced Chef to join and lead our team.

You will need to provide support and cover for the executive chef as well as manage a dynamic team of 7.

Other managements requirements will include: ordering; stock control; menu costing maintaining a 72% GP; menu design; attending meetings; rota management and understanding wage %; as well as training and developing the team

To see our style – check out Sean’s Instagram - https://www.instagram.com/stationroadlochness/

This position is available now for the right candidate.

How to apply:

Please forward a copy of your update CV with contactable work references to Sean Kelly, Head Chef.

Work for partners:

Possible

Contact details:sean@thelovat.com | www.thelovat.com
Apply online:Submit your CV now

Sous Chef, (Sole chef) 8919 - small vessel cruising around the highlands and Islands, Argyll and the Islands

Posted on March 19, 2019 | Start date April 20, 2019

Salary:£2,800 per month, paid monthly
Duration:Seasonal
Hours:Hours of work vary depending on individual cruises
Days:5 out of 7, you get 48 hours between every cruise
Holidays:Statutory (28 days p/a)
Bedrooms:Maximum of 6 guests on the vessel at the one time
Covers:Lunch: up to 6; Dinner: up to 6; Breakfast: up to 6
Food type:Quality traditional Scottish cuisine
Full-time chefs:Sole chef, you will receive help with dishes only during dinner service
Accommodation:Shared accommodation is a top bunk sharing with the skipper of the boat
Job description:

I am looking for a chef for a small vessel sailing around the Highlands and Islands of Scotland. Departing from Oban they will be sailing around the Isle of Skye, Isle of Jura, stopping off at other scenic points along the way.

Looking for a chef who can confidently work in the kitchen themselves and produce quality food. Serving breakfast, lunch and dinner you must be good at time management. Ideally looking for someone who can be an all rounder as helping with light cleaning in the morning is needed. You must have a level 2 hygiene certificate and pass a medical examination before boarding the vessel.

Each individual booking on the vessel can last for either 5 or 11 nights depending on the availability. You will get 48 hours between each cruise, this time should be used for food shopping for the vessel and general preparations for the next guests arriving.

This is an exciting opportunity to do something different for the season, you are able to mingle with the guests whilst exploring the beautiful sights of Scotland.

They have their first booking on the 28th of April so they would ideally like the chef to be on the vessel as of the 20th of April to get settled in and prepared for the guests arriving.

How to apply:

Please apply with an up to date Cv and reference details to Jessica@chefsinscotland.co.uk quoting 8919

Work for partners:

No

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

Sous Chef, Cally Palace Hotel & Golf Course, Dumfries and Galloway

Posted on March 18, 2019 | Start date April 1, 2019

Salary:Weekly Plus Tip Share
Duration:Permanent
Hours:45
Days:5/7
Holidays:Statutory (28 days p/a)
Bedrooms:55
Covers:Dinner: 70-120; Breakfast: 70-120; Functions: 140
Food type:Daily changing table d’hote menu 3,3,and 3. Breakfast, cold buffet, hot cooked to order. Set function menus. - 1AA Rosette
Full-time chefs:5
Accommodation:Single/Double Private Bathroom Shared Kitchen & Laundry
Job description:

JOB DESCRIPTION: McMillan Hotels are a family owned and operated company of 53 years standing with three hotels in South West Scotland.

Cally Palace Hotel and Golf Course is a fifty five bedroom Palladian Mansion in its own grounds, surrounded by a fine quality 18 hole parkland golf course, open to hotel guests and non-residents but with no membership or club.

Half of the rooms are in the original mansion and half in a modern wing. Cally Palace lies just outside Gatehouse of Fleet in Dumfries and Galloway, 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 market town of Castle Douglas, and the larger town of Dumfries.

We are looking for a skilled and enthusiastic Sous Chef to join our newly promoted Head Chef in taking the team forward, and maintaining our current one rosette. The Sous Chef will support and deputise for 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 now.


Please apply with current CV and references to Josephine McCombe, General Manager, Cally Palace
josephine@callypalace.co.uk

How to apply:

email

Work for partners:

Yes

Contact details:josephine@callypalace.co.uk | www.mcmillanhotels.co.uk
Apply online:Submit your CV now

Sous Chef, Banff Springs, Grampian

Posted on March 18, 2019 | Start date March 19, 2019

Salary:Negotiable depending on experience - paid fortnightly - tips are shared
Duration:Permanent
Hours:45-48
Days:5 days per week - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36 bedrooms
Covers:Lunch: up to 80; Dinner: up to 220
Food type:Good quality Scottish A La Carte
Full-time chefs:9 chef at full strength plus kitchen porters
Accommodation:accommodation available if required
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 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.

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, Loch Melfort Hotel, Argyll and the Islands

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

Salary:£28,000 - £30,000 per annum depending on experience paid monthly with an equal share of the tips Hours worked over 48 is given as time back in lieu
Duration:Permanent
Hours:40 - 48 hours per week
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:30 bedrooms
Covers:Lunch: to 60; Dinner: fine dining to 40, bistro to 80; Breakfast: to 60; Functions: 120
Food type:2 AA Rosette Fine dining, high quality bistro and functions
Full-time chefs:7 plus kitchen porters
Accommodation:Yes accommodation is available in a shared staff house charged at £7 per day including Wifi and meals
Job description:

Loch Melfort is a 30 bedroom 4 star 2 AA Rosette Hotel situated South of Oban.

We are looking for a sous chef to deputise for the head chef on time off.

You will be reliable, level headed and a good organiser.

AA experience is preferred but not essential.

You will have a passion for food and using fresh local ingredients as everything is made fresh on the premises.

This is a lovely place to work with friendly staff.

A rural location but there are good bus links.

This position is available from the end of March would be available sooner for the right candidate.

How to apply:

Please apply to Roger Brown, Head Chef, with your current CV and reference details. Please CC all applications to manager@lochmelfort.co.uk

Work for partners:

Possibly front of house or housekeeping

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

Sous Chef, Lochleven Seafood Cafe, Lochaber

Posted on March 15, 2019 | Start date March 16, 2019

Salary:Minimum £12 per hour paid weekly, with very good monthly tips
Duration:Seasonal
Hours:50 plus
Days:5 or 6
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 50; Dinner: 50 60
Food type:Quality fresh Seafood
Full-time chefs:4
Accommodation:Accommodation available - transport necessary - with small charge
Job description:

We are a busy family run Seafood Restaurant situated on the shores of Loch Leven.

The Restaurant and our shop is built onto our Shellfish dispatch centre, where we have seawater tanks, giving chefs access to the freshest possible local seafood right at their fingertips

We are looking for a Chef to join our team for the season.

You must have experience with shellfish and seafood.

We have gained a reputation throughout the country and beyond for our amazing Shellfish Platters and the quality of our products.

Our customer comments can be viewed on Trip Advisor.

Position available mid March until the end of October.

How to apply:

Please apply to Alison Grieve, Owner with a copy of your updated CV and reference details.

Work for partners:

Yes - front of house

Contact details:alison@lochlevenseafoodcentre.co.uk | www.lochlevenseafoodcafe.co.uk
Apply online:Submit your CV now

Sous Chef, The Royal Hotel/ The Ferry Inn, Orkney and Shetland

Posted on March 12, 2019 | Start date April 15, 2019

Salary:£9 per hour paid monthly, share of tips, end of season bonus
Duration:Seasonal
Hours:48+ paid for every hour that you work
Days:5/6 from 7
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: 40; Dinner: 70; Breakfast: 20; Functions: 60
Food type:Modern Scottish
Full-time chefs:4 plus Kitchen Porters
Accommodation:Room in staff house with shared kitchen/living room included as part of the package and all meals included
Job description:

Family run business (3 hotels) now relaunching refurbished Royal Hotel in the historic harbour town of Stromness, Orkney, where we also operate the award winning Ferry Inn.

Great opportunity to be in from the start.

Looking for a sous chef to join the team and work between the two establishments.

Wonderful island produce for meals into 40 cover steakhouse style lounge bar plus 26 cover a la carte restaurant, function room for weddings/parties/festival events.

Busy season ahead with high earning opportunity.

Available from the middle of April until the middle of October possibly permanent for the right person.

How to apply:

email garethcrichton@btinternet.com

Work for partners:

Yes, recruiting full kitchen team, also front of house, bar and housekeeping

Contact details:garethcrichton@btinternet.com | www.royalhotelstromness.com
Apply online:Submit your CV now

Sous Chef, and 2 Chef de Parties - The Glenburn Hotel, Argyll and the Islands

Posted on March 12, 2019 | Start date March 13, 2019

Salary:Negotiable depending on experience + share of tips. Positions are live in + all meals.
Duration:Permanent
Hours:39 hours
Days:5 days from 7 varied shift pattern
Holidays:Statutory (28 days p/a)
Bedrooms:121
Covers:Lunch: Bar Meals covers varies, though busy at weekends; Dinner: to 220; Breakfast: to 220; Functions: We also have a small 30 cover al carte restaurant, serving dinners and small functions.
Food type:Light bar meals served all day, plus traditional Scottish fayre using local produce in our 2 restaurants
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Own room with private facilities available on site including 3 meals a day on and off duty and TV and Wi-Fi - charged at £40 per week
Job description:

The Glenburn is a large 121 bedroomed, privately-owned hotel, catering for a mix of coach and private guests, situated on the beautiful Isle of Bute.

This offers the peace and quiet of an island location, yet is on 90 minutes from Glasgow City Centre.

Having been extensively refurbished in 2017, we are now looking for an experienced sous chef and 2 chef de parties to join the team.

A broad knowledge of stocktaking, stock control, menu planning and working within profit margins, is essential for the sous chefs position.

Duties will include covering for the Head Chef's days off and holidays, taking full responsibility for all kitchen activities.

Full understanding of food safety legislation with appropriate certificates is required for all vacancies, and a broad knowledge of allergy and dietary risks is also expected.

How to apply:

Please apply to Gordon Stewart, Head Chef with an up-to-date CV. grstewart123@aol.com

Work for partners:

Possibly depending on their experience.

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

Sous Chef, The Inn at Aird a Bhasair, Skye and Lochalsh

Posted on March 12, 2019 | Start date March 13, 2019

Salary:£25,000 - £26,000 per annum paid monthly plus tips
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10 bedrooms
Covers:Lunch: lunches to 30; Dinner: dinners to 60 / 70; Breakfast: breakfasts to 20; Functions: small functions to 30
Food type:Traditional Scottish Restaurant and Bar / Bistro
Full-time chefs:2 - 3 chef plus 2 kitchen porters
Accommodation:Live in Accommodation, Free Wi-Fi, All Meals on Duty
Job description:

We looking to recruit a charismatic and creative Sous Chef for our recently refurbished hotel and kitchen on the Isle of Skye.

Our attention to detail sets us apart from the rest - in all we do, from preparing our food to selecting our staff, we are passionate about doing everything to the best possible standard. That passion is demonstrated by our team.

You must be passionate about delivering outstanding hospitality to our guests whilst demonstrating good food knowledge.
The ability to establish rapport and deliver high standards of service with a genuine and approachable manner is essential.
In return you will be rewarded with a fun and engaging environment.
You will work to ensure high standards of Health and Safety in all activities undertaken.
Our customers are our guests, so you will have a passion to deliver high quality food, leaving them with everlasting memories and an experience they look forward to returning to.
You will have a natural flare to drive meaningful relationships working together as one team and being a part of Fearann The Inn at Aird a Bhasair
We aspire to always treat each other with respect, making the work place a comfortable and positive environment.
You will take pride in your area and working for The Inn at Aird a Bhasair, with outstanding attention to detail.
Your qualifications will include Food Safety certificate, City & Guilds or equivalent.

You will deputise for our head chef and cover days off and holiday

This position is available now for the right candidate

How to apply:

Should you enjoy the outdoors, living on a unique and beautiful island on the west coast of Scotland, and love a challenging role, please contact Gary Wallace or telephone 01471833226.

Work for partners:

possible depending on experience

Contact details:accounts@eileaniarmain.co.uk | the-inn-at-ardvasar.co.uk
Apply online:Submit your CV now

Sous Chef, / Senior Sous - Portavadie Loch Fyne, Argyll and the Islands

Posted on March 12, 2019 | Start date March 13, 2019

Salary:£24,000 - £26,000 per annum paid monthly plus gratuities Free use of Gym and Leisure Facilities
Duration:Permanent
Hours:45
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:33 properties (120 beds) plus 180 berth marina
Covers:Lunch: 50-100; Dinner: 50-100; Breakfast: 60-100; Functions: max 120
Food type:Modern Scottish, featuring the best of Food from Argyll and the Isles
Full-time chefs:12
Accommodation:range of on site and off site options available subject to availability - cost negotiable
Job description:

A great opportunity to join the culinary team at Portavadie, Scotland`s most up and coming resort.

We are looking for strong chef to join our team.

An excellent opportunity to be part of a growing company.

We have 3 restaurants and have just achieved 2 AA Rosettes for the Marina restaurant and Bar.

Recent multimillion expansion to include award winning spa and leisure facilities.

The produce we are working with is among the best in the world from diver caught Loch Fyne Scallops to Gigha Halibut to the Venison locally sourced from the hills of Argyll you will be working with the very best produce.

Why not take advantage of our many Portavadie benefits, spend your down time in the gym or taking a swim in our outdoor heated infinity pool!

This position is available now for the right candidate

How to apply:

Please email your current CV to Liam Murphy Executive Chef please CC Iain@portavadie.com

Work for partners:

potentially yes

Contact details:liammurphy@portavadie.com | www.portavadie.com
Apply online:Submit your CV now
Results page: 1 2 3 4
Loading