Sous Chef

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Sous Chef, Inverlochy Castle, Lochaber

Posted on November 11, 2019 | Start date November 11, 2019

Salary:£32,000 - £35,000 per annum paid monthly plus a bonus and annual gratuities
Duration:Permanent
Hours:as required
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: 16; Dinner: 34; Breakfast: 34; Functions: Up to 60
Food type:Modern Scottish fine-dining, all local and seasonal produce - 3 rosette
Full-time chefs:9 + kitchen porters
Accommodation:can provide short term only
Job description:

Inverlochy Castle Hotel is located 2 miles from Fort William which is the outdoors capital of the UK.

Part of the ICMI collection.

Leading the team in the Head Chefs absence; the Sous Chef must be an inspirational leader, motivating and developing the team with their correct example and creating a culture of passion and enthusiasm for the preparation and service of food. The Sous chef will cultivate an excellent working partnership with the restaurant management team.
They must assist in providing food that not only exceeds our guest expectations in flavor, substance and presentation, but is also in line with agreed company & legal standards. This is in addition to ensuring that the food costs of the business are well managed.

Key Responsibilities:
 To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly
 To consistently prepare and cook all food to the standards and dish specifications, and train the team to do the same
 To be hands on and present during the busy service periods
 To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
 To ensure that the hotel’s Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks & record keeping
 To ensure the menu, daily specials and special menus are available, as appropriate
 To ensure functions menus are managed effectively in conjunction with the manager in charge
 To ensure that the kitchen team are fully prepared, stocked and set for service
 To be responsible for the performance of the whole kitchen team and the delivery of quality food in the absence of the head chef
 Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
 To assist the Head Chef with recruitment, supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
 To be responsible for the performance of the whole kitchen team and the delivery of quality food in the absence of the Head chef
 Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
 To carry out recruitment, supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
 To actively be part of the kitchen management team, ensuring on-job training for the team
 Assist in the training and coaching of the floor team, especially in relation to food and kitchen matters, lead tastings and food training at shift briefings
 To establish and maintain good front of house relations at all times.
 To promote best practice within the kitchen & constantly look to improve processes & procedures
 To assist the head chef responsibly and make follow-up checks to ensure the performance of the kitchen and kitchen team
 To lead tastings and train all team members in food knowledge at every opportunity
 To encourage team members to continually improve their performance – recognizing, praising and rewarding excellent performance in the team
 To develop strong team relations by encouraging open communication between all members of the restaurant team both front and back of house
 To spot talent and assist with succession planning for kitchen team & recruit the ‘correct’ people.
 To ensure that kitchen team understands the correct preparation, cooking, presentation & service of food
 In the head chefs absence; To carry out formal discussions with the team, provide updates & evidence for your Manager to support possible disciplinary processes
 In the absence of the head chef, to attend, communicate effectively at & contribute to weekly management meetings and shift briefings every day
 To work with the Head Chef and Chez Roux to collaborate and devise an inspiring and engaging ongoing training and development calendar for chefs
 To take responsibility for your own career path and continuous self-improvement

How to apply:

Please apply to Jessica Thompson, Restaurant manager, with your up-to-date CV and reference details

Work for partners:

Possible depending on experience

Contact details:restaurantmanager@inverlochy.co.uk | https://inverlochycastlehotel.com/
Apply online:Submit your CV now

Sous Chef, Nethy Bridge Hotel, Invernesshire

Posted on November 11, 2019 | Start date November 11, 2019

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.

This position is available now for the right candidate.

A great place to live and to work.

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, Old Mill Inn - Pitlochry, Perthshire

Posted on November 8, 2019 | Start date December 1, 2019

Salary:£13 per hour paid weekly in arrears plus a good performance based bonus paid annually
Duration:Permanent
Hours:45 hours per week
Days:4 days on 3 days off
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:Own room is a refurbished flat with Wi-Fi & TV - available as part of the package
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, The Tor Na Coille Hotel and Restaurant, Grampian

Posted on November 4, 2019 | Start date November 5, 2019

Salary:£25,000 - £28,000 negotiable - paid monthly + tips
Duration:Permanent
Hours:45 per week
Days:5 days from 7 - 10am-2pm; 5pm-9.30pm and 1 breakfast split per week
Holidays:Statutory (28 days p/a)
Bedrooms:25
Covers:Lunch: to 50; Dinner: 100; Breakfast: up to 50; Functions: to 80
Food type:Bistro and 2 AA Fine- Dining as well as high quality Wedding Banquets + functions
Full-time chefs:6 chefs + kitchen porters
Accommodation:en suite staff accommodation - £50 per week including all meals - Wi-Fi included
Job description:

The Tor Na Coille Hotel and Restaurant is a 4 Star 2 AA, 25 bedroom Victorian Country House hotel set in acres of magnificent woodland and parkland and only a 16 miles drive from Aberdeen in the pretty village of Banchory, Royal Deeside.

We are looking for a Sous Chef who has a passion for food and who wishes to be part of an experienced, stable team. You will be in charge of the kitchen during the head chefs time off.

Experience of working in similar 4 star AA hotels is preferred but not essential.

We have an excellent reputation for producing high quality dishes all freshly made on the premises also with an excellent reputation for weddings & banqueting.

Free membership of gym in grounds of hotel.

Plenty fishing and excellent golf.

This position are available now for the right candidate.

How to apply:

Please email a copy of your updated CV and references to Colin Lyall Head Chef please CC all applications to colinlyall30@gmail.com

Work for partners:

Possible - front of house

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

Sous Chef, Auldgirth Inn, Dumfries and Galloway

Posted on November 1, 2019 | Start date November 1, 2019

Salary:£23,000 - £24,000 per annum, paid weekly plus excellent tips.
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 out of 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:7
Covers:Lunch: Up to 30; Dinner: Up to 80; Breakfast: Up to 14
Food type:Fresh and seasonal produce to a good quality - up to 2 rosette standard
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Accommodation available next to the inn with tv and wi-fi - cost to be negotiated
Job description:

The Auldgirth Inn is a 500 year old inn nestled in the heart of Dumfries and Galloway just 10 miles from the main town of Dumfries. The Inn has been renovated into a modern 7 bedroom hotel which features some of the best produce in Dumfries and Galloway on its menus.

We are currently looking to recruit a Sous Chef to join our stable and friendly team. Working under the Head Chef you must be able to confidently cover for his days off and work alongside him to produce quality menus.

The ideal candidate with have relevant experience in rosettes and it is essential that you are innovative and creative when helping to create menus.

We use only the best produce at The Auldgirth Inn and we even have our own butchery on site and do all of the dry ageing of the meats ourselves.

This is an exciting opportunity to further your skills and learn new techniques working under the experienced Head Chef.

The position is available now for the right candidate.

How to apply:

Please apply to Arran Seymour with an up to date CV and references.

Work for partners:

Possibly depending on experience.

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

Sous Chef, Eden Court, Invernesshire

Posted on November 1, 2019 | Start date November 2, 2019

Salary:£25,000 to £27,000 per annum paid weekly plus tips
Duration:Permanent
Hours:Variable - minimum 40 hours per week
Days:5 days from 7
Holidays:(28 days p/a) plus 6 public holidays
Bedrooms:No bedrooms - The restaurant and bar consists of a 70 cover restaurant, a 50 cover cafe-bar, and 2 further bars, open dependant on the attendance at performances
Food type:Everything from simple, quick and tasty snacks and pre-show canapés to high volume banqueting and buffets along with menu planning for a range of events and day to day restaurant custom
Full-time chefs:5 - 6 chefs plus kitchen porters
Accommodation:Live out
Job description:

Eden Court is the Highlands’ major arts venue. We present a wide range of performances and films in our two theatres and two cinemas, as well as offering an extensive programme of arts education. We serve the people of the Highlands as well as visitors to the area.

This is a lovely place to work in a close-knit team with lovely vibe and lots of scope for career progression.

The restaurant closes at 9pm so there are not a lot of late evenings and no breakfast shifts.

As Sous Chef you will be reliable and hard-working and keen to use local produce in our restaurant where we make everything from simple, quick and tasty snacks and pre-show canapés to high volume banqueting and buffets.

You will provide support and cover for our head chef.

This position is available now for the right candidate.

How to apply:

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

Closing date 14th November

For a full job description follow https://eden-court.co.uk/vacancy/sous-chef

Work for partners:

No

Contact details:jobs@eden-court.co.uk | www.eden-court.co.uk
Apply online:Submit your CV now

Sous Chef, The Garfield Hotel, Glasgow

Posted on October 31, 2019 | Start date October 31, 2019

Salary:Up to £29,000 per annum paid monthly plus a share of tips.
Duration:Permanent
Hours:up to 45 hours per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Dinner: 70 - 110 over lunch and dinner; Breakfast: 40 - 50; Functions: up to 150
Food type:Fresh wholesome bar meals and restaurant
Full-time chefs:6 chefs plus kitchen porters
Accommodation:live out - must have driving license and car
Job description:

The Garfield Hotel is a busy 3* hotel on the outskirts of Glasgow.

Looking for a Sous Chef to work alongside Executive Chef Leon Quate.

Working for an established company with good scope for career progression within the group.

Looking for a stable chef with relevant experience. Volume experience would be desired although not essential.

Must be a driver.

This position is available now for the right candidate.

How to apply:

Please apply to Leon Quate, Executive Chef, with an up-to-date CV and reference details.

Work for partners:

Yes - depending on experience

Contact details:lquate@garfieldhotel.co.uk | www.bw-garfieldhouse.co.uk
Apply online:Submit your CV now

Sous Chef, (junior) The Pinetrees in Pitlochry, Perthshire

Posted on October 30, 2019 | Start date November 1, 2019

Salary:£23,000 per annum negotiable for the right person - paid fortnightly.
Duration:Permanent
Hours:40 - 45 per week.
Days:5 days from 7 mixed shifts, some breakfast splits and some straight shifts from 12 onwards.
Holidays:Statutory (28 days p/a)
Bedrooms:29
Covers:Lunch: very occasional; Dinner: up to 55; Breakfast: up to 55
Food type:Daily changing menu - Traditional Scottish cuisine
Full-time chefs:3 chefs plus helpers and kitchen assistants
Accommodation:own room in shared staff house - bathroom - kitchen - includes meals - part of package
Job description:

The Pinetrees Hotel is a privately owned 29 bedroom 4 Star Visit Scotland hotel, situated 5 minutes from Pitlochry and 25 minutes from Perth.

We are looking for a permanent chef to join our stable team

There is lots of scope for input into the menus and to become involved in our daily changing menus.

We are looking for a chef with initiative to be involved in all aspects of working in a small and busy kitchen.

Pitlochry is a lovely town with lots to do on days off, such as golfing and fishing.

The position is available now for the right person.

How to apply:

Please apply to Mark Dickson, Head with your current CV including details of relevant work references and hygiene certificate.

Work for partners:

no

Contact details:dickochef3@gmail.com | www.pinetreeshotel.co.uk
Apply online:Submit your CV now

Sous Chef, The Fife Arms, Grampian

Posted on October 29, 2019 | Start date October 29, 2019

Salary:£31,500 per annum paid monthly plus an equal share of the tips
Duration:Permanent
Hours:45-48
Days:5 days a week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:46
Covers:Lunch: 70; Dinner: 70; Breakfast: 92; Functions: 50
Food type:Modern casual dining and high-end wood-fired cooking
Full-time chefs:12 chefs plus kitchen porters
Accommodation:Own room in shared staff accommodation with TV and Wi-Fi including gaming room, communal area and gym - charged at £49 per week
Job description:

The Fife Arms is a brand new hotel which has just opened in Braemar which has been voted one of the 18 hottest openings by the Conde Nast traveller.

Our ethos of cooking is with open flame, utilising the best ingredients from our estate and Scotland's land and sea larder, utilising this state of the art kitchen. The property is owned by the world's largest contemporary art dealers with numerous other properties worldwide.

We have a state of the art kitchen with a strong emphasis on wood fired cooking.

We are looking for a sous chef to join our team. Ideally you will have a strong fine-dining background, either multiple rosettes or Michelin level. There is also excellent opportunity to progress within the group which has restaurants worldwide.

This is a new organisation which has had massive growth. You will be working alongside our experienced team of chefs to deliver a boutique, bespoke and individual experience for guests.

Excellent staff discounts available.

This position is available now for the right candidate and is a permanent all year round position.

How to apply:

Please apply with your CV and recent, contactable work references to Natalie Hardie.

Work for partners:

Yes, work is available for a partner in housekeeping, front of house and bar work.

Contact details:natalie@thefifearms.com | www.thefifearms.com
Apply online:Submit your CV now

Sous Chef, 10099 - Exciting new venue Morningside, Edinburgh and Lothians

Posted on October 29, 2019 | Start date December 1, 2019

Salary:£26,000 - £28,000 depending on experience paid monthly plus tips and company benefits
Duration:Permanent
Hours:45
Days:5 days a week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:Fresh brunch, restaurant and grill
Full-time chefs:6 plus kitchen porters
Accommodation:Live-out
Job description:

Chefs In Scotland is recruiting for a brand new bar and restaurant split across multiple floors in Morningside, Edinburgh.

The venue will be offering fresh led dining options from breakfast through to dinner. There will be a strong focus on local provenance and community within the area.

We are looking for talented & enthusiastic sous chefs to join the team. The right candidates will be passionate about food, have a good attitude, be able to demonstrate creativity and have strong product knowledge.

There is a brand new equipment in place and this is an exciting time to join as there is a brand new team.

This venue is part of a bigger group and you get very good company benefits as part of the package including:
• No zero-hour contracts
• An internal relief chef network to supplement the team (if required)
• A dedicated Development Chef to aid you in your role
• Service and maintenance package on all kitchen equipment
• 28 days paid holidays including Christmas Day off
• 25% discounts in venues on food and drink
• Annual and half year performance reviews
• Access to a wide range of perks through an online benefits portal
• Access to an Employee Assistance Program
• Training on company systems; Procure Wizard, Rota Ready & Flow
• Progression and personal development opportunities
• A generous internal referral scheme

These positions are available from December 2019 for the right candidates.

How to apply:

Please apply to Jessica at Chefs In Scotland with your updated CV and reference details quoting 10099

Work for partners:

No

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