Sous Chef

Results page: 1 2 3

Sous Chef, Relief - Quality Hotel - Northumberland, England

Posted on June 12, 2025 | Start date June 16, 2025

Salary:£21 per hour, paid fortnightly
Duration:Seasonal
Hours:minimum 40 hours per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 25; Dinner: 30; Breakfast: 25; Functions: 40
Food type:2 Rosette A la carte
Full-time chefs:2-3 plus KPs
Accommodation:Live out daily travel
Job description:

I am looking for a relief Sous Chef to start on 16th of June for 2 weeks initially.

Breakfasts to 25, lunches to 25 and dinners to 30. Functions to 40.

Working hours will be a minimum of 40 hours per week pro rata over 5 days, split shifts.

The gross hourly rate is £21 per hour, paid fortnightly .

They will pay you daily return travelling expenses subject to you completing your work stint.

2 Rosette experience would be beneficial, although a quality background will be considered.

How to apply:

Please email me if you are available quoting RELIEFSousNorthumberland

Work for partners:

no

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

Sous Chef, 4 star 1 rosette Hotel, Berwick-upon-Tweed, England

Posted on June 12, 2025 | Start date June 30, 2025

Salary:£36,000 per annum paid monthly with a share of tips
Duration:Permanent
Hours:45 straight shifts, 12pm-9pm or 1pm-10pm
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:27 plus 5 luxury Pods
Covers:Lunch: 10-20; Dinner: 40-50; Breakfast: 40; Functions: 120
Food type:Modern British, 1AA rosette
Full-time chefs:6 + KPs
Accommodation:Accommodation could be provided short term whilst re-locating
Job description:

This four start manor hotel are looking for a strong Sous Chef to join their team. Situated in Berwick-upon-Tweed, the hotel is commutable from both Edinburgh and Newcastle, however there's scope for temporary accommodation to be provided for relocation. There's a strong and stable team in place and a supportive environment to work in.

There are occasional exclusive use weddings, a la carte dinners and afternoon teas to deliver from this rosette awarded kitchen.

Overtime is given back as time in lieu, and if any unsettled overtime exists by the end of the year it's paid pro rata.

How to apply:

Send an up to date CV quoting ref#16465 to:

ian@chefsinscotland.co.uk

Work for partners:

Possibly

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

Sous Chef, Popular American style bistro, Dumfries and Galloway

Posted on June 12, 2025 | Start date June 30, 2025

Salary:£18 per hour plus tips paid four weekly
Duration:Permanent
Hours:25-40
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:Na
Covers:Lunch: 10-30; Dinner: 30-130; Breakfast: Ba; Functions: Na
Food type:American
Full-time chefs:3
Accommodation:Possible - private airbnb available
Job description:

I'm looking for a Sous Chef to join this popular American style bistro in Dumfries. There's a lot of flexibility available as the Chef owner is looking for someone to deputise on their time off.

As part of the role you must have a good awareness of allergens and be comfortable with accommodating them.

This role is for a minimum of 2 days a week but a full time role is available if preferred.

If you're looking for a role with satisfying unpretentious cookery and a great work life balance please get in touch.

How to apply:

Please send an up to date CV quoting ref#16305 to:

ian@chefsinscotland.co.uk

Work for partners:

Possibly front of house

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

Sous Chef, Kirktown Garden Centre, Stone Haven, Grampian

Posted on June 10, 2025 | Start date June 11, 2025

Salary:£14.25 per hour negotiable depending on experience, paid weekly with a share of tips
Duration:Permanent
Hours:40
Days:5 days from 7 straight shifts - 7am to 4pm
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:Traditional Scottish, fresh produce - 150 - 200 daily
Full-time chefs:4/5 and kitchen porters
Accommodation:Live out
Job description:

We are looking for a Sous Chef to join our team at Kirktown Garden Centre.

At Kirktown we are making an active move towards using local produce & taking full advantage of the area we live & work in. We are also particularly proud of our home baking & our chefs truly enjoy making our selection of cakes, desserts & scones daily for you to enjoy.

Kirtown Garden Centre offers: An attractive food hall with a great selection of local produce, a restaurant with quality home baking, a large gift selection including indoor furniture and clothes, free parking and free wifi, and of course we offer a wide range of plants and gardening supplies.

We offer a flexible working regime, with start and finish time negotiable.

We do not serve hot food after 4pm in the afternoon.

How to apply:

Please send current CV to Jack, Restaurant Manager

Work for partners:

No

Contact details:restaurant@kirktowngardencentre.com | www.kirktowngardencentre.com
Apply online:Submit your CV now

Sous Chef, Small hotel in the north west highlands, Sutherland

Posted on June 10, 2025 | Start date June 23, 2025

Salary:£42,000 pro rata, paid Fortnightly. Share of Tips,
Duration:Seasonal
Hours:42
Days:5 out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: occasional only; Dinner: 26; Breakfast: 20; Functions: n/a
Food type:Modern Scottish, classical techniques
Full-time chefs:2
Accommodation:Private double room, shared facilities
Job description:

This Independent, owner-operated, seasonal hotel in beautiful setting right on the coast of NW Sutherland is looking for a Sous Chef to join their award winning small team.

You'll be present for the launch of the newly branded restaurant,.The reviews and reputation for the food are exceptional and this has been recognised by guests for several years. Many return frequently confident in the knowledge that they're well catered for in this beautiful and remote location. The hotel is keen to push for extra outside bookings this year to build on the success of previous seasons.

The daily changing Table d'hôte menus require a broad range of skills, from baking and pastry to butchery and fish prep. On the Head Chef's days off you'll be working independently with a Kitchen assistant so you must be confident in running a simple service. There's a great variety of work to do and no two days are the same.

The Head Chef is an award winning and highly experienced Medallion d'Or Winner who is an excellent mentor and the kitchen is excellently equipped.

How to apply:

For more information or to apply please send an up to date CV quoting ref#16131 to


ian@chefsinscotland.co.uk

Work for partners:

No

Contact details:i.godfrey89@gmail.com
Apply online:Submit your CV now

Sous Chef, Relief - Busy restaurant in Isle of Skye, Skye and Lochalsh

Posted on June 9, 2025 | Start date June 10, 2025

Salary:The gross hourly rate is £21 per hour, paid fortnightly net of tax and NI
Duration:Seasonal
Hours:minimum 40 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Dinner: 140; Breakfast: 50; Functions: 50
Food type:Gastro Pub
Full-time chefs:Brigade of 3 chefs plus kitchen posters
Accommodation:Accommodation is own room in shared staff accommodation - meals on duty
Job description:

I am looking for a relief Sous for a busy restaurant on the Isle of Skye.

Starting on ASAP for 6-8 weeks possibly for longer

Serving fresh bistro/pub – seafood –– Breakfasts to 50, dinners to 140 and functions to 50.

Brigade of 3 chefs plus kitchen posters.

Working hours will be a minimum of 8 hours per day working 5 – 6 days out of 7. split shifts.

The gross hourly rate is £21 per hour, paid fortnightly net of tax and NI.

You will be paid return travelling expenses subject to completion of the agreed work stint.

Accommodation is own room in shared staff accommodation. 1 other

How to apply:

Please apply quoting ReliefBusySkye.

Work for partners:

No.

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

Sous Chef, (Junior) Relief, Hotel near Oban, Argyll and the Islands

Posted on June 9, 2025 | Start date July 3, 2025

Salary:£20 per hour paid weekly PAYE
Duration:Seasonal
Hours:Minimum of 40 hours per week - mixed shifts
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:18
Covers:Lunch: Up to 20; Dinner: Up to 60; Breakfast: Up to 40
Food type:2 AA fine dining
Full-time chefs:4 plus KPs
Accommodation:Accommodation available
Job description:

I am looking for a relief Junior Sous Chef for a hotel near Oban
Starting 3rd July for 2 months
£20 per hour paid weekly
Fine dining restaurant and bar
4 chefs plus KPs
Breakfast to 40, Lunch to 20, Dinner to 60
Minimum of 40 hours per week, 5 days from 7
Accommodation provided free of charge
Travel expenses paid on completion of stint

How to apply:

Please get in touch quoting RELIEFOban

Work for partners:

Yes Kitchen Porter

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

Sous Chef, Relief - Small hotel in the north west highlands, Sutherland

Posted on June 6, 2025 | Start date June 7, 2025

Salary:£21/hr paid Fortnightly. Share of Tips,
Duration:Seasonal
Hours:42
Days:5 out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: occasional only; Dinner: 26; Breakfast: 20; Functions: n/a
Food type:Modern Scottish, classical techniques
Full-time chefs:2
Accommodation:Private double room, shared facilities
Job description:

I'm looking for a Strong well rounded Relief Sous Chef for this small hotel in the NW highlands.
Starting ASAP for an initial period of 4 weeks but ideally to end season
£21/hr paid fortnightly, PAYE
Return travel expenses paid on completion of the agreed upon stint.

This Independent, owner-operated, seasonal hotel in beautiful setting right on the coast of NW Sutherland is looking for a Sous Chef to join their award winning small team.

The daily changing Table d'hôte menus require a broad range of skills, from baking and pastry to butchery and fish prep. On the Head Chef's days off you'll be working independently with a Kitchen assistant so you must be confident in running a simple service. There's a great variety of work to do and no two days are the same.

The Head Chef is an award winning and highly experienced Medallion d'Or Winner who is an excellent mentor and the kitchen is excellently equipped.

How to apply:

For more information or to apply please send an up to date CV quoting RELIEFnwhighlands to

Work for partners:

No

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

Sous Chef, Country House Hotel, Borders

Posted on June 6, 2025 | Start date July 1, 2025

Salary:£34,000 per annum + Tips paid monthly
Duration:Seasonal
Hours:45 - overtime back in lieu
Days:5/7
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 30; Dinner: 60; Breakfast: 40; Functions: 150
Food type:Rosette restaurant with function suite and bar.
Full-time chefs:6 plus Kps
Accommodation:Accommodation available - Private room with shared facilities
Job description:

A wonderful opportunity for a Sous Chef to take a live in role at this country house hotel in the Borders. The hotel boasts a great reputation and currently holds a rosette award for the quality of their food. The position is available to start immediately and would suit anyone currently looking for a new role.

You'll be deputising for the Head Chef and so must be comfortable with leading a small team. Due to the variety of the role you'll be required to work independently as well as with a team of chefs.

The role will include working between the main kitchen, with a focus on the regular menu, functions, and also assisting with the operation of their new tapas restaurant.

The head chef is looking for someone who can assist with the running of the kitchen during his time off.

You must have a right to work in the UK.

How to apply:

Please send an up to date CV quoting ref#16438 to

ian@chefsinscotland.co.uk

Work for partners:

Possibly

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

Sous Chef, The Old bank, Stirlingshire

Posted on June 2, 2025 | Start date June 7, 2025

Salary:Paid fortnightly. Share of tips. From £14 per hour
Duration:Permanent
Hours:40
Days:5 days from 7
Holidays:Statutory - closed 25th and 26th December and 1st January
Bedrooms:
Covers:Lunch: 48; Breakfast: 48
Food type:Fresh Scottish/ European - bistro style
Full-time chefs:2 plus kp
Accommodation:None
Job description:

The Old Bank is a day time coffee shop/restaurant situated in Callander.

We are a family run established business with good local trade.

We are looking for a sous chef to join our friendly working environment.

You would help support and cover for our head chef

This positions is available now for the right candidate

Shift patterns of 9.30am to 4pm Monday to Friday, and until 6pm on Weekends

How to apply:

Telephone - Scott 07771761190
Email - marion.sibbald@gmail.com

Work for partners:

No

Contact details:marion.sibbald@gmail.com | Oldbankcallander.co.uk
Apply online:Submit your CV now
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