Sous Chef

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Sous Chef, Harris Hotel, Western Isles

Posted on January 23, 2019 | Start date March 11, 2019

Salary:£500 per week paid weekly plus a share of monthly tips
Duration:Permanent
Hours:40
Days:5 days
Holidays:Statutory (28 days p/a)
Bedrooms:23
Covers:Lunch: 25; Dinner: 70; Breakfast: 40; Functions: 100
Food type:Restaurant with emphasis on Scottish and local produce, especially seafood
Full-time chefs:4 + kitchen porter
Accommodation:Own room in shared staff house - £25.00 per week rent - TV in accommodation and Wi-Fi available in the hotel - meals on duty
Job description:

Harris Hotel is a well-established family business with a great reputation for quality accommodation, superb food and excellent service. We have a fantastic team of friendly local staff, many of whom have been with us for years.

We are looking for a sous chef to join our friendly team. You will be responsible for the kitchen during the head chefs time off.

The Isle of Harris itself is stunning and this is an exciting opportunity to spend the summer in a unique location with so much on offer including beaches, water-sports, walking, golf and wildlife.

Also there is a sports centre with pool and gym only five minutes from the hotel. Regular bus service to nearest town, Stornoway, which is 36 miles away.

This position is available now for the right candidate.

How to apply:

Email direct to Sarah Scott, manager/director with current CV and two recent references.

Work for partners:

Yes, work available for partners front of house and/or house-keeping.

Contact details:sarahvscott@btinternet.com | harrishotel.com
Apply online:Submit your CV now

Sous Chef, NY American Grill, Glasgow

Posted on January 23, 2019 | Start date February 1, 2019

Salary:£22500-£24000 depending on experience. Weekly or monthly Bonus available Weekly share of cash tips
Duration:Permanent
Hours:50
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:N/A
Covers:Lunch: 150; Dinner: 100
Food type:Burgers, Steak, American Staples
Full-time chefs:6 plus 3 KPs
Accommodation:N/A
Job description:

A great opportunity to work and progress in an established and busy family run business in the centre of Glasgow. Looking for motivated chef to join our team, assisting the head chef in training, kitchen management and producing consistent, delicious casual dining.

Company ethos is to reward loyalty and longevity and always looking to develop from within.

How to apply:

Please send CV with short cover letter to tom@princesrestaurants.com

Work for partners:

Contact details:tom@princesrestaurants.com | www.nyamericangrill.co.uk
Apply online:Submit your CV now

Sous Chef, (Pastry) Gilpin Lodge, England

Posted on January 21, 2019 | Start date January 21, 2019

Salary:Negotiable depending on experience
Duration:Permanent
Hours:45-50
Days:5 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:25
Food type:Modern British with a twist - 1 Michelin star and 3AA rosettes
Full-time chefs:8 plus kitchen porters
Accommodation:Great staff accommodation available
Job description:

At Gilpin we have a passion for food and our kitchen team reflect this – in the Michelin starred restaurant HRiSHi, and in Gilpin Spice where we serve dishes from countries along the spice trail in a fun and funky atmosphere. You will be part of a friendly and hard working team continuously striving for new challenges and developing your skills as you take this next step in your career.

REASONS TO JOIN GILPIN
COMPETITIVE PAY & FUTURE POTENTIAL
With 28 days holiday and a competitive starting salary, there is great potential to progress within Gilpin. In addition, as part of Relais & Châteaux and Pride of Britain, we can offer great long term career opportunities, whether you choose to stay with us for a long time or would like the opportunity to work in different parts of the country – or the world! See the Relais & Châteaux recruitment mini film on our website.

TRAINING & DEVELOPMENT
Training is hugely important within the hotel and we have a great intranet and training system in place to help us with this, as well as working with Kendal College for those members of our team that wish to take specific qualifications. You will be part of a friendly and hardworking team continuously striving for new challenges and developing your skills as you take this next step in your career.

GREAT STAFF ACCOMMODATION
We have fantastic subsidised shared staff accommodation, some at the hotel, some in the countryside, and some in the centre of Windermere. In all accommodation there is a shared kitchen and lounge area, and some have added extras such as a pool table, dart board and X-box… We spring clean and paint your room before you move in, meet you, show you around, and settle you in with a welcome pack.

A BEAUTIFUL LOCATION
Gilpin is located in some of the most beautiful countryside of England in the Lake District National Park; we are close to towns and villages, If you love the great outdoors this is the role for you.

STAFF MEALS & DISCOUNTS IN OUR RESTAURANTS
We serve home-cooked fresh food for all staff on duty, and also offer a 50% staff discount on food in HRiSHi and Gilpin Spice.

GYM MEMBERSHIP & SPA TREATMENTS
We have membership of the Choices Health Club in Troutbeck Bridge which staff are welcome to use. Facilities includes a swimming pool, gym, steam room, sauna and hot tub.Staff also get a discount on spa treatments at the Gilpin Lake House’s Jetty Spa.

FRIENDSHIP & FUN
We have over 100 on the team, but we’re not a big international hotel. We love what we do, and believe it’s important to have a friendly warm atmosphere behind the scenes as well as out front. We are family run with a strong team of managers who really look after, look out for and nurture our teams. We have a lovely, friendly, close knit team, where great friendships are made (often long term). We believe in enjoying what we do!

How to apply:

Please apply to Gilpin Lodge with an up-to-date CV and recent contactable work references

Work for partners:

Possibly in front of house or housekeeping

Contact details:careers@thegilpin.co.uk | https://thegilpin.co.uk/
Apply online:Submit your CV now

Sous Chef, Cruize Restaurant at Auchrannie Resort, Ayrshire and Arran

Posted on January 21, 2019 | Start date January 21, 2019

Salary:£28,000 paid weekly plus quarterly tips. Live-in accommodation and all the benefits of working within Resort, including leisure membership, staff discounts, meals on duty.
Duration:Permanent
Hours:Full time approximately 50-55 - paid overtime after 47 hours worked.
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:85 bedrooms and 30 lodges
Covers:Lunch: Up to 150; Dinner: Up to 240; Breakfast: Up to 200
Food type:Cruize - Family friendly, informal dining
Full-time chefs:Cruize - 8 chefs plus Kitchen Porters
Accommodation:Live in available
Job description:

We have a great opportunity for an experienced Senior Sous Chef to join not only the award winning Auchrannie Resort, but the award winning Cruize Restaurant.

Cruize offers eclectic dining for the family. All food is freshly prepared with the majority of produce being locally sourced on Arran and within Ayrshire.

Reporting to the Head Chef, the Senior Sous Chef will support them on the day to day running of the kitchen and represent the Head Chef in his absence. You will assist with food cost, ordering, food and health and safety. You will be required to manage the kitchen brigade in the absence of a Head Chef, represent the Head Chef at management meetings, as well as motivate the team, training and developing chefs.

Auchrannie Resort works to a high standard, therefore we want to see this come through in our dishes, which you will lead on. You will be passionate and dedicated. What we are looking for:
Proven track record of working in a similar position.
Exceptional service standards with a 4/5 star or high end restaurant background.
Outstanding attention to detail and working to high standards
Purchasing of food, control stock rotation and levels
Have as strong working relationship with the front of house team
Team player and motivator

Our team are Awesome; displaying professionalism, honesty and a fun and creative manner in everything we do. Everyone's passion and personality is what makes us an award winning team.

Training & Employee Retention Award Winner - CIS Excellence 2018
Top 30 Winner of the Best Places to Work in Hospitality 2018; Highest Placed in Scotland
Come and be part of an Employee Owned, Real Living Wage Accredited resort. Auchrannie Resort offers you a truly unique employee experience and the power to really influence our future as a major player in Scottish Tourism.

Competitive salary package including accommodation, leisure membership and Resort discounts is available.

How to apply:

Please apply to Claire Johnston with a copy of your updated CV and reference details.

Work for partners:

There may be work for partners available in various roles.

Contact details:cjohnston@auchrannie.co.uk | www.auchrannie.co.uk
Apply online:Submit your CV now

Sous Chef, Eilean Iarmain Hotel, Isle Ornsay, Skye and Lochalsh

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

Salary:£26,000.00 - £28,000.00 per annum paid monthly
Duration:Permanent
Hours:40 - 50 in season
Days:5 from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:16 bedrooms
Covers:Lunch: Bar - lunch 15 - 25; Dinner: Restaurant - Dinner 18 - 32 - In Season - Bar Dinner 60 - 80 - In Season; Breakfast: 25 - 32; Functions: occasional to 60 covers
Food type:1 AA restaurant/bar using lots of fresh local produce
Full-time chefs:6 chefs plus 3 kitchen porters
Accommodation:Live in Accommodation, Free Wi-Fi, All Meals on Duty
Job description:

At Hotel Eilean Iarmain we are known for our delicious food, fine whisky, gin, great location and ambience, ensuring our guests have the very best holiday experience.

HOTEL Eilean Iarmain are looking to recruit a charismatic and creative Chef de Partie for our beautiful 16-bedroom hotel on the Isle of Skye.

HOTEL Eilean Iarmain is recruiting for a Sous Chef to assist the Head Chef to lead the Kitchen brigade. Taking responsibility for ensuring the delivery of high standards of cuisine within our 1 rosette restaurant, bar, creating fantastic memories for our guests.

At Hotel Eilean Iarmain we've become notorious for our delicious food, fine whisky, gin, great location and ambience, ensuring our guests have the very best experience.

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

Requirements for our Sous Chef:
• Sous Chef - Have at least 2 years’ experience in a Rosette restaurant with at least 1 year as Senior Chef de Partie or Junior Sous Chef.
• Capable of working on all sections including sauce and pastry
• Good time keeping, Positive attitude, enthusiasm
• Good financial acumen and understanding of menu costings and budgets.
• Passionate about food and your profession
• Strong leadership and development skills to train and inspire others.
• Excellent knowledge and passion for local fresh food with creative ideas for new dishes.
• Proven ability to run a kitchen and maintain consistency on the Head Chef’s days off.
• Knowledge and experience of a Food Safety Management System based on HACCP.
• Level 2 Food Hygiene qualified (if not, full training will be given for the right candidate).
• ·A strong desire to succeed, improve and learn.
• You will thrive on taking responsibility for the growth of the business.

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 our Head Chef by email at headchef@eileaniarmain.co.uk or telephone 01471833226.

Work for partners:

Work available for partners depending on their experience

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

Sous Chef, (Junior Development Chef) Six By Nico, Glasgow

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

Salary:Salary depending on experience. Paid weekly plus tips.
Duration:Permanent
Hours:50-60
Days:4 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Dinner: 140-180 over the day
Food type:Six Course Tasting Menu
Full-time chefs:10 plus kitchen porters
Accommodation:None
Job description:

One of Scotland’s leading and most exciting restaurant groups are looking to add to our development team.

This is a great opportunity for a creative Chef with a stable career history who is keen to make the move into a Development Chef role. You will work closely with the Executive Chef and Development team to create innovative dishes and menus that keep the group ahead of culinary trends.

Responsibilities –
Research, develop and create innovative menu items
Develop and execute a food development plan and vision
Work with suppliers on new product development as necessary
Work alongside the Head Chefs And Sous Chefs and ensure that they are up to date with all the latest food information, practises and food calendar
Organise and support with new item tastings with the Exec and senior management team targeting and measuring a profitable return on the food development investment

Requirements-
A keen interest in modern food trends and practices
Knowledge of food safety practices and HACCP
Flexible personality and quick learner who operates with a sense of urgency
Shown loyalty through out your career
Rosette/Michelin experience(beneficial)

In return we offer a highly competitive salary, great work life balance, career progression and the chance to be part of one of the fastest growing and exciting restaurant groups in the country.

How to apply:

Email CV to Stephen_crawford@hotmail.co.uk

Work for partners:

No

Contact details:Stephen_crawford@hotmail.co.uk | www.sixbynico.co.uk
Apply online:Submit your CV now

Sous Chef, Busy bar Southside, Glasgow

Posted on January 17, 2019 | Start date January 17, 2019

Salary:£24,000 negotiable plus tips and an achievable quarterly bonus On shift meals provided
Duration:Permanent
Hours:48 hours per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:busy restaurant up to 400 covers over the day
Food type:Bar and Restaurant
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Live out
Job description:

Experienced sous chef needed at the bungo bar and kitchen in the southside.

A young, dynamic, independently owned company.

We currently operate two restaurants, ourselves in the south side and our sister restaurant in the west end.

We are now looking for a enthusiastic, positive, career motivated sous with a good work ethic and at least two years experience in a similar role to join our brigade as soon as possible.

Further Training and career advancement will be provided.

How to apply:

Please apply with your up to date CV to Jessica at Chefs In Scotland quoting 8544

Work for partners:

No

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

Sous Chef, /Chef de Partie - The Kitchen Brasserie, Invernesshire

Posted on January 17, 2019 | Start date January 17, 2019

Salary:£9 per hour negotiable according to experience - paid monthly plus tips.
Duration:Permanent
Hours:50
Days:4.5 days - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 50-120; Dinner: 100-150
Food type:Modern European with highland influences
Full-time chefs:6 plus kitchen porters
Accommodation:Live out but can provide temporary accommodation for up to 1 month - no charge
Job description:

The Kitchen Brasserie is a vibrant, energetic City Centre restaurant with a strong focus on the growth and development of our team members.

We are looking for a Chef de Partie/Junior Sous Chef to join our busy kitchen team. You will be working under an experienced head chef with great opportunity to learn and great scope for career progression.

Weekly changing menus allow our chefs flexibility and the stage upon which they can display their individual flare and passion for exceptional food.

Ideally you will have some experience with volume.

This position is available now for the right candidate.

How to apply:

Please apply to Christine Robertson, with an up-to-date CV and reference details.

Work for partners:

Possibly front of house

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

Sous Chef, 12 Bedroom Hotel in the Highlands, Ross and Cromarty

Posted on January 17, 2019 | Start date March 27, 2019

Salary:£30,000-£35,000 depending on experience, holiday pay, share of tips
Duration:Seasonal
Hours:45 - 55
Days:6 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Dinner: 20-25; Breakfast: 20-25
Food type:Fine dining
Full-time chefs:3
Accommodation:own staff room - part of package - 1 meal per day and wifi available
Job description:

I am recruiting a experienced Sous Chef for this small, famous hotel set in a unique landscape of sea, hills, and islands on the far North-West Coast of Scotland. The restaurant has offered excellent cuisine for the last 30 years and boasted a Michelin Star for 14 years.

Fine dining experience is essential. Your task is to assist the Head Chef and manage in his absence. We are looking for someone creative with a can-do attitude that genuinely enjoys cooking and is not afraid of hard work.

Couples welcome!

Young international team who always thrive to create a great work atmosphere.

Would suit those who love the outdoors – not for city lovers.

This position is available late March to end October.

How to apply:

send your cv with a picture to Jessica at Chefs In Scotland quoting 8543

Work for partners:

Couples welcome. positions available for front of house and housekeeping as well.

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

Sous Chef, Red Squirrel Nursery (Cook), Tayside

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

Salary:£21,000 per annum.
Duration:Permanent
Hours:40
Days:5 days Monday - Friday 8am-4.30pm
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:Nutritious home cooked food
Full-time chefs:Sole chef in the kitchen
Accommodation:None
Job description:

Rural nursery which cares for up to 71 children per day aged 0-5 years providing 3 healthy meals per day.

Chef responsible for all aspects of the kitchen including paperwork, cleaning, stock ordering, etc.

Sociable working hours including one week at Christmas off.

Benefits also include discounted child care

PVG preferred but can be organised when given the position.

Driver's license needed due to the rural location of the nursery.

How to apply:

Please apply to Susan Swaine with an up to date Cv and reference details.

Work for partners:

no

Contact details:Manager@redsquirrelnursery.com
Apply online:Submit your CV now
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