Sous Chef, Ginger Snap Catering, Edinburgh and Lothians

Posted on January 10, 2020 | Start date January 13, 2020

Salary:Up to £35,000 per annum, paid monthly plus tips.
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)
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 |
Apply online:Submit your CV now

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