Sous Chef

Delivino is an all fresh high quality modern Mediterranean restaurant in the heart of Crieff. We're looking for a strong Sous Chef to join our friendly team of 4 chefs.

We offer a genuine work life balance with a 4 day, 40-45 hour week. The restaurant is closed on a Sunday and the rota can be organised to give occasional long weekends off.

You'll be in an environment that encourages collaboration, with a Head Chef who's supportive of ideas and a specials board that's used to develop ideas and dishes.

You'll be responsible for the kitchen on the Head Chef's days off, with duties including rota writing, team motivation, ordering and hygiene paperwork.

There's the possibility of accommodation for the right person, and work for partners. You'll be able to walk to work from the train station and there's plenty of local parking.

If you're passionate about fresh pasta, pizza and quality ingredients please get in touch to learn more bout us.

Please send an up to date CV with two contactable references to Head Chef Lindsey at:

info@delivino.co.uk

Yes Front of House roles are available.

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.

Please send an up to date CV quoting ref#16852 to

ian@chefsinscotland.co.uk

Possibly

I am looking for a relief a CDP / Sous chef for a 5 star Hotel in Inverness.
Starting 20th September for 3 weeks
47 bedroom 5 star hotel – serving high end fine dining – Breakfasts to 80, lunches to 20 and dinners to 60. Functions to 60.
Brigade of up to 7 chefs plus kitchen porters
Working hours will be a minimum of 40 hours per week pro rata over 5 days. Mixed shifts.
The gross hourly rate is £19/21 per hour, paid monthly with a weekly advance, net of tax and NI.
They will pay you return travelling expenses subject to completing the agreed stint.
Accommodation is own room in staff accommodation. shared facilities, meals on duty

Please email me if you are available quoting RELIEF5*Inverness

no

A 10 bedroom hotel is looking for a part time Sous Chef to cover the Head Chef's days off. The standard of food is high and the Chef and owners are chasing accolades with rosettes the target for this year. You'll be required for one day a week, but there's scope for extra hours depending on your availability.

There's a long serving team around the hotel who are able to assist during busier periods, but with low covers and only rare lunch services this role would be a great fit for someone with good organisational skills who's self motivated and happy to work under their own steam to a well set spec.

You must be able to drive as this rural role does not have accommodation. The role will be ongoing with a minimum of two consecutive days a week, with the days negotiable depending on your availability.

Please send an up to date CV with contactable references to ian@chefsinscotland.co.uk quoting ref 16735

Yes, positions available FOH and in the SPA

The Cairndale Hotel & Spa is South West Scotland’s largest privately-owned hotel and one of Scotland’s leading independent hospitality businesses.

Following a £2m refurbishment and the opening of our brand-new restaurant The Oak and 5-Bubble Luxury awarded spa, we are building a dynamic kitchen brigade to deliver outstanding dining experiences for our guests.

This is a fantastic opportunity to join an award-winning, family-run business during an exciting period of growth.

The Role

As a Second Chef (Sous Chef), you will:

Support the Head Chef in leading and inspiring the kitchen team.

Assist in creating and developing seasonal menus for our restaurant, spa café, and events.

Ensure the highest standards of food quality, consistency, and presentation.

Oversee daily operations including ordering, stock control, and HACCP compliance.

Train and mentor junior chefs and kitchen staff.

Step up to cover in the Head Chef’s absence.

We are also welcoming applications from:

Commis Chefs – eager to learn and develop skills.
Chef de Parties – ready to take the next step.
Experienced Kitchen Porters – to support the brigade
What We’re Looking For

Previous experience in a similar role (Sous Chef or Senior CDP)

Strong leadership and communication skills.

A passion for fresh, seasonal cooking and innovation.

Ability to work under pressure in a fast-paced environment.

Strong knowledge of food hygiene, safety, and kitchen best practice.

A team player with ambition to grow.

What We Offer

Competitive salary (commensurate with experience)
Career progression opportunities in a growing hotel and spa.

Training and development with support for professional growth.
Staff discounts across the hotel and spa.

Opportunity to work in a newly refurbished kitchen and exciting new restaurant.
A supportive, family-run environment where your contribution is valued.

Pease send your CV to janet@cairndalehotel.co.uk

possible depending on experience

This rural Inn close to Carlisle is looking for a strong Sous Chef for their relaunch. The modern kitchen is incredibly well equipped and you'll be working with a talented and experienced team. You'll be tasked with assisting with the preparation and service of the rosetted menu.

You must be comfortable with running the kitchen in the Head Chef's absence in a busy gastro pub, and have good standards of hygiene. You'll be well versed in allergen awareness.

The new management team are keen to develop a longstanding positive reputation with the locals and tourists alike. There are several weddings booked for the coming year and you'll be taught how to deliver functions to a high standard.

The start date is negotiable..

Short term accommodation can be provided for the right candidate.

Send an up to date CV quoting ref 16121 to:

ian@chefsinscotland.co.uk

No

I'm looking for a permanent Snr CDP/ Jnr Sous for this well renowned Inn in the heart of Grampian. You'll be joining a well established team with an eye for detail and a supportive management team.

This is a great opportunity to join a team at the top of their game in a busy and rewarding environment. The position will be demanding as there are regularly 100+ covers per service, but the menu is well planned and you'll be joining a well oiled machine.

The current team have been in place for a long time and roles rarely open up. If you're looking for somewhere to put down roots then there's also great room for progression and appreciative owners.

The menu is a mixture of elevated pub classics alongside more intricate modern cookery. You'll be exposed to an excellent level of cookery and presentation. The kitchen is immaculate and the team pride themselves on their hygiene standards. You must be comfortable with maintaining and adapting to their systems but training will be provided.

The accommodation is of a good, well maintained standard and within walking distance of the Inn. You'll be provided with a private room with shared facilities.

The owners are open to candidates from all walks of life, they're looking for someone who can cover the pass and larder sections primarily, however there will be occasional breakfast shifts to cover the breakfast chefs days off. These will be daytime straight shifts with early finishes, and shared amongst the team.

If you'd like more information or are interested in applying, please get in touch. This is a great position with true hourly pay and year round job stability.

Please send an up to date CV quoting ref#16815 to:

ian@chefsinscotland.co.uk

no

This mainstay in the heart of Aberdeen is looking for a new sous chef to assist the head chef, and run the kitchen in their absence.

The venue has historically been very busy for their food and are looking to return to previous business levels. The drink service is very popular, as is footfall, so this isn't an impossible task.

The new proposed concept is for all fresh soft tacos and small plates, something which can be served quickly but with delicious food and high profit margins.

You'll be working in a small team with very experienced owners who benefit from years of experience in similar establishments.

The previous team is moving on so there's also a Head Chef role open.

The hours are negotiable, as are the amount of days off, as they're keen to bring in the right quality of chefs to deliver their offering.

The venue is closed 2 days a week, and currently serves up to 40 covers on a saturday, but they're keen to increase these numbers.

The hourly rate is negotiable for the right candidate, and this is a live out position.

Please send an up to date CV quoting ref16582 to:

ian@chefsinscotland.co.uk

No

The Park Hotel is an independently owned 3 star hotel located in Montrose - midway between Dundee and Aberdeen.

You will have experience of working in a busy environment catering for residents, local customers, tour groups and events for up to 180 guests and take control of the kitchen when the Head Chef is not on duty. The position may also suit a strong senior chef de partie looking for their first sous chef role.

You will be responsible for ensuring standards of quality, presentation and food safety are maintained. You will also be required to complete admin duties, ordering, have a good understanding of cost controls and be involved in menu planning.

This is a permanent, full time position and is based on a 42 hour week. live-in accommodation is available.

Please submit your cv and a covering letter by email.

No

We are looking for an experienced Sous Chef to join our team. This is a fantastic opportunity for a strong, ambitious chef who thrives in a dynamic kitchen environment and enjoys variety in their role. Small menu, very very traditional pub grub with a couple of specials.

Key Responsibilities:
• Work seamlessly between two venues, ensuring consistency and quality in food preparation and service.
• Support the Head Chefs by keeping both kitchens fully stocked, organised, and running efficiently.
• Take charge on Head Chef days off, ensuring smooth service and maintaining high kitchen standards.
• Use the company vehicle to travel between locations and occasionally pick up supplies.
• Maintain excellent food hygiene and safety standards across both venues.
Requirements:
• Experience as Sous Chef in a fast-paced kitchen.
• Strong organisational and time-management skills to balance responsibilities between two locations.
• A proactive approach to maintaining stock levels and kitchen efficiency.
• A full UK driving license (essential) to use the company vehicle.
Perks & Benefits:
• Live-in accommodation available for the right candidate (no charge)
• Use of a company vehicle for work-related travel.
• Competitive salary with option to earn more (6-day weeks) during peak season or time in leu for winter.
If you’re a motivated chef looking for a unique and rewarding role, we’d love to hear from you. Apply now!

Please forward you CV, with reference details

Possible