Sous Chef

This is a very busy family owned tavern with an excellent reputation for quality fresh produce. The venue has undergone a recent change of ownership with a massive injection of ambition and long term plans to become the best gastro pub in the region.

They're looking for a strong Sous Chef with the drive assist the senior management team to build upon their reputation,.

You'll have previous experience at a good level, and should be keen to assist with the development of junior chefs in a supportive environment. The venue will be undergoing a period of refurbishment, with plans to redesign the kitchen next year.

There's a walled garden available with extensive fresh produce, and senior management that nurtures and rewards talent. There's excellent staff retention at the property, and room for rapid progression.

The position is available to start immediately, however for the right candidate a notice period will be respected.

Previous experience at a high level, and longevity in your work history are essential.

You must have the right to work in the UK.

Apply quoting ref 17142 with an up to date CV and 2 contactable references to:

ian@chefsinscotland.co.uk

Possibly

The Rowardennan Hotel is an 24 bedroom hotel situated under Ben Lomond on the West Highland Way just 25 miles from Glasgow.

We are looking for an experienced sous chef to join our friendly team.

You will cover and support our head chef

We are situated in a beautiful but rural location with plenty of nice walks and fishing to do on days off.

This position is available now until October

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

yes - depending on their experience

I am looking for a relief strong CDP / Sous for a hotel in Inverness.
Starting ASAP for 4 weeks
The hotel has 113 bedrooms. Serving fresh produce cooked to order Table d’Hote, A La Carte restaurant and bar meals. Breakfasts to 200, lunches to 20, dinners to 120 and functions to 250.
Brigade of 13 - 15 chefs plus kitchen porters.
Working hours will be a minimum of 40 hours per week pro rata over 4/5 days. Straight shifts.
The gross hourly rate is £19/21 per hour, paid monthly with a weekly advance, net of tax and NI.
Accommodation is your own room in the shared staff cottage.
They will pay you return travelling expenses subject to you completing your work stint.

Please email me if you are available quoting RELIEFInverness

No

RELIEF - SOUS CHEF - DUNDEE - LIVE IN
18th, 19th and 20th of June
£21/hr paid weekly
8 hrs/day, 3 days straight
Traditional Scottish
Event catering

Quote RELIEFdundeeEVENTS if available to

ian@chefsinscotland.co.uk

N/A

The Lobster Pot is a family Pub / Restaurant in the seaside village of Blackness.

We are situated 20 miles to the west of Edinburgh.

We are a seafood restaurant that has won numerous awards.

Last year it was the Seafood establishment of the year . The kitchen is headed by Garry Noble, who has been with us for five years, plus two other chefs.

Our Sous Chef has left us to head up another restaurant.

This has left a vacancy for a Sous Chef to join the team working in a very stable team, working alongside the Head Chef Garry and covering on time off.

This is a live out position.

Working a five day week and the wage is negotiable according to experience.

Please email CV to Sheenaorr@gmail.com

Possible bar work

Overview
We are a small Community owned Hotel/Bar Restaurant in a fantastic location. Accommodation is available in our newly open 'staff accommodation floor'. You will be part of a small kitchen team of 3. We mostly cater to evening meals with a fixed menu & specials. 50-90 covers per evening.

We are seeking a talented and experienced 2nd Chef to join our team. The ideal candidate will possess a strong background in food preparation, cooking, and kitchen management, with a passion for delivering exceptional dining experiences. This role offers an exciting opportunity to lead culinary operations, supervise staff, and ensure the highest standards of food safety and quality are maintained across all service areas.

Duties

Prepare and cook a variety of dishes in accordance with recipes and presentation standards
Supervise kitchen staff, providing guidance and leadership to ensure efficient operations
Oversee food production processes, ensuring consistency and quality across all menu items
Manage food safety protocols, including hygiene standards and allergen controls
Coordinate with front-of-house staff to ensure smooth service delivery
Assist in menu planning, development, and innovation to meet customer preferences
Maintain cleanliness and organisation of the kitchen environment at all times
Monitor stock levels, order supplies, and manage inventory efficiently
Train new team members in food preparation techniques and safety procedures
Skills

Proven experience in a culinary or kitchen environment, preferably within a restaurant or hospitality setting
Supervising experience with strong team management capabilities
Extensive knowledge of food production, preparation, and cooking techniques
Leadership qualities with the ability to motivate and develop staff members
Excellent understanding of food safety standards and regulations
Strong organisational skills to manage multiple tasks effectively under pressure
Exceptional communication skills for effective teamwork and customer interaction
Ability to adapt quickly to changing priorities and maintain high standards of quality
This position is ideal for passionate culinary professionals eager to showcase their skills while leading a dedicated team. Candidates should demonstrate a commitment to excellence in food service and safety standards.

Email CV

Housekeeper

I am looking for a relief Sous Chef for luxury accommodation with Restaurant in Lochaber
Driver is advised as very rural
Starting 15th August to the end September
Serving high quality fresh fine dining - around 25 covers per night
accommodation is available
return travel paid
working 40 - 45 hours over 5 days split shifts
£21 per hour paid weekly self employed

Please apply with up to date CV and recent references

No