Posted on July 8, 2025 | Start date July 15, 2025
Salary: | £13 - £15/hr DOE paid monthly + Tips |
Duration: | Permanent |
Hours: | 16 - 32 |
Days: | 2-4 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 0 |
Covers: | Lunch: 40; Dinner: 40; Breakfast: 20; Functions: 30 |
Food type: | New concept - fresh tacos high quality |
Full-time chefs: | 2 + assistance during busier periods |
Accommodation: | Live out |
Job description: | 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. |
How to apply: | Please send an up to date CV quoting ref16582 to: |
Work for partners: | No |
Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on July 8, 2025 | Start date July 11, 2025
Salary: | £21 per hour paid weekly |
Duration: | Permanent |
Hours: | minimum of 40 hours |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 0 |
Covers: | Lunch: 100; Breakfast: 100 |
Food type: | All fresh high quality café |
Full-time chefs: | 3 +2 KPs |
Accommodation: | Live out |
Job description: | I'm looking for a relief Sous Chef for this busy, fast paced and well regarded group of eateries in Burntisland. |
How to apply: | Apply quoting RELIEFfifeSOUS to: |
Work for partners: | Possibly |
Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on July 7, 2025 | Start date July 17, 2025
Salary: | The gross hourly rate is £21 per hour, paid weekly |
Duration: | Seasonal |
Hours: | minimum 40 hours per week |
Days: | 5 days out of 7 - mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 16 |
Covers: | Lunch: 50 - 200; Dinner: 50 - 200; Breakfast: up to 32; Functions: Small functions to 65 |
Food type: | Gastro pub, using fresh local produce |
Full-time chefs: | 4 plus Kitchen Porters |
Accommodation: | Accommodation is your own own room in shared house. TV and wifi are available. Meals on duty |
Job description: | I am looking for a relief Sous Chef for a busy inn in Aberdeenshire. |
How to apply: | Please email or call 01683 222830 quoting RELIEFSousAberdeenshire |
Work for partners: | no |
Contact details: | jojo@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on July 4, 2025 | Start date July 28, 2025
Salary: | £36k + tips paid monthly |
Duration: | Permanent |
Hours: | 45 hours per week - mixed shifts |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 23 |
Covers: | Lunch: Up to 20; Dinner: Up to 50; Breakfast: Up to 40; Functions: 100 |
Food type: | Quality pub food |
Full-time chefs: | 3 plus KPs |
Accommodation: | Temporary live in |
Job description: | 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 one rosette 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. |
How to apply: | Send an up to date CV quoting ref 16121 to: |
Work for partners: | No |
Contact details: | ian@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on July 3, 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 |
Work for partners: | No |
Contact details: | marion.sibbald@gmail.com | Oldbankcallander.co.uk |
Apply online: | Submit your CV now |
Posted on July 3, 2025 | Start date July 10, 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 |
Work for partners: | No |
Contact details: | i.godfrey89@gmail.com |
Apply online: | Submit your CV now |
Posted on July 2, 2025 | Start date July 21, 2025
Salary: | £18 per hour paid weekly, with monthly share of tips, accommodation and meals free. |
Duration: | Seasonal |
Hours: | 45 |
Days: | 5 days out of 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 25 |
Covers: | Lunch: 10-20; Dinner: 30-40; Breakfast: 30-40 |
Food type: | Modern Scottish & International, 1 AA Rosette |
Full-time chefs: | 3 Chefs plus 1 kitchen porter |
Accommodation: | Cottage |
Job description: | Glengarry Castle Hotel is a 3 star Country House Hotel with 1 AA Rosette. Well established, privately owned and family run Hotel with a great reputation for our food and hospitality. Rated excellent on Tripadvisor and superb (9.3) on Booking.com. Recent national winner of Classic Restaurant at the Hotels of the Year Scotland Awards. We are looking for a Sous Chef to join our team. Ideally the candidate will be passionate, have a strong work ethic and a 1 or 2 Rosette level background. You will work closely with the Head Chef in producing high quality meals using quality fresh Scottish produce, some locally foraged. You will have scope, and be expected, to advance our food offering and you will contribute to menu preparation as well as being creative and showing presentation skills. Invergarry is a small village, 7 miles South of Fort Augustus and 25 miles North of Fort William with lots of walking, cycling and fishing for the outdoor sports enthusiast. The position is available from the 21st July to end October - happy to take someone sooner if available |
How to apply: | Please email you cover letter, references and CV. |
Work for partners: | Position available in reception and dining room |
Contact details: | castle@glengarry.net | www.glengarry.net |
Apply online: | Submit your CV now |
Posted on June 30, 2025 | Start date July 10, 2025
Salary: | from £34,000 per year |
Duration: | Permanent |
Hours: | 10 hour shifts |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | Holiday park & hotel |
Covers: | Lunch: Around 300 covers all day; Functions: NA |
Food type: | Classic British dishes |
Full-time chefs: | 4 plus KPs |
Accommodation: | Accommodation available |
Job description: | Job Description Experience: - Minimum of 2 years of experience as a Sous Chef or similar role in a high-volume restaurant or catering establishment Schedule: |
How to apply: | Please send your up to date CV and reference details to Janet Murray, GM |
Work for partners: | Possibly |
Contact details: | janet.murray@pettycur.co.uk |
Apply online: | Submit your CV now |
Posted on June 26, 2025 | Start date July 9, 2025
Salary: | £30,000 - £35,000 per annum, paid monthly with very good tips |
Duration: | Permanent |
Hours: | 45 |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 12 |
Covers: | Dinner: 20; Breakfast: 20 |
Food type: | Very high quality table d'hôte menu |
Full-time chefs: | 4 Chefs |
Accommodation: | Ensuite double bedroom with shared facilities a short drive away |
Job description: | Shieldaig Lodge is a stunning 12 bedroom hotel with a stellar reputation close to the busy village of Gairloch. There's a small frequently changing menu and you'll be a joining a well established and talented team. With panoramic loch views and first class hospitality, our kitchen and restaurant are the beating heart of the hotel, and the Shieldaig Estate provides an extraordinary larder. We use only the best locally sourced produce from in and around the lodge. From rare breed lamb and Highland cattle to fresh lobster, oysters and scallops, all of the ingredients on our menu have been locally reared or caught just a stone’s throw from the hotel. Our vegetables are grown and hand-picked from the on site walled garden. As Sous Chef you'll be responsible for leading the team during the Head Chef's absence, as well as assisting with the day to day operation of the kitchen. You'll be comfortable with training junior staff members and demonstrate enthusiasm for developing new items for the ever changing menu. The role is available with good quality accommodation a short drive from the Lodge, and due to the remote location driving would be considered advantageous. The accommodation is free of charge and comes inclusive of bills and wifi. |
How to apply: | Please send an up to date CV to Jerome on: |
Work for partners: | Possibly |
Contact details: | reservations@shieldaiglodge.com | https://www.shieldaiglodge.com/ |
Apply online: | Submit your CV now |
Posted on June 26, 2025 | Start date July 15, 2025
Salary: | £38,000 per annum, pro rata paid monthly plus tips. |
Duration: | Seasonal |
Hours: | 48hr/wk |
Days: | 5 / 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 26 |
Covers: | Lunch: 20 afternoon teas; Dinner: 30; Breakfast: 30; Functions: 100 |
Food type: | Traditional Scottish using local produce |
Full-time chefs: | 5 plus kitchen porters |
Accommodation: | Single room with shared facilities, TV & WIFI 5 miles from the hotel |
Job description: | Situated on the banks of Loch Ness, this 13 bedroom hotel is looking for their next Sous Chef to deputise for the head chef with running the team through the busy summer period. You'll find an organised and smooth running kitchen on your arrival. This is a beautiful place to live in Scotland and can be very busy in the peak of the season with tourists visiting the area and weddings. You will be responsible for the smooth running of the kitchen, managing a good friendly team and ensuring hygiene standards are maintained to the highest degree during the Head Chef's absence, and assisting with the day to day operations. The venue focuses on quality afternoon teas, Dinners and Weddings. The evening menu is different, with an elevated bistro offering for the, mostly residential, guests. The position could potentially lead to a permanent role as the hotel is part of a group within the area that could sustain hours through the winter if preferred, however initially the position is offered with a final date of the 1st of November 2025. |
How to apply: | Please send an up to date CV quoting ref#16529 to: |
Work for partners: | Possibly. |
Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
Apply online: | Submit your CV now |