Sous Chef

I am looking for a relief Sous Chef for a Restaurant in Fort Wiliiam ( Ben Nevis ) 1st to 12th August

The Restaurant serves casual bistro - fast food to around 40 covers

You will have to get a cable car to the restaurant every day as it is 2000ft in Ben Nevis.

Brigade of 2 chefs 1 on per shift . No KP

Working hours will be a minimum of 40 hours over 5 days - off monday and tuesday

Accommodation is a room in the staff accommodation with a shared bathroom.

The gross hourly rate is £21 per hour paid monthly with a weekly advance

They will pay you return travelling expenses subject to you completing your work stint.

Please apply quoting RELIEFBenNevis

no

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.

Send an up to date CV quoting ref 16121 to:

ian@chefsinscotland.co.uk

No

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

Telephone - Scott 07771761190
Email - marion.sibbald@gmail.com

No

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.

For more information or to apply please send an up to date CV quoting ref#16131 to

ian@chefsinscotland.co.uk

No

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

Please email you cover letter, references and CV.

Position available in reception and dining room

Job Description
Responsibilities:
- Assist the Head Chef in menu planning and recipe development
- Prepare and cook high-quality dishes according to established recipes and standards
- Supervise and train kitchen staff in food preparation techniques and proper use of equipment
- Ensure food safety and sanitation practices are followed at all times
- Monitor inventory levels and order supplies as needed
- Collaborate with the Head Chef to create daily specials and seasonal menus
- Maintain a clean and organized kitchen area

Experience:

- Minimum of 2 years of experience as a Sous Chef or similar role in a high-volume restaurant or catering establishment
- Strong knowledge of culinary techniques, ingredients, and kitchen equipment
- Excellent leadership and communication skills
- Ability to work well under pressure in a fast-paced environment
- Attention to detail and a passion for creating delicious, visually appealing dishes
Job Type: Full-time
Pay: From £34,000.00 per year
Benefits:
• Discounted or free food
• Free parking
• On-site parking

Schedule:
• 10 hour shift
Ability to commute/relocate:
• Kinghorn: reliably commute or plan to relocate before starting work (required)
Experience:
• Sous Chef: 2 years (required)
Licence/Certification:
• Driving Licence (required)
Work Location: In person

Please send your up to date CV and reference details to Janet Murray, GM

Possibly

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.

Please send an up to date CV to Jerome on:

reservations@shieldaiglodge.com

Possibly

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.

Please send an up to date CV quoting ref#16529 to:

ian@chefsinscotland.co.uk

Possibly.

This remote Island hotel is looking for a Sous Chef to assist the highly skilled Head Chef in producing their all fresh menu for the busy season ahead.

You'll be working in a small team with some exceptional produce to cater for the many visitors to the island. This is a rare opportunity for an outdoors loving person to be part of a small community with few amenities but a great atmosphere.

The position is provided with accommodation on site and the salary is negotiable depending on experience, however you'll be paid for every hour you work.

Good knowledge of allergens and strong hygiene standards are essential.

The menu will change frequently so there's plenty of scope to learn new skills under an incredibly talented and experienced Head Chef.

You must be comfortable with deputising for the Head Chef during their absence.

Please send an up to date CV with 2 contactable references quoting ref 16528 to

ian@chefsinscotland.co.uk

Yes

This busy bar with a focus on live music and good craic is looking for a sous chef to join their team. The venue is part of a small group of well renowned pubs in the city centre, and benefits from a menu that can be served quickly during busy services without too much laborious prep.

You'll be part of a small team and must be comfortable with deputising for the head chef during their days off, and assisting junior staff members with any training.

You should have experience of working within a similar environment, and possess strong hygiene standards and a good understanding of HACCP and COSHH requirements.

The food is simple but there's scope to develop and improve.

Please send an up to date CV and two contactable references, quoting ref#16519 to:

ian@chefinscotland.co.uk

Yes possibly on the bar.