Sous Chef

I am looking for a relief Sous Chef to start on 4th July for 4 weeks, possibly longer.

Breakfasts to 25, lunches to 25 and dinners to 30. Functions to 40.

Working hours will be a minimum of 40 hours per week pro rata over 5 days, split shifts.

The gross hourly rate is £21 per hour, paid fortnightly .

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

Return travel on time off also.

2 Rosette experience would be beneficial, although a quality background will be considered.

Apply to michael@chefsinscotland.co.uk quoting reference number 16546

no

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

I am looking for a relief sous chef starting 9th July to 13th July

Functions for up to 100

Accommodation available

return travel paid

Please quote RELIEFAberfeldy

no

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.

I am looking for a relief Sous Chef for a hotel in Turriff

working from 23rd July to 6th August.

10 bedroom hotel serving bar meals and restaurant for up to 100 covers over the day.

Brigade of 2/3 chefs plus kitchen porters.

Working hours will be a minimum of 8 hours per day. Mixed shifts.

The gross hourly rate is £21 per hour, paid weekly in arrears net of tax and NI.

You will be paid return travelling expenses subject to completion of the agreed work stint.

Accommodation is own bedroom in the shared staff house or a room in the hotel. TV and wifi available.

Please email me if available quoting RELIEFTurriff

no

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

I am looking for a relief Sous Chef for a hotel in Turriff

working from 26th June ideally to 30th June

10 bedroom hotel serving bar meals and restaurant for up to 100 covers over the day.

Brigade of 2/3 chefs plus kitchen porters.

Working hours will be a minimum of 8 hours per day. Mixed shifts.

The gross hourly rate is £21 per hour, paid weekly in arrears net of tax and NI.

You will be paid return travelling expenses subject to completion of the agreed work stint.

Accommodation is own bedroom in the shared staff house or a room in the hotel. TV and wifi available.

Please email me if available quoting RELIEFTurriff

no

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.

I'm looking for a Sous Chef to join this popular American style bistro in Dumfries. There's a lot of flexibility available as the Chef owner is looking for someone to deputise on their time off.

As part of the role you must have a good awareness of allergens and be comfortable with accommodating them.

This role is for a minimum of 2 days a week but a full time role is available if preferred.

If you're looking for a role with satisfying unpretentious cookery and a great work life balance please get in touch.

Please send an up to date CV quoting ref#16305 to:

ian@chefsinscotland.co.uk

Possibly front of house