Posted on November 28, 2018 | Start date January 3, 2019
| Salary: | £24,000 to £30,000 ideally paid for up to 48 hours per week with pro rata over time plus a share of tips |
| Duration: | Permanent |
| Hours: | up to 48 hours |
| Days: | 5 days per week |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | varied from 0 to 300 |
| Covers: | Lunch: varies 0 to 200; Dinner: again varies according to the establishment and type of food; Breakfast: 0 to 500; Functions: 0 to 1000 |
| Food type: | Restaurant, bar, functions, fine dining coaches, very much all types |
| Full-time chefs: | 1 up to 30 |
| Accommodation: | often live in rural Scotland, usually live out in the cities |
| Job description: | We have lots of sous chef positions registered for positions starting straight away and as far ahead as April 2019. Positions can be anywhere in Scotland and vary in food style and quality from 3AA rosette to fresh, bistro. Most of our jobs are in rural Scotland including Borders, Perthshire, Skye and highlands, Dumfriesshire as well as more central including Glasgow and Edinburgh. If you want to let me know your availability or are already registered email me your most up to date CV, ideally with contact details of recent work references. |
| How to apply: | Please email in CV to jessica@chefsinscotland.co.uk quoting SOUS2019 |
| Work for partners: | very often yes in housekeeping, front of house and kitchen |
| Contact details: | Jessica@chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
