Sous Chef

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Sous Chef, Bib awarded Inn seeking further accolades, Argyll and the Islands

Posted on February 7, 2025 | Start date March 25, 2025

Salary:£15/hr paid monthly plus tips and performance related bonus
Duration:Seasonal
Hours:40
Days:5 from 7 (Closed Sunday & Monday)
Holidays:Statutory (28 days p/a)
Bedrooms:5
Covers:Dinner: 20; Breakfast: 10
Food type:High quality estate to plate
Full-time chefs:3 +KPs
Accommodation:One bedroom flat on site no charge
Job description:

This stunning Bib Gourmand awarded Inn on Loch Fyne is looking for an ambitious Chef couple to take on their kitchen for the coming season.

There's a breakfast chef returning from a previous season and so you'll only need to take care of the dinner services 5 days a week. The initial menu has been written and training will be provided prior to commencement, however you'd be expected to change dishes throughout the season using the produce available from the vast estate and local farms.

You must have demonstrable fine dining experience and have an eagerness to gain accolades as the Inn has joined the AA rosette scheme.

This is a friendly and supportive environment that would suit a level headed and driven couple. The accommodation is of a very high standard with its own garden, and well behaved pets are welcome. The local community is very welcoming and you'd be part of the family in no time.

Due to the remote nature of this role it would be beneficial to be able to drive.

How to apply:

Please send an up to date CV with contactable references quoting ref#15930 to

ian@chefsinscotland.co.uk

Work for partners:

Yes, Head Chef position

Contact details:Ian@chefsinscotland.co.uk
Apply online:Submit your CV now

Sous Chef, Skeabost House Hotel, Skye and Lochalsh

Posted on February 6, 2025 | Start date February 7, 2025

Salary:£36,000 per annum paid monthly - Monthly tips based on hours worked
Duration:Permanent
Hours:45 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:21
Covers:Lunch: 30 covers; Dinner: 60 covers; Breakfast: 30; Functions: some weddings to 120
Food type:British/French style upmarket Bistro and Fine Dining, also some functions
Full-time chefs:5 chefs plus kitchen porters
Accommodation:live in staff accommodation on site available - meals on and off duty £65 per week
Job description:

Skeabost House Hotel on the beautiful island of Skye is a famous hotel overlooking Loch Snizort four miles from the main town of Portree.

It is a fantastic place to live and work particularly for those who enjoy the outdoors. Fishing and golf on site.

We are looking for a full time Sous Chef to join our team.

You will provide support and cover for our Head Chef.

Training opportunities for all levels of position, depending on interests and role development, Opportunity for progression within the company

Includes - Local Gym Membership, Healthy Living App, Team events and trips, Healthy, tasty Staff Meals included

Open to new ideas for menus.

Position is available now for the right candidate

How to apply:

Please apply to Jennifer Gracie via email with your current CV.

Work for partners:

possible

Contact details:jen@sonascollection.com | www.skeabosthotel.com
Apply online:Submit your CV now

Sous Chef, (Pizza Chef) Sea Salt Bistro & takeaway - Sponsorship Available, Argyll and the Islands

Posted on February 6, 2025 | Start date February 7, 2025

Salary:£35,000 per annum paid weekly, good equal share of tips paid daily
Duration:Permanent
Hours:48 hours per week
Days:5 out of 7 - split shifts (closed Monday's)
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: up to 50; Dinner: up to 80; Breakfast: none; Functions: none
Food type:Seafood and pizzeria - all made fresh on site - plus take away
Full-time chefs:3 plus kitchen porter
Accommodation:Accommodation available own bedroom in shared house - part of the package - meals provided on duty - pay your own electric
Job description:

Sea Salt bistro is situated in Port Ellen, 13 miles from Bowmore on the Isle of Islay.

We are looking for a enthusiastic Pizza Chef to join our team making quality fresh pizzas.

Islay is a beaultiful part of Scotland with spectacular scenery and beaches

This is a permanent, all year round position.

This position is available now but happy to wait for the right candidate

How to apply:

Please e-mail an up to date CV and references to Yan Wang.

Work for partners:

yes depending on experience

Contact details:info@seasalt-bistro.co.uk | www.seasalt-bistro.co.uk
Apply online:Submit your CV now

Sous Chef, Stonefield Castle, Argyll and the Islands

Posted on February 5, 2025 | Start date February 6, 2025

Salary:£36,000 per annum paid monthly plus service charge
Duration:Permanent
Hours:45 - 48
Days:5 days out of 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36
Covers:Lunch: to 20; Dinner: to 60; Breakfast: to 60; Functions: Weddings up to 120
Food type:Scottish seasonal - small bar menu, restaurant and functions - 1AA Rosette standard
Full-time chefs:6 plus 2 kitchen porters
Accommodation:accommodation is available in staff accommodation
Job description:

Stonefield Castle Hotel is a 36 bedroom 1AA Hotel is set in 60 acres of woodland gardens, lapped by the shores of Loch Fyne.

It is based just two miles from the idyllic fishing village Tarbert, one of the most attractive villages in the Kintyre area. Individually and tastefully decorated en-suite bedrooms, with views over the gardens and Loch Fyne itself.

We currently have an exciting opportunity for an experienced Sous Chef to join our thriving Kitchen team.
Demonstrate natural palates and creative flair responsible for our restaurant and functions.

In this fast-paced environment, every attention to the finest detail is important to our dishes. You will have the opportunity to work with the finest seasonal and fresh local produce.

You are required to ensure that the preparation and presentation of the food is of a high standard, and complies with food safety regulations.

In return, we will offer you a supportive workplace in a luxurious environment, competitive salary, discounted Bespoke hotel stays. This post requires the candidate to be flexible and dedicated to the hospitality profession.

You will support the head chef and help train junior members in the kitchen

This position is available for the right candidate now.

How to apply:

Please apply to Anne MacDonald with an up to date CV and reference details.

Work for partners:

Possible depending on experience.

Contact details:Stonefield Castle General Manager <GeneralManager.StonefieldCastle@bespoke-hotels.com> | www.bespokehotels.com/stonefieldcastle
Apply online:Submit your CV now

Sous Chef, The Tempest Tap Room - Tweedbank, Borders

Posted on February 4, 2025 | Start date February 5, 2025

Salary:£35,000 per annum paid monthly with tips
Duration:Permanent
Hours:40
Days:4 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:American Style - Own in house Smoker - everything made in house
Full-time chefs:2 plus a kitchen porter
Accommodation:Live out
Job description:

The Tempest Tap Room in a newly opened Restaurant with Tempest Brewing Co. situated in Tweedbank just outside Galashiels

We are looking for an experienced chef to join our team, you may already be a sous chef or a strong Chef de Partie looking for their next step

You will be like minded and have a good work ethic.

We make everything from Sauces to our own pickle, our in House Smoker has came all the way from America

You will be innovative and help to develop menus

This position is available now for the right candidate

How to apply:

Please apply with your CV and reference details to owner Annika

Work for partners:

no

Contact details:annika@tempestbrewco.com | https://www.tempestbrewco.com/
Apply online:Submit your CV now

Sous Chef, Mingarry Park Hotel, Argyll and the Islands

Posted on February 4, 2025 | Start date March 24, 2025

Salary:The rate of pay will be £16.50 per hour - Good tips paid monthly
Duration:Seasonal
Hours:average 9 hours per day
Days:4.5 days a week - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:7
Covers:Lunch: none; Dinner: Max of 36 covers, average of around 25 in season.; Breakfast: pre-ordered the night before and is for a maximum of 16
Food type:Good quality, using lots of local produce including venison and seafood, cooking to a high standard
Full-time chefs:2 chefs
Accommodation:Accommodation is in a large caravan shared with one other person. Accommodation is £80 per month which includes your meals on shift and Wifi.
Job description:

Sous Chef Position at Mingarry Park 👨‍🍳
Acharacle, Ardnamurchan
Are you looking for a new and exciting role for the 2025 season? We are looking for our next Sous Chef to support our Head Chef to produce excellent dishes to the same high standard our guests

Qualities We Are Looking For
• Positive Attitude: A team player who brings positivity to each shift (no tempers)
• Clean & Organised: Excellent hygiene and organised approach to work
• Experienced: Proven background as a strong Sous Chef in similar quality restaurants with a focus on fresh produce
• Skilful: Able to prepare all food fresh, on-site from breads to pastry

Life at Mingarry Park
• Breakfast Service: Pre-ordered the night before for a maximum of 16 guests
• Dinner Service: Max of 36 covers, average of around 25 in season.
• Daily Schedule:
◦ Morning: 7:30am – 1:00pm
◦ Evening: 5:00pm start (staff dinner prep) to around 9:30pm finish
◦ No Lunch Service
• Work-Life Balance: 2.5 days off per week (sometimes 3 if dinner service is quiet)
• Seasonal Position: Starting March 24th and finishing October 21st
• Accommodation: Large shared caravan with 1 other person at £80 per month, includes:
◦ Breakfast and dinner when working
◦ Wi-Fi included
• Transport: Own transport helpful but not essential (public transport is limited)

How to apply:

Please send your CV to Emma MacDonald at info@mingarryparkhouse.co.uk or contact Emma on 07791115467 for further information.

Work for partners:

No

Contact details:info@mingarryparkhouse.co.uk | mingarryparkhouse.co.uk
Apply online:Submit your CV now

Sous Chef, Small hotel in the north west highlands, Sutherland

Posted on February 3, 2025 | Start date April 3, 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:Scottish, Modern Classic
Full-time chefs:2
Accommodation:Room with double bed, shared shower room
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#15906 to


ian@chefsinscotland.co.uk

Work for partners:

Yes, General Assistant positions available

Sous Chef, Hopetoun Bar & Bistro, Edinburgh and Lothians

Posted on January 31, 2025 | Start date February 1, 2025

Salary:Salaray negotiable depending on experience - plus tips - Staff meals
Duration:Permanent
Hours:45 - 48
Days:4 days on 3 days straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 150 - 250 covers per day over lunch and dinner
Food type:Fresh Bar and Bistro
Full-time chefs:2 - 3 chef on any shift plus a kitchen porter
Accommodation:live out
Job description:

The Hopetoun Bar & Bistro is a busy restaurant situated in Bathgate.

We are looking for an experienced Sous Chef to join our team, working alongside and under Executive Chef Stephen Russell

You will have passion for hospitality and great service
We require exceptional standards and delivery of a memorable experience for our guests.
We are on the search for an enthusiastic, passionate and a dynamic chef.
As a chef in food creations you will be expected to quickly become a team member in our award winning kitchen
You will be part responsible for the day to day running of the fully equipped kitchen.
Food hygiene minimum level 2
Minimum of three years in similar role

This position is available now for the right candidate

How to apply:

Please apply with your CV and reference details please CC Simon@foodcreations.co.uk

Work for partners:

no

Contact details:stephen@foodcreations.co.uk | www.hopetounbarandbistro.com
Apply online:Submit your CV now

Sous Chef, Boutique Hotel with Stylish Brasserie, England

Posted on January 29, 2025 | Start date March 2, 2025

Salary:£38k paid monthly plus service charge of £3-£4k per annum
Duration:Permanent
Hours:45
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:33
Covers:Lunch: 30; Dinner: 90; Breakfast: 80; Functions: 150
Food type:Modern Brasserie
Full-time chefs:6 + KPs
Accommodation:Live in available
Job description:

It is essential that as our Senior Sous Chef you have an outgoing personality, exceptional organisational & communication skills, a level of excellence in health and safety/hygiene regulations, deliver exceptional food and adhere to exceptionally high standards of service.

You will be a team player but also a strong leader who is not afraid to step up in the absence of the head chef.
I'm looking for a Senior Sous Chef for one of the top 100 hotels in the country.

The position is based in Northumberland and the Boutique hotel is looking for someone who understands the importance of managing a kitchen with several moving parts.

Your main responsibilities are to:

Manage food purchasing to ensure targets are achieved and supplier relations are upheld.
Manage stock counts to ensure there is minimal wastage.
Manage the food production and be accountable for the quality of all food leaving the kitchens.
Be accountable for the cleanliness and safe systems of work in all kitchens adhering to Shield and local authority 5 star standards.
Create pride in the team enabling them to deliver a consistent branded experience.
Train, mentor and develop junior staff.
Regularly review information and feedback and consistently respond to guest feedback.
Support the business with new venue acquisitions and their culinary offerings.

How to apply:

Please send an up to date CV with contactable references, quoting ref#15899 to

ian@chefsinscotland.co.uk

Work for partners:

Potentially

Contact details:Ian@chefsinscotland.co.uk | chefsinscotland.co.uk
Apply online:Submit your CV now

Sous Chef, Busy Seafood restaurant, Oban, Argyll and the Islands

Posted on January 29, 2025 | Start date March 2, 2025

Salary:£33,000 paid fortnightly with tips paid quarterly
Duration:Permanent
Hours:45
Days:5 days from 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:up to 30
Covers:Lunch: up to 80; Dinner: up to 80; Breakfast: up to 40; Functions: up to 80
Food type:Traditional Scottish with a focus on Fresh Seafood
Full-time chefs:3 chefs plus 2 kitchen porters
Accommodation:Yes - Private room with shared facilities off-site with public transport links.
Job description:

Sous Chef needed for a popular seafood restaurant.

Family owned and a great team already in place, looking for cover. You must be comfortable with cooking seafood and preparing shellfish.

Good single accommodation is available with no charge.

The restaurant benefits from some of the best produce in the country, you'll be required to cover in the head chef's absence and assist with running the kitchen on a day to day basis.

Excellent standards of hygiene and an ability to thrive under pressure are essential.

How to apply:

Please send an up to date copy of your CV with contactable references to ian@chefsinscotland.co.uk quoting reference #15897

Work for partners:

No

Contact details:Ian@chefsinscotland.co.uk | chefsinscotland.co.uk
Apply online:Submit your CV now
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