Sous Chef

Results page: 1 2

Sous Chef, La Piazza, Lanarkshire

Posted on September 22, 2020 | Start date September 22, 2020

Salary:Negotiable depending on experience paid weekly in arrears plus a share of the tips
Duration:Permanent
Hours:20 - 30 hours - shut Monday and Tuesday
Days:5 days out of 7 - evening service only
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 10 - 30; Dinner: can do to 80 on a busy Saturday night
Food type:Fresh Italian with home made pizza using fresh dough - a la carte plus set menu
Full-time chefs:2 chefs plus kitchen porter
Accommodation:Accommodation can be provided if required
Job description:

La Piazza is a busy Italian Restaurant situated in Carluke in Lanarkshire, 25 miles from Glasgow.

We are a family-run business with hands on owners who have had the business for 25 years.

We are looking for a chef to join our team who has fresh Italian and pizza experience as well as experience of working in a fast paced kitchen.

This position is available now for the right candidate.

How to apply:

Please apply to Angelo Palazzo with an up-to-date CV and reference details

Work for partners:

No

Contact details:apalazzo@hotmail.co.uk | www.lapiazzabraidwood.com
Apply online:Submit your CV now

Sous Chef, Fonab Castle Hotel, Perthshire

Posted on September 18, 2020 | Start date September 18, 2020

Salary:Negotiable depending on experience plus a share of tips, paid monthly. Company benefits and staff meals
Duration:Permanent
Hours:50 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:42
Covers:Lunch: to 30; Dinner: to 90; Breakfast: to 70; Functions: occasional of up to 150
Food type:Brasserie and Fine Dining 3 AA Rosette
Full-time chefs:15 plus kitchen porters
Accommodation:live out
Job description:

Fonab Castle Hotel is a 42 bedroom 3 AA Rosette 5 star Hotel situated in Pitlochry in Perthshire.

We are looking for a all levels of chefs to join our team.

Ideally you will have some experience in a similar environment but this is not essential as there is good scope for ongoing learning and career progression for someone who is passionate and willing to learn.

Working with a good team in a kitchen which has the most modern kitchen equipment.

Good scope for promotion and to develop your career.

Nice location with a good young team in place.

Position is available now for the right candidate.

How to apply:

Please apply to Ricky Preston, Executive Chef with your current CV and reference details.

Work for partners:

Possible - depending on experience

Contact details:chef@fonabcastlehotel.com | www.fonabcastlehotel.com
Apply online:Submit your CV now

Sous Chef, Coia's Cafe, Glasgow

Posted on September 16, 2020 | Start date September 16, 2020

Salary:£20,712.00-£35,418.00 per year
Duration:Permanent
Hours:45 - 50 hours per week
Days:5 days from 7 straight shifts - working either a morning shift or evening shift
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 100; Dinner: 100; Breakfast: 100; Functions: Outside catering and buffets up to 200
Food type:Scottish / Italian a la carte menu with daily specials using lots of fresh seafood and everything is freshly made on premises
Full-time chefs:5 chefs plus 4 kitchen porters
Accommodation:Live out
Job description:

We are looking for an experienced chef who can take day to day responsibility of the kitchen under the head chefs guidance.

You will be required to ensure that all menu dishes are prepared with attention to detail and to the highest standard.

The role reports directly to the Head chef.

The menus include Ala carte, weekly specials, takeaway and corporate buffets. The menus allow us the opportunity to showcase some of the best local food producers who share our passion for great local and seasonal products.

You will be passionate about food and delivering amazing hospitality to our guests.

You will be organised, an excellent communicator, a hands on chef who has excellent attention to detail.

Experience of working in a high standard, fast pace restaurant is essential.

Must have passion for hospitality, commitment and dedication.

Operation:

Scottish Traditional and extensive quality of Italian Food.

How to apply:

Please apply Antonia Coia with an up-to-date CV and reference details

Work for partners:

No

Contact details:alfredocoia@hotmail.com | http://coiascafe.co.uk/
Apply online:Submit your CV now

Sous Chef, Junior - Trump Turnberry Hotel, Ayrshire and Arran

Posted on September 16, 2020 | Start date September 17, 2020

Salary:negotiable depending on experience, paid monthly plus tips
Duration:Permanent
Hours:39 hours
Days:5 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:157
Covers:Lunch: up to 150; Dinner: up to 200; Breakfast: up to 300; Functions: up to 500
Food type:Casual dining club house and fine dining restaurant
Full-time chefs:38 plus kitchen porters
Accommodation:Room in staff house charged at £60 per week including bills.
Job description:

Position Scope

Working in a supportive role for the Sous Chef, to ensure a smooth and effetive running of te day to day operation. Proactively driving strategies to effect product enhancement and operating efficiencies across the resort. Achieving optimum financial returns for the company, whilst ensuring highest levels of employee and guest satisfaction. Train and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products.

Essential Functions
Preparation and service of hot and cold dishes, responsibility for the section, carrying out ordering and stock
rotation where necessary.
Assess quality control and adhere to service standards
Support the control of food cost
Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
To train and develop all the above disciplines to all junior members of staff
Participate effectively in the kitchen management team, undertaking all required projects, tasks and activities to deliver team
Candidate Specification
Eligibility to live and work in the UK is essential
Must be able to communicate freely, precisely and eloquently in the local language, verbally and written
Minimum two years Chef de Partie experience required. Prior supervisory experience required.
The candidate should be able to work in a team and also show leadership qualities.
Benefits include
Subsidised staff accommodation (if required).
Uniforms - a uniform will be provided and selected items will be laundered at the Company's expense.
Employee Assistance Programme – offering a range of Employee Assistance Help Lines.
On-going company Training and Development.

How to apply:

To apply please send an up to date CV to HR@trumpturnberry.com

Work for partners:

yes front of house and housekeeping positions are available

Contact details:HR@trumpturnberry.com | www.trumpturnberry.com
Apply online:Submit your CV now

Sous Chef, Foxtons Bar, Fife

Posted on September 11, 2020 | Start date September 18, 2020

Salary:Negotiable hourly rate available paid monthly plus approx £1 per hour tips paid weekly
Duration:Permanent
Hours:40-50
Days:5 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 40-80; Dinner: 50-100
Food type:Home made family style
Full-time chefs:4 plus kitchen porters
Accommodation:none
Job description:

Foxtons Bar & Grill in Glenrothes are currently looking to employ a dedicated sous chef.

This is an exciting opportunity to join a busy and enthusiastic brigade. Ideally the successful candidate will have recent experience at recognised establishments at sous chef level minimum for 3 years and possess excellent organisation and communication skills. Along with the Head Chef, you will play a key role in maintaining and building the properties already excellent reputation and have the desire and determination to climb the career ladder and help take the business to an even higher level. Using your outstanding experience and leadership skills you will be working closely with the head chef and the front of house management team to deliver core standards and provide our guests with a great experience every time. A hands on and flexible approach is required here to lead from the front.

The Role:
As Sous Chef your responsibilities will include:

* Assisting the Head Chef to take responsibility for the kitchen department, ordering, menu design, food and health and safety
* Ensure that all dishes are prepared with attention to detail and to the highest standard ensuring company spec is met at all times
* Manage the kitchen brigade, motivate the team and share knowledge, training and developing chefs within the team
* Work with the head chef to create menus which showcase the best local food producers thereby highlighting the wealth of great local and seasonal products.

* Ensure compliance with all health and safety regulations and hygiene legislation.

The Person:
The ideal candidate will be:
* You must be passionate about food with an ongoing desire to exceed guests expectations.
* You must be organised, an excellent communicator, and a hands-on manager with excellent attention to detail.
* Similar quality kitchen experience is required, and an excellent knowledge of food is essential
* The ability to work in a fast paced and high pressured environment is necessary
* Availability to work shifts, including evenings and weekends as per business needs
* Have excellent personal presentation and be consummately professional at all times

Check out our website www.foxtonsbar.co.uk
Or see our facebook page to get an idea of what we do: Foxtons bar Glenrothes

How to apply:

Email your CV to Roddy Jobson and CC to jasoncheffoxtons@icloud.com

Work for partners:

Contact details:Roddy_jobson@hotmail.com | www.foxtonsbar.co.uk
Apply online:Submit your CV now

Sous Chef, Crown Hotel Peebles, Borders

Posted on September 7, 2020 | Start date September 8, 2020

Salary:Negotiable depending on experience. Paid weekly plus excellent daily tips.
Duration:Permanent
Hours:45 - 55 hours per week
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: Up to 230 covers over the day
Food type:Quality gastro pub using fresh, local produce
Full-time chefs:Brigade of 8 including kitchen porters
Accommodation:Accommodation is available
Job description:

The Crown Hotel is a friendly, family run hotel located in the centre of the bustling town of Peebles nestled between the hills of the beautiful Scottish Borders, by the glorious river Tweed. Situated only an hour from Edinburgh there are excellent bus links to and from the city and to other towns situated in the Borders.

We are looking for a Sous Chef to join our stable and friendly team. You must be able to cover for the Head Chefs days off and run the kitchen efficiently in their absence. As the Sous Chef you must be confident in helping the Head Chef to create new dishes as we have daily changing specials.

We are closed on Christmas day and Boxing day for food but the hotel itself remains open.

The position is available now for the right candidate.

How to apply:

To apply, please send an up to date CV and reference details to Jo Cassidy.

Work for partners:

Housekeeping positions are available for partners.

Contact details:crownhotelinfo@gmail.com | www.crownhotelpeebles.co.uk
Apply online:Submit your CV now

Sous Chef, Tontine Hotel, Borders

Posted on September 4, 2020 | Start date September 5, 2020

Salary:£27,000 per annum depending on experience paid fortnightly - tips shared Over time paid for covering holidays
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36
Covers:Lunch: 50-60; Dinner: 60-80; Breakfast: up to 68 if at full capacity; Functions: none
Food type:mix of traditional favourites and fine dining
Full-time chefs:5 plus 4 KPs
Accommodation:Nice flat, own room with shared Kitchen / Bathroom facility £37 per week
Job description:

The Tontine Hotel is a family run business within the Scottish Borders town of Peebles. We have recently won the Scotland Town Hotel of the Year Award at the Scottish Hotel Awards

This is an exciting opportunity to join a busy and enthusiastic brigade, committed to showcasing the very best of Scotland's produce and with an ongoing desire to exceed guests expectations. Ideally the successful candidate will have recent experience at recognised establishments at sous chef level minimum for 3 years and possess excellent organisation and communication skills. Along with the Head Chef, you will play a key role in maintaining and building the properties already excellent reputation and have the desire and determination to climb the career ladder and help take the business to an even higher level. Using your outstanding experience and leadership skills you will be working closely with the head chef and the front of house management team to deliver core standards and provide our guests with a great stay every time. A hands on and flexible approach is required here to lead from the
front.
The Role:
As Sous Chef your responsibilities will include:

* Assisting the Head Chef to take responsibility for the kitchen department, food cost, ordering, menu design, food and health and safety
* Ensure that all dishes are prepared with attention to detail and to the highest standard ensuring company spec is met at all times
* Manage the kitchen brigade, motivate the team and share knowledge, training and developing chefs within the team
* Work with the head chef to create menus which showcase the best local food producers thereby highlighting the wealth of great local and seasonal products.
* Ensure compliance with all health and safety regulations and hygiene legislation.

The Person:
The ideal candidate will be:
* You must be passionate about food with an ongoing desire to exceed guests expectations.
* You must be organised, an excellent communicator, and a hands-on manager with excellent attention to detail.
* Similar quality kitchen experience is required, and an excellent knowledge of food is essential
* The ability to work in a fast paced and high pressured environment is necessary
* Availability to work shifts, including evenings and weekends as per business needs
* Have excellent personal presentation and be consummately professional at all times.

The Reward:
In return, we offer a competitive salary and rewards structure, including training and career development opportunities.
Benefits Include:

* Access to courses including Modern Apprenticeships.
* Tips ­ Our staff keep 100% of tips earned
* Uniform provided
* All meals on duty

How to apply:

Please apply to Gordon and Kate Innes with a copy of your updated CV and reference details to innes@tontinehotel.com

Work for partners:

Possible depending on experience

Contact details:innes@tontinehotel.com | www.tontinehotel.com
Apply online:Submit your CV now

Sous Chef, Senior - The Pinetrees in Pitlochry, Perthshire

Posted on September 1, 2020 | Start date September 2, 2020

Salary:Up to £30,000 per annum negotiable for the right person - paid fortnightly.
Duration:Permanent
Hours:45 per week.
Days:5 days from 7 mixed shifts, some breakfast splits and some straight shifts from 12 onwards.
Holidays:Statutory (28 days p/a)
Bedrooms:31
Covers:Lunch: very occasional; Dinner: 60-70; Breakfast: 60-70
Food type:Daily changing menu - Traditional Scottish cuisine
Full-time chefs:4 chefs plus helpers and kitchen assistants
Accommodation:Accommodation available
Job description:

The Pinetrees Hotel is a privately owned 29 bedroom 4 Star Visit Scotland hotel, situated 5 minutes from Pitlochry and 25 minutes from Perth.

We are looking for a permanent Senior Sous chef to join our stable team.

There is lots of scope for input into the menus and to become involved in our daily changing menus.

We are looking for a chef with initiative to be involved in all aspects of working in a small and busy kitchen.

Pitlochry is a lovely town with lots to do on days off, such as golfing and fishing.

The position is available now for the right person.

How to apply:

Please apply to Ben Strutton, Manager with your current CV including details of relevant work references and hygiene certificate.

Work for partners:

no

Contact details:manager@pinetreeshotel.co.uk | www.pinetreeshotel.co.uk
Apply online:Submit your CV now

Sous Chef, The Black Bull Inn, Dumfries and Galloway

Posted on August 31, 2020 | Start date September 14, 2020

Salary:Negotiable depending on experience paid monthly plus a share of tips
Duration:Permanent
Hours:Approximately 48 hours per week
Days:5 days a week - from 7 day rota, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: up to 60 on a busy day; Dinner: Up to 100, currently open for food all day; Breakfast: up to 30 maximum, breakfast is generally covered.; Functions: none at the moment
Food type:currently barbecue themed for now, can look at changing in due course
Full-time chefs:2 / 3 plus kitchen porters
Accommodation:Own bedsit on-site in the hotel available
Job description:

The Black Bull Inn is an established boutique hotel situated in Moffat in Dumfries and Galloway.

Just 55 miles south of Glasgow, 2 miles from the M74 Motorway.

We are looking for an experienced chef to join our energetic team to help make the hotel a premier dining venue within the area.

This is a good opportunity to progress your career and help take the business forward.

you will work closely with and report to the owner and to the General Manager

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

Ideally this will be a permanent, all year round position but this subject to customer demand.

Moffat is small and charming Scottish gem of a town with great facilities and a popular tourist destination.

How to apply:

Please apply to Janie Seaton, Director, with your up-to-date CV and reference details

Work for partners:

Possibly depending on experience

Contact details:jane.seaton683@googlemail.com | www.theblackbullmoffat.co.uk
Apply online:Submit your CV now

Sous Chef, (Senior) The Tippling House, Grampian

Posted on August 28, 2020 | Start date August 29, 2020

Salary:Pay rate is £10 - £14 per hour depending on experience, plus equal share of tips, and a generous bonus scheme.
Duration:Permanent
Hours:30-48 hours per week, would consider part-time also or job share
Days:5 days per week but would consider less
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 25 - 50 covers per day; Functions: yes canapes, BBQs and bowl food
Food type:Bistro/upscale casual dining/quirky bar snacks plus external catering
Full-time chefs:1-2 chefs plus a kitchen assistant
Accommodation:Live out
Job description:

The Tippling House is looking for a Senior sous chef to join this well established group 10 Dollar Shake.

The restaurant has got an excellent reputation for serving local produce and sustainable & zero-waste cooking so you must have good knowledge of seasonal ingredients, cooking techniques and a creative flair for writing menus.

We’re looking for a creative, forward-thinking chef to help devise menus, plan ahead for seasonal sales-drivers (Burns Supper, Thanksgiving, etc.) and take responsibility for kitchen hygiene and stock management. Looking for someone with high standards and good knowledge of food safety, hygiene and HACCP.

A three month probation will be in force for the successful candidate.

The position is available now but happy to wait for the right candidate also.

How to apply:

Please apply to Adrian Gomes with a copy of your up to date CV and reference details

Work for partners:

Possible depending their experience

Contact details:gomes@10dollarshake.com | www.thetipplinghouse.com
Apply online:Submit your CV now
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