Sous Chef

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Sous Chef, (Junior) Ballathie House Hotel, Perthshire

Posted on December 15, 2018 | Start date December 16, 2018

Salary:£23,000- £25,000 negotiable depending on experience paid monthly plus share of tips Time back in lieu for more than 48 hours worked per week
Duration:Permanent
Hours:45 to 50
Days:5 days from 7, mainly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:54
Covers:Lunch: 20 - 40; Dinner: up to 80; Breakfast: up to 80; Functions: Up to 200 in marquee
Food type:Modern Scottish 2AA Rosettes fine dining table d'hote 4/4/4 and 3/3/3 for lunch
Full-time chefs:8 full time chefs and 5 kitchen porters
Accommodation:Own room in staff block, shared bathroom, all meals provided - cost to be discussed - Wi-Fi included
Job description:

Ballathie Country House is a well known 4 Star 2AA Rosette House situated on the banks of the River Tay, in Perthshire. We are situated 12 miles North of Perth and 5.5 miles west of Cupar.

We are looking for a junior sous chef to join our team working with head chef Scott Scorer. Rosette experience is preferred. You will get excellent training and there is good scope for career progression.

You will be cooking in all corners of the kitchen and everything is made freshly on the premises, fine dining only with some weddings in our marquee.

Beautiful location in this very well known country house only 10 minutes north of Perth.

Great for the outdoors.

The position is available now for the right candidate

How to apply:

Please apply to head chef Scott Scorer with a copy of your updated CV and contactable work references.

Work for partners:

possibly front of house

Contact details:scott.scorer@ballathiehousehotel.com | www.ballathiehousehotel.com
Apply online:Submit your CV now

Sous Chef, The Dryfesdale Hotel Lockerbie, Dumfries and Galloway

Posted on December 14, 2018 | Start date December 15, 2018

Salary:starts at £26,000 per year, paid weekly in arrears, overtime paid over 48 hours. Tips are shared every month with all the staff.
Duration:Permanent
Hours:48
Days:5 days out of 7 ideally straights and some mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:30
Covers:Lunch: 20; Dinner: 80; Breakfast: up to 60; Functions: up to 100
Food type:Brasserie style restaurant and banqueting
Full-time chefs:3 + kitchen porters
Accommodation:Live out, one bedroom flat can rent at £300 per month and 2 bedroom at £350
Job description:

The Dryfesdale Hotel is a 4 star modern country house hotel situated on the outskirts of Lockerbie.

There is easy access by road and rail. The menu changes quarterly with daily specials.

They use only fresh produce and do their own baking and bread.

Looking for a sous chef to help give support to our head chef and provide cover for days off and holidays.

Experience in functions would be beneficial as we have a busy wedding and small function trade and would suit somebody willing to develop and express themselves using fresh produce.

This position is available from now for the right candidate.

How to apply:

Please send an up to date CV and references to Glen Wright, owner.

Work for partners:

Yes work in front of house

Contact details:glenw1970@icloud.com | www.dryfesdalehotel.co.uk/
Apply online:Submit your CV now

Sous Chef, Crieff Hydro, Perthshire

Posted on December 12, 2018 | Start date December 12, 2018

Salary:Up to £30,000 per annum paid monthly our benefits include on-site discounts (as well as long term career prospects)
Duration:Permanent
Hours:40-45 hours per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:200 plus over 50 lodges
Covers:Dinner: Covers 50- 250 depending season
Food type:Traditional British made fresh on premises
Full-time chefs:10 + Kitchen porters
Accommodation:Acccommodation available
Job description:

Crieff Hydro Hotel
Pretty much in the centre of Scotland, we’re set in a 900 acre estate in stunning Perthshire. Home from home, we’ve been welcoming generations of families for 150 years. We have 215 hotel bedrooms and 55 self-catering lodges. With 60 onsite activities, six restaurants, cinema, children’s club, swimming pool and luxury spa – there really is something for everyone!

About the role
You’ll help lead a team of chefs. Your passion and experience will motivate the team of chefs to prepare quality food making sure that every guest has an exceptional experience whether they chose to dine in our Meikle restaurant, or attending a conference or event.
You’ll be able to demonstrate your ability to work with high volumes and keep calm when the pressure’s on.You’ll also help train and coach the team to help them achieve their career aspirations, just as we’ll help you with yours.

What we need from you:
·Sous Chef or Junior Sous Chef Experience – in similar 4 or 5 star setting.
·Passion – an obvious enthusiasm for Scottish Food produce and menu development
·Standards – the serious bit…you’ll have a good knowledge of Health and Safety
·Creativity - we want you to bring your flair and individuality to the table
·Team focus– there are no egos here, just hard-working people who love creating memorable experiences for every guest
·Ideas and openness – we’re up for doing things differently and will try (almost) everything once
·Fun and easy to talk to – we’re looking for personality, not a corporate clone
·Flexibility – there’s no problem you can’t fix
You’ll get:
·Development / Career progression – we’re committed to developing our people and will provide training opportunities to help you progress your career in hospitality.
As a member of our Management Team you’ll also have the opportunity to join our Management Development Programme (MDP)
·Great benefits – including pension, leisure membership, and discounts on food and hotel stays

How to apply:

Please apply with an up-to-date CV to Sharon McIntosh with an up-to-date CV and reference details.

Work for partners:

Yes - front of house, house keeping

Contact details:Sharon.mcintosh@crieffhydro.com | www.crieffhydro.co.uk
Apply online:Submit your CV now

Sous Chef, Meadow Park, Stirlingshire

Posted on December 12, 2018 | Start date December 13, 2018

Salary:Up to £22,000 depending on experience paid fortnightly plus tips
Duration:Permanent
Hours:45 per week
Days:5 days from 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:4 rooms being refurbished
Covers:Lunch: 30 - 100; Dinner: 30 - 100; Breakfast: looking to develop; Functions: up to 40
Food type:Scottish Gastro Pub - Fresh - Classics with a twist
Full-time chefs:5/6 + kitchen porters
Accommodation:live out - 2 miles from Stirling
Job description:

The Meadowpark, Bridge of Allan

Sous Chef
We are currently looking for an experienced Sous Chef to join our team at The Meadowpark, an independently run establishment in the picturesque village of Bridge of Allan.
The Meadowpark is situated on the outskirts of Stirling at the foot of the Ochil hills overlooking Stirling Castle, this pub and kitchen is full of charm and character.
We aim to fill our venues with lovely and talented people who work hard and enjoy their jobs. So, bring your passion, your energy and a smile and you will reap the benefits of becoming part of one of the UK’s fastest growing company’s (Sunday Times).

Key attributes required:
Strong passion for cooking and an interest in using local/fresh produce
A can-do attitude, hands on approach in managing the kitchen team and work well under pressure
Be confident in running all aspects of the kitchen
Ensuring high culinary standards are met
The ability to train and manage junior members of the team
Great organisational skills and the ability to multitask
Previous experience of Food Hygiene procedures as set out by HACCP

And what do you get from us?
·A competitive salary dependent on experience as well as 28 days paid holidays
·25% Staff discount in all our venues on food and drink
·Career progression is available in all roles; through recognition of talent, work ethic and attitude
·The opportunity to make more money from our employee recruitment referral programme
·Access to our online ‘perk’ page which includes free mobile phone insurance, discounts in high street shops, cinema tickets and more!

How to apply:

Please apply to Jamie Napier, General Manager, with your updated CV and reference details.

If this sounds like something you want to be a part of, apply today by sending in your CV along with a cover letter detailing why you think you would be a great fit for the role.
All candidates must have the right to unrestricted employment in the UK and must hold a valid National Insurance Number and UK bank account to be considered for this role.
The Meadowpark is part of Signature Pub Group which operates with a privacy policy. Your information will never be shared with any third parties and will only be used for the purpose it is intended.

Work for partners:

Possibly depending on experience

Contact details:Jamie.Napier@signaturepubs.co.uk | www.meadowpark.co.uk
Apply online:Submit your CV now

Sous Chef, / Head chef - The Lovat loch Ness, Invernesshire

Posted on December 11, 2018 | Start date December 12, 2018

Salary:£28,000 to £35,000 per annum, 45 hours per week, monthly paid - plus tips and benefits. Time off in lieu for extra hours worked.
Duration:Permanent
Hours:As business requires busier in summer months
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: to 30; Dinner: to 80; Breakfast: to 65; Functions: Private dining up to 50
Food type:high end refined dining in an informal setting using seasonal local produce
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Live in available in on-site staff accommodation or in a rented property in the village including: all meals; utilities; WIFI; and laundry
Job description:

The Lovat Loch Ness is a 28 bedroom, 4 star award winning hotel situated in Fort Augustus, 45 minutes between Fort William and Inverness.

We are looking for an experienced Chef to join and lead our team.

You will need to provide support and cover for the executive chef as well as manage a dynamic team of 7.

Other managements requirements will include: ordering; stock control; menu costing maintaining a 72% GP; menu design; attending meetings; rota management and understanding wage %; as well as training and developing the team

To see our style – check out Sean’s Instagram - https://www.instagram.com/stationroadlochness/

This position is available now for the right candidate.

How to apply:

Please forward a copy of your update CV with contactable work references to Sean Kelly, Head Chef.

Work for partners:

Possible

Contact details:sean@thelovat.com | www.thelovat.com
Apply online:Submit your CV now

Sous Chef, The fechan truckstop, Dumfries and Galloway

Posted on December 7, 2018 | Start date December 17, 2018

Salary:£9-£9.80 per hour depending on experience. Paid weekly.
Duration:Permanent
Hours:35-40hrs per week
Days:Mon/Tues/Thur/Frid/Sat
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 45; Dinner: 45; Breakfast: 45
Food type:Cafe
Full-time chefs:3
Accommodation:None
Job description:

A busy truckstop Café situated in Ecclefechan Dumfriesshire.

We are looking for a Cook to join our team of 3 chefs.

We are a small friendly team.

Open 6am till 9pm. Varied shifts.

This postion is available now for the right candidate.

How to apply:

email: accounts@eardleyinternational.com

Work for partners:

We also currently have a position available in our Truck-wash.

Contact details:accounts@eardleyinternational.com | www.eardleyinternational.com
Apply online:Submit your CV now

Sous Chef, /Chef de Partie - The Kitchen Brasserie, Invernesshire

Posted on December 6, 2018 | Start date December 7, 2018

Salary:£9 per hour - paid monthly plus tips.
Duration:Permanent
Hours:50
Days:4.5 days - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 50-120; Dinner: 100-150
Food type:Modern European with highland influences
Full-time chefs:6 plus kitchen porters
Accommodation:Live out but can provide temporary accommodation for up to 1 month - no charge
Job description:

The Kitchen Brasserie is a vibrant, energetic City Centre restaurant with a strong focus on the growth and development of our team members.

We are looking for a Chef de Partie/Junior Sous Chef to join our busy kitchen team. You will be working under an experienced head chef with great opportunity to learn and great scope for career progression.

Weekly changing menus allow our chefs flexibility and the stage upon which they can display their individual flare and passion for exceptional food.

Ideally you will have some experience with volume.

This position is available now for the right candidate.

How to apply:

Please apply to Christine Robertson, with an up-to-date CV and reference details.

Work for partners:

Possibly front of house

Contact details:info@kitchenrestaurant.co.uk | http://www.kitchenrestaurant.co.uk
Apply online:Submit your CV now

Sous Chef, (Junior) Playfair's Restaurant, Fife

Posted on December 5, 2018 | Start date December 5, 2018

Salary:up to £24,000 negotiable depending on experience, paid 4 weekly, plus share of tips
Duration:Permanent
Hours:35-55 depending on season
Days:5 of 7 straight shifts closed lunches in winter during week
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 100; Dinner: up to 80; Breakfast: up to 80; Functions: very few
Food type:1AA Rosette Scottish Seasonal menu using local produce
Full-time chefs:7 plus kitchen porters
Accommodation:Live out
Job description:

The Playfair's restaurant is a 1AA rosette restaurant located a stone's throw from the Old Course in St Andrews.

We are looking for either a junior sous chef or senior chef de partie to join our stable and close knit team.

It is a great opportunity for someone to advance their career learning under an experienced head chef.

Ideally you will have experience in a similar environment.

Everything is made from scratch in house including bread and even butter.

Closed over Christmas and New Year.

The position is available now for the right candidate but we are equally happy to wait for the right candidate.

How to apply:

Please apply with an up to date CV and references to Duncan McLachlan, Head chef.

Work for partners:

No

Contact details:chef@ardgowanhotel.co.uk | www.playfairsrestaurant.co.uk
Apply online:Submit your CV now

Sous Chef, Douglas Arms Hotel, Grampian

Posted on November 30, 2018 | Start date January 3, 2018

Salary:Up to £25,000, paid weekly plus a share of the tips
Duration:Permanent
Hours:45-50
Days:5 of 7 mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:8
Covers:Lunch: 50; Dinner: up to 120; Breakfast: 16; Functions: 30
Food type:Scottish Gourmet Pub
Full-time chefs:2 plus kitchen porters
Accommodation:own room onsite in staff flat with Wi-Fi available at no charge.
Job description:

The Douglas Arms Hotel is a privately owned and run 8 bedroom hotel in Banchory on Royal Deeside, within 10 miles of Aberdeen.

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

We have recently refurbished our Restaurant bar and all our food is produced in house using fresh ingredients, we have a great reputation for our food and service locally and strive to maintain that.

As sous chef you will be in charge of the kitchen on the head chefs time off including stock control, rotas and cleanliness of the kitchen.

This is a permanent all year round position working in a lovely part of Scotland with good amenities such as golf, walking and fishing yet close to a vibrant city.

This position is available January 2019

How to apply:

email Steve Ross, Owner, with a copy of your updated CV and reference details

Work for partners:

Possible depending on their experience

Contact details:enquiries@douglasarms.co.uk | www.douglasarms.co.uk
Apply online:Submit your CV now

Sous Chef, (Pizza Chef) Cardosi's, Paisley, Renfrewshire

Posted on November 30, 2018 | Start date November 30, 2018

Salary:Negotiable depending on experience- paid weekly with overtime and tips
Duration:Permanent
Hours:45
Days:4 1/2 days out of 7 - Closed Mondays
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 60; Dinner: up to 130
Food type:Contemporary Italian - mainly Pizzas
Full-time chefs:5 plus kitchen porters
Accommodation:Live out
Job description:

Cardosi's is a New York style Italian restaurant situated in the heart of Paisley.

We are looking for an experienced Pizza Chef to join our close knit team.

The ideal candidate will hit the ground running and will have pizza experience.

Cardosi's is a family run business with a sister restaurant so there is good scope for career progression.

We are looking for someone who is keen to put their roots down.

This position is available now for the right candidate

How to apply:

Please apply with an up to date CV and references to Riccardo Cardosi, owner.

Work for partners:

No

Contact details:riccardo.cardosi@icloud.com | www.cardosis.com
Apply online:Submit your CV now
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