Sous Chef

Results page: 1 2

Sous Chef, Porters Bar & Restaurant, Tayside

Posted on November 15, 2018 | Start date November 15, 2018

Salary:£22,000 negotiable depending on experience. Paid monthly with share of tips.
Duration:Permanent
Hours:40-50 hours per week
Days:5 days from 7 split shifts - closed Mondays
Holidays:Statutory (28 days p/a)
Bedrooms:0 bedrooms
Covers:Lunch: 20 - 40; Dinner: 40 - 60; Functions: Up to 70
Food type:Bistro/Restaurant - we use quality, locally sourced, fresh ingredients
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Live out
Job description:

Porters Bar & Restaurant are looking to employ a Sous Chef.

Located at the ever expanding water front - City Quay, Dundee.

This position will suit a hardworking, pro-active chef with an upbeat and positive attitude, who is passionate about food and quality.

The successful candidate must have an up to date health & hygiene certificate.

You will have some in put into new menus.

This position is available now for the right candidate.

How to apply:

Please send your CV with up to date work references to Gordon Smith or Jackie Soutar.

Work for partners:

No

Contact details:info@portersbar-restaurant.com | www.portersbar-restaurant.com
Apply online:Submit your CV now

Sous Chef, Hotel Colessio, Stirlingshire

Posted on November 14, 2018 | Start date November 14, 2018

Salary:£24,000 per annum plus dependent on experience
Duration:Permanent
Hours:45-50
Days:5 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:36
Food type:good quality restaurant and functions
Full-time chefs:8 plus kitchen porters
Accommodation:live out
Job description:

Sous Chef
An exciting opportunity has arisen for a passionate Sous Chef to join our team at The Hotel Colessio. This beautiful landmark has been magnificently transformed to offer unrivalled luxury and facilities. The hotel offers 36 modern bedrooms, a 90-cover restaurant and an event room that can accommodate up to 200 guests.
We are looking for someone to support our Head Chef and drive our brigade of chefs to produce and deliver exquisite food to meet our guests 5* expectations.
Our new Sous Chef will be required to:
Have a minimum of 2 years previous experience in a similar role.
Order and manage stock and cost of sales.
Be paperwork literate.
Have high standards of cleanliness in line with company procedures.
Comply with all H&S, security and maintenance regulations.
Have great communication skills.
Manage and lead a team.
Have an eye for detail and passion.
Assist in employee recruitment, selection, development and disciplinary action where necessary.
Assist with the preparation of the Rota and time sheets for employees, according to the needs of the business.
To undertake and oversee the preparation, cooking and presentation of food for the restaurant, functions, events and weddings.
Knowledge of Procure Wizard would be advantageous.

Sous Chef Package:
Dependent on experience, we are offering a Competitive Annual Salary of £24,000.
Plus training and development scheme available to help reach your full potential.
Company benefits - Pension Scheme, staff rewards and events, 28 days holiday, 5 day working week with 2 days off, but needs to be flexible to meet the demands of the business (shift pattern negotiable). You will receive discounted facilities at the Hotel and Focus Hotels after 3 months service.

How to apply:

If you think this position is for you, we would love to hear from you. Please email your CV, together with a covering letter to Cassandra Rankin, Operations Manager.

Work for partners:

No

Contact details:events@hotelcolessio.com | www.hotelcolessio.com/
Apply online:Submit your CV now

Sous Chef, (Junior) Skibo Castle, Sutherland

Posted on November 9, 2018 | Start date February 1, 2019

Salary:£23,000 Negotiable subject to your experience. Paid monthly plus a share of very good tips. Uniform provided and laundered daily
Duration:Permanent
Hours:Annualised hours approximately to 40 per week. Hours after that are banked and taken during winter season when the club is closed
Days:5 days out of 7 - mainly straight shifts
Holidays:28 days pro-rata plus banked time used to provide excellent time off in winter
Bedrooms:50 rooms in the castle plus lodges
Covers:Lunch: Up to 50 in the golf club kitchen; Dinner: Up to 50; Breakfast: You will be required to do occasional breakfasts; Functions: Up to 100 exclusive use
Food type:Set menu, bistro and BBQ in summer, Daily written a la carte based on garden produce in season Full-time chefs: 15 chefs plus kitchen porters
Full-time chefs:15 chefs plus kitchen porters
Accommodation:Accommodation is available. Own room in a shared house on the estate - 10 minute walk away with kitchen facilities- £42.50 per week including . Meal package available for £20 a week for on and off duty meals
Job description:

Skibo Castle exclusive members club situated in the stunning Scottish highlands but only a 1 hour drive from Inverness.

We are recruiting a junior sous chef to work alongside our experienced team. This is an excellent opportunity for someone to progress in their career and develop themselves.

A nice, friendly and fun place to work and is very good to have on your CV.

You will have good quality experience.

Beautiful location working with lots of fresh, local produce including strawberries, raspberries and plenty of interesting crops from our established market garden.

Working in a great team and scope for career progression.

How to apply:

Please apply to recruitment@carnegieclub.co.uk with your up-to-date CV and reference details

Work for partners:

Possibly in housekeeping or front of house

Contact details:recruitment@carnegieclub.co.uk | www.carnegieclub.co.uk/careers/
Apply online:Submit your CV now

Sous Chef, Nethy Bridge Hotel, Invernesshire

Posted on November 8, 2018 | Start date November 8, 2018

Salary:from £21,000 per annum negotiable depending on experience - paid directly into your bank account on every last Friday of the month plus a share of tips. Excellent discounts off hotels within the group. Uniform is provided
Duration:Permanent
Hours:40 - 48 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:70
Covers:Lunch: Vary; Dinner: 120; Breakfast: 120; Functions: 150
Food type:Traditional Scottish Table d'hote
Full-time chefs:3 chefs + 3 Kitchen porters
Accommodation:own ensuite room in hotel available as part of package includes all meals on and off duty - Wi-Fi in the hotel and TV
Job description:

The Nethy Bridge Hotel is a 70 bedroom hotel situated in the Cairngorm Mountains which is great for outdoor pursuits and has a great winter Ski season.

We are looking for Sous Chef to join our team.

You will provide support and cover for our head chef.

There is lots of outdoor activities to do on days off.

We are a well establish company and offer very good rates at other hotels across the UK for employees and their families.

This position is available now for the right candidate.

A great place to live and to work.

How to apply:

Please email over a copy of your updated CV and reference details to Eva Secker, GM.

Work for partners:

Possible depending on experience

Contact details:nethybridgemanager@strathmorehotels.com | www.strathmorehotels.com
Apply online:Submit your CV now

Sous Chef, Busy hotel outskirts of Glasgow, Glasgow

Posted on November 7, 2018 | Start date November 7, 2018

Salary:up to £28,000 per year paid monthly plus tips
Duration:Permanent
Hours:48 hours per week
Days:5 days from 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Dinner: 70 - 110 over lunch and dinner; Breakfast: 40 - 50; Functions: up to 150
Food type:Fresh wholesome bar meals and restaurant
Full-time chefs:7 - 8 chefs plus kitchen porters
Accommodation:live out
Job description:

I am looking for a permanent sous chef for a busy 3* hotel on the outskirts of Glasgow.

Looking for a sous chef to cover for the head chef during their time off.

Working for an established company with good scope for career progression within the group.

Looking for a stable sous chef with relevant sous chef experience. Volume experience would be desired although not essential.

Must be a driver.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica via email with a copy of your updated CV and reference details quoting 8308

Work for partners:

Yes - depending on experience

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

Sous Chef, East Haugh House Hotel, Perthshire

Posted on November 7, 2018 | Start date November 7, 2018

Salary:Negotiable depending on ability and experience paid weekly plus tips
Duration:Permanent
Hours:45 hours
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: 20 - 30; Dinner: Up to 40; Breakfast: Up to 26; Functions: occasional
Food type:Modern Scottish good quality a la carte using lots of fresh game
Full-time chefs:3 + kitchen porters
Accommodation:Own room in a shared staff flat in Pitlochry - £50 per week plus bills
Job description:

East Haugh House Hotel is privately owned 4 star, 13 bedroom hotel, situated 1 mile from Pitlochry. We are
an award winning hunting, shooting, fishing lodge in the heart of Perthshire, the gateway to the highlands.

We are looking for an experienced Sous Chef to join the team. You will be passionate about cooking and have input into menu ideas.

Ideally you will have relevant qualifications and hygiene certificates and a minimum of 3 years experience.

A country hotel, with access to shooting estates, 3 miles of private fishing on the River Tay and in a great location for someone who likes the outdoors.

Ideally you will have rosette experience.

This position is available now for the right candidate.

How to apply:

Please apply to Innes Wishart, General Manager, with an up-to-date CV and reference details.

Work for partners:

Possibly depending on their experience.

Contact details:gm@easthaugh.co.uk | www.easthaugh.co.uk/
Apply online:Submit your CV now

Sous Chef, / Chef de Partie, Formartines, Grampian

Posted on November 7, 2018 | Start date November 7, 2018

Salary:£21,000 to £28,000 dependent on experience with a share of tips.
Duration:Permanent
Hours:40 to 50 as business requires, seasonal variations. 9:30 - 5:30, working no later than 6pm.
Days:5 days from 7 - straight day shifts. 4 days from January.
Holidays:Statutory (28 days p/a)
Bedrooms:0 bedrooms - covers variable - breakfast, brunch and lunch service 
Covers:Lunch: 450 covers over day
Food type:Serving fresh, local produce.
Full-time chefs:4 plus kitchen porters
Accommodation:Can be provided short term.
Job description:

We are innovative! We are passionate! We are creative!

Our mission is to provide amazing food and drink from the Avant Garde to the humble Scotch Egg!

To us, local provenance and quality of our ingredients is paramount.

Our crew is exceptional.

Our focus is quality, creativity and fun.

Our environment, colourful to say the least, is supportive and inspiring. We respect individualism and encourage self motivation.

Criteria - You must be creative and able to work under pressure. Know every corner of the kitchen and have your sleeves rolled up ready!

This is an opportunity to progress your career, have your ideas respected and appreciated, get paid well and have fun doing what you love!

How to apply:

Please apply with an up to date CV and references details to johncooper@formartines.com

Work for partners:

Contact details:johncooper@formartines.com | www.formartines.com
Apply online:Submit your CV now

Sous Chef, 4* hotel near Tarbert, Argyll and the Islands

Posted on November 7, 2018 | Start date November 7, 2018

Salary:£26,000 Negotiable depending on experience paid monthly plus a share of the tips
Duration:Permanent
Hours:40 - 50
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36
Covers:Lunch: Up to 12 bar meals; Dinner: 20-70 in the restaurant; Breakfast: Up to 70; Functions: Weddings up to 120
Food type:Scottish seasonal - small bar menu, restaurant and functions - 1AA Rosette
Full-time chefs:5-6
Accommodation:Own room on site including meals on and off duty and Wi-Fi- included as part of the package.
Job description:

Chefs In Scotland is recruiting for a sous chef for a 4* 36 bedroom hotel situated 1 mile from Tarbert and 10 miles from Lochgilphead.

As sous chef you will take over from the head chef on days off and will be responsible for the running of the kitchen including ordering and health, safety and hygiene. We try and maintain a calm atmosphere in the kitchen.

We currently hold 1AA rosette but we are aiming to push for more rosettes and accolades.

Rosette experience is not a necessity but ideally you will have a good quality background.

Everything is made in house and we have some of the best shellfish in Scotland delivered daily

Scope for career progression within the group.

Lovely place to live and work with lots to do on days off and only a 2 hour drive from Glasgow.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with an up-to-date CV and reference details quoting 8302

Work for partners:

This would suit a couple as we have other work available in the kitchen

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

Sous Chef, O'Connells Bar and Diner, Fife

Posted on November 4, 2018 | Start date November 16, 2018

Salary:£8.50 per hour negotiable + share of Tips
Duration:Permanent
Hours:35-45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:none
Food type:An American diner style casual restaurant that offers fresh cooked contemporary style comfort food, with an emphasis on stacked burgers, loaded home made pizzas, and a range of specials
Full-time chefs:3
Accommodation:live out
Job description:

O'Connells Bar and Diner on Kirkcaldy High Street has a good reputation for American style big eats, with an emphasis on stacked burgers and home made pizzas whilst still keeping a range of traditional classics.

We are currently looking for a chef who has experience within this environment and a passion to help drive the business forward. We are looking for someone who can buy into our product and bring fresh ideas to the table. The right candidate will be hard working, flexible and a good motivator to the rest of the team.

may suit a sous chef or a chef de partie looking to move up.

Currently, the business has a higher lunch time trade than evening.

How to apply:

Please email your CV to thediningroomkirkcaldy@hotmail.com

Work for partners:

no

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

Sous Chef, 4 star hotel South of Oban, Argyll and the Islands

Posted on November 1, 2018 | Start date November 8, 2018

Salary:£26,000 - £28,000 per annum depending on experience paid monthly with an equal share of the tips Hours worked over 48 is given as time back in lieu
Duration:Permanent
Hours:40 - 48 hours per week
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:25 bedrooms
Covers:Lunch: to 60; Dinner: fine dining to 40, bistro to 80; Breakfast: to 60; Functions: 120
Food type:2 AA Rosette Fine dining, high quality bistro and functions
Full-time chefs:4 out of season 6 in season plus kitchen porters
Accommodation:Yes accommodation is available in a shared staff house charged at £7 per day including Wifi
Job description:

I am looking for a Sous Chef for a 25 bedroom 4 star 2 AA Rosette Hotel situated South of Oban.

You will deputise for the head chef on time off.

You will be reliable, level headed and a good organiser.

AA experience is preferred but not essential.

You will have a passion for food and using fresh local ingredients as everything is made fresh on the premises.

This is a lovely place to work with friendly staff.

A rural location but there are good bus links.

This position is available from 8th November.

How to apply:

Please apply to Jessica at Chefs In Scotland with your updated CV and reference details quoting 8295

Work for partners:

Possible

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