Sous Chef

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Sous Chef, (Junior) Loch Kinord Hotel, Grampian

Posted on August 20, 2019 | Start date August 31, 2019

Salary:£23,000 - £25,000 paid monthly plus a share of the tips and possible bonus scheme to be discussed
Duration:Permanent
Hours:40-45
Days:5 days a week in summer mainly split shifts (any extra days work will be give back in lieu during quieter times)
Holidays:Statutory (28 days p/a)
Bedrooms:20
Covers:Lunch: 20-30; Dinner: 30-40 in summer and only up to 10 covers in winter; Breakfast: 40
Food type:1 Rosette bar and a la carte using very local produce
Full-time chefs:3 there are no kitchen porters
Accommodation:own room in shared staff lodge on site available if required - charged at £35 per week
Job description:

The Loch Kinord hotel is a privately owned and run 20 bedroom hotel 35 miles to the West of Aberdeen near Aboyne.

We are looking for a senior chef de partie or junior sous chef to join our team. Serving very good quality bar meals during the day and a la carte meals in the evening. Lots of the produce is sourced locally and is a good area for foraging during the right seasons. We also serve lots of game where possible.

You will have lots of input into menus and get good training from our stable head chef.

Would suit someone who is looking for a better work-life balance as you will be finished by 9.30pm most evenings at the latest.

This would suit a couple.

This position is available from the end of August for the right candidate and also happy to wait for the right person.

How to apply:

Please apply to Andrew Cox, owner with your updated CV, references and hygiene certificate

Work for partners:

Yes would suit a couple and there is work in front of house and house-keeping

Contact details:info@lochkinord.com | www.lochkinord.com/
Apply online:Submit your CV now

Sous Chef, The Waterfront Restaurant, Perthshire

Posted on August 16, 2019 | Start date September 1, 2019

Salary:£27,000 - £29,000 negotiable depending on experience, paid monthly plus tips.
Duration:Permanent
Hours:35-45 hours per week
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 15 - 50; Dinner: 40 - 80; Functions: Occasional
Food type:Traditional, seasonal and local produce
Full-time chefs:5+ 2 kitchen porters
Accommodation:Own room in staff accommodation including all bills charged at £40 per week
Job description:

The Waterfront restaurant situated at The Kenmore Club is an independent restaurant situated 5 and a half miles from Aberfeldy. Aberfeldy is a beautiful town situated in Perthshire. There is lots to do in and around the area and there is lots of outdoor activities.

We are looking for an experienced sous chef to join our stable team. You will work closely alongside our team of chefs to ensure the smooth running of the kitchen and you will be in charge of the kitchen during the head chefs time off.

We have a very relaxed kitchen in place and use lots of local produce.

We have a strong local following as well as seasonal clientele from all over the world as we are part of an international group.

This position is available from the beginning of September for the right candidate.

How to apply:

Please apply to Cameron Smith, head chef with an up-to-date CV and reference details.

Work for partners:

Yes in front of house

Contact details:lochtaychef@hotmail.co.uk | www.facebook.com/lochtaykenmore/
Apply online:Submit your CV now

Sous Chef, 9776- 4 Star Hotel 8 miles from Edinburgh, Edinburgh and Lothians

Posted on August 16, 2019 | Start date August 16, 2019

Salary:£30,000 per annum, negotiable depending on experience paid monthly plus a share of the tips shared quarterly
Duration:Permanent
Hours:50
Days:5 days out of 7 usually straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:35
Covers:Lunch: 25; Dinner: 50; Breakfast: 40-70; Functions: up to 100
Food type:2 AA Rosette Scottish/French Cuisine plus Brasserie
Full-time chefs:6 - 8 chefs plus kitchen porters
Accommodation:None - driver is preferred as public transport links are limited
Job description:

I am recruiting a sous chef and a junior sous chef for a stunning Castle dating back to the 13th Century and now a beautifully appointed 4* hotel with an award-winning restaurant with 2 AA rosettes.

Serving delicious, quality food with an exciting twist - using locally sourced ingredients and suppliers. High standards of cleanliness and personal presentation are essential.

You need to be capable of running the kitchen and taking responsibility during the head chefs time off.

You will have:
Some rosette experience
Ability to work effectively as part of a team
Passion for high quality food
An eye for detail
Enthusiasm and looking to develop a successful career
Clear communications skills and ability to build a rapport with the team
A hard working attitude
The ability to multi-task and work well under pressure

Full training will be provided and there are excellent career development opportunities.

How to apply:

Please apply to Jessica at Chefs In Scotland with your updated CV and reference details Quoting 9776

Work for partners:

No

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

Sous Chef, Relief Chefs of all levels, Dumfries and Galloway

Posted on August 15, 2019 | Start date August 16, 2019

Salary:From £13.50-£18.50 depending on position. Plus return travel either at cost price or 30p per mile.
Duration:Seasonal
Hours:Minimum of 40 hours over 5 days
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Small country inns and restaurants to large 4/5 star resorts
Covers:Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies
Food type:Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR
Full-time chefs:1 - 20 + kitchen porters
Accommodation:Clean single accommodation is provided at no charge to the chef
Job description:

We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef.

Positions are all over Scotland and in the north of England also.

Places vary from small country inns and restaurants to large resorts, 4/5* hotels and AA establishments.

You must have an up to date Hygiene Certificate (please email this with CV)

We are looking to meet all our relief chefs, we will let you know our availability.

How to apply:

Please apply with an up-to-date CV and reference details quoting RELIEF 2019

We will then call you to get you registered.

Work for partners:

No

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

Sous Chef, Banff Springs, Grampian

Posted on August 14, 2019 | Start date August 14, 2019

Salary:£27,000 - £30,000 depending on experience, paid fortnightly and share of tips.
Duration:Permanent
Hours:45-48
Days:5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36 bedrooms
Covers:Lunch: up to 50; Dinner: up to 180; Breakfast: Up to 65
Food type:Good quality traditional Scottish
Full-time chefs:8 chef at full strength plus kitchen porters
Accommodation:Room available in the staff house - charged at £200 per month, includes all bills.
Job description:

The Banff Springs Hotel is a privately owned and run 36 bedroom hotel overlooking the Moray Firth. This Hotel is a 15 minute walk away from Banff Castle and 0.8 miles from the harbour.

We are 45 miles north of Aberdeen.

We are a well-known privately owned hotel on the north east coast of Scotland.

We serve a high level of food, all locally sourced and to the highest standard.

We are looking for a Sous Chef to join our busy kitchen team.

Uniform provided.

Working with a very professional and friendly team in a permanent position with good prospects.

Providing cover and support for our head chef on days off and holiday.

This is a full time position and is available now for the right candidate.

How to apply:

Apply directly to Pauline Gray manager with an up to date CV and reference details.

Work for partners:

Possible depending on their experience

Contact details:accounts@thebanffsprings.co.uk | http://thebanffsprings.co.uk/
Apply online:Submit your CV now

Sous Chef, Kings Arms Hotel in Lockerbie, Dumfries and Galloway

Posted on August 13, 2019 | Start date August 13, 2019

Salary:Up to £24,000 according to experience paid weekly plus ashare of tips. Down the line possible bonus scheme for the right person who can bring something to the business.
Duration:Permanent
Hours:up to 40. paid by the hour.
Days:5 days mixture of straight and split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: up to 30 to 40; Dinner: up to 50; Breakfast: 26; Functions: can do when function room ready
Food type:Traditional pub food with specials using fresh local produce
Full-time chefs:3 plus kitchen porters
Accommodation:possible staff room available within the hotel and also accommodation is reasonably easy to find in Lockerbie and not too expensive
Job description:

The Kings Arms Hotel in Lockerbie is privately owned and run hotel, situated in the small town of Lockerbie in Dumfries and Galloway.

Situated 12 miles from Dumfries, 22 miles from Carlisle and within an hour or so of Edinburgh and Glasgow.

We are looking for someone to join our friendly team in the kitchen.

This may suit an experienced chef looking for input into menus and gross profit margins.

Likewise, it may suit someone with less experience but plenty of enthusiasm and initiative.

The hotel has recently been taken over and is undergoing a full refurbishment.

This is an exciting time to join our team.

Lockerbie has a population of 3,500 and has good amenities and there is plenty to do on time off if you like the outdoors.

This position may suit either a single person or a working couple.

Available now for the right people.

How to apply:

Please apply to Tom Cheesman, General Manager with your current CV and details of relevant work references.

Or phone for an informal chat on 01576 202410.

Work for partners:

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

Sous Chef, Clachan Inn, Dumfries and Galloway

Posted on August 13, 2019 | Start date August 25, 2019

Salary:Up to £27,000 per annum, plus tips.
Duration:Permanent
Hours:45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: 25; Dinner: 45; Functions: 70
Food type:Gastropub moving into emphasis of game & seafood
Full-time chefs:2
Accommodation:Temporary room whilst finding lots of affordable accommodation locally
Job description:

The Clachan Inn is an award-winning pub situated in the picturesque village of St. John's Town of Dalry on the edge of the Galloway Forest Park, half way along the Southern Upland Way. Nestled in the heart of an area of outstanding natural beauty it offers the best in food, drink and accommodation.

We are looking for a Sous chef to join our friendly and stable team. We are looking for an enthusiastic individual who will thrive in the busy environment.

As the Sous Chef you will be responsible for providing support to the Head Chef and running the kitchen on their days off. You must have experience in a similar environment and be up to date with all aspects of health and hygiene.

The position is available at the end of August for the right candidate.

How to apply:

To apply, please send your Cv and references to mail@theclachaninn.co.uk or call 01644 430241

Work for partners:

Yes front of house / general cleaning / kp

Contact details:mail@theclachaninn.co.uk | www.theclachaninn.co.uk
Apply online:Submit your CV now

Sous Chef, Mishnish, Argyll and the Islands

Posted on August 12, 2019 | Start date August 13, 2019

Salary:Negotiable depending on experience paid monthly plus tips
Duration:Permanent
Hours:40 +
Days:5 over 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 100; Dinner: 100; Breakfast: up to 30 plated breakfasts; Functions: Functions: 60-80
Food type:Traditional Bar Food / Italian / Seafood
Full-time chefs:2 plus a kitchen porter
Accommodation:short term available to allow time to find permanent accommodation
Job description:

The Mishnish is one of the few iconic bars left in Scotland and is known all over the world by visitors to the island, sailors, musicians and rally drivers. The bar maintains a cosy, friendly atmosphere and remains traditional with a collection of old memorabilia from shipwrecks and the town itself.

The hotel offers 12 bedrooms with en-suite facilities and several rooms overlooking the harbour. Our Mishnish restaurant offers locally sourced seafood, alongside other sumptuous dishes, whilst our Italian restaurant, situated on the first floor and open throughout the summer, offers delicious pizza, pastas and nibbles.

We are looking for a sous chef to join the team at The Mishnish in Tobermory. Must be confident in using fresh local produce and in particular seafood. Will be cooking restaurant and traditional bistro bar food over our 2 restaurants and bar. Must be able to work under pressure and have relevant health legislation knowledge.

You would take over from the head chef on days off. This could suit a strong chef de partie looking to move up.

How to apply:

Please email admin@themishnish.co.uk

Work for partners:

Front of House or kitchen roles

Contact details:gillianhqbookings@aol.co.uk | themishnish.co.uk
Apply online:Submit your CV now

Sous Chef, Pierhouse Hotel Appin, Argyll and the Islands

Posted on August 10, 2019 | Start date August 10, 2019

Salary:£28,000 per year depending on experience, plus overtime. Paid monthly plus tips.
Duration:Permanent
Hours:45 hours per week
Days:4.5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12 bedrooms
Covers:Lunch: lunches to 50 in season; Dinner: dinners to 100; Breakfast: 24
Food type:Good quality fresh seafood and game, all cooked freshly on the premises
Full-time chefs:4 chefs plus kitchen porter going up in season
Accommodation:Accommodation available in Room in shared house with living room, kitchen, bathroom, wifi and meals whilst on duty- charged at £40 per week.
Job description:

The Pierhouse Hotel in Port Appin is owned by Gordon Campbell Gray of The Wee Hotel Company, & is a 4 Star VisitScotland 12-bedroom hotel with 1AA Rosettes. Situated 20 miles from Oban on the North West of Scotland on Loch Linnhe, it is just over two hours from Glasgow.

We are looking to grow our kitchen team from 4 to 5 chefs and are looking for a Sous Chef to join our award-winning restaurant, reporting directly to the Head Chef.

We are looking for a passionate and enthusiastic individual who will thrive in a busy environment. We have access to some of Scotland’s wonderful larder; our menu has a focus on seasonal and local produce; scallops, langoustine, mussels and lobsters.

This position is suited to someone who will love the Scottish Highlands and the rural aspect of the hotel. We are a small and friendly team and are committed to our staff having a work life balance. This is a 1 year contract renewable by mutual agreement.

How to apply:

Please apply to Fiona Mclean, manager with a current up to date CV

Work for partners:

Yes either in housekeeping or front of house

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

Sous Chef, Ship Inn, Fife

Posted on August 8, 2019 | Start date August 8, 2019

Salary:Up to £28,000 per annum, negotiable depending on experience, paid monthly plus tips
Duration:Permanent
Hours:50-55 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Dinner: 200 - 450 over the day; Breakfast: up to 12
Food type:Quality gastro pub with a focus on seafood - AA pub of the year award
Full-time chefs:12 chefs plus kitchen porters
Accommodation:Own room available in shared staff flat - small charge
Job description:

The Ship Inn is an iconic well known 6 bedroom Inn just 15 miles from St Andrews and 10 miles from Leven.

We have a position open for a sous chef.

We are looking for a dedicated , driven, professional, honest and clean working chef. Must have relevant qualification and food and safety.

We produce about 450 covers in the summer and 200 in the winter a day. All the food is locally sourced and freshly prepared every day. You will be pushed to deliver the best product every day.

You must be able to cover for the head chef on his days off and produce food to the same standard.

Uniform provided.

Ideally you will have some rosette or good quality experience.

There is plenty to do on days off and we also have beach cricket and rugby events on in the summer.

How to apply:

Please apply to Mateusz Majer, with a copy of your updated CV and reference details.

Work for partners:

No

Contact details:mateusz.majer@yahoo.co.uk | www.shipinn.scot
Apply online:Submit your CV now
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