Sous Chef

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Sous Chef, The Lovat Loch Ness, Invernesshire

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

Salary:£23,000 - £35,000 negotiable depending on position and experience paid monthly plus tips plus time back in lieu for extra hours worked
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: to 20; Dinner: to 80 in Brasserie and 24 in the Restaurant; Breakfast: to 65; Functions: to 60
Food type:high quality using fresh local produce
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Live in available (flat with tennis court, sauna, steam room, swimming pool)
Job description:

The Lovat Loch Ness is a 28 bedroom, 4 star, award winning hotel situated in Fort Augustus, just 45 minutes to an hour from Inverness.

We are looking for a junior sous and sous chef to join our team.

You will contribute to the smooth & efficient running of the kitchen serving good quality local produce cooked fresh to order.

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

You will contribute to ensuring the highest level of hygiene over and above statutory requirements and contribute to a productive and motivated brigade.

These positions are available now for the right candidates.

How to apply:

Please forward a copy of your update CV with contactable work references to Caroline Gregory, Owner.

Work for partners:

Possibly depending on experience

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

Sous Chef, The Moorings Hotel Fort William, Lochaber

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

Salary:£30,000 per annum paid fortnightly plus a share of tips.
Duration:Permanent
Hours:40 - 50 hours per week
Days:5 days per week - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:32 bedrooms
Covers:Lunch: varies from 20 to 70 during the day.; Dinner: dinners 30 to 130 in high season; Breakfast: 50 to 60; Functions: up to 120 to 140
Food type:During day informal cafe dining. Light lunches, food served all day. Plus fine dining restaurant open in the evening using best of fresh local Scottish produce plus functions.
Full-time chefs:6 chefs and kitchen porters
Accommodation:Accommodation available - meals on duty - part of package
Job description:

The Moorings Hotel in Fort William, is a privately owned and run 4 star hotel with a good reputation for serving quality fresh produce.

Looking for a Sous Chef to join our team.

You will provide support and cover for our head chef on time off.

Uniform's provided.

Pension scheme provided.

The hotel is situated in the Outdoor Capital of the UK, lovely town with good amenities ideal if you are keen on outdoor pursuits such as cycling, skiing, climbing, sailing and fishing.

Position is available now for the right candidate.

How to apply:

Please apply to Duncan Macdougall, Head Chef with copy of current CV and recent work references.

Work for partners:

Possibly depending on experience

Contact details:headchef@moorings-fortwilliam.co.uk | www.moorings-fortwilliam.co.uk
Apply online:Submit your CV now

Sous Chef, Ship Inn, Fife

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

Salary:Up to £30,000 per annum, negotiable depending on experience, paid monthly plus tips
Duration:Permanent
Hours:50
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:6 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

Sous Chef, Brewery Visitor centre, Dumfries and Galloway

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

Salary:£11 to £12 per hour. Plus share of tips.
Duration:Seasonal
Hours:9am - 5pm with occasional evening work
Days:5/6
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 60; Functions: 50 occasional
Food type:Daytime casual dining, mix of hot and cold
Full-time chefs:1 plus help
Accommodation:Accommodation available in flat 18 miles from centre, must be a driver
Job description:

I am looking for a couple for a couple for a brewery visitor centre in rural Scotland.

cannot disclose where.

May be a cook, head or sous chef.

The position is available now for 4 to 5 months.

This is ideally for a couple with one front of house paid at £9 per hour or can both work in the kitchen.

Must be a driver as the accommodation which is included in the package is 18 miles away.

Primarily a daytime operation with menu featuring fresh local produce. Baking skills essential

Mix of hot and cold dishes to suit typical visitor centre clientele plus occasional evening event catering.

You will work on your own initially with help in season.

The position is available now for the next 5 months.

How to apply:

Send CV to Michael@chefsinscotland.co.uk with details of relevant work references quoting 9437

Work for partners:

Front of house work or kitchen work.

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

Sous Chef, The Cairngorm Hotel, Grampian

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

Salary:£25,000 to £30,000 per annum depending on experience paid fortnightly. Over time available after 44 hours
Duration:Permanent
Hours:44
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:31
Covers:Lunch: 120; Dinner: 250 - 300; Breakfast: 60; Functions: 120
Food type:Bar and Restauarnt
Full-time chefs:8 - 10 plus kitchen porters
Accommodation:live in available
Job description:

The Cairngorm Hotel is a busy 31 bedroom, 3 star hotel situated in the centre of Aviemore, 30 miles from Inverness.

We are looking for a reliable, hardworking and experienced Sous Chef to join our friendly and stable team , who can deputise for Head Chef.

The hotel is busy all year round and popular with locals

You will help run the kitchen and manage the team.

Chefs whites supplied, with excellent benefits - share of tips, paid breaks, discounts on food & accommodation for friends and family, ski pass in winter and many more.

Aviemore, based in the Cairngorms National Park is Scotland’s top all year round resort offering skiing, snowboarding, watersports, cycling, walking, fishing, golf just to name a few. We are a great base for tours of the Highlands including the famous Whisky Trail and Loch Ness.

How to apply:

Send CV to office@cairngorm.com

Work for partners:

No

Contact details:office@cairngorm.com | www.cairngorm.com
Apply online:Submit your CV now

Sous Chef, Relief chefs required for 4 months, Grampian

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

Salary:£13.50 - £15.50 per hour. Travelling expenses paid at cost price or 30p per mile.
Duration:Permanent
Hours:minimum 40 hours per week
Days:5 days a week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:46
Covers:Lunch: 70; Dinner: 70; Breakfast: 92; Functions: 50
Food type:Modern casual dining and high-end wood-fired cooking
Full-time chefs:12 chefs plus kitchen porters
Accommodation:Clean single accommodation available at no charge
Job description:

I am recruiting a relief sous chef and 3 relief chef de parties for a brand new hotel which has just opened in Braemar which has been voted one of the 18 hottest openings by the Conde Nast traveller.

The position will be for 4 months.

Their ethos of cooking is with open flame, utilising the best ingredients from their estate and Scotland's land and sea larder, utilising this state of the art kitchen. The property is owned by the world's largest contemporary art dealers with numerous other properties worldwide.

They have a state of the art kitchen with a strong emphasis on wood fired cooking.

Uniform provided.

This is a new organisation which has had massive growth and is focusing on boutique, bespoke and individual experiences for guests.

How to apply:

Please apply with your CV and recent, contactable work references to jessica@chefsinscotland.co.uk

Work for partners:

Possibly

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

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

Posted on June 13, 2019 | Start date June 13, 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 to recruitment@chefsinscotland.co.uk 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, Junior - The Three Lemons Aberfeldy, Perthshire

Posted on June 12, 2019 | Start date June 12, 2019

Salary:£22,000 - £28,000 depending on experience, paid fortnightly plus tips
Duration:Permanent
Hours:up to 45 per week
Days:5 days mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: to 35; Dinner: to 45; Breakfast: none; Functions: can do takeaway to 40
Food type:Local fresh produce, everything is made on the premises
Full-time chefs:4 chefs plus kitchen porters
Accommodation:room in shared house with own bathroom charged at £45 per week including Wi-Fi, large shared living room and kitchen.
Job description:

The Three Lemons is situated in the picturesque town of Aberfeldy in Perthshire, 14 miles from Pitlochry and an hour and a half from Glasgow and Edinburgh.

Aberfeldy has a population of 3000 and great amenities such as fishing, golfing and walking as well as its own cinema.

We are looking for a Junior Sous Chef join our team at The Three Lemons, the position is full time and all year round and is available now for the right person.

Working in a small team where everybody gets stuck in. Scope for input into the menus using all fresh produce.

Closed on all public holidays including Christmas and New Year.

How to apply:

Please apply to Jake Schamrel, with an up-to-date CV and reference details

Work for partners:

Possible depending on experience

Contact details:jake@taymouth.net | www.threelemons.co.uk
Apply online:Submit your CV now

Sous Chef, The Ferry Inn, Orkney and Shetland

Posted on June 11, 2019 | Start date June 11, 2019

Salary:Negotiable hourly rate depending on experience plus end of season bonus
Duration:Seasonal
Hours:48+ paid for every hour that you work
Days:5/6 from 7 straight shifts - 2pm -10pm
Holidays:Statutory (28 days p/a)
Bedrooms:21
Covers:Lunch: 60; Dinner: 100; Breakfast: 30
Food type:Modern Scottish
Full-time chefs:6 plus Kitchen Porters
Accommodation:Room in staff house with shared kitchen/living room included as part of the package and all meals included
Job description:

Family run business (3 hotels) the award winning Ferry Inn situated in the historic harbour town of Stromness, Orkney.

Looking for a sous chef to join our team. Would suit a good chef de partie looking to move up.

Wonderful island produce for meals in our 84 cover steakhouse style bar and restaurant.

Busy season ahead with high earning opportunity.

Available from now until the middle of October possibly permanent for the right person.

How to apply:

email garethcrichton@btinternet.com - you can call us on 0770 3677303

Work for partners:

Yes in kitchen, front of house, bar and housekeeping

Contact details:garethcrichton@btinternet.com | www.ferryinn.com/
Apply online:Submit your CV now

Sous Chef, The Winnock Hotel, Stirlingshire

Posted on June 11, 2019 | Start date June 12, 2019

Salary:£11 per hour negotiable depending on experience paid weekly as standard but monthly is pay is available Chefs receive tips daily, also at end of year staff party
Duration:Permanent
Hours:40
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:73
Covers:Lunch: Bar Meals only - varies - 2 - 60; Dinner: Approx 100 Tour meal - 40 TDH (weekend) - 2 - 60 bar meals; Breakfast: 100 - 140; Functions: 40 - 140 not the main part of our business - Approx 10 full size per year
Food type:Scottish
Full-time chefs:6
Accommodation:None - although we have 1 small basic ensuite bedroom for short term use if required at no charge
Job description:

This is a busy hotel in Loch Lomond National Park. Enjoy the benefit of working in the countryside, but only 30 minutes from Glasgow. We run on approximately 85-90% occupancy all year round, so full time permanent positions available. Enjoy the job security of a busy hotel, with a team of staff who work with each other to ensure we are offering a family run feel. The average turnover of staff is currently 4.08 years.

This is an award winning, predominantly coach business hotel, but we also have the variety with bar meals, Separate restaurant doing TDH and "Taste of Scotland" menus. These offer the flexibility to play around and use the very best Scottish ingredients. This is a busy hotel, but we have a great team that keep our standards consistent. Our relaxed, family run style make it an enjoyable place to work and wins awards each year.

How to apply:

Email to David Fletcher - General Manager
david.fletcher@winnockhotel.com

Work for partners:

Various positions available

Contact details:david.fletcher@winnockhotel.com | www.winnockhotel.com
Apply online:Submit your CV now
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