Sous Chef

Results page: 1 2 3 4

Sous Chef, Banff Springs, Grampian

Posted on March 18, 2019 | Start date March 19, 2019

Salary:Negotiable depending on experience - paid fortnightly - tips are shared
Duration:Permanent
Hours:45-48
Days:5 days per week - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36 bedrooms
Covers:Lunch: up to 80; Dinner: up to 220
Food type:Good quality Scottish A La Carte
Full-time chefs:9 chef at full strength plus kitchen porters
Accommodation:accommodation available if required
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 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.

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, Loch Melfort Hotel, Argyll and the Islands

Posted on March 18, 2019 | Start date March 18, 2019

Salary:£28,000 - £30,000 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:30 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:7 plus kitchen porters
Accommodation:Yes accommodation is available in a shared staff house charged at £7 per day including Wifi and meals
Job description:

Loch Melfort is a 30 bedroom 4 star 2 AA Rosette Hotel situated South of Oban.

We are looking for a sous chef to 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 the end of March would be available sooner for the right candidate.

How to apply:

Please apply to Roger Brown, Head Chef, with your current CV and reference details. Please CC all applications to manager@lochmelfort.co.uk

Work for partners:

Possibly front of house or housekeeping

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

Sous Chef, Lochleven Seafood Cafe, Lochaber

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

Salary:Minimum £12 per hour paid weekly, with very good monthly tips
Duration:Seasonal
Hours:50 plus
Days:5 or 6
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 50; Dinner: 50 60
Food type:Quality fresh Seafood
Full-time chefs:4
Accommodation:Accommodation available - transport necessary - with small charge
Job description:

We are a busy family run Seafood Restaurant situated on the shores of Loch Leven.

The Restaurant and our shop is built onto our Shellfish dispatch centre, where we have seawater tanks, giving chefs access to the freshest possible local seafood right at their fingertips

We are looking for a Chef to join our team for the season.

You must have experience with shellfish and seafood.

We have gained a reputation throughout the country and beyond for our amazing Shellfish Platters and the quality of our products.

Our customer comments can be viewed on Trip Advisor.

Position available mid March until the end of October.

How to apply:

Please apply to Alison Grieve, Owner with a copy of your updated CV and reference details.

Work for partners:

Yes - front of house

Contact details:alison@lochlevenseafoodcentre.co.uk | www.lochlevenseafoodcafe.co.uk
Apply online:Submit your CV now

Sous Chef, The Royal Hotel/ The Ferry Inn, Orkney and Shetland

Posted on March 12, 2019 | Start date April 15, 2019

Salary:£9 per hour paid monthly, share of tips, end of season bonus
Duration:Seasonal
Hours:48+ paid for every hour that you work
Days:5/6 from 7
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: 40; Dinner: 70; Breakfast: 20; Functions: 60
Food type:Modern Scottish
Full-time chefs:4 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) now relaunching refurbished Royal Hotel in the historic harbour town of Stromness, Orkney, where we also operate the award winning Ferry Inn.

Great opportunity to be in from the start.

Looking for a sous chef to join the team and work between the two establishments.

Wonderful island produce for meals into 40 cover steakhouse style lounge bar plus 26 cover a la carte restaurant, function room for weddings/parties/festival events.

Busy season ahead with high earning opportunity.

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

How to apply:

email garethcrichton@btinternet.com

Work for partners:

Yes, recruiting full kitchen team, also front of house, bar and housekeeping

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

Sous Chef, and 2 Chef de Parties - The Glenburn Hotel, Argyll and the Islands

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

Salary:Negotiable depending on experience + share of tips. Positions are live in + all meals.
Duration:Permanent
Hours:39 hours
Days:5 days from 7 varied shift pattern
Holidays:Statutory (28 days p/a)
Bedrooms:121
Covers:Lunch: Bar Meals covers varies, though busy at weekends; Dinner: to 220; Breakfast: to 220; Functions: We also have a small 30 cover al carte restaurant, serving dinners and small functions.
Food type:Light bar meals served all day, plus traditional Scottish fayre using local produce in our 2 restaurants
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Own room with private facilities available on site including 3 meals a day on and off duty and TV and Wi-Fi - charged at £40 per week
Job description:

The Glenburn is a large 121 bedroomed, privately-owned hotel, catering for a mix of coach and private guests, situated on the beautiful Isle of Bute.

This offers the peace and quiet of an island location, yet is on 90 minutes from Glasgow City Centre.

Having been extensively refurbished in 2017, we are now looking for an experienced sous chef and 2 chef de parties to join the team.

A broad knowledge of stocktaking, stock control, menu planning and working within profit margins, is essential for the sous chefs position.

Duties will include covering for the Head Chef's days off and holidays, taking full responsibility for all kitchen activities.

Full understanding of food safety legislation with appropriate certificates is required for all vacancies, and a broad knowledge of allergy and dietary risks is also expected.

How to apply:

Please apply to Gordon Stewart, Head Chef with an up-to-date CV. grstewart123@aol.com

Work for partners:

Possibly depending on their experience.

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

Sous Chef, The Inn at Aird a Bhasair, Skye and Lochalsh

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

Salary:£25,000 - £26,000 per annum paid monthly plus tips
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10 bedrooms
Covers:Lunch: lunches to 30; Dinner: dinners to 60 / 70; Breakfast: breakfasts to 20; Functions: small functions to 30
Food type:Traditional Scottish Restaurant and Bar / Bistro
Full-time chefs:2 - 3 chef plus 2 kitchen porters
Accommodation:Live in Accommodation, Free Wi-Fi, All Meals on Duty
Job description:

We looking to recruit a charismatic and creative Sous Chef for our recently refurbished hotel and kitchen on the Isle of Skye.

Our attention to detail sets us apart from the rest - in all we do, from preparing our food to selecting our staff, we are passionate about doing everything to the best possible standard. That passion is demonstrated by our team.

You must be passionate about delivering outstanding hospitality to our guests whilst demonstrating good food knowledge.
The ability to establish rapport and deliver high standards of service with a genuine and approachable manner is essential.
In return you will be rewarded with a fun and engaging environment.
You will work to ensure high standards of Health and Safety in all activities undertaken.
Our customers are our guests, so you will have a passion to deliver high quality food, leaving them with everlasting memories and an experience they look forward to returning to.
You will have a natural flare to drive meaningful relationships working together as one team and being a part of Fearann The Inn at Aird a Bhasair
We aspire to always treat each other with respect, making the work place a comfortable and positive environment.
You will take pride in your area and working for The Inn at Aird a Bhasair, with outstanding attention to detail.
Your qualifications will include Food Safety certificate, City & Guilds or equivalent.

You will deputise for our head chef and cover days off and holiday

This position is available now for the right candidate

How to apply:

Should you enjoy the outdoors, living on a unique and beautiful island on the west coast of Scotland, and love a challenging role, please contact Gary Wallace or telephone 01471833226.

Work for partners:

possible depending on experience

Contact details:accounts@eileaniarmain.co.uk | the-inn-at-ardvasar.co.uk
Apply online:Submit your CV now

Sous Chef, / Senior Sous - Portavadie Loch Fyne, Argyll and the Islands

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

Salary:£24,000 - £26,000 per annum paid monthly plus gratuities Free use of Gym and Leisure Facilities
Duration:Permanent
Hours:45
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:33 properties (120 beds) plus 180 berth marina
Covers:Lunch: 50-100; Dinner: 50-100; Breakfast: 60-100; Functions: max 120
Food type:Modern Scottish, featuring the best of Food from Argyll and the Isles
Full-time chefs:12
Accommodation:range of on site and off site options available subject to availability - cost negotiable
Job description:

A great opportunity to join the culinary team at Portavadie, Scotland`s most up and coming resort.

We are looking for strong chef to join our team.

An excellent opportunity to be part of a growing company.

We have 3 restaurants and have just achieved 2 AA Rosettes for the Marina restaurant and Bar.

Recent multimillion expansion to include award winning spa and leisure facilities.

The produce we are working with is among the best in the world from diver caught Loch Fyne Scallops to Gigha Halibut to the Venison locally sourced from the hills of Argyll you will be working with the very best produce.

Why not take advantage of our many Portavadie benefits, spend your down time in the gym or taking a swim in our outdoor heated infinity pool!

This position is available now for the right candidate

How to apply:

Please email your current CV to Liam Murphy Executive Chef please CC Iain@portavadie.com

Work for partners:

potentially yes

Contact details:liammurphy@portavadie.com | www.portavadie.com
Apply online:Submit your CV now

Sous Chef, (senior) The Bosville Hotel, Skye and Lochalsh

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

Salary:£24,000 - £27,000 per annum depending on experience - paid monthly with tips
Duration:Permanent
Hours:up to 50
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:20
Covers:Lunch: varied depending on season 5 - 100; Dinner: 40 - 90; Breakfast: to 38; Functions: None
Food type:2 AA Modern Scottish cuisine - simple food big on flavour and well presented
Full-time chefs:4 - 5 chefs plus 2 kitchen porters
Accommodation:Accommodation available 1 mile from the hotel - own en suite room - shared kitchen/living room facilities - £175 per month inc all bills
Job description:

The Bosville Hotel is a 20 bedroom 4 star 2 AA Rosette hotel situated in Portree on the Beautiful Isle of Skye.

We are looking for a Senior Sous Chef to join our award winning team.

We are open to new ideas for menus - we make everything fresh on the premises using the best of local produce available.

A very relaxed calm atmosphere.

Perle Hotels is a new young hotel group which is ever expanding.

This position is available now for the right candidate.

How to apply:

Please apply to Angela Finlay, Director with a copy of your updated CV and reference details

Work for partners:

Yes - front of house, house keeping or reception

Contact details:afinlay@perlehotels.com | www.bosvillehotel.co.uk
Apply online:Submit your CV now

Sous Chef, Arisaig House, Lochaber

Posted on March 10, 2019 | Start date April 1, 2019

Salary:up to £12 per hour depending on experience - paid monthly, plus equal share of tips
Duration:Seasonal
Hours:up to 50
Days:5 out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: up to 15; Dinner: up to 40; Breakfast: up to 28; Functions: up to 150
Food type:Scottish relaxed Fine dining, 2 AA rosette
Full-time chefs:3
Accommodation:room in shared flat, free of charge
Job description:

Arisaig House is enriched with history, once occupied by the SOE in WW2, it has 12 bedrooms and 3 self catering cottages. It is a family run hotel on the road to the Isles.

This position is available from 1st of April until November, but could be extended to January for the right person and with the business looking at further options for the winter months.

We are looking for a motivated, enthusiastic, career driven Sous chef who can work well as a team or on their own. Your role will be to cover the Head chef days off, helping with input on a daily changing menu, stock control, ordering and HACCP.

If you love the outdoors or looking for a change from city life with a work life balance and working with fresh produce then this position is for you.

Arisaig house is local and fresh ingredient focus hotel, achieving 2 AA rosettes under Head Chef Colin Nicholson last year. The hotel has its own walled garden in which the chefs are able to pick their own produce.

How to apply:

please contact Sarah and CC Colin on Cnicholson1988@gmail.com

Work for partners:

yes, front of house

Contact details:enquiries@arisaighouse.co.uk | https://arisaighouse.co.uk/
Apply online:Submit your CV now

Sous Chef, Junior / Chef de Partie - The Buccleuch and Queensberry Hotel, Dumfries and Galloway

Posted on March 9, 2019 | Start date March 31, 2019

Salary:Negotiable salary depending on experience plus a share of the tips
Duration:Permanent
Hours:up to 50
Days:5 days from 7, varied shift pattern
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: to 60; Dinner: up 60; Breakfast: up to 30
Food type:1 Rosette
Full-time chefs:6 chefs plus kitchens porters
Accommodation:Free accommodation is provided next to the hotel
Job description:

The Buccleuch and Queensberry arms Hotel is a food led business situated in Thornhill, with a very busy restaurant trade.

We now require an experienced chef to join our team.

The kitchen prepares and cooks everything from scratch, using the best in local and seasonal produce to produce an award winning menu with weekly changing specials.

Good training provided and good scope for career progression.

This is an exciting & brilliant opportunity to join our dedicated team and work for a forward-moving and ever expanding, family run company.

This position is available from end March for the right candidate.

How to apply:

Please send up to date CV and relevant work references to Will Pottinger, Head Chef

Work for partners:

Possible dependent on experience

Contact details:wp@bqahotel.com | www.bqahotel.com
Apply online:Submit your CV now
Results page: 1 2 3 4
Loading