Sous Chef

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Sous Chef, Lord of the Isles, Argyll and the Islands

Posted on January 22, 2020 | Start date March 1, 2020

Salary:Up to £12.50 per hour, paid monthly plus tips.
Duration:Seasonal
Hours:45 - 50 hours per week
Days:5 days per week- mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 20-30; Dinner: 60-85; Functions: 30-70
Food type:Seafood/Scottish
Full-time chefs:5 plus kitchen porters
Accommodation:Full use of private cabin situated on the estate - small charge
Job description:

Lord of The Isles bar, restaurant and stores in situated in Craobh Haven, half way between Oban and Lochgilphead. It is a beautiful part of Scotland with the majority of our customers being tourists visiting the area by boat and car. Trade is very seasonal with the season normally starting March and lasting until the end of October.

Front of House and the kitchen work very close together and this has created a very strong, skilled and friendly team. Both business owners are very hands on and are always there to offer help and assistance as and when needed.

We look to produce excellent food and offer fantastic customer service - creating a great place to eat, drink and socialise.

This would suit a couple.

This position is available now for the right candidate until the end of October.

How to apply:

Please send a full CV and references to Wil Craig, owner.

Work for partners:

Front of House and Kitchen positions available for the right person.

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

Sous Chef, Loch Kinord, Grampian

Posted on January 22, 2020 | Start date February 29, 2020

Salary:Up to £25,000 paid monthly plus a share of the tips.
Duration:Permanent
Hours:40-45
Days:5 & 1/2 days a week in summer mainly split shifts (any extra days work will be give back in quieter times)
Holidays:Statutory (28 days p/a)
Bedrooms:20
Covers:Lunch: 20-30; Dinner: 30-40; Breakfast: 40
Food type:1 Rosette bar and a la carte using very local produce
Full-time chefs:3 there is no kitchen porters
Accommodation:Accommodation can be provided in a lodge on site 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 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 provide support to the Head Chef and cover for them on their days off.

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 February for the right candidate. Would consider seasonal applications also.

How to apply:

Please apply to Andrew Cox, with an up to date CV and references.

Work for partners:

Yes would suit a couple and there is work in front of house, house-keeping and possibly a more managerial role

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

Sous Chef, (Senior) The Tippling House, Grampian

Posted on January 21, 2020 | Start date January 21, 2020

Salary:Pay rate is £10 - £12 per hour depending on experience, plus equal share of tips, and a generous bonus scheme.
Duration:Permanent
Hours:30-48 hours per week, would consider part-time also or job share
Days:5 days per week but would consider less
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 50 - 75 covers per day; Functions: yes canapes, BBQs and bowl food
Food type:Bistro/upscale casual dining/quirky bar snacks plus external catering
Full-time chefs:2 chefs plus a kitchen assistant
Accommodation:Live out
Job description:

The Tippling House is looking for a Senior sous chef to join this well established group 10 Dollar Shake.

The restaurant has got an excellent reputation for serving local produce and sustainable & zero-waste cooking so you must have good knowledge of seasonal ingredients, cooking techniques and a creative flair for writing menus.

We’re looking for a creative, forward-thinking chef to help devise menus, plan ahead for seasonal sales-drivers (Burns Supper, Thanksgiving, etc.) and take responsibility for kitchen hygiene and stock management. Looking for someone with high standards and good knowledge of food safety, hygiene and HACCP.

A three month probation will be in force for the successful candidate.

The position is available now but happy to wait for the right candidate also.

How to apply:

Please apply to Adrian Gomes with a copy of your up to date CV and reference details

Work for partners:

No

Contact details:gomes@10dollarshake.com | www.thetipplinghouse.com
Apply online:Submit your CV now

Sous Chef, The Ben Loyal Hotel, Sutherland

Posted on January 21, 2020 | Start date April 1, 2020

Salary:£26,000 per annum pro rata - paid weekly with tips
Duration:Seasonal
Hours:45 - 50 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 20 - 40; Dinner: to 80; Breakfast: to 24; Functions: Occasional to 60
Food type:Quality bar and restaurant
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Own room available in the hotel with shared bathroom including all meals - no charge - TV and Wi-Fi included
Job description:

The Ben Loyal hotel is an 11 bedroom 3 star hotel situated in Tongue just 40 miles from Thurso and 80 miles from Inverness.

We are looking for a seasonal Sous Chef to join our team to provide support and cover for our head chef.

This may suit a strong Chef de Partie or Junior Sous Chef who is looking to take the next step.

If you like to outdoors this is a fabulous location to live and work, you can enjoy the beautiful beaches and fishing and walking on your days off.

An easy going and friendly team in place.

We make everything in house using Sutherland's local produce.

This position is available from beginning of April until end-October.

How to apply:

Please apply to Sarah Fox, the manager with a an up-to-date CV and work references.

Work for partners:

Yes

Contact details:jobs@benloyal.co.uk | www.benloyal.co.uk
Apply online:Submit your CV now

Sous Chef, 10357- 4 star Hotel near Aberdeen, Grampian

Posted on January 20, 2020 | Start date January 20, 2020

Salary:£30,000 per annum - paid monthly plus tips
Duration:Permanent
Hours:up to 48 hours per week
Days:5 days a week - mixture of straight and split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:48
Covers:Lunch: up to 40; Dinner: up to 40 in the fine dining restaurant and up to 40 in the bar; Breakfast: 50-100; Functions: 3 private dining suites and a ballroom which can cater for up to 200 people
Food type:Classical fine dining and contemporary Scottish
Full-time chefs:5 chefs plus a part time breakfast chef and 2 kitchen porters
Accommodation:Own room in shared staff cottage with shared bathroom and kitchen - charged at £50 per week
Job description:

I am looking for a Sous Chef for a 48 bedroom 4 star hotel 14 miles North of Aberdeen.

You will join this unique, fresh food property which has two rosettes for the food.

This is a good opportunity for someone looking to develop their skills as good training is provided and there is excellent scope for career progression within the group.

You will support and provide cover for the Head Chef.

Uniforms are provided and you will also receive discounts at hotels within the Hotel Group which has 12 properties situated all over Scotland.

Ideally you will have some function and quality experience although this is not essential as full training is provided.

The bar specialises in home curing, pickling and smoking alongside some of Scotland finest steak cooked in a Josper Grill. There is an exciting and innovative events calendar for 2020 including food festivals, music events.

There is a comprehensive kitchen garden in the grounds also.

This position is available now for the right person.

How to apply:

Please apply to Jessica at Chefs In Scotland with your up-to-date CV, reference details and hygiene certificate quoting reference 10357

Work for partners:

Possibly depending on experience

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

Sous Chef, Knockderry House, Argyll and the Islands

Posted on January 16, 2020 | Start date February 24, 2020

Salary:£24,000 per annum paid monthly 28 days holiday including Christmas and New Year Pension Scheme Training and Development Scheme Subsidised accommodation and meals on duty
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 - mainly straight shifts with the odd split shift
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 20; Dinner: 35; Breakfast: 32; Functions: 50
Food type:Simple seasonal menu 5/5/5 Table d'hote 2 AA Rosette
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Own room in shared staff flat - garden - parking - TV and Wi-Fi available - 1 mile from hotel - good bus service - Approx £45 per week
Job description:

Knockderry House is a small 4 star country house hotel in Argyll and Bute (1 hr from Glasgow and 20 mins from Helensburgh). We have consistently held 2 rosettes for the quality of our dining and have received a number of awards for the quality of not only our food but our customer service.

We are looking for a sous chef to join our team. The role will suit an experienced chef who has worked in a 2 rosette kitchen or a talented and dynamic Senior Chef de Partie is keen to make their mark at the next level.

As part of a small professional kitchen team you will play a critical role in assisting the head chef manage staff, order and manage stock, maintain equipment, and deliver functions and events to ensure the business provides a first class customer experience. In particular;

Skills and Experience
You must have experience of working at a 2 rosette dining level. And have a demonstrable passion for excellence. You should be able to demonstrate a career with a good track record of progression and stability. You must be able to demonstrate a passion for quality food, seasonality and local and Scottish produce. You must be able to demonstrate a good understanding of GP management and be able to inspire, lead and develop your team.

You must have experience of managing a small kitchen team and be HACCP qualified.

How to apply:

To apply please send a current CV to Beth Macleod, Owner.

Work for partners:

no

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

Sous Chef, The Colonsay Hotel, Argyll and the Islands

Posted on January 16, 2020 | Start date March 27, 2020

Salary:£25,000 per annum, paid monthly plus tips.
Duration:Seasonal
Hours:48
Days:6 days per week - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:9
Covers:Lunch: 15; Dinner: 30-70; Breakfast: 18; Functions: 70
Food type:High quality bistro specialising in shellfish, local meat and produce
Full-time chefs:3 plus Kitchen Porter
Accommodation:Self contained accommodation included as part of the package
Job description:

The Colonsay Hotel is an outstanding small award-winning family owned hotel is looking for a committed Sous Chef to support the Head chef in the day to day running of the busy 40 cover restaurant in this beautiful 9 bedroom hotel. With a busy bar/pub as well as almost full room occupancy throughout the season, this is a perfect opportunity for someone looking for the next step in their career. The Sous Chef will be expected to take responsibility for the kitchen on the Head Chef’s day off.

The ideal candidate will have significant experience in all aspects of working in a small but busy restaurant, and the ability to meet the needs of discerning hotel guests as well as local clientele.
You will have a passion for fresh quality food, a sound knowledge of cooking seafood and game, as well as other local fresh produce. You will have an enthusiastic and flexible attitude and excellent team building skills to get the best out of a small kitchen brigade of 3 plus KP, keeping them motivated and ensuring excellent attention to detail. You will be driven to achieve the GP target of 68% and will demonstrate good stock control.

Keeping up to date with all health and hygiene legislation, along with ensuring all health and safety requirements are met is essential. At least a level 2 HACCP certificate is also essential.

The position is available as of March and is through until the end of October.

How to apply:

To apply, please respond with a CV and contactable work references to Jane Howard.

Work for partners:

Great job opportunities available for a partner.

Contact details:jane@colonsayholidays.co.uk | www.colonsayholidays.co.uk
Apply online:Submit your CV now

Sous Chef, (Junior) Inverlochy Castle, Lochaber

Posted on January 15, 2020 | Start date January 15, 2020

Salary:£27,050 - £28,050 per annum paid monthly plus annual gratuities
Duration:Permanent
Hours:as required
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: 16; Dinner: 34; Breakfast: 34; Functions: Up to 60
Food type:Modern Scottish fine-dining, all local and seasonal produce - 3 rosette
Full-time chefs:9 + kitchen porters
Accommodation:can provide short term only
Job description:

Inverlochy Castle Hotel is located 2 miles from Fort William which is the outdoors capital of the UK.

Part of the ICMI collection.

As a Junior Sous Chef you will assist the Sous Chef to ensure in the smooth running of the food offer in the hotel. To effectively manage the kitchen team to achieving the highest standard of food production especially in the absence of the Head Chef. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company’s sourcing policy and control production and portions in line with agreed specifications. The Junior Sous Chef must be able to solve problems quickly and in a professional and pleasant manner. They must be able to deal successfully with a wide variety of people from different cultures and backgrounds. Have initiative, have self-discipline, effective communications skills, and the ability to organize and direct the work of others.

You will assist the Sous Chef in the below and be solely responsible for the below in their absence:

Training:
• Train and develop staff to maximise performance, aid retention and reduce turnover.
• Accountable for the delivery of performance in line with Company procedures.
• Lead and inspire individuals to develop a highly motivated, committed team.
• Ensure team receive, understand & adhere to all company policies & procedures.
• Co-ordinate workload of staff within the hotel including rotas etc
• To ensure that the kitchen team comply with the policy on personal hygiene and uniform
• Support all members of the team to reach their full potential and give them the opportunity to develop their career

This position is available now for the right candidate.

How to apply:

Please apply to Jessica Thompson, Restaurant manager, with your up-to-date CV and reference details

Work for partners:

Possible depending on experience

Contact details:restaurantmanager@inverlochy.co.uk | https://inverlochycastlehotel.com/
Apply online:Submit your CV now

Sous Chef, Inverlochy Castle, Lochaber

Posted on January 15, 2020 | Start date January 15, 2020

Salary:£32,000 - £35,000 per annum paid monthly plus a bonus and annual gratuities
Duration:Permanent
Hours:as required
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: 16; Dinner: 34; Breakfast: 34; Functions: Up to 60
Food type:Modern Scottish fine-dining, all local and seasonal produce - 3 rosette
Full-time chefs:9 + kitchen porters
Accommodation:can provide short term only
Job description:

Inverlochy Castle Hotel is located 2 miles from Fort William which is the outdoors capital of the UK.

Part of the ICMI collection.

Leading the team in the Head Chefs absence; the Sous Chef must be an inspirational leader, motivating and developing the team with their correct example and creating a culture of passion and enthusiasm for the preparation and service of food. The Sous chef will cultivate an excellent working partnership with the restaurant management team.
They must assist in providing food that not only exceeds our guest expectations in flavor, substance and presentation, but is also in line with agreed company & legal standards. This is in addition to ensuring that the food costs of the business are well managed.

Key Responsibilities:
 To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly
 To consistently prepare and cook all food to the standards and dish specifications, and train the team to do the same
 To be hands on and present during the busy service periods
 To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
 To ensure that the hotel’s Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks & record keeping
 To ensure the menu, daily specials and special menus are available, as appropriate
 To ensure functions menus are managed effectively in conjunction with the manager in charge
 To ensure that the kitchen team are fully prepared, stocked and set for service
 To be responsible for the performance of the whole kitchen team and the delivery of quality food in the absence of the head chef
 To assist the Head Chef with recruitment, supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
 Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
 To carry out recruitment, supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
 To actively be part of the kitchen management team, ensuring on-job training for the team
 Assist in the training and coaching of the floor team, especially in relation to food and kitchen matters, lead tastings and food training at shift briefings
 To establish and maintain good front of house relations at all times.
 To promote best practice within the kitchen & constantly look to improve processes & procedures
 To assist the head chef responsibly and make follow-up checks to ensure the performance of the kitchen and kitchen team
 To lead tastings and train all team members in food knowledge at every opportunity
 To encourage team members to continually improve their performance – recognizing, praising and rewarding excellent performance in the team
 To develop strong team relations by encouraging open communication between all members of the restaurant team both front and back of house
 To spot talent and assist with succession planning for kitchen team & recruit the ‘correct’ people.
 To ensure that kitchen team understands the correct preparation, cooking, presentation & service of food
 In the head chefs absence; To carry out formal discussions with the team, provide updates & evidence for your Manager to support possible disciplinary processes
 In the absence of the head chef, to attend, communicate effectively at & contribute to weekly management meetings and shift briefings every day
 To work with the Head Chef and Chez Roux to collaborate and devise an inspiring and engaging ongoing training and development calendar for chefs
 To take responsibility for your own career path and continuous self-improvement

How to apply:

Please apply to Jessica Thompson, Restaurant manager, with your up-to-date CV and reference details

Work for partners:

Possible depending on experience

Contact details:restaurantmanager@inverlochy.co.uk | https://inverlochycastlehotel.com/
Apply online:Submit your CV now

Sous Chef, Junior - The Three Lemons Aberfeldy, Perthshire

Posted on January 15, 2020 | Start date January 16, 2020

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 closed every Monday
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
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