Posted on October 2, 2024 | Start date October 6, 2024
Salary: | £35,000 per annum - paid monthly plus a share of excellent tips. |
Duration: | Permanent |
Hours: | up to 45 |
Days: | 5 days from 7 straight shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 14 |
Covers: | Lunch: 50-60; Dinner: 80-100; Functions: occasional |
Food type: | large selection of Scottish and International Cooking |
Full-time chefs: | 5 plus 3 kitchen porters |
Accommodation: | Accommodation is a twin room - own bathroom shared on the odd occasion - part of package |
Job description: | The Cove Bay Hotel is a privately owned 14 bedroom hotel 3 miles to the South of Aberdeen city centre. Looking for sous chef to join our team and awardwinning restaurant working within a team of 5 chefs. You will work alongside and deputise for out head chef on time off Working in a stable friendly environment and a modern well equipped kitchen which is a reasonable size. Must have a minimum of 1 years experience at sous chef level and all up to date hygiene certificates Good transports links with regular buses into and out of Aberdeen. Former coaching inn dating back to the early 19th century Serving a large selection of Scottish and International dishes using fresh ingredients from the best local suppliers. This position is available now for the right candidate |
How to apply: | Please apply to Guy Craig, with your updated CV and reference details |
Work for partners: | no |
Contact details: | guy@covebayhotel.co.uk | www.covebayhotel.co.uk |
Apply online: | Submit your CV now |
Posted on October 4, 2024 | Start date October 31, 2024
Salary: | Up to £36,000 Paid fortnightly with an equal share of tips |
Duration: | Permanent |
Hours: | 40 |
Days: | 5 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 15 |
Covers: | Dinner: up to 100 throughout the day; Breakfast: 30 - covered by a breakfast chef; Functions: 80 Occasional |
Food type: | Refined homegrown ingredients with a relaxed fine dining approach |
Full-time chefs: | 4 Plus kitchen porters |
Accommodation: | Private room with shared facilities in staff house 5 miles away |
Job description: | An incredible opportunity to join a calm and passionate Head Chef and an experienced hands on Executive Chef in the development of this farm to table restaurant. Currently serving a more simple and achievable menu, but wanting to drive forward with standards and deliver an elevated offering of fresh & homegrown food. The client would be looking to develop the successful candidate into a more senior leadership role with a realistic timeframe. This is a rural location so a driver would be required. Good work life balance and realistic 40 hour work weeks. Accommodation available for the right candidate |
How to apply: | Please email an up to date CV with contactable references to ian@chefsinscotland.co.uk quoting ref15579 |
Work for partners: | Yes, availability for bar work or front of house. |
Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on October 1, 2024 | Start date October 24, 2024
Salary: | From £19 - £24 per hour depending on position. Plus return travel either at cost price or 35p 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: | Varies |
Covers: | Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies |
Food type: | varies |
Full-time chefs: | varies |
Accommodation: | Clean single accommodation is provided at no charge to the chef |
Job description: | Although the relief work coming in at the moment is quiet and priority of the work will be offered to Chefs who have worked with us all season. There is always a decent chance of picking up some work though subject to a current CV and good references. We will be happy to register you for relief work subject to references. We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef. Positions are all over Scotland and in 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) |
How to apply: | Please apply with an up-to-date CV and reference details quoting RELIEF Register MUST BE ELIGIBLE TO LIVE AND WORK IN THE UK - NO SPONSORSHIP OPPORTUNITIES |
Work for partners: | Generally not |
Contact details: | jojo@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on September 30, 2024 | Start date October 5, 2024
Salary: | Negotiable hourly rate paid 4 weekly - plus tips |
Duration: | Permanent |
Hours: | 35 - 40 |
Days: | 4 days per week |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Covers: | Breakfast: 60 - 100 covers over the day plus takeaways |
Food type: | Cafe - All day breakfast - Baked Potatoes - Soup - Filled Rolls - Specials |
Full-time chefs: | 3 plus helpers with dishes |
Accommodation: | Live out |
Job description: | The Hyndland Cafe is a small family owned cafe situated in Glasgow. We are looking for a Sous Chef / Chef de Partie to join our team You will be reliable, able to work on own inititave You will have a minimum of 1-2 years experience working in a kitchen Also an up to date hygiene and allergen certificates is a must Working day shifts from 7.30am to around 4/5pm A good work life balance This position is available now |
How to apply: | Please apply with your CV and reference details to Kim Bisley, Owner |
Work for partners: | no |
Contact details: | hyndlandcafe@hotmail.com | www.hyndlandcafe.com |
Apply online: | Submit your CV now |
Posted on September 27, 2024 | Start date October 12, 2024
Salary: | £36,750 + Service charge, paid monthly PAYE |
Duration: | Permanent |
Hours: | 40 |
Days: | 5/7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 55 |
Covers: | Lunch: 80; Dinner: 80; Breakfast: 80; Functions: 120 |
Food type: | High quality gastro pub with Josper grill |
Full-time chefs: | 9 + 4kps |
Accommodation: | Room available in staff accommodation on site |
Job description: | This is one of the leading hotels in the country with an incredibly strong management team, looking to add strength to their popular golf clubhouse. Exceptional work life balance available with a genuine 40 hour week This position would suit a strong Sous looking for a more senior management role with excellent support, learning and opportunities to develop and progress in a stable environment. |
How to apply: | Please send an up to date CV with contactable references to ian@chefsinscotland.co.uk Quoting reference #15641 |
Work for partners: | Yes |
Contact details: | ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on September 24, 2024 | Start date October 14, 2024
Salary: | From £34,000 per annum plus tips |
Duration: | Permanent |
Hours: | approximately 40 hours per week - mixed shifts |
Days: | 5 days per week |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | None |
Covers: | Lunch: Current Sunday Lunches only to 200,; Dinner: Evening Service 20-100 (When no events booked); Functions: Skitby wedding & events- to 120, Weekly contract catering to 800, Outside catering 150-700 |
Food type: | Modern British menus, banqueting & events |
Full-time chefs: | 3 plus Kps |
Accommodation: | None provided, Own transport is essential due to NO public transport links to Venue |
Job description: | Skitby House are recruiting a Sous Chef to join the team and help to grow this expanding business with lots of potential, there is capacity to expand current food offer. You will need to step up in the absence of the Head Chef, have an excellent knowledge of heath, safety & hygiene procedures and have the ability to mentor & train younger members of the team. Our reputation has grown by word-of-mouth, not only as superb outside caterers and for the delicious food we serve, but also for the style and the consistent high quality service we provide. Once a working dairy and beef farm Skitby has since been converted to a stylish country restaurant and award-winning function venue. The Traditional sandstone and ancient timber work merge with a cool, chic yet elegant contemporary feel, all helping to create a unique environment. The caring and passionate team at Skitby will always aspire to deliver a professional and seamless service. Our grounds have plenty of space for marquees as well as beautiful gardens for photographs with views of the Lake District and Carrock fells. |
How to apply: | Please send your up to date CV to Chris Hogg |
Work for partners: | Possibly |
Contact details: | skitbyhouse@gmail.com | https://www.skitby.co.uk |
Apply online: | Submit your CV now |
Posted on September 23, 2024 | Start date October 5, 2024
Salary: | £35,000 per annum - paid weekly in arrears |
Duration: | Permanent |
Hours: | 45 hours per week-50 |
Days: | 5 days from 7 mixed shifts ( Sunday closed) |
Holidays: | Closed Christmas Day Boxing Day 1st January |
Bedrooms: | 15 bedrooms |
Covers: | Lunch: 50; Dinner: 50-60; Breakfast: as required; Functions: 60 |
Food type: | Modern Scottish |
Full-time chefs: | 5 chefs plus 3 kitchen porters |
Accommodation: | Single room available with private bathroom including meals on duty - all included as part of the package |
Job description: | The County Hotel is a 15 bedroom hotel situated in Stornoway. We are looking for a Sous Chef to join our friendly team. You will provide support and cover for our head chef. Stornoway is an an excellent town with a population of 8,000 with very good lifestyle and excellent schools at primary and secondary level. There is an airport and very good links to the mainland. A good quality of life with an friendly Island atmosphere. Beautiful white sand beaches. You will be adaptable and be happy to work in all parts of the kitchen. Interested? This position is availa ble from beginning October and is a permanent all year round position |
How to apply: | Please email your updated CV to Shonnie MacRitchie, Owner Tel: 01851 703250 Mob: 0772 0442063 |
Work for partners: | No |
Contact details: | shonnie.macritchie@btopenworld.com | www.countyhotelstornoway.co.uk |
Apply online: | Submit your CV now |
Posted on September 21, 2024 | Start date October 21, 2023
Salary: | Up to £35,000 plus tips |
Duration: | Permanent |
Hours: | up to 48 hours per week |
Days: | 5 days from 7 mixed shifts. |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 70 |
Covers: | Lunch: 20; Dinner: 80-120; Breakfast: 80-120 |
Food type: | Modern Scottish, 1 rosette, looking for 2 rosettes – focussing on sourcing, creating and serving the best local seasonal produce |
Full-time chefs: | Full brigade of 7+ chefs plus 3 full time kitchen porters |
Accommodation: | Good quality staff accommodation provided along with two substantial meals per day and uniforms |
Job description: | Will you inspire our kitchen team to reach even higher standards? We’re looking for an experienced and energetic Sous Chef to support our Head Chef in meeting our high standards and taking the restaurant forward. You’ll need to be able to work fast and accurately in a high-pressure environment. The job has flexible hours, including early, late and split shifts. Determined to succeed and passionate about food, you’ll take pride in all aspects of the role, from food preparation to developing new dishes and menus. Your confidence, enthusiasm and diligence will inspire the kitchen brigade to meet and exceed the high standards we set. You’ll also train and develop the team, as required. Working to the highest standards of food hygiene, and following all health safety rules, you’ll ensure that the cleaning schedule is followed at all times. With the Head Chef, you’ll also monitor portion and waste control to maintain profit margins, be responsible for staff manning, and manage stock control. What we need from you Passion for food and high standards Salary up to £35,000 Then we want to work with you! Our team thrive on delighting guests, and that's important because we welcome the return of many loyal Loch Fyne fans every year. Just now there are some big changes happening at the hotel, so we need more hospitality enthusiasts to join us on the next step of our exciting journey. But we're also after someone who does their homework before telling their mum they're away to move to Inveraray. It's a lifestyle choice, to live in the heart of Argyll, on the west coast of Scotland. Inveraray is just a wee town on the edge of Loch Fyne, with lots of quaint old white washed buildings. In the summer, tourists pack out the castle and infamous Inveraray Jail. Things get pretty quiet in the winter. If you love seafood, you'll love the fresh local oysters from Loch Fyne. It's Scotland's longest sea loch - which is gorgeous, but can also feel remote. Inveraray is 90 minutes from Glasgow and you have to make the scenic drive all the way around the top of the loch to get there. The nearest train station is Oban, an hour by car, or buses go to Glasgow every two hours. Three reasons to choose a career with Crerar Hotels Destination locations Talent development Shaped by our values |
How to apply: | Please apply by clicking on the following link: |
Work for partners: | Yes, front of house, house-keeping or kitchen work available |
Contact details: | https://careers.crerarhotels.com/chef-de-partie-live-in-available-140250.htm | www.crerarhotels.com/loch-fyne-hotel-spa |
Apply online: | Submit your CV now |
Posted on September 16, 2024 | Start date October 16, 2024
Salary: | £33,000 per annum plus £8,000 tips |
Duration: | Permanent |
Hours: | Minimum of 45 |
Days: | 5 days per week straight shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | None |
Covers: | Lunch: Up to 40; Dinner: Up to 70; Breakfast: NA |
Food type: | High and Brasserie with a goal for 2AAR |
Full-time chefs: | 5 plus KPs |
Accommodation: | None available |
Job description: | The Bon Vivant: Sous Chef £33,000 + up to £8000 Tronc Per Annum plus Competitive Package 45hrs pw 5/7days About us |
How to apply: | Please send your up to date CV to adriano@chrisstewartgroup.com |
Work for partners: | NA |
Contact details: | adriano@chrisstewartgroup.com | www.bonvivantedinburgh.co.uk |
Apply online: | Submit your CV now |
Posted on September 12, 2024 | Start date October 7, 2024
Salary: | £15.50 per hour - paid monthly with a share of tips. |
Duration: | Permanent |
Hours: | 24 -40 |
Days: | 3-5 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 14 |
Covers: | Lunch: between 6 - 20; Dinner: between 10 - 40; Breakfast: 28; Functions: 150 max |
Food type: | typical pub fayre with weekly specials to show off your creative side. |
Full-time chefs: | 3 plus kitchen porters |
Accommodation: | no |
Job description: | Mabie House is a family run hotel & events venue with an outstanding local reputation that has been established over the last 28 years. Beautiful setting in Mabie Forest. Excellent kitchen. Small friendly team. Busy local bar trade as well as functions in new garden pavilion with own kitchen. We are looking for a Sous Chef to work alongside the Head Chef and cover on time off. Lots of repeat residents. Lovely place to work. Lots to do on time off and close to Dumfries and lots of great golf and fishing close by. One weekend off a month. |
How to apply: | |
Work for partners: | Possible depending on their experience |
Contact details: | info@mabiehousehotel.co.uk | www.mabiehousehotel.co.uk |
Apply online: | Submit your CV now |