Posted on July 25, 2024 | Start date August 25, 2024
Salary: | From £14 per hour depending on experience and capabilities - paid weekly - Paid tips |
Duration: | Permanent |
Hours: | 40 to 45 per week mixed shifts |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 4 |
Covers: | Lunch: 60-80; Dinner: 80+; Functions: small occasional |
Food type: | British / European with lots of fresh seafood |
Full-time chefs: | 4 plus 1 kitchen porter |
Accommodation: | live out but can help to find if relocating |
Job description: | The Anchor Hotel in Johnshaven is an award winning hotel in a lovely coastal town with an excellent reputation for quality fresh seafood, much of which is landed in the town. We are looking for a Chef to join our team. Ideally you will be looking to take the next step up to head chef. This is a great opportunity to work with fresh local ingredients - we are looking for you to show initiative to then take over as head chef. The owner, Gary, is a very experienced chef and a good mentor. Possible work for partners also. Lovely coastal location, 7 miles from Montrose and not far from Aberdeen This is a live out position but we can look at help if relocating to the area. Available now for the right candidate |
How to apply: | Please apply to Gary Thomson, owner with your CV by email to |
Work for partners: | yes depending on experience |
Contact details: | gary@anchorhoteljohnshaven.co.uk | www.anchorhoteljohnshaven.co.uk |
Apply online: | Submit your CV now |
Posted on July 24, 2024 | Start date August 30, 2024
Salary: | £$65000 (around £33,250) per annum, you will need to apply for a working holiday visa which allows you to work in 1 place for 6 months at a time. |
Duration: | Seasonal |
Hours: | Approx. 45 hours |
Days: | 5 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | NA |
Covers: | Lunch: Approx 30; Dinner: Approx 80 to 100; Breakfast: Between 20-50 depending on day |
Food type: | Mediterranean/Contemporary |
Full-time chefs: | 1 plus 2 apprentices |
Accommodation: | Shared flat |
Job description: | We are a small family run business. The Head Chef is from Scotland and is also the owner. They make almost everything from scratch, ice creams, pasta, pizza dough, etc. We are open Wednesday to Saturday Breakfast, Lunch and Dinner and Sunday Breakfast and Lunch. Sunday nights off and set days off, Monday and Tuesday, as well as all public holidays. How to apply: Please send a resume and covering letter to Colin and Tracy at theolivetreebrasserie@gmail.com. The successful applicant will need to apply for a working holiday visa which allows you to work in 1 place for 6 months at a time. |
How to apply: | Please send your up to date CV |
Work for partners: | Possible |
Contact details: | theolivetreebrasserie@gmail.com | www.theolivetreebrasserie.com.au |
Apply online: | Submit your CV now |
Posted on July 19, 2024 | Start date August 12, 2024
Salary: | From £28,000 to £35,000 per annum depending on experience - paid monthly - tips |
Duration: | Permanent |
Hours: | 40 - 45 hours per week |
Days: | 5 days from 7 - straight shifts 11am / 12noon to finish |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 94 |
Covers: | Lunch: 20 - 25; Dinner: 50 - 180; Breakfast: Buffet - 50 - 160; Functions: Tribute nights |
Food type: | A la Carte - plus functions |
Full-time chefs: | 4 - 5 chefs plus kitchen porters |
Accommodation: | Ideally live out but accommodation is available shared with 2 others. Own room in staff accommodation - £68 per week |
Job description: | The Angus Hotel is a 94 3 star Hotel situated in Blairgowrie, just 1/2 an hour from Perth. As Sous Chef you will work as the second to the Head Chef with duties including deputising in their absence to lead the kitchen brigade, guiding and supervising the junior kitchen team members during food preparation and service and taking responsibility for every plate that leaves the pass. As a Sous Chef you will prepare ingredients for the Head Chef and oversee the kitchen operations so that the Head Chef can focus on cooking the dishes, according to the agreed recipes and menus. You will help to maintain a harmonious kitchen brigade to ensure that kitchen and food preparation activities are not disrupted. You will plan and assign duties to kitchen staff every morning and set targets for them to meet by the end of the day to ensure the restaurant and hotel food service runs smoothly. Your duties and responsibilities as a Second / Sous Chef are made up of varying responsibilities and include: Suitable candidates for the position of Chef de Partie / Line Cook should have: Alongside some of these more general skills, all good Sous Chefs should possess: If you are enthusiastic about self-development and embrace opportunities to improve your skills and knowledge whenever possible, you could build a long and rewarding career as a Sous Chef, progressing to a role as a Head Chef if desired. Being a Sous Chef can bring many varied challenges and learning opportunities depending on the location in which you work and finding the right balance between your work and your lifestyle is really important as, with a Sous Chef job, you will often find that your shifts include days, evenings and weekends so be sure to consider your home and family commitments and choose a career that enables you to maintain a healthy work-life balance. While working as a Sous Chef you will gain a vast cross section of transferable skills such as organisation, communication, problem-solving, multitasking, diligence and attention to detail that can be utilised in many roles and industries. |
How to apply: | Please apply to Andrew Walker, General Manager with your updated CV and reference details Full Job Discription is available upon request |
Work for partners: | Possible depending on experience |
Contact details: | manager@theangushotel.com | www.theangushotel.com |
Apply online: | Submit your CV now |
Posted on July 18, 2024 | Start date August 12, 2024
Salary: | £28,000 to £32,000 per annum depending on experience paid monthly, excellent share tips for each service (in the region of £5000 per annum) |
Duration: | Permanent |
Hours: | 40 - 45 |
Days: | 5 days from 7 - split shifts (possibility for a 4 day week fir the right candidate) |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Covers: | Lunch: 100 - 200; Dinner: 100 - 200 |
Food type: | Good honest hearty pub - with daily specials - lots of seafood |
Full-time chefs: | 4 chef plus kitchen porters |
Accommodation: | Accommodation available on site - part of package |
Job description: | Milligan Group As our business grows and we re-structure our kitchen teams across our restaurants, we are looking to add a number of experienced CDPs and Sous Chefs across our expanding portfolio. Milligan Group operate multiple restaurants in Dumfries & Galloway. The Position Working under exceptional Executive and Head Chefs, this is a tremendous opportunity for a talented, committed and driven individual to learn and develop whilst really making a mark, being instrumental in creating what will be the most popular restaurants in Dumfries & Galloway. Shifts will be a mixture of split and straight through, 5 days worked out of 7. Typical 40-45 hour per week. Part-Time hours can also be accommodated. What’s in it for me? Contact Us Alternatively, please email jamie@milligangroup.co.uk. Job Types: Full-time, Permanent Pay: £28,000.00-£32,000.00 per year Benefits: Additional leave 10 hour shift Loyalty bonus Chef de Partie: 1 year (preferred) |
How to apply: | Please apply to Jamie Milligan with a copy of your updated CV and reference details |
Work for partners: | Yes front of house |
Contact details: | jamie@milligangroup.co.uk | www.thesteamboatinn.co.uk |
Apply online: | Submit your CV now |
Posted on July 17, 2024 | Start date July 18, 2024
Salary: | £36,000 per annum paid weekly, good equal share of tips paid daily |
Duration: | Permanent |
Hours: | 48 hours per week |
Days: | 5 out of 7 - split shifts (closed Monday's) |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | none |
Covers: | Lunch: up to 50; Dinner: up to 80; Breakfast: none; Functions: none |
Food type: | Seafood and pizzeria - all made fresh on site - plus take away |
Full-time chefs: | 3 plus kitchen porter |
Accommodation: | Accommodation available own bedroom in shared house - part of the package - meals provided on duty - pay your own electric |
Job description: | Sea Salt bistro is situated in Port Ellen, 13 miles from Bowmore on the Isle of Islay. We are looking for a enthusiastic Pizza Chef to join our team making quality fresh pizzas. Islay is a beaultiful part of Scotland with spectacular scenery and beaches This is a permanent, all year round position. This position is available now but happy to wait for the right candidate |
How to apply: | Please e-mail an up to date CV and references to Yan Wang. |
Work for partners: | yes depending on experience |
Contact details: | info@seasalt-bistro.co.uk | www.seasalt-bistro.co.uk |
Apply online: | Submit your CV now |
Posted on July 16, 2024 | Start date July 18, 2023
Salary: | £32,000 to £34,000 per annum paid weekly with tips |
Duration: | Permanent |
Hours: | 40-50 hours per week |
Days: | 5 days from 7 mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 40 bedrooms ( 100 daily covers ) |
Food type: | Good quality 4 star a la carte - using fresh local ingredients |
Full-time chefs: | 8 chefs plus 5 kitchen porters |
Accommodation: | STAFF ACCOMMODATION High quality staff accommodation can be provided (only £45 per week all bills included). Modern, spacious en-suite rooms (some rooms share a bathroom). 40inch smart TV’s in all bedrooms. Cooking Facilities. Laundry Facilities. Free Superfast Wi-Fi. Choice of staff houses/staff rooms in the hotel. All accommodation a maximum of 2/3 minutes walk from hotel. Free Parking. Self-contained accommodation available for senior staff. |
Job description: | Junior Sous Chef About the Cuillin Hills Hotel: The Cuillin Hills is a small, family run hotel situated in the heart of Portree, on the Isle of Skye. The Hotel is surrounded by 15 acres of private grounds all of which looks out to one of the most breath-taking views Scotland has to offer. The Isle of Skye is an incredibly popular holiday destination with people visiting from around the world. Our restaurant has an excellent reputation for delicious meals using the finest, locally sourced ingredients. The successful candidate should be comfortable working in a fast paced environment, have a genuine passion for food and good knowledge of kitchen equipment and ingredients. The Benefits of Working at the Cuillin Hills Hotel: Up to £1000.00 End of Season Bonus (TC’s apply) Deliver high standards of food preparation and service Experience is essential
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How to apply: | If you are interested in joining our fun, friendly, hardworking team, please apply now or for further information, please contact join@cuillinhills.co.uk |
Work for partners: | Yes |
Contact details: | join@cuillinhills.co.uk | www.cuillinhills-hotel-skye.co.uk/careers.html |
Apply online: | Submit your CV now |
Posted on July 15, 2024 | Start date August 12, 2024
Salary: | £31,500 4 day week, paid monthly, plus 10% service charge and cash tips |
Duration: | Permanent |
Hours: | 4 days a week splits. (7:30am – 1pm, 4pm – 9:30pm) lone working with a KP for in room dining. |
Days: | 4 days per week |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 14 |
Covers: | Lunch: NA; Dinner: 28; Breakfast: 28; Functions: Occasional weddings |
Food type: | Brasserie style cooking with aspects of fine-dining |
Full-time chefs: | 1 other chef plus KP - but mainly lone working |
Accommodation: | Own room in staff accommodation - £275 per month including all bills and meal on duty |
Job description: | The uniqueness and seclusion that Glencoe House offers is extended to candlelit in-suite evening dinners; private dining comes as standard in the Glencoe House Suites. It is a restaurant experience but without fellow diners! Glencoe House offers a seasonal inspired three-course menu, which will be served at your own dining room table in the privacy of your suite. The Sous Chef is responsible for all the preparation and delivery of high-quality meals in accordance with Glencoe House standards, menu specifications and production schedules. The Sous Chef is also responsible for the preparation of meals, while meeting required safety, hygiene and quality standards. Will be working closely with the Head Chef though working alone with a kitchen porter for our unique in room dining. |
How to apply: | Please apply with a copy of your updated CV, reference details and hygiene certificate |
Work for partners: | possibly |
Contact details: | sjessop@perlehotels.com | https://perlehotels.com/glencoe/ |
Apply online: | Submit your CV now |
Posted on July 9, 2024 | Start date July 11, 2024
Salary: | From £32,000 per annum plus tips |
Duration: | Seasonal |
Hours: | minimum 40 hours per week |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 12 |
Covers: | Lunch: up to 100; Dinner: up to 100; Breakfast: 30; Functions: 80 |
Food type: | traditional menus using lots of seafood with Italian influence |
Full-time chefs: | 3 chefs plus kitchen porters |
Accommodation: | Single and couples accommodation available |
Job description: | Job Description We are paying top rates and looking for the following post: Sous Chef Full-time, Part-time and Seasonal posts offered Single accommodation including Couples’ accommodation or friends willing to share available. You should present a good standard of personal presentation, be able to work under your own initiative as well as part of a team and have good customer service skills. Job Types: Full-time, Permanent Pay: From £32,000.00 per year |
How to apply: | Please send your up to date CV |
Work for partners: | Yes |
Contact details: | lisaheadoffice@aol.com | https://themishnish.co.uk/ |
Apply online: | Submit your CV now |
Posted on July 3, 2024 | Start date July 29, 2024
Salary: | Up to £36,000 depending on experience paid monthly plus tips |
Duration: | Seasonal |
Hours: | 45 hours per week - mixed shifts, time off in lieu for overtime worked |
Days: | 5 days from 7 - mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 45 cabins |
Covers: | Lunch: Up to 20; Dinner: up to 70; Breakfast: Up to 40 |
Food type: | Modern Scottish, fresh local produce, all homemade |
Full-time chefs: | 4 chefs plus kitchen porters |
Accommodation: | Own room self contained area in staff accommodation - £250 per month including all bills and meal on duty |
Job description: | The Brackenhide is situated in Portree, with stunning views. We are thrilled to be advertising for a Sous Chef to join this small yet talented brigade on a full-time permanent basis working a minimum of 45 hours Monday through Sunday. As the Sous Chef you will report directly into the Head Chef and assist them in leading the brigade which includes training and mentoring junior chefs, bringing alive this tasteful and sophisticated concept presented to the greatest standards, along with delivering an amazing experience to our guests. What’s in it for you? · Salary of £36,000 · Time off in lieu (TOIL) · Company Pension · Refer to a friend Bonus · Employee Discounts · Employee Meals and Subsidised Meals · Employee Assistance Programme · Accommodation *Terms and Conditions apply & subject to availability Who are we? Perle Hotels is a small luxury hotel group focussing on a modern hotel experience in Scotland. The hotels have all been lovingly restored and provide a haven of tranquillity in stunning Highland locations. Our hotels are designed to give the best amenities in interiors which reflect the surrounding countryside. |
How to apply: | Please apply with a copy of your updated CV, reference details and hygiene certificate |
Work for partners: | possibly |
Contact details: | sjessop@perlehotels.com | https://perlehotels.com/brackenhide/ |
Apply online: | Submit your CV now |
Posted on July 2, 2024 | Start date July 3, 2024
Salary: | Hourly rate of up to £16 per hour paid monthly plus a share of very good tips. |
Duration: | Seasonal |
Hours: | 45-50 |
Days: | 5 days out of 7, Straight shifts -10am-8pm/9pm |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Covers: | Lunch: 40-60; Dinner: 40-60; Functions: up to 50 |
Food type: | Pub food using local seafood and serving classic dishes. |
Full-time chefs: | 1 other chef plus KP |
Accommodation: | Own bedroom in shared house - 2 min walk - with one other - TV and wifi - meal on duty - no charge |
Job description: | Am Politician is a family run local pub with a small restaurant area and large beer garden to service locals and tourists alike situated in Eriskay South Uist. We offer a happy work life balance in the idyllic Western Isles of Scotland including a good hourly rate of pay, good tips and free accommodation within walking distance. An excellent opportunity to spend the season on a beautiful Scottish Island with lovely white sand beaches. This position is available from beginning ASAP until the end of October. |
How to apply: | Contact us by phone on 01878 720246 or by email on ampolitician@hotmail.com |
Work for partners: | Various positions available. |
Contact details: | ampolitician@hotmail.com |
Apply online: | Submit your CV now |