Posted on November 28, 2023 | Start date December 6, 2023
Salary: | The gross hourly rate is £20 per hour, paid weekly PAYE. |
Duration: | Seasonal |
Hours: | minimum 40 hours per week |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 15 |
Covers: | Lunch: 20; Dinner: 40; Breakfast: 35; Functions: 100 |
Food type: | 3AA Rosette - French influenced modern cuisine |
Full-time chefs: | 3 chefs plus kitchen porters |
Accommodation: | Accommodation is a room in staff accommodation with TV and Wi-Fi. |
Job description: | I am looking for a relief Sous for a 15 bedroom 3AA Hotel in Callander, starting on 6th Dec until mid Jan |
How to apply: | Please apply quotimg RELIEF3AACallander |
Work for partners: | no |
Contact details: | ruth@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on November 27, 2023 | Start date November 17, 2023
Salary: | Salary negotiable depending on experience - paid monthly plus good tips- meals on duty- loyalty bonus scheme |
Duration: | Permanent |
Hours: | 45 per week |
Days: | 5 days from 7- straight shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 47 |
Covers: | Dinner: 70 - 110 over lunch and dinner; Breakfast: 40 - 50; Functions: up to 150 |
Food type: | Fresh bar and Restaurant plus busy functions |
Full-time chefs: | 6 chefs plus kitchen porters |
Accommodation: | live out |
Job description: | The Garfield Hotel is a busy 3* hotel situated in Stepps on the outskirts of Glasgow. We are looking for a Sous Chef to join or team. You will be hands on and have experience as sous chef or senior chef de partie. You will support the Head Chef in the day to day running if the busy kitchen. Duties will include- ordering stock control, training junior staff, rota, menu planning, health, safety and hygiene in the absence of the Head chef Volume/banqueting experience would be desired although not essential. Genuine work life balance. Good public transport This position is available now for the right candidate. |
How to apply: | Please apply to Leon Quate, with an up-to-date CV and reference details. |
Work for partners: | no |
Contact details: | lquate@eglintonarms.co.uk | www.bw-garfieldhouse.co.uk |
Apply online: | Submit your CV now |
Posted on November 21, 2023 | Start date December 4, 2023
Salary: | Negotiable depending on experience plus tips |
Duration: | Permanent |
Hours: | 40 hours per week |
Days: | 5 days from 7 - straight shifts |
Holidays: | |
Bedrooms: | Fingal - 23 bedrooms |
Covers: | Breakfast: up to 40 |
Food type: | 2 AA rosette |
Full-time chefs: | 15 - 16 chefs plus kitchen porters |
Accommodation: | Live out |
Job description: | Job Title: Sous Chef - Fingal Company benefits include: 10% employer pension contribution (no employee contribution) If you feel you have the personality, skills and experience we are looking for then we would love to hear from you. |
How to apply: | Please apply to Mark Alston Executive Chef, with a copy of your up to date CV and reference details |
Work for partners: | No |
Contact details: | mark.alston@tryb.co.uk | www.royalyachtbritannia.co.uk |
Apply online: | Submit your CV now |
Posted on November 15, 2023 | Start date January 15, 2024
Salary: | £30,000 per annum negotiable- paid monthly plus tips. |
Duration: | Permanent |
Hours: | average 40 per week |
Days: | 5 from 7 mostly straights |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 35 |
Covers: | Lunch: seasonal from Spring - 20; Dinner: 20 up to 40 more in season; Breakfast: 20 up to 40 |
Food type: | Scottish - Restauant and keen to develop the bar trade |
Full-time chefs: | 3 full time and breakfast chef + kitchen porters |
Accommodation: | own room in shared three bedroom semi detached fully furnished on site - includes all bills - part package |
Job description: | The Brae Hotel is a privately owned 35 bedroom hotel in a busy but rural village in Shetland. We are looking for a Sous Chef with enthusiasm for food to join our friendly and stable team. As the Sous Chef you will help support our head chef and provide cover. We are closed over Christmas and we re open our doors again early January. The ideal candidate will be punctual, reliable, able to be a team member and at all times behave in a professional manner. This position is available mid January and is a permanent all year round position. |
How to apply: | Please apply to Florence Troup, owner, with an up-to-date CV and reference details. |
Work for partners: | possible depending on their experience |
Contact details: | FATroup@aol.com | www.braehotel.co.uk |
Apply online: | Submit your CV now |
Posted on November 13, 2023 | Start date November 14, 2023
Salary: | £16 per hour negotiable depending on experience - plus tips |
Duration: | Permanent |
Hours: | 7am to 3/4pm |
Days: | 5 days per week |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | NA |
Covers: | Lunch: Between 300 & 800 covers per day |
Food type: | Modern Scottish Cafe, breakfasts & lunches, Paninis, baked potatoes toasties and lunch mains. lots of home baking. |
Full-time chefs: | 6 plus, 2 deli staff & 3 KPs |
Accommodation: | Accommodation available if required, Kintore is 11 miles to the West of Aberdeen just on the A96. |
Job description: | I am looking for Sous Chef to work in a busy Farm Shop Cafe in Inverurie, Aberdeenshire. This would suit a strong Chef de Partie ready to the next step in their career or an existing Sous Chef. Day Shifts A good work life balance working day time shifts only 7am to 3/4pm - 5 days per week. Candidates must be pro-active and help the current chef lead a great team and scope to introduce new specials. Paid by the hour |
How to apply: | If you are interested please send your up to date CV - quoting 14880 |
Work for partners: | Possibly |
Contact details: | jojo@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on November 10, 2023 | Start date November 11, 2023
Salary: | £33,000 per annum paid monthly plus shared tips. Free meals on and off shift. Staff discount |
Duration: | Permanent |
Hours: | 45 hours per week |
Days: | 5 days per week mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 21 |
Covers: | Lunch: 30 covers; Dinner: 60 covers; Breakfast: 30; Functions: some weddings to 120 |
Food type: | British/French style upmarket Bistro and Fine Dining, also some functions |
Full-time chefs: | 5 chefs plus kitchen porters |
Accommodation: | live in staff accommodation on site available - meals on and off duty |
Job description: | Skeabost House Hotel on the beautiful island of Skye is a famous hotel overlooking Loch Snizort four miles from the main town of Portree. It is a fantastic place to live and work particularly for those who enjoy the outdoors. We are looking for a full time Senior Sous Chef to join our team. You will provide support and cover for our head chef Training opportunities for all levels of position, depending on interests and role development Also supportive of going for accolades Open to new ideas for menus. Position is available now for the right candidate |
How to apply: | Please apply to Jennifer Gracie via email with your current CV. |
Work for partners: | possible |
Contact details: | jen@sonascollection.com | www.skeabosthotel.com |
Apply online: | Submit your CV now |
Posted on November 9, 2023 | Start date November 10, 2023
Salary: | Up to £40,000 paid weekly plus quarterly gratuity share. |
Duration: | Permanent |
Hours: | Average 47 hours |
Days: | Working 5 days from 7 days with consecutive days off |
Holidays: | Christmas Day and Boxing Day closed and usually closed 1st January to 7th January. Statuary holiday entitlement. |
Bedrooms: | 10 |
Food type: | Game, Seafood, Vegetarian - Modern British food |
Full-time chefs: | You will be working with a team of up to 5 chefs, a breakfast cook and Kitchen porters. |
Accommodation: | Live in accommodation available for short term. |
Job description: | The Fife Arms Bistro is a well-known Bistro with a large following of regular and new customers. Serving lunches and evening meals using the best of local produce, buying seafood direct from fishing boats, game from local estates. Purchasing from high quality butchers and other suppliers. Quality always comes first. Serving over 300 customers over a weekend the pace can be fast and furious. We also cater for outdoor functions and local offices. We are searching for an experiences Sous chef who can take some great ideas to the table and work under pressure and level-headed. |
How to apply: | Email: stay@fifearms.com |
Work for partners: | Possible Work available for partner |
Contact details: | stay@fifearms.com | www.fifearms.com |
Apply online: | Submit your CV now |
Posted on November 9, 2023 | Start date November 27, 2023
Salary: | £32,000 to £35,000 - tips - meals on duty - uniforms provided - discounts on food |
Duration: | Permanent |
Hours: | 48 |
Days: | 4 days on 3 days off |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 40 |
Covers: | Lunch: 30+; Dinner: 70+; Breakfast: 50+ |
Food type: | A la carte all made fresh on the premises |
Full-time chefs: | 14 at full strength plus kitchen porters |
Accommodation: | N/A |
Job description: | The Marcliffe Hotel & Spa one of Scotland's finest luxury and elegant five-star Scottish Country retreats has an exciting opportunity for a creative and passionate Sous Chef to join our culinary team. As the Sous Chef, you will support the Head Chef with the day-to-day management of the kitchen operations to ensure the highest quality foods and finest, freshest ingredients are used to prepare and produce dishes for the restaurant, private dining, and functions. The ideal person will: · Have previous experience working as part of a fast-paced, quality driven, culinary team, at Sous Chef level, ideally within a 5* hotel. · Have a thirst and passion to perfect and enhance the culinary knowledge and skills and be able to nurture and develop those of others. · Be skilled in managing multiple and often competing priorities. · Always be seeking new techniques to stay one step ahead of industry trends. · Be highly motivated and possessing an immense sense of pride in your culinary talents; you're passionate about delivering the high standards for our guests. · Have a positive “can do” attitude to solving problems in a professional and courteous manner. · Be a strong team player with great communication skills and a fun, enthusiastic approach. · Is a born perfectionist, you're well organised and punctual with exceptional eye for detail. What we offer Salary: £32,000.00 to £35,000.00 depending on experience. . Job Types: Full-time, Permanent Salary: £32,000.00-£35,000.00 per year Benefits: Company pension |
How to apply: | Please apply with your up-to-date CV to personnel@marcliffe.com |
Work for partners: | |
Contact details: | personnel@marcliffe.com | www.marcliffe.com |
Apply online: | Submit your CV now |
Posted on November 7, 2023 | Start date November 8, 2023
Salary: | £15 per hour paid weekly - good daily tips |
Duration: | Permanent |
Hours: | 40 - 55 (depending on time of year) |
Days: | 5 days from 7 - straight shifts (open 7.30am to 5pm) |
Holidays: | Statutory 28 days - Closed Christmas Day and Boxing Day |
Bedrooms: | 0 |
Food type: | Good home made cafe style - home baking - 50 seater |
Full-time chefs: | 3 chefs plus a kitchen porter |
Accommodation: | Accommodation is available is a staff flat next to the cafe - includes all bils (except electricity) £50 per week |
Job description: | Brambles of Inveraray is a busy family owned and run cafe. We are looking for a sous chef to join our team, working closly with the owners Victoria and Stuart. You will be able to work on your own but also work as part of a team and take direction. Must have up to date hygiene certificate and be able to fill our neccessary paperwork daily. This is a great job for a work life balance, no evening shifts. Available now for the right candidate. |
How to apply: | Please apply to Victoria Tomson, Owner with your up to date CV and reference details |
Work for partners: | no |
Contact details: | info@inverarayhotel.com | www.inverarayhotel.com |
Apply online: | Submit your CV now |
Posted on November 3, 2023 | Start date November 20, 2023
Salary: | Negotiable to be discussed. Fortnightly pay with an annual share of the staff tip tronc based on hours worked |
Duration: | Permanent |
Hours: | 45-48 |
Days: | 5 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 21 |
Covers: | Lunch: 15-30; Dinner: 30-60; Breakfast: 30-40; Functions: 80 |
Food type: | Contemporary Scottish a la carte menu |
Full-time chefs: | 4 |
Accommodation: | Live-in available |
Job description: | Coul House Hotel is a privately owned and operated County House Hotel run by Stuart and Susannah Macpherson for the last 20 years with an excellent reputation for fine dining in a relaxed, yet traditional atmosphere. |
How to apply: | Call 01997 421 487 or e-mail stuart@coulhouse.com |
Work for partners: | We have fulltime vacancies in the front of house team for partners |
Contact details: | stuart@coulhouse.com |
Apply online: | Submit your CV now |