Sous Chef

Experienced and Creative Chalet Chefs Required :

We are looking for experienced and creative chefs who will be responsible for producing exciting and delicious meals for all our guests. Given free range on what you create within the budgets you will be responsible for coming up with new and exciting menus to tempt our guests with.

We are looking for Professional chefs that have extensive experience and training in quality gastro pubs and restaurants and who have the experience to run a busy kitchen in one of our luxury chalets.

Living and working in the chalets the chefs are responsible for all meals. We serve a full and continental breakfast 6 days a week, cakes for afternoon tea and then a 4 course evening meal.

You will be preparing meals that will take the amazing ingredients we have on offer to produce not the run of the mill chalet food. Creativity will be very important in these very demanding roles. We expect very high standards and beautiful food at all times. You will be the driving force behind the whole food operation in the chalets and we expect hygiene standards and rules to be followed at all times and the kitchen spotless during service and at the end of every day.

We expect our chefs to have experience and where possbile qualifications but these are not essential and we would like team players that will not only be cooking but be part of the overall team in the Chalet and resort.

We offer high standards of staff accommodation and provide everything to make the season an amazing experience. Our staff are seconded from the UK to work in France and everything is paid for including travel out to resort, food, ski pass, ski hire and shared accommodation. The chance to come and work in the French Alps if for those who are looking for adventure and to learn to ski and experience everything the mountains have to offer. Wages reflect this all expenses paid job and are compliant with all local laws.

2 Days off a week and a 35 hour week

Come and be part of something new and exciting in the Alps and have the season of a lifetime working for Icebreaker Chalets.

Please apply to John Williams with your current CV and a covering letter

Possibly

The Kings Arms Hotel in Lockerbie is privately owned and run hotel, situated in the small town of Lockerbie in Dumfries and Galloway.

Situated 12 miles from Dumfries, 22 miles from Carlisle and within an hour or so of Edinburgh and Glasgow.

We are looking for someone to join our friendly team in the kitchen.

This may suit an experienced chef looking for input into menus and gross profit margins.

Likewise, it may suit someone with less experience but plenty of enthusiasm and initiative.

The hotel has recently been taken over and is undergoing a full refurbishment.

This is an exciting time to join our team.

Lockerbie has a population of 3,500 and has good amenities and there is plenty to do on time off if you like the outdoors.

This position may suit either a single person or a working couple.

Available now for the right people.

Please apply to Tom Cheesman, General Manager with your current CV and details of relevant work references.

Or phone for an informal chat on 01576 202410.

Angus and Ale is a city centre burger bar which focuses on a burger, steaks and beer offering.

We are looking for a sous chef to join our team.

You will provide good support and cover for our stable head chef.

We are looking to run a modern, friendly, innovative establishment and keen to have the right person to work with our existing team.

Ideally you will have some grill experience although not essential as full training will be provided.

This position is available now for the right person.

Please apply to Lukas Kranz, Head Chef, with your updated CV and reference details.

no

A privately owned and run 18 bedroom hotel set in its own grounds on the outskirts of Huntly.

Situated 40 miles from Aberdeen in the North East of Scotland.

Looking for a strong hands on sous chef to work alongside and cover for the head chef on time off.

A busy market town with good facilities including walking, golf and fishing.

There is scope for input into the menus and this is a stable place to live and work.

They are closed 24th December until 8th January.

The position is available immediately for the right person.

Please apply to Jessica at Chefs In Scotland with an up to date CV and reference details quoting 10167.

Possibly front of house or housekeeping available in the season.

The Cairngorm Brewery company is opening up a new establishment situated in Inverness. The Rose Street Foundry will be a 150 seater restaurant situated in the heart of Inverness. Opening January 2020 we are looking to recruit a Sous Chef for our new venture.

Situated in the heart of Inverness we are looking to showcase the best produce from around the area in our menus and looking for a Sous Chef to work alongside our Head Chef to put the Rose Street Foundry on the map as a place to eat in Inverness.

As the Sous Chef you must be able to work together with the Head Chef to produce quality menus and must be confident in running the kitchen in their absence. Covering for the Head Chef on their day off you must be confident in running a busy kitchen whilst maintaining the same standards of food and health & hygiene.

The position is available from January but we will be conducting interviews at our sister restaurant situated in Aviemore.

Please apply to Kerry MacKinnon, Premises Manager, with an up to date CV and recent references.

We have various positions available for partners from front of house to cleaning.

The Winking Owl, situated in Aviemore, the heart of Cairngorm National Park, serving modern Scottish Gastro food alongside award winning Cairngorm Brewery ales.

We are looking for a professional Sous Chef to join our kitchen.

The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities

Help the Head Chef in the preparation and design of all food menus
Produce high quality dishes
Ensure that the kitchen operates in a timely way that meets our quality standards
Manage the kitchen in absence of Head Chef
Delegate food preparation to junior members of the team
Comply with and enforce sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers

Please apply with an up-to-date CV to Kerry MacKinnon, premises manager, with an up to date CV and recent work references.

Possibly in the front of house. This position would suit a couple.

The Glendevon is a family owned and run hotel set in the heart of Perthshire in the Strathearn Valley. We are surrounded by some of the most beautiful countryside in the world. We have only taken over the business at the start of June and we are looking to get a friendly and stable team in place.

We are looking for a Sous Chef to join our team. Covering for the Head Chef's days of you will be responsible for running the kitchen in their absence whilst maintaining the same standards of food and health & hygiene.

We are looking for someone who has a positive attitude and at least 1 year minimum experience at this level.

This position would suit someone who is potentially looking for a better work life balance as you will be working less hours or potentially for a Head Chef looking to take a step back.

This position is available now for the right candidate.

Please apply to May Adair with an up to date CV and recent work references.

Possibly in the bar.

The Adamson is a busy restaurant situated in St Andrews.

Looking for a passionate and dedicated individual with fresh idea’s that can assist the head chef to a day to day running of this fine dining restaurant.

Working in a vibrant town famous all over the world for golf and the beautiful University and buildings.

Fantastic working conditions and opportunity to progress within the company.

You will get to work with fresh seasonal ingredients with lots of fresh seafood and shellfish. Using different techniques.

Rosette experience is preferred but not essential.

This position is available now for the right candidate.

Please apply with a copy of your updated CV and reference details.

Yes - front of house, bar or kitchen

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 45 miles north of Aberdeen.

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.

Uniform provided.

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.

Apply directly to Pauline Gray manager with an up to date CV and reference details.

Possible depending on their experience

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
 Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
 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
 To be responsible for the performance of the whole kitchen team and the delivery of quality food in the absence of the Head chef
 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

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

Possible depending on experience