Sous Chef

Sous Chef, Trigony Hotel, Dumfries and Galloway

Posted on March 4, 2021 | Start date April 22, 2021

Salary:£100 per day, paid weekly plus daily share of tips.
Duration:Seasonal
Hours:up to 50 per week
Days:5 days mainly split shifts
Holidays:3 weeks in season.
Bedrooms:9
Covers:Lunch: occasional; Dinner: 18 to 22; Breakfast: 18 to 22
Food type:High Quality Rustic Bistro with some vegetarian and vegan food. 2 changes daily
Full-time chefs:2 including the owner, no kitchen porter
Accommodation:own room and bathroom in shared house with one other person and share kitchen and lounge, on site
Job description:

Trigony Hotel is a privately owned and run 9 bedroom hotel 1.5 miles from Thornhill and 12 miles from Dumfries.

I am looking for a sous chef for a 6 month contract from the 22nd of April, hoping to reopen on the 29th.

Everything is made in house from the bread to the ice cream rustic very high quality bistro food is how I would describe it with an emphasis on local ingredients and a slant toward vegan and vegetarian (roughly half the menu). only 21 dishes on the menu including desserts. And at least 2 changes per day.

Hours would be variable with some split shifts, 5 days a week.

Plus three separate weeks holiday cover when you will work 7 days per week, and three weeks holiday for you in season.

Everything is made in house from the bread to the ice cream rustic very high quality bistro food is how I would describe it with an emphasis on local ingredients and a slant toward vegan and vegetarian (roughly half the menu). only 21 dishes on the menu including desserts. And at least 2 changes per day.

There is the possibility of continuing the contract on beyond the end of October if we can create enough non residential trade during the first 6 months.

Plenty of Scope for input , publiciity and to advance your career.

How to apply:

Please apply to Adam Moore with your current, up to date CV and details of relevant work references by email

Work for partners:

No

Contact details:adammcgoffen@gmail.com | www.trigonyhotel.com
Apply online:Submit your CV now

Sous Chef, Scourie Hotel, Sutherland

Posted on March 2, 2021 | Start date April 15, 2021

Salary:£25,000 to £35,000 pro rata depending on experience, plus a share of tips
Duration:Seasonal
Hours:48 hours per week with some split shifts
Days:6 days
Holidays:Statutory (28 days p/a)
Bedrooms:21
Covers:Lunch: up to 50; Dinner: up to 70; Breakfast: up to 40
Food type:Restaurant & Bar focus on good quality, hearty, food utilising local seafood and ingredients including an element of homegrown produce
Full-time chefs:3-4 employed seasonally
Accommodation:Room available on premises
Job description:

About Us

Located in the far north west of the Highlands Scourie Hotel has been welcoming guests to the area for over 170 years

Originally a destination hotel with guests coming to explore some of the finest and most extensive wild brown trout fishing available anywhere in the UK the recent creation of the NC500 (on which we sit) has brought a new breed of adventurer to the Highlands.

With 21 bedrooms and two kitchens serving our separate Dining Room and Bar we are one of the larger hotels in the area.

Due to our location we are a very seasonal business operating from March/April through to October subject to Covid restrictions. Ongoing seasonal employment available for suitable candidates.

We prepare our food using the very best and freshest of Sutherland's local ingredients; none more so than fruit, vegetables and herbs from our own poly tunnel and vegetable garden or smoked fish from our own in house smokery.

We are a family run business and pride ourselves on offering a happy and friendly working environment.

We foster a strong team ethos with cross team cooperation driven towards offering our guests and customers a first class service.

In recent years we have been honoured to receive a number of awards and recognitions and we are now keen to recruit a new Sous Chef who will share our passion and join us in taking the business further.

Full Job Description is available on request.

How to apply:

Please apply with a copy of your CV and reference details

Work for partners:

Yes, roles in Kitchen, Bar, Waiting, Housekeeping or Front of House may be available for the right candidate

Contact details:recruitment@scouriehotel.com | www.scouriehotel.com
Apply online:Submit your CV now

Sous Chef, 10875 - Award winning West Coast Hotel, Argyll and the Islands

Posted on March 2, 2021 | Start date April 15, 2021

Salary:£30,000 - £33,000 per annum depending on experience paid monthly - tips shared equally
Duration:Permanent
Hours:average 50 hours per week
Days:5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11 bedrooms plus 2 self catering cottages
Covers:Lunch: 10 - 20; Dinner: to 30; Breakfast: to 30; Functions: Exclusive use only
Food type:Fine dining and 7 course tasting menu using fresh local produce
Full-time chefs:4 chefs plus kitchen porter
Accommodation:A room in shared staff house on site, Wi-Fi and meals on duty
Job description:

I am looking for a stable Sous Chef from a quality background for this award winning hotel situated on the West Coast of Scotland.

You must have a minimum of 2 AA Rosette experience

You will help support and cover for the head chef.

This is quite a remote location so this would suit someone who likes the quieter lifestyle

This position is available closer to post lockdown opening.

How to apply:

Please apply to Michael with your up to date CV, reference details and hygiene certificate quoting 10875

Work for partners:

Possible - seasonal house keeping or front of house positions

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

Sous Chef, The Tongue Hotel, Sutherland

Posted on March 3, 2021 | Start date May 1, 2020

Salary:attractive wage negotiable according to experience plus a share of tips. Paid weekly or monthly as preferred
Duration:Seasonal
Hours:45 - 50 hours per week
Days:5 to 5.5 days from 7 with mixture of shifts, no breakfasts
Holidays:(Hotel closed December to end- February inclsuive)
Bedrooms:17
Covers:Lunch: 20 to 40; Dinner: 30 to 80; Breakfast: 36
Food type:Quality a la carte menu using fresh local seafood and game
Full-time chefs:3 + kitchen porters
Accommodation:Own room within staff accommodation with shared bathroom including all meals and free wi-fi - £57.40 per week
Job description:

Highlands Small Country Hotel 2020

The Tongue Hotel is a privately owned successful 4 star hotel situated on the north coast of Scotland. Its rural location with dramatic landscape makes it an ideal place to work, play, save, and discover the real Scotland! A beautiful location with great outdoor activities, yet only a two hour drive north of Inverness.

Own transport is not essential but an added bonus so that you can make the most of the stunning landscape surrounding us. Tongue will most suit a chef who loves the outdoors and a quality of life.

The renowned north coast 500 is happily bringing more visitors than ever before. .

Awarded Highlands Small Country Hotel 2012; we seek to offer our guests a wonderful welcome and a delightfully warm but professional service that makes them return again and again!
Candidates should have a strong work ethic, high standards, and a cheery disposition and a desire to help make the Tongue Hotel a fantastic guest experience!

We are looking for a seasonal Sous Chef (opportunity to extend contract available) to join our team to provide support and cover for our head chef. This role requires a chef who is talented and personally ambitious! Always willing, driven to deliver a quality food experience, creative and have an excellent attention to detail.

We are seeking candidates with a positive and professional attitude to all aspects of kitchen management, essential costings, gp awareness, health, hygiene and food safety including record keeping. As Sous Chef you will be responsible for assisting the head chef with all the day to day aspects of running a kitchen including stock ordering/control, training junior staff members, menus and health, safety and hygiene.
This may also suit a chef de partie looking to progress their career.

You will be working with fabulous local produce, we prepare everything fresh on site and you will be encouraged to actively participate in the construction of new dishes and menus. We have an excellent reputation for serving high quality food using the very best of the extensive local produce available on this north coast. With daily deliveries of fresh fish, shellfish and seafood, quality local farm produce, fine meat and game we have plenty to make a chef happy!

The area is beautiful, the community welcoming, the produce second to none and the work is diverse - what's not to be enthused about?!
We can offer the right chef good remuneration, accommodation, a permanent or seasonal contract as desired, a superb lifestyle and exciting food challenges!

We offer a very attractive wage, paid weekly or monthly as requested. Live in accommodation available is a private room within shared staff accommodation, no extra living costs/bills, meals included plus free WiFi.

How to apply:

Please apply directly to Lorraine Hook

Work for partners:

Possibility of work for partners available, bar / waiting / house-keeping

Contact details:lorraineahook1@icloud.com | www.tonguehotel.co.uk
Apply online:Submit your CV now

Sous Chef, New Venture - Italian Restaurant - St Andrews, Fife

Posted on February 15, 2021 | Start date April 1, 2021

Salary:Negotiable salary depending on experience paid monthly
Duration:Permanent
Hours:average 48 hours per week
Days:5 days from 7 mixture of split and straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Food type:Fresh Italian
Full-time chefs:4/5 chefs plus kitchen porters
Accommodation:Live out
Job description:

We are looking for a talented Head Chef / Sous Chef to join our team at a new Italian restaurant in St Andrews scheduled to open in Spring 2021.

Created by the team behind The Räv, St Andrews, the restaurant menu will focus on rustic Italian cuisine that blends authentic, artisanal Italian produce with the best of seasonal Scottish ingredients. The new restaurant property will receive a significant refurbishment, capturing all the warmth and rustic ambience of Italy.

Homemade gnocchi, burrata from Puglia, Bistecca alla Fiorentina, regional Specials of the Day; this is no cookie-cutter high street operation! We are a creative, ambitious team celebrating beautiful food created by wonderful people in gorgeous locations. If you have a passion to be part of a new great adventure in 2021, we’d love to hear from you.

Your Responsibilities:
- Dedication to meeting the highest standards of dish composition, presentation and delivery.
- Fresh food preparation creating an unforgettable guest experience.
- Contributing to on-going menu development.
- Lead and supervise services, ensuring the general smooth running of the kitchen.
- Be the guarantor of good hygiene and safety within the kitchen.

The Ideal Candidate Will Have:
- Head or Sous Chef Experience (preferably within an Italian influenced concept).
- A passion for moving forward! Setting new goals, both personally and within a team-focused environment.
- Love for cooking, cooking, cooking. Communicating that love through the fresh food dishes you create day in, day out.
- The desire and drive to lead by example and provide an excellent experience for our guests.

How to apply:

Please apply to Alex, Owner with your up to date CV and reference details

Work for partners:

Contact details:alex@therav.co.uk
Apply online:Submit your CV now

Sous Chef, - Sea Salt Bistro takeaway, Argyll and the Islands

Posted on February 9, 2021 | Start date February 15, 2020

Salary:£10 per hour negotiable paid weekly, equal share of tips paid daily After 4 week trial if can be head chef up to £12 per hour
Duration:Permanent
Hours:40 to 50 hours per week
Days:6 out of 7 - split shifts closed Monday at moment
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: up to 30 takeaway only; Dinner: up to 40 when open; Breakfast: none; Functions: none
Food type:Seafood and pizzeria - all made fresh on site
Full-time chefs:3 plus kitchen porter
Accommodation:flat next to the restaurant includes wifi - £300 per month - meals provided on duty, one bedroom one living room.
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 Sous Chef to join our team with a view to taking over as Head Chef.

Ideally we would look for a couple, work available front of house.

This is a permanent, all year round position. .

This post would suit someone with a passion or knowledge of seafood.

We use locally caught seafood and have a catch of the day specials board.

This position is available now for the right candidate.

How to apply:

Please e-mail an up to date CV and references to Yan Wang.

Work for partners:

Yes - Front of House

Contact details:info@seasalt-bistro.co.uk | www.seasalt-bistro.co.uk
Apply online:Submit your CV now
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