Sous Chef

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Sous Chef, 9300 - Seafood restaurant Mull, Argyll and the Islands

Posted on May 21, 2019 | Start date May 21, 2019

Salary:£12-£14 per hour plus a very good end of season bonus and excellent tips
Duration:Seasonal
Hours:50
Days:6 days a week - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 60-70; Dinner: 80-100
Food type:Fresh Scottish seafood
Full-time chefs:3 plus kitchen porter
Accommodation:Own room in shared house charged at £80 per week
Job description:

I am recruiting for a small 32 seater restaurant situated in Tobermory on the beautiful Isle of Mull. Looking for a sous chef to join a small and friendly team.

Looking for a chef who can work off their own initiative working alongside Seafood Chef of the Year 2018. A well-known busy destination restaurant.

Situated in a rural but beautiful location this position is available until the end of October with potential for it to become permanent for the right person.

Looking for someone who has fresh food experience and would consider a good chef de partie looking to step up.

Very good training will be provided.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland, with an up-to-date CV quoting 9300

Work for partners:

Yes depending on their experience

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

Sous Chef, Kingshouse Hotel, Lochaber

Posted on May 21, 2019 | Start date May 21, 2019

Salary:£25,000 per annum paid monthly
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:57
Food type:Our estate-to-plate ethos runs through all our restaurant and bar menus. Inspired by our location and Scotland’s abundant land and sea larder we use the best of ingredients to guarantee our guests an exceptional experience, brimming with Scottish hospitality and flavour.
Full-time chefs:6 - 7 chef plus kitchen porters
Accommodation:Accommodation available at £277 per month includes all meals
Job description:

A hotel to be proud of. A brilliant team. A historic, iconic location. It’s a little like working in a postcard.

One of the family...

The clue is in the name. We’re a family business through and through – family owned, family run, with a warm family welcome for guests and team alike (no embarrassing hugs or kisses though). Our seven hotels are unique (quirky even) and set in three stunning Scottish locations. Some are big, some are small and all offer good food & drink, great beds and a ton of outdoor and indoor things to do and a fun place to work.

The Kingshouse in Glencoe

A Scottish institution given a new lease of life. The Kingshouse Hotel is part landmark hotel, part adventurer’s bunkhouse – slap-bang in Glencoe and on Scotland’s world-famous West Highland Way. We have 57 bedrooms offering a great night’s sleep plus the bunkhouse offering shared rooms, a restaurant and two bars. Everyone is welcome and everyone will feel at home.

About the role

You’ll train and motivate our team of chefs - have an eye for quality, consistency and portion control. A great coach, mentor and communicator, you’ll pass on your passion and knowledge of food to the team and be able to step up and lead the team in the Head Chef’s absence.

You’ll also build good relationships with the front of house team to make sure our guests get an exceptional customer experience.

What we need from you:

Sous Chef Experience – in similar 4 or 5 star setting
Leadership – a natural leader- we want happy, confident, motivated teams
Passion – an obvious enthusiasm for Scottish Food produce and menu development
Business Acumen – you’ll understand GP and manage budgets
Standards – the serious bit…you’ll have a good knowledge of Health and Safety
Creativity - we want you to bring your flair and individuality to the table
Team focus – there are no egos here, just hard-working people who love creating memorable experiences for every guest
Ideas and openness – we’re up for doing things differently and will try (almost) everything once
Fun and easy to talk to – we’re looking for personality, not a corporate clone
Flexibility – there’s no problem you can’t fix
You’ll get:

Development / Career progression – we’re committed to developing our people and will provide training opportunities to help you progress your career in hospitality
As a member of our Management Team you’ll also have the opportunity to join our Management Development Programme (MDP)
Great benefits – including pension, leisure membership, and discounts on food and hotel stays
Live-in accommodation – in one of the world’s most stunning locations
Uniform – We’ll provide uniform
Getting here

We’ll supply regular transport for our team members who work shifts.

We’re only a 40 minute drive from Fort William and 1 hour from Oban

For those wanting to use public transport, you can catch a bus just five minutes from the Hotel. Buses also go from here to Glasgow/Edinburgh or North through the Highlands to Inverness – a couple of hours either way. There’s up to eight a day in summer and a few less in winter so good for getting away on your days off.

How to apply:

Please apply to Gavin Ness, Head Chef with your up to date CV and reference details

Work for partners:

Possible

Contact details:sous.chef@kingshousehotel.co.uk | www.kingshousehotel.co.uk
Apply online:Submit your CV now

Sous Chef, Fife Arms, Grampian

Posted on May 20, 2019 | Start date May 21, 2019

Salary:£28,500 per annum, paid weekly plus a share of tips.
Duration:Permanent
Hours:approx 45
Days:5 days out of 7 - mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: up to 30; Dinner: up to 40; Breakfast: up to 16; Functions: occasional - up to 80
Food type:Mediterranean cusine, all made fresh on the premises
Full-time chefs:5 plus kitchen porters
Accommodation:single / double room in staff flat with TV and wifi - no charge
Job description:

The Fife Arms is a 10 bedroom hotel situated in Turriff - the heart of Aberdeenshire.

We are looking for a sous chef with ambition to join our dedicated team and help us produce the best possible dishes.

Opportunity to introduce own dishes.

You will be working alongside the head chef and covering for time off.

Ideally, you will have previous butchery and fish experience.

This is a great opportunity to work with quality fresh produce.

Turriff is a lovely location with lots to do on days off such as fishing, shooting, golf, walking and a host of other activities are available.

This position is available now for the right candidate.

How to apply:

Please apply to Herbert Cox, Owner with an up to date CV.

Work for partners:

Possibly

Contact details:stay@fifearms.com | www.fifearms.com
Apply online:Submit your CV now

Sous Chef, Lomond Hills Hotel, Fife

Posted on May 18, 2019 | Start date May 19, 2019

Salary:Negotiable salary paid weekly plus share of tips.
Duration:Permanent
Hours:40 hours a week minimum
Days:5 days a week mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:24
Covers:Lunch: 20; Dinner: 50; Breakfast: 50; Functions: Up to 200
Food type:Traditional Scottish dinner menu, high teas and a range of lunch choices.
Full-time chefs:2 chefs plus 3 Kitchen Porter
Accommodation:Staff bedrooroom available with tv and wi-fi - Meals on duty.
Job description:

Lomond Hills Hotel is a 24 bedroom Hotel situated in Freuchie Cupar in Fife.

We are looking for a Sous Chef to join our team.

You will provide support and cover for our head chef

There is the opportunity to offer a variety of dining options from hearty breakfasts, coffee shop treats with healthy choices, pub favourites (with a twist), and designing and delivering a new menu for our restaurant and for functions.

We took over the hotel a year ago and have embarked on a refurbishment program to attract guests to stay at the hotel and to engage more with the local community.

Are you wanting to be part of that change and build a reputation for yourself, the team and the hotel?

The position is available now for the right candidate

How to apply:

Send your CV to Alex Wallace, Manager with a cover letter

Work for partners:

no

Contact details:accounts@lomondhillshotel.com | www.lomondhillshotel.com
Apply online:Submit your CV now

Sous Chef, The Waterside Seafood Restaurant, Skye and Lochalsh

Posted on May 18, 2019 | Start date May 19, 2019

Salary:£500 per week, paid monthly, shared tips
Duration:Seasonal
Hours:45 hours per week
Days:5 days out of 7 - straight shifts
Holidays:Paid at end of Season
Bedrooms:No Rooms
Covers:Dinner: 30 - 45
Food type:Local fresh seafood, shellfish, meat and vegetarian choices
Full-time chefs:2 plus a kitchen porter
Accommodation:Accommodation available
Job description:

The Waterside Seafood Restaurant is a privately owned and run restaurant situated in a rural but stunning location in Kyle of Lochalsh.

We are looking for a cook / chef to join our small but very stable team.

You will provide support and cover for Chef/owner on time off.

We would look at a couple or a single person.

You will have seafood and fish experience.

This is an excellent opportunity to work with the best of local produce, owner has a fishing boat.

You must be a driver

Lots of walking, fishing, and enjoying the great outdoors on your days off.

This position is available from now to mid October but may be permanent.

How to apply:

Please apply to Jann MacRae, Chef/Owner with a copy of your updated CV and reference details or call 01599 577230 Neil or Jann

Work for partners:

Yes - Front of House

Contact details:jann.waterside@hotmail.co.uk | www.watersideseafoodrestaurant.co.uk
Apply online:Submit your CV now

Sous Chef, Portavadie Loch Fyne, Argyll and the Islands

Posted on May 16, 2019 | Start date May 17, 2019

Salary:£30,000 per annum paid monthly plus gratuities Free use of Gym and Leisure Facilities
Duration:Permanent
Hours:45
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:33 properties (120 beds) plus 180 berth marina
Covers:Lunch: 50-100; Dinner: 50-100; Breakfast: 60-100; Functions: max 120
Food type:Modern Scottish, featuring the best of Food from Argyll and the Isles
Full-time chefs:12
Accommodation:range of on site and off site options available subject to availability - cost negotiable
Job description:

A great opportunity to join the culinary team at Portavadie, Scotland`s most up and coming resort.

We are looking for strong chef to join our team.

An excellent opportunity to be part of a growing company.

We have 3 restaurants and have just achieved 2 AA Rosettes for the Marina restaurant and Bar.

Recent multimillion expansion to include award winning spa and leisure facilities.

The produce we are working with is among the best in the world from diver caught Loch Fyne Scallops to Gigha Halibut to the Venison locally sourced from the hills of Argyll you will be working with the very best produce.

Why not take advantage of our many Portavadie benefits, spend your down time in the gym or taking a swim in our outdoor heated infinity pool!

This position is available now for the right candidate

How to apply:

Please email your current CV to Liam Murphy Executive Chef please CC Iain@portavadie.com

Work for partners:

potentially yes

Contact details:liammurphy@portavadie.com | www.portavadie.com
Apply online:Submit your CV now

Sous Chef, Farlam Hall, England

Posted on May 16, 2019 | Start date May 16, 2019

Salary:£28,000 per annum, paid either weekly or monthly plus a share of tips.
Duration:Permanent
Hours:40 - 50 dependant on business
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: up to 20 covers, we cater for afternoon tea; Dinner: Up to 40; Breakfast: Up to 30
Food type:English country house to a high, fine dining standard
Full-time chefs:2 plus kitchen porters, 3 at full strength
Accommodation:Live out 12 miles from Carlisle - a small cottage can be provided for 3 -6 months as part of the package
Job description:

Farlam Hall is a 12 bedroom Relais and Chateaux 3 red star hotel situated 2.5 miles from the lovely village of Brampton in the north of England.

We are a well established family-run business and we are looking for a sous chef to join the team.

Ideally you will have experience working in fine dining, rosette experience is not essential.

12.5 miles from Carlisle so a very central location with lots do do on your days off.

Cooking food to a 2 rosette standard.

Lots of scope for career progression with input into menu's.

Uniforms provided on duty.

The position is available as soon as possible for the right candidate.

How to apply:

Please apply to Peter Hall with an up to date Cv and reference details.

Work for partners:

Yes in front of house or housekeeping.

Contact details:peter@farlamhall.co.uk | www.farlamhall.co.uk/
Apply online:Submit your CV now

Sous Chef, 9199-Busy family style restaurant Helensburgh, Glasgow

Posted on May 15, 2019 | Start date June 1, 2019

Salary:£25,000 negotiable depending on experience paid monthly plus a share of very good tips
Duration:Permanent
Hours:Approximately 45 hours per week
Days:5 days a week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:75 seater restaurant
Covers:Lunch: up to 50; Dinner: up to 100; Breakfast: Varies - busier on weekends - from 9am
Food type:Fresh family style all prepared fresh on the premises
Full-time chefs:7/8 plus kitchen porters
Accommodation:Live-out - approximately 30 miles from Glasgow
Job description:

I am recruiting for a busy family style restaurant situated in Helensburgh. A 75 seater restaurant serving good quality fresh food which is all prepared fresh on the premises.

A small company with a good team in place, looking for a sous chef to jointhe kitchen team. Looking for someone who has fresh volume experience who can take over the day-to-day running of the kitchen during the head chef's time off.

The restaurant has a very good local following serving food from 9am - 9.30pm most days of the week.

Working in a great working environment with an excellent front of house team who you would be working closely with.

Looking for a reliable and friendly chef who can fit in well with the team.

Would consider a chef de partie looking to take a step up to the next level.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with your up-to-date CV quoting 9199

Work for partners:

Possibly

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

Sous Chef, Balcary Bay Hotel, Dumfries and Galloway

Posted on May 15, 2019 | Start date May 16, 2019

Salary:Negotiable salary depending on experience paid weekly with a share of tips.
Duration:Permanent
Hours:45
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:18
Covers:Lunch: up to 40; Dinner: up to 40; Breakfast: up to 40
Food type:2AA Rosette Restaurant and Bar Table d'hote
Full-time chefs:4 plus Kitchen Porter
Accommodation:Own Room in shared staff house available at no charge, 2 miles from Hotel
Job description:

Balcary Bay Hotel is a 2AA Rosette, 4 star establishment situated in Auchencairn, Dumfries and Galloway.

Balcary Bay Country House Hotel takes its name from the beautiful bay on which it stands commanding a stunning location overlooking the Solway, within an area of Galloway that is romantic in its isolation, and which was once full of intrigue. Heston Isle, the hide-out of 17th Century smugglers, fronts the hotel’s view across the Solway coast, while beyond rise the majestic peaks of the Cumbrian Lake District.

Whether you are a seasoned walker, cyclist, golfer, bird-watcher, Balcary Bay Hotel is your ideal base.

The Hotel is only 8 miles from Castle Douglas and 21 miles from the town of Dumfries.

You will have a minimum of 1-2 AA Rosette experience.

You will support and cover for our head chef on time off.

A driver is preferred as the staff accommodation is 2 miles from the Hotel.

This position is available now for the right candidate

How to apply:

Please send current CV to Cheryl Radwell, Head Chef and CC all applications to graeme@balcary-bay-hotel.co.uk

Work for partners:

Possibly

Contact details:reservations@balcary-bay-hotel.co.uk | www.balcary-bay-hotel.co.uk
Apply online:Submit your CV now

Sous Chef, The Moorings Hotel Fort William, Lochaber

Posted on May 14, 2019 | Start date May 14, 2019

Salary:£30,000 per annum paid fortnightly plus a share of tips.
Duration:Permanent
Hours:40 - 50 hours per week
Days:5 days per week - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:32 bedrooms
Covers:Lunch: varies from 20 to 70 during the day.; Dinner: dinners 30 to 130 in high season; Breakfast: 50 to 60; Functions: up to 120 to 140
Food type:During day informal cafe dining. Light lunches, food served all day. Plus fine dining restaurant open in the evening using best of fresh local Scottish produce plus functions.
Full-time chefs:6 chefs and kitchen porters
Accommodation:Accommodation available - meals on duty - part of package
Job description:

The Moorings Hotel in Fort William, is a privately owned and run 4 star hotel with a good reputation for serving quality fresh produce.

Looking for a Sous Chef to join our team.

You will provide support and cover for our head chef on time off.

Uniform's provided.

Pension scheme provided.

The hotel is situated in the Outdoor Capital of the UK, lovely town with good amenities ideal if you are keen on outdoor pursuits such as cycling, skiing, climbing, sailing and fishing.

Position is available now for the right candidate.

How to apply:

Please apply to Catriona with copy of current CV and recent work references.

Work for partners:

Possibly depending on experience

Contact details:catriona@moorings-fortwilliam.co.uk | www.moorings-fortwilliam.co.uk
Apply online:Submit your CV now
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