Sous Chef

Results page: 1 2 3

Sous Chef, Bridgend Hotel & Restaurant, Argyll and the Islands

Posted on August 16, 2022 | Start date August 17, 2022

Salary:£30,000 per annum depending on experience paid monthly plus a share of tips
Duration:Permanent
Hours:40
Days:5 days a week straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 30-40; Dinner: 60-70; Breakfast: 15-20
Food type:Fresh & local including Seafood & Game (Farm to Fork)
Full-time chefs:4 plus a kitchen porter
Accommodation:Accommodation is own room in a 2 bedroom cottage with shared facilities charged at £50 per week
Job description:

The Bridgend is looking to recruit a Sous Chef to join their stable and friendly team.

A 3 star Gold Hotel with 11 Bedrooms, Restaurant and Bar located on the Island of Islay on the West coast of Scotland.

Looking to recruit a sous chef who is motivated and hard working to join our kitchen team working alongside our Head Chef.

As sous chef you will be responsible for the kitchen during the head chefs time off.

Big emphasis on Farm to Fork.

Islay is a beautiful place to live and work.

The position is available now for the right candidate.

How to apply:

Please send an up to date CV and reference details to Iain Hamilton, Manager

Work for partners:

Front and back of house work available

Contact details:iain@bridgendhotel.com | www.bridgend-hotel.com
Apply online:Submit your CV now

Sous Chef, Tarbert Hotel, Argyll and the Islands

Posted on August 15, 2022 | Start date August 16, 2022

Salary:£11.50 to £14 per hour paid monthly with tips
Duration:Permanent
Hours:40 - 50
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:69
Covers:Lunch: 60 - 70; Dinner: up to 110; Breakfast: up to 100
Food type:A la carte bar and restaurant
Full-time chefs:full brigade of 4 chefs plus kitchen porters
Accommodation:own en suite staff bedroom in the hotel - tv and wifi available - meals on duty - part of the package
Job description:

The Tarbert Hotel is a 69 bedroom hotel part of the Coast and Country group, situated on the edge of Loch Lomond.

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

You will support and cover for our head chef.

There are lots of things to enjoy on time off such as fishing, walking, golf etc.

This position is available now for the right candidate

How to apply:

Please email your CV over to Gary Watson, GM

Work for partners:

Possible

Contact details:tarbert.gm@coastandcountryhotels.co.uk
Apply online:Submit your CV now

Sous Chef, Mercure Inverness, Invernesshire

Posted on August 12, 2022 | Start date August 13, 2022

Salary:£30,000 per annum for the right candidate plus tips
Duration:Permanent
Hours:39-45
Days:5 days - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:121
Covers:Dinner: 60-120; Breakfast: 150
Food type:Brasserie style all made fresh on site
Full-time chefs:7 + KPs
Accommodation:Live-out
Job description:

Are you hungry for success?

Interstate Hotels Resorts are now looking for a Sous Chef to join the team at the Mercure Inverness Hotel

As Sous Chef, you will be working closely with the Head Chef to ensure the team deliver an outstanding service every time, in line with company standards and values: Do The Right Thing: Ensure a high quality of food and service is met across all sections consistently, and work with the Head Chef to implement quality controls where appropriate. Think We Not Me: Proactively train and develop the team to ensure that we are not only operating in line with mandatory training requirements, but also actively building capability and fostering a culture of development across the department. Be Your Best Self: Ensure team targets and individual KPIs are met, whilst ensuring the highest standards of cleanliness and compliance within the kitchen. Think Like A Guest, Act Like An Owner: Be responsible for stock management within the kitchen, ensuring effective rotation and waste management, Place food orders in line with current needs and within budget parameters, ensuing maximum GP is met.

In return we have an industry leading salary and benefit package. We pride ourselves on investing in your ongoing career development within this fantastic brand, working in partnership with Interstate Hotels Resorts, the Global third-party management company of choice.

Position available now for the right candidate.

How to apply:

Please apply with and up-to-date CV and relevant work references.

Work for partners:

Yes - depending on their experience

Contact details:fraser.peterkin@mercureinverness.co.uk | www.mercureinverness.co.uk/
Apply online:Submit your CV now

Sous Chef, The Winnock Hotel, Stirlingshire

Posted on August 12, 2022 | Start date August 13, 2022

Salary:£32,000 per annum paid weekly with tips
Duration:Permanent
Hours:approximately 40 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:73
Covers:Lunch: to 40; Dinner: to 80; Breakfast: 100 - 140; Functions: 40 - 140 not the main part of our business - Approx 10 full size per year
Food type:Scottish Restaurant and Bar
Full-time chefs:7 chefs plus kitchen porters
Accommodation:Live out but can proved short term for up to 1 month if relocating
Job description:

The Winnock Hotel - Drymen.

We currently have an opportunity for an Experienced Senior Sous Chef to join our team. This is a great opportunity for a customer focused individual to join an award winning team, which can offer career progression to Head Chef within 18 months.

Main Responsibilities

Comply with statutory and company requirements
To take ownership of all hospitality functions, with support of Head Chef
Assist the Head Chef with the smooth running of the kitchen in regards to heading up all catering functions.
To monitor the cooking, chilling and storage of foods, keeping records as required and taking appropriate action where necessary to ensure that we comply with HACCP procedures
To ensure that service and all functions are set up correctly to ensure smooth service
To actively delegate and encourage the team to be proactive in ensuring that all preparation is done in good time for every function
To prepare all food with due care and attention, particularly in regards to customers’ special dietary requirements: for example, nut, dairy or wheat allergies
To hold pre service briefs with Management and waiting staff
To pre-empt any unforeseen problems and have the foresight to implement a solution before it becomes an issue
Ensure that temperatures of fridges, freezers and all hot cupboards/services are monitored and recorded in line with Company Regulations and Food Safety Act
Assist with the hygienic cleaning of kitchen to comply with all Health and Safety regulations
Assist with the implementation of cleaning schedules to agreed standards
Promote a friendly working relationship with colleagues
Delivering a positive and proactive attitude towards colleagues and visitors, and challenge others with non-positive attitudes
To supervise and monitor all food waste is recorded correctly
To actively participate in all food ordering as required from agreed suppliers and ensure that stock is rotated, labelled and stored in compliance with procedures laid out in the H&S and FS manual so that food safety and quality is maintained
Ensure that all goods are correctly and quickly stored away on a “first in first out” basis and comply with Health and Safety regulations
Assist the Head Chef with operating costs and controls to ensure optimum profits are achieved
Ensure that the Kitchen fabric and equipment is kept in a safe and clean condition, with any maintenance issues reported
To monitor the quality of food leaving the kitchen and take appropriate action where necessary to ensure customer satisfaction
To supervise and train staff throughout the kitchen, taking appropriate action to maintain safe and equitable work levels whilst being sensitive to, and aware of problems and health issues. Bringing them to the attention of the Head Chef if necessary, in order to maintain a disciplined but harmonious working environment
Contribute ideas to future menus
To ensure all near misses and accidents are reported while on shift
To attend meetings and courses, as required

The Ideal Candidate


Essential

NVQ level 3 in food preparation

Demonstrate experience of working in a similar role within the service industry at a comparable level in a company

Able to demonstrate attention to detail and adherence to standards

Analyse problems analytically, develop opportunities and implement innovative solutions

Show ability to set standards and operate to the service standard criteria

HACCP awareness

To demonstrate a flexible attitude to working hours and promote a positive mental outlook to all aspects of work

Be respectful of others at all times

The desire and tenacity to adhere to procedures

Basic Food Hygiene and Health and Safety Certificates


Desirable

Proven track record of leading, managing and developing a team

Personal innovation and creativity

To show a hunger and passion for good food and the drive to make it achievable

Good admin and telephone skills

Flexible approach to the role and be self-motivated

Good interpersonal skills and ability to communicate effectively with customers, clients and staff

How to apply:

Email to David Fletcher - General Manager
david.fletcher@winnockhotel.com

Work for partners:

Various positions available

Contact details:david.fletcher@winnockhotel.com | www.winnockhotel.com
Apply online:Submit your CV now

Sous Chef, Creel Caught and Soup and Caboodle, Edinburgh and Lothians

Posted on August 11, 2022 | Start date August 12, 2022

Salary:Great wage on offer with also good life / work balance
Duration:Permanent
Hours:
Days:4 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Food type:
Full-time chefs:
Accommodation:live out
Job description:

I am looking for chefs for Creel Caught in the heart of Edinburgh, located in the St James Quarter and part of Bonnie & Wild Market Creel Caught is a fun environment with a full open kitchen, serving a small menu of the very best of Scottish fish and shellfish. In return, we offer great rates of pay, flexible working hours, and a commitment to work-life balance.
Looking for full-time and part-time from Commis to Sous 4 day week

We are also thrilled to be announcing the launch of Soup & Caboodle, a new Scottish deli coming to #Edinburgh
This is a brand new opening in the heart of Edinburgh. We are looking for chefs of all levels to be part of this amazing team.
We offer a great work-life balance and great rates of pay.

Serving up soups, tasty pieces, meats, #grazingplatters, and #cheeseboards, Soup & Caboodle will be opening next month within the magnificent Bonnie & Wild Market!

We are now recruiting hospitality staff and chefs who are passionate about Scottish food and drink to join our wonderful team.

How to apply:

gmacchef@gmail.com

Work for partners:

potentially

Contact details:gmacchef@gmail.com
Apply online:Submit your CV now

Sous Chef, The Three Lemons Aberfeldy, Perthshire

Posted on August 11, 2022 | Start date August 12, 2022

Salary:excellent hourly rate depending on experience, paid fortnightly plus extremely good tips c £500 a month
Duration:Permanent
Hours:up to 45 per week
Days:5 days mixture of shifts closed every Monday and Tuesday no public all holidays including Christmas and New Year
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: to 35; Dinner: to 45 to 65; Breakfast: none
Food type:Local fresh produce, everything is made on the premises
Full-time chefs:3 chefs plus kitchen porters
Accommodation:room in shared house with own bathroom charged at £45 per week including Wi-Fi, large shared living room and kitchen
Job description:

The Three Lemons is situated in the picturesque town of Aberfeldy in Perthshire, 14 miles from Pitlochry and an hour and a half from Glasgow and Edinburgh.

Aberfeldy has a population of 3000 and great amenities such as fishing, golfing and walking as well as its own cinema.

We are looking for a Sous Chef join our team at The Three Lemons, the position is full time and all year round and is available now for the right person.

Working in a small team where everybody gets stuck in. Scope for input into the menus using all fresh produce.

Closed on all public holidays including Christmas and New Year.

Working alongside and covering for head chef on time off.

How to apply:

Please apply to Jake Schamrel, with an up-to-date CV and reference details

Work for partners:

Possible depending on experience

Contact details:jake@taymouth.net | www.threelemons.co.uk
Apply online:Submit your CV now

Sous Chef, Senior Sous - Tontine Hotel, Borders

Posted on August 12, 2022 | Start date September 1, 2022

Salary:£30,000 paid monthly, plus a share of the tips, pension scheme, medical & dental scheme.
Duration:Permanent
Hours:Minimum 40 hours per week over straight shits - 12pm - 9.30pm or 2pm - 9.30pm
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:36
Covers:Lunch: 15-35 weekday bar food; Dinner: 50-80 weekend bar food; Breakfast: None; Functions: up to 60 for weddings
Food type:Upmarket bar food
Full-time chefs:3
Accommodation:No accommodation available
Job description:

Tontine is 36 bedroomed hotel set in the centre of Peebles. Situated in the Tweed valley the area is popular with cyclists & mountain bikers.

This position requires someone with a good knowledge of health & hygiene regulations, allergen awareness & someone able to step up in the absence of the head chef.

After 3 months employment staff become eligible for a pension scheme, medical & dental scheme, use of the gym, 25% off spa treatments & access to the pool

How to apply:

Please email your CV to:
Executive Chef William Thomson
william.thomson@prestige-hm.com

Work for partners:

Definitely work for partners FOH or housekeeping.

Contact details:william.thomson@prestige-hm.com | www.tontinehotel.com
Apply online:Submit your CV now

Sous Chef, / MANAGEMENT COUPLE - Platform 1864, Ross and Cromarty

Posted on August 10, 2022 | Start date September 2, 2022

Salary:Sous £28,000 - £30,000. Couple £60,000 (plus excellent monthly tips)
Duration:Permanent
Hours:40 - 45
Days:5 days out of 7 - straight shifts
Holidays:(2 weeks holiday in January Included. Closed Christmas day & boxing day)
Bedrooms:0
Covers:Lunch: up to 100; Dinner: up to 180; Functions: None
Food type:Gastro pub - locally sourced where possible
Full-time chefs:4 plus kitchen porters
Accommodation:Live in available
Job description:

Platform 1864 is a small but quickly expanding local business on the NC500 route. Located in the Royal Borough of Tain, Platform 1864 is a trendy gastropub/cocktail bar specialising in locally sourced, tasty food and drinks. With supermarkets, schools, transport links, health services and gyms, Tain is perfect for a family to settle or a handy base for people wanting to explore our area.

Our sous chef / management couple must have a real and genuine passion for hospitality and providing amazing food and service. We’re looking for someone with a willingness to learn and adapt while hopefully brining some new ideas and enthusiasm to our very busy restaurant. Our ideal candidate will thrive working in a fast paced environment and will remain calm during high pressure situations.

From your classic fish and chips to cheeseburgers to venison and salmon, Platform 1864 present a varied selection of meals whether you’re in the mood for something “homey” or not. With a large specials board running daily alongside our main menu, we’re looking for someone with creativity, passion and love for the job they do.

While the basis of our job is to provide and serve tasty food, the team at Platform 1864 take it that one step further in ensuring our customers get the very best we have to offer. From a smile and warm welcome the moment they walk in door to the moment they leave, the team here want to provide an experience leaving people wanting to come back.

These standards have bagged us the Best Licensed Premises at the Scottish business awards 2021 and we’re currently shortlisted for the Highland and Island Tourism Awards and we’re hoping our successful candidate will continue to help us down what is looking to be a very rewarding future for our business.

How to apply:

Please apply with an up-to-date CV and reference details.

Work for partners:

Yes

Contact details:admin@platform1864.com | www.facebook.com/Platform-1864-394867740704091/?fref=ts
Apply online:Submit your CV now

Sous Chef, and Chef de Partie - The Loch Ness Inn, Invernesshire

Posted on August 9, 2022 | Start date August 10, 2022

Salary:£25,000 - £30,000 per annum paid monthly plus tips
Duration:Permanent
Hours:45 hours per week
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11 bedrooms
Covers:Lunch: up to 60 (Saturday and Sunday only); Dinner: up to 120; Breakfast: Up to 30 in house plus some walk-ins - can vary; Functions: Up to 50 - occasional
Food type:Good, simple traditional fayre - all cooked from fresh using local ingredients
Full-time chefs:6 plus kitchen porters
Accommodation:Accommodation available - part of the package - meals provided on duty
Job description:

The Loch Ness Inn is a 11 bedroom inn situated in Drumnadrochit 15 miles from Inverness. We are a growing business and we source most of our produce from local suppliers.

We are a busy tourist destination and we can be very busy during the height of the season.

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

You will have input into menus, we are always looking for new ideas and styles! We have recently been serving a lot of vegetarian and vegan dishes.

You will be a reliable, team-player who is looking to develop themselves in their career.

We have very good staff retention and there is scope for career progression and in-house training.

This positions are available now for the right candidates.

How to apply:

Please apply to Mike Donaghy with an up to date CV and reference details.

Work for partners:

Yes front of house/supervisor - negotiable hourly rate of pay available

Contact details:ampm.glasgow@hotmail.co.uk | www.staylochness.co.uk/
Apply online:Submit your CV now

Sous Chef, Island in the Inner Hebrides, Argyll and the Islands

Posted on August 9, 2022 | Start date October 1, 2022

Salary:Up to £30,000 per annum paid monthly with a bonus scheme at the end of the season and a share of the tips
Duration:Permanent
Hours:approximately 40 hours per week
Days:5 days per week - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: Around 20; Dinner: 40/50; Breakfast: Up to 20
Food type:Modern British with an emphasis on fresh local seafood
Full-time chefs:3
Accommodation:House available free of charge
Job description:

I am looking for a talented Head chef to work in an Island hotel.

The individual needs to be passionate & able to work in sometimes challenging situations.

This position would suit a strong sous chef looking for their first head chef position with enthusiasm for using fresh local produce & seafood.

Great rural location and will suit a chef who likes the outdoors. very rural.

You will be responsible for all aspects of the day to day running of the kitchen.

This is an all year round position and may suit a couple

How to apply:

Send your CV to ruth@chefsinscotland.co.uk with a full CV quoting reference 13262 or
Call - 07565 989429 an informal chat

Work for partners:

Work is available for partners.

Contact details:ruth@chefsinscotland.co.uk
Apply online:Submit your CV now
Results page: 1 2 3
Loading