Posted on May 22, 2025 | Start date May 23, 2025
Salary: | £34,000 per annum - Negotiable depending on experience paid monthly plus tips. - time back for extra hours worked |
Duration: | Permanent |
Hours: | 40 hours per week contract |
Days: | 5 days a week - straight shifts - 11am / 12noon start to finish |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 15 |
Covers: | Lunch: quiet but looking to build; Dinner: up to 30; Breakfast: up to 36; Functions: 50 - 75 - 1 or 2 functions a week |
Food type: | Good quality seasonal restaurant menu plus functions - 2 rosette |
Full-time chefs: | 4 full time and kitchen porters |
Accommodation: | Own room in shared staff house including all bills and Wi-Fi - £200 per month |
Job description: | Cringletie is an historic 28-acre estate featuring a luxury hotel, 2 AA Rosette restaurant and landscaped grounds located near Peebles. A member of Luxury Scotland, the business enjoys an excellent reputation among regular guests for delivering high quality food and service. Applications are now invited from experienced hospitality professionals or enthusiastic industry entrants to join our friendly dedicated team. Sous Chef This is an excellent opportunity for an experienced professional. You will provide support and cover for our Head Chef Predominantly straight shifts, our dinner service ends at 9.00 p.m. so it's usually a relatively early finish. Competitive salaries, commensurate with experience, are offered along with other benefits including gratuities, uniforms, meals on shift and generous discounts at Cringletie and other Luxury Scotland hotels. Live-in accommodation available if required. Given our location, own transport is essential. Cringletie is a 10-minute drive to Peebles, 15 minutes to Penicuik and 35 minutes to Edinburgh |
How to apply: | Please apply to Victoria Palmer, general Manager, with an up-to-date CV and reference details |
Work for partners: | Possibly depending on experience. |
Contact details: | gm@cringletie.com | www.cringletie.com/ |
Apply online: | Submit your CV now |
Posted on May 22, 2025 | Start date May 22, 2025
Salary: | £21 per hour paid monthly with weekly advances |
Duration: | Seasonal |
Hours: | minimum 8 hours per day |
Days: | 4 days |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Food type: | Wedding Function - 100 |
Full-time chefs: | 3 |
Accommodation: | Accommodation available |
Job description: | I am looking for a relief sous chef for 4 days starting ideally today to Sunday 25th May Wedding for 100 guests Accommodation available return travel paid |
How to apply: | Please quote RELIEFWedding |
Work for partners: | no |
Contact details: | jojo@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on May 21, 2025 | Start date May 24, 2025
Salary: | £21/hr paid Fortnightly. Share of Tips, |
Duration: | Seasonal |
Hours: | 42 |
Days: | 5 out of 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 10 |
Covers: | Lunch: occasional only; Dinner: 26; Breakfast: 20; Functions: n/a |
Food type: | Modern Scottish, classical techniques |
Full-time chefs: | 2 |
Accommodation: | Private double room, shared facilities |
Job description: | I'm looking for a Strong well rounded Relief Sous Chef for this small hotel in the NW highlands. This Independent, owner-operated, seasonal hotel in beautiful setting right on the coast of NW Sutherland is looking for a Sous Chef to join their award winning small team. The daily changing Table d'hôte menus require a broad range of skills, from baking and pastry to butchery and fish prep. On the Head Chef's days off you'll be working independently with a Kitchen assistant so you must be confident in running a simple service. There's a great variety of work to do and no two days are the same. The Head Chef is an award winning and highly experienced Medallion d'Or Winner who is an excellent mentor and the kitchen is excellently equipped. |
How to apply: | For more information or to apply please send an up to date CV quoting RELIEFnwhighlands to |
Work for partners: | No |
Contact details: | i.godfrey89@gmail.com |
Apply online: | Submit your CV now |
Posted on May 20, 2025 | Start date May 30, 2025
Salary: | £36,000 + gratuities |
Duration: | Permanent |
Hours: | average 40 per week |
Days: | 5 |
Holidays: | 31 days closed Christmas Day and New Years Day |
Bedrooms: | |
Covers: | Lunch: 100; Dinner: 100 |
Food type: | Modern British |
Full-time chefs: | 8 plus kitchen porters |
Accommodation: | Live out |
Job description: | Sous Chef This is a permanent position where the successful applicant will work an average of 46 hours a week (on annualised hours). In this role, evening and weekend work will be expected throughout your employment. Reduced working hours will be in place through the winter months, including Christmas Day and New Years Day off. Essential Skills and Behaviours: At Carnoustie, we pride ourselves on being a world leading golf destination, holding our values of Authenticity, Inclusivity, Sustainability and Innovation and Development at the heart of all that we achieve. Joining our team would mean upholding these values in all aspects of working life, striving to enhance our customer experience is every way possible. |
How to apply: | Please click on the link to apply |
Work for partners: | N/A |
Contact details: | https://carnoustiegolflinks.peoplehr.net/Pages/JobBoard/Opening.aspx?v=5a624185-82f9-4a15-8e18-3e4cf6e107f3 |
Posted on May 19, 2025 | Start date June 4, 2025
Salary: | £15.38/hr + Service charge, paid monthly PAYE |
Duration: | Permanent |
Hours: | 40 |
Days: | 5/7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 55 |
Covers: | Lunch: 80; Dinner: 80; Breakfast: 80; Functions: 120 |
Food type: | High quality Steak House / Clubhouse |
Full-time chefs: | 9 + 4kps |
Accommodation: | Room available in staff accommodation on site £60/wk |
Job description: | This is one of the leading hotels in the country with an incredibly strong management team, looking to add strength to their popular golf clubhouse. Exceptional work life balance available with a genuine 40 hour week over 4 days. You'll be working under some of the most talented Chefs in the country in a hotel which is keen to develop a reputation as a food destination. The Clubhouse is undergoing a transformation with a view to becoming the best steakhouse in the North of England. |
How to apply: | Please send an up to date CV and 2 contactable references quoting ref#16148 to: |
Work for partners: | Yes |
Contact details: | ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on May 17, 2025 | Start date June 1, 2025
Salary: | £14.50/hr negotiable, PAYE paid monthly |
Duration: | Permanent |
Hours: | minimum 40 hours per week |
Days: | 5 from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 0 |
Covers: | Lunch: 20-100; Dinner: 140; Breakfast: n/a |
Food type: | Steakhouse classics - all fresh |
Full-time chefs: | 6 + KPs |
Accommodation: | Live out |
Job description: | This busy restaurant is part of a very successful local group. There's a great team in place but they're looking for to add staff to further strengthen. The restaurant has a great reputation within the city for delivering an excellent offering of locally sourced steaks and seafood. As a Junior Sous Chef you'll be a vital part of the team and will assist with preparation and service of the menus, whilst providing a link between the junior team and management. You'll be required to deputise for the Sous Chef during the Head Chef or Sous Chef's time off. There's an hourly rate of pay available which is negotiable for the right candidate. You must be able to reliably commute into the city centre and have the right to work in the UK |
How to apply: | Apply quoting 16348 to: |
Work for partners: | no |
Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on May 16, 2025 | Start date May 30, 2025
Salary: | £31,000/ annum + Tips and bonus |
Duration: | Permanent |
Hours: | 40 |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 0 |
Covers: | Lunch: 50; Breakfast: 50; Functions: 80 |
Food type: | Elevated Golfer's Fayre |
Full-time chefs: | 5 + KPs |
Accommodation: | Live out |
Job description: | This world famous Golf Club is looking for their next Sous Chef to assist with the day to day operation of it's kitchens. Working under a strong and friendly Head Chef, this would suit a reliable CDP looking to take their first step into a more senior role. The food operation is well established and popular amongst the members and players. There are occasional functions, however most shifts will be daytime hours with finishes later than 5pm considered very uncommon, and time off in lieu will be given to anyone who works more than their contracted 40 hours. The salary also comes with free access to the course during time off, so this would suit an avid player! There are good public transport links to the course, however driving may be advantageous as the club is located a short distance outside of the city. |
How to apply: | Please send an up to date CV quoting ref#16342 to: |
Work for partners: | Yes Front of house. |
Contact details: | Ian@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on May 14, 2025 | Start date May 26, 2025
Salary: | From £14 per hour + holiday pay + share of tips (45-55 hours per week) |
Duration: | Seasonal |
Hours: | 45-55 |
Days: | 5 or 6 from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 30 |
Covers: | Dinner: 90 |
Food type: | Modern Scottish - fresh island produce |
Full-time chefs: | 5 plus kitchen porters |
Accommodation: | Room in shared staff house |
Job description: | The Ferry Inn in Stromness on the beautiful island of Orkney. Seasonal positions working with some great local produce including super fresh seafood. Established family run operation. Great team. Sensible hours/shifts. Opportunity to work with great local produce while working in a beautiful location - the historic harbour town of Stromness. We are looking for a sous chef to join our team - for prep and evening service Award winning family business running busy seasonal restaurants in the historic harbour town of Stromness in the beautiful Orkney Islands at the Ferry Inn and Royal Hotel (offering 28 rooms as well as self catering accommodation). All worked hours paid. Share of tips and end of season bonus. Accommodation available (offsite but nearby) and meals provided while on duty. Quality local produce across a la carte, top notch pub and casual outdoor dining meus. You will be part of a team of 5, not including KPs, working to ensure the best of island food service to our international customer base. The positions are available May 26th to October GREAT FOR LIFE WORK BALANCE ON A BEAUTIFUL ISLAND |
How to apply: | |
Work for partners: | Opportunity for kitchen, housekeeping and front of house |
Contact details: | garethcrichton@btinternet.com | www.orkneyislandhotels.com |
Apply online: | Submit your CV now |
Posted on May 14, 2025 | Start date May 30, 2025
Salary: | £32,000 per annum paid fortnightly with tips paid quarterly |
Duration: | Permanent |
Hours: | 48 |
Days: | 5 days from 7 straight shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 30 |
Covers: | Lunch: 80; Dinner: 80; Breakfast: 40; Functions: 80 |
Food type: | Traditional Scottish with a focus on Fresh Seafood |
Full-time chefs: | 4 chefs plus kitchen porters |
Accommodation: | Yes - Private room with shared facilities off-site with public transport links. |
Job description: | Sous Chef needed for a popular seafood restaurant. This family owned small hotel is looking for a Sous Chef to assist with the running of their restaurant. You must be comfortable with cooking seafood and preparing shellfish. You'll be responsible for a small team of hard working friendly Chefs in the head Chef's absence, with the beautiful town of Oban minutes away. Good single accommodation is available 4 miles from the inn. There are good public transport links. The restaurant benefits from some of the best produce in the country, you'll be required to assist in the head chef's absence and be competent at running a section on a daily basis. Excellent standards of hygiene and knowledge of HACCP systems are essential |
How to apply: | Please send up to date copies of your CV with contactable references to ian@chefsinscotland.co.uk quoting reference #16174 |
Work for partners: | Possibly |
Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on May 14, 2025 | Start date May 30, 2025
Salary: | £34k per annum + tips and bi monthly bonus |
Duration: | Permanent |
Hours: | 45 hours per week with any overtime back in lieu |
Days: | 5 from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 0 |
Covers: | Lunch: up to 100; Dinner: up to 200; Breakfast: up to 50 (breakfast chef in place); Functions: n/a |
Food type: | Coastal inspired elevated bistro |
Full-time chefs: | 5 +KPs, up to 7 in Peak season |
Accommodation: | Room available in flat short term |
Job description: | I'm looking for an experienced Sous Chef for this seafront bistro. There's a good team in place and temporary accommodation available for the right candidate. The company offers excellent perks including free coffee across all establishments and an achievable GP related bonus. You'll report directly to the Head Chef and be able to deputise for them on their days off. This would be a great role for someone looking to gain invaluable knowledge in the running of a kitchen within a larger group. Input into menus will be available and you'll be given the support to develop junior staff members. |
How to apply: | For more information or to apply please send an up to date CV quoting ref#16105 to |
Work for partners: | Yes |
Contact details: | chefsinscotland.co.uk |