Sous Chef

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Sous Chef, Stonefield Castle, Argyll and the Islands

Posted on February 21, 2019 | Start date March 15, 2019

Salary:£26,000 per annum negotiable depending on experience paid monthly plus a share of the tips
Duration:Permanent
Hours:40 - 50
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36
Covers:Lunch: Up to 12 bar meals; Dinner: 20-70 in the restaurant; Breakfast: Up to 70; Functions: Weddings up to 120
Food type:Scottish seasonal - small bar menu, restaurant and functions - 1AA Rosette
Full-time chefs:5-6 plus 2 kitchen porters
Accommodation:Own room on site including meals on and off duty and Wi-Fi- included as part of the package.
Job description:

Who are we?

Built in 1837, Stonefield Castle is a fine example of Scottish baronial architecture and still retains much of its original furnishings, wood panelling, ornate ceilings and marble fireplaces.
Beyond its interior splendour, the Castle is set in 60 acres of woodland gardens, lapped by the shores of Loch Fyne. It is based just two miles from the idyllic fishing village Tarbert, one of the most attractive villages in the Kintyre area. The hotel has 36 individually and tastefully decorated en-suite bedrooms, with views over the gardens and Loch Fyne itself.

What are we looking for?

We currently have an exciting opportunity for an experienced Sous Chef to join our thriving Kitchen team.
The successful candidate will join a talented team of chefs who demonstrate natural palates and creative flair responsible for our restaurant and functions. In this fast-paced environment, every attention to the finest detail is important to our dishes. Creative talent is widely supported and you will have the opportunity to work with the finest seasonal and fresh local produce.

The Sous Chef is expected to support the Head chef in ensuring the efficient running of the kitchen team, and deputise for the Head Chef in their absence. You are required to ensure that the preparation and presentation of the food is of a high standard, and complies with food safety regulations. Along with supervising, training and motivating the team to achieve the highest standards.

You will be actively involved in menu planning, compilation and ordering in addition to ensuring that departmental budgets are controlled. You must have a strong grasp of Health and Safety policy demanding high standards of cleanliness and hygiene.

At least two years experience working in a Chef position is essential along with excellent time management skills and the ability to work under pressure. The ideal candidate will be energetic, creative and have the confidence in their skills and ability to thrive in this environment.

In return, we will offer you a supportive workplace in a luxurious environment, competitive salary and excellent training and development opportunities, discounted Bespoke hotel stays. This post requires the candidate to be flexible and dedicated to the hospitality profession.

This position is available from mid March but would take the right candidate now.

How to apply:

Please apply to Karl Wood, General Manager, with an up-to-date CV and reference details CC to Head Chef Neil Hawthorne Chef.StonefieldCastle@bespoke-hotels.com

Work for partners:

Possible depending on experience

Contact details:GeneralManager.StonefieldCastle@bespoke-hotels.com | www.bespokehotels.com/stonefieldcastle
Apply online:Submit your CV now

Sous Chef, Busy hotel South of city centre, Glasgow

Posted on February 20, 2019 | Start date February 20, 2019

Salary:up to £25,000 per year paid monthly plus tips
Duration:Permanent
Hours:48 hours per week
Days:5 days from 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Dinner: 70 - 110 over lunch and dinner; Breakfast: 40 - 50; Functions: up to 150
Food type:Fresh wholesome bar meals and restaurant
Full-time chefs:7 - 8 chefs plus kitchen porters
Accommodation:live out
Job description:

I am looking for a permanent sous chef for a busy 3* hotel situated in the south side of Glasgow.

Looking for a sous chef to cover for the head chef during their time off.

Working for an established company with good scope for career progression within the group.

Looking for a stable sous chef with relevant sous chef experience. Volume experience would be desired although not essential.

Must be a driver.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica via email with a copy of your updated CV and reference details quoting 8753

Work for partners:

No

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

Sous Chef, The Anchorage Restaurant, Western Isles

Posted on February 20, 2019 | Start date March 14, 2019

Salary:£10 per hour paid monthly, holiday pay, pension, equal share of tips
Duration:Seasonal
Hours:50-70
Days:6
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 40; Dinner: 70
Food type:Seafood & Bistro
Full-time chefs:3
Accommodation:Own room in shared staff house of 6 people
Job description:

Location, Location, Location!

We are situated on the Island of Harris, 1 metre from the sea surrounded by beaches. We have the best local seafood available right on the doorstep.

We are looking for a sous chef to join us for the summer season.

Working in a great team this is a great opportunity to add value to a small team, to learn from a good head chef.

Enjoy the summer on a remote Scottish Island.

How to apply:

Please apply via email with your up-to-date CV

Work for partners:

No

Contact details:lessisally@gmail.com | www.anchoragerestaurant.co.uk
Apply online:Submit your CV now

Sous Chef, Eilean Iarmain Hotel, Isle Ornsay, Skye and Lochalsh

Posted on February 20, 2019 | Start date February 20, 2019

Salary:£26,000.00 - £28,000.00 per annum paid monthly
Duration:Permanent
Hours:40 - 50 in season
Days:5 from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:16 bedrooms
Covers:Lunch: Bar - lunch 15 - 25; Dinner: Restaurant - Dinner 18 - 32 - In Season - Bar Dinner 60 - 80 - In Season; Breakfast: 25 - 32; Functions: occasional to 60 covers
Food type:1 AA restaurant/bar using lots of fresh local produce
Full-time chefs:6 chefs plus 3 kitchen porters
Accommodation:Live in Accommodation, Free Wi-Fi, All Meals on Duty
Job description:

HOTEL Eilean Iarmain is recruiting for a Sous Chef to assist the Head Chef to lead the Kitchen brigade. Taking responsibility for ensuring the delivery of high standards of cuisine within our 1 rosette restaurant, bar, creating fantastic memories for our guests.

At Hotel Eilean Iarmain we've become notorious for our delicious food, fine whisky, gin, great location and ambience, ensuring our guests have the very best experience.

Our attention to detail sets us apart from the rest - in all we do, from preparing our food to choosing our staff. We are passionate about doing everything to the best possible standard. That passion is demonstrated by our team.

Requirements for our Sous Chef:
• Sous Chef - Have at least 2 years’ experience in a Rosette restaurant with at least 1 year as Senior Chef de Partie or Junior Sous Chef.
• Capable of working on all sections including sauce and pastry
• Good time keeping, Positive attitude, enthusiasm
• Good financial acumen and understanding of menu costings and budgets.
• Passionate about food and your profession
• Strong leadership and development skills to train and inspire others.
• Excellent knowledge and passion for local fresh food with creative ideas for new dishes.
• Proven ability to run a kitchen and maintain consistency on the Head Chef’s days off.
• Knowledge and experience of a Food Safety Management System based on HACCP.
• Level 2 Food Hygiene qualified (if not, full training will be given for the right candidate).
• ·A strong desire to succeed, improve and learn.
• You will thrive on taking responsibility for the growth of the business.

How to apply:

Should you enjoy the outdoors, living on a unique and beautiful island on the west coast of Scotland, and love a challenging role, please contact our Head Chef by email at headchef@eileaniarmain.co.uk or telephone 01471833226.

Work for partners:

Work available for partners depending on their experience

Contact details:headchef@eileaniarmain.co.uk | www.eileaniarmain.co.uk
Apply online:Submit your CV now

Sous Chef, The Green Frog - Moffat, Dumfries and Galloway

Posted on February 19, 2019 | Start date February 20, 2019

Salary:negotiable hourly rate depending on experience - paid weekly - tips
Duration:Permanent
Hours:21 + hours per week
Days:3 - 4 days per week (plus holiday cover) and including weekends
Holidays:Statutory (28 days p/a)
Bedrooms:on site Caravans - 50 - 140 covers per day
Covers:Dinner: Looking to open on a saturday evening once full kitchen team in place; Functions: occasional up to 50
Food type:cafe style all home made including home baking
Full-time chefs:2 on at any one time - help with dishes when busy
Accommodation:no accommodation available - site available if you have your own caravan
Job description:

The Green Frog is a cafe / garden centre / fishery / caravan site situated in the lovely tourist town of Moffat just 21 miles from Dumfries and 16 miles from Lockerbie.

We are looking for a cook to join our very happy and stable team.

You will help provide support and holiday cover in the kitchen.

Cooking everything from fresh including lots of home baking, you will be adaptable to different dietry requirements.

Must have level 1 hygiene certificate.

Looking for someone to have flair and input in to menus.

This position is available now for the right candidate.

How to apply:

Please apply to Kris Allan with an up to date CV and reference details

Work for partners:

No

Contact details:allankris20@yahoo.co.uk | www.thegreenfrogmoffat.co.uk
Apply online:Submit your CV now

Sous Chef, Arisaig House, Lochaber

Posted on February 18, 2019 | Start date April 1, 2019

Salary:up to £12 per hour depending on experience - paid monthly, plus equal share of tips
Duration:Seasonal
Hours:up to 50
Days:5 out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: up to 15; Dinner: up to 40; Breakfast: up to 28; Functions: up to 150
Food type:Scottish relaxed Fine dining, 2 AA rosette
Full-time chefs:3
Accommodation:room in shared flat, free of charge
Job description:

Arisaig House is enriched with history, once occupied by the SOE in WW2, it has 12 bedrooms and 3 self catering cottages. It is a family run hotel on the road to the Isles.

This position is available from 1st of April until November, but could be extended to January for the right person and with the business looking at further options for the winter months.

We are looking for a motivated, enthusiastic, career driven Sous chef who can work well as a team or on their own. Your role will be to cover the Head chef days off, helping with input on a daily changing menu, stock control, ordering and HACCP.

If you love the outdoors or looking for a change from city life with a work life balance and working with fresh produce then this position is for you.

Arisaig house is local and fresh ingredient focus hotel, achieving 2 AA rosettes under Head Chef Colin Nicholson last year. The hotel has its own walled garden in which the chefs are able to pick their own produce.

How to apply:

please contact Sarah and CC Colin on Cnicholson1988@gmail.com

Work for partners:

yes, front of house

Contact details:enquiries@arisaighouse.co.uk | https://arisaighouse.co.uk/
Apply online:Submit your CV now

Sous Chef, Nevis Bank Inn, Lochaber

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

Salary:£25,000 to £27,000 per annum depending on experience paid weekly plus tips paid monthly
Duration:Permanent
Hours:45
Days:5 days from 7, mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:30
Covers:Lunch: 20-30; Dinner: to 100; Breakfast: to 65
Food type:Modern Scottish bistro
Full-time chefs:5 plus 2 kitchen porters
Accommodation:Accommodation can be provided - own room in 3 bedroom flat in Fort William at £50 per week inc all bills and meals when on duty
Job description:

The Nevis Bank Inn is a 4 star boutique 30 bedroom hotel situated in Fort William.

We are looking for an experienced Sous Chef to join our settled and competent team.

You will cover and provide support for our head chef.

Fort William is the Outdoor Capital of the UK With bucket loads of walking, climbing, cycling, kayaking and other activities on your door step, there is plenty do on your days off.

We serve a high level of food, all locally sourced and to the highest standard. The Restaurant is highly rated locally and globally on well-known review websites.

We are also closed Christmas day and boxing day.

This position is available now for the right candidate.

How to apply:

Please apply to David MacDonald, Manager with your updated CV and reference details

Or you can call 01397 705721

Work for partners:

Possibly depending on experience

Contact details:stay@nevisbankinn.co.uk | www.nevisbankinn.co.uk
Apply online:Submit your CV now

Sous Chef, Tigh an Eilean Hotel, Ross and Cromarty

Posted on February 14, 2019 | Start date March 15, 2019

Salary:£26,500 per annum negotiable for the right candidate - paid weekly, plus tips
Duration:Seasonal
Hours:48 hours per week
Days:5 days out of 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11 bedrooms
Covers:Lunch: to 40; Dinner: Up to 100; Functions: none
Food type:Quality Bistro with lots of seafood and fresh produce
Full-time chefs:3 - 4 chefs plus kitchen porters
Accommodation:Own room in staff block part of package - all meals provided
Job description:

Tigh an Eilean Hotel is a 11 bedroom hotel situated in Shieldaig a remote West Coast fishing village location just 60 miles from Inverness.

We are looking for a Sous Chef to join a young, dynamic and friendly team.

You will cover for the head chef on time off.

Using lots of fresh local ingredients including fresh seafood you will have input into menus plus regularly changing specials.

This position is seasonal through until mid-end of October.

Situated in a lively village with plenty of outdoor activities.

How to apply:

Please apply to Mairi Milton, Manager with an up-to-date CV and reference details.

Work for partners:

Yes front of house and housekeeping or Chef/Kitchen

Contact details:tighaneilean@keme.co.uk | www.tighaneilean.co.uk
Apply online:Submit your CV now

Sous Chef, 8722 - Luxury 5* hotel west of Aberdeen, Grampian

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

Salary:£35,000 per annum, depending on level and experience
Duration:Permanent
Hours:48 hours per week
Days:4 straight shifts each week - 3 days off
Holidays:24 days
Bedrooms:40
Covers:Lunch: 30; Dinner: 80; Breakfast: up to 80; Functions: 200
Food type:Fine Dining
Full-time chefs:8
Accommodation:Live-out
Job description:

I am recruiting for a privately owned prestigious 5 Star luxury hotel on the western fringe of Aberdeen. Situated in 11 acres of beautiful woodland grounds and is only 3 miles from Aberdeen city centre.

Currently looking for a sous chef to join the team. You will be responsible for the day-to-day management of the kitchen during the head chef's time off. You should have good planning and organisational skills.

Looking for someone who comes from a good quality background as we use lots of fresh, local produce to produce food to a very high standard.

The successful candidate would be enthusiastic about food and have a high attention to detail ensuring the smooth running of the kitchen by working closely with the Head Chef.

This position is available now for the right candidate.

How to apply:

Please apply with your up-to-date CV to Jessica at Chefs In Scotland quoting 8722

Work for partners:

Possibly depending on experience

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

Sous Chef, The Tongue Hotel, Sutherland

Posted on February 13, 2019 | Start date March 1, 2019

Salary:£12.50 per hour plus share of tips. Paid weekly or monthly as preferred
Duration:Seasonal
Hours:48
Days:5 days from 7 with mix of shifts (no breakfast though!)
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: 20 - 40; Dinner: 30 - 80; Breakfast: 36; Functions: 50 (occasional)
Food type:Modern Scottish, high quality, seasonal, wholly locally sourced and all freshly prepared
Full-time chefs:4 + KP's
Accommodation:Own room within staff accommodation with shared bathroom including all meals and free wi-fi - £53 per week
Job description:

Highlands Small Country Hotel 2019

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 from all over the world.

Awarded Highlands Small Country Hotel 2019; 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.

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 an hourly rate of £12.50 per hour, paid weekly or monthly as requested. Live in accommodation available is a private room within shared staff accommodation for just £53 per week, no extra living costs/bills, meals included plus free WiFi. There are rooms, and houses to rent locally should you prefer to live out.

How to apply:

Please apply to Lorraine Hook info@tonguehotel.co.uk
Please send a CV, recent photograph and details of two recent work references.

Work for partners:

Bar/Waiting staff positions currently available

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