Sous Chef

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Sous Chef, Glengarry Castle Hotel, Inverness-shire

Posted on February 16, 2024 | Start date March 18, 2023

Salary:£17 per hour paid weekly, with monthly share of tips, accommodation and meals free.
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Covers:Lunch: 10-20; Dinner: 30-40; Breakfast: 30-40
Food type:Modern Scottish & International, 1 AA Rosette
Full-time chefs:3 Chefs plus 1 kitchen porter
Accommodation:Accommodation available
Job description:

Glengarry Castle Hotel is a 3 star Country House Hotel with 1 AA Rosette.

Well established, privately owned and family run Hotel with a great reputation for our food and hospitality.

Rated excellent on Tripadvisor and superb (9.2) on

We are looking for a Sous Chef to join our team. Ideally the candidate will be passionate, have a strong work ethic and a 1 or 2 Rosette level background.

You will work closely with the Head Chef in producing high quality meals using quality fresh Scottish produce, some locally foraged.

You will have scope, and be expected, to advance our food offering and you will contribute to menu preparation as well as being creative and showing presentation skills.

Invergarry is a small village, 7 miles South of Fort Augustus and 25 miles North of Fort William with lots of walking, cycling and fishing for the outdoor sports enthusiast.

The position is available from the 27th March to 4th November.

How to apply:

Please email you cover letter, references and CV.

Work for partners:

Positions available in kitchen and dining room

Contact |
Apply online:Submit your CV now

Sous Chef, (Senior) Ness Walk Hotel, Inverness-shire

Posted on February 16, 2024 | Start date March 1, 2024

Salary:£35,000 - £37,500 per annum depending on experience - paid monthly with tips
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Covers:Lunch: 2 - 20; Dinner: 30 - 60; Breakfast: to 80; Functions: Can do up to 60 covers
Food type:High quality fresh fine dining
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Accommodation availanle for 3 months if looking to relocate to Inverness
Job description:

5 * Ness Walk Hotel, Inverness – Senior Sous Chef

We are looking for an experienced and motivated Senior Sous Chef to join our Ness Walk Team. If you are an ambitious, creative and outgoing chef, this is a rare opportunity to develop and progress in your career.

About us...
This is an excellent opportunity to join our team Previous kitchen experience is required with salary dependent on experience. 5* Ness Walk hotel, located off the Banks of the River Ness, in Inverness, Capital of the Highlands. Ness Walk has 47 bedrooms, Torrish Restaurant and Bar and our Riverbank Suite which can accommodate weddings and other events.

About you...
Proven experience in a similar environment. You'll be ambitious, passionate and creative, bringing new ideas to our kitchen; enthusiastic about delivering service excellence; thrive on working in a pressured environment; hardworking and a great team player.

Why Join us?
28 holidays pro-rata per year
Meals on duty and Uniform Provided
Discount on Food and Beverage at Kingsmills Hotel and Ness Walk
Discounts on Spa treatments in our Spa at Kingsmills
Learning and Development Opportunities
Employee Social Events
Online Training Platform
Long Service Award
Share of Gratuities (shared every 3 months)
Complimentary use of the Kingsmills swimming pool and gym
Free transport if residing in the Inverness area starting before 7 am and finishing after 11 pm
Salary is highly competitive and depends on experience.
Being part of the Ness Walk family is all about teamwork and communication. We are a small, close-knit team and we help each other out. We want to give guests an exceptional experience, and we work together to create that magic. It’s an unpredictable and ever-changing environment, which makes our hotel such an exciting place to work. Working here, you’ll learn new skills that will help you to develop and progress in your career.
Please only apply if you have the necessary experience for this position.

Job Types: Full-time, Permanent
Discounted or free food
Employee discount
Free parking
Gym membership
On-site parking

How to apply:

Please apply with your updated CV, reference details and hygiene certificate

Work for partners:

Possible depending on their experience

Contact |
Apply online:Submit your CV now

Sous Chef, 14879 - 1AA Rosette Hotel in Wick, Caithness

Posted on February 15, 2024 | Start date February 19, 2024

Salary:Up to £35,000 per annum depending on experience - paid monthly with shared tips (after 45 hours time back in lieu)
Hours:45 hours per week
Days:5 out of 7 days - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:30 bedrooms
Covers:Lunch: 10 - 40; Dinner: 20 - 80; Breakfast: to 50; Functions: to 140
Food type:Restaurant in the evenings, bar lunches and light bites, afternoon teas and functions. The Hotel has 1 AA Rosette
Full-time chefs:4 full time chefs plus kitchen porters
Accommodation:Own room in shared apartment with garden - TV and wifi available - meals on duty - small cost to be discussed
Job description:

I am looking for a sous chef for a 30 bedroom hotel 3 star family run hotel in Wick. 90 miles from Inverness Airport, (Discounted flights) Train station, Bus station.

Creative and focused Chef required. We are looking for an exceptional chef to join our team at Mackays Hotel. The person we are looking for will be a self-motivated team player with skills to match and a high achiever.

Our hotel is a well-established 3 Star 1AA Rosette Hotel in the Royal Burgh of Wick in the Far North of Scotland.

You will have excellent cooking skills and understanding of produce and ingredients. As part of your role with us, you will be involved in writing menus that are both creative and profitable.

You'll work busy shifts like everyone else, most likely whatever it takes to get the job done. We don't work you into the ground though - we know that's not good for you or our business!

You will share your enthusiasm for food with the front of house team and work with the kitchen team and owners to develop their long established and well-loved business, retaining the excellent reputation they have built up over many years. You'll enjoy the fast pace of the kitchen and will consistently produce top quality dishes under pressure. You'll want to use locally sourced ingredients and develop dishes that have the most delicious flavours and relish producing new dishes.

Good quality of life and friendly place to work there is a Swimming pool and gym close by, also you can enjoy golfing and fishing.

This position is available from now for the right candidate

How to apply:

Please email your CV and recent reference details quoting 14879

Work for partners:


Apply online:Submit your CV now

Sous Chef, Mingarry Park Hotel, Argyll and the Islands

Posted on February 13, 2024 | Start date March 25, 2024

Salary:The rate of pay will be £15.50 per hour - Good tips paid monthly
Hours:9 hours per day - more available as season goes on
Days:4/ 4.5 days a week - split shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: none; Dinner: Up to 36 maximum; Breakfast: pre-ordered the night before and is for a maximum of 16
Food type:Good quality, using lots of local produce including venison and seafood, cooking to a high standard
Full-time chefs:2 chefs
Accommodation:Accommodation is in a large caravan shared with one other person. Accommodation is £80 per month which includes your meals on shift and Wifi.
Job description:

Sous Chef Position at Mingarry Park Hotel, Acharacle, Ardnamurchan.

Mingarry Park Hotel is a 7 bedroom luxury hotel and restaurant situated 45 miles from Fort William, the outdoor capital of the UK.

We are a small family run business with an excellent reputation and we have an excellent working environment.

Dinner service is well paced so you will not be rushed off your feet

Our Head Chef is a lovely character so you will be made to feel at home with no concerns of tempers or moods.

What We Would Expect From Our New Chef

We like to work in a positive environment where we all work hard but also have a good a laugh and enjoy each shift. You would need to be friendly and work well as part of the team. We do not tolerate un-necessary moods or tempers…life is too short! You would also need to have excellent hygiene and be well organised in your approach to a working day. You must have experience as Sous Chef/Head Chef in other quality restaurants. All of our food is made fresh on-site so you must be skilled in all areas of food preparation. We are in a rural location so your own transport would be helpful but not necessary.

Working at Mingarry Park

Breakfast service is pre-ordered the night before and is for a maximum of 16. Dinners covers are to a maximum of 36 but an average of around 25. Your shift normally starts at 7.30am and ends around 1pm. Chef then returns around 5pm to make staff dinners and then finishes service around 9.30pm (earlier depending on the last table sitting). No lunch service

You would have an excellent work life balance with 2 and a half days off per week (sometimes 3 days if dinner service is quiet).

You will work along side the head chef to manage the day-to-day running of the kitchen including health, safety and hygiene, ordering, stock control and covering for our head chef on his time off. On our head chefs days off you will be running service for up to 25 covers alone spaced between 6pm and 8.30pm in a well managed order. Desserts are covered by front of house when it’s busy.

Food must be off a high standard and consistent in presentation and quality.

The position will be seasonal start the last week in March from the until the 21st October

How to apply:

Please email your CV and interest to Emma MacDonald at or send me a PM or phone 07791115467. We look forward to hearing from you.

Work for partners:


Contact |
Apply online:Submit your CV now

Sous Chef, The Ro Hotel, Bowness on Windermere, Cumbria, England

Posted on February 12, 2024 | Start date March 11, 2024

Salary:£32,000 to £35,000 per annum plus tips
Hours:Minimum of 40 hours per week - mixed shifts
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Covers:Lunch: up to 100; Dinner: up to 200; Breakfast: Up to 180; Functions: up to 200
Food type:Modern British restaurant & traditional bar food
Full-time chefs:10 plus KPs
Accommodation:Own room in staff accommodation available
Job description:

Located in the stunning Lake District, with breath-taking views of Lake Windermere right on the doorstep. The Ro is surrounded by popular hiking routes and within walking distance to quaint Bowness-on-Windermere.

We are looking for self-motivated, proactive and passionate Sous Chef to join our Truly Talented kitchen team!

As Sous Chef, you will be primarily responsible for managing the day-to-day kitchen operation ensuring that food is produced and served to the highest quality.

Alongside your culinary duties, you will be responsible for supporting the wider kitchen team with daily operational tasks and people management tasks. Reporting directly to the Head Chef, you will oversee the presentation of all food leaving the kitchen in their absence and uphold expectations, reputation and standards.

What we offer

£32000- £35000
CONTRACT TYPE & HOURS Permanent, full-time contract (40hrs per week) OR Permanent, part-time contract (NUMBER hrs per week) OR Various flexible hours available

Hotel discounts across all Axiom Hospitality hotels – colleague rates and up to 50% discount on F&B;
28 days holiday, including bank holidays, increasing yearly to 33 days;
Discounts across retail, restaurants, events and more through our benefits & rewards portal;
Access to our Employee Assistance Line to support your Mental Health and Wellbeing;
Use of Wagestream Financial Wellbeing platform, allowing instant access to your pay;
Yearly complimentary Axiom Xcape stayover after one year of service;
A growing team with great training, progression, and promotion opportunities;
Rewards for referring a friend: referral bonus for recommending a new team member starts at £250 per successful hire;
Free meals while on shift;
Length of service awards, ranging from 1 year to 3, 5, 10 and 20-year rewards and more!
Our ideal candidate

We want to hear from inspired chefs who love creating amazing food from the best ingredients, have a keen eye for detail and high standards but with bags of flair and creativity. The ideal person for this role will be enthusiastic about change, focused on details and trusting.

If you are passionate & looking to develop within a truly talented team, get in touch with us today!

Responsibilities of the role will include but are not limited to:

Assist the Head Chef to develop new dishes and menus.
Assist the Head Chef in food purchases while controlling costs
Prepare, cook and present dishes within your speciality.
Support, mentor and train any talented junior chefs in the brigade
Ensure you and your team have the highest standards of cleanliness, food hygiene and health and safety.
You’ll work in a busy and hardworking team environment, where you’ll continually learn and develop.

The core skills and experience required to succeed

Truly passionate about the Hospitality Industry
Previous experience in working in highly acclaimed venues which have a reputation for great service
Commercial business acumen
Previous knowledge and experience in stock takes, ordering, and team management
Ability to work under pressure to deadlines and targets
Understanding of the hospitality and travel industry
Ability to function independently with a minimum of supervision
Excellent communication skills, the ability to communicate verbally and in writing
To be an enthusiastic team player with a flexible approach and have experience in empowering a team to successfully meet expectations
Results focussed with an overwhelming desire to succeed
Previous experience in hotels is preferred
You must have the right to work in the UK to be eligible for this role. Documented evidence of eligibility will be required from all candidates prior to commencing employment.

Having these core skills will put you one step further to joining Axiom Hospitality and the The Ro Hotel

How to apply:

Please send your up to date CV

Work for partners:

Yes in most departments

Contact |
Apply online:Submit your CV now

Sous Chef, Maryculter House, Grampian

Posted on February 12, 2024 | Start date March 1, 2024

Salary:£32,000 to £34,000 - paid monthly - equal share of tips - Meals on Duty - Uniform Provided - Online training portal
Hours:48 - 50 hours per week
Days:5 days from 7 - mainly straight shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 30 - 40; Dinner: 50; Breakfast: to 80; Functions: up to 120
Food type:Modern and Innovative with traditional links
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Ensuite room in purpose built facility, shared living area - £65.70 per week
Job description:

Maryculter House is one of the most famous and historic hotels in Aberdeen. Inspired by the abundance of fine produce from our local larder. Our kitchen team carefully prepare delicious dishes from seasonal, local ingredients.

We currently have a very strong wedding and events business throughout the year. We are seeking a Sous Chef to join the team. As a Sous Chef your input will be encouraged and valued on all levels within the kitchen team and your ideas on evolving the business.

The vacancy is currently open and available, Live-in accommodation may be available. Salary is negotiable dependent on experience. Please note that this is a full-time role with weekend availability required.

What we are looking for;

Culinary experience in a similar role
Leadership to take charge of the kitchen when Head Chef isn't on shift
Oversee preparation and training of new staff
Ability to handle diverse menus from breakfast to corporate lunch meetings and multicourse dinners

Discounted & free food whilst on shift
Employees discounts within the restaurant and on overnight stays
On-site parking
Career development opportunities
Implementing four-day working week
Please note that Maryculter House is not serviced via public transport.


Company events
Company pension
Discounted or free food
Employee discount
Free parking
Gym membership
On-site parking

How to apply:

Please apply with your CV and reference details

Work for partners:

Possible depending on their experience

Contact |
Apply online:Submit your CV now

Sous Chef, Roman Camp Country House, Stirlingshire

Posted on February 7, 2024 | Start date February 9, 2024

Salary:£34,000 to £38,000 depending on experience plus tips
Hours:Up to 45
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 2-20 (3 days per week Fri - Sun); Dinner: 20-40; Breakfast: Up to 35
Food type:3AA Rosette - French influenced modern cuisine
Full-time chefs:4 + Kitchen Porter
Accommodation:Live in accommodation available
Job description:

Are you an experienced chef looking for your next challenge? Do you thrive in a quality-focused cooking environment, If so, we have the perfect opportunity for you.

Our three AA Rosette award-winning restaurant is seeking a talented and passionate Second Chef to join our team. As Second Chef, you will work in partnership with our Head Chef to ensure the smooth running of our kitchen and delivery of exceptional dishes crafted from the freshest and finest products from quality local and international suppliers.

In return, we offer a competitive salary, a supportive working environment, and the opportunity to be part of a talented and creative team. This is a fantastic opportunity to develop your skills and progress your career.

Roman Camp Country House Hotel is in the town of Callander, less than one hour from Glasgow and Edinburgh.

Dutiee will include:
Assisting with menu planning and development
Preparing and cooking dishes to the highest standard
Managing the kitchen team in the Head Chef's absence
Maintaining high standards of hygiene and cleanliness
Supporting the Head Chef with stock control and ordering
You will need to have a passion for cooking, a strong work ethic, and excellent attention to detail.
Previous experience working as a Chef in a similar environment essential
Strong cooking skills and a passion for using fresh, high-quality ingredients
Excellent organisational and time management skills
The ability to work well under pressure
A positive and collaborative attitude towards teamwork

If you're ready to take the next step in your culinary journey, apply now to join our team as a Second Chef. We can't wait to hear from you.

How to apply:

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

Work for partners:

Possibly depending on experience.

Contact |
Apply online:Submit your CV now

Sous Chef, The Lovat Loch Ness, Inverness-shire

Posted on February 7, 2024 | Start date March 1, 2024

Salary:£38,000 - £42,000 per annum - paid monthly + benefits + Service Charge and tips, roughly £2k per annum
Hours:45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Covers:Dinner: 26; Breakfast: to 40
Food type:Modern Scottish - 3 AA Rosette - Tasting Menu, Table d'hote, Breakfast and Afternoon Teas
Full-time chefs:7 - including kitchen assistants
Accommodation:Live in, meals on/off duty
Job description:

Support the Head Chef by helping to lead and nurture the dynamic team, aspiring to 4 rosettes and a 5 star standard

On a daily basis, carefully communicate, direct and support the team on each section
Exemplary knowledge of dishes, cooking and presentation on all sections
Inspect food storage areas (including fridges and freezers), kitchen equipment and food preparation areas to meet Hotel Cook Safe standards and EHO regulations.

Live the Vision
Lead by example
Show maturity and a professional approach to all work

This position is available from beginning March for the right candidate

How to apply:

Please forward a copy of your update CV with contactable work references

Work for partners:


Contact |
Apply online:Submit your CV now

Sous Chef, The Angus Hotel, Perthshire

Posted on February 7, 2024 | Start date March 15, 2024

Salary:Up to £35,000 per annum depending on experience - paid monthly - tips
Hours:40 - 45 hours per week
Days:5 days from 7 - straight shifts 11am / 12noon to finish
Holidays:Statutory (28 days p/a)
Covers:Lunch: 20 - 25; Dinner: 50 - 180; Breakfast: Buffet - 50 - 160; Functions: Tribute nights
Food type:A la Carte - plus functions
Full-time chefs:4 - 5 chefs plus kitchen porters
Accommodation:Ideally live out but accommodation is available shared with 2 others. Own room in staff accommodation - £68 per week
Job description:

The Angus Hotel is a 94 3 star Hotel situated in Blairgowrie, just 1/2 an hour from Perth.

As Sous Chef you will work as the second to the Head Chef with duties including deputising in their absence to lead the kitchen brigade, guiding and supervising the junior kitchen team members during food preparation and service and taking responsibility for every plate that leaves the pass.

As a Sous Chef you will prepare ingredients for the Head Chef and oversee the kitchen operations so that the Head Chef can focus on cooking the dishes, according to the agreed recipes and menus. You will help to maintain a harmonious kitchen brigade to ensure that kitchen and food preparation activities are not disrupted. You will plan and assign duties to kitchen staff every morning and set targets for them to meet by the end of the day to ensure the restaurant and hotel food service runs smoothly.

Your duties and responsibilities as a Second / Sous Chef are made up of varying responsibilities and include:
Report to the Head Chef and deputising in his absence
Document what the Head Chef requires before the preparation of the day’s dishes
Ensure consistent and smooth running of food production
Ensure effective stock purchase, receipt and storage
Ensure that working areas are always kept clean
Ensuring all food products to be prepared are fresh, in date and not expired
Assist Head Chef ensuring they have everything required during food preparation and service
Supervise the performance of kitchen team to ensure proper levels of activity and service
Monitor quality and quantity of food ensuring all dishes prepared and presented according to the specifications, standards and served at correct quality, portion size, and temperature
Ensure proper arrangement and garnishing of food
Assist and support other kitchen team members as necessary, giving appropriate support or guidance to members of kitchen when need arises
Promote good team spirit regularly and ensure that the kitchen staff work harmoniously to ensure timely production of quality foods
Resolve possible disputes within the kitchen and report any unresolved
Train new kitchen employees on the restaurant’s standards and regulations
Always work towards exceeding customer’s expectation by encouraging and promoting high level of service
Ensure all complaints, inquiries, and suggestions by customers are attended to and resolved accordingly
Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
Stock ordering
Menu design and recipe design
Manage food logs
Perform administrative and other tasks as will be communicated by management

Suitable candidates for the position of Chef de Partie / Line Cook should have:
Must have a minimum of five years’ experience gained at NVQ level 3 or above
The candidate should possess formal food production qualification.
Awareness of manual handling techniques
Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety 
Experience of kitchen equipment
Experience of dangerous equipment such as knives
The required level of spoken and written English for the role

Alongside some of these more general skills, all good Sous Chefs should possess:
Good knowledge of all sections
Ability to produce good quality food
Good oral communication
Team management skills
High level of attention to detail
Good level of numeracy
Enthusiasm to develop your own skills and knowledge plus those around you
Adaptability to change and willingness to embrace new ideas and processes
Ability to work unsupervised and deliver quality work 
Positive and approachable manner
Team player qualities

If you are enthusiastic about self-development and embrace opportunities to improve your skills and knowledge whenever possible, you could build a long and rewarding career as a Sous Chef, progressing to a role as a Head Chef if desired.

Being a Sous Chef can bring many varied challenges and learning opportunities depending on the location in which you work and finding the right balance between your work and your lifestyle is really important as, with a Sous Chef job, you will often find that your shifts include days, evenings and weekends so be sure to consider your home and family commitments and choose a career that enables you to maintain a healthy work-life balance. While working as a Sous Chef you will gain a vast cross section of transferable skills such as organisation, communication, problem-solving, multitasking, diligence and attention to detail that can be utilised in many roles and industries.

How to apply:

Please apply to Andrew Walker, General Manager with your updated CV and reference details

Full Job Discription is available upon request

Work for partners:

Possible depending on experience

Contact |
Apply online:Submit your CV now

Sous Chef, Junior - Another Place, The Lake, Ullswater, Cumbria, England

Posted on January 30, 2024 | Start date February 19, 2024

Salary:£30,000 per annum plus tips
Hours:Minimum of 40 hours per week - mixed shifts
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:40 plus Shepherd's Huts
Covers:Lunch: up to 60; Dinner: Up to 60; Breakfast: 80
Food type:Fine dining restaurant, Modern British brasserie & garden cafe
Full-time chefs:5 plus KPs
Accommodation:Accommodation available
Job description:

Are you passionate about good food but strung out from long or antisocial hours? Is your culinary imagination firing but your work-life balance failing? Does splashing about in the surf make your heart sing but the thought of split shifts make it sink?

We know that kitchen life can be challenging, and that talented chefs are worth their weight in caviar right now. So, we’ve taken a good, honest look at our kitchen teams to focus on what’s important and introduce new, innovative ways of working.

You will also have the opportunity to work across two of our thriving kitchens in a combined team, gaining a unique insight into different culinary styles and learning from our exceptional Head Chef. There’s the Living Space – our place for easy lakeside eating, meeting and lounging – and Rampsbeck Restaurant, inspired by the region’s produce – dishes that showcase heritage ingredients and flavours that occur naturally within the landscape, with contemporary flare.

Coming back to good food, cheeks glowing from the day’s adventures, is at the heart of the Another Place experience. We want to inspire our guests with the best seasonal menus, local produce and contemporary dishes, and give them eating and drinking experiences to remember.

So if you’re a Junior Sous Chef with big ideas, boundless enthusiasm and a craving for better balance, we want to hear from you…Another Place Hotel – a place to take your culinary career to new heights. With a team that values connection, flexibility, variety, and challenge, we're all about making a meaningful impact on our guest’s holiday. Our three core values - We Care, We Notice, We Change – show what it means to work for a hotel which goes above and beyond for our team and guests. At Another Place, we don't just provide a place for our guests to rest their heads - we create memorable experiences that they'll remember for a lifetime.

The role:

At our hotel, we’re looking for a team who are passionate about The Lake District and our local food and drink producers, and are eager to be a part of this incredible way of life.

As the Junior Sous Chef at Another Place Hotel, you’ll bring culinary passion, creativity, and meticulous attention to detail to the team. Collaborating closely with the head chef, you'll craft innovative menus, oversee operations, and ensure top-notch food quality. Your leadership will inspire and guide the kitchen team, fostering harmony and efficiency. With your culinary finesse and unwavering commitment, you'll deliver extraordinary dining experiences to our guests.

Our commitment to our team is reflected in our exceptional working environment - one that promotes work-life balance, professional development, and plenty of opportunities for growth

What your days could look like:

Assist the sous chef with the smooth running of the kitchen
Prepare, cook and portion all dishes to the hotel’s standards of quality and quantity
Assist with team management and support and train chefs as need arises
Ensure effective stock purchase, receipt and storage
Ensure that working areas are always kept clean
Help to ensure a safe environment for both the team and guests and adhere to the company’s health and safety policy and procedures
Report for duty punctually, wearing the correct uniform and any applicable protective clothing and adhere to specified grooming standards
Carry out any other reasonable duties requested
What your days could look like:

Knowledge of ingredients and the ability to use them in a creative way
Belief in being a team player
Excellent time management skills
Previous experience of working in busy kitchen
Ensure effective stock rotation of all products to avoid unnecessary waste.
Be able to run the pass at all service times successfully.
Develop and create new menus and dishes that are suitable for the operation
Drect, guide and train the CDP chefs and Kitchen porters in a calm and clear way.
Monitor and check the work carried out by all chefs.
Encourage and motivate the other chefs to create new dishes.

Job skills and requirements:

Previous experience in a similar establishment
NVQ 1 Food Hygiene certificate/training
Good culinary knowledge of main categories of cooking
Good knowledge of English language
Flexible attitude to working hours and variable shift patterns
Interest and passion for the food industry
Creative and aware what trends are in the catering business
Excellent International culinary knowledge across various cuisine types
Good Financial knowledge
Good Computer skills
Calm under extreme pressure
What we can offer in return:

A relaxed, professional place to work in a beautiful location – right on the shores of Ullswater
Excellent career prospects in an ever-expanding organisation
Special rates for you and your friends & family to stay at Another Place and Watergate Bay Hotel
Team discounts on treatments in Swim Club
Discounts for you and your friends & family to eat at our restaurants: at Rampsbeck, Living Space and the Glasshouse
Team social events throughout the year
Team assistance scheme – a dedicated helpline for support & advice on topics from mental health through to managing your finances
Straight shifts and 45-hour working week
Food on duty
Uniform supplied and laundered
Over time paid at hourly rate
Opportunity to learn all aspects of kitchen work
We recognise everyone plays their part to provide exceptional service. On top of your salary you can earn up to £2,000 service charge per year, paid monthly
From discounted stays to training and development opportunities, we're all about helping our team achieve their personal and professional goals. Located in 18 acres of Lake District National Park, you'll never be short on inspiration. Working at Another Place isn't just a job - it's a transformative career opportunity. Apply now and join us in creating memorable experiences that our guests and team remember for a lifetime.

How to apply:

Please send your up to date CV

Work for partners:


Contact |
Apply online:Submit your CV now
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