Sous Chef

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Sous Chef, Senior - Castle Hotel Huntly, Grampian

Posted on February 28, 2020 | Start date August 2, 2018

Salary:From £26,000 per year according to experience paid fortnightly plus a share of tips
Duration:Permanent
Hours:40 - 50
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:18
Covers:Lunch: 40; Dinner: 70; Breakfast: 36
Food type:Good quality home made Scottish cuisine
Full-time chefs:3 chefs in the kitchen at one time
Accommodation:own room in staff cottage - cost to be negotiated
Job description:

The Castle Hotel in Huntly is a privately owned and run 18 bedroom hotel set in its own grounds on the outskirts of town.

Situated 40 miles from Aberdeen in the North East of Scotland.

We are looking for a strong hands on senior sous chef to work alongside and cover for the head chef on time off.

Huntly is a busy market town with good facilities including walking, golf and fishing.

There is scope for input into the menus and this is a stable place to live and work.

We are closed 24th - 8th January.

The position is available immediately for the right person.

How to apply:

Please apply to Andrew Meiklejohn, the owner with your current Cv including details of relevant work references.

Work for partners:

No

Contact details:andrew@castleline.co.uk | www.castlehotel.uk.com
Apply online:Submit your CV now

Sous Chef, Toravaig House Hotel, Skye and Lochalsh

Posted on February 28, 2020 | Start date March 23, 2020

Salary:£29,000 per annum depending on experience plus full share of tips
Duration:Seasonal
Hours:45-50
Days:5 days from 7 - shifts are varied
Holidays:Statutory (28 days p/a)
Bedrooms:9
Covers:Lunch: varied; Dinner: to 22; Breakfast: to 18; Functions: No
Food type:2 AA Rosette contemporary - cutting edge daily changing a la carte menu
Full-time chefs:2 plus a kitchen porter
Accommodation:Own self contained maisonette close by - charge negotiable
Job description:

Toravaig House Hotel which is a 9 bedroom 4 star, 2 AA Rosette Hotel situated on the Island of Skye, 10 miles from Broadford.

An award winning privately owned and run hotel.

We are looking for a Sous Chef to join the team. You will be able to support our head chef and provide cover for their time off and holidays also helping to train junior members in the kitchen.

The Owners are keen to promote talented chefs in an expanding business.

Ideally you will have 2 rosette experience but this is not essential.

This position can either be seasonal or permanent.

How to apply:

Please email a copy of your updated CV and reference details to Miles Craven, Head Chef

Work for partners:

Yes - depending on their experience

Contact details:milescraven75@gmail.com | www.skyehotel.co.uk
Apply online:Submit your CV now

Sous Chef, Relief Chefs of all levels, Dumfries and Galloway

Posted on February 28, 2020 | Start date March 15, 2020

Salary:From £12.50-£18.50 depending on position. Plus return travel either at cost price or 30p per mile.
Duration:Seasonal
Hours:Minimum of 40 hours over 5 days
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Small country inns and restaurants to large 4/5 star resorts
Covers:Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies
Food type:Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR
Full-time chefs:1 - 20 + kitchen porters
Accommodation:Clean single accommodation is provided at no charge to the chef
Job description:

We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef.

Positions are all over Scotland and in the north of England also.

Places vary from small country inns and restaurants to large resorts, 4/5* hotels and AA establishments.

You must have an up to date Hygiene Certificate (please email this with CV)

We are looking to meet all our relief chefs, we will let you know our availability.

How to apply:

Please apply with an up-to-date CV and reference details quoting RELIEF 2020

We will then call you to get you registered.

Work for partners:

No

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

Sous Chef, Inveraray Inn, Argyll and the Islands

Posted on February 27, 2020 | Start date February 28, 2020

Salary:Up to £28,000 per annum paid monthly plus tips
Duration:Permanent
Hours:45
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36
Covers:Lunch: 30 - 40; Dinner: 30 - 60; Functions: up to 120
Food type:Good quality bar and restaurant
Full-time chefs:3 chefs plus 2 kitchen porters
Accommodation:Accommodation available - own room in staff accommodation - includes 3 meals per day -on and off duty - £35 per week
Job description:

The Inverarary Inn is a 36 bedroom iconic hotel situated in Inveraray.

We are looking for an experienced Sous Chef to join our team

You will provide support and take control of the kitchen on the head chefs time off.

We situated in a small village around 1.5 hours from Glasgow

You can enjoy walking and fishing on days off.

We have a good stable and friendly team in place.

This position is available now for the right candidate,

How to apply:

Please apply to Drew Anderson, General Manager, with a copy of your updated CV, reference details and hygiene certificate

Work for partners:

No

Contact details:gm@inveraray-inn.co.uk | https://inveraray-inn.co.uk
Apply online:Submit your CV now

Sous Chef, Anderson's Restaurant, Moray and Strathspey

Posted on February 26, 2020 | Start date March 1, 2020

Salary:£24,000 Negotiable salary paid weekly or monthly with excellent tips
Duration:Permanent
Hours:35 - 40 in winter and up to 45 in season
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:no bedrooms
Covers:Lunch: weekend and school holidays - 20 to 30; Dinner: 50 to 70
Food type:Seasonal changing bistro menu - using local produce
Full-time chefs:4 chefs plus part time kitchen porters
Accommodation:Live out
Job description:

Anderson's Restaurant is a busy country restaurant situated in the beautiful village of Boat of Garten, near Aviemore and just under 30 miles from Inverness.

We are looking for an experienced Chef to join our friendly family team.

The right candidate must be able to work on own initiative, be competent in all areas of a busy kitchen, be a team player and able to the run kitchen in the Head Chefs Absence.

This is a permanent position and is available from 1st March for the right candidate.

How to apply:

Please apply to Owner Steve Anderson with your up to date Cv and reference details

Work for partners:

Possible part time front of house

Contact details:steve@andersonsrestaurant.co.uk | www.andersonsrestaurant.co.uk
Apply online:Submit your CV now

Sous Chef, Osso, Peebles, Borders

Posted on February 26, 2020 | Start date February 26, 2020

Salary:£24,000 - £26,000 paid monthly plus a share of the tips
Duration:Permanent
Hours:45 - 50 hours per week
Days:4 days a week, closed Sunday Monday at present but looking to reopen 7 days a week
Holidays:Closed Christmas Day and New Years Day (open lunch only on Christmas Eve and Boxing Day)
Bedrooms:
Food type:All fresh made in house, modern bistro
Full-time chefs:2 - 3 chefs plus kitchen porters
Accommodation:No accommodation
Job description:

Osso is a busy award winning restaurant situated in Peebles just 25 miles south of Edinburgh.

We are looking for a sous chef to join our team to work alongside the head chef to run the kitchen on a day to day basis. The restaurant about to go through a refurbishment and when we reopen we are looking to do a slightly different offer to what we have done in the past. We will mainly be focusing on smaller and sharing plates.

As sous chef you will be in charge of the kitchen during the head chef's time off including health and safety and hygiene, rotas, stock control and ordering.

This position is available now for the right candidate and is a permanent all year round position.

How to apply:

Apply to ally_mcgrath@hotmail.com with a covering CV and hygiene certificates

Work for partners:

No

Contact details:ally_mcgrath@hotmail.com | www.Ossorestaurant.com
Apply online:Submit your CV now

Sous Chef, Various senior chef positions Edinburgh, Edinburgh and Lothians

Posted on February 24, 2020 | Start date March 1, 2020

Salary:£26,000 to £32,000plus bonus, tips and overtime
Duration:Permanent
Hours:up to 50 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:varied from 0 to 35
Covers:Lunch: 50 to 200; Dinner: 50 to 200; Breakfast: up to 70
Food type:Restaurant, bar, and functions, plus fine dining to 2 rosette
Full-time chefs:5- 25 plus kitchen porters
Accommodation:Live-out but occasional live in the further out from the city you are
Job description:

We are getting lots of head and sous chef positions registered starting in the coming weeks in Edinburgh city centre and the outskirts also.

The places vary in food style and quality from rosette to fresh, bistro and restaurant work.

Lots of nice places to work with varying styles.

We are happy to meet chefs looking for work to discuss permanent positions subject to our availability.

If you want to let me know your availability or are already registered email me your most up to date CV, ideally with contact details of recent work references.

How to apply:

Please email in CV to Jessica@chefsinscotland.co.uk quoting SENIOREDI2020 and I will be in touch to get you registered.

Work for partners:

Occasionally yes

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

Sous Chef, Badger & Co, Edinburgh and Lothians

Posted on February 24, 2020 | Start date March 1, 2020

Salary:From £26,000 - £28,000 depending on experience plus bonus and tips
Duration:Permanent
Hours:45-50
Days:5 days a week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 55; Dinner: 55
Food type:Serving Brunch/Lunch/Dinner/Sunday Roast + Private Dining Room
Full-time chefs:Brigade of 6 chefs + 2 KPs
Accommodation:live-out
Job description:

We are currently looking for a passionate and dedicated Sous Chef to join our team at Badger & Co, a well-established bar and restaurant situated in the heart of Edinburgh.

With a menu inspired by local and seasonal produce, an exclusive private dining room where you can feast on beasts and a trip to our outdoor riverbank area there is so much to be discovered at Badger & Co…

As Sous Chef you will have previous experience at the same level or similar. You will have first-class organisational and communication skills and the ability to motivate and inspire the team to produce food to the highest standards. Working closely with the Head Chef, you will be passionate about food, demonstrating creativity and possess strong product knowledge.

You will enjoy a fantastic range of benefits including;
• A competitive rate of pay and a performance-related bonus
• Creative input to the menu
• Build and manage your own team
• An internal relief chef network to supplement your team if required
• A dedicated Development Chef to aid you in your role
• Service & Maintenance package on all kitchen equipment
• 28 days paid holidays, Christmas Day off
• 25% discounts in all our venues on food and drink
• Access to a wide range of perks through our online benefits portal
• Access to our Employee Assistance Program
• Training on company systems; Procure Wizard, Rotaready & Flow
• Progression and personal development opportunities
• A generous internal referral scheme

What We Need from You
• A solid background working & cooking with fresh produce
• Dedication to the role and venue
• Ability to train your kitchen team
• A strong understanding of food & rota costings
• Excellent communication skills
• Enjoy working as part of a team
• A positive mental attitude
• Welcome constructive criticism & feedback

We aim to fill our venues with lovely and talented people who work hard and enjoy their jobs. So, bring your passion, your energy and a smile and you will reap the benefits of becoming part of Signature Pub Group.

How to apply:

If this sounds like something you want to be a part of, apply today to Alec Duncan, GM by sending in your CV along with a cover letter telling us why you think you would be a great fit for the role. Please CC all applications to James, Head chef, Badger.Kitchen@signaturepubs.co.uk

All candidates must have the right to unrestricted employment in the UK and hold a valid National Insurance Number and UK bank account to be considered for this role.

Work for partners:

no

Contact details:Alec.Duncan@signaturepubs.co.uk | www.badgerandco.com/
Apply online:Submit your CV now

Sous Chef, Playfair's Restaurant at The Ardgowan Hotel, Fife

Posted on February 24, 2020 | Start date February 24, 2020

Salary:Negotiable depending on experience. Paid monthly with an equal share of tips
Duration:Permanent
Hours:from 45 hours per week
Days:5 days from 7 mostly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36 bedrooms
Covers:Lunch: up to 60; Dinner: up to 60; Breakfast: to 60 (not required to do)
Food type:Modern Scottish 1AA rosette - casual lunch menu - casual high end fine dining in the evening plus a Table d'hote for group bookings
Full-time chefs:4 chefs plus breakfast chef and kitchen porters
Accommodation:Accommodation available in 3 bedroom house - own room available with shared facilities - £400 per month you will be responsible for own household bills (10 minutes from the hotel there are frequent buses)
Job description:

The Ardgowan Hotel is a 36 bedroom 3 star hotel situated in St Andrews, just 12 miles from Dundee.

We are looking for an experienced Sous Chef to join our very young and stable team.

We have an excellent reputation in St Andrews.

We produce everything in house using local ingredients.

The position is available now for the right chef.

We are closed for 2 weeks over the Christmas and New Year period.

How to apply:

Please apply to Duncan McLachlan, Head Chef with a copy of your CV and reference details

Tel: 01334 472 970

Work for partners:

Yes - housekeeping available

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

Sous Chef, Bishop's House, Argyll and the Islands

Posted on February 24, 2020 | Start date February 25, 2020

Salary:£11.50 per hour, paid monthly. Chef gets a share of tips.
Duration:Seasonal
Hours:39
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 30 (sometimes packed lunch); Dinner: 30; Functions: n/a
Food type:Good quality home cooking
Full-time chefs:2 no kitchen porters
Accommodation:Single room in shared staff accommodation - £55 per week - wifi included
Job description:

We are a very popular retreat centre on Iona, the beautiful, peaceful and legendary island off Mull.

We are a charity, run by the Scottish Episcopal Church, and our global reputation means that guests from around the world will be enjoying your cooking and baking.

As a member of a small team, you must be prepared to handle all aspects of the kitchen, ideally including ordering.

On the team, we have a head housekeeper, 2 general assistants and a volunteer.

You'll need to be able to respect the Christian ethos of the place, and in turn, you and your contribution will be valued in what is a positive, respectful and friendly environment.

This position is available now through until early November

How to apply:

Just send us your CV with a covering letter. Short-listed candidates will be interviewed by Skype (ideally).

Work for partners:

No

Contact details:iona@island-retreats.org | www.island-retreats.org/workiona.html
Apply online:Submit your CV now
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