Sous Chef

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Sous Chef, Clachan Inn, Dumfries and Galloway

Posted on August 13, 2019 | Start date August 25, 2019

Salary:Up to £27,000 per annum, plus tips.
Duration:Permanent
Hours:45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: 25; Dinner: 45; Functions: 70
Food type:Gastropub moving into emphasis of game & seafood
Full-time chefs:2
Accommodation:Temporary room whilst finding lots of affordable accommodation locally
Job description:

The Clachan Inn is an award-winning pub situated in the picturesque village of St. John's Town of Dalry on the edge of the Galloway Forest Park, half way along the Southern Upland Way. Nestled in the heart of an area of outstanding natural beauty it offers the best in food, drink and accommodation.

We are looking for a Sous chef to join our friendly and stable team. We are looking for an enthusiastic individual who will thrive in the busy environment.

As the Sous Chef you will be responsible for providing support to the Head Chef and running the kitchen on their days off. You must have experience in a similar environment and be up to date with all aspects of health and hygiene.

The position is available at the end of August for the right candidate.

How to apply:

To apply, please send your Cv and references to mail@theclachaninn.co.uk or call 01644 430241

Work for partners:

Yes front of house / general cleaning / kp

Contact details:mail@theclachaninn.co.uk | www.theclachaninn.co.uk
Apply online:Submit your CV now

Sous Chef, Mishnish, Argyll and the Islands

Posted on August 12, 2019 | Start date August 13, 2019

Salary:Negotiable depending on experience paid monthly plus tips
Duration:Permanent
Hours:40 +
Days:5 over 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 100; Dinner: 100; Breakfast: up to 30 plated breakfasts; Functions: Functions: 60-80
Food type:Traditional Bar Food / Italian / Seafood
Full-time chefs:2 plus a kitchen porter
Accommodation:short term available to allow time to find permanent accommodation
Job description:

The Mishnish is one of the few iconic bars left in Scotland and is known all over the world by visitors to the island, sailors, musicians and rally drivers. The bar maintains a cosy, friendly atmosphere and remains traditional with a collection of old memorabilia from shipwrecks and the town itself.

The hotel offers 12 bedrooms with en-suite facilities and several rooms overlooking the harbour. Our Mishnish restaurant offers locally sourced seafood, alongside other sumptuous dishes, whilst our Italian restaurant, situated on the first floor and open throughout the summer, offers delicious pizza, pastas and nibbles.

We are looking for a sous chef to join the team at The Mishnish in Tobermory. Must be confident in using fresh local produce and in particular seafood. Will be cooking restaurant and traditional bistro bar food over our 2 restaurants and bar. Must be able to work under pressure and have relevant health legislation knowledge.

You would take over from the head chef on days off. This could suit a strong chef de partie looking to move up.

How to apply:

Please email admin@themishnish.co.uk

Work for partners:

Front of House or kitchen roles

Contact details:gillianhqbookings@aol.co.uk | themishnish.co.uk
Apply online:Submit your CV now

Sous Chef, Pierhouse Hotel Appin, Argyll and the Islands

Posted on August 10, 2019 | Start date August 10, 2019

Salary:£28,000 per year depending on experience, plus overtime. Paid monthly plus tips.
Duration:Permanent
Hours:45 hours per week
Days:4.5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12 bedrooms
Covers:Lunch: lunches to 50 in season; Dinner: dinners to 100; Breakfast: 24
Food type:Good quality fresh seafood and game, all cooked freshly on the premises
Full-time chefs:4 chefs plus kitchen porter going up in season
Accommodation:Accommodation available in Room in shared house with living room, kitchen, bathroom, wifi and meals whilst on duty- charged at £40 per week.
Job description:

The Pierhouse Hotel in Port Appin is owned by Gordon Campbell Gray of The Wee Hotel Company, & is a 4 Star VisitScotland 12-bedroom hotel with 1AA Rosettes. Situated 20 miles from Oban on the North West of Scotland on Loch Linnhe, it is just over two hours from Glasgow.

We are looking to grow our kitchen team from 4 to 5 chefs and are looking for a Sous Chef to join our award-winning restaurant, reporting directly to the Head Chef.

We are looking for a passionate and enthusiastic individual who will thrive in a busy environment. We have access to some of Scotland’s wonderful larder; our menu has a focus on seasonal and local produce; scallops, langoustine, mussels and lobsters.

This position is suited to someone who will love the Scottish Highlands and the rural aspect of the hotel. We are a small and friendly team and are committed to our staff having a work life balance. This is a 1 year contract renewable by mutual agreement.

How to apply:

Please apply to Fiona Mclean, manager with a current up to date CV

Work for partners:

Yes either in housekeeping or front of house

Contact details:manager@pierhousehotel.co.uk | www.pierhousehotel.co.uk
Apply online:Submit your CV now

Sous Chef, Ship Inn, Fife

Posted on August 8, 2019 | Start date August 8, 2019

Salary:Up to £28,000 per annum, negotiable depending on experience, paid monthly plus tips
Duration:Permanent
Hours:50-55 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Dinner: 200 - 450 over the day; Breakfast: up to 12
Food type:Quality gastro pub with a focus on seafood - AA pub of the year award
Full-time chefs:12 chefs plus kitchen porters
Accommodation:Own room available in shared staff flat - small charge
Job description:

The Ship Inn is an iconic well known 6 bedroom Inn just 15 miles from St Andrews and 10 miles from Leven.

We have a position open for a sous chef.

We are looking for a dedicated , driven, professional, honest and clean working chef. Must have relevant qualification and food and safety.

We produce about 450 covers in the summer and 200 in the winter a day. All the food is locally sourced and freshly prepared every day. You will be pushed to deliver the best product every day.

You must be able to cover for the head chef on his days off and produce food to the same standard.

Uniform provided.

Ideally you will have some rosette or good quality experience.

There is plenty to do on days off and we also have beach cricket and rugby events on in the summer.

How to apply:

Please apply to Mateusz Majer, with a copy of your updated CV and reference details.

Work for partners:

No

Contact details:mateusz.majer@yahoo.co.uk | www.shipinn.scot
Apply online:Submit your CV now

Sous Chef, (Junior) Moonfish Cafe, Grampian

Posted on August 7, 2019 | Start date August 7, 2019

Salary:£26,000 per annum, paid monthly plus fantastic tips.
Duration:Permanent
Hours:Up to 55 hours per week
Days:5 days out of 7. We are closed on a Sunday and Monday.
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: Up to 50; Dinner: Up to 40
Food type:Modern British to a 1AA rosette standard. We are also recognised in the Michelin Guide for 2018 and 2019
Full-time chefs:2 plus kitchen porter
Accommodation:Live - out
Job description:

Moonfish is an established Seafood restaurant thats 16 years old, Its michelin recommended for 2018 & 2019. Its very busy and and operates a two man team in a tight but functional newly refurbished kitchen. Brian Mcleish is head chef and partner. The team is small so a positive attitude is essential.

As sous or CDP we would appreciate a creative contribution to the seasonal menus that change every 6 -8 weeks. We've recently launched a tasting menu that has proved to be very popular. We would like this position to be filled by an enthusiastic individual that wants to push on creatively and not scared of hard work.

We are closed Christmas day and Boxing Day.

How to apply:

Please apply to Christian Recomio with an up to date Cv and reference details.

Please also CC in Head Chef Brian McLeish at brian.mcleish@icloud.com

Work for partners:

No.

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

Sous Chef, Falls Of Dochart Inn, Stirlingshire

Posted on August 7, 2019 | Start date August 7, 2019

Salary:£12 per hour, paid monthly plus tips.
Duration:Seasonal
Hours:up to 50
Days:5 from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: Up to 150; Dinner: Up to 150; Breakfast: Up to 20
Food type:Gastro Pub
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Room in the hotel with tv and wifi charged at £35 per week
Job description:

Sous chef required for a seasonally busy family run inn, we are looking for a Sous chef to cover our Head chef's days off and provide support in the kitchen.

Experience of working as a sous chef in a busy environment is required.

We are currently recruiting for other departments so couples would be welcome.

We currently serve 100-300 meals per day from April to October along with our coffee shop and our newly opened smokehouse.

We are continually expanding and looking to improve so the right candidate will enjoy a challenge and be looking to progress with a realistic professional outlook.

The position is available now for the right candidate.

How to apply:

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

Work for partners:

This position would suit a couple

Contact details:ross@fallsofdochartinn.co.uk | www.fallsofdochartinn.co.uk
Apply online:Submit your CV now

Sous Chef, Skeabost Country House Hotel, Skye and Lochalsh

Posted on August 6, 2019 | Start date August 6, 2019

Salary:£12-£14 per hour paid monthly plus shared tips
Duration:Permanent
Hours:45 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:18 bedrooms
Covers:Lunch: 30 covers; Dinner: 60 covers; Breakfast: 30; Functions: some weddings to 120
Food type:British/French style upmarket Bistro and Fine Dining, also some functions
Full-time chefs:4/5 chefs plus kitchen porters
Accommodation:live in staff accommodation on site available as part of package
Job description:

Skeabost Country House Hotel on the beautiful island of Skye is a famous hotel overlooking Loch Snizort four miles from the main town of Portree.

It is a fantastic place to live and work particularly for those who enjoy the outdoors. Fishing and golf on site.

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

You will provide support and cover for our head chef.

Position is available now for the right candidate.

How to apply:

Please apply to Jennifer Gracie via email with your current CV

Work for partners:

yes possibly as front of house or as general assistants.

Contact details:jen@skeabosthotel.com | www.skeabosthotel.com
Apply online:Submit your CV now

Sous Chef, Barca Tapas Limited, Glasgow

Posted on August 6, 2019 | Start date August 26, 2019

Salary:£26000 per annum paid weekly. Share of cash tips weekly also.
Duration:Permanent
Hours:48
Days:4
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 75 (; Dinner: 50 (Weekends 150+); Breakfast: none
Food type:Spanish, tapas, prepared fresh, casual dining
Full-time chefs:6 chefs, 3 kitchen porters
Accommodation:N/A
Job description:

Barca Tapas is an established city centre restaurant of 14 years with a reputation of serving freshly prepared small plates in a casual dining setting. We have a popular cocktail and wine bar within the restaurant that creates an excellent dining atmosphere. We look to rotate the tapas selections with 2 seasonal menu changes and would want the sous chef to be part of creating specials each weekend.

Barca is part of Princes Restaurants Group, a small independent restaurant group with 3 units based in Princes Square. We strive to have excellent longevity with our staff and teams and always look to promote from within where possible.

The Sous chef position is a great opportunity to be involved in an established venue, give menu input and create specials in this independently run venue

Responsibilities as Sous Chef include:
Managing the kitchen in the Head Chef`s absence
Driving consistent high standards of produce in all food operations
Training staff.
Daily Stock Control ordering.
Input to cleaning schedules, GP%, upkeep of house rules, menus

The ideal Sous Chef will:

Sous/Junior Sous experience in a similarly quality operation.
Passion and knowledge for food.
Have excellent communication skills
Loyalty and longevity throughout their career.
Planning and organisational skills.

How to apply:

Please send your CV plus a brief cover letter addressed to info@barcatapas.co.uk

Work for partners:

Contact details:tom@princesrestaurants.com | https://www.barcatapas.co.uk/
Apply online:Submit your CV now

Sous Chef, Angus & Ale, Grampian

Posted on August 6, 2019 | Start date August 7, 2019

Salary:£24,000 per annum paid monthly plus tips
Duration:Permanent
Hours:40 hours per week
Days:Usually 4 but can vary - 11am to finish
Holidays:Statutory (28 days p/a)
Bedrooms:no rooms - seats 28 can do to 100 covers a day
Food type:Fresh grill menu
Full-time chefs:2 chefs plus kitchen porter when busy
Accommodation:live out city centre of Aberdeen
Job description:

Angus and Ale is a city centre burger bar which focuses on a burger and beer offering.

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

You will provide good support and cover for our stable head chef.

We are looking to run a modern, friendly, innovative establishment and keen to have the right person to work with our existing team.

Ideally you will have some grill experience although not essential as full training will be provided.

This position is available now for the right person.

How to apply:

Please apply to Lukas Kranz, Head Chef, with your updated CV and reference details.

Work for partners:

no

Contact details:headchef82@gmail.com | www.angusale.com
Apply online:Submit your CV now

Sous Chef, 9723-Sous chef outskirts of the city, Glasgow

Posted on August 6, 2019 | Start date August 12, 2019

Salary:£30,000 negotiable depending on experience paid monthly
Duration:Permanent
Hours:50 hours per week
Days:5 days a week straight shifts with hours break in the afternoon
Holidays:Statutory (28 days p/a)
Bedrooms:30
Covers:Lunch: Up to 40, also serving afternoon tea; Dinner: Up to 80; Breakfast: Up to 60; Functions: Busy wedding trade
Food type:Fresh Scottish a la carte and bar
Full-time chefs:8 chefs plus kitchen porters
Accommodation:Live-out 30 miles north of Glasgow
Job description:

I am recruiting for a busy 4 star hotel situated north of Glasgow.

Looking for a sous chef to work alongside the very experienced head chef to take responsibility for the kitchen during their time off.

Very busy wedding trade so ideally you will have some volume experience but this is not essential. Everything is made fresh on the premises and the hotel has a very good reputation for the food.

Ideally you will have your own transport as the hotel is quite rural but there are some transport links.

This position is available now and is a permanent all year round position.

How to apply:

Please apply to Jessica at Chefs In Scotland with your most current, up-to-date CV and recent references quoting 9723

Work for partners:

Possibly depending on experience

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