Sous Chef

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Sous Chef, Rutland Hotel, Edinburgh and Lothians

Posted on February 13, 2020 | Start date February 15, 2020

Salary:From £25,000-£28,000 per annum plus attractive bonus and benefits
Duration:Permanent
Hours:45-50 per week
Days:5 days a week - 2 earlys 3 lates, sometimes 3 earlys 2 lates
Holidays:Statutory (28 days p/a)
Bedrooms:12 bedrooms plus serviced apartments
Covers:Dinner: Up to 300 over the day on a busy day
Food type:High end grill plus bar and private dining
Full-time chefs:23 plus kitchen porters
Accommodation:Live-out
Job description:

We are currently looking for a passionate and dedicated Sous Chef to join our team at The Rutland, a bespoke and luxurious city centre boutique hotel situated comfortably and conveniently between Edinburgh’s main shopping area and the busy financial district.

The Rutland Hotel is steeped in a history all of its own and has become an Edinburgh institution in its own right. Today, it is home to The Huxley, one of the city’s most refreshing bars, Heads & Tales, our gin emporium and Edinburgh’s finest gourmet steak restaurant-Kyloe.

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 by sending in your CV along with a cover letter telling us why you think you would be a great fit for the role.

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.

Please apply to John Rutter, Head Chef and cc Mike Lewis, General Manager Mike.Lewis@therutlandhotel.com

Work for partners:

No

Contact details:john.rutter@therutlandhotel.com | www.therutlandhotel.com/
Apply online:Submit your CV now

Sous Chef, Nethy Bridge Hotel, Invernesshire

Posted on February 12, 2020 | Start date April 1, 2020

Salary:From £25,000 negotiable depending on experience, paid monthly plus tips.
Duration:Permanent
Hours:40 - 48 per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:70
Covers:Lunch: up to 40; Dinner: 120; Breakfast: 120; Functions: 170
Food type:Traditional Scottish Table d'hote
Full-time chefs:4 chefs + 2 Kitchen porter
Accommodation:Own en-suite accommodation available including meals and internet access included as part of the package
Job description:

The Nethy Bridge Hotel is a 70 bedroom hotel situated in the Cairngorm Mountains which is great for outdoor pursuits and has a great winter Ski season.

We are looking for a Sous chef to join our team to support and provide cover to the head chef.

Uniform provided.

Company staff benefits - reduced hotel rates throughout the company.

Pension scheme available.

There is lots of outdoor activities to do on days off.

We are a well establish company.

A great place to live and to work.

This position is available from the beginning of April and potentially sooner for the right candidate.

How to apply:

Please email over a copy of your updated CV and reference details to Eva Secker, General Manager.

Work for partners:

Possibly depending on experience - general assistant positions available.

Duties include bar assistance, general cleaning and light housekeeping.

Contact details:nethybridgemanager@strathmorehotels.com | www.strathmorehotels.com
Apply online:Submit your CV now

Sous Chef, Townhouse Hotel, Borders

Posted on February 11, 2020 | Start date February 11, 2020

Salary:£25,000 per annum, paid fortnightly plus tips.
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 split shifts. Closed Christmas Day and Boxing Day. We are closed on Sunday's and Monday's.
Holidays:Statutory (28 days p/a)
Bedrooms:11 bedrooms
Covers:Lunch: up to 30; Dinner: up to 30; Breakfast: maximum 22, we have a breakfast chef in place perhaps occasional breakfast shift.; Functions: to 70
Food type:high quality brasserie and restaurant a la carte
Full-time chefs:4 chefs plus 3 kitchen porters
Accommodation:Own room available in staff house 500 yards from the hotel, shared bathroom. Includes meals on duty - part of the package
Job description:

The Townhouse Hotel is an 11 bedroom 3 star long standing, family run hotel situated in the beautiful town of Melrose just 36 miles South of Edinburgh.

We are looking for a Sous Chef to work alongside the Head Chef and cover for him on his days off.

Previous experience working in a busy kitchen is essential whilst keeping high standards of cooking and presentation.

You will be joining a young, stable and friendly team.

The position is available now for the right candidate.

How to apply:

Please apply to Jonny Millar, Head Chef, with your updated CV and reference details.

Work for partners:

No

Contact details:enquiries@thetownhousemelrose.co.uk | www.thetownhousemelrose.co.uk
Apply online:Submit your CV now

Sous Chef, The Ben Loyal Hotel, Sutherland

Posted on February 11, 2020 | Start date April 1, 2020

Salary:£26,000 per annum pro rata - paid weekly with tips
Duration:Seasonal
Hours:45 - 50 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 20 - 40; Dinner: to 80; Breakfast: to 24; Functions: Occasional to 60
Food type:Quality bar and restaurant
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Own room available in the hotel with shared bathroom including all meals - no charge - TV and Wi-Fi included
Job description:

The Ben Loyal hotel is an 11 bedroom 3 star hotel situated in Tongue just 40 miles from Thurso and 80 miles from Inverness.

We are looking for a seasonal Sous Chef to join our team to provide support and cover for our head chef.

This may suit a strong Chef de Partie or Junior Sous Chef who is looking to take the next step.

If you like to outdoors this is a fabulous location to live and work, you can enjoy the beautiful beaches and fishing and walking on your days off.

An easy going and friendly team in place.

We make everything in house using Sutherland's local produce.

This position is available from beginning of April until end-October.

How to apply:

Please apply to Sarah Fox, the manager with a an up-to-date CV and work references.

Work for partners:

Yes

Contact details:jobs@benloyal.co.uk | www.benloyal.co.uk
Apply online:Submit your CV now

Sous Chef, Various senior chef positions across Scotland, Dumfries and Galloway

Posted on February 10, 2020 | Start date March 1, 2020

Salary:£25,000 to £45,000 plus bonus, tips and overtime
Duration:Permanent
Hours:up to 48 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:varied from 0 to 300
Covers:Lunch: varies 0 to 200; Dinner: again varies according to the establishment and type of food; Breakfast: 0 to 500; Functions: 0 to 1000
Food type:Restaurant, bar, functions, fine dining, coaching, very much all types
Full-time chefs:1 up to 30
Accommodation:often live in rural Scotland, usually live out in the cities
Job description:

We are getting lots of head and sous chef positions registered starting in the coming weeks.

Positions can be anywhere in Scotland and vary in food style and quality from rosette to fresh, bistro and restaurant work.

Most of our jobs are in rural Scotland including Skye, highlands, west coast, central belt and islands.

We would also look 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 SENIOR2020 and I will be in touch to get you registered.

Work for partners:

very often yes in housekeeping, front of house and kitchen

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

Sous Chef, 10472 - 10 bedroom hotel Turiff, Grampian

Posted on February 10, 2020 | Start date February 10, 2020

Salary:£29,500 per annum, paid weekly plus a share of tips.
Duration:Permanent
Hours:approx 45
Days:5 days out of 7 - mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: up to 30; Dinner: up to 40; Breakfast: up to 16; Functions: occasional - up to 80
Food type:Modern contemporary all made fresh on the premises
Full-time chefs:5 plus kitchen porters
Accommodation:single / double room in staff flat with TV and wifi - no charge
Job description:

I am looking for a Sous Chef for a 10 bedroom hotel situated in Turriff - the heart of Aberdeenshire.

Looking for a sous chef with ambition to join the dedicated team and help to produce the best possible dishes.

Opportunity to introduce own dishes.

You will be working alongside the head chef and covering for time off.

Ideally, you will have previous butchery and fish experience.

This is a great opportunity to work with quality fresh produce.

Turriff is a lovely location with lots to do on days off such as fishing, shooting, golf, walking and a host of other activities are available.

This position is available now for the right candidate.

How to apply:

Please send your CV and references to Jade@chefsinscotland.co.uk quoting 10472.

Work for partners:

Possibly depending on experience

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

Sous Chef, (Junior) Cringletie House Hotel, Borders

Posted on February 8, 2020 | Start date March 1, 2020

Salary:Up to £24,000 negotiable depending on experience paid monthly plus tips.
Duration:Permanent
Hours:45 hours per week
Days:5 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: quiet but looking to build; Dinner: up to 40; Breakfast: up to 36; Functions: 50 - 75 - 1 or 2 functions a week
Food type:Good quality seasonal restaurant menu plus functions - 2 rosette standard
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 House Hotel is a busy wedding venue situated near Peebles in the Scottish Borders. We are looking for a Junior sous to join our team at the hotel which is under new ownership.

Working with a stable head chef in place, there is excellent training provided and good scope for career progression.

In a good location, only 5 minutes drive from Peebles and on the main bus route for Edinburgh and can be there within 45 minutes.

The hotel has a very good reputation for food and wanting to progress to an even higher level of fine-dining after achieving 2 rosettes.

This position is available from the start of March for the right candidate.

How to apply:

Please apply to Will Haegel, manager, with an up-to-date CV and reference details, please CC Head Chef Ian Gourlay at kitchen@cringletie.com

Work for partners:

Possibly depending on experience.

Contact details:dgm@cringletie.com | www.cringletie.com/
Apply online:Submit your CV now

Sous Chef, (Junior) The Seafield Arms Hotel, Moray and Strathspey

Posted on February 7, 2020 | Start date February 8, 2020

Salary:Up to £28,000 per annum, negotiable depending on experience paid monthly plus a share of tips
Duration:Permanent
Hours:40 - 50
Days:5 days a week, mixture of straight and split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15 plus 2 suites
Covers:Lunch: Up to 40 in the bistro; Dinner: Up to 40 in the bistro and 45 in the restaurant; Breakfast: Up to 34; Functions: Private dining for up to 14
Food type:Bar bistro plus fine dining using fresh local produce
Full-time chefs:6 plus kitchen porters
Accommodation:Own room in staff cottage - variety of shared and non-shared options available - included as part of the package - The accommodation is for short term use only
Job description:

The Seafield Arms Hotel is a newly refurbished boutique hotel situated in Cullen on the Banffshire coast.

The hotel has recently undergone a 2 million pound refurbishment included a state of the art kitchen which has induction hobs, combi oven and all the high-end gadgets.

We are looking for a senior chef de partie who can work alongside our senior chefs. We are looking for someone who ideally has a minimum of 3 - 4 years experience in a similar environment.

The hotel is aiming for accolades.

Using lots of local produce including local farms, fisheries and butchers. We aim to change our menus twice each season and looking for a chef who will have input into this.

Excellent scope for progression within the business and very good training will be provided.

This position is available now for the right person.

How to apply:

Please apply to Luke Green with your up-to-date CV and reference details CC donald@seafieldarmscullen.co.uk

Work for partners:

Yes depending on their experience

Contact details:lukegreen@seafieldarmscullen.co.uk | www.seafieldarmscullen.co.uk/
Apply online:Submit your CV now

Sous Chef, The Royal George Hotel, Perthshire

Posted on February 7, 2020 | Start date February 10, 2020

Salary:Negotiable depending on experience paid four weekly plus tips
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 days from 7 - Split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:44 bedrooms
Covers:Lunch: 20 - 50; Dinner: Up to 150; Breakfast: Up to 80 - we have a breakfast chef; Functions: Up to 100
Food type:Traditional Scottish, a la carte, TDH and high teas
Full-time chefs:5 plus Kitchen porters
Accommodation:Live-out
Job description:

The Royal George Hotel is a 44 bedroom 3* hotel situated in the centre of Perth.

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

You will have input into menus as we make all of our food from scratch on site. You will be working alongside and covering for our head chef during their time off.

We have a big kitchen with good facilities and equipment.

The position is available now for thew right candidate and would suit someone who is interested in developing themselves and the good reputation we already uphold.

How to apply:

Please apply to Eddie Anderson, Owner, with an up-to-date CV and reference details or you can call 01738 624 455

Work for partners:

No

Contact details:eddie.anderson@theroyalgeorgehotel.co.uk | www.theroyalgeorgehotel.co.uk
Apply online:Submit your CV now

Sous Chef, 10459 - Senior - 5 Star Luxury Destination - Loch Fyne, Argyll and the Islands

Posted on February 7, 2020 | Start date February 8, 2020

Salary:£28,000 per annum paid monthly plus gratuities Free use of Gym and Leisure Facilities
Duration:Permanent
Hours:45
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:33 properties (120 beds) plus 180 berth marina
Covers:Lunch: 50-100; Dinner: 50-100; Breakfast: 60-100; Functions: max 120
Food type:Modern Scottish, featuring the best of Food from Argyll and the Isles
Full-time chefs:12
Accommodation:range of on site and off site options available subject to availability - cost negotiable
Job description:

We have an exceptional opportunity to join the expanding culinary team a luxury 5 star Destination on Loch Fyne.

Featuring a 230 berth marina at its heart, Accommodation ranging from hotel style lodge rooms, Studios to 5 star Luxury Apartments, Spa and Leisure with Café, indoor and outdoor pools, treatment rooms, precor gym and a large infinity pool.

Our award winning dining venues serve the very best from Argyll’s larder and Loch Fyne Seafood and comprises.
Marina Restaurant 100+ seating capacity.

Looking to strengthen the award winning culinary team under the leadership of experienced Executive Chef.

They offer 3 dining outlets including Marina Restaurant and Bar holds 2 AA Rosettes with a range of event spaces.

As the Sous Chef you must have experience in a busy kitchen environment, high speed and a focus for delivering great food.

Must be able to lead a team and have good management skills

You must demonstrate good organisation, you will thrive on teamwork, have strong interpersonal skills and a very good eye for detail.

The establishment is growing to be the largest employer in Argyll, building a family of great colleagues and would love for you, as a passionate, enthusiastic, team player to join us on the journey.

This position is available now for the right candidate

How to apply:

Please email your current CV to Jessica at Chhes In Scotland quoting 10459

Work for partners:

potentially yes

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