Sous Chef

Results page: 1 2 3 4

Sous Chef, Fife Arms, Grampian

Posted on October 7, 2019 | Start date October 10, 2019

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:

The Fife Arms is a 10 bedroom hotel situated in Turriff - the heart of Aberdeenshire.

We are looking for a sous chef with ambition to join our dedicated team and help us 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 apply to Herbert Cox, Owner with an up to date CV.

Work for partners:

Possibly

Contact details:stay@fifearms.com | www.fifearms.com
Apply online:Submit your CV now

Sous Chef, 10003- BBQ themed restaurant Dundee, Tayside

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

Salary:£25,000 negotiable paid monthly plus a share of the tips plus overtime if required
Duration:Permanent
Hours:45 hours per week
Days:5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:30 cover restaurant
Covers:Lunch: 30; Dinner: up to 90; Functions: up to 30
Food type:Grill/BBQ - a la carte and bar menu
Full-time chefs:Brigade of 3 plus kitchen porters and a general assistant
Accommodation:accommodation available if relocating
Job description:

I am recruiting for a fairly new restaurant situated at City Quay in Dundee.

Looking for a strong sous chef to join the team of this expanding business.

You will be using a Josper charcoal grill so ideally you will have experience of this or at least good grill experience.

Hands on owners in place.

Working alongside the very stable head chef, there is excellent scope for career progression within the business further down the line.

Position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland with an up-to-date CV and reference details quoting 10003

Work for partners:

Possibly depending on experience

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

Sous Chef, Balgedie Toll Tavern, Perthshire

Posted on October 7, 2019 | Start date October 1, 2019

Salary:up to £26,000 per annum negotiable depending on experience plus share of tips
Duration:Permanent
Hours:45
Days:5 out of 7, mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 35; Dinner: up to 80; Functions: 20
Food type:Traditional pub food
Full-time chefs:3
Accommodation:Live out
Job description:

Balgedie Toll Tavern is a privately owned and run restaurant situated in Kinross, Perthshire.

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

You will support and cover for our head chef on time off.

You will have some in put into the menu.

This position is available now for the right candidate

How to apply:

Tel 01592840212
email- balgedietolltavern@gmail.com

Work for partners:

no

Contact details:balgedietolltavern@gmail.com | N/A
Apply online:Submit your CV now

Sous Chef, Braeval Hotel, Invernesshire

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

Salary:Starting salary of £24,000 negotiable depending on experience paid weekly plus a share of the tips. Salary is reviewed after 3 months plus there is a 7% retention and performance bonus paid annually.
Duration:Permanent
Hours:30-35 in winter and up to 50 in summer
Days:5 days a week - mixture of straight and split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Dinner: 50-180 covers over the day depending on season; Breakfast: up to 20
Food type:Traditional British bar and restaurant including lots of fresh seafood
Full-time chefs:5 plus kitchen porters
Accommodation:Live-out
Job description:

The Braeval Hotel is a 10 bedroom, 3 star hotel situated in Nairn, just 16 miles East of Inverness with an award-winning bar and restaurant.

We are looking for a creative and imaginative sous chef to join our stable team to help push the business forward. As sous chef you will be working alongside our head chef to have input into menus as we aim to make the Seaview restaurant a destination venue.

You will be responsible for the kitchen during the head chefs time off so ideally you will have some experience at this level.

This is a permanent all year round position and you receive extra pay during busier periods such as Christmas and festivals.

Nairn is a lovely place to live and work as it is situated right by the Moray coast.

This position is available now for the right candidate.

How to apply:

Please apply to Paul Geddes, owner, with an updated CV and reference details

Work for partners:

No

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

Sous Chef, The White Heather Hotel, Grampian

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

Salary:£12 per hour negotiable, paid weekly - plus tips paid monthly
Duration:Permanent
Hours:40-45
Days:5 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:4
Covers:Lunch: 20 - 40; Dinner: 20 - 80; Breakfast: up to 8 covers; Functions: small up to 40
Food type:Good home cooked restaurant and bar meals
Full-time chefs:2 and kitchen porters
Accommodation:own 2 bedroom flat included as part of the package
Job description:

The White Heather Hotel is a 4 bedroom family owned hotel with 2 restaurants situated in Turriff.

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

You will have scope in to menus and will help maintain kitchen standard.

This position would suit a couple as there is a manager position available for the partner.

This position is available now for the right candidate.

www.facebook.com/whiteheatherhotelturriff

How to apply:

apply to Sandra Corless, Owner with up to date CV and reference details or call in the first instance 01888 562439 - 07961089338

Work for partners:

Possibly depending on their experience

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

Sous Chef, Inverlochy Castle, Lochaber

Posted on October 4, 2019 | Start date October 5, 2019

Salary:£32,000 - £35,000 per annum paid monthly plus a bonus and annual gratuities
Duration:Permanent
Hours:as required
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: 16; Dinner: 34; Breakfast: 34; Functions: Up to 60
Food type:Modern Scottish fine-dining, all local and seasonal produce - 3 rosette
Full-time chefs:9 + kitchen porters
Accommodation:can provide short term only
Job description:

Inverlochy Castle Hotel is located 2 miles from Fort William which is the outdoors capital of the UK.

Part of the ICMI collection.

Leading the team in the Head Chefs absence; the Sous Chef must be an inspirational leader, motivating and developing the team with their correct example and creating a culture of passion and enthusiasm for the preparation and service of food. The Sous chef will cultivate an excellent working partnership with the restaurant management team.
They must assist in providing food that not only exceeds our guest expectations in flavor, substance and presentation, but is also in line with agreed company & legal standards. This is in addition to ensuring that the food costs of the business are well managed.

Key Responsibilities:
 To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly
 To consistently prepare and cook all food to the standards and dish specifications, and train the team to do the same
 To be hands on and present during the busy service periods
 To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
 To ensure that the hotel’s Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks & record keeping
 To ensure the menu, daily specials and special menus are available, as appropriate
 To ensure functions menus are managed effectively in conjunction with the manager in charge
 To ensure that the kitchen team are fully prepared, stocked and set for service
 To be responsible for the performance of the whole kitchen team and the delivery of quality food in the absence of the head chef
 Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
 To assist the Head Chef with recruitment, supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
 To be responsible for the performance of the whole kitchen team and the delivery of quality food in the absence of the Head chef
 Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
 To carry out recruitment, supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
 To actively be part of the kitchen management team, ensuring on-job training for the team
 Assist in the training and coaching of the floor team, especially in relation to food and kitchen matters, lead tastings and food training at shift briefings
 To establish and maintain good front of house relations at all times.
 To promote best practice within the kitchen & constantly look to improve processes & procedures
 To assist the head chef responsibly and make follow-up checks to ensure the performance of the kitchen and kitchen team
 To lead tastings and train all team members in food knowledge at every opportunity
 To encourage team members to continually improve their performance – recognizing, praising and rewarding excellent performance in the team
 To develop strong team relations by encouraging open communication between all members of the restaurant team both front and back of house
 To spot talent and assist with succession planning for kitchen team & recruit the ‘correct’ people.
 To ensure that kitchen team understands the correct preparation, cooking, presentation & service of food
 In the head chefs absence; To carry out formal discussions with the team, provide updates & evidence for your Manager to support possible disciplinary processes
 In the absence of the head chef, to attend, communicate effectively at & contribute to weekly management meetings and shift briefings every day
 To work with the Head Chef and Chez Roux to collaborate and devise an inspiring and engaging ongoing training and development calendar for chefs
 To take responsibility for your own career path and continuous self-improvement

Detail and Quality:
 To lead by example and ensure the kitchen team have excellent levels of personal hygiene and presentation standards
 To be consistently punctual for all shifts & demand the same discipline amongst the team
 Ensuring the aesthetic standards of presentation of the kitchen & the pass are excellent at all times from all areas of the restaurant and the team are consistently focused on maintaining this
 To ensure that the kitchen is clean using effective cleaning rotas and keeping records
 To clean and maintain all kitchen equipment to maximise efficiency & prolong life
 To follow the agreed seasonal menu change calendar and procedure
 To assist with the food information and menu descriptions – keeping them up to date. Working closely with the head chef, this responsibility includes necessary preparation for seasonal menu changes, including staff food tastings and menu layout as well as taking control and responsibility for the Allergen menu folder and training the team on the importance of allergens
 Liaise with the Head chef, Chez Roux and suppliers to ensure effective use of purchasing
 To order and accept all deliveries to Chez Roux standards and to ensure that all stock meets both company and legal standards
 To be responsible for accurate record keeping, security and safe storage of all deliveries
 To operate and have a thorough understanding of all statutory requirements under Environmental Health regulations such as Food Hygiene, Fire Safety, COSHH and HACAPS
 To review Quarterly Hygiene & Safety Reviews and EHO audits and take appropriate action
 To assist the head chef in making sure all members of the kitchen team are up to date with their statutory training requirements such as Food Hygiene, COSCHH and HACAPS
 To ensure the whole team, including waiting & bar team, are trained in the safe handling and usage of knives and supervised for safety regularly
 To assist with the implementation of all fire regulations and procedures and assist in evacuations as necessary
 To monitor all equipment & resolve any maintenance issues in cooperation with the Head chef and General Manager
 To assist in keeping the equipment log book up to date in order to aid with decision making on new equipment or repairs
 To assist with the ordering, storage and careful use of all kitchen supplies
 To maintain all Kitchen Equipment as well as possible to minimise maintenance costs
 To incorporate required in house maintenance into the weekly cleaning checklists
 In the absence of the head chef, to compile and email the Chez Roux weekly kitchen report as per the provided template, in time as agreed.
 Supporting the Head Chef To liaise with the Gardeners and Chez Roux regarding the correct upkeep and effective use of the kitchen garden.
 Supporting the Head Chef To maintain the Chez Roux Resort software database and ensure that it is up to date with current prices and menu data including costings.
 To maintain the Chez Roux kitchen manuals and make sure these are current in line with the company specs.

Financial:
 Administer the Chef Profit calculator to agreed levels
 To ensure accurate weekly staff rotas have been compiled, ensuring quality service levels are maintained, employee work patterns are considered and employment costs are well managed
 To ensure rota is signed each day.
 To ensure rotas are corrected as necessary, to ensure staff are paid correctly.
 To ensure team holidays & time off are planned fairly & rotas are completed in advance, assisting the head chef in the planning process
 To accurately count food stock on a weekly basis, report factually and all food wastage is recorded and minimised by the whole team
 To maintain appropriate stock levels in the restaurant
 To be able to identify variances in stock & then be able to implement positive actions to address the variances
 To work with the G M and Head Chef to minimise waste of gas, water & electricity
 To maximise on sales through regular review of stock par levels, ensuring adequate preparation for each shift and efficiency with the kitchen set up
 To assist in the control of costs, such as; consumables including paper & chemicals by agreeing on weekly usage requirements dictated by the needs of the business
 To monitor correct product storage, stock rotation, food quality and portion control

How to apply:

Please apply to Scott Campbell, manager, with your up-to-date CV and reference details

Work for partners:

Possible depending on experience

Contact details:scottcampbell@inverlochy.co.uk | https://inverlochycastlehotel.com/
Apply online:Submit your CV now

Sous Chef, (Junior) Inverlochy Castle, Lochaber

Posted on October 3, 2019 | Start date October 4, 2019

Salary:£27,050 - £28,050 per annum paid monthly plus annual gratuities
Duration:Permanent
Hours:as required
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: 16; Dinner: 34; Breakfast: 34; Functions: Up to 60
Food type:Modern Scottish fine-dining, all local and seasonal produce - 3 rosette
Full-time chefs:9 + kitchen porters
Accommodation:can provide short term only
Job description:

Inverlochy Castle Hotel is located 2 miles from Fort William which is the outdoors capital of the UK.

Part of the ICMI collection.

As a Junior Sous Chef you will assist the Sous Chef to ensure in the smooth running of the food offer in the hotel. To effectively manage the kitchen team to achieving the highest standard of food production especially in the absence of the Head Chef. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company’s sourcing policy and control production and portions in line with agreed specifications. The Junior Sous Chef must be able to solve problems quickly and in a professional and pleasant manner. They must be able to deal successfully with a wide variety of people from different cultures and backgrounds. Have initiative, have self-discipline, effective communications skills, and the ability to organize and direct the work of others.

You will assist the Sous Chef in the below and be solely responsible for the below in their absence:

Training:
• Train and develop staff to maximise performance, aid retention and reduce turnover.
• Accountable for the delivery of performance in line with Company procedures.
• Lead and inspire individuals to develop a highly motivated, committed team.
• Ensure team receive, understand & adhere to all company policies & procedures.
• Co-ordinate workload of staff within the hotel including rotas etc
• To ensure that the kitchen team comply with the policy on personal hygiene and uniform
• Support all members of the team to reach their full potential and give them the opportunity to develop their career

This position is available now for the right candidate.

How to apply:

Please apply to Scott Campbell, manager, with your up-to-date CV and reference details

Work for partners:

Possible depending on experience

Contact details:scottcampbell@inverlochy.co.uk | https://inverlochycastlehotel.com/
Apply online:Submit your CV now

Sous Chef, Bridgend Hotel & Restaurant, Argyll and the Islands

Posted on October 3, 2019 | Start date October 3, 2019

Salary:Negotiable depending on experience paid monthly plus a share of tips
Duration:Permanent
Hours:40
Days:5 days a week either 7am - 2pm; 12pm-10pm or a split
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 30-40; Dinner: 60-70; Breakfast: 15-20
Food type:Fresh & local including Seafood & Game
Full-time chefs:4 plus a kitchen porter
Accommodation:Accommodation is own room in a 2 bedroom cottage with shared facilities charged at £40 per week - includes Wi-Fi
Job description:

The Bridgend is looking to recruit a Sous Chef to join their stable and friendly team.

A 3 star Gold Hotel with 11 Bedrooms, Restaurant and Bar located on the Island of Islay on the West coast of Scotland.

Looking to recruit a sous chef who is motivated and hard working to join our kitchen team working alongside Scott Chance our Head Chef.

As sous chef you will be responsible for the kitchen during the head chefs time off. Would consider a good chef de partie looking to take the next step up.

Islay is a beautiful place to live and work.

The position is available now for the right candidate.

How to apply:

Please send an up to date CV and reference details to Gillian Bignal, Estate Manager

Work for partners:

Front and back of house work available

Contact details:gillian@islayestates.com | www.bridgend-hotel.com
Apply online:Submit your CV now

Sous Chef, The Cairngorm Hotel, Moray and Strathspey

Posted on October 3, 2019 | Start date October 4, 2019

Salary:£26,000 to £28,000 per annum depending on experience paid fortnightly. Over time available after 44 hours
Duration:Permanent
Hours:44
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:31
Covers:Lunch: 120; Dinner: 250 - 300; Breakfast: 60; Functions: 120
Food type:Bar and Restaurant
Full-time chefs:8 - 10 plus kitchen porters
Accommodation:live in available
Job description:

The Cairngorm Hotel is a busy 31 bedroom, 3 star hotel situated in the centre of Aviemore, 30 miles from Inverness.

We are looking for a reliable, hardworking and experienced Sous Chef to join our friendly and stable team , who can deputise for Head Chef.

The hotel is busy all year round and popular with locals

You will help run the kitchen and manage the team.

Chefs whites supplied, with excellent benefits - share of tips, paid breaks, discounts on food & accommodation for friends and family, ski pass in winter and many more.

Aviemore, based in the Cairngorms National Park is Scotland’s top all year round resort offering skiing, snowboarding, watersports, cycling, walking, fishing, golf just to name a few. We are a great base for tours of the Highlands including the famous Whisky Trail and Loch Ness.

How to apply:

Send CV to office@cairngorm.com

Work for partners:

No

Contact details:office@cairngorm.com | www.cairngorm.com
Apply online:Submit your CV now

Sous Chef, Senior - The Kitchen Brasserie, Invernesshire

Posted on October 3, 2019 | Start date October 4, 2019

Salary:Salary package of £32000 per annum with basic wage of £28000 plus monthly share of gratuities.
Duration:Permanent
Hours:up to 50
Days:4.5 days - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 50-120; Dinner: 100-150
Food type:Modern European with highland influences
Full-time chefs:6 plus kitchen porters
Accommodation:Live out but can provide temporary accommodation for up to 1 month - no charge
Job description:

The Kitchen Brasserie is a vibrant, energetic City Centre restaurant with a strong focus on the growth and development of our team members.

We are looking for a Senior Sous Chef to join our busy kitchen team.

Weekly changing menus allow our chefs flexibility and the stage upon which they can display their individual flare and passion for exceptional food.

Ideally you will have some experience with volume.

This position is available now for the right candidate.

How to apply:

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

Work for partners:

Possibly front of house

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