Sous Chef

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Sous Chef, Popular American style bistro, Dumfries and Galloway

Posted on June 20, 2025 | Start date July 10, 2025

Salary:£18 per hour plus tips paid four weekly
Duration:Permanent
Hours:25-40
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:Na
Covers:Lunch: 10-30; Dinner: 30-130; Breakfast: Ba; Functions: Na
Food type:American
Full-time chefs:3
Accommodation:Possible - private airbnb available
Job description:

I'm looking for a Sous Chef to join this popular American style bistro in Dumfries. There's a lot of flexibility available as the Chef owner is looking for someone to deputise on their time off.

As part of the role you must have a good awareness of allergens and be comfortable with accommodating them.

This role is for a minimum of 2 days a week but a full time role is available if preferred.

If you're looking for a role with satisfying unpretentious cookery and a great work life balance please get in touch.

How to apply:

Please send an up to date CV quoting ref#16305 to:

ian@chefsinscotland.co.uk

Work for partners:

Possibly front of house

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

Sous Chef, Historical Golf Clubhouse, Edinburgh and Lothians

Posted on June 20, 2025 | Start date July 1, 2025

Salary:£31,000/ annum + Tips and bonus
Duration:Permanent
Hours:40
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 50; Breakfast: 50; Functions: 80
Food type:Elevated Golfer's Fayre
Full-time chefs:5 + KPs
Accommodation:Live out
Job description:

This world famous Golf Club is looking for their next Sous Chef to assist with the day to day operation of it's kitchens. Working under a strong and friendly Head Chef, this would suit a reliable CDP looking to take their first step into a more senior role. The food operation is well established and popular amongst the members and players.

There are occasional functions, however most shifts will be daytime hours with finishes later than 5pm considered very uncommon, and time off in lieu will be given to anyone who works more than their contracted 40 hours.

The salary also comes with free access to the course during time off, so this would suit an avid player!

There are good public transport links to the course, however driving may be advantageous as the club is located a short distance outside of the city.

How to apply:

Please send an up to date CV quoting ref#16342 to:

ian@chefsinscotland.co.uk

Work for partners:

Yes Front of house.

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

Sous Chef, Junior Sous - Upmarket Steak & Seafood Restaurant, Inverness-shire

Posted on June 20, 2025 | Start date July 1, 2025

Salary:£14.50/hr negotiable, PAYE paid monthly
Duration:Permanent
Hours:minimum 40 hours per week
Days:5 from 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 20-100; Dinner: 140; Breakfast: n/a
Food type:Steakhouse classics - all fresh
Full-time chefs:6 + KPs
Accommodation:Live out
Job description:

This busy restaurant is part of a very successful local group. There's a great team in place but they're looking for to add staff to further strengthen.

The restaurant has a great reputation within the city for delivering an excellent offering of locally sourced steaks and seafood. As a Junior Sous Chef you'll be a vital part of the team and will assist with preparation and service of the menus, whilst providing a link between the junior team and management. You'll be required to deputise for the Sous Chef during the Head Chef or Sous Chef's time off.

There's an hourly rate of pay available which is negotiable for the right candidate.

You must be able to reliably commute into the city centre and have the right to work in the UK

How to apply:

Apply quoting 16348 to:

ian@chefsinscotland.co.uk

Work for partners:

no

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

Sous Chef, County Durham 5 star Steakhouse, England

Posted on June 20, 2025 | Start date July 4, 2025

Salary:£15.38/hr + Service charge, paid monthly PAYE
Duration:Permanent
Hours:40
Days:5/7
Holidays:Statutory (28 days p/a)
Bedrooms:55
Covers:Lunch: 80; Dinner: 80; Breakfast: 80; Functions: 120
Food type:High quality Steak House / Clubhouse
Full-time chefs:9 + 4kps
Accommodation:Room available in staff accommodation on site £60/wk
Job description:

This is one of the leading hotels in the country with an incredibly strong management team, looking to add strength to their popular golf clubhouse.
Utilising some of the world's finest produce in an immaculately equipped kitchen and working under a calm and knowledgeable Head Chef, you'll be required to assist with the running of the kitchen in his absence and delegate to the junior team when together. Full training in existing systems will be provided in a friendly and staff focussed working environment.

Exceptional work life balance available with a genuine 40 hour week over 4 days.

You'll be working under some of the most talented Chefs in the country in a hotel which is keen to develop a reputation as a food destination.

The Clubhouse is undergoing a transformation with a view to becoming the best steakhouse in the North of England.

How to apply:

Please send an up to date CV and 2 contactable references quoting ref#16148 to:

ian@chefsinscotland.co.uk

Work for partners:

Yes

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

Sous Chef, Ferry Inn - Stromness, Orkney and Shetland

Posted on June 19, 2025 | Start date June 20, 2025

Salary:From £14 per hour + holiday pay + share of tips (45-55 hours per week)
Duration:Seasonal
Hours:45-55
Days:5 or 6 from 7
Holidays:Statutory (28 days p/a)
Bedrooms:30
Covers:Dinner: 90
Food type:Modern Scottish - fresh island produce
Full-time chefs:5 plus kitchen porters
Accommodation:Room in shared staff house
Job description:

The Ferry Inn in Stromness on the beautiful island of Orkney.

Seasonal positions working with some great local produce including super fresh seafood.

Established family run operation. Great team. Sensible hours/shifts. Opportunity to work with great local produce while working in a beautiful location - the historic harbour town of Stromness.

We are looking for a sous chef to join our team - for prep and evening service

Award winning family business running busy seasonal restaurants in the historic harbour town of Stromness in the beautiful Orkney Islands at the Ferry Inn and Royal Hotel (offering 28 rooms as well as self catering accommodation).

All worked hours paid. Share of tips and end of season bonus. Accommodation available (offsite but nearby) and meals provided while on duty.

Quality local produce across a la carte, top notch pub and casual outdoor dining meus. You will be part of a team of 5, not including KPs, working to ensure the best of island food service to our international customer base.

The positions are available now to October

GREAT FOR LIFE WORK BALANCE ON A BEAUTIFUL ISLAND

How to apply:

email garethcrichton@btinternet.com

Work for partners:

Opportunity for kitchen, housekeeping and front of house

Contact details:garethcrichton@btinternet.com | www.orkneyislandhotels.com
Apply online:Submit your CV now

Sous Chef, Novar Arms Hotel, Ross and Cromarty

Posted on June 18, 2025 | Start date June 20, 2025

Salary:Weekly, £15 per hour, share of tips
Duration:Permanent
Hours:32-35
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:21
Covers:Lunch: 10; Dinner: 50-100; Breakfast: 20; Functions: 50
Food type:Dinner Menu, Bar Menu
Full-time chefs:2
Accommodation:no
Job description:

The Novar Arms Hotel is a busy hotel & restaurant situated in the picturesque village of Evanton in Ross-shire.

We are 15 miles north of Inverness.

We are looking for a chef to join our team and work alongside one more chef and provide cover on time off.

This may suit an existing Sous Chef or a Chef de Partie.

This is a permanent, all year round position and the pay is weekly as well as a share of the tips.

We have a good reputation for food and serve a nice variety of dishes.

Interested?

We would like to hear from you.

How to apply:

email CV or phone

Work for partners:

Contact details:manager@novararms.com
Apply online:Submit your CV now

Sous Chef, Busy all fresh city centre daytime venue with occasional evening functions, Edinburgh and Lothians

Posted on June 17, 2025 | Start date June 25, 2025

Salary:£35,000 per annum plus £6-8k in service charges paid monthly
Duration:Permanent
Hours:44
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 350; Breakfast: 130; Functions: 30 - 330 depending on style (plated or standing buffet etc)
Food type:All fresh cafe and scottish classics
Full-time chefs:5 + kitchen porters
Accommodation:Live out
Job description:

This busy high quality landmark venue is looking for staff to strengthen their management team. You'll be joining a family owned business with a forward thinking mentality. Utilising exceptional ingredients sourced seasonally from local producers.

The venue operates from 9-6 each day, so most shifts will be daytime hours. They do however cater to functions in the evening, so there will be occasional late finishes.

You'll be deputising for the Head Chefs during their time off. There are many moving parts and the team are aware that there needs to be more support in order to achieve consistency over the seven day operation.

The Venue is in the city centre within walking distance of Waverley station and bus links.

You'll be responsible for preparing all aspects of the menu and training junior staff members.

How to apply:

Please send an up to date CV with 2 contactable references quoting ref#16487 to:

ian@chefsinscotland.co.uk

Work for partners:

Possibly

Contact details:chefsinscotland.co.uk

Sous Chef, Townhouse Hotel, Borders

Posted on June 17, 2025 | Start date June 20, 2025

Salary:£17 per hour paid fortnightly plus tips.
Duration:Permanent
Hours:40 per week - flexi part time is an option.
Days:5 days from 7 mixture of shifts. Closed Christmas Day and Boxing Day. no food on Wednesday.
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:Live out
Job description:

The Townhouse Hotel is an 11 bedroom 4 star long standing, family run hotel situated in the beautiful town of Melrose just 36 miles South of Edinburgh.

We are looking for an experienced Sous Chef to work alongside our Head Chef.

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

You will be joining a stable and friendly team.

The position is available now for the right candidate.

How to apply:

Please apply to James Henderson 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, / Chef de Partie - The Crab Pot Colvend, Dumfries and Galloway

Posted on June 16, 2025 | Start date June 17, 2025

Salary:£16 per Hour depending on experience, Paid weekly with tips
Duration:Permanent
Hours:40-50
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 20-50; Dinner: 50-60; Functions: Max 75
Food type:Fresh Fish & Seafood
Full-time chefs:1 + KP and assistance during busy periods
Accommodation:Live out daily travel
Job description:

An exciting opportunity for an experienced Chef to join our team at The Crab Pot near Dalbeattie.

The menu heavily focussed on fresh fish and seafood ideally you'll have experience within a similar establishment.

You'll be calm under pressure, working with and supporting our head chef

This position is available now for the right candidate

How to apply:

Please send an up to date CV and cover letter to

crabpotcolvend@gmail.com

Must be able to live and work in the UK

Work for partners:

No

Contact details:crabpotcolvend@gmail.com
Apply online:Submit your CV now

Sous Chef, Aye Eat, Inverness-shire

Posted on June 13, 2025 | Start date June 14, 2025

Salary:£15 per Hour ; £36-40k Salary
Duration:Seasonal
Hours:Shift work with the team, restaurant will be open for lunch & dinner, last orders 9pm latest 9.30pm with chefs finished sometimes from 9.30pm, or latest 10.30pm but somewhere in that window 9.30-10.30pm. Hours 40-55 a week, going up to 55hrs sometimes in busy season May-Aug, target is no one is working more than 55hrs max a week
Days:5 from 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Food type:Modern Scottish - 250+ covers a day up to 350-400 covers in peak summer season
Full-time chefs:3-6 + KPs
Accommodation:Private Flat in City Centre - No Charge - shared accommodation no bills
Job description:

Aye Eat is a busy Scottish themed restaurant for food & decor, focused on tourist market & locals. Large volume restaurant.

• Preparation of food from 10am leading up to opening for lunch time 12noon & restaurant remains open
throughout the day
• Cooking food and leading from the front
• Ability to cover the pass for Head Chef
• Assisting with keeping the kitchen tidy & cleaning up as go along
• Ordering & taking in supplies
• Input into the menu, analysing with Head Chef & General Manager what is working & what is not
• Strong control of costs, portion control and pricing all dishes for 70/30% GP ratio. Making sure allergen
charts are correct
• Maintaining paper work for food & hygiene council requirements
• Set staff rotas to cover when Head Chef is not around and keep staff costs to 30% of daily turnover
Skills • Charcoal cooking, experience of BBQ style with solid fuel for Josper
• Used to grilling steaks ideally on a Josper but not a prerequisite
• Team Player & able to manage a team
• Gravitas & have presence to work in a kitchen & lead from the front
• Assertiveness
• Good at nurturing, mentoring and training staff for their development
• Calm personality when things are busy
• Reliability & Punctuality
• Enthusiasm for food & working in a dynamic new business
• Proactive approach to come up with new ideas
• Good with technology
• Excellent experience of paperwork, being organised & pricing dishes
• Dynamic & passion for food coming up with creative new dishes with innovative ideas for presentation

How to apply:

Please apply to David and Roberta Shayer, Owners

Work for partners:

Yes, either Front of House or in the Kitchen

Contact details:DAVID SHAYER <david@aye-eat.com> | www.aye-eat.com/
Apply online:Submit your CV now
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