Sous Chef

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Sous Chef, The Isles Inn - Pub/restaurant/rooms, Skye and Lochalsh

Posted on November 6, 2023 | Start date November 7, 2023

Salary:£18 per hour paid weekly plus a share of tips & discounts
Hours:40 to 50
Days:Five out of seven
Holidays:Statutory (28 days p/a)
Covers:Lunch: 40-60; Dinner: 50-100; Breakfast: N/a; Functions: 45
Food type:Scottish pub using lots of seafood
Full-time chefs:2/3 chefs plus a kitchen porter
Accommodation:Room free of charge - in the hotel
Job description:

The Isles Inn in Portree on the Isle of Skye serves Traditional Scottish food in a beautiful location.

We are looking for a Sous chef for a live in or out position starting now.

Working as a Sous Chef in a team of 3 chefs, you will be responsible for cooking, ordering, all aspects of health and safety in the absence of the Head Chef as well as having input into the menu.

On offer is a very good wage and accommodation and a super chance for either a single chef or possibly a couple to work in the heart of Skye's capital.

How to apply:

By email to Sharon Williamson

Work for partners:

We would welcome a couple as work available in housekeeping/bar etc

Contact |
Apply online:Submit your CV now

Sous Chef, The Collingwood Arms - Northumberland, England

Posted on November 2, 2023 | Start date November 3, 2023

Salary:£32,000 per annum. Plus a share of tips.
Hours:40 per week
Days:5 days per week - mixture of straight and split shifts.
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 25; Dinner: to 30; Breakfast: to 30; Functions: can do functions
Food type:freshly prepared using only the best, locally-sourced ingredients.
Full-time chefs:2/3 plus kitchen porters
Accommodation:Accommodation available for 3 months as part of the package
Job description:

The Collingwood Arms is a former coaching hotel situated in the village of Cornhill on Tweed a mile from Coldstream and 12 miles from Berwick.

Our regularly changing menu uses the best local produce.

We are looking for an experience Sous chef to join our team.

You will cover and support our Head chef, have input in to menus.

All produce is home made.

The opportunity to work with an exciting and young team, striving for awards. Looking for a passionate chef to share goals and grow with the team and to develop their skills

This position is available now for the right candidate.

How to apply:

Please apply to Kristie, General manager with an up to date CV and contactable work references.

Work for partners:


Contact |
Apply online:Submit your CV now

Sous Chef, Thainstone House Hotel & Spa, Grampian

Posted on November 2, 2023 | Start date November 13, 2023

Salary:Up to £33,000 depending on experience paid weekly plus tips
Hours:Minimum of 40 hours per week - overtime is time back in lieu
Days:5 days a week - mixture of straight and split shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: up to 40; Dinner: up to 40 in the fine dining restaurant and up to 40 in the bar; Breakfast: 50-100; Functions: 3 private dining suites and a ballroom which can cater for up to 200 people
Food type:Classical fine dining and contemporary Scottish, 2AA rosette
Full-time chefs:5 chefs plus a part time breakfast chef and 2 kitchen porters
Accommodation:Staff accommodation available
Job description:

Thainstone House is a 48 bedroom, 4* hotel situated 2 miles from Inverurie and 14 miles north of Aberdeen.

We are looking for a sous chef to join our team at this unique, fresh food property which has two rosettes for the food. Looking for a chef who can lead the team in the absence of the head chef, has a strong knowledge on health, safety & hygiene procedures and is a strong all-rounder that is capable of working all sections in the kitchen including pastry, larder and sauce. This is a good opportunity for someone looking to develop their skills as good training is provided and there is excellent scope for career progression within the group.

Uniforms are provided and you will also receive discounts at hotels within the Crerar Hotel Group which has 12 properties situated all over Scotland.

Ideally you will have some function and quality experience although this is not essential as full training is provided. Would consider a good commis chef looking to step up to their first demi chef de partie position.

This position is available now for the right person.

How to apply:

Please apply to Ian Grey, General Manager with your up-to-date CV & reference details and copy in chef email below

Work for partners:

Possibly depending on experience

Contact |
Apply online:Submit your CV now

Sous Chef, The Selkirk Arms, Dumfries and Galloway

Posted on November 1, 2023 | Start date November 2, 2023

Salary:From £30,000 per annum depending on experience, paid monthly - tips - meals on duty
Days:5 days per week mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 50; Dinner: 50; Breakfast: 30; Functions: N/A
Food type:Modern Scottish
Full-time chefs:5 plus kitchen porters
Accommodation:Live in for 6 months
Job description:

Job Description


Job Type: Full-time

Salary: From £30,000 negotiable depending on exprience

It is the motivation and sheer determination of our employees, which makes the Selkirk Arms what it is today. We are always looking for dedicated and passionate individuals who are striving to build their career in the hospitality industry.

The role of the Sous Chef:
Key Skills

Ability to cook creative dishes with imagination and flair
Fully conversant with the latest Food Hygiene regulations, Risk Assesment, Fire and evacuation training, First aid
Supporting Head Chef
Leadership and motivation of the team in the Head Chef’s absence
Delivery of Food Service
Systems Compliance
Delivers Company Standards
Effective Rotaring and wage cost awareness in the Head Chef’s absence

Food Margins
Meets and exceeds company Food GP budget of 66%
All kitchen staff to be trained on dish specification and how to achieve food margins
Orders of food stock appropriate to sales levels and not over ordered
All sub standard food is returned with the appropriate paperwork and the supplier contacted Supplier issues to be cascaded to senior managers.
Ensure that the team check and sign all deliveries.
Prepares food for service appropriate to sales levels
Controls wastage and records / reports all wastage
Only nominated suppliers and petty cash purchases are minimum to zero
Staff Food policy is followed with no unauthorized food leaving the kitchen
Dishes are to specification with no over portioning
Keeps within budgets set for ordering.
All stock is secure and no loss of stock
Stock rotation is followed and all store rooms/ fridges and freezers are in order
Monitors & controls stock levels – daily, weekly and monthly ensuring there are no shortfalls

Delivery of Food Service
Ensure all menus are served ti the highest standard with detail on presentation and taste
Ensure all recipes and preparation requirements are met.
Ensure temperature, seasoning and flavours are to specification
Ensures readiness for service and the pace is set for peak trade
Ensure all food is presented for service in a timely manner and in correct sequence
Ensure that the storage of food meets company and statutory health and safety requirements
Deal with any customer returned food in a timely manner

Delivers Company Standards
Comply & implement all Health and Safety and Food Hygiene requirements
Ensure temperature records and food labelling are maintained and up to date
Ensure the kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept
Ensure all food is served to specification
Ensure the kitchen uniform and personal hygiene requirements are adhered to
Ensure the kitchen runs smoothly on a daily basis & is adequately stocked with all necessary goods
Promote a positive perception of the company at all times both internally & externally
Attend company meetings as requested

Personnel Skills
Support the Head Chef
Deal with day to day personnel queries
Assist in the Performance review all kitchen staff on an ongoing basis

Inspire & motivate the team to achieve food to specification and therefore achieve sales and profits
Leads by example, setting the pace and standards
Train and develop the team to deliver food to specification
Praise and recognise good performance
Pro-active in problem solving
Can work on own initiative to deal with problems and opportunities
Communicate a vision of success which the team want to be part of
Manage the day to day food administration ensuring systems compliance

How to apply:

Please apply with full CV

Work for partners:


Contact |
Apply online:Submit your CV now
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