Sous Chef

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Sous Chef, O'Connells Bar and Diner, Fife

Posted on November 4, 2018 | Start date November 16, 2018

Salary:£8.50 per hour negotiable + share of Tips
Duration:Permanent
Hours:35-45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:none
Food type:An American diner style casual restaurant that offers fresh cooked contemporary style comfort food, with an emphasis on stacked burgers, loaded home made pizzas, and a range of specials
Full-time chefs:3
Accommodation:live out
Job description:

O'Connells Bar and Diner on Kirkcaldy High Street has a good reputation for American style big eats, with an emphasis on stacked burgers and home made pizzas whilst still keeping a range of traditional classics.

We are currently looking for a chef who has experience within this environment and a passion to help drive the business forward. We are looking for someone who can buy into our product and bring fresh ideas to the table. The right candidate will be hard working, flexible and a good motivator to the rest of the team.

may suit a sous chef or a chef de partie looking to move up.

Currently, the business has a higher lunch time trade than evening.

How to apply:

Please email your CV to thediningroomkirkcaldy@hotmail.com

Work for partners:

no

Contact details:Thediningroomkirkcaldy@hotmail.com | www.oconnellsbar.co.uk
Apply online:Submit your CV now

Sous Chef, 4 star hotel South of Oban, Argyll and the Islands

Posted on November 1, 2018 | Start date November 8, 2018

Salary:£26,000 - £28,000 per annum depending on experience paid monthly with an equal share of the tips Hours worked over 48 is given as time back in lieu
Duration:Permanent
Hours:40 - 48 hours per week
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:25 bedrooms
Covers:Lunch: to 60; Dinner: fine dining to 40, bistro to 80; Breakfast: to 60; Functions: 120
Food type:2 AA Rosette Fine dining, high quality bistro and functions
Full-time chefs:4 out of season 6 in season plus kitchen porters
Accommodation:Yes accommodation is available in a shared staff house charged at £7 per day including Wifi
Job description:

I am looking for a Sous Chef for a 25 bedroom 4 star 2 AA Rosette Hotel situated South of Oban.

You will deputise for the head chef on time off.

You will be reliable, level headed and a good organiser.

AA experience is preferred but not essential.

You will have a passion for food and using fresh local ingredients as everything is made fresh on the premises.

This is a lovely place to work with friendly staff.

A rural location but there are good bus links.

This position is available from 8th November.

How to apply:

Please apply to Jessica at Chefs In Scotland with your updated CV and reference details quoting 8295

Work for partners:

Possible

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

Sous Chef, Red Poppy Restaurant, Invernesshire

Posted on October 30, 2018 | Start date October 30, 2018

Salary:£25,000 per annum paid weekly with tips. Tips up to £200 per month. Overtime available working with the catering company on outside events.
Duration:Permanent
Hours:40-48
Days:4 & 1/2 days, mixed shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:None
Covers:Lunch: to 20; Dinner: to 40
Food type:Quality modern Scottish using fresh local produce.
Full-time chefs:2 chefs plus 1 kitchen porter
Accommodation:Flat 2 minutes from restaurant, TV and Wi-Fi available.
Job description:

The Red Poppy Restaurant is a well known Restaurant in Strathpeffer, just 20 miles from Inverness.

We are looking for a strong Sous Chef to join our small team.

You will give support and be able to cover for the Head Chef when required.

There is always scope for input into menus as we strive to keep our menus fresh and up to date using the best of our local Scottish produce.

This position is available now for the right candidate.

Uniform provided.

How to apply:

Please apply to Nick Aburrow, Head Chef with a copy of your updated CV and reference details.

Work for partners:

Yes - front of house, supervisor position may be available.

Contact details:nick@redpoppycatering.co.uk | www.redpoppyrestaurant.co.uk
Apply online:Submit your CV now

Sous Chef, (Pizza Chef) Cardosi's, Paisley, Renfrewshire

Posted on October 30, 2018 | Start date October 31, 2018

Salary:Negotiable depending on experience- paid weekly with overtime and tips
Duration:Permanent
Hours:45
Days:4 1/2 days out of 7 - Closed Mondays
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 60; Dinner: up to 130
Food type:Contemporary Italian - mainly Pizzas
Full-time chefs:5 plus kitchen porters
Accommodation:Live out
Job description:

Cardosi's is a New York style Italian restaurant situated in the heart of Paisley.

We are looking for an experienced Pizza Chef to join our close knit team.

The ideal candidate will hit the ground running and will have pizza experience.

Cardosi's is a family run business with a sister restaurant so there is good scope for career progression.

We are looking for someone who is keen to put their roots down.

This position is available now for the right candidate

How to apply:

Please apply with an up to date CV and references to Riccardo Cardosi, owner.

Work for partners:

No

Contact details:riccardo.cardosi@icloud.com | www.cardosis.com
Apply online:Submit your CV now

Sous Chef, (Junior) The Daffodil Hotel Grasmere, Cumbria, England

Posted on October 29, 2018 | Start date October 30, 2018

Salary:£24,000 per annum - paid monthly with a share of tips
Duration:Permanent
Hours:approximately 45 hours per week
Days:4 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:77
Covers:Lunch: 30 at the moment, keen to develop; Dinner: 100; Breakfast: 150; Functions: 150
Food type:Restaurant looking for accolades, bar, al fresco contemporary dining and functions
Full-time chefs:14 in the kitchen at full strength
Accommodation:room in shared house at £35 per week
Job description:

Located in Grasmere, the 4- Star Daffodil Hotel & Spa is looking to recruit a Junior Sous Chef to support the Kitchen Management Team.

The Position
The Junior Sous Chef must be able to manage each section in the Kitchen and support the team as and where required. On occasion they will also be required to manage the pass.
The Restaurant menu is modern bistro, please look on line to see our menus. On average the Kitchen delivers 90 covers for dinner and with a reputation for unique afternoon teas as many as a 100 during busy weekends. The Hotel is a popular wedding venue, requiring the Junior Sous Chef to work in the Banqueting Kitchen.

The Candidate
The ideal candidate will have a minimum of three years’ experience working at Senior Chef de Partie level within a quality, busy restaurant or hotel environment and have been trained in all aspects of the Kitchen. Rosette experience would be preferable.
In addition to being a great cook, the candidate most also be able to demonstrate excellent hygiene and health and safety standards and enjoy working as part of a close team. Given the success of the hotel in the wedding market, experience of banqueting will be advantageous.

Live-in accommodation is available.

How to apply:

Please apply to Graham Harrower, Executive Chef with your-up to-date CV and details of relevant work references.

Work for partners:

yes Restaurant Management, front of house, kitchen or house-keeping

Contact details:graham@daffodilhotel.com | www.daffodilhotel.co.uk
Apply online:Submit your CV now

Sous Chef, Brel Bar, Glasgow

Posted on October 26, 2018 | Start date October 26, 2018

Salary:From £21,000 to £24,000 + bonus + weekly tips
Duration:Permanent
Hours:This is a full-time role where you will be expected to work flexible hours including evenings and weekends.
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Restaurant
Food type:Quality modern
Full-time chefs:6 plus kitchen porters
Accommodation:Live out
Job description:

Brel, Ashton lane’s most magical venue, has a menu to match full of fantastic freshly cooked food, cheesy fondues and a frites section to shout about. With a large conservatory for food service all year round and a huge garden for the sunny Glasgow days with the BrelBQ it’s a busy and energetic unit. Refined over the past few years Brel is one of Glasgow’s favourite restaurants and the menu says everything there is to know. We are looking forward to a very busy Christmas season following on from what has been the most successful summer Brel has ever seen.
To help us build on this incredible journey we’re looking for a Sous Chef with a passion and love of food to join our kitchen team.

As Sous Chef you will have experience in a high-quality kitchen delivering great food in a fun, inviting environment. We’re looking for a Sous Chef with a real drive and ambition. We’re looking for someone who can support the Head Chef to take this restaurant to the next level and be an active member of the senior management team, reporting directly to the Head Chef and assisting in leading and training the kitchen team.
Working alongside the Head Chef, the Sous Chef will be expected to assist in the smooth running of the kitchen; food preparation, food service, and profitability. With a team of around 8 members of staff, you’ll be expected to assist in their training and will manage the kitchen in the Head Chef’s absence. This is a full-time role where you will be expected to work flexible hours including evenings and weekends.

Our Sous Chef must:
·Have a proven track record in delivering exceptional dishes in a time-pressured environment, taking responsibility for the quality of each and every dish served
·Be diligent with ordering and controlling stock whiling achieving and reporting profit margins
·Experience working in a high-volume kitchen
·Assist the Head Chef in managing the kitchen team
·Maintain Food Hygiene standards
·Maintain Health & Safety standards in the kitchen

How to apply:

Please apply with you updated CV and reference details

Work for partners:

No

Contact details:hello@brelbar.com | www.brelbar.com
Apply online:Submit your CV now

Sous Chef, (Junior) Playfair's Restaurant, Fife

Posted on October 24, 2018 | Start date November 1, 2018

Salary:up to £24,000 negotiable depending on experience, paid 4 weekly, plus share of tips
Duration:Permanent
Hours:35-55 depending on season
Days:5 of 7 straight shifts closed lunches in winter during week
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 100; Dinner: up to 80; Breakfast: up to 80; Functions: very few
Food type:1AA Rosette Scottish Seasonal menu using local produce
Full-time chefs:7 plus kitchen porters
Accommodation:Live out
Job description:

The Playfair's restaurant is a 1AAR restaurant located a stones throw from the Old Course in St Andrews.

We are looking for either a junior sous chef or senior chef de partie to join our stable and close knit team.

It is a great opportunity for someone to advance their career learning under an experienced head chef.

Ideally you will have experience in a similar environment.

Everything is made from scratch in house including bread and even butter.

The position is available now for the right candidate but we are equally happy to wait for the right candidate.

How to apply:

Please apply with an up to date CV and references to Duncan McLachlan, Head chef.

Work for partners:

No

Contact details:chef@ardgowanhotel.co.uk | www.playfairsrestaurant.co.uk
Apply online:Submit your CV now

Sous Chef, The Victoria and Esplanade Hotels, Argyll and the Islands

Posted on October 22, 2018 | Start date October 23, 2018

Salary:Good hourly rate depending on experience paid weekly in arrears plus a share of tips
Duration:Permanent
Hours:40 - 48 or more if desired
Days:5 from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Victoria - 20 & Esplanade - 8. Good steady trade all year round
Food type:Good fresh Scottish home cooking with lots of seafood
Full-time chefs:6 chefs + kitchen porters
Accommodation:Room in hotel available at no charge. Meals provided - TV and Wi-Fi available
Job description:

The Victoria and Esplanade Hotels are situated on the sea front of Rothesay on the Isle of Bute, 1 ½ hours from Glasgow.

We are looking for an experienced Chef with a proven track record and excellent references.

Working alongside the head chef and covering on time off.

Working with a very professional and friendly team in a permanent position with good prospects.

This is a full time position and is available now for the right candidate.

Bute is a great place to live and work with lots to do on time off such as golfing, walking and fishing.

How to apply:

Telephone 01700500016 or alternatively send up-to-date CV and reference details to Ian Bruce

Work for partners:

Yes-can be arranged

Contact details:Ian@victoriahotelbute.com | www.victoriahotelbute.com
Apply online:Submit your CV now
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