Sous Chef

Results page: 1 2 3

Sous Chef, Eilean Donan Castle, Skye and Lochalsh

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

Salary:£12.00-£13.00 per hour dependent on experience paid fortnightly. Share of tips
Duration:Seasonal
Hours:40 - 45 hours per week - opening times 9am to 8pm
Days:5 days out of 7 - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:Scottish street food using fresh local ingredients
Full-time chefs:3
Accommodation:Room in a large well equipped house within walking distance of the castle available at no charge.
Job description:

We are seeking a Chef to look after our new purpose built take away within in our Coffee Shop/Café at this iconic castle near Kyle of Lochalsh which attracts 600,000 visitors each year.

You will be in charge of a small team with the help from the Head Chef at the Coffee Shop.

Opening times will be 9am to 5.30pm April May October and 9am to 8pm June July August and September.

The Castle is situated next to the village of Dornie, and is 9 miles away from Kyle of Lochalsh which has shops, banks and other facilities.

The position is initially seasonal from February until the end of October, but may be made permanent to the right candidate.

How to apply:

Please apply direct to Andrew MacDonald, with an up to date CV and covering letter.

Phone: 01599 555781

Work for partners:

Possible

Contact details:andrew@eileandonancastle.com | www.eileandonancastle.com
Apply online:Submit your CV now

Sous Chef, Greshornish House Hotel, Skye and Lochalsh

Posted on January 7, 2020 | Start date February 1, 2020

Salary:£10 - £12.50 per hour paid weekly, tips are paid monthly
Duration:Permanent
Hours:40+
Days:5 out of 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: High Teas, pic nics (looking to introduce lunches from end of April); Dinner: 30 +; Breakfast: up to 25; Functions: occasional up to 150
Food type:Contemporary dining all fresh ingredients
Full-time chefs:2 chefs plus a kitchen porter
Accommodation:live-in accommodation on the hotel grounds in a separate cottage overlooking Loch Greshornish with fully fitted communal kitchen and WiFi. Small charge
Job description:

Greshornish House is a 10 bedroom traditional country house situated near Edinbane (17 miles from Portree) on the Isle of Skye.

A beautiful rural loch-side location ideal for the enjoyment of island life and the outdoors.

We are looking for a Sous Chef to join our team. You will provide support and cover for our Head Chef.

You will have the best of local produce available, you will show imagination and produce quality food.

A driver would be preferred but not essential.

This position is available from beginning of February but happy to wait for the right candidate.

How to apply:

Please contact Robert Moore, Manager with your updated CV reference details and up to date hygiene certificate

Work for partners:

Couple considered as well

Contact details:info@greshornishhouse.com
Apply online:Submit your CV now

Sous Chef, Townhouse Hotel, Borders

Posted on January 7, 2020 | Start date January 7, 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, Cally Palace Hotel & Golf Course, Dumfries and Galloway

Posted on January 6, 2020 | Start date January 31, 2020

Salary:£25,000 per annum depending on experience paid monthly plus a share of gratuities from tronc
Duration:Permanent
Hours:45-50 hours per week
Days:5 days a week - mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:55
Covers:Lunch: bar lunches 0-10; Dinner: and breakfast up to 100 in formal dining room; Functions: Weddings up to 120
Food type:Daily changing table d’hote menu 3,3,and 3. Breakfast, cold buffet, hot cooked to order. Set function menus.
Full-time chefs:4-5 plus 5 kitchen porters
Accommodation:Double en suite studio apartment available on site in separate converted stable block. Attractive two bedroom cottage may also be available.
Job description:

JOB DESCRIPTION: McMillan Hotels are a family owned and operated company of 60 years standing with three hotels in South West Scotland. Cally Palace Hotel and Golf Course is a 55 bedroom Palladian Mansion in its own grounds, surrounded by a fine quality 18 hole parkland golf course, open to hotel guests and non-residents but with no membership or club. Half of the rooms are in the original mansion and half in a modern wing. Cally Palace lies just outside Gatehouse of Fleet in Dumfries and Galloway, a very pretty and popular tourist village with easy access to fantastic countryside and beaches and the Galloway Forest Park with all its outdoor activities. Close to the market town of Castle Douglas, and the larger town of Dumfries.

We are looking for a skilled and enthusiastic Sous Chef to join a newly appointed Head Chef in taking the team forward, and maintaining our current high standard. The Sous Chef will support and deputise for the Head chef in ensuring the efficient running of the kitchen team, full compliance with food safety legislation, as well as being involved in supervising and training the team. Other duties will include menu planning and ordering within the company budget targets.

Position available February 2020.

How to apply:

Please apply with current CV and references to Josephine McCombe, General Manager and cc graham@mcmillanhotels.co.uk

Work for partners:

Work for partners is possible. Please note we are also seeking a Head Chef.

Contact details:josephine@callypalace.co.uk | www.mcmillanhotels.co.uk
Apply online:Submit your CV now

Sous Chef, Skeabost Country House Hotel, Skye and Lochalsh

Posted on December 31, 2019 | Start date January 3, 2020

Salary:£26,000 to £28,000 per annum paid monthly plus shared tips
Duration:Permanent
Hours:45 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:18 bedrooms
Covers:Lunch: 30 covers; Dinner: 60 covers; Breakfast: 30; Functions: some weddings to 120
Food type:British/French style upmarket Bistro and Fine Dining, also some functions
Full-time chefs:4/5 chefs plus kitchen porters
Accommodation:live in staff accommodation on site available as part of package
Job description:

Skeabost Country House Hotel on the beautiful island of Skye is a famous hotel overlooking Loch Snizort four miles from the main town of Portree.

It is a fantastic place to live and work particularly for those who enjoy the outdoors. Fishing and golf on site.

We are looking for a full time Sous Chef to join our team.

You will provide support and cover for our head chef.

Position is available from beginning of January for the right candidate.

How to apply:

Please apply to Jennifer Gracie via email with your current CV

Work for partners:

yes possibly as front of house or as general assistants.

Contact details:jen@skeabosthotel.com | www.skeabosthotel.com
Apply online:Submit your CV now

Sous Chef, St Columba Hotel, Argyll and the Islands

Posted on January 2, 2020 | Start date March 16, 2020

Salary:£14 per hour for all hours worked, plus a profit share and a share of the tips
Duration:Seasonal
Hours:40-50
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:27
Covers:Lunch: 100; Dinner: 80; Breakfast: 50; Functions: 80
Food type:High quality. Locally sourced and organic where possible. We have a large organic garden that provides a lot of our veg, and we have agreements in place with local fishermen and crofters
Full-time chefs:6
Accommodation:own room with shared facilities (including sky tv and free broadband). Staff meals are provided for a small fee
Job description:

The St Columba Hotel is located on a very beautiful island off the West Coast of Scotland. Our hotel has 27 bedrooms and a restaurant which serves up to 80 for dinner and many more at lunchtime.

The quality of our food is central to the hotel’s reputation and our kitchen is a busy place. We are committed to serving freshly prepared, delicious food. Our certified organic garden produces much of our salad and vegetables; breads and baking are produced on the premises, and we buy fish and seafood directly from a local boat.

Features of the role:-
• Genuine partner in running the kitchen – will be in charge for 2 days a week when the Head Chef is off, plus when he’s on holiday. Input into developing new menus, systems, etc.
• Newly refurbished kitchen (due to be completed at the end of February)
• High quality local produce
• Good work life balance
• Good working environment, (we work hard to ensure an ordered, calm, positive atmosphere in the kitchen)

The successful candidate is likely to have been a Sous Chef in a similar establishment to ours, though Senior Chef De Parties will be considered. We value ‘people skills’ above all else here, so if you’re reliable, calm, positive and actively enjoy working with people, not against them, (particularly the other members of the kitchen team and front of house team), then this could well be the ideal opportunity for you.

How to apply:

Please email recruitment@stcolumba-hotel.co.uk in the first instance, with your cv and the contact details of 2 work related references that we can phone

Work for partners:

yes, we have a variety of other roles available

Contact details:recruitment@stcolumba-hotel.co.uk | www.stcolumba-hotel.co.uk
Apply online:Submit your CV now

Sous Chef, Maclaren's on the Corner, Morningside, Edinburgh and Lothians

Posted on December 31, 2019 | Start date January 6, 2020

Salary:£28,000 depending on experience paid monthly plus tips and company benefits
Duration:Permanent
Hours:45
Days:5 days a week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:Fresh brunch, restaurant and grill
Full-time chefs:6 plus kitchen porters
Accommodation:Live-out
Job description:

Maclaren's on the Corner is a brand new bar and restaurant split across multiple floors in Morningside, Edinburgh.

The venue will be offering fresh led dining options from breakfast through to dinner. There will be a strong focus on local provenance and community within the area.

We are looking for a talented & enthusiastic sous chef to join the team. The right candidates will be passionate about food, have a good attitude, be able to demonstrate creativity and have strong product knowledge.

There is a brand new equipment in place and this is an exciting time to join as there is a brand new team.

This venue is part of a bigger group and you get very good company benefits as part of the package including:
• No zero-hour contracts
• An internal relief chef network to supplement the team (if required)
• A dedicated Development Chef to aid you in your role
• Service and maintenance package on all kitchen equipment
• 28 days paid holidays including Christmas Day off
• 25% discounts in venues on food and drink
• Annual and half year performance reviews
• Access to a wide range of perks through an online benefits portal
• Access to an Employee Assistance Program
• Training on company systems; Procure Wizard, Rota Ready & Flow
• Progression and personal development opportunities
• A generous internal referral scheme

This position is available now for the right candidate.

How to apply:

Please apply to Ross Ingleson with your updated CV and reference details

Work for partners:

No

Contact details:Ross.Ingleson@signaturepubs.co.uk
Apply online:Submit your CV now

Sous Chef, Banff Springs, Grampian

Posted on December 30, 2019 | Start date March 1, 2020

Salary:£27,000 - £30,000 depending on experience, paid fortnightly and share of tips.
Duration:Permanent
Hours:45-48
Days:5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36 bedrooms
Covers:Lunch: up to 50; Dinner: up to 180; Breakfast: Up to 65
Food type:Good quality traditional Scottish
Full-time chefs:8 chef at full strength plus kitchen porters
Accommodation:Room available in the staff house - charged at £200 per month, includes all bills.
Job description:

The Banff Springs Hotel is a privately owned and run 36 bedroom hotel overlooking the Moray Firth. This Hotel is a 15 minute walk away from Banff Castle and 0.8 miles from the harbour.

We are 45 miles north of Aberdeen.

We are a well-known privately owned hotel on the north east coast of Scotland.

We serve a high level of food, all locally sourced and to the highest standard.

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

Uniform provided.

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

Providing cover and support for our head chef on days off and holiday.

This is a full time position and is available from March for the right candidate

How to apply:

Apply directly to Pauline Gray manager with an up to date CV and reference details.

Work for partners:

Possible depending on their experience

Contact details:accounts@thebanffsprings.co.uk | http://thebanffsprings.co.uk/
Apply online:Submit your CV now

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

Posted on December 24, 2019 | Start date December 24, 2019

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 5 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

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, (Couple required) Lochailort Inn, Lochaber

Posted on December 23, 2019 | Start date March 1, 2020

Salary:£12 - £13 per hour paid fortnightly plus share of tips.
Duration:Seasonal
Hours:Varies but usually around 45
Days:5 days per week with potential to work 6
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 15-30; Dinner: 30-70; Breakfast: 15-30; Functions: very rare functions - up to 250
Food type:Bistro using fresh and local produce
Full-time chefs:2 plus 1 kitchen porter
Accommodation:A pretty little cottage will also be provided free of charge (except for utilities)
Job description:

The Lochailort Inn is a privately owned, small hotel & bar set amidst the stunning scenery of the West Coast of Scotland.

We are looking for a Chef to work alongside our Head Chef, and a partner to assist in the running of the bar and hotel.

We are a small West Coast Scottish hotel who pride ourselves on serving locally sourced produce. Each season we aim to hire a new chef for six months to bring us some new ideas and menus. Ideally the candidate will have worked with fresh fish, as we have a lot of this!

The hotel is quite remote in a very beautiful part of Scotland. Guaranteed hours for both and pay is above the market rate for the appropriate couple.

These positions are available from March for the right person until the end of October 2019

How to apply:

Please apply to Lauren Owen with an up to date copy of your CV and reference details.

Work for partners:

Yes Bar and Hotel paid £8.50 per hour

Contact details:lauren@flichityestates.co.uk | www.lochailortinn.co.uk
Apply online:Submit your CV now
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