Sous Chef

Results page: 1 2 3 4

Sous Chef, Achnagairn Estate, Invernesshire

Posted on October 2, 2018 | Start date October 2, 2018

Salary:Negotiable depending on experience - Monthly paid plus tips
Duration:Permanent
Hours:50 during summer 40 in winter
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:62
Covers:Lunch: N/a; Dinner: 20-30; Breakfast: 60; Functions: 100-150
Food type:2 rosette 5 star exclusive use
Full-time chefs:4
Accommodation:Ensuite bedroom - part of package
Job description:

Are you a hardworking chef that’s good at making the same dishes day in day out? If you are, best of luck to you.

What we are looking for is very different, extraordinary people who are passionate about food, inspirational in their creativity and keen to be part of a young dynamic team that’s really going places!

Achnagairn Estate near Inverness has won accolades for being the best wedding venue in the UK. Now we are turning the spotlight onto the food, with meticulous attention to quality and a quirky twist on traditional banqueting.

We are looking for a sous chef who will fit in well with all that we stand for and who’s ready to take the next step in their career.

How to apply:

Contact Euan Walker, Executive Chef - euan@perfect-Manors.com

Work for partners:

Reception and housekeeping or front of house positions are available

Contact details:Marina@perfect-Manors.com | Www.perfect-Manors.com
Apply online:Submit your CV now

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

Posted on October 2, 2018 | Start date October 2, 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, The Killiecrankie Hotel, Perthshire

Posted on September 28, 2018 | Start date September 28, 2018

Salary:£25,000 - Paid monthly with shared tips paid quarterly
Duration:Seasonal
Hours:40 hours per week
Days:5 days per week split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: 30; Dinner: 30; Breakfast: 18
Food type:Modern British
Full-time chefs:5
Accommodation:own room in shared house £5 per day includes all meals
Job description:

Sous chef required for immediate start to complete our team in our 2 rosette Fine Dining restaurant with Brasserie-style dining alternative.

The Killiecrankie Hotel is a small hotel, privately owned, in Highland Perthshire – just 70 miles north of Edinburgh and Glasgow. In a rural setting, there is a decent bus service, and bicycles are available to get into the local town three miles away.

You will be required in integrate into a team of 4. Duties would include assisting and covering for the head chef during their time off, food preparation, cleaning the kitchen, complying with all health and safety and food hygiene requirements.

This position is available now through until January 2019

How to apply:

by email with CV

Work for partners:

possibly FOH

Contact details:enquiries@killiecrankiehotel.co.uk | www.killiecrankiehotel.co.uk
Apply online:Submit your CV now

Sous Chef, Aysgarth Falls Hotel, England

Posted on September 28, 2018 | Start date September 28, 2018

Salary:£25,000 per annum, negotiable depending on experience. Paid either weekly or monthly, which ever suits the chef. Plus tips.
Duration:Permanent
Hours:45
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: 20-30; Dinner: 30-90; Breakfast: up to 26; Functions: Varies on different functions
Food type:1AA rosette serving fine dining in the restaurant and bar.
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Own room in staff flat charged at £37 per week. Kitchen and laundry facilities in the flat.
Job description:

Aysgarth Falls Hotel is a 1 rosette, 4 star, 13 bedroom hotel situated in North Yorkshire.

We are looking for a strong Sous chef to join our friendly team.

The hotel has 1 rosette for the food and we have a good reputation. There is lots of scope for career progression and input into menus.

The nearest train stations are Northallerton, Ribblehead & Garsdale.

Situated in the heart of the Yorkshire Dales, this would suit a candidate who loves the outdoors.

25% off food and drink in the hotel.

Plenty to do on days off, depending on what your interests are.

Position is available now for the right candidate.

How to apply:

Please apply to Steve Swan, manager with an up-to-date CV and reference details.

Work for partners:

Front of house and housekeeping positions available.

Contact details:accounts@aysgarthfallshotel.com | http://aysgarthfallshotel.com/
Apply online:Submit your CV now

Sous Chef, Dalhousie Castle, Edinburgh and Lothians

Posted on September 27, 2018 | Start date September 28, 2018

Salary:Up to £30,000 per annum depending on experience paid monthly, Tips shared quarterly
Duration:Permanent
Hours:50
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:35
Covers:Lunch: 25; Dinner: 50; Breakfast: 40-70; Functions: up to 100
Food type:2 AA Rosette Scottish/French Cuisine. plus Brasserie
Full-time chefs:6 - 8 chefs plus kitchen porters
Accommodation:None
Job description:

The Robert Parker Collection includes six specially selected properties, located in magnificent surroundings, offering our guests a luxurious experience in a home away from home. Our properties are located in Edinburgh, the Scottish Borders, Northumberland and the Lake District.

Dalhousie Castle is a stunning Castle dating back to the 13th Century and now a beautifully appointed 4* hotel that offers a memorable mix of warm hospitality, an award-winning restaurant with 2 AA Rosettes, and facilities ideally suited to both the discerning traveller and business guest.

We pride ourselves on serving delicious, quality food with an exciting twist - using locally sourced ingredients and suppliers. High standards of cleanliness and personal presentation are essential.

As a Sous Chef at Dalhousie Castle, you are responsible for ensuring high levels of food preparation to deliver an excellent guest experience. We are looking for a personable addition to our kitchen team with the ability to work as an individual and as part of a team.

This role is a demanding role that needs a strong Sous Chef who is capable of running a section in the kitchen and taking responsibility for the section, and can manage his time effectively you will cover for the Head Chef and take control on his time off and holidays.

You will have:
Previous experience working in a 2 AA Rosette restaurant
Ability to work effectively as part of a team
Passion for high quality food
An eye for detail
Enthusiasm and looking to develop a successful career
Clear communications skills and ability to build a rapport with the team
A hard working attitude
The ability to multi-task and work well under pressure
Full training will be provided and there are excellent career development opportunities

How to apply:

Please apply to Head Chef Francois Giraud with your updated CV and reference details

Work for partners:

No

Contact details:francois.giraud@dalhousiecastle.co.uk | www.dalhousiecastle.co.uk
Apply online:Submit your CV now

Sous Chef, Junior - Dalhousie Castle, Edinburgh and Lothians

Posted on September 27, 2018 | Start date September 28, 2018

Salary:Up to £27,000 per annum depending on experience paid monthly, Tips shared quarterly
Duration:Permanent
Hours:50
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:35
Covers:Lunch: 25; Dinner: 50; Breakfast: 40-70; Functions: up to 100
Food type:2 AA Rosette Scottish/French Cuisine. plus Brasserie
Full-time chefs:6 - 8 chefs plus kitchen porters
Accommodation:None
Job description:

The Robert Parker Collection includes six specially selected properties, located in magnificent surroundings, offering our guests a luxurious experience in a home away from home. Our properties are located in Edinburgh, the Scottish Borders, Northumberland and the Lake District.

Dalhousie Castle is a stunning Castle dating back to the 13th Century and now a beautifully appointed 4* hotel that offers a memorable mix of warm hospitality, an award-winning restaurant with 2 AA Rosettes, and facilities ideally suited to both the discerning traveller and business guest.

We pride ourselves on serving delicious, quality food with an exciting twist - using locally sourced ingredients and suppliers. High standards of cleanliness and personal presentation are essential.

As a Junior Sous Chef at Dalhousie Castle, you are responsible for ensuring high levels of food preparation to deliver an excellent guest experience. We are looking for a personable addition to our kitchen team with the ability to work as an individual and as part of a team.

This role is a demanding role that needs a strong Junior Sous Chef who is capable of running a section in the kitchen and taking responsibility for the section, and can manage his time effectively.

You will have:
Previous experience working in a 2 AA Rosette restaurant
Ability to work effectively as part of a team
Passion for high quality food
An eye for detail
Enthusiasm and looking to develop a successful career
Clear communications skills and ability to build a rapport with the team
A hard working attitude
The ability to multi-task and work well under pressure
Full training will be provided and there are excellent career development opportunities

How to apply:

Please apply to Head Chef Francois Giraud with your updated CV and reference details

Work for partners:

No

Contact details:francois.giraud@dalhousiecastle.co.uk | www.dalhousiecastle.co.uk
Apply online:Submit your CV now

Sous Chef, SARL Chilly Powder, Rest of the world

Posted on September 27, 2018 | Start date December 15, 2018

Salary:€400 per week NET + Accommodation + share of the tips
Duration:Seasonal
Hours:42
Days:6
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Dinner: 50; Breakfast: 50
Food type:Fine Dining
Full-time chefs:4
Accommodation:Shared apartment
Job description:

We are a 4* chalet hotel based in Morzine in the French Alps.

The chefs work as a team over two shifts, morning and evening, giving plenty of time to ski during the day.

We only employ professional staff and all staff are on a French contract.

We have been established for 25 years and have an amazing team that loves working in the mountains

How to apply:

info@chillypowder.com
Please send your CV, a portfolio of food photos and recent photo of your self

Work for partners:

House keeping or Commis Chef

Contact details:info@chillypowder.com | www.chillypowder.com
Apply online:Submit your CV now

Sous Chef, The Grant Arms, Moray and Strathspey

Posted on September 27, 2018 | Start date September 28, 2018

Salary:From £22,000 + per annum, dependent on experience paid monthly with tips, overtime - days in lieu
Duration:Permanent
Hours:45
Days:5 from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:50 rooms
Covers:Lunch: 10-50; Dinner: 20 - 90; Breakfast: 20 - 90; Functions: occasional to 60
Food type:Variety of traditional and modern with style based around local produce
Full-time chefs:5 + Kitchen Porters
Accommodation:Ensuite single room at no charge
Job description:

The Grant Arms Hotel is a 3 star 50 bedroom hotel situated in Grantown on Spey just 15 miles from Aviemore and 35 miles from Inverness.

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

You will be able to support and cover for our Head Chef on time off and holidays.

We are the very best Hotel in the area with an excellent reputation for food, service hospitality and standards.

We boost a clean modern, well appointed and well maintained kitchen. It reflects the very high standard of accommodation which exceeds customer expectation.

This position is available now for the right candidate.

How to apply:

email with CV to manager@grantarmshotel.com or in writing to:
General Manager
Grant Arms Hotel
Grantown on Spey
PH26 3HF

Work for partners:

No

Contact details:manager@grantarmshotel.com | www.grantarmshotel.com
Apply online:Submit your CV now

Sous Chef, Dunmar House Hotel, Stirlingshire

Posted on September 27, 2018 | Start date October 1, 2018

Salary:£22,500.00, paid weekly. Reviewed after 6 months.
Duration:Permanent
Hours:40
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:9
Covers:Lunch: up to 40; Dinner: up to 40; Breakfast: up to 22; Functions: 120
Food type:Traditional Scottish bar meals
Full-time chefs:2 chefs no kitchen porters.
Accommodation:live out.
Job description:

The Dunmar House Hotel is a small family run hotel situated in Alloa.

It is a 9 bedroom hotel catering for weddings and other functions of up to 120. We have a banqueting hall which can seat 120 guests.

We have a breakfast chef so you wont need to do any breakfast shifts. The earliest starting time through the week would be 10:30am.

We are looking for a second chef to join us to work along side our Head Chef. You must be reliable and capable of deputising in the Head Chefs absence. You must be able to work on your own on the Head Chefs days off.

Plenty of opportunity to put forward and develop your own ideas.

The position is available now for the right candidate.

How to apply:

Please send your up to date CV and reference details to enquiries@dunmarhouse.co.uk

Work for partners:

Front of house and housekeeping may be available for the right candidates.

Contact details:enquiries@dunmarhouse.co.uk | www.dunmarhouse.co.uk
Apply online:Submit your CV now

Sous Chef, Inn on The Tay, Perthshire

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

Salary:£25,000 per year paid weekly with a share of tips
Duration:Permanent
Hours:40 hours per week
Days:5 days per week split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:6 bedrooms
Covers:Lunch: up to 50; Dinner: up to 50; Breakfast: up to 12; Functions: No functions
Food type:Gastro Pub menu modern Scottish
Full-time chefs:3 chefs and 2 kitchen porters
Accommodation:room in shared staff bungalow - £50 per week with meals
Job description:

The Inn on the Tay is a busy, family-run hotel overlooking The River Tay, four miles from Aberfeldy.

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

Working alongside and covering for the head chef during their time off.

Free use of outdoor activity centre and free use of the golf club.

Good location, rural but within an hour of Glasgow and Edinburgh.

The position is available now for the right candidate.

How to apply:

Please apply to Geoff Wilson, owner, with an up-to-date CV and reference details.

Work for partners:

yes front of house or house keeping

Contact details:admin@theinnonthetay.co.uk | www.theinnonthetay.co.uk
Apply online:Submit your CV now
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