Sous Chef

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Sous Chef, Port Askaig Hotel, Argyll and the Islands

Posted on May 8, 2019 | Start date May 8, 2019

Salary:Up to £13 per hour negotiable on experience paid weekly plus tips.
Duration:Permanent
Hours:50
Days:5.5 days out of 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: 25-60; Dinner: 25-60; Breakfast: 26; Functions: Rarely
Food type:European with a strong Scottish twist - all fresh and homemade - lots of fresh seafood
Full-time chefs:2 + kitchen porters
Accommodation:Brand new bed sit accommodation available onsite - £35 per week meals included
Job description:

Port Askaig Hotel is a 13 bedroom hotel situated next to the ferry terminal in Islay.

We are looking for an efficient and reliable chef to join our team to take over from the head chef on days off, although most of the preparation will already be done. You will be responsible for delegating tasks to junior members in the kitchen. You must be able to produce good quality meals we are known for.

We have a varied menu cooking lots of fresh, local produce with the emphasis on local seafood which is available to us daily.

The hotel itself has lots of history as does the island, we also have music in the bar. We have a whiskey festival on at the end of this month are we are expected to be very busy, we are fully booked out in the hotel.

This is a rural and beautiful location and there is lots to do on days off.

Own transport would be an advantage but not essential.

The position is available now for the right candidate.

How to apply:

Please apply to Marion Spears, owner with an up-to-date CV and references details.

Work for partners:

Yes front of house or housekeeping available.

Contact details:moragbeag@gmail.com | www.portaskaig.co.uk/
Apply online:Submit your CV now

Sous Chef, Various senior chef positions across Scotland, Dumfries and Galloway

Posted on May 8, 2019 | Start date May 10, 2019

Salary:£28,000 to £45,000 ideally plus bonus, tips and overtime or hourly rates of pay of £13-£16 per hour
Duration:Permanent
Hours:up to 48 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:varied from 0 to 300
Covers:Lunch: varies 0 to 200; Dinner: again varies according to the establishment and type of food; Breakfast: 0 to 500; Functions: 0 to 500
Food type:Restaurant, bar, functions, fine dining, coaching, very much all types
Full-time chefs:from sole chef up to 30
Accommodation:often live in rural Scotland, usually live out in the cities
Job description:

We have lots of head and sous chef positions registered starting in the next few weeks.

Positions can be anywhere in Scotland and vary in food style and quality from 3AA rosette to fresh, bistro and restaurant work.

Most of our jobs are in rural Scotland including Skye, highlands, west coast, Edinburgh and north of Inverness.

We are happy to meet chefs looking for work to discuss permanent positions subject to our availability.

If you want to let me know your availability or are already registered email me your most up to date CV, ideally with contact details of recent work references.

How to apply:

Please email in CV to Jessica@chefsinscotland.co.uk quoting SENIOR2019 and I will be in touch to get you registered.

Work for partners:

very often yes in housekeeping, front of house and kitchen

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

Sous Chef, (Junior Sous) La Barbarie Hotel, Guernsey Channel Islands, Rest of the world

Posted on May 8, 2019 | Start date May 8, 2019

Salary:£24,500 Per Annum Starting Salary + Tips + A “Travel to Guernsey” expenses of up to £150.00 available after 28 days of employment
Duration:Permanent
Hours:45/48
Days:5 and a half days per week
Holidays:3 Weeks rising to 4 weeks annual paid Holiday per annum
Bedrooms:37
Food type:1 rosette restaurant using fresh local produce
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Excellent En-suite Sole use Double Room Accommodation charged at £85 per week
Job description:

La Barbarie is a 37 bedroom 4 star hotel situated in St. Martin on the south coast in Guernsey.

We are looking for an experienced Junior Sous Chef to work in a brigade of up to 6 chefs.

Ideally you will have experience at Chef de Partie level in a similar type of hotel or restaurant and have good kitchen management skills and be committed to providing a high level of cuisine and service at all times. This is an ideal opportunity to progress in your career and move up in the ranks.

Duties will include daily preparation and presentation of food and ensuring the kitchen is kept hygienically clean.

Previous experience in the UK will be advantageous and preferably at minimum one rosette standard. This position requires a good level of English, good communication skills and excellent attention to detail. Working a Five and a half day week

REMUNERATION £24,500.00 per annum + Benefits below

A "Travel to Guernsey" expenses of up to £150.00 will be claimable after 3month of employment. Please ensure you have relevant receipts.

Following 3 months of employment, you will qualify for Medical costs assistance to a maximum value of £250.00 per annum.

This will cover Local Doctor Surgery Visits, A+E Visits and Dental cost. Full receipts will be required.

Tips will be paid out at the end of each quarter.

After 8 Months of Employment an annual bonus of £150.00 to help with travel on/off island will be paid each year on or around the 28th of January.

How to apply:

Please apply to Andrew Coleman, General Manager, with an up-to-date CV and reference details.

Work for partners:

Possibly depending on experience

Contact details:Andy@labarbariehotel.com | www.labarbariehotel.com
Apply online:Submit your CV now

Sous Chef, The Globe Inn Dumfries, Dumfries and Galloway

Posted on May 8, 2019 | Start date July 1, 2019

Salary:£25,000-£29,000 negotiable depending on experience paid monthly plus a share of the tips
Duration:Permanent
Hours:45
Days:5 days a week - lunch and dinner services
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Dinner: Main Restaurant: 45 covers; Functions: Three private dining rooms, 6, 15 and 25
Food type:Gastro style using fresh, locally sourced produce. Classic pub and Scottish cuisine delivered with a twist to high exacting standards, at reasonable pricing
Full-time chefs:7
Accommodation:live-out city centre Dumfries, although can find accommodation to rent if relocating
Job description:

The world renowned, Globe Inn, Dumfries, is looking for an experienced Sous Chef to join our team.

We are currently refurbishing the building with a brand new kitchen being put in place, along with stunning private dining facilities, and a new restaurant and bar area.

We are looking for a chef who has good experience delivering quality food, to work alongside our Head Chef, developing our menus at the Globe and Annandale Distillery.

As Sous Chef you will be in charge of the day-to-day responsibilities of the kitchen helping build team ethics, standards, procedures and menu development.

Ideally you will have experience at this level in a similar environment.

This is a growing business with excellent opportunity for career progression, if you are hungry to progress your career and passionate about food then this is the position for you. Working with a team from strong backgrounds expectations are high, as we strive forward to achieve wonderful things.

This position is available from the beginning of July for the right person and is a permanent all year-round position.

How to apply:

please apply to Michael at Chefs In Scotland with your current CV quoting 9230

Work for partners:

no

Contact details:michael@chefsinscotland.co.uk | www.globeinndumfries.co.uk
Apply online:Submit your CV now

Sous Chef, Ullinish Country Lodge, Skye and Lochalsh

Posted on May 7, 2019 | Start date May 6, 2019

Salary:Up to £28,000 per annum, paid monthly plus a share of tips
Duration:Permanent
Hours:45
Days:5 days split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: Nil; Dinner: 24; Breakfast: 12; Functions: Nil
Food type:Traditional Scottish using local produce
Full-time chefs:2 plus kitchen porter
Accommodation:Own room with shared bathroom charged at £80.00 per month - includes all bills and free Wi-Fi
Job description:

Ullinish Lodge is a 6 bedroom 5 star lodge situated in Struan, 12 miles from Portree Isle of Skye.

We are looking for an ambitious Sous Chef able to deputise when the Head Chef is off.

You will be joining a small, relaxed, friendly team.

The lodge is in a rural but beautiful area on Skye so a driver is preferred but not essential.

Pension scheme available.

The position is available now for the right candidate.

How to apply:

Email your up-to-date CV to Pam or Brian.

Work for partners:

No

Contact details:ullinish@theisleofskye.co.uk | www.theisleofskye.co.uk
Apply online:Submit your CV now

Sous Chef, Barley Bree, Perthshire

Posted on May 7, 2019 | Start date May 7, 2019

Salary:Salary of up to £27,000 depending on experience, paid monthly plus share of tips.
Duration:Permanent
Hours:up to 48
Days:5 days out of 7 shut Monday and Tuesday
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: 10- 30; Dinner: 20 - 50; Breakfast: 12
Food type:Modern British - lots of local Scottish produce
Full-time chefs:2 chefs plus kitchen porters
Accommodation:Live in accommodation is available onsite - part of package
Job description:

Barley Bree is a country restaurant with rooms in Muthill, 3 miles south of Crieff and 5 miles north of Auchterarder.

We are looking for an enthusiastic sous chef to join our award winning restaurant.You will be responsible for running the kitchen on the Head chef's days off and you must be able to maintain the high standard we are known for.

We serve a regularly changing menu and choices are fuelled by what is currently the best available including foraged items, game and seafood.

The kitchen is fitted out with all the best equipment including Pacojet, Thermomix, Electrolux combi oven, Athanor plancha and radian. We use local farms and regularly take whole beef, pigs and lambs as well as a steady supply of local game and foraged food.

An excellent opportunity to have input into menu's.

This position is available now for the right candidate.

How to apply:

Please apply to Fabrice Bouteloup with an up-to-date CV and reference details or call 01764 681451 or pop in to see us at Barley Bree restaurant with rooms, 6 Willougbhy Street, Muthill PH5 2AB

Work for partners:

Work always available for the right people

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

Sous Chef, (Breakfast chef) Scotland's Hotel Pitlochry, Perthshire

Posted on May 6, 2019 | Start date May 6, 2019

Salary:Up to £11 per hour, paid weekly plus tips
Duration:Permanent
Hours:40 - 45 hours per week, 6am -2pm.
Days:5 days from 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:65 bedrooms
Covers:Lunch: in high season can do 3 coach parties to 150; Dinner: 170; Breakfast: 170
Food type:Traditional Scottish breakfast freshly prepared, continental option also available
Full-time chefs:4 chefs
Accommodation:en suite staff room at a small charge
Job description:

Scotland's Hotel is a 93 bedroom 3 star hotel situated in Pitlochry in Perthshire. We are a very busy hotel in the peak of the season with lots of tourists visiting the area daily. We have a lot of coach parties booked in with us so expect to be busy right through the season.

Situated 20 minutes from Perth with lots to do on your days off.

We are looking for a breakfast chef to join the team. We are very busy in the peak of the season so volume experience would be preffered but not essential. You will be working 6am - 2pm and will be required to do the odd evening.

Paid weekly with a share of tips.

Ideally you will have good hotel experience and be keen to progress your career with a good hotel group.

Pitlochry is a bustling town with good amenities such as golf, walking and fishing.

This position is available now for the right candidate

How to apply:

Please apply via email to Steve Gilroy with an up to date CV and reference details.

Work for partners:

Possibly in front of house or housekeeping.

Contact details:chef@fishershotelpitlochry.co.uk | www.scotlandshotel.com/
Apply online:Submit your CV now

Sous Chef, (Pizza Chef) Fishers Hotel Pitlochry, Perthshire

Posted on May 6, 2019 | Start date May 6, 2018

Salary:£24,000 per annum, paid weekly plus tips
Duration:Permanent
Hours:40 - 45 mixture of shifts
Days:5 days out of 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:120
Covers:Lunch: up to 300; Dinner: Up to 300; Breakfast: Up to 300; Functions: Up to 150
Food type:Traditional Scottish - A la carte, Table D'hote. We have recently introduced a pizza oven to our kitchen serving fresh stone-baked pizza
Full-time chefs:8 plus kitchen poters
Accommodation:Own room in staff block with shared facilities - all meals, up to £52.50 per week
Job description:

Fisher’s Hotel is Pitlochry’s largest hotel with 120 bedrooms. We have multiple outlets including the Castle Restaurant, the ballroom Restaurant, Gladstones Whisky Bar, The Coach House and Mr Fishers Coffee Lounge.

We are currently a three star property, however following significant investment we are hoping to achieve four star status at our next grading visit.

We require a chef to join our team who has experience producing hand stretched, stone-baked pizza's. You will be working alongside the head chef Steve Gilroy to produce high quality pizza's for the restaurant. You will be in charge of your own section of the kitchen and will be mainly working with the pizza oven to produce high quality pizza's.

We require a Chef de Partie who is dedicated, hardworking, talented and has attention to detail to help us on that journey,

You will have:

Previous experience working with Italian cuisine, predominantly pizza.
Previous experience as a Chef De Partie in a busy commercial kitchen
You will have shown loyalty in previous roles
You will have the highest personnel standards
You will work in a clean and organised way
You will prepare, cook and present food to the hotels specification
You will be an excellent communicator, you will be at ease giving as well as taking information.

How to apply:

Please apply to Steve Gilroy with an up to date CV and reference details.

Work for partners:

Yes - Depending on experience house keeping front of house and reception

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

Sous Chef, Kings Arms Hotel in Lockerbie, Dumfries and Galloway

Posted on May 4, 2019 | Start date May 7, 2019

Salary:paid weekly hourly rate according to experience. Plus share of tips. Down the line possible bonus schem for the right person whoc can bring something to the business.
Duration:Permanent
Hours:up to 40. paid by the hour.
Days:5 days mixture of straight and split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: up to 30 to 40; Dinner: up to 50; Breakfast: 26; Functions: can do when function room ready
Food type:Traditional pub food with specials using fresh local produce
Full-time chefs:3 plus kitchen porters
Accommodation:possible staff room available within the hotel and also accommodation is reasonably easy to find in Lockerbie and not too expensive
Job description:

The Kings Arms Hotel in Lockerbie is privately owned and run hotel, situated in the small town of Lockerbie in Dumfries and Galloway.

Situated 12 miles from Dumfries, 22 miles from Carlisle and within an hour or so of Edinburgh and Glasgow.

We are looking for someone to join our friendly team in the kitchen.

This may suit an experienced chef looking for input into menus and gross profit margins.

Likewise, it may suit someone with less experience but plenty of enthusiasm and initiative.

The hotel has recently been taken over and is undergoing a full refurbishment.

This is an exciting time to join our team.

Lockerbie has a population of 3,500 and has good amenities and there is plenty to do on time off if you like the outdoors.

This position may suit either a single person or a working couple.

Available now for the right people.

How to apply:

Please apply to Tom Cheesman, General Manager with your current CV and details of relevant work references.

Or phone for an informal chat on 01576 202410.

Work for partners:

Contact details:info@kingsarmshotel.co.uk | www.kingsarmshotel.co.uk
Apply online:Submit your CV now

Sous Chef, Fennel Restaurant, Grampian

Posted on May 3, 2019 | Start date April 24, 2019

Salary:£28,000 per annum plus a share of tips paid monthly
Duration:Permanent
Hours:40-50 hours per week
Days:5 days from 7 - straight shifts starting 10am - closed mondays
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 40 + covers; Dinner: 70 + covers, we also have BBQ's throughout the summer which can cater for 100 + covers; Breakfast: We only serve breakfast on Saturday's and Sunday's - covers vary; Functions: some outside catering and outside barbecues and some weddings
Food type:Fresh Modern Scottish
Full-time chefs:4 plus 4 kitchen porters
Accommodation:Live out, 17 miles from Aberdeen.
Job description:

Award winning Fennel Restaurant has a fantastic reputation locally and regionally for good
quality cuisine and hospitality.

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

Outstanding friendly personality with definite ‘can do’ attitude, excellent attention to detail, real
passion for food and drink with an ability to bring added value to whatever you do.
You will be expected and encouraged to give creative input on many ideas, specials etc.
We have a good strong and professional team of chefs in place.

The ideal candidate will be organised, an excellent communicator and a hands on chef with
exceptional attention to detail and the passion to go the extra mile, and the ability to provide
high standard cover for our head chef on days off and holiday.

How to apply:

Apply with up to date CV and references to owner William Bird,
info@fennelrestaurant.co.uk

Work for partners:

No

Contact details:info@fennelrestaurant.co.uk | www.fennelrestaurant.co.uk
Apply online:Submit your CV now
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