Sous Chef

Results page: 1 2 3

Sous Chef, The Lovat Loch Ness, Invernesshire

Posted on August 27, 2019 | Start date August 28, 2019

Salary:£28,000 - £35,000 negotiable depending on position and experience paid monthly plus tips plus time back in lieu for extra hours worked
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: to 20; Dinner: to 80 in Brasserie and 24 in the Restaurant; Breakfast: to 65; Functions: to 60
Food type:high quality using fresh local produce
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Live in available (flat with tennis court, sauna, steam room, swimming pool)
Job description:

The Lovat Loch Ness is a 28 bedroom, 4 star, award winning hotel situated in Fort Augustus, just 45 minutes to an hour from Inverness.

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

You will contribute to the smooth & efficient running of the kitchen serving good quality local produce cooked fresh to order.

You will need to provide support and cover for the executive chef as well as manage a dynamic team of 7.

Other managements requirements will include: ordering; stock control; menu costing maintaining a 72% GP; menu design; attending meetings; rota management and understanding wage %; as well as training and developing the team

You will contribute to ensuring the highest level of hygiene over and above statutory requirements and contribute to a productive and motivated brigade.

These positions are available now for the right candidates.

How to apply:

Please forward a copy of your update CV with contactable work references to Caroline Gregory, Owner.

Work for partners:

Possibly depending on experience

Contact details:caroline@thelovat.com | www.thelovat.com
Apply online:Submit your CV now

Sous Chef, Ullinish Country Lodge, Skye and Lochalsh

Posted on August 27, 2019 | Start date August 27, 2019

Salary:£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, The Loch Ness Inn, Invernesshire

Posted on August 27, 2019 | Start date August 27, 2019

Salary:£26,000 per annum paid monthly plus tips
Duration:Permanent
Hours:45 hours per week
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11 bedrooms
Covers:Lunch: up to 60; Dinner: up to 120; Breakfast: Up to 30 in house plus some walk-ins - can vary; Functions: Up to 50 - ocassional
Food type:Good, simple traditional fayre - all cooked from fresh using local ingredients
Full-time chefs:6 plus kitchen porters
Accommodation:Own room available in shared house with 1 other - shared facilities - cost to be discussed
Job description:

The Loch Ness Inn is a 11 bedroom inn situated in Drumnadrochit 15 miles from Inverness. We are a growing business and we source most of our produce from local suppliers.

We are a busy tourist destination and we can be very busy during the height of the season.

We are looking for a chef to join our team. Working alongside the head chef and covering for his days off.

You will have good input into menus, we are always looking for new ideas and styles! We have recently been serving a lot of vegetarian and vegan dishes.

You will be a reliable, team-player who is looking to develop themselves in their career.

We have very good staff retention and there is scope for career progression and in-house training.

Own transport would be essential if living out.

This position is available now for the right candidate.

How to apply:

Please apply to Mike Donaghy with an up to date CV and reference details.

Work for partners:

no

Contact details:ampm.glasgow@hotmail.co.uk | www.staylochness.co.uk/
Apply online:Submit your CV now

Sous Chef, Hunter Chalets, Morzine, France, Rest of the world

Posted on August 26, 2019 | Start date December 1, 2019

Salary:Monthly rate plus discretionary performance based bonus and a share of tips
Duration:Seasonal
Hours:50 approximately
Days:6 days a week
Holidays:Holidays are 11 days over the seasonal contract and given either when the chalet is unoccupied or paid at the end of the season
Bedrooms:7
Covers:Dinner: 18; Breakfast: 18
Food type:Very high standard, canapes, 3 course meals and petit fours
Full-time chefs:working on your own
Accommodation:Shared room in the staff accommodation in Morzine
Job description:

Hunter Chalets and Apartments specialise in providing luxury holidays in the French resort of Morzine.

We are looking for senior chefs to work in the kitchen of the luxury chalets for the upcoming season which runs from December 2019 to April 2020. As the main chef you will be responsible for the menu planning each day and delivering this during service as well as budgeting, stock control and kitchen inventory.

Looking for professionals who have good quality experience, ideally within a rosette environment. It is an open-plan kitchen so you will be presentable and confident in what you do.

You will receive your accommodation, full area ski pass, insurance, ski, board and boot hire, full training, return flights and transfers from a UK airport and part uniform all included as part of the package.

These positions are available from the beginning of December for the right candidates.

How to apply:

Please apply to Wendy Hunter, owner, with your up-dated CV, food photographs, reference details and hygiene certificate

Work for partners:

Possible

Contact details:wendy@hunterchalets.com | www.hunterchalets.com/
Apply online:Submit your CV now

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

Posted on August 26, 2019 | Start date August 27, 2019

Salary:Up to £32,000 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
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 sous chef who can work alongside our head chef to help and guide the team as they push 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.

This position is available now for the right person.

How to apply:

Please apply to Donald Thain, Manager, with your up-to-date CV and reference details

Work for partners:

Yes depending on their experience

Contact details:donald@seafieldarmscullen.co.uk | www.seafieldarmscullen.co.uk/
Apply online:Submit your CV now

Sous Chef, (Junior) An-Talla, Invernesshire

Posted on August 22, 2019 | Start date August 22, 2019

Salary:£23,000 - £26,000 per annum negotiable depending on experience, paid monthly, plus a share of tips.
Duration:Permanent
Hours:45 hours per week - 8am - 5pm
Days:5 straight day shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: Restaurant seats up to 88, up to 400 covers over the day in the peak of the season
Food type:Traditional Scottish cafe food with daily specials
Full-time chefs:5 plus kitchen porters
Accommodation:live out
Job description:

An- Talla is a new establishment situated just 3 miles from the Inverness City Centre. It is a popular tourist destination serving quality food in their 88 seater restaurant.

An exciting new project which is a Food Retail and visitors centre. They will be very much concentrating on this being a quality location that becomes the place to meet in Inverness. Whilst we can't aim at a fine dining restaurant that doesn’t mean that we won't want food that people talk about. During the summer we have a large area outside the restaurant on the canal for people to sit relax and eat. It really is a special place and a prime location.

Looking for a senior chef de partie or junior sous chef to join our new team. Ideally you will have all health and hygiene certificates up to date.

Excellent training will be provided.

This position is available now for the right person.

How to apply:

Please apply to Robert Day with an up to date CV and reference details.

Work for partners:

Work is available in front of house or cleaning

Contact details:robert@an-talla.co.uk
Apply online:Submit your CV now

Sous Chef, Ginger Snap Catering, Edinburgh and Lothians

Posted on August 22, 2019 | Start date August 22, 2019

Salary:Up to £35,000 per annum, paid monthly plus tips.
Duration:Permanent
Hours:Minimum 40 hours per week, shifts vary dependant on business. Usually 8am- 2pm during the week then longer shifts at events.
Days:4/5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Functions: 10-400 covers dependant on function
Food type:High end catering, fresh seasonal produce used. 3 AA rosette standard.
Full-time chefs:5 chefs + Kitchen Porters
Accommodation:Live out, driver ideally
Job description:

One of Scotland’s leading private caterers specialising in modern British food, is currently looking for a talented, experienced and enthusiastic sous chef, who is passionate and driven, working from our main kitchen in Leith, Edinburgh and working at events throughout Scotland and Northern England.

As an applicant, you’ll have recent previous experience in a kitchen at a high level (3 rosette or above). You’ll relish the challenge of physically demanding work in a fast-paced environment. Looking to increase your knowledge and experience working with our Head Chef.
Ideal opportunity for those looking to redress their work/life balance whilst still working at a high level.

You will be expected to drive a van and co-ordinate at events.

As a member of our team, you will be able to work in all sections of the kitchen to a consistently high level, be able to work under pressure, be clean and efficient and strive to reach your full potential in order to progress further in your career.

This is the ideal position for someone who has a young family as the working hours are excellent and we offer shorter days throughout the week. We also have positions available for partners in front of house if there was a suitable couple looking for work.

The position is available now.

How to apply:

Please apply to Tania Dixon with an up to date CV and reference details.

Work for partners:

Front of house is available.

Contact details:tania@ginger-snap.co.uk | http://ginger-snap.co.uk/
Apply online:Submit your CV now

Sous Chef, Cala Hotels - Cabarfeidh Hotel, Western Isles

Posted on August 21, 2019 | Start date August 22, 2019

Salary:Salary of £32,000 per annum; Achievable quarterly bonus; Live in option available; Company discounts; Most of all, a quality based environment with plenty of support to help you along the way.
Duration:Permanent
Hours:40 - 50 hours per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:46
Covers:Lunch: to 50; Dinner: to 80; Breakfast: to 90; Functions: 4 function suites catering for 30 - 250 people
Food type:Modern Scottish restaurant/bar
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Accommodation available in the hotel, TV and Wi-Fi - available as part of the package
Job description:

The 4 star 46 bedroom Cabarfeidh Hotel has an excellent opportunity for a positive and ambitious chef. The Cabarfeidh is a multi-outlet hotel boasting several dining areas along with a number of function rooms suitable for 40 to 250 covers. We are now looking for an experienced Senior Sous Chef to join our kitchen team.

Your New Job
As the Senior Sous Chef, you will be instrumental in the day-to-day operations within the kitchen side of the business. You will be a leader for the team, offering support and guidance whilst training junior team members. You should be creative and passionate- able to develop menus and enticing dishes, using the best of local Scottish produce.

Your Experience & Our Requirements
You will have experience working in a 4 or 5* hotel, gastro pub or restaurant environment- ideally in a multi-outlet site. As an experienced Sous Chef, you should have excellent knowledge of HACCP and health & safety and be able to implement these confidently. You should be people focused, with a desire to train and develop the team. You should be able to demonstrate a great understanding of menu development and dish costings, working to a required GP.

Your Future As The Successful Candidate
Working within a successful and highly regarded organisation, you will have the opportunity to thrive in a focused and growing business. You will work, on average, 48 hours per week on a mixture of days and shifts. Your development will be key and your progression to a Head Chef, within the group, will be actively encouraged.

How to apply:

Please apply with an up to date CV and reference details to Stuart Beaufoy, Business Development Manager

Work for partners:

No

Contact details:stuart@calahotels.com | www.calahotels.com
Apply online:Submit your CV now

Sous Chef, (Junior) Loch Kinord Hotel, Grampian

Posted on August 20, 2019 | Start date August 31, 2019

Salary:£23,000 - £25,000 paid monthly plus a share of the tips and possible bonus scheme to be discussed
Duration:Permanent
Hours:40-45
Days:5 days a week in summer mainly split shifts (any extra days work will be give back in lieu during quieter times)
Holidays:Statutory (28 days p/a)
Bedrooms:20
Covers:Lunch: 20-30; Dinner: 30-40 in summer and only up to 10 covers in winter; Breakfast: 40
Food type:1 Rosette bar and a la carte using very local produce
Full-time chefs:3 there are no kitchen porters
Accommodation:own room in shared staff lodge on site available if required - charged at £35 per week
Job description:

The Loch Kinord hotel is a privately owned and run 20 bedroom hotel 35 miles to the West of Aberdeen near Aboyne.

We are looking for a senior chef de partie or junior sous chef to join our team. Serving very good quality bar meals during the day and a la carte meals in the evening. Lots of the produce is sourced locally and is a good area for foraging during the right seasons. We also serve lots of game where possible.

You will have lots of input into menus and get good training from our stable head chef.

Would suit someone who is looking for a better work-life balance as you will be finished by 9.30pm most evenings at the latest.

This would suit a couple.

This position is available from the end of August for the right candidate and also happy to wait for the right person.

How to apply:

Please apply to Andrew Cox, owner with your updated CV, references and hygiene certificate

Work for partners:

Yes would suit a couple and there is work in front of house and house-keeping

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