Sous Chef

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Sous Chef, Relief / Seasonal - Hotel in Stornoway, Western Isles

Posted on June 3, 2021 | Start date July 1, 2021

Salary:£16.50 per hour paid weekly net of tax and NI
Duration:Seasonal
Hours:minimum 40 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:46
Covers:Lunch: 50; Dinner: 80; Breakfast: 90
Food type:modern Scottish restaurant/bar
Full-time chefs:6 chefs plus kitchen porter
Accommodation:Accommodation is a room in the staff accommodation - meals on duty - no charge
Job description:

I am looking for a relief / seasonal Sous Chef for a 4 star Hotel in Stornoway.
Starting 1st July but would take someone sooner - ideally for the season again would take for 4 weeks also
46 bedroom 4* hotel serving modern Scottish restaurant/bar. Breakfasts to 90, lunches to 50, dinners to 80 and functions to 200.
Brigade of 6 chefs plus kitchen porters.
Working hours will be a minimum of 40 hours per week pro rata over 5 days. Mixed shifts.
The gross hourly rate is £16.50 per hour, paid weekly net of tax and NI
You will be paid return travelling expenses subject to completion of the agreed work stint. Ferry for person only.
Accommodation is a room in the staff accommodation.

How to apply:

Please apply to Johanna at Chefs In Scotland quoting RELIEFStornoway

Work for partners:

possible

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

Sous Chef, / Chef de Partie Courtyard Bar and Restaurant, Perthshire

Posted on June 3, 2021 | Start date June 4, 2021

Salary:Starting £10 per hour negotiable depending on experience - paid monthly - excellent tips - free membership for golf
Duration:Permanent
Hours:Average 45
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:up to 250 covers over the day
Food type:Brasserie, Bar and take aways
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Own room in 3 bedroom flat - meals on duty - cost to be discussed
Job description:

The Courtyard Restaurant is a busy restaurant situated in Kenmore just 34 miles from Perth.

We are looking for a Chef to join our friendly team.

Very hands on owners.

Great opportunity to work with fresh seasonal produce.

Lovely place to live and work with lots to do on days off such as cycling (mountain/road) walking, hill climbing, watersports and golf.

There is an option to work 4 longer days and get 3 days off together.

The position is available now for the right candidate

How to apply:

Please send your CV John Argo, Owner with contactable work references

Work for partners:

yes - front of house, kitchen or house keeping

Contact details:johnnyargo@hotmail.com | www.taymouth.co.uk/restaurant/
Apply online:Submit your CV now

Sous Chef, Junior / Chef de Partie - Coltman's Kitchen Deli and bar, Borders

Posted on June 2, 2021 | Start date June 3, 2021

Salary:Good salary available - depending on experience paid weekly plus good tips
Duration:Permanent
Hours:up to 45 hours per week
Days:4 days a week mostly day shifts with 2 evenings a week maximum (3 days off together)
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: up to 200; Dinner: average 40
Food type:Fresh delicatessen and Restaurant
Full-time chefs:4 chefs plus kitchen porter
Accommodation:Live-out can find somewhere to rent and can help if needed
Job description:

Coltman's Kitchen Deli and bar is situated in Peebles in the beautiful Scottish Borders.

Serving lunches during the day including salads, pastries and home-baking, all cooked from scratch. In the evening on Fridays and Saturdays we open our 28 seater restaurant and serve a Restaurant menu using fresh local produce.

We are looking for a chef to join the small stable team we have in place. Working in a modern kitchen and working under a very experienced head chef. Good training is provided.

Would suit a chef who is used to working with fresh produce.

Good work/life balance.

This position is available now for the right person and also happy to wait for the right candidate.

How to apply:

Please apply to Kenny Coltman, owner, with you current CV

Work for partners:

no

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

Sous Chef, The Islay Hotel, Argyll and the Islands

Posted on June 2, 2021 | Start date June 3, 2021

Salary:Excellent Hourly Rate Available and every hour worked is paid. In addition you will entitled to an equitable share of the tips which generally works out around £1 to £1.50 per hour worked
Duration:Permanent
Hours:45 + hours - paid for every hour that they work
Days:5 or 6 days depending on what you prefer
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: 30-40; Dinner: 80-120; Breakfast: 30-40; Functions: N/A
Food type:Scottish - local produce - all made from scratch
Full-time chefs:3 plus kitchen porters
Accommodation:Accommodation available
Job description:

The Islay Hotel on Islay are looking to recruit an experienced Full Time Sous Chef for our busy kitchen. We are looking for a skilled committed and hard working chef to join our established brigade.

Exciting opportunity has arisen for a talented sous chef to support our Head Chef and his brigade in the preparation of high quality meals using the finest local and seasonal ingredients, with an emphasis on local seafood, whilst constantly delivering on taste and presentation.

Whilst being a creative and talented chef, you should have leadership qualities and be able to take responsibly for the kitchen to include its staff, operation and ordering during any absence of our Head Chef.

We have a very stable environment with excellent training being offer and our kitchen is spacious and well equipped. We do around 30/40 covers for lunch with 80/120 evening meals served throughout our bar and restaurant. Ideal opportunity for someone looking to develop their talent and skills in a fabulous location.

This may suit a strong Chef de Partie or Junior Sous Chef who is looking to take the next step

Full time position with immediate start. Good rate of pay with every hour worked will be paid. In addition you will entitled to an equitable share of the tips which generally works out around £1 to £1.50 per hour worked. We are also able to provide accommodation for anyone relocating.

Couples would be considered.

How to apply:

Please send CV to: allison@theislayhotel.com

Work for partners:

Positions also available in our housekeeping, restaurant and bar.

Contact details:allison@theislayhotel.com | www.theislayhotel.com
Apply online:Submit your CV now

Sous Chef, Kylesku Hotel, Sutherland

Posted on June 1, 2021 | Start date June 2, 2021

Salary:£28,000 per annum - paid monthly - £300-500 pcm tips - overtime for hours over 45 (time back)
Duration:Seasonal
Hours:46+
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 85; Dinner: 85; Breakfast: 30
Food type:Seafood & modern Scottish
Full-time chefs:8 plus kitchen porters
Accommodation:Own room, shared bathroom & living space - £50 per week
Job description:

The Kylesku Hotel is a family run hotel on the NW coast of the Scottish Highlands. We have an increasing national and international reputation.

We are looking for a Sous Chef to join our team

Opportunity to contribute daily specials. Working alongside a great brigade of friendly chefs, led by Tommy, who has been our head chef for the last two years - you will provide cover and support.

Creel-caught shellfish & mussels landed at the door. All fish sourced from very local suppliers - crab, oysters, lobster, hand-dived scallops, mussels & fish. Local game and crofted produce also feature heavily on our menus.

A lovely place to live and work

The position is available now for the right candidate through until end October but may become permanent.

How to apply:

Please email your up to date CV and reference details

Work for partners:

We also have positions for Front of House and Housekeeping on our team.

Contact details:adam@kyleskuhotel.co.uk | www.kyleskuhotel.co.uk
Apply online:Submit your CV now

Sous Chef, Bridge of Orchy Hotel, Argyll and the Islands

Posted on June 1, 2021 | Start date June 2, 2021

Salary:From £28,000 to £32,000 per annum negotiable for the right candidate - paid monthly with tips
Duration:Permanent
Hours:up to 50 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:32
Covers:Lunch: 40 - 80; Dinner: 60 - 90; Breakfast: 60 - 70
Food type:Modern British Gastro - high quality
Full-time chefs:Full bridge of 4-5 chefs plus kitchen porters
Accommodation:Double/single room available in shared staff house - meals on duty - no charge
Job description:

Bridge of Orchy Hotel is a 32 bedroom 4 star Hotel situated in Bridge of Orchy just 1 hour from Fort William and 1.5 hours from Glasgow.

We are looking for an experienced sous chef to join our team.

You will help support our head chef and cover for time off and holidays.

We would look for you to have a minimum of 2-3 years experience in a similar role

We would also consider a couple - front of house, house keeping or kitchen work available

We are in a remote location but there are very good bus and train links.

The position is available now for the right candidate.

How to apply:

Please apply to Andrew Mcknight, owner with a copy of your updated CV and reference details

Work for partners:

Yes front of house, house keeping or kitchen work available

Contact details:andrew@bridgeoforchy.co.uk | www.bridgeoforchy.co.uk
Apply online:Submit your CV now

Sous Chef, / Chef de Partie - The Oven - Leven, Fife

Posted on June 1, 2021 | Start date June 2, 2021

Salary:£12 - £16 per hour - Paid Monthly
Duration:Permanent
Hours:30+
Days:4 days per week working Thursday to Sunday (2pm to 10pm Thursday and Friday and 10am to 10pm Saturday and Sunday)
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:Street Food - Using fresh locally sourced ingredients
Full-time chefs:2 chefs
Accommodation:Live out
Job description:

The Oven Street Food is a new start business launching in Leven, Fife.

We are looking for a Chef to join our team.

Serving delicious wood fired pizzas and a variety of street food dishes.

Operating from our quirky air steam trailer and converted container which is permanently fixed

This is an exciting opportunity for a chef to get on board and join our team, open to new ideas for menus

The position is available now for the right candidate

How to apply:

Please apply with your up to date CV and reference details via email

Work for partners:

Also looking for front of house staff.

Contact details:theovenscotland@gmail.com
Apply online:Submit your CV now

Sous Chef, Glenmorangie House, Ross and Cromarty

Posted on May 31, 2021 | Start date June 1, 2021

Salary:£22k Depending on experience paid monthly very attractive company Bonus Scheme including private health care and yearly Bonus Share of Tips
Duration:Permanent
Hours:40
Days:5 out of 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:9
Covers:Lunch: pre booked lunches; Dinner: 30; Breakfast: up to 30
Food type:Modern Scottish/ Fine Dining
Full-time chefs:3
Accommodation:Free Room on site can be made available - WIFI and Tv Available
Job description:

This is a exciting opportunity in a 2AA Rosette establishment, that has recently been refurbished.

The chef will have the opportunity to explore and innovate a modern high end cooking style catering for guests from all over the world while promoting the world famous Glenmorangie whisky brand.

Ideal for a chef who is interested in a diversity of cooking styles, they would also be able to influence the menu with their own ideas.

This job would also suit an Experienced Chef de Partie.

This job is available now for the right candidate.

How to apply:

Please email your CV to Head Chef John Wilson @ jwilson@glenmorangie.co.uk

Work for partners:

Possibly Depending on Experience

Contact details:jwilson@glenmorangie.co.uk
Apply online:Submit your CV now

Sous Chef, Sous - Kinloch Lodge Isle of Skye, Skye and Lochalsh

Posted on May 31, 2021 | Start date May 31, 2021

Salary:£16.50 per hour for the next two months to get us through the season and allow our other senior chefs to get some time off
Duration:Seasonal
Hours:40 to 50 hours per week
Days:5 days from 7 including straight & mixed shifts, some breakfast shifts
Holidays:Statutory (28 days p/a)
Bedrooms:18 bedrooms
Covers:Lunch: up to 40; Dinner: up to 45; Breakfast: up to 36
Food type:Daily changing 5-course dinner menu – seasonal, incredible local suppliers. Lunch menu – more informal style
Full-time chefs:7 chefs in total within the team. Incredible local produce and our own kitchen-garden. Focus is on Skye and Highlands produce. We are looking for an enthusiastic and hard-working chef. Someone who’s keen to learn and be part of our fun kitchen team.
Accommodation:Own room in staff block shared facilities on site all meals included Wi-Fi.
Job description:

Kinloch is situated on the beautiful island of Skye and is easily accessible by road bridge in North West Scotland and has an excellent reputation for its cuisine. This busy hotel is very much in the public eye and is internationally renowned achieving excellent coverage within the media. Recently awarded Best places to stay – Sunday Times & Tom 50 Romantic restaurants.

Duties include – menu development, liaising with suppliers, training new staff, foraging, fish prep, butchery, running a section, involvement in health & safety.

We are looking to recruit a good chef to help out for the rest of the summer or as long as possible and potentially a permanent position.

This is an excellent opportunity to join a very enthusiastic team working in a modern kitchen, using modern techniques and the very finest local. produce and learning from our passionate and inspirational head-chef, Jordan Webb.

Discounts for local activities, 50% family & friends discount on rooms and dining.

Free laundry facilities.

This position is available now for the right candidate.

How to apply:

Please apply with an up to date CV and reference details Isabella Macdonald

Work for partners:

Possible partner role Front of house, Back of house & Housekeeping

Contact details:isabella@kinloch-lodge.co.uk | www.kinloch-lodge.co.uk
Apply online:Submit your CV now

Sous Chef, Cameron House, Glasgow

Posted on May 28, 2021 | Start date July 6, 2021

Salary:Circa £26,250.00 gross per annum depending on experience plus competitive company benefits
Duration:Permanent
Hours:40 hours plus
Days:5 days from 7. mixed shifts
Holidays:Increased holidays of 30 days.
Bedrooms:140 expanding to 208
Food type:Opportunities to suit a wide variety of culinary styles, from pub classics to seafood with locally sourced fish dishes to traditional Scottish Grill in our 2 rosette restaurant
Full-time chefs:Approximately 5 to 9 Chefs per Kitchen + KP's
Accommodation:none.
Job description:

Cameron House is a luxury five star resort on the banks of Loch Lomond.

Following an extraordinary restoration to the historical 17th century Baronial mansion, Cameron House Hotel will reopen this summer offering 140 beautiful bedrooms and 24 spectacular suites.

SOUS CHEF

We have a number of opportunities at Sous Chef level to join our brigades ahead of our hotel re-opening this summer.

Though a short drive from Glasgow, Cameron House feels a million miles away from everyday life. Set in 400 acres of beautiful Scottish countryside, it’s considered one of the country’s finest 5-star luxury resorts. 

Following an extraordinary restoration to the historical 17th century Baronial mansion, Cameron House Hotel will reopen this summer offering 140 beautiful bedrooms and 24 spectacular suites. Home to 115 luxury lodges, a world-class spa with rooftop infinity pool, 18-hole championship golf course, a range of impressive restaurants and bars, a new state-of-the-art Leisure Club, 124 berth marina, and a choice of exhilarating and relaxing outdoor activities.  

For meetings and conferences, Cameron House provides a flexible choice of seven function spaces in a truly memorable setting, while our extensive corporate offering also includes a range of team-building and social activities.

The romantic setting of Loch Lomond also makes Cameron House the perfect place for spectacular weddings. We can tailor bespoke wedding for guests, from intimate celebrations and larger events for up to 400 guests, or anything in between. 

Add all the above together, and we have something very special; all that’s missing could be you.

THE ROLE – SOUS CHEF

We have Sous Chef opportunities to suit a wide variety of culinary styles across 6 distinct brigades.  From our formal 2 rosette restaurant The Cameron Grill, our family friendly Boat House with its seafood and pizza, the Clubhouse and Café Spa at the Carrick serving popular everyday golf fare and lighter options, to our new Tavern Bar serving pub classics.  Added to this we have a talented brigade servicing large scale Banqueting and Events and our Pastry brigade who provide bread, pastries desserts and all things sweet resort wide.   There’s almost certainly a style and menu to suit your experience. And wherever you fit, you will work with locally sourced ingredients and prepare and present your menu with passion, creativity and flair. 

Reporting to the Head Chef, as Sous Chef you will be part of a creative and highly driven culinary team working to continually improve guest experience and employee satisfaction, whilst maintaining health and safety and food hygiene standards and working within operating budgets

Some of the key things you will be responsible for:

Hosting your day-to-day kitchen operation, being present and accessible to guests and your team

Maintaining the safety, cleanliness and presentation of your kitchen and stores through our food safety management system, cleaning schedules and food safety compliance audits

Defining, managing and supervising consistent delivery of exceptional food standards at the correct volumes

First class knowledge of food, trends, dietary requirements, and allergens

Enhancing the guests experience through recommendations, bespoke menus and specials

Effective stock controls, though strong management of requisitions and orders based on forecast and stock takes, managing key lines and recording wastage

Effective communication through daily shift briefings, handovers, monthly meetings and the use of our systems

Effective handling, resolve and operational follow up of feedback 

Attendance at Weekly operational/business sheet meetings and pre event meetings

Arranging resources in line with operational demand and budgets

Organising rotas and work plans, holiday entitlements and requests

Recruitment, induction, and ongoing training and progression of your team

Providing feedback and managing performance through probationary reviews, 1:1s and appraisals. 

Meeting all legal requirements to keep guests and employees safe, and the business compliant with statutory obligations.

WHO WE ARE LOOKING FOR

We recruit people with widely varying personalities from different walks of life and backgrounds. While we don’t have a ‘typical’ employee, there are some specific qualities or traits we look for.

People who want to achieve great things – your interest in us suggests you have the ambition, drive and determination to meet challenges head on.
People who are naturally friendly – who genuinely care about our guests and the service they receive.
People who will always go beyond what our guests expect from us to make their stay a special and memorable one.
People who show the same level of care for their team, as our guests – It’s about supporting our colleagues to be the best they can be and to do the best job they can.
People who will respect and protect the magical place we work in – it’s up to all of us to look after our environment and never take it for granted.

TO BE ELIGIBLE TO APPLY YOU WILL ALSO NEED:

SVQ in Food Productions at SCQF Level 5,or equivalent qualification, or equivalent industry experience
Intermediate Food Hygiene Qualification or equivalent
Current or recent senior experience preferably within a 4/5 star hotel or resort, or quality independent restaurant with experience of volume
Ability to quickly build rapport and strong working relationships
Competent IT skills and ability to use hand held technology (we use systems such as Procure Wizard/ResDiary/Resort Suite/Fourth Hospitality)Exceptional communication and interpersonal skills, and passion for service excellence
IOSH Managing Safely and First Aid at Work qualifications an advantage

WHAT’S IN IT FOR YOU?

At Cameron House we can offer fully funded, work-based training and development. Everything from apprenticeships, structured work experience in other businesses and supported scholarships through to graduate programmes, specialist craft training, and formal qualifications up to HND and Degree level.

We offer a generous range of employee benefits and, given what we do and where we are, you’ll have plenty of opportunity to make the most of our own five-star facilities. Here’s what to expect:

Free meals when on duty, in our team cafes
Pension scheme
Refer-a-friend scheme
Birthday lunches and long service awards involving recognition with high street shopping vouchers and overnight stays
Enhanced holidays, rising with long service
Free Leisure Club Membership, with friends and family discounts.
Employee care service, offering lifestyle and wellbeing support and counselling via a confidential helpline
On-site discounts on Cameron House and Cameron Lodges accommodation, 30% off food and beverages, golf membership, spa treatments, Celtic Warrior cruises, outdoor activities and retail products
Supplier and local business discounts
Free parking

And while Cameron House itself offers a huge range of activities across 400 acres of Scottish countryside, there’s also the wider Loch Lomond and Trossachs National Park on your doorstep – just waiting to be explored in your free time.

How to apply:

https://careers.cameronhouse.co.uk/sous-chef-various-brigades-64087.htm follow link and apply.

Work for partners:

Contact details:Careers@Cameronhouse.co.uk | https://www.cameronhouse.co.uk/
Apply online:Submit your CV now
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