Sous Chef

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Sous Chef, The Lovat Loch Ness, Invernesshire

Posted on July 1, 2019 | Start date July 2, 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, Cawdor Tavern, Invernesshire

Posted on July 1, 2019 | Start date July 2, 2019

Salary:£26,000 - £27,500 per annum negotiable depending on experience Paid monthly (can pay fortnightly) with tips paid twice per year Time back in lieu for any extra hours worked.
Duration:Permanent
Hours:approximately 46 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 60; Dinner: up to 70
Food type:Good fresh country restaurant. all produce made freshly on the premises
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Live out
Job description:

Cawdor Tavern is situated 15 miles from Inverness and not far from the famous Cawdor Castle.

We are a very busy family owned tavern with an excellent reputation for quality fresh produce.

We are looking for a sous chef to join our team. You will be responsible for the kitchen during the head chefs time off/

Working with a good, enthusiastic and friendly team.

You will have input into the menus and a great opportunity to work with fresh produce.

Nairn has excellent facilities including world famous beaches and golf courses.

This position is available now for the right candidate.

How to apply:

Please apply to Norman Sinclair, ideally with a current, up to date CV

Work for partners:

No

Contact details:norman@sinclairbreweries.co.uk | www.cawdortavern.co.uk
Apply online:Submit your CV now

Sous Chef, Falls Of Dochart Inn, Stirlingshire

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

Salary:£12 per hour, paid monthly plus tips.
Duration:Seasonal
Hours:up to 50
Days:5 from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: Up to 150; Dinner: Up to 150; Breakfast: Up to 20
Food type:Gastro Pub
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Room in the hotel with tv and wifi charged at £35 per week
Job description:

Sous chef required for a seasonally busy family run inn, we are looking for a Sous chef to cover our Head chef's days off and provide support in the kitchen.

Experience of working as a sous chef in a busy environment is required.

We are currently recruiting for other departments so couples would be welcome.

We currently serve 100-300 meals per day from April to October along with our coffee shop and our newly opened smokehouse.

We are continually expanding and looking to improve so the right candidate will enjoy a challenge and be looking to progress with a realistic professional outlook.

The position is available now for the right candidate.

How to apply:

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

Work for partners:

This position would suit a couple

Contact details:ross@fallsofdochartinn.co.uk | www.fallsofdochartinn.co.uk
Apply online:Submit your CV now

Sous Chef, Pierhouse Hotel Appin, Argyll and the Islands

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

Salary:£26,000 + per year depending on experience plus tips paid monthly
Duration:Permanent
Hours:45 hours per week
Days:4.5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12 bedrooms
Covers:Lunch: lunches to 50 in season; Dinner: dinners to 100; Breakfast: 24
Food type:Good quality fresh seafood and game, all cooked freshly on the premises
Full-time chefs:4 chefs plus kitchen porter going up in season
Accommodation:Accommodation available in Room in shared house with living room, kitchen, bathroom, wifi and meals whilst on duty- charged at £40 per week.
Job description:

The Pierhouse Hotel in Port Appin is owned by Gordon Campbell Gray of The Wee Hotel Company, & is a 4 Star VisitScotland 12-bedroom hotel with 1AA Rosettes. Situated 20 miles from Oban on the North West of Scotland on Loch Linnhe, it is just over two hours from Glasgow.

We are looking to grow our kitchen team from 4 to 5 chefs and are looking for a Sous Chef to join our award-winning restaurant, reporting directly to the Head Chef.

We are looking for a passionate and enthusiastic individual who will thrive in a busy environment. We have access to some of Scotland’s wonderful larder; our menu has a focus on seasonal and local produce; scallops, langoustine, mussels and lobsters.

This position is suited to someone who will love the Scottish Highlands and the rural aspect of the hotel. We are a small and friendly team and are committed to our staff having a work life balance. This is a 1 year contract renewable by mutual agreement.

How to apply:

Please apply to Fiona Mclean, manager with a current up to date CV

Work for partners:

Yes either in housekeeping or front of house

Contact details:manager@pierhousehotel.co.uk | www.pierhousehotel.co.uk
Apply online:Submit your CV now

Sous Chef, Ullinish Country Lodge, Skye and Lochalsh

Posted on June 29, 2019 | Start date July 1, 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, (Junior Sous) The Balmoral, Edinburgh and Lothians

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

Salary:£25,000 per annum, paid monthly.
Duration:Permanent
Hours:Contracted 39 hours per week, overtime is paid.
Days:5 days out 7
Holidays:Statutory (28 days p/a)
Bedrooms:185
Covers:Lunch: Varies up to 450; Dinner: varies up to 450; Breakfast: Breakfasts served in other part of the hotel; Functions: varies up to 450
Food type:Traditional menu - function menu tailored to each client
Full-time chefs:20 plus kitchen porter
Accommodation:Live - out
Job description:

The Balmoral is an iconic 5* Hotel at Edinburgh most prestigious address, No.1 Princes St. We are looking for a Junior Sous Chef to join our Main Kitchen team who cater for meetings & events for anything from 2 people to Gala Dinners for 450. This is an exciting opportunity to work in a completely fresh food focused business (we even have our own in house butcher) creating fantastic food for amazing events.

You will provide support to the sous chef and head chef.

There is excellent scope for career progression.

Uniform is provided.

Company benefits available, discounts in hotel rooms worldwide.

How to apply:

Email CV to stetley@roccofortehotels.com

Work for partners:

Currently vacancies in FoH, BoH, Reception & Housekeeping.

Contact details:stetley@roccofortehotels.com | https://www.roccofortehotels.com/hotels-and-resorts/the-balmoral-hotel/
Apply online:Submit your CV now

Sous Chef, Achray House Hotel, Perthshire

Posted on June 26, 2019 | Start date June 26, 2019

Salary:£28,000 per annum, paid monthly plus tips. Good bonus scheme in place which will be given on condition that the rosette standard in the hotel is met.
Duration:Permanent
Hours:45-48
Days:5-6 days per week, closed Monday's
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: 24; Dinner: 30; Breakfast: 18; Functions: 45
Food type:High quality Scottish - looking to gain rosettes
Full-time chefs:3 plus kitchen porter
Accommodation:Own room in staff house with tv and wi-fi
Job description:

We are looking for a sous chef to join our popular hotel. We are ideally looking for someone who has previous rosette experience that can help take us to the next level.

Achray House Hotel is situated on the banks of Loch Earn at St Fillans in Perthshire.

You will help the Head chef with menus and will help with all aspects of the kitchen including all health and hygiene procedures, and delegating tasks to junior members of the team.

You will work alongside the owners and head chef to drive the Hotel towards the fine dining / rosette standard.

We are looking for someone to start as soon as possible but willing to wait for the right candidate to come along.

We have a good bonus scheme in place which will be given on condition that the rosette standard in the hotel is met.

How to apply:

Please send your CV and reference details to Panu Lethi.

Work for partners:

Possibly depending on experience

Contact details:panu@achrayhouse.com | www.achrayhouse.com
Apply online:Submit your CV now

Sous Chef, The Black Bull Inn, Dumfries and Galloway

Posted on June 26, 2019 | Start date July 14, 2019

Salary:Negotiable depending on experience paid monthly plus a share of tips and potential bonus to be discussed
Duration:Permanent
Hours:Approximately 48 hours per week
Days:5 days a week - mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 30-100; Dinner: Up to 100; Breakfast: up to 30 plus some walk-ins - very few as there is a breakfast chef; Functions: occasional
Food type:Traditional bistro using fresh local produce - all prepared fresh on the premises
Full-time chefs:3 plus kitchen porters
Accommodation:Own bedsit on-site in the hotel available at a small charge
Job description:

The Black Bull Inn is an up and coming bistro and boutique hotel situated in Moffat in Dumfries and Galloway. Just 55 miles south of Glasgow, 2 miles from the M74 Motorway.

We are looking for a second chef to join our energetic team to help make the hotel a premier dining venue within the area. This is a good opportunity to progress within your career and help take the business forward.

You will be responsible for the kitchen during the head chefs time off and good training will be provided.

Ideally you will have experience in a similar environment.

Serving food from 12 noon - 9pm every day.

Strong focus on using local produce from the surrounding areas.

This position is available from the middle of July and happy to wait for the right person.

How to apply:

Please apply to Janie Seaton, Director, with your up-to-date CV and reference details

Work for partners:

Possibly depending on experience - work available in the bar currently

Contact details:jane.seaton683@googlemail.com | www.theblackbullmoffat.co.uk/
Apply online:Submit your CV now

Sous Chef, (Junior) Glenapp Castle, Ayrshire and Arran

Posted on June 25, 2019 | Start date June 25, 2019

Salary:Negotiable depending on experience, paid monthly plus tips.
Duration:Permanent
Hours:40-50 hours per week
Days:5 from 7 - Mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: Lunches are at weekend - 10 per day, afternoon teas are served daily - 4-14 per day.; Dinner: up to 40; Breakfast: up to 40; Functions: up to 200
Food type:5 Star
Full-time chefs:6 plus kitchen porters
Accommodation:own room in shared staff block in the village - includes Wi-Fi and meals on duty - included as part of the package
Job description:

Junior sous chef required for 5 Red Star Glenapp Castle Hotel in South Ayrshire.

Due to an exciting business expansion, there has never been a better time to join a rapidly growing business and we are now welcoming applications for a Junior Sous Chef to join our five-star kitchen team at Glenapp Castle, nominated recently for the Best Independent Hotel of the year award at the Cateys 2018. This is a full-time position working shifts five days over seven where you will help to create a culture of creative excellence by ensuring inspirational customer experiences.

Experience within the hotel/hospitality sector is desirable; however full training will be provided. It is more important that the right candidate can demonstrate a willingness to learn and a positive attitude. We are always interested to hear from talented individuals from all walks of life.

The successful candidate should be able to demonstrate the following:

* a strong interest in a career in hospitality
* good communication and interpersonal skills
* enthusiasm and flexibility
* willingness to learn and a positive attitude
* calmness in a busy and pressurised environment
* attention to detail and a flair for creativity

In return, we offer career development to help you reach your full potential, a positive and stimulating working environment and excellent rates of pay, coupled with an amazing benefits package to complement your competitive salary which includes the following:

* 28 days annual holiday entitlement
* Death in service life assurance policy
* Discounted accommodation rates with Relais & Chateaux, Pride of Britain and Luxury Scotland Hotels
*Gratuities
* Enrolment in our pension scheme

Due to the business growth at Glenapp, this position would be ideal for someone looking to advance their career to the next level and we will offer support and development opportunities to enable the right candidate to succeed in this goal. Pastry Experience would also be a distinct advantage.

How to apply:

Please apply to Jennifer Climie, HR with an up-to-date CV and reference details

Work for partners:

Yes - front of house and housekeeping

Contact details:hr@glenappcastle.scot | www.glenappcastle.com/
Apply online:Submit your CV now

Sous Chef, The White Heather Hotel, Grampian

Posted on June 25, 2019 | Start date June 25, 2019

Salary:Negotiable hourly rate or salary depending on experience, paid weekly - plus tips.
Duration:Permanent
Hours:40-45
Days:5 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:4
Covers:Lunch: 20 - 40; Dinner: 20 - 80; Breakfast: none; Functions: small up to 40
Food type:Good home cooked restaurant and bar meals
Full-time chefs:2 and kitchen porters
Accommodation:2 bedroom flat available - cost negotiable - fully furnished
Job description:

The White Heather Hotel is a 4 bedroom family owned hotel with 2 restaurants situated in Turriff.

We are looking for a chef to join our friendly and stable team.

You will have scope in to menus and will help maintain kitchen standard.

This position would suit a couple as there is a manger position available for the partner.

This position is available now for the right candidate.

www.facebook.com/whiteheatherhotelturriff

How to apply:

apply to Sandra Corless, Owner with up to date CV and reference details or call in the first instance 01888 562439 - 07961089338

Work for partners:

General front of house or manager position available.

Contact details:thewhiteheatherhotel@gmail.com | www.whiteheatherhotelturriff.co.uk
Apply online:Submit your CV now
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