Sous Chef

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Sous Chef, The Garfield Hotel, Glasgow

Posted on January 10, 2019 | Start date January 10, 2019

Salary:up to £28,000 per year paid monthly plus tips
Duration:Permanent
Hours:48 hours per week
Days:5 days from 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Dinner: 70 - 110 over lunch and dinner; Breakfast: 40 - 50; Functions: up to 150
Food type:Fresh wholesome bar meals and restaurant
Full-time chefs:7 - 8 chefs plus kitchen porters
Accommodation:live out
Job description:

The Garfield Hotel is a busy 3* hotel on the outskirts of Glasgow.

Looking for a sous chef to cover for the head chef during their time off.

Working for an established company with good scope for career progression within the group.

Looking for a stable chef with relevant sous chef experience. Volume experience would be desired although not essential.

Must be a driver.

This position is available now for the right candidate.

How to apply:

Please apply to Leon Quate, Executive Chef, with an up-to-date CV and reference details.

Work for partners:

Yes - depending on experience

Contact details:lquate@garfieldhotel.co.uk | www.bw-garfieldhouse.co.uk
Apply online:Submit your CV now

Sous Chef, Isle of Eriska, Argyll and the Islands

Posted on January 10, 2019 | Start date January 10, 2019

Salary:£30,000 per annum paid monthly Gratuities, pension scheme.
Duration:Permanent
Hours:48
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:34
Covers:Lunch: 20; Dinner: 50; Breakfast: 50
Food type:Fine dining - all made fresh on premises - lots of local seafood and brasserie menu as well
Full-time chefs:9 + kitchen porters
Accommodation:live-in available charged at £49 per week; rooms are en-suite with shared kitchen and living room with one other employee. This includes two meals on shift daily, laundry, tv licence, wifi; there are no further bills.
Job description:

Isle of Eriska Hotel, Spa & Island has one of Scotland's top fine dining restaurants, The Deck restaurant offering a more informal setting and menu, an award winning spa, 34 bedrooms including spa suites and garden cottages.

Sous Chef Opportunity:

This is an excellent opportunity for a motivated Sous Chef or Junior Sous Chef to join one of Scotland`s premium hotels

Responsibilities as Sous Chef include:
Responsibility for the kitchen in the Head Chef`s absence
Maintaining driving consistently high standards of produce in all food operations throughout the hotel. Including Breakfast, informal deck restaurant, afternoon tea and fine dining
Recruitment and training of junior members of staff.
Daily Stock Control ordering.
Input into all areas of kitchen management inc all KPI targets such as GP %, environmental health issues, menu design etc.

The ideal Sous Chef will :

Have Sous/Junior Sous experience in a similarly high quality operation.
Possess a passion and knowledge for food.
Be driven and focused on first class standards across every aspect of the operation.
Have shown loyalty and longevity throughout their career.
Have excellent planning and organisational skills.
Have excellent personal presentation and be consummately professional at all times.

How to apply:

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

Work for partners:

yes depending on their experience

Contact details:GM@eriska-hotel.co.uk | www.eriska-hotel.co.uk
Apply online:Submit your CV now

Sous Chef, Relief Chefs of all levels, Dumfries and Galloway

Posted on January 9, 2019 | Start date March 1, 2019

Salary:From £12-£18 depending on position. Plus return travel either at cost price or 30p per mile.
Duration:Seasonal
Hours:Minimum of 40 hours over 5 days
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Small country inns and restaurants to large 4/5 star resorts
Covers:Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies
Food type:Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR
Full-time chefs:1 - 20 + kitchen porters
Accommodation:Clean single accommodation is provided at no charge to the chef
Job description:

We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef.

Positions are all over Scotland and in the north of England also.

Places vary from small country inns and restaurants to large resorts, 4/5* hotels and AA establishments.

You must have an up to date Hygiene Certificate (please email this with CV)

We are looking to meet all our relief chefs, we will let you know our availability.

How to apply:

Please apply to Johanna Watson, Relief chef manageress, with an up-to-date CV and reference details quoting RELIEF 2019

We will then call you to get you registered.

Work for partners:

No

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

Sous Chef, Queens Hotel, Dumfries and Galloway

Posted on January 8, 2019 | Start date February 17, 2019

Salary:Salary of £25,000 per annum, overtime paid over 48 hours worked
Duration:Permanent
Hours:Contracted 48 hour minimum
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:21
Covers:Dinner: 100 covers over the day
Food type:Gastro pub and restaurant serving 3 different menus. Aiming for rosette style menu.
Full-time chefs:4 once fully opened
Accommodation:Own room in shared four bedroom staff flat in hotel available as part of the package
Job description:

The Queens Hotel Lockerbie is a 21 bedroom hotel re opening its doors under new ownership in February 2019.

Currently being refurbished, the hotel has been given a fresh and modern look with a new bar and restaurant being designed. Hoping to be fully open by March 2019 a soft opening for 2 weeks will happen in mid February where all staff will be given full training and be given time to settle into the new environment. This gives staff the time to get used to the new menus they will be producing.

Under its new owners, The Queens Hotel is looking to bring a fresh and modern feel to Lockerbie.

There will be a gastro pub styled restaurant, serving 3 different menus to rosette standard. The function room will be serving fine dining suitable for weddings, anniversaries, and other functions. Looking to seat up to 100 the function room will be available as of May for any occasions needed.

As the Sous chef you will be responsible for working alongside the Head chef to produce rosette standard dishes. Running the kitchen on Head chef's days off and helping to design menu's. Rosette experience is not essential is preferred to suit the style the new owners are aiming for.

Full uniform will be provided and meals will be provided on duty.

This is an exciting opportunity to join a brand new establishment and team, with a train and bus station 5 minutes from the hotel and just off the M74. Lockerbie is only just over an hours drive from Glasgow and neighbouring cities so has plenty to do on days off. A local gym and supermarket is only 5 minutes from the hotel.

How to apply:

Please apply with an up to date CV and reference details to glenw1970@icloud.com

Work for partners:

Work will be available for partners in housekeeping and front of house.

Contact details:glenw1970@icloud.com
Apply online:Submit your CV now

Sous Chef, The Fife Arms, Grampian

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

Salary:Good salary available for the right candidate paid monthly plus an equal share of the tips
Duration:Permanent
Hours:45-48
Days:5 days a week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:46
Covers:Lunch: 70; Dinner: 70; Breakfast: 92; Functions: 50
Food type:Modern casual dining and high-end wood-fired cooking
Full-time chefs:12 chefs plus kitchen porters
Accommodation:Own room in shared staff accommodation with TV and Wi-Fi including gaming room, communal area and gym - charged at £49 per week
Job description:

The Fife Arms is a brand new hotel which has just opened in Braemar which has been voted one of the 18 hottest openings by the Conde Nast traveller.

Our ethos of cooking is with open flame, utilising the best ingredients from our estate and Scotland's land and sea larder, utilising this state of the art kitchen. The property is owned by the world's largest contemporary art dealers with numerous other properties worldwide.

We have a state of the art kitchen with a strong emphasis on wood fired cooking.

We are looking for a sous chef to join our team. Ideally you will have a strong fine-dining background, either multiple rosettes or Michelin level. There is also excellent opportunity to progress within the group which has restaurants worldwide.

This is a new organisation which has had massive growth. You will be working alongside our experienced team of chefs to deliver a boutique, bespoke and individual experience for guests.

Excellent staff discounts available.

This position is available now for the right candidate and is a permanent all year round position.

How to apply:

Please apply with your CV and recent, contactable work references to Susan Stewart, HR advisor.

Work for partners:

Yes, work is available for a partner in housekeeping, front of house and bar work.

Contact details:susan@artfarm.com | www.thefifearms.com
Apply online:Submit your CV now

Sous Chef, The Creggans Inn, Argyll and the Islands

Posted on January 7, 2019 | Start date March 4, 2019

Salary:£24,000 - £26,000 per annum - depending on experience plus equal share of tips, paid monthly
Duration:Permanent
Hours:40 - 48 hours per week
Days:5 days out of 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: 10-40; Dinner: 20-70; Breakfast: up to 30; Functions: up to 80
Food type:Modern British - looking to gain accolades
Full-time chefs:4 plus kitchen porters
Accommodation:Excellent accommodation available including meals
Job description:

The Creggans Inn is a family owned 14 bedroom hotel situated on the shores of Loch Fyne.

We are looking for an enthusiastic Sous Chef to join our small friendly team.

Dedicated to offering the best of local produce. All dishes are cooked from scratch with an imaginative flair.

We are looking for someone with a great love of food coupled with a genuinely good work ethic.

The hotel is 1 hr 15 mins from Glasgow and 25 mins from Dunoon and Inveraray. There is a limited bus service, a car would be ideal.

This position is available now for the right candidate.

How to apply:

All candidates should apply by email with a current CV and relevant current references.

Work for partners:

Possible - depending on experience

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

Sous Chef, The Ceilidh Place, Ross and Cromarty

Posted on January 7, 2019 | Start date January 8, 2019

Salary:£23,000 to £25,000 per annum paid monthly plus tips
Duration:Permanent
Hours:40 - 45
Days:5 days per week mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:13 Hotel & 36 Bunkhouse
Covers:Lunch: up to 100; Dinner: up to 100; Breakfast: to 48
Food type:Seafood, Scottish game, Modern Scottish, Vegetarian. Freshly prepared & seasonal.
Full-time chefs:Low season 4 High season 6 Plus 2-3 Kitchen Porters
Accommodation:Free temporarily for senior positions, 2 months maximum. Live in rates beyond 2 months but would prefer you to have your own accommodation. Can offer some help here.
Job description:

The Ceilidh Place is a small family business currently run by brother & sister Jonathon & Rebecca Urquhart and their respective partners.

We strive to offer the best menus possible to maintain an efficient and smooth workflow for the kitchen team. Local produce and seasonality are hugely important to us as is the growing amount of vegan customers.

The Ceilidh Place, once upon a time largely focussed on Vegetarian food and we are keen to bring back some of that more exciting and colourful food but with an updated approach.

With a new generation in place we are looking for a focussed, enthusiastic and experienced Sous Chef to run the kitchen alongside our Head Chef.

The successful candidate in addition to pursuing [hopefully] a long term career with us will have a major part to play in the design of our new menus for the 2019 season.

The kitchen is open 8am until 4pm for breakfast and lunch offers and 5pm until 9pm for dinner.

The Highlands are increasingly busy and the demand for decent food and service is higher than ever.

The ideal candidate will be determined, hard working, creative and enthusiastic.

You should also be proficient in all HACCP and COSSH which should be adhered to at all times.

You are very much one of the team and will lead shifts, schedule training and have input 100% to the running of the kitchen and the menus.

Further job description will be available at interview.

How to apply:

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

INTERVIEWS Monday 7th –Friday 11th January & Monday 21- Friday 25th January

Work for partners:

no

Contact details:rebecca@theceilidhplace.com | www.theceilidhplace.com
Apply online:Submit your CV now

Sous Chef, Knockderry House, Argyll and the Islands

Posted on January 7, 2019 | Start date January 8, 2019

Salary:£25,750 per annum paid monthly 28 days holiday including Christmas and New Year  Pension Scheme  Training and Development Scheme  Subsidised accommodation and meals on duty
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 - mainly straight shifts with the odd split shift
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 20; Dinner: 35; Breakfast: 32; Functions: 50
Food type:Simple seasonal menu 5/5/5 Table d'hote 2 AA Rosette
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Single room in shared staff flat - garden - parking - TV and Wi-Fi available - 1 mile from hotel - good bus service - Approx £45 per week
Job description:

We are looking for an energetic and experienced Sous Chef to join our close knit team and to assist our Head Chef and Manager develop the business.

Knockderry House is a small 4 star country house hotel in Argyll and Bute (1 hr from Glasgow and 20 mins from Helensburgh). We have consistently held 2 rosettes for the quality of our dining and have received a number of awards for the quality of not only our food but our customer service. We were awarded Fine Dining Hotel of the Year at the Scottish Hotel Awards in 2017 and were recently awarded a Thistle Award in for Best Eating Experience in the West of Scotland.

The role will suit an experienced chef who has worked in a 2 or 3 rosette kitchen or a talented and dynamic Senior Chef de Partie is keen to make his mark at the next level.

As part of a small professional kitchen team you will play a critical role in assisting the head chef manage staff, order and manage stock, maintain equipment, and deliver functions and events to ensure the business provides a first class customer experience. In particular;

Skills and Experience
You must have experience of working at a 2 rosette dining level. And have a demonstrable passion for excellence. You should be able to demonstrate a career with a good track record of progression and stability. You must be able to demonstrate a passion for quality food, seasonality and local and Scottish produce. You must be able to demonstrate a good understanding of GP management and be able to inspire, lead and develop your team. 

You must have experience of managing a small kitchen team and be HACCP qualified.

How to apply:

To apply please send a current CV with a covering letter to the following address outlining why you are interested in this role, what you believe you can offer us and your salary expectations.

Work for partners:

no

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

Sous Chef, The Buccleuch and Queensberry Hotel, Dumfries and Galloway

Posted on January 3, 2019 | Start date January 4, 2019

Salary:Salary of £26,000 negotiable plus a share of the tips
Duration:Permanent
Hours:As business requires
Days:5 days from 7, varied shift pattern
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: to 60; Dinner: up 60; Breakfast: up to 30
Food type:1 Rosette
Full-time chefs:6 chefs plus kitchens porters
Accommodation:Free accommodation is provided next to the hotel
Job description:

The Buccleuch and Queensberry Arms Hotel is a boutique hotel in the heart of Dumfries and Galloway. The Hotel prides itself on serving up the highest quality locally sourced and freshly prepared dishes in a busy restaurant. As a country hotel, shoot season is at the forefront of our business, with a busy season running from September to January.

In the Kitchen everything is prepared and cooked from scratch, using both local and seasonal produce. Our award winning menu changes seasonally with chef’s specials running alongside.

We now require a Sous Chef to join us on a permanent basis to help take the Hotel Restaurant to a 2 AA Rosette rating and develop the outside catering side of the business. We are looking for a competent Sous Chef with a passion and love for food to match our own.

This is an excellent position for a creative thinker who is looking to progress. The right candidate will be able to run the kitchen in the Head Chef’s absence with good leadership skills, and the opportunity to move up the ladder to head chef as the business grows.

Our current Menus can be found on the Hotel website: www.bqahotel.com/menu/

The position is available for immediate start for the right candidate.

How to apply:

Please send up to date CV and relevant work references to Will Pottinger, Head Chef

Work for partners:

Possible dependent on experience

Contact details:wp@bqahotel.com | www.bqahotel.com
Apply online:Submit your CV now

Sous Chef, The County Hotel, Western Isles

Posted on January 3, 2019 | Start date January 3, 2019

Salary:£23,000 depending on experience paid weekly in arrears plus tips
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15 bedrooms
Covers:Lunch: 50; Dinner: 60; Breakfast: 20; Functions: 60
Food type:Modern Scottish
Full-time chefs:5 chefs plus 3 kitchen porters
Accommodation:Single room available with private bathroom including meals on duty - all included as part of the package
Job description:

The County Hotel is a 15 bedroom hotel situated in Stornoway.

We are looking for a sous chef to join our friendly team and take control of the kitchen during the head chefs time off.

Stornoway is an an excellent town with a population of 8,000 with very good lifestyle and excellent schools at primary and secondary level. There is an airport and very good links to the mainland.

A good quality of life with an friendly Island atmosphere.

Beautiful white sand beaches.

You will be adaptable and be happy to work in all parts of the kitchen.

Interested?

How to apply:

Please email your updated CV to Shauny McCritchie, Owner

Tel: 01851 703250

Mob: 0772 0442063

Work for partners:

No

Contact details:county.hotel.mail@btopenworld.com | www.countyhotelstornoway.co.uk
Apply online:Submit your CV now
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