Posted on June 18, 2025 | Start date June 20, 2025
| Salary: | Weekly, £15 per hour, share of tips |
| Duration: | Permanent |
| Hours: | 32-35 |
| Days: | 5 |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 21 |
| Covers: | Lunch: 10; Dinner: 50-100; Breakfast: 20; Functions: 50 |
| Food type: | Dinner Menu, Bar Menu |
| Full-time chefs: | 2 |
| Accommodation: | no |
| Job description: | The Novar Arms Hotel is a busy hotel & restaurant situated in the picturesque village of Evanton in Ross-shire. We are 15 miles north of Inverness. We are looking for a chef to join our team and work alongside one more chef and provide cover on time off. This may suit an existing Sous Chef or a Chef de Partie. This is a permanent, all year round position and the pay is weekly as well as a share of the tips. We have a good reputation for food and serve a nice variety of dishes. Interested? We would like to hear from you. |
| How to apply: | email CV or phone |
| Work for partners: | |
| Contact details: | manager@novararms.com |
| Apply online: | Submit your CV now |
Posted on June 17, 2025 | Start date June 25, 2025
| Salary: | £35,000 per annum plus £6-8k in service charges paid monthly |
| Duration: | Permanent |
| Hours: | 44 |
| Days: | 5 days from 7 |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 0 |
| Covers: | Lunch: 350; Breakfast: 130; Functions: 30 - 330 depending on style (plated or standing buffet etc) |
| Food type: | All fresh cafe and scottish classics |
| Full-time chefs: | 5 + kitchen porters |
| Accommodation: | Live out |
| Job description: | This busy high quality landmark venue is looking for staff to strengthen their management team. You'll be joining a family owned business with a forward thinking mentality. Utilising exceptional ingredients sourced seasonally from local producers. The venue operates from 9-6 each day, so most shifts will be daytime hours. They do however cater to functions in the evening, so there will be occasional late finishes. You'll be deputising for the Head Chefs during their time off. There are many moving parts and the team are aware that there needs to be more support in order to achieve consistency over the seven day operation. The Venue is in the city centre within walking distance of Waverley station and bus links. You'll be responsible for preparing all aspects of the menu and training junior staff members. |
| How to apply: | Please send an up to date CV with 2 contactable references quoting ref#16487 to: |
| Work for partners: | Possibly |
| Contact details: | chefsinscotland.co.uk |
Posted on June 17, 2025 | Start date June 20, 2025
| Salary: | £17 per hour paid fortnightly plus tips. |
| Duration: | Permanent |
| Hours: | 40 per week - flexi part time is an option. |
| Days: | 5 days from 7 mixture of shifts. Closed Christmas Day and Boxing Day. no food on Wednesday. |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 11 bedrooms |
| Covers: | Lunch: up to 30; Dinner: up to 30; Breakfast: maximum 22, we have a breakfast chef in place perhaps occasional breakfast shift.; Functions: to 70 |
| Food type: | high quality brasserie and restaurant a la carte |
| Full-time chefs: | 4 chefs plus 3 kitchen porters |
| Accommodation: | Live out |
| Job description: | The Townhouse Hotel is an 11 bedroom 4 star long standing, family run hotel situated in the beautiful town of Melrose just 36 miles South of Edinburgh. We are looking for an experienced Sous Chef to work alongside our Head Chef. Previous experience working in a busy kitchen is essential whilst keeping high standards of cooking and presentation. You will be joining a stable and friendly team. The position is available now for the right candidate. |
| How to apply: | Please apply to James Henderson with your updated CV and reference details. |
| Work for partners: | no |
| Contact details: | enquiries@thetownhousemelrose.co.uk | www.thetownhousemelrose.co.uk |
| Apply online: | Submit your CV now |
Posted on June 16, 2025 | Start date June 17, 2025
| Salary: | £16 per Hour depending on experience, Paid weekly with tips |
| Duration: | Permanent |
| Hours: | 40-50 |
| Days: | 5 days from 7 mixture of shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 0 |
| Covers: | Lunch: 20-50; Dinner: 50-60; Functions: Max 75 |
| Food type: | Fresh Fish & Seafood |
| Full-time chefs: | 1 + KP and assistance during busy periods |
| Accommodation: | Live out daily travel |
| Job description: | An exciting opportunity for an experienced Chef to join our team at The Crab Pot near Dalbeattie. The menu heavily focussed on fresh fish and seafood ideally you'll have experience within a similar establishment. You'll be calm under pressure, working with and supporting our head chef This position is available now for the right candidate |
| How to apply: | Please send an up to date CV and cover letter to Must be able to live and work in the UK |
| Work for partners: | No |
| Contact details: | crabpotcolvend@gmail.com |
| Apply online: | Submit your CV now |
