Sous Chef

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Sous Chef, The Tor Na Coille Hotel and Restaurant, Grampian

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

Salary:negotiable - paid monthly + tips
Duration:Permanent
Hours:45 per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:25
Covers:Lunch: to 50; Dinner: 100; Breakfast: up to 50; Functions: to 80
Food type:Bistro and 2 AA Fine- Dining as well as high quality Wedding Banquets + functions.
Full-time chefs:6 chefs + kitchen porters
Accommodation:en suite staff accommodation - £50 per week including all meals
Job description:

The Tor Na Coille Hotel and Restaurant is a 4 Star 2 AA, 25 bedroom Victorian Country House hotel set in acres of magnificent woodland and parkland and only a 16 miles drive from Aberdeen in the pretty village of Banchory, Royal Deeside.

We are looking for a Sous Chef who has a passion for food and who wishes to be part of an experienced, stable team.

Experience of working in similar 4 star AA hotels is preferred

We have an excellent reputation for producing high quality dishes all freshly made on the premises also with an excellent reputation for weddings & banqueting.

These position are available now for the right candidates.

Free membership of gym in grounds of hotel.

Plenty fishing and excellent golf.

How to apply:

Please email a copy of your updated CV and references to Colin Lyall Head Chef please CC all applications to colinlyall30@gmail.com

Work for partners:

Possible - front of house

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

Sous Chef, The Lovat loch Ness, Invernesshire

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

Salary:£28,000 to £30,000 per annum, 45 hours per week, monthly paid - plus tips and benefits. Time off in lieu for extra hours worked.
Duration:Permanent
Hours:As business requires busier in summer months
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: to 30; Dinner: to 80; Breakfast: to 65; Functions: Private dining up to 50
Food type:high end refined dining in an informal setting using seasonal local produce
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Live in available in on-site staff accommodation or in a rented property in the village including: all meals; utilities; WIFI; and laundry
Job description:

The Lovat Loch Ness is a 28 bedroom, 4 star award winning hotel situated in Fort Augustus, 45 minutes between Fort William and Inverness.

We are looking for an experienced Sous Chef to join and lead our team.

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

To see our style – check out Sean’s Instagram - https://www.instagram.com/stationroadlochness/

This position is available now for the right candidate.

How to apply:

Please forward a copy of your update CV with contactable work references to Sean Kelly, Head Chef.

Work for partners:

Possible

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

Sous Chef, THE ISLAY HOTEL, Argyll and the Islands

Posted on January 31, 2019 | Start date January 31, 2019

Salary:£12 per hour paid monthly. In addition you will be entitled to an equitable share of the tips which generally equates to another 70p-£1.10 an hour.
Duration:Permanent
Hours:45-65 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: 20-40; 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:own room in shared house available in nice seafront location - £10 per day includes all bills
Job description:

The Islay Hotel on Islay is a 4 star hotel we are looking to recruit a sous chef for our busy kitchen.

Exciting opportunity has arisen for a talented chef to join our 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.

Looking for someone who can contribute to the kitchen with menu ideas and cover for the head chef during their time off.

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.

We are able to offer permanent position. Excellent training and support provided.

How to apply:

Please send CV to: allison@theislayhotel.com

Work for partners:

yes in front of house and housekeeping.

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

Sous Chef, Loch Melfort Hotel, Argyll and the Islands

Posted on January 30, 2019 | Start date February 15, 2019

Salary:£28,000 - £30,000 per annum depending on experience paid monthly with an equal share of the tips Hours worked over 48 is given as time back in lieu
Duration:Permanent
Hours:40 - 48 hours per week
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:25 bedrooms
Covers:Lunch: to 60; Dinner: fine dining to 40, bistro to 80; Breakfast: to 60; Functions: 120
Food type:2 AA Rosette Fine dining, high quality bistro and functions
Full-time chefs:4 out of season 6 in season plus kitchen porters
Accommodation:Yes accommodation is available in a shared staff house charged at £7 per day including Wifi
Job description:

Loch Melfort is a 25 bedroom 4 star 2 AA Rosette Hotel situated South of Oban.

We are looking for a senior sous chef to deputise for the head chef on time off.

You will be reliable, level headed and a good organiser.

AA experience is preferred but not essential.

You will have a passion for food and using fresh local ingredients as everything is made fresh on the premises.

This is a lovely place to work with friendly staff.

A rural location but there are good bus links.

This position is available from the end of March would be available sooner for the right candidate.

How to apply:

Please apply to Roger Brown, Head Chef, with your current CV and reference details. Please CC all applications to manager@lochmelfort.co.uk

Work for partners:

Possible

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

Sous Chef, The Mustard Seed, Invernesshire

Posted on January 30, 2019 | Start date February 1, 2019

Salary:£27,000 - £29,000 negotiable depending on experience, paid monthly plus a share of the tips. Plus tips in the region £5000 a year
Duration:Permanent
Hours:50
Days:4.5 days out of 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 100-160; Dinner: 150-220
Food type:Modern Scottish all fresh
Full-time chefs:7 full time chefs + KPs
Accommodation:1 bedroom flat available for £300 per month
Job description:

The Mustard Seed is a well established busy, privately owned restaurant located in the town of Inverness.

We are looking for a sous chef to join our team. You will be running your own section of the kitchen.

You will be a motivated team-player and you must be happy working in a busy kitchen environment.

You will be given 2 1/2 days off.

We like to promote from within and there is possible scope for career progression within the company.

This position is available now for the right candidate.

How to apply:

Please apply to Matthew with an up-to-date CV and relevant work references or call 01463 220 220.

Work for partners:

Possibly

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

Sous Chef, Kincraig Castle Hotel, Ross and Cromarty

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

Salary:£30,000 to £35,000 per annum paid monthly
Duration:Permanent
Hours:48 - 55
Days:5 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 15 - 20; Dinner: 30 - 35; Breakfast: 30; Functions: 200
Food type:A la carte using local fresh products
Full-time chefs:4 chefs at full strength plus kitchen porters
Accommodation:own room in staff cottage - part of package
Job description:

Kincraig Castle Hotel is a highly acclaimed 4 AA star Country House Hotel located near Alness/Invergordon, approximately 1/2 an hour's drive from the Capital of the Highlands, Inverness.

Our award-winning AA Rosette restaurant has recently been completely refurbished and we offer our guests an exciting A La Carte Menu complimented by our Catch of the Day Seafood and Taste of Scotland Dinner Menu.

To support the continued growth of our Food & Beverage business, we're currently considering applications for an experienced Sous Chef to join our team under the leadership of our Head Chef. The ideal candidate will be reliable, trustworthy, enthusiastic, willing to learn, hard working, a good team player and totally passionate about food.

An attractive, negotiable remuneration package will be offered to the right candidate and comfortable, fully furnished accommodation in a country cottage is available if required within a 5 minutes walk from the hotel.

How to apply:

Please apply to Ray Grant, owner, with a copy of your updated CV and reference details

Work for partners:

Possible depending on their experience

Contact details:ray.grant@kincraig-castle-hotel.co.uk | www.kincraig-castle-hotel.co.uk
Apply online:Submit your CV now

Sous Chef, Onich Hotel, Lochaber

Posted on January 24, 2019 | Start date February 1, 2019

Salary:Up to £25,000 per annum - negotiable for the right candidate - paid monthly with a share of tips
Duration:Permanent
Hours:45
Days:5 days per week - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:30
Covers:Lunch: to 20; Dinner: 10 - 80; Breakfast: to 50; Functions: Up to 150 for buffet function
Food type:Quality bar meals - using the best of produce available - emphasis on seafood
Full-time chefs:2/3 chefs plus a kitchen porter
Accommodation:Accommodation available for £50 per week includes all meals, bills and wifi
Job description:

The Onich Hotel is a 30 bedroom hotel situated in Lochaber.

We are looking for a Sous Chef to join our term, you will provide support and cover for our Head Chef.

Open to ideas for menus.

A beautiful location with lots to do on days off - Fort William is the UK's outdoor capital.

This would suit a couple as there is work available in the kitchen, front of house or house keeping.

The position is available now for the right candidate

How to apply:

Please apply to John Wallace, Manager with a copy of your updated CV and reference details

Work for partners:

Yes

Contact details:enquiries@onich-fortwilliam.co.uk | https://www.facebook.com/TheOnichHotel
Apply online:Submit your CV now

Sous Chef, Knockderry House, Argyll and the Islands

Posted on January 24, 2019 | Start date January 25, 2019

Salary:up to £26,500 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 Steading, Sutherland

Posted on January 24, 2019 | Start date March 1, 2019

Salary:negotiable depending on experience
Duration:Permanent
Hours:40+
Days:5 nights, two splits on weekend - Tuesday and Wednesday off
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Dinner: 6-28; Breakfast: 6-28
Food type:Traditional Scottish
Full-time chefs:1
Accommodation:2 bedroom bungalow available - part of package
Job description:

The Steading in Dornoch is looking for a Cook.

Must be mature minded and prepared to work unsocial hours., weekends. Split shifts.

Two Breakfast shifts Saturday & Sunday plus five nights for dinner Thursday through Monday. Guaranteed hours all year.

Opportunity to develop a business for the future. Menu development required, ordering, stock taking, waste management. The ability to work with others, follow instructions and maintain a working relationship with other staff and management is an absolute must.

Would prefer someone local to Dornoch with transport, open to all ages but prefer mature minded individuals with a work and go get it approach....no prima-donnas, prefer mature females

This position is available at the beginning of March

How to apply:

Please leave your contact details or phone 07435965804 and ask for Stephen or Jayne

Work for partners:

Contact details:enquiries@balnapolaig.co.uk | www.dornoch.co.uk
Apply online:Submit your CV now

Sous Chef, NY American Grill, Glasgow

Posted on January 23, 2019 | Start date February 1, 2019

Salary:£22500-£24000 depending on experience. Weekly or monthly Bonus available Weekly share of cash tips
Duration:Permanent
Hours:50
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:N/A
Covers:Lunch: 150; Dinner: 100
Food type:Burgers, Steak, American Staples
Full-time chefs:6 plus 3 KPs
Accommodation:N/A
Job description:

A great opportunity to work and progress in an established and busy family run business in the centre of Glasgow. Looking for motivated chef to join our team, assisting the head chef in training, kitchen management and producing consistent, delicious casual dining.

Company ethos is to reward loyalty and longevity and always looking to develop from within.

How to apply:

Please send CV with short cover letter to tom@princesrestaurants.com

Work for partners:

Contact details:tom@princesrestaurants.com | www.nyamericangrill.co.uk
Apply online:Submit your CV now
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