Sous Chef

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Sous Chef, Heathmount Hotel and Restaurant, Invernesshire

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

Salary:Up to £25,000 per annum, negotiable depending on experience - paid monthly plus tips.
Duration:Permanent
Hours:40
Days:5 from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:8
Covers:Lunch: up to 30; Dinner: up to 80; Breakfast: up to 19
Food type:Bar and restaurant - locally sourced produce.
Full-time chefs:4 plus kitchen porters
Accommodation:Live out
Job description:

The Heathmount Hotel and Restaurant is looking for a Chef to join our team. The Heathmount is in the heart of the upmarket Crown area of Inverness, just 5 minutes walk from the High Street, Eastgate Centre and train and bus stations. The airport is only 16 miles away.

The Heathmount is an independently run hotel, with a luxurious, boutique feel. Featuring eight individually styled bedrooms, two bars and a restaurant, we offer everything you'd expect for a chic, city centre stay. With a perfect mix of locals and guests, our bars and restaurant offer the best Highland welcome, combined with understated refinement that makes any stay - no matter how brief - that little bit more memorable.

We love to celebrate everything the local area has to offer, so that's why our restaurant offers an amazing array of locally sourced food including fish, meat, game and fresh vegetables. No matter what your dietary requirements are, we can serve you the most popular Scottish dishes, but with a contemporary twist.

We are looking for a sous chef to join our team.

You will have a minimum of 3 years experience.

You will have scope and opportunities to put forward your own ideas to change the menu.

You will be able to assist the Head Chef and cover for them on their days off.

This position is available now for the right candidate.

How to apply:

Please apply to Duncan Ross, Head Chef with current CV and work references

Work for partners:

No

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

Sous Chef, The Ben Loyal Hotel, Sutherland

Posted on April 9, 2019 | Start date April 9, 2019

Salary:£12 per hour - paid weekly with tips
Duration:Seasonal
Hours:45 - 50 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 20 - 40; Dinner: to 80; Breakfast: to 24; Functions: Occasional to 60
Food type:Quality bar and restaurant
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Own room available in the hotel with shared bathroom including all meals - no charge - TV and Wi-Fi included
Job description:

The Ben Loyal hotel is an 11 bedroom 3 star hotel situated in Tongue just 40 miles from Thurso and 80 miles from Inverness.

We are looking for a seasonal Sous Chef to join our team to provide support and cover for our head chef.

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

If you like to outdoors this is a fabulous location to live and work, you can enjoy the beautiful beaches and fishing and walking on your days off.

An easy going and friendly team in place.

We make everything in house using Sutherland's local produce.

This position is available from now until end-October.

How to apply:

Please apply to Sarah Fox, the manager with a an up-to-date CV and work references.

Work for partners:

Yes

Contact details:sarah@benloyal.co.uk | www.benloyal.co.uk
Apply online:Submit your CV now

Sous Chef, The County Hotel, Western Isles

Posted on April 9, 2019 | Start date April 10, 2019

Salary:£24,000 per annum negotiable 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 with references

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

Sous Chef, (Junior) Ballathie House Hotel, Perthshire

Posted on April 9, 2019 | Start date April 9, 2019

Salary:£23,000- £25,000 negotiable depending on experience paid monthly plus share of tips Time back in lieu for more than 48 hours worked per week
Duration:Permanent
Hours:45 to 50
Days:5 days from 7, mainly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:54
Covers:Lunch: 20 - 40; Dinner: up to 80; Breakfast: up to 80; Functions: Up to 200 in marquee
Food type:Modern Scottish 2AA Rosettes fine dining table d'hote 4/4/4 and 3/3/3 for lunch
Full-time chefs:8 full time chefs and 5 kitchen porters
Accommodation:Own room in staff block, shared bathroom, all meals provided - cost to be discussed - Wi-Fi included
Job description:

Ballathie Country House is a well known 4 Star 2AA Rosette House situated on the banks of the River Tay, in Perthshire. We are situated 12 miles North of Perth and 5.5 miles west of Cupar.

We are looking for a junior sous chef to join our team working with head chef Scott Scorer. Rosette experience is preferred. You will get excellent training and there is good scope for career progression.

You will be cooking in all corners of the kitchen and everything is made freshly on the premises, fine dining only with some weddings in our marquee.

Beautiful location in this very well known country house only 10 minutes north of Perth.

Great for the outdoors.

The position is available now for the right candidate

How to apply:

Please apply to head chef Scott Scorer with a copy of your updated CV and contactable work references.

Work for partners:

possibly front of house

Contact details:scott.scorer@ballathiehousehotel.com | www.ballathiehousehotel.com
Apply online:Submit your CV now

Sous Chef, La Barbarie Hotel, Guernsey Channel Islands, Rest of the world

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

Salary:£26,500.00 Per Annum Starting Salary + Tips + Annual Bonus; A “Travel to Guernsey” expenses of up to £150.00; Medical costs assistance to a maximum value of £250.00 per annum; An annual bonus of £150.00 to help with travel on/off island will be paid each year on or around the 28th of January
Duration:Permanent
Hours:45
Days:5 and a half days per week
Holidays:3 Weeks rising to 4 weeks annual paid Holiday per annum
Bedrooms:37
Food type:1 rosette restaurant using fresh local produce
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Excellent En-suite Sole use Double Room Accommodation charged at £85 per week
Job description:

La Barbarie is a 37 bedroom 4 star hotel situated in St. Martin on the south coast in Guernsey.

We require an experienced Sous chef to help lead our brigade to consistently deliver top quality cuisine and ensure the smooth day-to-day running of our kitchen through clear communication and instructions, enforcing hygiene and food safety management procedures and standards and keeping a tight control of stock.

The successful candidate must of course be highly skilled and able to handle pressure, train and develop junior chefs and will be expected to contribute innovative ideas to our seasonal à la carte menus and selection of daily specials.

The starting salary, based on a 5-and-a-half day working week, will be dependent on relevant experience, and will be reviewed after a 3 month trial period.

Excellent En suite Accommodation can be provided with Free WiFi and laundry facilities.

How to apply:

Please apply to Andrew Coleman, General Manager, with an up-to-date CV and reference details

Work for partners:

Possibly depending on experience

Contact details:Andy@labarbariehotel.com | www.labarbariehotel.com
Apply online:Submit your CV now

Sous Chef, The Saint, Fife

Posted on April 5, 2019 | Start date April 5, 2019

Salary:£24,000 per annum, negotiable depending on experience, paid monthly plus tips. Bonus scheme in place (15% of salary when GP is hit)
Duration:Permanent
Hours:40 - 50
Days:5 out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: up to 200 over the day
Food type:Quality Gastro pub using local produce
Full-time chefs:4 plus 2 kitchen porters
Accommodation:Live - out
Job description:

The Saint restaurant situated in St Andrews is a small 4 star, 6 bedroom restaurant with rooms.

Looking for a Sous chef to work alongside the Head chef to ensure the smooth running of the kitchen serving good quality gastro meals to our customers. You will be responsible for running the kitchen on the Head chef's days off.

You must be hands on in the kitchen and help to contribute to menu ideas.

We focus a lot on using produce from around the area, we make a lot of our produce in house so you must be able to work with fresh produce. We serve a brunch menu until 12pm then we focus on good quality gastro meals there after.

We are part of the Signature Pub group so there is scope to progress in your career within the group. We also have a bonus scheme available for the sous chef. This is given at 15% of the annual salary if the requirements of the GP are met.

You will receive a 25% discount amongst the Signature pub group to use in other establishments for dining and accommodation purposes.

The position is available as soon as possible.

How to apply:

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

Work for partners:

Possibly in front of house or housekeeping.

Contact details:emma.clark-szabo@signaturepubs.co.uk | www.the-saint-bar.co.uk
Apply online:Submit your CV now

Sous Chef, Golf View Hotel & Spa, Invernesshire

Posted on April 4, 2019 | Start date April 4, 2019

Salary:£30,000 negotiable depending on experience plus a share of the tips, paid monthly.
Duration:Permanent
Hours:40-50
Days:5 days straight shifts mixture of day and evening shifts
Holidays:Statutory (28 days p/a)
Bedrooms:50 bedrooms
Covers:Lunch: Varies depending on season; Dinner: up to 100; Breakfast: up to 100; Functions: occasional
Food type:1 AA rosette restaurant pushing for further accolades
Full-time chefs:7 chefs plus 3 kitchen porters
Accommodation:Live out - can provide short term if relocating
Job description:

The Golf View Hotel in Nairn is a 50 bedroom 4 star 1AA Rosette Hotel.

The hotel has recently undergone an extensive refurbishment and we are looking for a sous chef to join our team. This position is available now, working as part of a friendly, but hard working team.

A good place to work and there is scope for promotion both internally and within the other hotels in the Crerar group. We are looking for someone who can help take the business forward with the aim of being a destination venue.

Nairn has a population of 12000 and has world famous golf courses and is a well known sea-side resort.

As sous you will be responsible for:
Organising kitchen operations, preparing and serving a range of dishes, whilst supervising junior members of
the kitchen brigade.

Conducting shift briefings to ensure hotel activities and operational requirements are known (in the absence
of the Head Chef)

Ensuring standards are at the highest level at all times.

In return we offer:
Discount on the leisure facilities
Staff uniform

The position is available now for the right candidate.

How to apply:

Please apply directly to Jon Wood, Head Chef with an up to date CV and reference details

Work for partners:

Possibly depending on experience

Contact details:chef.golfview@crerarhotels.com | www.crerarhotels.com/golf-view-hotel-spa
Apply online:Submit your CV now

Sous Chef, / Senior Sous - Portavadie Loch Fyne, Argyll and the Islands

Posted on April 4, 2019 | Start date April 4, 2019

Salary:£28,000 - £30,000 per annum paid monthly plus gratuities Free use of Gym and Leisure Facilities
Duration:Permanent
Hours:45
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:33 properties (120 beds) plus 180 berth marina
Covers:Lunch: 50-100; Dinner: 50-100; Breakfast: 60-100; Functions: max 120
Food type:Modern Scottish, featuring the best of Food from Argyll and the Isles
Full-time chefs:12
Accommodation:range of on site and off site options available subject to availability - cost negotiable
Job description:

A great opportunity to join the culinary team at Portavadie, Scotland`s most up and coming resort.

We are looking for strong chef to join our team.

An excellent opportunity to be part of a growing company.

We have 3 restaurants and have just achieved 2 AA Rosettes for the Marina restaurant and Bar.

Recent multimillion expansion to include award winning spa and leisure facilities.

The produce we are working with is among the best in the world from diver caught Loch Fyne Scallops to Gigha Halibut to the Venison locally sourced from the hills of Argyll you will be working with the very best produce.

Why not take advantage of our many Portavadie benefits, spend your down time in the gym or taking a swim in our outdoor heated infinity pool!

This position is available now for the right candidate

How to apply:

Please email your current CV to Liam Murphy Executive Chef please CC Iain@portavadie.com

Work for partners:

potentially yes

Contact details:liammurphy@portavadie.com | www.portavadie.com
Apply online:Submit your CV now

Sous Chef, Mhor, Stirlingshire

Posted on April 3, 2019 | Start date April 8, 2019

Salary:weekly paid, share of tips
Duration:Permanent
Hours:48
Days:5 days out of 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 80-120 can vary, busy at weekends; Dinner: up to 40; Breakfast: 40; Functions: 40- 60
Food type:rustic, gourmet bar food, served all day
Full-time chefs:5 plus kitchen porters
Accommodation:yes, staff accommodation is available as single or couple. Costs are £40 to £50 per week depending on accommodation type
Job description:

​Mhor 84 is a restaurant, café and bar. All three are intertwined. We serve food all day from 8am-9pm, for motel guests, walkers, joggers, cyclists, the odd pet dog, and everyone else, too.

There’s always something good to eat at Mhor 84. We source a lot of our food from our own farm at Monachyle Mhor.

Breakfasts come in all shapes and sizes, including the Big Breakfast, our fabled eggs benedict, or a simple flat white with Mhor Bread sourdough toast and homemade jam. Lunches include stonking soups, homemade bread, Scottish steaks, and gourmet burgers, as well as bowls of mussels, or seafood chowder, or a few choice loch oysters, and plenty of sumptuous salads, additional specials are added to the menu.

This position is available now for the right candidate

How to apply:

apply with CV to chef@monachyle.net

Work for partners:

front of house staff possible housekeeping staff

Contact details:lesley@mhor.net | www.mhor.net
Apply online:Submit your CV now

Sous Chef, Mishnish, Argyll and the Islands

Posted on March 29, 2019 | Start date April 1, 2019

Salary:Dependent on experience
Duration:Permanent
Hours:Up to 50
Days:5/7
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: 50-150; Dinner: 50-150; Breakfast: Up to 26
Food type:Traditional Bar Food / Italian / Seafood
Full-time chefs:2
Accommodation:Shared two bedroom property
Job description:

The Mishnish is one of the few iconic bars left in Scotland and is well known to island of Mull visitors.  The bar maintains a cosy, friendly atmosphere and remains traditional with a collection of old memorabilia from shipwrecks and the town itself.

The hotel offers 12 bedrooms as well as 3 eating experiences.  Our seafood restaurant Mishdish, has locally sourced seafood, alongside other sumptuous dishes, whilst our bar serves traditional bistro bar food, our Italian Restaurant, Amaretto at the Mish has delicious pizza, pastas and nibbles on offer.

We are looking for an experienced Sous Chef who will be working closely with the Head Chef to provide freshly prepared restaurant and bar food – must be confident in using fresh local produce, particularly seafood. The chef would need to be a methodical and organised person with a good work ethic and ability to cope well under the pressures of a busy kitchen. Must have relevant knowledge of health legislation and best cooking practices, and be able to take over the running of the kitchen in the absence of the Head Chef.

How to apply:

Please email admin@themishnish.co.uk

Work for partners:

Front of House or kitchen roles

Contact details:victoriajmacleod@gmail.com | themishnish.co.uk
Apply online:Submit your CV now
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