Sous Chef

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Sous Chef, Pendulum Bar and Grill, Renfrewshire

Posted on September 23, 2019 | Start date September 28, 2019

Salary:£26,000 negotiable depending on experience- paid weekly with overtime and tips
Duration:Permanent
Hours:42-45 hours per week
Days:4 1/2 days out of 7 - Closed Mondays
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 30 - 70; Dinner: 30 - 130
Food type:Contemporary - Bistro
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Live out
Job description:

Pendulum Bar and Grill is a busy family run restaurant situated in the heart of Paisley.

We are looking for an experienced sous to join our close knit team. You will be in charge of the kitchen during the head chefs time off so ideally you will have experience in a similar role as the ideal candidate will hit the ground running.

Pendulum is a family run restaurant and there is a sister restaurant so there is good scope for career progression.

We are looking for someone who is keen to put their roots down as this is a permanent position.

This position is available now for the right candidate.

How to apply:

Please apply with an up to date CV and references to Riccardo Cardosi, owner

Work for partners:

No

Contact details:Riccardo.cardosi@icloud.com | www.facebook.com/pendulumbarandgrill/
Apply online:Submit your CV now

Sous Chef, The Lovat Loch Ness, Invernesshire

Posted on September 23, 2019 | Start date September 23, 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, (Junior) Garvock House Hotel, Fife

Posted on September 19, 2019 | Start date September 19, 2019

Salary:£21,000 - £24,000 per annum negotiable depending on experience - paid weekly - shared tips - time in lieu for hours over 45 - possible bonus to be discussed after probationary period of 12 weeks
Duration:Permanent
Hours:Average 45 hours per week
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:26
Covers:Lunch: up to 30; Dinner: 20 - 80; Breakfast: up to 30; Functions: up to 120
Food type:Modern Scottish - fresh seasonal local produce - regular changing a la carte and Table d'hote menus
Full-time chefs:7 chefs and 5 kitchen porters
Accommodation:Own room available in staff flat within walking distance from the hotel - meals on duty - £60 per week - including all bills
Job description:

The Garvock House Hotel is a 26 bedroom 4 star family run Hotel situated in Dunfermline.

We looking for a Junior Sous Chef to join this friendly team.

You will provide support and cover to the sous chef and head chef during their time off.

This is a great opportunity to work with hands on owners in a close knit team.

Open to new ideas for menus.

The main aim is to listen to their customers and putting their needs 1st.

This position is available now for the right candidate

How to apply:

Please apply to Stevie Ravenscroft, Head Chef with your updated CV, reference details and hygiene certificates

Work for partners:

No

Contact details:sales@garvock.co.uk | www.garvock.co.uk
Apply online:Submit your CV now

Sous Chef, Junior - Ness Walk, Invernesshire

Posted on September 18, 2019 | Start date September 19, 2019

Salary:Competitive salary depending on experience paid monthly with tips
Duration:Permanent
Hours:46
Days:5 days from 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:47
Covers:Lunch: 2 - 20; Dinner: 30 - 60; Breakfast: to 80; Functions: to 80
Food type:High quality fresh fine dining
Full-time chefs:10 chefs plus kitchen porters
Accommodation:Temporary accommodation available for 1 month - long term live out
Job description:

Ness Walk is a 5 star luxury Hotel situated on the banks of the River Ness in Inverness.

We are looking for a Junior Sous Chef to join our friendly team.

We have recently opened and are looking to expand our team.

This is a great opportunity to work with fresh local ingredients to a high standard.

There is scope for in put into menus.

A good chance for career progression withing the hotel.

You must have an up to date hygiene certificate

Uniforms are provided.

This position is available now for the right candidate

How to apply:

Please apply with your updated CV, reference details and hygiene certificate to Tracy Stranraer-Mull, HR Admin

Work for partners:

Possible depending on their experience

Contact details:hradmin@kingsmillsgroup.com | www.nesswalk.com
Apply online:Submit your CV now

Sous Chef, Black Bull, Borders

Posted on September 16, 2019 | Start date September 17, 2019

Salary:From £32,000 - £35,000 per year, negotiable paid monthly plus tips.
Duration:Permanent
Hours:45-50 hours per week
Days:5 days from 7 - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: 20 - 50; Dinner: 50 - 80; Breakfast: not required to work; Functions: up to 42
Food type:Quality fresh prepared - relaxed bistro / gastro pub dining
Full-time chefs:3 chefs plus kitchen porters
Accommodation:1 bedroom house available - part of package - pay own bills - temporary for up to 3 months
Job description:

The Black Bull Hotel in Lauder are looking for an enthusiastic, self motivated head chef or sous chef with the right qualities and experience to run the kitchen. (The candidate would be working under the current head chef, who is taking a managerial role in the business)

The candidate must have previously worked at a high level, in a fast paced environment, must be organised and have a good hygiene ethos.
Situated less than 30 miles from Edinburgh.

You will have full autonomy of the kitchen and you will have excellent management skills as well as a high standard of cooking.

Duties will include helping with - ordering, stock control, menu planning and health & hygiene.

There is already an excellent reputation for food and service you will be required to maintain this.

How to apply:

Please apply to Darren Miranda with an up to date Cv and reference details.

Work for partners:

Possibly depending on experience.

Contact details:info@blackbull-lauder.com | www.blackbull-lauder.com
Apply online:Submit your CV now
Results page: 1 2 3 4
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