Sous Chef

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Sous Chef, The Garfield Hotel, Glasgow

Posted on February 6, 2020 | Start date March 1, 2020

Salary:Up to £29,000 per annum paid monthly plus a share of tips.
Duration:Permanent
Hours:up to 45 hours per week
Days:5 days from 7
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:6 chefs plus kitchen porters
Accommodation:live out - must have driving license and car
Job description:

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

Looking for a Sous Chef to work alongside Executive Chef Leon Quate.

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

Looking for a stable chef with relevant 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, Claymore Restaurant, Skye and Lochalsh

Posted on February 4, 2020 | Start date April 1, 2020

Salary:£500 per week per - paid weekly - tips shared
Duration:Seasonal
Hours:Approx 45 hours per week
Days:5.5 days from 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:none - 14 table - 50 seater restaurant
Covers:Lunch: none; Breakfast: none
Food type:Fresh local with the emphasis on seafood - well presented
Full-time chefs:3 chef plus kitchen porters
Accommodation:Accommodation can be provided (for a nominal cost)
Job description:

The Claymore Restaurant in Broadford Isle of Skye has ran successfully for over 50 years.

We are looking for a sous chef to work alongside the head chef and current sous chef.

Working in busy seafood/shellfish restaurant on the beautiful Isle of Skye.

Individual applicants considered.

Must be clean and organized and a team player.

Restaurant opening Hours 4-10pm- No Breakfasts or Lunches

This position is available for the right candidates from April through until October.

How to apply:

Please apply to Jamie Graham with an updated CV and reference details

https://www.facebook.com/The-Claymore-Restaurant-208163295878053/

Work for partners:

Yes - kitchen or front of house

Contact details:jamie@claymore-skye.co.uk
Apply online:Submit your CV now

Sous Chef, Hunters Quality Butchers & Delicatessen, Kelso, Borders

Posted on February 3, 2020 | Start date February 3, 2020

Salary:Negotiable hourly rate of pay paid weekly which is dependant on experience plus a share of tips
Duration:Permanent
Hours:47.5 hours a week
Days:5 days a week - 7.30am - 5pm.
Holidays:Statutory (28 days p/a)
Bedrooms:0
Food type:Everything made in-house including sausages, black pudding, haggis
Full-time chefs:working in a team of 4
Accommodation:Live-out
Job description:

Hunters Quality Butchers & Delicatessen is situated in Kelso. We have only been open for one year but already have a good local following and a reputation for the highest quality produce.

We are looking for someone with some butchery experience either as a butcher or who is looking to become a trainee butcher. We make everything in house including our own sausages, black pudding haggis all using our own recipes. We get the animals in whole and break them down into each cut.

You will also be required to work on the till serving customers as we also have a deli counter.

Full training will be given to the right candidate. Would suit a chef with some experience who is looking to learn a new skill and who is looking for a good work life balance.

This position is available now for the right person.

How to apply:

Please apply to Scott Hunter, owner, with your updated CV and reference details

Work for partners:

No

Contact details:huntersbutchers@aol.com | https://www.facebook.com/HuntersButchersKelso/
Apply online:Submit your CV now

Sous Chef, Bridge Street Brasserie, Kelso, Borders

Posted on February 3, 2020 | Start date February 3, 2020

Salary:Negotiable salary paid weekly which is dependant on experience plus a share of tips
Duration:Permanent
Hours:45-50
Days:5 days a week - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 30-50; Dinner: 50-60
Food type:Traditional French brasserie using fresh, local produce and all made in-house
Full-time chefs:4 plus kitchen porters
Accommodation:Live-out
Job description:

The Bridge Street Brasserie is a busy restaurant which is under new ownership as of November 2019. Situated in central Kelso with a butchers that is adjoining.

We are looking for a chef to join our small but friendly team. Working alongside our team of experienced chefs who have worked in France and who have excellent industry experience. Using lots of fresh local produce with a very strong focus on seasonality and provenance. A good opportunity to gain experience in butchery and learn to break down the whole animal into each cut. We make everything from scratch in-house.

You must have a genuine love of food and local produce. Looking for a reliable chef who can help move the business forward and there is good scope for career progression.

Suit a good chef de partie looking to progress or a sous chef who is looking to gain more experience.

This position is available now for the right person.

How to apply:

Please apply to Scott Hunter, owner, with your updated CV and reference details

Work for partners:

No

Contact details:scotsresltd@gmail.com | www.facebook.com/Bridge-Street-Brasserie-112880830150792/
Apply online:Submit your CV now

Sous Chef, Skeabost Country House Hotel, Skye and Lochalsh

Posted on January 30, 2020 | Start date February 1, 2020

Salary:£26,000 to £28,000 per annum paid monthly plus shared tips
Duration:Permanent
Hours:45 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:18 bedrooms
Covers:Lunch: 30 covers; Dinner: 60 covers; Breakfast: 30; Functions: some weddings to 120
Food type:British/French style upmarket Bistro and Fine Dining, also some functions
Full-time chefs:4/5 chefs plus kitchen porters
Accommodation:live in staff accommodation on site available as part of package
Job description:

Skeabost Country House Hotel on the beautiful island of Skye is a famous hotel overlooking Loch Snizort four miles from the main town of Portree.

It is a fantastic place to live and work particularly for those who enjoy the outdoors. Fishing and golf on site.

We are looking for a full time Sous Chef to join our team.

You will provide support and cover for our head chef.

Position is available now for the right candidate.

How to apply:

Please apply to Ken Buchanan via email with your current CV

Work for partners:

yes possibly as front of house or as general assistants.

Contact details:Ken.Buchanan@duisdale.com | www.skeabosthotel.com
Apply online:Submit your CV now

Sous Chef, The Torfin, Edinburgh and Lothians

Posted on January 30, 2020 | Start date February 1, 2020

Salary:£12 per hour paid monthly plus a share of tips
Duration:Permanent
Hours:up to 45 hours a week
Days:5 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: 20-50; Dinner: 40-100; Breakfast: 10-30; Functions: 60
Food type:Grill/pub
Full-time chefs:5 plus kitchen porters
Accommodation:possible live in
Job description:

The Torfin is a busy family-run bar and restaurant based in Corstorphine just outside the centre of Edinburgh.

We are looking for a sous chef to to work alongside our head chef and cover for them during their time off. Must be a team player and have some experience at a similar level.

Lots of scope for independence and growth within the business so there is potential for career progression.

We may be able to help to find accommodation also.

This position is available now for the right candidate.

How to apply:

Please check out the website and apply to Ryan Wright via email with your current CV and details of relevant work references.

www.thetorfin.com

ryan@thetorfin.com

Work for partners:

Possible

Contact details:ryan@thetorfin.com | www.thetorfin.com
Apply online:Submit your CV now

Sous Chef, The Tongue Hotel, Sutherland

Posted on January 30, 2020 | Start date March 1, 2020

Salary:£12.50 per hour plus share of tips. Paid weekly or monthly as preferred
Duration:Seasonal
Hours:45 - 50 hours per week
Days:5 days from 7 with mix of shifts
Holidays:(Hotel closed December 20 - February 14)
Bedrooms:17
Covers:Lunch: 50; Dinner: 80; Breakfast: 36; Functions: 50 (occasional)
Food type:Quality a la carte menu using fresh local seafood and game
Full-time chefs:4 + kitchen porters
Accommodation:Own room within staff accommodation with shared bathroom including all meals and free wi-fi - £53 per week
Job description:

Sous chef position with genuine opportunity for promotion to Head Chef available at award winning 4 star small country hotel.
The Tongue Hotel is a privately owned successful 4 star hotel situated on the north coast of Scotland. Its rural location with dramatic landscape makes it an ideal place to work, play, save, and discover the real Scotland! A beautiful location with great outdoor activities yet only a two hour drive north of Inverness.

Own transport is not essential but an added bonus so that you can make the most of the stunning landscape surrounding us. Tongue will best suit a chef who loves the outdoors and peaceful quality of life.

The renowned north coast 500 is happily bringing more visitors than ever before from all over the world. Awarded Highlands Small Country Hotel 2019; we seek to offer our guests a wonderful welcome and a delightfully warm but professional service that makes them return again and again! Candidates should have a strong work ethic, high standards, and a cheery disposition and a desire to help make the Tongue Hotel a fantastic guest experience!

We are currently looking for a Sous Chef to join our team from March 2020. This role requires a chef who is talented and personally ambitious! Always willing, driven to deliver a quality food experience, creative and have an excellent attention to detail.

We have a unique and exciting opportunity to offer an experienced sous chef the opportunity to establish themselves within the kitchen with a genuine forward plan to be promoted to the position of Head Chef by late summer if mutually agreeable (our outgoing Head Chef will leave in August).

We therefore are seeking candidates with relevant experience as a sous chef, must have a positive and professional attitude to all aspects of kitchen management, essential costings, GP awareness, health, hygiene and food safety including record keeping. As Sous Chef you will be responsible for assisting the head chef with all the day to day aspects of running a kitchen including stock ordering/control, training junior staff members, menus and health, safety and hygiene.

You will be working with fabulous local produce, we prepare everything fresh on site and you will be encouraged to actively participate in the construction of new dishes and menus. We have an excellent reputation for serving high quality food using the very best of the extensive local produce available on this north coast. With daily deliveries of fresh fish, shellfish and seafood, quality local farm produce, fine meat and game we have plenty to make a chef happy!

The area is beautiful, the community welcoming, the produce second to none and the work is diverse - what's not to be enthused about?!
We can offer the right chef excellent remuneration, accommodation, a permanent or seasonal contract as desired, a superb lifestyle and exciting food challenges!

A professional but fun working environment is essential to us. We offer an hourly rate of £12.50 per hour (approx £31,000 pa), paid weekly or monthly as requested. Live in accommodation available is a private room within shared staff accommodation for just £53 per week, no extra living costs/bills, meals including days off duty. Staff benefits include pension scheme, hotel discounts, use of bicycles and reward scheme offering complimentary therapies. Possible work opportunities also available for partners.

All applicants must be entitled to work in the UK, and be fluent in English.

How to apply:

Please apply directly to Lorraine or David Hook

Work for partners:

Possibility of work for partners available

Contact details:lorraineahook1@icloud.com | www.tonguehotel.co.uk
Apply online:Submit your CV now

Sous Chef, Jura Hotel, Argyll and the Islands

Posted on January 29, 2020 | Start date February 27, 2020

Salary:£12.50 per hour depending on experience paid monthly plus a share of tips which average about a £1 an hour
Duration:Seasonal
Hours:approximately 45 -50 hours per week - paid for every hour that you work
Days:5/6 days a week - mixed shifts, 2 breakfasts maximum
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: up to 80; Dinner: up to 100; Breakfast: 34; Functions: up to 80 covers
Food type:good quality traditional Scottish - all made fresh on premises plus specials with a large focus on venison
Full-time chefs:5 + kitchen porters
Accommodation:Low cost accommodation available - own room with shared facilities with Wi-Fi and all meals included
Job description:

The magical Isle of Jura has just one shop, one distillery, one pub, 200 people and 6000 deer, so living here isn't for everyone...but if you think you'd like it, you'll probably love it.

This job is ideal for an outdoorsy type looking to do something different. Joining the strong & dynamic hotel team makes you part of the friendly, welcoming island community too.

You will be working alongside the head chef. We turn out a huge amount of food during busy times but this remains a lovely place to work - partly because we recruit like-minded people who enjoy working hard together, and partly because it's hard to be grumpy in one of the most beautiful spots in the country.

We're looking for someone with strong experience in a kitchen who has the confidence to run the kitchen during the head chefs time off including staff training, team motivation, costing and ordering.

We make everything from scratch and you will have input into menus so would require a chef with fresh food experience. Using lots of fresh, local produce.

Friendly working atmosphere.

This position is available from the end of February for the right candidate and is available until the end of October with potential for it to become a permanent, all year round position for the right person.

How to apply:

Please send a CV to Cath McCallum, owner

Work for partners:

yes in housekeeping or front of house or handy-man

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