Sous Chef

Results page: 1 2 3 4

Sous Chef, Claymore Restaurant, Skye and Lochalsh

Posted on May 24, 2019 | Start date April 4, 2018

Salary:£500 per week per - paid weekly - tips shared
Duration:Seasonal
Hours:Approx 50 hours per week
Days:5.5 days from 7
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:2 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, current owner for the past 13 years.

Chef required to work in busy seafood/shellfish restaurant on the beautiful Isle of Skye.

Required to work alongside two chefs.

Must be clean and organized and a team player and be capable of running kitchen on
chefs day off.

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

These position is available now for the right candidate through until October.

How to apply:

Please apply to Kim Donnelly with an updated CV and reference details

Work for partners:

Possible

Contact details:kim@claymorerestaurant.co.uk | www.claymore-restaurant-skye.co.uk
Apply online:Submit your CV now

Sous Chef, The Mill Inn, Lanarkshire

Posted on May 22, 2019 | Start date May 22, 2019

Salary:From £24,000 per annum, paid weekly plus a share of tips.
Duration:Permanent
Hours:45 hours
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:None
Covers:Lunch: up to 100 covers over the day
Food type:Traditional Scottish pub classics
Full-time chefs:3 plus kitchen porter
Accommodation:Live out. Situated an hour from Edinburgh.
Job description:

Our family-owned pub is situated in beautiful surroundings next to an old water mill. Situated near Biggar we are serving traditional pub classics with daily specials as well.

We are looking for a Sous chef to join our small and friendly team. You will be working alongside our Head chef to produce the good quality meals we are known for. You will be responsible for running the kitchen on the Head chef's days off and ensuring the quality is kept to the same standard.

We are looking for a stable chef with relevant experience who can start ideally as soon as possible. We are looking for a chef who can have their own input into menu's and work alongside the Head chef to bring new and exciting ideas to the menu. This position would suit someone looking to take a step up in the kitchen.

The position is available as soon as possible for the right candidate.

How to apply:

Please apply to Dawn Anderson with an up to date Cv and reference details.

Work for partners:

Front of house positions are available for partners.

Contact details:enquiries@themillinncoulter.co.uk | http://www.themillinncoulter.co.uk/
Apply online:Submit your CV now

Sous Chef, 9305 - Busy hotel South of city centre, Glasgow

Posted on May 22, 2019 | Start date May 22, 2019

Salary:£25,000 per year negotiable paid monthly plus tips
Duration:Permanent
Hours:48 hours per week
Days:5 days from 7 straight shifts
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:7 - 8 chefs plus kitchen porters
Accommodation:live out
Job description:

I am looking for a permanent sous chef for a busy 3* hotel situated in the south side of Glasgow.

Looking for a sous chef to cover for the head chef during their time off.

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

Looking for a stable chef with relevant sous chef or senior chef de partie experience. Volume experience would be desired although not essential.

Ideally you will have your own transport.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica via email with a copy of your updated CV and reference details quoting 9305

Work for partners:

No

Contact details:Jessica@chefsinscotland.co.uk
Apply online:Submit your CV now

Sous Chef, 9304 - 17 bedroom hotel Jura, Argyll and the Islands

Posted on May 22, 2019 | Start date May 22, 2019

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:50-60 hours per week paid for every hour that you work
Days:usually 6 days - mixed shifts, 2 breakfasts maximum
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: 50-70; Dinner: 50-70; Breakfast: 34
Food type:good quality traditional Scottish - all made fresh on premises plus specials
Full-time chefs:4 + 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 now 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 Jessica at Chefs In Scotland quoting 9304

Work for partners:

No

Contact details:Jessica@chefsinscotland.co.uk
Apply online:Submit your CV now

Sous Chef, 9300 - Seafood restaurant Mull, Argyll and the Islands

Posted on May 21, 2019 | Start date May 21, 2019

Salary:£12-£14 per hour plus a very good end of season bonus and excellent tips
Duration:Seasonal
Hours:50
Days:6 days a week - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 60-70; Dinner: 80-100
Food type:Fresh Scottish seafood
Full-time chefs:3 plus kitchen porter
Accommodation:Own room in shared house charged at £80 per week
Job description:

I am recruiting for a small 32 seater restaurant situated in Tobermory on the beautiful Isle of Mull. Looking for a sous chef to join a small and friendly team.

Looking for a chef who can work off their own initiative working alongside Seafood Chef of the Year 2018. A well-known busy destination restaurant.

Situated in a rural but beautiful location this position is available until the end of October with potential for it to become permanent for the right person.

Looking for someone who has fresh food experience and would consider a good chef de partie looking to step up.

Very good training will be provided.

This position is available now for the right candidate.

How to apply:

Please apply to Jessica at Chefs In Scotland, with an up-to-date CV quoting 9300

Work for partners:

Yes depending on their experience

Contact details:Jessica@chefsinscotland.co.uk
Apply online:Submit your CV now

Sous Chef, Kingshouse Hotel, Lochaber

Posted on May 21, 2019 | Start date May 21, 2019

Salary:£25,000 per annum paid monthly
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:57
Food type:Our estate-to-plate ethos runs through all our restaurant and bar menus. Inspired by our location and Scotland’s abundant land and sea larder we use the best of ingredients to guarantee our guests an exceptional experience, brimming with Scottish hospitality and flavour.
Full-time chefs:6 - 7 chef plus kitchen porters
Accommodation:Accommodation available at £277 per month includes all meals
Job description:

A hotel to be proud of. A brilliant team. A historic, iconic location. It’s a little like working in a postcard.

One of the family...

The clue is in the name. We’re a family business through and through – family owned, family run, with a warm family welcome for guests and team alike (no embarrassing hugs or kisses though). Our seven hotels are unique (quirky even) and set in three stunning Scottish locations. Some are big, some are small and all offer good food & drink, great beds and a ton of outdoor and indoor things to do and a fun place to work.

The Kingshouse in Glencoe

A Scottish institution given a new lease of life. The Kingshouse Hotel is part landmark hotel, part adventurer’s bunkhouse – slap-bang in Glencoe and on Scotland’s world-famous West Highland Way. We have 57 bedrooms offering a great night’s sleep plus the bunkhouse offering shared rooms, a restaurant and two bars. Everyone is welcome and everyone will feel at home.

About the role

You’ll train and motivate our team of chefs - have an eye for quality, consistency and portion control. A great coach, mentor and communicator, you’ll pass on your passion and knowledge of food to the team and be able to step up and lead the team in the Head Chef’s absence.

You’ll also build good relationships with the front of house team to make sure our guests get an exceptional customer experience.

What we need from you:

Sous Chef Experience – in similar 4 or 5 star setting
Leadership – a natural leader- we want happy, confident, motivated teams
Passion – an obvious enthusiasm for Scottish Food produce and menu development
Business Acumen – you’ll understand GP and manage budgets
Standards – the serious bit…you’ll have a good knowledge of Health and Safety
Creativity - we want you to bring your flair and individuality to the table
Team focus – there are no egos here, just hard-working people who love creating memorable experiences for every guest
Ideas and openness – we’re up for doing things differently and will try (almost) everything once
Fun and easy to talk to – we’re looking for personality, not a corporate clone
Flexibility – there’s no problem you can’t fix
You’ll get:

Development / Career progression – we’re committed to developing our people and will provide training opportunities to help you progress your career in hospitality
As a member of our Management Team you’ll also have the opportunity to join our Management Development Programme (MDP)
Great benefits – including pension, leisure membership, and discounts on food and hotel stays
Live-in accommodation – in one of the world’s most stunning locations
Uniform – We’ll provide uniform
Getting here

We’ll supply regular transport for our team members who work shifts.

We’re only a 40 minute drive from Fort William and 1 hour from Oban

For those wanting to use public transport, you can catch a bus just five minutes from the Hotel. Buses also go from here to Glasgow/Edinburgh or North through the Highlands to Inverness – a couple of hours either way. There’s up to eight a day in summer and a few less in winter so good for getting away on your days off.

How to apply:

Please apply to Gavin Ness, Head Chef with your up to date CV and reference details

Work for partners:

Possible

Contact details:sous.chef@kingshousehotel.co.uk | www.kingshousehotel.co.uk
Apply online:Submit your CV now

Sous Chef, Fife Arms, Grampian

Posted on May 20, 2019 | Start date May 21, 2019

Salary:£28,500 per annum, paid weekly plus a share of tips.
Duration:Permanent
Hours:approx 45
Days:5 days out of 7 - mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: up to 30; Dinner: up to 40; Breakfast: up to 16; Functions: occasional - up to 80
Food type:Mediterranean cusine, all made fresh on the premises
Full-time chefs:5 plus kitchen porters
Accommodation:single / double room in staff flat with TV and wifi - no charge
Job description:

The Fife Arms is a 10 bedroom hotel situated in Turriff - the heart of Aberdeenshire.

We are looking for a sous chef with ambition to join our dedicated team and help us produce the best possible dishes.

Opportunity to introduce own dishes.

You will be working alongside the head chef and covering for time off.

Ideally, you will have previous butchery and fish experience.

This is a great opportunity to work with quality fresh produce.

Turriff is a lovely location with lots to do on days off such as fishing, shooting, golf, walking and a host of other activities are available.

This position is available now for the right candidate.

How to apply:

Please apply to Herbert Cox, Owner with an up to date CV.

Work for partners:

Possibly

Contact details:stay@fifearms.com | www.fifearms.com
Apply online:Submit your CV now

Sous Chef, Lomond Hills Hotel, Fife

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

Salary:Negotiable salary paid weekly plus share of tips.
Duration:Permanent
Hours:40 hours a week minimum
Days:5 days a week mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:24
Covers:Lunch: 20; Dinner: 50; Breakfast: 50; Functions: Up to 200
Food type:Traditional Scottish dinner menu, high teas and a range of lunch choices.
Full-time chefs:2 chefs plus 3 Kitchen Porter
Accommodation:Staff bedrooroom available with tv and wi-fi - Meals on duty.
Job description:

Lomond Hills Hotel is a 24 bedroom Hotel situated in Freuchie Cupar in Fife.

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

You will provide support and cover for our head chef

There is the opportunity to offer a variety of dining options from hearty breakfasts, coffee shop treats with healthy choices, pub favourites (with a twist), and designing and delivering a new menu for our restaurant and for functions.

We took over the hotel a year ago and have embarked on a refurbishment program to attract guests to stay at the hotel and to engage more with the local community.

Are you wanting to be part of that change and build a reputation for yourself, the team and the hotel?

The position is available now for the right candidate

How to apply:

Send your CV to Alex Wallace, Manager with a cover letter

Work for partners:

no

Contact details:accounts@lomondhillshotel.com | www.lomondhillshotel.com
Apply online:Submit your CV now

Sous Chef, The Waterside Seafood Restaurant, Skye and Lochalsh

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

Salary:£500 per week, paid monthly, shared tips
Duration:Seasonal
Hours:45 hours per week
Days:5 days out of 7 - straight shifts
Holidays:Paid at end of Season
Bedrooms:No Rooms
Covers:Dinner: 30 - 45
Food type:Local fresh seafood, shellfish, meat and vegetarian choices
Full-time chefs:2 plus a kitchen porter
Accommodation:Accommodation available
Job description:

The Waterside Seafood Restaurant is a privately owned and run restaurant situated in a rural but stunning location in Kyle of Lochalsh.

We are looking for a cook / chef to join our small but very stable team.

You will provide support and cover for Chef/owner on time off.

We would look at a couple or a single person.

You will have seafood and fish experience.

This is an excellent opportunity to work with the best of local produce, owner has a fishing boat.

You must be a driver

Lots of walking, fishing, and enjoying the great outdoors on your days off.

This position is available from now to mid October but may be permanent.

How to apply:

Please apply to Jann MacRae, Chef/Owner with a copy of your updated CV and reference details or call 01599 577230 Neil or Jann

Work for partners:

Yes - Front of House

Contact details:jann.waterside@hotmail.co.uk | www.watersideseafoodrestaurant.co.uk
Apply online:Submit your CV now

Sous Chef, Pierhouse Hotel Appin, Argyll and the Islands

Posted on May 17, 2019 | Start date May 17, 2019

Salary:£26,000 + per year depending on experience plus tips paid monthly
Duration:Permanent
Hours:45 hours per week
Days:4.5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12 bedrooms
Covers:Lunch: lunches to 50 in season; Dinner: dinners to 100; Breakfast: 24
Food type:Good quality fresh seafood and game, all cooked freshly on the premises
Full-time chefs:4 chefs plus kitchen porter going up in season
Accommodation:Accommodation available in Room in shared house with living room, kitchen, bathroom, wifi and meals whilst on duty- charged at £40 per week.
Job description:

The Pierhouse Hotel in Port Appin is owned by Gordon Campbell Gray of The Wee Hotel Company, & is a 4 Star VisitScotland 12-bedroom hotel with 1AA Rosettes. Situated 20 miles from Oban on the North West of Scotland on Loch Linnhe, it is just over two hours from Glasgow.

We are looking to grow our kitchen team from 4 to 5 chefs and are looking for a Sous Chef to join our award-winning restaurant, reporting directly to the Head Chef.

We are looking for a passionate and enthusiastic individual who will thrive in a busy environment.

We have access to some of Scotland’s wonderful larder; our menu has a focus on seasonal and local produce; scallops, langoustine, mussels and lobsters.

This position is suited to someone who will love the Scottish Highlands and the rural aspect of the hotel.

We are a small and friendly team and are committed to our staff having a work life balance. This is a 1 year contract renewable by mutual agreement.

How to apply:

Please apply to Fiona Mclean, manager with a current up to date CV

Work for partners:

Yes either in housekeeping or front of house

Contact details:manager@pierhousehotel.co.uk | www.pierhousehotel.co.uk
Apply online:Submit your CV now
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