Sous Chef

Results page: 1 2 3 4

Sous Chef, (Junior) An-Talla, Invernesshire

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

Salary:£23,000 - £26,000 per annum negotiable depending on experience, paid monthly, plus a share of tips.
Duration:Permanent
Hours:45 hours per week - 8am - 5pm
Days:5 straight day shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: Restaurant seats up to 88, up to 400 covers over the day in the peak of the season
Food type:Traditional Scottish cafe food with daily specials
Full-time chefs:5 plus kitchen porters
Accommodation:live out
Job description:

An- Talla is a new establishment situated just 3 miles from the Inverness City Centre. It us a popular tourist destination serving quality food in their 88 seater restaurant.

An exciting new project which is a Food Retail and visitors centre. They will be very much concentrating on this being a quality location that becomes the place to meet in Inverness. Whilst we can't aim at a fine dining restaurant that doesn’t mean that we won't want food that people talk about. During the summer we have a large area outside the restaurant on the canal for people to sit relax and eat. It really is a special place and a prime location.

Looking for a senior chef de partie or junior sous chef to join our new team. Ideally you will have all health and hygiene certificates up to date.

Excellent training will be provided.

This position is available now for the right person.

How to apply:

Please apply to Robert Day with an up to date CV and reference details.

Work for partners:

Work is available in front of house or cleaning

Contact details:robert@an-talla.co.uk
Apply online:Submit your CV now

Sous Chef, Black Bull, Borders

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

Sous Chef, Ginger Snap Catering, Edinburgh and Lothians

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

Salary:Up to £35,000 per annum, paid monthly plus tips.
Duration:Permanent
Hours:Minimum 40 hours per week, shifts vary dependant on business. Usually 8am- 2pm during the week then longer shifts at events.
Days:4/5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Functions: 10-400 covers dependant on function
Food type:High end catering, fresh seasonal produce used. 3 AA rosette standard.
Full-time chefs:5 chefs + Kitchen Porters
Accommodation:Live out, driver ideally
Job description:

One of Scotland’s leading private caterers specialising in modern British food, is currently looking for a talented, experienced and enthusiastic sous chef, who is passionate and driven, working from our main kitchen in Leith, Edinburgh and working at events throughout Scotland and Northern England.

As an applicant, you’ll have recent previous experience in a kitchen at a high level (3 rosette or above). You’ll relish the challenge of physically demanding work in a fast-paced environment. Looking to increase your knowledge and experience working with our Head Chef.
Ideal opportunity for those looking to redress their work/life balance whilst still working at a high level.

You will be expected to drive a van and co-ordinate at events.

As a member of our team, you will be able to work in all sections of the kitchen to a consistently high level, be able to work under pressure, be clean and efficient and strive to reach your full potential in order to progress further in your career.

This is the ideal position for someone who has a young family as the working hours are excellent and we offer shorter days throughout the week. We also have positions available for partners in front of house if there was a suitable couple looking for work.

The position is available now.

How to apply:

Please apply to Tania Dixon with an up to date CV and reference details.

Work for partners:

Front of house is available.

Contact details:tania@ginger-snap.co.uk | http://ginger-snap.co.uk/
Apply online:Submit your CV now

Sous Chef, Cala Hotels - Cabarfeidh Hotel, Western Isles

Posted on August 21, 2019 | Start date August 22, 2019

Salary:Salary of £32,000 per annum; Achievable quarterly bonus; Live in option available; Company discounts; Most of all, a quality based environment with plenty of support to help you along the way.
Duration:Permanent
Hours:40 - 50 hours per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:46
Covers:Lunch: to 50; Dinner: to 80; Breakfast: to 90; Functions: 4 function suites catering for 30 - 250 people
Food type:Modern Scottish restaurant/bar
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Accommodation available in the hotel, TV and Wi-Fi - available as part of the package
Job description:

The 4 star 46 bedroom Cabarfeidh Hotel has an excellent opportunity for a positive and ambitious chef. The Cabarfeidh is a multi-outlet hotel boasting several dining areas along with a number of function rooms suitable for 40 to 250 covers. We are now looking for an experienced Senior Sous Chef to join our kitchen team.

Your New Job
As the Senior Sous Chef, you will be instrumental in the day-to-day operations within the kitchen side of the business. You will be a leader for the team, offering support and guidance whilst training junior team members. You should be creative and passionate- able to develop menus and enticing dishes, using the best of local Scottish produce.

Your Experience & Our Requirements
You will have experience working in a 4 or 5* hotel, gastro pub or restaurant environment- ideally in a multi-outlet site. As an experienced Sous Chef, you should have excellent knowledge of HACCP and health & safety and be able to implement these confidently. You should be people focused, with a desire to train and develop the team. You should be able to demonstrate a great understanding of menu development and dish costings, working to a required GP.

Your Future As The Successful Candidate
Working within a successful and highly regarded organisation, you will have the opportunity to thrive in a focused and growing business. You will work, on average, 48 hours per week on a mixture of days and shifts. Your development will be key and your progression to a Head Chef, within the group, will be actively encouraged.

How to apply:

Please apply with an up to date CV and reference details to Stuart Beaufoy, Business Development Manager

Work for partners:

No

Contact details:stuart@calahotels.com | www.calahotels.com
Apply online:Submit your CV now

Sous Chef, (Junior) Loch Kinord Hotel, Grampian

Posted on August 20, 2019 | Start date August 31, 2019

Salary:£23,000 - £25,000 paid monthly plus a share of the tips and possible bonus scheme to be discussed
Duration:Permanent
Hours:40-45
Days:5 days a week in summer mainly split shifts (any extra days work will be give back in lieu during quieter times)
Holidays:Statutory (28 days p/a)
Bedrooms:20
Covers:Lunch: 20-30; Dinner: 30-40 in summer and only up to 10 covers in winter; Breakfast: 40
Food type:1 Rosette bar and a la carte using very local produce
Full-time chefs:3 there are no kitchen porters
Accommodation:own room in shared staff lodge on site available if required - charged at £35 per week
Job description:

The Loch Kinord hotel is a privately owned and run 20 bedroom hotel 35 miles to the West of Aberdeen near Aboyne.

We are looking for a senior chef de partie or junior sous chef to join our team. Serving very good quality bar meals during the day and a la carte meals in the evening. Lots of the produce is sourced locally and is a good area for foraging during the right seasons. We also serve lots of game where possible.

You will have lots of input into menus and get good training from our stable head chef.

Would suit someone who is looking for a better work-life balance as you will be finished by 9.30pm most evenings at the latest.

This would suit a couple.

This position is available from the end of August for the right candidate and also happy to wait for the right person.

How to apply:

Please apply to Andrew Cox, owner with your updated CV, references and hygiene certificate

Work for partners:

Yes would suit a couple and there is work in front of house and house-keeping

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

Sous Chef, The Waterfront Restaurant, Perthshire

Posted on August 16, 2019 | Start date October 1, 2019

Salary:£27,000 - £29,000 negotiable depending on experience, paid monthly plus tips.
Duration:Permanent
Hours:35-45 hours per week
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 15 - 50; Dinner: 40 - 80; Functions: Occasional
Food type:Traditional, seasonal and local produce
Full-time chefs:5+ 2 kitchen porters
Accommodation:Own room in staff accommodation including all bills charged at £40 per week
Job description:

The Waterfront restaurant situated at The Kenmore Club is an independent restaurant situated 5 and a half miles from Aberfeldy. Aberfeldy is a beautiful town situated in Perthshire. There is lots to do in and around the area and there is lots of outdoor activities.

We are looking for an experienced sous chef to join our stable team. You will work closely alongside our team of chefs to ensure the smooth running of the kitchen and you will be in charge of the kitchen during the head chefs time off.

We have a very relaxed kitchen in place and use lots of local produce.

We have a strong local following as well as seasonal clientele from all over the world as we are part of an international group.

This position is available from the beginning of October for the right candidate.

How to apply:

Please apply to Cameron Smith, head chef with an up-to-date CV and reference details.

Work for partners:

Yes in front of house

Contact details:lochtaychef@hotmail.co.uk | www.facebook.com/lochtaykenmore/
Apply online:Submit your CV now

Sous Chef, 9776- 4 Star Hotel 8 miles from Edinburgh, Edinburgh and Lothians

Posted on August 16, 2019 | Start date August 16, 2019

Salary:£30,000 per annum, negotiable depending on experience paid monthly plus a share of the tips shared quarterly
Duration:Permanent
Hours:50
Days:5 days out of 7 usually straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:35
Covers:Lunch: 25; Dinner: 50; Breakfast: 40-70; Functions: up to 100
Food type:2 AA Rosette Scottish/French Cuisine plus Brasserie
Full-time chefs:6 - 8 chefs plus kitchen porters
Accommodation:None - driver is preferred as public transport links are limited
Job description:

I am recruiting a sous chef and a junior sous chef for a stunning Castle dating back to the 13th Century and now a beautifully appointed 4* hotel with an award-winning restaurant with 2 AA rosettes.

Serving delicious, quality food with an exciting twist - using locally sourced ingredients and suppliers. High standards of cleanliness and personal presentation are essential.

You need to be capable of running the kitchen and taking responsibility during the head chefs time off.

You will have:
Some rosette experience
Ability to work effectively as part of a team
Passion for high quality food
An eye for detail
Enthusiasm and looking to develop a successful career
Clear communications skills and ability to build a rapport with the team
A hard working attitude
The ability to multi-task and work well under pressure

Full training will be provided and there are excellent career development opportunities.

How to apply:

Please apply to Jessica at Chefs In Scotland with your updated CV and reference details Quoting 9776

Work for partners:

No

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

Sous Chef, Relief Chefs of all levels, Dumfries and Galloway

Posted on August 15, 2019 | Start date August 16, 2019

Salary:From £13.50-£18.50 depending on position. Plus return travel either at cost price or 30p per mile.
Duration:Seasonal
Hours:Minimum of 40 hours over 5 days
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Small country inns and restaurants to large 4/5 star resorts
Covers:Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies
Food type:Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR
Full-time chefs:1 - 20 + kitchen porters
Accommodation:Clean single accommodation is provided at no charge to the chef
Job description:

We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef.

Positions are all over Scotland and in the north of England also.

Places vary from small country inns and restaurants to large resorts, 4/5* hotels and AA establishments.

You must have an up to date Hygiene Certificate (please email this with CV)

We are looking to meet all our relief chefs, we will let you know our availability.

How to apply:

Please apply with an up-to-date CV and reference details quoting RELIEF 2019

We will then call you to get you registered.

Work for partners:

No

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

Sous Chef, Banff Springs, Grampian

Posted on August 14, 2019 | Start date August 14, 2019

Salary:£27,000 - £30,000 depending on experience, paid fortnightly and share of tips.
Duration:Permanent
Hours:45-48
Days:5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36 bedrooms
Covers:Lunch: up to 50; Dinner: up to 180; Breakfast: Up to 65
Food type:Good quality traditional Scottish
Full-time chefs:8 chef at full strength plus kitchen porters
Accommodation:Room available in the staff house - charged at £200 per month, includes all bills.
Job description:

The Banff Springs Hotel is a privately owned and run 36 bedroom hotel overlooking the Moray Firth. This Hotel is a 15 minute walk away from Banff Castle and 0.8 miles from the harbour.

We are 45 miles north of Aberdeen.

We are a well-known privately owned hotel on the north east coast of Scotland.

We serve a high level of food, all locally sourced and to the highest standard.

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

Uniform provided.

Working with a very professional and friendly team in a permanent position with good prospects.

Providing cover and support for our head chef on days off and holiday.

This is a full time position and is available now for the right candidate.

How to apply:

Apply directly to Pauline Gray manager with an up to date CV and reference details.

Work for partners:

Possible depending on their experience

Contact details:accounts@thebanffsprings.co.uk | http://thebanffsprings.co.uk/
Apply online:Submit your CV now

Sous Chef, Kings Arms Hotel in Lockerbie, Dumfries and Galloway

Posted on August 13, 2019 | Start date August 13, 2019

Salary:Up to £24,000 according to experience paid weekly plus ashare of tips. Down the line possible bonus scheme for the right person who can bring something to the business.
Duration:Permanent
Hours:up to 40. paid by the hour.
Days:5 days mixture of straight and split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: up to 30 to 40; Dinner: up to 50; Breakfast: 26; Functions: can do when function room ready
Food type:Traditional pub food with specials using fresh local produce
Full-time chefs:3 plus kitchen porters
Accommodation:possible staff room available within the hotel and also accommodation is reasonably easy to find in Lockerbie and not too expensive
Job description:

The Kings Arms Hotel in Lockerbie is privately owned and run hotel, situated in the small town of Lockerbie in Dumfries and Galloway.

Situated 12 miles from Dumfries, 22 miles from Carlisle and within an hour or so of Edinburgh and Glasgow.

We are looking for someone to join our friendly team in the kitchen.

This may suit an experienced chef looking for input into menus and gross profit margins.

Likewise, it may suit someone with less experience but plenty of enthusiasm and initiative.

The hotel has recently been taken over and is undergoing a full refurbishment.

This is an exciting time to join our team.

Lockerbie has a population of 3,500 and has good amenities and there is plenty to do on time off if you like the outdoors.

This position may suit either a single person or a working couple.

Available now for the right people.

How to apply:

Please apply to Tom Cheesman, General Manager with your current CV and details of relevant work references.

Or phone for an informal chat on 01576 202410.

Work for partners:

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