Posted on July 26, 2024 | Start date August 26, 2024
Salary: | £32,000 per annum negotiable, paid monthly - shared tips - meals on duty |
Duration: | Permanent |
Hours: | 40 - 45 |
Days: | 5 days out of 7 - mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 16 |
Covers: | Lunch: 35; Dinner: 35; Breakfast: 35; Functions: 92 |
Food type: | Fine Dining, Modern British, Scottish – two AA rosettes |
Full-time chefs: | 4 & kitchen porters |
Accommodation: | Free in staff accommodation on site |
Job description: | Award-winning Bunchrew House Hotel near Inverness – a 17th-century Scottish Mansion standing in 20 acres beside the Beauly Firth. The hotel is a small, 16 bedroom, privately owned 4-star country house hotel, famous for its food (2 rosettes). Open all year, the hotel hosts many weddings and functions and has a loyal and long-serving staff. You will currently be working within a 4-5 star Hotel or high-end restaurant environment. You will have experience in operating at a minimum of 2-3 rosette level with a passion for further development and have a track record of delivering consistency in service and standards. The job entails a major focus in supporting the Head Chef and Sous chef on delivering consistency in service and standards. work ethic. The hotel is located 10 mins from the centre of Inverness. There is a limited bus service, a car would be ideal. |
How to apply: | email: gm@bunchrewhousehotel.com |
Work for partners: | Possible depending on experience (housekeeping) |
Contact details: | gm@bunchrewhousehotel.com | www.bunchrewhousehotel.com |
Apply online: | Submit your CV now |
Posted on July 25, 2024 | Start date August 25, 2024
Salary: | From £14 per hour depending on experience and capabilities - paid weekly - Paid tips |
Duration: | Permanent |
Hours: | 40 to 45 per week mixed shifts |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 4 |
Covers: | Lunch: 60-80; Dinner: 80+; Functions: small occasional |
Food type: | British / European with lots of fresh seafood |
Full-time chefs: | 4 plus 1 kitchen porter |
Accommodation: | live out but can help to find if relocating |
Job description: | The Anchor Hotel in Johnshaven is an award winning hotel in a lovely coastal town with an excellent reputation for quality fresh seafood, much of which is landed in the town. We are looking for a Chef to join our team. Ideally you will be looking to take the next step up to head chef. This is a great opportunity to work with fresh local ingredients - we are looking for you to show initiative to then take over as head chef. The owner, Gary, is a very experienced chef and a good mentor. Possible work for partners also. Lovely coastal location, 7 miles from Montrose and not far from Aberdeen This is a live out position but we can look at help if relocating to the area. Available now for the right candidate |
How to apply: | Please apply to Gary Thomson, owner with your CV by email to |
Work for partners: | yes depending on experience |
Contact details: | gary@anchorhoteljohnshaven.co.uk | www.anchorhoteljohnshaven.co.uk |
Apply online: | Submit your CV now |
Posted on July 23, 2024 | Start date August 1, 2024
Salary: | £27,518 paid monthly plus tips |
Duration: | Permanent |
Hours: | Shift Work Monday-Sunday |
Days: | 5 out of 7 |
Holidays: | 31 |
Bedrooms: | |
Food type: | Traditional Scottish Cuisine |
Full-time chefs: | 20 |
Accommodation: | None |
Job description: | St Andrews Links Trust is a great organisation committed to the Home of Golf as the world’s most renowned golf complex where we deliver memorable experiences for every golfer to Play, Learn, Shop and Relax on a daily basis. Our seven golf courses, including the Old Course are our core product and principal business driver but over recent decades our organisation has diversified and expanded to where we are today.
*Summer starting time - 6.30 am - 11.30 am breakfast, 11.30 am - 9.00 pm all-day service. *Winter starting time - 7.30 am - 11.30 am breakfast, 11.30 am - 4.00 pm all-day service. |
How to apply: | https://standrewslinkstrust.livevacancies.co.uk/#/job/details/170 |
Work for partners: | |
Contact details: | donna.clark@standrews.com |
Apply online: | Submit your CV now |
Posted on July 20, 2024 | Start date July 21, 2024
Salary: | £13.50 per hour - paid monthly plus tips |
Duration: | Permanent |
Hours: | 40-45 |
Days: | 5 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 68 |
Covers: | Lunch: 40; Dinner: 120; Breakfast: 120; Functions: 120 |
Food type: | British / Home Cooked - Table D'Hote and Bar Meals |
Full-time chefs: | 5 |
Accommodation: | Live in staff accommodation |
Job description: | We are looking for a Chef de Partie to join our busy, friendly kitchen team. The Duke of Gordon Hotel is located in the Cairngorm National Park, an area of outstanding natural beauty, and is a very popular destination choice for golf, walking and cycling. It’s a family owned hotel accommodating up to 120 guests in 65 bedrooms offering functions, weddings and conferences alongside our main restaurant for residents and bar food operation. We welcome guests from around the UK, Europe and the Americas. As well as individual guests the hotel welcomes coach groups 12 months of the year. A successful candidate will work alongside the Head Chef and Sous Chef and will contribute towards providing high standards of food to guests and ensuring an excellent customer experience.
· Keeping all working areas clean and tidy and ensure no cross contamination · Maintaining the high standards of cleanliness · Meeting all health and hygiene requirements · Promoting the restaurant / bar and the hotel standards · Maintaining and striving to improve standards of service. · Monitoring and keeping a close relationship with other departments to ensure guests receive their food in timely manner. The Duke of Gordon offers a friendly and welcoming working environment with in house training, staff perks and incentives. We are able to provide accommodation options to members of the team and are also very keen to promote from within wherever opportunities arise Benefits: Discounted or free food |
How to apply: | |
Work for partners: | Yes depending on experience |
Contact details: | richard@dukeofgordonhotel.co.uk | www.dukeofgordonhotel.co.uk |
Apply online: | Submit your CV now |
Posted on July 19, 2024 | Start date August 12, 2024
Salary: | From £24,000 to £26,000 per annum depending on experience - paid monthly - tips |
Duration: | Permanent |
Hours: | 40 - 45 hours per week |
Days: | 5 days from 7 - straight shifts 11am / 12noon to finish |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 94 |
Covers: | Lunch: 20 - 25; Dinner: 50 - 180; Breakfast: Buffet - 50 - 160; Functions: Tribute nights |
Food type: | A la Carte - plus functions |
Full-time chefs: | 4 - 5 chefs plus kitchen porters |
Accommodation: | Ideally live out but accommodation is available shared with 2 others. Own room in staff accommodation - £68 per week |
Job description: | An exciting opportunity for a talented Chef de Partie to join a fantastic family owned and established hotel in Blairgowrie The Role: This is a great opportunity for an experienced Chef de Partie with a passion for great food and people. This Chef de Partie role provides the opportunity to work in a prestigious 3 star hotel. The Chef de Partie will have the ability to support the Head and Sous Chef in running the kitchen operations and will be rewarded with great career progression opportunities. The Person: Great people person and culture focused Minimum 2 years’ experience in a similar role in fine dining environment Pay: £24,000.00-£26,000.00 per year Benefits: Discounted or free food English not required 10 hour shift Blairgowrie: reliably commute or plan to relocate before starting work (required) |
How to apply: | Please apply to Andrew Walker, General Manager with your updated CV and reference details Full Job Discription is available upon request |
Work for partners: | Possible depending on experience |
Contact details: | manager@theangushotel.com | www.theangushotel.com |
Apply online: | Submit your CV now |
Posted on July 18, 2024 | Start date August 12, 2024
Salary: | £28,000 to £32,000 per annum depending on experience paid monthly, excellent share tips for each service (in the region of £5000 per annum) |
Duration: | Permanent |
Hours: | 40 - 45 |
Days: | 5 days from 7 - split shifts (possibility for a 4 day week fir the right candidate) |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Covers: | Lunch: 100 - 200; Dinner: 100 - 200 |
Food type: | Good honest hearty pub - with daily specials - lots of seafood |
Full-time chefs: | 4 chef plus kitchen porters |
Accommodation: | Accommodation available on site - part of package |
Job description: | Milligan Group As our business grows and we re-structure our kitchen teams across our restaurants, we are looking to add a number of experienced CDPs and Sous Chefs across our expanding portfolio. Milligan Group operate multiple restaurants in Dumfries & Galloway. The Position Working under exceptional Executive and Head Chefs, this is a tremendous opportunity for a talented, committed and driven individual to learn and develop whilst really making a mark, being instrumental in creating what will be the most popular restaurants in Dumfries & Galloway. Shifts will be a mixture of split and straight through, 5 days worked out of 7. Typical 40-45 hour per week. Part-Time hours can also be accommodated. What’s in it for me? Contact Us Alternatively, please email jamie@milligangroup.co.uk. Job Types: Full-time, Permanent Pay: £28,000.00-£32,000.00 per year Benefits: Additional leave 10 hour shift Loyalty bonus Chef de Partie: 1 year (preferred) |
How to apply: | Please apply to Jamie Milligan with a copy of your updated CV and reference details |
Work for partners: | Yes front of house |
Contact details: | jamie@milligangroup.co.uk | www.thesteamboatinn.co.uk |
Apply online: | Submit your CV now |
Posted on July 17, 2024 | Start date July 18, 2024
Salary: | £13.00 per hour - Paid 4 weekly |
Duration: | Permanent |
Hours: | up to 45 |
Days: | 5 days from 7 mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 52 |
Covers: | Lunch: 25 - 50; Dinner: 75; Breakfast: 70; Functions: Up to 180 |
Food type: | Traditional, fresh, local. |
Full-time chefs: | 4 chefs plus kitchen porters |
Accommodation: | Own room in shared flat in hotel grounds. £45.00 per week. |
Job description: | The Park Hotel, Montrose is looking for an imaginative and enthusiastic Chef de Partie with a minimum of two years experience in a 3 or 4 star hotel to join our team. You will be a team player capable of working on your own initiative in all sections of the kitchen, level-headed, enthusiastic, take a lot of pride in producing good quality meals for our guests and customers, have a positive attitude and a genuine interest in a career as a chef. A variety of shifts are included and cover straight and split shifts, weekends and breakfast cover. Your main duties will be : Preparation and cooking of meals. |
How to apply: | Please submit your cv and a covering letter by email. |
Work for partners: | No |
Contact details: | ajames@parkmontrose.com | www.parkmontrose.com |
Apply online: | Submit your CV now |
Posted on July 16, 2024 | Start date July 22, 2024
Salary: | The gross hourly rate is £19 per hour, paid weekly, net of tax and NI. |
Duration: | Seasonal |
Hours: | minimum 40 hours per week |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 18 |
Covers: | Lunch: 30; Dinner: 45; Breakfast: 36 |
Food type: | 3 AA Hotel serving TDH and tasting menu. |
Full-time chefs: | 5 chefs plus kitchen porters |
Accommodation: | Accommodation is own room in shared staff block, meals on duty and wifi available |
Job description: | I am looking for a relief CDP for a 3 AA hotel - Isle of Skye |
How to apply: | Please email if you are interested quoting RELIEF3AASkye |
Work for partners: | no |
Contact details: | jojo@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on July 15, 2024 | Start date August 1, 2024
Salary: | £13.50 per hour Weekly Pay Daily Tips |
Duration: | Permanent |
Hours: | 40 |
Days: | 5 - Great Shift patterns. No doubles/ No Splits. No close Opens. |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Covers: | Lunch: 150; Dinner: 100; Breakfast: 150 |
Food type: | Brunch, Pizza, Small Plates |
Full-time chefs: | 3 |
Accommodation: | N/A |
Job description: | We are a vibrant small plate cocktail bar known for our creative brunch offering, and exceptional cocktail programme. We pride ourselves on delivering high quality dishes with a unique twist. We are recruiting a dedicated and talented chef to join our team.
Key responsibilities
Preparation and Cooking: Prepare and cook a variety of small plates and brunch dishes to high standard.
Independence: Work independently in the kitchen, managing all aspects of food preparation and cooking.
Order Management: Take responsibility for orders, and stock control.
Instruction Adherence: Follow established recipes and guidelines, whilst also bringing your own creativity.
Initiative: Use your initiative to solve problems, improve processes, and enhance the customers dining experience.
What we need from you: · Proven experience as a chef, preferable in a similar setting. · Ability to work efficiently and independently. · Strong sense of responsibility and excellent time management skills. · Knowledge of Food Safety and Hygiene skills. · Ability to follow instructions while also working independently. |
How to apply: | Email: kirstie@kelvingrovecafe.com |
Work for partners: | no |
Contact details: | kirstie@kelvingrovecafe.com |
Apply online: | Submit your CV now |
Posted on July 12, 2024 | Start date August 5, 2024
Salary: | Negotiable - paid monthly and fair share of tips split evenly between those on that shift |
Duration: | Permanent |
Hours: | Minimum of 40 hours per week |
Days: | 5 shifts per week. Even share of weekends off between the kitchen team. Split shifts but straight shifts as well when possible. |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 21 bedrooms |
Covers: | Lunch: 10-30; Dinner: 30-70 depending on time of year; Breakfast: 20; Functions: to 80 |
Food type: | Modern British freshly prepared Gastro Pub |
Full-time chefs: | 4 chefs plus kitchen porters |
Accommodation: | This would be discussed at interview stage. |
Job description: | Job Description: Following safety and hygiene measures |
How to apply: | Please send a copy of your up to date CV |
Work for partners: | no |
Contact details: | stuart@thedunavon.com | www.thedunavon.com |
Apply online: | Submit your CV now |