Chef de Partie

Chef de Partie, The Tongue Hotel, Sutherland

Posted on March 3, 2021 | Start date May 1, 2020

Salary:attractive wage negotiable according to experience plus a share of tips. Paid weekly or monthly as preferred
Duration:Seasonal
Hours:45 - 50 hours per week
Days:5 to 5.5 days from 7 with mixture of shifts, no breakfasts
Holidays:(Hotel closed December to end- February inclsuive)
Bedrooms:17
Covers:Lunch: 20 to 40; Dinner: 30 to 80; Breakfast: 36
Food type:Quality a la carte menu using fresh local seafood and game
Full-time chefs:3 + kitchen porters
Accommodation:Own room within staff accommodation with shared bathroom including all meals and free wi-fi - £57.40 per week
Job description:

Highlands Small Country Hotel 2020

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 most suit a chef who loves the outdoors and a quality of life.

The renowned north coast 500 is happily bringing more visitors than ever before. .

Awarded Highlands Small Country Hotel 2012; 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 looking for a seasonal Sous Chef (opportunity to extend contract available) to join our team to provide support and cover for our head chef. 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 are seeking candidates with 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.
This may also suit a chef de partie looking to progress their career.

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 good remuneration, accommodation, a permanent or seasonal contract as desired, a superb lifestyle and exciting food challenges!

We offer a very attractive wage, paid weekly or monthly as requested. Live in accommodation available is a private room within shared staff accommodation, no extra living costs/bills, meals included plus free WiFi.

How to apply:

Please apply directly to Lorraine Hook

Work for partners:

Possibility of work for partners available, bar / waiting / house-keeping

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

Chef de Partie, Scourie Hotel, Sutherland

Posted on March 2, 2021 | Start date April 15, 2021

Salary:good hourly rate depending on experience, paid monthly plus share of tips
Duration:Seasonal
Hours:48 hours per week with some split shifts
Days:6 days
Holidays:Statutory (28 days p/a)
Bedrooms:21
Covers:Lunch: up to 50; Dinner: up to 70; Breakfast: up to 40
Food type:Restaurant & Bar focus on good quality, hearty, food utilising local seafood and ingredients including an element of homegrown produce
Full-time chefs:3-4 employed seasonally
Accommodation:Room available on premises
Job description:

About Us

Located in the far north west of the Highlands Scourie Hotel has been welcoming guests to the area for over 170 years

Originally a destination hotel with guests coming to explore some of the finest and most extensive wild brown trout fishing available anywhere in the UK the recent creation of the NC500 (on which we sit) has brought a new breed of adventurer to the Highlands.

With 21 bedrooms and two kitchens serving our separate Dining Room and Bar we are one of the larger hotels in the area.

Due to our location we are a very seasonal business operating from March/April through to October subject to Covid restrictions. Ongoing seasonal employment available for suitable candidates.

We prepare our food using the very best and freshest of Sutherland's local ingredients; none more so than fruit, vegetables and herbs from our own poly tunnel and vegetable garden or smoked fish from our own in house smokery.

We are a family run business and pride ourselves on offering a happy and friendly working environment.

We foster a strong team ethos with cross team cooperation driven towards offering our guests and customers a first class service.

In recent years we have been honoured to receive a number of awards and recognitions and we are now keen to recruit a new Chef de partie / Commis Chef who will share our passion and join us in taking the business further.

Full Job Description is available on request.

How to apply:

Please apply with a copy of your CV and reference details

Work for partners:

Yes, roles in Kitchen, Bar, Waiting, Housekeeping or Front of House may be available for the right candidate

Contact details:recruitment@scouriehotel.com | www.scouriehotel.com
Apply online:Submit your CV now

Chef de Partie, The Summer Isles Hotel, Ross and Cromarty

Posted on February 17, 2021 | Start date April 1, 2021

Salary:Up to £28,000 per annum pro rata paid monthly and based on experience, plus share of tips. (equivalent of £11 per hour for 50 hours per week)
Duration:Seasonal
Hours:Approximately 50 hours per week
Days:5.5
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: 18; Dinner: 44; Breakfast: 26
Food type:Creative fine-dining restaurant - French with a focus on seafood; Bistro - modern seafood with a focus on flavour
Full-time chefs:4
Accommodation:Live-in at £125 per month. Accommodation is room in communal team home. Shared lounge and kitchen. 1 family staff meal per day. contribution to uniform.
Job description:

The Summer Isles Hotel is a unique hotel, restaurant and bistro / bar set in a landscape of sea, mountains and islands on the far north-west coast of the Scottish Highlands. We reflect the splendour of our surroundings in everything that we do.

We are looking for a Chef de Partie to join our team. This person has a disciplined work ethic, and excellent knowledge of food preparation, ingredients and cooking techniques. You are passionate about your craft and eager to learn. You are responsible, neat and clean, respectful and are happy to be a part of a team that values integrity. Professional education and / or experience is vital, especially with regard to seafood. If this is you, please contact our Head Chef, Filip Verheyden.

You will get any required training.

This position is available from as soon as allowed, considering COVID restrictions - It will run through to 30 October 2021 at least.

How to apply:

Please send an up-to-date CV, with recent references, and recent photographs of yourself and your food, to welcome@summerisleshotel.com, for the attention of the Head Chef.

Work for partners:

Yes - we are seeking the right partner candidates for Front of House and Housekeeping.

Contact details:welcome@summerisleshotel.com | www.summerisleshotel.com
Apply online:Submit your CV now

Chef de Partie, - Sea Salt Bistro takeaway, Argyll and the Islands

Posted on February 9, 2021 | Start date February 15, 2020

Salary:£9 per hour negotiable paid weekly, equal share of tips paid daily After 4 week trial up to £11 per hour once you show you can do the job
Duration:Permanent
Hours:40 to 50 hours per week
Days:6 out of 7 - split shifts closed Monday at moment
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: up to 30 takeaway only; Dinner: up to 40 when open; Breakfast: none; Functions: none
Food type:Seafood and pizzeria - all made fresh on site
Full-time chefs:3 plus kitchen porter
Accommodation:flat next to the restaurant includes wifi - £300 per month - meals provided on duty, one bedroom one living room.
Job description:

Sea Salt bistro is situated in Port Ellen, 13 miles from Bowmore on the Isle of Islay.

We are looking for a enthusiastic Pizza Chef to join our team making quality fresh pizzas.

Ideally we would look for a couple, work available front of house.

This post would suit someone who can look after larder, fish and chips, takeaway as well as making fresh pizzas which is the main part of the job.

This is a permanent, all year round position.

This position is available now for the right candidate.

How to apply:

Please e-mail an up to date CV and references to Yan Wang.

Work for partners:

Yes - Front of House

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