Sous Chef

The Loch Ness Inn is a 11 bedroom inn situated in Drumnadrochit 15 miles from Inverness

We are currently recruiting a Sous Chef for our busy restaurant.

If you're either an experienced Sous Chef or a Chef De Partie looking to take the next step, we would love to hear from you.

Previous experience in a fast paced kitchen essential.

Competitive salary package available for the right candidate.

This job is available now for the right candidate

Please apply to Murray Manson with an up to date CV and reference details.

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La P’tite Folie or “The Little Madness” offers contemporary French cuisine in the heart of Edinburgh’s West End.

Having built a great reputation we're looking to add a strong Sous Chef to our well established and friendly team. You'll be responsible for cooking the main courses in the kitchen.

Our Head Chef has been with us for 14 years and we're seeking someone able to assist with running the kitchen in his absence.

You must be willing to learn and adapt to our busy kitchen as we have busy lunches and dinner services at the weekend.

In exchange we're offering a great work life balance with a four day working week and 38 hours of work. The restaurant closes every Sunday and Monday and for a week from the 1st of January.

To apply please send an up to date copy of your CV to info@laptitefolie.co.uk

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Sous Chef Position at Mingarry Park 👨‍🍳
Acharacle, Ardnamurchan
Are you looking for a new and exciting role for the 2025 season? We are looking for our next Sous Chef to support our Head Chef to produce excellent dishes to the same high standard our guests

Qualities We Are Looking For
• Positive Attitude: A team player who brings positivity to each shift (no tempers)
• Clean & Organised: Excellent hygiene and organised approach to work
• Experienced: Proven background as a strong Sous Chef in similar quality restaurants with a focus on fresh produce
• Skilful: Able to prepare all food fresh, on-site from breads to pastry

Life at Mingarry Park
• Breakfast Service: Pre-ordered the night before for a maximum of 16 guests
• Dinner Service: Max of 36 covers, average of around 25 in season.
• Daily Schedule:
◦ Morning: 7:30am – 1:00pm
◦ Evening: 5:00pm start (staff dinner prep) to around 9:30pm finish
◦ No Lunch Service
• Work-Life Balance: 2.5 days off per week (sometimes 3 if dinner service is quiet)
• Seasonal Position: Starting March 24th and finishing October 21st
• Accommodation: Large shared caravan with 1 other person at £80 per month, includes:
◦ Breakfast and dinner when working
◦ Wi-Fi included
• Transport: Own transport helpful but not essential (public transport is limited)

Please send your CV to Emma MacDonald at info@mingarryparkhouse.co.uk or contact Emma on 07791115467 for further information.

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The County Hotel is a 15 bedroom hotel situated in Stornoway on the beautiful isle of Lewis and Harris.

We are looking for a Sous Chef with experience of Indian cookery to join our friendly team.

You will provide support and cover for our head chef, and be able to work well under pressure.

Stornoway is an an excellent town with a population of 8,000. It boasts a very good lifestyle and excellent schools at primary and secondary level. There is an airport and strong links to the mainland.

A good quality of life with a friendly Island atmosphere.

Beautiful white sandy beaches.

You will be adaptable and be happy to work in all parts of the kitchen.

This is a busy kitchen with a great reputation for serving delicious Indian Cuisine.

The role is available year round.

Please email your updated CV to Shonnie MacRitchie, Owner

Tel: 01851 703250

Mob: 0772 0442063

Possibly

The Clachan is a rural village inn set in St John’s Town Of Dalry.

Situated in Dumfries and Galloway, 29 miles from Dumfries and 16 from Castle Douglas.

We are looking for a sous chef or chef de partie to join the team from early February.

Working alongside the existing team.

Working with quality produce including seafood and game.

Offering lunches / evening meals and Sunday Lunches.

AA 2 Rosette & Good Food Guide. Small team / chef owner.

May suit a single chef or a couple.

No egos, just people that want to cook good food.

mail@theclachaninn.co.uk / 07769 229005

Yes kitchen work or front of house

Join our fantastic team at the Larder Cafe at Highland Soap Company in Fort William.

We are preparing for a busy season ahead so looking to hire two Sous Chefs to strengthen our team.

Ideally one to start as soon as possible

We offer sociable hours (no evenings), competitive pay and the chance to showcase your fantastic skills to local customers and visitors from all over the world.

You will have a minimum of 2-3 year experience working in a busy kitchen, also have an up to date health and hygiene certificate

Please apply to Emma Parton via email with your CV and reference details

Possible depending on their experience

The Collingwood Arms is a former coaching hotel situated in the village of Cornhill on Tweed a mile from Coldstream and 12 miles from Berwick.

Our regularly changing menu uses the best local produce.

We are looking for an experience Sous chef to join our team.

You will cover and support our Head chef, have input in to menus.

All produce is home made.

The opportunity to work with an exciting and young team, striving for awards. Looking for a passionate chef to share goals and grow with the team and to develop their skills

This position is available now for the right candidate.

Please apply to Kristie, General manager with an up to date CV and contactable work references.

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The Cove Bay Hotel is a privately owned 14 bedroom hotel 3 miles to the South of Aberdeen city centre.

Looking for sous chef to join our team and awardwinning restaurant working within a team of 5 chefs.

You will work alongside and deputise for out head chef on time off

Working in a stable friendly environment and a modern well equipped kitchen which is a reasonable size.

Must have a minimum of 1 years experience at sous chef level and all up to date hygiene certificates

Good transports links with regular buses into and out of Aberdeen.

Former coaching inn dating back to the early 19th century Serving a large selection of Scottish and International dishes using fresh ingredients from the best local suppliers.

This full time permanent position is available from around February 2025

Please apply to Guy Craig, with your updated CV and reference details

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We are looking for a part time chef/cook to join our awesome kitchen team in Aberdour!

We're looking for someone who can work 2-3 days a week, primarily to help cover our busy weekends. If full time hours are preferred then this could be made possible for the right candidate.

All levels considered for this role but we are looking for a reliable, dependable & trustworthy individual who is a team player. Our current team is well established and good natured, so we want to add someone to our team who will get the same enjoyment from our good honest cookery as we do. We're a small family run business and understand that our staff are the most important part of our café, so we regularly reward good performance and hard work with bonuses.

Our opening hours are 10-5pm so there are no evenings to work - We're also closed from Xmas eve to boxing day and New Years Day!

We're located close to the beach, train station and there are good bus links.

Please either call or email to apply
Nova Gamble
07711907605
novagamble@hotmail.co.uk

Possibly

We are looking for a talented Junior sous chef on board Fingal, AA Hotel of the Year Scotland 2024, and AA luxury 5 star hotel, with a 2 AA Rosette restaurant.
This is a great opportunity for a Junior sous chef to join our kitchen brigade on board Fingal, focusing on our 2 AA rosette restaurant.

When it comes to produce, we use only the best aboard Fingal. We are passionate about creating dishes and using fresh local produce; we take inspiration from what is in season and the ingredients presented to us by our local forager.

This role would suit someone with a great work ethic, an enthusiasm and passion for cooking and a proven track record of delivering excellence.

Offering lots of company support and the tools to do the job, nothing is too much to create outstanding guest experiences.

Fingal is a luxury floating hotel permanently berthed on Edinburgh’s vibrant waterfront. This historic ship started life as a lighthouse tender, helping maintain lighthouses and transporting their keepers, equipment and supplies to some of the most treacherous locations in Scotland. Launched in January 2019, she has been transformed into an exquisite 22- cabin boutique hotel and exclusive use venue by the award-winning team at The Royal Yacht Britannia.

As our Junior sous chef duties are likely to include, but not limited to:
• Preparation of all food items as directed in a sanitary and timely manner.
• Follow recipes and presentation specifications.
• Operate standard kitchen equipment safely and efficiently.
• Maintain a clean working station whilst adhering to health & safety standards.
• Assist with the cleaning and organisation of kitchen and equipment.
• Adhere to all food hygiene & safety standards.
• Deputise in the absence of the restaurant chef and head chef.
Company benefits include:
• 33 days annual holiday entitlement
• Enhanced long service holiday entitlement.
• Generous company pension, up to 20% of salary.
• Life assurance.
• Performance and loyalty payment scheme.
• Complimentary tickets to The Royal Yacht Britannia.
• Staff discount in the Royal Deck Tea Room, Britannia Gift Shop and The Lighthouse Restaurant & Bar aboard Fingal.
• Free car parking at The Royal Yacht Britannia and Fingal.
• Meals on duty provided.
• Uniform provided and laundered.
• Asva passes.
• Discounted rate for Luxury Scotland Hotels.
• Training and development opportunity
If you feel you have the personality, skills and experience we are looking for then we would love to hear from you.
No agencies please. Please note, due to the volume of applications we receive, we are unable to respond to unsuccessful candidates. If you have been selected for interview you will be contacted directly.

Please apply to Mark Alston Executive Chef, with a copy of your up to date CV and reference details

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