Posted on September 16, 2024 | Start date October 16, 2024
Salary: | £33,000 per annum plus £8,000 tips |
Duration: | Permanent |
Hours: | Minimum of 45 |
Days: | 5 days per week straight shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | None |
Covers: | Lunch: Up to 40; Dinner: Up to 70; Breakfast: NA |
Food type: | High and Brasserie with a goal for 2AAR |
Full-time chefs: | 5 plus KPs |
Accommodation: | None available |
Job description: | The Bon Vivant: Sous Chef £33,000 + up to £8000 Tronc Per Annum plus Competitive Package 45hrs pw 5/7days About us |
How to apply: | Please send your up to date CV to adriano@chrisstewartgroup.com |
Work for partners: | NA |
Contact details: | adriano@chrisstewartgroup.com | www.bonvivantedinburgh.co.uk |
Apply online: | Submit your CV now |
Posted on September 12, 2024 | Start date October 7, 2024
Salary: | £15.50 per hour - paid monthly with a share of tips. |
Duration: | Permanent |
Hours: | 24 -40 |
Days: | 3-5 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 14 |
Covers: | Lunch: between 6 - 20; Dinner: between 10 - 40; Breakfast: 28; Functions: 150 max |
Food type: | typical pub fayre with weekly specials to show off your creative side. |
Full-time chefs: | 3 plus kitchen porters |
Accommodation: | no |
Job description: | Mabie House is a family run hotel & events venue with an outstanding local reputation that has been established over the last 28 years. Beautiful setting in Mabie Forest. Excellent kitchen. Small friendly team. Busy local bar trade as well as functions in new garden pavilion with own kitchen. We are looking for a Sous Chef to work alongside the Head Chef and cover on time off. Lots of repeat residents. Lovely place to work. Lots to do on time off and close to Dumfries and lots of great golf and fishing close by. One weekend off a month. |
How to apply: | |
Work for partners: | Possible depending on their experience |
Contact details: | info@mabiehousehotel.co.uk | www.mabiehousehotel.co.uk |
Apply online: | Submit your CV now |
Posted on September 12, 2024 | Start date September 13, 2023
Salary: | From £19 - £24 per hour depending on position. Plus return travel either at cost price or 35p 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: | Varies |
Covers: | Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies |
Food type: | varies |
Full-time chefs: | varies |
Accommodation: | Clean single accommodation is provided at no charge to the chef |
Job description: | Although the relief work coming in at the moment is quiet, there will be a time when is picks up. We will be happy to register you for relief work subject to references. We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef. Positions are all over Scotland and in 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) |
How to apply: | Please apply with an up-to-date CV and reference details quoting RELIEF Register |
Work for partners: | Generally not |
Contact details: | jojo@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on September 11, 2024 | Start date January 24, 2024
Salary: | From £12 per hour paid weekly plus tips |
Duration: | Permanent |
Hours: | 7am to 3/4pm (no less than 24 hours per week |
Days: | 3/5 days per week |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | NA |
Covers: | Lunch: Between 300 & 800 covers per day |
Food type: | Modern Scottish Cafe, breakfasts & lunches, Paninis, baked potatoes toasties and lunch mains. lots of home baking. |
Full-time chefs: | 6 plus, 2 deli staff & 3 KPs |
Accommodation: | Live out - driver required |
Job description: | We are a family run farm shop situated near Blackburn & Kintore, Aberdeenshire. We are looking for someone to join our fantastic team of chefs, candidate must have busy kitchen/catering experience and be wiling to work in any of the roles in the kitchen. Our restaurant can be a very fast paced environment, especially at weekends so someone that thrives on a bit of pressure, can come together as a member of a team and a good communicator with other members of a team is required. Menus are updated often and chefs have a large part in choosing new dishes, trying out new ideas etc., candidate must have a passion for food! We also require the candidate to be flexible and willing to assist our deli bakers if required. Hours are part time or full time, weekend work included on a rota basis, no evening shifts required at all. Weekend work is included definitely, we will not accept candidates who are not willing to work weekends. Rate of pay is dependent on experience and performance in the job, but there is very much so room for progression. |
How to apply: | Please apply to Julie Marshall with your updated CV and hygiene certificate |
Work for partners: | no |
Contact details: | julie@marshallsfarmshop.co.uk | www.marshallsfarmshop.co.uk |
Apply online: | Submit your CV now |
Posted on September 9, 2024 | Start date September 9, 2024
Salary: | Up to £36,000 Paid fortnightly with an equal share of tips |
Duration: | Permanent |
Hours: | 40 |
Days: | 5 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 15 |
Covers: | Dinner: up to 100 throughout the day; Breakfast: 30 - covered by a breakfast chef; Functions: 80 Occasional |
Food type: | Refined homegrown ingredients with a relaxed fine dining approach |
Full-time chefs: | 4 Plus kitchen porters |
Accommodation: | Private room with shared facilities in staff house 5 miles away |
Job description: | An incredible opportunity to join a calm and passionate Head Chef and an experienced hands on Executive Chef in the development of this farm to table restaurant. Currently serving a more simple and achievable menu, but wanting to drive forward with standards and deliver an elevated offering of fresh & homegrown food. The client would be looking to develop the successful candidate into a more senior leadership role with a realistic timeframe. This is a rural location so a driver would be required. Good work life balance and realistic 40 hour work weeks. Accommodation available for the right candidate |
How to apply: | Please email an up to date CV with contactable references to ian@chefsinscotland.co.uk quoting ref15579 |
Work for partners: | Yes, availability for bar work or front of house. |
Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on September 6, 2024 | Start date September 7, 2024
Salary: | £33,280 per annum. Plus a share of tips. |
Duration: | Permanent |
Hours: | 40 per week |
Days: | 5 days per week - mainly split shifts. |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 15 |
Covers: | Lunch: to 25; Dinner: to 40; Breakfast: to 30; Functions: can do functions |
Food type: | freshly prepared using only the best, locally-sourced ingredients. |
Full-time chefs: | 3 plus kitchen porters |
Accommodation: | Accommodation available for 3 months as part of the package - ideally you will live local |
Job description: | 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. |
How to apply: | Please apply to Kristie, General manager with an up to date CV and contactable work references. |
Work for partners: | No |
Contact details: | enquiries@collingwoodarms.com | www.collingwoodarms.com |
Apply online: | Submit your CV now |
Posted on August 31, 2024 | Start date September 16, 2024
Salary: | £28,500 per annum plus tips |
Duration: | Permanent |
Hours: | Minimum of 40 |
Days: | 5 days from 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 15 |
Covers: | Lunch: 15; Dinner: 40; Breakfast: 25; Functions: NA |
Food type: | Fresh, locally sourced Traditional and modern cuisine |
Full-time chefs: | 4 |
Accommodation: | to be duscussed |
Job description: | The Buccleuch and Queensberry arms Hotel is a busy, 15 room hotel situated in Thornhill, Dumfries and Galloway. We have developed a strong reputation for our food and have a very busy restaurant trade. We now require a Sous Chef to join our talented kitchen team. This could also be an excellent opportunity for someone currently in a Junior Sous role and looking to progress in their career. Our new team member will have input into menu planning and ideas and will help to grow and develop the hotel’s reputation for food in South West Scotland. The kitchen prepares and cooks everything from scratch, using the best in local and seasonal produce to produce an award winning menu with weekly changing specials. As well as our restaurant and bar/lounge areas, the Hotel also has a separate private dining room and large function room where we regularly cater for shoot lunches, meeting, weddings, christenings and much more. The work is exciting and varied and offers a great opportunity for the right candidate. Excellent communication skills Pay: Up to £28,500.00 per year |
How to apply: | Please email your CV and Covering Letter to General Manager Ralph Mercer, Accounts@bqahotel.com |
Work for partners: | Possible depending on experience |
Contact details: | Accounts@bqahotel.com | www.bqahotel.com |
Apply online: | Submit your CV now |
Posted on August 26, 2024 | Start date August 27, 2024
Salary: | £33k + monthly tips. There is a bonus scheme in place |
Duration: | Permanent |
Hours: | 40 |
Days: | 5 |
Holidays: | 31 |
Bedrooms: | |
Covers: | Lunch: 200; Dinner: 200; Breakfast: 50; Functions: 100 |
Food type: | Brasserie |
Full-time chefs: | 9 |
Accommodation: | n/a |
Job description: | The Rookery is an established busy restaurant specialising in fresh local produce. Very popular with golfers and visitors alike. Situated in Carnoustie at the world famous golf links on Tayside to the north of Dundee. We are looking for a Sous Chef and Chef de Partie to join our team of 9 chefs. Working alongside and providing cover for the Head Chef. These are live-out positions. |
How to apply: | |
Work for partners: | we are currently recruiting for a CDP and a Sous Chef |
Contact details: | TRiley@carnoustiegolflinks.co.uk | www.carnoustiegolflinks.co.uk |
Apply online: | Submit your CV now |
Posted on August 26, 2024 | Start date September 27, 2024
Salary: | £35,000 per annum - paid monthly plus a share of excellent tips. |
Duration: | Permanent |
Hours: | up to 45 |
Days: | 5 days from 7 straight shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 14 |
Covers: | Lunch: 50-60; Dinner: 80-100; Functions: occasional |
Food type: | large selection of Scottish and International Cooking |
Full-time chefs: | 5 plus 3 kitchen porters |
Accommodation: | Temporary accommodation available for up to 1 month - hotel room |
Job description: | 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 position is available from 27th September |
How to apply: | Please apply to Guy Craig, with your updated CV and reference details |
Work for partners: | no |
Contact details: | guy@covebayhotel.co.uk | www.covebayhotel.co.uk |
Apply online: | Submit your CV now |
Posted on August 26, 2024 | Start date September 16, 2024
Salary: | Up to £15ph paid weekly plus tips paid monthly and free gym membership |
Duration: | Permanent |
Hours: | 35 to 40 per week - day shitfs |
Days: | 5 days per week - straight day shifts 8am to 3.30/4pm |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 0 |
Covers: | Lunch: can do up to 200 per day over breakfast and lunch; Functions: Up to 200 per day |
Food type: | Cooked breakfasts, Brunch, Lunch menus - Soups Sandwiches and home baking |
Full-time chefs: | 2 chefs plus KPs at weekends |
Accommodation: | Live out |
Job description: | The But and Ben Cafe is situated in Croftamie, Loch Lomond. We are a family run licenced Cafe serving fresh cooked to order breakfasts, soups and sandwiches along with a lovely brunch menu. Occasional specialty evenings during the season. We are looking for a sous chef/cook to join our team A good work life balance with weekends off in rotation This position is available straight away for the right candidate. |
How to apply: | Please apply to Barbara Cunningham, Owner with your up to date CV and reference details - hello@thebutandben.co |
Work for partners: | No |
Contact details: | hello@thebutandben.co | www.thebutandben.co |
Apply online: | Submit your CV now |