Chef de Partie

Stein Inn - the oldest Inn on the Idleof Skye - a restaurant, a pub, sea view bed rooms is a personal project by owner Charlie who has been very hand on hands on – along with her young kids. She has worked every aspect of the Inn and the last few years has been Head Chef. She has turned the kitchen around and now Stein In is recognised as a destination place and a foodie destination. The last years and recently
- Jan 2025 have seen many accolades and vast media attention as seen below. The kitchen focuses on shellfish – all susitanable - crabs, lobster, lngoustines, mussles from Lochbay opposite – some of the best in the world of ingredients and from directly opposite
and delivered daily. Wild venison, duck and scottish game all local produce, as well as fresh wild fish, bass, bream, sole monkfish. Charlie has great realtionships with all of the local suppliers and the fishermen come into the pub too. Everything is accesible
and ingrediants too.
There are few places that have this. Local produce served simply - less is more. taste the lobster, and crab etc, cooked with love and passion. There is a Michelin star restaurant next door - Lochbay voted Scotland's best restaurant 2024 - Chef Michael Smith and we work with them as they are family friends. Charlie, now wants to take a lesser role in the kitchen, and move back to front of house and office. This is a fantastic
opportunity for the ideal candidate to be able to implement your own ideas and lead the food side of the business. It is an opportunity to have your name above the door and carve your name for yourself. It is an opportunity to run the kitchen and be creative.everything is homemade and fresh and Charlie has standards and wants this to be maintained. We are a small, close team and we recruit whole people, not just job titles. We will give you what you need to flourish. In return we need some solid hospitality skills We want people ready to contribute to a proper Team; to put the wellbeing of everyone else on a par with their own personal needs. Compassionate, kind and creative individuals do well at Stein Inn.

The Inn is the hub of the community as well as tourists and in the peak season we can do 100 covers a night with 30 plus for lunch – it has a good vibe to it with
music and various events – Charlies background is events and music festivals. The pub serves local beers, 180 whiskies, gins etc and there is also outside dining with sunsets and views of the Outer Hebrides. Guests come all over the world and fall in love with
this hidden gem. It has a vibe and is cosy, log fires and candles and great atmosphere.

We are located within a 3-hour drive from the nearest city Inverness. Portree town centre is 25 minutes away and 15 mins nearest shop. We are nestled in nature - so, some appreciation for countryside activities and an ability to enjoy your own company would be helpful! (That said we are good at entertaining each other too.) Loch opposite to wild swim. Isle of Skye is extremely busy and is very well known for resturants
and the food scene and whiskies - Talisker - the three chimneys etc.

Our ethos is honesty and authenticity and good humour- we believe in ourselves and who we are and what we do.

At Stein, Chefs are responsible for dishes in their entirety so some experience with Shellfish, fish and meat prep, is a good to have but not a necessity. Exemplary
organisational and time management skills are essential, as is an ability get on with a small diverse team. The kitchen is small but has everything needed. Some people management and co-operation skills are necessary.

We want people who share our values: community, compassion, craft, and climate. We want people ready to contribute to - and lead- a proper Team; to put the wellbeing
of everyone else on a par with their own personal needs. Compassionate, self-motivated, and creative individuals do well at Stein. It is worth remembering that we are a restaurant: service is often fast -paced, and always requires juggling, competing deadlines
and dealing with people with competing demands. Working days are energetic. If you thrive in this kind of environment, we can offer you so much more and support you.

the Chef will provide a passion and dedication and wants to be part of something that can go places and serving excellent food and give a guest experience: a good track record and references

Salaries are generous, and this is combined with an extremly low cost of living – accommodation on site is provided.

2024/2025

Recent Accolades – Nigella Lawson, TV Chef – wrote extensively on her Instgram

The Sunday Times – Best Island Inn

Sunday Times, Style Magazine

The Times, and The Scottish Herald article on Charlie, owner

The INDEPENDENT

Delicious Magazine
British Travel Journal

Please apply to Steve Jones, with your CV and reference details

yes

About Us

Located in the far north west of the Highlands approximately two hours from Inverness and one hour north of Ullapool, 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 we are one of the larger hotels in the area with a recently refurbished Dining Room and spacious bar/lounge areas. Due to our location we are a very seasonal business operating from late April through to early October.

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 Breakfast Chef / Chef De Partie who will share our passion and join us in taking the business further.

Full Job Description is available on request

Please apply with a copy of your CV and reference details

Yes, roles in Kitchen, Bar, Waiting, Housekeeping or Front of House may be available

The Ceilidh Place is a small family run business. We comprise a hotel, café-bar, restaurant, bookshop and live music venue. We are a busy place open from 8am until 11pm. We work 40-45 hours per week with 2 days off per week.

We rely on a full team to keep the kitchen balanced and working efficiently. We are currently looking for experienced Chefs. You must work cleanly, efficiently and have excellent presentation skills.

We prepare 90% of our dishes in our own kitchens, and all of our fish and meat comes from the surrounding areas. We are keen to promote local produce and encourage creativity and enthusiasm throughout the kitchen. You should be keen and willing to work to your own schedule and meet all deadlines and prep lists for given times.

We are extremely busy in the height of the season so experience is essential. We're looking for someone keen & energetic, with an enthusiasm for good service and efficiency.

Ullapool is a great village to spend a summer. We are surrounded by nature, out door activities, and mountaineering. We also have a rich cultural scene with galleries, art spaces and workshops always on the go.

This position would suit someone who is firstly experienced in busy kitchens but also has common sense and a hard work ethic. You might be taking a break from travelling or looking for a working holiday in between university semesters.

We have live in accommodation available in our bunkhouse. There are currently vacancies in other departments too if considering with friends or partners.

Please apply to Beccy, owner, with an up-to-date CV and reference details.

No

I am looking for a relief CDP for a busy inn in Aberdeenshire.
15th June to end October
Must have grill experience
The hotel has 8 bedrooms serving quality Scottish gastro pub. Breakfasts to 30, lunches 30 – 200, dinners to 200 and functions to 60.
Brigade of 4 chefs plus breakfast chefs and kitchen porters
Working hours will be a minimum of 40 hours per week over 5 days. Mixture of shifts
The gross hourly rate is £19 per hour, paid weekly

Please email or call 01683 222830 quoting RELIEFCDPAberdeenshireSummer

no

We are looking for a talented Chef de Partie 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 Chef de Partie or Demi chef de Partie 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 Chef de Partie 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.
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

No

The Boat Inn is a boutique hotel, bar and restaurant situated in the village of Aboyne in Royal Deeside and nestles on the banks of the beautiful River Dee.

This extremely busy family owned business is looking for an experienced Chef to join our friendly team.

You will be comfortable working all sections of the kitchen.

We use the best quality locally sourced ingredients to produce freshly prepared dishes to appeal to a broad client base.

We are delighted to have been recognised for the high quality of our food and service however, we are always looking at ways of raising our standards.

This position offers high quality accommodation in a shared staff house.

This position is available from beginning February for the right candidate.

Please apply to Eileen with current CV and reference details or you can call 01339 886137

no

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 to our well established and friendly team.

Our Head Chef has been with us for 14 years and we're seeking someone able to assist with preparation and the service of our starters.

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

No

The Robert Parker Hotel Collection is a small, family-owned group of 2 hotels spread across Scotland and the north of England. Ednam House, “the pride of Kelso” is our stunning 3*, 33-bedroom hotel on the banks of the Tweed.

Accommodation could be available

Benefits include:

· Complimentary afternoon tea for two – and every year of service

· Complimentary lunch or dinner for two – and every year of service

· One-night complimentary B&B – and every year of service (staying in a Robert Parker Collection Hotel)

· 50% discount on food and beverage purchases

· 20% discount on published spa treatments and products

· Staff discount card on B&B and DBB stays

· 28 days’ holiday pro rata with an additional holiday for long service (2 plus years)

We aim to provide a unique experience by demonstrating a passion for quality service in luxurious surroundings.

Our mission statement is supported by core values which will guide us in our decision-making process and our understanding of the business.

Main Purpose of Job

The Chef de Partie will contribute to the very highest standards of kitchen hygiene, food prep and presentation, therefore you must be able to demonstrate your passion for food and exceed guest and colleague expectations. The Chef de Partie will be able to work unsupervised using your initiative as well as working effectively as part of the overall team. You will rotate around each section and between each of the hotel kitchens. Your proven people skills will help you encourage and motivate less experienced team members, and your creative skills will assist the senior team in planning exciting and new menus.

Key Accountabilities

1. A safe, secure and hygienic environment for customers, staff and visitors to be maintained

2. All equipment is to be operated in line with trained Instructions

or/used3. Personal protective equipment to be w in line with company guidelines

4. Opportunities to be taken to promote products to our customers at every opportunity

Job Specific Accountabilities

1. Responsible for leadership on a particular section showing diligent food hygiene and stock control.

2. Shows a good understanding of cooking techniques.

3. Supporting senior chefs in menu planning and dish development.

4. Set achievable tasks for junior members of the team which are measurable.

5. To lead by example and set high standards for the team.

Relevant Experience

Food Hygiene Level 2

People at our heart

Our people are our greatest asset, and we believe in a culture where team members are treated fairly and with respect at all times, working together as a team. We treat our team members exactly as we want them to treat our guests. This culture reinforces our approach to hospitality, which is one of warmth, respect and informality and is executed with high professionalism.

Please apply to Kevan Potter, Manager with your up to date CV and reference details

possible

I am looking for a committed, stable, friendly Chef de Partie to join this highly regarded restaurant and hotel.

Situated in the Cairngorm National Park this small hotel in a stunning setting enjoys an excellent reputation for providing fine Scottish cuisine and welcoming service.

You'll be working under a strong Head Chef with great Hygiene practices in a busy environment.

A positive and flexible attitude are essential to ensure that a consistent high level of customer service is provided.

You will have a passion for delivering outstanding service, and fresh, quality cuisine with impeccable attention to detail.

This is a full- time position over 5 days per week. You will be rewarded with a competitive salary, share of tips.

The owners are very keen to making sure that all workers have a great work life balance and try their best not to work excessive hours.

Great Highlands location in the national park, 45 mins from Inverness.

Please apply to Ian@chefsinscotland.co.uk with your CV and references quoting reference 15843

Possible depending on their experience