Sous chef Work, Jobs in Elderslie, Rfw (with Salaries)

Junior Sous Chef
Bowfield Hotel & Spa —Johnstone
- Full-time
- Hospitality
- Cooking
- Hotel
Quick apply
7d
Experienced Sous Chef
Eusebi Deli & Restaurant —Glasgow
- £32,000 - £35,000 a year
- Full-time
- Culinary experience
- Cooking
- Bakery
- Employee discount
Quick apply
8d
Head/Sous Chef
Rendezvous Bar and Bistro —Ardrossan
- Full-time
- Hospitality
- Inventory control
- Supervising experience
- Employee discount
Quick apply
Sous Chef
RIVERHILL COURTYARD —Helensburgh Central
- £27,500 - £34,000 a year
- Hospitality
- Supervising experience
- Team management
- Employee discount
- Flexible schedule
Quick apply
Head Chef
The Uplawmor Hotel Restaurant and Bar —Uplawmoor
- £27,703.27 - £49,499.10 a year
- Full-time
- Management
- Hotel
- In-person
- Free parking
Quick apply
2d
Kitchen - All Levels
Manorview Head Office —Johnstone
- Full-time
- Team management
Quick apply
9d
Sous Chef
Mezcal —Glasgow
- £37,000 a year
- Full-time
- Hospitality
- Supervising experience
- Mentoring
- Free parking
- Employee discount
Quick apply
5d
Head Chef
The Uplawmor Hotek Restaurant and Bar —Uplawmoor
- £27,703.27 - £49,499.10 a year
- Full-time
- Management
- Hotel
- In-person
- Free parking
Quick apply
2d
Sous-chef
The Social Hub —Glasgow
- Management
- Cooking
- English
- Employee discount
Quick apply
Line Chef
Fat Hippo Restaurants Ltd. —Glasgow
- £12.90 an hour
- Part-time
- Travel
- In-person
- Communication skills
- Employee discount
- Flexible schedule
Quick apply
12d
Sous Chef
RAD Hotel Group —Troon
- Full-time
- Management
- Inventory control
- Hotel
- Employee discount
Quick apply
Sous Chef
Nippon Kitchen Ltd —Glasgow
- £29,000 - £34,000 a year
- Full-time
- Management
- In-person
- Leadership
Quick apply
4d
Lead Chef - Retail | SEC
Levy —Glasgow
- £34,000 - £38,000 a year
- Weekend availability
- Inventory control
- Continuous improvement
- Team management
- Annual leave
- Employee assistance programme
9d
Sous Chef
Buzzworks Holdings —Kilmarnock
- £30,000 - £34,000 a year
- Full-time
- Inventory control
- Mentoring
- Training & development
- Employee discount
- Gym membership
Quick apply
3d
Sous Chef
The Ivy Buchanan Street Glasgow —Glasgow
- Full-time
- Inventory control
- Cooking
- Team management
- Employee discount
Quick apply
senior sous chef
wagamama —Glasgow
- £40,653 a year
- Full-time
- Continuous improvement
- Mentoring
- Restaurant
Head Chef
The National Piping Centre —Glasgow
- £40,000 a year
- Full-time
- Inventory control
- Hotel
- Recruiting
- Employee discount
- Flexible schedule
Quick apply
9d
Sous Chef
Inverkip Hotel —Inverclyde
- £32,000 - £37,000 a year
- Full-time
- Hotel
- Mentoring
- In-person
- Employee discount
- Referral programme
Quick apply
12d
Sous Chef
Citation Wedding and Events —Glasgow
- Weekend availability
- Management
- Cleaning
- In-person
- Health & wellbeing programme
- Employee assistance programme
Quick apply
1d
Sous Chef
Cochrane Inn —Kilmarnock
- Full-time
- Hospitality
- Supervising experience
- Quality control
- Employee discount
Quick apply

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Junior Sous Chef

Bowfield Hotel & Spa
Johnstone

Quick apply

Job details

Full-time
7 days ago

Qualifications

Hospitality
Kitchen staff training and mentoring
Food service team management
Food hygiene
Coaching
Mentoring junior staff
Cooking
Food safety and hygiene regulations
Menu planning
Level 2 Food Hygiene Certificate
Food waste reduction
HACCP
Kitchen team management
Mentoring
Organisational skills
Product rotation
Cleaning
Stocking
Professional development mentoring
Food Hygiene Certificate
Kitchen inventory control
Specials menu development
Training & development
Team motivation leadership
Communication skills
Teaching
Professional kitchen experience
Rota coordination
COSHH compliance

Full job description

Job Ref: MAN3518

Branch: Bowfield Hotel Spa

Location: Bowfield Hotel Spa

Salary/Benefits: Competitive Salary

Contract type: Permanent

Hours: Full Time

Hours per week: 45

Posted date: 21/08/2026

Closing date: 21/09/2026

We’re about much more than hospitality! We’re striving to make life better for people – whether they are team, guests or community, through our everyday actions and decisions. Our team care for others, bring their best and help us move forward, whatever job they do.

Our Junior Sous Chefs are a pivotal part of our kitchen teams, working with the Head Chef, kitchen, Front of House teams and the General Manager to deliver great hospitality and experiences to our guest and the team.

The SC is passionate about their craft and all aspects of Kitchen Management and food experiences. With responsibility for all aspects of the day-to-day Kitchen operation and team in the absence of the HC, the SC works with their chefs to deliver a high quality of dishes across the restaurant, functions and other food outlets whilst maintaining a high level of profitability. They are financially aware and have built a relationship with suppliers to ensure the quality of produce is delivered.

Leading from the front, guiding and developing their teams they deliver consistent standards of cleanliness, tidiness and food service as well as an engaged and motivated team. Our Junior Sous Chefs can be found guiding a young chef de partie through a new dish, designing menus and daily specials with the Head Sous Chefs or running their pass in a wedding.

Essential Duties Responsibilities:

Team

Our kitchens are run smoothly and efficiently, always promoting excellent working relationships between the kitchen and other departments. The kitchen teams are trained and developed to achieve high standards of food production by teaching new skills, emphasising the importance of presentation, developing new dishes and garnishes. Our Junior SC undertakes a mentoring and coaching role to support the development of all team members.

Kitchen Management

The Jnr Sous Chef manages the day-to-day responsibilities of the Kitchen team in the absence of the Head Chef and Sous Chef, allocating tasks and ensuring they are completed to the highest standard.

Stock levels are kept at agreed levels meaning groceries are fresh and frozen products are used quickly and rotated in a systematic way whilst managing and controlling daily food costs so that food production is achieved within budgetary limits on the production of all dishes. Sustainable responsibility is key and actions are taken to minimise wastage at every opportunity of food production implementing controls, keeping records and reporting as required.

Communication

By managing and communicating shift plans effectively our Jnr Sous Chef ensures comprehensive cover for all requirements, functions and services. Our SC’s work with our Head Chef and Sous Chefs to design and plan daily specials taking into account the varied requirements of the organisation, including special diets and allergen legislation.

Standards

Our SC’s create and maintain a culture of essential hygiene practices connected with cooking and storage of food; the importance of clean, tidy and hygienic working practices such as use of knives, chopping boards, table surfaces etc. They lead by example in observing the rules concerning personal hygiene and appearance.

The Kitchen team maintain timely training and accurate records in all health and safety and food hygiene statutory requirements and work with all governing bodies, abiding by current legislation relating to HACCP, COSHH and relevant Risk Assessments

Essential Requirements:

As an experienced Junior Sous Chef you will have a level 2 in food hygiene and experience of all current legislation although this is not the most important requirement for us.

Our Junior Sous Chef’s have a passion for high quality food and food service as well as being a confident leader and mentor for your team. You can clearly demonstrate strong organisational and management skills and have experience of working in both Restaurant service as well as running a function kitchen for a variety of functions and events.

Your attention to detail is first class, allowing you to recognise potential problems, identify and action effective solutions and with your effective communication skills.

You are not heard shouting at team members who have made mistakes or get annoyed with the Front of House team if communication is not correct. Your team are not left to clean up after service on their own, nor do they expect them to do anything you wouldn’t do yourself.

Success in this role will be defined by:

Our Teams are multi-skilled enabling them to work in all sections of the kitchen as well as being committed to developing their knowledge at every opportunity. The Kitchen team have a strong and effective working relationship with the front of house team in the venue, meaning clear communication at all times and appreciation of the challenges facing both teams.

Guests give positive feedback on the standard of food, the variety of menus and the speed and quality of service received.

The Kitchen consistently exceeds cleanliness, health and safety and food hygiene standards and all members of our team are aware of standards required, consistently working towards these and taking ownership of their role.

Skill and experience are necessary to do this job, but more than anything else, we want someone who shares our vision of a hospitality industry that is better and sees themselves being part of the team who can make this happen!

We pay a fair wage – with our hourly pay being higher than the Government rates, at a minimum. Your earnings will be further enhanced by our 10% service charges and other tips that guests leave – with 100% of tips being retained by the team.

We make life better for our team by:

Offering great perks and benefits to be enjoyed by you and your family!
Sharing our profits with you after 1 year of service
Giving you free meals, soft drinks and hot drinks on shift
Listening to our team via surveys and feedback sessions
Offering free wellbeing services and resources, for help whenever you need it
Creating great learning and development opportunities to support your career

Bowfield Hotel Spa

For moments together…

Located in stunning countryside, but just 15 minutes from Glasgow Airport, Bowfield Hotel Spa welcomes families, couples and friends to enjoy various experiences. Accommodation features hotel rooms, 9 lodges with hot tubs, and a special honeymoon lodge with hot tub overlooking Ben Lomond. Guest facilities include a premium Health Club, AURA Spa, restaurant, bar, café and soft play. A popular wedding and events venue, Bowfield also has various function spaces. It’s a relaxing countryside escape everyone will enjoy!

Quick apply

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sous chef jobs in elderslie, rfw

Junior Sous Chef

Experienced Sous Chef

Head/Sous Chef

Sous Chef

Head Chef

Kitchen - All Levels

Sous Chef

Head Chef

Sous-chef

Line Chef

Sous Chef

Sous Chef

Lead Chef - Retail | SEC

Sous Chef

Sous Chef

senior sous chef

Head Chef

Sous Chef

Sous Chef

Sous Chef

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