Posted on April 27, 2018 | Start date April 27, 2018
| Salary: | Up to £32,000 per annum paid monthly plus gratuities |
| Duration: | Permanent |
| Hours: | 45 |
| Days: | 5 |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 33 properties (120 beds) plus 180 berth marina |
| Covers: | Lunch: 50-100; Dinner: 50-100; Breakfast: 60-100; Functions: max 120 |
| Food type: | Modern Scottish, featuring the best of Food from Argyll and the Isles |
| Full-time chefs: | 12 |
| Accommodation: | range of on site and off site options available subject to availability |
| Job description: | A great opportunity to join the culinary team at Portavadie, Scotland`s most up and coming resort. We are looking for either a strong sous chef or head chef to join our team. An excellent opportunity to be part of a growing company. We have 3 restaurants and have just achieved 2 AA Rosettes for the Marina restaurant and Bar. Recent multimillion expansion to include award winning spa and leisure facilities. The produce we are working with is among the best in the world from diver caught Loch Fyne Scallops to Gigha Halibut to the Venison locally sourced from the hills of Argyll you will be working with the very best produce. Why not take advantage of our many Portavadie benefits, spend your down time in the gym or taking a swim in our outdoor heated infinity pool! This position is available now for the right candidate. |
| How to apply: | Please email your current CV to Liam Murphy Executive Chef please CC Iain@portavadie.com |
| Work for partners: | potentially yes |
| Contact details: | liammurphy@portavadie.com | www.portavadie.com |
| Apply online: | Submit your CV now |
