Head Chef, Eddrachilles Hotel, Sutherland

Posted on May 14, 2018 | Start date May 20, 2018

Salary:£16.00 per hour, paid fortnightly, plus share of tips
Duration:Seasonal
Hours:typically 46
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Dinner: 24; Breakfast: 20; Functions: o
Food type:Scottish, local ingredients,
Full-time chefs:2
Accommodation:Double room. £10 per week all included.
Job description:

The Eddrachilles Hotel and Restaurant is on the NW coast of the Scottish Highlands, about 40 miles north of the port of Ullapool or two miles south of the village of Scourie in Sutherland. A traditional former Highland manse, the hotel started trading in the late 1970s and the current owners purchased it in March 2016. Our guests are discerning, enjoying the beautiful setting and tranquillity and they appreciate good food beautifully presented.

Due to illness we are seeking a new Head Chef for our 2018 season, through to November. It’s a 10 bedroom hotel and the restaurant serves breakfast (max 20 covers) and dinner (max 30 covers) afternoon teas and the occasional lunch for residents and a small number of external guests.
Our approach is to provide guests with a “taste of the north”, celebrating simple, honest but flavoursome food and enhancing it with modern techniques. We use the local larder where possible.

Although the kitchen team is small - Head Chef, Second Chef with breakfasts covered 5 days per week by another cook - the emphasis is on quality rather than producing high numbers of covers. You do, however, have to wash your own pots and pans.

What we are looking for:
• An experienced Head Chef or talented Sous Chef. This isn’t production cooking but a professional chef led kitchen. You need to be able to prepare fresh fish, undertake basic butchery or turn your hand to baking.
• Someone who has the knowledge and self discipline to comply consistently with food safety procedure and maintain accurate records.
• Someone with great attention to detail and a genuine desire to create great dishes that delight our diners.
• A team player. Most of our staff are bback for the second+ season. To fit in you need to be a self-starter (they are all excellent on punctuality), have good stamina and resilience, and be willing to muck in, e.g. with washing dishes.
• A grown up professional attitude. You need to have the maturity both to give and take constructive criticism. And you need to be able to manage your time.
• Experience of living in remote areas. Working for a season in the Highland wilderness is not for everyone. There is limited internet connectivity at the hotel (it’s satellite, slow and intermittent); mobile phone signals are very weak or non existent in the hotel and grounds, and public transport is limited. There is a shared staff car available at cost for those with a clean full driving licence. However, if you love the outdoors it’s a fantastic place to be. It’s also ideal if you really want to save your earnings.
• All applicants must be entitled to work in the UK, and be fluent in English.

How to apply:

Email fiona@campbelltrevor.com

Work for partners:

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Contact details:fiona@campbelltrevor.com | www.eddrachilles.com

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