Posted on April 14, 2015 | Start date April 27, 2015
| Salary: | weekly with an equal share of tips |
| Duration: | Permanent |
| Hours: | 50 |
| Days: | 5 |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 5 |
| Covers: | Lunch: 50; Dinner: 70; Breakfast: 10 |
| Food type: | modern scottish |
| Full-time chefs: | 5 |
| Accommodation: | no accommodation but close to Aberdeen city |
| Job description: | The Cock and Bull has won Scotland's best gastropub for the past 3 years and is the current holder of the Catering in Scotland excellence award. We have an AA rosette and a Michelin Pub Guide entry. Our Executive Chef is the current Grampian Hotel and Restaurant Chef of the Year. |
| How to apply: | Email CV to info@thecockandbull.co.uk |
| Work for partners: | Work may be available for FOH |
| Contact details: | info@thecockandbull.co.uk | www.thecockandbull.co.uk |
| Apply online: | Submit your CV now |
