Posted on September 30, 2015 | Start date October 1, 2015
| Salary: | £28,000 per annum based on experience Monthly paid with a shared of tips approximately £400 to £600 per year |
| Duration: | Permanent |
| Hours: | 48 hours per week |
| Days: | 5 days from 7 split shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 28 |
| Covers: | Lunch: to 20; Dinner: up to 80 in summer; Breakfast: to 65; Functions: to 60 in summer |
| Food type: | High quality Brasserie using fresh local produce |
| Full-time chefs: | 7 chefs plus 2 kitchen porters |
| Accommodation: | live in available |
| Job description: | The Lovat Hotel is a 28 bedroom, multi award winning hotel situated in Fort Augustus, just 45 from Inverness. We are looking to recruit a Sous Chef to work alongside our Head Chef and cover on time off. We have been voted in the Hotel Caterer's Top 30 Places to Work in Hospitality & won the Hotel Catey Award 2013 for Sustainable Business. In 2014 we won the Highlands & Islands Tourism Awards Best Restaurant and Food and Drink Awards Best Restaurant. Job Summary: Assist the Head Chef with the management of the kitchen brigade, its supplies and its production of food, assisting with supplier development. To effectively & efficiently second manage the kitchen: keeping cost & waste controls as well as GPs. Assist with maintaining a consistent standard for breakfast, lunch and dinner at a minimum 3 rosette standard but striving for higher. Assist with event planning & menu design. Contribute to ensuring the highest level of hygiene over and above statutory requirements. Maintain a productive and motivated brigade. Ensure that the kitchen runs efficiently in the chef's absence. |
| How to apply: | Please forward a copy of your update CV with contactable work references to Caroline Gregory, Owner. |
| Work for partners: | possibly according to experience |
| Contact details: | caroline@thelovat.com | www.thelovat.com |
| Apply online: | Submit your CV now |
