Posted on October 1, 2015 | Start date October 1, 2015
| Salary: | Negotiable depending on experience paid weekly plus tips. Bonus scheme in place |
| Duration: | Permanent |
| Hours: | 40-50 |
| Days: | 5 days out of 7 - mixture of shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 18 |
| Covers: | Lunch: Trying to build up lunch trade; Dinner: Up to 30; Breakfast: Up to 40; Functions: 70 - 200 |
| Food type: | Traditional British using lots of local produce - all locally sourced where possible and made fresh on premises |
| Full-time chefs: | 2 plus kitchen porter |
| Accommodation: | Live-out |
| Job description: | The Craigtay hotel is an 18 bedroom hotel situated close to Dundee city centre. We are looking for a sous chef to join our small team. We are a small, family run 2 star hotel looking to progress to 3. This is a well-known venue in Dundee and it is a good opportunity for career progression to head chef and to make a name for yourself. Experience in costing menus is desired however not essential as training will be provided. This is a good opportunity to learn the different facets involved when running a business. This position is available now for the right candidate. |
| How to apply: | Please apply to Chris Tully, manager with an up-to-date CV. |
| Work for partners: | Possibly in front of house or housekeeping. |
| Contact details: | craigtayjobs@outlook.com |
| Apply online: | Submit your CV now |
