Posted on November 24, 2015 | Start date November 25, 2015
| Salary: | £24,000 to £26,000 per year depending on experience plus tips paid monthly |
| Duration: | Permanent |
| Hours: | 45 to 55 per week in season |
| Days: | 5 days per week mixed shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 12 bedrooms |
| Covers: | Lunch: lunches to 50 in season; Dinner: dinners to 100; Breakfast: 24 |
| Food type: | Good quality fresh seafood and game, all cooked freshly on the premises |
| Full-time chefs: | 4 chefs plus kitchen porter going up in season |
| Accommodation: | Accommodation included: Room in shared house with living room, kitchen, bathroom, wifi and meals whilst on duty. |
| Job description: | The Pierhouse Hotel in Appin is a privately owned 4 Star VisitScotland 12 bedroom hotel with 1AA Rosettes for our food. Situated 20 miles from Oban on the North West of Scotland, just over two hours from Glasgow. We are stable, with a good head chef in place and a happy and nice place to work with good, stable owners. We use excellent fresh produce. We are looking for a keen, up and coming sous chef to join our team. You will be keen and enthusiastic and have vitality and be able to contribute to the day to day running of a busy kitchen. Some fresh blood with enthusiasm and passion for working in a rural kitchen with access to some of Scotland's wonderful larder. Cooking Scallops, langoustines, mussels, Lobsters. This will suit a chef who likes the outdoors and living and working in a rural location. |
| How to apply: | Please apply to Nick Horne, the owner with a current up to date CV. |
| Work for partners: | |
| Contact details: | nick.horne@pierhousehotel.co.uk | www.pierhousehotel.co.uk |
| Apply online: | Submit your CV now |
