Posted on November 27, 2015 | Start date February 1, 2016
| Salary: | £22,000 per annum plus tips Bonus of up to £2,200 also available at the end of the season |
| Duration: | Seasonal |
| Hours: | 50 hours per week |
| Days: | 5 out of 7 mixed shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 12 |
| Covers: | Dinner: Up to 30; Breakfast: Up to 24; Functions: None |
| Food type: | 2 AA Rosette daily changing Table d'hote using fresh local and seasonal produce where possible |
| Full-time chefs: | 3 + Breakfast chef |
| Accommodation: | Own room in shared staff house charged at £20 per week including all bills and Wi-Fi |
| Job description: | We are looking for a sous chef to join this privately owned and run 4 star hotel in Pitlochry, 29 miles from Perth Working in a friendly and close knit team, straight forward working environment. The hotel has 2 AA Rosette so rosette experience is desired. This is a good opportunity for a strong chef de partie to move up the ranks. You will be reliable and have the ability to contribute to the menu while be able to work all sections of the kitchen. This position is available from February 2016 - December 2016 but it would ideally become permanent for the right candidate. |
| How to apply: | Please apply to Jessica at Chefs In Scotland with a copy of CV and reference details quoting 3207 |
| Work for partners: | yes - house keeping or front of house |
| Contact details: | recruitment@chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
