Posted on May 4, 2016 | Start date May 5, 2016
| Salary: | £26,000 negotiable depending on experience paid fortnightly pro rata overtime over 45 hours and for extra days and a share of tips |
| Duration: | Permanent |
| Hours: | 45 |
| Days: | 5 from 7, mixed shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 20 |
| Covers: | Lunch: to 60; Dinner: to 80; Breakfast: to 30; Functions: small up to 30 |
| Food type: | Modern Scottish with European influences, everything made freshly on the premises. Fine dining restaurant plus brasserie meals. 2AAR |
| Full-time chefs: | 7 plus kitchen porters |
| Accommodation: | Available initially if required |
| Job description: | Burts Hotel is a 3 star 18th Century hotel in the heart of Melrose has held 2 AA Rosettes since 1995. Melrose is a beautiful Borders town world famous for the Melrose Rugby Sevens and situated within an hour of Edinburgh. Scottish Good Pub Award for food 2013, 2015 and 2016 We are looking for a Sous Chef to join our team and to cover and help support our Head Chef. Head Chef Trevor Williams whose innovative menus have been a feature at Burts for more than eight years. You should be keen to learn modern techniques and dedicated to maintaining our high standards. Rosette experience is essential. An excellent place to live and work if you like golf, fishing and walking. This position is available from beginning April. |
| How to apply: | Please apply to Trevor Williams, Head Chef with an up to date CV and contactable references. |
| Work for partners: | No |
| Contact details: | enquiries@burtshotel.co.uk | www.burtshotel.co.uk |
| Apply online: | Submit your CV now |
