Posted on May 4, 2016 | Start date May 4, 2016
| Salary: | £380-450 per week negotiable depending on experience. Paid monthly plus tips. 8 days paid holiday in July when the hotel is closed |
| Duration: | Seasonal |
| Hours: | 50-60 |
| Days: | 6 |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 11 |
| Covers: | Lunch: Varies - occasional walk-ins; Dinner: Up to 22 but looking to develop; Breakfast: max 22; Functions: n/a |
| Food type: | Modern Scottish a la carte using fresh local produce |
| Full-time chefs: | 2 - 3 plus general assistant |
| Accommodation: | Own room in shared staff house includes all bills, Wi-Fi and TV no charge |
| Job description: | Tiroran House Hotel is an 11 bedroom hotel situated on the Isle of Mull. We are looking for either a junior sous chef or a senior chef de partie for the season. We have an excellent reputation for food and was awarded 2 AA rosettes in 2014 and 3 AA rosettes to the previous head chef in 2015 - however we are now looking to increase trade and use the fantastic produce that is available on the island to create a daily changing a la carte menu of modern Scottish food whilst keeping the food 'real'. You will need to be open-minded and happy to take on the task at hand and continue to uphold the excellent reputation that we have. You will need to be flexible and equally capable of running the kitchen on our head chefs days off. Available from now to middle October. |
| How to apply: | Please apply to Michael Scotford, Head Chef with a copy of CV and reference details |
| Work for partners: | No |
| Contact details: | scotfordmichael@outlook.com | www.tiroran.com |
| Apply online: | Submit your CV now |
