Posted on May 5, 2016 | Start date May 6, 2016
| Salary: | £24,000 per year negotiable according to experience, paid monthly. |
| Duration: | Permanent |
| Hours: | Up 48 hours per week, time off in lieu for extra days worked |
| Days: | 5 days per week, mixture of shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 91 |
| Covers: | Lunch: up to 20; Dinner: 100; Breakfast: 160; Functions: 300 |
| Food type: | busy function trade restaurant and bar. International, Table D'Hote and a la carte menu. |
| Full-time chefs: | up to 7 chefs and kitchen porters |
| Accommodation: | own room in a shared staff house available - cost negotiable |
| Job description: | The Cairndale Hotel is a busy 91 bedroom 3 star hotel in the centre of Dumfries in the South of Scotland. We are looking for a strong sous chef to work alongside and cover for the head chef on time off Working closely with the stable management team and helping in all aspects of the day to day running of a busy kitchen including ordering, menu-planning, cooking, team building and all aspects of kitchen hygiene. May suit an existing sous chef or possibly a very strong senior chef de partie looking to move up. There is good scope for involvement in a busy kitchen and new ideas are welcome. Dumfries has good amenities such as schools, cinema, theatre sport and shops. This position is available now for the right candidate |
| How to apply: | Please apply to Matthew Wallace, director, with your full CV and details of relevant work references via email or call the hotel on: 01387 254 111 |
| Work for partners: | Possibly depending on experience |
| Contact details: | matthew@cairndalehotel.co.uk | www.cairndalehotel.co.uk/ |
| Apply online: | Submit your CV now |
