Posted on July 19, 2016 | Start date July 19, 2016
Salary: | £10 p/h paid monthly. Share of tips. |
Duration: | Permanent |
Hours: | 35-40 |
Days: | 5 from 7 (no split shifts) |
Holidays: | 28 days p/a |
Bedrooms: | 0 |
Covers: | Lunch: 120; Breakfast: 120; Functions: Functions up to 100 internal, 170 outside catering |
Food type: | Modern, relaxed British Local and Seasonal Own Produce. |
Full-time chefs: | 5 chefs and kitchen porters |
Accommodation: | Double bedroom available in 3 bedroom cottage if required. |
Job description: | Loch Leven’s Larder is an award-winning family-run farm, 120 seater restaurant, food larder, deli, bakery and retail business. The kitchen is at the heart of what we do. Producing creative, tasty, high quality dishes for the café, deli and food hall, using our 25/50 mile radius rule for local ingredients. The ideal candidate, working under our talented head chef, must be highly creative and always seeking to improve their skill set in an environment where this will be allowed to flourish. Your responsibilities as sous chef will be running the kitchen on Heads Chefs days off, keeping the team motivated, overseeing all health and safety matters and creating food, ideas and menus for all food related areas within the business. The rota is 5 days over 7 days working week with consecutive days off and no split shifts. A normal day is 8am-4.30pm with some internal day and evening events and outside catering. Holidays are 28 days per annum, closed Christmas Day and Boxing Day only.
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How to apply: | Send your CV to: Emma Niven, Loch Leven’s Larder,Channel Farm, Kinross, KY13 9HD |
Work for partners: | |
Contact details: | emma@lochlevenslarder.com | www.lochlevenslarder.com |
Apply online: | Submit your CV now |