Posted on November 22, 2016 | Start date March 15, 2017
| Salary: | From £11-£16 depending on position. Plus return travel either at cost price or 30p per mile. |
| Duration: | Seasonal |
| Hours: | Minimum of 40 hours over 5 days |
| Days: | 5 days out of 7 - mixture of shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | Small country inns and restaurants to large 4/5 star resorts |
| Covers: | Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies |
| Food type: | Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR |
| Full-time chefs: | 1 - 20 + kitchen porters |
| Accommodation: | Clean single accommodation is provided at no charge to the chef |
| Job description: | We are looking for relief chefs for the 2017 season. Positions are all over Scotland and in the north of England also. They can vary from one day to 8 weeks. Places vary from small country inns and restaurants to large resorts and 4/5* hotels. We will be meeting chefs at our office to discuss relief work in January and February 2017. |
| How to apply: | Please apply to Jessica Huntley, Recruitment Consultant, with an up-to-date CV and reference details quoting RELIEF 2017 We will then call you to get you registered. |
| Work for partners: | No |
| Contact details: | recruitment@chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
