Posted on May 30, 2017 | Start date May 30, 2017
| Salary: | £10 to £12 per hour paid weekly plus a share of tips |
| Duration: | Seasonal |
| Hours: | approximately 40 hours per week |
| Days: | 5 days per week mixed shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 11 bedrooms |
| Covers: | Lunch: up to 45 in high season; Dinner: up to 70 in high season; Breakfast: 18 you will do a couple of breakfast shifts per week; Functions: very few functions |
| Food type: | High End Scottish Bar food plus specials boards. The Menus change seasonally. |
| Full-time chefs: | 2.5 chefs plus kitchen porters when busy |
| Accommodation: | a room in local house at no charge, possibly some billls. five minutes walk from Craigellachie. |
| Job description: | The Highlander Inn in Craigellachie in the heart of the Scottish Highlands is a 11 bedroom, privately owned and run hotel with an excellent reputation for friendliness. We are looking for a possibly permanent chef to work alongside our head chef and cover for time off. Working in a Galley Kitchen. The Highlander is a great place to live and work and will suit a chef who likes the outdoors as we have great fishing, golfing and walking available and skiing in the winter season. There is lots of scope for input into our menus. This position is seasonal until October with potential to become permanent. This position is available now for the right candidate. |
| How to apply: | Please apply to Rosalynd Saxton with a copy of your updated CV and contactable work references. |
| Work for partners: | yes, chef de partie and sous positions. |
| Contact details: | info@whiskyinn.com | www.whiskyinn.com |
| Apply online: | Submit your CV now |
