Posted on September 25, 2017 | Start date September 25, 2017
| Salary: | £20,000 to £22,000 per annum paid monthly, with tips (can pay weekly if preferred) |
| Duration: | Permanent |
| Hours: | up to 48 per week |
| Days: | 5 days per week mixed shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 38 |
| Covers: | Lunch: 10 - 40; Dinner: 30 - 60; Breakfast: up to 70; Functions: up to 120 |
| Food type: | Bistro and Functions |
| Full-time chefs: | 6 chefs plus kitchen porters |
| Accommodation: | own room within the hotel. shared bathroom. wifi and TV - £100 per month |
| Job description: | Dryburgh Abbey Hotel in the Scottish Borders is a beautiful hotel close to Melrose and 45 minutes drive to the south of Edinburgh. We are looking for a Junior Sous Chef to join our stable team. Scope for input into the menus. Good location for someone who likes the outdoors, fishing, walking and golf. Good career prospects. Available now for the right person. |
| How to apply: | Please apply with an up to date CV to Ken Buchanan, manager. |
| Work for partners: | Possible depending on their experience |
| Contact details: | Ken@dryburgh.co.uk | www.dryburgh.co.uk |
| Apply online: | Submit your CV now |
