Sous Chef, Dryburgh Abbey Hotel, Borders

Posted on October 5, 2017 | Start date October 5, 2017

Salary:Competitive salary paid monthly plus tips.
Duration:Permanent
Hours:40 - 45 per week
Days:5 days per week straight 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 at full strength plus kitchen porters
Accommodation:own room within the hotel, shared bathroom. Wi-Fi 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 chefs of all levels to work alongside our head chef.

We will be aiming for accolades once we have a full team in place.

Good location for someone who likes the outdoors, fishing, walking and golf.

Position is available now for the right person.

How to apply:

Please send your up-to-date CV to John Wallace, Director, Dryburgh Abbey Hotel, St Boswells. TD6 0RQ or email Nicole Woods Assistant Manager  nwoods@dryburgh.co.uk

Work for partners:

Possible depending on their experience

Contact details:nwoods@dryburgh.co.uk | www.dryburgh.co.uk

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