Sous Chef, Seamill House Hotel, Ayrshire and Arran

Posted on October 11, 2017 | Start date October 11, 2017

Salary:£25,000 - £26,000 per annum paid monthly plus tips.
Duration:Permanent
Hours:50
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:9 bedrooms
Covers:Lunch: 60 cover restaurant / 40 cover bar; Dinner: 60 cover restaurant / 40 cover bar; Breakfast: 20; Functions: 80
Food type:Good quality using fresh, local ingredients
Full-time chefs:2
Accommodation:Live-out
Job description:

Experienced Sous Chef required for luxury boutique hotel opening in the coastal location of Seamill.

Applicants will already be a successful Sous Chef or looking to move up to this level with plenty of drive, passion and enthusiasm to make food operations a success at this hotel a success. The correct applicant will possess good organisational skills, management skills, and maintain highest of standards in all areas of the kitchen.

You will need leadership qualities to deputise in the absence of our Head Chef, and become part of the management team to drive this new business forward.

We are offering a salary in the region of £25-26k pa plus tips share to the right applicant.

We want to establish a restaurant with an enviable reputation of good quality food made from fresh local produce, and most likely looking for a talented, skilled and capable leader(s) that can deliver consistency of food and utilise their strong leadership and people skills to form a team and lead that team to the highest standard possible. The entire hotel workforce must be team players and all share our focus on customer orientation. As a small hotel we should thrive and foster a general feeling of warmth of welcome to all of our residential guests and restaurant bar patrons.

The hotel was formerly the Inverclyde / merrick hotel, but we commissioned an architect to completely redesign and a contractor to re-build. Everything has been done to the very highest standard, and the end result is a restoration of the former original building with a four-storey extension built to the rear giving an overall very contemporary feel.

The boutique hotel will boast 9 bedrooms, of which 3 are premier standard with private balcony and views over to Arran, Ailsa Craig, Firth of Forth.

The kitchen, as with every other aspect of the hotel is all brand new, and designed by industry leaders.

On ground-level we have a reception, and two small function rooms; one is meeting room / private dining and the other is a multi-purpose golf simulator, private karaoke booth, business presentation facility, and can even be as diverse as a giant kids Playstation with wireless consoles, or even used for screening live sport or even Disney movies for kids at xmas.

Moving through from this area we enter into Dunes bar, which has been decorated and furnished to an exceptionally high standard. This bar can take maybe 50 customers or thereabouts on a  busy weekend, but designed with a slightly more casual dining in mind - steak pie, breaded haddock, burgers possibly.....going up to level (the four levels are served by an elevator) we have the VIEW restaurant. A restaurant with a panoramic view of Arran / Firth of Clyde - from each of the 60-70 covers guests would command a view from any of the exceptionally spacious windows which span floor / ceiling. Again décor and furnished to an exceptionally high standard. This room can also be reserved for exclusive functions for between 50-80 guests, and can possibly be considered for bespoke smaller weddings, as can the full hotel occasionally be booked for exclusive use of either private individuals or corporate use. Higher end dining experience is sought in this room, with a selection of steaks essential.

This level to accommodate the restaurant has only three twin/double guest bedrooms (road facing) and the top floor has six further bedrooms all finished to very high standards, with the three deluxe rooms all as mentioned earlier directly above restaurant and commanding stunning views for their balcony.

The community is very excited about the prospect of our new venture and the feedback indicates a strong demand. Delivering the quality of service in every single department is our objective and this can be best done by a very motivated and enthusiastic team that take pride in their work - not least of all our guests must enjoy their dining experience whether that be a full Scottish breakfast, a light lunch, a bar snack or some of our finer dining where the right team of chefs can showcase their flair on Friday and Saturday evening dinners, which we feel there is a very high demand for, or even our Sunday roasts, which we hope will be very popular along with perhaps some Jazz background musicians.

This position is available now for the right candidate.

How to apply:

Please apply to David McCulloch with an up-to-date CV and reference details

Work for partners:

No

Contact details:David@seamillhousehotel.co.uk | www.seamillhousehotel.co.uk

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