Posted on November 24, 2017 | Start date November 24, 2017
| Salary: | £23,000 to £25,000 per annum - paid fortnightly - shared tips |
| Duration: | Permanent |
| Hours: | 5 days from 7 |
| Days: | 45 - 50 hours - Combination of split 10 - 2.30 / 5.30 - 9.30 and straight shifts dependent on business demands |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 17 |
| Covers: | Lunch: 20 - 60; Dinner: 50 - 100; Breakfast: 30; Functions: occasional |
| Food type: | Modern Scottish Bistro a la carte using lots of local produce |
| Full-time chefs: | 5 chefs plus 3 kitchen porters |
| Accommodation: | Live in for a single person is possible for a few months and we will help find suitable accommodation after that. |
| Job description: | The Selkirk Arms Hotel is a busy 15 bedroom 3 star hotel situated in the fishing village Kirkcudbright around 30 miles from Dumfries. SOUS CHEF With a new Head Chef this is a great chance to join the team and help shape the future direction of this busy hotel. Serving in the summer over 200 covers a day and in the winter months we drop to around 50/ 60 per day there is already a team of 4 in place to develop and train. A key role is assisting the new head chef with systems, purchasing, menu development and training. This is a pivotal moment in the history of this hotel as we take it on a new journey of taste, texture, ideas, creativity, it's a chance to showcase the wonderful food produced right here in Dumfries and Galloway. At least 5 years experience is required for this position working in established restaurants and hotel kitchens. A days working trial will be part of the interview process should you be successful in getting an interview. This position is available now for the right candidate |
| How to apply: | Please apply to Chris Walker, Owner with a copy of your updated CV and reference details |
| Work for partners: | Possible depending on their experience |
| Contact details: | chris@selkirkarmshotel.co.uk | www.selkirkarmshotel.co.uk |
| Apply online: | Submit your CV now |
