Posted on May 11, 2018 | Start date May 11, 2018
Salary: | Pay depends on experience but will be no less than £13.50 per hour (gross) + a share of all tips via a tronc system for all employees (NOT the owners). Holiday pay is also provided and can be taken during the season or at the end. |
Duration: | Seasonal |
Hours: | 42 |
Days: | 6 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 10 |
Covers: | Lunch: residents by request, very few; Dinner: 20-26; Breakfast: 20 max; Functions: na |
Food type: | Scottish with focus on Highland foraging |
Full-time chefs: | 2 |
Accommodation: | Double room £10 per week to include lighting, heating, TV & wifi |
Job description: | The Eddrachilles Hotel and Restaurant is on the NW coast of the Scottish Highlands, about 40 miles north of the port of Ullapool or two miles south of the village of Scourie in Sutherland. A traditional former Highland manse, the hotel started trading in the late 1970s and the current owners purchased it in March 2016. Check us on Trip Advisor: our guests really appreciate good food and our emerging reputation for a “taste of the north”. We are looking for a Breakfast Cook/Junior Chef for our 2018 season, starting as soon as possible and or no later than mid April and working through until end October or early November. It’s a 10 bedroom hotel and the restaurant serves breakfast (max 20 covers) and dinner (max 30 covers) afternoon teas and the occasional lunch for residents and a small number of external guests. Our approach is to provide guests with a “taste of the north”, celebrating simple honest food and enhancing it with modern techniques. We use the local larder where possible, prioritising suppliers from within the NW Highlands Geopark first and foremost. Lobsters, langoustines, crabs are purchased from boats moored at the bottom of the hotel gardens. Local crofters supply pork or hogget, we will forage sea vegetables, mushrooms and plants, and we take wild game in season from surrounding estates. The terms on offer: What we are looking for: An experienced CDP or talented junior chef. This isn’t production cooking but a professional chef led kitchen. |
How to apply: | Please email you c.v. with a cover note explaining why you are interested in working in this role at the Eddrachilles. Email fiona@campbelltrevor.com |
Work for partners: | no |
Contact details: | fiona@campbelltrevor.com | www.eddrachilles.com |
Apply online: | Submit your CV now |