Posted on May 18, 2018 | Start date May 18, 2018
| Salary: | Negotiable salary depending on experience paid weekly plus share of tips |
| Duration: | Seasonal |
| Hours: | 48 |
| Days: | 5 days week - straight shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | |
| Covers: | Lunch: 50-100; Dinner: 50+; Breakfast: n/a; Functions: 50-140 |
| Food type: | Seafood and Modern Scottish |
| Full-time chefs: | 4 plus kitchen porters |
| Accommodation: | Room in shared house |
| Job description: | The Machair Kitchen is a new beachside seafood restaurant and wedding venue in a spectacular location on this vibrant holiday island, which offers some of the most incredible coastal and mountain landscape in Europe. We are going into our second season and we are looking for a sous chef to join our small but friendly and stable team. Using lots of fresh seafood. You will be in charge of the running of the kitchen during the head chefs time off. This position is available now for the right candidate until October but there would be potential for it to become permanent for the right person. |
| How to apply: | Email CV to Andrew Houghton at themachairkitchen@hotel-hebrides.com or phone on 01859 550333 for more information. |
| Work for partners: | Yes, work in the kitchen or Front of House may be available for partner, either here or at our sister hotel 20 mins away |
| Contact details: | angus@hotel-hebrides.com | http://www.hotel-hebrides.com/the-machair-kitchen/ |
| Apply online: | Submit your CV now |
