Sous Chef, The Buccleuch and Queensberry Hotel, Dumfries and Galloway

Posted on September 12, 2018 | Start date September 12, 2018

Salary:£23,000 - £26,000 per year plus a share of the tips
Duration:Permanent
Hours:As business requires
Days:5 days from 7, varied shift pattern
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: to 60; Dinner: up 60; Breakfast: up to 30
Food type:1 Rosette
Full-time chefs:6 chefs plus kitchens porters
Accommodation:Free accommodation is provided next to the hotel
Job description:

The Buccleuch and Queensberry Arms Hotel is a boutique hotel in the heart of Dumfries and Galloway. The Hotel prides itself on serving up the highest quality locally sourced and freshly prepared dishes in a busy restaurant. As a country hotel, shoot season is at the forefront of our business, with a busy season running from September to January.

In the Kitchen everything is prepared and cooked from scratch, using both local and seasonal produce. Our award winning menu changes seasonally with chef’s specials running alongside.

We now require a Sous Chef to join us on a permanent basis to help take the Hotel Restaurant to a 2 AA Rosette rating and develop the outside catering side of the business. We are looking for a competent Sous Chef with a passion and love for food to match our own.

This is an excellent position for a creative thinker who is looking to progress. The right candidate will be able to run the kitchen in the Head Chef’s absence with good leadership skills, and the opportunity to move up the ladder to head chef as the business grows.

Our current Menus can be found on the Hotel website: www.bqahotel.com/menu/

The position is available for immediate start for the right candidate.

How to apply:

Please send up to date CV and relevant work references to Will Pottinger, Head Chef

Work for partners:

Possible dependent on experience

Contact details:wp@bqahotel.com | www.bqahotel.com

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