Chef de Partie, Pierhouse Hotel Port Appin, Argyll and the Islands

Posted on August 3, 2017 | Start date August 3, 2017

Salary:	£10 per hour depending on experience paid monthly plus tips.
Duration:	Permanent
Hours:	45 to 55 hours per week in season
Days:	5 days per week mixed shifts
Holidays:	Statutory (28 days p/a)
Bedrooms:	12
Covers:	Lunch: 30 to 50 in season; Dinner: to 100 covers in season; Breakfast: 24
Food type:	Good quality fresh seafood and game, all cooked freshly on the premises
Full-time chefs:	4 chefs plus kitchen porter in season
Accommodation:	Room in shared house charged @ £40 per week with living room, kitchen, bathroom, wifi and meals whilst on duty
Job description:	The Pierhouse Hotel in Port Appin is a privately owned 4 Star Visit Scotland 12 bedroom hotel with 1AA Rosette for our food. Situated 20 miles from Oban on the North West of Scotland, just over two hours from Glasgow. We have a stable, settled kitchen, with a very good head chef in place and a happy, nice place to work with good, hands-on owners. We use excellent local fresh produce - seafood, meat & game and vegetables. We are looking for a keen, up and coming Chef de Partie to join our team. You will be keen and enthusiastic and have vitality and be able to contribute to the day to day running of a busy kitchen. Some fresh talent with enthusiasm and passion for working in a rural kitchen with access to some of Scotland's wonderful larder. Cooking Scallops, langoustines, mussels, Lobsters, steaks & venison. This will suit a chef who likes the outdoors and living and working in a rural location. Generous gratuities paid monthly divided equally amongst all staff. Meals provided when on duty
How to apply:	Please apply to Nick Horne, with your current CV
Work for partners:	yes, potentially as a housekeeper or kitchen porter
Contact details:	nick.horne@pierhousehotel.co.uk \| www.pierhousehotel.co.uk
Apply online:	Submit your CV now

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