Posted on November 30, 2017 | Start date December 1, 2017
| Salary: | negotiable depending on experience paid monthly plus a share of tips |
| Duration: | Permanent |
| Hours: | 50 |
| Days: | 5 days out of 7 - mixture of shifts but mainly straights |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 24 |
| Covers: | Lunch: 10 - 45; Dinner: 10 - 45; Breakfast: in-house up to 48, we have our own breakfast chef; Functions: Up to 150 - weddings |
| Food type: | 2 rosette seasonally changing a la carte |
| Full-time chefs: | 9 plus kitchen porters |
| Accommodation: | Live-out but can assist in finding accommodation if relocating, temporary accommodation available for a month at no charge |
| Job description: | Rufflets is a unique 4* hotel set in 10 acres of land. Situated 1 and a half miles from St Andrews. We won Scottish hotel of the Year in 2016 and have 4 gold stars from Visit Scotland. We are looking for either a senior chef de partie or junior sous chef to join our team. We do aim to gain a third rosette so if you have some rosette and ideally Michelin exposure that would be ideal. £110,000 is being invested into the kitchen and restaurant and there will be a re-launch of the business in January. Aim is to use lots of produce from our kitchen garden. Good level of English is essential. An exciting time to join with good scope for career progression good training. This position is available now for the right candidate. |
| How to apply: | Please apply to David Kinnes, head chef, with an up-to-date CV. |
| Work for partners: | Possibly in front of house |
| Contact details: | chef@rufflets.co.uk | www.rufflets.co.uk/ |
| Apply online: | Submit your CV now |
