Chef de Partie, Knockendarroch Hotel & Restaurant, Perthshire

Posted on December 18, 2017 | Start date February 7, 2018

Salary:Up to £22,000 per annum paid monthly plus tips
Duration:Permanent
Hours:48-52 hours
Days:4.5 out of 7 - Two and a half days off together
Holidays:approximately 8 to 9 weeks
Bedrooms:14
Covers:Dinner: Up to 30; Breakfast: Up to 28; Functions: None
Food type:2 AA Rosette daily changing 4/4/4 menu using fresh local and seasonal produce plus plated a la carte Scottish breakfast
Full-time chefs:3 chefs - all help with dishes
Accommodation:Own room in refurbished on-site staff house charged at £30 per week including all bills and superfast Wi-Fi
Job description:

Knockendarroch Hotel is our 14 bedroom 4 star GOLD hotel family run hotel in central Pitlochry. We have an excellent reputation, picking up three UK Travellers' Choice awards from Tripadvisor in each of the last three years. We are regularly the highest ranked hotel in Scotland on Tripadvisor. The product is really very good and our focus is on beating guest expectation in all areas including food and service. 

The restaurant is comfortably 2AA Rosettes and service is almost entirely focused on dinner (up to 30 covers) and breakfast. The dinner menu is 4/4/4 and changes daily. Menus and dishes evolve at a steady pace. Check out our website for an idea of the kind of thing we do. No functions and only a handful of light lunches per week.

We are a small stable team of 12 with 3 chefs in the kitchen (2 at a time). We have a stable team - Graeme Stewart (Head) and Nick Imrie (Sous), have been with us for a combined 6 years and this is the first time in 4 years that the job on offer has become available. Our front of house managers also have a combined 9 years of service between them.

We are looking for a chef de partie (or really good commis) with plenty experience at this level to work in this friendly and respectful team environment. 


You will be assisting Head or Sous in prepping (all sections) for evening service and standing in as Sous Chef during service on 4 days a week.. You will also be responsible for breakfast 5 days a week. Our breakfast is a first class product with all dishes cooked to order and plated by chef - no buffet. Breakfast is a high energy service, a vital part of the product and one which we take very seriously. This is a classic small hotel kitchen operation with space at a premium, so 'mucking in' on all aspects of kitchen life is essential - including cleaning! Precision and accuracy are vital in task execution. It should go without saying that a tidy personal appearance, excellent hygiene awareness, and an ability and desire to keep a clean, tidy and organised station and kitchen are vital attributes.

A genuine 48-52 hours over a 4.5 day week usually heading out the door between 9.30 and 10pm. Long days, but lots of time off.

The hotel is open from approximately February 9 until 19 December each year. Closed Christmas and New Year.
Holidays will be largely taken at the end of the season. There will be an opportunity for a short break at the beginning of summer and a 10-day break in November. Circa 8 weeks holiday in total - all paid!
Scope for career progression. For the right candidate this is a great opportunity to learn fast and be given more responsibility sooner than would otherwise be possible in a larger kitchen.
This position is available from early February.

Pitlochry is a stunning place to live and work. Easy access to all that the Highlands has to offer but only an hour from Edinburgh and Glasgow by car, bus or train (mainline station) so no car necessary.

How to apply:

Please apply to Struan Lothian, owner with an up to date CV and reference details.

Work for partners:

Possibly

Contact details:bookings@knockendarroch.co.uk | www.knockendarroch.co.uk
Apply online:Submit your CV now

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