Posted on March 7, 2018 | Start date April 1, 2018
| Salary: | Negotiable salary paid fortnightly with a share of tips |
| Duration: | Permanent |
| Hours: | 45 hours per week |
| Days: | 5 days from 7 mostly straight shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 19 bedrooms |
| Covers: | Lunch: 50 - 70; Dinner: 70 - 120; Breakfast: 38; Functions: up to 120 |
| Food type: | Fresh bar and bistro |
| Full-time chefs: | 8 chefs plus 4 kitchen porters |
| Accommodation: | Live out but can provide short term accommodation for up to 2 weeks if relocating - meals provided on duty |
| Job description: | The Buccleuch Arms is a 19 bedroom 4 star hotel situated in St Boswell just 4 miles from Melrose and 40 miles from Edinburgh. We are looking for a chef de partie or junior sous chef to join our award winning hotel. We have an excellent reputation for quality of food and service. We are leading the way forward with our food in the Borders. We have a very strong team in place with a very good kitchen to work in. Our menus change monthly so there is lots of scope for input. This position is available now from the beginning of April but possibly sooner for the right candidate. |
| How to apply: | Please email your CV to Billy Hamilton, Owner or to Gareth Gilder, Head Chef with contactable work references. Or you can call and ask for Billy or Gareth on 01835 822243 |
| Work for partners: | Yes depending on their experience |
| Contact details: | billy@buccleucharms.com | www.buccleucharms.com |
| Apply online: | Submit your CV now |
