Posted on March 12, 2018 | Start date March 19, 2018
| Salary: | Negotiable salary depending on experience paid weekly plus a share of tips |
| Duration: | Seasonal |
| Hours: | 48 |
| Days: | 5 days a week - straight shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | n/a |
| Covers: | Lunch: 50-75; Dinner: 50+; Breakfast: n/a; Functions: 50-140 |
| Food type: | Seafood and Modern Scottish |
| Full-time chefs: | 4 plus kitchen porters |
| Accommodation: | accommodation in a shared house available at a small charge |
| Job description: | The Machair Kitchen is a new beachside seafood restaurant and wedding venue in a spectacular location on this vibrant holiday island, which offers some of the most incredible coastal and mountain landscape in Europe. We are going into our second season and we are looking for a chef de partie to join our small but friendly and stable team. Using lots of fresh seafood. This position is available now for the right candidate until October but there would be potential for it to become permanent for the right person. |
| How to apply: | Email CV to Andrew Houghton at themachairkitchen@hotel-hebrides.com or phone on 01859 550333 for more information |
| Work for partners: | Yes, positions may be available in the kitchen or Front of House, either with us or at our sister hotel 20 mins away |
| Contact details: | themachairkitchen@hotel-hebrides.com | http://www.hotel-hebrides.com/the-machair-kitchen/ |
| Apply online: | Submit your CV now |
