Posted on April 19, 2018 | Start date April 20, 2018
| Salary: | £18,000 to £24,000 per annum depending on experience - paid monthly with tips. |
| Duration: | Permanent |
| Hours: | 50 per week |
| Days: | 5 days per week straight shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 38 |
| Covers: | Lunch: 10 - 40; Dinner: 30 - 60; Breakfast: up to 70; Functions: up to 120 |
| Food type: | Bistro, restaurant 5/5/5 and functions - using locally sourced produce |
| Full-time chefs: | 6 chefs plus kitchen porters |
| Accommodation: | own room within the hotel, shared bathroom. Wi-Fi and TV - £35 per week |
| Job description: | Dryburgh Abbey Hotel in the Scottish Borders is a beautiful hotel close to Melrose and 45 minutes drive to the south of Edinburgh. We are looking for either a chef de partie or a junior sous chef to join our team. You will have a minimum of 3 years experience. You will work on all corners of the kitchen. We serve our bistro menu from 12 noon and we open our restaurant from 6pm - we welcome new ideas for menus. You may be asked to work an odd breakfast shift. Good location for someone who likes the outdoors, fishing, walking and golf. Position is available now for the right person. |
| How to apply: | Please send your up-to-date CV to Mark Davey, Head Chef - Dryburgh Abbey Hotel, St Boswells. TD6 0RQ. |
| Work for partners: | Possible depending on their experience |
| Contact details: | chef@dryburgh.co.uk | www.dryburgh.co.uk |
| Apply online: | Submit your CV now |
