Posted on July 5, 2018 | Start date July 5, 2018
| Salary: | negotiable depending on experience paid monthly with share of tips |
| Duration: | Seasonal |
| Hours: | 48 |
| Days: | 5 of 7 mixture of shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 22 |
| Covers: | Lunch: Peak Season: 30 Hotel, up to 150 Seumas'; Dinner: Peak Season: 50 Hotel, up to 200 Seumas'; Breakfast: Peak Season: 50 Hotel, 0 Seumas'; Functions: 10 - 80 |
| Food type: | Fresh Gastro Pub / Upscale Casual Dining |
| Full-time chefs: | 8 |
| Accommodation: | Free live in at Hotel or House available with all utility bills paid |
| Job description: | We are expanding our operation at the famous Sligachan Hotel and Seumas’ Bar (A Whiskey Bar of the Year) on the Isle of Skye. We are currently recruiting for an experienced chef de partie who is capable of running their own section of the kitchen and preparing food to the highest standards. Sligachan Hotel is located in one of the most beautiful locations in the world and is a hugely popular establishment with a reputation for great food. We have two state of the art kitchens to serve Seumas' Bar and Hotel guests which are joined by a walkway. We want you to share our passion for delivering high quality dishes that aim to please and excite every customer who chooses to dine with us. Passion, creativity, leadership and excellent team working skills are essential. The position is available now for the right candidate. |
| How to apply: | If you or someone you know would be interested in this fantastic opportunity please get in touch with Gary Curley (General Manager) at gary@sligachan.co.uk with an up to date CV and contact number to find out more. |
| Work for partners: | Work available for partners throughout hotel |
| Contact details: | gary@sligachan.co.uk | www.sligachan.co.uk/ |
| Apply online: | Submit your CV now |
