Posted on March 1, 2024 | Start date March 2, 2024
Salary: | £13.00 per hour - paid weekly plus tips |
Duration: | Permanent |
Hours: | 45/50 hours per week |
Days: | 5 days from 7, mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 12 |
Covers: | Lunch: up to 100 in season; Dinner: up to 150 in season; Breakfast: up to 80 in season; Functions: small occasional for up to 35 |
Food type: | Extensive quality Bar menu plus specials |
Full-time chefs: | 2 - 4 chefs plus 1 - 2 kitchen porters |
Accommodation: | Accommodation provided A single room en-suite will be provided in one of the staff lodges on the holiday home park - all meals are included , priced at £50.00 per week. Electricity requires to be paid for as you use it via a card meter. A security deposit is required for your accommodation, which is taken at £100 per week for the first two weeks. |
Job description: | Commis Chef Position We are looking for a new team member to start within the next day or two. The position begins with a two-week trial period. You will be paid full pay during the trial period at the end of each week, but you must work each week in full. A little more information regarding The Ardlui Hotel We are a family run small 12 bedroom hotel on the banks of Loch Lomond catering for its own residents plus our self-catering holiday guests, as well as the owners of boats berthed in our 130 berth marina facility and the owners of holiday homes on our 92 pitch holiday park. We also have a healthy passing trade from the busy A82 running past the hotel. We often cater for small functions (up to 80 persons), host live music and themed nights. Our menu is quite large and mainly features good home made food. We also run a specials menu offering around 3 to 4 starters, 3 to 4 mains and a couple of desserts – all depending on the time of year. Fine dining we are not, but good, hearty grub crossing over into good quality gastro pub style meals. We use as much fresh and local ingredients as possible. We are a seasonal hotel, being much busier in the summer months than the dead of winter. We close the hotel for the first 8 weeks immediately after New Year, although we do keep the pub open at the weekends offering a reduced menu. This is when most of our staff take their annual leave, and when we normally conduct maintenance works on the hotel. Bank and national holidays are obviously busy times for us. Location We are on the northernmost shores of Loch Lomond, about an hours drive from Glasgow. We have both a train station and a bus stop connecting us to the rest of the world. Ardlui is a small hamlet - there is not much here apart from the hotel, marina & holiday park so it might not be for everyone. Although lively from Easter through to the end of October, it can get quiet during the off-season. Fantastic for people who love the great outdoors or watersports (we have our own on-site Wakeboarding School)! What we are looking for We require a commis chef to assist with all aspect of the hotel kitchen, including but not restricted to: |
How to apply: | Please apply to Scott Squires, Partner with a copy of your updated CV and reference details |
Work for partners: | possible depending on experience |
Contact details: | scott@ardlui.co.uk | www.ardlui.co.uk |
Apply online: | Submit your CV now |
Posted on February 28, 2024 | Start date March 25, 2024
Salary: | Negotiable dependent on experience paid monthly with a share of tips |
Duration: | Permanent |
Hours: | 45 |
Days: | 4.5 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Covers: | Lunch: around 150; Dinner: around 150; Breakfast: Up to 60 Weekends only |
Food type: | Bistro |
Full-time chefs: | 5 |
Accommodation: | No accommodation but hook ups available if you have your own camper van |
Job description: | We are looking for a commis chef to join our small friendly team at Bootleggers Bar and Grill in Hopeman on the Moray coast. We recently featured in The Times for providing 'Cool Glamour' and a 'Hipster Hotspot'. You will be given support to develop and learn within the role. This is an ideal position for a chef that is just starting out on their career path. |
How to apply: | Applications with CV to |
Work for partners: | |
Contact details: | ruth@thebothy.co.uk |
Apply online: | Submit your CV now |
Posted on February 27, 2024 | Start date April 15, 2024
Salary: | £12 per hour- paid monthly plus tips. |
Duration: | Permanent |
Hours: | average 40 per week |
Days: | 5 from 7 mostly straights |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 35 |
Covers: | Lunch: seasonal from Spring - 20; Dinner: 20 up to 40 more in season; Breakfast: 20 up to 40 |
Food type: | Scottish - Restauant and keen to develop the bar trade |
Full-time chefs: | 3 full time and breakfast chef + kitchen porters |
Accommodation: | own room in shared three bedroom semi detached fully furnished on site - includes all bills - part package |
Job description: | The Brae Hotel is a privately owned 35 bedroom hotel in a busy but rural village in Shetland. We are looking for a Commis Chef with enthusiasm to join our friendly and stable team. The ideal candidate will be punctual, reliable, able to be a team member and at all times behave in a professional manner. This position is available mid April to mid October for the right candidate |
How to apply: | Please apply to Florence Troup, owner, with an up-to-date CV and reference details. |
Work for partners: | possible depending on their experience |
Contact details: | FATroup@aol.com | www.braehotel.co.uk |
Apply online: | Submit your CV now |
Posted on February 26, 2024 | Start date March 28, 2024
Salary: | £13 per hour paid weekly. Tips divided to all staff every month. Xmas bonus paid. Staff Xmas party with free drinks and food |
Duration: | Permanent |
Hours: | 35-40 |
Days: | 5 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 0 |
Covers: | Lunch: 50; Dinner: 30; Breakfast: 50 |
Food type: | traditional |
Full-time chefs: | 3 |
Accommodation: | en suite room with access to a staff kitchen £50 per week |
Job description: | The capercaillie has been owned by Myra Patterson for 20 years. It is a well established restaurant and bar used by both locals and tourists. The majority of business is during the day and the kitchen is closed Monday to Thursday at 4pm. Friday to Sunday closed at 8pm so no late finishes. The staff team is well established and friendly. Good tips are divided amongst all staff at the end of the month and a Xmas bonus is also paid. The restaurant is located at the Falls of Dochart and has a beautiful garden next to the river Dochart. |
How to apply: | By email to Myra Patterson |
Work for partners: | Front of House work is available for a partner |
Contact details: | capercailliebar@btinternet.com |
Apply online: | Submit your CV now |