Posted on February 12, 2020 | Start date February 13, 2020
Salary: | up to £30,000 per annum depending on experience - paid monthly plus benefits |
Duration: | Permanent |
Hours: | up to 50 |
Days: | 5 days from 7 - mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 20 |
Covers: | Lunch: varied depending on season 5 - 100; Dinner: 40 - 90; Breakfast: to 38; Functions: None |
Food type: | lively award-winning restaurant and bar featuring cracking combinations of Scottish produce fresh from its natural larder. |
Full-time chefs: | 4 - 5 chefs plus 2 kitchen porters |
Accommodation: | Accommodation available 4 miles from the hotel - own room - shared kitchen/living room facilities - £175 per month inc all bills |
Job description: | The Perle Group is an innovative brand made up of unique, contemporary bespoke hotels located in rural parts of Scotland. The Isle of Skye is known not only for its amazing scenery but also producing some of the finest ingredients Scotland has to offer. We are looking for someone with a passion for good quality, fresh produce and an understanding that service is critical to establishing your kitchens reputation as the best in the area. The ideal candidate will be actively involved in menu design and purchasing, have a good understanding of cost control and margin maximisation, be fully versed in current health & safety legislation and most importantly be a hands-on man manger. You should have experience working in a high-volume outlet within a hotel and/or high-volume restaurant with a proven track record of career progression and development. This is an excellent opportunity for an established head chef to further develop their career using in one of Scotland’s most beautiful locations as a launch pad. |
How to apply: | Please apply with a copy of your updated CV, reference details and hygiene certificate |
Work for partners: | Yes - front of house, house keeping or reception |
Contact details: | Gkelly@perlehotels.com | www.bosvillehotel.co.uk |
Apply online: | Submit your CV now |