Posted on August 31, 2020 | Start date August 10, 2020
| Salary: | Negotiable salary paid monthly with tips |
| Duration: | Permanent |
| Hours: | Shifts for you to organise |
| Days: | 5 from 7- Mixture of shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 18 in Duisdale and 9 in Toravaig |
| Covers: | Lunch: looking to develop; Dinner: 45-50 in Duisdale and up to 22 in Toravaig; Breakfast: to 36 in Duisdale and up to 18 in Toravaig; Functions: up to 60 |
| Food type: | 2AA Rosette - fresh produce |
| Full-time chefs: | up to 5 plus kitchen porters in Duisdale and up to 3 plus kitchen porters in Toravaig |
| Accommodation: | Accommodation provided on site (need to be a driver) |
| Job description: | Duisdale House Hotel is an 18 bedroom, award winning, 4 Star Hotel with 2AA Rosettes for our cuisine. Situated on the beautiful island of Skye in North West Scotland, 8 miles from Broadford and 33 miles from Portree the main town. Toravaig House Hotel which is a 9 bedroom 4 star, 2 AA Rosette Hotel situated on the Island of Skye, 10 miles from Broadford. We are looking for a strong Head Chef to run both Duisdale and Toravaig Hotel. You must have a minimum of 2 AA Rosette experience. There is a friendly stable team in place working to a high standard in a well equipped kitchen using fantastic local produce including herbs grown in our own garden. We are making classic dishes with a modern twist with everything made in house. The position is available now for the right candidate. |
| How to apply: | Please apply to Ken Buchanan Manager with an up to date CV and details of contactable work references. |
| Work for partners: | Possibly |
| Contact details: | ken.buchanan@duisdale.com | www.skyehotel.co.uk |
| Apply online: | Submit your CV now |
