Head Chef, L'escargot Bleu restaurant, Edinburgh and Lothians

Posted on May 14, 2021 | Start date June 1, 2021

Salary:Good negotiable wage paid Monthly, shared tips
Days:4 days per week
Holidays:6 weeks " weeks January 2 weeks July then another 2 weeks to agree
Covers:Lunch: 30; Dinner: 60
Food type:French classic
Full-time chefs:3
Accommodation:none, live out in Edinburgh
Job description:

Lescargot Bleu is a very well known and well established restaurant in Edinburgh.

We are looking for a Head Chef to take over the day to day running of our busy and popular restaurant.

Family run restaurant striving for simple cooking a la francaise using only the best ingredients with a passion for Scottish larder, French classic and traditional cooking with finesse, all made in house including butchery and stocks, we only buy direct from farmers, breeders etc , growing from own garden.

Fresh and seasonal. The flavour and the taste in a simple way. Experience and a flair for good food is a must, with willingness and the extra mile attitude.

You will be responsible for running the kitchen with a small team of chefs.

Cooking, ordering, health and hygiene using the fantastic fresh produce which we source.

We are firm believers in provenance.

Working a 4 day week, there is great work / life balance and good holidays also.

If this is of interest, we would love to hear from you

How to apply:

Please apply to Fred Berkmiller with your CV

email contact@lescargotbleu.co.uk

Work for partners:

Contact details:contact@lescargotbleu.co.uk | www.lescargotbleu.co.uk
Apply online:Submit your CV now

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