Posted on December 29, 2015 | Start date January 1, 2016
| Salary: | basic of £32,000 to £35,000. Potential bonus from £2,000 to £5,000 based on gross profit margin and wages ratio. paid monthly. |
| Duration: | Permanent |
| Hours: | approximately 45 to 50 hours per week |
| Days: | 5 days per week |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 91 bedrooms |
| Covers: | Lunch: to 20 / 30; Dinner: to 120; Breakfast: 150; Functions: 200 to 250 |
| Food type: | Restaurant, table d'hote and functions. Some small conference functions also. |
| Full-time chefs: | 6 to 7 chefs |
| Accommodation: | available either in staff house or hotel room for up to three months, ideally live out long term |
| Job description: | The Cairndale Hotel in Dumfries is a privately owned and run 91 bedroom 3 star hotel, situated in the centre of Dumfries, a busy town 80 miles to the south of Edinburgh and Glasgow, with a population of 33,000. You will work with the stable management team and be responsible for all aspects of the day to day running of a busy kitchen including ordering, menu-planning, cooking, team building and all aspects of kitchen hygiene. The position is available from January 2016. There is good scope for input into the menus and to develop and take the business forward. Paid monthly with a basic wage and bonus scheme. Dumfries has good amenities such as schools, cinema, theatre sport and shops. |
| How to apply: | Please apply to Matthew Wallace, Director / General Manager with your current CV and details of work references. |
| Work for partners: | Yes, potentially front of house or reception. |
| Contact details: | matthew@cairndalehotel.co.uk |
| Apply online: | Submit your CV now |
