Posted on July 25, 2016 | Start date July 25, 2016
| Salary: | Negotiable depending on experience paid weekly plus tips |
| Duration: | Seasonal |
| Hours: | Approximately 45 to 48 hours a week |
| Days: | 4 full days and two half days |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 14 |
| Covers: | Lunch: up to 30; Dinner: 40 to 60; Breakfast: 28 (you will not be required to do breakfasts) |
| Food type: | Good fresh produce with excellent seafood and local beef and lamb - local produce |
| Full-time chefs: | 1 plus helpers |
| Accommodation: | Single room within the hotel with TV and Wi-Fi |
| Job description: | The Borrodale Hotel is a privately owned and run hotel situated at Daliburgh on South Uist in the Outer Hebrides. Situated in a beautiful location with fantastic produce to cook with. The local area has a total population of about 1000 people and is twenty five miles from Benbecula airport which has regular flights to Glasgow and there are also good ferry links. We are looking for a seasonal chef, either a head chef or a sous chef to work in a small team. This position is available now and will suit a chef who likes the outdoors, fantastic fishing, and walking and the world famous Askernish Golf course which was designed by Old Tom Morris is next to the hotel. A great place to spend the season and to save money and enjoy the friendly island life. Lots of scope for input into the menus which we would welcome. |
| How to apply: | Please apply to Ken Macdonald, manager, with an up-to-date CV and reference details. |
| Work for partners: | Possibly depending on experience |
| Contact details: | kjmacdonald@isleshotelgroup.co.uk | www.isleshotelgroup.co.uk |
| Apply online: | Submit your CV now |
