Posted on January 8, 2018 | Start date February 26, 2018
| Salary: | £30,982 per annum paid monthly plus a share of the tips |
| Duration: | Permanent |
| Hours: | 48 hours per week |
| Days: | 5 days from 7 mixed shifts - finished by 8pm most days |
| Holidays: | (28 days p/a) plus 6 public holidays |
| Bedrooms: | No bedrooms - The restaurant and bar consists of a 70 cover restaurant, a 50 cover cafe-bar, and 2 further bars, open dependant on the attendance at performances |
| Covers: | Lunch: steady lunch trade; Dinner: varies from 2 - 50 in the restaurant plus bar meals/snacks; Functions: Some conferences and occasional private dining events |
| Food type: | Everything from simple, quick and tasty snacks and pre-show canapés to high volume banqueting and buffets along with some private dining - good quality Scottish using local produce |
| Full-time chefs: | 5 - 6 chefs plus kitchen porters |
| Accommodation: | Live out |
| Job description: | I am recruiting a head chef for a busy arts venue situated in Inverness which presents a wide range of performances and films, as well as offering an extensive programme of arts education. Looking for someone who is creative, ambitious and enthusiastic about delivering great food and about building a great reputation. There is huge scope to grow the business and we need someone with the ideas and ambition to be part of planning that growth and who has the energy and focus to deliver results. Ideally you will be up-to-date with current trends as well as cook and serve classic favourites. Working closely with the Operations Manager and Catering Manager, you will use your passion and skill to create modern exciting menus for all areas of the business. You should have experience as either a Head Chef or Senior Sous Chef in a venue of similar scale, with strong management skills and proven experience of balancing a range of diverse requirements to a high standard. Everything from simple, quick and tasty snacks and pre-show canapés to high volume banqueting and buffets along with menu planning for a range of events and day to day restaurant custom. The hours of work are variable according to the requirements of the business so your ability to be flexible is vital, however most of the time you do finish early so would suit someone who is looking for a better work/life balance or someone who has a family. |
| How to apply: | Please apply to Jessica Huntley, Permanent Recruitment Manageress, with an up-to-date CV and reference details quoting 6805. Closing date for applications is 9th February 2018. |
| Work for partners: | No |
| Contact details: | jessica@chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
