Posted on January 31, 2019 | Start date February 1, 2019
Salary: | Negoitable dependent on experience, could include accomodation if required paid monthly with a share of the tips |
Duration: | Permanent |
Hours: | 40-45 |
Days: | 5 days out of 7 mainly split shifts busier in summer than winter |
Holidays: | 28 pa |
Bedrooms: | 11 |
Covers: | Lunch: 20; Dinner: 40; Breakfast: max 24 |
Food type: | Hoping for Gastro Pub Grub |
Full-time chefs: | 1 |
Accommodation: | Accomodation can be provided either as part of salary or paid monthly |
Job description: | We are looking for a Head Chef for a small privately owned & run 11 bedroom hotel. The role includes Food Preparation & Storage, Team Leadership/Development, Stock Control, Flexible, Presentable, Forward Thinker, Menu Development, Ordering, Waste Management, able to work as part of a small team. The chef will have full reign over the menu & the kitchen Would suit a strong sous chef looking to step up or a head chef looking for a better work/life balance. |
How to apply: | apply via email to info@schiehallionhotel.co.uk F.A.O Julie including your CV |
Work for partners: | |
Contact details: | info@schiehallionhotel.co.uk | www.schiehallionhotel.co.uk |
Apply online: | Submit your CV now |