Posted on March 13, 2019 | Start date March 25, 2019
| Salary: | £38,000 - £45,000 depending on experience paid monthly plus a share of tips and a quarterly bonus |
| Duration: | Permanent |
| Hours: | 45-55 for the chef to organise |
| Days: | 5 days a week |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 12 bedrooms plus serviced apartments |
| Covers: | Dinner: Up to 300 over the day on a busy day |
| Food type: | High end grill plus bar and private dining |
| Full-time chefs: | 23 plus kitchen porters |
| Accommodation: | Live-out |
| Job description: | I am recruiting for a luxurious boutique and busy hotel located just off Princes Street in the city centre of Edinburgh. Looking for a head chef who can manage and look after the day-to-day running of the three, soon to be four, dining outlets that this hotel has. This includes a gourmet grill restaurant, an informal bar which is serving a more traditional offering, a pan-Asian light bites menu served from the gin bar and also a private dining area. The focus is on provenance and seasonality when it comes to the food in the hotel and it is all made fresh, in-house. Looking for someone who has excellent organisational skills as well as fresh volume experience. You will be hands on in the kitchen but also will be responsible for managing the team of 23 chefs plus kitchen porters including all of the relevant paperwork for this and the various restaurants. This position is available from the end of the month but we are happy to wait for the right person as there will be a handover with our current head chef who is staying within the company. |
| How to apply: | Please apply to Jessica at Chefs In Scotland with your up-to-date CV and reference details quoting 8894 |
| Work for partners: | No |
| Contact details: | Jessica@chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
