Posted on May 27, 2020 | Start date July 31, 2020
| Salary: | to 10 hourly rate paid weekly with a share of tips (pre lockdown was up to 60 per week each) MORE JOBS ARE EXPECT TO FOLLOW IN THE COMING WEEKS |
| Duration: | Permanent |
| Hours: | initially 30 to 40 scope to open Sunday and Mondays |
| Days: | 5 days per week quite possibly mixed shifts but we can discuss |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 0 |
| Covers: | Lunch: not currently open for lunch; Dinner: up to 40 before lockdown; Functions: have done occasional coaches over 50 but possibly not possible when we reopen |
| Food type: | fine dining with seasonally changing menus and regular specials |
| Full-time chefs: | 2, you and the owner and kitchen porters when busy |
| Accommodation: | live out position in the centre of Kelso |
| Job description: | I am looking to see if any chefs would be interested in working in a well known restaurant in the lovely Borders town of Kelso. Possible to open Sunday and Monday also so may suit sous chef. This position is not available now but will become available as and when restaurants are allowed to open up again. Down the line, in the future but happy to chat or remote interview to start. This will suit a chef who is hungry for success and passionate to work as part of a community in a family run restaurant. Kelso is a nice town and this is a popular restaurant in the heart of the town. There is no accommodation so it will suit a chef who lives locally or perhaps is keen to return to Kelso or relocate. This is a good opportunity for a career minded hard working chef who is happy to muck in for all aspects of the kitchen including cleaning and dishes when needed. If this is of interest to you please apply to Chefs In Scotland |
| How to apply: | Please send your up to date CV with details of relevant work references to michael@chefsinscotland.co.uk quoting reference number 10649 Thankyou |
| Work for partners: | no |
| Contact details: | michael@chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
