Posted on December 2, 2020 | Start date December 5, 2020
| Salary: | £24,000 per annum, paid monthly plus share of tips. Time back in lieu for any extra days worked |
| Duration: | Permanent |
| Hours: | 40 hours per week mainly straight evening shifts 12/1pm start through to 9.30/10pm finish with occasional breakfast shift |
| Days: | 5 |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 31 |
| Covers: | Lunch: 20-30 max; Dinner: to 30 / 40 covers; Breakfast: up to 60 maximum; Functions: for weddings up to 30 people currently |
| Food type: | Brasserie style restaurant / bar menu with good use of fresh and local produce |
| Full-time chefs: | 3 chefs (head sous and breakfast) and a commis chef in the summer |
| Accommodation: | Live out can provide for up to 8 weeks if relocating to the area and can find in Carlisle or longtown to rent at £400 to £500 per month |
| Job description: | I am looking for candidates for a sous chef position in the South of Scotland in a busy town not far from the Border. You will be working alongside and covering for the head chef on time off. Good local train service to Carlisle which has a good night life, we have good amenities in the town and good trains and bus links generally. There is scope for all team members to have input into the menus; signature dishes. All dishes are made freshly so a good understanding of cooking fresh produce from pan to plate is a must. You will work mainly straight shifts, although there will be some split shifts to cover holidays. A good mix of trade between the restaurant and functions. This position is available now for the right candidate. |
| How to apply: | If this sounds of interest to you, either as an existing sous chef or a chef de partie looking to move up please email with your current, up to date CV and details of relevant work references please quoting 10851 |
| Work for partners: | No |
| Contact details: | michael@chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
