Posted on March 4, 2020 | Start date April 27, 2020
| Salary: | £12 per hour negotiable depending on experience paid weekly plus good tips |
| Duration: | Seasonal |
| Hours: | 40 - 45 |
| Days: | 5 days out of 7 possibly 6 mainly split shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 0 |
| Covers: | Lunch: 40-100; Dinner: 40-60; Functions: Up to 40 |
| Food type: | Fresh, local seafood - a la carte plus specials |
| Full-time chefs: | 3 plus a kitchen porter |
| Accommodation: | Own room in shared static caravan charged at £30 per week |
| Job description: | The award-winning Boathouse Restaurant is family owned and situated on the beautiful island of Gigha, just off the West coast of Scotland Gigha is one of the most beautiful of the Hebridean Islands and is approximately 2.5 hours from Glasgow and a short 20 min ferry crossing to which you are greeted by stunning beaches, the most crystal clear blue waters and most stunning scenery. We are looking for a high quality sous chef to start from the end of April to work until mid September working in this busy but friendly, close knit team. We use lots of fresh local produce (emphasis on seafood) and make everything from scratch every day including our own breads. A well established business with a good reputation for food in the area. This is a rural but lovely place to spend the summer season. |
| How to apply: | Please apply to Grant Berry, owner with an up-to-date CV and reference details |
| Work for partners: | Yes this would suit a couple |
| Contact details: | grant@boathouseongigha.com | www.boathouseongigha.com/ |
| Apply online: | Submit your CV now |
