Posted on July 27, 2020 | Start date July 28, 2020
Salary: | £28,000 per annum paid weekly - Time back for over 50 hours |
Duration: | Permanent |
Hours: | 50 |
Days: | 5 days out of 7 days - all straight shifts, 2 days off together |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 6 |
Covers: | Lunch: 80; Dinner: 100; Breakfast: 20 |
Food type: | Bar + Grill using fresh local produce and daily specials |
Full-time chefs: | 5 chefs, 2 kps + 6 bar team |
Accommodation: | 1 bedroom house available -charge to be discussed |
Job description: | Opened in 2007, ynot is independently owned and has firmly established itself as the hub for locals and visitors looking for fantastic quality food & drink. We’re open all day everyday serving breakfasts from 8am, lunches from 11.30am & dinner 5pm - 9pm with 120 seated between 2 levels. Our cool, comfortable decor and relaxed environment make the entire venue suitable for everything from a quick casual drink, lunch to a formal evening meal. We take a great deal of pride in what we do, and aim to provide the best eating & drinking experience in the North of Scotland, and rely on our highly trained staff to make this happen. With that in mind, we are seeking to recruit a talented Sous Chef to join our team. You’ll have the highest standards, championing for fresh and delicious dishes, making sure orders go out on-time and that every piece of paperwork is perfect. You will also ensure excellent communication, and help develop a team that runs like clockwork and loves to learn. Working in a fast-paced kitchen; but you’ll quickly find that Y -Not is a pretty unique place! Things here change every day, so you will embrace change and show plenty of ambition. TheSous Chef’s main responsibilities are: The key requirements for this role are: |
How to apply: | Please apply to Isla Mackay, with an up-to-date CV and reference details. |
Work for partners: | Front of house, house keeping + Kitchen porter |
Contact details: | ynot7bar@gmail.com | www.theinnynot.co.uk |
Apply online: | Submit your CV now |