Posted on August 4, 2020 | Start date August 11, 2020
| Salary: | Up to £30,000 according to experience, paid monthly with a share of tips. |
| Duration: | Permanent |
| Hours: | to 48 hours per week |
| Days: | 5 days per week mainly split shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 10 bedrooms |
| Covers: | Lunch: up to 30; Dinner: up to 30; Breakfast: up to 20 |
| Food type: | 2AA Rosette Table D'hote seasonally changing. |
| Full-time chefs: | 2 chefs plus kitchen porters |
| Accommodation: | Accommodation en site either in shared flat or a chalet, if needed, 40 miles from Aberdeen |
| Job description: | Darroch Learg Hotel is a well known, family run hotel in the town of Ballater on Royal Deeside. We have an excellent reputation for quality food using the excellent local produce available. We are looking for a sous chef to join our team to work alongside and cover for our head chef on days off. May be permanent or possibly seasonal also. Ideally, this position will suit a chef with a strong background in quality establishments used to working with quality fresh produce including seafood and game. Ballater is a quiet town and will suit a chef who likes the outdoors, fishing, golfing and walking. We have a settled team in place and this is an enjoyable working environment. The hotel is shut from the week before Christmas, opens again for New Year, then is shut in January. |
| How to apply: | Please apply to Fiona Franks with your current, up to date CV. |
| Work for partners: | possibly |
| Contact details: | enquiries@darrochlearg.co.uk | www.darrochlearg.co.uk |
| Apply online: | Submit your CV now |
