Posted on December 23, 2020 | Start date March 15, 2021
| Salary: | £30,000 - £33,000 per annum depending on experience paid monthly - tips shared equally |
| Duration: | Permanent |
| Hours: | average 50 hours per week |
| Days: | 5 days per week - mixture of shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 11 bedrooms plus 2 self catering cottages |
| Covers: | Lunch: 10 - 20; Dinner: to 30; Breakfast: to 30; Functions: Exclusive use only |
| Food type: | Fine dining and 7 course tasting menu using fresh local produce |
| Full-time chefs: | 4 chefs plus kitchen porter |
| Accommodation: | A room in shared staff house on site, Wi-Fi and meals on duty |
| Job description: | I am looking for a stable Sous Chef from a quality background for this award winning hotel situated on the West Coast of Scotland. You must have a minimum of 2 AA Rosette experience You will help support and cover for the head chef. This is quite a remote location so this would suit someone who likes the quieter lifestyle This position is available early to mid March 2021. |
| How to apply: | Please apply to Michael with your up to date CV, reference details and hygiene certificate quoting 10875 |
| Work for partners: | Possible - seasonal house keeping or front of house positions |
| Contact details: | michael@chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
