Sous Chef, Ducks Inn - 4 star 2 AA Rosette, Edinburgh and Lothians

Posted on June 15, 2022 | Start date June 15, 2022

Salary:From £35,000 per annum with a full share of tips paid monthly
Days:5 out of 7 mixture of straight and split shifts.
Holidays:Statutory (28 days p/a)
Covers:Lunch: up to 30; Dinner: up to 50; Functions: Yes we do some functions
Food type:Fine dining restaurant with small bistro menu
Full-time chefs:5 plus kitchen porters
Accommodation:Limited accommodation available - £50 per week meals on duty
Job description:

Ducks Inn is very proud to have had a very strong 2021 and have a very healthy booking sheet for 2022. We are closing from the7th of December to the end of January to rest the team and carry out refurbishment after a busy season; 1st Christmas off for a long time. We invest in our team and our business. We have spent a long-time developing Ducks Inn into what it is today, 2022 is the beginning of the next phase of the journey. The Restaurant has 2 AA Rosettes.

Ducks Inn has 2 AA Rosettes and we are very keen to maintain them. We want to bring the tasting menu back, but we also serve classics to a very high standard. Local, fresh ingredients cooked sympathetically is what Ducks is about. The kitchen is well equipped with two new Rational Ovens, pacojet, , dehumidifiers, thermomixers, etc. Scott Leadley, head chef is an excellent leader and values training and with Colin Hall as full-time, German trained, pastry chef, we have an enormous amount of knowledge to pass on.

Sous Chef:
Looking for someone who wants to push themselves and take on new challenges. Candidate should have fine dining skills and will be given the opportunity to bring their ideas to the menu.

How to apply:

Please apply to Malcolm Duck, Owner with a current CV

Work for partners:

Possible depending on their experience

Contact |
Apply online:Submit your CV now

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