Posted on June 23, 2022 | Start date June 24, 2022
| Salary: | Attractive hourly rate available - Weekly wage, staff bonus, share of the tips, staff meals |
| Duration: | Permanent |
| Hours: | 30 - 50 (higher in season) |
| Days: | 5 |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 7 |
| Covers: | Lunch: 30; Dinner: 50; Breakfast: 20; Functions: 50 |
| Food type: | Traditional Scottish with local ingredients |
| Full-time chefs: | 3 |
| Accommodation: | Accommodation available |
| Job description: | The Border Hotel in Kirk Yetholm is one of Scotland’s iconic hotels – the end of the Pennine Way, right on St Cuthbert’s Way and known to every walker in the UK, and around the world. It’s also a village pub, a popular Borders restaurant and a function venue that’s increasingly in demand. We’re looking for a sous chef to join the team – ideally someone who’s young, ambitious, happy working to our high standards and ready to come up with exciting ideas for a menu that’s based on traditional Scottish cooking and the very best of local ingredients. |
| How to apply: | Email info@borderhotel.co.uk |
| Work for partners: | |
| Contact details: | info@borderhotel.co.uk | www.borderhotel.co.uk |
| Apply online: | Submit your CV now |
