Sous Chef, Mingarry Park Hotel, Argyll and the Islands

Posted on May 21, 2024 | Start date May 22, 2024

Salary:The rate of pay will be £17.50 per hour - Good tips paid monthly
Hours:9 hours per day - more available as season goes on
Days:4/ 4.5 days a week - split shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: none; Dinner: Up to 36 maximum; Breakfast: pre-ordered the night before and is for a maximum of 16
Food type:Good quality, using lots of local produce including venison and seafood, cooking to a high standard
Full-time chefs:2 chefs
Accommodation:Accommodation is in a large caravan shared with one other person. Accommodation is £80 per month which includes your meals on shift and Wifi.
Job description:

Sous Chef Position at Mingarry Park Hotel, Acharacle, Ardnamurchan.

Mingarry Park Hotel is a 7 bedroom luxury hotel and restaurant situated 45 miles from Fort William, the outdoor capital of the UK.

We are a small family run business with an excellent reputation and we have an excellent working environment.

Dinner service is well paced so you will not be rushed off your feet

Our Head Chef is a lovely character so you will be made to feel at home with no concerns of tempers or moods.

What We Would Expect From Our New Chef

We like to work in a positive environment where we all work hard but also have a good a laugh and enjoy each shift. You would need to be friendly and work well as part of the team. We do not tolerate un-necessary moods or tempers…life is too short! You would also need to have excellent hygiene and be well organised in your approach to a working day. You must have experience as Sous Chef/Head Chef in other quality restaurants. All of our food is made fresh on-site so you must be skilled in all areas of food preparation. We are in a rural location so your own transport would be helpful but not necessary.

Working at Mingarry Park

Breakfast service is pre-ordered the night before and is for a maximum of 16. Dinners covers are to a maximum of 36 but an average of around 25. Your shift normally starts at 7.30am and ends around 1pm. Chef then returns around 5pm to make staff dinners and then finishes service around 9.30pm (earlier depending on the last table sitting). No lunch service

You would have an excellent work life balance with 2 and a half days off per week (sometimes 3 days if dinner service is quiet).

You will work along side the head chef to manage the day-to-day running of the kitchen including health, safety and hygiene, ordering, stock control and covering for our head chef on his time off. On our head chefs days off you will be running service for up to 25 covers alone spaced between 6pm and 8.30pm in a well managed order. Desserts are covered by front of house when it’s busy.

Food must be off a high standard and consistent in presentation and quality.

The position will be seasonal starting now until the 21st October

How to apply:

Please email your CV and interest to Emma MacDonald at or send me a PM or phone 07791115467. We look forward to hearing from you.

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