Posted on February 3, 2025 | Start date April 3, 2025
Salary: | £42,000 pro rata, paid Fortnightly. Share of Tips, |
Duration: | Seasonal |
Hours: | 42 |
Days: | 5 out of 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 10 |
Covers: | Lunch: occasional only; Dinner: 26; Breakfast: 20; Functions: n/a |
Food type: | Scottish, Modern Classic |
Full-time chefs: | 2 |
Accommodation: | Room with double bed, shared shower room |
Job description: | This Independent, owner-operated, seasonal hotel in beautiful setting right on the coast of NW Sutherland is looking for a Sous Chef to join their award winning small team. You'll be present for the launch of the newly branded restaurant,.The reviews and reputation for the food are exceptional and this has been recognised by guests for several years. Many return frequently confident in the knowledge that they're well catered for in this beautiful and remote location. The hotel is keen to push for extra outside bookings this year to build on the success of previous seasons. The daily changing Table d'hôte menus require a broad range of skills, from baking and pastry to butchery and fish prep. On the Head Chef's days off you'll be working independently with a Kitchen assistant so you must be confident in running a simple service. There's a great variety of work to do and no two days are the same. The Head Chef is an award winning and highly experienced Medallion d'Or Winner who is an excellent mentor and the kitchen is excellently equipped. |
How to apply: | For more information or to apply please send an up to date CV quoting ref#15906 to |
Work for partners: | Yes, General Assistant positions available |