Posted on June 6, 2025 | Start date July 1, 2025
| Salary: | £34,000 per annum + Tips paid monthly |
| Duration: | Seasonal |
| Hours: | 45 - overtime back in lieu |
| Days: | 5/7 |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 11 |
| Covers: | Lunch: 30; Dinner: 60; Breakfast: 40; Functions: 150 |
| Food type: | Rosette restaurant with function suite and bar. |
| Full-time chefs: | 6 plus Kps |
| Accommodation: | Accommodation available - Private room with shared facilities |
| Job description: | A wonderful opportunity for a Sous Chef to take a live in role at this country house hotel in the Borders. The hotel boasts a great reputation and currently holds a rosette award for the quality of their food. The position is available to start immediately and would suit anyone currently looking for a new role. You'll be deputising for the Head Chef and so must be comfortable with leading a small team. Due to the variety of the role you'll be required to work independently as well as with a team of chefs. The role will include working between the main kitchen, with a focus on the regular menu, functions, and also assisting with the operation of their new tapas restaurant. The head chef is looking for someone who can assist with the running of the kitchen during his time off. You must have a right to work in the UK. |
| How to apply: | Please send an up to date CV quoting ref#16438 to |
| Work for partners: | Possibly |
| Contact details: | ian@chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
