Posted on June 25, 2025 | Start date July 2, 2025
| Salary: | £16/hr + tips paid monthly |
| Duration: | Seasonal |
| Hours: | 45 |
| Days: | 5/6 days a week - mixed shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 17 |
| Covers: | Lunch: up to 80; Dinner: up to 100; Breakfast: 34; Functions: up to 80 covers |
| Food type: | good quality traditional Scottish - all fresh plus specials with a focus on venison |
| Full-time chefs: | 5 + kitchen porters |
| Accommodation: | Live in - own room with shared facilities with Wi-Fi and all meals included |
| Job description: | This remote Island hotel is looking for a Sous Chef to assist the highly skilled Head Chef in producing their all fresh menu for the busy season ahead. You'll be working in a small team with some exceptional produce to cater for the many visitors to the island. This is a rare opportunity for an outdoors loving person to be part of a small community with few amenities but a great atmosphere. The position is provided with accommodation on site and the salary is negotiable depending on experience, however you'll be paid for every hour you work. Good knowledge of allergens and strong hygiene standards are essential. The menu will change frequently so there's plenty of scope to learn new skills under an incredibly talented and experienced Head Chef. You must be comfortable with deputising for the Head Chef during their absence. |
| How to apply: | Please send an up to date CV with 2 contactable references quoting ref 16528 to |
| Work for partners: | Yes |
| Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
