Posted on January 31, 2026 | Start date March 1, 2026
| Salary: | £20 per hour paid weekly |
| Duration: | Seasonal |
| Hours: | Minimum of 40 hours per week - mixed shifts |
| Days: | 5 days from 7 |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 7 |
| Covers: | Lunch: 80 Sundays only; Dinner: Up to 100 5 days per week; Breakfast: 20; Functions: very occasional small for funerals and birthday parties |
| Food type: | Contemporary gastropub |
| Full-time chefs: | 2 chefs plus KPs |
| Accommodation: | Ensuite room on site |
| Job description: | I'm looking for a well organised Sous Chef to join this busy stunning Inn in Dumfries & Galloway. This is a small and friendly team, with all fresh cookery and a season that runs from March to December. For the right candidate this could become a full time role, with two months off during the quiet winter months. This is a remote location so you must be able to drive. The Head Chef is creative and has curated a menu of flavour led recognisable dishes. The cookery is all fresh, and you'll be assisting with the day to day running of the kitchen, whilst remaining organised and disciplined. This is an ideal role for somebody with an excellent knowledge and the drive to aid in the maintenance of an exceptional reputation as a destination Inn. You should be comfortable with delivering a well organised service to up to 100 covers per evening. The Inn is open 5 nights a week for food, and serves a popular Sunday lunch each week, so there's an excellent work life balance and plenty of time to prepare exciting and delicious dishes. Experience at a similar level is essential. |
| How to apply: | To apply send an up to date CV quoting 17144 to |
| Work for partners: | |
| Contact details: | Ian@chefsinscotland.co.uk | chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
