Posted on March 30, 2026 | Start date April 1, 2026
| Salary: | Salary depending on experience per annum Paid monthly on the 28th of the month - tips - pension |
| Duration: | Permanent |
| Hours: | 40-50 |
| Days: | 5 days out of 7 - mixture of shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 14 |
| Covers: | Lunch: Up to 30 inc afternoon teas; Dinner: Anything up to breakfast; Breakfast: Up to 28; Functions: Occasional weddings up to 55 exclusive use only |
| Food type: | Modern Scottish |
| Full-time chefs: | 5 chefs plus kitchen porter |
| Accommodation: | Temporary accommodation available for 1 month if relocating |
| Job description: | Here at the Cairn Lodge we are looking for a keen and enthusiastic Sous Chef to join our well established Brigade. The candidate must have a strong knowledge of health, safely and hygiene procedures, the ability to step up in the absence of the head chef and training of junior members of the team. You will have input in to menu design. The Hotel has recently undergone major refurbishment along with our state of the art kitchen. If you are hard working and passionate about food and wish to embark on a journey through the culinary world then we want to hear from you. Competitive salary and accommodation aid will be offered to the right candidate. |
| How to apply: | Please send CV to Head Chef |
| Work for partners: | Possible depending on experience |
| Contact details: | Ernesto Di Cunzolo <headchef@cairnlodge.co.uk> | www.cairnlodge.co.uk |
| Apply online: | Submit your CV now |
