Sous Chef, The Pinetrees in Pitlochry, Perthshire

Posted on August 19, 2015 | Start date August 25, 2015

Salary:good hourly rate for the right person, we will pay to attract and retain the right person. paid fortnightly.
Duration:Permanent
Hours:from 50 to 55 per week. paid by the hour.
Days:5 or 6 days per week, mixed shifts, some breakfast splits and some straight shifts from 12 onwards.
Holidays:Statutory (28 days p/a)
Bedrooms:29
Covers:Lunch: 0 very occasional; Dinner: 55 at most in high season; Breakfast: 55 at most
Food type:Daily changing menu set price for 2 or 3 coures. 6 starters, 7 mains, 3 desserts or choice of cheese. Traditional Scottish cuisine
Full-time chefs:2 chefs plus helpers and kitchen assistants
Accommodation:own room inc shared house live in all found with meals. Shared bathroom and kitchen.
Job description:

The Pinetrees Hotel is a privately owned 29 bedroom 4 Star VisitScotland hotel, situated 5 minutes from Pitlochry and 25 minutes from Perth.

We are looking for a chef to work alongside and cover for our head chef on time off.

This is a permanent, all year round position working in a very stable team.

Our current head chef has been with us for 14 years and is now moving on to open his own restaurant.

May suit an existing sous chef or an experienced chef de partie.

There is lots of scope for input into the menus and to become involved in our daily changing menus.

We are looking for a chef with initiative to be involved in all aspects of working in a small and busy kitchen.

Pitlochry is a lovely town with Lots to do such as golfing and fishing.

You will provide scope for our new head chef, who has moved up from within.

Working in an enjoyable and stable environment.

The position is available between now and the end of September for the right person.

How to apply:

Please apply to Valerie Kerr with your current Cv including details of relevant work references.

Work for partners:

no

Contact details:valerie-kerr@btconnect.com | www.pinetreeshotel.co.uk
Apply online:Submit your CV now

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