Posted on May 10, 2017 | Start date May 10, 2017
| Salary: | £25,000 per annum paid weekly in arrears plus tips |
| Duration: | Permanent |
| Hours: | 45+ |
| Days: | 5 days from 7 - mixed shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 12 |
| Covers: | Lunch: 20-50; Dinner: 50-80; Breakfast: 26 |
| Food type: | We serve only the best of produce ensuring we are always exceeding our Customers’ expectations and striving to be the best in the borders. Our menus offer relaxed bistro & gastro dining. |
| Full-time chefs: | 3 plus kitchen porters |
| Accommodation: | Adjacent to hotel with one double bedroom shower room and kitchen/living room - cost negotiable |
| Job description: | Well Established family run 4 star hotel in the Scottish Borders looking for enthusiastic, experienced and highly competent Sous Chef with a fresh food background, to join our hard-working, friendly, team on a permanent basis. Must be able to run the kitchen and deliver service to cover for Head Chef’s time off. This position is available now for the right candidate. |
| How to apply: | Please apply to Allan Pryde, Owner with your updated CV and reference details Tel: 01578 722208 |
| Work for partners: | Possible - Kitchen porter |
| Contact details: | info@blackbull-lauder.com | www.blackbull-lauder.com |
| Apply online: | Submit your CV now |
