Sous Chef, Pierhouse Hotel Appin, Argyll and the Islands

Posted on January 10, 2018 | Start date January 10, 2018

Salary:£23,000 to £25,000 per year depending on experience plus tips paid monthly
Duration:Permanent
Hours:45 to 50
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12 bedrooms
Covers:Lunch: lunches to 50 in season; Dinner: dinners to 100; Breakfast: 24
Food type:Good quality fresh seafood and game, all cooked freshly on the premises
Full-time chefs:4 chefs plus kitchen porter going up in season
Accommodation:Accommodation available in Room in shared house with living room, kitchen, bathroom, wifi and meals whilst on duty- charged at £40 per week.
Job description:

The Pierhouse Hotel in Appin is a privately owned 4 Star VisitScotland 12 bedroom hotel with 1AA Rosettes for our food.

Situated 20 miles from Oban on the North West of Scotland, just over two hours from Glasgow.

We have an excellent Head Chef in place and a happy and nice place to work with good, stable owners.

We use excellent fresh produce.

We are looking for a keen, up and coming sous chef to join our team.

You will be keen and enthusiastic and have vitality and be able to contribute to the day to day running of a busy kitchen.

Some fresh blood with enthusiasm and passion for working in a rural kitchen with access to some of Scotland's wonderful larder. Cooking Scallops, langoustines, mussels, Lobsters.

This will suit a chef who likes the outdoors and living and working in a rural location. This is a 1 year contract renewable by mutual agreement.

How to apply:

Please apply to Nick Horne, the owner with a current up to date CV ideally interview before Christmas.

Work for partners:

Yes either in housekeeping or front of house

Contact details:nick.horne@pierhousehotel.co.uk | www.pierhousehotel.co.uk
Apply online:Submit your CV now

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