Posted on September 19, 2018 | Start date September 19, 2018
| Salary: | £25,000 negotiable depending on experience paid monthly plus tips |
| Duration: | Permanent |
| Hours: | 40 hours per week |
| Days: | 5 days per week, mixture of 7.30am - 4pm or 2.30pm - finish |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 8 |
| Covers: | Lunch: 40-150 covers over the day |
| Food type: | Ingredient led daily changing brasserie menu using fresh local produce |
| Full-time chefs: | 6 plus kitchen porters |
| Accommodation: | Own room with shared facilities available 2 miles away charged at £9 per day including all bills |
| Job description: | Ballintaggart is an 8 bedroom hotel situated 4 miles from Aberfeldy. We are a small, village hotel with a fun, energetic and young team in place. The hotel has recently undergone a huge refurbishment including a brand new kitchen and have just re-opened the doors. We are currently looking for a sous chef to join this family owned business to work alongside our head chef who comes from a good quality background. We are looking for a chef who is passionate about what they do who can work with our chef to use the best of the local produce from the area. Lots of scope for career progression within the business and this is an exciting time to join this new venture. This position is available now for the right candidate. |
| How to apply: | Please apply to Chris Rowley, owner, with an up-to-date CV and reference details |
| Work for partners: | Yes in front of house and housekeeping |
| Contact details: | chris@ballintaggart.com | www.ballintaggart.com/ |
| Apply online: | Submit your CV now |
