Sous Chef, Knockderry House, Argyll and the Islands

Posted on January 24, 2019 | Start date January 25, 2019

Salary:up to £26,500 per annum paid monthly 28 days holiday including Christmas and New Year  Pension Scheme  Training and Development Scheme  Subsidised accommodation and meals on duty
Hours:45 hours per week
Days:5 days from 7 - mainly straight shifts with the odd split shift
Holidays:Statutory (28 days p/a)
Covers:Lunch: 20; Dinner: 35; Breakfast: 32; Functions: 50
Food type:Simple seasonal menu 5/5/5 Table d'hote 2 AA Rosette
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Single room in shared staff flat - garden - parking - TV and Wi-Fi available - 1 mile from hotel - good bus service - Approx £45 per week
Job description:

We are looking for an energetic and experienced Sous Chef to join our close knit team and to assist our Head Chef and Manager develop the business.

Knockderry House is a small 4 star country house hotel in Argyll and Bute (1 hr from Glasgow and 20 mins from Helensburgh). We have consistently held 2 rosettes for the quality of our dining and have received a number of awards for the quality of not only our food but our customer service. We were awarded Fine Dining Hotel of the Year at the Scottish Hotel Awards in 2017 and were recently awarded a Thistle Award in for Best Eating Experience in the West of Scotland.

The role will suit an experienced chef who has worked in a 2 or 3 rosette kitchen or a talented and dynamic Senior Chef de Partie is keen to make his mark at the next level.

As part of a small professional kitchen team you will play a critical role in assisting the head chef manage staff, order and manage stock, maintain equipment, and deliver functions and events to ensure the business provides a first class customer experience. In particular;

Skills and Experience
You must have experience of working at a 2 rosette dining level. And have a demonstrable passion for excellence. You should be able to demonstrate a career with a good track record of progression and stability. You must be able to demonstrate a passion for quality food, seasonality and local and Scottish produce. You must be able to demonstrate a good understanding of GP management and be able to inspire, lead and develop your team. 

You must have experience of managing a small kitchen team and be HACCP qualified.

How to apply:

To apply please send a current CV with a covering letter to the following address outlining why you are interested in this role, what you believe you can offer us and your salary expectations.

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