Posted on April 8, 2019 | Start date April 8, 2019
| Salary: | £26,500.00 Per Annum Starting Salary + Tips + Annual Bonus; A “Travel to Guernsey” expenses of up to £150.00; Medical costs assistance to a maximum value of £250.00 per annum; An annual bonus of £150.00 to help with travel on/off island will be paid each year on or around the 28th of January |
| Duration: | Permanent |
| Hours: | 45 |
| Days: | 5 and a half days per week |
| Holidays: | 3 Weeks rising to 4 weeks annual paid Holiday per annum |
| Bedrooms: | 37 |
| Food type: | 1 rosette restaurant using fresh local produce |
| Full-time chefs: | 6 chefs plus kitchen porters |
| Accommodation: | Excellent En-suite Sole use Double Room Accommodation charged at £85 per week |
| Job description: | La Barbarie is a 37 bedroom 4 star hotel situated in St. Martin on the south coast in Guernsey. We require an experienced Sous chef to help lead our brigade to consistently deliver top quality cuisine and ensure the smooth day-to-day running of our kitchen through clear communication and instructions, enforcing hygiene and food safety management procedures and standards and keeping a tight control of stock. The successful candidate must of course be highly skilled and able to handle pressure, train and develop junior chefs and will be expected to contribute innovative ideas to our seasonal à la carte menus and selection of daily specials. The starting salary, based on a 5-and-a-half day working week, will be dependent on relevant experience, and will be reviewed after a 3 month trial period. Excellent En suite Accommodation can be provided with Free WiFi and laundry facilities. |
| How to apply: | Please apply to Andrew Coleman, General Manager, with an up-to-date CV and reference details |
| Work for partners: | Possibly depending on experience |
| Contact details: | Andy@labarbariehotel.com | www.labarbariehotel.com |
| Apply online: | Submit your CV now |
