Posted on July 16, 2019 | Start date July 16, 2019
| Salary: | £27,000-£30,000 per annum depending on experience paid monthly, Tips shared quarterly |
| Duration: | Permanent |
| Hours: | 50 |
| Days: | 5 days out of 7 usually straight shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 35 |
| Covers: | Lunch: 25; Dinner: 50; Breakfast: 40-70; Functions: up to 100 |
| Food type: | 2 AA Rosette Scottish/French Cuisine. plus Brasserie |
| Full-time chefs: | 6 - 8 chefs plus kitchen porters |
| Accommodation: | None - driver is preferred as public transport links are limited |
| Job description: | I am recruiting a sous chef and a junior sous chef for a stunning Castle dating back to the 13th Century and now a beautifully appointed 4* hotel that offers a memorable mix of warm hospitality and an award-winning restaurant with 2 AA rosettes. Serving delicious, quality food with an exciting twist - using locally sourced ingredients and suppliers. High standards of cleanliness and personal presentation are essential. You need to be capable of running the kitchen and taking responsibility during the head chefs time off. You will have: Full training will be provided and there are excellent career development opportunities. |
| How to apply: | Please apply to Jessica at Chefs In Scotland with your updated CV and reference details Quoting 9596 |
| Work for partners: | No |
| Contact details: | Jessica@chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
