Sous Chef, (Junior) St Columba Hotel, Argyll and the Islands

The St Columba Hotel is located on a very beautiful island off the West Coast of Scotland. Our hotel has 27 bedrooms and a restaurant which serves up to 60 for dinner and many more at lunchtime.

We are committed to serving freshly prepared, delicious food. Our certified organic garden produces much of our salad and vegetables; breads and baking are produced on the premises, and we buy fish and seafood directly from a local boat. The quality of our food is central to the hotel’s reputation and our kitchen is a busy place.

The vacancy we have is for a Junior Sous Chef, who is capable of running service when the Head Chef is away, and can work well with our existing Sous Chef. The job might suite a Senior Chef de Partie looking for their next step up. While the job is seasonal, there is the possibility of advancement in future seasons.

Person Specification
• Experience of working in a busy kitchen
• Able to keep calm under pressure; take decisions and solve problems
• Able to communicate clearly
• Enthusiasm for producing quality food, in line with our ethos of using local, organic and seasonal ingredients
• Some experience of planning and costing dishes and menus, with a willingness to learn more
• Organised whilst still able to be flexible and adapt to changes
• Previous experience of supervising staff is not essential, but a willingness to learn and develop in this area is
• Right to work in the UK

In the first instance, please email recruitment@stcolumba-hotel.co.uk with a cv and details of 2 referees we can contact