Sous Chef, Cala Hotels - Cabarfeidh Hotel, Western Isles

Posted on August 21, 2019 | Start date August 22, 2019

Salary:Salary of £32,000 per annum; Achievable quarterly bonus; Live in option available; Company discounts; Most of all, a quality based environment with plenty of support to help you along the way.
Hours:40 - 50 hours per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 50; Dinner: to 80; Breakfast: to 90; Functions: 4 function suites catering for 30 - 250 people
Food type:Modern Scottish restaurant/bar
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Accommodation available in the hotel, TV and Wi-Fi - available as part of the package
Job description:

The 4 star 46 bedroom Cabarfeidh Hotel has an excellent opportunity for a positive and ambitious chef. The Cabarfeidh is a multi-outlet hotel boasting several dining areas along with a number of function rooms suitable for 40 to 250 covers. We are now looking for an experienced Senior Sous Chef to join our kitchen team.

Your New Job
As the Senior Sous Chef, you will be instrumental in the day-to-day operations within the kitchen side of the business. You will be a leader for the team, offering support and guidance whilst training junior team members. You should be creative and passionate- able to develop menus and enticing dishes, using the best of local Scottish produce.

Your Experience & Our Requirements
You will have experience working in a 4 or 5* hotel, gastro pub or restaurant environment- ideally in a multi-outlet site. As an experienced Sous Chef, you should have excellent knowledge of HACCP and health & safety and be able to implement these confidently. You should be people focused, with a desire to train and develop the team. You should be able to demonstrate a great understanding of menu development and dish costings, working to a required GP.

Your Future As The Successful Candidate
Working within a successful and highly regarded organisation, you will have the opportunity to thrive in a focused and growing business. You will work, on average, 48 hours per week on a mixture of days and shifts. Your development will be key and your progression to a Head Chef, within the group, will be actively encouraged.

How to apply:

Please apply with an up to date CV and reference details to Stuart Beaufoy, Business Development Manager

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