Posted on January 15, 2020 | Start date February 15, 2020
| Salary: | Up to £11 per hour depending on experience paid fortnightly plus a share of tips |
| Duration: | Permanent |
| Hours: | 45-50 per week |
| Days: | 5 days a week - 2 earlys 3 lates, sometimes 3 earlys 2 lates |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 12 bedrooms plus serviced apartments |
| Covers: | Dinner: Up to 300 over the day on a busy day |
| Food type: | High end grill plus bar and private dining |
| Full-time chefs: | 23 plus kitchen porters |
| Accommodation: | Live-out |
| Job description: | The Rutland Hotel is a luxurious boutique and busy hotel located just off Princes Street in the city centre of Edinburgh. Looking for a senior chef de partie to run the sauce section within the Kyloe restaurant. The focus is on provenance and seasonality when it comes to the food in the hotel and it is all made fresh, in-house. Looking for someone who has fresh volume experience. Excellent scope for career progression within the Signature Group. This position is available now for the right candidate. |
| How to apply: | Please apply to John Rutter, Head Chef for the group, with your up-to-date CV and reference details. |
| Work for partners: | No |
| Contact details: | john.rutter@therutlandhotel.com | www.therutlandhotel.com/ |
| Apply online: | Submit your CV now |
