Posted on July 17, 2025 | Start date July 24, 2025
| Salary: | £16/hr negotiable paid weekly |
| Duration: | Permanent |
| Hours: | Minimum of 40 hours per week |
| Days: | 5 days from 7 (closed Monday and Tuesday) |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 0 |
| Covers: | Lunch: 20-50; Dinner: 50-60; Functions: Max 75 |
| Food type: | Fresh Fish & Seafood |
| Full-time chefs: | 1 + KP and assistance during busy periods |
| Accommodation: | Live out |
| Job description: | I'm looking for a Chef de Partie/ Sous Chef to assist this popular seafood restaurant with their prep and service. This is a full time role working for a good employers and with a knowledgeable Head Chef. There's no accommodation, however there are good public transport links to this popular holiday village destination. Training will be provided, however an understanding of how to prep seafood will be considered advantageous. You must have a good knowledge of allergen awareness and excellent hygiene standards. You'll have plenty of learning opportunities, however a skilled chef looking for a pleasant environment with high quality fresh ingredients would also be considered. The hourly rate of £16/hr is negotiable for the right candidate. |
| How to apply: | Apply with an up to date CV quoting 16617 to: |
| Work for partners: | No |
| Contact details: | Ian@chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
