Posted on January 29, 2026 | Start date February 15, 2026
| Salary: | £32,000 per year plus accommodation at no charge |
| Duration: | Permanent |
| Hours: | approximately 40 hours per week |
| Days: | 5 days some straight shifts, some splits |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 10 bedrooms |
| Covers: | Lunch: 20; Dinner: 22; Breakfast: 20; Functions: some weddings exclusive use |
| Food type: | Award Winning 3AA Rosettes Dinners, Lunches, Afternoon Teas and Breakfasts |
| Full-time chefs: | 6 chefs |
| Accommodation: | one bedroom floor on site over two floors |
| Job description: | Knockinhaam Lodge is a 19th century, boutique, luxury 5AA Star 3 Rosette Country House Hotel, situated in South West Scotland, overlooking the Irish Sea. We are looking for a Chef de partie to join our established team led by the well known and highly respected Head Chef Tony Pierce. This is a permanent full time position and will suit a career minded chef who has some Rosette experience. Daily menus are created at Knockinhaam Lodge using the best available local and seasonal produce. The nearest main town is Stranraer and there is lots to do on days off for those who like the outdoors, with fishing golf and walking being close by. There are three course lunch menus and seven course Dinner meals. This is a fantastic opportunity for a chef keen to progress their career working in one of Scotland's top hotels. |
| How to apply: | Please apply directly to Tony Pierce with your current CV and details of relevant work references. |
| Work for partners: | |
| Contact details: | reservations@knockinhaamlodge.com | www.knockinhaamlodge.com |
| Apply online: | Submit your CV now |
