Chef de Partie, Kylesku Hotel, Sutherland

Posted on January 8, 2018 | Start date February 1, 2018

Salary:£365 - £440 per week - monthly paid - plus a share of excellent tips
Hours:45 - 50
Days:5 days from 7 mixed shifts
Holidays:Statutory - we are closed for Dec/Jan
Covers:Dinner: over lunch an dinner can be up to 200 covers; Breakfast: 20 - 25; Functions: none
Food type:Quality fresh bistro using fresh seafood and game
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Live in available - charged at £44.80 per week
Job description:

2017 ‘Small Country Hotel of the Year (Scotland)’ and Highland Restaurant of the Year, the Kylesku Hotel is a family run hotel on the NW coast of the Scottish Highlands. We have an increasing national and international reputation.

We are an 11 bedroom/ 100 cover hotel on the beautiful north west coast of Scotland. We are looking for a Chef de Partie to work as part of a brigade of 6. Specialising in local seafood and game, the restaurant serves between 50-200 meals per day from February to the end of November. 

We specialise in ultra-local food, aiming to source all our protein within a 25 mile radius. Seafood such as lobsters, langoustines, crabs are landed daily on the slipway by the hotel. We also work with our local crofters for hogget, beef, pigs and lamb. We buy the whole beast and practice a 100% nose to tail approach. We also specialise in wild game.

We are passionate about the produce we work with, and are fortunate to have such an amazing larder on our doorstep. We are committed to working in close partnership with our local fishermen and crofters. Our philosophy is to use the highest quality, local ingredients and to serve our food simply, beautifully and honestly. Example menus, lots of photos and much more about the hotel can be found on our website. 

What we offer you:
Our CDP pay ranges from £19,000- £23,000 per annum depending upon experience with an option of live in/out for a small charge.
A unique opportunity to work with a vast array of amazingly fresh local produce (straight off the boats), fishermen and local crofters. 
Exposure to all areas of the operation. Working with both a seasonal menu and daily changing specials.
Creating an industry-leading work/life balance is a top priority for us, as is a respectful and fun working environment. 
A great package, with ʻlive-inʼ accommodation if required, and free membership of an Employee Assistance Package and use of a shared car.
An opportunity to live and work in an area of outstanding natural beauty. 

What we expect from you: 
Our ideal chef will have relevant experience of working with a gastro-style menu, and skill to meet our high standards across all sections. We cook everything from fresh. You will need resilience, stamina and great attention to detail. 
A highly-motivated self-starter, with a genuine passion for food and desire to please the diner. 
A level headed person, able to form great working relationships at all levels and to work under pressure. 
You will be expected to work as part of a highly performing team, covering all aspects of the role, from creating specials to helping with the washing up!
Key elements include stock control, ordering and ensuring compliance with due diligence and food safety procedures. 

All applicants must be entitled to work in the UK, and be fluent in English. 
We are primarily recruiting for the 2018 season (early Feb to end Nov), but permanent positions for the right candidates are always an option.

How to apply:

Please apply to Tanja Lister, Owner, with a copy of your updated CV and reference details.

Work for partners:

We will also be recruiting for a number of General & Bar Assistant positions, so work for partners is a possibility.

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