Posted on February 22, 2020 | Start date March 23, 2020
| Salary: | From £9.00 per hour + share of tips (paid at end of season) + evening meal + pension |
| Duration: | Seasonal |
| Hours: | 50 – 70 hours per week |
| Days: | 5 or 6 days from split shifts and a share of breakfast duties |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 13 |
| Covers: | Lunch: 20; Dinner: 50; Breakfast: 25; Functions: None |
| Food type: | Modern French, primarily seafood-based, sustainable, local, high-level |
| Full-time chefs: | 4 chefs (3 on duty at any shift) plus 1 kitchen porter |
| Accommodation: | Own room in shared staff accommodation - £100 per month all-in |
| Job description: | This is a small but very well-known hotel, restaurant and bar set in a landscape of sea, mountains and islands on the far North-West coast of Scotland. Guests visit the hotel to enjoy the landscape, the tranquility and - very importantly - the food!
We are now recruiting for the 2020 season which runs from late March until late October 2020. |
| How to apply: | Please apply to with an up to date CV to Filip Verheyden, Head Chef. |
| Work for partners: | Yes – in the kitchen, front of house or housekeeping |
| Contact details: | welcome@summerisleshotel.com | www.summerisleshotel.com |
| Apply online: | Submit your CV now |
