Posted on July 9, 2020 | Start date July 9, 2020
| Salary: | £9-9.50 per hour paid monthly, Plus a share of tips. |
| Duration: | Permanent |
| Hours: | 35 to 40 per week |
| Days: | 5 days per week - mixture of straight and split shifts. |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 15 |
| Covers: | Lunch: to 25; Dinner: to 30; Breakfast: to 30; Functions: can do functions |
| Food type: | freshly prepared using only the best, locally-sourced ingredients. |
| Full-time chefs: | 2 plus kitchen porters |
| Accommodation: | live out. can find locally at reasonable prices in Coldstream, Berwick or Kelso |
| Job description: | The Collingwood Arms is a former coaching hotel situated in the village of Cornhill on Tweed a mile from Coldstream and 12 miles from Berwick. Our regularly changing menu uses the best local produce. We are looking for chef to join our team. There is a wealth of experience in the kitchen and you will gain experience in all corners of the kitchen. This position is available now for the right candidate. All produce is home made. The opportunity to work with an exciting and young team, striving for awards. Looking for a passionate chef to share goals and grow with the team and to develop their skills |
| How to apply: | Please apply to Kristie, General manager with an up to date CV and contactable work references. |
| Work for partners: | No |
| Contact details: | enquiries@collingwoodarms.com | www.collingwoodarms.com |
| Apply online: | Submit your CV now |
Posted on July 8, 2020 | Start date July 17, 2020
| Salary: | Negotiable salary depending on experience |
| Duration: | Permanent |
| Hours: | approximately 40 a week |
| Days: | 5 days a week |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 6 |
| Covers: | Dinner: 12 plus some non residents; Functions: occasionally some small functions |
| Food type: | 5 course set menu, fine dining daily changing |
| Full-time chefs: | 2 |
| Accommodation: | live out 8 miles from Peebles |
| Job description: | Windlestraw is a 5 star boutique restaurant with rooms in the Scottish Borders, 8 miles from Peebles, which currently holds 2 AA rosettes. We are looking for a commis chef to work alongside the head chef. This is a full-time position and training will be given. This is a good opportunity to be part of something special in the Borders and we are keen to build on our existing awards. Must have a minimum of 2 years experience and Rosette experience is an advantage The position is salaried and paid monthly. The restaurant is open from February to December. If this sounds like something you would like to be involved in please get in touch. |
| How to apply: | Please email John Matthews, owner with your up-to-date CV and reference details. |
| Work for partners: | no |
| Contact details: | stay@windlestraw.co.uk | www.windlestraw.co.uk |
| Apply online: | Submit your CV now |
Posted on July 8, 2020 | Start date July 9, 2020
| Salary: | £9.00 per hour |
| Duration: | Seasonal |
| Hours: | 40 - 50 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: 30; Breakfast: 20; Functions: None |
| Food type: | Primarily seafood and fish - shown in all its diversity, from basic and simple to creative and refined. Sourced in the most sustainable way possible through loyalty and commitment to the coastal surroundings of Achiltibuie. |
| Full-time chefs: | 3 Chefs |
| 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 seeking an enthusiastic and hard-working chef with a desire for culinary advancement. You will work alongside our Head Chef in a kitchen where creativity is expected and input is encouraged from the whole team. We offer a dynamic environment and a steep “learning curve” for the right candidates with the opportunity for significant growth as a professional chef. This position is available now through until early November 2020 ( 4 months ) |
| How to apply: | Please apply to with an up to date CV to Filip Verheyden, Head Chef. |
| Work for partners: | Potentially - for the right candidate |
| Contact details: | welcome@summerisleshotel.com | www.summerisleshotel.com |
| Apply online: | Submit your CV now |
