Posted on June 30, 2025 | Start date July 4, 2025
| Salary: | £21 per hour, paid fortnightly |
| Duration: | Seasonal |
| Hours: | minimum 40 hours per week |
| Days: | 5 days from 7 split shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 15 |
| Covers: | Lunch: 25; Dinner: 30; Breakfast: 25; Functions: 40 |
| Food type: | 2 AA Rosette A la carte |
| Full-time chefs: | 3 plus KPs |
| Accommodation: | Hotel Room 5 days from 7 go home on time off |
| Job description: | I am looking for a relief Sous Chef to start on 4th July for 4 weeks, possibly longer. Working hours will be a minimum of 40 hours per week pro rata over 5 days, split shifts. The gross hourly rate is £21 per hour, paid fortnightly . They will pay you return travelling expenses subject to you completing your work stint. Return travel on time off also. 2 Rosette experience would be beneficial, although a quality background will be considered. |
| How to apply: | Apply to michael@chefsinscotland.co.uk quoting reference number 16546 |
| Work for partners: | no |
| Contact details: | michael@chefsinscotland.co.uk |
| Apply online: | Submit your CV now |
