Cook, (Kitchen Porter) Carfraemill, Borders

Posted on October 10, 2018 | Start date October 10, 2018

Salary:Negotiable depending on experience with tips paid fortnightly
Hours:40 to 48 hours per week
Days:5 days per week straight shifts.
Holidays:Statutory (28 days p/a)
Covers:Lunch: 40 - 100; Dinner: to 100; Breakfast: to 15; Functions: Can do outside catering to 500. Banqueting in house to 350
Food type:Honest, simple food using the very best of local ingredients, with fine dining touches for bistro and weddings menus
Full-time chefs:6 chefs plus 5 kitchen porters
Accommodation:Accommodation available
Job description:

Carfraemill is 4* independent hotel/restaurant near Edinburgh (30 minutes) and all the key Scottish Borders towns (20-40mins). We have a strong focus on working with the very best food suppliers in the Scottish Borders and Lothians – expect daily deliveries of highest quality meats, cheeses, fish, vegetables etc. We are family-run: the Sutherlands also own and run a sheep farm just next to the hotel.

We are looking for a kitchen porter to join our kitchen which has an excellent reputation (numerous awards over the years, TripAdvisor certificate of excellence). Joining now will give you the chance to develop your career and an opportunity to work in a friendly kitchen with super front of house staff.

The hotel is commutable from Edinburgh but we have the option of offering this as a live in position if required.


How to apply:

Please apply with an up to date CV to Jo Sutherland, owner and cc all applications to

Work for partners:

Possible depending on experience

Contact |
Apply online:Submit your CV now

Cook, Café Head Chef Ochiltree’s Dining at Abbotsford House (Visitor Attraction), Borders

Posted on September 26, 2018 | Start date September 27, 2018

Salary:Salary - £22,500 (Based on a 40-hour week) + Paid Overtime
Hours:40 hours - 9am to 5pm
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:Visitor Attraction
Food type:Cafe style
Full-time chefs:5
Accommodation:Live out
Job description:

The Role
As a Visitor Attraction Café Head Chef you will work within a team of 5 supplemented with the administrative support of the Executive Head Chef and General Manager to prepare and serve food for our café and events ranging from canapé parties to sit down dining menus.

The Visitor Attraction Café Head Chef role is predominantly 5 days per week with a standard prep & service shift being 9 am to 5 pm, Hours will vary on event days and shifts will include weekend work.

Main purpose of job:
·To oversee and direct all aspects of the kitchen operation within the caféand ad hoc events within the Abbotsford House grounds and property.
·To ensure that the quality of all food presented to customers and staff meets establishment standards
·To manage labour and food costs
·To supervise all kitchen employees
Owners/Directors- Gill Orde, Michael Orde, Justin Orde, Christian Orde
a) Responsible to:General Manager & Executive Chef
b) Responsible for: Kitchen Staff
c) Liaison with: All restaurant personnel
Duties & Responsibilities:
• Responsible for the operation and organisation of all food preparation areas
• Identify, develop and maintain establishment policies and procedures i.e.: uniform, hygiene.
• Set and maintain standards for food safety in all food preparation areas
• Write menus to the establishment standard with Executive Chef
• Write recipes and cost all dishes (up to date)
• Plan menus by consulting with Restaurant Manager; estimates food costs and profits; adjusts menus
• Order food and non-food items
• Generate orders for suppliers, quality check delivers and maintain record of production
• Keep food and labour costs to establishment requirements
• Meet with suppliers
• Interview and select staff, undertake staff appraisals and disciplinary action when required
• Impart knowledge, skills and training to all kitchen staff
• Manage kitchen meetings and uphold morale in the kitchen.
• Manage staff rotas / records
• Ensure all equipment and work environments are operational.
• Preparing, producing and closely monitoring the food which is being prepared in the kitchen
• Quality check the food and items before being served to the customers.
• Reinforce & uphold the importance of staff being representatives of The Orde Food Company & it’s standards
Preferred Competencies:
SVQ 3 or higher
Intermediate Food Hygiene Certificate or higher
Training skills
Computer skills
Budgeting and menu costing skills
Organisation skills
Wine & food matching
·Excellent communication skills, customer skills, motivational and leadership skills
·Knowledge of employment agreements
·Ability to give instructions
Committed to team, establishment and excellence
Positive attitude
Ability to work competently under pressure
Reliable& flexible to change
The above is not an exhaustive list of duties and you will be expected to perform different tasks as necessitated by your changing role within the organisation and the overall business objectives of the organisation.

How to apply:

Please apply to Owner Justin Orde with a copy of your updated CV and reference details

Work for partners:


Contact |
Apply online:Submit your CV now