Posted on March 14, 2016 | Start date March 14, 2016
| Salary: | £80 to £100 per day paid weekly with a share of tips live in all found |
| Duration: | Seasonal |
| Hours: | approximately 45 to 48 hours a week |
| Days: | 4 full days and two half days. |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 14 |
| Covers: | Lunch: up to 30; Dinner: 40 to 60; Breakfast: 28 (you will not be required to do breakfasts) |
| Food type: | Good fresh produce with excellent seafood such as mussels, scallops, langoustines, lobsters. local beef and lamb. excellent local produce |
| Full-time chefs: | 1 plus helpers |
| Accommodation: | single room within the hotel with tv and wifi |
| Job description: | The Borrodale Hotel is a privately owned and run hotel situated at Daliburgh on South Uist in the Outer Hebrides. Situated in a beautiful location with fantastic produce to cook with. The local area has a total population of about 1000 people and is twenty five miles from Benbecula airport which has regular flights to Glasgow and there are also good ferry links. We are looking for a seasonal chef, either a head chef or a sous chef to work in a small team. This position is available now and will suit a chef who likes the outdoors, fantastic fishing, and walking and the world famous Askernish Golf course which was designed by Old Tom Morris is next to the hotel. A great place to spend the season and to save money and enjoy the friendly island life. Lots of scope for input into the menus which we would welcome. |
| How to apply: | Please apply to Sheila MacCormick, General Manager via email or call for a chat to: 01878 700444 or Mobile: 07786 752199 |
| Work for partners: | yes but unfortunately the accommodation is only suitable for one person |
| Contact details: | reception@borrodalehotel.co.uk | www.isleshotelgroup.co.uk |
| Apply online: | Submit your CV now |
