Posted on August 16, 2024 | Start date August 17, 2024
| Salary: | £35,000 per annum depending on experience - paid monthly plus benefits - uniform provided - for hours over 45 time back in lieu - service charge/tips |
| Duration: | Permanent |
| Hours: | based on 45 hours |
| Days: | 5 days from 7 - mixed shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 20 |
| Covers: | Dinner: up to 120; Breakfast: to 38; Functions: None |
| Food type: | lively award-winning restaurant and bar featuring cracking combinations of Scottish produce fresh from its natural larder. |
| Full-time chefs: | 4 - 5 chefs plus 2 kitchen porters |
| Accommodation: | Accommodation is available |
| Job description: | Exciting opportunity for a Sous Chef to become part of the team at our awarding winning restaurant Dulse and Brose on the beautiful Isle of Skye. Working with amazing locally sourced produce the successful candidate will have experience working in a quality environment. Having managed a volume site would be beneficial. Leading by example you must inspire your team with passion and dedication for driving the business forward and delivering fantastic dishes! You will work closely with the head chef developing and serving some of Scotland’s finest produce. This is a great opportunity for someone who is looking to work in a professional kitchen and for that next step in their career. |
| How to apply: | Please apply with a copy of your updated CV, reference details and hygiene certificate |
| Work for partners: | Possible depending on experience |
| Contact details: | sjessop@perlehotels.com | www.bosvillehotel.co.uk |
| Apply online: | Submit your CV now |
