Posted on March 18, 2025 | Start date March 19, 2025
| Salary: | hourly rate paid weekly with share of tips paid monthly |
| Duration: | Seasonal |
| Hours: | 45+ |
| Days: | 5/6 - split shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 11 |
| Covers: | Lunch: 25/30; Dinner: 30/40; Breakfast: 18/20; Functions: 30 |
| Food type: | Scottish freshly cooked Local Seafood a speciality |
| Full-time chefs: | 2/3 plus kp |
| Accommodation: | On site bedsit £50 per week |
| Job description: | Port Askaig Hotel is a 13 bedroom hotel situated next to the ferry terminal in Islay. We are looking for an efficient and reliable commis chef to join our team. You will help support our Head Chef and Sous Chef A varied menu cooking lots of fresh, local produce with the emphasis on local seafood which is available to them daily. The hotel itself has lots of history as does the island. This is a rural and beautiful location and there is lots to do on days off such as walking and fishing. Own transport would be an advantage but not essential we are on the main bus route. The position is available now to end October for the right candidate |
| How to apply: | by telephone or email in the first instance. 01496840245 hotel@portaskaig.co.uk |
| Work for partners: | Housekeeping / bar duties. |
| Contact details: | hotel@portaskaig.co.uk | www.portaskaig.co.uk |
| Apply online: | Submit your CV now |
