Scotstaff are working exclusively with a new client on the Scottish Islands that is looking to build a brand new team for the 2017 season and pursue new accolades.
The client is looking to find two dedicated Commis chefs, one Chef de Partie and an experienced Pastry Chef to work alongside the existing Head and Sous Chef for the upcoming season. The property has been recommended in the Michelin guide on the back of last season’s success. Much of this success has come from the field to fork experience, by using local suppliers that encompass sustainability as a key business attribute. The season starts at the beginning of March and will be full on till the end of October with occupancy 100% most of the time.
Lunch covers on average about 60-70 with Dinners around about the 50-60 mark. This will be expected to increase this year as they property gains a reputation.
NO SPLIT SHIFTS!!
The ideal chefs will be right at home working in a property that can be quite isolated so anyone thinking of night clubs and late night bars should give this a miss. The client is looking for career driven chefs that are motivated by fresh food and a good quality end product – not necessarily fine dining but definitely fine food! You will have at least 2 years commis or 4 years CDP experience or more. You will have a can-do attitude, able to work as a team as well as running your own sections. Must have a great attitude, it’s a fresh strong team and you must be able to fit in with the company ethos.
On offer – salaries are all dependant on experience but all are above NMW, plus tips and accommodation provided.
Please get it touch sooner rather than later so the client can start to build up a great team for the season.