Junior Sous Chef and other levels
Loch Lomond Arms Hotel is currently looking for a Junior Sous Chef, a Chef de Partie and a Commis Chef to join its very busy kitchen brigade.
The hotel is located in the village of Luss, which receives more than 750,000 visitors a year. This means that our restaurants benefit from a large amount of passing trade and require our kitchen brigades to be quite dynamic.
Luss village is situated on the western shores of Loch Lomond, which is 20 minutes away from Glasgow airport and half an hour away from Glasgow.
We are looking for an experienced Junior Sous Chef, an experienced Chef de Partie and an enthusiastic Commis, willing to learn to reinforce our team.
We are expecting to receive applications from candidates who have sufficient experience to progress naturally into these roles or who are looking for their next career move.
I you wish to experience working in a different environment, preparing traditional food, putting local produce in value, then we would like to hear from you.
The Loch Lomond Arms Hotel has several kitchens, the main kitchen for the hotel's restaurant, the banqueting kitchen and a separate Seafood Bar in the village.
The benefits of working with us:
•Proven career development opportunities
•Salaries: - up to £23,000 for the Junior Sous Chef,
- up to £20,500 for the Chef de Partie and
- up to £18,500 for the Commis Chef.
•Staff Accommodation available*
•Pensions contribution 3% +
•Share of tips pro rata of shift worked
•28 days holidays per year
•Free car parking
*In order to allow our employees to take time to settle in the area, the hotel can offer staff accommodation for chefs on a temporary or semi permanent basis.
The hotel has a great reputation and has won many awards due to the quality of customer service and the quality of food presented to its customers.
Our kitchen team has a strong history of developing people through the ranks, offering new career opportunities and chances to progress as the kitchen and the company develop and take on new challenges.
The hours of work are based on a rota around shifts and include evenings, weekends and public holidays.
The main duties of a Junior Sous Chef within our Kitchens include:
The Junior Sous Chef will be there to support our Head Chef and Sous Chef in ensuring that the consistency of the food prepared and the quality of service is maintained throughout the week and in all the services.
This is a great opportunity for someone who would like to develop their skills and learn more about using traditional products, sourced locally, which are put in value in all our dishes.
The main skills required for the role include:
•Great cooking skills
•The ability to keep calm under pressure
•An ability to delegate appropriately
•Great organisation skills and the ability to multi task properly
•A grasp of profit margins
•The ability to lead a team in a positive manner.
Most Soud Chef will have spent four years as a Chef de Partie and Commis chef and have at least NVQ/SVQ Level 2 or equivalent under their toque. Other useful qualifications include:
•The 14-19 Hospitality & Catering diploma
•City & Guilds diplomas in professional cookery
•BTEC HND in professional cookery
•A foundation degree in culinary arts
•Any health and safety and food hygiene courses
Please send your CV with a cover letter to our recruitment email address before noon on Friday 27th July in order to be considered for this role.