11172 - Sous Chef
| Posting date: | 09 September 2024 |
|---|---|
| Salary: | £27,979 to £32,332 per year |
| Hours: | Full time |
| Closing date: | 23 September 2024 |
| Location: | Edinburgh, Scotland |
| Remote working: | On-site only |
| Company: | University of Edinburgh |
| Job type: | Permanent |
| Job reference: | 11172 |
Summary
UE05 £27,979 - £32,332 per annum + 15% Premium Band
Accommodation, Catering and Events; Business Development and Occupancy
Full time - 35 hours per week
Open ended (Permanent)
The Opportunity:
We have an exciting opportunity to join the brigade at The Scott Hotel, part of the University of Edinburgh’s hotel collection. We are looking for a highly-motivated, talented Sous Chef looking for a new challenge to help implement an exciting casual-fine dining concept at Bonnar’s. They will play a crucial role in the efficient operation of the kitchen, dealing with the freshest foraged Scottish produce for a seasonal and sustainable menu.
This post is full-time (35 hours per week), over 4 days per week.
Your skills and attributes for success:
Previous of experience in a fresh food kitchen.
Understanding of modern food trends and cooking techniques.
Assist the Head Chef with menu creation and development.
A firm grasp of Health and Safety legislation
Be passionate about what you do, be an ambassador for the Hotel
Focused, team player and a critical thinker, detail oriented with a strong work ethic, and most importantly be obsessed with food.
Michelin Star/Rosette background preferred.
Accommodation, Catering and Events; Business Development and Occupancy
Full time - 35 hours per week
Open ended (Permanent)
The Opportunity:
We have an exciting opportunity to join the brigade at The Scott Hotel, part of the University of Edinburgh’s hotel collection. We are looking for a highly-motivated, talented Sous Chef looking for a new challenge to help implement an exciting casual-fine dining concept at Bonnar’s. They will play a crucial role in the efficient operation of the kitchen, dealing with the freshest foraged Scottish produce for a seasonal and sustainable menu.
This post is full-time (35 hours per week), over 4 days per week.
Your skills and attributes for success:
Previous of experience in a fresh food kitchen.
Understanding of modern food trends and cooking techniques.
Assist the Head Chef with menu creation and development.
A firm grasp of Health and Safety legislation
Be passionate about what you do, be an ambassador for the Hotel
Focused, team player and a critical thinker, detail oriented with a strong work ethic, and most importantly be obsessed with food.
Michelin Star/Rosette background preferred.