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The Royal Scots Club has 31 bedrooms, a members Dining Room for 40 covers serving breakfast, lunch and dinner, two intimate private dining and conference rooms as well as two larger function suites catering for up to 150.
Due to increasing levels of business, we are now looking for a chef de partie/junior sous chef to join the kitchen team.
The role is full time over five days, 40 hours per week working mainly straight shifts.
The ideal candidate will have a range of culinary skills and will be able to work on their own initiative as well as play a part as a member of the kitchen brigade. Catering for breakfast, table d'hote lunches, a la carte dinners and formal banquets as well as conference lunches and bar food the right candidate will have good all round experience.
