OVERVIEW

If you’re based in South Ayrshire and eager to pursue serious cooking, we have the perfect position for you. Our kitchen produces almost everything in-house, including smoked goods, breads, pickles, fermentation products, and dry-aged meats. We operate on a 4.5-day week, close on Christmas Day, and shut for three weeks in January. We are proud to be listed in the MICHELIN Guide and were awarded Best Scottish Pub by The Scotsman this year. If you are interested in working somewhere that respects local produce & has a commitment to cooking, please apply. This position is for someone who is not affraid of hard work.

REQUIREMENTS

• Previous experience in a kitchen environment, preferably within a restaurant setting.
• Strong culinary skills with a focus on food preparation and cooking techniques.
• Knowledge of food safety regulations and best practices.
• Experience in supervising or managing team members is advantageous.
• Excellent organisational skills with the ability to multitask effectively under pressure.
• A passion for hospitality and delivering exceptional dining experiences.
• Strong leadership qualities with the ability to motivate and inspire others.
• Willingness to learn new skills and adapt to changing kitchen dynamics. If you are enthusiastic about pursuing a career in the culinary arts and possess the necessary skills, we encourage you to apply for this exciting opportunity as a Commis. Join our team and be part of creating memorable dining experiences!
  Job Type: Full-time
  Pay: £26,420.00-£30,969.42 per year

Benefits:

• Free parking
• On-site parking

Work Location: In perso

• Assist in the preparation and cooking of food items according to established recipes and standards.
• Maintain high standards of food safety and hygiene throughout the kitchen.
• Collaborate with senior chefs to ensure efficient kitchen operations and timely service.
• Participate in the training and supervision of junior kitchen staff, fostering a supportive learning environment.
• Manage inventory and assist with stock rotation to minimise waste.
• Ensure all kitchen equipment is cleaned and maintained properly.
• Contribute to menu planning by providing input on seasonal ingredients and dish ideas.
• Support the team during service by preparing garnishes, sauces, and other accompaniments as required.