We started Hame Hotel on the Isle of Skye early last year (20 pax capacity/bar&dining/luxury boutique hotel.) We had a mad and fantastic 1st season and had to hit the ground at a sprint.
The Kitchen offering, so far organised by Flora Hilleary (former pupil of Ballymaloe) and supported by the whole team has received glowing reviews, we have really fantastic local produce to choose from and there is huge scope for a chef to experiment and do something that sets us apart from the other properties on the Island.
Skye is fast becoming quite a “gastro-destination” and there are already some pretty ambitious young chefs in our area, doing really interesting things.
We are looking to significantly ramp up our offering over the next season with an enthusiastic, dynamioc Head Chef in charge. Any chef who might like to get involved would experience running kitchen ops in the raw environment; working with the excellent team we have, resourcing produce like local venison, wild boar and seafood from the next door pier etc etc.
The posting would be for a flexible start around late April to end of September, we are looking to close the gap in our season so the future prospects for a fixed position are also very good.
The job comes with accommodation and full use of hotel facilities, salary 25k negotiable and all the beauty and things to do/get involved with on the unique Island of Skye! Above all, this is an opportunity to be inventive, offering full independence and a wealth of learning-by-doing in the real environment and to build your name as a chef in a really exciting, friendly environment with manageable covers.