We are currently looking for a senior chef de partie or junior sous chef to join our team of six. There is a very nice atmosphere in our kitchen (no bullying or shouting) and all our staff are treated with respect. This opening has only occurred because of career advancement. Our ethos is quite simply to use high quality, seasonal produce in order to make decent, honest food. Being a hotel we serve breakfast, lunch and dinner. Sample menus can be found on our website in the Food and Drink pages. We offer accommodation, if required; a 5-day week with 2 days off (back to back), worked over a 7-day week; and 28 days paid holiday per annum. Salary is dependent on experience but is good. Please email This e-mail address is being protected from spambots. You need JavaScript enabled to view it with c.v. and a phone number that you answer!