Join Our Kitchen Team

Posted:
May 15, 2024
Closing Date For Applications:
June 2, 2024

£23,795 - £30,000 + gratuities + service charge [see below for details]

Full-time [40 hours per week], potential for flexible schedules

Accommodation available on the Skibo estate 

 

The Kitchen at Skibo

  • The chefs at Skibo are passionate about food, and it's visible on every plate that leaves Skibo’s kitchens. Executive Chef Craig Rowland oversees a friendly team of talented and committed individuals who find joy in working together to create fresh, innovative, and delicious dishes for the Club’s members and guests.
  • We are constantly working to go above and beyond expectations with the food we prepare: we bake our own bread, cure our own salmon, and even tap the estate's birch trees for syrup. Our seasonal menus are ingredient-led and utilise the incredible range of home-grown produce available from the club's own gardens as well as fish, shellfish and game sourced right here on our doorstep.
  • Work/life balance is key, so the Kitchen department offers flexible work schedules with no split shifts, leaving you with plenty of time off to get out and enjoy the Highlands!
  • Work in the Skibo kitchens is vibrant, dynamic, and ever-changing. The team enjoys the day-to-day variety that comes with working across three separate locations, each with its own character, formality, and culinary style: the castle, the Clubhouse, and the Treehouse at Overskibo.
  • The castle is the site of the elevated, fine dining experiences that we offer at Skibo. Its kitchen is a large, airy space with state-of-the-art equipment and flooded with natural daylight.
  • The Clubhouse offers a more laid-back atmosphere and Brasserie-style dishes, boasting an award-winning, contemporary, open-plan kitchen. Here, we showcase our home-grown produce served from the ice bar alongside fresh seafood caught by local fishermen on the morning tide, split- and wood-roasted.
  • Finally, with spring 2024 comes the launch of the Treehouse at Overskibo. The site is surrounded by woodland and dedicated to al fresco dining, its kitchen outfitted with a barbeque and a log burning oven for roasting foraged food and freshly caught fish from the adjacent loch.

Opportunities in the Skibo Kitchen

  • We’ve a range of roles within the department that we can match to your skills and experience, from complete novice to established professional, each with fantastic opportunities for development and progression:
    • Kitchen Assistant
    • Commis Chef
    • Demi Chef de Partie / Chef de Partie / Senior Chef de Partie
    • Pastry Chef
    • Junior Sous Chef / Sous Chef / Senior Sous Chef
  • Our Kitchen department works closely as a team to put together special dining experiences for our members and guests. From developing recipes as Sous Chef to prepping veg as a Kitchen Assistant, everyone is involved in the process of delivering an excellent service.
  • We also crucially work alongside various departments every day. Coordinating with our gardeners to put together fresh, seasonal dishes year-round, for example, is a big part of the work we do and central to our field-to-fork mentality.
  • Our chefs combine an understanding of long-standing Skibo favourites with their own exciting contributions to the design and development of new seasonal dishes.
  • Going beyond the primary requirements of running a kitchen, we cater closely to the needs of our members and guests, crafting uniquely personalised dishes that keep in mind the individual needs and tastes of every diner at Skibo.

Who we are looking for

  • You’re friendly and have a positive, can-do attitude. You’re willing and eager to learn, work as part of a team, and contribute your own personal knowledge and experience to our work in the Kitchen.
  • You’re a strong communicator who can work with fellow colleagues, other departments, and members and guests to ensure that our service is always at its best.
  • While qualifications and previous experience in high-quality establishments are of course invaluable, we are equally interested in you as an individual, your personality, and your potential as a member of our team.
  • From learning about favourite desserts or least favourite vegetables to catering to unique dietary restrictions, you can adapt service and dishes to meet the individual needs of each of our members and guests, working alongside your team in an exciting but often fast-paced environment.
  • You’ll bring your passion, your personality, and your background to our team to express yourself through the dishes you prepare with us. Your style will influence the way we work, and we’ll give you the support you need to learn new skills alongside the expert chefs, pastry chefs, and bakers that make up the Kitchen at Skibo.
  • The team is always looking for new talent at a wide range of levels, from Sous Chef to Kitchen Porter. No matter your experience, if you are passionate, kind, and adaptable we would love to hear from you.
  • If you are interested in a role with the Kitchen department at Skibo and feel it would be a good fit, please reach out and we would be delighted to organise a trial shift for you to come in and meet the team!

“Our kitchens are an incredibly vibrant place to work, where we rotate between putting together formal, six-course menus at the castle to working out on the moor, cooking trout that someone has just caught in the loch over an open flame.”

Craig Rowland, Executive Chef 

What we can offer you

  • Share of gratuities and service charge see next section for details
  • 33 days annual leave
  • Meals on shift are provided free of charge
  • Uniform provided 
  • Access to staff benefit scheme
  • Accommodation on the Skibo estate is available for £205.83 per month inclusive of electric, heating, Wi-Fi and council tax. Find out more here.
  • For team members who otherwise would not be able to travel to Skibo, the Club offers a staff transport service. Details can be found here.
  • Complimentary use of staff gym and fitness classes
  • Discounted estate activities including quad biking and horse riding
  • Discount in the club shop
  • Generous 'refer a friend' bonus scheme
  • Staff events

About gratuities & service charge

  • Gratuities (tips) and service charge (an additional charge added to room rates and other services at the Club that is passed directly to staff) are paid to all employees on a pro-rata basis regardless of their role. 
  • It is estimated that in 2024, full-time staff can expect to receive around £4,000 in addition to their annual salary.

Our Values

  • Seamlessly Connected We are joined up in how we operate and look after our colleagues, members, and guests.
  • Go Beyond We have a drive and energy to do things better.
  • Make Their Day We anticipate the needs of our colleagues and members to bring joy.
  • Our People Uncommonly committed people with a passion to deliver and delight.
  • Our Estate Appreciating our incredible environment in which to perform - both at Skibo and the wider Highlands.
  • Personalised Magical Moments Creating personalised moments tailored for each colleague, member, and guest.

How to Apply

Click this button to fill in a short application form.

You can contact us directly via Facebook Messenger.

Or email recruitment@carnegieclub.co.uk to request an application form. CVs will also be accepted.

Closing Date For Applications: June 2, 2024

Applications may close before the deadline, so please apply early to avoid disappointment.

We are committed to making our recruitment process as inclusive and welcoming as we can for everyone, no matter who you are or where you’re from. If there is anything at all we can do to help you feel comfortable and show off your best side during the process, please do let us know.

By applying for this position, you consent to the collection, use and disclosure of your personal data to Skibo Limited and all relevant third parties for the purpose of processing your application for this job position. You understand and acknowledge that your personal data will be processed in accordance with our Data Protection Policy.

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