Inver opened in 2015 to critical acclaim, with top marks in reviews across the board, and is now listed among the UK’s best restaurants.
We are located right on the shore of Loch Fyne, on Scotland’s wild west coast. The quality of the produce the kitchen enjoys is unparalleled; shellfish and mackerel are straight from the water outside; two local gardeners produce herbs, flowers, soft fruit and vegetables for us; game is shot on the estate and rare breed pork, lamb and Highland beef come from nearby farms.
We are a contemporary, creative kitchen with old-fashioned cooking skills. We have the Pacojet, Thermomix, induction hobs and Konro grill, but we preserve, ferment, culture, churn, butcher, smoke, sprout, dry, malt and bake daily. Being remote, we do everything ourselves. Being well connected to restaurant culture in the rest of the world, our food is current as well as respectful of tradition. We foster a real relationship with the growers, farmers and foragers who stock our larder. Cooks are encouraged to pick, plant and forage.
Our ethos extends to the bar and restaurant, which makes its own tonic syrup, shrubs and bitters. There’s a short creative cocktail menu; we brew innovative beers in collaboration with a nearby brewery; and produce from the gardens informs the drinks menu. Talented friends make the stoneware plates, weave the wool cushions, carve the wooden spoons, and design the pictures and prints. As of spring 2018 we have luxury accommodation adjacent to the restaurant; four ‘bothies’, or well appointed wood cabins.
Who we want
Our small team is growing. We are looking for a sous chef or head chef to join us in March 2019, when the restaurant re-opens after our winter break.
A senior sous or head chef will help chef-proprietor Pam run the kitchen, contribute ideas, and manage the small team. The right person will be highly organised and able to contribute to the systematisation of daily routines. The role will demand excellent culinary skills, an eye for detail, and first rate communication and team building skills. We are looking for a talented, ambitious person with an appreciation of detail and a love of his or her craft.
In return, we offer a unique opportunity to contribute to the journey of a different kind of restaurant. We share a community and natural environment with the people who supply us. It’s a unique opportunity to develop personal relationships with the growers, fishers and farmers of the best produce the country has to offer and to allow that personal connection to inform your creative cooking.
As well as striving for excellent food and service, creating an enjoyable working experience with personal fulfilment for ourselves and our staff is of paramount importance to us. Any team member is encouraged to contribute to the menu development, and a senior would be given space to pursue his or her particular culinary interests. The atmosphere is open, friendly and supportive. Kitchen hours are capped; staff meals are provided three times a day; living expenses are otherwise low; and we close for a winter break in January & February allowing staff to pursue their own interests. Transport connections to Glasgow (1.5 hours), Edinburgh (2.5 hours) and the rest of the country are frequent and simple.
Both owners (Pam, the chef; and Rob, front-of-house manager) are present daily and very much part of the small, dedicated team.
Please send a CV and covering letter to the email on the right.
Closing date for applications is 31st December 2018, for a start date in March 2019.
Bear in mind Inver is closed in January and February, so persons wishing to see the restaurant in action should plan to visit before 2nd January. Interviews will be arranged as applications arrive throughout December and up to 7th January.
The successful applicant will be informed by 10th January (dependent on references).