To apply email: [email protected]

Join us for a new year in spring 2025!

We are looking for some bright sparks to join our small but perfectly formed team, starting in early March 2025.

Chef de parties 

At Inver, chef de parties are responsible for dishes in their entirety so some experience with fish and meat prep, vegetable cooking and sauces is essential. Knowledge of cooking over fire or a willingness to learn would be a bonus! Pastry and sourdough bread baking experience is particularly welcome (a specialist pastry CdP or a full-blown pastry chef role is a possibility). Exemplary organisational and time management skills are essential, as is an ability get on with a small diverse team. Some people management and co-operation skills are necessary, as you will be sharing a section with at least one other chef de partie plus junior chefs or our frequent work experience visitors. You’ll have a strong senior management team of sous chefs and a head chef for support, training and inspiration.

Salary: £32,000 per annum, pro rata base rate (plus £2,000-£4,000 tips on top)

About Inver 

Inver is a multi-award-winning craft restaurant with six boutique rooms. We opened in 2015 to instant critical acclaim and have been listed among the UK’s best restaurants ever since. Recently we were named Best Restaurant in Scotland and number 23 in the UK at the National Restaurant Awards. Chef-owner Pam Brunton has been the Good Food Guide’s Chef of the Year, and has been listed as one of CODE Magazine’s Most Influential Women in Hospitality. We were one of the first restaurants in the UK (and still the only one in Scotland) to be awarded a Green Michelin Star. Pam’s book “Between Two Waters- Heritage, landscape and the modern cook” was released in September 2024. Described as “a call to arms- a manifesto on a better way to feed the world”, the book is already critically acclaimed. In short, we are a dynamic, progressive, creative and challenging place to work.

Most importantly, this year we were named one of CODE Magazine’s Happiest Places to Work in the UK.

Inver is located right on the shore of Loch Fyne on Scotland’s beautiful west coast. (The water is closer than some kitchens’ dry stores!) The quality of the produce we use is unparalleled; shellfish and mackerel are straight from the waters outside; two local gardeners produce herbs, flowers soft fruit and vegetables for us; wild game is shot on the surrounding estates and wild berries and herbs picked from the hedgerows. Rare breed pork, lamb and Highland beef come from nearby farms. We make our own soft cheeses and yoghurt; kojis and misos; charcuterie and ferments.

Our craft skills ethos extends to the bar and restaurant, which makes its own tonic syrup, shrubs and bitters. There’s a short creative cocktail menu. Produce from the gardens and hedgerows informs the drinks menu. We brew innovative beers in collaboration with a nearby brewery, and previously staff have led on their production. The wine list is almost 100% from low-intervention production with a focus on small producers. Talented friends make the stoneware plates, weave the wool cushions, carve the wooden spoons, and design the pictures and prints. We have six luxury cabins providing sleeping accommodation for guests adjacent to the restaurant.

Most importantly we value our people as highly as the produce. In a response to a Countertalk Culture workplace review (which we undertook voluntarily), one member of staff stated: “For the first time in my working life, I feel like nothing needs improving. We’re valued, the philosophy is bang on, the pay is good, the people are nice, meals, snacks and heaps of support are available”.

What sort of people are we looking for? 

Inver is a personal project by owners Pam and Rob – we share the same rota with you daily. We are a small, close team and we recruit for whole people, not just job titles. We’ll give you what you need to flourish. In return we need some solid hospitality skills – exactly what, depends on what role you’re going for. We want people ready to contribute to a proper Team; to put the wellbeing of everyone else on a par with their own personal needs. Compassionate, self-motivated and creative individuals do well at Inver. It’s worth remembering that we are a restaurant: service is often fast-paced, and always requires juggling constantly competing deadlines and dealing with people with competing demands. Working days are energetic. If you thrive in this kind of environment, we can offer you so much more besides.

We are located 1.5 hours drive from the nearest city (Glasgow) so some appreciation for countryside activities and an ability to enjoy your own company are helpful! (That said we are good at entertaining each other too.) A car and driver’s license is useful but not essential.

Permission to work in the UK is essential.

There’s LOTS more info on our website, including hours, accommodation, pay and perks! Plus details of the other roles we’re recruiting for Team 2025.

There isn’t a closing date for applications: we’ll commit when we have found the right people. However we do close for Christmas (and this year’s winter break) from Sunday 15th December. If you want to visit us in person while the restaurant is open, this is your deadline. We expect to have most of the team on board by then.

To apply email: [email protected]