work in glencoe

Clachaig is famous for its bars. Under our tenure, we’ve won a range of awards from Camra’s Best Pub in Scotland, Les Routiers’ Best Pub in the UK, and Great Outdoors Best Pub in the UK 2013, 2016 and 2017.

It’s our bar staff that make this possible. So believe us when we say we’re looking for people with a positive, relaxed and outgoing attitude, who can deliver excellent customer service, and who are prepared to develop their product knowledge across a range of goods and services.

Licence Training is provided at induction, and a full Key Skills Manual accompanies this induction to ensure that you’re up to speed as quickly as possible.

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The inn now has 23 bedrooms, all refurbished to a high standard in recent years, and has attained VisitScotland’s 3 star inn accreditation. This in itself takes a dedicated team to run and maintain the high standards now set.

In addition, through the Clachaig Holidays brand, we also own and manage 10 self catering properties, located both on site and in the neighbouring villages of Glencoe & Ballachulish.

These properties are of a VisitScotland 4 star standard, requiring constant attention to detail from our housekeeping staff, ensuring that our guests keep returning. The importance of our dedicated staff in this team cannot be overstated.

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Clachaig’s reputation for food has been growing rapidly for a number of years and now rivals its reputation for great beer. With a turnover to put some city centre restaurants to shame, joining our catering team will give you a unique insight into an extremely busy and successful food trade.

If you already have some experience and would like an opportunity to build on this as an assistant to our Head Chef, or simply fancy learning more about working with food preparation then we would like to hear from you.

We have a structured training plan, with detailed specifications for all items produced within the kitchen. Depending on the level of your previous experience (if any) you will usually start by helping with prep during the day and the more simple aspects of service. As your confidence and familiarity grows you may aspire to producing 40 breakfasts on your own or playing a key role in the evening service.

And when you’ve finally cracked it we’ll let you loose on “the hatch” as you call your way through anything up to 250 plated meals within a few hours.

We believe in good honest food produced in a good honest way. We work to tight specifications and are very conscious of margins. We don’t see the need to use strange French terminology, but we do see the need to set and meet high standards.

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