CABOT

The Cabot Collection is a luxury developer of exceptional golf destinations. Its portfolio of world-class getaways includes the award-winning Cabot Cape Breton in Nova Scotia; Cabot Saint Lucia on the northern tip of Saint Lucia; Cabot Citrus Farms in Central West Florida; Cabot Highlands in Inverness, Scotland; Cabot Revelstoke in British Columbia; and Cabot Bordeaux in the southwest of France. Cabot continues to build upon a legacy of excellence in luxury resort and residential offerings across each unique property, where owners and guests have access to a well-rounded suite of destination-specific experiences and an unparalleled quality of service.

CABOT HIGHLANDS

Located in Inverness, Cabot Highlands is nestled in the breathtaking Scottish Highlands, with a rugged landscape that hugs the Moray Firth shoreline. This 420-acre property is home to the renowned Castle Stuart Golf Links, an 18-hole course designed by Mark Parsinen and Gil Hanse, ranked no. 89 on GOLF Magazine’s Top 100 Courses in the World. A second course, Old Petty, designed by Tom Doak, is being built around a 400-year-old castle, featuring natural contours, shoreline views, and expansive hillsides. Cabot Highlands will offer stunning surroundings, world-class golf, exciting real estate opportunities, off-course activities, and exceptional service.

Position Overview

Do you thrive in the energy and the heat of the kitchen? Do you embrace passion and purpose and above all, love food? If yes, we have an incredible opportunity for you. As Cabot Highland’s Chef De Partie, you share the day-to-day culinary operations in the kitchen with the Head Chef and the team. Bring your creativity and sense of place when you develop menus. You model work ethic and sound business practices when you are co-leading the culinary team to great success. This role presents the opportunity for fast career growth within a growing organisation. If you love telling stories about food, and aspire to make a huge impact in a small, and great community, we want to hear from you.

Core Competencies

• Work alongside the kitchen team to consistently deliver a day-to-day menu of high quality.
• Work closely with the Restaurant Manager to deliver a world class menu and service for our guests.

· You will deputise for the Head Chef in his absence with responsibility for delivering the menu to the required high standards.

· Operating from an open kitchen, liaising with guests as required.

· Use your flair and imagination to help deliver additional events for our large corporate programme with a high-end set menu, typically for 12 to 24 guests.

· Ensure sound financial performance through staff management and food cost control.

· Set goals and objectives to improve kitchen’s performance and efficiency.

· Run efficient food storage, prep, and rotation systems.

• Run a clean, organised culinary operation that meets and exceeds health & safety standards.
• Oversee the upkeep & maintenance of all kitchen equipment and facilities.
• Always comply and maintain all specified kitchen standards.

Qualifications, skills and experience

· Possess fine technical culinary skills & plating design

· Previous experience in a similar role or looking to take the next career step up to Chef De Partie.

· Strong interpersonal and communication skills and the ability to liaise with colleagues and guests in a polite, professional manner.

· Flair, creativity and imagination, bringing new ideas in relation to menu planning.

· Ability to take responsibility in the absence of the Head Chef and to lead and motivate the team.

· Capable of working to high standards in relation to quality control, food hygiene and health & safety.

· Ability to adapt and work under pressure.

· Flexibility to support the needs of the seasonal business.