Chef De Partie

JR United Kingdom; Inverness; On-site; GBP 25,000 - 35,000; Full time

Job summary

Located in the stunning Scottish Highlands, a leading company is seeking a Chef De Partie to join their culinary team. In this role, you will assist in delivering high-quality menu offerings while leading a passionate kitchen staff. This position offers potential for career growth and the chance to influence restaurant operations in a beautiful location.

Qualifications

• Previous experience in a similar role or seeking advancement to Chef De Partie.
• Strong interpersonal and communication skills.
• Ability to maintain high standards in quality and hygiene.

Responsibilities

• Co-leading culinary operations alongside the Head Chef.
• Delivering a menu of high quality consistently.
• Managing kitchen performance and efficiency.

Skills

Culinary skills

Plating design

Interpersonal skills

Communication skills

Creativity

Leadership

Quality control

Food hygiene

Adaptability

Job description

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Located in Inverness, Scotland, Cabot Highlands is surrounded by the breathtaking Scottish Highlands and features a rugged landscape that hugs the Moray Firth shoreline. This 420-acre Cabot property is home to the renowned 18-hole Castle Stuart Golf Links, named among the world’s top 100 courses. Acclaimed architect Tom Doak is building a second 18-hole golf course at Cabot Highlands, Old Petty, on a pristine piece of land that plays around the property’s 400-year-old castle. Set to open for preview play in August 2025, the course offers natural contours, meanders along the shoreline, and winds through hillsides and expansive open land. Beyond golf, the destination offers incredible natural beauty and ample outdoor activities including hiking, cycling, fishing, falconry, and horseback riding. The town of Inverness is located ten minutes away and offers opportunities to experience the vibrant Scottish culture through Victorian-era marketplaces, cathedrals, museums, and restaurants.

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.

Working Hours

• 5 days per week with 2 days off. About 45 to 50 hours per week. Annualised hours (3 months off fully paid in Winter with hours made up during the season).
• Clubhouse opening hours depend on bookings on the day, but generally hours of clubhouse operation are from 7.00am until 9.00pm with occasional corporate dinners or special events until 10:00/10:30pm.
• Flexible working hours with both morning or dinner shifts available weekly.
• Applicants must be available to work weekends as required.