Job Description

THE ROLE - HEAD OF CULINARYReporting to the General Manager, as the Head of Culinary at Cameron House Resort you will be responsible for leading and managing the entire culinary operation across multiple dining venues within the resort, ensuring exceptional food quality, innovative menus, and impeccable guest experiences. You will oversee a brigade of 70 culinary professionals and support team, working closely with the management team to uphold our brand's culinary standards while fostering creativity and teamwork. The ideal candidate will be an experienced, hands-on leader with a passion for exceptional cuisine and hospitality, who thrives in a high-energy, fast-paced environmentKey Responsibilities:Guest

• Host your day-to-day operation, being present and accessible to guests, members, owners, visitors and employees at key times
• Define the standards, reflect in SOP manuals, induct and train and monitor consistent delivery
• Develop and maintain a quality offering in your area reflective of industry trends and our competitor set
• Maintain presentation and cleanliness in your department
• Effective handling, resolve and operational follow up of guest/member/owner queries or complaints, compensating and refunding only as appropriate
• Attendance at Weekly operational/business sheet meetings and pre-events

Team

• Interview, and select quality employees with skills, experience and values to match our needs
• Develop and support employees to reach their potential providing recorded training, coaching, feedback, and off job training
• Provide effective daily shift briefings and handovers
• Create Rota's of work with the correct levels of resource to look after business levels, adjusting as necessary
• Manage the holiday entitlements of your team in conjunction with company policies and procedures
• Provide a participative monthly departmental meeting
• Provide team with regular guest feedback
• Carry out probationary reviews and appraisals
• Manage absence, misconduct and poor performance within your team
• Recognize and reward excellence in your team
• Manage your team in conjunction with policies outlined in the Employee handbook and actively support the Clan committee and resort wide initiatives
• Advocate Careers at Cameron where possible on social media, at industry events and in involvement with Schools Colleges and Universities

Profitability

• Maximise revenue through product knowledge training, sales incentives and revenue protection processes
• Minimise costs by negotiating contracts, effective control of stock, and control of breakages and wastage
• Minimise loss by effective capture of revenue, ensuring robust processes in place
• Protect operating equipment, and ensure adequate kit is available to service the business
• Contribute to the forecasting, budgeting and business planning process

Compliance

• Apply all legislation applicable in your area including Employment Law, Health and Safety, Fire Safety, Food Safety, Disability, Licensing and any other statutory training.
• Self- audit standards, co-operate with external auditors and promptly rectify issues raised Active participation in the Health and Safety Committee and building of strong H&S culture within your department
• Fire/Crisis Team Duties in the event of crisis and Evacuation

You'll also be expected to deliver the following:Menu Development and Innovation:

• Oversee the creation and continuous refinement of menus that reflect the resort's brand, incorporating seasonal, local, and sustainable ingredients.
• Work closely with restaurant managers to craft unique dining experiences for different clientele, including upscale dining, casual restaurants, and special events.
• Ensure menus are aligned with guest preferences, dietary requirements, and current culinary trends.

Qualifications:

• Experience:

• Proven experience as an Executive Chef, Head of Culinary, or similar senior culinary leadership role within luxury resorts, fine dining establishments, or high-volume restaurants.
• Strong experience managing a large culinary team
• Expertise in diverse culinary styles, including fine dining, casual cuisine, and buffet-style offerings.
• Experience overseeing multiple kitchens or dining venues is a plus.
• Skills & Abilities:

• Exceptional leadership, organisational, and communication skills.
• Ability to inspire, train, and lead diverse culinary teams.
• Expertise in food costing, budgeting, and labour management.
• In-depth knowledge of food trends, culinary techniques, and kitchen operations.
• Strong commitment to quality, innovation, and excellence in guest service.

WHAT'S IN IT FOR YOU?At Cameron House we can offer fully funded, work-based training and development. Everything from apprenticeships, structured work experience in other businesses and supported scholarships through to graduate programmes, specialist craft training, and formal qualifications up to HND and Degree level.We offer a generous range of employee benefits and, given what we do and where we are, you'll have plenty of opportunity to make the most of our own five-star facilities. Here's what to expect:

• Free meals when on duty, in our team cafes
• Pension scheme
• Refer-a-friend scheme
• Birthday lunches and long service awards involving recognition with high street shopping vouchers and overnight stays
• Enhanced holidays, rising with long service
• Free Leisure Club Membership, with friends and family discounts.
• One paid day per year for volunteering
• Employee care service, offering lifestyle and wellbeing support and counselling via a confidential helpline
• On-site discounts on Cameron House and Cameron Lodges accommodation, 30% off food and beverages, golf membership, spa treatments, Celtic Warrior cruises, outdoor activities and retail products
• Supplier and local business discounts
• Free parking

And while Cameron House itself offers a huge range of activities across 400 acres of Scottish countryside, there's also the wider Loch Lomond and Trossachs National Park on your doorstep - just waiting to be explored in your free time.

Cameron House