Executive Chef

ABOUT US
Situated on the shores of Loch Lomond, Scotland's breathtaking jewel, Cameron House is a magnificent 5-star resort. Uniquely positioned where the Scottish Highlands meet the Lowlands, this 17th-century baronial estate is rich in character and history. Cameron House offers an award-winning Spa with a rooftop infinity pool, an 18-hole championship golf course, an extensive selection of resort activities, and a choice of five restaurants and bars to cater to every taste. Our 208 bedrooms are an exquisite blend of traditional and contemporary, or guests can opt for a home from home in one of our 115 self-catering lodges or luxurious Mansion House suites. The iconic Loch side setting is a timeless celebration of grandeur and natural beauty. Spanning 400 acres of picturesque Scottish countryside, Cameron House is a place where we create memorable experiences for our guests – whether they’re celebrating life’s big events or looking to relax and enjoy themselves.

THE ROLE
Culinary excellence is the heartbeat of Cameron House. Our diverse food and beverage offering includes La Vista, Clubhouse, Cameron Grill, Lobby Bar, Great Scots Bar, The Tavern, Room Service, and our extensive Meeting and Event facilities. Reporting to the Director of Food and Beverage, the Executive Chef will own the culinary narrative of the resort. This is a high-impact leadership role for a visionary who can balance the creative complexity of managing five distinct dining concepts with the operational rigor of a 5-star estate. You will be responsible for the development of menus and concepts, the management, development and mentorship of our kitchen brigades, and the maintenance of 5-star food standards across the resort.

• Culinary Vision & Ownership: Designing and evolving the distinct concepts and menus for all five outlets, ensuring each brand remains a market leader.
• Team Development: Leading, managing, and inspiring our kitchen teams; building a culture of mentorship and professional progression across all brigades.
• Standard Excellence: Maintaining uncompromising 5 Red Star food standards, quality, and presentation across every plate served.
• Strategic Financial Management: Total ownership of the culinary P&L, including food cost control, menu engineering, and procurement strategies to drive resort profitability.
• Operational Leadership: Ensuring all kitchens run seamlessly, coordinating resource planning and rotation in line with business demand.
• Safety & Compliance: Meeting all legal requirements to keep guests and employees safe, ensuring the business is fully compliant with food hygiene and statutory obligations.
• Collaborative Innovation: Partnering with the F&B leadership team to deliver cohesive guest experiences that align with our "best in Scotland" ambition.

WHO WE ARE LOOKING FOR
We recruit people with widely varying personalities from different walks of life and backgrounds. While we don’t have a ‘typical’ employee, there are some specific qualities or traits we look for.

• People who want to achieve great things – Your interest in us suggests you have the ambition, drive, and determination to meet challenges head-on.
• People who are naturally friendly – Who genuinely care about our guests and the culinary journey they experience.
• People who will always go beyond – To make a guest's stay special through a signature dish or a thoughtful touch.
• People who show the same level of care for their team, as our guests – Supporting our colleagues to be the best they can be and to do the best job they can.
• People who will respect and protect the magical place we work in – It’s up to all of us to look after our environment and never take it for granted.

TO BE ELIGIBLE TO APPLY YOU WILL ALSO NEED
Experience: Significant experience as an Executive Chef or high-level Executive Sous Chef within a 5-star luxury resort or high-end multi-outlet environment.

• Multi-Concept Mastery: Proven ability to develop and manage multiple distinct culinary identities simultaneously, from fine dining to relaxed clubhouse fare.
• Large-Scale Leadership: Experience managing large, diverse kitchen teams and junior managers across a sprawling resort estate.
• High-Level Culinary Standards: A track record of delivering at a 2 or 3 Rosette level (or equivalent luxury standards).
• Commercial Acumen: Strong financial awareness with experience in managing high-volume budgets, P&L, and food cost engineering.
• Advanced Compliance: Level 4 Food Hygiene and a deep understanding of health and safety legislation.

WHAT’S IN IT FOR YOU?
Here’s what to expect when you work as part of our team:

• Free meals when on duty in our team cafes.
• Pension scheme and Wagestream financial services.
• On-site discounts on Cameron House and Cameron Lodges accommodation, 50% off food and beverages, golf, spa, and retail products.
• Free Leisure Club Membership, with friends and family discounts.
• Employee care service, offering lifestyle and wellbeing support via a confidential helpline.
• Fully funded training – from specialist craft training to formal qualifications up to Degree level.
• Free parking and access to the wider Loch Lomond and Trossachs National Park on your doorstep.