Executive Chef

About Cameron House

Cameron House is a magnificent 5-star resort situated on the shores of Loch Lomond. This 17th-century baronial estate combines the Scottish Highlands with the Lowlands, offering an award‑winning Spa with a rooftop infinity pool, an 18‑hole championship golf course, extensive resort activities, and five restaurants and bars to cater to every taste.

Our 208 bedrooms blend traditional and contemporary styles, with 115 self‑catering lodges or Mansion House suites available. Spanning 400 acres of picturesque Scottish countryside, Cameron House creates memorable experiences for guests and hosts events from life’s big moments to quiet relaxation.

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 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 and mentorship of kitchen brigades, and the maintenance of 5‑star food standards across the resort.

Key Responsibilities

• 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 rotas 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.

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.

• 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.

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.