Chef de Partie

Title: Chef de Partie Reports to: Executive Sous Chef Job Type: Full Time Seasonal Location: Inverness, Nova Scotia, B0E 1N0 The Cabot Collection Cabot is a global developer and operator of world-class golf destinations with a growing portfolio of six Cabot properties and four Cabot-managed properties. The Cabot portfolio includes Cabot Cape Breton in Nova Scotia, Canada, Cabot Saint Lucia in the Caribbean, Cabot Revelstoke in British Columbia, Canada, Cabot Citrus Farms in the United States, Cabot Highlands in Scotland, and Cabot Bordeaux in France. With extensive expertise in golf and hospitality management, Cabot also oversees the operations of several premier golf courses through its Cabot-managed properties in the U.S., including: Cascata Golf Club and Serket Golf Club in Las Vegas, Nevada; Grand Bear Golf Club in Saucier, Mississippi; and Chariot Run Golf Club in Laconia, Indiana. Cabot continues to cultivate a legacy of excellence, providing guests and homeowners with exclusive access to bespoke, destination-inspired experiences and a commitment to exceptional service across its luxury residential and boutique resort offerings. Cabot Cape Breton Located along the coast of Cape Breton, Nova Scotia and nestled between the Atlantic Ocean and the picturesque town of Inverness, Cabot Cape Breton is an unrivalled destination offering one of the best resort experiences in Canada. Featuring 46 spectacular holes—including Cabot Links and Cabot Cliffs, two 18-hole layouts ranked among the world’s top 100 courses, and The Nest, an 11-hole par-3 course—Cabot Cape Breton offers a rare chance to experience golf as it was meant to be played: on firm, sandy turf, with the ocean breeze shaping every shot. With award-winning accommodations at Cabot Links Lodge, upscale Golf Villas, luxury homes, and exquisite dining options, Cabot Cape Breton is intended to excite and inspire at every turn. If you join our team, you will live our values: Confidence, Authenticity, Humility, Warmth Position Overview As a Chef de Partie at Cabot Cape Breton, you will play a crucial role in the culinary excellence of our resort. This position involves overseeing a specific section of the kitchen, ensuring the highest standards of food preparation, presentation, and quality. The Chef de Partie will collaborate with the culinary team, contribute to menu development, and maintain a well-organized and efficient kitchen operation. Strong culinary skills, attention to detail, and the ability to work in a dynamic kitchen environment are essential for success in this role, contributing to the overall dining experience and reputation of Cabot Cape Breton. You Will Thrive In This Role If You Enjoy Kitchen Management: Focus on overseeing and managing a specific section in the kitchen, ensuring efficient operations. Station Organization: Keep the designated kitchen station well-organized, maintaining a smooth workflow and cleanliness. Collaboration and Communication: Collaborate with kitchen staff and communicate effectively, fostering a harmonious and productive kitchen environment. Culinary Excellence: Prioritize the quality and presentation of dishes in the assigned kitchen section, adhering to culinary standards. Adaptability and Innovation: Be adaptable to kitchen dynamics, swiftly adapting to changes, and bringing creative ideas to enhance culinary offerings in the designated section. Preferred Qualifications And Skills Previous culinary experience required. Culinary Degree or diploma is an asset. Commitment to abide by all occupational health and safety standards. Knowledge of and compliance with all Fire Safety Plans and Regulations. Requirements Of The Role You Should Be Aware Of Based on the nature of our business and the service we provide to our guests, to work with us, you must consent to a criminal background check as a condition of employment and an additional criminal background check every two years. As a seasonal resort business, you can anticipate a schedule that will involve day, evening, night, and weekend work. Spending long hours walking, standing, and using knife skills. Frequently lifting and carrying up to 50 lbs. Occasional ascending and descending of stairs and ramps. Occasional kneeling, pushing, pulling, bending, twisting and lifting. Working in a hot, intense kitchen producing a significant volume of food. As a leader, high pressure decision making may be involved in your day to day Ability to resolve employee concerns Constant focus and repetitive work are to be expected Ability to manage timeline pressures and constraints There may be interactions with patrons who are impaired Our Benefits Access to learning & training opportunities to build your career. $ 10 green fees Complimentary Family Golf Round Friends and Family Rates for Golf and Lodging Discounts in our Retail Shops & Restaurants Access to our Employee Assistance Program Subsidized Team Housing, based on availability. Healthcare benefits for permanent and returning seasonal team members.

Oversee a specific kitchen section to ensure high standards of food preparation, presentation, and quality. Collaborate with the culinary team on menu development and maintain an efficient, organized kitchen operation.

Previous culinary experience is required, and a culinary degree or diploma is considered an asset. Candidates must be able to handle the physical demands of a high-volume kitchen and consent to a criminal background check.

• Learning & training opportunities • Discounted green fees • Complimentary family golf round • Friends and family rates for golf and lodging • Retail shop & restaurant discounts • Employee assistance program • Subsidized team housing • Healthcare benefits

• CommunicationSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Kitchen Management
• Station Organization
• Culinary Arts
• Food Presentation
• Menu Development
• Collaboration
• Communication
• Adaptability
• Knife Skills
• Occupational Health and Safety
• Fire Safety Compliance

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades

Formation minimale

Diplôme professionnel

Expérience minimale

2+ ans

Postuler avant le

2 déc. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level