Job Details - Chef de Cuisine

Chef de Cuisine

Cabot Cape Breton

Full-Time Seasonal

Weekdays Weekends Evenings Nights Shift Holidays


Built by dreamers, for dreamers.  

The Cabot Links Clubhouse Chef de Cuisine is primarily responsible for the culinary operations in both Panorama restaurant (breakfast and dinner) and Cabot Bar (which are the resort’s crown jewels for dining, both being located directly in front of the 18th hole green).  The Chef de Cuisine is expected to focus heavily on menu development, food safety and training of all sub-ordinates to establish outstanding cuisine on a consistent basis.  The position requires the active recruitment and development of the culinary brigade (both seasonal and year-round).  The Chef de Cuisine is expected to train, mentor and lead the culinary brigade to great success through demonstration of work ethic and sound business practices that will ultimately lead to a high level of employee engagement, industry accolades and community recognition.  The Chef de Cuisine must be a natural leader that exudes positivity and passion in even the most challenging of circumstances.  The position will also be required to assist where needed in the rest of the resort’s culinary operations and will be an active member of all things pertaining to food & beverage leadership.

Core Accountabilities:

  • Work alongside team of leaders at Cabot to ensure resort consistency and vision is met and exceeded.
  • Work closely with culinary and front of house leaders to build a world class F&B program for the resort, its employees and its guests.
  • Development and continuity of professional relationships with various culinary and hospitality schools to ensure Cabot’s success in finding raw talent to recruit and develop.
  • Recruitment of culinary employees by use of sound hiring practices and situational/personality based interviewing
  • Development of a long-term structure in the culinary brigade through training, mentoring and growing of individuals.
  • Sharing recipes and cooking techniques with the culinary brigade and guests
  • Development and maintenance of a ‘food bible’ for all F&B employees.  This should have all dishes served, the recipes and images of the dish.  It is to be used to ensure sound knowledge and consistency of the food served in all Cabot outlets.  The food bible will be an ongoing task and is deemed an essential accompaniment to a menu change.
  • Build relationships with local farms, fisherman, and other purveyors of quality ingredients. Develop sustainable long-term programs to ensure continuity and consistency.
  • Ensure sound financial performance through labor management and food cost control.
  • Ensure schedule and payroll metrics are adhered to on a consistent basis
  • Set goals and objectives to improve kitchen’s performance and efficiency
  • Run efficient food storage, prep and rotation systems
  • Drive and reward performance of top talent
  • Communicate expectations and create an environment of pride and accountability.
  • Work with all departments to ensure clear communication, understanding, and positive relationships between the kitchen and other departments
  • Run a clean, organized culinary operation that meets and exceeds health & safety standards
  • Overseeing the upkeep & maintenance of all kitchen equipment and facilities
  • Monitor & correct daily in/out punches for hourly employees and submit approved hours by deadline for biweekly payroll
  • Abide by all occupational health and safety standards
  • Follow all Fire Safety Plans and Regulations
  • Carry out duties through prescribed safe working practices
  • Be proactive in identifying and reporting all safety risks to staff
  • Comply and maintain all specified kitchen standards at all times
  • Other duties as assigned by management


  • Be a confident and proactive leader
  • The ability to prioritize and make effective decisions
  • Verbal and interpersonal communications skills
  • Multi-tasking and complex problem solving in high pressure situations
  • Work long hours - including morning, nights, and weekends
  • Positive attitude and attendance record at all times
  • Highly responsible and reliable
  • Cohesively work as part of a team

Physical Demands:

  • Spending long hours walking, standing, and using knife skills
  • Frequently lifting and carrying 50 - 100 lb
  • Occasionally ascending and descending stairs and ramps
  • Occasionally kneeling, pushing, pulling, and lifting
  • Working in a hot, intense kitchen that does a significant volume of food
  • Other physical demands associated with a busy food & beverage operation




  • A minimum of 10 years’ experience with at least 3 years’ experience in a senior culinary leadership role
  • Degree or diploma in the culinary field or equivalent industry experience
Intended Job Posting Audience

This employment opportunity is open for: Canadian, Permanent Residents, and Temporary Residents who are able to work for any employer in Canada (Study Permit and Open work permit holders).

Only applicants who are authorized to work in Canada will be considered.

Location Information
Inverness County
Nova Scotia
Job Information
Cabot Cape Breton
NOC Code
Chefs (6321)
Experience Required
Available Openings
Pay Type
To be Determined
Pay Rate
To be Determined
Estimated Weekly Hours
Start Date
End Date
Language Proficiency Level
Intermediate (CLB 5-7)
Posted on
July 20th 2021
August 7th 2021