CABOT

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 Rio Secco 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.

QUALIFICATIONS, SKILLS, AND EXPERIENCE

• Previous experience in a similar role or looking to take the next career step up to Kitchen Assistant
• Strong interpersonal and communication skills and the ability to liaise with colleagues and guests in a polite, professional manner
• Excellent organisational skills with attention to detail
• Capable of working to high standards in relation to quality control, food hygiene and health & safety
• Ability to adapt and work under pressure
• Flexibility to support the needs of the seasonal business
• Culinary qualifications or relevant certifications are an advantage but not essential
• Full training will be provided to the successful candidate

• Work alongside the kitchen team to consistently deliver a day-to-day menu of high quality
• Work closely with the Restaurant Manager to deliver a world class menu and service for our guests
• Ability to work well collaboratively as part of a small team, helping others when needed
• A desire to work collaboratively and positively with the Restaurant manager and Front of house service team
• Operating from an open kitchen, liaising with guests as required
• Run efficient food storage, prep, and rotation systems
• Run a clean, organised culinary operation that meets and exceeds health & safety standards
• Oversee the upkeep & maintenance of all kitchen equipment and facilities
• Always comply and maintain all specified kitchen standards