Careers at Inverlochy

You can send in your CV for the following jobs using our online form »

We currently have the following positions available:

Sous Chef

Purpose: To act as Sous Chef, assisting the Head Chef in all aspects of planning, organising and communicating within all kitchen departments. To assist the Head Chef in building a motivated team by taking an active interest in their welfare, safety and development.

Responsible to: General Manager, Head chef, Chez Roux, Food and Beverage Manager

Responsible for: All chefs and porters

The Role:

Leading the team in the Head Chef's absence; the Sous Chef must be an inspirational leader, motivating and developing the team with their correct example and creating a culture of passion and enthusiasm for the preparation and service of food. The Sous chef will cultivate an excellent working partnership with the restaurant management team.

They must assist in providing food that not only exceeds our guest expectations in flavour, substance and presentation, but is also in line with agreed company & legal standards. This is in addition to ensuring that the food costs of the business are well managed. 

Key Responsibilities:

  • To work with the restaurant team to understand customer expectations, comments and to handle any complaints to satisfy the customer promptly
  • To consistently prepare and cook all food to the standards and dish specifications, and train the team to do the same
  • To be hands on and present during the busy service periods
  • To be a team player at all times and be prepared to be flexible in order to ensure that all operations are always as guest-focused, efficient and profitable as possible.
  • To ensure that the hotel’s Health & Safety Policy and Food Safety Management System are adhered to in the kitchen including all related paperwork checks & record keeping
  • To ensure the menu, daily specials and special menus are available, as appropriate
  • To ensure functions menus are managed effectively in conjunction with the manager in charge
  • To ensure that the kitchen team are fully prepared, stocked and set for service
  • To be responsible for the performance of the whole kitchen team and the delivery of quality food in the absence of the head chef
  • Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
  • To assist the Head Chef with recruitment, supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
  • To be responsible for the performance of the whole kitchen team and the delivery of quality food in the absence of the Head chef
  • Be a role model for the team by actively displaying consistent cooking skills, a positive & proactive attitude and hygienic appearance at all times
  • To carry out recruitment, supervision, planning, training, coaching and developing of the kitchen team to meet the needs of the guest, the business and the company
  • To actively be part of the kitchen management team, ensuring on-job training for the team 
  • Assist in the training and coaching of the floor team, especially in relation to food and kitchen matters, lead tastings and food training at shift briefings
  • To establish and maintain good front of house relations at all times.
  • To promote best practice within the kitchen & constantly look to improve processes & procedures
  • To assist the head chef responsibly and make follow-up checks to ensure the performance of the kitchen and kitchen team
  • To lead tastings and train all team members in food knowledge at every opportunity
  • To encourage team members to continually improve their performance – recognizing, praising and rewarding excellent performance in the team
  • To develop strong team relations by encouraging open communication between all members of the restaurant team both front and back of house
  • To spot talent and assist with succession planning for kitchen team & recruit the ‘correct’ people.
  • To ensure that kitchen team understands the correct preparation, cooking, presentation & service of food
  • In the head chefs absence; To carry out formal discussions with the team, provide updates & evidence for your Manager to support possible disciplinary processes
  • In the absence of the head chef, to attend, communicate effectively at & contribute to weekly management meetings and shift briefings every day
  • To work with the Head Chef and Chez Roux to collaborate and devise an inspiring and engaging ongoing training and development calendar for chefs
  • To take responsibility for your own career path and continuous self-improvement

To apply please send your details along with CV to

Assistant Restaurant Manager

As the Assistant Restaurant Manager, you will help ensure in the smooth running of the food and beverage department.

You will often be the first point of contact for the restaurant and must provide a personalised dining experience; your job is to ensure that the entire dining experience is pleasant and positive. You will provide daily direction and guidance to your team to ensure the highest of dining experiences.

Your main function will be the operation and control of the restaurant, private dining room and Lounge areas. You will report to the Restaurant Manager.

An Assistant Restaurant Manager is a “people person" with great customer service skills.

You must be able to problem-solve quickly and in a professional and pleasant manner, have good communication skills and be an effective listener. You should be a highly organised and motivated person.

You will have initiative, self-discipline, effective communications skills, and the ability to organize and direct the work of others.

You are responsible for making decisions along with the Restaurant Manager that directly affect the day-to-day operations of the above. In their absence you will be FULLY responsible for all decisions.

Full time position. Driver's licence is essential.

This is not a live in position but help with temporary accommodation is available if needed.

To apply please send your details along with CV to

Chef de Partie

This is a fantastic opportunity to work as a Chef De Partie in Scotland’s finest Luxury Hotel & Restaurant situated in a stunning location amongst the glens, lochs and mountains of the west coast of Scotland.

Inverlochy Castle is a small country house hotel with 17 bedrooms which is frequently referred to as one of the best in the world and also holds three AA Rosettes for its food and service within the restaurant. Come and join our team at Scotland’s finest Luxury Hotel & Restaurant.

The Chef de Partie must have previous experience in Michelin or AA Rosettes Restaurant. You will be actively involved with running sections in the kitchen, and will support the Executive Head Chef and Sous Chef with all aspects of the day to day kitchen operation. This position covers a mixture of straight and split shifts over a 5 day working week.

Basic Job Function

  • To take full responsibility for the running of a particular section in the kitchen

Duties & Responsibilities

  • To ensure that all stocks are kept under optimum conditions
  • To ensure that all mise en place is always freshly prepared and on time
  • To ensure that all dishes are being prepared to the correct recipe and to the correct quantity
  • To ensure that all dishes reach the hot plate or passe correctly garnished, the correct portion and size presented on the prescribed serving dish in the prescribed manner
  • To ensure that the section is being kept clean and tidy at all times
  • To ensure that junior cook or trainees receive the right training and optimum guidance
  • To ensure that any anticipated shortages are communicated promptly to the Executive Head Chef or Sous Chef
  • To ensure that all staff under his control are treated fairly and with courtesy
  • To deputise in the Sous Chef’s absence and take charge of the kitchen when directed to do so
  • To attend training courses and seminars as and when required
  • To strive to study management subjects in preparation for the future advancement

To apply please send your details along with CV to

Night Porter

Inverlochy Castle is currently looking for a Night Porter to join our team.

We pride ourselves on the highest level of service, and attention to detail is paramount. Inverlochy Castle has a long standing reputation as Scotland's finest country house hotel with 17 luxurious bedrooms and a 3 AA Rosette Restaurant. We are constantly voted one of the best small hotels in the world. Candidates should be of the highest professional calibre, able to organize their time and duties and not afraid of hard work.

This role does NOT offer live in accommodation.

If you think you have what it takes to be part of the prestigious team at Inverlochy Castle then please contact us.

The ideal candidate for this position: experience in a similar role, they will be solely responsibly for the hotel and all guests during there shift so must be focused and attentive, they will be expected to complete all jobs assigned to them in a timely manner and to a set standard so attention to detail is a must.

Applicants must have a good level of English both spoken and understanding. We do ask that any applications should be in English please.

Must have Full Driving Licence.

We offer a competitive hourly rate and provide uniforms and meals while on duty. This is a permanent position and you must be eligible to work and reside within the United Kingdom.

If this position is of interest to you and you would like to be part of our team then please forward on your CV to

Reservations & Events Supervisor – all ICMI properties

Department: Reservations
Reports to: Revenue and Reservations Manager

Primary Objectives of the Position

To maximize hotel’s rooms, meetings and events revenue and guest satisfaction by receiving, handling and processing all enquiries under the direction of the Reservations Manager. The job incumbent should work in line with company and hotel’s guidelines, business plans and service concepts.

Professional Tasks, Duties and Responsibilities

  • Surpasses guest satisfaction (internal or external guests) by thoroughly understanding their needs, actively seeking guest feedback, and following up with relevant colleagues to ensure that all guest requests are delivered completely
  • Takes personal ownership in case complaints occur, to ensure that all guest issues are resolved
  • Promotes empowerment to solve guest issues quickly and effectively, by understanding the levels of authority within the department and familiarizing with procedures related to solving common guest complaints and concerns
  • Creates a positive hotel image in every interaction
  • Records reservation information accurately; identifies and records into the computer correctly for statistical data purposes
  • Contributes to maximum occupancy of the hotel by assisting in maintaining accurate inventory control for rooms
  • Sets up and maintains filing, trace, and communication systems, and follow-up procedures in line with guidelines
  • Pre-blocks all special requests, dietary requirements or VIP accommodations accurately
  • Maximises guest satisfaction by communicating customer specifications to hotel staff
  • Maximises customer satisfaction and hotel revenue by promoting hotel restaurants and other services and facilities to guests
  • Deals with assigned incoming correspondence, contracts, e-mails and reservation messages in a timely and accurate manner
  • To understand the rate structure and current promotions
  • Takes ownership of groups and events of assigned hotels. Issues function sheets in timely manner as per agreed standards
  • Follows Enquiries process and Groups/Events Checklist
  • Motivates the team and coaches coordinators as required and creates positive working environment
  • Contributes to training new team members
  • Ensures the daily, weekly and monthly tasks are being completed. Is able to priorities tasks when in charge of the office and is fully aware who is doing what and where we are with daily tasks
  • Keeps the other supervisor and Reservation Manager informed where we are with tasks, what were the issues on shift and any large enquiries that day
  • Is able to check the payment planner and allocate payments accordingly when required
  • Contributes to the Sales leads spreadsheet
  • Keeps notes of training required among the team, adds to the monthly training log
  • Takes initiative during quiet periods to preform and delegate extra tasks
  • Checks and signs refund request when Manager not on duty
  • Ensures office is kept tidy
  • Completes individually assigned tasks

Please email CV to

ICMI Group Junior Operations Manager

Group Junior Operations Managers are required to travel between all ICMI properties and be able to step into a Duty Manager level role and support the hotels with holiday cover and staff shortages. 

They have to be able to solve problems quickly and in a professional and pleasant manner. They must be able to deal successfully with a wide variety of people from different cultures and backgrounds. Have initiative, self-discipline, effective communications skills, and the ability to organize and direct the work of others.

Junior Operations Managers are responsible for making decisions with the guidance of the Assistant Operations Manager and the Group Operations Manager that directly affect the day-to-day operations for the entire group. You will work closely with the Hotel General Manager on a day to day basis to ensure a flawless service and experience for our guests.

Travel and working away from home is a key factor within this job role as you will be away from home each night of your working week.  You must be able to drive and have your own car suitable for extensive travel in all weather conditions.

You are required to have a minimum of one year experience at a Duty Manager level in a 4-5 star hotel.  This is a wonderful opportunity for those who are interested and highly committed to a career in the luxury hotel market.

Competitive salary and mileage provided.

Please email CV to

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