Executive Sous ChefSalary: $75,000–$90,000 annuallyHousing and Relocation: Subsidized employee housing available and Relocation AvailableBenefits: Medical, Dental & Vision Insurance | 401(k) | PTO | Additional Employee BenefitsAbout the OpportunityI am hiring on behalf of a luxury hospitality property in Nantucket, MA, seeking an experienced and motivated Executive Sous Chef to join their culinary leadership team on a full-time, year-round basis.This is an excellent opportunity for a hands-on culinary professional who enjoys working in a high-end hospitality environment and is looking to take the next step in their career. The Executive Sous Chef will work closely with the Executive Chef to oversee daily culinary operations, maintain high food-quality standards, develop the culinary team, and ensure an exceptional guest experience.Key Responsibilities
Support the Executive Chef in overseeing all culinary operations.Lead, mentor, and develop culinary team members across the operation.Assist with menu development, recipe creation, and seasonal offerings.Maintain consistently high standards of food quality, presentation, and execution.Oversee daily kitchen operations, including prep, service, and production.Ensure compliance with food safety, sanitation, and health regulations.Assist with ordering, inventory management, food cost control, and waste reduction.Help manage scheduling, training, performance, and development of culinary staff.Work collaboratively with the broader Food & Beverage and hotel leadership teams.Maintain a clean, organized, and efficient kitchen environment.Step into leadership of the culinary operation in the absence of the Executive Chef.Contribute to a positive, professional, and team-oriented kitchen culture.
Qualifications
Previous experience as a Sous Chef, Executive Sous Chef, or similar culinary leadership position.Experience within a high-end hotel, resort, club, restaurant, or comparable hospitality environment preferred.Strong knowledge of culinary techniques, kitchen operations, and food safety standards.Proven ability to lead and develop culinary teams.Strong organizational and communication skills.Ability to work effectively in a fast-paced, high-volume environment.Strong understanding of food cost, labor management, and inventory control.Culinary degree or formal culinary training preferred but not required.A hands-on leadership style with a strong attention to detail.....Read more...
Senior Chef de Partie – Small Plates – Restaurant – London BridgeSunday’s & Monday’s Off An exciting opportunity for a Senior Chef de Partie to join a new Italian-American bar and small plates concept. New opening, working alongside an award-winning chef founder.The Role This is a hands-on role in a small, focused kitchen, delivering quick-fire, high-quality bar food in a 50-70 cover venue. This role would suit an experienced CDP looking to take on more responsibility, or a Senior CDP ready for a new challenge in a growing business.Key Responsibilities
Run a section of the kitchen to the highest standards.Prepare and cook dishes to specification, ensuring consistency and quality.Support the Head Chef in daily kitchen operations, including stock control and food safety.Mentor and support junior chefs and KPs.Contribute to menu development and dish creation within the concept structure.Work closely with the Head Chef and Executive Chef to deliver knockout menus.
The Ideal Candidate
Experienced Chef de Partie or Senior Chef de Partie.Background in small plates / quick-fire restaurant environments.Used to high standards but not overly fine-dining-focused.Hands-on, enthusiastic, and ready to be part of a new opening.Someone who wants to be part of a growing business and scale with it.
Why Apply
New opening – be part of something from the ground up.Part of a growing business with room to scale.Sunday & Monday closed – excellent work-life balance.
The Offer
Salary of £38,000 – £42,000 all-in (base + tronc).48 hours per weekPotential 4 days on / 3 days off pattern.
How to Apply If you are ready to join a new opening and grow with the business, please send your CV to Olly at COREcruitment dot com....Read more...
Job Title: Sous ChefOur client is a popular independent neighbourhood restaurant in Clapham, specialising in fresh, handmade pasta and quality Italian-inspired cooking. The restaurant operates an intimate open kitchen, serving a concise menu of freshly prepared starters, pasta dishes and desserts across lunch and dinner.This is an excellent opportunity for a hands-on Sous Chef to join a small, established kitchen team where quality ingredients, fresh preparation and consistency are at the heart of the operation.Sous Chef benefits:
£40,000 per annum40 hours per weekNO SPLIT SHIFTSMONDAYS CLOSEDTuesday to Sunday operationEarlier finishes on SundaysLatest finish approximately 10:30pm, with 11pm to 11:30pm on Friday & Saturday30-cover restaurant + 16-cover terraceIntimate open kitchenDedicated pasta lab with fresh pasta made in-houseSmall, quality-focused menuEstablished kitchen brigade2 to 3 chefs working per service with additional KP supportExcellent transport links from Clapham North station
Sous Chef requirements:
A strong Sous Chef who is comfortable working within a busy, open kitchen environment.Previous experience working with fresh ingredients and preparing quality food from scratch.Confident running a section, supporting junior chefs and maintaining consistently high standards.A reliable and organised chef who enjoys working as part of a small, close-knit kitchen team.....Read more...
HEAD CHEF | EAST LONDON | OTE £65,000Looking for your next Head Chef role in East London?We’re working with a well-established gastro pub in East London that’s looking for a confident, hands-on Head Chef to lead the kitchen team.This is all about proper cooking, seasonal British produce and food made from scratch, with someone who can lead the kitchen while maintaining high standards throughout service.What’s on offer:• OTE up to £65,000• Established East London gastro pub• Seasonal British produce• Everything made in house• Busy 7-day operation• Strong Sunday lunch trade• Full responsibility for the kitchen• Opportunity to put your own stamp on the food offeringWe’re looking for someone with:• Proven Head Chef experience or a strong Sous Chef ready to step up• A strong fresh food background• A genuine interest in seasonal British cooking• Good kitchen leadership experience• Experience managing and developing a kitchen team• The ability to lead a busy service• Good understanding of kitchen costs and GP• A hands-on approach and positive attitudeInterviews are happening now.If this sounds like you, or you know a chef who would be a good fit, drop me a message or send your CV over.#HeadChef #ChefJobs #LondonChefs #EastLondon #HospitalityJobs #PubJobs #GastroPub....Read more...
Sous Chef – World-Renowned Brand – DubaiCompetetive Salary PackageWe are looking for an experienced and creative Sous Chef to join the culinary team.In this role, you will support the Executive Chef in managing daily kitchen operations, lead and motivate the culinary team to maintain the highest standards.
Ensure consistent quality, presentation, and timely food production.Oversee mise en place, food preparation, and service.Maintain strict hygiene, food safety, and HACCP standards.Train and support Chef de Parties and junior chefs.Assist with menu development and maintaining luxury culinary standards.
Proven experience as a Sous Chef in fine dining, luxury hotels, high-end restaurants, or premium catering.Strong leadership, organizational, and culinary skills.Excellent attention to detail and ability to perform under pressure.Professional attitude and experience working in an international environment.Culinary qualification preferred.Fluent English; additional languages are an advantage.
Get in touch: gail@corecruitment.com....Read more...
Banquet ChefSterling, VA$80,000–$100,000 + Benefits + 401(k), PTO + Bonus I am hiring on behalf of a gold client for a Banquet Chef at a prestigious private golf club in Northern Virginia.The Banquet Chef will report directly to the Executive Chef and play a key role in overseeing the club's banquet culinary operations.The successful candidate will be responsible for planning and executing banquet menus, managing production and service, maintaining food quality and presentation standards, and leading the banquet culinary team. This is a hands-on leadership position within a busy private club environment.Ideal Background:
Private club, golf club or luxury hotel background preferredStrong experience managing high-volume banquet operationsExperience leading and developing culinary teamsComfortable executing events ranging from smaller functions to large-scale member eventsStrong organizational and communication skillsAbility to work closely with the Executive Chef and wider F&B teamRelocation considered for the right candidate
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Sous Chef - Daytime Brunch Focus - Central London - £45,000 to £50,000An excellent opportunity for a Sous Chef to help elevate a daytime brunch and all-day café operation as it moves towards a more ambitious dining and events-led model.A café and restaurant in Central London is seeking a Sous Chef to support the Head Chef and help elevate the kitchen operation. The business is evolving from a brunch and coffee-led operation into a higher-quality, all-day restaurant and café, with plans for more supper clubs, dinners, collaborations and events.The Role
Support the Head Chef with the day-to-day kitchen operation.Maintain food quality, consistency and presentation standards.Help implement and maintain kitchen systems and processes.Support recipe development and new dishes.Work with stock and recipe-management systems, including HOPs and Lightspeed.Complete monthly stocktakes and support food-cost control.Support all-day service, including breakfast, brunch and lunch.Assist with supper clubs, dinners, collaborations and private events.Help train and develop junior kitchen team members.
The Venue
Café and restaurant in Central London.Approximately 60 to 70 covers, with weekend trading reaching 300 to 400.Core trading period between 12:00pm and 2:30pm.Small kitchen team of around six or seven, including the Head Chef.Events and private functions for 60 to 70 guests.Evolving from a café and brunch model towards a more ambitious all-day operation.
The Ideal Sous Chef
Current or recent Sous Chef experience.Strong culinary foundation and good technical ability.Experience in quality-led restaurants, cafés, all-day dining or casual fine dining.Comfortable in a high-volume daytime operation.Organised, consistent, and a good understanding of food hygiene and kitchen systems.Experience using digital stock and recipe systems would be beneficial.Understanding of food cost, stock control and waste management.Experience with events or private dining would be an advantage.Positive, hands-on and able to support and develop junior chefs.Comfortable working in a business undergoing change and development.
How to Applyplease send your CV to Olly at COREcruitment dot com02075395579....Read more...
Sous Chef – Michelin Bib Gourmand – 52kAward-winning London group. Six sites, more coming. High-volume European food, fresh ingredients, real work-life balance.The Role Support the Head Chef in running an established, high-volume London site. Hands-on leadership, team development, stock and cost control, menu input, and stepping up when needed.The Group
Michelin Bib Gourmand standard.Six successful London sites, with more in the pipeline.Fast-paced, high-volume European restaurants.People-focused, minimal chef turnover.
The Ideal Sous Chef
Sous Chef or strong Senior CDP from a quality, fresh food background.High-volume European cuisine experience.Confident leader who develops their team.Commercially sharp – stock, cost control, systems.No ego. Team player.
Why Apply
£52,000 including tronc.45-48 hour week.Clear progression as the group grows.Structured, supportive environment.
If this sounds like you, send your CV to Olly at COREcruitment dot com.02075395579....Read more...
Sous Chef – Open Fire Restaurant - 45-50k - Central LondonAn excellent opportunity for a Sous Chef to join a food-led group cooking over charcoal and open fire, with creative small plates and a South Asian influence.A food-led group near London Bridge is seeking a Sous Chef to join its kitchen. The restaurant cooks over charcoal and open fire, with a menu of traditional, stripped back and inventive sharing dishes and small plates. This is a hands-on role in a 70-cover restaurant doing up to 250 covers a day, working alongside a brigade of 8 to 10 chefs. This role would suit a Sous Chef with charcoal and open fire experience who is ready to step up into a quality-focused, ambitious operation.The Role
Hands-on cooking with the team across all sections.Support the Head Chef with training and menu development.Work closely with the owner and directors on new dishes.Maintain high standards of food quality, presentation and consistency.Support recruitment and training of BOH staff.Work to budgets, GP and P&L targets.Uphold food safety and hygiene standards.
The Site
70 covers.Up to 250 covers a day.Brigade of 8 to 10 chefs.48-hour contract.Food style: innovative small plates, sharing dishes, South Asian influence.All cooking over fire and charcoal.Fresh, seasonal menus.
The Ideal Sous Chef
Experience cooking with charcoal and open fire.Creative approach to cooking and menu development.Strong team management skills.Experience recruiting and training BOH staff.Food safety and standards focused.Ambitious and ready for a new challenge.
Why Apply
Ambitious, quality-focused brand.Discounts and group benefits.Free staff meals.28 days holiday.
How to Apply
If you are a Sous Chef ready for a new challenge, please send your CV to Olly at COREcruitment dot com.
....Read more...
Job Title: Demi Chef de Partie – 5* hotel restaurant Location: Amsterdam Salary: €2.500 and €2.800 gross per month Start: ASAPDo you have a background as chef, demi chef de partie, cook, line cook, prep cook, grill chef, kitchen assistant, hotel or restaurant kitchen, fine dining, South American cuisine? We invite you to apply for the role of Demi Chef de Partie in an out-of-theordinary hotel kitchen. This is a creative, high-energy restaurant concept drawing on vibrant Latin American and tropical influences such as ceviche, chimichurri, aguachile, picanha — fired up on a charcoal grill for deep, smoky flavour profiles. You'll cook with seasonal, honest ingredients using both traditional and modern techniques, in an open kitchen with a breathtaking view, surrounded by an international team and guest list.Key responsibilities:
Support the Chef de Partie and kitchen leadership in daily operationsPrepare and plate dishes to the restaurant's standards, keeping quality and presentation consistentHelp run your section during busy dinner servicesStore daily products correctly in line with HACCP guidelinesKeep your kitchen area tidy, organized, and your station cleanPlay your part in finishing dishes for our guests
Key requirements:
An ambitious cook with your sights set on becoming a Chef de PartieAt least 1 year of experience in a commercial kitchenAvailable to work evenings (we're open daily from 17:30 to 22:30)Solid knowledge of health, safety, and hygiene standards under current HACCP guidelinesA humble team player — big egos don't survive hereFluent enough in English to communicate with the team
Benefits:
Cooking in one of Amsterdam's most exciting rooftop restaurants, with an open kitchen and a skyline viewA kind, supportive, and ambitious culinary team cultureInternational guests and colleaguesCareer growth opportunities within a global hotel groupEasy to reach by public transport and by car
A 4-day work week of 10 hours per dayYear-end bonus of up to 100% of one month's gross salary€500 gross refer-a-friend bonusCompany Fitness, Bicycle, and Sports Plans to keep you activeTraining and development through our internal academy, with real career opportunities in the Netherlands and abroad
Job Title: Demi Chef de Partie – 5* hotel restaurant Location: Amsterdam Salary: €2.500 and €2.800 gross per month Start: ASAPDoes this match with your skills and experience? Apply now to luizas@corecruitment.com ....Read more...
Senior Chef - Dublin North
MLR are currently recruiting for a Senior Chef to join this prestigious Private Members Club in North Dublin.
With the emphasis on quality food and service, our client is looking for an experienced Senior Chef to join their exceptional kitchen team.
As this is a senior role, the perfect candidate will be required to have stong HACCP, and the ability to work off of their own initiative.
If this excellent opportunity sounds like it’s the role for you, please apply through the link below.....Read more...
Executive Chef Location: Stockholm, SwedenSalary: €70,000Languages: Swedish and English requiredAn exciting opportunity has arisen for an experienced Executive Chef to lead the culinary operation of a large scale hospitality business in Stockholm.This role is ideal for a creative and commercially minded chef who enjoys leading large teams, developing innovative food concepts, and delivering exceptional dining experiences in a fast-paced environment.The Role
Lead the overall culinary strategy and kitchen operationDevelop seasonal menus and innovative food conceptsInspire, coach, and develop a high-performing kitchen teamMaintain exceptional standards of food quality, presentation, and hygieneManage food costs, budgets, and supplier relationshipsDrive operational efficiency and continuous improvementWork closely with senior leadership to enhance the overall guest experience
About You
Previous experience as an Executive Chef or Head Chef within a large hospitality operationStrong leadership and people management skillsCommercially minded with experience managing food costs and budgetsPassionate about innovation, quality, and delivering memorable guest experiencesComfortable operating in a fast-paced, high-volume environmentFluent Swedish and English
What's on Offer
€70,000 annual salaryA senior leadership position with real influenceThe opportunity to shape the culinary direction of a well-established hospitality businessLong-term career opportunities within an international organisation
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Head Chef | Boutique Hotel | Edinburgh£50,000 - £55,000 + Benefits | Edinburgh City CentreAre you a passionate Head Chef who loves working with quality Scottish produce, developing menus and leading a kitchen team?COREcruitment is working with a boutique hotel in the heart of Edinburgh to find an ambitious Head Chef to lead its food operation. This is an opportunity to take ownership of a well-established restaurant, deliver a high standard of cooking and build on its reputation as a destination for both hotel guests and local diners.The OpportunitySet in a prime city-centre location, this stylish hotel combines historic character with contemporary hospitality. Its food offering centres on seasonal Scottish ingredients, quality seafood and premium grilled meats, supported by a lively bar operation and a varied programme of dining experiences.As Head Chef, you will have the opportunity to make your mark on the menus, kitchen culture and overall guest experience.The Role
Lead the kitchen operation across breakfast, lunch and dinner, alongside Sunday roasts, afternoon tea, bar food and group dining.Develop seasonal menus showcasing Scottish produce, quality suppliers and modern British cooking.Maintain consistently high standards of food quality, presentation and service.Lead, train and develop the kitchen brigade, creating a positive and accountable team culture.Manage food costs, gross profit, stock control, waste and supplier relationships.Ensure full compliance with food safety, hygiene, allergen management and health and safety standards.Work closely with the wider hotel team to deliver a strong guest experience and develop the restaurant's appeal to local customers.
What We’re Looking For
Experience as a Head Chef or an ambitious Senior Sous Chef ready to take the next step.A strong background in quality hotels, restaurants or premium casual dining.A passion for modern British or Scottish cuisine, seasonal menus and ingredient-led cooking.Experience managing kitchen teams, busy services and multiple food offerings.A sound understanding of food GP, menu pricing, labour management and kitchen costs.Strong leadership skills, with the ability to motivate a team and maintain standards under pressure.A hands-on approach, commercial awareness and a genuine interest in developing the food offering.
Why Consider This Role?
A prominent city-centre location in Edinburgh.The opportunity to lead an established restaurant within a boutique hotel.Scope to influence menus, suppliers and the future direction of the food operation.A varied role spanning restaurant dining, breakfast, afternoon tea, bar food and events.The chance to work with quality Scottish produce and create memorable guest experiences.
Interested?If you’re an experienced Head Chef or a strong Senior Sous Chef looking for your next challenge in Edinburgh, I’d love to hear from you.Apply today or contact COREcruitment for a confidential conversation about the opportunity.....Read more...
Job Title: Demi Chef de PartieOur client is opening a stunning new restaurant in the heart of Soho, specialising in modern European cuisine delivered in a premium‑casual setting. The concept blends refined cooking with a relaxed, contemporary atmosphere, showcasing exceptional produce and thoughtful culinary craftsmanship. The operation will feature a brand‑new, state‑of‑the‑art kitchen and accommodate up to 60 guests at any one time. Service standards are set high, supported by a dedicated and experienced management team who are committed to creating a well‑structured, positive environment where the team can thrive and the restaurant can grow with confidence.Demi Chef de Partie benefits:
45 hours per week.A 5 minute walk from Tottenham Court Road stationPaid every 4 weeks, 13 times per year.60 Cover RestaurantContemporary Mediterranean cuisine7+ chefs across main kitchen & pastry£35,000 per annumLatest finish is 11pmAverage covers 20 for lunch 60 dinnerAmazing state of the art spacious and fully air-conditioned kitchen
Demi Chef de Partie requirements:
A skilled and creative Demi Chef de Partie who is eager to develop their craft under the guidance of an award‑winning Head Chef, gaining exposure to modern techniques and high‑quality produce.Minimum two years’ experience working in professional kitchens, ideally within reputable restaurants, hotels, or premium‑casual dining environments.A stable employment history demonstrating commitment, reliability, and a genuine passion for the industry.A positive, team‑focused attitude, with the ability to collaborate effectively, support colleagues, and contribute to a motivated, high‑performing kitchen brigade.....Read more...
Head Chef – Fresh Food Restaurant 50-55k - Central London A pivotal role to shape the culinary direction of a respected hospitality group.An excellent opportunity has arisen for an experienced Head Chef to lead the kitchen of an all-day dining, premium casual restaurant central in London. This is a key Head Chef position within an expanding, well-respected group offering clear career progression for the right candidate.The Role: This Head Chef will lead a brigade of 10-12 chefs, serving between 200-400 covers daily across breakfast, brunch, lunch, and dinner service. The focus is on creating fresh, seasonal, and sustainable menus with strong vegetarian and vegan offerings. You will be responsible for the full kitchen operation, from team leadership and menu development to maintaining high standards in a fast-paced environment.Key Responsibilities:
Create innovative, fresh, and healthy menus with seasonal produceOversee all daily kitchen operations, ensuring quality and consistencyManage inventory, control costs, and maintain supplier relationshipsUphold the highest standards of health, safety, and hygiene
The Ideal Head Chef:
Proven experience as a Head Chef in a high-volume, quality-focused restaurantA passion for fresh, sustainable produce and modern, healthy cuisineStrong leadership skills with the ability to train, motivate, and develop a teamExcellent organisational skills and the ability to thrive under pressureA creative mindset with a focus on menu development and food trends
Why Apply?
Progression: Be part of a respected group with new openings planned; genuine long-term career growthDevelopment: Benefit from excellent training and support structuresReward: A competitive salary of 50-55kImpact: The autonomy to shape the kitchen culture and menu from the start
Sound like you? APPLY TODAY! Send your CV to Olly at COREcruitment dot com....Read more...
Salary: £60,000 + Excellent Benefits Location: Central London Hours: 40 hours | 5 days out of 7 | Approx. 1 weekend per monthAre you a Head Chef who loves exceptional food, but equally enjoys developing the chefs around you?I'm recruiting a Head Chef for a prestigious Central London venue with a fantastic independent, in-house catering operation.This is a brilliant opportunity for someone who loves fine dining, seasonal British produce and bespoke VIP events, but also wants to be hands-on, mentor their Sous Chefs and give the team real creative freedom.Salary & Benefits
£60,000 salary30+ days annual leave, including seasonal closures12% employer-funded pensionPrivate medical insurancePaid overtime / TOILFree meals on dutyExcellent internal progression
The Operation
Fine dining banqueting and bespoke VIP dinnersIntimate private dining for 10 through to banquets for 300Larger outdoor events for up to 500 guestsSeasonal menus, fresh ingredients and a strong focus on provenanceEstablished in-house kitchen team with excellent facilities
The Role
Lead the banqueting kitchen and deliver exceptional VIP eventsWork alongside the chefs during service and busy periodsMentor and develop Sous Chefs, encouraging internal progressionGive chefs ownership of bespoke menus, tastings and client presentationsCreate exciting seasonal menus and maintain excellent food standardsSupport the Executive Chef with kitchen operations and commercial performance
About You
Head Chef or experienced Senior Sous Chef from fine dining, luxury hotels or premium banquetingA hands-on leader who is happy to put their chef whites onGenuinely passionate about coaching and developing peopleCreative, confident with VIP clients and knowledgeable about food provenanceOrganised, approachable and comfortable managing events of different sizes
Typical shifts are 8am–4pm or 1pm–10pm, with weekend duties shared across the team.If you love beautiful food, developing talented chefs and being part of an independent-feeling operation, I'd love to tell you more.....Read more...
Salary: Up to £60,000 & Company Car Location: London & South-East | Field-Based Hours: Predominantly Monday–FridayAre you an ambitious Head Chef or Executive Chef ready to take the next step into a senior culinary leadership role?I'm recruiting for an established contract catering business looking for a talented Group Executive Chef to help drive food innovation, develop kitchen teams and support the continued growth of the business.This is a brilliant opportunity for someone who loves cooking but also enjoys working with clients, presenting food and helping win new business.Salary & Benefits
Up to £60,000 salaryCompany CarBonus structure Predominantly Monday-FridayPension, Healthcare, Paid holiday & moreSenior culinary leadership opportunityCreative input across multiple kitchensExcellent long-term progression potential
The Operation
Established contract catering business.Portfolio of workplace and education catering.Fresh-food focused operations.Mix of food development, hospitality and client presentations.
The Role
Develop exciting menus and food concepts.Lead tastings and presentations for prospective clients.Support tenders and new business opportunities.Mentor and inspire chefs across multiple sites.Support new openings and culinary projects.Work with suppliers to improve food quality and sourcing.Help shape the wider culinary direction of the business.
About You
Experienced Head Chef or Executive Chef from contract catering.Strong B&I experience particularly desirable.Excellent cooking ability and genuine passion for food.Confident presenting to senior clients and stakeholders.Commercially aware with strong communication skills.Enjoys developing chefs and sharing ideas.Comfortable travelling between sites.
This would particularly suit a chef who has built a strong reputation within a busy contract catering operation and is now ready to move into a more influential, group-level position.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Salary: Up to £36,000 + Overtime Location: South-East England Hours: 40 hours | 52 weeks | Shift basedLove the standards and variety of hotels, but ready for a better work-life balance?I'm recruiting a Junior Sous Chef for a prestigious independent education environment with a food operation that would comfortably rival a quality hotel.You'll work within a brigade of around 14 chefs, covering everything from daily dining and hospitality to conferences, banqueting, gala dinners and major events for up to 3,000 guests.Salary & Benefits
Up to £36,000 salary40-hour working weekPaid overtime or TOILAround 15 weekends per yearOn-site parkingExcellent training and developmentGenuine progression within a growing groupVacancy created through internal promotion
The Operation
Large, established chef brigade.Fresh food cooked from scratch.Boarding and staff dining.Conferences and banqueting.Gala dinners and hospitality.Events for up to 3,000 guests.Standards comparable to a quality hotel operation.
The Role
Work across multiple kitchen sections.Support the Head Chef and Executive Chef.Help lead and develop junior chefs.Contribute dishes and ideas to menus.Support both daily dining and large events.Maintain high standards across production and service.Opportunity to develop a particular speciality.
About You
Junior Sous Chef or strong Chef de Partie ready to progress.Hotel, events, banqueting or quality fresh-food background.Proactive, hardworking and genuinely passionate about food.Comfortable working across different sections.Strong team player with a positive attitude.Driver ideally, due to the location.
Typical shifts include 7am-3pm and 10am-6pm, with the latest finish around 9:30pm. Busier periods can involve longer or split shifts, with additional hours either paid as overtime or returned as TOIL. Quieter periods offer greater flexibility around development, training and taking time back.This would particularly suit a chef coming from a busy hotel or banqueting background who still wants quality, variety and large-scale events – but with a far more balanced working week.The interview process includes an initial meeting and site tour, followed separately by a practical trade test.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Executive Chef – New Restaurant OpeningBarbados, West Indies | Full-Time | Expatriate PositionWe are seeking an experienced and hands-on Executive Chef / Head Chef to lead the kitchen opening and ongoing culinary operation of an exciting new restaurant in Barbados.This will be a 120-seat, casual-elevated dining restaurant and bar, offering lunch and dinner seven days a week, with evening entertainment and potential Sunday brunch. The concept will feature Mediterranean cuisine with Caribbean influences.This is a unique opportunity to join a growing hospitality company with plans for additional venues, with the successful candidate playing a key role in establishing the culinary identity and standards from the ground up.The Role
Developing and designing the opening menu and culinary concept
Establishing kitchen systems, recipes, standards and proceduresSetting up the kitchen and preparing for openingRecruiting, training and mentoring a team of approximately 10 chefsLeading a hands-on kitchen operation across lunch and dinner serviceManaging food quality, consistency, presentation and portion controlOverseeing ordering, stock, food cost and kitchen controlsDeveloping Mediterranean cuisine with Caribbean influencesCreating a strong pizza offering and maximising the restaurant's pizza ovenLeading the team through busy service and maintaining high standardsSupporting events, entertainment and potential Sunday brunch operationsBuilding a positive, professional and accountable kitchen culture
The Ideal CandidateWe are looking for a confident culinary leader who is hands-on, entrepreneurial and comfortable building something from scratch.Ideally, you will have:
Proven experience as an Executive Chef, Head Chef or Senior Sous ChefStrong restaurant experience, ideally with new opening/pre-opening exposureExperience developing menus and culinary conceptsStrong Mediterranean and/or Caribbean culinary knowledgeExcellent leadership and team-development skillsA practical understanding of food cost, purchasing and kitchen operationsThe ability to take full ownership of a kitchen operationA passion for quality, creativity and guest experienceA hands-on approach and willingness to work alongside the team
PackageUSD $6,000–$8,000 gross per month, depending on experience
Performance-based bonus schemeFull expatriate packageAccommodation providedFlights providedWork permit providedFull-time position in BarbadosOpportunity to grow with an expanding hospitality group and future venues
If you're an ambitious chef looking for the opportunity to build a new restaurant from the ground up, lead your own kitchen and help shape a growing hospitality business, we'd love to hear from you.....Read more...
Executive Chef – New Restaurant OpeningBarbados, West Indies | Full-Time | Expatriate PositionWe are seeking an experienced and hands-on Executive Chef / Head Chef to lead the kitchen opening and ongoing culinary operation of an exciting new restaurant in Barbados.This will be a 120-seat, casual-elevated dining restaurant and bar, offering lunch and dinner seven days a week, with evening entertainment and potential Sunday brunch. The concept will feature Mediterranean cuisine with Caribbean influences.This is a unique opportunity to join a growing hospitality company with plans for additional venues, with the successful candidate playing a key role in establishing the culinary identity and standards from the ground up.The Role
Developing and designing the opening menu and culinary concept
Establishing kitchen systems, recipes, standards and proceduresSetting up the kitchen and preparing for openingRecruiting, training and mentoring a team of approximately 10 chefsLeading a hands-on kitchen operation across lunch and dinner serviceManaging food quality, consistency, presentation and portion controlOverseeing ordering, stock, food cost and kitchen controlsDeveloping Mediterranean cuisine with Caribbean influencesCreating a strong pizza offering and maximising the restaurant's pizza ovenLeading the team through busy service and maintaining high standardsSupporting events, entertainment and potential Sunday brunch operationsBuilding a positive, professional and accountable kitchen culture
The Ideal CandidateWe are looking for a confident culinary leader who is hands-on, entrepreneurial and comfortable building something from scratch.Ideally, you will have:
Proven experience as an Executive Chef, Head Chef or Senior Sous ChefStrong restaurant experience, ideally with new opening/pre-opening exposureExperience developing menus and culinary conceptsStrong Mediterranean and/or Caribbean culinary knowledgeExcellent leadership and team-development skillsA practical understanding of food cost, purchasing and kitchen operationsThe ability to take full ownership of a kitchen operationA passion for quality, creativity and guest experienceA hands-on approach and willingness to work alongside the team
PackageUSD $6,000–$8,000 gross per month, depending on experience
Performance-based bonus schemeFull expatriate packageAccommodation providedFlights providedWork permit providedFull-time position in BarbadosOpportunity to grow with an expanding hospitality group and future venues
If you're an ambitious chef looking for the opportunity to build a new restaurant from the ground up, lead your own kitchen and help shape a growing hospitality business, we'd love to hear from you.....Read more...
SOUS CHEF | CANARY WHARF | £43,000–£46,800Looking for your next Sous Chef role in London?We’re working with a much-loved venue in Canary Wharf that’s looking for a hands-on Sous Chef to join the kitchen team.This is all about proper cooking, seasonal British produce and food made from scratch.What’s on offer:• £43,000–£46,800 based on 45 hours• £18.38–£20.00 per hour• Paid for every hour worked• Everything made in house• Seasonal British produce• 7-day operation• Busy and popular Sunday lunch serviceWe’re looking for someone with:• A strong fresh food background• A genuine interest in seasonal cooking• Good kitchen leadership experience• The ability to lead a team through a busy service• A hands-on approach and a positive attitudeInterviews are happening now.If this sounds like you, or you know a chef who would be a good fit, drop me a message or send your CV over.#SousChef #ChefJobs #LondonChefs #CanaryWharf #HospitalityJobs #PubJobs #FreshFood....Read more...
Salary: £60,000 + 10% Bonus + Tronc Location: Central London Hours: 47.5 hours | Full-timeLove restaurants and great British produce, but looking for a Head Chef role with a little more balance?I'm recruiting a Head Chef to lead a contemporary British restaurant within one of London's most prestigious visitor destinations.You'll have real ownership of the kitchen, working closely with the Executive Chef to develop seasonal, produce-led menus, lead the brigade and deliver consistently brilliant food.Salary & Benefits
£60,000 salaryPotential 10% performance bonusAdditional troncStaff mealsPaid day off on Christmas EveMedicash healthcare supportSupplier trips and tastingsFunded training and developmentEmployee discounts
The Operation
Contemporary British restaurant.Seasonal, produce-led menus.Quality ingredients and strong supplier relationships.Established kitchen brigade.Predominantly daytime operation.Evening service on Friday and Saturday.Occasional premium events.
The Role
Lead the restaurant kitchen and brigade.Develop seasonal menus with the Executive Chef.Manage Senior Sous, Sous and junior chefs.Stay hands-on across prep and service.Train and develop the kitchen team.Manage ordering, stock and kitchen rotas.Control food, labour and waste costs.Maintain exceptional food safety and kitchen standards.
About You
Experienced Head Chef or strong Senior Sous ready to step up.Strong contemporary British food background.Passionate about seasonality, produce and provenance.Commercially strong with excellent cost control.Confident leading and developing chefs.Hands-on and calm during busy services.Level 3 Food Safety qualification.
This is a brilliant opportunity for a chef who still wants the creativity, standards and buzz of a quality London restaurant, but within an operation offering a more structured working pattern and an excellent overall package.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Salary: £60,000-£66,000 Location: Central London | Multi-Site Hours: 48 hours per week | Flexibility around eventsI'm recruiting a hands-on Executive Head Chef to lead a amazing multi-site catering operation in Central London, overseeing a brilliant mix of retail dining, hospitality and events.The operation is established, but there's real opportunity for someone to come in with fresh ideas, develop the menus and evolve the overall food offer within several incredible spaces.Salary & Benefits
£66,000 salary28 days annual leaveCompany pensionLife assuranceWellbeing supportSeason ticketsTraining and development
The Operation
Stunning multi-site Central London portfolio.Multiple kitchens and food outlets.High-volume retail and daytime dining.Premium corporate hospitality.Events and private dining.Fresh, seasonal food produced in-house.Established chef teams.
The Role
Lead the culinary operation across multiple sites.Develop and evolve the overall food strategy.Create seasonal retail, hospitality and event menus.Lead, motivate and develop Head Chefs and kitchen teams.Drive food quality and consistency.Introduce new food concepts and ideas.Manage GP, labour, stock, waste and budgets.Support events, food sales and commercial performance.Remain visible, involved and hands-on in the kitchens.
About You
Executive Head Chef or experienced multi-site Head Chef.Strong multi-site catering experience.Background across events, hospitality and retail dining.Contract catering, premium venues or large-scale hospitality experience.Strong fresh-food and seasonal cooking background.Creative with menus and food concepts.Experienced leading and developing large chef teams.Commercially strong with excellent financial understanding.Hands-on, energetic and genuinely passionate about food.
This is a brilliant opportunity for an Executive Head Chef who wants to do more than maintain an existing operation.You'll have the scope to develop the food, influence the culinary direction, build strong teams and make a genuine impact across a major Central London portfolio – while remaining close to the kitchens and the food itself.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Chef de Partie – Internationally renowed brand – DubaiCompetetive Salary PackageWe are looking for a talented and experienced Chef de Partie to deliver exceptional dining experiences to our guests.Ideally, someone from a strong background in fine dining, luxury hotels, high-end restaurants, with excellent technical skills, attention to detail, and a genuine passion for culinary excellence.The Role:
Manage an assigned kitchen section and ensure smooth daily operations.Prepare and present dishes to the highest standards of quality, taste, and presentation.Work closely with the Sous Chef and wider culinary team.Maintain excellent hygiene, food safety, and HACCP standards.Support and guide Commis Chefs and junior team members.Ensure consistent quality while working efficiently in a fast-paced environment.
Skills and Expertise:
Proven experience as a Chef de Partie in fine dining, luxury hotels, high-end restaurants, or premium catering.Strong culinary skills and excellent attention to detail.Professional attitude and ability to work within an international team.Culinary qualification preferred.Fluent English; additional languages are an advantage.
Get in touch: gail@corecruitment.com....Read more...
Sous Chef $55,000–$60,000 + Bonus & BenefitsCalgary, ABWe’re looking for a passionate Senior Sous Chef to work and assist with leading a high-energy, high-volume kitchen with a very recognizable Candian Brand. This is perfect for someone ready for their next big move and a long-term career path with serious growth potential.What You’ll Do
Has helped run the show in the kitchen; oversee operations, lead the team, and make every plate count.Develop, coach, and inspire team to bring out their best every shift.Keep things tight behind the scenes assisting with inventory, food cost, scheduling, and quality.Bring new ideas to the table with seasonal menus and creative specials.Uphold top standards for food safety, consistency, and guest satisfaction.
What You Bring
Proven experience as a Sous Chef, ideally within corporate restaurantsExperience in high-volume, full-service restaurantsStrong leadership skills and a love for building great teamsFinancial know-how and sharp attention to detail.
If you’re an ambitious chef ready to lead, grow, and make your mark with a top-tier brand - this is the move for you.....Read more...
