Head Chef - Branded Airport Hotel - East Midlands Up to 50kA Head Chef role leading a high-volume hotel kitchen across breakfast, all-day dining and a busy conference and banqueting operation.This Head Chef opportunity is with a major international hotel brand at a large airport hotel in the East Midlands. The hotel runs a high-volume breakfast, all-day dining and an extensive conference and events business.The Head Chef will lead the kitchen at Head Chef level, with full responsibility for the team, budgets, food costs and compliance. It suits an experienced hotel Head Chef looking for a move or a Senior Sous Chef ready to step up.The Head Chef role
Lead the kitchen across breakfast, all-day dining, events and banqueting.Run a high-volume breakfast operation of 200-300 covers.Deliver conference and banqueting food to a consistently high standard.Manage budgets, food costs, GP and ordering.Recruit, train and develop the kitchen team.Handle HR processes including rotas, absence and performance.Keep the kitchen fully compliant with food safety, health and safety and brand standards.
About you
A Head Chef or Kitchen Manager from a hotel or conference background, or a Senior Sous Chef ready to step up.Experienced in high-volume breakfast, banqueting and events.Confident managing budgets, food costs and kitchen financials.Comfortable with recruitment, HR processes and compliance.A hands-on leader who builds and keeps a strong team.Organised, commercially aware and calm under pressure.
The package
Up to 50k basic salary plus benefits.Free on-site parking.A large, varied operation with the backing of a major international hotel brand.Interview process to be confirmed.
If you are a Kitchen Manager or Head Chef with a strong hotel or conference background and want to run a high-volume branded hotel kitchen, send your CV to stuartcampbell at COREcruitment dot com today.....Read more...
Conference & Banqueting Supervisor – Dublin - €15ph
MLR is delighted to present a fantastic opportunity for an experienced Conference & Banqueting Supervisor to join a prestigious hotel in Dublin, offering a great opportunity to develop your hospitality career within a busy and well-established operation.
This hands-on role will see you supporting the smooth delivery of conferences, meetings, weddings, and events, ensuring high standards are maintained from set-up through to service. Working closely with the wider Food & Beverage team, you will help coordinate the day-to-day operation while delivering an exceptional guest experience.
The ideal candidate will be passionate about hospitality, enjoy working in a fast-paced events environment, and be confident leading and supporting a team. This is a fantastic opportunity for an experienced Conference & Banqueting Supervisor looking for a new challenge, or a strong F&B professional ready to take the next step in their career and gain further events experience.
If this opportunity is of interest, please apply through the link below.....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...
& Fine Dining – Central LondonSalary: £60,000 + Exceptional Benefits Location: Central London Hours: 40 hours per week | 5 days out of 7 | Just one weekend per monthImagine leading a kitchen in one of London's beautiful historic Livery Halls, creating exceptional food for prestigious dinners, private celebrations and spectacular events.I'm recruiting a Head Chef for a stunning, historic venue in Central London, where centuries of heritage meet modern, creative fine dining.The kitchens are huge, exceptionally well maintained and beautifully organised, with an established brigade, a fantastic working culture and a real emphasis on developing chefs from within.This is somewhere you can take pride in your food, your team and the environment you work in.Salary & Benefits
£60,000 salary30+ days annual leave, including seasonal closures12% employer-funded pensionPrivate medical insurancePaid overtime / TOILFree meals on dutyExcellent internal progression and developmentSupportive, well-established kitchen culture
The Operation
Beautiful historic venue with impressive event spaces.Fine dining, seasonal banqueting and bespoke VIP menus.Intimate dinners through to grand banquets for 300 guests.Larger events accommodating up to 500.Spacious, immaculate and exceptionally well-equipped kitchens.Independent, in-house catering operation.
The Role
Lead the banqueting kitchen and deliver exceptional events.Create beautiful seasonal menus using outstanding ingredients.Work hands-on alongside your chefs during service.Mentor and develop Sous Chefs, supporting internal progression.Encourage your team to create and present their own menu ideas.Oversee VIP dinners, tastings and bespoke dining experiences.Maintain excellent culinary and operational standards.
About You
Experienced Head Chef or strong Senior Sous Chef.Background in fine dining, luxury hotels or premium banqueting.Passionate about seasonal produce, provenance and presentation.A natural leader who genuinely enjoys developing people.Happy to put your chef whites on and get involved.Creative, organised and confident delivering high-end events.
Typical shifts are 8am–4pm or 1pm–10pm, with approximately one weekend per month shared across the team.If you're looking for more than just another Head Chef job, this is a rare opportunity to work in a truly special setting, with exceptional benefits, fantastic kitchens and a team that genuinely cares about its people.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Food & Beverage Manager / Galway / €50-55k
MLR are delighted to present an exciting opportunity for a Food & Beverage Manager to join one of the most progressive and forward-thinking hotel groups in Ireland, renowned for developing ambitious hospitality professionals and creating genuine pathways into senior leadership.
Based in an excellent 4-star hotel in Galway, this is a high-profile role within a busy Food & Beverage and Conference & Banqueting operation, reporting directly to the Deputy General Manager.
You will take a hands-on role in leading the F&B operation, working with a strong and well-established team. A key part of the role will be developing, mentoring, and empowering your team, creating a culture where people are motivated to perform and progress.
The ideal candidate will have a strong F&B background. You will be an ambitious and engaging leader who genuinely enjoys developing people and is passionate about building high-performing teams.
This role would particularly suit someone with aspirations to progress into a senior management position, with the group offering an excellent platform for those looking to build a long-term leadership career.....Read more...
Director of Food & BeverageFrisco, TX $75,000 Base Salary PTO + 401(k) + Benefits + Relocation AssistanceI am hiring on behalf of a well-established golf and hospitality brand seeking a Director of Food & Beverage for one of their premier private clubs in the Dallas, Texas area.This is a fantastic opportunity for an experienced hospitality leader to oversee all food and beverage operations, elevate member experience, and drive operational and financial performance within a high-end private club environment.Key Responsibilities:
Lead all food & beverage operations across dining outlets and eventsOversee and develop a high-performing front-of-house and culinary teamDrive member satisfaction and enhance overall club experienceManage budgets, labor costs, and financial performancePartner with club leadership to deliver exceptional service standardsExecute and elevate banqueting, catering, and member eventsEnsure compliance with all health, safety, and brand standards
Ideal Candidate Profile:
Previous Director of F&B or senior hospitality leadership experienceStrong background in private clubs, hotels, or upscale restaurant operationsProven ability to lead and develop diverse teamsStrong financial acumen and operational management skillsPassion for delivering elevated guest and member experiences
This is an excellent opportunity to join a respected golf hospitality brand with strong growth and long-term career potential.If you’re a hospitality leader looking for your next challenge in the Dallas market, I’d love to hear from you.....Read more...
Director of Food & BeverageDallas, Texas $90,000 Base Salary PTO + 401(k) + Benefits + Relocation AssistanceI am hiring on behalf of a well-established golf and hospitality brand seeking a Director of Food & Beverage for one of their premier private clubs in the Dallas, Texas area.This is a fantastic opportunity for an experienced hospitality leader to oversee all food and beverage operations, elevate member experience, and drive operational and financial performance within a high-end private club environment.Key Responsibilities:
Lead all food & beverage operations across dining outlets and eventsOversee and develop a high-performing front-of-house and culinary teamDrive member satisfaction and enhance overall club experienceManage budgets, labor costs, and financial performancePartner with club leadership to deliver exceptional service standardsExecute and elevate banqueting, catering, and member eventsEnsure compliance with all health, safety, and brand standards
Ideal Candidate Profile:
Previous Director of F&B or senior hospitality leadership experienceStrong background in private clubs, hotels, or upscale restaurant operationsProven ability to lead and develop diverse teamsStrong financial acumen and operational management skillsPassion for delivering elevated guest and member experiences
This is an excellent opportunity to join a respected golf hospitality brand with strong growth and long-term career potential.If you’re a hospitality leader looking for your next challenge in the Dallas market, I’d love to hear from you.....Read more...
General Manager – Private Members’ Club - Up to £65,000We are seeking an experienced General Manager to join a prestigious private members’ club and oversee the day-to-day operations across Food & Beverage, Conference & Banqueting, Reception & Reservations, and Housekeeping. Working closely with the Chief Executive and Senior Leadership Team, you will be responsible for maintaining exceptional service standards, driving operational efficiency and supporting the Club’s commercial performance and continued development.Key Responsibilities:
Lead and manage the club’s operational departments, ensuring consistently high standards of service.Drive revenue, efficiency and strong operational performance across all areas.Maintain a visible presence within the Club and build excellent relationships with members and guests.Work with the Senior Leadership Team on budgets, forecasts, operational planning and business development.Lead daily operational briefings and weekly operations meetings.Ensure effective communication across departments and with members.Support the recruitment, development and engagement of teams, creating a positive and collaborative working environment.Ensure high standards of health, safety, security and compliance are maintained.Act as a senior ambassador for the club and help uphold its reputation and values.
About You:
5–10+ years’ management experience within a private members’ clubs, hotels or hospitality environment.Strong previous front office and operational experience is essential.Proven experience managing multiple departments and leading teams.Good commercial understanding, including budgets, forecasting, revenue management and P&L analysis.Confident, hands-on and visible leadership style.Excellent communication and relationship-building skills.Passionate about hospitality and delivering an exceptional member and guest experience.
If you are keen to discuss the details further, please apply today or send your cv to Kate B OR call 0207 790 2666....Read more...
Job Title: Senior Sous ChefThis is an exceptional opportunity to join one of Surrey's most prestigious luxury hotels, celebrated for its stunning interiors, outstanding sports facilities, elegant bars, and an impressive collection of premium dining venues. The hotel boasts a renowned fine dining restaurant, a contemporary brasserie, thriving banqueting operations, and a characterful gastro pub, offering guests a first-class culinary experience across a variety of settings.As Senior Sous Chef, you will join a talented and ambitious management team overseeing the hotel's successful brasserie operation. Working with the finest seasonal ingredients, you will play a key role in producing award-winning modern British cuisine, ensuring every dish is delivered with creativity, precision, and consistency. This position offers an excellent opportunity to contribute to menu development, mentor and inspire junior chefs, and further develop your career within a highly professional brigade dedicated to culinary excellence.Senior Sous Chef Benefits:
£25.82 per hour + annual bonus.40 hour contract, hourly paid overtime.Closed for Christmas & New Year every year.Working within a stable and supportive senior team.Located in the beautiful surroundings of SurreyFree Parking on siteEarliest start 8am, latest finish 11:30pmPrivate health careMeals and uniform provided whilst on duty.Pension schemes.
Senior Sous Chef Requirements:
An experienced and accomplished Sous Chef or Senior Sous Chef with the ability to confidently oversee the day-to-day operation of a busy, high-quality British brasserie.A strong leader and mentor, capable of motivating, developing, and inspiring junior members of the kitchen brigade.A creative and passionate chef with proven experience contributing to seasonal menu development and modern British cuisine.A talented Sous Chef looking to take the next step in their career will also be considered, provided they can demonstrate a stable employment history, excellent references, and a strong commitment to professional development.A hands-on, self-motivated individual with a minimum of four years' experience in professional kitchens, ideally within a quality-led hotel, restaurant, or brasserie environment.Excellent organisational skills with the ability to maintain high standards during busy service periods.Passionate about using fresh, seasonal ingredients and committed to delivering exceptional food quality and consistency.....Read more...
Job Title: Head Pastry ChefThis is an exceptional opportunity to join one of Surrey's most prestigious luxury hotels, celebrated for its stunning interiors, outstanding sports facilities, elegant bars, and an impressive collection of premium dining venues. The hotel boasts a renowned fine dining restaurant, a contemporary brasserie, thriving banqueting operations, and a characterful gastro pub, offering guests a first-class culinary experience across a variety of settings.As Head Pastry Chef, you will join a talented and ambitious management team overseeing all the hotels catering outlets. Working with the finest seasonal ingredients, you will play a key role in producing award-winning modern British cuisine, ensuring every dish is delivered with creativity, precision, and consistency. This position offers an excellent opportunity to contribute to menu development, mentor and inspire junior chefs, and further develop your career within a highly professional brigade dedicated to culinary excellence.Head Pastry Chef Benefits:
£62,000 per year.40 hour contract, hourly paid overtime.Closed for Christmas & New Year every year.Working within a stable and supportive senior team.Located in the beautiful surroundings of SurreyFree Parking on siteEarliest start 8am, latest finish 11:30pmPrivate health careMeals and uniform provided whilst on duty.Pension schemes.
Head Pastry Chef Requirements:
An experienced Head Pastry Chef or accomplished Senior Pastry Sous Chef with a strong background in luxury hotels, fine dining restaurants, or high-quality multi-outlet operations.Proven experience leading a pastry team and managing the day-to-day running of a busy pastry kitchen.Exceptional skills in pastry, desserts, bakery products, petit fours, and afternoon tea preparation.A creative and innovative chef with a passion for developing seasonal menus and contemporary dessert concepts.Strong leadership and mentoring abilities, with a proven track record of training and developing junior chefs.Excellent organisational and communication skills, capable of managing multiple outlets and functions simultaneously.A hands-on, quality-driven professional who leads by example and consistently delivers exceptional standards.Strong commercial awareness, with the ability to manage food costs, stock control, and minimise wastage.A stable employment history supported by excellent references.A genuine passion for pastry and a commitment to delivering memorable dining experiences for every guest.....Read more...
Salary: Up to £58,000 Location: Oxfordshire Hours: Event-led working pattern | Quieter winter seasonImagine being the Head Chef behind some of the UK's most exciting sporting events, delivering incredible food for VIP guests and premium hospitality experiences.I'm recruiting a Head Chef for a leading luxury events catering business, offering the opportunity to work across prestigious sporting occasions, exclusive hospitality experiences and large-scale events.This isn't a role where you'll be cooking the same menu every day. You'll have real ownership of your events, from creating menus and planning production to leading your chefs and delivering exceptional food on the day.And while summer brings the excitement of major events, winter offers a change of pace, with more time for food development, tastings and planning.Salary & Benefits
Up to £58,000 salary25 days' holiday + bank holidaysPension schemeTime off in lieu where applicableFree parkingQuieter winter period focused on food developmentOpportunity to work at prestigious UK events
The Operation
Major sporting events and luxury VIP hospitality.High-volume banqueting and premium event catering.Fresh, creative and beautifully presented food.Established culinary team with additional event brigades.Exciting variety of venues and event formats.
The Role
Take full culinary ownership of your allocated events.Lead chefs through preparation, production and live service.Create exceptional food that maintains its quality at scale.Plan menus, equipment, staffing and event logistics.Work closely with the wider culinary and events teams.Contribute to menu innovation, tastings and development.
About You
Experienced Head Chef or strong senior events chef.Background in premium events, luxury hotels, stadiums or high-volume hospitality.Passionate about delivering outstanding food, regardless of volume.Confident leading large teams and managing complex events.Highly organised, proactive and comfortable taking ownership.Happy travelling and working flexibly during the busy event season.
The main event season runs from May to September, with a quieter winter period dedicated to creativity, menu development and preparation for the following year.If you're a chef who loves the buzz of live events, wants to cook at a high level and enjoys seeing months of planning come together on the day, this is a fantastic opportunity to make your mark.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Job title: Chef de CuisineLocation: CyprusSalary: €50,000 – €60,000 gross per year+ plus bonusExperience: Buffet; À La Carte; Banquets; Fine DiningCuisine: MediterraneanSize: 200+ rooms, several restaurants & bars, Leisure & Spa, Events space On behalf of our client — a prestigious, internationally recognized resort in Cyprus — we are seeking an exceptional Chef de Cuisine to lead the culinary operation of one of the island's finest hospitality destinations. Key responsibilities:
Run the day-to-day culinary operations across all the resort's dining venuesLead, train, and develop a large kitchen team, creating a positive and performance-focused cultureManage the full operational and administrative side of the kitchen: food and labour cost control, supplier relations, stock management, budgeting, recruitment, and rosteringWork together on menu development, culinary innovation, and seasonal concepts that showcase fresh, local Mediterranean produceEnsure full compliance with HACCP and all hygiene, health, and safety regulations throughout the kitchensUphold exceptional standards of presentation, consistency, and guest satisfaction across every service and outletPlay an active role in department head meetings and cross-departmental collaboration
Key requirements:
Solid background as Chef de Cuisine, Executive Chef, or Executive Sous Chef within a luxury 4* or 5* hotel or resortAt least 4–5 years of substantial culinary leadership experience, including full administrative and financial accountabilityCulinary Arts degree or a qualification in Hospitality/Catering managementGenuine passion for and deep knowledge of Mediterranean cuisine, techniques, and local seasonal produceProven expertise in both high-volume buffet and banqueting operations as well as refined à la carte and fine dining serviceStrong commercial and financial skills, with a demonstrated ability to hit food and labour cost targetsA meticulous, structured, and disciplined approach to kitchen management and HACCP standardsA motivating leader with excellent communication skills, emotional intelligence, and the ability to build strong teamsFluent English; Greek language skills are a significant advantageEU passport or valid EU Work Permit required
Job title: Chef de CuisineLocation: CyprusSalary: €50,000 – €60,000 gross per year+ plus bonusExperience: Buffet; À La Carte; Banquets; Fine DiningCuisine: MediterraneanSize: 200+ rooms, several restaurants & bars, Leisure & Spa, Events space In case your experience and skills match with the requirements above, we would like to receive your application. For any further details, please send an email to luizas@corecruitment.com....Read more...
Job title: Head Chef - Luxury 5* resortLocation: CyprusSalary: €50,000 – €60,000 gross per year+ plus bonusExperience: Buffet; À La Carte; Banquets; Fine DiningCuisine: MediterraneanSize: 200+ rooms, several restaurants & bars, Leisure & Spa, Events space On behalf of our client — a prestigious, internationally recognized resort in Cyprus — we are seeking an exceptional Chef de Cuisine to lead the culinary operation of one of the island's finest hospitality destinations. Key responsibilities:
Run the day-to-day culinary operations across all the resort's dining venuesLead, train, and develop a large kitchen team, creating a positive and performance-focused cultureManage the full operational and administrative side of the kitchen: food and labour cost control, supplier relations, stock management, budgeting, recruitment, and rosteringWork together on menu development, culinary innovation, and seasonal concepts that showcase fresh, local Mediterranean produceEnsure full compliance with HACCP and all hygiene, health, and safety regulations throughout the kitchensUphold exceptional standards of presentation, consistency, and guest satisfaction across every service and outletPlay an active role in department head meetings and cross-departmental collaboration
Key requirements:
Solid background as Chef de Cuisine, Executive Chef, or Executive Sous Chef within a luxury 4* or 5* hotel or resortAt least 4–5 years of substantial culinary leadership experience, including full administrative and financial accountabilityCulinary Arts degree or a qualification in Hospitality/Catering managementGenuine passion for and deep knowledge of Mediterranean cuisine, techniques, and local seasonal produceProven expertise in both high-volume buffet and banqueting operations as well as refined à la carte and fine dining serviceStrong commercial and financial skills, with a demonstrated ability to hit food and labour cost targetsA meticulous, structured, and disciplined approach to kitchen management and HACCP standardsA motivating leader with excellent communication skills, emotional intelligence, and the ability to build strong teamsFluent English; Greek language skills are a significant advantageEU passport or valid EU Work Permit required
Job title: Head Chef - Luxury 5* resortLocation: CyprusSalary: €50,000 – €60,000 gross per year+ plus bonusExperience: Buffet; À La Carte; Banquets; Fine DiningCuisine: MediterraneanSize: 200+ rooms, several restaurants & bars, Leisure & Spa, Events space In case your experience and skills match with the requirements above, we would like to receive your application. For any further details, please send an email to luizas@corecruitment.com....Read more...
