Job Title: Prep Chef H&C Solutions is excited to announce the opportunity for the position of Chef de Partie to work in a luxury wellness and lifestyle café operation in the heart of Mayfair. The café is linked to one of London’s finest gyms and wellbeing centres and the café is led by an award-winning chef, doctors and nutritionists. Prep Chef Benefits:
A fantastic salary package of £37,000 - £38,000You will only work 45 hours per week.DAY TIME HOURS – at least 1 day off on the weekend!Meals and uniform provided whilst on duty.Generous pension schemes.Company referral schemes up to £1500.Discount when dining within the group.Employee of the month awards.
Prep Chef Requirements:
We are looking for a passionate Prep Chef with a stable employment history working in professional kitchens.A chef who is well organised, a great team player and happy working in a busy environment. A self-motivated chef who can follow prep lists and be happy to work alone at times.The ideal chef will have at least 2-3 years’ experience.....Read more...
Job Title: Chef de PartieWe have a fantastic opportunity to work directly within an independent chef/patron who is an incredibly talented mentor. Together with his phenomenal Head Chef, they have over a decades worth of experience in Michelin Restaurants. They have puts their heads together to create a unique Mediterranean restaurant creating cutting edge dishes. The restaurant oozes style and elegance. Every fixture/furniture within the restaurant, bar and private dining room are hand-picked, creating a unique dining experience their guests.Chef de Partie benefits:
£42,000 per annum – working 4 days onMediterranean cuisine – Lunch and Dinner operation (small menu – weekly changing)Professional team of 25 chefsLondon BridgeAveraging 100 covers for lunch and 150+ for dinner
Chef de Partie requirements:
A passionate, reliable and competent Chef de Partie who is eager to learn and develop within a foodie professional kitchen.A Chef de Partie with a strong foundation having training within reputable kitchens.The ideal Chef de Partie will looking for a role where they can learn more about different cooking techniques, using a variety of European ingredients.A keen communicator, someone who can take instructions and works well with other chefs in the kitchen team.....Read more...
Chef de Cuisine Atlanta, GA | $70,000–$90,000We are partnering with a highly respected, chef-driven restaurant group in Atlanta to identify a Chef de Cuisine for one of its flagship, Michelin-recognized concepts. This is a hands-on leadership role for a chef who thrives on structure, precision, and daily excellence in execution.The Chef de Cuisine will serve as the operational backbone of the kitchen, working closely with the Executive Chef to ensure the vision of the cuisine is delivered consistently, night after night. This role requires a chef who values discipline, systems, and team development as much as creativity.What You’ll Be Responsible For
Owning the day-to-day kitchen operation, from prep through service and closeDriving consistency, organization, and efficiency across all stations and production areasUpholding exacting standards for technique, product handling, cleanliness, and presentationBuilding and maintaining recipe documentation, prep systems, pars, and SOPsSupporting ordering, inventory management, cost control, and waste reductionSetting the tone culturally and professionally as a leader in the kitchen
What We’re Looking For
Proven experience in fine-dining, Michelin-starred, or Michelin-caliber kitchensStrong foundation in classical technique with modern executionA systems-oriented chef who brings structure and clarity to kitchen operationsCalm, confident leadership style with high standardsStrong communication skills and a collaborative approach
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Job Title: Sous Chef – Join a Pioneering Mediterranean KitchenWe are currently seeking a dedicated and skilled Sous Chef to join a standout independent restaurant led by a highly respected chef-patron and his accomplished Head Chef, both of whom bring over a decade of experience from Michelin-starred establishments.This new Mediterranean concept is built around innovation, refined techniques, and seasonally driven menus that change weekly. With its elegant design and premium yet relaxed atmosphere, the restaurant delivers a unique dining experience — and is already in high demand, fully booked up to six months in advance with a 120-seat capacity.Sous Chef benefits:
£55,000 per annum, based on a 4-day working weekWeekly changing, ingredient-led Mediterranean menusLunch and dinner service – small, focused à la carte menuWork alongside a 25-chef brigade in a collaborative and professional environmentCentral London location – minutes from London BridgeAverage of 100 covers at lunch and 150+ covers at dinner
Sous Chef requirements:
An experienced Sous Chef with strong classical training from reputable kitchensA confident leader who is comfortable managing sections and guiding junior team membersA reliable, organised, and service-focused professional with high standardsStrong communication skills and the ability to thrive in a fast-paced, high-level kitchen
This is an excellent opportunity for a Sous Chef who is looking to work with a passionate, driven team at the forefront of London’s modern dining scene. You'll be working with outstanding ingredients, in a kitchen culture that values precision, creativity, and growth.If you're ready to take the next step in your culinary career, we encourage you to apply.....Read more...
Job Title: Commis ChefH&C Solutions are delighted to offer a rare opportunity for a passionate Commis Chef to join an exceptional independent restaurant in the heart of Kensington. Under the guidance of a Michelin-experienced Executive Head Chef and a visionary owner, this Mediterranean gem blends cutting-edge cuisine with timeless elegance. Every detail—from the hand-picked furnishings to the seasonal menu—has been curated to deliver a refined and memorable dining experience.Commis Chef Benefits:
£14.00 per hourLunch & Dinner service with a small, seasonal Mediterranean menuProfessional brigade of 5 chefsMentorship from an Executive Head Chef with Michelin and Three AA Rosette backgroundPrime Kensington location30+ covers at lunch, 30–40 at dinnerSet day off: Monday + one other9:30pm typical finishing time
Commis Chef Requirements:
A reliable and enthusiastic Commis Chef with a genuine passion for Mediterranean cuisineEager to learn new techniques and grow within a high-performing kitchenA team player with strong communication skills and a positive attitudeCommitted to precision, consistency, and supporting the brigade in delivering exceptional dishes....Read more...
Chef de Cuisine / Sous Chef Chef de Cuisine Salary: $80,000 – $90,000 Sous Chef Salary: $65,000 – $75,000 Location: Banff, ABWe are hiring on behalf of a prestigious property seeking both a Chef de Cuisine and a Sous Chef to join a high-performing culinary team focused on exceptional quality, consistency, and guest experience. These opportunities are ideal for culinary leaders who thrive in fast-paced, upscale environments and are passionate about team development and operational excellence.Key Responsibilities:
Lead daily kitchen operations to ensure quality, consistency, and efficient serviceSupport menu execution, recipe adherence, and presentation standardsManage food cost controls, inventory, ordering, and waste reductionTrain, mentor, and develop culinary team membersMaintain sanitation, food safety, and health compliance standardsCollaborate with front-of-house leadership to deliver seamless serviceAssist with banquet, event, and seasonal culinary programming as needed
Qualifications:
Proven culinary leadership experience in upscale hotel, resort, or restaurant environmentsStrong understanding of kitchen operations, cost management, and team leadershipAbility to perform under pressure in a high-volume settingExcellent organizational and communication skillsFlexible schedule including evenings, weekends, and holidaysCulinary certification or formal training preferred
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Commis Chef Needed - Witney - FM Service Provider - Up to £13.50 CBW has an Exciting opportunity for a Chef to work for an established company situated in Witney. The successful candidate will have a proven track record as a Chef and will be able to work Immediately on a flexible basis.Hours/Details:Monday to Friday07:00am to 15:00pmContract type - Temp to permImmediate start IMPORTANT – Please only apply if you can attend the days and times above and have a Level 2 Food and Hygiene Certificate Requirements:NVQ Level 2 Culinary or equivalent, Food hygiene certificate – Level 2 Key Responsibilities:Accurately measuring ingredients to support the chef de partiePreparing ingredients by washing, peeling, chopping produce, and seasoning various meatsAssisting in the preparation of basic salads and sauces according to the chef de partie’s instructionsReceiving and checking deliveries to ensure all items are complete and meet quality standardsMonitoring inventory levels and informing the supervisor when supplies are running lowSafely discarding expired or spoiled food from storage areas, refrigerators, and freezersMaintaining clean, organised, and fully sanitised workstationsEnsuring all prepared dishes are presented to the required standard as directed by the chef de partiePlease send your CV to Jordyn at CBW Staffing Solutions for more information.....Read more...
Junior Sous Chef – Portuguese-Inspired Grill – West London – 38,000Join a celebrated independent restaurant in west London looking for an experienced Junior Sous Chef to support the Head Chef in a small, high-energy kitchen with a charcoal robata grill and open kitchen.We are partnering with a Michelin guide independent restaurant. This is a warm, welcoming spot known for its authentic Portuguese-inspired cooking and vibrant atmosphere. With a small brigade and a focus on quality, they are looking for a Junior Sous Chef who can grow with the business and bring the right attitude.The Restaurant:
Cuisine: Portuguese-inspired grill – charcoal robata, open kitchenCapacity: 40 covers in main restaurant, 12-cover PDR, 20-cover terraceCovers: 60-80 on busy daysTeam: Small brigade of 5 chefsHours: Kitchen closes at 10pm, team finishes by 11pm latestClosed: Mondays, first week of December, first two weeks of August
The Junior Sous Chef Role:
Support Head Chef Isabel in running the kitchenWork across all sections in a small, high-energy environmentManage ordering, stock, and back-of-house operationsHelp develop and mentor the teamOpportunity to grow with the business
The Ideal Junior Sous Chef:
Strong experience in quality kitchens – Michelin background not essentialComfortable with charcoal robata / open kitchen environmentsHands-on, reliable, and able to lead by exampleThe right attitude matters more than specific cuisine background
Send your CV to Olly at COREcruitment dot com.....Read more...
As a Commis Chef Apprentice, you will work closely with the Head Chef and Sous Chef to develop your culinary skills and gain a thorough understanding of a fast-paced kitchen environment.
This role provides hands-on experience and training, preparing you for a successful career in the hospitality industry.
Key Responsibilities:
Assist the Head Chef and Sous Chef with daily kitchen operations
Participate in food preparation and cooking during prep time and service
Learn and apply kitchen hygiene, health, and safety standards
Support the team in maintaining a clean and organised work area
Develop knowledge of ingredients, cooking techniques, and menu planning
Work collaboratively as part of a professional kitchen team
Training:
Training with Milton Keynes College, one a week
Ongoing training, support and development with the employer
Training Outcome:
Clear career path to advance from Commis Chef to senior positions within the kitchen team
Employer Description:A family run hotel, bar & restaurant near Junction 14 of the M1. The Dodman Family has owned The Carrington Arms for 14 years.
Serving Breakfast, Lunch and Dinner 7 days per week with a modern British menu with steaks being a major feature, served from a butcher’s counter in our open kitchen.Working Hours :4- 5 days per week.
8- 10 hours per day.
Shifts to be confirmed.Skills: Communication skills,Attention to detail,Customer Care,Team working,Organised,Problem solving,Flexible approach.....Read more...
Restaurant Chef Location: Naples, Florida Salary: $80,000 – $90,000 Benefits: Health, dental & vision insurance, 401(k), paid time off, and additional company benefits.I am hiring on behalf of a well-established hospitality group seeking a Restaurant Chef to lead kitchen operations at a high-volume, upscale dining concept in Naples.Key Responsibilities
Lead all back-of-house operations including kitchen management, staffing, and trainingMaintain high standards of food quality, consistency, and presentationManage food cost, purchasing, and inventory controlsEnsure compliance with health, safety, and sanitation standardsCollaborate with leadership on menu execution and operational improvements
Requirements
Proven experience as an Executive Chef, Chef de Cuisine, or Restaurant Chef in an upscale or high-volume restaurantStrong leadership and team development skillsSolid understanding of food cost management and kitchen operationsAbility to thrive in a fast-paced, guest-focused environment
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Junior Sous Chef, BeaconsfieldSalary of up to £45,000We are recruiting for a Junior Sous Chef to join the kitchen of a bold, design-led hotel and restaurant in Beaconsfield.This is a brilliant opportunity for a strong Senior Chef de Partie who is ready to step into their first Junior Sous Chef role in a quality-driven kitchen.The food style is built around great produce, bold flavour, and clean technique. The kitchen is led with a simple approach: let the ingredients and the cooking speak for themselves. At the heart of the kitchen is a Josper grill, bringing depth and character to the menu and playing a key role in the restaurant’s identity.You will work closely under a Michelin chef in a supportive, friendly kitchen where standards are high and there is genuine room to learn and develop. This is the kind of role that gives the right chef the chance to take that next step properly, with guidance, structure, and the chance to build real leadership experience.What we are looking for
A strong Senior Chef de Partie ready to step up into a first Junior Sous Chef roleA quality-led background in good restaurantsMichelin experience would be a real plus, though a strong rosette background would also be very well receivedSomeone confident with fresh food, service, and high standardsA chef who is ready to take on more responsibility and support the wider teamCalm, organised, and eager to keep learning
What makes this role stand out
Salary of up to £45,000Basic salary plus tronc48-hour contractThe chance to work closely under a Michelin chefA kitchen centred around fire cooking and strong seasonal produceA genuinely friendly and inviting working environmentA real stepping-stone role for an ambitious chef looking to progress
The foodThe menu champions modern British cooking with seasonal changes throughout the year. The style is honest, produce-led, and elevated through technique rather than overcomplication. Signature dishes from the Josper grill bring a strong sense of identity to the offer, including impressive sharing cuts that create a real guest experience.The venueSet within one of the area’s most distinctive hospitality destinations, this is a site known for its bold style, strong atmosphere, and memorable guest experience. It combines quality dining with luxury hotel stays and a setting that feels escapist, indulgent, and full of personality.....Read more...
Chef de Cuisine - California - $100,000 - $130,000A highly respected, chef-driven restaurant group in California is seeking a talented Chef de Cuisine to join one of its flagship concepts. This is an opportunity to work with a team known for refined cuisine, exceptional ingredients, and a commitment to the highest culinary standards. The group operates a number of acclaimed restaurants and continues to push the boundaries of modern dining while maintaining a strong culture of mentorship and collaboration.We are looking for a chef with a strong background in Michelin-starred kitchens who thrives in a disciplined, detail-driven environment and is passionate about leading high-performing teams.Responsibilities:
Lead daily kitchen operations, ensuring consistency, precision, and execution at the highest levelManage and mentor the culinary team, maintaining a strong culture of professionalism and developmentWork closely with the Executive Chef on menu execution, seasonal changes, and creative inputMaintain strict standards for food quality, presentation, and kitchen organizationOversee ordering, inventory management, and cost controls to support financial targetsEnsure compliance with all health, safety, and sanitation standards
Requirements:
Previous experience as a Sous Chef or Chef de Cuisine in a Michelin-starred or equivalent fine dining restaurantStrong leadership skills with experience managing and developing high-level culinary teamsDeep understanding of seasonal ingredients, refined technique, and modern plating standardsExperience operating in structured, high-performance kitchensAbility to maintain excellence in a high-volume, detail-focused service environmentPassion for hospitality, craftsmanship, and continuous improvement
What’s on Offer:
Salary - $100,000 - $130,000 depending on experienceOpportunity to work within one of California’s most respected culinary groupsCareer growth within a portfolio of award-winning restaurantsCollaborative environment with some of the industry’s top culinary talent
If you have Michelin-level training and are ready to take the next step in your leadership career, we would love to connect.....Read more...
Executive Chef - Scottsdale, AZ - $90,000 -$140,000We are currently hiring for an Executive Chef to lead the kitchen at a well-established, high-volume restaurant in Scottsdale, Arizona. This is an opportunity to join a respected restaurant group known for authentic cuisine, high-quality ingredients, and a strong commitment to guest experience.The Executive Chef will oversee all back-of-house operations, ensuring consistent execution, strong financial performance, and the development of a high-performing culinary team.Key Responsibilities:
Oversee all daily kitchen operations, ensuring consistent food quality and executionLead, train, and develop the culinary team while maintaining strong kitchen cultureManage food cost, labor cost, and inventory to meet financial targetsMaintain high standards for food safety, sanitation, and kitchen organizationCollaborate with leadership on menu development and seasonal features
What We’re Looking For:
Proven experience as an Executive Chef or Executive Sous Chef in a high-volume restaurantStrong leadership and team development skillsExperience managing food and labor costsPassion for quality ingredients and authentic cuisine
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Job Title: Demi Chef de PartieWe have an opportunity for an aspiring Demi CDP to embark on a Mediterranean journey where elegance meets modern culinary artistry. This independent Kensington restaurant is led by a visionary owner and an Executive Head Chef with Michelin and Three AA Rosette credentials. With a focus on seasonal ingredients and refined technique, the team delivers a dining experience that’s both intimate and exceptional-making it the perfect environment for a skilled Demi Chef de Partie to thrive and grow.Demi Chef de Partie benefits:
£15 per hourLunch & Dinner service with a small, seasonal Mediterranean menuProfessional brigade of 7 chefsMentorship from an Executive Head Chef with Michelin and Three AA Rosette backgroundPrime Kensington location30+ covers at lunch, 30–40 at dinnerSet day off: Monday + one other9:30pm typical finishing time
Demi Chef de Partie requirements:
A reliable and enthusiastic Demi CDP with a strong foundation in Mediterranean cuisineConfident working sections independently while supporting junior chefsKeen to refine techniques and contribute creatively to menu developmentA team player with excellent communication and a proactive attitudeCommitted to precision, consistency, and delivering exceptional dishes under pressure
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Pastry Chef - Miami, FL - $70,000 - $80,000We are working with an acclaimed, chef-driven restaurant in Miami that is seeking a talented Pastry Chef to lead its pastry and dessert program. This is an opportunity to join a highly respected culinary team known for creativity, precision, and delivering an exceptional dining experience.The Pastry Chef will oversee all pastry production, menu development, and dessert execution while maintaining the highest standards of quality and consistency. This role is ideal for a passionate pastry professional who thrives in a fast-paced, fine dining environment and enjoys pushing creative boundaries.Responsibilities:
Lead and manage the pastry department, including production, plating, and serviceDevelop seasonal dessert menus that align with the restaurant’s culinary visionEnsure consistency, presentation, and quality standards across all pastry offeringsManage ordering, inventory, and food cost controls for the pastry programTrain, mentor, and develop pastry team members while maintaining a strong kitchen cultureMaintain strict food safety, sanitation, and kitchen organization standardsCollaborate closely with the Executive Chef and culinary leadership on menu development and special events
Requirements:
3+ years of experience as a Pastry Chef or Senior Pastry role in an upscale or fine dining restaurantStrong background in plated desserts, breads, and modern pastry techniquesCreative approach to dessert development with strong attention to detailProven ability to lead and train a pastry team in a high-volume environmentStrong organizational and cost management skillsPassion for high-level hospitality and culinary excellence
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Sous Chef, Beaconsfield, £50,000Salary guaranteed at £50,000+ ( this is made up of a Basic salary + Guaranteed tronc)We are recruiting for a Sous Chef to join the kitchen of a bold, design-led hotel and restaurant in Beaconsfield.This is a strong opportunity for a Sous Chef who wants to work with excellent ingredients, open-fire cooking, and a team that cares about quality without making the kitchen feel rigid or intimidating.The food style is built around great produce, bold flavour, and clean technique. The kitchen is led with a simple approach: let the ingredients and the cooking speak for themselves. At the heart of the kitchen is a Josper grill, bringing depth and character to the menu and playing a key role in the restaurant’s identity.You will work closely under a Michelin chef in a supportive, friendly kitchen where standards are high and there is genuine room to learn and develop. It is a place where you can grow, build on strong foundations, and be part of a team that takes real pride in what it does.What we are looking for
A strong Sous Chef or an experienced Junior Sous Chef ready to step upA solid restaurant background with a focus on quality-led cookingRosette experience would be highly valuedSomeone confident with fresh food, service, and high standardsA chef who leads by example and enjoys developing junior team membersCalm, organised, and comfortable in a busy professional kitchen
What makes this role stand out
Guaranteed earnings of at least £50,000Basic salary plus tronc, with scope to earn more48-hour contractThe chance to work closely under a Michelin chefA kitchen centred around fire cooking and strong seasonal produceA genuinely friendly and inviting working environmentReal opportunity to learn and grow within a quality-led operation
The foodThe menu champions modern British cooking with seasonal changes throughout the year. The style is honest, produce-led, and elevated through technique rather than overcomplication. Signature dishes from the Josper grill bring a strong sense of identity to the offer, including impressive sharing cuts that create a real guest experience.The venueSet within one of the area’s most distinctive hospitality destinations, this is a site known for its bold style, strong atmosphere, and memorable guest experience. It combines quality dining with luxury hotel stays and a setting that feels escapist, indulgent, and full of personality.....Read more...
Sous Chef 50kSous Chef, Premium Modern British Dining 50-55kCentral London Job Role: Sous Chef Food Style: Modern British, premium casual Team Size: 22 chefs Venue: 75 covers, 200 daily coversWe are seeking an experienced Senior Sous Chef to join an innovative and vibrant team at this premium modern British dining venue. Located in a prestigious space blending high-end dining with events, this is a unique opportunity to excel in an exciting and fast-paced kitchen.This established venue boasts a focus on quality, with an open-fire grill inspired by Argentine techniques and an open kitchen.The Company:
Renowned for exceptional food quality and service standards.A growing group with two new sites planned for this year.A supportive team culture, offering training and growth opportunities.
The Senior Sous Chef they are looking for:
A confident leader with experience in high-volume, premium casual settings.Strong organizational skills, capable of managing a team of 22 chefs.A creative approach to menu development and execution.Passionate about delivering exceptional dining experiences.
Benefits of the Role:
Competitive salary of 50kStructured 48-hour workweek over 5 days, with overtime rarely required.A chance to work with an established and ambitious culinary team.Opportunities for growth within a forward-thinking group.
Are you ready to take on the role of Sous Chef and contribute to the success of a high-profile dining destination?Apply today! Contact Olly at COREcruitment dot com for more information or to submit your application.....Read more...
As a Chef apprentice, your passion for all things food and the desire to make the perfect dish every time is what sets you apart. With a keen eye for maintaining the highest standards and thriving during a fast past service, you'll soon become an invaluable member of the kitchen team.
Join us at Chef & Brewer, a collection of unique country-style pubs set in beautiful locations across the country which are welcome escapes for our customers, that feel like a home away from home. Our relaxed pubs with beautifully decorated interiors, seriously good pub food and expertly chosen drinks ranges are the perfect places for our customers to enjoy any occasion.
You'll receive a competitive salary, pension contribution as well as:
The chance to further your career across our well-known brands - As one of the industry's top apprenticeship providers, we can provide training and development at each level of your career.
Discount of 33% for you and 15% for your loved ones on all of our brands - so you enjoy your favourite food and drink at a discount.
Wage Stream - Access your wage before payday for when life happens.
Retail discounts - Receive up to 30% off at Superdrug, exclusive discounts with three mobile along with many more...
Discount of 50% for you and 25% for your loved ones at our Greene King Inns and hotels. - so you can enjoy a weekend away without breaking the bank.
Free employee assistance program - Mental Health, well-being, Financial, and Legal support because you matter!
As a Chef apprentice, you will...
Prepare, cook and present food which meets specs and customer expectations.
Maintain hygiene levels and safety regulations in the kitchen to help to guarantee the safety of your entire team and visitors.
Communicate clearly with your team in order to provide high-quality meals to customers on time.
Keep up to date with new products, menus and promotions.
What your apprenticeship includes:
A mixture of face to face and skype/phone catch ups every 4 - 6 weeks to discuss feedback and progress.
A mixture of on and off the job training, including workshops and webinars.
Reviews every 12 weeks with your Line Manager and apprenticeship Trainer.
The chance to get Functional Skills in English and maths (if you don't already have GCSE).
A Chef Apprenticeship qualification once you have completed the 15 month programme.
Alongside working full time as an Apprentice Chef, you will also be joining our unique Chef Academy, where you will have the opportunity to attend four masterclasses designed to teach you expert knowledge and technical skills involved in 4 different areas of cooking.
At Greene King, you will be working towards a Production Chef Level 2 Apprenticeship qualification over the course of 15 months.Training:Chef Academy Production Chef Level 2, including Functional Skills in Maths and English.Training Outcome:Ongoing training and development.Employer Description:Greene King is the country's leading pub retailer and brewer, running over 3,100 pubs, restaurants and hotels in towns, villages and city-centre high streets across England, Wales and Scotland. With a rich heritage of over 200 years, we brew award-winning beers and operate managed, tenanted, leased and franchised pubs from our headquarters in Bury St. Edmunds.Working Hours :20 hours Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed.Skills: Team Working,Organisation Skills....Read more...
Senior Sous Chef – Nestled between Newbury and Reading £36,000 to £38,000 base salary + tronc + paid overtime + bonusA lovely, food-led gastro pub just outside Reading is looking for a strong Senior Sous Chef to join the kitchen team.This is a great opportunity for a senior chef from a fresh food background who enjoys working with quality ingredients, high standards, and a kitchen that balances structure with room for creativity.The food offer is built around well-executed company-set menus, with the chance to put your stamp on specials and support the Head Chef with ideas, standards, and team leadership.The site is busy, ambitious, and growing. It is already doing around £35k a week, with trade increasing sharply in the warmer months and weekly sales climbing as high as £60k to £70k. This role needs someone who can handle volume, lead from the front, and help future-proof the kitchen.What they are looking for:
A Senior Sous Chef or strong Sous Chef ready to step upFresh food experience in a quality pub, gastro pub, or restaurantComfortable working with both set menus and seasonal specialsA calm, hands-on leader who can support and develop the teamSomeone commercially aware who understands pace, prep, standards, and consistencyA chef who is ready to throw themselves into a busy, high-performing site
What is on offer:
£36,000 to £38,000 basic salary + tronc + Cash Tips + BonusPaid overtime for any additional hours workedFree meals on shift44-hour contract
Apply today to find out more....Read more...
We're recruiting a Sous Chef to join a fast-growing, family-run events and catering company based in East London. This is a unique Sous Chef opportunity where high-end intimate dining, large-scale corporate events and multi-site production combine with a genuinely supportive kitchen culture. You'll work alongside the Executive Chef and Head Chef across a Central Production Unit and various London venues, leading teams and delivering exceptional food at every scale.If you are a confident Sous Chef with strong events experience, comfortable managing both intimate premium dinners and 5,000-cover operations, and thrive in a calm, well-organised kitchen - this is a standout opportunity in East London.The offer
Up to £45,000 per annumBonus scheme (year-end, point-based team distribution)45-hour contract, 5 out of 7 daysPaid overtime when requiredWell-managed hours - no excessive 70–80 hour weeksCompany pension schemeStaff meals provided dailyEmployee Assistance Programme (including family support)Private medical insurance
The operation & food
Family-run business with 40+ years of history, currently in a strong period of growth.Multi-site events and corporate catering model operating across London.Extremely varied food offering: high-end intimate dinners (10 covers), canapés and bowl food, corporate lunches, sit-down dinners and award dinners up to 600 guests, and large-scale events up to 5,000 covers.Calm, structured and professional kitchen environment.
The role
Oversee daily corporate site catering including lunch services.Lead and deliver large-scale events and hospitality across multiple London venues.Manage teams of chefs including agency staff - up to 10–12 at peak periods.Maintain exceptional food standards alongside strong cost control.Adapt quickly across different venues, kitchens and service styles.
The ideal Sous Chef
Proven Sous Chef experience within multi-site, events or contract catering environments.Confident managing both small premium operations and high-volume large-scale events.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Sous Chef – High-Volume Brand 49-51k + Bonus Join a Uk leading high volume premium brand and level up your career with clear progression to head chef!Job Role: Sous Chef Cuisine: Branded Restaurant Group Brigade Size: 15-20 Location: West LondonWe’re partnering with an expanding restaurant group to find a Sous Chef who thrives in fast-paced, high-volume kitchens. This award-winning group has amazing culture built on teamwork and team development.The Restaurant:
100+ coversWeekly sales averaging £45K–£55KHigh volume and branded menu, fast pacedPart of an award-winning UK group
The Ideal Sous Chef:
Proven experience in casual dining at high volumeBackground handling large teams and 50k weekly salesStrong people skills - a team mentor for junior chefsUnderstanding of group systems, ordering and stockKnowledgeable on back of house administration
Why Apply?
£49-51k packageBonus up to 4kPerks: Paid training, team-centric culture
Sound like you? APPLY TODAY! Send your CV to Olly at COREcruitment dot com....Read more...
Head Chef – High-Volume Brand 55.5K + Bonus – Central London Lead a dynamic kitchen team in London’s top restaurant group!Job Role: Head Chef Cuisine: Branded Restaurant Group Brigade Size: 15 Location: Central LondonWe’re partnering with an expanding restaurant group to find a Head Chef who thrives in fast-paced, high-volume kitchens. This award-winning group has amazing culture built on teamwork and team development.The Restaurant:
120+ coversWeekly sales averaging £50K–£65KHigh volume and branded menu, fast pacedPart of an award-winning UK group
The Ideal Head Chef:
Proven experience in casual dining at high volumeBackground handling large teams and 50k weekly salesStrong people skills - a team mentorUnderstanding of group systems, ordering and stockKnowledgeable on back of house administration
Why Apply?
£55.5k package 38.5 basic and 17k troncBonus up to 9.3kGrowth: Fast-track to Head Chef roles at new sitesPerks: Paid training, team-centric culture
Sound like you? APPLY TODAY! Send your CV to Olly at COREcruitment dot com....Read more...
Head Chef – Up to $80k – Langley, BCWe’re partnering with a leading premium casual dining brand in Canada to help find a Head Chef for one of their high-performing locations. This role will oversee back-of-house operations, lead and develop the kitchen team, and ensure consistent execution of high-quality, guest-focused dishes. It’s a great opportunity for a hands-on culinary leader who thrives in a fast-paced environment and is passionate about team development and operational excellence.Head Chef requirements:
Proven experience in a high-volume kitchen, preferably in premium casual or upscale diningMust have experience in a Head Chef, Executive Chef, or equivalent BOH management levelStrong leadership skills with the ability to motivate and develop a fast-paced culinary teamEnergetic, hands-on presence in the kitchenSolid understanding of kitchen operations, inventory control, food safety, and labor managementExcellent communication and organizational skills, with a focus on teamwork and guest satisfaction
If you are keen to discuss the details further, please apply today or send your cv to CassidyDue to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out! ....Read more...
Sous Chef $55,000–$60,000 + BenefitsWe’re looking for a passionate Sous Chef to work and assist with leading a high-energy, high-volume kitchen with a very recognizable brand across Canada & USA. 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 an Sous Chef, Chef de Cuisine or Senior Sous ChefExperience in high-volume, full-service restaurants, ideally 6mil +Strong leadership skills and a love for building great teams.Financial know-how and sharp attention to detail.
Why Join
Career Growth: Big on internal promotionsBrand Power: Be part of a name everyone knows and respects across North America.Opportunity to Grow: Work with a passionate, supportive leadership team that invests in your success.
....Read more...
Senior Sous Chef – Bakery Central Production Unit (CPU)
This is an excellent opportunity for a strong Sous Chef or Senior Sous Chef to play a key leadership role within a large-scale Bakery Central Production Unit.As Senior Sous Chef, you will support the overall running of the Bakery CPU, leading daily kitchen operations and ensuring the highest standards of quality, consistency, and compliance. You will oversee Sous Chefs and kitchen teams, delegate responsibilities, inspect production output, and provide structured feedback to the Executive Sous Chef.You will also supervise multiple production locations, conduct spot checks, and ensure all operations meet strict hygiene, food safety, and quality standards. Where required, you will investigate complaints and implement corrective actions promptly and effectively.Required Experience & Skills
Minimum 6 years’ experience in large-scale production, manufacturing facilities, or FMCG environmentsStrong background in high-volume, in-house bakery productionExcellent knowledge of cooking techniques across multiple cuisinesExperience in recipe creation, menu development, and food costingProven leadership experience managing large, multicultural teamsExperience within 5-star hotel catering or equivalent environment preferredStrong problem-solving and real-time decision-making skillsCreative mindset with an innovative approachExcellent organizational, training, and communication skills – fluent in English language
Salary & BenefitsPackage negotiable for the right candidateInterested candidates should contact: michelle@corecruitment.com....Read more...
