Guest Chef Residency - Live-Fire Pop-Up - Manchester - Profit Share + Fee & ExposureA one-month headline residency for a Guest Chef to put their name to a premium-casual live-fire kitchen in Manchester, with a full team behind them.The RoleA rare opportunity for an established or rising Guest Chef to headline a limited-season outdoor dining series in Manchester. Each month, one Guest Chef creates a menu built around charcoal grills and open fire, then hands it to a strong in-house brigade to deliver. The season runs from mid-November to May, with one Guest Chef residency per month.The Operation
Premium-casual outdoor restaurant on a large site, 60-80 coversWednesday to Sunday service, with multiple sittings at weekendsKitchen built for live-fire cooking: charcoal grills and open fire, plus fryer and flat-topEstablished operator with existing Manchester sites, suppliers and central supportIn-house Head Chef and Chefs de Partie to run the menu day to dayOpening and closing events to bookend the season, with marketing and social content throughout
The Guest Chef Role
Create a live-fire menu at a premium-casual price pointSet up the kitchen, recipes, systems and standards at the start of the residencyTrain the in-house team so the food lands properly when the Guest Chef is not on the passThree to four visits across the month, ideally cooking one or two services a weekSupport press, photography, filming and social content around the residencyNo relocation and no investment required, with the option to bring members of your own team
The Ideal Guest Chef
A recognised or emerging name with a following, through a restaurant, TV, cookbooks, press or social mediaStrong in live-fire, grill, barbecue or produce-led cookingPremium-casual or modern restaurant backgroundNew to the Manchester market, whether from London, other UK regions or abroadComfortable trusting and leading an existing teamCommercially minded and open to a profit-share modelDeveloping a new concept, or keen to test a menu before a future opening
The Package
Profit share on the residency month plus a paid fee for time on site, with full figures shared by the operatorTravel and accommodation support availableA low-risk platform to test a concept in front of a new audienceMarketing, PR and social exposure in one of the UK's busiest food citiesLimited slots: one Guest Chef per month, with residencies available from November into spring 2027Potential involvement in a future permanent live-fire restaurant project
If you are a Guest Chef with a live-fire or premium-casual following and want a month in the spotlight in Manchester, send your CV or a short note on your concept to Olly at COREcruitment dot com today.....Read more...
Lead Development Chef / Head Development ChefLocation: Flax Bourton, BristolSalary: £52,000–£53,000 + benefitsMonday–Friday | UK travel + occasionally EuropeWe are seeking an experienced, creative and commercially minded Lead Development Chef / Head Development Chef to join a highly successful specialist food business based at their beautiful innovations centre near Bristol.With over 35 years' experience, the business develops innovative food-on-the-move solutions for leading brands across the UK and internationally. It is a B Corp certified, Carbon Neutral organisation with a collaborative, entrepreneurial culture where innovation, sustainability and people are at the heart of the business.The RoleTo lead the development of exciting, commercially viable food-on-the-move ranges across the clients customer base — from first idea through to launch.The Lead Development Chef owns the creative and technical direction of NPD. They hold the day-to-day development relationship with key customers, turn a brief into a range that hits the target cost and the operational reality of the outlet, and sign it off as ready for manufacture.They also lead and develop the development chef team, setting the standards the NPD kitchen works to.You will:• Lead and mentor two Development Chefs.• Develop innovative, commercially viable food ranges.• Manage key customer relationships and present concepts and products.• Manage multiple NPD projects to brief, cost, margin and deadline.• Lead trials and support successful manufacturing scale-up.• Ensure recipes and specifications are accurate and commercially achievable.• Work closely with Technical, Manufacturing and Commercial teams.• Maintain high standards of food safety, HACCP, hygiene and kitchen control.• Identify emerging food, ingredient and consumer trends.• Travel across the UK, with occasional European travel.About YouYou will be a proactive, blue-sky-thinking chef and excellent team player with outstanding communication skills and commercial awareness.Ideally you will have:• 5+ years' experience in NPD, food manufacturing or high-volume commercial kitchens.• Proven experience taking products from concept to launch.• Experience leading or mentoring chefs.• Strong understanding of scale-up, costing and margins.• Excellent recipe costing and specification skills.• Customer-facing and presentation experience.• Food-related qualification, e.g. NVQ Level 2 Professional Cookery.• Level 3 Food Safety & Hygiene.• Full, clean UK driving licence.Retail, food-to-go, foodservice, international, fine-dining or HACCP experience would be advantageous.The OpportunityA fantastic opportunity to combine culinary creativity, customer interaction and senior NPD leadership, working with major brands and a wide variety of food products.If you are passionate about food, a natural leader, creative thinker and commercially focused chef, this could be an excellent next career move.Alternative job titles may include Head of Food Development, Head of Culinary Development, Head of NPD Food, Development Chef Lead, Food Innovation & Development Lead, Head of Culinary Innovation, Senior Development Chef, NPD Chef Manager, Head of Product Development Food....Read more...
Executive Chef Scottsdale, AZ Salary: $100,000–$125,000 + Bonus + PTO + 401(k) + Relocation AssistanceI am hiring on behalf of a leading golf and hospitality brand seeking an experienced Executive Chef to lead the culinary operations at a premier golf club in Scottsdale, AZ.The Executive Chef will oversee the restaurant kitchen, lead and develop the culinary team, create and execute menus, manage food costs and budgets, and ensure a consistently high-quality dining experience for members and guests.Ideal Candidate:
Previous Executive Chef or senior Chef leadership experienceStrong team leadership and culinary management skillsExperience with menu development, food cost and P&L managementPassion for delivering high-quality food and guest experiencesCulinary degree or certification preferred
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Sous ChefSterling, VA$65,000–$85,000 + Benefits + 401(k), PTO + Bonus I am hiring on behalf of a gold client for a Sous Chef at a prestigious private golf club in Northern Virginia.The Sous Chef will work closely with the Executive Chef and Banquet Chef to support culinary operations across the club's multiple outlets, including banquets, the main grill, pool grill, halfway houses and snack bars.This is a great opportunity for a strong Sous Chef looking to take the next step within a well-established private club environment. The successful candidate will assist with daily kitchen operations, team leadership, food quality, prep and service while helping maintain the club's high culinary standards.Ideal Background:
Private club, golf club or luxury hotel background preferredExperience in high-volume culinary operations and banquetsStrong leadership and team-management skillsAbility to work across multiple outlets and service stylesPassion for quality, consistency and member serviceStrong organizational skills and attention to detailRelocation considered for the right candidate
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Senior Sous Chef 47-52k A fantastic opportunity for a Senior Sous Chef to join a well-respected restaurant group in Central London, with genuine progression opportunities and high-volume, quality-led fresh food.The Role This high-profile role involves supporting the Head Chef in managing a brigade of 15-20 chefs in a 200-cover restaurant. The focus is on execution, team leadership, and operational delivery. This role would suit a Senior Sous Chef from a high-volume, branded restaurant background looking for progression within an established group.The Restaurant
Part of a well-respected group with multiple Central London sites.High-volume, fresh food, quality-led operation.Open kitchen.7 days a week – breakfast, lunch and dinner.Food-led site.Multiple menus – feasting, set menus, events, canapé, brunch.
The Senior Sous Chef Role
Support the Head Chef in leading the kitchen team across all sections.Ensure consistent execution of a high-quality, seasonal menu.Manage ordering, stock control, food safety, and compliance.Drive team development, training, and performance.Step up and run the kitchen in the Head Chef's absence.
The Ideal Senior Sous Chef
Proven experience as a Senior Sous Chef in a high-volume, branded restaurant environment.Strong leadership and people management skills.Ability to follow and execute recipes to a high standard.Commercial awareness with cost control and labour management.Calm, organised, and thrives in a fast-paced environment.Strong cultural fit with the brand's values and work-life balance ethos.Strong branded, quality fresh-food background.
Why Apply
Join a well-respected group with multiple Central London sites.Salary of £47,000 – £52,000 per year.Opportunity for progression within a growing group.Open on location – the priority is finding the right person and then matching them to the site that suits them best.Work with a respected brand with a strong culture.Excellent work-life balance.
How to Apply If you are a Senior Sous Chef with high-volume, branded experience and ready for a new challenge, please send your CV to Olly at COREcruitment dot com....Read more...
Junior Sous Chef up to 47kJnr Sous Chef – Premium Casual Group 44 - 47k Join a growing group of premium casual restaurants in central London – fresh food, small plates, and a culture that genuinely cares about its people.We are partnering with a successful restaurant group on the search for a Junior Sous Chef ready to step up. With 3 successful sites and more on the way, this is a fantastic opportunity to develop your leadership skills with clear progression.The Restaurant:
Premium casual dining – elevated food, small plates, sharing concepts160-200 covers on weekends45-hour contract, breaks between servicesKitchen set-up: charcoal grill, flatbread ovensBrigade of 15-20 chefs per siteAll fresh food prepared on site
The Junior Sous Chef Role:
Support the sous chef in leading the kitchen teamStep up and run the kitchen in the sous chef's absenceManage ordering, stock control, rotas, and food safety45-hour weekHelp develop the brigade, including CDPsGenuine pathway to your first sous chef role
The Ideal Candidate:
Strong Junior Sous Chef ready for the next stepBackground in premium casual, high-volume, fresh-food environmentsComfortable with small plates and sharing conceptsA leader who values culture, inclusivity, and mental wellbeingAmbitious and ready to grow with the business
Why Apply?
Salary: £44 - 47kTraining: 3 months structuredProgression: Clear path to Sous Chef with ongoing supportGrowth: New site opening this year – genuine progression opportunitiesCulture: Supportive, inclusive, modern working environment
Ready to take the next step? Send your CV to Olly at COREcruitment dot com....Read more...
Job Title: Junior Sous ChefWe are offering an excellent opportunity for a career-driven Junior Sous Chef to join a new Mediterranean restaurant led by an independent chef-patron and his outstanding Head Chef, who together bring over a decade of Michelin-level experience.This is a high-performance kitchen: fast-paced, challenging, and uncompromising in its standards. Working alongside a professional brigade of 25 chefs, you will be expected to give your best every day. The hours are long — but with a 4-day working week and exceptional mentorship, the rewards for your career development are significant.Junior Sous Chef Benefits:
£52,000 per annum4-day working week – long, focused shifts with three days off to rechargeMediterranean-inspired menu, evolving weeklyLunch & dinner service (small, refined menu)London Bridge locationAverage of 100 covers for lunch and 150+ for dinner
Junior Sous Chef Requirements:
A resilient, ambitious, and highly motivated Junior Sous Chef with a background in reputable kitchensStrong leadership skills: confident running sections, mentoring junior chefs, and maintaining high standards under pressureA collaborative team player with excellent communication skillsSomeone committed to building a long-term career in a demanding but rewarding kitchen
This is a rare chance to work in an environment that will challenge you daily while giving you the tools and experience to progress your career at the highest level.....Read more...
Sous ChefAsian American Restaurant | High-Volume Full ServiceDedham, MA $75,000–$85,000 Base + Bonus PotentialWe're partnered with a busy, high-energy Asian American restaurant in Dedham looking for an experienced Sous Chef to join their culinary leadership team.This is a hands-on role within a fast-paced operation where quality, consistency, and strong leadership are key. We're looking for a Chef who enjoys being in the kitchen, developing their team, and helping drive a smooth and successful service.What You'll Be Doing
Supporting the Head Chef Chef with all day-to-day kitchen operationsEnsuring consistent food quality, presentation, and executionWorking stations and jumping in wherever needed during busy servicesManaging prep, production, ordering, and inventoryTraining and developing cooks while maintaining high culinary standardsEnsuring food safety, sanitation, and cleanliness standards are consistently metHelping maintain a positive, professional, and high-energy kitchen culture
What We're Looking For
Previous Sous Chef or strong culinary leadership experienceExperience in busy, full-service restaurant environmentsStrong background in Asian, Asian-American, or similar globally inspired cuisine is an assetUnderstanding of ordering, inventory, labour, and food costPassionate about food, quality, and consistency
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Head Chef - New Opening Gastropub and Chop House - King’s Cross £55,000A rare chance for a Head Chef to open a fresh food-led pub and upstairs chop house from scratch in King’s Cross.An exciting new opening near King’s Cross is looking for a Head Chef to lead the kitchen from day one. The site will run a fresh food-led pub downstairs and a chop house restaurant upstairs, built on seasonal British produce, proper cooking and everything made in house.The venue opens in Spring 2027. The ideal start is before Christmas, so the Head Chef can be part of the pre-opening, shaping the menus, building the brigade and setting the standards before the doors open.The Head Chef role
Lead the full kitchen operation across the downstairs pub and the upstairs chop house.Write and develop seasonal menus built on fresh British produce, cooked from scratch.Play a key part in the pre-opening, including kitchen set-up, suppliers, systems and launch menus.Recruit, train and develop a new brigade, and build a strong kitchen culture from the start.Run busy services across a 7-day operation, including a strong Sunday lunch trade.Manage GP, food costs, labour, ordering and stock control.Keep food safety, health and safety and allergen standards at the highest level.
About you
An established Head Chef, or a strong Sous Chef ready to step up to a Head Chef role.A solid fresh food background, ideally from quality gastropubs, chop houses, grills or restaurants.Confident with butchery, grilling and cooking prime cuts.Opening or pre-opening experience is a real advantage.A hands-on leader who can build, train and keep a team.Commercially aware, with a good understanding of GP and kitchen costs.
The package
£52,000-£55,000Full ownership of a new kitchen and the chance to shape the food offer from launch.Pre-opening involvement ahead of a Spring 2027 opening.Interviews taking place now, with a view to starting before Christmas.
If you are a Head Chef with a fresh food background and want to open a new gastropub and chop house in King’s Cross, send your CV to stuartcampbell at COREcruitment dot com today.....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...
Sous Chef – Seasonal Bistro – East London – Sundays OFF - 45kAn excellent opportunity for a Sous Chef to join a well-regarded, produce-led bistro in East London, working alongside a talented Head Chef within a growing restaurant group.The restaurant showcases British seasonal produce with classic European technique, serving a regularly changing menu of small plates and hearty bistro dishes. This is a hands-on role in an open kitchen with strong guest interaction. The position would suit a Sous Chef who is comfortable with, menu development, people management and produce, and who wants to grow with a group that is opening new sites.The Role
Support the Head Chef across all aspects of the kitchenManagement, including stock, ordering, rotas and food safetyContribute to menu development and regular menu changesLead and develop the kitchen brigadeWork closely with suppliers and seasonal produceMaintain high standards of food quality and consistencyEngage with guests in an open kitchen setting
The Group
Independent London restaurant group with multiple sitesRegular group chef meetings, cook-offs and development daysKitchen team involved in wine tastingsClear progression pathway as the group opens new sites
The Ideal Sous Chef
Quality, fresh food backgroundFrench or European bistro experience an advantageComfortable with 360 management, menu development and people managementStrong on produce, suppliers and seasonal cookingConfident leader who develops their teamCommercially sharp on stock, cost control and systemsComfortable in an open kitchen
Why Apply
45k, including tronc48-hour contractSundays offGroup cook-offs, development days and wine tastingsClear progression as the group grows
How to ApplyIf you’re a Sous Chef ready to join a growing group, 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...
Senior Chef de Partie - Premium Private Members' Club - Central London up to 43kA Senior Chef de Partie role in a luxury private members' club with multiple food outlets, fine dining and premium events, working across a range of kitchens.An exclusive private members' club in Central London is seeking a Senior Chef de Partie to join its kitchen team. The club operates multiple premium restaurant spaces, private dining rooms and a busy events calendar, with fine dining and canapé service throughout.This is a hands-on role, working across multiple kitchens and functions in a luxury environment. The Senior Chef de Partie would suit an experienced CDP ready to step up, or a current Senior CDP looking for a new challenge and great work-life balance. Every hour of overtime is paid.The Senior Chef de Partie role
Run and manage all sections during busy services.Prepare and cook dishes to spec, ensuring quality and consistency.Train and support CDPs and Commis across the brigade.Help with orders and stock control.Support the senior chefs with prep and food safety.Work across multiple kitchens and outlets as required.Support private dining, canapé parties and functions.Maintain high standards of hygiene, cleanliness and organisation.
About you
Senior Chef de Partie or experienced Chef de Partie background.Strong knife skills and section management.Confident running sections in a luxury, high-volume environment.Comfortable moving between outlets and events.A hands-on leader who develops junior chefs.Committed to food safety and high standards.
The package
Up to 43k total package, plus extra tronc available after probation.45-hour week with a mix of shifts.Every hour of overtime is paid.Structured training and development.Work across multiple kitchens and premium events.Clear progression within a growing kitchen brigade.Central London location.Luxury private members' club environment.
How to apply
If you are a Senior Chef de Partie with premium restaurant experience, send your CV to Olly at COREcruitment dot com today.
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Head Chef 50-55k + Bonus A fantastic opportunity for a Head Chef to join a premium British restaurant in West London, part of a growing group, with a focus on British produce and small platesThe Role This is a high-volume, fast-paced operation with a focus on British produce. The successful candidate will be responsible for all kitchen operations, team management, menu development, and driving the restaurant towards its full potential. This role would suit a Head Chef with experience in a premium, quality-led environment who enjoys leading and developing chefs.The Restaurant
Part of a growing group with support from Head of Food.Beautiful design and setting.Focus on British produce – small plates, afternoon tea, English sparkling wine.Events and private dining.High-volume, fast-paced services.
The Head Chef Role
Lead and manage the kitchen team of 12-15 chefs.Drive consistency, food quality, and service standards.Manage ordering, stock control, food safety, and compliance.Coach, train, and develop young chefs.Knowledge of stems and SOPs.Work closely with the Head of Food and wider group on operational delivery.Contribute to menu development where input is welcome.Manage kitchen financials including GP, labour, and wastage.
The Ideal Head Chef
Proven experience as a Head Chef in a premium, quality-led restaurant.Strong leadership and people management skills.Knowledge of systems and SOPs.High-volume, fast-paced background.Commercially aware with good financial acumen.Passion for British produce and seasonality.Calm, organised, and thrives in a fast-paced environment.
How to Apply If you are a Head Chef with premium British cuisine experience and ready for a new challenge, please send your CV to Olly at COREcruitment dot com....Read more...
Chef de Partie - Premium Private Members' Club - Central London 40kA Chef de Partie role in a luxury private members' club with multiple food outlets, fine dining and premium events, working across a range of kitchens.An exclusive private members' club in Central London is seeking a Chef de Partie to join its kitchen team. The club operates multiple premium restaurant spaces, private dining rooms and a busy events calendar, with fine dining and canapé service throughout. This is a hands-on role, working across multiple kitchens and functions in a luxury environment.The Chef de Partie would suit an experienced CDP looking for a new challenge and great work life balance.Every hour of overtime is paid!The Chef de Partie role
Run a section independently during busy services.Prepare and cook dishes to spec, ensuring quality and consistency.Support the senior chefs with prep, stock control and food safety.Work across multiple kitchens and outlets as required.Support private dining, canapé parties and functions.Maintain high standards of hygiene, cleanliness and organisation.
About you
Chef de Partie experience in a quality, high-volume kitchen.Strong knife skills and section management.Confident working under pressure in a luxury environment.Comfortable moving between outlets and events.A team player with a positive, hands-on attitude.Committed to food safety and high standards.
The package
40k total package + extra tronc available after probation45-hour week with a mix of shifts.Structured training and development.Work across multiple kitchens and premium events.Central London location.Luxury private members' club environment.
How to apply
If you are a Chef de Partie with premium restaurant experience send your CV to:Olly at COREcruitment dot com today.
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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...
Chef de Partie - Mediterranean Small Plates and Open Fire - Central London 40-43kA quality-led Central London kitchen cooking seasonal Mediterranean small plates over live fire is looking for a Chef de Partie who cares about the details.COREcruitment is partnering with a highly regarded Central London restaurant to find a Chef de Partie for a fresh, produce-driven kitchen. The cooking is ambitious, the setting relaxed and contemporary, and the Chef de Partie will spend real time on the grill and open fire.The Chef de Partie role
Run your own section, delivering every dish to a consistently high standard.Cook over open fire, working the grill and live flame across service.Prepare a seasonal menu of Mediterranean small plates built around fresh, quality ingredients.Keep prep, organisation and cleanliness on point so service runs smoothly.Work closely with the senior chefs and wider brigade to deliver a seamless service.Maintain high standards of food hygiene, allergen control and kitchen safety.Bring ideas and a hunger to keep learning and developing.
About you
An established Chef de Partie from a quality, fresh-food restaurant kitchen.Open fire or grill experience a strong advantage.Organised and composed when service gets busy.Proud of your cooking, with a sharp eye for detail.A team player who wants to grow with a strong brigade.Full right to work in the UK. No visa sponsorship available.
The package
40-43k total package.Full-time, 48 hours per week, with two days off.Holiday entitlement that increases with length of service.Staff mealsClear progression and development in a respected Central London kitchen.
How to apply
If you are a Chef de Partie with grill or open fire experience and want to cook seasonal Mediterranean small plates in a quality Central London kitchen, send your CV to Olly at COREcruitment dot com today.
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Chef de Partie – Michelin – up to 46k A fantastic opportunity for a Chef de Partie to join a prestigious fine dining establishment, delivering exceptional food quality and service in an intimate 50-cover setting.The Role We are seeking a Chef de Partie to join the team at a prestigious fine dining establishment. This is a high-profile opportunity for an experienced Chef de Partie to take ownership of a section, delivering exceptional food quality and service in an intimate 50-cover setting. The role involves supervising and participating in the preparation and cooking of produce to the highest restaurant standards, maintaining stock rotation, and ensuring the section is always maintained in a clean and tidy manner.The Restaurant
Prestigious fine dining establishment.50 covers.Intimate, quality-led dining experience.Team of 10 chefs.High standards and precision.
The Chef de Partie Role
Supervise and participate in the preparation and cooking of produce according to restaurant standards.Maintain a detailed knowledge of the full menu and be able to give a detailed description of all dishes.Ensure compliance with restaurant standards and menu specifications.Maintain stock rotation and ensure all tasks are carried out efficiently and timely.Ensure the section is always maintained in a clean and tidy manner.Ensure section equipment is well maintained and handled.Report maintenance issues to the relevant parties.Work collaboratively with others in pursuit of team goals.Take full accountability for actions.
The Ideal Chef de Partie
Proven experience as a Chef de Partie in a fine dining or Michelin-starred environment.Strong technical proficiency in assigned section (sauce, garnish, larder, pastry, etc.).Excellent mise en place management with the ability to run a section independently.Precision and consistency in cooking and plating to fine-dining standards.Strong organisational skills, ensuring prep levels, cleanliness, and workflow efficiency.Ability to handle pressure and maintain calm, clean work habits during service.Thorough food safety and hygiene knowledge (Level 2/3 certification typically expected).Available for a 1-day kitchen trial.
Why Apply
Salary of £41,500 – £46,000 (inclusive of guaranteed TRONC).Opportunity to work at a prestigious fine dining establishment.5-day working week.Staff meals and 28 days annual leave.Career progression opportunities.
How to Apply If you are a Chef de Partie with fine dining experience and ready for a new challenge, please send your CV to Olly at COREcruitment dot com....Read more...
Sous Chef – Produce-Led Kitchen Garden – Wiltshire – up to 40k + RelocationJoin an enchanting walled garden restaurant. 3 acres of kitchen garden – grow it, cook it. Fire cooking, hyper-seasonal, Green Michelin Star. Closed Monday & Tuesday. Open to Senior CDP, CDP, or Junior Sous level.We are seeking a passionate chef to join a truly unique restaurant set within an 18th-century walled garden in South Wiltshire. This is a rare opportunity for a chef who wants to work with produce from garden to plate – growing, foraging, and cooking over fire. If you care about seasonality, sustainability, and provenance – and want to learn from a great teacher – this is the role for you.The Restaurant:
Primarily daytime operationCharcoal and asado grill cookingGreen Michelin Star & Michelin Bib Gourmand45 seats in winter, 100 in summerSmall team of 3 chefsWeddings and events
The Role
Work alongside a top Executive ChefLead service, manage sections, ordering, and stock controlContribute to menu developmentSupport weddings and eventsPerfect for an aspiring chef looking to step up
The Ideal Candidate:
Passionate about produce-led, seasonal cookingComfortable cooking over fireKeen to work with garden-grown produceOpen to a more junior chef with the right attitude
Why Apply?
Salary: £40k + relocation package (accommodation support)Work-life balance: Closed Monday & Tuesday – proper time off
Send your CV to Olly at COREcruitment dot 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...
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...
