Sous Chef – Miami, FL – $70K–$85KWe are hiring a Sous Chef for a well-established, high-energy French concept known for its strong culinary identity and fast-paced service. This role is ideal for a hands-on leader who thrives in busy kitchens and is passionate about developing teams while maintaining high standards of execution.Key Responsibilities:
Support the Executive Chef in overseeing all kitchen operationsLead, train, and develop BOH team members to maintain high performanceEnsure consistency in food quality, presentation, and executionManage inventory, ordering, and food cost controlsMaintain health, safety, and sanitation standards
Qualifications:
3+ years of Sous Chef or senior kitchen leadership experienceBackground in high-volume, upscale or fine dining environmentsStrong leadership and team development skillsSolid understanding of cost controls and kitchen systemsPassion for French cuisine and high-quality ingredients
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Chef Needed - Edinburgh - FM Service Provider - Up to £17 per hour CBW has an Exciting opportunity for a Chef to work for an established company situated in Edinburgh. 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:Saturday & Sunday08:00am to 18:00pmOngoing contractImmediate 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:Assisting the team in the day-to-day running of the canteen and kitchen, including planning and implementation of new procedures and conceptsEnsuring that all food served is of the highest qualityTraining and supervising all new staff in the safe preparation of food itemsEnsuring that health procedures are followed in accordance with HACCP regulationsEnsuring that par stock levels are maintainedEnsuring that all deliveries are cross-checked with purchase orders, and that all stock delivered is counted/weighed and verified with the delivery noteEnsuring that all deliveries are stored correctly as soon as possible after arrivalEnsuring that all dishes are prepared and portioned according to recipe cardsParticipating in the formulation and compilation of all new menusEnsuring that all equipment is cleaned and serviced as required, with any breakages reportedEnsuring that a high standard of personal hygiene and grooming is adhered toEnsuring all chef staff wear long-sleeve chef jackets and non-slip shoesPlease send your CV to Jordyn at CBW Staffing Solutions for more information.....Read more...
Sous Chef Salary: $60,000 – $65,000 Location: Bryce Canyon, UTHousing: IncludedBenefits + PTO We are seeking a talented and driven Sous Chef to support culinary operations at a high-volume, experience-driven property in Bryce Canyon. This role partners closely with the Executive Chef to deliver high-quality, consistent cuisine while maintaining efficient kitchen operations.Key Responsibilities:
Support daily kitchen operations, including prep, service, and team supervisionAssist in menu execution, inventory management, and cost controlEnsure food quality, presentation, and consistency across all servicesMaintain compliance with health, safety, and sanitation standardsTrain, mentor, and develop kitchen staffContribute to a positive, collaborative team environment
Qualifications:
2+ years of Sous Chef or senior culinary leadership experienceStrong knowledge of kitchen operations, food safety, and cost controlAbility to lead and motivate a team in a fast-paced environmentOrganized, detail-oriented, and solutions-drivenPassion for quality food and guest experience
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Sous Chef – Busy Branded Restaurant – London – £13.50/hr base + Tronc (45k) Join a fast-paced, high-volume branded restaurant group with multiple London sites. We're looking for a Sous Chef to support the Head Chef in a busy kitchen – fresh food, fast service, great training.The Role:
Support the Head Chef in running a busy, high-volume kitchenOversee fresh food preparation and serviceManage sections and support team development5 weeks comprehensive training providedStep up in Head Chef's absence
The Ideal Candidate:
Experience in high-volume, fresh-food environmentsBranded restaurant background idealGood team player ready to developSkilled in fast-paced service and fresh prep
The Package:
£13.50/hr base + £3.50-4.50 tronc = £42-45k OTE48hr contract + overtime paidPaid fortnightlyGenuine progression with new openings
Send your CV to Olly at COREcruitment dot com.....Read more...
Job Title: Head Chef - Italian restaurant Salary: €3,000 - €5,700 NETTO per month Location: Amsterdam, NetherlandsI have a great opportunity for a head chef with a passion in Italian cuisine!This cozy, authentic Italian restaurant dedicated to serving traditional dishes with a modern twist is looking for a Head Chef with previous experience in Italian cuisine.The Head Chef is someone who brings technical skills, creativity, and humility to the role. This is an exciting opportunity for a chef who enjoys a hands-on leadership position in a compact but well-equipped kitchen, working closely with a small team to deliver high-quality dishes with consistency and passion.Key Responsibilities
Design and execute authentic Italian menus with a focus on fresh, seasonal ingredientsLead, train, and motivate a small kitchen team, fostering a collaborative and professional environmentOversee daily kitchen operations, including food preparation, cooking, and platingManage food inventory, order supplies, and control food costsEnsure strict compliance with health and safety regulationsCollaborate with management to develop special menus, events, and promotionsMaintain cleanliness and organization of the kitchen at all times
Requirements
Proven experience as a Head ChefPrevious experience with Italian cuisine is necesaryDeep knowledge of Italian culinary traditions, including pasta-making, sauces, and regional dishesStrong leadership and team management skillsExcellent organizational and time-management abilitiesUnderstanding of budgeting, inventory management, and cost controlAbility to work under pressure and maintain high-quality standards
Job Title: Head Chef - Italian restaurantSalary: €3,000 - €5,700 NETTO per month Location: Amsterdam, NetherlandsIf you would like to have more information about the role, please apply or send your cv to maria@corecruitment.comGet social……http://www.corecruitment.com/https://www.facebook.com/COREcruitmentDOTcom/Tweet us @COREcruitment ....Read more...
Executive Chef Midland, MichiganCompensation: $125,000 – $150,000 Benefits: 401(k) with matching, health, dental and vision insurance, paid time off, flexible scheduling, food provided, referral program.I am recruiting on behalf of a luxury AAA Four-Diamond boutique hotel seeking an experienced Executive Chef to lead its culinary program. This is an excellent opportunity for a creative and operationally strong chef to oversee multiple dining venues and a significant banquet operation while mentoring a passionate culinary team.Key Responsibilities
Lead and develop the culinary teamCreate innovative menus and seasonal offeringsMaintain high standards of food quality and consistencyOversee kitchen operations for restaurants and eventsManage food cost, inventory, and purchasingEnsure compliance with food safety and sanitation standardsPartner with hotel leadership on operational and financial performance
Qualifications
Proven experience as an Executive Chef or senior culinary leaderFormal culinary training preferredStrong knowledge of menu development, food cost control, and kitchen managementExperience in hotel, resort, or high-volume dining environmentsStrong leadership and organizational skills
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Sous Chef – Elevated Mexican Concept Nashville, TN $55,000 – $70,000This is a great opportunity to join an exciting elevated Mexican concept in Nashville - think bold flavors, refined technique, and high standards come together in a fast-paced, energetic kitchen.We’re looking for a Sous Chef who can bring strong leadership, creativity, and attention to detail, while supporting a team that’s passionate about delivering standout food and consistent execution. You’ll be joining an established concept at a large hospitality group!What You’ll Do:
Support the Executive Chef in leading day-to-day kitchen operationsDrive quality, consistency, and presentation across all dishesLead, train, and develop BOH team membersManage prep, service, ordering, and inventory controlsEnsure food safety, cleanliness, and kitchen organization standards are always metContribute to menu development and seasonal features
What We’re Looking For:
Proven years in a Sous Chef roleExperience in elevated Mexican, Latin, or similar cuisineBackground in high-volume, quality-driven kitchensStrong leadership skills with a hands-on approachSolid understanding of food cost, prep systems, and kitchen operations
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Sous Chef - Fine Dining French Restaurant Location: Midtown/ManhattanSalary: $70,000 to $85,000We’re working with a refined, fine dining restaurant to find a talented Sous Chef to join the kitchen leadership team.This is a great opportunity for a chef who is passionate about classic technique, precision, and elevated execution. The menu is rooted in French cuisine, with a strong focus on seasonality, quality ingredients, and attention to detail.What You’ll Be Doing
Supporting the Executive Chef in daily kitchen operationsLeading service and ensuring consistency, quality, and presentationTraining, mentoring, and developing the BOH teamUpholding high standards in food safety, cleanliness, and organizationAssisting with menu development, costing, and orderingMaintaining smooth execution in a high-expectation, service-driven environment
What We’re Looking For
Proven experience in fine dining kitchens (required)Strong background in French cuisine or similar European stylesSolid foundation in classical techniques and attention to detailExperience leading teams during service in a structured kitchenPassion for quality ingredients, plating, and guest experienceCalm, composed, and organized under pressure
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Helping to prepare high quality meals for customers from the menu
Working within a small team within a fast-paced and pressurised environment
Assisting with the preparation of food ensuring they match menu specifications and meet the quality standard and presentation
Being trained and Adhering to Food Safety Standards, maintaining high levels of cleanliness in the kitchen at all times - we expect to maintain a 5* Hygiene rating at all times
Keeping the kitchen clean, washing up, clearing tables when required
Any other duties proportionate with the role as required by Chef
Training:
Level 2 Commis Chef
Day release one day per week
Middlesbrough College
Training Outcome:Potentially a job for the right candidate on completion of the qualification.Employer Description:The Spa Hotel has an exciting opportunity for an Apprentice Commis Chef to join their friendly team. The successful candidate will be trained in various aspects of kitchen, hygiene, prep and cooking and will work closely with the Head Chef in the day-to-day preparation and presentation of food, clearing and washing up.Working Hours :Days and times to be confirmed at interview.Skills: Communication skills,Attention to detail,Organisation skills,Team working,Ability to Multi-task....Read more...
Food Preparation
Stock control
Food storage
Maintaining work area to ensure hygienic working
Training Outcome:Opportunity to progress from apprenticeship to Chef. Candidate will undertake Commis Chef apprenticeship, basic food hygiene training and additional in house training as deemed appropriateEmployer Description:The Old Waggon & Horses is a restaurant and public house located on the outskirts of Kidderminster delivering high quality food to a set menu.For further information and full details of the menu please see our Facebook page.Working Hours :Wednesday to Sunday assisting our chef at The Old Waggon & Horses, Kidderminster.
Hours will include evening and weekend working.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Team working,Creative....Read more...
Job Title: Commis ChefH&C Solutions are excited to offer this fantastic Commis position role to work within one of London’s most luxurious boutique Mayfair hotels. This stunning hotel operation is extremely exclusive – with a minimum room spend of £380 per night. The kitchen team is backed by an influential Executive Chef with a solid background in modern European cuisine. They have one single main kitchen, with a team of 20 chefs. They have a Two AA fine dining restaurant (60 covers), banqueting facilities and are very popular for afternoon tea. Commis Chef Benefits:
A competitive starting package of £34,000 per annum.48 hours per week.Meals and uniform provided whilst on duty.Free Laundry Service – for all uniform.Employee of the month awards.Generous pension schemesOpportunities to grow within a worldwide hotel group
Commis Chef Requirements:
Minimum 1 year of experience working in a professional kitchen environment.A motivated and eager-to-learn individual with a strong work ethic and a genuine passion for developing culinary skills.A team-focused attitude, with the ability to work collaboratively in a fast‑paced kitchen.Experience within luxury hotels or fine dining restaurants is highly desirable and will be considered a strong advantage.....Read more...
Executive Chef - California - $120,000 - $150,000A highly regarded restaurant group in California is seeking an Executive Chef to lead one of its acclaimed dining concepts. Known for refined cuisine, exceptional ingredients, and a strong commitment to culinary excellence, the group operates several celebrated restaurants and continues to set the standard for modern fine dining.This role is ideal for a proven culinary leader who has developed their craft in Michelin-starred kitchens. The Executive Chef will drive the culinary vision, lead and mentor a talented brigade, and ensure the highest standards of execution across every service.Responsibilities
Lead all culinary operations, ensuring consistent execution, quality, and presentation at a Michelin-level standard.Develop and evolve menus with a focus on seasonality, technique, and premium ingredients.Recruit, train, and mentor a high-performing culinary team while maintaining a strong kitchen culture.Manage food costs, labor, and purchasing while maintaining quality and operational efficiency.Work closely with ownership and senior leadership on concept development and long-term culinary direction.Maintain strict standards for food safety, organization, and operational excellence.
Requirements
Previous experience as an Executive Chef or Senior Sous Chef in a Michelin-starred or equivalent fine dining restaurant.Strong leadership ability with experience managing and developing large culinary teams.Deep knowledge of modern fine dining techniques and seasonal ingredient-driven cooking.Proven ability to manage food cost, labor, and kitchen financial performance.Experience leading structured, high-performance kitchens with exacting standards.Passion for mentorship, hospitality, and continuous culinary innovation.
What’s on Offer
Salary - $120,000 – $150,000 depending on experience.Opportunity to lead a kitchen within one of California’s most respected restaurant groups.Creative freedom within a highly regarded culinary organization.Long-term growth potential within a portfolio of award-winning restaurants.
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Job Title: Junior Sous / Pass MasterH&C Solutions is delighted to announce our partnership with an exciting Greek restaurant in the heart of Marylebone. This concept celebrates the finest produce from across the Greek Islands, brought to life through a high-end casual dining experience. The menu champions simplicity and seasonality, allowing exceptional ingredients to shine.Pass Master Benefits:
A fantastic salary package starting at £40,000 Generous pension schemesWorking in a new kitchen with all the latest equipment. Working under a Michelin trained head chef celebrity culinary director.Collaborating with dedicated proprietors aiming to influence the London hospitality sector.
Pass Master Requirements
Exceptional Communication Skills: A confident communicator who can work seamlessly on the pass alongside the Head and Sous Chef. Key responsibilities include delegating tasks, calling orders, quality-checking dishes, and applying the final touches before plates reach the dining room.Thrives in a Fast-Paced Environment: A self‑motivated individual who performs at their best during high-pressure, high-volume services.Proven Employment History: All applicants must demonstrate a solid and reliable career background within professional kitchens.Natural Leadership & Team Coordination: A Junior Sous Chef or experienced Pass Master with strong leadership qualities. Someone who collaborates effectively with the Head Chef to guide and motivate the brigade through busy services, seven days a week.....Read more...
Executive Sous Chef Salary: $100,000 – $110,000 + Benefits & Staff Accommodation Location: Banff, AB, CanadaI’m hiring on behalf of a very prestigious client who is seeking an Executive Sous Chef to lead and inspire a high-performing culinary brigade across multiple food & beverage outlets. In this role, you will partner with the Executive Chef to drive operational excellence, maintain exceptional culinary standards, and foster a culture of innovation, collaboration, and inclusion.Key Responsibilities:
Provide strategic culinary leadership and assume operational control in the Executive Chef’s absence.Manage food and labor costs, inventory, procurement, and sustainability initiatives.Ensure consistency in quality, presentation, and service across all F&B outlets.Uphold safety, hygiene, and brand standards while championing a positive, inclusive kitchen culture.
Qualifications:
Proven ability to lead large teams, recruit and retain top talent, and foster succession planning.Strong expertise in menu development, labor management, and cost control.Red Seal Certification or international equivalent, with Canadian Food Handling Certification.Exceptional leadership, organizational, and communication skills.
Benefits & Perks:
Comprehensive medical, dental, and vision coveragePension plan with employer matchingStaff accommodation for initial monthsEmployee travel and resort discounts
Subsidized meals and access to fitness, spa, and recreational facilities....Read more...
Pastry Chef – Miami, FL – $70K–$85KWe are seeking a Pastry Chef to join a renowned upscale dining concept with a focus on classic French technique and refined presentation. This is an opportunity to take ownership of the pastry program within a vibrant, high-volume environment.Key Responsibilities:
Oversee all pastry and dessert production for the restaurantDevelop and execute creative, seasonally driven dessert menusTrain and mentor pastry team membersEnsure consistency, quality, and presentation standardsManage ordering, inventory, and food cost controls
Qualifications:
3+ years of Pastry Chef or senior pastry leadership experienceStrong background in upscale or fine dining pastry programsCreative approach to dessert development and presentationStrong organizational and leadership skillsAbility to work in a fast-paced, high-volume environment
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Pastry Chef de Partie – Prestigious Italian Restaurant – Mayfair – Up to £40,000Join one of Mayfair's most iconic Italian restaurants. We are seeking a skilled Pastry Chef de Partie to join the team at this stylish, high-volume venue known for its classic Italian cuisine and elegant atmosphere.We are partnering with a world-renowned Italian restaurant group to recruit a Pastry Chef de Partie for their flagship London site. Located in the heart of Mayfair, this venue is celebrated for its buzzy atmosphere, classic Italian dishes, and loyal international clientele.The Venue:
Location: Mayfair, Central LondonConcept: Classic Italian cuisine with Venetian influence – known for high standards and elegant presentationAmbience: Stylish, buzzy, high-volumePastry Team: Head Pastry Chef, Senior CDP, CDP, and 2 Commis
The Role:
Support the Head Pastry Chef and Senior CDP in delivering high-quality pastries and dessertsWork across all pastry sections in a busy, high-volume kitchenMaintain impeccable standards of presentation and consistency45-hour week – single shifts only (no doubles)Shift pattern: mornings (7am-3pm) or afternoons (3pm/4pm until 11pm/midnight)6 shifts per week, 1 day off
The Ideal Pastry CDP:
Proven experience in a quality pastry kitchen – fine dining or high-volume environmentStrong classical pastry skills with attention to detailAbility to work efficiently under pressurePassion for Italian cuisine and elegant presentationTeam player ready to support and develop junior staff
Why Apply?
Salary: Up to £40,000Single shifts only – no doubles, good work-life balancePrestigious venue – work in one of Mayfair's most iconic restaurantsSupportive team structure – work alongside experienced pastry chefs45-hour week – predictable, structured hours
Ready to join the team? Send your CV to Olly at COREcruitment dot com.....Read more...
Chef de PartieSkövde - SwedenSalary: 250,000 – 300,000 SEKWe are looking for a passionate and ambitious chef who is eager to learn and grow within an exceptional kitchen environment. This is a fantastic opportunity for someone earlier in their career who wants to develop their skills alongside a Michelin Star chef and build a long-term future with a talented team.If you are hungry to learn, committed to your craft, and looking for a role where you can truly grow, this is the opportunity for you.The Role
Work closely with and learn directly from a Michelin Star chefSupport day-to-day kitchen operations across two unique restaurant conceptsDevelop your skills across both fine dining and BBQ/smoke cookingMaintain high standards of food quality, presentation and consistencyGrow into greater responsibility over time as part of a long-term team
The OperationFine Dining Restaurant
Seasonal, creative Nordic menus with world-inspired touches offering multi-course tasting experiencesEmphasis on local produce, refined technique and elevated presentationBooking-based dinner service with high standards of hospitality and culinary quality
American BBQ Concept
A passionate, authentic BBQ restaurant with a "100% meat, 100% smoke" identitySlow smoking of brisket, ribs, pulled pork and more using custom smokers and traditional methodsWeekend-centric service with a vibrant, informal, high-energy atmosphere
The Ideal Candidate
Some solid kitchen experience, but no need to be at the top of your career yetA genuine passion for food and an eagerness to keep learningPositive, hardworking attitude with a desire to grow long-term with a teamOpen to relocating to Sweden and committing to the roleEU passport requiredEnglish required; Swedish is a bonus
The Offer
250,000 – 300,000 SEK per yearRelocation assistance to Sweden providedThe chance to learn from and work alongside a Michelin Star chef
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Seasonal Sous ChefLocation: The Hamptons, NY Dates Needed: April – October 1, 2026 Compensation: Weekly salary of $1,634.50 (Annual equivalent $85,000) Benefits / 401(k) / PTO / Relocation Assistance: Medical, dental, and vision benefits eligible; free local housing provided; potential seasonal transfers; employee meals and professional development opportunitiesPosition OverviewA premier seasonal hospitality property is seeking a Sous Chef to join its Food & Beverage Culinary team for the upcoming season. Reporting directly to the Executive Chef, the Sous Chef will help lead kitchen operations, train and mentor culinary staff, ensure consistency and quality across all food offerings, and contribute to delivering exceptional guest dining experiences. This role offers the opportunity to be part of a dynamic culinary environment with high standards and a strong team culture.Key Responsibilities
Supervise and manage daily kitchen operations, including food preparation, presentation, and organizationCollaborate with the Executive Chef on menu creation, development, pricing, and implementationAssist in monitoring inventory, portion control, and ingredient usage to minimize waste and maintain quality standardsSchedule and assign duties for kitchen staff while optimizing labor costs and adhering to budgeted headcountsEnsure all food items meet quality, temperature, taste, and visual standardsMonitor and maintain compliance with food safety, health, and occupational regulations, including ServSafe, HACCP, and local requirementsCollaborate closely with stewarding to maintain cleanliness, organization, and equipment maintenanceIdentify opportunities for menu and process improvements, including sourcing seasonal or local ingredientsTrain and mentor kitchen staff to ensure consistent execution of culinary standardsEnsure all safety, security, and loss control policies are followedPerform additional duties as assigned by the Executive Chef
Qualifications
Culinary degree or equivalent professional experienceMinimum of 5 years of culinary experience in high-end resorts, hotels, or private clubsPrior leadership experience in a luxury or high-volume culinary environment preferredStrong knowledge of culinary techniques, food products (local and imported), and seasonal menu developmentUnderstanding of occupational health and safety, food safety regulations, and F&B operational standardsAbility to work flexible hours, including evenings, weekends, and holidaysStrong communication, interpersonal, and team leadership skillsAbility to perform physical tasks, including standing for extended periods, lifting up to 50 lbs, and working indoors/outdoors in various weather conditions
Benefits
Weekly salary of $1,634.50 (annualized $85,000)Medical, dental, and vision coverage eligibilityFree local housing for the seasonOpportunity to be recommended for seasonal transfers to other locationsEmployee meals, referral incentives, and recognition programsProfessional development and career advancement opportunitiesPositive work culture with a focus on teamwork and member/guest experience
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Executive Chef – Country ClubBethany, OH | $90,000 - $95,000Our client is a prestigious private club close to Bethany, OH. This opportunity is well-suited for an Executive Chef who values consistency, member satisfaction, and hands-on leadership.Responsibilities:
Oversee all culinary operations, maintaining high standards of food quality and presentationLead, train, and develop kitchen staff to support a refined à la carte dining experienceManage food and labor costs, inventory, and forecastingEnsure all food safety, sanitation, and operational standards are consistently met
Executive Chef Qualifications:
Strong leadership and mentoring abilitiesSolid financial acumen with experience managing food cost and laborCommitment to cleanliness, safety, and operational excellence
What They’re Offering:
Comprehensive benefits package (medical, dental, vision, life, disability)401(k) retirement plan and bonus opportunityRelocation assistance available for the right candidate
....Read more...
Executive Chef – Miami, FL – $120K–$150KWe are currently searching for an Executive Chef to lead the culinary program for a high-profile, upscale restaurant group. This role offers the opportunity to oversee a dynamic kitchen, drive performance, and deliver a consistently elevated guest experience.Key Responsibilities:
Oversee all culinary operations, ensuring excellence in execution and guest experienceLead, develop, and inspire a large BOH teamDrive menu development while maintaining brand standardsManage financial performance including food cost, labor, and P&L accountabilityEnsure compliance with health, safety, and operational standards
Qualifications:
5+ years of Executive Chef experience in high-volume upscale or fine diningProven leadership in managing large, high-performing teamsStrong financial acumen with experience managing P&LBackground in French or European cuisine preferredAbility to thrive in a fast-paced, high-energy environment
....Read more...
Executive Head ChefAward-winning Country Inn | Yorkshire Dales | Live-in AvailableI am working with a standout country inn in the heart of the Yorkshire Dales that is looking for an Executive Chef to lead the kitchen and shape the food offering across a premium destination site, with influence over a second, more accessible pub nearby.This is a brilliant opportunity for a chef who cares deeply about flavour, provenance and building menus that feel rooted in place.The business already holds 1 AA Rosette and has built a strong reputation for warm hospitality, quality food and a genuine connection to the local area. Guests come for the setting, stay for the experience and return for the food.What makes this role special
Full ownership of the menus, suppliers and food directionA chance to push local provenance even further and build strong relationships with nearby farmers, makers and cheesemongersSeasonally changing menus, daily specials and the freedom to create a food offering that feels both grounded and excitingA busy, established site with real volume and the platform to build on existing accoladesThe opportunity to oversee both a premium food-led site and a second pub with a more accessible menu style
The food offer is already centred around home-cooked dishes made from scratch, seasonal produce and ingredients sourced from local farmers, fishmongers and makers. The menu currently blends comforting classics with quality-led dishes, daily specials and regional touches, including Yorkshire cheese from Courtyard Dairy.What they are looking for
A strong Head Chef or Executive Chef who can lead from the frontSomeone who understands how to balance quality and consistency in a high-volume siteA chef with real passion for local produce and the confidence to tell that story through the menuA calm, organised leader who can develop the team and keep standards high through peak trading periodsSomeone who will thrive in a countryside setting and embrace the lifestyle that comes with it
The package
£55,000 to £60,000Live-in availableBonus up to 15%Tips worth around £5,000 per yearReal autonomy and support to make your mark
It would suit a chef who wants freedom, a beautiful setting, strong trade, and the chance to create something with real identity in one of the most visited parts of the Dales. The inn is positioned in Malham, close to major walking destinations including Malham Cove, with a restaurant overlooking the village and a food offer built around the seasons of the Yorkshire Dales.....Read more...
As a Commis Chef Apprentice at Le Petit Vert, you’ll gain a truly well-rounded chef experience. While the restaurant itself is proudly vegetarian and plant-based, your apprenticeship training with Nottingham College will also cover classical and contemporary cooking techniques, including meat and fish, ensuring you leave with a full spectrum of culinary skills. This means you’ll not only specialise in the exciting world of vegetarian and vegan cuisine, which is becoming more and more popular, but also develop a broader palate and skillset that can take you anywhere in your chef career.
This role is perfect for someone looking to build a solid foundation in professional cookery, while also having the chance to shine creatively in a kitchen that celebrates sustainability, seasonality, and flavour. You’ll have the opportunity to work across a wide variety of dishes, from brunch favourites to inventive small plates, and contribute to menus that change with the seasons.
Your responsibilities will include:
Prepping and organising ingredients for both brunch and evening service
Assisting with cooking, plating, and presentation of dishes to a high standard
Supporting stock control, ordering, and rotation of produce
Learning and applying techniques to minimise waste and support a zero-waste kitchen ethos
Maintaining the highest standards of cleanliness, food hygiene, and health & safety protocols
Supporting with menu development, helping to create seasonal, sustainable vegetarian dishes that appeal to a wide audience
Working with a variety of cooking methods and equipment to build a versatile skillset
Collaborating with the kitchen team to ensure smooth service and consistency
Developing confidence in customer awareness by understanding dietary needs, allergies, and preferences
Taking part in college-led training to gain additional knowledge of classical cookery, including meat and fish preparation, to round out your apprenticeship experience
Training:Commis Chef Apprenticeship – Level 2
Commis Chef / Skills England
Apprenticeship Standard: Commis Chef Level 2
Functional Skills: English and maths will be provided if not already achieved
Duration: 12months minimum, plus time for End Point Assessment (EPA)
Training Delivery: Weekly College Attendance – one day per month at Nottingham City Hub Campus
This apprenticeship is designed for individuals starting their culinary journey. As a Commis Chef, you will learn how to prepare food and carry out basic cooking tasks across all sections of a professional kitchen, under the supervision of experienced chefs
Please note that, as this is an apprenticeship standard, you will be required to complete an End Point Assessment to successfully achieve the qualification.
Training Outcome:Potential opportunity for a permanent role within the company following successful completion of the apprenticeship.Employer Description:Le Petit Vert is a vibrant all-day bistro and café located in Farnsfield, founded by James and Jennifer Aspell. With a charming French-inspired atmosphere, the café offers a fully vegetarian menu where every dish can be made vegan. Sustainability is at the heart of everything they do, with a focus on zero-waste cooking and seasonal, locally sourced ingredients. More than just a culinary destination, Le Petit Vert has become a beloved community hub, embraced by locals for its laid-back vibe and friendly service. The interior blends vintage French flair with thoughtful personal touches, including marble-topped tables and retro posters adding warmth and character to the space. Ethical sourcing and plant-based innovation define their kitchen, making Le Petit Vert a standout example of conscious hospitality in the East Midlands.Working Hours :Variety of Shifts between opening hours:
Mon & Wed
8:30am - 4:00pm
Closed Tuesday
Thurs, Fri, Sat
9:00am – 10:00pm
Sunday 10:00am – 4:00pm.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Logical,Team working,Creative,Initiative,Patience....Read more...
A fantastic new job opportunity has arisen for a dedicated Head Chef to work in an exceptional care home based in the Spixworth, Norwich area. You will be working for one of UK’s leading health care providers
This is an excellent care home which offers residential care for people who need help with daily tasks, and respite care to give family or friends a well-earned break
**To be considered for this position you must have proven experience as a Head Chef or Executive Chef in a similar setting**
As the Head Chef your key duties include:
You will play a crucial role in providing nutritious and well-balanced meals for residents while ensuring a high standard of culinary excellence
Responsible for managing the kitchen staff, overseeing food preparation, menu planning, and maintaining compliance with relevant health and safety regulations
Play a pivotal role in staff training, ensuring a commitment to health and safety standards, and upholding a pristine and well-organised kitchen environment
The following skills and experience would be preferred and beneficial for the role:
Culinary degree or relevant certification
Knowledge of nutrition, dietary needs, and food safety regulations
Strong leadership and team management skills
Excellent communication and interpersonal skills
Ability to work collaboratively with other departments within the care home
Strong communication and interpersonal skills
Ability to manage time effectively and work efficiently under pressure
Knowledge of health and safety regulations and procedures
Ability to train and supervise kitchen staff
Willingness to work flexible hours, including weekends and holidays
The successful Head Chef will receive an excellent salary of £16.00 per hour and the annual salary is £33,280 per annum. This exciting position is a permanent full time role working 40 hours a week. In return for your hard work and commitment you will receive the following generous benefits:
Pension scheme
Comprehensive induction and paid training programme with career prospects
Enhanced rates for bank holidays
Recognition schemes (Employee of the Month and Company Care Awards)
Paid breaks
Uniform provided
Refer a friend scheme
Costs for an enhanced DBS
Rewards for years of service
Reference ID: 7240
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
If you want to make a career as a highly professional and skilled chef, then this is fantastic opportunity to start in a highly renowned and outstanding kitchen where you will learn skills and techniques, which are second to none.
You will learn to provide both high quality food and excellent catering service to the College under the supervision of the Executive Head Chef or the Sous Chef and the kitchen team. You will learn and understand how to carry out the basic functions in every section of the kitchen and have the opportunity to experience, consider and value each section with a view to choosing an area where you feel most inspired.
The catering operations jointly take place at Kellogg College at 62 Banbury Road in Oxford though you may be required to work on other sites should the need arise, including the college café, located in the adjacent “Hub” building.
Responsibilities:
Under supervision produce meals/dishes to the standard set out by the Executive Head Chef/Sous Chef
With support ensure the prompt service of all meals and services, at the required times, to the clients’ standards of satisfaction
Learn all areas/sections of the kitchen and develop a good working knowledge of each
Learn to ensure food waste is monitored and recorded on the food wastage documentation
When necessary and rostered or requested to do so, carry out kitchen porter duties, such as washing and cleaning kitchen equipment and restaurant service China, cutlery and glassware
Provide good customer service and assist, when necessary, with serving clients face to face
Assist in ensuring the security of stores, cupboards and any other kitchen areas
Attend to any other reasonable requests by the executive head chef, sous chef, restaurant manager or management of the college
Food Hygiene and Safety:
Develop the knowledge and skill to carry out duties in accordance with the College Food Hygiene Policy and current Food Hygiene and Health and Safety legislation
Under supervision become familiar with the College Fire Safety and COSHH policies and follow them
To maintain a high standard of personal hygiene when working and to wear a clean uniform
Develop the knowledge of appropriate Health and Safety clothing and equipment at all times and use them accordingly
This job includes hazards or safety-critical activities. If you are offered the post, you will be asked to complete a health questionnaire which will be assessed by our Occupational Health Service, and the offer of employment will be subject a successful outcome of this assessment
The hazards or safety-critical duties involved are as follows:
Work in hot or cold environments
Regular manual handling
Open food handling
Training:Commis Chef Level 2.Training Outcome:This vacancy is for the length of the apprenticeship. Over 80% of our apprentices continue with us in the role they have been trained for after their apprenticeship and that is just the start of their career.Employer Description:Kellogg College
The President and fellows of Kellogg are committed to supporting the lifelong learning work of the University and expanding opportunities for students across all learning modes, including full-time, part-time, online, and professional development pathways. Kellogg is Oxford University's most internationally diverse College and currently comprises the President, 306 Fellows, 40 Common Room Members, 68 Research Members of Common Room, and more than 1,430 Master's and Doctoral students (over 1,100 part-time and over 330 full-time).
The College is located on the Norham Manor site in North Oxford, a short distance from the city centre. Kellogg is dedicated to fostering a welcoming and supportive community that actively celebrates diversity, promotes equity, and encourages excellence in all its activities. We are committed to creating an inclusive environment where individuals of all backgrounds, identities, and experiences can thrive and contribute meaningfully.
The College maintains its sense of community through an inclusive calendar of events and expanding student accommodation that considers diverse needs. Kellogg is a dynamic, growing, and egalitarian College where each member—students, staff, and fellows—has the opportunity to contribute to and shape our collective future and evolving traditions.
For more information, please visit www.kellogg.ox.ac.ukWorking Hours :36.5 hours per week, working 5 days out of 7 on a rota basis, exact working days and hours TBCSkills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Analytical skills,Logical,Team working,Creative,Initiative,Non judgemental,Patience....Read more...
Role: Chef
Starting Location: Outskirts of Maidstone
Hourly Rate: £14.50-£17ph DOE
Contract: Temporary
Dates: Friday 3rd, Sat 4th, Sun 5th, Mon 6th April (potentially more shifts the following weeks)
The remote location of this position requires you to have a vehicle and a license.
Position Overview
Our client is seeking a Chef on a temporary basis to support the Kitchen.
As a Chef, you will support the day-to-day running of the kitchen. You will assist with food preparation, help maintain high standards of quality and presentation, and contribute to a clean, safe, and well-organised working environment.
Responsibilities
- Support general food preparation and basic cooking tasks
- Assist with daily kitchen operations to ensure smooth and efficient service
- Carry out washing up, cleaning, and general kitchen housekeeping
- Maintain high standards of food quality, presentation, and consistency
- Ensure full compliance with food safety and hygiene regulations
- Help with stock rotation and keeping work areas organised
- Carry out ad hoc duties as required to support the overall operation
Requirements
- The location of this position requires you to have a driver's license and a vehicle.
- Experience in a kitchen, with a proven track record of success
- Knowledge of food safety regulations and best practices in kitchen management
- Willingness to take on ad hoc duties
KH Recruitment Ltd is acting as an Employment Business in relation to this vacancy.....Read more...
