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
....Read more...
Sous Chef - Daytime Brunch Focus - Central London - £45,000 to £50,000An excellent opportunity for a Sous Chef to help elevate a daytime brunch and all-day café operation as it moves towards a more ambitious dining and events-led model.A café and restaurant in Central London is seeking a Sous Chef to support the Head Chef and help elevate the kitchen operation. The business is evolving from a brunch and coffee-led operation into a higher-quality, all-day restaurant and café, with plans for more supper clubs, dinners, collaborations and events.The Role
Support the Head Chef with the day-to-day kitchen operation.Maintain food quality, consistency and presentation standards.Help implement and maintain kitchen systems and processes.Support recipe development and new dishes.Work with stock and recipe-management systems, including HOPs and Lightspeed.Complete monthly stocktakes and support food-cost control.Support all-day service, including breakfast, brunch and lunch.Assist with supper clubs, dinners, collaborations and private events.Help train and develop junior kitchen team members.
The Venue
Café and restaurant in Central London.Approximately 60 to 70 covers, with weekend trading reaching 300 to 400.Core trading period between 12:00pm and 2:30pm.Small kitchen team of around six or seven, including the Head Chef.Events and private functions for 60 to 70 guests.Evolving from a café and brunch model towards a more ambitious all-day operation.
The Ideal Sous Chef
Current or recent Sous Chef experience.Strong culinary foundation and good technical ability.Experience in quality-led restaurants, cafés, all-day dining or casual fine dining.Comfortable in a high-volume daytime operation.Organised, consistent, and a good understanding of food hygiene and kitchen systems.Experience using digital stock and recipe systems would be beneficial.Understanding of food cost, stock control and waste management.Experience with events or private dining would be an advantage.Positive, hands-on and able to support and develop junior chefs.Comfortable working in a business undergoing change and development.
How to Applyplease send your CV to Olly at COREcruitment dot com02075395579....Read more...
Sous Chef – Michelin Bib Gourmand – 52kAward-winning London group. Six sites, more coming. High-volume European food, fresh ingredients, real work-life balance.The Role Support the Head Chef in running an established, high-volume London site. Hands-on leadership, team development, stock and cost control, menu input, and stepping up when needed.The Group
Michelin Bib Gourmand standard.Six successful London sites, with more in the pipeline.Fast-paced, high-volume European restaurants.People-focused, minimal chef turnover.
The Ideal Sous Chef
Sous Chef or strong Senior CDP from a quality, fresh food background.High-volume European cuisine experience.Confident leader who develops their team.Commercially sharp – stock, cost control, systems.No ego. Team player.
Why Apply
£52,000 including tronc.45-48 hour week.Clear progression as the group grows.Structured, supportive environment.
If this sounds like you, send your CV to Olly at COREcruitment dot com.02075395579....Read more...
Job Title: Chef de Partie This is an exceptional opportunity to join a stunning, destination gastro pub in West Sussex, renowned for its outstanding food and ambitious culinary vision. Led by a celebrated Head Chef, the kitchen is entering an exciting phase of development as the team works towards earning further accolades and strengthening its Michelin recognition. The pub showcases the very best of seasonal British cooking, delivering refined, flavour‑driven dishes across lunch and dinner, seven days a week. This is far more than a traditional gastro pub—guests come specifically for the exceptional food, the creativity, and the consistently high standards.If you’re passionate about modern British cuisine, thrive in a quality‑focused environment, and want to be part of a venue pushing for national recognition, this role offers an outstanding platform for growth and creativity.Chef de Partie Benefits:
£35,000 + Cash Tips45 hour contract, hourly paid overtime.Working within a stable and supportive senior team.Located in the beautiful surroundings of Sussex, not too far from HorshamCovers: up to 150 on a busy service.Meals provided whilst on duty.Pension schemes.Working under the tutelage of a Michelin trained chefFree parking on site
Chef de Partie Requirements:
We are seeking a career‑driven Chef de Partie who is eager to grow and develop within an award‑winning, ambitious kitchen.You will be focused, motivated, and have a strong eye for detail, consistently delivering high standards.A minimum of three years’ experience in a reputable, professional kitchen is essential.Applicants must live within a commutable distance of Horsham, as accommodation cannot be provided at this time.....Read more...
Sous Chef – Open Fire Restaurant - 45-50k - Central LondonAn excellent opportunity for a Sous Chef to join a food-led group cooking over charcoal and open fire, with creative small plates and a South Asian influence.A food-led group near London Bridge is seeking a Sous Chef to join its kitchen. The restaurant cooks over charcoal and open fire, with a menu of traditional, stripped back and inventive sharing dishes and small plates. This is a hands-on role in a 70-cover restaurant doing up to 250 covers a day, working alongside a brigade of 8 to 10 chefs. This role would suit a Sous Chef with charcoal and open fire experience who is ready to step up into a quality-focused, ambitious operation.The Role
Hands-on cooking with the team across all sections.Support the Head Chef with training and menu development.Work closely with the owner and directors on new dishes.Maintain high standards of food quality, presentation and consistency.Support recruitment and training of BOH staff.Work to budgets, GP and P&L targets.Uphold food safety and hygiene standards.
The Site
70 covers.Up to 250 covers a day.Brigade of 8 to 10 chefs.48-hour contract.Food style: innovative small plates, sharing dishes, South Asian influence.All cooking over fire and charcoal.Fresh, seasonal menus.
The Ideal Sous Chef
Experience cooking with charcoal and open fire.Creative approach to cooking and menu development.Strong team management skills.Experience recruiting and training BOH staff.Food safety and standards focused.Ambitious and ready for a new challenge.
Why Apply
Ambitious, quality-focused brand.Discounts and group benefits.Free staff meals.28 days holiday.
How to Apply
If you are a Sous Chef ready for a new challenge, please send your CV to Olly at COREcruitment dot com.
....Read more...
Job Title: Demi Chef de Partie – 5* hotel restaurant Location: Amsterdam Salary: €2.500 and €2.800 gross per month Start: ASAPDo you have a background as chef, demi chef de partie, cook, line cook, prep cook, grill chef, kitchen assistant, hotel or restaurant kitchen, fine dining, South American cuisine? We invite you to apply for the role of Demi Chef de Partie in an out-of-theordinary hotel kitchen. This is a creative, high-energy restaurant concept drawing on vibrant Latin American and tropical influences such as ceviche, chimichurri, aguachile, picanha — fired up on a charcoal grill for deep, smoky flavour profiles. You'll cook with seasonal, honest ingredients using both traditional and modern techniques, in an open kitchen with a breathtaking view, surrounded by an international team and guest list.Key responsibilities:
Support the Chef de Partie and kitchen leadership in daily operationsPrepare and plate dishes to the restaurant's standards, keeping quality and presentation consistentHelp run your section during busy dinner servicesStore daily products correctly in line with HACCP guidelinesKeep your kitchen area tidy, organized, and your station cleanPlay your part in finishing dishes for our guests
Key requirements:
An ambitious cook with your sights set on becoming a Chef de PartieAt least 1 year of experience in a commercial kitchenAvailable to work evenings (we're open daily from 17:30 to 22:30)Solid knowledge of health, safety, and hygiene standards under current HACCP guidelinesA humble team player — big egos don't survive hereFluent enough in English to communicate with the team
Benefits:
Cooking in one of Amsterdam's most exciting rooftop restaurants, with an open kitchen and a skyline viewA kind, supportive, and ambitious culinary team cultureInternational guests and colleaguesCareer growth opportunities within a global hotel groupEasy to reach by public transport and by car
A 4-day work week of 10 hours per dayYear-end bonus of up to 100% of one month's gross salary€500 gross refer-a-friend bonusCompany Fitness, Bicycle, and Sports Plans to keep you activeTraining and development through our internal academy, with real career opportunities in the Netherlands and abroad
Job Title: Demi Chef de Partie – 5* hotel restaurant Location: Amsterdam Salary: €2.500 and €2.800 gross per month Start: ASAPDoes this match with your skills and experience? Apply now to luizas@corecruitment.com ....Read more...
Senior Chef - Dublin North
MLR are currently recruiting for a Senior Chef to join this prestigious Private Members Club in North Dublin.
With the emphasis on quality food and service, our client is looking for an experienced Senior Chef to join their exceptional kitchen team.
As this is a senior role, the perfect candidate will be required to have stong HACCP, and the ability to work off of their own initiative.
If this excellent opportunity sounds like it’s the role for you, please apply through the link below.....Read more...
HEAD CHEF | DESTINATION GASTRO PUB£42,000–£50,000 BonusAccommodation AvailableNorthamptonshire We’re working with an established, food-led destination gastro pub with a strong reputation for quality, a loyal customer base and a real sense of identity. Food accounts for around 70% of the business, with a busy restaurant operation alongside weddings, functions and events. The venue has already picked up industry recognition and now has ambitions to build further, including working towards Estrella Damm Top 50 Gastropubs and Bib Gourmand recognition.This is an opportunity for a chef to take genuine ownership of the kitchen and become part of the next stage of the business.THE ROLE• Lead a kitchen team of around 6 chefs, including 2 apprentices• Take ownership of the food operation and kitchen standards• Develop seasonal, quality-led gastro pub menus• Work alongside the owner initially before taking full control of the kitchen• Maintain the existing food identity while bringing your own ideas• Oversee restaurant service, weddings, functions and events• Manage ordering, stock, GP, wastage and kitchen costs• Develop and mentor junior chefs and apprentices• Work closely with local colleges and support new talent• Help drive the business forward as part of a longer-term investment planTHE PERSON• Experienced Head Chef or strong Sous Chef ready to step up• Background in a quality gastro pub, restaurant or similar operation• Commercially aware and comfortable with a busy kitchen• Passionate about good produce and consistent cooking• Someone with energy, ambition and a desire to make things better• You don’t need a Rosette-heavy CV. Experience, attitude and the ability to take ownership matter moreTHE PACKAGE• £42,000–£45,000 salary• £4,000–£5,000 potential bonus• Two-bedroom flat available• Pet-friendly accommodation• £350 per bedroom per month• ASAP start available• Genuine opportunity to influence the future of an established businessIf you’re a Sous Chef ready for your first Head Chef role, or an established Head Chef looking for somewhere you can genuinely make your mark, get in touch.....Read more...
Executive Chef Location: Stockholm, SwedenSalary: €70,000Languages: Swedish and English requiredAn exciting opportunity has arisen for an experienced Executive Chef to lead the culinary operation of a large scale hospitality business in Stockholm.This role is ideal for a creative and commercially minded chef who enjoys leading large teams, developing innovative food concepts, and delivering exceptional dining experiences in a fast-paced environment.The Role
Lead the overall culinary strategy and kitchen operationDevelop seasonal menus and innovative food conceptsInspire, coach, and develop a high-performing kitchen teamMaintain exceptional standards of food quality, presentation, and hygieneManage food costs, budgets, and supplier relationshipsDrive operational efficiency and continuous improvementWork closely with senior leadership to enhance the overall guest experience
About You
Previous experience as an Executive Chef or Head Chef within a large hospitality operationStrong leadership and people management skillsCommercially minded with experience managing food costs and budgetsPassionate about innovation, quality, and delivering memorable guest experiencesComfortable operating in a fast-paced, high-volume environmentFluent Swedish and English
What's on Offer
€70,000 annual salaryA senior leadership position with real influenceThe opportunity to shape the culinary direction of a well-established hospitality businessLong-term career opportunities within an international organisation
....Read more...
Sous Chef - New Restaurant Opening Charlotte, NC $50,000 – $65,000 + Incentives + BenefitsWe're partnered with a well-known hospitality group preparing to open an exciting new location in Charlotte this summer, and they're looking for a Sous Chef to join the opening culinary leadership team.This is an elevated, vibrant concept focused on bold flavours, quality ingredients, and exceptional hospitality. You'll play a key role in building the kitchen team, maintaining high culinary standards, and helping launch one of Charlotte's most anticipated restaurant openings.We're looking for a hands-on leader who thrives in a fast-paced kitchen, enjoys developing others, and leads by example every service.What You'll Be Doing
Supporting the Executive Chef with all day-to-day back-of-house operationsLeading the kitchen team during service and ensuring smooth execution across all stationsWorking the line and expo while maintaining food quality, consistency, and presentationCoaching, mentoring, and developing cooks while fostering a positive kitchen cultureAssisting with ordering, inventory management, scheduling, and labour controlsSupporting new menu rollouts and ensuring recipes and standards are consistently executed
What We're Looking For
3+ years of experience in an elevated casual, upscale, or fine dining kitchenPrevious experience as a Sous Chef, Junior Sous Chef, or strong Lead Line Cook ready to take the next stepStrong leadership skills with a passion for coaching and developing culinary teamsExperience with inventory management, ordering, scheduling, and labour controlPassion for quality, consistency, and delivering an exceptional guest experience
....Read more...
Head Chef – Fresh Food Restaurant 50-55k - Central London A pivotal role to shape the culinary direction of a respected hospitality group.An excellent opportunity has arisen for an experienced Head Chef to lead the kitchen of an all-day dining, premium casual restaurant central in London. This is a key Head Chef position within an expanding, well-respected group offering clear career progression for the right candidate.The Role: This Head Chef will lead a brigade of 10-12 chefs, serving between 200-400 covers daily across breakfast, brunch, lunch, and dinner service. The focus is on creating fresh, seasonal, and sustainable menus with strong vegetarian and vegan offerings. You will be responsible for the full kitchen operation, from team leadership and menu development to maintaining high standards in a fast-paced environment.Key Responsibilities:
Create innovative, fresh, and healthy menus with seasonal produceOversee all daily kitchen operations, ensuring quality and consistencyManage inventory, control costs, and maintain supplier relationshipsUphold the highest standards of health, safety, and hygiene
The Ideal Head Chef:
Proven experience as a Head Chef in a high-volume, quality-focused restaurantA passion for fresh, sustainable produce and modern, healthy cuisineStrong leadership skills with the ability to train, motivate, and develop a teamExcellent organisational skills and the ability to thrive under pressureA creative mindset with a focus on menu development and food trends
Why Apply?
Progression: Be part of a respected group with new openings planned; genuine long-term career growthDevelopment: Benefit from excellent training and support structuresReward: A competitive salary of 50-55kImpact: The autonomy to shape the kitchen culture and menu from the start
Sound like you? APPLY TODAY! Send your CV to Olly at COREcruitment dot com....Read more...
Salary: £60,000 + Excellent Benefits Location: Central London Hours: 40 hours | 5 days out of 7 | Approx. 1 weekend per monthAre you a Head Chef who loves exceptional food, but equally enjoys developing the chefs around you?I'm recruiting a Head Chef for a prestigious Central London venue with a fantastic independent, in-house catering operation.This is a brilliant opportunity for someone who loves fine dining, seasonal British produce and bespoke VIP events, but also wants to be hands-on, mentor their Sous Chefs and give the team real creative freedom.Salary & Benefits
£60,000 salary30+ days annual leave, including seasonal closures12% employer-funded pensionPrivate medical insurancePaid overtime / TOILFree meals on dutyExcellent internal progression
The Operation
Fine dining banqueting and bespoke VIP dinnersIntimate private dining for 10 through to banquets for 300Larger outdoor events for up to 500 guestsSeasonal menus, fresh ingredients and a strong focus on provenanceEstablished in-house kitchen team with excellent facilities
The Role
Lead the banqueting kitchen and deliver exceptional VIP eventsWork alongside the chefs during service and busy periodsMentor and develop Sous Chefs, encouraging internal progressionGive chefs ownership of bespoke menus, tastings and client presentationsCreate exciting seasonal menus and maintain excellent food standardsSupport the Executive Chef with kitchen operations and commercial performance
About You
Head Chef or experienced Senior Sous Chef from fine dining, luxury hotels or premium banquetingA hands-on leader who is happy to put their chef whites onGenuinely passionate about coaching and developing peopleCreative, confident with VIP clients and knowledgeable about food provenanceOrganised, approachable and comfortable managing events of different sizes
Typical shifts are 8am–4pm or 1pm–10pm, with weekend duties shared across the team.If you love beautiful food, developing talented chefs and being part of an independent-feeling operation, I'd love to tell you more.....Read more...
Salary: Up to £36,000 + Overtime Location: South-East England Hours: 40 hours | 52 weeks | Shift basedLove the standards and variety of hotels, but ready for a better work-life balance?I'm recruiting a Junior Sous Chef for a prestigious independent education environment with a food operation that would comfortably rival a quality hotel.You'll work within a brigade of around 14 chefs, covering everything from daily dining and hospitality to conferences, banqueting, gala dinners and major events for up to 3,000 guests.Salary & Benefits
Up to £36,000 salary40-hour working weekPaid overtime or TOILAround 15 weekends per yearOn-site parkingExcellent training and developmentGenuine progression within a growing groupVacancy created through internal promotion
The Operation
Large, established chef brigade.Fresh food cooked from scratch.Boarding and staff dining.Conferences and banqueting.Gala dinners and hospitality.Events for up to 3,000 guests.Standards comparable to a quality hotel operation.
The Role
Work across multiple kitchen sections.Support the Head Chef and Executive Chef.Help lead and develop junior chefs.Contribute dishes and ideas to menus.Support both daily dining and large events.Maintain high standards across production and service.Opportunity to develop a particular speciality.
About You
Junior Sous Chef or strong Chef de Partie ready to progress.Hotel, events, banqueting or quality fresh-food background.Proactive, hardworking and genuinely passionate about food.Comfortable working across different sections.Strong team player with a positive attitude.Driver ideally, due to the location.
Typical shifts include 7am-3pm and 10am-6pm, with the latest finish around 9:30pm. Busier periods can involve longer or split shifts, with additional hours either paid as overtime or returned as TOIL. Quieter periods offer greater flexibility around development, training and taking time back.This would particularly suit a chef coming from a busy hotel or banqueting background who still wants quality, variety and large-scale events – but with a far more balanced working week.The interview process includes an initial meeting and site tour, followed separately by a practical trade test.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Executive Chef – New Restaurant OpeningBarbados, West Indies | Full-Time | Expatriate PositionWe are seeking an experienced and hands-on Executive Chef / Head Chef to lead the kitchen opening and ongoing culinary operation of an exciting new restaurant in Barbados.This will be a 120-seat, casual-elevated dining restaurant and bar, offering lunch and dinner seven days a week, with evening entertainment and potential Sunday brunch. The concept will feature Mediterranean cuisine with Caribbean influences.This is a unique opportunity to join a growing hospitality company with plans for additional venues, with the successful candidate playing a key role in establishing the culinary identity and standards from the ground up.The Role
Developing and designing the opening menu and culinary concept
Establishing kitchen systems, recipes, standards and proceduresSetting up the kitchen and preparing for openingRecruiting, training and mentoring a team of approximately 10 chefsLeading a hands-on kitchen operation across lunch and dinner serviceManaging food quality, consistency, presentation and portion controlOverseeing ordering, stock, food cost and kitchen controlsDeveloping Mediterranean cuisine with Caribbean influencesCreating a strong pizza offering and maximising the restaurant's pizza ovenLeading the team through busy service and maintaining high standardsSupporting events, entertainment and potential Sunday brunch operationsBuilding a positive, professional and accountable kitchen culture
The Ideal CandidateWe are looking for a confident culinary leader who is hands-on, entrepreneurial and comfortable building something from scratch.Ideally, you will have:
Proven experience as an Executive Chef, Head Chef or Senior Sous ChefStrong restaurant experience, ideally with new opening/pre-opening exposureExperience developing menus and culinary conceptsStrong Mediterranean and/or Caribbean culinary knowledgeExcellent leadership and team-development skillsA practical understanding of food cost, purchasing and kitchen operationsThe ability to take full ownership of a kitchen operationA passion for quality, creativity and guest experienceA hands-on approach and willingness to work alongside the team
PackageUSD $6,000–$8,000 gross per month, depending on experience
Performance-based bonus schemeFull expatriate packageAccommodation providedFlights providedWork permit providedFull-time position in BarbadosOpportunity to grow with an expanding hospitality group and future venues
If you're an ambitious chef looking for the opportunity to build a new restaurant from the ground up, lead your own kitchen and help shape a growing hospitality business, we'd love to hear from you.....Read more...
Executive Chef – New Restaurant OpeningBarbados, West Indies | Full-Time | Expatriate PositionWe are seeking an experienced and hands-on Executive Chef / Head Chef to lead the kitchen opening and ongoing culinary operation of an exciting new restaurant in Barbados.This will be a 120-seat, casual-elevated dining restaurant and bar, offering lunch and dinner seven days a week, with evening entertainment and potential Sunday brunch. The concept will feature Mediterranean cuisine with Caribbean influences.This is a unique opportunity to join a growing hospitality company with plans for additional venues, with the successful candidate playing a key role in establishing the culinary identity and standards from the ground up.The Role
Developing and designing the opening menu and culinary concept
Establishing kitchen systems, recipes, standards and proceduresSetting up the kitchen and preparing for openingRecruiting, training and mentoring a team of approximately 10 chefsLeading a hands-on kitchen operation across lunch and dinner serviceManaging food quality, consistency, presentation and portion controlOverseeing ordering, stock, food cost and kitchen controlsDeveloping Mediterranean cuisine with Caribbean influencesCreating a strong pizza offering and maximising the restaurant's pizza ovenLeading the team through busy service and maintaining high standardsSupporting events, entertainment and potential Sunday brunch operationsBuilding a positive, professional and accountable kitchen culture
The Ideal CandidateWe are looking for a confident culinary leader who is hands-on, entrepreneurial and comfortable building something from scratch.Ideally, you will have:
Proven experience as an Executive Chef, Head Chef or Senior Sous ChefStrong restaurant experience, ideally with new opening/pre-opening exposureExperience developing menus and culinary conceptsStrong Mediterranean and/or Caribbean culinary knowledgeExcellent leadership and team-development skillsA practical understanding of food cost, purchasing and kitchen operationsThe ability to take full ownership of a kitchen operationA passion for quality, creativity and guest experienceA hands-on approach and willingness to work alongside the team
PackageUSD $6,000–$8,000 gross per month, depending on experience
Performance-based bonus schemeFull expatriate packageAccommodation providedFlights providedWork permit providedFull-time position in BarbadosOpportunity to grow with an expanding hospitality group and future venues
If you're an ambitious chef looking for the opportunity to build a new restaurant from the ground up, lead your own kitchen and help shape a growing hospitality business, we'd love to hear from you.....Read more...
SOUS CHEF | CANARY WHARF | £43,000–£46,800Looking for your next Sous Chef role in London?We’re working with a much-loved venue in Canary Wharf that’s looking for a hands-on Sous Chef to join the kitchen team.This is all about proper cooking, seasonal British produce and food made from scratch.What’s on offer:• £43,000–£46,800 based on 45 hours• £18.38–£20.00 per hour• Paid for every hour worked• Everything made in house• Seasonal British produce• 7-day operation• Busy and popular Sunday lunch serviceWe’re looking for someone with:• A strong fresh food background• A genuine interest in seasonal cooking• Good kitchen leadership experience• The ability to lead a team through a busy service• A hands-on approach and a positive attitudeInterviews are happening now.If this sounds like you, or you know a chef who would be a good fit, drop me a message or send your CV over.#SousChef #ChefJobs #LondonChefs #CanaryWharf #HospitalityJobs #PubJobs #FreshFood....Read more...
Salary: £60,000 + 10% Bonus + Tronc Location: Central London Hours: 47.5 hours | Full-timeLove restaurants and great British produce, but looking for a Head Chef role with a little more balance?I'm recruiting a Head Chef to lead a contemporary British restaurant within one of London's most prestigious visitor destinations.You'll have real ownership of the kitchen, working closely with the Executive Chef to develop seasonal, produce-led menus, lead the brigade and deliver consistently brilliant food.Salary & Benefits
£60,000 salaryPotential 10% performance bonusAdditional troncStaff mealsPaid day off on Christmas EveMedicash healthcare supportSupplier trips and tastingsFunded training and developmentEmployee discounts
The Operation
Contemporary British restaurant.Seasonal, produce-led menus.Quality ingredients and strong supplier relationships.Established kitchen brigade.Predominantly daytime operation.Evening service on Friday and Saturday.Occasional premium events.
The Role
Lead the restaurant kitchen and brigade.Develop seasonal menus with the Executive Chef.Manage Senior Sous, Sous and junior chefs.Stay hands-on across prep and service.Train and develop the kitchen team.Manage ordering, stock and kitchen rotas.Control food, labour and waste costs.Maintain exceptional food safety and kitchen standards.
About You
Experienced Head Chef or strong Senior Sous ready to step up.Strong contemporary British food background.Passionate about seasonality, produce and provenance.Commercially strong with excellent cost control.Confident leading and developing chefs.Hands-on and calm during busy services.Level 3 Food Safety qualification.
This is a brilliant opportunity for a chef who still wants the creativity, standards and buzz of a quality London restaurant, but within an operation offering a more structured working pattern and an excellent overall package.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Salary: £60,000-£66,000 Location: Central London | Multi-Site Hours: 48 hours per week | Flexibility around eventsI'm recruiting a hands-on Executive Head Chef to lead a amazing multi-site catering operation in Central London, overseeing a brilliant mix of retail dining, hospitality and events.The operation is established, but there's real opportunity for someone to come in with fresh ideas, develop the menus and evolve the overall food offer within several incredible spaces.Salary & Benefits
£66,000 salary28 days annual leaveCompany pensionLife assuranceWellbeing supportSeason ticketsTraining and development
The Operation
Stunning multi-site Central London portfolio.Multiple kitchens and food outlets.High-volume retail and daytime dining.Premium corporate hospitality.Events and private dining.Fresh, seasonal food produced in-house.Established chef teams.
The Role
Lead the culinary operation across multiple sites.Develop and evolve the overall food strategy.Create seasonal retail, hospitality and event menus.Lead, motivate and develop Head Chefs and kitchen teams.Drive food quality and consistency.Introduce new food concepts and ideas.Manage GP, labour, stock, waste and budgets.Support events, food sales and commercial performance.Remain visible, involved and hands-on in the kitchens.
About You
Executive Head Chef or experienced multi-site Head Chef.Strong multi-site catering experience.Background across events, hospitality and retail dining.Contract catering, premium venues or large-scale hospitality experience.Strong fresh-food and seasonal cooking background.Creative with menus and food concepts.Experienced leading and developing large chef teams.Commercially strong with excellent financial understanding.Hands-on, energetic and genuinely passionate about food.
This is a brilliant opportunity for an Executive Head Chef who wants to do more than maintain an existing operation.You'll have the scope to develop the food, influence the culinary direction, build strong teams and make a genuine impact across a major Central London portfolio – while remaining close to the kitchens and the food itself.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Corporate ChefArizona (Must Reside in AZ) Salary: $130,000+ I am hiring on behalf of a prestigious private club organization seeking a talented Corporate Chef to support culinary operations across multiple properties. This is an exciting opportunity for a hands-on culinary leader ready to take the next step into a multi-site role while maintaining a strong connection to day-to-day kitchen operations.The Corporate Chef will primarily support clubs throughout Arizona, with additional travel to properties and special events across California, Washington, Nevada, Colorado, and other locations.Key Responsibilities:
Provide culinary leadership and support across multiple private club locations.Partner with Executive Chefs and culinary teams to elevate food quality, consistency, and operational standards.Travel between clubs to support training, menu development, special events, and culinary initiatives.Develop and implement culinary programs that balance approachable, high-volume dining with elevated, luxury experiences.Mentor and coach culinary teams, helping develop talent and improve execution.Support cost control initiatives, purchasing strategies, menu engineering, and operational efficiencies.Assist with special events and collaborate with other culinary leaders across the portfolio.
Ideal Candidate:
Experienced Executive Chef or Senior Culinary Leader ready to transition into a multi-property Corporate Chef role.Must be based in Arizona and comfortable with frequent travel.Strong background across both high-volume club dining and elevated culinary experiences.Proven ability to train, mentor, and influence culinary teams across multiple locations.Hands-on leader who enjoys being in the kitchen and working directly with chefs and teams.Experience within private clubs, luxury resorts, hotels, or upscale hospitality environments preferred.
....Read more...
Chef de Partie – Internationally renowed brand – DubaiCompetetive Salary PackageWe are looking for a talented and experienced Chef de Partie to deliver exceptional dining experiences to our guests.Ideally, someone from a strong background in fine dining, luxury hotels, high-end restaurants, with excellent technical skills, attention to detail, and a genuine passion for culinary excellence.The Role:
Manage an assigned kitchen section and ensure smooth daily operations.Prepare and present dishes to the highest standards of quality, taste, and presentation.Work closely with the Sous Chef and wider culinary team.Maintain excellent hygiene, food safety, and HACCP standards.Support and guide Commis Chefs and junior team members.Ensure consistent quality while working efficiently in a fast-paced environment.
Skills and Expertise:
Proven experience as a Chef de Partie in fine dining, luxury hotels, high-end restaurants, or premium catering.Strong culinary skills and excellent attention to detail.Professional attitude and ability to work within an international team.Culinary qualification preferred.Fluent English; additional languages are an advantage.
Get in touch: gail@corecruitment.com....Read more...
Head Chef / Executive Head ChefCentral London | £70,000 + TroncWe are working with a standout boutique hotel in Central London on the appointment of a hands-on Executive Head Chef.This is a role for a chef who wants to be in the kitchen, on the pass and leading from the front. It is not an office-based Executive Chef position.The property has a vibrant destination-led F&B operation, with a busy restaurant centred around Mexican cuisine with a strong California influence, alongside a high-energy rooftop bar and a packed programme of events, private dining and celebrations.The RoleYou will lead a brigade of approximately 18–22 chefs across the wider F&B operation.You will have significant creative freedom and the opportunity to put your own stamp on the food.Your role will include:
Leading from the front during busy servicesBeing hands-on in the kitchen and on the passDeveloping and evolving menusMaintaining high standards of food, consistency and presentationBuilding, developing and motivating the kitchen brigadeWorking closely with the senior kitchen teamDelivering large-scale events and private diningWorking with the events and marketing teams on special menusManaging food costs, GP and kitchen performanceCreating dishes that reflect the identity of the venueDriving the next stage of growth across the food operation
The operation regularly handles busy restaurant services alongside events, private dining and full venue buyouts, with events reaching up to around 250 covers.The FoodThe core food style is Mexican cuisine with a strong California influence, alongside subtle Japanese influences and a raw bar element.Mexican experience would be a major advantage, but it is not essential.We are also interested in chefs with backgrounds across:
Mexican and Latin American cuisineCalifornia-inspired cookingModern sharing conceptsJapanese-influenced foodRaw bar operationsHigh-volume destination restaurantsPremium restaurants, hotels or members clubs
What matters most is that you understand food, have a creative mindset and genuinely love cooking.You will have the freedom to develop dishes, evolve the menus and create the kind of food that gets people talking.The Venue
This is a high-profile boutique hotel in Central London with a strong destination F&B operation.The restaurant and rooftop bar attract a mix of regular London clientele, high-profile guests, events and private bookings.The property has recently undergone significant investment across its F&B spaces, creating a fresh platform for the next stage of growth.There is also a strong senior leadership team in place across F&B, sales, marketing and events.
What We're Looking forWe are looking for a chef with:
Proven Head Chef or Executive Chef experienceA genuinely hands-on approachHigh energy and a strong presence in the kitchenA real passion for cooking and developing foodExperience leading a sizeable brigadeStrong commercial understandingExperience with busy service and eventsThe ability to develop and motivate a teamCreativity and an understanding of current food trendsConfidence working across multiple F&B operations
You could come from a hotel, destination restaurant, members club or high-volume restaurant group.The key is personality, energy, passion and a genuine desire to cook.
£70,000 plus tronc Approx 10kBrigade of approximately 18–22 chefsSignificant creative freedomStrong events and F&B operationCentral London locationOpportunity to work closely with senior ownershipScope to develop the brigade and grow with the business
If you are a chef who still gets excited by service, loves being on the pass and wants the freedom to create, this is an opportunity worth exploring.....Read more...
EXECUTIVE HEAD CHEF | LUXURY COUNTRY HOUSE HOTEL | COTSWOLDS£70,000 + TRONC We are working with a beautiful country house hotel in the Cotswolds on the appointment of an Executive Head Chef to lead the culinary operation and help shape its next chapter.This is a senior appointment for someone with a strong pedigree, a polished approach and the commercial understanding to take ownership of both the kitchen and the numbers behind it.THE ROLEThe hotel currently operates with an English and French-influenced food offering, with a focus on quality produce, seasonality and well-executed dishes rather than unnecessary complexity.The successful chef will have the opportunity to develop this further and bring their own ideas to the operation.There is a clear commercial focus to the role, with opportunities to grow lunch trade, launch a new afternoon tea offering and continue developing the dinner operation.You will work closely with the wider management team and will be expected to understand the balance between creativity, guest experience and profitability.THE BRIGADEYou will lead an established kitchen team of approx 15 and PastryWHAT WE ARE LOOKING FOR• Polished, professional and well presented• From a strong culinary background with good pedigree• Commercially minded and confident with figures• Comfortable managing GP, labour and kitchen budgets• Engaged and switched on• Able to give and receive feedback• A strong leader who can develop and motivate a brigade• Creative, but understands that food does not need to be overcomplicated• Comfortable working closely with senior management• Passionate about quality, seasonality and consistencyTHE OPPORTUNITYThis is an opportunity for someone who wants to have a genuine influence on the direction of a food operation.The hotel is going through an important period of development, with plans to grow its food and beverage offering.The immediate priorities include:• Launching a new afternoon tea• Driving and developing lunch revenue• Continuing to build the dinner operation• Developing the hotel's wider food identity• Maintaining high standards across the kitchen• Ensuring the operation remains commercially strongThis is not a role where you will simply be expected to follow an established menu.The successful chef will have a voice, be encouraged to bring ideas and will play an important part in shaping the future of the operation.SALARY & BENEFITS£70,000 salary plus TroncRelocation assistance availableTemporary hotel accommodation can be provided for someone relocatingNo sponsorshipLOCATIONCotswoldsIf you are an experienced Head Chef or Executive Sous Chef with a strong background, commercial understanding and the personality to lead from the front, we would be keen to speak with you.....Read more...
Head Chef | Luxury Five-Star Resort | Hertfordshire
Salary: Competitive, depending on experience | Full-time positionAre you a talented Head Chef who combines excellent cooking skills with the leadership to run a quality restaurant kitchen?COREcruitment is working with one of Hertfordshire’s leading luxury resorts to recruit a Head Chef for one of its established restaurant operations.Set within 300 acres of beautiful Hertfordshire countryside, this five-star destination offers a distinctive working environment, with a strong focus on quality food, seasonal British produce and ingredients sourced from local suppliers and the resort’s own kitchen garden.We’re looking for a chef who cares about the food as much as the numbers. Someone who can lead a team, deliver consistent standards and bring creativity to an established food offering.The Role
This is an all-day restaurant operation serving breakfast, lunch and dinner, seven days a week. With a focus on seasonal British cooking and quality ingredients, the restaurant offers an opportunity to lead a dedicated kitchen team within a well-established luxury hospitality business.Reporting into the senior culinary team, you’ll take ownership of the kitchen’s food quality, team development and commercial performance.Your responsibilities will include:
Leading, developing and motivating a kitchen team of approximately 13 chefs.
Maintaining high standards of cooking, presentation and consistency across breakfast, lunch and dinner.
Developing seasonal menus that showcase British produce and reflect the restaurant’s identity.
Working closely with local suppliers and the resort’s kitchen garden team.
Managing food costs, gross profit, purchasing, stock control and waste.
Planning rotas and deploying the kitchen team effectively.
Maintaining excellent food safety, hygiene and allergen standards.
Training and developing your team, building a positive culture and retaining good people.
Working closely with the General Manager, Executive Head Chef and Culinary Director to improve standards and performance.
Bringing fresh ideas and creativity while maintaining consistency and commercial awareness.
About You
We’re looking for a Head Chef with a strong culinary background who can demonstrate both excellent cooking ability and sound kitchen management.You’ll ideally have:
Experience as a Head Chef or a strong Senior Sous Chef ready to take the next step.
A background in quality restaurants, hotels or substantial food-led operations.
Strong à la carte cooking skills and a genuine interest in seasonal British food.
The creativity to develop dishes while maintaining consistency and profitability.
Experience managing a sizeable team and delivering across busy services.
A good understanding of kitchen financials, including food GP, labour costs, ordering and stock management.
The ability to lead, motivate and develop a team.
A stable employment history and a genuine interest in developing with a business over the longer term.
A hands-on approach and the confidence to lead from the front.
Rosette experience would be welcome, but it isn’t the deciding factor. We’re interested in your cooking ability, creativity, leadership and long-term potential.What’s on Offer?
A competitive salary, depending on experience.
The opportunity to work within a five-star luxury resort.
A well-established restaurant operation with a dedicated kitchen team.
Access to quality British produce and ingredients from the resort’s own kitchen garden.
Support from an experienced Executive Head Chef and Culinary Director.
The opportunity to make your mark on the food offering and develop your team.
A beautiful countryside setting within easy reach of Watford and the wider Hertfordshire area.
Free staff parking and a shuttle bus from Watford town centre.
You’ll need reliable transport arrangements to accommodate a variety of early and late shifts. Staff accommodation is limited, although individual availability can be discussed.Interested?
If you’re an ambitious Head Chef or Senior Sous Chef who combines quality cooking with strong commercial management, we’d love to hear from you.Send your CV to COREcruitment, along with a short introduction outlining your culinary background, leadership experience and what you could bring to this opportunity.....Read more...
