Sous Chef – Relocate to Sweden! Fine Dining & BBQ Concept Salary: 450,000 – 550,000 SEKWe are recruiting an experienced Sous Chef to support the Head Chef across two distinct kitchen environments, a seasonal Nordic fine dining environment and a bold, American-style BBQ restaurant powered by traditional smoke and slow-cook techniques.If you are a Sous Chef who enjoys variety, creative execution, and leading kitchen teams across different food styles, this role offers real responsibility, excellent support and scope for impact.The Role
Support the Head Chef in running day-to-day kitchen operations across both restaurant conceptsOversee prep, service and recipe execution for fine dining menus and BBQ offeringsHelp lead quality control, consistency and presentation in all dishesAssist with ordering, stock management and cost controlEnsure compliance with food safety and hygiene standardsTrain, mentor and inspire kitchen staffMaintain calm, organised leadership in busy service periods
The operationFine Dining Restaurant
Seasonal, creative Nordic menus with world-inspired touches offering multi-course tasting experiences.Emphasis on local produce, refined technique and elevated presentation.Booking-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” identity.Cooking includes slow smoking of brisket, ribs, pulled pork and other details using custom smokers and traditional methods.Weekend-centric service with a vibrant, informal, high-energy atmosphere.
The Ideal Candidate
Proven Sous Chef experience in high-end restaurants or strong multi-concept kitchensComfortable working in both fine dining and BBQ/smoke-focused kitchensPassionate about food quality, technique and creativityExcellent communicator with a flexible mindsetStrong leadership skills with ability to mentor a teamAdaptable to variable hours and seasonal workflows
The Offer
450,000 – 550,000 SEK per year – full-time salary paid year-roundVariable working hours (typically 10–60 hrs per week depending on season)Relocation assistance to Sweden providedEU passport requiredEnglish required; Swedish is a bonus
If you are keen to discuss the details further, please apply today or send your cv to nicole@corecruitment.com ....Read more...
As an apprentice Chef at Miller & Carter, we will help you master our menu, with your food being the reason guests keep coming through our doors! You'll thrive off the hustle and bustle of a fast-paced kitchen, with the support of a close-knit team, because it's the people that make it all worthwhile.
Responsibilities:
Be a champion of brand standards
Keep your kitchen clean
Prepare everything that is needed before a busy shift
Cook to spec and work with recipes
You don't need any experience as we can teach you everything! If you are willing to learn and be proud to work with us, we can show you exactly what it takes to become a vital team member in any kitchen.
You'll take on a full-time role in the kitchen under the supervision of passionate chefs alongside your training. Not only do you gain a Level 2 Production Chef Apprenticeship, you will be able to support the running of our kitchens, creating some amazing moments making sure that quality never slips for our guests!
What your apprenticeship includes:
A mixture of face to face and skype/phone catch ups every 4 - 6 weeks
A mixture of on and off the job training, including workshops and webinars
Reviews every 12 weeks with the Apprentice, Line Manager and Lifetime Trainer
Feedback sessions to discuss progress
Obtain Functional Skills in English and maths (if you don't already have GCSE or equivalent)
30 hours paid work every week
Benefits for M&B Staff:
Love eating out? You'll love it even more with a massive 33% discount across all our brands. Whether its date night at Miller & Carter or family roast at Toby Carvery, we've got you covered
Never a dull moment - fun, laughs and lifelong friends!
Funded qualification up to degree level
Charity is important to us. From the company charities to the one which is close to your heart; you can choose how to give something back
Enjoy a 33% discount off a cosy stay at our Inn Keepers Lodges
On top of all this, we offer a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares!
Wage will be:
18 - 21 £10 per hour
21+ £12.21 per hour
At Mitchells and Butlers you will be working towards a Chef Academy Production Chef Level 2 Apprenticeship standard over the course of 15 months.Training:
Chef Academy Production Chef Level 2 including Functional Skills in maths and English
Training Outcome:
Ongoing support and development
Employer Description:You already know Mitchells & Butlers, even if you don't realise it! That's because we run many of the UK's most famous restaurant and pub brands, including: All Bar One, Sizzling Pubs, Vintage Inns, Harvester, Ember Inns, Toby Carvery, Crown Carveries, Castle, Nicholson's, Premium Country Dining Group, O'Neill's, Alex, Village Pub & Kitchen, Miller & Carter, Browns, Innkeeper's Lodge, Orchid Pubs and The Oak Tree.Working Hours :Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmedSkills: Team Working,Organisation Skills....Read more...
Executive Chef Compensation: $120,000 + Benefits + PTO + 401K Location: Queens, NYI'm hiring on behalf of a client who is looking for an experienced and creative Executive Chef to lead the culinary team at their vibrant, upscale hotel in Queens, NY. This is a fantastic opportunity for a hands-on leader with a passion for delivering high-quality, seasonal cuisine in a dynamic, guest-focused environment.Key Responsibilities:
Oversee all kitchen operations, including menu development, food prep, and quality controlLead and mentor a dedicated back-of-house teamEnsure consistency, cleanliness, and compliance with health and safety standardsCollaborate with F&B leadership to drive guest satisfaction and profitabilityManage kitchen budgets, inventory, and vendor relationships
What’s Offered:
$120,000 base salaryFull benefits packagePaid time off401KA chance to make a real impact at a respected lifestyle property
This role is perfect for a chef who brings both creative vision and strong operational discipline.Interested or know someone who fits the bill? Let’s connect.....Read more...
We’re recruiting an Events Head Chef to lead a high-performing kitchen team within a busy central production unit in London. This is a hands-on leadership role overseeing large-scale food production for workplace catering, hospitality and events across the capital.If you are a Events Head Chef who thrives fast-paced, quality-driven environment and enjoy both production and occasional event delivery, this is a great opportunity to step into a dynamic, well-structured operation with real scope to make impact in London.The offer
£50,000 – £52,000 per annumPredominantly daytime hours5 out of 7 days (flexibility required for some weekends)Established, supportive and well-organised kitchen environmentStrong infrastructure and operational support
The operation
Central Production Unit based in London.High-volume food production for workplace catering, hospitality and events.Fresh, quality-led menus delivered at scale.Seasonal, innovative and commercially focused food offer.Occasional on-site event delivery across London.
The role
Lead the day-to-day running of a busy production kitchen.Oversee high-volume output while maintaining exceptional standards of quality and presentation.Manage food safety, H&S and allergen compliance across the operation.Control ordering, stock, GP and food cost performance.Support delivery and execution of hospitality events when required.Inspire, develop and retain a motivated kitchen team.
The Events Head Chef
Proven Head Chef experience within hospitality, events or high-volume production environments.Ideally experienced in a CPU or large-scale production kitchen.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com ....Read more...
We’re recruiting an Events Head Chef to lead a high-performing kitchen team within a busy central production unit in London. This is a hands-on leadership role overseeing large-scale food production for workplace catering, hospitality and events across the capital.If you are a Events Head Chef who thrives fast-paced, quality-driven environment and enjoy both production and occasional event delivery, this is a great opportunity to step into a dynamic, well-structured operation with real scope to make impact in London.The offer
£50,000 – £52,000 per annumPredominantly daytime hours5 out of 7 days (flexibility required for some weekends)Established, supportive and well-organised kitchen environmentStrong infrastructure and operational support
The operation
Central Production Unit based in London.High-volume food production for workplace catering, hospitality and events.Fresh, quality-led menus delivered at scale.Seasonal, innovative and commercially focused food offer.Occasional on-site event delivery across London.
The role
Lead the day-to-day running of a busy production kitchen.Oversee high-volume output while maintaining exceptional standards of quality and presentation.Manage food safety, H&S and allergen compliance across the operation.Control ordering, stock, GP and food cost performance.Support delivery and execution of hospitality events when required.Inspire, develop and retain a motivated kitchen team.
The Events Head Chef
Proven Head Chef experience within hospitality, events or high-volume production environments.Ideally experienced in a CPU or large-scale production kitchen.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com ....Read more...
Executive ChefLocation: Reno, Nevada Compensation: $150,000 base + bonusBenefits: PTO, 401(k), full benefits, relocation assistanceI am hiring on behalf of a well-known, highly regarded casino resort in Reno seeking an accomplished Executive Chef to lead all culinary operations across multiple food and beverage outlets. This is a high-visibility leadership role for a chef who excels in luxury hospitality, large-scale operations, and team development.Position OverviewThe Executive Chef is responsible for setting and maintaining exceptional culinary and guest service standards while overseeing daily kitchen operations across the resort. This role combines hands-on leadership, financial accountability, operational excellence, and creative menu development to drive guest satisfaction, team engagement, and overall profitability.Skills & Attributes
Strong written and verbal communication skillsProven ability to mentor, inspire, and lead large teamsCreative mindset with strong operational disciplineHighly organized with the ability to multitask in a fast-paced environment
Performance Expectations
Create a safe, engaging, and professional environment for team members and guestsLead by example with integrity, professionalism, and accountabilityEffectively manage resources to drive operational and financial successMaintain property standards and protect company assetsDemonstrate a commitment to continuous improvement and innovation
Appearance Standards
Must adhere to professional appearance guidelines, including no visible tattoos, piercings, or unnatural hair colors
Benefits & CultureThis resort offers a collaborative, team-focused culture with a strong emphasis on recognition and career development, including:
Comprehensive medical, dental, and vision benefits401(k) retirement plan with discretionary company matchPaid vacation and holiday payEducation and tuition reimbursement programsCareer development and leadership trainingComplimentary daily mealsInternal advancement opportunitiesTeam member recognition programs and resort perks
....Read more...
Executive ChefSalary: $70,000 – $95,000 + Bonus PTO: Generous Paid Time Off 401(k): Company-Sponsored 401(k) Plan Benefits: Comprehensive Medical, Dental, and Vision Insurance; Life Insurance; Disability Coverage; Employee Assistance ProgramPosition OverviewI am hiring on behalf of my client, who is seeking an experienced and driven Executive Chef to lead and oversee all culinary operations within a premier private club environment. This role is responsible for directing kitchen operations, developing high-performing culinary teams, maintaining exceptional food quality standards, and driving strong financial performance.The Executive Chef will play a key leadership role in delivering elevated dining experiences while ensuring operational excellence, cost control, and full compliance with health and safety standards.Key Responsibilities
Direct and coordinate all activities of the culinary department.Lead, develop, and retain a talented culinary team.Engineer menus to ensure quality, consistency, and strong profit margins.Create innovative menus for ? la carte dining, special events, and seasonal features.Oversee food purchasing, inventory controls, and approved product programs.Ensure financial targets are met through disciplined budgeting, forecasting, and monthly financial reviews.Analyze financial variances and implement corrective action plans as needed.Maintain compliance with all federal, state, and local health and sanitation regulations.Monitor guest and member feedback and implement improvements when necessary.Develop and execute short- and long-term operational and financial strategies to improve quality and profitability.Maintain strong communication and collaboration across all departments.
Qualifications
Proven experience in a senior culinary leadership role (Executive Chef or equivalent).Strong financial acumen, including P&L management and cost control expertise.Experience leading, mentoring, and motivating culinary teams.Excellent organizational, planning, and communication skills.Culinary degree or formal training preferred.Food service permit as required by local or state regulations.ServSafe certification (or ability to obtain within 30 days of hire).
....Read more...
Executive ChefLocation: Ham Lake, Minnesota Salary: $100,000 – $120,000 + Bonus PTO: Generous Paid Time Off 401(k): Company-Sponsored 401(k) Plan Benefits: Comprehensive Medical, Dental, and Vision Insurance; Life Insurance; Disability Coverage; Employee Assistance ProgramPosition OverviewI am hiring on behalf of my client, who is seeking an experienced and strategic Executive Chef to lead all culinary operations within a premier private club setting in Ham Lake, Minnesota. This individual will be responsible for elevating the dining program, developing a high-performing culinary team, and driving operational and financial excellence across all food and beverage outlets.The Executive Chef will provide hands-on leadership while ensuring exceptional food quality, consistency, cost control, and compliance with all health and safety standards.Key Responsibilities
Direct and oversee all culinary operations, including à la carte dining, banquets, and special events.Recruit, train, mentor, and retain a talented culinary team.Develop and engineer menus to ensure creativity, consistency, and strong profit margins.Manage food purchasing, vendor relationships, and inventory control systems.Oversee budgeting, forecasting, and monthly financial performance reviews.Analyze financial results and implement action plans to address variances.Maintain strict adherence to sanitation standards and regulatory compliance.Monitor member and guest feedback to continuously enhance the dining experience.Develop short- and long-term strategic plans to improve culinary quality and departmental profitability.Collaborate closely with club leadership to align culinary operations with overall organizational goals.
Qualifications
Proven success as an Executive Chef or senior culinary leader in a private club, resort, or high-volume hospitality environment.Strong financial acumen with experience managing P&L, labor costs, and food cost controls.Demonstrated leadership ability with experience building and developing high-performing teams.Exceptional organizational, communication, and planning skills.Culinary degree or formal training preferred.ServSafe certification (or ability to obtain upon hire).
....Read more...
Sous Chef – up to $85,000 – New York, NYOur client is a luxury hotel in New York city who is looking for a sous chef for their upscale Japanese restaurant. They will take leadership of the kitchen team while maintaining a positive atmosphere in delivering quality service and product.Requirements:
Proven experience in sous chef position or similar within a luxury restaurant settingLead, mentor and inspire team members and new hiresCertified in Food SafetyAbility to take lead in a new kitchen environmentOmakase style sushi service experience a plus
Benefits:
Salary: $80K–$85KBenefits: Health, dental, vision, and a 401(k) to plan ahead.Perks: Paid time off, commuter help, and tasty dining discounts.
If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com – declan@corecruitment.comDue to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!....Read more...
Head Chef - Dublin City Centre
MLR are currently seeking a passionate Head Chef for this stunning 4 star hotel in Dublin City Centre.
In this role, you will be responsible for the daily operations of the kitchen, while leading a committed brigade to ensure the team produces dishes to the highest culinary standard.
This will suit someone who is organised and strategic in approach, with the ability to succeed in a busy environment.
The personality for this challenge is motivated, passionate and a great leader.
For more information, please apply through the link.....Read more...
Sous Chef – Louth
MLR are currently seeking an experienced Sous Chef to join a much loved and highly regarded Event Venue in Louth.
In this role, you will be responsible for assisting in the daily operations of this busy kitchen, while leading a committed brigade to ensure the kitchen produces dishes to the highest culinary standard.
This will suit someone who is organised and strategic in approach, with the ability to succeed in a busy environment.
The personality for this challenge is motivated, passionate and a great leader.
This role also offers an excellent work life balance for the right candidate.
For more information, please apply through the link below.....Read more...
Sous Chef – Daytime Hours
MLR are currently seeking an experienced Sous Chef to join a much loved and highly regarded Event Venue in Louth.
In this role, you will be responsible for assisting in the daily operations of this busy kitchen, while leading a committed brigade to ensure the kitchen produces dishes to the highest culinary standard.
This will suit someone who is organised and strategic in approach, with the ability to succeed in a busy environment.
The personality for this challenge is motivated, passionate and a great leader.
This role also offers an excellent work life balance for the right candidate.
For more information, please apply through the link below.....Read more...
Head Chef – Premium Restaurant – East London – Up to 55kJoin the flagship site of one of London's most loved restaurant groups. We are looking for a quality-focused Head Chef with strong people skills and business sense.This is the bigger, bolder sibling to a legendary brand, more space, more covers, and even higher expectations. We need a Head Chef who understands that.The Ideal Candidate:
Strong culinary skills – you care about flavour, seasonality, and execution.A natural people manager – you can lead, train, and motivate a brigade.Brand aware – you understand what makes a restaurant special and want to protect that.Business minded – you think about GP, wastage, and the bottom line without being asked.
The Role:
Work across a larger, busier site in East London.Smooth running of high-volume services.Maintain the quality standards that built the brand's reputation.Help develop the team and drive the brand forward.
The Offer:
Salary up to £55,000.Premium restaurant with a lot of creativityGenuine progression opportunities in a growing group.
Ready to step up? Send your CV to Olly at COREcruitment dot com.....Read more...
Head Chef, Preston, Gastro pubThe roleYou will lead a busy kitchen in a premium gastro pub, that is part of an award winning National fresh-food gastro pub groupYou will have real freedom to shape menus, backed by strong group support.Menu changes every 6 weeks. Fresh food. Proper cooking. High standards.What you will do
Own the food offer and set the pace in the kitchenWrite and deliver seasonal menus on a 6-week cycleTrain, develop, and retain a tight teamRun service with consistency on busy sessionsControl GP, labour, and kitchen standards without losing creativityWork closely with the Regional Executive Chef for support and challenge
About you
Fresh food, gastro pub background at Head Chef levelCalm leadership in a high-volume environmentMenu development skills and strong costing disciplineA track record of building kitchen culture and standardsExposure to a pub/restaurant group is useful, but not essential
On offer
£44,000 basic salaryTronc on topProfit-related bonusesPlus, a whole stack of company benefits
Apply today....Read more...
Junior Sous Chef, Soho, LondonA modern British restaurant and bar in Soho is looking for a Junior Sous Chef to join a friendly, skilled kitchen team.You will cook with top-quality British produce and help lead service across lunch and dinner.Role details
Support the Head Chef and Sous Chef with daily kitchen operationsHelp run service and lead a section when neededManage prep and service standards across the kitchenTrain, guide, and support junior chefs on shiftKeep quality, consistency, and speed on point during busy servicesSupport ordering, stock rotation, and waste controlMaintain food safety, hygiene, and cleaning standardsModern British cooking led by seasonality, freshness, and creativityFresh food and scratch cookingTeam of around 6 people on shiftShifts between 10:00 and 22:0045-hour contract
Pay & Benefits
£38,000 to £42,000 per year, inclusive of tronc£450 gross refer-a-friend scheme (unlimited referrals)50% discount on food and drink onsiteReward and discounts platformSmartTech and Cycle to Work schemesExcellent staff food on shiftGreat local business partnership discountsOngoing training and career developmentRegular hands-on training sessions and supplier visitsThe chance to work with superb ingredients and high-quality raw materials
What you need
Strong background in a quality, fresh-food kitchenExperience as a Senior CDP or Junior Sous ChefStrong section leadership and the confidence to run serviceA calm, organised approach under pressureHigh standards around prep, cleanliness, and consistency
....Read more...
I’m recruiting an experienced Chef de Cuisine to lead the kitchen of a high-end, fine-dining restaurant within a luxury hotel in Budapest. This is a flagship opening and a standout opportunity for a chef with strong international exposure and a refined restaurant background to take ownership of a premium concept from day one.While the restaurant sits within a luxury hotel environment, this role is very much restaurant-led. A hotel background is not essential. High-end restaurant experience is far more important.Perks & Benefits
€5,000 gross monthly salaryLead a premium restaurant launch in BudapestLong-term career growth within an established hospitality groupHigh level of influence over menus, standards, and kitchen cultureWork within an international, quality-driven environment
Your Experience
International experience is a minimum requirementStrong background in high-end or fine-dining restaurantsExperience as Chef de Cuisine or in a senior kitchen leadership roleExposure to chef-driven or well-known restaurant groups is highly regardedSolid foundation in classic techniques, ideally with experience in refined, French-style cuisine and close FOH collaborationProven ability to build, lead, and retain strong kitchen teamsDemonstrated career stability with longer-term commitments in previous rolesFluent English required; additional languages are a bonusMust already hold the right to live and work in the EU
Your Responsibilities
Lead and manage the kitchen team, setting clear standards and expectationsOversee day-to-day culinary operations, ensuring consistency, quality, and presentationDevelop and deliver menus aligned with the restaurant’s positioning and guest profileManage food costs, suppliers, and kitchen budgetsEnsure full compliance with food safety and hygiene standardsWork closely with senior management to deliver an exceptional guest dining experience
If this sounds like your next step, contact Clay at COREcruitment: clay@corecruitment.com....Read more...
Head ChefCOREcruitment Ltd Bregenz, Vorarlberg, Austria (On-site)SaveApplySalary: €55.000 - €65.000Start: AprilLanguages: German is a plus - EnglishAbout the RoleI am looking for a passionate and inspirational Head Chef to lead my clients kitchen team with creativity, empathy, and excellence.The ideal candidate is a people-oriented leader who finds energy in mentoring others, connecting with guests, and creating memorable culinary experiences.You’ll bring a blend of leadership, adaptability, and hands-on expertise to a French-fusion kitchen within a dynamic hotel environment.Your Responsibilities
Lead, motivate, and inspire a small but dedicated kitchen team to deliver consistently high-quality cuisine.Create and execute seasonal menus combining French techniques with fresh, locally sourced ingredients.Ensure every dish reflects both creativity and precision, leaving a lasting impression on our guests.Manage daily operations of the hotel kitchen — from food preparation to cost control and hygiene standards.Collaborate closely with the management and service teams to provide a seamless guest experience.Support team development through coaching, feedback, and leading by example.Adjust quickly to changing guest demands and operational needs with a calm, solution-driven approach.
Your Profile
Proven experience as Head Chef or Senior Sous Chef in a hotel.Strong leadership and communication skills — someone your team and guests naturally trust and admire.Deep understanding of hotel kitchen structures and cross-department collaboration.Mastery of French or French-fusion cuisine, with an eye for innovation and presentation.Fluent in English; German language skills are a plus.Organized, adaptable, and passionate about creating exceptional dining experiences.
On Offer
A creative and supportive environment where your leadership truly matters.Competitive remuneration, meals on duty, and potential accommodation.The opportunity to spearhead an elegant French-fusion concept in a beautiful Austrian setting.A culture that values authenticity, respect, and the joy of serving guests outstanding food.
....Read more...
We’re recruiting a Chef De Partie to join a well-regarded North Norfolk hotel group, delivering seasonal British food across a collection of beautiful coastal properties. This is a fantastic opportunity to relocate to the Norfolk coast, cook with exceptional local produce, and join a stable, family-run business operating Rosette-level kitchens with genuine work–life balance.The role offers live-in accommodation from £55 per week and a 4-day working week. Set along the stunning North Norfolk coastline, the hotels offer sea views, strong kitchen teams and varied operations - from gastro-pub dining to premium banqueting and Rosette-level restaurant cooking.If you’re a Chef De Partie looking to escape the city, develop your craft and work with outstanding ingredients, this is a brilliant opportunity to make the move to the coast!The offer
Up to £34,000 + tronc (up to £3,000)4-day working week / 3 days off together48-hour contract with straight shiftsLive-in accommodation available – £55 per week (all bills included)Staff rooms and apartments available within a few miles of the hotels
The role
Join a professional brigade of around 8 chefs per kitchenRun and take ownership of your section during serviceDeliver fresh, seasonal British food across varied service stylesWork across restaurants, banqueting and high-volume service periodsMaintain strong organisation, prep levels and service standardsMaintain strong GP awareness, stock control and kitchen organisation
The food
Seasonal British cuisine using high-quality local produce1 AA Rosette standard restaurant cookingHigh-end banqueting and event cateringFresh gastro-pub style menus with strong volume service
The Chef De Partie
A Chef De Partie with an elevated fresh-food or rosette background.A genuine passion for food, presentation and premium ingredients.Excellent commitment and longevity within previous roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Sous ChefCompensation
Salary: $80,000 – $85,000Benefits: Health, Dental, Vision & Life Insurance, 401(k), Paid Time Off, Commuter Benefits, Dining Discounts
Job DetailsI am hiring on behalf of a luxury prestigious client seeking a talented and driven Sous Chef to support leadership within a high-end, fine dining restaurant environment.The Sous Chef is responsible for maintaining the highest standards of food quality, consistency, and service excellence. This role provides hands-on leadership in the kitchen, supports menu development, oversees cost control and product sourcing, and ensures operational systems and quality assurance procedures are consistently upheld.This is a leadership position requiring a chef who thrives in a refined, high-performance culinary environment and leads by example on the floor.Key Responsibilities
Support senior culinary leadership in all aspects of kitchen operationsContribute to menu development, recipe creation, and seasonal innovationOversee food quality, presentation, and consistency across all stationsMonitor food costing, product specifications, and supplier qualityMaintain strict sanitation, food safety, and temperature control standardsSupervise mise en place, station setup, and daily prep executionTrain, mentor, and motivate line cooks and junior team membersEnsure an organized, clean, and professional open-kitchen environmentConduct quality checks and enforce kitchen systems and structureAssist with service coordination and pre-service lineupsSupport inventory control and proper product rotation
Required Experience & Qualifications
Culinary degree or formal apprenticeship preferredMinimum 2 years in a supervisory role within a luxury restaurant or hotelStrong background in Italian cuisine highly preferredProven ability to lead, coach, and develop kitchen teamsStrong organizational and time management skillsHigh attention to detail and quality standardsComfortable working in a fast-paced, high-expectation environmentFlexible schedule including evenings, weekends, and holidaysPhysically able to stand for extended periods and lift up to 30 lbsFood safety certification required (NYC Food Handlers certification preferred)
....Read more...
Executive ChefConvention & Events Venue ArkansasSalary ~ $100,000 + Amazing Benefit Package Relocation Package Available (U.S. Citizens or Valid Work Authorization Required)We are seeking an experienced Executive Chef to lead the culinary program at a large-scale convention and events venue in Arkansas for our client.This is a high-volume, event-driven operation - think galas, corporate functions, large conferences, banquets, and multi-day conventions. If you thrive in structured environments, love logistics, and know how to execute for hundreds (or thousands) without compromising quality, this is your stage.What You’ll Lead
Full culinary oversight for large-scale conventions, banquets, and special eventsMenu development for diverse event formats (plated, buffet, reception, VIP dining)High-volume production planning and executionBOH team leadership, hiring, training, and developmentFood cost control, labor management, and P&L accountabilityVendor partnerships, sourcing, and inventory systemsStrict adherence to safety, sanitation, and operational standards
What We’re Looking For
Proven Executive Chef experience in hotels, convention centers, large banquet venues, or high-volume cateringStrong logistical and operational leadershipExperience executing events ranging from hundreds to large-scale attendanceFinancially savvy with cost control disciplineCalm, organized leader who thrives in structured, deadline-driven environments
....Read more...
Head Chef, Country Pub, East midlandsA brilliant opportunity for a Head Chef who loves fresh food, runs a tight kitchen, and brings the right energy to a close team.This is a well-regarded independent country pubNot huge, Not tiny, Just busy enough to need a proper leader who can step in, take charge, and raise standards.The role
You will take full ownership of day-to-day kitchen running.You will work with a menu set by the company Executive Chef, plus the freedom to run weekly specials.You will lead a small team of 6.You will set the tone in the kitchen.Calm, organised, and professional.Great kitchen manager skills and on top of GP’s and kitchen financials
What you will do
Lead from the front and keep service smoothDeliver fresh food menus to a consistent standardCreate and run weekly specialsManage stock, GP, ordering, and stock takes to a high levelTrain, support, and develop your teamWork closely with the Executive Chef and follow clear systems
What we need
Strong kitchen management backgroundProven experience with fresh food menusYou take stock control seriously and you are sharp with detailYou lead with people skills and you build confidence in othersYou bring a personality that fits a modern, respectful cultureYou enjoy running a kitchen where standards matter
Pay: Base up to £43,000 + tronc (circa £5,000) + Bonus up to 20%Contracted to 48 hours there are options for 4 days on, 3 days off, Option to work 5 days if preferred and LIVE IN accommodation is available if you wanted to travel further afield or make the move permanentApply today....Read more...
An exciting new job opportunity has arisen for a motivated Chef to work in an exceptional care home based in the Diss, Ipswich area. You will be working for one of UK’s leading health care providers
This special care home provides care and support to residential, respite and residential dementia individuals
**To be considered for this position you must hold an NVQ Level 2-3 in Food preparing and catering**
As a Chef your key duties include:
Undertake menu planning in consultation with residents and Manager
Oversee and participate in the preparation and cooking and serving of all food in accordance with agreed menus
Ensure menus are displayed showing choices
Ensure individuals on special diets or with specific cultural needs are catered for and that choice is also available
Check quantity and quality of stock and orders items in accordance with the catering manual
Supervise the kitchen employee team
Ensure HACCP’s processes and the catering manual are followed and recorded as required
Ensure that the food expenditure is kept within budget in consultation with the Bursar and/or Home Manager
The following skills and experience would be preferred and beneficial for the role:
Proven experience as a Chef, preferably in a healthcare or hospitality setting
Excellent cooking skills and knowledge of various cooking techniques
Knowledge of nutrition and the ability to develop menus that meet dietary requirements
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
The successful Chef will receive an excellent salary of £16.00 per hour. This exciting position is a permanent full time role working through days. 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: 6758
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
An exciting new job opportunity has become available for a committed Chef to work in an amazing care home based in the Altrincham, Greater Manchester area. You will be working for one of UK’s leading health care providers
This special care home specialising in general & dementia nursing, residential and respite care for the elderly
**To be considered for this position you must hold an NVQ Level 2-3 in Food preparing and catering**
As a Chef your key duties include:
Undertake menu planning in consultation with residents and Manager
Oversee and participate in the preparation and cooking and serving of all food in accordance with agreed menus
Ensure menus are displayed showing choices
Ensure individuals on special diets or with specific cultural needs are catered for and that choice is also available
Check quantity and quality of stock and orders items in accordance with the catering manual
Supervise the kitchen employee team
Ensure HACCP’s processes and the catering manual are followed and recorded as required
The following skills and experience would be preferred and beneficial for the role:
Proven experience as a Chef, preferably in a healthcare or hospitality setting
Excellent cooking skills and knowledge of various cooking techniques
Knowledge of nutrition and the ability to develop menus that meet dietary requirements
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
The successful Chef will receive an excellent salary of £15.00 per hour. This exciting position is a permanent full time role working through day shifts. 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: 7102
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV....Read more...
A fantastic new job opportunity has arisen for a talented Chef to work in an exceptional nursing home based in the Norfolk area. You will be working for one of UK’s leading healthcare providers
This service provides exceptional, specialised care for those in need of residential, nursing and dementia care and offers a peaceful and comfortable haven for all residents
**To be considered for this position you must hold an NVQ Level 2-3 in Food preparing and catering**
As a Chef your key duties include:
Undertake menu planning in consultation with residents and Manager
Oversee and participate in the preparation and cooking and serving of all food in accordance with agreed menus
Ensure menus are displayed showing choices
Ensure individuals on special diets or with specific cultural needs are catered for and that choice is also available
Check quantity and quality of stock and orders items in accordance with the catering manual
Supervise the kitchen employee team
Ensure HACCP’s processes and the catering manual are followed and recorded as required
Ensure that the food expenditure is kept within budget in consultation with the Bursar and/or Home Manager
The following skills and experience would be preferred and beneficial for the role:
Proven experience as a Chef, preferably in a healthcare or hospitality setting
Excellent cooking skills and knowledge of various cooking techniques
Knowledge of nutrition and the ability to develop menus that meet dietary requirements
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
The successful Chef will receive an excellent salary of £15.00 per hour. This exciting position is a permanent full time role working through days. 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: 7222
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Head Chef High-Volume Operation Dorset £45,000 to £60,000 depending on experienceThe BusinessA destination-led hospitality venue operating within a highly seasonal model. The restaurant trades seven days a week and sees significant variation across the year, from quieter winter months to very high-volume summer trading.The business is well established, with strong systems, infrastructure, and senior leadership already in place. The kitchen operation now needs a Head Chef who can take full ownership of food delivery and performance while working closely with the senior management team and General Manager.The RoleThis is a senior Head Chef role with full responsibility for food operations.You will lead the kitchen team, control food quality and consistency, and manage all kitchen costs within a seasonal trading model. The role focuses on building a kitchen operation that remains efficient in winter and scales confidently through peak summer trading.Key responsibilities include:• Full ownership of food cost, labour, and kitchen productivity • Leading menu execution that delivers at volume while maintaining standards • Managing kitchen staffing and rotas in line with seasonal demand • Developing a strong, structured kitchen team with clear accountability • Working closely with the senior management team and General Manager to support wider business goals • Planning prep, ordering, and production around weather and trading patterns • Supporting pop-up food offers, outdoor service, and extended summer tradingYou will be trusted to shape the kitchen operation and make improvements that drive consistency and performance.The Person• Proven Head Chef experience in high-volume or seasonal operations • Strong commercial understanding of food margins and kitchen P&L • Confident managing labour, stock, and supplier relationships • Comfortable leading large kitchen teams during peak periods • Calm, organised, and consistent under pressure • Collaborative leader who works well with senior management • Career-focused chef seeking long-term stability and progressionOther Information• Highly seasonal operation • On-site parking available • Clear progression as the wider group continues to growIf this sounds like you, get in touch.....Read more...
