Head Chef – New Busy Gastro Pub
Location: Kent Salary: up to 45k OTE 55,000 Role: Head Chef Style: English gastro pub menu, breakfast and all-day diningWe are looking for a Head Chef to lead the kitchen at a newly opened, high-volume gastro pub in Kent.The site has only been open for around three months and is already delivering around £30,000 per week in food sales. It is positioned on a busy high street and benefits from strong passing trade, regular local guests, and all-day dining.The pub is open for breakfast, lunch, and dinner, so this role needs a Head Chef who understands pace, structure, and consistency across different day parts.The kitchen team is already in place, with around 11 chefs, so this is a great opportunity for someone who can step into a strong operation, build structure, and lead from the front.The menu is English-led, with quality pub classics, seasonal specials, and dishes designed for volume without losing standards.What you will be doing:
Leading a busy all-day gastro pub kitchenManaging breakfast, lunch, dinner, and high-volume weekend servicesKeeping standards consistent across a large kitchen teamManaging GP, labour, ordering, stock, and wasteTraining, developing, and motivating around 11 chefsWorking closely with the General Manager and senior leadership teamSupporting menu development and operational improvementsMaintaining strong hygiene, health and safety, and compliance standards
What we are looking for:
Experience as a Head Chef, Kitchen Manager, or strong Senior Sous Chef in a busy gastro pub, branded pub, or high-volume restaurantStrong volume experienceExperience managing a good-sized kitchen teamGood understanding of breakfast and all-day diningCommercial awareness around GP, labour, stock, and wasteA hands-on chef who brings structure and consistencySomeone calm, organised, and confident leading busy services
This is a brilliant opportunity for a Head Chef who wants to take on a newly opened gastro pub in Kent that is already trading strongly, with a good-sized kitchen team, strong weekly food sales, and room to keep growing the food offer.Apply today or get in touch to find out more.....Read more...
Executive Chef Manager – Independent School – North-West London – £50,000 – Term Time OnlyWe’re recruiting an Executive Chef Manager to lead the catering operation within a highly regarded independent day school in North-West London.This is a fantastic opportunity for a senior, hands-on Executive Chef Manager who can confidently lead a busy education catering operation while still being happy to step into chef whites and support the kitchen when needed.The client is looking for a polished, organised and commercially aware leader with a strong culinary background, excellent people management skills and the ability to build strong relationships across the school.The Offer
£50,000 basic salary.Term time only contract.Independent school environment with high standards.Monday to Friday structure during term time.Long-term development opportunity.Well-supported kitchen team.
The Operation
Busy independent day school.Approximately 800 students on site daily.Strong focus on fresh food, hospitality and events.High standards across food quality and presentation.Mix of student dining, staff catering and hospitality.Client-facing environment with high expectations.Working alongside an established Head Chef.
The Food
Fresh, seasonal food prepared daily.Premium independent school catering offer.Strong hospitality and events operation.Modern, healthy and well-balanced menus.High-quality presentation standards throughout.Food-led environment with excellent attention to detail.
The Role
Lead the full catering operation on a day-to-day basis.Manage the kitchen, front of house and wider catering team.Build strong relationships with the school and client.Oversee hospitality and events across the site.Support and develop the kitchen brigade.Maintain high food quality and presentation standards.Manage budgets, GP and labour controls.Drive organisation, standards and consistency throughout the operation.Remain hands-on within the kitchen when required.Ensure all compliance, H&S and due diligence is maintained.
About You
Proven Chef Manager or senior education catering experience.Strong culinary background is essential.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...
Wok Chef 40-42kWok Chef de Partie – Asian Restaurant Group – Central London – £16 – £17 per hour (48 hours per week)Join London's most iconic Asian restaurants. We are seeking skilled Wok CDPs for busy, high-volume kitchens.We are partnering with a prestigious Asian restaurant group to recruit Wok Chef de Partie roles for two of their flagship London venues. These are hands-on roles for experienced wok chefs comfortable in high-pressure, high-volume environments.The Role:
Wok Chef de Partie – running a busy wok sectionHigh-volume, fast-paced kitchen environment48-hour contract per weekShift patterns vary – typically around 11am – 10pm (morning, afternoon, or evening starts depending on rota and business needs)
The Ideal Candidate:
Experienced Wok CDP with strong wok skillsComfortable in high-volume Asian kitchensReliable, consistent, and able to work under pressureAvailable for immediate start
Why Apply?
Hourly rate: £16 – £17 per hourHours: 48 hours per weekIconic venues: Work at two of London's most famous Asian restaurantsImmediate start for the right candidates
Send your CV to Olly at COREcruitment dot com.....Read more...
Senior Sous Chef – Luxury Events & Catering – London – Up to £45,000 + OvertimeWe’re recruiting a Senior Sous Chef to join a premium events and luxury catering business delivering high-end food across some of London’s most prestigious venues.This is a fantastic opportunity for an experienced events chef to join a fast-paced, highly respected operation with a strong focus on premium hospitality, large-scale events and exceptional food standards.The Offer
Up to £45,000 salaryPaid overtimeAdditional earnings during busy events periodsPredominantly Monday to FridayLate-night taxis provided when neededExcellent work–life balance for the sectorStrong long-term development opportunities
The Operation
Luxury events and premium catering business.High-end corporate, private and VIP events.Central production kitchen plus live event delivery.Fast-paced, professional kitchen environment.Well-established and highly respected London operation.
The Food
Fine-dining level event catering.High-end canapés and bowl food.Plated dinners and premium hospitality.Fresh, seasonal ingredients.Modern British and European menus.
The Role
Support the Head Chef with daily kitchen leadership.Lead kitchen operations across prep and live events.Manage and motivate junior chefs during service.Oversee event execution across multiple service styles.Maintain high standards across food quality and presentation.Support ordering, stock control and kitchen organisation.Assist with staffing, training and day-to-day kitchen management.Ensure smooth delivery during high-volume premium events.Lead by example in fast-paced event environments.
About You
Current Senior Sous Chef or experienced Junior Sous ready to step up.Must have luxury events or premium catering experience.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...
An exciting new job opportunity has arisen for a committed Head Chef to work in an exceptional care home based in the Thetford, Norfolk area. You will be working for one of UK's leading health care providers
This is a purpose built care home designed for older people requiring general or dementia residential and nursing care
**To be considered for this position you must have proven experience as a Head Chef or Executive Chef in a similar setting**
As the Head Chef your key duties include:
You will play a crucial role in providing nutritious and well-balanced meals for residents while ensuring a high standard of culinary excellence
Responsible for managing the kitchen staff, overseeing food preparation, menu planning, and maintaining compliance with relevant health and safety regulations
Play a pivotal role in staff training, ensuring a commitment to health and safety standards, and upholding a pristine and well-organised kitchen environment
The following skills and experience would be preferred and beneficial for the role:
Culinary degree or relevant certification
Knowledge of nutrition, dietary needs, and food safety regulations
Strong leadership and team management skills
Excellent communication and interpersonal skills
Ability to work collaboratively with other departments within the care home
Strong communication and interpersonal skills
Ability to manage time effectively and work efficiently under pressure
Knowledge of health and safety regulations and procedures
Ability to train and supervise kitchen staff
Willingness to work flexible hours, including weekends and holidays
The successful Head Chef will receive an excellent salary of £16.00 per hour. This exciting position is a permanent full time role working on 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: 7300
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Junior Sous ChefLocation: Maida Vale, London Salary: Circa £50,000 to £55,000 packageWe are looking for a Junior Sous Chef to join a busy, high-quality pub and restaurant in Maida Vale.This is a great opportunity for a strong Chef de Partie or existing Junior Sous Chef who wants to take the next step in a serious food-led kitchen.The venue is a stunning four-storey pub, with a different guest experience across each floor. The food is built around British produce, strong suppliers, seasonal ingredients and proper cooking.You will need to be confident in a fast-paced kitchen, able to lead from the front, and comfortable supporting a team through busy service.What you will be doing:
Supporting the Sous Chef and Head Chef with daily kitchen operationsLeading sections during busy servicePreparing, cooking and presenting high-quality seasonal dishesHelping maintain consistency, standards and attention to detailSupporting junior chefs with training, prep and service organisationAssisting with stock control, labelling, storage and rotationMaintaining strong food safety and kitchen hygiene standardsContributing ideas for seasonal menus and new dishesHelping create a calm, positive and professional kitchen culture
About you:
You will be a strong Chef de Partie or Junior Sous ChefYou will have experience in a fresh-food kitchenPremium pub, casual dining, fine dining or quality restaurant experience would suit wellYou will understand classical cooking techniquesYou will be confident working under pressureYou will have strong food safety and kitchen safety knowledgeYou will care about consistency, presentation and detailYou will communicate well and lead by exampleYou will want to learn, progress and grow within the business
What is on offer:
Salary package circa £50,000 - £55,00050% off food and drink across the groupService charge paid to the teamWeekly access to tips through a digital tip jarBenefits platform with discounts on gyms, shopping, travel and hospitality24/7 health and wellbeing supportFinancial wellbeing platform with access to earnings before paydayStaff meals on shiftReferral bonus scheme1-year anniversary overnight stay Career progression within a growing restaurant groupOngoing training and development
This role would suit a chef who wants to work in a busy London venue with proper produce, strong standards and clear career progression.Apply now to find out more.....Read more...
Head Chef – Boutique Seafood HotelLocation: Isle of Man Salary: £45,000 – £50,000 Start Date: End of July / August Relocation Support: Available Visa Support: Certificate of Employment provided by the businessWe are looking for a Head Chef to lead the kitchen of a premium boutique hotel and pub on the Isle of Man.This is a fantastic opportunity for a chef who loves seafood, fresh produce, and the chance to build a strong food reputation in a beautiful island location.The business is a boutique hotel with 19 rooms, a quality food-led pub offering, and a strong focus on fresh, seasonal cooking. The food operation is expected to generate around £8,000 – £10,000 per week, with additional revenue from rooms, breakfast, and dinner trade.This role would suit a Head Chef who enjoys being hands-on, leading from the front, and creating a kitchen culture built on standards, consistency, and care.The RoleAs Head Chef, you will take full ownership of the kitchen operation.
Leading and developing the kitchen teamCreating fresh, seasonal menus with a strong seafood focusManaging GP, stock, ordering, and kitchen costsMaintaining high standards across every serviceSupporting breakfast, lunch, dinner, and hotel tradeWorking closely with the owners and senior teamBuilding a strong local reputation for the food offering
The Ideal Head ChefWe are looking for someone who has:
Experience as a Head Chef or strong Sous Chef ready to step upA background in premium pubs, boutique hotels, seafood restaurants, or quality fresh-food operationsStrong knowledge of seafood, seasonal produce, and menu developmentGood commercial understanding of food costs, stock, and GPA calm and professional leadership styleThe ability to run a kitchen with structure, care, and consistencyA genuine interest in relocating to the Isle of Man
The Package
£45,000 – £50,000 salary plus tronc and Tax benefitsRelocation support availableIsle of Man visa support through the businessCertificate of Employment providedPotential tax benefits compared with mainland UKPremium boutique hotel environmentOpportunity to make the food offering your ownStart date around end of July / August
This is a great opportunity for a Head Chef who wants something different.You will have the chance to lead a quality seafood-focused kitchen, work in a beautiful location, and become part of a boutique hotel business with real potential.....Read more...
Title: Chef de Cuisine Location: Carmel, California Salary: $90,000 – $100,000 Package: Comprehensive benefits package including medical, dental, vision, PTO, and career growth opportunities Compensation: Base salary + performance-based incentives (where applicable)We are hiring on behalf of a prestigious hospitality client seeking an experienced and dynamic Chef de Cuisine to lead a high-end restaurant operation in Carmel, CA.This role is suited for a strong culinary leader who can operate with an ownership mindset, driving both the culinary vision and day-to-day performance of the restaurant.Key Responsibilities:
Oversee all kitchen operations for a specific restaurant outletCollaborate with the Executive Chef on menu development and concept executionLead, mentor, and develop a high-performing culinary teamManage scheduling, payroll, hiring, and performance evaluationsEnsure consistency in food quality, presentation, and executionMonitor food cost, ordering, and inventory controlsAct as a key liaison between front-of-house and back-of-house teamsPlan and execute special events, seasonal menus, and promotionsParticipate in marketing and guest engagement initiatives
Requirements:
Strong background in full kitchen operations and leadershipProven experience in a Chef de Cuisine or senior leadership roleExcellent communication, organizational, and team-building skillsExperience with financial oversight including food cost controlAbility to perform in a fast-paced, high-volume environmentPassion for delivering exceptional guest experiencesCulinary training and/or relevant professional experience required
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Sous Chef – Caribbean ResortLocation: St. Maarten Compensation: $48,000 USD annually Benefits: Medical insurance under SZV, housing provided for 2 months, relocation support up to $1,500 USD, company cellphone, and visa/labour permit assistanceWe are recruiting on behalf of a well-established beachfront resort in St. Maarten seeking an experienced Sous Chef to join the culinary leadership team. This opportunity is ideal for a culinary professional with a strong background in high-volume resort operations, multi-outlet environments, and elevated guest service standards within hospitality-driven settings.Key Responsibilities
Support the Executive Chef in overseeing daily kitchen operations across multiple food and beverage outletsEnsure consistency in food quality, presentation, and execution while maintaining established culinary standardsLead, train, and motivate kitchen teams, fostering a positive and productive working environmentAssist with scheduling, inventory management, ordering, and cost control initiatives to support operational performanceMaintain compliance with food safety, sanitation, and public health standards at all timesCollaborate closely with front-of-house and leadership teams to ensure seamless guest dining experiencesSupport menu execution, recipe consistency, and operational organization across all culinary outletsAssist in driving kitchen efficiency while maintaining high standards in quality and guest satisfaction
Ideal Candidate Profile
Previous Sous Chef experience within resort, hotel, or high-volume hospitality environmentsMulti-outlet culinary experience is requiredStrong understanding of public health and food safety standardsProven ability to lead and develop culinary teams in fast-paced operational settingsStrong organizational and communication skills with a hands-on leadership approachGood English communication skills required
....Read more...
Sous Chef – Caribbean ResortLocation: St. Maarten Compensation: $48,000 USD annually Benefits: Medical insurance under SZV, housing provided for 2 months, relocation support up to $1,500 USD, company cellphone, and visa/labour permit assistanceWe are recruiting on behalf of a well-established beachfront resort in St. Maarten seeking an experienced Sous Chef to join the culinary leadership team. This opportunity is ideal for a culinary professional with a strong background in high-volume resort operations, multi-outlet environments, and elevated guest service standards within hospitality-driven settings.Key Responsibilities
Support the Executive Chef in overseeing daily kitchen operations across multiple food and beverage outletsEnsure consistency in food quality, presentation, and execution while maintaining established culinary standardsLead, train, and motivate kitchen teams, fostering a positive and productive working environmentAssist with scheduling, inventory management, ordering, and cost control initiatives to support operational performanceMaintain compliance with food safety, sanitation, and public health standards at all timesCollaborate closely with front-of-house and leadership teams to ensure seamless guest dining experiencesSupport menu execution, recipe consistency, and operational organization across all culinary outletsAssist in driving kitchen efficiency while maintaining high standards in quality and guest satisfaction
Ideal Candidate Profile
Previous Sous Chef experience within resort, hotel, or high-volume hospitality environmentsMulti-outlet culinary experience is requiredStrong understanding of public health and food safety standardsProven ability to lead and develop culinary teams in fast-paced operational settingsStrong organizational and communication skills with a hands-on leadership approachGood English communication skills required
....Read more...
Head Chef – High-Volume – South West London – 50k–£55kBold Southeast Asian flavours. Big energy. A kitchen that never stops.We're on the hunt for a Head Chef who loves the buzz of a busy service and knows how to lead from the front. This is a premium casual spot in South West London – think bold, shareable dishes, packed dining room, and a kitchen that runs at full speed.The site's already got a loyal following. The menu's built around big flavours, comfort food, and consistency. Now we just need the right chef to steer the ship.What you'll be doing:
Running the senior kitchen team and leading serviceKeeping standards high, even when it's slammedManaging stock, ordering, and the kitchen crewMaking sure every dish tastes exactly how it should – every time
Who you are:
You've been a Head Chef (or a very strong Senior Sous) in a busy, high-volume kitchenYou know your way around Southeast Asian flavours – or you're ready to dive inYou're calm when it's busy, organised when it's not, and always reliableYou get that great food starts with a great team – and you're good at building both
Why join?
50k–55kA well-established site with a great reputationA proper kitchen team, not a one-man showThe chance to cook bold, exciting food at scale
Ready to get stuck in? Send your CV to Olly at COREcruitment dot com.....Read more...
Executive Chef – Country ClubBethany, OH | $90,000 - $95,000Our client is a prestigious private club close to Bethany, OH. This opportunity is well-suited for an Executive Chef who values consistency, member satisfaction, and hands-on leadership.Responsibilities:
Oversee all culinary operations, maintaining high standards of food quality and presentationLead, train, and develop kitchen staff to support a refined à la carte dining experienceManage food and labor costs, inventory, and forecastingEnsure all food safety, sanitation, and operational standards are consistently met
Executive Chef Qualifications:
Strong leadership and mentoring abilitiesSolid financial acumen with experience managing food cost and laborCommitment to cleanliness, safety, and operational excellence
What They’re Offering:
Comprehensive benefits package (medical, dental, vision, life, disability)401(k) retirement plan and bonus opportunityRelocation assistance available for the right candidate
....Read more...
Assisting in the preparation and presentation of high-quality dishes
Learning essential kitchen techniques and food safety standards
Supporting the team during busy service periods
Attending college one day per week for formal culinary training
Contributing to menu development and seasonal specials
Training:
Commis Chef Level 2
Day release at Middlesbrough College weekly
Training Outcome:Upon successful completion of the apprenticeship, there may be opportunities to progress to a full-time Commis Chef role within our team.Employer Description:The Wainstones Hotel has recently undergone an exciting refurbishment, blending modern elegance with timeless charm. Nestled in the heart of Great Broughton, we’re proud to offer guests exceptional hospitality and unforgettable dining experiences. Now, we’re looking for a passionate and ambitious Commis Chef Apprentice to join our revitalised kitchen team.Working Hours :Hours and days to be discussed at interview.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Team working,Creative,Initiative,Patience....Read more...
Sous Chef – Coastal Hotel, Restaurant & BarLocation: Norfolk Salary: £37,000 Hours: 4-day week Benefits: £1,500 bonus, share of tips, paid overtimeWe are working with a privately owned hotel, restaurant and bar on the North Norfolk coast, just a short walk from the beach.The business has 24 en-suite bedrooms and a relaxed, family-friendly dining operation, serving fresh, locally sourced food across the bar, garden room and restaurant. The menu focuses on modern British dishes, pub classics, Sunday roasts, fresh fish, Norfolk produce and food cooked properly from scratch.This is a great role for a Sous Chef who enjoys working with fresh ingredients, leading from the front and being part of a busy, hands-on kitchen.The RoleAs Sous Chef, you will support the Head Chef with the day-to-day running of the kitchen.You will help lead service, support junior chefs, keep standards consistent and make sure the kitchen runs with structure, care and professionalism.This is a strong role for someone who wants a good work-life balance, with a 4-day week, paid overtime and a bonus structure.What we are looking for
Experience as a Sous Chef or strong Junior Sous Chef in a fresh-food kitchenA background in pubs, hotels, restaurants or quality coastal diningConfident working with fresh produce, fish, Sunday roasts and seasonal specialsAble to support a busy all-day food operation, including breakfast, lunch and dinnerCalm, organised and professional during serviceGood understanding of stock, prep levels, kitchen standards and hygieneSomeone who enjoys mentoring junior chefs and keeping morale high
The Package
£37,000 salary4-day working week£1,500 bonusShare of tipsPaid overtimeFresh-food coastal kitchenPrivately owned businessSupportive team environmentGreat North Norfolk location
Apply NowThis is a brilliant opportunity for a Sous Chef who wants to work with fresh food in a relaxed but quality-focused coastal business.....Read more...
An amazing new job opportunity has arisen for a dedicated Head Chef to work in an exceptional care home based in the Holt, Norfolk area. You will be working for one of UK's leading health care providers
The latest flagship nursing home in historic Holt is the embodiment of elegance and luxury living, combining superb facilities. We are proud to offer residential, dementia, respite and nursing care in a beautiful and well-designed setting
**To be considered for this position you must have proven experience as a Head Chef or Executive Chef in a similar setting**
As the Head Chef your key duties include:
You will play a crucial role in providing nutritious and well-balanced meals for residents while ensuring a high standard of culinary excellence
Responsible for managing the kitchen staff, overseeing food preparation, menu planning, and maintaining compliance with relevant health and safety regulations
Play a pivotal role in staff training, ensuring a commitment to health and safety standards, and upholding a pristine and well-organised kitchen environment
The following skills and experience would be preferred and beneficial for the role:
Culinary degree or relevant certification
Knowledge of nutrition, dietary needs, and food safety regulations
Strong leadership and team management skills
Excellent communication and interpersonal skills
Ability to work collaboratively with other departments within the care home
Strong communication and interpersonal skills
Ability to manage time effectively and work efficiently under pressure
Knowledge of health and safety regulations and procedures
Ability to train and supervise kitchen staff
Willingness to work flexible hours, including weekends and holidays
The successful Head Chef will receive an excellent salary of £18.00 per hour and the annual salary is £37,440 per annum. We currently have permanent vacancies for a mix of shifts available. 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: 6934
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Head Chef – Premium Events & Catering – London – Up to £70,000 + Paid OvertimeWe’re recruiting a Head Chef for one of London’s most exciting events and catering operations.This is a genuinely brilliant opportunity for a strong, food-led Head Chef who loves both creativity and high-level execution. You’ll oversee a premium events operation delivering across some of London’s most impressive venues, leading everything from central production through to high-profile event delivery in London.The Offer
Up to £70,000 basic salaryPaid overtime45-hour contract5 days out of 730 days holidayStrong work-life balance for the sectorCompany pensionStaff meals providedSupportive senior leadership teamLong-term progression opportunity within a growing business
The Operation
Premium London events and catering business.Delivery across multiple high-end London venues.Mix of corporate events, private dining and large-scale hospitality.Structured central production kitchen alongside live event operations.Strong existing team with excellent systems already in place.Ambitious, growing business with exciting future plans.
The Food
High-quality, modern event cateringRefined canapés, bowl food and plated diningPremium hospitality and bespoke client eventsFresh, seasonal menus with strong presentation standardsEvents ranging from intimate dinners to 1,000+ guestsCreative, restaurant-quality food within a fast-paced environment
The Role
Lead the kitchen across both production and live eventsOversee food quality, consistency and execution at every levelManage, mentor and develop the chef teamSupport menu development, planning and event logisticsDrive standards, organisation and operational structureWork closely with senior leadership on growth and deliveryTake ownership of high-profile London events and key services
About You
Proven Head Chef experience within events, multi-site or contract catering.Strong events, hospitality or premium contract catering background.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...
Head Chef - Contract Catering - Middlesbrough Area - £45,000 We’re recruiting a Head Chef to lead a large-scale retail operation within a high-volume catering site close to Middlesbrough.This is a fantastic opportunity for a strong B&I Head Chef who loves fresh food, modern retail concepts, team leadership and high-volume operations. We are looking for someone energetic, organised and creative who can lead from the front and keep standards consistently high across a busy multi-offer site.The Offer
Up to £45,000 basic salary28 days holiday including bank holidaysCompany pension schemeFree meals on shiftMonday to Friday operationMainly daytime hoursPaid overtime or TOILSick payTraining and development programmesInternal progression opportunitiesReferral bonus schemes
The Operation
Large-scale B&I contract catering siteAround 1000 daily coversMultiple retail food countersFast-paced, modern kitchen environmentLarge brigade with multiple production sections
The Food
Fresh seasonal food prepared dailyStreet food and retail-led conceptsRotating weekly menus and food themesPremium salads, deli offers and grab & goHigh standards of presentation and consistency
The Role
Lead the full day-to-day kitchen operation.Manage and develop a large chef brigade.Drive food quality, consistency and service standards.Create fresh, modern and commercially strong menus.Lead hospitality and retail food production.Oversee ordering, stock control and supplier management.Manage labour, GP and food cost performance.Ensure full HACCP, allergen and health & safety compliance.Train, mentor and motivate the kitchen team.Maintain strong kitchen culture and high morale.Support food innovation, seasonal activations and events.
About You
Proven Head Chef experience within B&I or contract cateringStrong background in high-volume fresh food operationsReliable, 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...
A fantastic new job opportunity has arisen for a dedicated Head Chef to work in an exceptional care home based in the Spixworth, Norwich area. You will be working for one of UK’s leading health care providers
This is an excellent care home which offers residential care for people who need help with daily tasks, and respite care to give family or friends a well-earned break
**To be considered for this position you must have proven experience as a Head Chef or Executive Chef in a similar setting**
As the Head Chef your key duties include:
You will play a crucial role in providing nutritious and well-balanced meals for residents while ensuring a high standard of culinary excellence
Responsible for managing the kitchen staff, overseeing food preparation, menu planning, and maintaining compliance with relevant health and safety regulations
Play a pivotal role in staff training, ensuring a commitment to health and safety standards, and upholding a pristine and well-organised kitchen environment
The following skills and experience would be preferred and beneficial for the role:
Culinary degree or relevant certification
Knowledge of nutrition, dietary needs, and food safety regulations
Strong leadership and team management skills
Excellent communication and interpersonal skills
Ability to work collaboratively with other departments within the care home
Strong communication and interpersonal skills
Ability to manage time effectively and work efficiently under pressure
Knowledge of health and safety regulations and procedures
Ability to train and supervise kitchen staff
Willingness to work flexible hours, including weekends and holidays
The successful Head Chef will receive an excellent salary of £16.00 per hour and the annual salary is £33,280 per annum. This exciting position is a permanent full time role working 40 hours a week. In return for your hard work and commitment you will receive the following generous benefits:
Pension scheme
Comprehensive induction and paid training programme with career prospects
Enhanced rates for bank holidays
Recognition schemes (Employee of the Month and Company Care Awards)
Paid breaks
Uniform provided
Refer a friend scheme
Costs for an enhanced DBS
Rewards for years of service
Reference ID: 7240
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Sous Chef – Boarding School - Buckinghamshire - £38,000We're recruiting a Sous Chef for a prestigious independent boarding school in Buckinghamshire, supporting a large and varied catering operation delivering fresh food across student dining, hospitality, conferences and major events.This is an excellent opportunity for a Sous Chef looking to join a well-resourced kitchen with genuine progression opportunities, creative input and a strong work-life balance compared to many hospitality environments.The Offer
Up to £38,000 salaryCompany pension scheme28 days holidayFree meals on dutyFree on-site parkingTypical early shift: 6:00am – 3:00pmLatest finish approximately 9:30pmAround 15 weekends worked per yearInternal promotion opportunitiesUniform provided
The Operation
Prestigious independent boarding and day school.Catering for students, staff and visitors daily.Large-scale fresh food operation.Hospitality, conferences and banqueting on site.Gala dinners and special events for up to 3,000 guests.Modern, well-equipped kitchens.Brigade of around 14 chefs.Strong investment in food quality.
The Food
Fresh food prepared from scratch.Breakfast, lunch and dinner service.Seasonal menus and daily specials.Hospitality and VIP dining.Conference and event catering.Large-scale banqueting functions.Opportunity to contribute menu ideas and new dishes.High-volume service with quality ingredients .
The Role
Support the Head Chef with daily kitchen operations.Lead and develop junior chefs within the brigade.Maintain exceptional food quality and presentation standards.Assist with menu planning and development.Support hospitality, conference and event catering.Manage stock, ordering and food cost controls.Ensure full compliance with food safety and health & safety procedures.Help drive a positive and professional kitchen culture.
About You
Previous Sous Chef experience within education or contract catering.Strong leadership and organisational skills,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...
Head Chef – Michelin-Starred Restaurant Reopening – Hertfordshire – £60,000 – £65,000 + Profit Share Take full ownership of a former Michelin-starred restaurant with a clear ambition to win the star back. We are seeking a passionate, commercially aware Head Chef to lead the reopening of a stunning countryside restaurant set within beautiful Hertfordshire grounds.We are partnering with a prestigious hospitality business to recruit a Head Chef for a tranquil waterside restaurant with a former Michelin star. The venue is set for a refurbishment, planned around the incoming chef's vision. This is not just a job. It is an opportunity to take ownership, shape the menu and style, and share in the profits.The Venue:
Location: HertfordshireCapacity: 60 seats inside, up to 100 outsideAccolades: Former Michelin star with a clear ambition to win it backRefurbishment: Planned but not yet started and will be designed around the incoming Head ChefInvestment: Ownership fully committed to investing in the right chef and vision
The Head Chef Role:
Full control over the food style and menuOpen to modern European, Asian influence, open-fire cooking, or another strong concept directionLead the transformation of the restaurant and drive standards throughoutOpportunity to redesign the kitchen layout, including potential for open-fire cookingBuild and lead a small brigade of 6-8 chefs, reducing to a leaner team during quieter seasonal periodsEnsure the restaurant is commercially successful and profitableTake real ownership of the business with a lower base salary offset by a strong profit-share structureLead the restaurant towards regaining a Michelin star
The Ideal Head Chef:
Ambitious, passionate, and commercially awareExperience within Michelin-starred or high-end fine dining environmentsA hungry and driven chef looking for ownership and long-term success rather than a large guaranteed salaryComfortable with a £60,000 - £65,000 base salary alongside a 10-20% profit-share modelAble to mentor and develop a small teamCreative and confident enough to shape the restaurant identity
Why Apply?
£60,000 - £65,000 base salaryProfit share with strong long-term earning potentialFull creative control over the food directionClear Michelin ambitionOpportunity to influence the refurbishment and kitchen designBeautiful countryside setting in Hertfordshire
Send your CV to stuartcampbell@corecruitment.com.....Read more...
Head Chef – Restaurant & Events HotelLocation: Taunton, Somerset Salary: £45,000 – £50,000 base salary Tronc: Yes on top Relocation: Short-term hotel support may be available for someone relocatingWe are looking for a Head Chef to lead the kitchen at a well-established, family-owned hotel and restaurant in the heart of Taunton.This is a role with real scope.The business has a strong local reputation, a loyal corporate following, busy weekend leisure trade, afternoon tea, events, weddings, birthdays, and five function spaces across two sites.The restaurant is classic, with a mix of classic dishes, quality comfort food, and room to develop something more ambitious.The hotel previously operated a fine dining restaurant, which closed in 2019. The long-term aim is to bring that side of the business back, starting with special fine dining evenings and building from there.They need a Head Chef with spark, drive, and the ability to get the food offering back on its feet.The BusinessThis is a busy hotel and restaurant operation with:
25–30 covers Monday to Thursday evenings from a strong corporate baseGood leisure trade across the weekendAfternoon tea Wednesday to Saturday, with occasional Sunday bookingsWeddings, corporate events, birthdays, and private diningFive function spaces across two sitesEvents ranging from 15–20 guests going up to 80–90 guestsA family-owned culture with a hands-on senior team
There is history here too. some of the leading chefs in the UK culinary have worked in this kitchen, and the owners now want to rebuild its food reputation with the right Head Chef.The RoleAs Head Chef, you will take ownership of the kitchen and work closely with the Hotel Manager to move the food offering forward.You will be responsible for:
Leading the day-to-day kitchen operationDeveloping the French-inspired restaurant menuSupporting afternoon tea, events, weddings, and private diningBringing fresh ideas, structure, and consistency to the kitchenBuilding towards fine dining nights and future restaurant developmentManaging GP, stock, ordering, waste, and kitchen costsTraining and developing the teamCreating a positive, professional kitchen culture
The Ideal Head ChefWe are looking for someone who has:
Experience as a Head Chef or strong Senior Sous Chef ready to step upA background in hotels, restaurants, quality pubs, or event-led operationsStrong knowledge of fresh food and seasonal menu developmentConfidence across restaurant service, afternoon tea, and eventsGood commercial understandingThe drive to rebuild and improve a food operationA calm leadership styleThe ambition to help bring fine dining back into the business
This would suit a chef who wants more than just another Head Chef job.You will have the chance to shape the food, rebuild standards, and be part of the next chapter of a well-known family-owned hotel.The Package
£45,000 – £50,000 base salaryTronc on topShort-term hotel support may be available for relocation3–4 days per week in the hotel may be possible short term while relocatingFamily-owned businessReal scope to develop the restaurant and events food offering....Read more...
Apprentice Production Chef:
Assisting with basic food preparation such as chopping, peeling, weighing, and measuring ingredients
Following recipes and instructions from senior chefs to produce consistent dishes
Maintaining high standards of kitchen hygiene, including cleaning work areas and equipment
Storing food safely and correctly, following food‑safety and allergen procedures
Supporting chefs during service by preparing ingredients, plating dishes, and restocking stations
Learning to use kitchen tools, equipment, and machinery safely and effectively
Helping with deliveries by checking stock, rotating ingredients, and organising storage areas
Working as part of the kitchen team to ensure smooth, efficient service
Developing knowledge of cooking techniques, food handling, and kitchen operations as part of the apprenticeship
Training Outcome:Commis Chef; Chef de Partie.Employer Description:Leaguenotion is a UK‑registered gambling and leisure company that trades under the name Coral Island, best known for operating the large Coral Island amusement complex in Blackpool.Working Hours :7 Days - Rota Basis.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative,Initiative,Patience....Read more...
Assisting in the preparation and cooking of dishes following set recipes and procedures
Maintaining excellent food hygiene and kitchen cleanliness standards
Supporting the kitchen team with stock rotation, deliveries, and general tasks
Learning essential culinary skills under the supervision of experienced chefs
Contributing to a positive, safe, and team-focused working environment
Training:Delivery to be completed on-site and off-the-job training either at Barnsley College or your place of work. Student to complete Production Chef Level 2.Training Outcome:Potential to progress to a higher qualification.Employer Description:Are you passionate about food and looking to kick-start your career in the kitchen? We're on the lookout for a motivated and enthusiastic individual to join our kitchen team as a Chef Apprentice. This is a fantastic opportunity to learn while you earn, gaining hands-on experience in a fast-paced kitchen environment, while working towards a nationally recognised Level 2 Production Chef Apprenticeship.Working Hours :Shift work to be discussed during interview.Skills: Attention to detail,Customer care skills,Presentation skills,Team working,Creative,Patience....Read more...
Group Senior Sous Chef - Multi-Site - London - £48,000 + BonusWe’re recruiting a Group Senior Sous Chef to join a high-profile London operation supporting multiple premium hospitality environments across two iconic venues.This is a hands-on senior role working across staff dining, hospitality and central production kitchens supporting the Group Head Chef, the teams during holidays, sickness, busy operational periods and occasional events within a beautiful location in London!The Offer
Up to £48,000 salary10% performance bonus47.5-hour contractDaytime hours – Finish by 3PM to 4.30PMAround 3 evening shifts per month finishing by 9pmPension schemeCycle-to-work scheme
The Operation
Multi-site catering operation across premium London venues.Mix of hospitality retail staff dining and production kitchens.Fast-paced structured and highly organised environment.Supporting teams during holidays sickness and busy periods.
The Food
Fresh seasonal food led operation.High-volume staff dining alongside premium hospitality.Modern menus with strong presentation and consistency.
The Role
Cover senior chef positions across multiple kitchens.Support hospitality staff dining and CPU production teams.Maintain standards organisation and kitchen consistency.Support rotas ordering systems and kitchen admin.Ensure allergen HACCP and due diligence compliance.Must be highly computer literate.
About You
Experience within contract catering hospitality or production kitchens.Strong organisation and communication skills.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...
R&D Corporate Chef - Multi-Brand QSR Group North York, ON $100,000 – $130,000 + BenefitsWe’re partnered with a growing multi-brand QSR group looking for a highly creative and operationally strong Development / R&D Corporate Chef to join their leadership team based in North York.This role will oversee culinary development across multiple concepts and cuisines, including Indian, Asian, and Mexican-inspired brands. The ideal candidate comes from a strong QSR background and understands how to balance creativity with scalability, speed of service, consistency, and operational execution.This is a great opportunity for a chef who loves innovation, menu development, testing new ideas, and building products that work across multi-unit restaurant operations.What You’ll Be Doing
Leading menu development and culinary innovation across multiple brandsCreating scalable recipes and operationally efficient menu itemsSupporting product testing, launches, and seasonal LTOsCollaborating with operations and leadership teams to ensure successful executionStandardizing recipes, specs, and procedures across locationsStaying ahead of food trends and identifying new product opportunitiesSupporting food costing, portioning, and operational efficienciesAssisting with training and rollouts for new menu initiatives
What We’re Looking For
Strong experience within QSR or fast-casual multi-unit restaurant brandsBackground working across a variety of cuisines, especially Indian, Asian, and Mexican flavorsExperience in culinary development, R&D, or corporate chef rolesStrong understanding of scalability, systems, and operational executionCreative mindset balanced with strong business and operational awarenessPassion for innovation, food trends, and product developmentDriver’s license and access to a car – position will require movement across brands/flagships
....Read more...
