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...
Executive Chef – Up to $130,000 – San Francisco, CAWe’re partnering with a fast-rising, design-forward hospitality group to lead the kitchen at one of their standout San Francisco concepts. This is not a “keep-the-lights-on” role — it’s a chance to shape a serious food program, build a team, and leave your fingerprint on something that’s gaining real momentum.The food is rooted in scratch execution, bold flavors, and clean, intentional cooking — no shortcuts, no autopilot.What we’re looking for:
Proven leadership at Chef de Cuisine or Executive Chef levelStrong technical foundation (butchery, pasta, whole-animal, seasonal menu development)Someone who thrives in high-volume, high-standard environmentsHands-on leader who builds teams, not just manages themSolid financial acumen (costing, labor, systems)A genuine passion for hospitality, growth, and pushing standards
If you’re the type who walks into a kitchen and immediately sees what could be better — and then actually makes it happen — this one’s worth a conversation.....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).
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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
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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).
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Senior Chef – Up to $90k – Downtown Vancouver, BCWe’re partnering with a leading premium casual dining brand in Canada to help find a Senior Chef for one of their high-performing locations. This role will oversee back-of-house operations, lead and develop the kitchen team, and ensure consistent execution of high-quality, guest-focused dishes. It’s a great opportunity for a hands-on culinary leader who thrives in a fast-paced environment and is passionate about team development and operational excellence.Head Chef requirements:
Proven experience in a high-volume kitchen, preferably in premium casual or upscale diningStrong leadership skills with the ability to motivate and develop a fast-paced culinary teamEnergetic, hands-on presence in the kitchenSolid understanding of kitchen operations, inventory control, food safety, and labor managementExcellent communication and organizational skills, with a focus on teamwork and guest satisfaction
If you are keen to discuss the details further, please apply today!Due 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...
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...
As a Kitchen Assistant apprentice, your passion for all things food and the desire to make the perfect dish every time is what sets you apart. With a keen eye for maintaining the highest standards and thriving during a fast past service, you'll soon become an invaluable member of the kitchen team.
You'll receive a competitive salary, pension contribution as well as:
-The chance to further your career across our well-known brands - As one of the industry's top apprenticeship providers, we can provide training and development at each level of your career.
-Discount of 33% for you and 15% for your loved ones on all of our brands - so you enjoy your favourite food and drink at a discount.
-Wage Stream - Access your wage before payday for when life happens.
-Retail discounts - Receive up to 30% off at Superdrug, exclusive discounts with three mobile along with many more...
-Discount of 50% for you and 25% for your loved ones at our Greene King Inns and hotels. - so you can enjoy a weekend away without breaking the bank
-Free employee assistance program - Mental Health, well-being, Financial, and Legal support because you matter!
As a Kitchen Assistant apprentice, you will...
-Prepare, cook and present food which meets specs and customer expectations.
-Maintain hygiene levels and safety regulations in the kitchen to help to guarantee the safety of your entire team and visitors.
-Communicate clearly with your team in order to provide high-quality meals to customers on time.
-Keep up to date with new products, menus and promotions.
What your apprenticeship includes
-A mixture of face to face and skype/phone catch ups every 4 - 6 weeks to discuss feedback and progress
-A mixture of on and off the job training, including workshops and webinars
-Reviews every 12 weeks with your Line Manager and apprenticeship Trainer
-The chance to get Functional Skills in English and maths (if you don't already have GCSE)
-A Chef Apprenticeship Qualification once you have completed the 15 month programme
Alongside working full time as an Apprentice Kitchen Assistant, you will also be joining our unique Chef Academy, where you will have the opportunity to attend four masterclasses designed to teach you expert knowledge and technical skills involved in 4 different areas of cooking.
At Greene King, you will be working towards a Production Chef Level 2 Apprenticeship Qualification over the course of 15 months.Training:Chef Academy Production Chef L2 including Functional Skills in Maths and EnglishTraining Outcome:Ongoing training and development.Employer Description:Greene King is the country's leading pub retailer and brewer, running over 3,100 pubs, restaurants and hotels in towns, villages and city-centre high streets across England, Wales and Scotland. With a rich heritage of over 200 years, we brew award-winning beers and operate managed, tenanted, leased and franchised pubs from our headquarters in Bury St. Edmunds.Working Hours :20 hours Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed.Skills: Team Working,Organisation Skills....Read more...
Sous Chef Location: Park City, Utah Salary: $70,000 – $80,000 + Benefits + PTO + 401K + RelocationI am hiring on behalf of a prestigious mountain hotel that is seeking a talented Sous Chef to join their culinary team. This role is heavily involved in the property’s flagship restaurant, a brasserie-style fine dining concept focused on elevated, seasonal cuisine and refined execution.Key Responsibilities:
Support the day-to-day kitchen operations, including hiring, training, and supervising culinary staffPartner with the Executive Chef on menu development, ensuring creativity, seasonality, and consistencyOversee food preparation, production, and plating to the highest standardsMaintain proper inventory levels, ordering processes, and cost control measuresManage food and labor costs through effective scheduling and recipe costingEnsure compliance with all health, safety, and sanitation standardsContribute to a culture of excellence, teamwork, and memorable guest experiences
Qualifications:
Minimum 1+ year of culinary leadership or supervisory experienceStrong background in upscale or fine dining environments (brasserie experience a plus)Proven ability to lead and develop high-performing teamsSolid understanding of kitchen operations, cost control, and inventory managementExcellent communication and organizational skillsFlexible schedule, including weekends and holidays
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Maintain excellent standards of personal, food and kitchen hygiene
Present food to organisational standards
Follow recipes, production schedules and food safety procedures
Use kitchen tools and equipment safely and effectively
Adapt dishes to meet dietary, allergenic and religious requirements
Training:Production Chef Level 2.
The majority of your apprenticeship will be delivered in the workplace supported by your workplace mentor and a sector specific member of the college team, they will plan sessions for your monthly, whilst also arranging a series of upskilling days at one of our campuses, to aid your off the job training, your assessor will provide online materials for you to study.Training Outcome:Progression to a full‑time Commis Chef or Production Chef role within the business, with opportunities to advance into senior kitchen positions as skills and experience develop.Employer Description:The Nags Head is a family‑run pub and restaurant in historic Henley‑in‑Arden, offering fresh home‑cooked food, real ales, cocktails and a warm, friendly atmosphere. Guests enjoy a large garden, seasonal menus, live music and a relaxed, dog‑friendly environment, making it a popular spot for locals and visitors alike.Working Hours :5 days out of 7. Shifts to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Administrative skills,Team working,Creative,Initiative,Patience,Physical fitness....Read more...
Head Chef – Daytime Brunch Cafe – Leeds – 40,000Lead a busy, daytime-only brunch cafe in Leeds. Fresh, high-quality food inspired by Australian cafe culture. Part of a growing group with 10+ sites planned over the next year. We are partnering with a Cafe Bar, a beloved brunch spot inspired by Melbourne's cafe culture, to find a Head Chef for their Leeds site. With a focus on fresh food, great coffee, and warm service, this is a fantastic opportunity to lead a kitchen in a growing, people-focused business.The Restaurant:
Concept: Daytime brunch cafe – fresh, high-quality food, Melbourne-inspiredCapacity: 70 seatsCovers: Up to 250 covers per day on busy days (8am-2pm is peak)Weekly food sales: £20,000Hours: 7:30am-4pm weekdays, 8am-6pm weekendsContract: 45 hours per weekTeam: 2 Sous Chefs, 2 CDPs, 2 KPs
The Head Chef Role:
Lead the kitchen team, ensuring smooth service and high standardsManage weekly stocktakes, ordering, rotas, and all kitchen systems (tills, stock, rota platforms)Work closely with the Head of Food on menu development and group standardsInput on weekly specials – they need someone technically good and creative
The Ideal Head Chef:
Proven experience leading a kitchen in a busy, fresh-food environmentBackground in independent cafes, gastropubs, or branded restaurant groupsTechnically strong with good creativity for weekly specialsOrganised, systems-driven, and comfortable with stock, rotas, and orderingA natural leader who can motivate and develop a small brigade
Why Apply?
Salary: £40,000 all-inDaytime hours only – no late nightsGrowing groupSupportive structure: Stable team:
Send your CV to Olly 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)
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Job Title: Executive Chef - Airline Catering Salary: CLP 5,000,000 - CLP 5,634,000 gross per month + 10% Bonus Location: Santiago, Chile About the RoleWe are looking for a talented and commercially minded Executive Chef to lead culinary excellence for a global airline account.This role focuses on menu innovation, brand consistency, and operational quality across multiple international catering units. You will play a key role in shaping the onboard dining experience, ensuring it reflects a premium and consistent brand identity worldwide.Key Responsibilities
Lead global menu development and culinary strategyDrive innovation using consumer insights, trends, and feedbackEnsure consistency, quality, and compliance across all locationsConduct audits, tastings, and training across international unitsAct as a culinary ambassador at events and client engagementsManage supplier quality, ingredient sourcing, and cost balanceTrain and mentor kitchen teams globallyMonitor performance through KPIs and continuous improvement
Your Profile
5+ years’ experience as a chef, including in premium or high-volume environmentsStrong background in menu development and global cuisineExperience training and leading teamsKnowledge of food safety and hygiene standards (HACCP)Data-driven and commercially awareFluent in English and SpanishWilling to travel internationally
What We Offer
A global role with high visibility and impactOpportunity to shape premium onboard dining experiencesDynamic, international working environment
Job Title: Executive Chef - Airline CateringSalary: CLP 5,000,000 - CLP 5,634,000 gross per month + 10% BonusLocation: Santiago, Chile If you would like to have more information about the role, please apply or send your cv to maria@corecruitment.comGet social……http://www.corecruitment.com/https://www.facebook.com/COREcruitmentDOTcom/Tweet us @COREcruitment ....Read more...
Your role will be developing your skills in the following areas:
Prepare food items in line with current legislation. Follow our recipe and presentation specifications, including portion control and waste management
Finish food items in line with our brand standards
Clean and maintain a safe and hygienic kitchen environment, including preparation, cooking and storage areas
Complete food safety management system documentation
Carry out stock checks and follow stock rotation systems
Operate and clean specialist kitchen equipment following safe handling procedures
Receive and check deliveries of food items, equipment and chemicals and store correctly
Work with our team of chefs to ensure dishes produced are of high quality, delivered on time and to the standard required
Contribute to our ongoing review of menus to improve our culinary offer
Training:Commis Chef Level 2.
The apprentice will attend college one day per week at HSDC South Downs Campus, Waterlooville, in the training kitchens. In addition, they will have visits to the workplace by our chef trainer to review the tasks they are doing there.Training Outcome:The skills gained should prepare you for future progression within the industry. However, upon completion of your Commis Chef Level 2 Apprenticeship, it is our intention to offer the successful applicant a permanent position within Nicholsons at a competitive industry salary. There is also the option to progress to the Chef de Partie Level 3 qualification.Employer Description:Nicholsons is set in the trendy Albert Road in Southsea. Established in 2005 the restaurant caters for locals and visitors to Portsmouth & Southsea offering their unique cuisine featuring Mediterranean Tapas including fish and meat dishes. Our kitchen is newly equipped to a high standard with dedicated cooking and serving areas including pass through dishwasher, cold room, chargrill, fryers etc.
Our team share our values for quality and service (with a bit of fun too!) and a passion for food and cooking.Working Hours :Flexible hours but usually includes some weekends and evenings. Days off and hours may vary from week to week. Exact shifts TBC.Skills: Communication skills,Attention to detail,Customer care skills,Presentation skills,Team working,Able to work at fast pace....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
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Job Title: Sous Chef Location: Turks & Caicos IslandsSalary: $3,500 salary, plus $500 housing allowance, service charge, and gratuity. Property Type: Resort Department: Kitchen / Food & Beverage Reports to: Head Chef, Executive ChefWe are seeking an experienced Sous Chef to support kitchen operations within a resort environment. This role is responsible for delivering high-quality food while supervising and developing the kitchen team in line with company standards.Key Responsibilities
Support daily kitchen operations and food productionPrepare and present dishes to standard recipesMaintain cleanliness and health & safety standardsSupervise and coordinate kitchen team membersTrain and develop staff on cooking techniques and presentationAssist with purchasing, receiving, and inventory controlMonitor and control food cost and departmental expensesSupport scheduling and staffing requirementsCommunicate operational updates to senior chefsEnsure compliance with company policies and procedures
Candidate Profile
Strong leadership and team management skillsAbility to work under pressure in a fast-paced environmentTeam player with a professional and positive attitudeGood command of English (written and spoken)
Experience & Qualifications
High school diploma with 6 years’ experience in culinary or related field OR2-year degree in Culinary Arts or related field with 4 years’ experienceExperience in a similar role within a comparable property preferredCaribbean or remote island experience is advantageous
Compensation & Benefits
Economy air ticket to hometown on second anniversaryHealth insuranceWork permit and initial flights2 weeks vacation
If interested, please apply using the link or email to Danny@corecruitment.com....Read more...
An exciting new job opportunity has arisen for a talented Chef to work in an exceptional care home based in the Liverpool, Merseyside area. You will be working for one of UK's leading health care providers
This is a fantastic care home which combines spacious and luxurious accommodation with a beautiful setting in Liverpool providing the highest quality residential and residential dementia care
**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 £13.50 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: 7249
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Trained in the kitchen to produce a variety of foods to meet the quality required by the Tiger Lounge ethos
Using various kitchen equipment
Working alongside chef
Adhere to food hygiene and health and safety regulations
Training:
Functional Skills
Work Based Learning
Production Chef Level 2
Training Outcome:Progression onto full time employment.Employer Description:Tiger Lounge is a friendly, local bar & grill in the heart of Accrington, offering fresh food, amazing cocktails and a unique atmosphere.Working Hours :Working 5 days out of 7, flexible shift patterns, 12:00pm - 3:00pm and 5:00pm - 9:00pm.Skills: Team working,Initiative,Keen & Willing to Learn,Punctual,Reliable,Interested in the Industry....Read more...
Salary: €5500 - €6000 gross per monthStart: ASAPLanguages: German and EnglishRole OverviewAs the Executive Chef you will be leading and inspiring the entire kitchen brigade in a 5-star hotel environment, ensuring outstanding culinary quality, consistency and presentation across all restaurants, bars, banqueting and in-room dining.This role oversees all day-to-day kitchen operations, including menu development, costing, purchasing, hygiene and food safety, while driving innovation, guest satisfaction and profitability. As the Executive Chef you are a visible, hands-on member of the hotel leadership team and you participate actively in the executive committee.Key Responsibilities
Lead, motivate and manage the entire kitchen brigade, including sous chefs, chefs de partie, commis and stewards, creating a positive, high-performance culture.Recruit, train, coach and develop team members, ensuring clear standards, regular feedback, succession planning and a strong focus on craftsmanship and hygiene.Design, implement and regularly update seasonal and event menus for all outlets, balancing creativity, guest expectations, brand positioning and cost targets.Oversee food preparation, portioning and presentation to ensure consistent 5-star quality, adherence to recipes and alignment with hotel standards.Manage food cost, labour cost and kitchen-related expenses; analyse P&L, monitor KPIs and implement corrective actions to achieve budget and profitability goals.Control purchasing, stock levels and inventory; select and negotiate with suppliers to secure quality ingredients, competitive pricing and reliable delivery.Ensure strict compliance with all food safety, HACCP and hygiene regulations; conduct regular audits, training and follow-up to maintain exemplary standards.Collaborate closely with F&B Management, Restaurant Managers, Banqueting, Events and Front Office to ensure smooth service, coordinated offerings and exceptional guest experiences.Work with Sales & Events teams on menu proposals, tastings and customized offers for VIPs, groups and special events, reinforcing the hotel’s luxury positioning.Monitor culinary trends, guest feedback and competitor activity, introducing new concepts, dishes and techniques to keep the offer contemporary and competitive.Participate in hotel leadership and executive committee meetings, contributing to overall F&B strategy, budgeting, forecasting and long-term planning.Represent the kitchen and the hotel at internal and external events, media activities, chef collaborations and promotional initiatives when required.
Candidate Profile
Proven experience as Executive Chef or Head Chef in a 5-star hotel or equivalent luxury environment, managing multiple outlets and large brigades.Formal culinary training and strong classical foundation, combined with a modern, guest-focused approach to food and presentation.Demonstrated track record in leading, coaching and developing diverse, multicultural kitchen teams, with a mentoring leadership style.Solid expertise in menu engineering, food costing, inventory control and P&L management, with a commercial mindset and strong analytical skills.In-depth knowledge of HACCP, food safety and hygiene standards, and experience implementing rigorous kitchen procedures and audits.Excellent communication and collaboration skills; able to work effectively with other departments and hotel leadership to achieve shared goals.Fluency in German and English, both spoken and written; additional languages are an asset.High level of resilience, organization and attention to detail, with the flexibility to work under pressure, handle multiple demands and maintain a calm, solution-oriented attitude.
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Chef – Borehamwood, HertfordshireLocation: Meadowhill Care Home, Castleford Close, Borehamwood, Hertfordshire, WD6 4ALSalary: £14.00 to £17.00 per hour (depending on experience)Hours: 40 hours per weekJob type: PermanentCome and make a difference with the team at Westgate Healthcare! #CareWithUsAtWestgateWe believe that good food plays a crucial role in the well-being and happiness of our residents and are therefore, looking for a passionate and experienced Chef to join the team at our newest care home.Nestled in the heart of Borehamwood, Meadowhill Care Home combines modern design with a warm and welcoming atmosphere. Boasting 75 private rooms and luxurious communal spaces, Meadowhill is tailored to meet the unique needs of residents in a safe and peaceful environment.As our Chef, you’ll create nutritious and delicious meals tailored to meet the dietary needs and preferences of our residents. The ideal candidate should have proven experience as a Chef, preferably within a care home or similar environment.About the role:
Plan and prepare meals in line with residents' dietary requirements, including allergies and cultural preferencesMaintain high standards of hygiene and food safety in accordance with health regulationsMonitor stock levels and manage kitchen supplies effectivelyCollaborate with residents and staff to develop high-quality mealsEnsure the kitchen operates efficiently and within budgetWork with the Home Manager and Catering and Hospitality Manager to ensure our residents needs are continuously met
About you:
Proven experience as a Chef, preferably within a care home or similar environmentStrong understanding of IDDSI, special diets and food safety standardsAbility to create varied and balanced menus that cater to individual dietary needsExcellent organisational and teamwork skillsPassionate about delivering high-quality food and enhancing the dining experience for residents
Why work at Westgate?
Competitive pay rates with enhanced pay on bank holidaysImprove your financial wellness and flexibility with Wagestream; access your wages before pay day and enjoy exclusive discounts at a variety of the UK’s favourite shopsAccess to the Blue Light Card (employee discount scheme)Access to other discount schemes; Byond Prepayment Card (employee cashback card), Extras Discounts (employee discount scheme) and Cycle to Work SchemeRefer a Friend Scheme - earn up to £500 for a successful referral!Internal and external employee recognition schemes (e.g. Employee of the Month and Long Service) and team building social eventsSupport in achieving additional qualifications, including nationally recognised qualificationsAccess to financial and wellbeing support through The Care Workers Charity Comprehensive staff induction with free training and professional development
If this sounds like the role for you, we would love to hear from you. Apply today!We reserve the right to close this vacancy once we receive suitable applications, therefore, an early submission is encouraged. Due to a high volume of applications, if you do not hear from us within working days, please assume that your application has been unsuccessful.Westgate Healthcare is an equal opportunities employer, and we welcome applications from all suitably qualified candidates regardless of their race, sex, disability, religion/belief, sexual orientation or age.WGHROB....Read more...
Head Chef – Borehamwood, HertfordshireLocation: Meadowhill Care Home, Castleford Close, Borehamwood, Hertfordshire, WD6 4ALSalary: £14.00 to £17.00 per hour (depending on experience)Hours: 40 hours per weekJob type: PermanentCome and make a difference with the team at Westgate Healthcare! #CareWithUsAtWestgateWe believe that good food plays a crucial role in the well-being and happiness of our residents and are therefore, looking for a passionate and experienced Chef to join the team at our newest care home.Nestled in the heart of Borehamwood, Meadowhill Care Home combines modern design with a warm and welcoming atmosphere. Boasting 75 private rooms and luxurious communal spaces, Meadowhill is tailored to meet the unique needs of residents in a safe and peaceful environment.As our Chef, you’ll create nutritious and delicious meals tailored to meet the dietary needs and preferences of our residents. The ideal candidate should have proven experience as a Chef, preferably within a care home or similar environment.About the role:
Plan and prepare meals in line with residents' dietary requirements, including allergies and cultural preferencesMaintain high standards of hygiene and food safety in accordance with health regulationsMonitor stock levels and manage kitchen supplies effectivelyCollaborate with residents and staff to develop high-quality mealsEnsure the kitchen operates efficiently and within budgetWork with the Home Manager and Catering and Hospitality Manager to ensure our residents needs are continuously met
About you:
Proven experience as a Chef, preferably within a care home or similar environmentStrong understanding of IDDSI, special diets and food safety standardsAbility to create varied and balanced menus that cater to individual dietary needsExcellent organisational and teamwork skillsPassionate about delivering high-quality food and enhancing the dining experience for residents
Why work at Westgate?
Competitive pay rates with enhanced pay on bank holidaysImprove your financial wellness and flexibility with Wagestream; access your wages before pay day and enjoy exclusive discounts at a variety of the UK’s favourite shopsAccess to the Blue Light Card (employee discount scheme)Access to other discount schemes; Byond Prepayment Card (employee cashback card), Extras Discounts (employee discount scheme) and Cycle to Work SchemeRefer a Friend Scheme - earn up to £500 for a successful referral!Internal and external employee recognition schemes (e.g. Employee of the Month and Long Service) and team building social eventsSupport in achieving additional qualifications, including nationally recognised qualificationsAccess to financial and wellbeing support through The Care Workers Charity Comprehensive staff induction with free training and professional development
If this sounds like the role for you, we would love to hear from you. Apply today!We reserve the right to close this vacancy once we receive suitable applications, therefore, an early submission is encouraged. Due to a high volume of applications, if you do not hear from us within working days, please assume that your application has been unsuccessful.Westgate Healthcare is an equal opportunities employer, and we welcome applications from all suitably qualified candidates regardless of their race, sex, disability, religion/belief, sexual orientation or age.WGHROB....Read more...
Chef – Borehamwood, HertfordshireLocation: Meadowhill Care Home, Castleford Close, Borehamwood, Hertfordshire, WD6 4ALSalary: £14.00 to £17.00 per hour (depending on experience)Hours: 40 hours per weekJob type: PermanentCome and make a difference with the team at Westgate Healthcare! #CareWithUsAtWestgateWe believe that good food plays a crucial role in the well-being and happiness of our residents and are therefore, looking for a passionate and experienced Chef to join the team at our newest care home.Nestled in the heart of Borehamwood, Meadowhill Care Home combines modern design with a warm and welcoming atmosphere. Boasting 75 private rooms and luxurious communal spaces, Meadowhill is tailored to meet the unique needs of residents in a safe and peaceful environment.As our Chef, you’ll create nutritious and delicious meals tailored to meet the dietary needs and preferences of our residents. The ideal candidate should have proven experience as a Chef, preferably within a care home or similar environment.About the role:
Plan and prepare meals in line with residents' dietary requirements, including allergies and cultural preferencesMaintain high standards of hygiene and food safety in accordance with health regulationsMonitor stock levels and manage kitchen supplies effectivelyCollaborate with residents and staff to develop high-quality mealsEnsure the kitchen operates efficiently and within budgetWork with the Home Manager and Catering and Hospitality Manager to ensure our residents needs are continuously met
About you:
Proven experience as a Chef, preferably within a care home or similar environmentStrong understanding of IDDSI, special diets and food safety standardsAbility to create varied and balanced menus that cater to individual dietary needsExcellent organisational and teamwork skillsPassionate about delivering high-quality food and enhancing the dining experience for residents
Why work at Westgate?
Competitive pay rates with enhanced pay on bank holidaysImprove your financial wellness and flexibility with Wagestream; access your wages before pay day and enjoy exclusive discounts at a variety of the UK’s favourite shopsAccess to the Blue Light Card (employee discount scheme)Access to other discount schemes; Byond Prepayment Card (employee cashback card), Extras Discounts (employee discount scheme) and Cycle to Work SchemeRefer a Friend Scheme - earn up to £500 for a successful referral!Internal and external employee recognition schemes (e.g. Employee of the Month and Long Service) and team building social eventsSupport in achieving additional qualifications, including nationally recognised qualificationsAccess to financial and wellbeing support through The Care Workers Charity Comprehensive staff induction with free training and professional development
If this sounds like the role for you, we would love to hear from you. Apply today!We reserve the right to close this vacancy once we receive suitable applications, therefore, an early submission is encouraged. Due to a high volume of applications, if you do not hear from us within working days, please assume that your application has been unsuccessful.Westgate Healthcare is an equal opportunities employer, and we welcome applications from all suitably qualified candidates regardless of their race, sex, disability, religion/belief, sexual orientation or age.WGHROB....Read more...
As an apprentice Chef at Ember Inns, 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)
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:
16 to 20 year olds - £10.85 per hour
21+ year olds - £12.71 per hour
At Mitchells and Butlers, you will be working towards a 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 confirmed.Skills: Team Working,Organisation Skills....Read more...
An exciting new job opportunity has arisen for a committed Chef to work in a brand new state of the art care home opened 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 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 £14.00 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: 7160
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Job Title: Chef De Cuisine Location: Turks & Caicos IslandsSalary: $4,000 salary, plus $500 housing allowance, service charge, and gratuity.Property type: Resort Department: Kitchen / Food & Beverage Reports to: Executive Sous Chef, Executive ChefWe are seeking an experienced Chef De Cuisine to support the culinary operations of a resort in Turks & Caicos. This role focuses on delivering high-quality food while leading and developing the kitchen team.Key Responsibilities
Oversee daily kitchen operations and food productionPrepare and present dishes to standard recipesMaintain cleanliness and health & safety standardsSupervise and coordinate kitchen team membersTrain and develop staff on cooking techniques and presentationSupport purchasing, receiving, and inventory controlMonitor and control food cost and departmental expensesAssist with budgeting and staffing schedulesReport on kitchen performance to senior chefsEnsure compliance with company policies and procedures
Candidate Profile
Strong leadership and team management skillsAbility to work under pressure in a fast-paced environmentTeam player with a professional and positive attitudeGood command of English (written and spoken)
Experience & Qualifications
High school diploma with 6 years’ experience in culinary or related field OR2-year degree in Culinary Arts or related field with 4 years’ experienceExperience in a similar role within a comparable property preferredCaribbean or remote island experience is advantageous
Compensation & Benefits
Economy air ticket to hometown on second anniversaryHealth insuranceWork permit and initial flights2 weeks vacationIf interested, please apply using the link or email to Danny@corecruitment.com
If interested, please apply using the link or email to Danny@corecruitment.com....Read more...
