Japanese Chef - New Opening (San Jose) - $80,000 - $100,000We are partnering with an acclaimed, hospitality-driven restaurant group to launch a dynamic new concept in San Jose. This is a flagship-caliber opening with strong financial backing, a beautifully designed space, and a leadership team known for executing high-level culinary programs.We are seeking a Japanese Chef with a refined skillset, deep respect for tradition, and the ability to operate at a high level in a polished, guest-facing environment. This role will play a critical part in building the culinary identity of the concept from day one.What We’re Looking For:
Strong foundation in Japanese cuisine (sushi, omakase, kaiseki, robata, or modern Japanese)Experience in upscale, high-volume, or fine dining environmentsAbility to lead, train, and mentor a kitchen team through opening and beyondHigh attention to detail, product integrity, and presentation standardsComfort working in an exhibition-style or guest-interactive kitchen environmentProven ability to manage ordering, food cost, and kitchen systems
What You’ll Do:
Partner with executive leadership on menu execution and refinementMaintain exceptional quality control and consistencyBuild kitchen culture rooted in discipline, respect, and teamworkAssist with hiring, training, and SOP developmentDrive operational excellence from pre-opening through stabilization
This is a highly visible role within a growing organization that values craftsmanship, hospitality, and long-term career growth. Ideal for a chef who wants to be part of something ambitious, structured, and built for scale.....Read more...
Head Chef – Country Hotel & Leisure Venue – South West - 40 -42kA fantastic opportunity to lead a large brigade at a stunning Grade II listed hotel set within 100 acres of parkland. We are seeking an experienced Head Chef to join a well-established, branded hotel group with genuine career development.The Venue:
Stunning listed hotel in the South West150 bedrooms, theatre, spa, and restaurant100 acres of parklandPart of a well-known UK hotel and leisure group
The Role:
Lead a brigade of up to 50 chefs across multiple kitchensManage orders, food stocks, and forecasting against occupancyEnsure H&S standards and maintain smooth, effective serviceCreate a supportive team culture and challenge standards when requiredManage costs in line with departmental budgets
The Ideal Head Chef:
Experience with branded menus and in branded environmentsStrong financial and budget management skillsAbility to manage multiple priorities and adapt quicklyPassionate about food, service, and team development
Why Apply?
£40-42k + potential live-in accommodationCareer development to Degree/Apprenticeship levelFree or heavily discounted food onsiteDiscounts across the group's hotel and holiday brandsFree use of gym and leisure facilities
Ready to lead the team? Send your CV to Olly at COREcruitment dot com.....Read more...
We’re recruiting a Chef Director to oversee culinary direction across a portfolio of London B&I venues.This Chef Director position requires a credible, energetic and hands-on culinary leader capable of bringing direction, presence and strong standards across multiple sites in London!Working closely with an incredible team across different food styles within contract catering - this individual will provide strategic guidance, inspire teams and strengthen the overall culinary reputation of the portfolio in London.The offer
Salary from £85,000 to £100,000 per yearStrong bonus structure Pension contribution28 days holiday + bank holidaysSenior leadership position with real impactLong-term career growth within a highly respected operator
The role
Lead culinary direction across multiple London B&I venuesSupport and guide senior culinary leaders across the estateDrive consistency, innovation and food standardsContribute to presentations, strategy and food development
The food
Restaurant-quality food within a luxury care environment.Resident-focused menus built around nutrition, comfort and experience.Café-style daytime offer and daily afternoon tea service in every home.Consistent, high-quality menus delivered across all sites.
The Chef Director
Proven senior culinary leadership within contract catering.Dynamic, hands-on leader able to influence at scale.Excellent commitment and longevity within previous roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
A fantastic new job opportunity has arisen for a talented Chef to work in a brand new care home opening soon based in the Weymouth, Dorset area. You will be working for one of UK’s leading health care providers
A nursing and residential care home that’s perfectly positioned in one of the most beautiful seaside towns on England’s south coast, is set to open soon
**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: 7059
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Sous Chef, New Opening, Ashbourne, DerbyshireA new Asian inspired restaurant is opening in Ashbourne in Spring 2026.This is a Sous Chef role in a busy kitchen, you will help lead the team from day one.Salary: £35,000 to £38,000 and Live-in accommodationThis restaurant is a new venture from a highly successful independent group with three established gastro pubs in the local area.Opening in Spring 2026 this restaurant will be busy, offer live cooking and an Authentic Asian experience, cooking on the Wok is essential and knowledge of dim sum would be greatly appreciatedWhat you will do
Support the Head Chef to launch the site and set standards from opening dayRun sections in a high-volume service and keep quality consistentTrain and mentor junior chefs during prep and serviceDrive food safety, hygiene, and clean kitchen habits every dayHelp with stock control, ordering, and reducing wasteStep up to lead the kitchen when the Head Chef is off
What you need
Strong experience in Chinese and Far Eastern cookingProven background in busy restaurants with fast serviceConfident with wok work, prep, and sauce workCalm leadership style and clear communication on the passGood organisation and pride in standards
Why this role
New opening, so you shape the kitchen and the cultureBacking of a strong local group with a track recordLive-in accommodation to make the move easierClear route to grow with the business as it expands
Interested? Send in your updated CV....Read more...
Job Title: Executive ChefCompensation: $110,000 – $120,000 annuallyBenefits: Bonus: PTO, 401K, Benefits, BonusOverview: I am recruiting on behalf of a top-tier client in Chicago for an Executive Chef to lead their culinary operations. This role requires an innovative and strategic culinary leader to oversee multiple food outlets, elevate guest experiences, and drive profitability. The Executive Chef will mentor and inspire the team, collaborate with hotel leadership and events departments, and ensure every dish meets the highest standards of quality, creativity, and consistency.Key Responsibilities:
Direct all culinary operations across multiple outlets, ensuring excellence in food quality, presentation, and service.Create, refine, and execute menus that balance innovation, efficiency, and profitability.Develop and implement culinary and revenue strategies to grow business and enhance brand presence.Partner with sales, catering, and event teams to deliver flawless banquets, private events, and group functions.Coach and develop the culinary team, promoting professional growth and fostering a positive culture.Manage food, labor, and operating costs to maintain financial performance targets.Select and evaluate vendors to ensure product quality and cost effectiveness.Represent the culinary team at events, promotions, and guest experiences.Keep current with culinary trends, emerging techniques, and industry innovations.Ensure compliance with all health, safety, and sanitation regulations.
Qualifications:
At least 5 years in a senior culinary leadership role within multi-outlet, high-volume luxury operations.Proven success in team leadership, mentorship, and talent development.Strong financial, operational, and business management expertise.Highly organized with the ability to oversee multiple outlets in a fast-paced environment.Flexibility to work varied and extended shifts; multilingual skills are a plus.
....Read more...
Seasonal Chef de CuisineLocation: The Hamptons, NY Dates Needed: April – October 1, 2026 Compensation: Weekly salary of $2,400 (Annual equivalent $125,000) Benefits / 401(k) / PTO / Relocation Assistance: Medical, dental, and vision benefits eligible; employer-provided housing may be available; seasonal transfer opportunities; employee meals, referral incentives, and professional development programsPosition OverviewA premier seasonal hospitality property is seeking a Chef de Cuisine to join the Food & Beverage Culinary team. Reporting to the Executive Chef and Culinary Director, the Chef de Cuisine will oversee day-to-day kitchen operations, mentor culinary staff, ensure high standards of food quality, and help deliver exceptional dining experiences for guests. This is a seasonal, full-time role for hospitality professionals seeking a hands-on leadership position in a high-volume, luxury environment.Key Responsibilities
Collaborate with culinary and F&B leadership to uphold and continually improve culinary standardsHire, train, and supervise kitchen staff to execute food production across all outletsDevelop and manage departmental budgets to optimize labor, operational, and food costsSchedule kitchen staff according to business demands while maintaining labor cost efficiencyMaintain high food quality and sanitation standards across all outletsAssist in developing standardized recipes, signature items, and portion control guidelinesImplement and monitor food tracking systemsCollaborate on menu planning to enhance guest dining experiencesSupport planning and execution of special events and catering projectsEvaluate staff performance, provide coaching, and manage disciplinary or reward actions fairlySubmit weekly and monthly operational reports for reviewEnsure all kitchen and food service areas comply with safety, health, and local food safety regulationsMotivate and cross-train staff to maintain efficiency, cleanliness, and equipment upkeepPerform additional duties as assigned by culinary leadership
Qualifications
Culinary degree or equivalent professional experienceMinimum 7 years of progressive culinary experience in world-class resorts, hotels, or private clubsPrior leadership experience in high-end restaurants, resorts, or private clubs strongly preferredComprehensive knowledge of cooking techniques, processes, and food products (local and imported)Experience sourcing seasonal ingredients and creating menus based on availabilityKnowledge of F&B operational requirements and occupational health and safety standardsStrong team leadership, communication, and interpersonal skillsAbility to work flexible hours, including evenings, weekends, and holidaysAbility to perform physical tasks including prolonged standing, lifting up to 50 lbs, and working in varying weather conditions
Benefits
Weekly salary of $2,400 (annualized $125,000)Medical, dental, and vision coverage eligibilityEmployer-provided seasonal housing may be availableEmployee meals, referral incentives, and recognition programsProfessional development and career advancement opportunitiesPotential seasonal transfer opportunities to other locationsPositive, work-family oriented culture
....Read more...
Head Pastry Chef – DubaiWe are delighted to be partnering with a premium, high-profile restaurant concept in a prime Dubai location to appoint an exceptional Pastry Chef.This is an exciting opportunity for a creative and accomplished pastry professional to lead the pastry division within a refined and upscale dining environment.Key Requirements:
Previous GCC experience, ideally within high-profile or premium dining restaurantsProven background in bespoke restaurant concepts using premium and upscale ingredientsStrong leadership skills with the ability to mentor, train, and inspire a small pastry teamExperience working alongside renowned or award-winning chefsExpertise in designing, developing, and costing innovative dessert menusPassionate about team development and committed to maintaining the highest culinary standards
Package:
Salary: AED 18,000 – 25,000 per month (all-inclusive)
If you are a dynamic pastry leader ready to take on an exciting new challenge in Dubai, we would love to hear from you. Contact: michelle@corecruitment.com....Read more...
Assist in the preparation and cooking of dishes to a high standard
Follow recipes and portion control guidelines
Maintain cleanliness and hygiene in all food preparation areas
Support senior chefs with daily kitchen operations
Learn and apply food safety and health & safety procedures
Contribute to stock rotation and waste reduction
Engage in training sessions and complete coursework as part of your apprenticeship
Training:
Production Chef Level 2
Weekly online day release
Training Outcome:Upon successful completion, we aim to offer the apprentice a permanent role as Assistant Chef, with continued development and on-the-job training.Employer Description:Our traditional pub classics are expertly crafted from our seasonal menus and the bar is crammed with local ales and tipples to tempt any taste buds. Using the most seasonal ingredients and decadent flavours, there’s a dish for every desire.Working Hours :Monday - Friday.
A typical shift pattern:
10.00am - 8.00pm
12.00pm - 8.00pm
2.00pm - 8.00pmSkills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative....Read more...
Starters, desserts, mains cooking, mains plating
Prepping, service, tidying
We would like the apprentice to become proficient in all positions and their tasks.
You will get to learn the broadest possible skills and benefit the company with adaptability and versatility. Our kitchen is a unique opportunity to learn how everything is homemade and in the purest French tradition.
The kind of training top UK celebrity chefs went through as young beginners. Our cuisine is traditional, with an emphasis on homemade, justness of taste, magnifying fresh ingredients, and offering value for money that makes us the oldest Nottingham under the same management with 31 years' service.
The kitchen brigade is a maximum of 4 chefs, so work is in constant supervision and communication with head chef.Training:
Day release- weekly on a Tuesday at Fletchers Kitchen (City Hub campus)
Commis Chef (Level 2)- apprenticeship training course
Training Outcome:
Potential to be offered a permanent role at the completion of the apprenticeship
Employer Description:We are a family-owned French restaurant in the heart of Nottingham city centre ! French Living has been part of the city’s culinary landscape since 1994, when Stéphane Luiggi opened the doors with his wife Louise. What began as a small shop has grown into a welcoming two-floor restaurant. Our spirit has never changed : warm, friendly and without pretension, a place where dining feels like being invited into a French family home. Stéphane, whose Corsican roots inspire many of our dishes and little details, still runs the restaurant today, ensuring that authenticity and passion remain at the heart of everything we do.
Our French head chef has been with us for 27 years, crafting traditional and seasonal French cuisine that tastes just as it would in France : homemade in every detail, from the pastry to the sauces. The same goes for our front-of-house team : familiar faces who’ve been with us for decades, ready to make every guest feel at home.Working Hours :30 hours per week minimum.
TBC at interview stage.
The restaurant is open to diners 12-2 and 5 onwards.
The day starts around 10am with prepping, then service from 12, then tidying at 2.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative....Read more...
The Apprentice will have the opportunity to work as part of a small team and typical day to day responsibilities will include:
Checking and putting away deliveries
Organising prep lists for the day ahead and getting ready for service
Helping to develop Daily Specials
Food preparation and service including meat, fish, vegetables, larder and desserts
Involvement and responsibility for ensuring Food Safety and H&S Standards
Stock rotation, ordering and storing
Working in an organised, clean and tidy manner
Training:
The apprentice will work towards the Level 2 Commis Chef Apprenticeship, delivered through Coastland College
This includes structured off‑the‑job learning alongside practical experience in the restaurant kitchen, covering cooking methods, food preparation, nutrition, allergens, kitchen operations and professional standards
On completion, the apprentice will achieve a Commis Chef apprenticeship certificate, recognised across the hospitality industry and providing a strong foundation for future progression into chef de partie roles and beyond
Training Outcome:
Following completion of the apprenticeship the right candidate may be taken on as a permanent member of staff
Employer Description:The Pymore Inn is an independent freehouse (we’re not owned by or tied to any Brewery) nestled in the Dorset countryside, with a small team offering creative, eclectic, seasonal core menus with Daily Specials as well as seasonal events, weddings and parties. We focus heavily on fresh, local ingredients and work with local farms and meat suppliers – our venison comes from within 3 miles of the pub, as does some of our cider.
For 2026 we’re developing a small kitchen garden for super fresh ingredients and we’ve been awarded Gold from Taste of The West and Best Regional Pub Garden from CAMRA in 2025 so there’s plenty of opportunity for hands – on involvement in the business.Working Hours :Hours by weekly rota over 5 days per week (2 days off together). Operational hours are Weds – Sat 12 noon – 10pm, Sundays 12 – 5. Some seasonal variation, and we usually close for 2 weeks every January.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative,Initiative....Read more...
As an apprentice Chef at Vintage 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 or equivalents)
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:
16-20-year-olds: £10.00 per hour
21+ year-olds: £12.21 per hour
At Mitchells and Butlers, you will be working towards a Scottish SVQ in Food Production Apprenticeship Level 5 framework 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...
Sous Chef Opportunity - Relocation Required
St. Lucia, Caribbean
ASAP Start Date
A Small, Elite Kitchen Built on Craft is looking for a Sous Chef
This is not a volume-driven restaurant. This is a small reservation-only fine dining kitchen built for chefs who value technique, clarity, and calm excellence.We are intentionally moving smaller — focusing on precision over speed, depth over breadth, and consistency over chaos.
The Kitchen Environment
Led by a highly driven, innovative young Executive Chef
Classical discipline combined with modern thinking
Hands-on leadership present in service and daily operations
Calm, structured brigade built on clarity and respect
Small team with high standards and full accountability
No shouting. No chaos. Just focus and excellence.
Who This Role Is For
A disciplined Sous Chef with five-star or Michelin-level training (or equivalent standards)
A chef who values consistency as much as creativity
Someone comfortable in a small, hands-on brigade
Strong in classical sauces and technique
Confident managing complex dietary requirements
A professional who takes pride in building dishes from scratch
Relocation & Lifestyle
Based in St. Lucia, this role is open to relocating chefs.This position is designed for chefs seeking serious professional standards alongside a better quality of life. With calm service, a focused team, and a sustainable rhythm, this is fine dining without major-city burnout. Package
Salary: USD $3,000 net per month (open to discussion)
2-bedroom apartment included
Annual return flight tickets
3–4 weeks paid holidays
Work permit provided
Relocation assistance
Local health insurance
Potential performance bonus & possible equity participation
Single applicant position ideally
....Read more...
Taskforce Executive Chef (Corporate) – Phoenix, AZ – Up to $120-$140KMy client is well known Hospitality Group with Golf and Country Clubs around the country. They are seeking a Corporate Taskforce Executive Chef to join their dynamic team, offering significant opportunities for growth and career development. This role will involve overseeing culinary operations across various locations, ensuring consistency in quality and innovation, and contributing to the club's reputation for outstanding service and cuisine.Perks and Benefits
Competitive salaryComprehensive benefits package, including health insurance, retirement plans, and moreA dynamic and supportive work environmentOpportunities for professional development and career advancement
Skills and Experience
5+ years’ experience in managing and overseeing multiple kitchen operations, ensuring consistent quality across various locationsStrong leadership and team management skills with the ability to mentor and develop culinary teamsExpertise in menu development, cost control, and maintaining high culinary standards in line with the club's reputation
If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com....Read more...
We’re recruiting a Group Head Chef to take full ownership of two high-profile venues delivering elevated event hospitality and refined fine-dining experiences across Central London.This is a true senior leadership position, overseeing a £4 million food operation spanning a fast-paced retail-style deli alongside premium dining and large-scale, high-end events. It’s a role that blends creativity with commercial accountability.If you are a commercially sharp Group Head Chef with a proven fine-dining and events background - someone who understands GP, drives standards relentlessly and leads from the front - this is a rare opportunity to step into a flagship London operation with real visibility, scale and impact!The offer
£55,000 – £60,000 per annumBonus scheme Pension, healthcare and more!Senior leadership position within an established operatorAutonomy to shape standards, performance and culture
The operation
Two iconic sites in London.£4 million annual food revenue across F&B and events.Approx. £2,000 per day through the deli alone.Multiple revenue streams: deli, restaurant, hospitality and events.High-volume trading alongside refined, premium event delivery.
The food
Wholesome, fresh and simplistic deli offer.Sandwiches, seasonal changing menus and lunch salads.High-end dining and premium event catering.Requires strong fine-dining pedigree with large-scale event experience.
The role
Strategic and operational lead across two venues.Manage a team with 5 direct reports.Drive GP, cost control and day-to-day kitchen performance.Accountable for food consistency, standards and financial results.Hands-on leadership – visible, present and performance-driven.
The ideal Group Head Chef
Proven senior leadership experience across multi-outlet or multi-site environments.Strong events background with fine-dining expertise.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...
SOUS-CHEF / SECOND DE CUISINE (H/F) – OUVERTURE LIFESTYLE 2026Localisation : La Défense, ParisSalaire : 3 200 € - 3 450 € brut / mois + Bonus sur KPIsContrat : CDI, 39hExpérience : Cuisine méditerranéenne et espagnoleLangues : Français et Espagnol.LE PROJETRejoignez un groupe de restauration lifestyle international en plein essor.Sa mission ? Démocratiser une cuisine authentique, saine et naturelle. Avec un plan d’expansion ambitieux (100+ restaurants), le groupe ouvre son tout premier établissement en France à La Défense en 2026.VOTRE RÔLEEn tant que Sous-Chef (H/F), vous êtes le moteur de la cuisine. Vous combinez fraîcheur, rigueur et efficacité dans un modèle fast-casual de haute qualité. Vous secondez le Chef dans le management et garantissez l'excellence opérationnelle sur un fort volume.VOS MISSIONS AU QUOTIDIEN
Production : Superviser le dressage, le respect des fiches recettes et les standards qualité.Gestion : Pilotage des stocks (FIFO), contrôle du Food Cost et des indicateurs de productivité.Hygiène : Garantir le respect strict des normes HACCP et de la sécurité alimentaire.Management : Participation au recrutement, à l'onboarding et au coaching terrain pour maintenir un environnement positif.
VOTRE PROFIL
Expérience : Minimum 3 ans en gestion de cuisine à fort volume (Casual ou Fast-Casual).Leadership : Capacité naturelle à inspirer, former et fidéliser une équipe.Rigueur : Excellente organisation et gestion du stress en environnement dynamique.Compétences : Maîtrise des outils informatiques de gestion. Français courant, l’Espagnol est un plus.
Veuillez transmettre votre candidature à Beatrice - beatrice@corecruitment.com....Read more...
PRODUCTION CHEF / CHEF DE PRODUCTION (H/F) – CUISINE CENTRALELocalisation : Puteaux, Île-de-FranceSalaire : 2 500 € - 2 650 € brut / moisContrat : CDI, 35hDoit avoir l’expérience de Cuisine de Production.L'OPPORTUNITÉRejoignez une marque de restauration "lifestyle" internationale en pleine expansion qui arrive en France en 2026. Avec un plan de développement ambitieux, nous recherchons le pilier de leur future cuisine de production pour garantir une "Real Food" fraîche, saine et accessible.VOTRE RÔLEEn tant que Production Chef (H/F), vous pilotez les opérations de la cuisine centrale. Garant(e) des process et de la qualité constante, vous optimisez les volumes et veillez au respect strict des fiches techniques pour supporter la croissance du groupe.VOS MISSIONS AU QUOTIDIEN
Supervision de la production : Gestion complète des batchs, du stockage et du respect des recettes standards.Flux Logistique : Gestion des commandes et des matières premières pour répondre aux besoins des restaurants.Contrôle Qualité : Vérification des réceptions (FIFO), étiquetage, traçabilité et réduction drastique des pertes.Hygiène : Conformité totale aux normes de sécurité alimentaire et de nettoyage.Management : Accompagnement terrain de l'équipe, transmission des standards et montée en compétences.
PROFIL RECHERCHÉ
Expérience : Minimum 3 ans en gestion de cuisine centrale ou cuisine à fort volume.Expertise : Maîtrise approfondie des normes HACCP et des outils de gestion BOH.Leadership : Capacité à organiser, prioriser et fidéliser une équipe de production.Langues : Français courant. La maîtrise de l’Espagnol est un atout majeur pour les échanges avec le groupe.Valeurs : Passion pour la durabilité, les produits frais et l'innovation culinaire.
Intéressé par ce superbe challenge ? Veuillez transmettre votre candidature à Beatrice - beatrice@corecruitment.com....Read more...
Corporate Chef – Las Vegas, NV – Open / CompetitiveAbout the Role: A fast-growing, multi-concept hospitality group is seeking a seasoned Corporate Chef to lead one of their high-volume, multi-outlet corporate accounts in Las Vegas. This is a hands-on leadership role overseeing multiple culinary operations and delivering exceptional food experiences across all outlets.What You’ll Do:
Lead culinary operations across multiple outlets, ensuring consistency, quality, and innovation.Manage a high-volume production environment while maintaining strict food safety and presentation standards.Hire, train, and mentor culinary staff, building a strong and cohesive team.Develop menus, recipes, and operational systems aligned with brand standards and guest expectations.Monitor financial performance, manage food costs, and optimize operational efficiencies.Collaborate with leadership to drive culinary strategy and operational excellence.
Who You Are:
Experienced in high-volume, multi-outlet operations, preferably in a corporate or multi-unit hospitality environment.A natural leader who inspires teams, fosters growth, and elevates culinary performance.Knowledgeable in operational management, food costing, inventory control, and compliance standards.Innovative, strategic, and hands-on, with a passion for delivering outstanding guest experiences.
....Read more...
Brand Chef – Las Vegas, NV – $100,000 - $140,000About the Role: A fast-growing, multi-concept hospitality group is seeking a seasoned Brand Chef to lead one of their high-volume concepts in Las Vegas. This is a hands-on leadership role overseeing multiple culinary operations and delivering exceptional food experiences.What You’ll Do
Lead culinary operations across multiple outlets, ensuring consistency, quality, and innovation.Manage a high-volume production environment while maintaining strict food safety and presentation standards.Hire, train, and mentor culinary staff, building a strong and cohesive team.Develop menus, recipes, and operational systems aligned with brand standards and guest expectations.Monitor financial performance, manage food costs, and optimize operational efficiencies.Collaborate with leadership to drive culinary strategy and operational excellence.
Who You Are:
Experienced in high-volume, multi-outlet operations, preferably in a corporate or multi-unit hospitality environment.A natural leader who inspires teams, fosters growth, and elevates culinary performance.Knowledgeable in operational management, food costing, inventory control, and compliance standards.Innovative, strategic, and hands-on, with a passion for delivering outstanding guest experiences.
....Read more...
On a day to day basis you will:
Prepare, produce and serve a variety of high quality dishes
Assist in the management of stock levels
Ensure excellent standards of hygiene
Training:
An apprenticeship includes regular training with a college or other training organisation
At least 20% of your working hours will be spent training or studying
Training Outcome:
Moving forward from our Kitchen Apprentice role and training as a Production Chef, your progression could take you into a Senior Production Chef role
Employer Description:Curve is a leading producing theatre, creating compelling cultural experiences for all those who live, learn, visit and work in Leicester. Under the leadership of Chief Executive, Chris Stafford and Artistic Director Nikolai Foster, Curve has developed a reputation for producing, programming and touring a bold and diverse programme of musicals, plays, new work and dance. All of this is presented alongside a dynamic mix of community engagement and learning opportunities, which firmly places audiences and communities at the heart of everything we do.Working Hours :You will work a rota shift that will include working evenings and weekends.
This is an annualised hours position, based on work a 39 hours a week.Skills: Communication skills,Organisation skills,Customer care skills....Read more...
Salary: €60.000 per yearLanguages: English, GermanStart: ASAPLocation: MunichWe are looking for a Head Chef based in Munich, are you an inspiring kitchen leader that can lead a multicultural team then I would like to speak to you.Role overview
Head Chef responsible for leading all kitchen operations in a busy, quality-driven environment in Munich. Hands-on leader who sets the tone in the kitchen, combining culinary excellence with strong people management and communication skills. Works closely with management to ensure smooth service, consistent standards and a positive team culture in a diverse, international brigade.
Key responsibilities
Lead, motivate and develop a multicultural kitchen team, ensuring clear communication, fair task allocation and a respectful, inclusive work environment. Organise and supervise daily kitchen operations, including prep, service, cleaning routines and closing procedures, to guarantee efficient and safe workflows. Plan, develop and regularly update menus in line with the concept, seasonality, cost targets and guest expectations, ensuring consistency in taste and presentation. Train, coach and mentor chefs of different experience levels, supporting skills development, performance feedback and career progression. Control food quality, portioning and wastage, maintaining high hygiene standards and full compliance with HACCP
....Read more...
Executive Chef $90,000–$100,000 + Bonus + Benefits + Relocation Banff, ABI’m hiring on behalf of a well-known luxury hospitality client for an Executive Chef, a standout opportunity to lead culinary operations at one of Canada’s most respected luxury properties.This role oversees the culinary vision and day-to-day execution of multiple signature restaurant outlets, delivering elevated dining experiences that blend premium Canadian ingredients with global inspiration.Key Focus Areas:
Lead all restaurant culinary operations with creativity, precision, and consistencyDevelop seasonal, ingredient-driven menus that reflect a refined luxury dining philosophyInspire and mentor a high-performing culinary teamOversee cost control, inventory, and operational excellence across all outletsEnsure elevated guest satisfaction through exceptional flavour, presentation, and execution
Ideal Background:
Red Seal Certification or equivalent culinary training10+ years of culinary leadership in luxury hotels or fine-dining environmentsStrong experience with Canadian and Asian-influenced cuisine5-Diamond or Michelin-recognized experience is a strong assetProven leadership, financial acumen, and a passion for culinary innovation
This is an exceptional role for a visionary culinary leader ready to influence and elevate a celebrated luxury dining program.....Read more...
Executive Chef – Private Golf ClubDallas, TX | $115,000–$125,000Our client is a premier private golf club known for delivering elevated member experiences and a strong à la carte–driven food and beverage program generating approximately $4 million in annual F&B revenue. This is an excellent opportunity for a hands-on culinary leader to take ownership of a high-volume, quality-focused operation.Responsibilities:
Lead all culinary operations, ensuring smooth daily execution and exceptional food qualityMaintain consistency, presentation, and execution across a robust à la carte dining programHire, train, and mentor kitchen staff while fostering a collaborative, high-performance cultureOversee food and labor cost controls, forecasting, purchasing, and inventory managementPartner with club leadership to meet and exceed financial and operational goals
Executive Chef Qualifications:
Proven experience leading high-volume, à la carte culinary operationsStrong leadership and team development skillsExpertise in menu development, food costing, and maintaining consistent culinary standardsThorough knowledge of food safety, sanitation, and compliance standards
What They’re Offering:
Competitive base salary of $115,000–$125,000Comprehensive health benefits (medical, dental, vision, life, and disability)401(k) retirement plan and achievable bonus potentialRelocation assistance available for the right candidate
....Read more...
Executive Chef Salary: $125,000–$155,000 Location: Carmel Valley, CAI am hiring on behalf of a luxury resort seeking a dynamic and experienced Executive Chef to lead all culinary operations and drive exceptional food and beverage experiences. This is a senior leadership position and a key member of the Executive Committee, reporting directly to the General Manager.Key Responsibilities
Lead all kitchen operations including menu design, food preparation, purchasing, and cost controlEnsure exceptional quality, consistency, portion control, and presentation across all outletsDrive culinary innovation while maintaining brand and service standardsOversee hiring, training, coaching, and performance management of culinary teamsInstill and enforce food safety, sanitation, and compliance standardsCollaborate closely with Food & Beverage and senior leadership teamsManage budgets, forecasting, labor costs, and profitability initiativesMaintain strong communication with corporate and senior stakeholders
Ideal Candidate
6+ years of progressive hotel culinary experienceMinimum 4 years in a senior culinary leadership roleExperience in high-volume, luxury, or resort environmentsPre-opening experience preferredStrong leadership presence with a hands-on management styleProven ability to improve operational performance and drive bottom-line resultsExcellent organizational, communication, and administrative skillsProficient in Microsoft Office (Word & Excel)
....Read more...
Assist senior chefs with basic food preparation, such as chopping vegetables, preparing ingredients, and plating dishes
Learn and apply correct cooking techniques under supervision, following recipes and quality standards
Maintain cleanliness and organisation of kitchen work areas, equipment, and utensils
Follow strict food hygiene, safety, and allergen control procedures at all times
Support the team in receiving, checking, and storing deliveries in line with stock rotation practices
Participate in training sessions to develop culinary knowledge, kitchen skills, and time management
Training:
As part of the apprenticeship, you will be required to attend Sheffield College, City Campus once per week
Training Outcome:
Upon successful completion of the apprenticeship this may lead to development to Chef De Partie
Employer Description:Fischer’s Baslow Hall is an award-winning 3 AA Rosette, Michelin Guide reccomended restaurant and 4 AA Red Star hotel with 11 bedrooms, set in a stunning country house on the edge of the Peak District. Known for our seasonally inspired menus and impeccable service, we pride ourselves on using the finest locally sourced ingredients, many from our own kitchen garden. Our talented kitchen team overseen by Head Chef John Shuttleworth works with precision, creativity, and passion to deliver exceptional, seasonally led dishes that delight our guests. Joining Fischer’s means becoming part of a supportive, professional environment where you can learn, be creative and develop your culinary career in a truly inspiring setting.Working Hours :This role will be on a rota basis including some weekends.Skills: Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative,Patience....Read more...
