Job Title: Head Pastry ChefOur client is an exclusive neighbourhood dining pub based in Angel. We are actively seeking an experienced and confident Head Pastry Chef to showcase their creative skills and excite the regular diners with memorable desserts. This rising Three AA Rosettes operation operates a menu that celebrates British cuisine. Head Pastry Chef benefits:
A real opportunity to make your mark and shape the food directionA salary ranging from £50,000 to £55,000 per annumA platform to have your name above the door with clear progression pathwaysShare of service chargeGenerous food and drink discountsCycle-to-work and tech schemesStable business, with repeat custom and a great reputation
Head Pastry Chef requirements:
A driven Head Pastry Chef with at least two years’ experience cooking at 3 AA Rosette levelHands‑on, collaborative and proud of delivering consistently high standardsSomeone who is savvy with costing/numbers and can create dishes that focuses solely on what works for business.Excellent communicator who enjoys developing, motivating and mentoring teamsPassionate about training both FOH and BOH to build a knowledgeable, confident brigadeCommitted to working with the best seasonal produce....Read more...
Job Title: Executive Chef Location: Amsterdam, Netherlands Salary: €4,500 - €5,000 gross per monthA large, multi-outlet hotel operation in Amsterdam is seeking an Executive Chef to take full responsibility for the day-to-day culinary operation while also driving standards, consistency, and performance across all food outlets.This is a highly operational role suited to a hands-on culinary leader who enjoys being present in the kitchen, leading from the front, and balancing execution with structure, cost control, and team development.The Executive Chef will oversee all kitchen operations across the hotel, including breakfast service, restaurants, bar menus, among others. While the position carries strategic responsibility, it remains firmly grounded in daily operations and active kitchen leadership.Key Responsibilities
Lead the kitchen operation on a daily basis, remaining closely involved in service and productionOversee all culinary outlets, including high-volume breakfast, banquets, events, and à la carte offeringsEnsure consistent food quality, presentation, and service standards across all kitchensManage, coach, and develop a large, diverse kitchen team through visible and hands-on leadershipControl food costs, margins, inventory, and supplier relationships, ensuring commercial performancePlan menus and concepts that are operationally efficient, scalable, and guest-focusedMaintain strict compliance with HACCP, food safety, and hygiene regulationsWork closely with hotel leadership to align culinary operations with overall business objectives
Candidate Profile
Proven experience as an Executive Chef or Senior Head Chef in a high-volume hotel or complex hospitality operationStrong operational mindset with the ability to lead from the kitchen floorDemonstrated experience managing large teams and multiple service periodsSolid financial and cost-control expertise within food operationsComfortable balancing creativity with structure, consistency, and efficiencyFluent in English; Dutch is an advantage
What’s on Offer
A senior culinary leadership role with strong operational involvementResponsibility and autonomy within a large, complex hotel environmentA professional, fast-paced setting focused on execution, quality, and guest satisfactionCompetitive salary and benefits aligned with experience
Job Title: Executive ChefLocation: Amsterdam, NetherlandsSalary: €4,500 - €5,000 gross per monthIf 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...
Sous Chef – Relocate to Sweden! Fine Dining & BBQ Concept Salary: 450,000 – 550,000 SEKWe are recruiting an experienced Sous Chef to support the Head Chef across two distinct kitchen environments, a seasonal Nordic fine dining environment and a bold, American-style BBQ restaurant powered by traditional smoke and slow-cook techniques.If you are a Sous Chef who enjoys variety, creative execution, and leading kitchen teams across different food styles, this role offers real responsibility, excellent support and scope for impact.The Role
Support the Head Chef in running day-to-day kitchen operations across both restaurant conceptsOversee prep, service and recipe execution for fine dining menus and BBQ offeringsHelp lead quality control, consistency and presentation in all dishesAssist with ordering, stock management and cost controlEnsure compliance with food safety and hygiene standardsTrain, mentor and inspire kitchen staffMaintain calm, organised leadership in busy service periods
The operationFine Dining Restaurant
Seasonal, creative Nordic menus with world-inspired touches offering multi-course tasting experiences.Emphasis on local produce, refined technique and elevated presentation.Booking-based dinner service with high standards of hospitality and culinary quality.
American BBQ Concept
A passionate, authentic BBQ restaurant with a “100 % meat, 100 % smoke” identity.Cooking includes slow smoking of brisket, ribs, pulled pork and other details using custom smokers and traditional methods.Weekend-centric service with a vibrant, informal, high-energy atmosphere.
The Ideal Candidate
Proven Sous Chef experience in high-end restaurants or strong multi-concept kitchensComfortable working in both fine dining and BBQ/smoke-focused kitchensPassionate about food quality, technique and creativityExcellent communicator with a flexible mindsetStrong leadership skills with ability to mentor a teamAdaptable to variable hours and seasonal workflows
The Offer
450,000 – 550,000 SEK per year – full-time salary paid year-roundVariable working hours (typically 10–60 hrs per week depending on season)Relocation assistance to Sweden providedEU passport requiredEnglish required; Swedish is a bonus
If you are keen to discuss the details further, please apply today or send your cv to nicole@corecruitment.com ....Read more...
As an apprentice Chef at 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: £8.60 per hour
21+ year-olds: £11.44 per hour
At Mitchells and Butlers, you will be working towards a Chef Academy Production Chef Level 2 Apprenticeship standard over the course of 15-months.Training:Chef Academy Production Chef Level 2 including Functional Skills in maths and English.Training Outcome:Ongoing support and development.Employer Description:You already know Mitchells & Butlers, even if you don't realise it! That's because we run many of the UK's most famous restaurant and pub brands, including: All Bar One, Sizzling Pubs, Vintage Inns, Harvester, Ember Inns, Toby Carvery, Crown Carveries, Castle, Nicholson's, Premium Country Dining Group, O'Neill's, Alex, Village Pub & Kitchen, Miller & Carter, Browns, Innkeeper's Lodge, Orchid Pubs and The Oak Tree.Working Hours :Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed.Skills: Team Working,Organisation Skills....Read more...
As an apprentice Chef at Premium Country Pubs, 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 Chef Academy Production Chef Level 2 Apprenticeship standard over the course of 15 months.Training:
Chef Academy Production Chef Level 2 including Functional Skills in maths and English
Training Outcome:
Ongoing support and development
Employer Description:You already know Mitchells & Butlers, even if you don't realise it! That's because we run many of the UK's most famous restaurant and pub brands, including: All Bar One, Sizzling Pubs, Vintage Inns, Harvester, Ember Inns, Toby Carvery, Crown Carveries, Castle, Nicholson's, Premium Country Dining Group, O'Neill's, Alex, Village Pub & Kitchen, Miller & Carter, Browns, Innkeeper's Lodge, Orchid Pubs and The Oak Tree.Working Hours :Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed.Skills: Team Working,Organisation Skills....Read more...
As an apprentice Chef at Sizzling Pubs and Grill, 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:
16-20 year olds: £10 per hour
21+ year olds: £12.21 per hour
At Mitchells and Butlers you will be working towards a Chef Academy Production Chef Level 2 Apprenticeship standard over the course of 15 months.Training:
Chef Academy Production Chef Level 2 including Functional Skills in maths and English
Training Outcome:
Ongoing support and development
Employer Description:You already know Mitchells & Butlers, even if you don't realise it! That's because we run many of the UK's most famous restaurant and pub brands, including: All Bar One, Sizzling Pubs, Vintage Inns, Harvester, Ember Inns, Toby Carvery, Crown Carveries, Castle, Nicholson's, Premium Country Dining Group, O'Neill's, Alex, Village Pub & Kitchen, Miller & Carter, Browns, Innkeeper's Lodge, Orchid Pubs and The Oak Tree.Working Hours :Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmedSkills: Team Working,Organisation Skills....Read more...
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 it’s date night at Miller & Carter or a 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 per hour.
21+ year olds: £12.21 per hour.
At Mitchells and Butlers, you will be working towards a Chef Academy Production Chef Level 2 Apprenticeship standard over the course of 15 months. Training:Chef Academy Production Chef L2, including Functional Skills in Maths and English.Training Outcome:Ongoing training and development with O'Neill's and beyond.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 days and shifts to be confirmed.Skills: Team Working,Organisation Skills....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 per hour
21+ year olds: £12.21 per hour
At Mitchells and Butlers you will be working towards a Chef Academy Production Chef Level 2 Apprenticeship standard over the course of 15 months.Training:Chef Academy Production Chef Level 2, including Functional Skills in Maths and English.Training Outcome:Ongoing support and development.Employer Description:You already know Mitchells & Butlers, even if you don't realise it! That's because we run many of the UK's most famous restaurant and pub brands, including: All Bar One, Sizzling Pubs, Vintage Inns, Harvester, Ember Inns, Toby Carvery, Crown Carveries, Castle, Nicholson's, Premium Country Dining Group, O'Neill's, Alex, Village Pub & Kitchen, Miller & Carter, Browns, Innkeeper's Lodge, Orchid Pubs and The Oak Tree.Working Hours :Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed.Skills: Team Working,Organisation Skills....Read more...
Executive ChefDallas, TX Salary: $100,000We’re seeking a dynamic and experienced Executive Chef to lead the culinary operations for a new, high-volume restaurant opening in Dallas. The ideal candidate will bring creativity, leadership, and operational excellence to a scratch-made kitchen focused on bold flavors and exceptional presentation.Responsibilities:
Oversee all culinary operations, including menu development, recipe execution, and kitchen systems.Lead, train, and mentor the entire culinary team to ensure consistency, efficiency, and excellence.Manage food and labor costs, purchasing, and inventory control.Ensure compliance with all food safety, sanitation, and health regulations.Collaborate with leadership on seasonal menus, specials, and event offerings.Foster a culture of professionalism, teamwork, and hospitality within the kitchen.
Qualifications:
5+ years of Executive Chef or senior culinary leadership experience in a high-volume, scratch-cooking environment.Strong financial and operational acumen with proven cost-control experience.Demonstrated ability to build, train, and retain high-performing teams.Deep passion for quality ingredients, presentation, and guest experience.
....Read more...
Executive Chef Compensation: $120,000 + Benefits + PTO + 401K Location: Queens, NYI'm hiring on behalf of a client who is looking for an experienced and creative Executive Chef to lead the culinary team at their vibrant, upscale hotel in Queens, NY. This is a fantastic opportunity for a hands-on leader with a passion for delivering high-quality, seasonal cuisine in a dynamic, guest-focused environment.Key Responsibilities:
Oversee all kitchen operations, including menu development, food prep, and quality controlLead and mentor a dedicated back-of-house teamEnsure consistency, cleanliness, and compliance with health and safety standardsCollaborate with F&B leadership to drive guest satisfaction and profitabilityManage kitchen budgets, inventory, and vendor relationships
What’s Offered:
$120,000 base salaryFull benefits packagePaid time off401KA chance to make a real impact at a respected lifestyle property
This role is perfect for a chef who brings both creative vision and strong operational discipline.Interested or know someone who fits the bill? Let’s connect.....Read more...
TITLE: Executive Chef – Golf Club LOCATION: Coquitlam, British Columbia SALARY: $100,000 – $120,000 + Bonus + BenefitsPOSITION OVERVIEW: We are recruiting on behalf of a prestigious golf group to hire an Executive Chef for one of their well-known golf courses in Coquitlam. The ideal candidate will bring strong leadership, culinary expertise, and a passion for delivering exceptional dining experiences to members and guests.KEY RESPONSIBILITIES:
Oversee all culinary operations, including menu planning, food preparation, and kitchen managementLead, mentor, and develop kitchen staff to ensure high-quality standardsMaintain strict adherence to health, safety, and sanitation regulationsCollaborate with management on budgeting, cost control, and inventoryEnsure exceptional food quality and presentation for member dining, events, and banquets
IDEAL CANDIDATE:
Proven experience as an Executive Chef in high-end restaurants, resorts, or golf clubsStrong leadership and team management skillsExceptional knowledge of culinary techniques, menu development, and food trendsAbility to work in a fast-paced, high-expectation environment
....Read more...
Head Chef – Louth
MLR are currently seeking an experienced Head Chef for this stunning 4 star hotel in Louth.
In this role, you will be responsible for the daily operations of this busy kitchen, while leading a committed brigade to ensure the kitchen produces dishes to the highest culinary standard.
This will suit someone who is organised and strategic in approach, with the ability to succeed in a busy environment.
The personality for this challenge is motivated, passionate and a great leader.
For more information, please apply through the link below.....Read more...
Pastry Chef – San Francisco – $75,000–$85,000A celebrated fine dining restaurant, located in one of San Francisco’s most iconic neighborhoods, is seeking an experienced Pastry Chef to lead its dessert program. This restaurant is known for its elegant, seasonal tasting menu rooted in French and Italian traditions, crafted with a deep commitment to local, organic, and sustainably sourced ingredients. The culinary team is helmed by a respected, award-winning chef and operates with precision, creativity, and purpose.The ideal candidate is a thoughtful and disciplined pastry professional with a passion for refined technique, elegant presentation, and flavor-driven innovation. Key Responsibilities:
Lead the execution and development of all pastry and dessert components for the tasting menuOversee prep, plating, and timely service of all pastry items during serviceCollaborate closely with the Executive Chef to ensure alignment with overall menu directionMaintain clean, organized pastry production and storage areas in line with food safety standardsManage pastry inventory, ordering, and cost trackingTrain and mentor pastry assistants or junior team members, fostering growth and accountability
Requirements:
At least 2 years' experience in a pastry leadership role within a fine dining or Michelin-level kitchenMastery of classic and modern pastry techniques, with a refined, ingredient-focused approachExperience developing plated desserts that reflect seasonality and complement a tasting menu formatStrong organizational skills, time management, and attention to detailCollaborative, calm under pressure, and committed to high standards of kitchen professionalism
This is a rare opportunity to lead a dessert program in one of the city’s top kitchens and contribute to a restaurant that celebrates both tradition and innovation. If you're ready to take ownership of a high-caliber pastry program, apply today.Please note: due to the volume of applications, only shortlisted candidates may be contacted. If you haven’t heard from us within two weeks, feel free to reach out again regarding future opportunities.....Read more...
Sous Chef Location: Los Angeles, CA will provide relocation assistance within the USASalary: $90,000 to $100,000 + great perks!Are you interested in a making a move with your career and working with a highly regarded chef-driven restaurant group? Are you open to moving to Los Angeles and utilizing your experience to help drive a talented team to do their best each and every day? Our clients are starting to open a search for an Sous Chef who comes with both fine-dining and high-volume experience. The successful candidate will have a proven track record of managing large kitchen teams and executing high-quality dishes in a fast-paced environment, be a strong leader with clear communication and be eager to develop themselves within the company.Responsibilities:
Collaborate with the Executive Chef to develop and implement seasonal menus that reflect the restaurant's culinary vision and style.Manage and lead a team of chefs, line cooks, and prep cooks, ensuring that all kitchen staff are trained and operating at the highest level.Ensure that all dishes are prepared to the highest standards of taste, quality, and presentation.Develop and implement systems for inventory management, ordering, and cost control to maintain profitability.Maintain a safe and sanitary kitchen environment and ensure that all food safety standards are met or exceeded.
Requirements:
At least 5 years of experience in a high-volume, fine dining restaurant environment, with at least 2 years in a supervisory or management role.Thorough knowledge of modern and classic culinary techniques, as well as proficiency in all aspects of kitchen operations.Excellent communication and leadership skills, with the ability to motivate and inspire a team of culinary professionals.Strong organizational and time management skills, with the ability to manage multiple tasks and priorities simultaneously.Knowledge of food and labor cost controls, as well as experience with menu planning and inventory management.
....Read more...
Executive ChefLocation: Reno, Nevada Compensation: $150,000 base + bonusBenefits: PTO, 401(k), full benefits, relocation assistanceI am hiring on behalf of a well-known, highly regarded casino resort in Reno seeking an accomplished Executive Chef to lead all culinary operations across multiple food and beverage outlets. This is a high-visibility leadership role for a chef who excels in luxury hospitality, large-scale operations, and team development.Position OverviewThe Executive Chef is responsible for setting and maintaining exceptional culinary and guest service standards while overseeing daily kitchen operations across the resort. This role combines hands-on leadership, financial accountability, operational excellence, and creative menu development to drive guest satisfaction, team engagement, and overall profitability.Skills & Attributes
Strong written and verbal communication skillsProven ability to mentor, inspire, and lead large teamsCreative mindset with strong operational disciplineHighly organized with the ability to multitask in a fast-paced environment
Performance Expectations
Create a safe, engaging, and professional environment for team members and guestsLead by example with integrity, professionalism, and accountabilityEffectively manage resources to drive operational and financial successMaintain property standards and protect company assetsDemonstrate a commitment to continuous improvement and innovation
Appearance Standards
Must adhere to professional appearance guidelines, including no visible tattoos, piercings, or unnatural hair colors
Benefits & CultureThis resort offers a collaborative, team-focused culture with a strong emphasis on recognition and career development, including:
Comprehensive medical, dental, and vision benefits401(k) retirement plan with discretionary company matchPaid vacation and holiday payEducation and tuition reimbursement programsCareer development and leadership trainingComplimentary daily mealsInternal advancement opportunitiesTeam member recognition programs and resort perks
....Read more...
We’re recruiting an Events Head Chef to lead a high-performing kitchen team within a busy central production unit in London. This is a hands-on leadership role overseeing large-scale food production for workplace catering, hospitality and events across the capital.If you are a Events Head Chef who thrives fast-paced, quality-driven environment and enjoy both production and occasional event delivery, this is a great opportunity to step into a dynamic, well-structured operation with real scope to make impact in London.The offer
£50,000 – £52,000 per annumPredominantly daytime hours5 out of 7 days (flexibility required for some weekends)Established, supportive and well-organised kitchen environmentStrong infrastructure and operational support
The operation
Central Production Unit based in London.High-volume food production for workplace catering, hospitality and events.Fresh, quality-led menus delivered at scale.Seasonal, innovative and commercially focused food offer.Occasional on-site event delivery across London.
The role
Lead the day-to-day running of a busy production kitchen.Oversee high-volume output while maintaining exceptional standards of quality and presentation.Manage food safety, H&S and allergen compliance across the operation.Control ordering, stock, GP and food cost performance.Support delivery and execution of hospitality events when required.Inspire, develop and retain a motivated kitchen team.
The Events Head Chef
Proven Head Chef experience within hospitality, events or high-volume production environments.Ideally experienced in a CPU or large-scale production kitchen.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com ....Read more...
Executive 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: 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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Executive Chef – Country ClubAtlanta, GA | $110,000Our client, White Columns Country Club, is a prestigious private club located outside Atlanta, featuring a $2.5 million annual F&B operation with a 100% à la carte dining focus. This opportunity is well-suited for an Executive Chef who values consistency, member satisfaction, and hands-on leadership.Responsibilities:
Oversee all culinary operations, maintaining high standards of food quality and presentationLead, train, and develop kitchen staff to support a refined à la carte dining experienceManage food and labor costs, inventory, and forecastingEnsure all food safety, sanitation, and operational standards are consistently met
Executive Chef Qualifications:
Experience leading à la carte-focused culinary programs in private clubs or similar environmentsStrong leadership and mentoring abilitiesSolid financial acumen with experience managing food cost and laborCommitment to cleanliness, safety, and operational excellence
What They’re Offering:
Base salary of $110,000Comprehensive benefits package (medical, dental, vision, life, disability)401(k) retirement plan and bonus opportunityRelocation assistance available for the right candidate
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Executive Chef – Private Country ClubHouston, TX | $120,000 - $130,000Our client is a highly regarded private country club featuring a $4 million annual food and beverage operation with a strong emphasis on elevated à la carte dining. This role is ideal for a seasoned Executive Chef who thrives in a member-focused hospitality environment.Responsibilities:
Direct all culinary operations, ensuring excellence in food quality, consistency, and serviceLead and inspire a culinary team to deliver refined à la carte dining experiencesManage labor, food cost, purchasing, and inventory to meet financial targetsCollaborate with club leadership on menu strategy, seasonal offerings, and member satisfaction
Executive Chef Qualifications:
Extensive experience managing upscale, à la carte culinary programsStrong leadership, communication, and organizational skillsProven ability to manage budgets and cost controls in a high-volume settingDeep understanding of food safety and kitchen compliance standards
What They’re Offering:
Full benefits package including medical, dental, vision, life, and disability insurance401(k) retirement plan with bonus potentialRelocation support available for qualified candidates
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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 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 per hour
21+ year-olds: £12.21 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...
Executive Pastry Chef – Los Angeles, CA – Up to $120,000Overview: Our client is seeking an Executive Pastry Chef to lead pastry and bakery operations across four restaurant locations. This role combines hands-on execution with strategic oversight, including recipe development, staff training, inventory and cost control, and compliance with health and safety standards. The Executive Pastry Chef will mentor the team, collaborate with culinary leadership, and ensure each location delivers exceptional pastry offerings and a consistent guest experience.Key Responsibilities:
Lead pastry and bakery operations across all locations, ensuring quality, consistency, and creativity.Develop and implement seasonal menus, daily specials, and new pastry concepts.Document recipes, techniques, and production standards.Oversee purchasing, inventory, and cost control for the pastry department.Maintain compliance with all health, safety, and labor regulations.Hire, train, mentor, and develop pastry staff to support career growth and department advancement.
Qualifications:
5+ years of professional pastry experience, with at least 3 years in a leadership or executive pastry role.Formal culinary education with a focus on pastry or baking; advanced certifications a plus.Proven experience leading multi-unit pastry operations, including menu development, inventory management, and cost control.Demonstrated ability to hire, train, mentor, and develop a high-performing pastry team.
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An Apprentice Chef will also be required to undertake all reasonable duties as assigned by the Head Chef.
Specifically, you will be responsible for performing the following tasks to the highest standards:
Assist in the preparation, cooking, and presentation of food to the highest standard
Contribute to high levels of customer service
Comply with Health and Safety and Food Hygiene regulations
Complete all aspects of the apprenticeship programme
Work a variety of shifts including early mornings, evenings and weekends
Training:
Commis Chef Level 2
Dedicated 1-2-1 support throughout your apprenticeship
Functional maths and English skills offered alongside the programme
Training Outcome:
Access to leadership and development programmes through Hilton University
Exceptional Career opportunities and wellbeing programmes to help you thrive in the workplace
Employer Description:At Hilton, It Matters Where You Stay, but The Stay is only one side of the story. We know it takes hundreds of jobs to create unforgettable experiences for our guests – and behind every job, there’s an extraordinary person working to make each Stay magical. That’s why at Hilton, Every Job Makes the Stay.Working Hours :Work a variety of shifts including early mornings, evenings and weekends (TBC)Skills: Communication skills,Team working,Customer Service,Positive Attitude....Read more...
I’m recruiting an experienced Chef de Cuisine to lead the kitchen of a high-end, fine-dining restaurant within a luxury hotel in Budapest. This is a flagship opening and a standout opportunity for a chef with strong international exposure and a refined restaurant background to take ownership of a premium concept from day one.While the restaurant sits within a luxury hotel environment, this role is very much restaurant-led. A hotel background is not essential. High-end restaurant experience is far more important.Perks & Benefits
€5,000 gross monthly salaryLead a premium restaurant launch in BudapestLong-term career growth within an established hospitality groupHigh level of influence over menus, standards, and kitchen cultureWork within an international, quality-driven environment
Your Experience
International experience is a minimum requirementStrong background in high-end or fine-dining restaurantsExperience as Chef de Cuisine or in a senior kitchen leadership roleExposure to chef-driven or well-known restaurant groups is highly regardedSolid foundation in classic techniques, ideally with experience in refined, French-style cuisine and close FOH collaborationProven ability to build, lead, and retain strong kitchen teamsDemonstrated career stability with longer-term commitments in previous rolesFluent English required; additional languages are a bonusMust already hold the right to live and work in the EU
Your Responsibilities
Lead and manage the kitchen team, setting clear standards and expectationsOversee day-to-day culinary operations, ensuring consistency, quality, and presentationDevelop and deliver menus aligned with the restaurant’s positioning and guest profileManage food costs, suppliers, and kitchen budgetsEnsure full compliance with food safety and hygiene standardsWork closely with senior management to deliver an exceptional guest dining experience
If this sounds like your next step, contact Clay at COREcruitment: clay@corecruitment.com....Read more...
Head ChefCOREcruitment Ltd Bregenz, Vorarlberg, Austria (On-site)SaveApplySalary: €55.000 - €65.000Start: AprilLanguages: German is a plus - EnglishAbout the RoleI am looking for a passionate and inspirational Head Chef to lead my clients kitchen team with creativity, empathy, and excellence.The ideal candidate is a people-oriented leader who finds energy in mentoring others, connecting with guests, and creating memorable culinary experiences.You’ll bring a blend of leadership, adaptability, and hands-on expertise to a French-fusion kitchen within a dynamic hotel environment.Your Responsibilities
Lead, motivate, and inspire a small but dedicated kitchen team to deliver consistently high-quality cuisine.Create and execute seasonal menus combining French techniques with fresh, locally sourced ingredients.Ensure every dish reflects both creativity and precision, leaving a lasting impression on our guests.Manage daily operations of the hotel kitchen — from food preparation to cost control and hygiene standards.Collaborate closely with the management and service teams to provide a seamless guest experience.Support team development through coaching, feedback, and leading by example.Adjust quickly to changing guest demands and operational needs with a calm, solution-driven approach.
Your Profile
Proven experience as Head Chef or Senior Sous Chef in a hotel.Strong leadership and communication skills — someone your team and guests naturally trust and admire.Deep understanding of hotel kitchen structures and cross-department collaboration.Mastery of French or French-fusion cuisine, with an eye for innovation and presentation.Fluent in English; German language skills are a plus.Organized, adaptable, and passionate about creating exceptional dining experiences.
On Offer
A creative and supportive environment where your leadership truly matters.Competitive remuneration, meals on duty, and potential accommodation.The opportunity to spearhead an elegant French-fusion concept in a beautiful Austrian setting.A culture that values authenticity, respect, and the joy of serving guests outstanding food.
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