An exciting new job opportunity has arisen for a committed Chef to work in a brand new state of the art care home opened in the Holt, Norfolk area. You will be working for one of UK’s leading health care providers
The latest flagship nursing home in historic Holt is the embodiment of elegance and luxury living, combining superb facilities. We are proud to offer residential, dementia, respite and nursing care in a beautiful and well-designed setting
**To be considered for this position you must hold an NVQ Level 2-3 in Food preparing and catering**
As a Chef your key duties include:
Undertake menu planning in consultation with residents and Manager
Oversee and participate in the preparation and cooking and serving of all food in accordance with agreed menus
Ensure menus are displayed showing choices
Ensure individuals on special diets or with specific cultural needs are catered for and that choice is also available
Check quantity and quality of stock and orders items in accordance with the catering manual
Supervise the kitchen employee team
Ensure HACCP’s processes and the catering manual are followed and recorded as required
Ensure that the food expenditure is kept within budget in consultation with the Bursar and/or Home Manager
The following skills and experience would be preferred and beneficial for the role:
Proven experience as a Chef, preferably in a healthcare or hospitality setting
Excellent cooking skills and knowledge of various cooking techniques
Knowledge of nutrition and the ability to develop menus that meet dietary requirements
Strong communication and interpersonal skills
Ability to manage time effectively and work efficiently under pressure
Knowledge of health and safety regulations and procedures
Ability to train and supervise kitchen staff
The successful Chef will receive an excellent salary of £14.00 per hour. This exciting position is a permanent full time role working through days. In return for your hard work and commitment you will receive the following generous benefits:
Pension scheme
Comprehensive induction and paid training programme with career prospects
Enhanced rates for bank holidays
Recognition schemes (Employee of the Month and Company Care Awards)
Paid breaks
Uniform provided
Refer a friend scheme
Costs for an enhanced DBS
Rewards for years of service
Reference ID: 7160
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Job Title: Chef De Cuisine Location: Turks & Caicos IslandsSalary: $4,000 salary, plus $500 housing allowance, service charge, and gratuity.Property type: Resort Department: Kitchen / Food & Beverage Reports to: Executive Sous Chef, Executive ChefWe are seeking an experienced Chef De Cuisine to support the culinary operations of a resort in Turks & Caicos. This role focuses on delivering high-quality food while leading and developing the kitchen team.Key Responsibilities
Oversee daily kitchen operations and food productionPrepare and present dishes to standard recipesMaintain cleanliness and health & safety standardsSupervise and coordinate kitchen team membersTrain and develop staff on cooking techniques and presentationSupport purchasing, receiving, and inventory controlMonitor and control food cost and departmental expensesAssist with budgeting and staffing schedulesReport on kitchen performance to senior chefsEnsure compliance with company policies and procedures
Candidate Profile
Strong leadership and team management skillsAbility to work under pressure in a fast-paced environmentTeam player with a professional and positive attitudeGood command of English (written and spoken)
Experience & Qualifications
High school diploma with 6 years’ experience in culinary or related field OR2-year degree in Culinary Arts or related field with 4 years’ experienceExperience in a similar role within a comparable property preferredCaribbean or remote island experience is advantageous
Compensation & Benefits
Economy air ticket to hometown on second anniversaryHealth insuranceWork permit and initial flights2 weeks vacationIf interested, please apply using the link or email to Danny@corecruitment.com
If interested, please apply using the link or email to Danny@corecruitment.com....Read more...
We’re recruiting three Chef de Partie positions to join a leading Higher Education Contract Catering operation in London. This is a fantastic opportunity to work within a large, fast-paced university campus, delivering fresh, high-quality food across retail, restaurant and high-volume hospitality.We are specifically looking for:
Chef de Partie – SauceChef de Partie – Brasserie Restaurant & HospitalityPastry Chef de Partie
This is a brilliant opportunity for chefs with contract catering experience who are looking for a structured environment, strong team culture and a role with genuine variety across a dynamic campus setting.The offer
Up to £36,000 per yearPredominantly Monday to Friday working (approx. 70%)Morning or Evening Shift patterns between 7:00am – 8:00pmStrong work–life balance within a structured rotaPaid overtime / time off in lieu (site dependent)Highly regarded contract catering operation with progression opportunities
The operation & food
Large-scale - Catering for approx. 2,500 students + 500 staff250 residential students requiring extended food provision7-day operation with year-round service (Closed during Christmas)Multiple food outlets including Grab & Go, Restaurant & EventsModern, market-led food offer competing with local London food sceneFresh, in-house production across all areas
The role
Work within a brigade of 14 chefs delivering across multiple outletsDepending on position: → Sauce CDP: focus on hot kitchen execution, sauces, and main service → Brasserie CDP: support restaurant & high-end hospitality delivery → Pastry CDP: lead desserts, baking and pastry production for retail & eventsDeliver high-quality food across breakfast, lunch, dinner and eventsSupport high-volume service periods, especially peak months (June & July)Ensure food safety, allergen compliance and kitchen standards are metContribute to a positive, organised and team-driven kitchen environment
About You
Experience within contract catering or large-scale food service (education, B&I, events).Confident working in high-volume, fresh food environments.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...
Job Title: Kitchen ChefLocation: Vlieland, FrieslandSalary: €3800 gross per month ASAP Start We are looking for a talented Kitchen Chef to join our young, dynamic kitchen team on Vlieland’s culinary scene and enjoy life on an island full of nature. The restaurant isn’t just a place to eat, it’s a place where guests return to the island just for its food.If you’re ready to inspire, innovate, and elevate, we want you to shape the future of our kitchen. The ideal candidate can be someone with great experience, with passion for French cuisine or someone who is ready to make the next career step and shine as a Head Chef and will thrive in an environment where attention to detail is high, has a passion for culinary creativity, and is committed to delivering exceptional dining experiences.Key Responsibilities
Hands-on approach with a passion for active involvement in kitchen operations.Innovative mindset with a track record of contributing creative menu ideas.Ability to maintain a creative, visually appealing, and high-quality culinary offer.Commitment to using only premium ingredients, with no compromises on quality.Strong attention to detail paired with efficient workflow management.Experience in maintaining a smooth, clean, and professional kitchen environment.Leadership by example, setting high standards for the team.
Qualifications & Skills
Formal culinary education and 3–5 years of professional kitchen experience.Creative, enthusiastic, and dedicated to delighting guests with exceptional experiences.Knowledgeable about current food trends, dietary restrictions, culinary techniques, and execution.Strong understanding of hygiene and food safety standards.Flourishes with creative autonomy and the freedom to innovate.Collaborative team player who works seamlessly across departments.Enjoys building relationships with a close-knit team and loyal guests.Fluency in Dutch language.
What We Offer
Permanent 38-hour contract.A motivated, passionate team.Holiday pay.Staff housing (an independent home for you + partner/children if needed).4 or 5 day work week.Accommodation provided against a moderate fee: independent staff housing (with options for partners/children, if applicable)
Job Title: Kitchen ChefLocation: Vlieland, FrieslandSalary: €3800 gross per month ASAP Start If you would like to have more information about the role, please apply or send your cv to luizas@corecruitment.com Get social…….http://www.corecruitment.com/https://www.facebook.com/COREcruitmentDOTcom/Tweet us @COREcruitment....Read more...
At The Coconut Tree, we're passionate about great food, teamwork, and helping people grow. This role is ideal for someone at the start of their culinary journey who wants to learn on the job, gain a nationally recognised qualification, and build confidence in a professional kitchen.
As an Apprentice Production Chef, you'll be supported to develop practical kitchen skills while working as part of a friendly, fast-paced team. Over 15 months, you'll work towards a Production Chef Apprenticeship Level 2, combining hands-on experience with structured training.
With guidance and support from experienced chefs, you'll learn how to:
Prepare food safely and efficiently, including washing, peeling, chopping, cooking, and plating.
Keep the kitchen clean, organised, and safe, including cleaning equipment, tools, floors, and work areas.
Help receive and store food deliveries, learning how to organise stock correctly.
Follow recipes accurately to ensure consistent quality, flavour, and presentation.
Support the team in catering for special dietary requirements.
Learn and follow food safety and hygiene standards, including recording temperatures and updating kitchen records.
Reduce food waste and prevent cross-contamination.
Work closely with front-of-house colleagues to support smooth service and respond to customer feedback.
Take part in training and development opportunities to build your skills and confidence.
Support and, over time, help guide more junior team members as you grow in the role.
Carry out other reasonable kitchen duties as part of a collaborative team environment.
Training & Development
You'll complete a Production Chef Apprenticeship Level 2 alongside your day-to-day role.
Full training will be provided - no need to know everything on day one.
You'll learn about food safety, kitchen operations, teamwork, and professional standards.
Things to consider
This role includes evening and weekend work, as part of a rotating schedule.
Applicants should be based locally or able to travel reliably to the restaurant.
If you're looking for a supportive place to start your career in hospitality, learn new skills, and grow with a company that values people as much as food, we'd love to hear from you.Training:Production Chef Apprenticeship Level 2, including Functional Skills in Maths and English.Training Outcome:Yes. We're passionate about developing our team, and anyone who performs well will have the opportunity to grow with us and progress to the next levels in the kitchen. From learning new skills to taking on more responsibility, we offer clear pathways for career development within our fast-growing restaurant group.Employer Description:The Coconut Tree is a restaurant group offering a uniquely Sri Lankan dining experience, serving delicious small plates and Cocktails in a relaxed 'island vibe' setting. The group currently has eight restaurants in various locations in the South, namely: Cheltenham, Bristol x 2, Bath, Oxford, Reading, Bournemouth and London.Working Hours :30 hours per week, on a shift pattern basis, weekends are a must. Exact shift patterns to be confirmed.Skills: Team Working,Organisation Skills....Read more...
Main duties and responsibilities:
1.Kitchen Duties
Prepare and present all types of food within the college.
Ensure the College Food Safety Policy is maintained and the Food Hygiene regulations are being met at all times
Minimise wastage in the department
Ensure correct storage of all foodstuffs in line with hygiene regulations
Ensure all items/produce have allergen information displayed
Effective verbal communication with the chef’s team regarding technical and operational matters
Planning and managing different workloads
2. Health & Safety
Follow all Health & Safety regulations when carrying out own work
Follow COSHH rules when carrying out own work
Follow Risk assessments when carrying out own work
Report all concerns to the Head of Department
3. Learning
Participate in off-the-job learning activities within the workplace and attend courses at a third-party provider as required
Achieve results and standards expected by the Head Chef and third-party training provider
Achieve qualification
Demonstrate commitment to achieve chosen career path
Attend monthly one-to-one progress review meeting with the Head Chef
Training Outcome:Progression to Chef de Partie.Employer Description:Information about your company- Give a summary to give applicants an insight into the companyChurchill College is one of the thirty-one Colleges of the University of Cambridge and was founded in 1960 as a national memorial to Sir Winston Churchill. The Colleges provide a key proportion of student teaching: small group tutorials, known as supervisions, and residential, social and welfare facilities. Every student at Cambridge University must be a member of a College. The College has about 250 Fellows and By-Fellows, around 400 postgraduates working for a higher degree or diploma, around 500 undergraduates working for a first degree and around 250 non-academic employees. Out of term the College provides accommodation and other facilities for residential and non-residential conferences.Churchill College is the largest of all the Cambridge Colleges, with a 50-acre campus with extensive on-site accommodation for students and Fellows, and facilities including a gym, lecture theatre, music centre, sports fields, and the largest dining hall in Cambridge. Also located on the campus are• the Churchill Archives Centre which conserves and houses a nationally important collection of 20th century political and scientific papers, including the hose of major Sir Winston Churchill collection, and Margaret Thatcher. papers and over 500 other important 20th century collections of papers.• the Møller Centre, a purpose-built building which offers first class accommodation and conference facilities. The Centre is the home of the Møller Institute Limited, a wholly owned subsidiary of the College, which provides for the development of current and future leaders in government.Working Hours :Working to a rota, working 3.5 days per week over Monday to Sunday.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Team working,Creative,Initiative,Patience....Read more...
Do you want your life back? Fed up of working evenings and split shifts? Passionate about producing dishes that look as good as they taste? This could be just the job for you.We have an opportunity for a Chef to lead the kitchen team at a popular cafe in Whitehaven town centre. The ideal candidate will have exceptional cooking skills, ideally a gastro pub or similar background together with great people and kitchen management experience.This cafe is one of Whitehavens longest established and most popular eateries. They have a good mix of new and returning customers.The Head Chef will be responsible for ensuring customers expectations are exceeded and that their staff are supported, developed and motivated. You will also be responsible for food safety, health and safety, stock and general kitchen management.Working around 40 hours per week with no evenings, split shifts or Sundays (except in December when they also open on Sundays). Salary is negotiable for the right person.Your new jobPreparing and cooking food which tastes great and looks even better.Managing a small kitchen team of between 3 and 6 people.Stock control, rotation and ordering.Keeping all records (food safety etc) up to date and ensuring correct labelling.Training, managing and mentoring of staff.Menu deveopment and specials.Cost control and GP management.Working closely with management and front of house team.About youExperienced Chef with a gastro-pub, quality restaurant or hotel background.Attention to detail (not only food but also kitchen management and admin).Respectful of staff and willing to train, mentor and encourage best practice.Passionate about food.Understands GPs and focused on reducing waste.Someone who leads from the front.Calm and polite under pressure.Salary and benefitsStaring salary of £16.50+ per hour – negotiable depending on skills and expertise (£34,320 based on a 40 hour week).Working 5 days per week (including Saturdays).Staff discounts.Free parking.Supportive management.Great working environment.....Read more...
We’re recruiting a Chef de Partie to join a leading Contract Catering operation in London. This is a fantastic opportunity to work across a well-regarded B&I site, delivering fresh, high-quality food in a structured Monday–Friday environment with genuine work–life balanceYou’ll be part of a professional kitchen team producing everything fresh in-house, supporting multiple food offers from hot counters to deli and salad concepts, all at a consistently high standard. If you’re a Chef de Partie with contract catering experience, confident in high-volume environments and looking for a stable, daytime role in London, this is a brilliant opportunity!The offer
£30,000 – £35,000 per annumMonday to Friday working pattern7:00am – 4:00pm shiftsStrong work–life balance – no late nightsHigh-quality, fresh food operation
The operation & food
Fresh, in-house food production.Multiple daily offers including 4 hot counters, deli bar, chop & salad bar, soups and classic B&I offer.High-volume flagship site (900–1,000 covers) with some hospitality.Smaller café-style site with lower volume.
The role
Support the kitchen team in delivering fresh, high-quality food across multiple offers.Work across hot food, deli, salad and prep sections depending on service needs.Assist with prep, service and maintaining consistency across high-volume periods.Ensure high standards of food safety, hygiene and presentation.Contribute to a positive, team-focused kitchen environment.
The ideal Chef De Partie
Experience within contract catering, ideally B&I environmentsComfortable working in high-volume, fresh food kitchensReliable, 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...
At Wells & Co, you will be working towards a Commis Chef Level 2 apprenticeship over the course of 15 months.
Your role as Chef Apprentice:
This is an entry level position in the kitchen. We recognise and celebrate the importance of a great chefs in helping the kitchen run smoothly and ensure our guests leave happy.
Prepare, cook and present perfect food in accordance with company standards therefore exceeding guest satisfaction at every eating occasion
Taking pride in maintaining highest standards of cleanliness
Adhere to safety and hygiene regulations at all times
Adhering accurately and consistently to portion controls
Carrying out stock rotation to ensure all food items are within their shelf life, including maintaining correct storage conditions
Ensuring basic cleaning jobs are carried out as quickly as possible
Collecting and washing up pots and pans
Cleaning food preparation areas and equipment, in addition to crockery and cutlery
Unloading food and equipment deliveries
Keeping the store room organised
Keeping work surfaces, walls and floors clean and sanitised
-ood preparation including preparing some salads or desserts
What we will offer you in return:
Hourly rate + tips
28 days holiday
Pension
Food & Retail discounts
Fun culture surrounded by a supportive team
Free food when on shift
30% dining discount of all managed houses
Great working environment and great career prospects
Training:
Commis Chef Apprenticeship Level 2 including Functional Skills in maths and English
Training Outcome:
On going learning and development
Employer Description:Wells & Co are a brewery and pub company focused on delivering experiences you'd recommend to friends.
Our emphasis on quality and innovation keeps our consumers at the heart of everything we do. With our head office and brewery in Bedford supporting a portfolio of over 180 pubs across the home counties, we pride ourselves on the individuality of our sites; each and every Wells & Co. pub you visit will offer a truly unique pub experience but with a few things in common, a warm welcome, fabulouWorking Hours :Wednesday to Sunday - Exact shifts to be confirmed.Skills: Team Working,Organisation Skills....Read more...
Key Responsibilities
As part of our kitchen team, you will play an essential role in delivering high‑quality food and maintaining excellent hygiene and safety standards. Your responsibilities will include:
Food Preparation & Cooking
Prepare ingredients such as washing, peeling and chopping, under the guidance of senior chefs.
Cook and plate dishes following agreed recipes, portion control, and presentation standards.
Operate kitchen equipment safely, including ovens, stoves, grills, microwaves and fryers, ensuring correct temperatures at all times.
Assist with food service when required.
Food Safety & Compliance
Maintain high operational and personal hygiene standards in line with the Food Safety Act.
Follow all Health & Safety and COSHH regulations.
Ensure safe storage, handling, and disposal of all food items as directed by the chef in charge.
Monitor, probe and record temperatures of fridges, freezers, hot cabinets and serveries.
Strictly follow assured safe catering principles and fridge/decanting discipline.
Kitchen Cleanliness & Organisation
Keep all work areas clean and tidy, adopting a “clean as you go” approach.
Set up and close down your workstation each day, ensuring all tools, knives, tables, and equipment are cleaned and sanitised.
Follow correct opening, closing and handover procedures, with a strong focus on safety and security.
Teamwork & Development
Work enthusiastically as part of a busy, supportive kitchen team.
Take part in ongoing training and development from senior chefs.
Maintain accurate records as required by the chef in charge.
Training Outcome:On completion of the Commis Chef Level 2 apprenticeship, the apprentice will have the opportunity to embark onto a Level 3 apprenticeship to further their skills' development through internal training programmes.Employer Description:We’re the people behind the food, hospitality and support services that power your day, make you smile and put a spring in your step. That’s just one of the reasons why we’re the UK and Ireland’s top contract catering, hospitality, and business support services provider.Working Hours :5 days out of 7. Shifts to be confirmed.Skills: Communication skills,Attention to detail,Team working,Creative....Read more...
Sous Chef Salary: $85,000 Location: Miami, FloridaWe are hiring on behalf of a prestigious luxury property seeking a Sous Chef to support a high-performing culinary operation in a fast-paced, upscale environment. This is a hands-on leadership role for a culinary professional passionate about quality, teamwork, and operational excellence.Key Responsibilities:
Support daily kitchen operations in a high-volume scratch kitchenSupervise line staff and ensure consistency in food quality and presentationAssist with inventory management, ordering, and food cost controlPartner with senior culinary leadership on service execution and menu standardsMaintain sanitation, safety, and kitchen compliance standardsAssist with training, coaching, and development of culinary team membersRespond quickly to operational challenges during service periods
Qualifications:
Minimum 2 years of similar culinary leadership experienceStrong knowledge of kitchen operations, food preparation, and cost managementExcellent communication and team leadership skillsAbility to perform in a fast-paced, 24-hour hospitality environmentPost-secondary culinary education preferredFlexible schedule including evenings, weekends, and holidays
....Read more...
About the Role:
Assisting in the preparation and cooking of dishes following set recipes and procedures
Maintaining excellent food hygiene and kitchen cleanliness standards
Supporting the kitchen team with stock rotation, deliveries, and general tasks
Learning essential culinary skills under the supervision of experienced chefs
Contributing to a positive, safe, and team-focused working environment
Training:
Delivery to be completed on site and off the job training either at Barnsley College or your place of work
Student to complete Commis Chef Level 2
Training Outcome:
Level 2 Commis Chef Apprenticeship
Employer Description:In the heart of Sandal, five minutes from the centre of Wakefield, Rinaldis is a vibrant, modern and attractive Italian restaurant. Open 7 days a week both lunchtimes and evenings offering an extensive Italian menu with a wide selection of favourite dishes including pizza, pasta, steaks and freshly prepared fish dishes, all accompanied by a very well-appointed wine list and a great selection of beers.Working Hours :Shift patterns to be discussed at interview, working hours across Monday – Sunday, Tuesdays in CollegeSkills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Team working,All applicants must be 18+....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...
Commissary Executive Chef Los Angeles, CA $100,000 to $120,000This is a great opportunity to lead a large-scale commissary kitchen supporting multiple retail locations, ready-made meal programs, and a growing corporate and education catering division.We’re looking for a creative, self-driven Executive Chef who thrives in a fast-paced, production-focused environment. This is someone who doesn’t need hand-holding - you bring ideas, test new recipes, and continuously push the food program forward while maintaining consistency at scale.What You’ll Be Doing
Leading all commissary kitchen operations including production, packaging, and distributionOverseeing output for ready-made meals, retail products, and catering programsDriving menu innovation and recipe development—constantly testing, refining, and improving offeringsManaging and developing a large BOH teamEnsuring consistency, quality, and food safety standards across all productsOwning food cost, labor, inventory, and overall kitchen performanceBuilding systems that support efficiency, scalability, and growth
What We’re Looking For
Background in QSR, fast casual, or commissary/production kitchensHighly creative and proactive - you bring ideas and execute them without needing directionExperience with ready-made meals, packaged food, or large-scale productionStrong operational mindset with the ability to balance creativity and consistencySolid financial understanding including COGS, labor, and cost control
....Read more...
Who we are…The Pacific National Exhibition is an iconic institution in BC, famous for bringing generations of people together to celebrate and build memories. This 116-year-old, non-profit organization has an annual operating budget of over $70 million dollars and generates revenue through four activity streams: the 15 day annual summer Fair which averages more than 700,000 people annually, Playland amusement park which welcomes 400,000 guests annually including Fright Nights, and a busy year-round portfolio of events including concerts, trade shows and film, cultural and community events. In total we bring over 2 million people through the site each year. The fourth activity stream is park care and facility maintenance. The PNE is proud of the work it does at Hastings Park and has a vibrant team that is passionate about events, guest experience and delivering memorable experiences. At the PNE, we strive to create an environment that reflects our organization’s core values: Enthusiasm, Excellence and Evolution. With a focus on these core values, we are committed to achieving our mission which is to “Deliver Memorable Experiences” for all who interact with the PNE whether it is our guests, our employees or the community. We are seeking a hardworking and motivated individual who has a passion for the Food & Beverage Industry and the Pacific National Exhibition (PNE). The Food & Beverage department is seeking an experienced Sous Chef with robust culinary, leadership, organizational, and time-management skills. The Sous Chef will assist in leading and supervising kitchen operations, oversee staff, assist in the creation of recipes and menus, coordinate with suppliers, and ensure the successful execution and production of all dishes.As the Sous Chef, you will play a pivotal hands-on role in the daily culinary operations, working closely with the Executive Chef and Food & Beverage Managers to deliver high-quality food experiences across various service formats and events. Your leadership, culinary expertise, and strategic planning will ensure efficient kitchen operations, staff development, and exceptional food standards.Why join our Team?
Exhilarating and fun-loving cultureFlexible work environmentOpportunity for free or discounted tickets to shows, events, sports games, and much moreStaff discounts for Playland, The Fair, and Fright Nights, as well as all PNE Food StandsCompetitive compensation packageOpportunity to create lasting memories and friendships!
What will you do this year?In your role as the Sous Chef, your primary accountabilities will be to:
Collaborate directly with the Executive Chef to manage day-to-day culinary operations, actively participating in food preparation and kitchen supervision.Partner with Food & Beverage Managers to strategize and craft recipes and menus for diverse events and audiences.Lead a kitchen team of 1 to 16 members, including dishwashers, prep-cooks, and cooks, across both small-scale catered function and large buffet-style servicesManage kitchen staffing through effective scheduling, task delegation, and active involvement in recruitment, onboarding, and training of new employees.Analyze event schedules and expected guest attendance to accurately forecast production requirements. Evaluate inventory levels and ingredient availability to effectively plan production schedules.Coordinate with internal and external stakeholders to determine the costs associated with food and beverage items, including pricing, labor expenses, and overhead costs.Conduct recipe analysis to determine pricing for menu items, considering factors such as food, labor, and overhead costs.Maintain a thorough understanding of the Collective Agreements related to employees, with support from the People & Culture Department, addressing employee concerns, investigations, and disciplinary matters.Operate and demonstrate proper use of all standard kitchen equipment including ranges, ovens, fryers, steam cookers, meat slicers, dishwashers, and other related equipment.Monitor sanitation practices to ensure that employees follow FOODSAFE guidelines, standards, and regulations.Perform the function of short order cook when required to support service demands.Ensure PNE Uniform and Appearance Policy is always adhered toPerforms other related duties as required
What else?
Must have a minimum of 4 years’ experience cooking in the Food & Beverage IndustryMust have a minimum of 2 years’ experience managing staff in the Food & Beverage IndustryMust have successful completion of Grade 12Must be FOODSAFE Level 1 CertifiedMust possess a valid Class 5 or 7 BC driver’s license.Must have a strong understanding and knowledge of methods, materials and tools used in large scale cooking as well as short order cookingMust have the ability to effectively plan and oversee an efficient work scheduleMust be able to stay up to date with culinary trends and optimized kitchen processesMust have working knowledge of various computer software programs including MS OfficeMust possess excellent communication & interpersonal skills to establish effective working relationships with staff, guests, and clientsWillingness and ability to work on an event-based work schedule will require extended hours and workweeks (weekends and late nights).Red Seal Certification is preferred.Post-Secondary education in a related field is preferredFOODSAFE Level 2 Certification is considered an assetSuccessful candidates must undergo a Criminal Record Check.
Who are you?
OrganizedCreativeProactiveSkillful communicatorCritical thinkerCommitted to striving for excellence.
Where and when to APPLY? Applications can be submitted via the PNE website at www.pne.ca/jobs and will be accepted until the role is filled. Additional Information The PNE's compensation offerings are in alignment with a pay-for-performance pay philosophy that recognizes individual, and teamwork performance. The role is a permanent, full-time position with a typical salary range of $58,000 - $67,000 per annum. The starting salary will be based on the successful candidate’s competencies, including but not limited to knowledge, skills, experience, and internal pay structures. As a part of the PNE's total compensation package, this position may be eligible for other benefits subject to program eligibility requirements. The PNE is proud to be an equal opportunity employer, committed to creating an inclusive workforce that reflects the diverse community we proudly serve. All applicants will receive consideration for employment without regard to race, colour, national or ethnic origin, religion, sex, sexual orientation, gender identity or expression, disability, or age. If you require any support or accommodations throughout any stage of the recruitment process, please contact the People & Culture Department at hr@pne.ca. ....Read more...
At Alford Manor House, we’re passionate about great food and friendly, professional service. As our new apprentice you will assist our Head Chef with a variety of varied and interesting duties:
Help with preparing ingredients for a range of different meals
Cook and present dishes to recipe and quality guidelines, ensuring every plate looks and tastes great
Maintain food hygiene standards, including correct storage, cleaning allergen awareness, date and temperature checks
Batch cookery and preparations
Support stock rotation
As well as food preparation you will also assist with front of house service within the tearoom, bar and table service during functions and events
Follow all safety practices - from safe knife handling to correct use of kitchen equipment
Take part in structured training to build your skills, kitchen know-how, and career potential
Handle fast-paced service and last-minute changes with a calm, flexible attitude
Assisting with cleaning and washing-up
All other associated duties as required
Training:Production Chef Level 2.
All delivery for this apprenticeship will take place within your place of work at Alford Manor House. A dedicated Vocational Trainer will visit on average once every 4-weeks, to establish a personal learning and development plan, outlining a schedule of training activities and objectives.
You will complete a mixture of on and off the job training, including workshops, face to face training and working towards creating a portfolio of relevant practical evidence. You’ll also be supported by your colleagues at all times, and will be mentored and trained constantly.
You will have a review every 8-12 weeks with your Head Chef and Trainer to discuss your progress.Training Outcome:This apprenticeship programme provides a fantastic opportunity for apprentices to build a strong foundation of practical cookery skills. The apprenticeship will lead to a permanent job role for the right candidate.Employer Description:Alford Manor House is a remarkable and inspiring place to work, offering a unique blend of history, community spirit and fresh, locally sourced food. As one of the country’s rare composite buildings, its Georgian, Victorian and original 1611 features create a truly special setting, complemented by beautiful seasonal gardens and a vibrant programme of exhibitions and events. The on-site tea rooms and kitchen, proudly rated Grade 5 for hygiene, make use of produce grown in the Manor House gardens and supplied by trusted local businesses, ensuring high-quality ingredients every day. Working here means being part of a friendly, dedicated team that supports each other while delivering excellent food and service to visitors. It’s an opportunity to develop your skills in a distinctive heritage environment where there is always something new to experience.Working Hours :Hours and days of work can vary, due to the different seasonal opening times of Alford Manor House. Work will include days, evenings, weekends and bank holidays (see below for a full breakdown on opening days and times).Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Analytical skills,Logical,Team working,Creative,Initiative,Physical fitness,Keen to learn,Awareness of food safety,Awareness of food hygiene,Friendly and professional,Passionate,Genuine interest....Read more...
Executive Chef – $120k to $140k – New York, NYOur client, a luxury hotel with a passion for standout dining experiences, is on the lookout for an Executive Chef to take the reins of two new restaurant concepts in the hotel. This is an exciting chance to create a culinary identity of both venues—leading the team, crafting menus, and setting the tone. It’s the kind of role where creativity is encouraged, growth is supported, and your leadership can really shine in a beautiful, high-end setting.Perks & Benefits
Medical, dental, vision, HSA with company match, life insurance, and disability coverage.401(k) with match, paid time off, educational assistance, and paid parental leave.Hotel discounts, employee perks, and optional coverage
Requirements:
Strong leadership, coaching, and team development skills.Experience in luxury hotels and large resorts.
Strong operational skills in budgeting, food costs, and team performance.Creative culinary talent with a passion for high-quality, artful presentation.Clear communicator who works well across departments.Track record of driving results in guest satisfaction and employee retention.
If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot comDue to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out! ....Read more...
Executive Chef - Snoqualmie, WA- Up to $150kOur client is a distinguished private golf club celebrated for its championship course and outstanding member experiences. This is an excellent opportunity to join a team and a company committed to providing its employees with abundant growth opportunities!Responsibilities:
Lead the property’s culinary operations, ensuring the kitchen is operating smoothly and the food quality exceeds customer’s expectationsEnsure exceptional food quality, presentation, and consistency to maintain their reputation for culinary excellenceHire, train, and mentor a team of talented chefs and kitchen staff to achieve high standards of culinary skill and teamworkManage cost controls, forecasting and inventory managementReview financial targets to ensure they are being met or exceeded
Executive Chef Qualifications:
Proven experience in managing and overseeing kitchen operations, ensuring consistent quality Strong 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 reputationThorough knowledge of food safety regulations and hygiene standards, with a focus on maintaining a clean, safe, and compliant kitchen environment
What they’re offering:
Comprehensive health benefits, including medical, dental, vision, and life insurance, along with disability coverageA 401(k)-retirement plan and achievable Bonus structureRelocation Package for the right candidates across the USA
If you’re interested in this opportunity, please send your resume to Declan today! declan at corecruitment dot com ....Read more...
You’ll get hands-on experience from every aspect of the kitchen, from preparation to plating. If you have a strong passion for food and want to develop your skills. Join our devoted kitchen brigade to grow your skills and further your culinary career.
Apprentice role at Lock & Larder:
Job Title: Commis Chef Apprentice.
Location: Lock & Larder, Gunthorpe Lock.
About Us:
Lock & Larder is a renowned Gastro Pub offering exceptional dining with stunning views by Gunthorpe Lock. We pride ourselves on quality, fresh, locally sourced food and a welcoming atmosphere for both guests and staff. We cater to diverse needs, from casual dining to bespoke event catering.
The Role:
We are looking for an enthusiastic and dedicated Commis Chef Apprentice to join our kitchen brigade. This apprenticeship provides a structured learning environment for individuals aiming to build a solid foundation in professional cookery. You will work under the guidance of experienced chefs, gaining practical skills and knowledge essential for a successful career in the culinary arts.
Key Responsibilities:
Assist in the preparation and cooking of menu items according to Head Chef’s specifications
Learn and practice fundamental cooking techniques, including sauce making, vegetable preparation, and basic butchery
Maintain high standards of food hygiene, health, and safety within the kitchen at all times
Undertake stock control, including receiving, storing, and rotating ingredients
Ensure the cleanliness and organisation of the kitchen, including equipment, surfaces, and waste disposal
Support the team during busy service periods and assist with event preparation and execution
Develop an understanding of food labelling and allergen information
Adhere to all company policies and procedures
The Ideal Candidate:
A genuine passion for food and a strong desire to learn professional cooking skills
Willingness to work hard, take direction, and be a proactive team member
Reliable and punctual with a positive attitude
Basic understanding of food hygiene is an advantage, but full training will be provided
Ability to work in a fast-paced environment
What We Offer:
Comprehensive apprenticeship training and development
Opportunity to learn from a skilled and passionate culinary team
Experience in a high-quality Gastro Pub environment
Competitive apprentice wage
A supportive and friendly work atmosphere
Training:
Day release - Weekly on a Tuesday at Fletchers Kitchen – 12pm-5:30pm without FS. 12pm-1:30pm theory - 2:30pm-5:30pm practical
12 Months (+3 month end point assessments)
Training Outcome:
Potential to begin permanent role after successful completion of apprenticeship dependent on availability
Employer Description:Lock & Larder is a Gastro Pub located on the picturesque edge of Gunthorpe Lock, offering guests spectacular views of the river and the passing canal boats from our expansive outdoor spaces. We are a small, dedicated business committed to serving high quality cuisine, with strong emphasis on fresh, locally sourced produce. Our culinary expertise extends to specialised event catering ranging from high end buffets to sophisticated 3 to 5 course fine dining meals. We pride ourselves on creating a welcoming atmosphere for both customers and our team.
Working Hours :30 hours (15 min - 1 hour breaks vary on shift lengths).
Shifts to be confirmed.Skills: Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Logical,Team working,Creative,Initiative,Non judgemental....Read more...
Basic salad preparation
Meal item preparation
Cleaning and hygiene
Temperature controls
Quality control
Stock management
Good communication skills
Great teamwork skills
Training Outcome:Full-time commis chef position available.Employer Description:RestaurantWorking Hours :Tuesday, Thursday, Friday, Saturday, Sunday (6 hours per day).Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Team working,Creative,Initiative,Non judgemental,Patience,Passion for food....Read more...
Pizza Chef – Traditional Wood-Fired Pizza – Central London – Up to 37,440 Join one of London's most celebrated Italian food destinations. We are looking for experienced pizza makers to join the team at our main restaurant, serving traditional wood-fired pizza made with fresh dough and quality ingredients.We are partnering with a world-famous Italian food hall to recruit Pizza Chefs for their main restaurant in Central London. This is a fantastic opportunity to work in a high-volume, quality-focused environment with a team passionate about authentic Italian cuisine.The Role:
Location: Central LondonRestaurant: Main restaurant serving traditional wood-fired oven pizzaConcept: Authentic Italian – fresh dough made from scratch, no frozen ingredientsHours: 40 hours per week, 5 days out of 7Shift patterns: Variable between 8am and 10pm – early finishes availableHourly rate: £14.00 – £14.50 base + tronc (up to £18 per hour total)Annual equivalent: Up to £37,440 + tronc
The Ideal Pizza Chef:
Experienced pizza maker with high-volume restaurant backgroundSkilled in traditional wood-fired oven operationCan make pizza dough from scratch – no frozen ingredientsPassionate about authentic Italian cuisine and quality ingredientsTeam player who thrives in a busy, fast-paced environment
Why Apply?
Competitive pay: £14-14.50 per hour + tronc (up to £18 per hour)Early finishes 40-hour contract Iconic venue: Quality focus:
Ready to join the team? Send your CV to Olly at COREcruitment dot com.....Read more...
Food Prep: Assist with washing, chopping, and portioning ingredients.
Cooking: Support chefs in preparing healthy dishes.
Stock Control: Help manage stock and ensure proper rotation.
Cleanliness: Maintain a clean and safe kitchen.
Learning: Develop your culinary skills through training with senior chefs.
Training Outcome:Progression to further work or apprenticeships at level 3.Employer Description:At Louie's Healthy Cuisine, we serve fresh, nutritious meals in a fast-paced kitchen. We specialise in healthy, wholesome dishes, and as an Apprentice Commis Chef, you'll learn from experienced chefs while helping maintain our high food standards.Working Hours :Contracted number of hours per week: 30 hours + plus training time. Working week: 8 am-4 pm over 4 days a weekSkills: Attention to detail,Team working,Time management,Passionate about cooking,Ability to work at fast pace....Read more...
• Chopping vegetables/meat and fish• Allergens and health and safety • Kitchen operations, including food preparation; consistency in production; safe use of kitchen equipment; cleanliness of work area, and operating procedures.• Nutrition - including key nutrient groups and their function; scope and methods of adapting dishes; allergens; producing individual dishes.• General housekeeping of the workspaceTraining:
Level 2 Production Chef
Work-based learning
Functional skills
Training Outcome:Progression to full-time employment.Employer Description:Overlooking the stunning Ribble Valley, a warm welcome awaits you with roaring fires, a selection of traditional real ales, fine wines and locally sourced home-cooked food.Working Hours :Working 5 days out of 7, earliest start 09:30 latest finish 22:00, 30 minutes lunch.Skills: Willingness to learn,Trustworthy,Reliable transport,Work under pressure....Read more...
Knife skills
Menu and dish preparation
Allergen awareness
Diet & nutrition
Fish, meat, poultry, stocks, sauces, soups
Butchery
Food safety
Hot & cold desserts
General housekeeping of the working area
Training:
Production Chef Level 2 Apprenticeship Standard
Training Outcome:
Progression onto full-time employment
Employer Description:Critically acclaimed, Bertram’s Restaurant within Crow Wood, Burnley, Lancashire is a unique and modern adult-only restaurant and cocktail bar located in 100 acres of countryside affording spectacular views of Pendle Hill and the rolling hills.
An eclectic mix of modern and retro makes for a stunning dining experience offering delicious and creative food and cocktails plus some special menus midweek.Working Hours :30-minutes lunch break/4 days working a week/hours to be discussed during interview.Skills: Desire to learn,Punctual,Cleanliness and hygiene,Self motivated,Enthusiastic....Read more...
Care Home Chef (Bank) – Braintree, EssexLocation: Riverdale Care Home, 65 Duggars Lane, Braintree, Essex, CM7 1BAHourly rate: £14.00 per hourHours: Zero hour contractShifts: to be discussed at interviewCome and make a difference with the team at Westgate Healthcare! #CareWithUsAtWestgateWe are looking for a compassionate and caring Chef (bank) to join our family at Riverdale Care Home. We are looking for individuals who share our values, have an interest in helping others, a can-do attitude and who will treat the people we support with care, compassion and respect. If you want to make a difference to the lives of our elderly residents, apply today.About the role:
Prepare hot and cold meals for residents according to their needs and preferencesAssist with planning seasonal menusEnsure compliance with the Health & Safety Policy and regulationsCarry out checks in the kitchen as required to ensure compliance with regulatory requirements, for example recording fridge temperaturesMaintain a clean and hygienic environment, including washing and clearing up equipmentReport all accidents and incidents to the Person-in-Charge of the home
About you:
The right to live and work in the UK Previous experience in a similar role and setting (i.e. a care home or a school)Certificate Level II in Food Safety and HygieneKnowledge of nutritional needs of older peopleHealth and Safety and regulatory requirementsA positive and flexible attitude towards work and the ability to work well in a team
Why work at Westgate?
Competitive pay rates with enhanced pay on bank holidaysImprove your financial wellness and flexibility with Wagestream; access your wages before pay day and enjoy exclusive discounts at a variety of the UK’s favourite shopsAccess to the Blue Light Card (employee discount scheme)Access to other discount schemes; Byond Prepayment Card (employee cashback card), Extras Discounts (employee discount scheme) and Cycle to Work SchemeRefer a Friend Scheme - earn up to £500 for a successful referral!Internal and external employee recognition schemes (e.g. Employee of the Month and Long Service) and team building social eventsSupport in achieving additional qualifications, including nationally recognised qualificationsAccess to financial and wellbeing support through The Care Workers Charity Comprehensive staff induction with free training and professional development
We reserve the right to close this vacancy once we receive suitable applications, therefore, an early submission is encouraged. Due to a high volume of applications, if you do not hear from us within 5 working days, please assume that your application has been unsuccessful.Westgate Healthcare is an equal opportunities employer, and we welcome applications from all suitably qualified candidates regardless of their race, sex, disability, religion/belief, sexual orientation or age.WGHROB....Read more...
