Head Chef - Premium Events & Catering - London – Up to £70,000 + Paid OvertimeWe're recruiting a Head Chef to join one of London's most exciting premium events and catering businesses.This is a rare opportunity to lead a talented brigade delivering exceptional food across luxury events, private dining, weddings, corporate hospitality and large-scale celebrations.The company has experienced incredible growth over the last 12 months and is continuing to invest in its people, food and future. They're looking for a Head Chef who genuinely wants to be part of the journey and help drive the business forward.The Offer
£65,000 - £70,000 salaryBonus schemePaid overtime for all eventsRealistic £8,000 - £10,000 additional earnings per year45-hour contractPredominantly Monday to Friday operation (approx. 70%)Typical working pattern around 8am - 5pmRare late finishes and occasional weekend preparation30 days holidayStaff meals providedUniform providedCompany pension
The Business
Premium London events and catering company.Strong reputation within the luxury events market.Significant year-on-year growth.Prestigious venues and high-profile clients.Supportive senior leadership team.Established freelance and event chef network.Strong culture and excellent staff retention.
The Food
Modern British cooking with global influences.Seasonal, produce-led menus.Luxury canapés and bowl food.Premium plated dining.Weddings, celebrations and corporate events.Bespoke menus for every event.Fresh, sustainable ingredients.
The Role
Lead the kitchen team across production and events.Inspire, develop and mentor chefs.Drive food quality and presentation standards.Support menu development and innovation.Ensure smooth event delivery.Work closely with the senior leadership team.Play a key role in the company's continued growthWork closely with senior leadership on operational success.
About You
Proven Head Chef experience within events, hospitality or contract catering.Strong leadership and team development skills.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Sous Chef – High-Quality Gastro Pub – ChelmsfordSalary: £45,000 + overtime for extra shiftsWe are working with a standout gastro pub in Chelmsford, known for its refined yet approachable food and a Michelin Bib Gourmand. This is a kitchen that takes pride in quality while keeping the feel of a proper, busy pub.The site runs strong weekend trade, regularly exceeding 200 covers, alongside a more relaxed and intimate service during the week.This is a Sous Chef role for someone who wants real responsibility in the kitchen. You will run the pass, lead the team through service, and keep standards high across every shift.Key responsibilities:• Run day-to-day kitchen operations• Lead service from the pass• Manage, organise, and support the brigade• Work with the Head Chef and Executive Chef on menu development• Maintain consistency across high-volume and plated service• Control prep, stock, and kitchen organisationWhat we’re looking for:• Experienced Sous Chef or strong Junior Sous ready to step up• Background in quality gastro pubs or good restaurants• Experience with fresh, seasonal ingredients• Confident handling 200+ covers in service• Strong kitchen leadership and calm decision-making• A hands-on approach and clear communication styleGood to know• Bib Gourmand kitchen with a strong reputation• Input into menus and daily direction• Mix of high-volume weekends and focused midweek service• Supportive senior leadership team• Clear opportunity to take ownership of a kitchen sectionIf you want a role where you can lead, build standards, and stay close to quality cooking, this is worth a conversation.....Read more...
Job Title: Head ChefWe are seeking an exceptional Head Chef to lead the opening of an exciting new pub and townhouse concept in the City of London.This is a rare opportunity to shape and lead the food offering from launch within a stylish, contemporary venue that combines the atmosphere of a premium neighbourhood pub with the energy and exclusivity of a modern members-club environment.Designed around personable service, quality hospitality, and a strong food-led identity, the venue will feature an open-plan kitchen, creating a dynamic connection between the kitchen, guests, and front-of-house teams. The concept will focus on seasonal produce, approachable yet elevated cooking, and creating an experience that guests will return to time and time again.Backed by an established and financially secure hospitality group, this role offers significant autonomy and the chance to make a lasting impact on a flagship opening.Head Chef Benefits:
Competitive salary package – £74,000 per annumOpportunity to lead a brand-new openingSignificant input into menu development and kitchen cultureOpen-plan kitchen with a strong food-led identityWork within a trendy, contemporary hospitality conceptSupport from an experienced senior leadership teamOpportunity to build and develop your own brigadeClear progression opportunities within a growing hospitality groupProfessional, well-equipped kitchen environment
Head Chef Brief Duties:
Lead all aspects of the kitchen operation from pre-opening through to launch and beyondDevelop and execute menus that reflect the venue's identity and standardsRecruit, train, and inspire a high-performing kitchen teamDrive food quality, consistency, and guest satisfactionManage labour, food costs, stock control, and kitchen budgetsFoster a positive, collaborative culture between kitchen and front-of-house teamsEnsure full compliance with food safety and health & safety standardsWork closely with senior management to deliver the overall vision of the business
Head Chef Requirements:
Previous experience as a Head Chef or a proven Senior Sous Chef ready to step into a leadership roleStrong background in quality fresh-food operationsExperience opening venues or contributing to new concepts is highly desirablePassion for seasonal produce and modern British/European cookingExcellent leadership, communication, and organisational skillsCommercial awareness with a strong understanding of kitchen financialsAbility to thrive in a guest-facing, open-kitchen environmentAmbitious, creative, and committed to delivering exceptional hospitality
About the Opportunity:This role would suit a chef who enjoys being visible, engaging with guests, and creating a culture that mirrors the warmth and personality of a great neighbourhood venue, while delivering the standards and attention to detail expected from a modern, members-club-inspired operation.All applications will be handled in the strictest confidence. Full details of the business and concept will be provided to shortlisted candidates....Read more...
Sous Chef – Luxury Boutique ResortLocation: Bahamas Compensation: $45,000–$50,000 USD Benefits: Private accommodation provided, utilities covered, 3 meals per day while working, paid vacation, and additional resort benefitsWe are recruiting on behalf of a luxury boutique resort in the Bahamas seeking an experienced Sous Chef to join the culinary leadership team. This opportunity is ideal for a hands-on culinary professional who thrives in a fast-paced hospitality environment and is passionate about delivering exceptional dining experiences within a luxury island setting.Reporting directly to the Executive Head Chef, the successful candidate will play a key role in overseeing daily kitchen operations, supporting team development, maintaining culinary standards, and ensuring smooth execution across all service periods.Key Responsibilities
Support daily kitchen operations across breakfast, lunch, dinner, and special eventsLead service periods and actively work the line to ensure quality, consistency, and execution standards are maintainedAssist with inventory management, ordering, receiving, and storage of productsMonitor food costs and support waste reduction initiatives through efficient kitchen practicesSupervise, train, and develop line cooks and kitchen team members
Ideal Candidate Profile
Previous Sous Chef experience within a luxury boutique hotel, resort, or high-end dining environment requiredBoutique hotel experience is essentialCaribbean experience is strongly preferredStrong culinary fundamentals with experience across multiple kitchen stationsProven ability to lead kitchen teams during high-volume service periodsStrong organizational, communication, and problem-solving skills
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Sous Chef – Luxury Boutique ResortLocation: Bahamas Compensation: $45,000–$50,000 USD Benefits: Private accommodation provided, utilities covered, 3 meals per day while working, paid vacation, and additional resort benefitsWe are recruiting on behalf of a luxury boutique resort in the Bahamas seeking an experienced Sous Chef to join the culinary leadership team. This opportunity is ideal for a hands-on culinary professional who thrives in a fast-paced hospitality environment and is passionate about delivering exceptional dining experiences within a luxury island setting.Reporting directly to the Executive Head Chef, the successful candidate will play a key role in overseeing daily kitchen operations, supporting team development, maintaining culinary standards, and ensuring smooth execution across all service periods.Key Responsibilities
Support daily kitchen operations across breakfast, lunch, dinner, and special eventsLead service periods and actively work the line to ensure quality, consistency, and execution standards are maintainedAssist with inventory management, ordering, receiving, and storage of productsMonitor food costs and support waste reduction initiatives through efficient kitchen practicesSupervise, train, and develop line cooks and kitchen team members
Ideal Candidate Profile
Previous Sous Chef experience within a luxury boutique hotel, resort, or high-end dining environment requiredBoutique hotel experience is essentialCaribbean experience is strongly preferredStrong culinary fundamentals with experience across multiple kitchen stationsProven ability to lead kitchen teams during high-volume service periodsStrong organizational, communication, and problem-solving skills
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Sous ChefChicago, Illinois $67,000–$77,000 per year (Full-time) Benefits: Medical, dental, vision, retirement plan, PTO, hotel discounts, employee meals, relocation/visa support (eligible cases)I am hiring on behalf of a world-renowned luxury hospitality group in Chicago seeking an experienced Sous Chef to join a flagship fine dining kitchen within a high-end hotel environment.This is a Michelin-level culinary opportunity focused on precision, creativity, and delivering elevated dining experiences within one of the city’s most prestigious luxury settings.Key Responsibilities:
Support the Executive Chef in leading daily kitchen operationsOversee food preparation, execution, and quality control to luxury standardsTrain, mentor, and develop kitchen brigade membersMaintain strict food safety, hygiene, and compliance standardsAssist with menu development and seasonal culinary innovationEnsure smooth kitchen execution during high-volume service periodsCollaborate closely with broader food and beverage leadership teams
Requirements:
3–5 years’ experience in a culinary leadership role (Sous Chef or equivalent)Michelin-starred or luxury fine dining background required (2–3 Michelin experience preferred)Strong leadership, training, and communication skillsExcellent technical culinary skills and attention to detailAbility to thrive in a fast-paced, high-expectation environmentServSafe certification requiredValid U.S. work authorization required
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Specialty Sous Chef (Italian Cuisine) Location: St. Lucia Compensation: $40,000–$45,000 USD Benefits: Tips & gratuities, housing allowance, relocation assistance, flights, temporary accommodation, insurance benefits, and additional resort perksWe are recruiting on behalf of a renowned luxury resort in St. Lucia seeking an experienced Specialty Sous Chef to lead the culinary operations of its signature Italian restaurant. This is an exciting opportunity for a passionate chef with a strong background in authentic Italian cuisine and luxury hospitality to join a dynamic culinary team in one of the Caribbean's premier resort destinations.Key Responsibilities
Support the daily operations of the Italian specialty restaurantEnsure exceptional quality, presentation, and consistency across all menu offeringsLead, train, and mentor kitchen team members to maintain luxury hospitality standardsAssist with menu development, recipe consistency, and seasonal offeringsManage inventory, ordering, food cost controls, and waste reduction initiativesMaintain the highest standards of food safety, sanitation, and kitchen organization
Ideal Candidate Profile
Previous Sous Chef experience within a luxury hotel, resort, or upscale Italian restaurantStrong knowledge of authentic Italian cuisine and cooking techniquesProven ability to lead kitchen teams in a fast-paced hospitality environmentExperience managing food costs, inventory, and kitchen operationsHands-on leadership style with excellent communication and organizational skillsCaribbean or international luxury hospitality experience is considered an advantage
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Executive Head Chef
Salary
£55,000 basic + bonus + gratuities (OTE £65,000)Location
East YorkshireWe're looking for an experienced Executive Head Chef to lead a high-volume, fresh food kitchen within a busy premium inn and hotel.This is a hands-on leadership role for an established Head Chef or Executive Chef with a proven track record of leading large kitchen teams, delivering exceptional food quality and driving commercial performance.The business operates a busy restaurant, 38-bedroom hotel, breakfast service, events and seasonal menus. This is not a first-time Head Chef opportunity. We're looking for someone who thrives in volume while maintaining consistently high standards.The Role
You will take full responsibility for all kitchen operations, leading a team of around 20 including 11 chefs and 9 kitchen assistants.Key responsibilities include:• Leading a high-volume fresh food kitchen during busy service periods.• Managing, coaching and developing the kitchen brigade.• Creating seasonal menus using fresh, locally sourced ingredients.• Delivering consistent food quality across restaurant, breakfast and event operations.• Managing GP, food cost, labour cost and kitchen budgets.• Ordering, stock control, waste reduction and supplier management.• Maintaining Food Safety, HACCP, allergen compliance and health & safety standards.• Recruiting, training and succession planning for the kitchen team.• Working closely with senior management to achieve financial and operational targets.• Driving kitchen standards, efficiency and continuous improvement.About You
You'll have:• At least 3 years' experience as a Head Chef or Executive Chef.• Experience leading large kitchen teams within premium hospitality.• Strong fresh food and from-scratch cooking experience.• Experience in high-volume restaurant, hotel or gastro pub environments.• Strong financial understanding including GP, food cost, labour control and stock management.• Excellent leadership, coaching and communication skills.• Experience delivering Rosette-standard food in a commercially focused operation.• Level 3 Food Safety qualification or willingness to obtain it.You'll be a visible leader who enjoys being on the pass, developing chefs and maintaining standards during demanding services.The Operation
• Premium inn with 38 bedrooms.• Around 91% annual occupancy.• Busy breakfast operation serving 50-60 covers daily.• Restaurant regularly serving 70-90 covers, with significantly higher volumes during peak periods.• Seasonal menus changing every couple of months.• Fresh, traditional British food prepared to a high standard.• Strong emphasis on consistency, quality and speed of service.• Existing Head Chef has been promoted internally after eight successful years.Package
• £55,000 basic salary.• Bonus scheme.• Gratuities worth approximately £4,000 per year.• 28 days holiday increasing with service.• Health Cash Plan.• Employee Assistance Programme.• Enhanced maternity and paternity pay.• Life assurance.• High Street discounts.• Discounted food, drink and accommodation across the group.• Apprenticeship and development opportunities.• Long service awards.• Career progression within a growing hospitality business.• Temporary accommodation may be available for relocation.If you're an experienced Head Chef who enjoys leading from the front, developing teams and delivering exceptional fresh food in a fast-paced environment, we'd love to hear from you.....Read more...
Job Title: Head Chef Location: Tenerife, Spain Salary: €40,000 gross + bonus Start: ASAPFor our client, a leading independent multi-brand restaurant operator with 20+ locations and 18 distinctive hospitality concepts, from premium restaurants to high-volume dining destinations, serving over 2.5 million guests annually we are looking for a skilled Head Chef. If you are specialized in any of these concepts: Neapolitan Style Pizzeria, Nikkei cuisine, Latin Fusion, Chinese, high-volume production this is the job for you.As Head Chef, you will lead all culinary operations for one of our distinctive concepts, delivering exceptional dining experiences that uphold our reputation for excellence. You will manage a skilled team, drive culinary innovation, and ensure seamless kitchen operations in a dynamic, high-visibility environment.Key Responsibilities
Menu Development: Create and execute creative, high-quality menus aligned with the concept’s vision and standardsTeam Leadership: Lead, mentor, and inspire a team of chefs, fostering a culture of excellence and continuous improvementOperational Excellence: Oversee daily kitchen operations, including mise en place, service flow, and rigorous quality controlFinancial Management: Control food costs, inventory, and supplier relationships to meet budgetary targets without compromising qualityCollaboration: Work with central support teams, including procurement and the development kitchen, to source premium ingredientsGuest Experience: Ensure every dish exceeds expectations and aligns with our service standardsCompliance: Maintain the highest food safety, hygiene, and regulatory standards
Requirements
Minimum 5 years’ experience as Head Chef or in high-end restaurantsProven ability to lead and develop culinary teams in fast-paced environmentsStrong financial and operational management skills with a track record of cost control and profitabilityExpertise in contemporary culinary techniques and a passion for innovationFluency in Spanish and EnglishHACCP certification and up-to-date knowledge of food safety regulations
Experience in multi-concept or multi-unit restaurant groupsBackground in high-volume or premium dining environmentsFamiliarity with international culinary trends and premium ingredients
What We Offer
The opportunity to lead a concept within a growing, award-winning groupCompetitive compensation package with performance bonusesAccess to our development kitchen, premium suppliers, and culinary resourcesCareer progression across our 18+ concepts and future openingsRelocation support for international candidatesComprehensive benefits package
Job Title: Head Chef Location: Tenerife, Spain Salary: €40,000 gross + bonus Start: ASAPIf you are a dynamic, experienced leader with a passion for premium hospitality, submit your CV to luizas@corecruitment.com....Read more...
Head Chef 58k plus bonusAn exciting opportunity for an exceptional Head Chef to lead a vibrant Singaporean restaurant in Central London, with genuine progression within a fast-growing group.The Role We are looking for an exceptional Head Chef to lead the kitchen at a vibrant Singaporean restaurant in Central London. This is a hands-on leadership role, taking full ownership of the kitchen operation, ensuring exceptional food quality, consistency, food safety and cost control, while creating a positive and collaborative working environment.Key Responsibilities
Lead, inspire and develop the kitchen team to deliver outstanding food and service.Ensure consistent execution of all menu items while maintaining the authenticity of Singaporean cuisine.Oversee daily kitchen operations, including food preparation, service, stock control and ordering.Manage kitchen labour and food costs in line with company targets.Maintain the highest standards of food safety, hygiene and cleanliness, ensuring full compliance with HACCP and health and safety regulations.Recruit, train and mentor chefs, creating a positive and high-performing kitchen culture.Work collaboratively with the FOH management team to ensure seamless service and an exceptional guest experience.Contribute to menu development, seasonal specials and continuous improvement initiatives.Monitor kitchen performance and implement procedures to improve efficiency and profitability.
The Ideal Candidate
Proven experience as a Head Chef or Senior Sous Chef ready to take the next step.Previous experience managing a high-volume, fast-paced restaurant kitchen.Strong knowledge of Singaporean and Southeast Asian cuisine is highly desirable.Excellent leadership, communication and people management skills.Strong organisational and problem-solving abilities.Calm under pressure with a hands-on approach.Good understanding of stock management, GP control and labour management.Level 3 Food Hygiene qualification (or willingness to obtain).
What We Offer
Competitive salary starting from £58,000 per annum.Performance-based bonus opportunities.Excellent career progression within a fast-growing restaurant group.Ongoing training and professional development.Staff meals on duty.Employee discounts across all group restaurant brands.A supportive, ambitious and people-first working culture.
How to Apply If you are passionate about authentic Singaporean cuisine and want to be part of an exciting and rapidly expanding restaurant group, please send your CV.....Read more...
Evening Chef de Partie - Education Catering - North-West London - £35,000We're recruiting an Evening Chef de Partie to join a prestigious education catering operation in North-West London.This is a fantastic opportunity for a strong Chef De Partie who enjoys fresh food, customer interaction and taking pride in their section. You'll play a key role in delivering the evening food offer for students, helping to create exciting, themed nights and high-quality food that keeps customers coming back.The Offer
£35,000 salaryMonday to Friday operation11:30am – 7:30pm shifts40-hour contractFree meals on dutyCompany pension schemeUniform providedExcellent training and developmentStrong work-life balanceStable, long-term opportunity
The Operation
Prestigious education catering environment.Dedicated evening dining operation.Student-focused food offer.Fresh food prepared dailySupportive Head Chef and management team.
The Food
Fresh, seasonal food.Street food and world food concepts.Themed food nights and promotions.Modern student favourites.Opportunity to contribute ideas and dishes.
The Role
Run your section during evening service.Prepare and serve fresh food to a high standard.Support themed food nights and special events.Ensure excellent presentation and consistency.Maintain food safety and hygiene standards.Assist with stock rotation and waste control.Engage positively with students and customers.Work closely with the wider kitchen team.
About You
Previous Chef De Partie experience.Strong fresh food background.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Head Chef | New Opening Restaurant | Bath | £55,000 – £60,000 + TRONCRelocation support availableAn exciting opportunity has arisen for an ambitious Head Chef to lead the launch of a brand-new 54-cover restaurant in the heart of Bath.Opening in November, this is a rare chance to take ownership of a new culinary concept from the very beginning, shaping the menu, building the team, and creating the identity of a restaurant that aims to become a standout destination within Bath’s dining scene.The restaurant will focus on vibrant, ingredient-led cooking with influences from the Middle East and Asia. The style is inspired by chefs such as Ottolenghi, Sami Tamimi and Neil Perry, combining bold flavours, seasonal produce, creative combinations, and beautifully presented dishes.The concept will be modern, relaxed, and elevated without being formal fine dining. The menu will focus on sharing-style dishes across sections including Nibbles, Vegetables, Fish, Meat and Sides, offering guests an exciting and approachable dining experience.This role would suit a Head Chef or experienced Senior Sous Chef who has worked within high-quality international, Middle Eastern, Asian, or fusion-led restaurants and enjoys developing food that is creative, seasonal, and full of flavour.The OpportunityAs this is a brand-new opening, the successful candidate will be involved from the development stages. Before opening, there will be a dedicated period to focus on menu creation, recipe development, supplier relationships, kitchen setup, team recruitment, training, and ensuring the restaurant is ready to launch successfully.The opening will coincide with Bath’s busy Christmas period, with the restaurant expected to build momentum quickly. The first few months will be fast-paced, with a strong focus on delivering consistent quality while establishing the restaurant’s reputation.Key Responsibilities
Lead the kitchen operation and create a positive, ambitious kitchen cultureDevelop and deliver a seasonal menu focused on Middle Eastern and Asian influencesCreate, test, and cost dishes ahead of launchBuild relationships with suppliers and source high-quality ingredientsRecruit, train, and develop the kitchen teamEstablish kitchen procedures, standards, and systems before openingManage food costs, stock control, ordering, and kitchen performanceMaintain excellent standards of food quality, hygiene, and consistencyWork closely with the wider management team to deliver the restaurant visionDrive the restaurant towards industry recognition, including Rosette ambitions
The Ideal Candidate
Current Head Chef or experienced Senior Sous Chef within a high-quality restaurant environmentBackground in international, Middle Eastern, Asian, or fusion cuisineStrong understanding of ingredients, seasonality, and flavour combinationsExperience creating menus and developing dishes from concept to launchProven ability to lead and inspire a kitchen teamCommercially aware with experience managing food costs and kitchen operationsPassionate about modern, creative dining experiencesLooking for the opportunity to make their mark on a new opening
What’s on Offer
Salary of £55,000 – £60,000 plus TRONCOpportunity to build and shape a restaurant from day oneCreative involvement across menu development and kitchen setupSupportive ownership with ambitious plansRelocation support available for the right candidate, including assistance with accommodation initiallyFlexible start date considered, with an ideal start from SeptemberOpportunity to take part in a cook-off as part of the selection processBe part of one of Bath’s most exciting new restaurant openings....Read more...
Sous ChefCompensation
Salary: $80,000 – $85,000Benefits: Health, Dental, Vision & Life Insurance, 401(k), Paid Time Off, Commuter Benefits, Dining Discounts
Job DetailsI am hiring on behalf of a luxury prestigious client seeking a talented and driven Sous Chef to support leadership within a high-end, fine dining restaurant environment.The Sous Chef is responsible for maintaining the highest standards of food quality, consistency, and service excellence. This role provides hands-on leadership in the kitchen, supports menu development, oversees cost control and product sourcing, and ensures operational systems and quality assurance procedures are consistently upheld.This is a leadership position requiring a chef who thrives in a refined, high-performance culinary environment and leads by example on the floor.Key Responsibilities
Support senior culinary leadership in all aspects of kitchen operationsContribute to menu development, recipe creation, and seasonal innovationOversee food quality, presentation, and consistency across all stationsMonitor food costing, product specifications, and supplier qualityMaintain strict sanitation, food safety, and temperature control standardsSupervise mise en place, station setup, and daily prep executionTrain, mentor, and motivate line cooks and junior team membersEnsure an organized, clean, and professional open-kitchen environmentConduct quality checks and enforce kitchen systems and structureAssist with service coordination and pre-service lineupsSupport inventory control and proper product rotation
Required Experience & Qualifications
Culinary degree or formal apprenticeship preferredMinimum 2 years in a supervisory role within a luxury restaurant or hotelStrong background in Italian cuisine highly preferredProven ability to lead, coach, and develop kitchen teamsStrong organizational and time management skillsHigh attention to detail and quality standardsComfortable working in a fast-paced, high-expectation environmentFlexible schedule including evenings, weekends, and holidaysPhysically able to stand for extended periods and lift up to 30 lbsFood safety certification required (NYC Food Handlers certification preferred)
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Job Title: Head ChefH&C Solutions is proud to be recruiting on behalf of a highly regarded neighbourhood restaurant offering refined, modern French cuisine. We are seeking an accomplished Head Chef to lead a brigade of six chefs and guide the continued evolution of a thoughtful, seasonally driven menu.The restaurant operates with a calm, quality‑focused rhythm, typically serving 20+ covers at lunch and 50+ covers at dinner. The kitchen works with trusted suppliers, preparing dishes rooted in French technique, seasonality and a respect for provenance.Head Chef Benefits:
A genuine opportunity to shape the culinary direction of an established, quality‑focused restaurant£65,000 per annumA stable, well‑regarded business with strong repeat customClear progression pathways and the chance to build your profileGenerous food and drink discountsCycle‑to‑work and tech schemesSupportive ownership with a long‑term commitment to excellence
Head Chef Requirements:
A driven Head Chef with experience in modern French or 2–3 AA Rosette‑equivalent restaurantsConfident leading a team of six chefs, fostering a calm, collaborative and standards‑focused cultureStrong financial acumen — confident with GP, costing and building commercially viable dishesProven ability to run a disciplined kitchen: operations, hygiene, training and developmentA natural communicator who enjoys mentoring and elevating both BOH and FOH teamsPassionate about seasonality, provenance and thoughtful sourcing....Read more...
Senior Sous Chef - Premium Restaurant - London - £48,000 + Bonus + Tronc£48,000 salary + 10% bonus + approximately £3 per hour in tronc.Realistically, this is a role where the earning potential quickly climbs beyond the basic salary.We're recruiting a Senior Sous Chef for one of London's most exciting restaurant operations within the cultural and events sector.This is a chance to join a premium fresh food restaurant serving large volumes without compromising quality, standards or creativity!Think busy services, strong teams, great systems and the opportunity to genuinely lead from the front.The Offer
Up to £48,000 salary10% annual bonusAround £3 per hour additional troncExcellent overall earning potentialStaff meals provided dailyUniform provided and launderedPension schemeCycle to work schemeTraining and developmentGenuine progression opportunities28 days holiday including bank holidays
The Operation
Premium restaurant operation.Open seven days per week.Busy lunch-led business.Friday and Saturday evening service.Around 190 covers served during lunch service alone.Fast paced, high-energy environment.Large, established kitchen brigade.Professionally run operation with strong support structures.
The Food
Fresh food cooked from scratch.Seasonal menus.Modern restaurant dishes.High-volume service with premium standards.Quality and presentation remain the priority.
The Role
Support the Head Chef in leading the kitchen.Drive service during busy periods.Lead and develop the team.Manage ordering and stock control.Support labour planning and rotas.Maintain exceptional kitchen standards.
About You
Senior Sous Chef or strong Sous Chef experience.Comfortable leading large teams.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...
As a Kitchen Assistant apprentice, your passion for all things food and the desire to make the perfect dish every time is what sets you apart. With a keen eye for maintaining the highest standards and thriving during a fast past service, you’ll soon become an invaluable member of the kitchen team.
You’ll receive a competitive salary, pension contribution as well as:
he chance to further your career across our well-known brands - As one of the industry's top apprenticeship providers, we can provide training and development at each level of your career
Discount of 33% for you and 15% for your loved ones on all of our brands - so you enjoy your favourite food and drink at a discount
Wage Stream - Access your wage before payday for when life happens
Retail discounts - Receive up to 30% off at Superdrug, exclusive discounts with three mobile along with many more…
Discount of 50% for you and 25% for your loved ones at our Greene King Inns and hotels. - so, you can enjoy a weekend away without breaking the bank
Free employee assistance programme - Mental Health, well-being, Financial, and Legal support because you matter!
As a Kitchen Assistant apprentice, you will…
Prepare, cook and present food which meets specs and customer expectations
Maintain hygiene levels and safety regulations in the kitchen to help to guarantee the safety of your entire team and visitors
Communicate clearly with your team in order to provide high-quality meals to customers on time
Keep up to date with new products, menus and promotions
What your apprenticeship includes:
A mixture of face to face and skype/phone catch ups every 4 - 6 weeks to discuss feedback and progress
A mixture of on and off the job training, including workshops and webinars
Reviews every 12-weeks with your Line Manager and apprenticeship Trainer
The chance to get Functional Skills in English and maths (if you don’t already have GCSE)
A Chef Apprenticeship Qualification once you have completed the 15-month programme
Alongside working full time as an Apprentice Chef, you will also be joining our unique Chef Academy, where you will have the opportunity to attend four masterclasses designed to teach you expert knowledge and technical skills involved in 4 different areas of cooking.
At Greene King, you will be working towards a Production Chef Level 2 Apprenticeship Qualification over the course of 15-months.Training:Production Chef Level 2.Training Outcome:Ongoing training and development.Employer Description:Greene King is the country’s leading pub retailer and brewer, running over 3,100 pubs, restaurants and hotels in towns, villages and city-centre high streets across England, Wales and Scotland. With a rich heritage of over 200 years, we brew award-winning beers and operate managed, tenanted, leased and franchised pubs from our headquarters in Bury St. Edmunds.Working Hours :20 hours, shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed.Skills: Communication skills,Attention to detail,Customer care skills,Team working....Read more...
Position Title: Chef De PartieSalary: Up to £32,000 per annum dependent upon experience + BenefitsHours: Full time 40 hours per week, 5 days over 7 to include weekends and bank holidaysBased at Ampleforth Abbey YO62 4ENClosing date: Friday 17th July (may close sooner depending on volume of applicants)Benefits
Up to 8% employer-matched pensionLife assuranceFree lunch during working hoursFree on-site parking20% discount at the Tea room and Abbey ShopCycle to Work SchemeChristmas ClosureHistoric Houses and Yorkshire Great Houses, Castles and Gardens passes to borrowEmployee Assistance programmeRetail savings platform50% discount on fitness suite, swimming and other activities at St Albans Centre
About Ampleforth AbbeyAmpleforth Abbey is home to the UK’s largest Benedictine monastic community, rooted in the Rule of St Benedict. Our mission is to seek God through prayer and service, and to invite others to experience faith in action.Located in the Howardian Hills near York, the Abbey sits within an Area of Outstanding Natural Beauty and welcomes thousands of visitors each year to its Retreat Centre, Visitor Centre, Shop and Tea Room.Ampleforth Abbey Trust, a registered charity, works alongside the Monastic Community to support this mission. With around 60 lay staff, the Trust delivers on a five-year strategy, choosing a Future Together, to ensure a sustainable, faith-led future for the Abbey and its valley home.The Chef de Parti supports the Head Chef in the daily operation of Ampleforth Abbey kitchens including the tearoom and main Monastery, ensuring the consistent delivery of high-quality, freshly prepared food. This role combines strong culinary skills with leadership responsibilities, while respecting the calm, reflective, and historic nature of the Monastic environment. The Chef de Parti plays a key role in maintaining excellent standards of food quality, hygiene, and efficiency, helping to create a welcoming and memorable experience for all visitors. If you enjoy working in a friendly peaceful atmosphere, meeting new people, being part of a hardworking team Ampleforth Abbey is perfect for you!Main Responsibilities but not limited to:-
Assist the Head Chef & Executive Chef in the day-to-day running of the kitchens Prepare, cook, and present food to a high standard, in line with the Tearoom menu and Monastery menus Ensure smooth service during busy periods, maintaining consistency and qualityContribute to menu development Ensure all food is prepared using fresh ingredients and presented attractively Maintain portion control and minimise waste stock & kitchen management Assist with stock control, ordering, and maintain good supplier relationshipsEnsure proper storage, rotation, and labelling of ingredientsSupport cost control and efficient use of resources
Standards & Compliance
Maintain high standards of food hygiene, cleanliness, and organisation Ensure compliance with all food safety, health and safety, and environmental regulations Keep accurate records (e.g. temperature logs, cleaning schedules)
Person Specification Essential:
Previous experience as a Chef de Partie Solid knowledge of food preparation, cooking techniques, and kitchen operations Understanding of food hygiene and safety standards (Level 2 minimum;) Allergens awareness Ability to work efficiently under pressure and manage multiple tasks Strong communication and team leadership skills
Desirable:
Experience with working in a canteen, residential housing, college/school or contract catering. Batch cooking for up to 150 people Interest in seasonal, locally sourced, or traditional British cuisineExperience working with volunteers or within a heritage or faith-based setting
Personal Qualities
Calm, organised, and reliable under pressure Respectful of the Abbey’s spiritual and historic environmentPositive, hands-on approach with strong attention to detail Ability to work in a quiet, reflective setting while maintaining efficiency Flexible and supportive team player Own transport essential due to rural location
Working Conditions
40 hours per week, including weekends, bank holidays, and peak seasonsFast-paced kitchen during busy visitor periodsStanding for long periods and manual handling required
Ampleforth Abbey Trust is committed to the highest standards of safeguarding. All appointments are subject to an enhanced DBS check and satisfactory references.Interested? If you feel that you possess the relevant skills and experience, then please submit your cv. Chef de Partie, CDP, Chef, Line Chef, Station Chef, Senior Chef, Kitchen Chef, Cook, Hospitality, Catering, Contract Catering, Fresh Food, Commercial Kitchen, York Jobs, North Yorkshire Jobs INDHS Equals One is an advertising and recruitment agency working on behalf of our client to promote this vacancy. You may be contacted directly by the employer should they wish to progress your application. Due to the number of applications we receive, we are unable to provide specific feedback if your application is unsuccessful.....Read more...
Title: Chef de CuisineLocation: Carmel, CaliforniaSalary: $100,000 - $110,000Package: Comprehensive benefits package including medical, dental, vision, PTO, and career growth opportunitiesCompensation & Benefits:
Competitive base salary plus performance-based incentives (where applicable)Relocation assistance providedOne month of temporary housing upon relocationEligible for annual merit and market-based salary increasesComprehensive benefits package (if applicable)
We are hiring on behalf of a prestigious hospitality client seeking an experienced and dynamic Chef de Cuisine to lead a high-end restaurant operation in Carmel, CA.This role is suited for a strong culinary leader who can operate with an ownership mindset, driving both the culinary vision and day-to-day performance of the restaurant.Key Responsibilities:
Oversee all kitchen operations for a specific restaurant outletCollaborate with the Executive Chef on menu development and concept executionLead, mentor, and develop a high-performing culinary teamManage scheduling, payroll, hiring, and performance evaluationsEnsure consistency in food quality, presentation, and executionMonitor food cost, ordering, and inventory controlsAct as a key liaison between front-of-house and back-of-house teamsPlan and execute special events, seasonal menus, and promotionsParticipate in marketing and guest engagement initiatives
Requirements:
Strong background in full kitchen operations and leadershipProven experience in a Chef de Cuisine or senior leadership roleExcellent communication, organizational, and team-building skillsExperience with financial oversight including food cost controlAbility to perform in a fast-paced, high-volume environmentPassion for delivering exceptional guest experiences
Culinary training and/or relevant professional ....Read more...
Job title: Pastry Chef – Luxury 5-Star Hotel Location: Venice Salary: €2800 net per monthJob type: seasonal (until 31st of October)We are seeking a talented and creative Pastry Chef to join the culinary team at our luxury 5-star hotel. In this role, you will craft exquisite desserts, pastries, and baked goods that delight our discerning guests and elevate their dining experience. This is an opportunity to showcase your artistry and leadership in a world-class kitchen environment.Key Responsibilities
Design, prepare, and present a diverse range of high-quality desserts, pastries, breads, and confections for all hotel outlets, including restaurants, banquets, and in-room dining.Develop innovative and seasonal pastry menus that align with the hotel’s luxury standards and guest expectations.Lead, mentor, and inspire the pastry team to maintain excellence in production, presentation, and efficiency.Ensure consistent quality and adherence to recipes, portion control, and presentation standards.Oversee inventory management, including ordering, storage, and rotation of pastry ingredients, to minimize waste and control costs.Collaborate with the Executive Chef and culinary team to integrate pastry elements into broader menu offerings.Maintain strict hygiene, food safety, and sanitation standards in the pastry kitchen.Manage production schedules to meet daily demands for all hotel outlets and special events.Stay current with pastry trends, techniques, and ingredients, bringing fresh ideas to the table.Assist in training and developing junior pastry staff, fostering a culture of creativity and precision.
Candidate Profile
Proven experience as a Pastry Chef, Executive Pastry Chef, or Senior Pastry Cook in a luxury hotel, fine-dining restaurant, or high-end bakery.Strong technical skills in classical and contemporary pastry techniques, including chocolate work, sugar art, and plated desserts.Creative flair and a passion for developing unique, visually stunning, and delicious pastry creations.Exceptional leadership and team management abilities, with a focus on training and development.Keen attention to detail and a commitment to maintaining the highest standards of quality and presentation.Strong organizational and time-management skills to handle multiple priorities in a fast-paced environment.Knowledge of food safety regulations, HACCP standards, and allergy awareness.Flexibility to work early mornings, evenings, weekends, and holidays as required.Fluency in English; additional languages are a strong advantage.
What we offer:
Accommodation (upon availability in a shared unit);Meal during the shift;Free shuttle to San Marco square;
Job title: Pastry Chef – Luxury 5-Star Hotel Location: Venice Salary: €2800 net per monthJob type: seasonal (until 31st of October)This position does not offer visa sponsorship. If you are a passionate and innovative pastry professional dedicated to culinary excellence, we invite you to apply. Please submit your CV to luizas@corecruitment.com ....Read more...
Senior Executive Chef Compensation: $85,000–$90,000 USD DOE + performance bonus Benefits: One-bedroom accommodation with utilities included, relocation assistance, flights, company car, cellphone and laptop, medical insurance, food allowance, friends & family perks, and additional company benefitsWe are recruiting on behalf of a luxury Caribbean resort seeking an experienced Senior Executive Chef to lead the culinary operations across multiple dining venues. This is an exciting opportunity for a visionary culinary leader with extensive international experience, exceptional operational expertise, and a passion for developing high-performing teams within a luxury resort environment.The successful candidate will oversee all culinary operations, ensuring exceptional food quality, operational efficiency, and consistent guest satisfaction while driving innovation across multiple outlets. This role requires a hands-on leader with strong people management skills, commercial awareness, and the ability to inspire and mentor diverse culinary teams.Key Responsibilities
Lead all culinary operations across multiple restaurants and dining outletsDevelop, mentor, and inspire a high-performing culinary team while fostering a positive kitchen cultureEnsure exceptional food quality, consistency, and presentation across all conceptsOversee menu development, food cost controls, purchasing, and inventory managementDrive operational excellence while maintaining the highest food safety and sanitation standardsCollaborate with resort leadership on strategic initiatives and guest experience enhancements
Ideal Candidate Profile
Previous Executive Chef or Senior Executive Chef experience within a luxury resort or international hospitality environmentExtensive experience overseeing multiple food and beverage outletsStrong leadership and HR skills with a proven ability to recruit, mentor, and retain culinary talentInternational culinary background with knowledge of a variety of global cuisinesAll-inclusive resort and Caribbean experience is highly preferredStrong financial acumen with experience managing budgets, food costs, and kitchen operationsFluent English is required; Spanish is considered a strong assetCandidates with Dutch or American nationality are preferred due to work permit processing timelines
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Senior Executive ChefLocation: St. Maarten Compensation: $85,000–$90,000 USD DOE + performance bonus Benefits: One-bedroom accommodation with utilities included, relocation assistance, flights, company car, cellphone and laptop, medical insurance, food allowance, friends & family perks, and additional company benefitsWe are recruiting on behalf of a luxury Caribbean resort seeking an experienced Senior Executive Chef to lead the culinary operations across multiple dining venues. This is an exciting opportunity for a visionary culinary leader with extensive international experience, exceptional operational expertise, and a passion for developing high-performing teams within a luxury resort environment.The successful candidate will oversee all culinary operations, ensuring exceptional food quality, operational efficiency, and consistent guest satisfaction while driving innovation across multiple outlets. This role requires a hands-on leader with strong people management skills, commercial awareness, and the ability to inspire and mentor diverse culinary teams.Key Responsibilities
Lead all culinary operations across multiple restaurants and dining outletsDevelop, mentor, and inspire a high-performing culinary team while fostering a positive kitchen cultureEnsure exceptional food quality, consistency, and presentation across all conceptsOversee menu development, food cost controls, purchasing, and inventory managementDrive operational excellence while maintaining the highest food safety and sanitation standardsCollaborate with resort leadership on strategic initiatives and guest experience enhancements
Ideal Candidate Profile
Previous Executive Chef or Senior Executive Chef experience within a luxury resort or international hospitality environmentExtensive experience overseeing multiple food and beverage outletsStrong leadership and HR skills with a proven ability to recruit, mentor, and retain culinary talentInternational culinary background with knowledge of a variety of global cuisinesAll-inclusive resort and Caribbean experience is highly preferredStrong financial acumen with experience managing budgets, food costs, and kitchen operationsFluent English is required; Spanish is considered a strong assetCandidates with Dutch or American nationality are preferred due to work permit processing timelines
....Read more...
Join us at Chef & Brewer, a collection of unique country-style pubs set in beautiful locations across the country which are welcome escapes for our customers, that feel like a home away from home. Our relaxed pubs with beautifully decorated interiors, seriously good pub food and expertly chosen drinks ranges are the perfect places for our customers to enjoy any occasion
As a Chef apprentice, your passion for all things food and the desire to make the perfect dish every time is what sets you apart. With a keen eye for maintaining the highest standards and thriving during a fast past service, you’ll soon become an invaluable member of the kitchen team.
We’re all about rewarding our teams hard work, that’s why…You’ll receive a competitive salary, pension contribution as well as:• The chance to further your career across our well-known brands – As one of the industry's top apprenticeship providers, we can provide training and development at each level of your career. • Discount of 33% for you and 15% for your loved ones on all of our brands – so you enjoy your favourite food and drink at a discount.• Wage Stream – Access your wage before payday for when life happens. • Retail discounts – Receive up to 30% off at Superdrug, exclusive discounts with three mobile along with many more…• Discount of 50% for you and 25% for your loved ones at our Greene King Inns and hotels. – so you can enjoy a weekend away without breaking the bank• Free employee assistance program – Mental Health, well-being, Financial, and Legal support because you matter!
As a Chef apprentice, you will…• Prepare, cook and present food which meets specs and customer expectations. • Maintain hygiene levels and safety regulations in the kitchen to help to guarantee the safety of your entire team and visitors.• Communicate clearly with your team in order to provide high-quality meals to customers on time.• Keep up to date with new products, menus and promotions.
What your apprenticeship includes• A mixture of face to face and skype/phone catch ups every 4 - 6 weeks to discuss feedback and progress• A mixture of on and off the job training, including workshops and webinars• Reviews every 12 weeks with your Line Manager and apprenticeship Trainer• The chance to get Functional Skills in English and maths (if you don’t already have GCSE)• A Chef Apprenticeship Qualification once you have completed the 15 month programme• Attend 4 masterclasses to further develop your Chef skillsTraining Outcome:Ongoing training and development. With the opportunity to progress on the Greene King career pathway with access to 30 Apprenticeships, ranging from Level 2 to Level 7.Employer Description:Greene King’s Local Pubs boast some of the most breath-taking, fun-filled and relaxing pubs in the country. Found in towns and cities across England and Wales, from a scenic Dorset pub to a city centre spot to meet friends – Greene King will have something that fits the bill.Working Hours :25 hours min av.g p/week - Exact shifts to be confirmed.Skills: Communication skills,Attention to detail,Customer care skills,Team working....Read more...
Job Title: Head Chef – Italian restaurant concept Salary: €3000 gross per monthLocation: Kosovo As Head Chef of our signature Italian restaurant within a luxury hotel, you will lead a high-performing culinary team in delivering authentic, refined Italian cuisine that aligns with the hotel’s standards of excellence. You will participate in menu development, kitchen operations, and team leadership while ensuring every dish reflects the richness of Italian gastronomy and exceeds guest expectations.Key Responsibilities:
Culinary Leadership: Develop and execute seasonal Italian menus that showcase regional specialties, premium ingredients, and innovative yet traditional techniques.Team Management: Lead, mentor, and develop a brigade of chefs and kitchen staff, fostering a culture of creativity, precision, and collaboration.Quality & Consistency: Ensure every dish meets 5-star standards for taste, presentation, and authenticity, with a focus on fresh, high-quality ingredients.Operational Excellence: Oversee inventory control, cost management, and supplier relations to maintain profitability while upholding quality.Compliance & Safety: Enforce HACCP standards, hygiene protocols, and workplace safety regulations.Collaboration: Work closely with the F&B Director, Restaurant Manager, and Sommelier to align culinary offerings with service, wine pairings, and guest expectations.Guest Experience: Personalize dining experiences for high-profile guests, including VIPs and special dietary requests.Innovation & Trends: Stay abreast of culinary trends, Italian gastronomy, and luxury dining expectations to keep the menu dynamic and competitive.
Requirements:
Experience: Minimum 8+ years of kitchen experience and 6 years as Head Chef or Sous Chef, with a strong background in Italian cuisine.Technical Skills: Expertise in traditional Italian techniques and modern culinary methods. Knowledge of Sicilian cuisine is a plus.Leadership: Proven ability to manage, train, and inspire a diverse culinary team in a high-pressure environment.Financial Acumen: Experience with menu costing, budgeting, and P&L management to ensure operational efficiency.Certifications: HACCP certification and knowledge of food safety regulations.Language: Fluent English (Italian language skills are a strong plus).Mindset: Passion for Italian culture and cuisine, creativity, and a commitment to excellence in hospitality.
Experience working in international luxury hotels or resort settings.Knowledge of wine and beverage pairings for Italian dishes.Familiarity with sustainable and locally sourced ingredients.
If you’d like more information about the role, please apply or send your CV to luizas@corecruitment.comJob Title: Head Chef – Italian restaurant concept Salary: €3000 gross per monthLocation: Kosovo ....Read more...
Sous Chef - Higher Education Contract Catering - London - £40,000We're recruiting a Sous Chef to join one of London's leading Higher Education catering operations in London.This is a fantastic opportunity to work within a large, fast-paced university campus, delivering fresh food across restaurants, retail outlets, hospitality and events. You'll be part of a strong brigade, producing quality food while developing your skills within a highly respected contract catering environment.The Offer
£40,000 salary.Predominantly Monday to Friday operation (approx. 70%).Shift patterns between 7:00am and 8:00pm.Strong work-life balance.Paid overtime or TOIL.Company pension scheme.Free meals on duty.Uniform provided.Excellent training and development.Genuine progression opportunities.
The Operation
Leading Higher Education catering operation.Serving 2,500 students and 500 staff daily.250 residential students on campus.Multiple food outlets, restaurants and hospitality spaces.Year-round operation.Large, supportive kitchen brigade.
The Food
Fresh food prepared daily.Modern, market-led food concepts.Restaurant dining, hospitality and events.Grab & Go and retail food offers.High-volume service without compromising quality.In-house production across all food areas.
The Role
Support the day-to-day kitchen operation.Work within a brigade of 14 chefs.Deliver breakfast, lunch, dinner and events.Support and develop junior chefs.Maintain food safety and allergen standards.Assist with stock control and ordering.Drive quality, consistency and presentation.
About You
Sous Chef or strong Junior Sous Chef.Strong fresh food background.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Senior Sous Chef – Production Kitchen & Multi-Site – London – £48,000 + BonusWe're recruiting for a Senior Sous Chef to join one of London's most exciting cultural venues and fresh food production kitchens, supplying premium cafés, restaurants and events across two high-profile London venues.This is a chance to lead, organise and influence a large-scale operation whilst working with fresh food and modern menus in a genuinely supportive environment.The Offer
Up to £48,000 salary10% performance bonusDaytime hours only - approx. 6:30am to 4:30pmStaff meals provided every dayUniform provided and launderedCompany pension schemeCycle to work schemeTraining and development opportunitiesGenuine progression opportunities28 days holiday including bank holidaysChristmas closure benefitsOnly 1-2 evening events per month
The Operation
Premium central production kitchen.Supporting two of London's best-known venues.Cafés, restaurants, retail and events.Team of 10 chefs with 5-6 on shift daily.Fast paced, organised and professionally run environment.
The Food
Fresh food made from scratch daily.Premium sandwiches, salads and hot food offers.Seasonal soups and changing menus.Chef-led food produced at scale without compromising quality.High-volume production with a real focus on standards and presentation.
The Role
Lead the kitchen alongside the Head Chef.Drive production and prep each morning.Support and develop the team.Maintain standards, consistency and organisation.Manage rotas, ordering and kitchen systems.Ensure compliance across HACCP, allergens and COSHH.
About You
Experience within contract catering, events or production kitchensComfortable leading teams within busy operationsReliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
