Executive ChefLocation: Reno, Nevada Compensation: $150,000 base + bonusBenefits: PTO, 401(k), full benefits, relocation assistanceI am hiring on behalf of a well-known, highly regarded casino resort in Reno seeking an accomplished Executive Chef to lead all culinary operations across multiple food and beverage outlets. This is a high-visibility leadership role for a chef who excels in luxury hospitality, large-scale operations, and team development.Position OverviewThe Executive Chef is responsible for setting and maintaining exceptional culinary and guest service standards while overseeing daily kitchen operations across the resort. This role combines hands-on leadership, financial accountability, operational excellence, and creative menu development to drive guest satisfaction, team engagement, and overall profitability.Skills & Attributes
Strong written and verbal communication skillsProven ability to mentor, inspire, and lead large teamsCreative mindset with strong operational disciplineHighly organized with the ability to multitask in a fast-paced environment
Performance Expectations
Create a safe, engaging, and professional environment for team members and guestsLead by example with integrity, professionalism, and accountabilityEffectively manage resources to drive operational and financial successMaintain property standards and protect company assetsDemonstrate a commitment to continuous improvement and innovation
Appearance Standards
Must adhere to professional appearance guidelines, including no visible tattoos, piercings, or unnatural hair colors
Benefits & CultureThis resort offers a collaborative, team-focused culture with a strong emphasis on recognition and career development, including:
Comprehensive medical, dental, and vision benefits401(k) retirement plan with discretionary company matchPaid vacation and holiday payEducation and tuition reimbursement programsCareer development and leadership trainingComplimentary daily mealsInternal advancement opportunitiesTeam member recognition programs and resort perks
....Read more...
Sous Chef – Produce-Led Kitchen Garden – Wiltshire – up to 40k + RelocationJoin an enchanting walled garden restaurant. 3 acres of kitchen garden – grow it, cook it. Fire cooking, hyper-seasonal, Green Michelin Star. Closed Monday & Tuesday. Open to Senior CDP, CDP, or Junior Sous level.We are seeking a passionate chef to join a truly unique restaurant set within an 18th-century walled garden in South Wiltshire. This is a rare opportunity for a chef who wants to work with produce from garden to plate – growing, foraging, and cooking over fire. If you care about seasonality, sustainability, and provenance – and want to learn from a great teacher – this is the role for you.The Restaurant:
Primarily daytime operationCharcoal and asado grill cookingGreen Michelin Star & Michelin Bib Gourmand45 seats in winter, 100 in summerSmall team of 3 chefsWeddings and events
The Role
Work alongside a top Executive ChefLead service, manage sections, ordering, and stock controlContribute to menu developmentSupport weddings and eventsPerfect for an aspiring chef looking to step up
The Ideal Candidate:
Passionate about produce-led, seasonal cookingComfortable cooking over fireKeen to work with garden-grown produceOpen to a more junior chef with the right attitude
Why Apply?
Salary: £40k + relocation package (accommodation support)Work-life balance: Closed Monday & Tuesday – proper time off
Send your CV to Olly at COREcruitment dot com.....Read more...
Chef de Partie - Mediterranean Small Plates and Open Fire - Central London 40-43kA quality-led Central London kitchen cooking seasonal Mediterranean small plates over live fire is looking for a Chef de Partie who cares about the details.COREcruitment is partnering with a highly regarded Central London restaurant to find a Chef de Partie for a fresh, produce-driven kitchen. The cooking is ambitious, the setting relaxed and contemporary, and the Chef de Partie will spend real time on the grill and open fire.The Chef de Partie role
Run your own section, delivering every dish to a consistently high standard.Cook over open fire, working the grill and live flame across service.Prepare a seasonal menu of Mediterranean small plates built around fresh, quality ingredients.Keep prep, organisation and cleanliness on point so service runs smoothly.Work closely with the senior chefs and wider brigade to deliver a seamless service.Maintain high standards of food hygiene, allergen control and kitchen safety.Bring ideas and a hunger to keep learning and developing.
About you
An established Chef de Partie from a quality, fresh-food restaurant kitchen.Open fire or grill experience a strong advantage.Organised and composed when service gets busy.Proud of your cooking, with a sharp eye for detail.A team player who wants to grow with a strong brigade.Full right to work in the UK. No visa sponsorship available.
The package
40-43k total package.Full-time, 48 hours per week, with two days off.Holiday entitlement that increases with length of service.Staff mealsClear progression and development in a respected Central London kitchen.
How to apply
If you are a Chef de Partie with grill or open fire experience and want to cook seasonal Mediterranean small plates in a quality Central London kitchen, send your CV to Olly at COREcruitment dot com today.
....Read more...
Job title: Sous ChefLocation: AmsterdamSalary: €3500-€3700 gross per month (excluding the 8%)Start: ASAPOur client is a well-loved Mediterranean-inspired restaurant with a generous, flavour-driven cuisine, warm hospitality, and buzzing, social dining atmosphereThe kitchen is high-volume, creative, and collaborative, and we're now looking for a Sous Chef to help lead it.Key responsibilities
Support the Head Chef in running daily kitchen operations across a fast-paced, high-cover serviceLead and motivate a diverse brigade of chefs, ensuring consistency, quality, and speed on every plateTake ownership of sections, pass, and service during shifts — and step up to lead the kitchen in the Head Chef's absenceContribute to menu development, seasonal changes, and specials, with genuine room for creative inputMonitor food safety, HACCP compliance, and hygiene standards at all timesManage stock levels, ordering, and waste control in partnership with the Head ChefHelp train and develop junior chefs, building a positive, supportive kitchen culture
Key requirements:
3+ years of experience at Sous Chef level in a fresh, high-volume Mediterranean, or comparable quality-focused restaurantStrong leadership presence — calm, organised, and motivating during busy serviceSolid knowledge of Mediterranean ingredients, techniques, and flavour profilesUp-to-date food safety certification (HACCP Level 2 minimum)A genuine passion for hospitality and a hands-on, no-ego attitudeFlexibility to work evenings, weekends, and holidays — this is hospitality, and the buzz is part of the deal
Job title: Sous ChefLocation: AmsterdamSalary: €3500-€3700 gross per month (excluding the 8%)Start: ASAPShould your experience and skills match with the requirements of this role, we invite you to apply. For further details, please contact luizas@corecruitment.com ....Read more...
Job Title: Head Pastry ChefThis is an exceptional opportunity to join one of Surrey's most prestigious luxury hotels, celebrated for its stunning interiors, outstanding sports facilities, elegant bars, and an impressive collection of premium dining venues. The hotel boasts a renowned fine dining restaurant, a contemporary brasserie, thriving banqueting operations, and a characterful gastro pub, offering guests a first-class culinary experience across a variety of settings.As Head Pastry Chef, you will join a talented and ambitious management team overseeing all the hotels catering outlets. Working with the finest seasonal ingredients, you will play a key role in producing award-winning modern British cuisine, ensuring every dish is delivered with creativity, precision, and consistency. This position offers an excellent opportunity to contribute to menu development, mentor and inspire junior chefs, and further develop your career within a highly professional brigade dedicated to culinary excellence.Head Pastry Chef Benefits:
£62,000 per year.40 hour contract, hourly paid overtime.Closed for Christmas & New Year every year.Working within a stable and supportive senior team.Located in the beautiful surroundings of SurreyFree Parking on siteEarliest start 8am, latest finish 11:30pmPrivate health careMeals and uniform provided whilst on duty.Pension schemes.
Head Pastry Chef Requirements:
An experienced Head Pastry Chef or accomplished Senior Pastry Sous Chef with a strong background in luxury hotels, fine dining restaurants, or high-quality multi-outlet operations.Proven experience leading a pastry team and managing the day-to-day running of a busy pastry kitchen.Exceptional skills in pastry, desserts, bakery products, petit fours, and afternoon tea preparation.A creative and innovative chef with a passion for developing seasonal menus and contemporary dessert concepts.Strong leadership and mentoring abilities, with a proven track record of training and developing junior chefs.Excellent organisational and communication skills, capable of managing multiple outlets and functions simultaneously.A hands-on, quality-driven professional who leads by example and consistently delivers exceptional standards.Strong commercial awareness, with the ability to manage food costs, stock control, and minimise wastage.A stable employment history supported by excellent references.A genuine passion for pastry and a commitment to delivering memorable dining experiences for every guest.....Read more...
Salary: Up to £60,000 & Company Car Location: London & South-East | Field-Based Hours: Predominantly Monday–FridayAre you an ambitious Head Chef or Executive Chef ready to take the next step into a senior culinary leadership role?I'm recruiting for an established contract catering business looking for a talented Group Executive Chef to help drive food innovation, develop kitchen teams and support the continued growth of the business.This is a brilliant opportunity for someone who loves cooking but also enjoys working with clients, presenting food and helping win new business.Salary & Benefits
Up to £60,000 salaryCompany CarBonus structure Predominantly Monday-FridayPension, Healthcare, Paid holiday & moreSenior culinary leadership opportunityCreative input across multiple kitchensExcellent long-term progression potential
The Operation
Established contract catering business.Portfolio of workplace and education catering.Fresh-food focused operations.Mix of food development, hospitality and client presentations.
The Role
Develop exciting menus and food concepts.Lead tastings and presentations for prospective clients.Support tenders and new business opportunities.Mentor and inspire chefs across multiple sites.Support new openings and culinary projects.Work with suppliers to improve food quality and sourcing.Help shape the wider culinary direction of the business.
About You
Experienced Head Chef or Executive Chef from contract catering.Strong B&I experience particularly desirable.Excellent cooking ability and genuine passion for food.Confident presenting to senior clients and stakeholders.Commercially aware with strong communication skills.Enjoys developing chefs and sharing ideas.Comfortable travelling between sites.
This would particularly suit a chef who has built a strong reputation within a busy contract catering operation and is now ready to move into a more influential, group-level position.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Salary: Over £70,000 – flexible for the right chef Location: London Focus: 70% Food Development & R&D | 30% EventsAre you completely obsessed with food?I’m recruiting a Food Development Chef for a premium London events business, leading the creation of new dishes, menus and culinary concepts.You could come from Michelin-starred or AA Rosette restaurants, fine dining, luxury hotels, private dining, executive hospitality or premium events. We’re open on sector; what matters is exceptional food, technical ability, creativity and a real understanding of ingredients.Salary & Benefits
· Over £70,000, with flexibility for the right chef80% Monday to Friday – 8AM to 4PMHuge creative scope and room to progressCompany pension, holiday allowance and staff meals
The Operation
Premium events and catering for high-profile and VIP clients.Bespoke canapés, bowl food and fine-dining menus.Regular client tastings.High-volume production and live event delivery.
The Role
Spend around 70% of your time on food development and R&D, with 30% supporting events.Create dishes and concepts, taking them from initial ideas through to live delivery.Lead client tastings, confidently explaining the ingredients, provenance and thinking behind each dish.Develop recipes, specifications and plating standards.Make sure menus work commercially and retain their quality at scale.Inspire and develop the wider culinary team.
About You
Strong experience producing sophisticated, high-quality food.Confident creating dishes and developing menus.Exceptional attention to flavour, technique and presentation.Curious about seasonality, sourcing, provenance and sustainability.Engaging and comfortable presenting to VIP clients.Commercially aware, with an understanding of costing and production.Open to chefs moving into development from an operational kitchen role.
You’ll be the chef who wants to know where an ingredient came from, who produced it and why it’s right for the dish - and who can share that enthusiasm with a client.If you want more space to develop ideas, explore ingredients and shape the food offer, I’d love to hear from you.Apply today or send your CV to yasmin AT COREcruitment DOT com....Read more...
Executive Chef – New Restaurant OpeningBarbados, West Indies | Full-Time | Expatriate PositionWe are seeking an experienced and hands-on Executive Chef / Head Chef to lead the kitchen opening and ongoing culinary operation of an exciting new restaurant in Barbados.This will be a 120-seat, casual-elevated dining restaurant and bar, offering lunch and dinner seven days a week, with evening entertainment and potential Sunday brunch. The concept will feature Mediterranean cuisine with Caribbean influences.This is a unique opportunity to join a growing hospitality company with plans for additional venues, with the successful candidate playing a key role in establishing the culinary identity and standards from the ground up.The Role
Developing and designing the opening menu and culinary concept
Establishing kitchen systems, recipes, standards and proceduresSetting up the kitchen and preparing for openingRecruiting, training and mentoring a team of approximately 10 chefsLeading a hands-on kitchen operation across lunch and dinner serviceManaging food quality, consistency, presentation and portion controlOverseeing ordering, stock, food cost and kitchen controlsDeveloping Mediterranean cuisine with Caribbean influencesCreating a strong pizza offering and maximising the restaurant's pizza ovenLeading the team through busy service and maintaining high standardsSupporting events, entertainment and potential Sunday brunch operationsBuilding a positive, professional and accountable kitchen culture
The Ideal CandidateWe are looking for a confident culinary leader who is hands-on, entrepreneurial and comfortable building something from scratch.Ideally, you will have:
Proven experience as an Executive Chef, Head Chef or Senior Sous ChefStrong restaurant experience, ideally with new opening/pre-opening exposureExperience developing menus and culinary conceptsStrong Mediterranean and/or Caribbean culinary knowledgeExcellent leadership and team-development skillsA practical understanding of food cost, purchasing and kitchen operationsThe ability to take full ownership of a kitchen operationA passion for quality, creativity and guest experienceA hands-on approach and willingness to work alongside the team
PackageUSD $6,000–$8,000 gross per month, depending on experience
Performance-based bonus schemeFull expatriate packageAccommodation providedFlights providedWork permit providedFull-time position in BarbadosOpportunity to grow with an expanding hospitality group and future venues
If you're an ambitious chef looking for the opportunity to build a new restaurant from the ground up, lead your own kitchen and help shape a growing hospitality business, we'd love to hear from you.....Read more...
Executive Chef – New Restaurant OpeningBarbados, West Indies | Full-Time | Expatriate PositionWe are seeking an experienced and hands-on Executive Chef / Head Chef to lead the kitchen opening and ongoing culinary operation of an exciting new restaurant in Barbados.This will be a 120-seat, casual-elevated dining restaurant and bar, offering lunch and dinner seven days a week, with evening entertainment and potential Sunday brunch. The concept will feature Mediterranean cuisine with Caribbean influences.This is a unique opportunity to join a growing hospitality company with plans for additional venues, with the successful candidate playing a key role in establishing the culinary identity and standards from the ground up.The Role
Developing and designing the opening menu and culinary concept
Establishing kitchen systems, recipes, standards and proceduresSetting up the kitchen and preparing for openingRecruiting, training and mentoring a team of approximately 10 chefsLeading a hands-on kitchen operation across lunch and dinner serviceManaging food quality, consistency, presentation and portion controlOverseeing ordering, stock, food cost and kitchen controlsDeveloping Mediterranean cuisine with Caribbean influencesCreating a strong pizza offering and maximising the restaurant's pizza ovenLeading the team through busy service and maintaining high standardsSupporting events, entertainment and potential Sunday brunch operationsBuilding a positive, professional and accountable kitchen culture
The Ideal CandidateWe are looking for a confident culinary leader who is hands-on, entrepreneurial and comfortable building something from scratch.Ideally, you will have:
Proven experience as an Executive Chef, Head Chef or Senior Sous ChefStrong restaurant experience, ideally with new opening/pre-opening exposureExperience developing menus and culinary conceptsStrong Mediterranean and/or Caribbean culinary knowledgeExcellent leadership and team-development skillsA practical understanding of food cost, purchasing and kitchen operationsThe ability to take full ownership of a kitchen operationA passion for quality, creativity and guest experienceA hands-on approach and willingness to work alongside the team
PackageUSD $6,000–$8,000 gross per month, depending on experience
Performance-based bonus schemeFull expatriate packageAccommodation providedFlights providedWork permit providedFull-time position in BarbadosOpportunity to grow with an expanding hospitality group and future venues
If you're an ambitious chef looking for the opportunity to build a new restaurant from the ground up, lead your own kitchen and help shape a growing hospitality business, we'd love to hear from you.....Read more...
Salary: £60,000-£66,000 Location: Central London | Multi-Site Hours: 48 hours per week | Flexibility around eventsI'm recruiting a hands-on Executive Head Chef to lead a amazing multi-site catering operation in Central London, overseeing a brilliant mix of retail dining, hospitality and events.The operation is established, but there's real opportunity for someone to come in with fresh ideas, develop the menus and evolve the overall food offer within several incredible spaces.Salary & Benefits
£66,000 salary28 days annual leaveCompany pensionLife assuranceWellbeing supportSeason ticketsTraining and development
The Operation
Stunning multi-site Central London portfolio.Multiple kitchens and food outlets.High-volume retail and daytime dining.Premium corporate hospitality.Events and private dining.Fresh, seasonal food produced in-house.Established chef teams.
The Role
Lead the culinary operation across multiple sites.Develop and evolve the overall food strategy.Create seasonal retail, hospitality and event menus.Lead, motivate and develop Head Chefs and kitchen teams.Drive food quality and consistency.Introduce new food concepts and ideas.Manage GP, labour, stock, waste and budgets.Support events, food sales and commercial performance.Remain visible, involved and hands-on in the kitchens.
About You
Executive Head Chef or experienced multi-site Head Chef.Strong multi-site catering experience.Background across events, hospitality and retail dining.Contract catering, premium venues or large-scale hospitality experience.Strong fresh-food and seasonal cooking background.Creative with menus and food concepts.Experienced leading and developing large chef teams.Commercially strong with excellent financial understanding.Hands-on, energetic and genuinely passionate about food.
This is a brilliant opportunity for an Executive Head Chef who wants to do more than maintain an existing operation.You'll have the scope to develop the food, influence the culinary direction, build strong teams and make a genuine impact across a major Central London portfolio – while remaining close to the kitchens and the food itself.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Executive Chef
Calgary, AB | Full-TimeSalary: $80,000 - $90,000We’re seeking an experienced Executive Chef to lead the culinary operation of a busy, high-volume downtown restaurant and bar.This is an exciting opportunity for a hands-on leader who is passionate about food, team development and delivering an exceptional guest experience in a vibrant, fast-paced environment.Key Responsibilities:
Oversee daily kitchen operations, food quality and consistency.Develop creative, commercially successful menus.Recruit, train and lead a high-performing culinary team.Manage food costs, labour, inventory and purchasing.Maintain food safety standards and operational efficiency.Collaborate with restaurant leadership to drive guest satisfaction and profitability.
What We’re Looking For:
Previous Executive Chef or senior kitchen leadership experience.Experience in a high-volume restaurant or bar environment.Strong financial, organisational and team leadership skills.A passion for menu development and culinary excellence.The ability to thrive in a fast-paced environment.
If you’re a driven culinary leader ready to take ownership of a busy kitchen and make your mark, we’d love to hear from you!....Read more...
Senior Sous Chef – Global Brand – DubaiCompetetive Salary PackageThis is a super opportunity for an experienced and highly accomplished Senior Sous Chef to join the culinary operations.This is a key leadership position for a culinary professional with a strong background in luxury hospitality, fine dining, or high-volume upscale operations, and a proven ability to maintain exceptional standards in a demanding environment.Key Responsibilities
Support the Executive Chef in the overall management of kitchen operations and culinary standards.Lead, supervise, and develop a diverse culinary team across daily production and service.Ensure consistently high standards of food quality, presentation, consistency, and efficiency.Oversee preparation, production, mise en place, and service while maintaining operational excellence.Monitor food safety, hygiene, HACCP compliance, and quality-control procedures.Coordinate closely with culinary and operational departments to ensure seamless service delivery.Mentor and develop junior chefs, promoting a culture of professionalism and continuous improvement.Support menu development and the implementation of innovative culinary concepts.
Requirements
Proven experience as a Senior Sous Chef or equivalent leadership position within a luxury or high-end culinary environment.Strong leadership, organizational, and decision-making skills.Extensive knowledge of international cuisine, modern culinary techniques, and luxury food presentation.Ability to manage complex operations while maintaining exceptional attention to detail.Professional, composed, and solutions-oriented approach.Formal culinary qualification or equivalent professional training.Fluent English; additional languages are an advantage.
Get in touch: gail@corecruitment.com....Read more...
Salary: £65,000-£75,000 + Company Car Location: West London | UK & International Travel Hours: Predominantly Monday-Friday | Around 40 hoursLove food development, but equally good at making the whole process actually happen?I'm recruiting a Senior Development Chef for a major premium food and hospitality business, working across culinary development, client presentations, tenders and large-scale production.This isn't purely a role for someone who wants to spend every day developing dishes. You'll be the number two within the development function, bringing structure, organisation and fresh thinking to a highly experienced culinary team.Salary & Benefits
£65,000-£75,000 salaryCompany carMileage and business travel coveredPrivate medical benefitsCompany pensionPredominantly Monday-FridayUK and occasional international travelExcellent long-term development opportunity
The Operation
Large-scale premium food production.Complex, high-volume operation.Established development kitchen.High-profile international clients.Major client tastings and presentations.New business tenders and menu development.Significant investment and growth plans.
The Role
Coordinate the development kitchen and team.Manage multiple culinary projects simultaneously.Lead major client tastings and presentations.Support menu development and innovation.Work closely with commercial and costing teams.Coordinate recipes, specifications and development systems.Support tenders and new business opportunities.Represent the culinary team with senior clients.Help develop and train production teams.Bring greater structure to development processes.
About You
Senior Development Chef, Executive Chef or senior culinary professional.Background can include contract catering, events, food manufacturing, corporate catering or large-scale hospitality.Strong culinary credibility, but equally strong organisational skills.Experienced with menu development and food costing.Confident presenting food and concepts to senior clients.Comfortable with systems, specifications and documentation.Commercially aware and highly organised.Diplomatic and confident working with experienced teams.Comfortable travelling when required.
If you're a senior culinary professional who combines food knowledge, commercial thinking, organisation and brilliant client skills, this is a genuinely exciting opportunity to influence a major development operation.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Executive ChefLocation: New York City, NYSalary: $125,000–$135,000 per annumBonus: 35% incentive bonus + pto, 401k, benefits Position OverviewAn established boutique hotel in New York City is seeking an experienced Executive Chef to lead its culinary operations and elevate the overall dining experience. This is an exciting opportunity for a hands-on culinary leader to shape the direction of the food and beverage offering, introduce effective operational processes, and deliver consistently high standards across restaurant dining and private events.Working closely with hotel leadership and ownership, the Executive Chef will oversee all culinary operations, drive menu development, maintain exceptional food quality, and lead a collaborative kitchen team. The ideal candidate will bring a strong background in boutique hotels, a passion for modern cuisine, and the ability to build and improve systems in a dynamic environment. Key Responsibilities
Oversee all culinary operations across the hotel's restaurant, conference and meeting events, and private penthouse functions.Lead, develop, and mentor a kitchen team of approximately 15 employees, including sous chefs, cooks, and dishwashing staff.Drive menu development and execution, delivering a modern, high-quality dining experience that reflects the hotel's positioning.Partner closely with ownership and hotel leadership to enhance the restaurant's reputation, guest satisfaction, and overall culinary offering.Plan and execute banquets, corporate functions, private dining, and special events to the highest standards.Establish and implement effective kitchen procedures, systems, and operating standards to improve consistency and efficiency.Manage food costs, purchasing, inventory, labor, waste, and kitchen budgets to achieve financial objectives.Maintain strict food safety, sanitation, and health code compliance.Recruit, train, and develop culinary talent while fostering a positive, accountable, and high-performing kitchen culture.Monitor industry trends and identify opportunities to improve menus, service delivery, and operational performance.
Candidate Requirements
Proven experience as an Executive Chef, Head Chef, or senior culinary leader within a quality hotel, boutique hotel, or comparable hospitality environment.Strong background in restaurant operations, with experience delivering high-quality private events and conference catering.Demonstrated ability to lead, motivate, and develop a diverse culinary team.Experience creating and implementing processes, procedures, and operational standards from the ground up.A track record of improving culinary operations, elevating dining concepts, and delivering consistent results.Strong commercial awareness, including food cost management, budgeting, purchasing, and labor control.Excellent organizational, communication, and leadership skills.Current ServSafe certification or the ability to meet the required certification standards.Pre-opening, turnaround, or restaurant redevelopment experience would be advantageous.
....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)
....Read more...
Salary: £45,000–£48,000 Location: Uxbridge, West London Hours: Monday–Friday | 40 hours per weekI'm recruiting a Head Chef for a newly launched corporate dining operation in Uxbridge, offering a fantastic opportunity to put your own stamp on the food from the very beginning.This is a fresh-food focused kitchen where you'll have the freedom to bring new ideas to the menu, develop your team and create a food offer that people genuinely look forward to.Salary & Benefits
£45,000–£48,000 salaryMonday–Friday, 40-hour working week25 days' holiday + bank holidaysFree on-site parkingCompany pension schemeStaff meals on duty*Employee discounts and wellbeing support*Training and career development opportunities
The Operation
Premium Business & Industry contract catering.Freshly prepared breakfast and lunch.Seasonal hot dishes, street food and daily specials.Deli, salad bar and lighter food options.Occasional corporate hospitality.Small, established kitchen structure.
The Role
Take ownership of the daily kitchen operation.Create exciting, seasonal menus using fresh ingredients.Lead and develop your Sous Chef and kitchen team.Bring creativity to the breakfast, lunch and street-food offering.Manage ordering, stock, food costs and waste.Build strong relationships with the client.Maintain excellent food quality and kitchen standards.
About You
Experienced Head Chef or strong Sous Chef ready to progress.Contract catering or B&I experience desirable.Passionate about fresh food and modern workplace dining.Creative, organised and confident developing menus.Commercially aware and comfortable managing a kitchen.Hands-on, approachable and enthusiastic about leading a team.
If you're looking for a Head Chef role where you can genuinely influence the food, build something exciting and enjoy a Monday–Friday working week, I'd love to hear from you.Apply today or send your CV to yasmin AT corecruitment DOT comStaff meals and selected employee benefits are subject to eligibility.....Read more...
EXECUTIVE HEAD CHEF | LUXURY COUNTRY HOUSE HOTEL | COTSWOLDS£70,000 + TRONC We are working with a beautiful country house hotel in the Cotswolds on the appointment of an Executive Head Chef to lead the culinary operation and help shape its next chapter.This is a senior appointment for someone with a strong pedigree, a polished approach and the commercial understanding to take ownership of both the kitchen and the numbers behind it.THE ROLEThe hotel currently operates with an English and French-influenced food offering, with a focus on quality produce, seasonality and well-executed dishes rather than unnecessary complexity.The successful chef will have the opportunity to develop this further and bring their own ideas to the operation.There is a clear commercial focus to the role, with opportunities to grow lunch trade, launch a new afternoon tea offering and continue developing the dinner operation.You will work closely with the wider management team and will be expected to understand the balance between creativity, guest experience and profitability.THE BRIGADEYou will lead an established kitchen team of approx 15 and PastryWHAT WE ARE LOOKING FOR• Polished, professional and well presented• From a strong culinary background with good pedigree• Commercially minded and confident with figures• Comfortable managing GP, labour and kitchen budgets• Engaged and switched on• Able to give and receive feedback• A strong leader who can develop and motivate a brigade• Creative, but understands that food does not need to be overcomplicated• Comfortable working closely with senior management• Passionate about quality, seasonality and consistencyTHE OPPORTUNITYThis is an opportunity for someone who wants to have a genuine influence on the direction of a food operation.The hotel is going through an important period of development, with plans to grow its food and beverage offering.The immediate priorities include:• Launching a new afternoon tea• Driving and developing lunch revenue• Continuing to build the dinner operation• Developing the hotel's wider food identity• Maintaining high standards across the kitchen• Ensuring the operation remains commercially strongThis is not a role where you will simply be expected to follow an established menu.The successful chef will have a voice, be encouraged to bring ideas and will play an important part in shaping the future of the operation.SALARY & BENEFITS£70,000 salary plus TroncRelocation assistance availableTemporary hotel accommodation can be provided for someone relocatingNo sponsorshipLOCATIONCotswoldsIf you are an experienced Head Chef or Executive Sous Chef with a strong background, commercial understanding and the personality to lead from the front, we would be keen to speak with you.....Read more...
Job title: Chef de CuisineLocation: CyprusSalary: €50,000 – €60,000 gross per year+ plus bonusExperience: Buffet; À La Carte; Banquets; Fine DiningCuisine: MediterraneanSize: 200+ rooms, several restaurants & bars, Leisure & Spa, Events space On behalf of our client — a prestigious, internationally recognized resort in Cyprus — we are seeking an exceptional Chef de Cuisine to lead the culinary operation of one of the island's finest hospitality destinations. Key responsibilities:
Run the day-to-day culinary operations across all the resort's dining venuesLead, train, and develop a large kitchen team, creating a positive and performance-focused cultureManage the full operational and administrative side of the kitchen: food and labour cost control, supplier relations, stock management, budgeting, recruitment, and rosteringWork together on menu development, culinary innovation, and seasonal concepts that showcase fresh, local Mediterranean produceEnsure full compliance with HACCP and all hygiene, health, and safety regulations throughout the kitchensUphold exceptional standards of presentation, consistency, and guest satisfaction across every service and outletPlay an active role in department head meetings and cross-departmental collaboration
Key requirements:
Solid background as Chef de Cuisine, Executive Chef, or Executive Sous Chef within a luxury 4* or 5* hotel or resortAt least 4–5 years of substantial culinary leadership experience, including full administrative and financial accountabilityCulinary Arts degree or a qualification in Hospitality/Catering managementGenuine passion for and deep knowledge of Mediterranean cuisine, techniques, and local seasonal produceProven expertise in both high-volume buffet and banqueting operations as well as refined à la carte and fine dining serviceStrong commercial and financial skills, with a demonstrated ability to hit food and labour cost targetsA meticulous, structured, and disciplined approach to kitchen management and HACCP standardsA motivating leader with excellent communication skills, emotional intelligence, and the ability to build strong teamsFluent English; Greek language skills are a significant advantageEU passport or valid EU Work Permit required
Job title: Chef de CuisineLocation: CyprusSalary: €50,000 – €60,000 gross per year+ plus bonusExperience: Buffet; À La Carte; Banquets; Fine DiningCuisine: MediterraneanSize: 200+ rooms, several restaurants & bars, Leisure & Spa, Events space In case your experience and skills match with the requirements above, we would like to receive your application. For any further details, please send an email to luizas@corecruitment.com....Read more...
Job title: Head Chef - Luxury 5* resortLocation: CyprusSalary: €50,000 – €60,000 gross per year+ plus bonusExperience: Buffet; À La Carte; Banquets; Fine DiningCuisine: MediterraneanSize: 200+ rooms, several restaurants & bars, Leisure & Spa, Events space On behalf of our client — a prestigious, internationally recognized resort in Cyprus — we are seeking an exceptional Chef de Cuisine to lead the culinary operation of one of the island's finest hospitality destinations. Key responsibilities:
Run the day-to-day culinary operations across all the resort's dining venuesLead, train, and develop a large kitchen team, creating a positive and performance-focused cultureManage the full operational and administrative side of the kitchen: food and labour cost control, supplier relations, stock management, budgeting, recruitment, and rosteringWork together on menu development, culinary innovation, and seasonal concepts that showcase fresh, local Mediterranean produceEnsure full compliance with HACCP and all hygiene, health, and safety regulations throughout the kitchensUphold exceptional standards of presentation, consistency, and guest satisfaction across every service and outletPlay an active role in department head meetings and cross-departmental collaboration
Key requirements:
Solid background as Chef de Cuisine, Executive Chef, or Executive Sous Chef within a luxury 4* or 5* hotel or resortAt least 4–5 years of substantial culinary leadership experience, including full administrative and financial accountabilityCulinary Arts degree or a qualification in Hospitality/Catering managementGenuine passion for and deep knowledge of Mediterranean cuisine, techniques, and local seasonal produceProven expertise in both high-volume buffet and banqueting operations as well as refined à la carte and fine dining serviceStrong commercial and financial skills, with a demonstrated ability to hit food and labour cost targetsA meticulous, structured, and disciplined approach to kitchen management and HACCP standardsA motivating leader with excellent communication skills, emotional intelligence, and the ability to build strong teamsFluent English; Greek language skills are a significant advantageEU passport or valid EU Work Permit required
Job title: Head Chef - Luxury 5* resortLocation: CyprusSalary: €50,000 – €60,000 gross per year+ plus bonusExperience: Buffet; À La Carte; Banquets; Fine DiningCuisine: MediterraneanSize: 200+ rooms, several restaurants & bars, Leisure & Spa, Events space In case your experience and skills match with the requirements above, we would like to receive your application. For any further details, please send an email to luizas@corecruitment.com....Read more...
Salary: Up to £60,000 + Performance Bonus + Paid Overtime Location: South-West London Hours: Monday–Friday | 8:00am–5:30pm + Event OvertimeLove creating exceptional food, but want a more structured Monday–Friday working week?I'm recruiting a Head Chef for an established premium events and catering business in South West London, leading a busy central production kitchen delivering food for high-profile events and prestigious venues.This is a fantastic opportunity for a chef with a fine dining, luxury hotel or premium events background who can bring real finesse to food produced at scale.Salary & Benefits
Up to £60,000 salaryPerformance bonus linked to kitchen performancePaid overtime for additional event hoursPredominantly Monday–FridayRegular daytime production hoursCreative input and leadership responsibilityOpportunity to work on prestigious events
The Operation
Busy, high-volume events production kitchenModern European, seasonal foodPremium corporate and private eventsEstablished brigade including senior chefs, pastry and development supportStrong focus on sustainability and local sourcingProduction for multiple events and venues
The Role
Lead the production kitchen and wider brigadePlan production across multiple upcoming eventsMaintain exceptional food quality at volumeOversee staffing, ingredients and daily production schedulesLead selected high-profile events on-siteManage GP, labour costs and kitchen performanceWork closely with the events and operations teamsDevelop and inspire a talented culinary team
About You
Experienced Head Chef or strong Senior Sous Chef ready to progressFine dining, luxury hotel or premium events experienceExcellent technical ability and attention to detailConfident producing high-quality food at scaleStrong organisational and forward-planning skillsCommercially aware, particularly around GP and labourA confident communicator and natural team leaderPassionate about seasonal ingredients and sustainability
If you're looking for a £60,000 Head Chef role in London events, with a performance bonus, paid overtime and the opportunity to lead a serious production kitchen, I'd love to hear from you.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
EXECUTIVE CHEF Location: Scottsdale, AZ Package: Competitive Salary + 10% Bonus + Benefits + PTO + 401(k) + Relocation AssistanceCOREcruitment is hiring on behalf of a leading golf brand for an Executive Chef to lead the culinary operation of a prestigious club environment in Scottsdale, Arizona.This is a hands-on leadership role suited to a Chef who enjoys being involved in production, developing their team, and maintaining high culinary standards.Key Responsibilities:
Lead and develop the culinary team, fostering a strong culture of training and mentorship.Remain hands-on in the kitchen and actively involved in daily production.Oversee restaurant, grab-and-go, and banquet operations.Drive menu development, menu engineering, and culinary innovation.Maintain high standards across food quality, presentation, sanitation, and consistency.Manage kitchen operations, staffing, ordering, and cost controls.Work closely with the club's leadership team to deliver an exceptional member experience.
Ideal Candidate:
Golf, private club, luxury hospitality, or high-end restaurant experience preferred.A hands-on leader who enjoys teaching, mentoring, and developing culinary talent.Strong understanding of menu engineering, food cost, and kitchen operations.Comfortable leading a team while remaining actively involved in production.
....Read more...
Executive Chef – High-Profile B&I SiteAn exciting opportunity for an accomplished Executive Chef to lead a prestigious business & industry operation in Abu Dhabi.We are seeking a hands-on, energetic and creative culinary leader who enjoys being operationally involved, is confident in a client-facing environment and can respond effectively to last-minute requirements while maintaining exceptional standards.Key Responsibilities
Lead, inspire and develop a culinary team of 30–35 employees.Oversee day-to-day kitchen operations, food quality and presentation.Maintain strong discipline, organisation and performance standards.Build effective relationships with senior client stakeholders.Drive menu development, culinary creativity and continuous improvement.Develop and motivate the team while ensuring consistency and accountability.
The Ideal Candidate
Strong 5-star hotel, luxury hospitality, Michelin-starred restaurant or premium B&I background.GCC experience preferred, although exceptional international candidates will be considered.Proven leadership experience managing sizeable culinary teams.Excellent communication and client-facing skills.Highly organised, adaptable and commercially aware.Arabic cuisine knowledge would be an advantage.
This is an excellent opportunity for a high-calibre Chef to take ownership of a prestigious corporate culinary operation in Abu Dhabi.Package: AED 31,000 total per month plus family status and standard benefitsGet in touch: michelle@corecruitment.com....Read more...
Bring Your Japanese Culinary Expertise to the TableAre you a highly skilled Japanese culinary professional with a passion for exceptional food, menu innovation and culinary excellence?We are seeking an experienced Japanese Sous Chef to join our client culinary operations in Colindale, London. This is an exciting opportunity for a talented chef with outstanding Japanese cuisine knowledge, strong leadership skills and the ability to communicate confidently in Japanese and English (Must speak and read Japanese fluently).In this role, you will play a key part in developing and delivering high-quality menus, presenting culinary concepts to clients and ensuring consistently excellent food standards within a dynamic, high-volume catering environment.What Youll Be DoingLead and support daily kitchen operations, ensuring exceptional food quality, consistency and presentation.Develop, refine and execute authentic Japanese menus and speciality dishes.Prepare and deliver menu presentations, tastings and culinary demonstrations for clients and stakeholders.Communicate menu concepts, ingredients, preparation methods and culinary techniques fluently in Japanese.Oversee food production, portion control, recipe specifications and presentation standards.Lead, coach and develop kitchen teams, promoting a positive and high-performing working environment.Collaborate with culinary and operational teams to introduce new menus, improve processes and deliver outstanding customer experiences.Maintain the highest standards of food safety, hygiene and HACCP compliance.What They are Looking ForProven experience as a Sous Chef, Head Chef or in a comparable senior culinary position.Strong expertise in Japanese cuisine, ingredients, cooking techniques and culinary presentation.Fluent in spoken and written Japanese — essential for menu development, client communication and menu presentations.Excellent communication and presentation skills, with the confidence to engage with clients and stakeholders.Demonstrable experience leading, training and developing kitchen teams.Strong understanding of food safety, hygiene and HACCP standards.The ability to work effectively in a fast-paced, high-volume food production environment.A passion for culinary excellence, innovation and consistently high standards.Experience in airline catering or other large-scale catering operations would be advantageous.Whats on Offer?Competitive basic salary25 days annual leave plus 8 UK bank holidaysPrivate healthcare — single cover40-hour working weekFull-time, permanent opportunityThe opportunity to showcase your Japanese culinary expertise in a professional and innovative environmentImportant Right-to-Work InformationPlease note that visa sponsorship is not available for this position. Applicants must already have the right to work in the UK for this role.Interested?If you are an accomplished Japanese chef who combines culinary expertise with excellent communication and leadership skills, we would love to hear from you.Apply today to take the next step in your culinary career.Salary Starting: £50,000 per annumWorking Hours: 40 hours per weekContract: Full-time, permanent....Read more...
& Fine Dining – Central LondonSalary: £60,000 + Exceptional Benefits Location: Central London Hours: 40 hours per week | 5 days out of 7 | Just one weekend per monthImagine leading a kitchen in one of London's beautiful historic Livery Halls, creating exceptional food for prestigious dinners, private celebrations and spectacular events.I'm recruiting a Head Chef for a stunning, historic venue in Central London, where centuries of heritage meet modern, creative fine dining.The kitchens are huge, exceptionally well maintained and beautifully organised, with an established brigade, a fantastic working culture and a real emphasis on developing chefs from within.This is somewhere you can take pride in your food, your team and the environment you work in.Salary & Benefits
£60,000 salary30+ days annual leave, including seasonal closures12% employer-funded pensionPrivate medical insurancePaid overtime / TOILFree meals on dutyExcellent internal progression and developmentSupportive, well-established kitchen culture
The Operation
Beautiful historic venue with impressive event spaces.Fine dining, seasonal banqueting and bespoke VIP menus.Intimate dinners through to grand banquets for 300 guests.Larger events accommodating up to 500.Spacious, immaculate and exceptionally well-equipped kitchens.Independent, in-house catering operation.
The Role
Lead the banqueting kitchen and deliver exceptional events.Create beautiful seasonal menus using outstanding ingredients.Work hands-on alongside your chefs during service.Mentor and develop Sous Chefs, supporting internal progression.Encourage your team to create and present their own menu ideas.Oversee VIP dinners, tastings and bespoke dining experiences.Maintain excellent culinary and operational standards.
About You
Experienced Head Chef or strong Senior Sous Chef.Background in fine dining, luxury hotels or premium banqueting.Passionate about seasonal produce, provenance and presentation.A natural leader who genuinely enjoys developing people.Happy to put your chef whites on and get involved.Creative, organised and confident delivering high-end events.
Typical shifts are 8am–4pm or 1pm–10pm, with approximately one weekend per month shared across the team.If you're looking for more than just another Head Chef job, this is a rare opportunity to work in a truly special setting, with exceptional benefits, fantastic kitchens and a team that genuinely cares about its people.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Salary: £42,500 per annum Location: Woking, Surrey Hours: Monday–Friday | 6:30am–4pm | 45 hours Contract: 42 weeks per yearAre you an experienced School Chef Manager looking for a new challenge with great daytime hours?I'm recruiting a Chef Manager for a busy secondary school in Surrey.You'll lead a large school catering operation, delivering fresh, nutritious food to students every day.This is a fantastic opportunity for an experienced Education Catering Manager who enjoys leading teams, developing menus and running a busy kitchen.Salary & Benefits
£42,500 salaryMonday to Friday42-week contractNo regular weekend workingEstablished catering teamOpportunity to develop the food offering
The Operation
Large secondary school and sixth form.Around 500 hot meals daily.Approximately 1,100 grab-and-go items.Restaurant, food pods and grab-and-go counters.Fresh meals, street food and healthy options.Busy, high-volume school catering environment.
The Role
Manage the daily school catering operation.Lead and develop the kitchen and service teams.Oversee food production and busy lunch services.Create fresh, nutritious and appealing menus.Manage budgets, ordering, stock and food costs.Maintain food safety, allergen and hygiene standards.Build strong relationships with the school.Drive food quality and service standards.
About You
Secondary school catering experience is essential.Experienced Chef Manager or School Catering Manager.Confident managing high-volume school meals.Strong knowledge of school food standards.Experience managing kitchen and catering teams.Passionate about fresh food and menu development.Organised, hands-on and commercially aware.
Looking for a School Chef Manager job in Surrey?If you have secondary school catering experience and enjoy leading a busy kitchen, I'd love to hear from you.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
