Commissary Executive Chef Los Angeles, CA $100,000 to $120,000This is a great opportunity to lead a large-scale commissary kitchen supporting multiple retail locations, ready-made meal programs, and a growing corporate and education catering division.We’re looking for a creative, self-driven Executive Chef who thrives in a fast-paced, production-focused environment. This is someone who doesn’t need hand-holding - you bring ideas, test new recipes, and continuously push the food program forward while maintaining consistency at scale.What You’ll Be Doing
Leading all commissary kitchen operations including production, packaging, and distributionOverseeing output for ready-made meals, retail products, and catering programsDriving menu innovation and recipe development—constantly testing, refining, and improving offeringsManaging and developing a large BOH teamEnsuring consistency, quality, and food safety standards across all productsOwning food cost, labor, inventory, and overall kitchen performanceBuilding systems that support efficiency, scalability, and growth
What We’re Looking For
Background in QSR, fast casual, or commissary/production kitchensHighly creative and proactive - you bring ideas and execute them without needing directionExperience with ready-made meals, packaged food, or large-scale productionStrong operational mindset with the ability to balance creativity and consistencySolid financial understanding including COGS, labor, and cost control
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Sous Chef Salary: $60,000 – $65,000 Location: Bryce Canyon, UTHousing: IncludedBenefits + PTO We are seeking a talented and driven Sous Chef to support culinary operations at a high-volume, experience-driven property in Bryce Canyon. This role partners closely with the Executive Chef to deliver high-quality, consistent cuisine while maintaining efficient kitchen operations.Key Responsibilities:
Support daily kitchen operations, including prep, service, and team supervisionAssist in menu execution, inventory management, and cost controlEnsure food quality, presentation, and consistency across all servicesMaintain compliance with health, safety, and sanitation standardsTrain, mentor, and develop kitchen staffContribute to a positive, collaborative team environment
Qualifications:
2+ years of Sous Chef or senior culinary leadership experienceStrong knowledge of kitchen operations, food safety, and cost controlAbility to lead and motivate a team in a fast-paced environmentOrganized, detail-oriented, and solutions-drivenPassion for quality food and guest experience
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Executive Chef – $120k to $140k – New York, NYOur client, a luxury hotel with a passion for standout dining experiences, is on the lookout for an Executive Chef to take the reins of two new restaurant concepts in the hotel. This is an exciting chance to create a culinary identity of both venues—leading the team, crafting menus, and setting the tone. It’s the kind of role where creativity is encouraged, growth is supported, and your leadership can really shine in a beautiful, high-end setting.Perks & Benefits
Medical, dental, vision, HSA with company match, life insurance, and disability coverage.401(k) with match, paid time off, educational assistance, and paid parental leave.Hotel discounts, employee perks, and optional coverage
Requirements:
Strong leadership, coaching, and team development skills.Experience in luxury hotels and large resorts.
Strong operational skills in budgeting, food costs, and team performance.Creative culinary talent with a passion for high-quality, artful presentation.Clear communicator who works well across departments.Track record of driving results in guest satisfaction and employee retention.
If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot comDue to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out! ....Read more...
Executive Chef - Snoqualmie, WA- Up to $150kOur client is a distinguished private golf club celebrated for its championship course and outstanding member experiences. This is an excellent opportunity to join a team and a company committed to providing its employees with abundant growth opportunities!Responsibilities:
Lead the property’s culinary operations, ensuring the kitchen is operating smoothly and the food quality exceeds customer’s expectationsEnsure exceptional food quality, presentation, and consistency to maintain their reputation for culinary excellenceHire, train, and mentor a team of talented chefs and kitchen staff to achieve high standards of culinary skill and teamworkManage cost controls, forecasting and inventory managementReview financial targets to ensure they are being met or exceeded
Executive Chef Qualifications:
Proven experience in managing and overseeing kitchen operations, ensuring consistent quality Strong leadership and team management skills with the ability to mentor and develop culinary teamsExpertise in menu development, cost control, and maintaining high culinary standards in line with the club's reputationThorough knowledge of food safety regulations and hygiene standards, with a focus on maintaining a clean, safe, and compliant kitchen environment
What they’re offering:
Comprehensive health benefits, including medical, dental, vision, and life insurance, along with disability coverageA 401(k)-retirement plan and achievable Bonus structureRelocation Package for the right candidates across the USA
If you’re interested in this opportunity, please send your resume to Declan today! declan at corecruitment dot com ....Read more...
Job Title: Commis ChefH&C Solutions are excited to offer this fantastic Commis position role to work within one of London’s most luxurious boutique Mayfair hotels. This stunning hotel operation is extremely exclusive – with a minimum room spend of £380 per night. The kitchen team is backed by an influential Executive Chef with a solid background in modern European cuisine. They have one single main kitchen, with a team of 20 chefs. They have a Two AA fine dining restaurant (60 covers), banqueting facilities and are very popular for afternoon tea. Commis Chef Benefits:
A competitive starting package of £34,000 per annum.48 hours per week.Meals and uniform provided whilst on duty.Free Laundry Service – for all uniform.Employee of the month awards.Generous pension schemesOpportunities to grow within a worldwide hotel group
Commis Chef Requirements:
Minimum 1 year of experience working in a professional kitchen environment.A motivated and eager-to-learn individual with a strong work ethic and a genuine passion for developing culinary skills.A team-focused attitude, with the ability to work collaboratively in a fast‑paced kitchen.Experience within luxury hotels or fine dining restaurants is highly desirable and will be considered a strong advantage.....Read more...
Sous Chef Location: Park City, Utah Salary: $70,000 – $80,000 + Benefits + PTO + 401K + RelocationI am hiring on behalf of a prestigious mountain hotel that is seeking a talented Sous Chef to join their culinary team. This role is heavily involved in the property’s flagship restaurant, a brasserie-style fine dining concept focused on elevated, seasonal cuisine and refined execution.Key Responsibilities:
Support the day-to-day kitchen operations, including hiring, training, and supervising culinary staffPartner with the Executive Chef on menu development, ensuring creativity, seasonality, and consistencyOversee food preparation, production, and plating to the highest standardsMaintain proper inventory levels, ordering processes, and cost control measuresManage food and labor costs through effective scheduling and recipe costingEnsure compliance with all health, safety, and sanitation standardsContribute to a culture of excellence, teamwork, and memorable guest experiences
Qualifications:
Minimum 1+ year of culinary leadership or supervisory experienceStrong background in upscale or fine dining environments (brasserie experience a plus)Proven ability to lead and develop high-performing teamsSolid understanding of kitchen operations, cost control, and inventory managementExcellent communication and organizational skillsFlexible schedule, including weekends and holidays
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Title: Chef de Cuisine Location: Carmel, California Salary: $90,000 – $100,000 Package: Comprehensive benefits package including medical, dental, vision, PTO, and career growth opportunities Compensation: Base salary + performance-based incentives (where 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 experiencesCulinary training and/or relevant professional experience required
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Head Chef – Premium Casual Restaurant – Soho / King's Cross – 54 – 57k + Bonus Join a growing group of premium casual restaurants in central London. We are looking for an experienced Head Chef to lead a busy, high-energy site, with a focus on fresh food & small plates.We are partnering with a successful restaurant group on the search for a Head Chef to join their team. With 3 successful sites, this is a fantastic opportunity to lead a kitchen in a business that genuinely cares about its people.The Restaurant:
Concept: Premium casual dining, elevated food.Covers: 160-200 per day on weekendsHours: 45 hour contacts, breaks between servicesKitchen set-up: Charcoal grill, flatbread ovensTeam: 15-20 chefs per siteFresh food: All prepared fresh on site
The Head Chef Role:
Lead the kitchen team, ensuring smooth service and high standards.Work within the group menu framework set by Group Executive Chef with some creative input – sous chefs have dishes on the menu.Manage all kitchen operations including ordering, stock control, rotas, and food safety.45-hour week. Mondays are admin days.Support and develop your brigade, including CDPs
The Ideal Head Chef:
Experienced Head Chef or strong Senior Sous ready to step up.Background in premium casual, high-volume, fresh-food environments.Comfortable with small plates / sharing concepts.A leader who values culture, inclusivity, and mental wellbeing.
Why Apply?
Salary: 54-57k plus quarterly bonus on KPIsBenefits: Premium medical cover, supportive culture, mental health supportTraining: 3 months training before taking over your own siteGrowth: New site opening this year – potential for progressionCulture: Genuinely supportive, inclusive, modern working environment
Send your CV to Olly at COREcruitment dot com.....Read more...
Job Title: Executive Chef – Luxury Large-Scale HotelLocaiton: Pristhina, KosovoSalary: €Negotiable + bonusASAP startWe are seeking an experienced culinary leader to oversee a large-scale, multi-outlet food operation. This role focuses on building structure, ensuring consistent execution, and driving operational performance across high-volume food services.You will be responsible for aligning culinary delivery with business objectives while leading a team in a fast-paced, complex environment.Key Responsibilities
Define and implement culinary strategy across multiple service formatsOversee high-volume food production and multi-outlet operationsBuild scalable systems for consistency, efficiency, and qualityLead, structure, and develop a large culinary teamManage food cost, waste, and operational performance targetsEnsure strong execution during peak and varied service periodsCollaborate with operational and commercial teams on planning and delivery
Candidate’s profile
Strong experience in high-volume or multi-site food operationsProven leadership of large kitchen teamsSolid understanding of cost control and operational efficiencyAbility to perform in fast-paced, structured environmentsStrong focus on operational consistency and service qualityExperience in international hotel or branded hospitality environmentsExposure to large-scale food operations and structured kitchen systemsHands-on, operationally strong with a practical approach to execution
Job Title: Executive Chef – Luxury Large-Scale HotelLocaiton: Pristhina, KosovoSalary: €Negotiable + bonusASAP startIf you would like to have more information about the role, please apply or send your cv to maria@corecruitment.comGet social……http://www.corecruitment.com/https://www.facebook.com/COREcruitmentDOTcom/Tweet us @COREcruitment....Read more...
Title: Sous Chef Location: Carmel, California Salary: $75,000 – $80,000 Package: Comprehensive benefits package including medical, dental, vision, PTO, and career development opportunities Compensation: Base salary + potential bonus incentives (subject to experience)We are hiring on behalf of a prestigious hospitality client seeking a talented and driven Sous Chef to join a high-end resort culinary team in Carmel, CA.This role is ideal for a hands-on culinary leader who thrives in a fast-paced, luxury environment and is passionate about delivering exceptional guest experiences.Key Responsibilities:
Support the Executive Chef in overseeing daily kitchen operationsLead, train, and develop kitchen team members to maintain high standardsSupervise food preparation, presentation, and consistency across all outletsAssist in menu development and implementation of seasonal offeringsManage scheduling, payroll, and performance of culinary staffMonitor food cost, inventory, and ordering processesEnsure strict adherence to food safety and sanitation standardsCoordinate and execute special events and functions
Requirements:
Strong knowledge of kitchen operations and culinary techniquesProven leadership and team management skillsExperience in high-volume or luxury hospitality environments preferredAbility to manage multiple priorities in a fast-paced settingPassion for quality, consistency, and guest satisfactionCulinary training or equivalent hands-on experience
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Head Chef - Livery Hall & Events – £60K to £63KLooking for a Head Chef role where you can lead from the front, but still be supported by a strong senior team?We’re recruiting a Head Chef for a prestigious London livery venue, delivering high-end events, fine dining and exclusive-use functions in a beautifully structured operation.This is a brilliant opportunity to step into a well-run kitchen, take real ownership of day-to-day operations, and be the driving force behind service when it matters most.The Offer
£60,000 to £63,000 salary.40-hour contract.Time off in lieu.Closed over Christmas (on top of holiday allowance).26 days holiday + bank holidays (rising to 31).Up to 18% pension.Private medical, life assurance & income protection.Season ticket loan + salary sacrifice schemes.
The Operation
Prestigious, high-end livery venue.Premium events: corporate, weddings, banqueting & awards.Exclusive-use model – one event at a time (no chaos, full focus).4 event spaces.Main Hall up to 270 guests.Additional rooms: 150–200 guests.
The Food
Fine-dining led menus.High-end banqueting & plated service.Premium events with a focus on quality over volume.Creative input alongside the Executive Chef.Balance of volume and precision-led cooking.
The Role
Lead day-to-day kitchen operations.Run service when senior leadership are off-site.Own kitchen organisation, prep & standards.Be the consistent, calm leader the team relies on.
About You, The Head Chef
Proven Head Chef experience in fine dining & event’s is key.Background in livery halls, private members clubs or luxury hotels.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 - Events & Production - East London - £45,000 + BonusWe’re recruiting a Sous Chef to join a growing, family-run events and catering business delivering across London venues and large-scale corporate events.This is a varied role combining central production, on-site events and premium dining, working closely with the Executive Chef and Head Chef across a well-structured and supportive operation.The Offer
Up to £45,000 salaryBonus scheme (year-end, team-based)45-hour contract, 5 days out of 7Paid overtime when requiredWell-managed hours – no excessive working weeksCompany pension schemeStaff meals provided dailyEmployee Assistance Programme (including family support)Private medical insurance
The Operation
Established, family-run business with 40+ years of history.Strong growth across London events and corporate catering.Multi-site operation across a range of venues.Calm, organised and professional kitchen culture.
The Food
High-quality, modern event catering at all scales.Intimate dining from 10 covers through to large-scale events.Canapés, bowl food, corporate lunches and plated dinners.Events ranging from 100–600 covers, up to 5,000+ guests.Strong focus on consistency, execution and presentation.
The Role
Support daily production and corporate catering operations.Lead and deliver events across multiple London venues.Manage and organise teams of chefs, including agency staff.Maintain high food standards alongside strong cost control.Adapt across different kitchens, venues and service styles.Work closely with senior chefs on planning and delivery.
About You
Proven Sous Chef experience within events, multi-site or contract catering.Confident delivering both premium small-scale dining and high-volume events.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 – Iconic Italian Fine Dining – Mayfair £50,000 - £60,000This is not just another Sous Chef role. This is an invitation to join the heart of a world-famous Italian kitchen - a Mayfair institution where legends are made, and careers are built for life.We are looking for a Sous Chef with genuine passion, precision, and leadership potential to join a large, respected brigade. You will work directly under an Executive Head Chef who has dedicated his career to this iconic brand, supported by a deeply experienced senior team. This is a role for a serious chef ready to master iconic Italian cuisine, mentor a dynamic team, and grow into a long-term leader.The Kitchen & The Role:
Globally renowned, high-volume fine dining: 160 lunches & 300 dinners, year-round.Classic Italian cuisine with the finest ingredients imported directly from Italy.Everything made in-house: fresh pasta daily, bread, and all essentials.Large, structured brigade of 32 with a solid core of long-serving seniors.A structured 48-hour week over 5 days (3 doubles, 2 singles) You will be hands-on, leading sections, managing CDPs, ensuring impeccable standardsClear, stable progression path within a world-class brand.
We’re Looking For:
Proven experience in high-end Italian kitchensA flawless, professional attitude and the desire to build a long-term career.Ability to lead, support service, and help develop junior chefs (CDPs & Commis).
Benefits:
Salary £50,000 – £60,000Staff meals on dutyCompanywide discountsThe prestige and stability of joining an iconic, global brand with a loyal team.
If you are ready to step up, learn from the best, and grow within a legendary kitchen, send your CV now.Apply to Olly at COREcruitment dot com....Read more...
Job Title: Senior Chef de Partie Location: St. Julian’s, Malta Salary: €1,600 – €1,700 gross per month + service charge + accommodationAre you a Senior Chef de Partie who is open to relocating to Malta? We’d love to hear from you!This is a fantastic opportunity to join a highly successful and reputable hotel group with exciting future plans. They are looking for a Senior Chef de Partie for one of their locations in Malta. If you are talented, skilled, and motivated, with a passion for international cuisine, this is the ideal role for you. Please note that applicants must have the legal right to live and work in the EU.Who are you?
Experienced in fine dining or with all-round culinary expertiseEnjoy working in a harmonious environment with an international teamAmbitious, hardworking, and fluent in EnglishAble to perform well under pressureOrganized and always adheres to HACCP standards
What will you do?
Prepare, cook, and present high-quality dishes to delight guestsOversee kitchen and food safety maintenanceDemonstrate creativity in dishes, guided by the executive chefPrepare classic French dishes with international influencesApply HACCP rules consistently in the kitchen
Perks:
Competitive salary + service chargeAccommodation providedWork in an international team
Job Title: Senior Chef de Partie Location: St. Julian’s, Malta Salary: €1,600 – €1,700 gross per month + service charge + accommodationAre you interested?If you’d like more information about the role, please apply or send your CV to luizas@corecruitment.comGet social……. http://www.corecruitment.com/ https://www.facebook.com/COREcruitmentDOTcom/ Tweet us @COREcruitment....Read more...
Sous Chef Location: Los Angeles, CA will provide relocation assistance within the USASalary: $90,000 to $100,000 + great perks!Are you interested in a making a move with your career and working with a highly regarded chef-driven restaurant group? Are you open to moving to Los Angeles and utilizing your experience to help drive a talented team to do their best each and every day? Our clients are starting to open a search for an Sous Chef who comes with both fine-dining and high-volume experience. The successful candidate will have a proven track record of managing large kitchen teams and executing high-quality dishes in a fast-paced environment, be a strong leader with clear communication and be eager to develop themselves within the company.Responsibilities:
Collaborate with the Executive Chef to develop and implement seasonal menus that reflect the restaurant's culinary vision and style.Manage and lead a team of chefs, line cooks, and prep cooks, ensuring that all kitchen staff are trained and operating at the highest level.Ensure that all dishes are prepared to the highest standards of taste, quality, and presentation.Develop and implement systems for inventory management, ordering, and cost control to maintain profitability.Maintain a safe and sanitary kitchen environment and ensure that all food safety standards are met or exceeded.
Requirements:
At least 5 years of experience in a high-volume, fine dining restaurant environment, with at least 2 years in a supervisory or management role.Thorough knowledge of modern and classic culinary techniques, as well as proficiency in all aspects of kitchen operations.Excellent communication and leadership skills, with the ability to motivate and inspire a team of culinary professionals.Strong organizational and time management skills, with the ability to manage multiple tasks and priorities simultaneously.Knowledge of food and labor cost controls, as well as experience with menu planning and inventory management.
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Corporate Chef | International Hotel Group | Romania | €5,000 Gross per MonthI am recruiting a Corporate Chef for an international hotel management group operating across multiple European markets.This is a group-level culinary leadership role overseeing a portfolio of 4 and 5 star hotels. The position is ideally based in Bucharest with Vilnius, Lithuania also considered. The role requires regular travel across the portfolio, approximately every second week.This is a hands-on corporate position requiring strong operational discipline, brand compliance oversight and the ability to manage Executive Chefs across multiple properties.Perks and Benefits• Gross salary of €5,000 per month • International group-level role across multiple branded hotels • Business travel expenses covered in line with labour regulations • Flexible working arrangements depending on location • Staff accommodation and F&B rates within international brands in the portfolioYour Experience• Strong background in fine dining and five star hotel environments • Experience across multiple F&B outlets within hotels • Exposure to Meetings and Events operations • Experience managing both high-end and volume-driven kitchens • Background working with international hotel brands and understanding brand standards • Strong knowledge of HACCP, compliance and food safety regulations • Proven experience in menu development, costing and standardisation • Culinary qualification required • Comfortable travelling frequently across multiple countriesYour Responsibilities• Provide corporate culinary oversight across multiple hotel properties • Lead and support Executive Chefs across the portfolio • Develop and maintain proprietary brand concepts and menus • Ensure consistency across outlets operating under the same concept • Lead seasonal menu planning and commercial F&B calendar development • Conduct kitchen audits covering HACCP, compliance, food waste and portion control • Support pre-opening projects, rebranding initiatives and new outlet launches • Work closely with Procurement on cost control and supplier strategy • Implement structured culinary systems, reporting and governance • Step into operational kitchens when required in critical situationsThis is a structured, commercially focused corporate role suited to a disciplined culinary leader who understands both brand compliance and operational execution.If you are interested, contact me directly.Clay clay@corecruitment.com....Read more...
A fantastic new job opportunity has arisen for a dedicated Head Chef to work in an exceptional care home based in the Spixworth, Norwich area. You will be working for one of UK’s leading health care providers
This is an excellent care home which offers residential care for people who need help with daily tasks, and respite care to give family or friends a well-earned break
**To be considered for this position you must have proven experience as a Head Chef or Executive Chef in a similar setting**
As the Head Chef your key duties include:
You will play a crucial role in providing nutritious and well-balanced meals for residents while ensuring a high standard of culinary excellence
Responsible for managing the kitchen staff, overseeing food preparation, menu planning, and maintaining compliance with relevant health and safety regulations
Play a pivotal role in staff training, ensuring a commitment to health and safety standards, and upholding a pristine and well-organised kitchen environment
The following skills and experience would be preferred and beneficial for the role:
Culinary degree or relevant certification
Knowledge of nutrition, dietary needs, and food safety regulations
Strong leadership and team management skills
Excellent communication and interpersonal skills
Ability to work collaboratively with other departments within the care home
Strong communication and interpersonal skills
Ability to manage time effectively and work efficiently under pressure
Knowledge of health and safety regulations and procedures
Ability to train and supervise kitchen staff
Willingness to work flexible hours, including weekends and holidays
The successful Head Chef will receive an excellent salary of £16.00 per hour and the annual salary is £33,280 per annum. This exciting position is a permanent full time role working 40 hours a week. In return for your hard work and commitment you will receive the following generous benefits:
Pension scheme
Comprehensive induction and paid training programme with career prospects
Enhanced rates for bank holidays
Recognition schemes (Employee of the Month and Company Care Awards)
Paid breaks
Uniform provided
Refer a friend scheme
Costs for an enhanced DBS
Rewards for years of service
Reference ID: 7240
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Director of Food And BeverageSalary: €70.000 - €90.000Start: ASAPLanguages: English and GermanYou are a hospitality leader who lives where great food, crafted drinks, and memorable stories meet. You think in concepts, dream in menus, and you know that a buzzing bar or a full restaurant is just the visible part of a perfectly run machine behind the scenes.You love the balance between strategy and floor presence: one moment you are shaping the multi-year F&B vision, the next you are on the floor, feeling the vibe, talking to guests, and coaching your leaders.What You’ll Be RunningYou’ll own the entire F&B universe of the hotel:
Restaurants, bars and loungesBanqueting and eventsRoom service and event cateringKitchens, stewarding and all related systems (POS, inventory, rota, purchasing)
You are the first and last word on how our guests eat, drink, celebrate and experience our hotel.Your Mission
Design and deliver a bold, long-term F&B strategy that keeps us one step ahead of trends and competitors.Own the full P&L for the division: budgets, forecasts, cost control, margins and investment proposals all sit with you.Lead a high-performing leadership team (F&B Manager, Executive Chef, Bar Manager, Outlet Managers), setting clear goals, giving feedback and building the next generation of F&B stars.Partner with the Executive Chef to create concepts, menus and experiences that are craveable, profitable and on-brand.Elevate beverage culture: from wine lists and cocktails to partnerships and pop-ups that keep locals and guests coming back.Turn guest insights, reviews and data into smart actions that improve satisfaction, loyalty and spend.Make sure all the unsexy-but-crucial stuff is flawless: HACCP, hygiene, licensing, audits, safety and risk management.
What We’re Looking For
5–7+ years in senior F&B leadership within a 4* or 5* hotel or large-scale hospitality environment.Proven success running multi-outlet operations with strong revenues and complex structures.A commercial mindset: you are as comfortable talking GOP and RevPASH as you are tasting a new signature dish.Inspiring people leader with experience managing senior managers and large teams in fast-paced operations.Deep knowledge of F&B trends, guest experience design and a genuine curiosity for what’s next.Fluency in English; any additional language is a bonus.
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Banquet Sous ChefCompensation: $65,000–$70,000 + Full BenefitsLocation: Chicago, IL I’m recruiting on behalf of a well-known hospitality group in Chicago to help hire an experienced Banquet Sous Chef for a high-profile downtown hotel. This is a fantastic opportunity for a creative, organized, and guest-focused culinary leader who thrives in a fast-paced events environment. Role OverviewThe Banquet Sous Chef will support all culinary operations for banquets and events, ensuring every menu is executed with precision and a high level of craftsmanship. This leader partners closely with the Executive Chef and event teams to deliver memorable culinary experiences for meetings, galas, celebrations, and large-scale functions. Key Responsibilities
Assist in designing and producing banquet menus that highlight quality, seasonality, and strong presentation.Lead and support the banquet kitchen team, providing guidance, training, and daily oversight.Ensure flawless execution for events of varying sizes, maintaining consistency, timing, and exceptional service standards.Oversee prep, production, inventory management, and vendor coordination.Maintain strict adherence to food safety, sanitation, and regulatory compliance.Work collaboratively with Sales, Events, and Culinary leaders to fulfill client expectations and elevate guest satisfaction.Identify opportunities to improve efficiency, workflow, and culinary output.
Qualifications
1+ years of leadership experience in banquets, luxury hotels, upscale restaurants, or high-volume event operations.Strong foundation in modern culinary techniques and plating for large groups.Excellent communication, organization, and team-leadership abilities.Culinary degree or equivalent professional experience required; food safety certification preferred.Bilingual English/Spanish a strong advantage.Must be available for weekends, evenings, and holidays as needed.
Why This Opportunity Stands OutThis position offers the chance to shape a dynamic banquet program within a respected Chicago hospitality brand. You’ll have room to grow, access to strong training resources, and the ability to influence the culinary identity of a major event destination. Benefits Include:
Medical, dental, and vision coveragePaid time off401(k) with employer contributionsLife, AD&D, and disability insuranceFSA optionsCommuter benefitsPet insuranceHotel travel & employee discountsCareer development opportunities
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Washing, peeling, chopping, and prepping ingredients like vegetables, meat, and fish according to specific recipes and dishes
Helping to cook and serve dishes, including on busy peak services on events and matchday
Maintaining high standards of cleanliness by "cleaning as you go," sanitising workstations, and following strict food safety regulations (health and safety and food hygiene compliance)
Assisting with checking in deliveries, rotating stock (FIFO), and recording food temperatures to prevent waste
Learning to safely use and maintain professional kitchen tools, including specialist knives and electrical equipment
To assist in ensuring cleaning areas under your control are maintained to a high standard in accordance with pre-open and closing schedules / check lists
Comply with all regulations regarding Health and Safety, Food Hygiene and Allergens
To gain an understanding and follow Company customer care training, quality systems and procedures
Training Outcome:
Opportunity to progress to a fully qualified chef in a full time role
Employer Description:Morecambe FC’s Mazuma Mobile Stadium is an award-winning venue offering versatile, modern hospitality and corporate events. Known for a friendly atmosphere, it provides premium matchday experiences, including the Local Choice Suite and private Executive Boxes with pitch-side views, alongside flexible, equipped spaces for conferences, parties, and weddings.Working Hours :Monday - Sunday
Shifts to be disclosed.Skills: Attention to detail,Logical,Initiative,Good Understanding of COSHH,Flexible and Adaptable....Read more...
A fantastic new job opportunity has arisen for an experienced Hospitality Manager to work in an exceptional care home based in the Great Yarmouth, Norfolk area. You will be working for one of UK’s leading health care providers
A luxury care home, designed for resident wellbeing, it boasts beautifully appointed bedrooms and expansive living spaces. Ensuring that every detail is meticulously crafted to provide the highest standard of care and living
**To be considered for this position you must have experience of Hospitality Management**
As the Hospitality Manager your key responsibilities include:
Develop a service experience that fits within our family vision and values; being compassion, empathy and transparency in our service delivery
Develop and maintain a positive working environment for all staff, fostering a culture of teamwork, continuous improvement, and high-quality service
Ensure that all residents are provided with an exceptional experience and that their needs and expectations are met and exceeded
Manage the food service operation, working closely with the executive chef including menu planning, preparation, and delivery of high-quality meals in a timely and efficient manner
Develop and maintain a robust activities program that is tailored to the interests and needs of the residents and is engaging, fun, and promotes health and wellness
Maintain and manage best first impression experience
Ensure the housekeeping function is effective, efficient, and maintains high standards of cleanliness and hygiene throughout the facility
The following skills and experience would be preferred and beneficial for the role:
Excellent people management skills, with the ability to motivate and inspire staff to deliver exceptional service
Strong communication skills, both verbal and written, with the ability to communicate effectively with a wide range of stakeholders
Strong understanding of the principles of first impressions and the ability to ensure that guests have a positive experience from the moment they arrive
Knowledge of food service operations, including menu planning, food preparation, and delivery, as well as a good understanding of nutrition and dietary requirements
Strong understanding of the needs and interests of older people and the ability to develop and deliver a range of activities that are engaging, fun, and promote health and wellness
Strong understanding of the principles of housekeeping, including cleaning, hygiene, and infection control
Strong understanding of budget management and the ability to manage costs effectively whilst still delivering high-quality service
The successful Hospitality Manager will receive an excellent salary of £30,000 per annum. This exciting position is a permanent full time role working 40 hours a week from 9am-5pm. In return for your hard work and commitment you will receive the following generous benefits:
Refer-a-friend*
Reward Gateway – discounts, wellbeing, employee assistance & much more
Comprehensive induction and paid training programme with career prospects
Excellent working environment
Cost of DBS*
We are a Living Wage Employer
Reference ID: 6880
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV....Read more...
A fantastic new job opportunity has arisen for an experienced Hospitality Manager to work in an exceptional care home based in the Great Yarmouth, Norfolk area. You will be working for one of UK’s leading health care providers
A luxury care home, designed for resident wellbeing, it boasts beautifully appointed bedrooms and expansive living spaces. Ensuring that every detail is meticulously crafted to provide the highest standard of care and living
**To be considered for this position you must have experience of Hospitality Management**
As the Hospitality Manager your key responsibilities include:
Develop a service experience that fits within our family vision and values; being compassion, empathy and transparency in our service delivery
Develop and maintain a positive working environment for all staff, fostering a culture of teamwork, continuous improvement, and high-quality service
Ensure that all residents are provided with an exceptional experience and that their needs and expectations are met and exceeded
Manage the food service operation, working closely with the executive chef including menu planning, preparation, and delivery of high-quality meals in a timely and efficient manner
Develop and maintain a robust activities program that is tailored to the interests and needs of the residents and is engaging, fun, and promotes health and wellness
Maintain and manage best first impression experience
Ensure the housekeeping function is effective, efficient, and maintains high standards of cleanliness and hygiene throughout the facility
The following skills and experience would be preferred and beneficial for the role:
Excellent people management skills, with the ability to motivate and inspire staff to deliver exceptional service
Strong communication skills, both verbal and written, with the ability to communicate effectively with a wide range of stakeholders
Strong understanding of the principles of first impressions and the ability to ensure that guests have a positive experience from the moment they arrive
Knowledge of food service operations, including menu planning, food preparation, and delivery, as well as a good understanding of nutrition and dietary requirements
Strong understanding of the needs and interests of older people and the ability to develop and deliver a range of activities that are engaging, fun, and promote health and wellness
Strong understanding of the principles of housekeeping, including cleaning, hygiene, and infection control
Strong understanding of budget management and the ability to manage costs effectively whilst still delivering high-quality service
The successful Hospitality Manager will receive an excellent salary of £30,000 per annum. This exciting position is a permanent full time role working 40 hours a week from 9am-5pm. In return for your hard work and commitment you will receive the following generous benefits:
Refer-a-friend*
Reward Gateway – discounts, wellbeing, employee assistance & much more
Comprehensive induction and paid training programme with career prospects
Excellent working environment
Cost of DBS*
We are a Living Wage Employer
Reference ID: 6880
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Culinary Director – Flagship B&I Portfolio – London – £85K–£100K+This is not a standard Culinary Director role.If you’re a senior culinary leader within B&I contract catering, with Michelin-level training and experience leading at scale - this is an opportunity to take full ownership of food strategy across a flagship London portfolio.We’re working with a leading contract caterer to appoint a Culinary Director who will define, elevate and future-proof the food offer across multiple high-profile corporate environments.This role requires presence, credibility and innovation - someone who can operate at board level while still commanding respect in the kitchen.The Opportunity
£85,000 – £100,000+ (flexible for the right individual)Strong bonus and packageSenior leadership position with real influenceFull autonomy over food direction and innovationClear progression within a forward-thinking businessHigh-visibility role across flagship London sites
The Portfolio
Multi-site B&I contract catering across London.High-end, daytime-led corporate dining environments.Restaurant-quality workplace dining.Premium hospitality, fine dining and events.Seasonal, modern and sustainability-led food.Significant investment in food, people and innovation.
The RoleThis is a strategic and hands-on leadership role, sitting at the heart of the business.
Lead and evolve culinary strategy across multiple sites.Set and drive best-in-class food standards across the portfolio.Mentor and develop Head Chefs and senior culinary teams.Lead on food innovation, concept development and menu direction.Deliver high-level client presentations and food strategy meetings.Act as the culinary figurehead for the business internally and externally.Partner closely with senior operational leadership.
About You
Proven Culinary Director / Group Executive Chef within B&I contract catering.Strong London multi-site experience is essential.Michelin-level training or fine dining pedigree.Credible leader with longevity and progression in previous roles.
Why This Role Stands OutThis is a rare opportunity to:
Take full ownership of food across a flagship London portfolio.Operate at a senior, strategic level with genuine influence.Shape and elevate a food offering that is already highly regarded.Work within a business that invests in food, people and innovation.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
An exciting new job opportunity has arisen for a dedicated Hospitality Manager to work in an exceptional care home based in the Woodbridge, Suffolk area. You will be working for one of UK’s leading healthcare providers
This care home specialises in a range of care services, including: residential care, respite care, dementia care and convalescence care
**To be considered for this position you must have experience of Hospitality Management**
As the Hospitality Manager your key responsibilities include:
Develop a service experience that fits within our family vision and values; being compassion, empathy and transparency in our service delivery
Develop and maintain a positive working environment for all staff, fostering a culture of teamwork, continuous improvement, and high-quality service
Ensure that all residents are provided with an exceptional experience and that their needs and expectations are met and exceeded
Manage the food service operation, working closely with the executive chef including menu planning, preparation, and delivery of high-quality meals in a timely and efficient manner
Develop and maintain a robust activities program that is tailored to the interests and needs of the residents and is engaging, fun, and promotes health and wellness
Maintain and manage best first impression experience
Ensure the housekeeping function is effective, efficient, and maintains high standards of cleanliness and hygiene throughout the facility
The following skills and experience would be preferred and beneficial for the role:
Excellent people management skills, with the ability to motivate and inspire staff to deliver exceptional service
Strong communication skills, both verbal and written, with the ability to communicate effectively with a wide range of stakeholders
Strong understanding of the principles of first impressions and the ability to ensure that guests have a positive experience from the moment they arrive
Knowledge of food service operations, including menu planning, food preparation, and delivery, as well as a good understanding of nutrition and dietary requirements
Strong understanding of the needs and interests of older people and the ability to develop and deliver a range of activities that are engaging, fun, and promote health and wellness
Strong understanding of the principles of housekeeping, including cleaning, hygiene, and infection control
Strong understanding of budget management and the ability to manage costs effectively whilst still delivering high-quality service
The successful Hospitality Manager will receive an excellent salary of £30,000 per annum. This exciting position is a permanent full time role working 40 hours a week from 9am-5pm. In return for your hard work and commitment you will receive the following generous benefits:
Paid Breaks*
Refer-a-friend*
Reward Gateway – discounts, wellbeing, employee assistance & much more
Comprehensive induction and paid training programme with career prospects
Excellent working environment
Cost of DBS*
We are a Living Wage Employer
Reference ID: 6112
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
