Position: Food & Beverage Manager Location: Queens, New York City Salary Range: $70,000–$80,000 + PTO + 401K + BenefitsOverview: We are seeking an experienced and motivated Food & Beverage Manager to support and oversee daily food and beverage operations within a full-service hotel in Queens, NYC. This role focuses on delivering exceptional guest experiences, managing day-to-day operations, leading teams, and supporting financial and operational goals across restaurants, bars, and banquet operations.Key Responsibilities:
Oversee daily operations of all food and beverage outletsLead, train, schedule, and supervise food and beverage team membersEnsure high standards of guest service and hospitalityMonitor labor, food, and beverage costs to support profitabilityEnsure compliance with health, safety, and sanitation regulationsAssist with budgeting, forecasting, and inventory managementHandle guest feedback and resolve service issues promptlySupport hiring, onboarding, training, and performance managementCollaborate with culinary and hotel leadership to enhance service and operations
Qualifications:
Previous experience in hotel or high-volume food and beverage operationsStrong leadership, communication, and organizational skillsWorking knowledge of food and beverage service standards and regulationsAbility to work flexible hours, including nights, weekends, and holidaysExperience with POS systems and inventory management preferred
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At Alford Manor House, we’re passionate about great food and friendly, professional service. As our new apprentice you will assist our Head Chef with a variety of varied and interesting duties:
Help with preparing ingredients for a range of different meals
Cook and present dishes to recipe and quality guidelines, ensuring every plate looks and tastes great
Maintain food hygiene standards, including correct storage, cleaning allergen awareness, date and temperature checks
Batch cookery and preparations
Support stock rotation
As well as food preparation you will also assist with front of house service within the tearoom, bar and table service during functions and events
Follow all safety practices– from safe knife handling to correct use of kitchen equipment
Take part in structured training to build your skills, kitchen know-how, and career potential
Handle fast-paced service and last-minute changes with a calm, flexible attitude
Assisting with cleaning and washing-up
All other associated duties as required
Training:All delivery for this apprenticeship will take place within your place of work at Alford Manor House. A dedicated Vocational Trainer will visit on average once every 4 weeks, to establish a personal learning and development plan, outlining a schedule of training activities and objectives.
You will complete a mixture of on and off the job training, including workshops, face to face training and working towards creating a portfolio of relevant practical evidence. You’ll also be supported by your colleagues at all times, and will be mentored and trained constantly.
You will have a review every 8-12 weeks with your Head Chef and Trainer to discuss your progress.Training Outcome:This apprenticeship programme provides a fantastic opportunity for apprentices to build a strong foundation of practical cookery skills. The apprenticeship will lead to a permanent job role for the right candidate.Employer Description:Alford Manor House is a remarkable and inspiring place to work, offering a unique blend of history, community spirit and fresh, locally sourced food. As one of the country’s rare composite buildings, its Georgian, Victorian and original 1611 features create a truly special setting, complemented by beautiful seasonal gardens and a vibrant programme of exhibitions and events. The on-site tea rooms and kitchen, proudly rated Grade 5 for hygiene, make use of produce grown in the Manor House gardens and supplied by trusted local businesses, ensuring high-quality ingredients every day. Working here means being part of a friendly, dedicated team that supports each other while delivering excellent food and service to visitors. It’s an opportunity to develop your skills in a distinctive heritage environment where there is always something new to experience.Working Hours :Hours and days of work can vary, due to the different seasonal opening times of Alford Manor House. Work will include days, evenings, weekends and bank holidays (see below for a full breakdown on opening days and times).Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Analytical skills,Logical,Team working,Creative,Initiative,Physical fitness,Keen to learn,Awareness of food safety,Awareness of food hygiene,Friendly and professional,Passionate,Genuine interest....Read more...
We’re recruiting a Chef De Partie to join a well-regarded North Norfolk hotel group, delivering seasonal British food across a collection of beautiful coastal properties. This is a fantastic opportunity to relocate to the Norfolk coast, cook with exceptional local produce, and join a stable, family-run business operating Rosette-level kitchens with genuine work–life balance.The role offers live-in accommodation from £55 per week and a 4-day working week. Set along the stunning North Norfolk coastline, the hotels offer sea views, strong kitchen teams and varied operations - from gastro-pub dining to premium banqueting and Rosette-level restaurant cooking.If you’re a Chef De Partie looking to escape the city, develop your craft and work with outstanding ingredients, this is a brilliant opportunity to make the move to the coast!The offer
Up to £34,000 + tronc (up to £3,000)4-day working week / 3 days off together48-hour contract with straight shiftsLive-in accommodation available – £55 per week (all bills included)Staff rooms and apartments available within a few miles of the hotels
The role
Join a professional brigade of around 8 chefs per kitchenRun and take ownership of your section during serviceDeliver fresh, seasonal British food across varied service stylesWork across restaurants, banqueting and high-volume service periodsMaintain strong organisation, prep levels and service standardsMaintain strong GP awareness, stock control and kitchen organisation
The food
Seasonal British cuisine using high-quality local produce1 AA Rosette standard restaurant cookingHigh-end banqueting and event cateringFresh gastro-pub style menus with strong volume service
The Chef De Partie
A Chef De Partie with an elevated fresh-food or rosette background.A genuine passion for food, presentation and premium ingredients.Excellent commitment and longevity within previous 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 ChefCompensation
Salary: $80,000 – $85,000Benefits: Health, Dental, Vision & Life Insurance, 401(k), Paid Time Off, Commuter Benefits, Dining Discounts
Job DetailsI am hiring on behalf of a luxury prestigious client seeking a talented and driven Sous Chef to support leadership within a high-end, fine dining restaurant environment.The Sous Chef is responsible for maintaining the highest standards of food quality, consistency, and service excellence. This role provides hands-on leadership in the kitchen, supports menu development, oversees cost control and product sourcing, and ensures operational systems and quality assurance procedures are consistently upheld.This is a leadership position requiring a chef who thrives in a refined, high-performance culinary environment and leads by example on the floor.Key Responsibilities
Support senior culinary leadership in all aspects of kitchen operationsContribute to menu development, recipe creation, and seasonal innovationOversee food quality, presentation, and consistency across all stationsMonitor food costing, product specifications, and supplier qualityMaintain strict sanitation, food safety, and temperature control standardsSupervise mise en place, station setup, and daily prep executionTrain, mentor, and motivate line cooks and junior team membersEnsure an organized, clean, and professional open-kitchen environmentConduct quality checks and enforce kitchen systems and structureAssist with service coordination and pre-service lineupsSupport inventory control and proper product rotation
Required Experience & Qualifications
Culinary degree or formal apprenticeship preferredMinimum 2 years in a supervisory role within a luxury restaurant or hotelStrong background in Italian cuisine highly preferredProven ability to lead, coach, and develop kitchen teamsStrong organizational and time management skillsHigh attention to detail and quality standardsComfortable working in a fast-paced, high-expectation environmentFlexible schedule including evenings, weekends, and holidaysPhysically able to stand for extended periods and lift up to 30 lbsFood safety certification required (NYC Food Handlers certification preferred)
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Holt Engineering have an exciting opportunity for an experienced Sous Chef to join our client in Salisbury . . . . but with a twist!
This role is a bit different to your average Sous Chef role, the position will be working within a manufacturing businesses stylish on site restaurant serving staff and visitors complimentary breakfast, lunch and afternoon tea.
The kitchen serves home made dishes including baked goods, soups, hummus, deli counter dishes etc, so we are looking for someone with a creative flare as you will assist with the creating of the weekly menus.
This is a permanent role offering an immediate start and a salary of 27,000pa, working hours are Monday - Friday 7am-3pm.
Key responsibilities for the Sous Chef:
- Daily preparation of foods for each service
- Baking
- Washing up in an efficient and timely manner to accommodate company break times and schedules
- To adhere and comply to the company, Food hygiene and H&S regulations
- Assist the catering manager with stock takes and management as well as overseeing their duties in their absence
- Deliver and maintain the highest level of customer service
- Menu writing
Skills and experience to be considered for this Sous Chef position:
- Previous experience is essential
- Excellent organisation and communication skills
- Good knowledge of current legislation for Food Hygiene, H&S and Allergen awareness
- Flexible and motivated
- Up to date Food Hygiene Certificate
Benefits for the successful Sous Chef:
- 24 days holiday + BH, increasing with length of service
- Monday to Friday shifts
- Free parking
- Free food
- Employee discount
- Enhanced pension
- Wellbeing initiative
If you are an experienced Sous Chef looking for a change in environment then please apply with your CV and Yasmin will call you, this role will suit someone who can work quickly and efficiently but without the usual hospitality pressures!....Read more...
Follow all food hygiene and health & safety procedures.
Help with stock rotation, labelling, and proper food storage.
Support with deliveries, checking quality, storing goods, and minimising waste.
Assist with preparing fresh ingredients for our café menu, including breakfasts, lunches, soups, sandwiches, paninis, traybakes, and children’s meals.
Contribute to the preparation of homemade dishes and daily specials.
Work efficiently during busy service periods while maintaining high food quality.
Support chefs in cooking and plating dishes.
Learn to manage different kitchen sections (prep, breakfast, hot food, salads, desserts, etc.).
Maintain a clean, safe, and organised work area at all times.
Participate in menu development, seasonal ideas, and tasting sessions where required.
Training Outcome:A full-time position may be offered to the right candidate. Employer Description:So Delicious is a well‑loved café located inside Skirlaugh Garden Centre, offering freshly prepared meals, barista‑made coffees, delicious homemade cakes, and a selection of luxury ice creams. The team prides itself on high‑quality ingredients, friendly service, and a warm, welcoming atmosphere for families, shoppers, and visitors.
With a supportive and experienced kitchen team, So Delicious is an ideal place for an apprentice to grow, learn, and develop their passion for food.Working Hours :Working hours: 30 hours across the week including weekends.
Your working rota: Flexible shiftsSkills: Communication skills,IT skills,Attention to detail,Organisation skills,Customer care skills,Analytical skills,Logical,Team working,Creative,Initiative....Read more...
Head Chef, Popular wine bar, GreenwichSalary: £45,000 to £50,000A popular, well-established wine bar in Greenwich with a strong local following.It is a semi-branded operation with a fresh food menu and busy services through the week.Weekends are a key driver, with strong event trade and private bookings.The role
You will lead the kitchen and set the standard in a fast-paced, service-led site.You will be responsible for the menus within the company ethos, keeping food fresh, relevant, and right for the venue and its guests.
You will:
Plan and deliver a fresh, seasonal menu that fits the brand style and guest expectationsLead busy lunch and dinner services and support weekend events from planning through to deliveryBuild prep and service systems that protect quality when covers climbManage ordering, stock, waste, and gross profitLead, train, and retain a small, capable kitchen teamOwn compliance and admin: HACCP, due diligence, allergens, training recordsWork closely with front of house to ensure events run to time and to brief the team clearly
You will bring:
Head Chef experience in a busy, fresh-food venueStrong leadership and calm decision-making during peak serviceSolid menu development experience within a set style and brand guidelinesConfidence with events, group bookings, and set menusStrong kitchen organisation and clean standards
What you get
Salary of £45,000 to £50,000A busy, food-led wine bar with strong weekend tradeA venue where events matter and your food offer drives return visitsSpace to shape menus, standards, and team performance within the company ethos
Apply Today....Read more...
Food Prepartion and Service - Work to high standard in preparing, cooking, and serving food to customers
Assist with setting up and operating the coffee shop area
Undertake safe and appropriate food storage, temperature checks, stock rotation and control
Undertake cleaning duties in the kitchen, coffee shop, rooms and washing equipment and tableware
Follow all applicable food hygiene regulations and local health policies
Cleaning and Hygiene
Maintain high standards of hygiene across all aspects of the role
Cash handling and Financial Procedures
Operate the cash register in line with relevant policies and financial guidelines
Teamwork and Training
Assist with moving and setting up rooms for various events
Attend training sessions and courses as required, including those relevant to customer service and food hygiene
Work collaboratively with colleagues, supervisors, and management to ensure smooth and professional service delivery
Training:
Work based learning with one day a week at college
Training Outcome:Upon successful completion of the apprenticeship, you will have a discussion with the employer about the opportunity for a permanent position or progression to a further qualification (for the right candidate).Employer Description:The Watermark is a vibrant, multi use community hub owned and operated by Ivybridge Town Council. Located in the heart of Ivybridge, it provides a welcoming space for residents and visitors, bringing together cultural, educational, and community services under one roof. Facilities include a library, café, meeting and activity rooms, and an auditorium hosting films, performances, and community events. The Watermark plays an important role in supporting local organisations, encouraging community engagement, and enriching town life.Working Hours :Monday: College day.
Tuesday - Friday, with shifts on a rota. Flexibility to work evenings and weekends required.Skills: Communication skills,IT skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Administrative skills,Number skills,Logical,Team working,Creative,Initiative,Non judgemental,Patience,Physical fitness,Courteousness and helpful....Read more...
Food hygiene is very important while preparing food and serving customers
You would be handling money/card machines
Using the tills and scales.
There will be cleaning and record keeping
We help each other with the tasks throughout the day, and expect that the ability to look for the jobs needing to be done is quickly picked up
Training:
All training will be in house, and there will be food hygiene training, customer service, stock rotation and record keeping
You will learn how to vacuum pack, and age dependent use the slicer
Training Outcome:
It is hoped this will lead to long term employment for the right person
Employer Description:We are a long-established, family-run market stall specialising in hot takeaway food, BBQ chicken, and cooked meats. With a small and friendly team of fewer than 15 staff, we take pride in delivering excellent customer service in a supportive and welcoming working environment.Working Hours :Monday to Friday, 8.30am until 3.00pm, with a 30-minutes of break time.
Occasional Saturdays will be required in place of one of the week days.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Number skills,Team working,Initiative,Non judgemental,Patience,Physical fitness....Read more...
Night Production Manager Near Shepton Mallet, Somerset (also commutable from Glastonbury, Wells, Frome & Street) £40,000 - £44,000We're recruiting for an experienced Night Production manager / Night Shift Manager / Production Shift Manager to lead night operations within a busy food manufacturing site near Shepton Mallet.This is a hands-on leadership role with full responsibility for production performance, quality, safety, and team management on nights.What you'll be doing: ·Leading and motivating production teams ·Delivering KPIs across quality, cost & service ·Ensuring BRC, GMP & food safety standards are met ·Managing staffing, performance & shift handovers ·Driving Continuous Improvement initiativesWhat we're looking for: ·Experience leading teams in food manufacturing ·Knowledge of BRC & retailer standards ·HACCP / Food Safety training ·Strong organisational and problem-solving skillsMonday-Friday | 9:45pm-6:15amExcellent opportunity to join a growing business ....Read more...
Commercial Manager – Food ProductionLocation: CopenhagenWe are supporting a search for a Commercial Manager within a large, service-led organisation operating across Northern Europe. This is a senior, hands-on role focused on the intersection between commercial strategy, customer relationships, and operational delivery in a complex food production environment.The role sits just below top commercial leadership and plays a key part in ensuring that commercial agreements are operationally deliverable, financially sustainable, and aligned with customer expectations.Key Responsibilities
Act as the commercial lead for a portfolio of strategic customers, building long-term partnerships and managing senior stakeholder relationshipsOversee menu development, pricing structures, and contract negotiations to ensure commercial and operational alignmentWork closely with operations and production teams to ensure customer agreements can be delivered efficiently and profitablySupport the development of commercial strategies, pricing models, and contract frameworksManage complex customer discussions around scope, service levels, and cost structuresBalance customer requirements with operational realities, ensuring service quality and margin protectionContribute to continuous improvement across production, service delivery, and commercial processes
Profile
Around 10+ years of commercial experience in a service-led environmentBackground in logistics, food production, food development, or related operational industriesExperience as a Senior Key Account Manager, Commercial Manager, or similar role managing complex B2B customersStrong exposure to contract negotiation, pricing, and commercial governanceExperience operating in fast-paced environments where service delivery and commercial decisions are closely linked
Additional Requirements
Experience working with complex operational or production environments is highly valuedStrong stakeholder management and relationship-building capabilitiesFluent in English, Danish language skills are a bonus
If you would like more information about the role, please apply or send your CV to nicole@corecruitment.com.....Read more...
Daily Responsibilities:
Welcome customers and provide a warm, friendly service
Establish whether customers are eating in or taking away and seat customers appropriately (1st floor) providing table service using a handheld device
Help customers choose from the food and drink menu
Answer questions about ingredients, allergens, and intolerances using the café’s ingredient catalogue
Take accurate orders, including preferences such as coffee strength, dairy/non‑dairy options, and ingredient changes
Assign table numbers to support kitchen and front‑of‑house service
Prepare hot and cold beverages following company recipes
Serve drinks and counter food such as cakes, pastries, and retail items
Process payments (cash and contactless)
Keep the barista station, counter, and service areas clean and organised
Maintain stock of clean mugs, plates, cutlery, napkins, milk jugs, and disposables for take away items
Check coffee machines and brewing equipment, regularly cleaning the coffee machine and report maintenance needs
Follow food safety, hygiene, and health & safety procedures
Communicate order changes to the kitchen
Update customers if there are delays with drinks or hot food
Clean and wipe down tables between customers
Share customer feedback with the management team
Additional Duties:
Light kitchen work during some shifts, preparing simple hot and cold dishes from the Breakfast and Lunch menus
Following assembly instructions to prepare meals consistently and safely
Completing opening and closing duties such as cleaning appliances, wiping tables, sweeping floors, restocking, and maintaining the customer/staff toilet
Completing simple logs for monitoring and standard purpose
Training Outcome:
We are looking for a committed Apprentice, who wants to progress in hospitality as a career
Upon successfully completing the apprenticeship, there would be possible progression within the company (employment), and/or further qualifications/further Apprenticeship level
Employer Description:At the heart of Northern Cobbler lies a small but passionate team dedicated to exceptional coffee.
Over the years, our objectives have undergone slight modifications, yet our fundamental values have remained steadfast: to create distinctive products, using quality ingredients with unwavering integrityWorking Hours :Exact shifts to be confirmed.Skills: Communication skills,Attention to detail,Customer care skills,Team working....Read more...
Food and Beverage Manager - Luxury venueSalary: €Negotiable + bonusLocation: Milan, ItalyA global luxury hospitality group is seeking an experienced Food and beverage manager to lead the daily operations of a flagship restaurant in Milan. The ideal candidate brings strong leadership, refined service presence, and extensive experience in high-end dining environments.Key Responsibilities
Oversees all restaurant operations, ensuring exceptional service and guest experience.Leads a team of managers, chefs, and service staff, fostering a people-first, high-performance culture.Acts as a visible floor leader, greeting guests and guiding service standards.Manages financial performance, operational planning, and compliance.Supports all pre-opening activities, training, and operational setup.Upholds brand standards in style, communication, and presentation.Drives continuous improvement, innovation, and adaptability within the team.
Qualifications
Senior leadership experience in luxury dining or high-end hospitality.Strong background managing large teams across FOH and BOH.Pre-opening experience is a plusFluent in English; Italian strongly preferred.Polished, solutions-oriented, guest-focused, and adaptable in evolving environments.
Food and Beverage Manager - Luxury venueSalary: €Negotiable + bonusLocation: Milan, ItalyIf 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...
General ManagerSalary: Up to $120,000 + 20% Bonus Location: Bristol, VA Benefits / 401(k) / PTO / Relocation Assistance: Competitive benefits, 401(k), paid time off, and relocation support availablePosition OverviewWe are seeking a results-driven General Manager to oversee a full-service hospitality property with a strong emphasis on food and beverage operations. This position is ideal for a leader who understands regional markets, values team culture, and can drive consistent operational and financial performance.Key Responsibilities
Lead all operational departments with a focus on guest satisfaction and service consistencyOversee food and beverage operations to ensure quality, profitability, and efficiencyManage budgets, labor controls, and financial reportingBuild strong relationships with guests, community partners, and ownershipCoach and develop department leaders to drive accountability and performanceMonitor and respond to guest feedback to enhance the overall experience
Qualifications
Previous General Manager experience in hospitalityFood and Beverage leadership experience requiredStrong knowledge of regional or destination-driven markets preferredHands-on leadership style with strong communication skills
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Who we are…The Pacific National Exhibition is an iconic institution in BC, famous for bringing generations of people together to celebrate and build memories. This 116-year-old, non-profit organization has an annual operating budget of over $70 million dollars and generates revenue through four activity streams: the 15-day annual summer Fair which averages more than 700,000 people annually, Playland amusement park which welcomes 400,000 guests annually including Fright Nights, and a busy year-round portfolio of events including concerts, trade shows and film, cultural and community events. In total we bring over 2 million people through the site each year. The fourth activity stream is park care and facility maintenance. The PNE is proud of the work it does at Hastings Park and has a vibrant team that is passionate about events, guest experience and delivering memorable experiences.At the PNE, we strive to create an environment that reflects our organization’s core values: Enthusiasm, Excellence and Evolution. With a focus on these core values, we are committed to achieving our mission which is to “Deliver Memorable Experiences” for all who interact with the PNE whether it is our guests, our employees, or the community.We are looking for a talented individual to join our PNE Food & Beverage Catering Team, who will work under the direction of the Food & Beverage Catering Managers and Assistant Managers. They will assist with the staffing and operation of PNE corporate events and other functions taking place on site. The PNE fosters a challenging, dynamic, and rewarding environment, and you will be surrounded by other committed and passionate team members striving to be the best. Join us and take part in putting together several exciting and impactful events that will leave lasting memories for our guests!Why join our Team?
Exhilarating and fun-loving cultureFlexible work environmentOpportunity for free or discounted tickets to shows, events, sports games, and much moreStaff discounts for Playland, The Fair, and Fright Nights, as well as all PNE Food StandsCompetitive compensation packageOpportunity to create lasting memories and friendships!
What will you do this year?In your role as a Supervisor, Catering your primary accountabilities will be to:
Support the planning and execution of catered events across the PNE, including corporate functions, meetings, banquets, and other year-round events.Assist with event staffing and scheduling and support the orientation and training of new catering employees as required.Provide on-site supervisory support during events, assisting staff with service delivery and resolving operational issues in real time.Support inventory management activities, including forecasting, ordering, receiving, tracking, and maintaining inventory levels.Assist in ensuring a high standard of guest experience, including staff readiness, service flow, and presentation.Support compliance with FoodSafe, health and safety regulations, liquor service standards, and all corporate and departmental policies and procedures.Assist in ensuring the proper care, cleaning, storage, and security of all catering equipment, supplies, and food products, including labeling, dating, and product rotation.Assist in monitoring and controlling food waste and product loss.Always Ensure adherence to the PNE Uniform and Appearance Policy.Complete basic administrative and event documentation as required.Perform other related duties in support of Food & Beverage operations as assigned.
What else?
Previous experience working in the Food & Beverage industry at a supervisory level is required. Experience supervising large-scale or high-volume events is considered an asset.Valid BC Class 5 or Class 7 Driver’s License with the ability to provide a driver’s abstract.Working knowledge of food and beverage operations, food hygiene practices, and quality standards.FOODSAFE Level 1 and Serving It Right certification requiredAvailability to work a flexible, event-based schedule, including weekdays, evenings, weekends, and peak event periods.Familiarity with PNE operations and event environments is considered an asset.Strong interpersonal and teamwork skills, with demonstrated commitment to excellent customer service.Ability to work independently and remain calm under pressure while managing multiple service demands.Strong organizational and administrative skills, including working knowledge of Microsoft Office applications. Knowledge of Volante POS or Momentus system is considered an asset.Successful completion of a Criminal Record Check is required.
Who are you?
OrganizedMethodicalProactiveSkillful communicatorCritical thinkerCommitted to striving for excellence
Where and when to APPLY?Applications can be submitted via the PNE website at www.pne.ca/jobs and will be accepted until the role is filled.The PNE is proud to be an equal opportunity employer, committed to creating an inclusive workforce that reflects the diverse community we proudly serve. All applicants will receive consideration for employment without regard to race, colour, national or ethnic origin, religion, sex, sexual orientation, gender identity or expression, disability, or age. If you require any support or accommodations throughout any stage of the recruitment process, please contact the People & Culture Department at hr@pne.ca.....Read more...
We are currently recruiting for Chefs for our prestigious clients based in Nottingham NG10 area .
You will be cooking fresh food from scratch for service users in a Care Home .
The ideal candidate must have a minimum of 1 year experience working in a similar role .
Food Hygiene Certificate
Basic DBS
Professional Qualification in Cooking .
Immediate start dates for the right candidates
Please apply online and we will be in contact .
Junior Sous Chef, Soho, LondonA modern British restaurant and bar in Soho is looking for a Junior Sous Chef to join a friendly, skilled kitchen team.You will cook with top-quality British produce and help lead service across lunch and dinner.Role details
Support the Head Chef and Sous Chef with daily kitchen operationsHelp run service and lead a section when neededManage prep and service standards across the kitchenTrain, guide, and support junior chefs on shiftKeep quality, consistency, and speed on point during busy servicesSupport ordering, stock rotation, and waste controlMaintain food safety, hygiene, and cleaning standardsModern British cooking led by seasonality, freshness, and creativityFresh food and scratch cookingTeam of around 6 people on shiftShifts between 10:00 and 22:0045-hour contract
Pay & Benefits
£38,000 to £42,000 per year, inclusive of tronc£450 gross refer-a-friend scheme (unlimited referrals)50% discount on food and drink onsiteReward and discounts platformSmartTech and Cycle to Work schemesExcellent staff food on shiftGreat local business partnership discountsOngoing training and career developmentRegular hands-on training sessions and supplier visitsThe chance to work with superb ingredients and high-quality raw materials
What you need
Strong background in a quality, fresh-food kitchenExperience as a Senior CDP or Junior Sous ChefStrong section leadership and the confidence to run serviceA calm, organised approach under pressureHigh standards around prep, cleanliness, and consistency
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If you want to make a career as a highly professional and skilled chef, then this is fantastic opportunity to start in a highly renowned and outstanding kitchen where you will learn skills and techniques, which are second to none.
You will learn to provide both high quality food and excellent catering service to the College under the supervision of the Executive Head Chef or the Sous Chef and the kitchen team. You will learn and understand how to carry out the basic functions in every section of the kitchen and have the opportunity to experience, consider and value each section with a view to choosing an area where you feel most inspired.
The catering operations jointly take place at Kellogg College at 62 Banbury Road in Oxford though you may be required to work on other sites should the need arise, including the college café, located in the adjacent “Hub” building.
Responsibilities:
Under supervision produce meals/dishes to the standard set out by the Executive Head Chef/Sous Chef
With support ensure the prompt service of all meals and services, at the required times, to the clients’ standards of satisfaction
Learn all areas/sections of the kitchen and develop a good working knowledge of each
Learn to ensure food waste is monitored and recorded on the food wastage documentation
When necessary and rostered or requested to do so, carry out kitchen porter duties, such as washing and cleaning kitchen equipment and restaurant service China, cutlery and glassware
Provide good customer service and assist, when necessary, with serving clients face to face
Assist in ensuring the security of stores, cupboards and any other kitchen areas
Attend to any other reasonable requests by the executive head chef, sous chef, restaurant manager or management of the college
Food Hygiene and Safety:
Develop the knowledge and skill to carry out duties in accordance with the College Food Hygiene Policy and current Food Hygiene and Health and Safety legislation
Under supervision become familiar with the College Fire Safety and COSHH policies and follow them
To maintain a high standard of personal hygiene when working and to wear a clean uniform
Develop the knowledge of appropriate Health and Safety clothing and equipment at all times and use them accordingly
This job includes hazards or safety-critical activities. If you are offered the post, you will be asked to complete a health questionnaire which will be assessed by our Occupational Health Service, and the offer of employment will be subject a successful outcome of this assessment
The hazards or safety-critical duties involved are as follows:
Work in hot or cold environments
Regular manual handling
Open food handling
Training:Commis Chef Level 2.Training Outcome:This vacancy is for the length of the apprenticeship. Over 80% of our apprentices continue with us in the role they have been trained for after their apprenticeship and that is just the start of their career.Employer Description:Kellogg College
The President and fellows of Kellogg are committed to supporting the lifelong learning work of the University and expanding opportunities for students across all learning modes, including full-time, part-time, online, and professional development pathways. Kellogg is Oxford University's most internationally diverse College and currently comprises the President, 306 Fellows, 40 Common Room Members, 68 Research Members of Common Room, and more than 1,430 Master's and Doctoral students (over 1,100 part-time and over 330 full-time).
The College is located on the Norham Manor site in North Oxford, a short distance from the city centre. Kellogg is dedicated to fostering a welcoming and supportive community that actively celebrates diversity, promotes equity, and encourages excellence in all its activities. We are committed to creating an inclusive environment where individuals of all backgrounds, identities, and experiences can thrive and contribute meaningfully.
The College maintains its sense of community through an inclusive calendar of events and expanding student accommodation that considers diverse needs. Kellogg is a dynamic, growing, and egalitarian College where each member—students, staff, and fellows—has the opportunity to contribute to and shape our collective future and evolving traditions.
For more information, please visit www.kellogg.ox.ac.ukWorking Hours :36.5 hours per week, working 5 days out of 7 on a rota basis, exact working days and hours TBCSkills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Analytical skills,Logical,Team working,Creative,Initiative,Non judgemental,Patience....Read more...
R&D Manager - Food & Beverage Bristol (Office-based) Competitive salary + 11% pension 2x Death in Service Our client, a well-established Food & Beverage manufacturer based in central Bristol, is seeking an R&D Manager to join their business in a newly created position. This role will lead a small R&D team and take ownership of the full product development lifecycle, from early-stage concepts through to scalable commercial launch. The Role ·Lead, mentor, and develop a small R&D team ·Provide structure and governance across R&D projects ·Progress new products and concepts through development, scale-up, and launch ·Identify BAU and "blue sky" R&D opportunities aligned with commercial strategy ·Plan, manage, and document product development trials ·Ensure full traceability and compliant documentation across all development work ·Maintain ISO, food safety, and GMP standards within R&D operations ·Manage R&D facilities and equipment to ensure safety and compliance ·Transfer technologies from pilot trials to production-scale processes ·Prepare and present technical and project updates to senior leadership ·Work closely with Commercial, NPD, and Technical teams to deliver projects on time and within budgetCandidate Requirements ·Minimum 10 years' experience within R&D (Food, Flavour, Chemicals, or similar regulated sector) ·Degree qualified ·At least 3 years' experience managing or mentoring technical teams ·Strong background in product development, scale-up, and commercialisation ·South West based or willing to relocatePackage ·Competitive salary ·11% employer pension contribution ·2x Death in ServiceIf the role is of interest, please apply with your CV today.Keywords: R&D Manager, Technical R&D Manager, Product Development Manager, Innovation Manager, Research & Development Specialist ....Read more...
Executive ChefLocation: Medina, Ohio Salary: $80,000 – $85,000 + Bonus PTO: Generous Paid Time Off 401(k): Company-Sponsored 401(k) Plan Benefits: Comprehensive Medical, Dental, and Vision Insurance; Life Insurance; Disability Coverage; Employee Assistance ProgramPosition OverviewI am hiring on behalf of my client, who is seeking a talented and hands-on Executive Chef to lead culinary operations at a private club in Medina, Ohio. This role is responsible for delivering an exceptional member dining experience while overseeing all back-of-house operations, team development, and financial performance.The Executive Chef will drive menu innovation, maintain high food quality standards, and ensure efficient and profitable kitchen operations across à la carte dining and club events.Key Responsibilities
Lead and manage all culinary operations, including daily dining service and banquet functions.Recruit, train, mentor, and retain a strong culinary team.Develop seasonal menus and feature offerings that balance creativity and profitability.Oversee purchasing, inventory management, and vendor relationships.Manage food and labor costs to meet budgeted financial targets.Conduct regular financial reviews and implement corrective action plans when needed.Ensure compliance with all food safety, sanitation, and regulatory requirements.Maintain consistent food quality, presentation, and service standards.Collaborate with club leadership to enhance member satisfaction and dining experiences.
Qualifications
Prior experience as an Executive Chef or senior culinary leader, preferably in a private club or upscale hospitality environment.Strong knowledge of cost controls, budgeting, and P&L management.Proven leadership skills with the ability to build and motivate a cohesive team.Excellent organizational and communication abilities.Culinary degree or formal training preferred.ServSafe certification (or ability to obtain upon hire).
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General Manager – Phenomenal East London Pub – £50,000 This site does it ALL.Free of Tie so has an amazing beer selection, great food, gaming and mouthwatering food.Perks and Benefits for General Manager:
Fantastic company discountsIncredible uncapped bonus schemeStaff discounts across nationwide venuesHoliday packages and sick payProgression, development, and training plans
The JobA group of passionate hospitality people are looking for a strong leader to look after their flagship site in East London. This place does it all – Food, Drink, Games and Live Sport, so we need someone who is across all aspects of the business.Some knowledge of craft beer would be hugely preferable, but an interest in food service is a must. This is a very modern and cool setting with some young and trendy guests.WHO ARE YOU?The ideal candidate will be a strong leader capable of building and leading a team, balancing firmness with empathy.General Manager – Phenomenal East London Pub – £50,000 ....Read more...
We’re recruiting a Head of Culinary to lead and elevate food, service and guest experience across a growing healthcare group in the East of England.This is not just a food role, it is a highly visible, people-first leadership position where hospitality sits at the very heart of daily life. The Head of Culinary will shape dining culture, inspire teams and personally champion a warm, dignified and genuinely enjoyable experience for every resident, family member and visitor.If you are a senior culinary leader who believes food is emotion, connection and care, and you thrive in multi-site environments where standards, people and presence matter. this is a rare opportunity to build something truly meaningful!The offer
Salary up to £85,0005% pension contribution£3,000 car allowance28 days holiday + bank holidaysSenior leadership position with real influenceLong-term, stable career opportunityThe chance to shape hospitality at board level
The operation
Multi-site care home portfolio across the East of England.Restaurant-quality, resident-focused dining environments.Consistent, seasonal menus delivered with quality and warmth.Strong on-site Head Chefs and kitchen teams ready for leadership and development.Clear ambition to deliver a true 5-star hospitality culture.
The role
Lead culinary and hospitality strategy across all homes, driving exceptional food quality and a true 5-star service culture.Be highly visible at mealtimes, building meaningful relationships with residents, families and teams to ensure dining is personal, dignified and engaging.Oversee nutrition, menus, suppliers and compliance, delivering nourishing, resident-focused food with strong governance.Inspire and develop Head Chefs and teams, creating warm, hospitality-led dining experiences that enhance everyday life.Inspire, develop and retain a motivated kitchen team.
The Head of Culinary
Proven senior multi-site and hospitality catering culinary leadership experience.Deep understanding of hospitality-led environments where guest interaction is essential.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...
General Manager – QSR Business - Up to $75,000The Role:Our client is an exciting global QSR concept, in a bustling location, is seeking a highly hands-on General Manager to lead the team and drive the success of the site.Key Responsibilities:
Manage a large team, leading, training, and motivating them to deliver excellent customer service and food quality.Oversee day-to-day operations, ensuring smooth and efficient service in a high-traffic environment.Monitor KPIs, P&L, and drive sales through upselling, marketing initiatives, and outstanding guest experiences.Manage stock counts, ordering, and GP targets.Ensure full compliance with food safety, health & safety, and brand standards.Deliver financial targets, including budgeting, forecasting, and labour cost control.
Requirements:
Proven experience as a General Manager or Operations Manager in QSR or high-volume hospitality.Very hands-on approach with strong leadership and people management skills.Experience managing KPIs, P&L, and driving sales performance.Excellent knowledge of food safety, health & safety, and compliance!Ability to thrive under pressure in a fast-paced, high-volume environment.Outstanding organisational and communication skills.
Apply now to be part of this exciting launch!If you are keen to discuss the details further, please apply today or send your cv to Cassidy....Read more...
General Manager – QSR Business - Up to $75,000The Role:Our client is an exciting global QSR concept, in a bustling location, is seeking a highly hands-on General Manager to lead the team and drive the success of the site.Key Responsibilities:
Manage a large team, leading, training, and motivating them to deliver excellent customer service and food quality.Oversee day-to-day operations, ensuring smooth and efficient service in a high-traffic environment.Monitor KPIs, P&L, and drive sales through upselling, marketing initiatives, and outstanding guest experiences.Manage stock counts, ordering, and GP targets.Ensure full compliance with food safety, health & safety, and brand standards.Deliver financial targets, including budgeting, forecasting, and labour cost control.
Requirements:
Proven experience as a General Manager or Operations Manager in QSR or high-volume hospitality.Very hands-on approach with strong leadership and people management skills.Experience managing KPIs, P&L, and driving sales performance.Excellent knowledge of food safety, health & safety, and compliance!Ability to thrive under pressure in a fast-paced, high-volume environment.Outstanding organisational and communication skills.
Apply now to be part of this exciting launch!If you are keen to discuss the details further, please apply today or send your cv to Cassidy....Read more...
General Manager – QSR Business - Up to $75,000Hyannis, MAThe Role:Our client is an exciting Global QSR concept who is seeking a highly hands-on General Manager to lead the team and drive the success of a new store. Key Responsibilities:
Manage a large team, leading, training, and motivating them to deliver excellent customer service and food quality.Oversee day-to-day operations, ensuring smooth and efficient service in a high-traffic environment.Monitor KPIs, P&L, and drive sales through upselling, marketing initiatives, and outstanding guest experiences.Manage stock counts, ordering, and GP targets.Ensure full compliance with food safety, health & safety, and brand standards.Deliver financial targets, including budgeting, forecasting, and labour cost control.
Requirements:
Proven experience as a General Manager or Operations Manager in QSR or high-volume hospitality.Very hands-on approach with strong leadership and people management skills.Experience managing KPIs, P&L, and driving sales performance.Excellent knowledge of food safety, health & safety, and compliance!Ability to thrive under pressure in a fast-paced, high-volume environment.Outstanding organisational and communication skills.
If you are keen to discuss the details further, please apply today or send your cv to Cassidy....Read more...
