Salary: Up to £42,000 Location: Central London Hours: 5 days out of 7 | Approximately 70-80% Monday–FridayLove fresh food and variety, but want more of your weekends back?I’m recruiting a Sous Chef for a fresh-food university catering operation in Central London. You’ll work across student dining, hospitality, private dining and events, with approximately 70–80% of shifts Monday–FridayYou’ll join a welcoming team that cares about its food. It’s a great opportunity to build your experience across different styles of service and take an active role in running the kitchen.The Operation
Fresh-food university catering.Student and staff dining.Hospitality, private functions and events.A mix of daily service and more refined menus.
The Role
Support the senior kitchen team with daily operations.Lead preparation and service across different sections.Help develop fresh, seasonal menus.Maintain food quality, presentation and consistency.Support and develop junior chefs.Manage stock, minimise waste and maintain food safety standards.Take responsibility for the kitchen when required.
About You
An experienced Sous Chef or a strong Junior Sous Chef ready to progress.A background in restaurants, hotels, contract catering or education.Confident cooking fresh food across different menus.Organised and comfortable leading a busy service.A positive team member who enjoys supporting other chefs.
Bring your cooking skills to a varied role with a welcoming team and a largely weekday schedule.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
ChefLocation: The Barns Hotel, Huntington, Cannock, Staffordshire, WS12 4PBAn exciting opportunity for an experienced Chef to join a busy and fast-paced kitchen.The Barns Hotel is looking for an enthusiastic, reliable and experienced Chef to join our established kitchen team. This is an excellent opportunity for a passionate culinary professional who thrives in a busy hospitality environment, enjoys preparing quality food and takes pride in delivering an excellent dining experience.Situated on the edge of the beautiful Cannock Chase countryside, The Barns Hotel is a privately owned hotel set around a lovingly restored 18th-century farmhouse and converted barns. Combining traditional character with modern hospitality, the hotel offers comfortable accommodation, a welcoming restaurant and lounge bar, and facilities for weddings, private celebrations and corporate functions.As a Chef, you will become an important member of a small, hardworking kitchen team, preparing and delivering food across the hotel's Hayloft Restaurant, Lounge Bar and Farmhouse Function Suite.The role offers plenty of variety, from restaurant and casual dining service through to larger functions and special occasions, making it ideal for someone who enjoys a diverse and fast-paced working environment.The RoleWorking as part of the kitchen team, you will help ensure that food is consistently prepared, cooked and presented to a high standard, while maintaining the efficiency, cleanliness and organisation of the kitchen.Your responsibilities will include:
Preparing, cooking and presenting a variety of dishes to consistently high standards.Supporting food service across the Hayloft Restaurant, Lounge Bar and Farmhouse Function Suite.Catering for a range of occasions, including everyday restaurant service, weddings, private celebrations and other functions.Working efficiently during busy service periods, ensuring dishes are prepared and delivered promptly without compromising on quality.Maintaining high standards of food hygiene, cleanliness and kitchen safety at all times.Following food safety procedures, including appropriate food storage, preparation and temperature controls.Assisting with food preparation, stock rotation and minimising food waste.Ensuring kitchen equipment, utensils and work areas are kept clean, organised and ready for service.Working closely with fellow chefs and other hotel team members to ensure the smooth running of food service.Demonstrating flexibility and a willingness to support colleagues across different kitchen duties as required.
About YouWe are looking for a capable and motivated Chef who enjoys working as part of a close-knit team and is confident operating in a demanding kitchen environment.The successful candidate will have:
A minimum of two years' relevant catering or professional kitchen experience.Relevant catering and food hygiene qualifications.Good practical cooking skills and a genuine passion for preparing quality food.An understanding of food hygiene regulations and safe kitchen working practices.The ability to work efficiently, remain organised and maintain high standards under pressure.A positive attitude, strong work ethic and willingness to contribute to the wider team.Good communication skills and the ability to work collaboratively with colleagues.Excellent attention to detail, particularly regarding food preparation, presentation and cleanliness.A flexible approach to working hours, including availability for weekend shifts.
Previous experience within a hotel, restaurant or function catering environment would be particularly beneficial, although we welcome applications from chefs with relevant experience in other professional kitchens.Above all, we are looking for someone who takes pride in their work, enjoys the challenges of a busy kitchen and is committed to delivering consistently good food.What We Offer
Competitive salary, reflecting experience and suitability for the position.Full-time employment, working 40 hours per week.Overtime opportunities available.28 days' annual holiday entitlement.A varied and interesting role covering restaurant dining, lounge bar service and private functions.The opportunity to work within a small, established kitchen team.An attractive working environment in a characterful, privately owned hotel on the edge of Cannock Chase.
Join The Barns HotelIf you are an experienced Chef looking for a new opportunity where you can put your culinary skills to good use, enjoy a varied working environment and become a valued member of a busy hotel kitchen, we would love to hear from you.If this sounds like the opportunity for you, please apply ASAP.....Read more...
Job Summary
The Cook is responsible for planning, preparing, and serving nutritious, high-quality meals for residents within the care home. The role involves managing food orders, maintaining food hygiene standards, ensuring dietary requirements are met, and contributing to a positive dining experience for residents. The successful candidate will work closely with the management team to continuously improve catering services and resident satisfaction.
Key Responsibilities
- Prepare and serve breakfast, lunch, and evening meals for residents.
- Plan menus and ensure meals meet residents' dietary and nutritional needs.
- Order food supplies and maintain appropriate stock levels.
- Prepare meals in advance where required, including weekend meal preparation.
- Ensure all food is prepared, stored, and served in accordance with food hygiene and health & safety regulations.
- Maintain accurate records relating to food preparation and nutritional information.
- Monitor kitchen equipment and report any faults or maintenance issues promptly.
- Keep the kitchen clean, organised, and compliant with all relevant standards.
- Work collaboratively with care staff and management to enhance the catering service provided to residents.
- Make recommendations for improving catering processes and the overall dining experience.
Experience Required
- Minimum of 1 year's experience in a cook, catering, or kitchen role.
- Experience working within a care home, healthcare, supported living, or hospitality environment is desirable.
- Good understanding of food hygiene, health and safety, and nutritional requirements.
- Strong organisational and time management skills.
- Ability to work independently and manage multiple priorities.
- Excellent communication skills and the ability to build positive relationships with residents and colleagues.
- A Food Hygiene Certificate is desirable.
- Reliable, professional, and committed to delivering a high-quality service.
Hours of Work 35 hours per week
Monday to Friday
9:00am - 4:30pm....Read more...
Job Title: Restaurant Manager – Luxury DiningSalary: Up to £55,000 + TroncLocation: Isle of WightMy client currently recruiting for a Restaurant Manager ono the Isle of Wight to lead an exciting, experience-led dining operation. My client is looking for an experienced hospitality professional with a passion for food and wine, exceptional customer service skills and a strong commercial mindset. The successful candidate will lead and develop the team, deliver memorable guest experiences and drive operational excellence and profitability.Company benefits
Competitive salary of £45,000–£55,000 + TroncOpportunity to shape and develop an ambitious food and beverage offeringScope to introduce new ideas and drive business growthOpportunity to lead and develop a dedicated teamWork within a dynamic, high-quality dining environmentTake ownership of standards, service and overall restaurant performance
About the position
Oversee daily restaurant operations, ensuring exceptional service and operational standardsDeliver memorable dining experiences through outstanding food, wine and customer serviceRecruit, train, motivate and develop the team to achieve high standardsManage budgets, revenue targets, labour costs and food and beverage profitabilityWork closely with the Head Chef to maintain food quality, stock control and cost efficiencyIdentify opportunities to grow the business, enhance the guest experience and develop innovative food and beverage concepts
The successful candidate
Proven experience as a Restaurant Manager or Senior Restaurant Supervisor within a high-end hospitality environmentA genuine passion for food, wine and creating memorable dining experiencesStrong leadership skills with the ability to motivate and develop a high-performing teamExcellent commercial awareness, including budgeting, forecasting and cost controlExceptional customer service skills and attention to detailA proactive, entrepreneurial approach with strong organisational and problem-solving skills
If you are keen to discuss the details further, please apply today or send your cv to ed@Corecruitment.comGet social…….http://www.corecruitment.com/https://www.facebook.com/COREcruitmentDOTcom/....Read more...
Head Chef – Resort HospitalityLocation: Burgas, BulgariaLanguages: Bulgarian and English preferredAbout the RoleAre you an experienced Chef with a background in all-inclusive hotels and buffet service?We’re looking for a Head Chef to lead the kitchen operation at a coastal resort in Bulgaria. You’ll be responsible for food quality, menu planning, kitchen organisation, and ensuring a consistent dining experience for resort guests.Ideally, you’ll have an established kitchen team you can bring with you. Candidates from across Bulgaria are welcome to apply.The Role
Oversee daily kitchen operations and food preparation.Plan menus suitable for an all-inclusive resort and buffet service.Maintain high standards of food quality, presentation, and hygiene.Manage food purchasing, stock levels, and kitchen costs.Recruit, train, and lead kitchen staff.Coordinate with the F&B Manager to ensure smooth service.Ensure food safety procedures and kitchen standards are followed.
About You
Previous experience as a Head Chef or Senior Chef in a hotel or resort.Experience with all-inclusive hotels and buffet operations is essential.Experience leading a kitchen team; bringing your own team is highly desirable.Strong knowledge of menu planning, food costs, and stock management.Hands-on, organised, and comfortable working in a busy seasonal environment.Candidates based anywhere in Bulgaria are welcome.
What’s on Offer
The opportunity to lead the kitchen operation at a coastal resort.Scope to shape menus and build or bring your own team.Relocation and accommodation support may be available, depending on the agreed package.
....Read more...
Sous Chef - Premium Gastropub - West London £45,000-£50,000 plus tronc Circa £10,000A Sous Chef role in a busy, food-led West London gastropub cooking seasonal food from scratch, with tronc taking the package to 50-60k.A respected West London pub operator is looking for a Sous Chef to join a food-led gastropub kitchen. The pub runs a bar, a restaurant and private dining, serving 50 to 150 covers a day and building to busy weekends.The food is seasonal and produce-led with a European influence, cooked from scratch using top-quality suppliers. The Sous Chef will join a brigade of eight to ten chefs, with four to five on each service. There are two Sous Chef positions available, so both established Sous Chefs and strong Junior Sous Chefs ready to step up are encouraged to apply.The Sous Chef role
Support the Head Chef in running a kitchen of eight to ten chefs.Run the pass and lead services of up to 150 covers.Cook seasonal, European-influenced dishes from scratch.Help develop menus, specials and private dining and events menus.Deliver a busy Sunday lunch service.Train and develop junior chefs.Manage ordering, stock, food safety and kitchen standards.
About you
A Sous Chef or strong Junior Sous Chef from a quality gastropub or fresh-food restaurant.Confident cooking seasonal European and modern British food.Calm and organised on a busy pass.Good butchery and fish skills.A positive leader who brings a team with them.Ambitious to grow within a respected pub business.
The package
45-50k basic salary for the Sous Chef.Tronc on top, estimated at 5-10k a year.Top-quality produce and suppliers.Progression within a growing, food-led operator.Interview process to be confirmed.
If you are a Sous Chef with a fresh-food gastropub or restaurant background and want to cook seasonal European food in a top West London pub, send your CV to stuartcampbell at COREcruitment dot com today.....Read more...
Salary: £42,500 per annum Location: Woking, Surrey Hours: Monday–Friday | 6:30am–4pm | 45 hours Contract: 42 weeks per yearAre you an experienced School Chef Manager looking for a new challenge with great daytime hours?I'm recruiting a Chef Manager for a busy secondary school in Surrey.You'll lead a large school catering operation, delivering fresh, nutritious food to students every day.This is a fantastic opportunity for an experienced Education Catering Manager who enjoys leading teams, developing menus and running a busy kitchen.Salary & Benefits
£42,500 salaryMonday to Friday42-week contractNo regular weekend workingEstablished catering teamOpportunity to develop the food offering
The Operation
Large secondary school and sixth form.Around 500 hot meals daily.Approximately 1,100 grab-and-go items.Restaurant, food pods and grab-and-go counters.Fresh meals, street food and healthy options.Busy, high-volume school catering environment.
The Role
Manage the daily school catering operation.Lead and develop the kitchen and service teams.Oversee food production and busy lunch services.Create fresh, nutritious and appealing menus.Manage budgets, ordering, stock and food costs.Maintain food safety, allergen and hygiene standards.Build strong relationships with the school.Drive food quality and service standards.
About You
Secondary school catering experience is essential.Experienced Chef Manager or School Catering Manager.Confident managing high-volume school meals.Strong knowledge of school food standards.Experience managing kitchen and catering teams.Passionate about fresh food and menu development.Organised, hands-on and commercially aware.
Looking for a School Chef Manager job in Surrey?If you have secondary school catering experience and enjoy leading a busy kitchen, I'd love to hear from you.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Food & Beverage Supervisor - Breakfast & Lunch - Kilkenny - €32k - €34k
MLR are delighted to present an excellent opportunity for a Food & Beverage Supervisor to join a highly regarded 4-star boutique hotel in the heart of Kilkenny, known for its welcoming atmosphere, stylish surroundings, and award-winning food offering.
This is a fantastic opportunity for an experienced hospitality professional to take on a supervisory role within a busy breakfast and lunch operation, reporting directly to the Breakfast & Lunch Manager. With a focus on daytime service, this role offers the benefit of no late-night finishes.
You will play a key role in overseeing daily service, supporting and motivating the team, maintaining high standards, and ensuring guests receive a consistently excellent experience. This is a hands-on position suited to someone who enjoys leading by example and contributing to a positive team environment.
The ideal candidate will have previous food and beverage experience, strong organisational and communication skills, and the confidence to supervise a team in a busy hotel environment. A genuine passion for hospitality and delivering attentive, professional service is essential.
This is an excellent opportunity to join an established property with a strong reputation for quality and develop your career within a supportive hospitality team.....Read more...
F&B Manager – Resort HospitalityLocation: Burgas area, BulgariaLanguages: Fluent Bulgarian and English requiredAbout the RoleAre you an experienced Food & Beverage Manager with a background in all-inclusive hotels and resort operations?We’re looking for an F&B Manager to oversee the food and beverage operations of a coastal resort in Bulgaria. This is an opportunity to lead the team, maintain high service standards, and help deliver a great dining experience for guests throughout the season.Candidates from across Bulgaria are welcome to apply.The Role
Oversee the daily operations of the resort’s restaurants and bars.Manage and develop the F&B team.Ensure consistent food quality, service standards, and guest satisfaction.Monitor stock, purchasing, suppliers, and food and beverage costs.Support recruitment and prepare the department for the season.Ensure hygiene, food safety, and operational standards are maintained.
About You
Previous F&B management experience in a hotel or resort.Experience with all-inclusive hotels and buffet operations is essential.Strong leadership and team management skills.Good understanding of stock control, purchasing, and cost management.Hands-on approach with a focus on guest experience.Candidates based anywhere in Bulgaria are welcome.
What’s on Offer
The opportunity to help develop and lead a resort’s F&B operation.A hands-on leadership role with scope to shape the team and service offering.Relocation and accommodation support may be available, depending on the agreed package.
....Read more...
Sous ChefAsian American Restaurant | High-Volume Full ServiceDedham, MA $75,000–$85,000 Base + Bonus PotentialWe're partnered with a busy, high-energy Asian American restaurant in Dedham looking for an experienced Sous Chef to join their culinary leadership team.This is a hands-on role within a fast-paced operation where quality, consistency, and strong leadership are key. We're looking for a Chef who enjoys being in the kitchen, developing their team, and helping drive a smooth and successful service.What You'll Be Doing
Supporting the Head Chef Chef with all day-to-day kitchen operationsEnsuring consistent food quality, presentation, and executionWorking stations and jumping in wherever needed during busy servicesManaging prep, production, ordering, and inventoryTraining and developing cooks while maintaining high culinary standardsEnsuring food safety, sanitation, and cleanliness standards are consistently metHelping maintain a positive, professional, and high-energy kitchen culture
What We're Looking For
Previous Sous Chef or strong culinary leadership experienceExperience in busy, full-service restaurant environmentsStrong background in Asian, Asian-American, or similar globally inspired cuisine is an assetUnderstanding of ordering, inventory, labour, and food costPassionate about food, quality, and consistency
....Read more...
Food Technologist – Food ManufacturingTowbridge, Wiltshire | Site Based | Competitive Salary + BenefitsTake your food technical career to the next level.We’re looking for a proactive Compliance Technologist to join a fast-paced food manufacturing business, with real ownership across specifications, suppliers, labelling, compliance and NPD.Working alongside the Regulatory & Labelling Supervisor, you’ll help ensure products and technical information meet customer, legislative and BRCGS requirements.The role
Own specifications for raw materials, packaging and finished productsReview supplier information and maintain technical recordsManage HACCPs, specifications, labels and swabbing plansHandle customer technical queries and supplier approvalsCreate and maintain product specificationsReview and approve artwork against food labelling legislationSupport NPD and wider technical projectsUse platforms including Food Logic and TraceGains
About youYou’ll ideally have QA/Technical experience in food manufacturing, with chilled food experience advantageous.A Food Science/Food Technology graduate with industry experience will also be considered.You’ll bring strong attention to detail, excellent organisation and communication skills, plus knowledge of food specifications, labelling, supplier approval and UK/EU legislation.What’s on offer?This is a great opportunity to broaden your technical expertise and take genuine ownership across compliance, customers, suppliers and NPD.Competitive salary | Pension | Death in Service | 25 days’ holiday + statutoryCommutable from: Bath, Chippenham, Warminster, Devizes, Trowbridge, Swindon and surrounding areas.Ready for your next step? Apply now.....Read more...
Restaurant Manager – Stunning Riverside Restaurant & Bar – £40,000 – BerkshireLocation: Maidenhead Area, Berkshire Salary: Up to £40,000 OTE including TRONCWe're looking for an exceptional Restaurant Manager to join a stunning, high-profile riverside restaurant and bar overlooking the River Thames.This is a truly beautiful venue, offering stylish dining spaces, expansive riverside terraces and a fantastic food and drink experience.The operation combines quality seasonal British food, an excellent wine and cocktail offering, relaxed daytime dining and busy weekend services, with the riverside location making it a particularly popular destination during the warmer months.We're looking for someone who:
Has strong Restaurant Manager or senior Assistant Manager experience.Comes from a quality, high-volume, food-led environment.Is passionate about exceptional service, food and wine.Can confidently lead large, busy restaurant services.Has a natural flair for hospitality and creating memorable guest experiences.Understands the commercial side of restaurant management, including labour, stock and sales.
This is a fantastic opportunity for a polished, hands-on Restaurant Manager to take ownership of service standards within a truly impressive venue.You'll be joining an established hospitality group with excellent training, benefits and opportunities for long-term progression.If you love great food, beautiful venues and delivering outstanding hospitality, we'd love to hear from you!....Read more...
Sous ChefCompensation
Salary: $80,000 – $85,000Benefits: Health, Dental, Vision & Life Insurance, 401(k), Paid Time Off, Commuter Benefits, Dining Discounts
Job DetailsI am hiring on behalf of a luxury prestigious client seeking a talented and driven Sous Chef to support leadership within a high-end, fine dining restaurant environment.The Sous Chef is responsible for maintaining the highest standards of food quality, consistency, and service excellence. This role provides hands-on leadership in the kitchen, supports menu development, oversees cost control and product sourcing, and ensures operational systems and quality assurance procedures are consistently upheld.This is a leadership position requiring a chef who thrives in a refined, high-performance culinary environment and leads by example on the floor.Key Responsibilities
Support senior culinary leadership in all aspects of kitchen operationsContribute to menu development, recipe creation, and seasonal innovationOversee food quality, presentation, and consistency across all stationsMonitor food costing, product specifications, and supplier qualityMaintain strict sanitation, food safety, and temperature control standardsSupervise mise en place, station setup, and daily prep executionTrain, mentor, and motivate line cooks and junior team membersEnsure an organized, clean, and professional open-kitchen environmentConduct quality checks and enforce kitchen systems and structureAssist with service coordination and pre-service lineupsSupport inventory control and proper product rotation
Required Experience & Qualifications
Culinary degree or formal apprenticeship preferredMinimum 2 years in a supervisory role within a luxury restaurant or hotelStrong background in Italian cuisine highly preferredProven ability to lead, coach, and develop kitchen teamsStrong organizational and time management skillsHigh attention to detail and quality standardsComfortable working in a fast-paced, high-expectation environmentFlexible schedule including evenings, weekends, and holidaysPhysically able to stand for extended periods and lift up to 30 lbsFood safety certification required (NYC Food Handlers certification preferred)
....Read more...
Vice President of Food & Beverage Pennsylvania$200,000–$250,000 + Bonus + Benefits + RelocationI am hiring on behalf of a gold client for an experienced Vice President of Food & Beverage to oversee a large-scale luxury resort operation with a diverse portfolio of restaurants, lounges and dining outlets.The successful candidate will be responsible for maintaining exceptional food and service standards across the entire F&B operation, ranging from casual grab-and-go concepts through to highly acclaimed fine dining.Key responsibilities will include:
Providing strategic leadership across all food and beverage operationsMaintaining exceptional food quality and luxury service standards across all outletsDriving consistency across a diverse range of dining conceptsSupporting strong guest satisfaction and addressing operational concernsLeading, developing and mentoring the F&B leadership teamEnsuring strong financial and operational performance across the departmentOverseeing labor, food costs and departmental budgetsMaintaining and enhancing the property's luxury dining standards and industry recognitionWorking closely with senior leadership to develop and execute the overall F&B strategyCreating a collaborative culture where the F&B team feels supported, valued and empoweredEnsuring strong communication and consistency across all areas of the operation
Ideal Background:
Senior F&B leadership experience within a luxury hotel, resort or large-scale hospitality operationProven experience overseeing multiple F&B outlets and complex operationsStrong understanding of both luxury fine dining and high-volume/family diningExperience managing and developing large, multi-level F&B teamsStrong financial acumen with experience overseeing labor, food costs and departmental budgetsExperience with restaurants, banquets, room service and multiple dining conceptsComfortable operating across everything from grab-and-go outlets to luxury fine diningHands-on, collaborative leadership style with a focus on mentoring and team developmentLow-ego leadership approach with a willingness to step in and support the team when neededStrong understanding of the complexities involved in maintaining consistency across a large-scale resort operationAbility to build a positive F&B culture and minimize internal operational challengesStrong communication skills and the ability to work closely with senior leadership
Compensation & Benefits: Competitive executive compensation package, bonus opportunity, comprehensive benefits and relocation assistance available for the right candidate.....Read more...
Kitchen Assistant
Location: Medway
Hours: Monday to Friday, 10:30 am–4:30 pm
Overtime: One additional shift available on Saturday 7th November, 5pm–9pm
Contract: Temporary, approximately one month
Essential qualifications: Level 2 Health & Safety and Level 2 Food Safety certificates
About the Role:
We’re looking for a reliable and hands-on Kitchen Assistant to support a new bar and kitchen in Medway as the team prepares to open and gets settled in.
This is a great opportunity to join a friendly, youthful environment and help get things up and running. The role will involve providing practical kitchen support, helping with basic food preparation and ensuring everything runs smoothly as the team finds its feet.
You don’t need to be a qualified chef or have years of kitchen assistant experience. We’re looking for someone who is happy to roll up their sleeves, get stuck in and support the team with day-to-day kitchen tasks.
Key Responsibilities:
- Assist with basic food preparation, including chopping vegetables and preparing ingredients.
- Support the kitchen team with reheating food and other straightforward kitchen tasks.
- Help keep the kitchen clean, tidy and organised throughout the day.
- Follow food hygiene, health and safety procedures at all times.
- Ensure work surfaces, utensils and equipment are cleaned appropriately.
- Assist with stock organisation and putting deliveries away where required.
- Support the team with general kitchen duties to help prepare for opening and daily service.
- Work collaboratively with the wider team and offer support wherever needed.
- Maintain a positive, flexible and can-do attitude in a busy working environment.
Essential Requirements:
- A valid Level 2 Food Safety certificate.
- A valid Level 2 Health & Safety certificate.
- A reliable and punctual approach to work.
- An understanding of basic kitchen hygiene and safe working practices.
- A willingness to get involved with practical tasks and support the team.
- The ability to work well with others and follow instructions.
Desirable Experience:
- Previous experience working in a kitchen, café, restaurant, bar or similar food service environment.
- Familiarity with basic food preparation and kitchen equipment.
- Experience maintaining clean and organised food preparation areas.
- Previous kitchen experience would be beneficial, but a positive attitude, reliability and a willingness to learn are just as important.
Working Hours:
The standard working hours are Monday to Friday, 10:30 am–4:30 pm, providing consistent daytime shifts.
There is also one additional overtime opportunity on Saturday 7th November, 5 pm–9 pm, to support an event.
What’s on Offer?
- A short-term opportunity for approximately one month.
- Consistent weekday hours with no regular evening shifts.
- The chance to be part of an exciting new opening.
- A lively university environment with a youthful atmosphere.
- An opportunity to gain experience supporting a kitchen team during its launch period.
The Ideal Candidate
- The ideal candidate will be dependable, practical and happy to help wherever needed.
- They’ll take pride in keeping the kitchen clean and organised, follow food safety procedures carefully and work well as part of a team.
This is a hands-on support role rather than a chef position, making it well suited to someone with basic kitchen experience who is looking for a short-term opportunity and can hit the ground running.
Please note: Level 2 Food Safety and Level 2 Health & Safety certificates are essential and non-negotiable. Candidates must hold both qualifications to be considered.
KH Recruitment Ltd is acting as an Employment Business in relation to this vacancy.....Read more...
Assistant Food & Beverage ManagerSalary: $80,000 Location: Carmel, CaliforniaCompensation & Benefits:
Competitive base salary plus performance-based incentives (where applicable)Relocation assistance providedOne month of temporary housing upon relocationEligible for annual merit and market-based salary increasesComprehensive benefits package (if applicable)
We are hiring on behalf of a prestigious luxury property seeking an Assistant Food & Beverage Manager to support day-to-day restaurant, bar, and banquet operations while delivering exceptional guest experiences.Key Responsibilities:
Support daily Food & Beverage operations across multiple outlets and service periodsAssist with staff scheduling, training, coaching, and performance managementMaintain service standards and ensure an elevated guest experience at all timesMonitor labor costs, departmental expenses, and inventory controlsEnsure compliance with health, safety, and sanitation regulationsAssist in coordinating private events, group functions, and special programmingPartner with senior leadership to drive operational efficiency and service excellence
Qualifications:
2+ years of Food & Beverage leadership experience in a hotel, resort, or upscale dining environmentStrong knowledge of service standards, beverage operations, and cost controlWine and beverage knowledge preferredHighly organized with strong communication and leadership skillsFlexible schedule including evenings, weekends, and holidaysAbility to thrive in a fast-paced luxury hospitality environment
....Read more...
Assistant Food & Beverage ManagerSalary: $80,000 Location: Carmel, CaliforniaCompensation & Benefits:
Competitive base salary plus performance-based incentives (where applicable)Relocation assistance providedOne month of temporary housing upon relocationEligible for annual merit and market-based salary increasesComprehensive benefits package (if applicable)
We are hiring on behalf of a prestigious luxury property seeking an Assistant Food & Beverage Manager to support day-to-day restaurant, bar, and banquet operations while delivering exceptional guest experiences.Key Responsibilities:
Support daily Food & Beverage operations across multiple outlets and service periodsAssist with staff scheduling, training, coaching, and performance managementMaintain service standards and ensure an elevated guest experience at all timesMonitor labor costs, departmental expenses, and inventory controlsEnsure compliance with health, safety, and sanitation regulationsAssist in coordinating private events, group functions, and special programmingPartner with senior leadership to drive operational efficiency and service excellence
Qualifications:
2+ years of Food & Beverage leadership experience in a hotel, resort, or upscale dining environmentStrong knowledge of service standards, beverage operations, and cost controlWine and beverage knowledge preferredHighly organized with strong communication and leadership skillsFlexible schedule including evenings, weekends, and holidaysAbility to thrive in a fast-paced luxury hospitality environment
....Read more...
General Manager, South London, Cracking Pub £60/65,000 - plus bonus Location Southwest London (on the northern line) We’re looking for an experienced, commercially minded hospitality leader with a strong premium background, a passion for cocktails and all-day brunch, and a proven track record of delivering exceptional guest experiences. You’ll be confident managing larger teams, driving premium events and overseeing group bookings, while creating a vibrant atmosphere that brings the venue to life. Experience in late-night hospitality and music-led venues would be a great bonus, although this is not a nightclub operation.A fantastic community pub – this has a really great regular trade. This site is a newly developed, popular pub offering a great salary of £50,000 My client has a great role in the South West London, this is a newly development pubs, it should be hitting £35,000 - £65,000, post opening, 100% fresh food, (ALL ABOUT THE FOOD THIS BUSINES, FRESH FOOD) table service, looking for a leader to move this business and tap into the all the local businesses – this business is going to be more wet led BUT it’s all about the food, you can play about with the food, with the Head Chef, this is key to the business doing well, 60/40 wet led business The General Manager Role: As General Manager you will remain focused on delivering fantastic customer service & consistent, quality food & drink. My clients General Managers must remain visible at all times – repeat business is an important revenue stream so developing relationship is key. All marketing & localized PR is done in-house so a General Manager who is keen to be involved with the community is a must. The General Manager Person: This General Manager will need to demonstrate proven skills to grow a business, someone that is really people focused. Big personalities & approachable characters do well in these surroundings so a love for the trade & a passion for good food and drink are essential. Financial accountability, staff development & coaching plus demonstrated marketing initiatives are all essentials. If you think you would be the right for this fantastic role than please send your CV to Stuart Hills or call on 0207 790 2666 to arrange a chat ....Read more...
APAC Regional Account Director – Food ServiceSingapore Base | APAC ScopeA leading global workplace hospitality and facilities services organisation is seeking an experienced APAC Regional Account Director to lead a major technology client’s regional food and hospitality programme.This is a senior executive role with responsibility for strategic client partnership, regional operations, P&L performance and multi-market leadership across APAC. The successful candidate will translate global account strategy into consistent, innovative and locally relevant service delivery.Key Responsibilities in Brief:
Serve as the senior strategic partner to regional client leadership.Lead governance, contract performance, SLAs, KPIs and client satisfaction.Oversee multi-market workplace hospitality operations, including cafés, events, micro-kitchens and specialist concepts.Own regional P&L, budgeting, forecasting, CAPEX and commercial performance.Drive operational excellence, cost optimisation, procurement and supply-chain strategy.Champion sustainability, food-waste reduction, wellbeing and inclusive dining.Lead business continuity, risk management, food safety and compliance.Build and develop high-performing, culturally diverse regional teams.Drive innovation across culinary experiences, technology and workplace hospitality.
The Ideal Candidate
Significant senior leadership experience in hospitality, workplace services or large-scale contract food service.Proven regional/multi-market leadership experience across APAC.Strong track record managing enterprise-level client relationships and governance.Demonstrated ownership of multi-million-dollar P&Ls and operating budgets.Commercially astute, with strong expertise in labour, procurement and operational optimisation.Understanding of technology-sector workplace environments and evolving hospitality trends.Exceptional executive communication, influencing and stakeholder-management skills.Bachelor’s degree in Hospitality, Business, Operations or a related discipline; MBA/Master’s advantageous.Willingness to travel across APAC region as required
Salary package: Competitive & Market RelatedAn exceptional opportunity to lead a high-profile regional workplace hospitality programme and shape the future of corporate dining and employee experience across APAC.Get in touch: michelle@corecruitment.com....Read more...
APAC Regional Account Director – Food ServiceSingapore Base | APAC ScopeA leading global workplace hospitality and facilities services organisation is seeking an experienced APAC Regional Account Director to lead a major technology client’s regional food and hospitality programme.This is a senior executive role with responsibility for strategic client partnership, regional operations, P&L performance and multi-market leadership across APAC. The successful candidate will translate global account strategy into consistent, innovative and locally relevant service delivery.Key Responsibilities in Brief:
Serve as the senior strategic partner to regional client leadership.Lead governance, contract performance, SLAs, KPIs and client satisfaction.Oversee multi-market workplace hospitality operations, including cafés, events, micro-kitchens and specialist concepts.Own regional P&L, budgeting, forecasting, CAPEX and commercial performance.Drive operational excellence, cost optimisation, procurement and supply-chain strategy.Champion sustainability, food-waste reduction, wellbeing and inclusive dining.Lead business continuity, risk management, food safety and compliance.Build and develop high-performing, culturally diverse regional teams.Drive innovation across culinary experiences, technology and workplace hospitality.
The Ideal Candidate
Significant senior leadership experience in hospitality, workplace services or large-scale contract food service.Proven regional/multi-market leadership experience across APAC.Strong track record managing enterprise-level client relationships and governance.Demonstrated ownership of multi-million-dollar P&Ls and operating budgets.Commercially astute, with strong expertise in labour, procurement and operational optimisation.Understanding of technology-sector workplace environments and evolving hospitality trends.Exceptional executive communication, influencing and stakeholder-management skills.Bachelor’s degree in Hospitality, Business, Operations or a related discipline; MBA/Master’s advantageous.Willingness to travel across APAC region as required
Salary package: Competitive & Market RelatedAn exceptional opportunity to lead a high-profile regional workplace hospitality programme and shape the future of corporate dining and employee experience across APAC.Get in touch: michelle@corecruitment.com....Read more...
Senior Waiter, Premium Lounges & Restaurants, DubaiLeading airline catering and hospitality company | Full-time | Relocation package includedWe are working with one of the world’s largest airline catering and hospitality operations, running premium lounges and restaurants across Dubai’s airport hubs. We are looking for a skilled, charismatic Senior Waiter to deliver exceptional dining and beverage experiences to passengers, airline representatives, aviation officials and external guests.The role
Deliver exceptional food and beverage service to a consistently high standardEngage guests with strong product knowledge and a warm, vibrant but professional presenceSupport, train and supervise the service team, ensuring consistently high service standardsHandle guest feedback promptly and keep the atmosphere calm and positiveSupport stock control, monitor stock levels and help manage costsUphold health, safety and quality standards
About you
Proven experience as a Waiter or Senior Waiter in high-end, luxury or Michelin-starred venues, hotels or premium loungesStrong knowledge of food, wine, spirits and beverage pairingConfident, personable and polished, with excellent guest interaction skillsNatural leader with experience supporting and coaching a teamSolid grasp of stock control, costs and food safetyExcellent English; other European languages or Arabic a plusUK or European experience highly valuedWilling to relocate to Dubai and work shifts, including early mornings, evenings and weekends
What we offer
Tax-free monthly package of AED 7,413 to 10,300 (basic salary AED 2,910 to 5,800 depending on experience, plus accommodation AED 3,420, transport AED 715 and food AED 368)Employment visa and medical insuranceAnnual return flights and relocation support30 days’ paid leave and end-of-service gratuityUniform and career development within a global aviation and hospitality group
If you’re interested, send your CV to Christie or call 0207 539 5566.....Read more...
Chef de Cuisine – Contemporary CuisineCoral Gables, FL $77,000–$84,000 + BenefitsWe’re partnered with a well-established Florida-based hospitality group on an exciting Chef de Cuisine opportunity in Coral Gables.The restaurant is part of a Michelin Guide-recognized concept, offering an opportunity to work in a high-quality culinary environment with a strong team and established group behind it.Reporting directly to the Executive Chef, the Chef de Cuisine will play a key role in leading the kitchen team, maintaining culinary standards, and driving consistent execution.What You’ll Be Doing
Lead day-to-day kitchen operations alongside the Executive ChefManage, mentor and develop the culinary teamLead service and maintain a high level of kitchen organization and efficiencyAssist with menu development and seasonal changesManage ordering, inventory and food costEnsure proper food safety, sanitation and kitchen proceduresHelp drive consistency across all aspects of the culinary operation
What We’re Looking For
Previous experience as a Chef de Cuisine, Sous Chef or similar culinary leadership roleStrong full-service restaurant experience in a elevated, finer dining restaurantProven ability to lead and develop a culinary teamHigh standards for food quality, consistency and executionStrong understanding of food cost, ordering and inventoryPassion for quality-driven, chef-led cuisine
....Read more...
Food & Beverage Manager – Private Members’ Club – £50,000We’re working with an exceptional private members’ club to find an outstanding Food & Beverage Manager to oversee its F&B outlets and deliver an exceptional experience for its members.This is a fantastic opportunity for a passionate hospitality professional who understands that outstanding service goes beyond the food and drink, it’s about creating memorable experiences, building relationships and ensuring every member feels genuinely valued. As F&B Manager, you’ll take ownership of the day-to-day operations across the club’s food and beverage outlets, leading from the front, inspiring your team and ensuring consistently high standards across every touchpoint of the member journey.We’re looking for someone who:
Has a genuine passion for hospitality and a natural, guest-focused approach.Understands the importance of the member journey and takes pride in delivering personalised, seamless service.Has experience managing F&B operations within a luxury hotel, private members’ club or similarly high-end hospitality environment.Is a confident and inspiring leader who can motivate, develop and engage a team.Has a strong eye for detail and the ability to maintain exceptional service and operational standards.Is commercially aware, with a good understanding of budgets, cost control and driving F&B performance.
The ideal candidate:You’ll be someone who thrives in a premium hospitality environment, builds meaningful relationships with guests and colleagues, and genuinely cares about the experience being delivered. You understand the expectations of discerning members and know how to create an atmosphere that feels both exceptional and welcoming.If you are keen to discuss the details further, please apply today or send your cv to Kate B OR call 0207 790 2666....Read more...
Executive Sous Chef Menlo Park, CA $85,000–$95,000 + Health Benefits + Dining DiscountsWe’re partnered with an exciting chef-driven full-service restaurant concept and are looking for an experienced Exec Sous Chef to join the opening team.This is a great opportunity for a strong culinary leader who wants to be part of building a kitchen from the ground up and working closely with an experienced Chef.What You’ll Be Doing
Support the Chef in leading day-to-day kitchen operationsMaintain high standards for food quality, consistency and presentationLead service and ensure smooth execution in a high-volume environmentTrain and develop cooks while maintaining strong kitchen standardsEnsure proper food safety, sanitation and health code complianceHelp establish systems, recipes and procedures for the new opening
What We’re Looking For
Proven experience as a Exec Sous Chef or similar culinary leadership roleFull-service restaurant experience, ideally Italian or MediterraneanComfortable working in a chef-driven, high-quality environmentStrong understanding of food cost, inventory and kitchen operationsHands-on approach with a passion for quality and consistencyNew opening experience is a plus, but not required
....Read more...
Maître D’hôtel – Globally Recognized Brand – DubaiSalary Package: Market-Related + Insurances and Flights and MedicalWe have an brand new opportunity for an experienced and prisitine Maître D’hôtel, to deliver fine dining experience across multiple venues and VIP events in compliance with hospitality standards, food safety requirements and airport operational procedures.
You will lead the planning, coordination, and delivery of VIP, VVIP, and high-profile guest services and events to ensure exceptional hospitality, seamless execution, and compliance with Company’s service standards.Lead front-of-house operations by overseeing guest flow, and service coordination across the entire dining area.Ensure consistent delivery of premium hospitality standards, overseeing VIP guest service, and resolving escalated guest concerns Supervise and develop multicultural teams and Coordinate cross-functional operations by collaborating with the other service departments.Monitoring adherence to food safety, hygiene, and company operating standards.Develop and implement innovative ideas to deliver events that improve service delivery and optimise operational efficiency.Develop and cross-train employees in fine dining service standards.Manage client communications for event planning, menu customization, venue setup, and operational logistics to ensure successful event execution.
Requirements:
Bachelor’s Degree in Hospitality Management or a related fieldFood Safety and HACCP certification (preferred)Minimum 6 years of experience in luxury hospitality with 3 years of experience in High-end standalone, Luxury hotels, Michelin starred restaurants and luxury event catering.Strong management skills with the ability to coordinate teams and maintain service excellence and attention to details. Excellent guest relationship management, communication, and listening skills to deliver exceptional hospitality experiences. Problem-solving and decision-making abilities to manage service recovery and operational challenges effectively. Ability to plan, organize, and prioritize resources in a fast-paced, customer-focused manner.Maintain professional attire and presentation.Ability to work under pressure.
....Read more...
