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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Food and Beverage ManagerLocation: NashvilleSalary: $65,000 - $75,000 + Relocation + Potential Bonus + 401k + Benefits + PTO I’m hiring on behalf of a 5* luxury hotel in Nashville for a Food and Beverage Manager to support and lead daily food and beverage operations across multiple outlets, delivering exceptional guest experiences while maintaining the highest luxury service standardsResponsibilities: • Oversee day-to-day food and beverage operations across restaurant, bar, lounge, and event spaces • Lead, train, and develop front-of-house teams to maintain luxury service standards • Manage scheduling, labor allocation, and payroll support • Monitor guest satisfaction and handle service recovery professionally • Support beverage ordering, inventory controls, and cost management • Work closely with culinary leadership to ensure smooth service execution • Maintain brand standards, cleanliness, and operational consistency • Assist in driving outlet revenue and improving service efficiencyRequirements: • Previous leadership experience in a luxury 5* hotel • Strong understanding of front-of-house operations and guest service standards • Experience managing labor costs, scheduling, and daily reports • Knowledge of inventory control and financial awareness within F&B operations • Ability to lead, coach, and motivate service teams in a fast-paced environment • Strong communication and problem-solving skillsIdeal Profile: • Hands-on leader with strong floor presence • Detail-oriented with high service standards • Comfortable in a luxury, high-volume environment....Read more...
Assistant Food & Beverage ManagerSalary: $68,000 – $70,000Location: Carmel, CaliforniaWe 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
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Director of Food and Beverage Location: JamaicaSalary: $80,000 - $85,000Perks: Housing Allowance, Temporary Accommodation, Work Permit, Flights, Relocation Assistance & more!About the clientDo you have a flair for creating memorable dining experiences? I am excited to have teamed up with an esteemed property in Jamaica, they are looking for a seasoned Director of F&B to join their growing team! This is an exciting opportunity to lead the food and beverage operations and ensure the highest level of service for their valued guests!Responsibilities of the F&B Director:
Oversee the property’s multiple food and beverage operations including staff management, customer service, financial performance, health and safetyCollaborate with the culinary team to ensure smooth functioning of service and upholding the highest quality standardsEnsure all queries and concerns are addressed promptly and professionallyRecruit, train and lead the food and beverage teamEstablish and foster a great work environment for the team, ensuring team members are fully supported and equipped to do their jobsWork closely with the events department to ensure operational excellenceReview financial reports and develop strategies to help maximise profitabilityEnsure compliance with company required standards in areas including food and beverage operations, guest relations, labour costs, food costs, sanitation and preparationStay up to date with local competition, industry trends and best practices to continuously enhance the food and beverage department and increase sales
The Ideal Candidate:
At least 5 years’ food and beverage management experience at a 5-star luxury establishmentPre opening experience is highly advantageousAbility to build and lead a dynamic and diverse teamCaribbean experience & all inclusive is preferredFinancially savvy with excellent communication and organisational skillsPassionate about food and beverage and providing exceptional guest experiencesPresents a polished personal appearance in accordance with company standardsRelevant degree is preferred
If you are interested in this Director of Food and Beverage opportunity or if you’d like to hear more about this role, contact Danny@corecruitment today! About COREcruitment:COREcruitment are experts in recruiting for Hospitality, Catering, Leisure, Retail, FM, Property and Construction sectors. We currently have live roles across the UK, Middle East, Europe, Africa, North & Central America and South East Asia.To view other great opportunities please check out our website at www.corecruitment.comFollow COREcruitment on your favourite social networks - Facebook, Twitter, LinkedIn and Pinterest....Read more...
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:Production Chef Level 2.
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 leading Contract Catering operation in London. This is a fantastic opportunity to work across a well-regarded B&I site, delivering fresh, high-quality food in a structured Monday–Friday environment with genuine work–life balanceYou’ll be part of a professional kitchen team producing everything fresh in-house, supporting multiple food offers from hot counters to deli and salad concepts, all at a consistently high standard. If you’re a Chef de Partie with contract catering experience, confident in high-volume environments and looking for a stable, daytime role in London, this is a brilliant opportunity!The offer
£30,000 – £35,000 per annumMonday to Friday working pattern7:00am – 4:00pm shiftsStrong work–life balance – no late nightsHigh-quality, fresh food operation
The operation & food
Fresh, in-house food production.Multiple daily offers including 4 hot counters, deli bar, chop & salad bar, soups and classic B&I offer.High-volume flagship site (900–1,000 covers) with some hospitality.Smaller café-style site with lower volume.
The role
Support the kitchen team in delivering fresh, high-quality food across multiple offers.Work across hot food, deli, salad and prep sections depending on service needs.Assist with prep, service and maintaining consistency across high-volume periods.Ensure high standards of food safety, hygiene and presentation.Contribute to a positive, team-focused kitchen environment.
The ideal Chef De Partie
Experience within contract catering, ideally B&I environmentsComfortable working in high-volume, fresh food kitchensReliable, 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...
Assistant General Manager – Contemporary Gastro DiningLondonUp to £55,000Who You'll Be Working For: Join one of the best in the business! This establishment is renowned for its exceptional food, guest-oriented service, and buzzing atmosphere. They truly value their team members and consider working here a fantastic addition to your CV.The Role of Assistant General Manager (AGM):
Reporting directly to the General Manager, the successful candidate will play a pivotal role in enhancing the overall service experience.This entails overseeing front-of-house operations, including hosting and order of service.With a substantial team under your leadership, your responsibilities will encompass mentoring, developing, and inspiring your colleagues.Your focus will be on prioritising both guests and team members, fostering a collaborative working environment.You will also gain valuable exposure to P&L management and the intricacies of running a successful and commercially thriving restaurant.At its core, this role is about spreading happiness through exceptional service!
To thrive in this role, you'll need:
Proven experience as a General Manager or Assistant General Manager in a contemporary venue where food and service are centre stageA background in high-volume hospitality, where both bar service and food quality are paramount.Outstanding people skills and a genuine passion for leading, developing, training, and motivating a large team.A true love for food and delivering exceptional customer service, coupled with boundless enthusiasm.A track record of driving measurable increases in sales.A history of thriving in high-volume environments.A "can do" attitude and the ability to inspire the front-of-house team to reach new levels of enthusiasm and energy.
If you are keen to discuss the details further, please apply today or send your cv to kate 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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Resident District Manager - Education Sector Oregon – Relocation support for US citizen/those with full working rightsSalary $150,000 to $170,000 + Bonus & BenefitsOur agency is partnering with a large-scale food service provider to find a General Manager (District Level) to oversee a high-volume, multi-site operation within a major school district.This is a senior leadership role responsible for serving 45,000+ students, requiring a strong operator who can balance people leadership, operational execution, and strategic growth.If you’re a leader who thrives in complex environments, builds strong teams, and knows how to deliver consistent, high-quality food service at scale - this is a great opportunity.What You’ll Be Doing
Overseeing day-to-day operations across multiple locationsLeading and developing on-site and remote teamsManaging financial performance including budgets, cost control, and targetsBuilding and maintaining strong client and community relationshipsDeveloping and executing strategic plans for growth and performance
What We’re Looking For
Strong leadership experience in multi-unit food service or institutional diningMUST have a bachelor’s degree – ideally in a relevant field. This is non-negotiableSolid understanding of food production, safety, and compliance standardsFinancially savvy with experience managing budgets and operational performanceStrong client relationship building background – This is a this a big and long standing account.Highly organized, adaptable, and comfortable managing large, complex operations
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Greeting and welcoming guests, ensuring a warm and friendly first impression
Taking food and drink orders accurately and delivering excellent table service
Serving food and beverages in a timely and professional manner
Maintaining high standards of cleanliness and presentation across the front of house area
Supporting the team with bookings, payments, and general day-to-day duties
Learning key hospitality and customer service skills from an experienced team
Contributing to a positive, safe, and team-focused working environment
Training:
Delivery to be completed on site and off the job training either at Barnsley College or your place of work
Student to complete Food & Beverage Level 2
Training Outcome:
Potential to progress into different qualifications
Employer Description:
The Bulls Head is a stunning country pub and restaurant set against the breathtaking backdrop of the Colne Valley. Enjoy exceptional, thoughtfully crafted menus, cosy real open fires and delicious homemade food—all in a setting that offers truly unrivalled countryside views.Working Hours :Shift work tbcSkills: Communication skills,Customer care skills,Problem solving skills,Team working,Patience....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:Food and Beverage Team Member Apprenticeship Level 2 including Functional Skills in maths and English.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 :Shift patterns to be discussed.Skills: Team Working,Organisation Skills....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...
Sous Chef – Busy Branded Restaurant – London – £13.50/hr base + Tronc (45k) Join a fast-paced, high-volume branded restaurant group with multiple London sites. We're looking for a Sous Chef to support the Head Chef in a busy kitchen – fresh food, fast service, great training.The Role:
Support the Head Chef in running a busy, high-volume kitchenOversee fresh food preparation and serviceManage sections and support team development5 weeks comprehensive training providedStep up in Head Chef's absence
The Ideal Candidate:
Experience in high-volume, fresh-food environmentsBranded restaurant background idealGood team player ready to developSkilled in fast-paced service and fresh prep
The Package:
£13.50/hr base + £3.50-4.50 tronc = £42-45k OTE48hr contract + overtime paidPaid fortnightlyGenuine progression with new openings
Send your CV to Olly at COREcruitment dot com.....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...
An exciting new job opportunity has arisen for a skilled Kitchen Assistant to work in an exceptional care home based in the Nottingham area. You will be working for one of UK’s leading health care providers
This is a fantastic, purpose-built care home in Nottingham, providing high-quality residential care and short stay respite care for residents at the home
As the Kitchen Assistant your key duties include:
Support the Cook with food preparation, serving meals, washing up and storing crockery and utensils safely
Keep all areas of the kitchen clean and tidy in line with cleaning schedules and the Food Safety Manual
Dispose of waste food safely and hygienically
Ensure adequate supplies of cleaning and washing-up materials are available
Assist with laundry tasks for kitchen linen
Follow COSHH, food hygiene, health & safety and infection prevention requirements at all times
Respect residents’ privacy, dignity and choice
Attend training, supervision, appraisals and staff meetings as required
The following skills and experience would be preferred and beneficial for the role:
Previous experience of basic food preparation (desirable)
Good communication and listening skills
The ability to follow instructions and prioritise tasks effectively
A positive, flexible approach to work
Sensitivity to the needs of older people and a commitment to quality service
Willingness to undertake training and development
The successful Kitchen Assistant will receive an excellent salary of £13.45 per hour, with hours offered on a flexible, as-needed basis. In return for your hard work and commitment you will receive the following generous benefits:
28 days holiday (including bank holidays) and an option to buy annual leave (pro-rota for part time)
A strong pension scheme and life assurance
Free DBS checks and uniforms
Confidential counselling, chaplaincy support and access to our hardship fund
Flexible options to buy or sell annual leave, plus family-friendly policies
Discounts through the Blue Light Card, Health Service Discounts and the Vivup app
A full induction, ongoing training and development opportunities
Long service awards to celebrate your contribution
Reference ID: 7255
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
As a Subway Sandwich Artist you will greet and serve customers, prepare their food, maintain food safety and sanitation standards, and handle and process light paperwork. Exceptional customer service is a major component of this position.Training:
Food and Beverage Apprenticeship Level 2
Work-based learning
Training Outcome:Depending on the circumstances of the business, upon completion of the apprenticeship programme, there could be a potential position of employment available.Employer Description:As one of the world's largest quick service restaurant brands, Subway serves freshly made-to-order sandwiches, wraps, salads and bowls to millions of guests, across more than 100 countries in nearly 37,000 restaurants every day. Subway restaurants are owned and operated by Subway franchisees – a network that includes thousands of dedicated entrepreneurs and small business owners – who are committed to delivering the best guest experience possible in their local communities.Working Hours :Hours and days to be discussed at interview.
Typical shift patterns:
7.30am to 3.00pm.
11.00am to 7.00pm.Skills: Attention to detail,Organisation skills,Customer care skills,Presentation skills,Team working,Patience....Read more...
Role: Chef
Starting Location: Outskirts of Maidstone
Hourly Rate: £14.50-£17ph DOE
Contract: Temporary
Dates: Friday 3rd, Sat 4th, Sun 5th, Mon 6th April (potentially more shifts the following weeks)
The remote location of this position requires you to have a vehicle and a license.
Position Overview
Our client is seeking a Chef on a temporary basis to support the Kitchen.
As a Chef, you will support the day-to-day running of the kitchen. You will assist with food preparation, help maintain high standards of quality and presentation, and contribute to a clean, safe, and well-organised working environment.
Responsibilities
- Support general food preparation and basic cooking tasks
- Assist with daily kitchen operations to ensure smooth and efficient service
- Carry out washing up, cleaning, and general kitchen housekeeping
- Maintain high standards of food quality, presentation, and consistency
- Ensure full compliance with food safety and hygiene regulations
- Help with stock rotation and keeping work areas organised
- Carry out ad hoc duties as required to support the overall operation
Requirements
- The location of this position requires you to have a driver's license and a vehicle.
- Experience in a kitchen, with a proven track record of success
- Knowledge of food safety regulations and best practices in kitchen management
- Willingness to take on ad hoc duties
KH Recruitment Ltd is acting as an Employment Business in relation to this vacancy.....Read more...
Assist in preparing, cooking, and serving meals according to set menus and recipes
Monitor food temperature, portion size, and presentation standards
Support dietary and allergy requirements with appropriate food preparation
Maintain cleanliness and hygiene across all kitchen areas
Operate kitchen equipment safely and responsibly
Receive and store deliveries, ensuring proper stock rotation
Complete food safety and hygiene records accurately
Provide excellent customer service when interacting with staff or guests
Follow all health & safety, fire, and safeguarding procedures
Training:
Once a week college day release
Production Chef Level 2 Apprenticeship
Training Outcome:Depending on the circumstances of the business upon completion of the apprenticeship programme there could be a potential position of employment available.Employer Description:The Keys Yarm is a charming and well-loved gastropub located on the cobbled High Street of Yarm, North Yorkshire. Known for its relaxed atmosphere and scenic views of Yarm’s iconic viaduct, it offers a warm welcome whether you're popping in for a drink or sitting down to a hearty meal. Their menu celebrates classic British and locally inspired dishes, all made with fresh, locally sourced ingredients. Guests can enjoy dining indoors or out on the terrace, which is one of the most sought-after spots in town. With a reputation for great food, friendly service, and a vibrant social calendar—including bottomless brunches and private events—The Keys is a cornerstone of Yarm’s dining scene.Working Hours :Working over 5 days, exact working days and hours TBC.Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Team working,Creative....Read more...
Head Chef – Daytime Brunch Cafe – Leeds – 40,000Lead a busy, daytime-only brunch cafe in Leeds. Fresh, high-quality food inspired by Australian cafe culture. Part of a growing group with 10+ sites planned over the next year. We are partnering with a Cafe Bar, a beloved brunch spot inspired by Melbourne's cafe culture, to find a Head Chef for their Leeds site. With a focus on fresh food, great coffee, and warm service, this is a fantastic opportunity to lead a kitchen in a growing, people-focused business.The Restaurant:
Concept: Daytime brunch cafe – fresh, high-quality food, Melbourne-inspiredCapacity: 70 seatsCovers: Up to 250 covers per day on busy days (8am-2pm is peak)Weekly food sales: £20,000Hours: 7:30am-4pm weekdays, 8am-6pm weekendsContract: 45 hours per weekTeam: 2 Sous Chefs, 2 CDPs, 2 KPs
The Head Chef Role:
Lead the kitchen team, ensuring smooth service and high standardsManage weekly stocktakes, ordering, rotas, and all kitchen systems (tills, stock, rota platforms)Work closely with the Head of Food on menu development and group standardsInput on weekly specials – they need someone technically good and creative
The Ideal Head Chef:
Proven experience leading a kitchen in a busy, fresh-food environmentBackground in independent cafes, gastropubs, or branded restaurant groupsTechnically strong with good creativity for weekly specialsOrganised, systems-driven, and comfortable with stock, rotas, and orderingA natural leader who can motivate and develop a small brigade
Why Apply?
Salary: £40,000 all-inDaytime hours only – no late nightsGrowing groupSupportive structure: Stable team:
Send your CV to Olly at COREcruitment dot com.....Read more...
Food & Beverage Manager ️ Location: Mobile, Alabama Compensation: $85,000 base salary + annual bonus opportunity Benefits: PTO, paid holidays, medical/dental/vision, life insurance, disability coverage, 401(k) + Roth 401(k) with up to 3.5% employer match, employee assistance program, referral bonus, and hotel/restaurant discountsI am hiring on behalf of a well-established lifestyle hotel in downtown Mobile for a Food & Beverage Manager to lead all restaurant, bar, café, and banquet operations.This role is responsible for overseeing daily food & beverage performance, driving revenue, controlling costs, maintaining service standards, and ensuring guest satisfaction across all outlets. You will partner closely with culinary leadership on menu strategy, pricing, forecasting, labor planning, and operational execution, while leading outlet managers and banquet teams.The ideal candidate will have 3+ years in senior F&B leadership, strong financial and operational experience, and a background in upscale or luxury hospitality. A hands-on leadership style, strong vendor management, and the ability to elevate service culture are essential.....Read more...
Do you love leading a team in a fast-paced hospitality environment? Are you passionate about delivering great customer service and creating a warm welcome for every visitor? Would you like to work somewhere truly unique, surrounded by one of Yorkshire's most memorable natural attractions?If so, we'd love to hear from you.We're looking for an enthusiastic, reliable and hands-on Café Supervisor to lead the daily operations of our busy on-site café at Stump Cross Caverns. This is a fantastic opportunity to combine team leadership, customer service and day-to-day operational responsibility in a unique visitor setting.You'll be part of a supportive team, enjoy staff benefits and discounts, and have the opportunity to develop your skills while working in a role where no two days are the same.What We Offer
Opportunity to work in a unique natural attractionSupportive team environmentStaff discounts and benefitsTraining and development opportunities
Key Responsibilities
Lead and support the café team during daily operationsDeliver excellent customer service and handle visitor queries professionallyOversee opening and closing proceduresEnsure food and drink service runs smoothly and efficientlySupport staff training and developmentMaintain high standards of cleanliness, hygiene, and food safetyMonitor stock levels and assist with ordering and waste controlComplete daily checks and support general café administration
Person SpecificationEssential
Previous experience in a café, hospitality, or food service environmentExperience supervising or leading a teamStrong communication and interpersonal skillsExcellent customer service focusAbility to work under pressure in a busy visitor attractionGood organisational skills and attention to detailFlexibility to work weekends, school holidays, and peak tourist seasons
Desirable
Food hygiene certification (Level 2 or above)Experience in a visitor attraction or tourism settingBarista experienceFirst aid training
Personal Qualities
Friendly, approachable, and professionalProactive and dependableStrong problem-solving abilityPositive attitude and team-player mindsetPassion for delivering memorable visitor experiences
Working HoursFull-time position with variable hours based on seasonal demand, including weekends, school holidays, and bank holidays.If you're ready to take the next step in your hospitality career in a truly unique setting, apply now and join the team at Stump Cross Caverns. ....Read more...
A Chef de Partie apprentice at Montigo Resort Somerset will work as part of a busy kitchen team, gaining hands-on experience across different sections while supporting daily service. Each day combines preparation, cooking, and maintaining high standards of food quality and hygiene.
Typical tasks may include:
Preparing and cooking dishes under supervision, ensuring consistency and presentation meet hotel standards.
Assisting with mise en place, stock rotation, and organising ingredients for service.
Maintaining high levels of cleanliness and food safety in line with HACCP guidelines.
Supporting senior chefs during busy service periods and learning different kitchen sections.
Monitoring portion control and minimising food waste.
Training:You will attend college one day per week, term time only, at our City Centre Campus in Bath.Training Outcome:We would like to offer full-time employment at the end of the apprenticeship as a CDP with the opportunity to progress further.Employer Description:28 Bedroom Countryside Hotel.We’ve transformed a historic building in a timeless, Arthurian landscape, blending minimalist design with a fresh, Asian-inspired approach to hospitality to create a truly unique experience.Trained by the wellness experts at one of the best respected Healing Hotel of the World, our therapists are equipped with the skills and sensitivities to undertake Balinese, Thai, and Javanese spa therapies at expert levelWorking Hours :32 hours per week plus an additional one day at college. Days and times to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Team working,Creative,Initiative,Patience,Physical fitness....Read more...
Port Kitchen is a modern café space offering great speciality coffee, simple fresh food and a vibrant atmosphere situated in the unique setting of Shoreham Port.
Port Kitchen has become an iconic destination and a positive, happy place for the community and for our colleagues who work there.
Key Tasks and Responsibilities
Kitchen Operations & Food Preparation
Assist with all operational duties of the kitchen and BOH team.
Support the delivery of Port Kitchen’s menu, ensuring dishes are prepared, portioned, cooked and served to business standards.
Carry out food preparation, basic cooking, expediting and service, applying techniques such as poaching, simmering, steaming, boiling, braising, stewing, baking, grilling and frying (K4).
Prepare and cook pre-portioned fresh and frozen meat, fish, poultry, fruit, vegetables and salad items to required standards (K1–K3).
Regenerate dried and frozen ingredients and dishes safely and effectively (K5).
Follow company specifications for production, portioning and presentation (K11).
Maintain prep levels and par stocks to meet daily demand (K18)
Food Safety, Hygiene & Compliance
Uphold the highest standards of Food Hygiene and Safety at all times.
Maintain accurate records to show compliance with food safety procedures (K6).
Receive, check, store, label, rotate and organise all goods in line with due diligence and food hygiene regulations (K6–K7).
Apply safe and appropriate use of knives, boards, manual and electrical equipment (K19–K20, K29).
Manage and monitor food temperatures and allergens during preparation, cooking, holding and serving (K21).
Maintain a clean, safe working environment using hygiene management techniques such as COSHH, clean-as-you-go, personal hygiene and correct uniform (K22).
Contribute to sustainable waste reduction through portion control, yield management and minimising plate waste (K23).
Follow all relevant health and safety legislation, regulations and procedures (K26).
Operational Support & Team Collaboration
Work closely with the FOH team to ensure adequate supplies of crockery, cutlery and sundries for both BOH and FOH counters.
Support the identification and resolution of customer needs or concerns in cooperation with FOH.
Communicate professionally and effectively with colleagues, managers and stakeholders (K8).
Apply conflict-resolution techniques and handle difficult behaviours appropriately (K9).
Contribute positively to teamwork across departments and understand its impact on service delivery (K10).
Use feedback to improve performance and support continuous improvement (K15).
Professional Development & Apprenticeship Learning
Plan and prioritise own workload effectively (K12).
Demonstrate professional standards in behaviour, appearance and timekeeping (K13).
Use techniques to maintain good mental health and wellbeing, including seeking help when needed (K14).
Apply proactive and reactive problem-solving techniques within own level of authority (K17).
Understand key performance indicators and contribute to production, performance and budget targets (K28).
Prepare work areas for service and complete closing procedures to business standards (K16).
General Duties
Carry out any other reasonable duties requested by the Port Kitchen management team.
Training:
This apprenticeship offers practical experience and the chance to earn a Level 2 qualification as a Production Chef within a supportive team.
The qualification is delivered via the Chichester College Group.
The course is delivered via work-based learning.
Training Outcome:This role is offered on a Fixed Term Contract which runs alongside the college course. Towards the end of your apprenticeship, your line manager will discuss your future options with you.Employer Description:Shoreham Port is a vital commercial hub with a proud history that dates back to 1760. Operating 24/7, our Port plays a crucial role in facilitating local and international trade, handling a diverse range of cargoes, including timber, steel, aggregates, bulks, glass, woodchip, and cereals. We provide a full range of marine services to commercial users including fishing vessels, and our marinas are home to many local leisure users. Beyond our core operations, we manage an extensive commercial property portfolio that supports over 170 small and medium-sized enterprises, including our own hospitality venue, Port Kitchen. Extensive onsite solar arrays and onshore wind turbines generate renewable energy, contributing towards our decade-long certification as an EcoPort.Working Hours :Monday to Friday: 8am - 5pm with a hour for lunch.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Administrative skills,Team working,Creative,Initiative,Understanding of food hygiene,Basic food preparation....Read more...
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