Catering Manager – Atlanta, GA – Up to $62kLooking for a role where you can learn, grow, and make a difference? Our client is a leading food service company operating over 1,000 cafés across the country, as well as several restaurants. They’ve been at the forefront of socially and environmentally responsible sourcing and take pride in having everything from scratch.Perks and Benefits
Salary between $58,000 to $62,000Amazing extended benefitsStaff mealsJoin a highly reputable company!
Skills and Experience
Proven management experience in a food service establishmentBackground in restaurants, hotels, corporate dining, education, healthcare, or similar settings.Hands-on catering experience — you know how to run events smoothly from start to finish.Familiarity with food trends, cost control, and keeping things top-notch when it comes to quality and presentation.
If you are keen to discuss the details further, please apply today or send your cv to Cassidy at COREcruitment dot com - cassidy@corecruitment.comDue to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!....Read more...
Kitchen Porter - Bath - FM Service Provider - £14 per hour Exciting opportunity to work for an established FM Service Provider situated on a commercial estate in Bath. CBW are currently recruiting for an Food Assistant to be based on a commercial building, the successful candidates will have a proven track record in this field. Hours/Details:Three days per week21 hours a week11:00am to 19:00pmContract type - ongoingImmediate startIMPORTANT - Please only apply for the role on the understanding you are able to commit to the working hours above. Key duties & Responsibilities:Cleaning and maintaining cooking equipment like cookers, pots and food mixersRemoving kitchen waste from waste containers and disposing of them properlyServe food and beverages to customers following prescribed methods of portioning Washing dirty dishes like cutlery, pots, cutting boards and pans Loading dishes into the dishwasher RequirementsHave a proven track record in Catering / Hospitality To work to a timescale as agreed with you and your Supervisor/ManagerEnsure compliance with relevant health & safety practicesTo act in a professional manner at all timesBe honest, reliable and hard workingMust be able to demonstrate good communication skillsBe eligible to work in the UKPlease send your CV to Jordyn at CBW staffingsolutions.com for more Information....Read more...
START: ASAPLanguages: GermanI am looking for a Food and Beverage manager who is not afraid of rolling up their sleeves and gets stuck into this role.My client is looking for someone who is passionate, who has worked in a similar hotel, who can lead a team and is ready to lead by example.Position Summary:
Senior leader responsible for overseeing all food & beverage operations in a large luxury hotel focused on Meetings, Incentives, Conferences, and EventsLeads multiple outlets and large banquet operations, ensuring high-quality guest experiences and operational excellence
Key Responsibilities:
Manage and coordinate food & beverage service across multiple outlets, including restaurants, bars, and extensive banqueting functionsPlan, organize, and oversee large-scale banquet setups; ensure smooth execution for conferences, events, and functionsLead and inspire a team of 25 staff members, providing hands-on support and effective leadershipEnsure all F&B outlets meet the highest standards of luxury hospitality, guest satisfaction, and service consistencyImplement effective performance management practices, conduct regular team reviews, and foster continuous professional developmentPromote strong communication, teamwork, and collaboration among staff and departmentsMake proactive operational decisions to improve efficiencies, address challenges, and elevate service delivery in all outletsCollaborate closely with culinary and events teams for seamless coordination of MICE functionsEnsure strict compliance with health, safety, and hygiene regulations in all venuesParticipate in operational planning and support budgeting, P&L analysis, and forecasting processes (training available if necessary)Identify areas for improvement and implement best practices to optimize service, revenue, and cost managementLiaise effectively between guests, event planners, and onsite teams, ensuring expectations are met and exceeded
Qualifications:
Fluent German speaker (essential for daily communication with colleagues, guests, and partners)Proven experience as a Food & Beverage Manager or similar role in a large hotel (preferably luxury and/or MICE-focused)Strong track record in managing large banqueting setups and leading multiple outlets simultaneouslyDemonstrated operational expertise in hotel F&B functions, including decision-making and problem-solvingExcellent leadership and team management experience; successfully managed teams of 25 or more staffOutstanding communication, interpersonal, and organizational skillsFamiliarity with P&L management and forecasting is a plus; willing to learn if not already proficientHands-on approach and positive commitment to coaching, staff development, and performance managementExperience in luxury hospitality environments and high-volume conference/events operations preferred
....Read more...
Sous Chef - Dublin City Centre
MLR are currently recruiting for a Sous Chef to join a this much loved food and beverage venue in Dublin City Centre.
With the emphasis on quality food and service, our client is looking for an experienced Chef to join their exceptional kitchen team.
As this is a senior role, the perfect candidate will be required to have stong HACCP, and the ability to work off of their own initiative.
If this excellent opportunity sounds like it’s the role for you, please apply through the link below.....Read more...
We’re hiring a Head Chef for a standout independent school in the South-East of England. This is a role for a Head Chef, coming from either a restaurant, B&I or Education sector to lead in a high-volume, fresh-food kitchen that serves pupils and staff each day with seasonal, nourishing meals, all while enjoying a work-life balance rarely seen in hospitality! With early finishes and all school holidays off, The Head Chef will finally have the time to enjoy life outside of service in the South-East of England.As Head Chef, you’ll bring passion, creativity, and leadership to a talented culinary team in a school that takes pride in excellence. From crafting delicious student lunches to delivering exceptional food at school events, you’ll shape the food culture in a supportive and inspiring environment.Head Chef Benefits:
Up to £45,000 per year!52 Week Contract – 40Hour’s per week.Early finishes – say goodbye to late nightsFree on-site mealsFree use of on-site gym and poolFree parkingComprehensive pension schemeAccess to private digital GP & more
What We are Looking For:
Proven experience as an Executive Chef or Head Chef in a high-volume settingA strong leader who can inspire, train, and develop a large teamPassion for fresh, nutritious food and a flair for food innovation
Ready to take the next step in your culinary career? Apply today or send your CV to Yasmin at COREcruitment dot com. We would love to hear from you! ....Read more...
Restaurant Manager – Independent DiningEast London | £45,000-£48,000We’re working with a brilliant East London restaurant that’s built a reputation for quality – buzzing floor, cracking food, and a loyal local following.They’re now looking for a Restaurant Manager to run the show day-to-day. It’s a proper role for someone who gets what great food and service looks like and isn’t afraid to set the standard. This is an independent group, but they’re slick – if you’ve worked in quality branded restaurants or premium independents, you’ll hit the ground running.You’ll be leading the front-of-house team, making sure service flows, the atmosphere stays electric, and the team feel supported and proud of what they’re doing. You’ll be trusted to get stuck in, spot what’s not right, and sort it – with autonomy and support in equal measure.Who we’re looking for:
Someone who knows how to run a floor and loves doing itCalm under pressure, with a sharp eye and genuine warmthCan lead a team, manage the room, and keep standards consistently highLoves hospitality – and wants to be part of a proper food-led operation
If you’re ready to take on a new challenge, drop your CV to Kate at COREcruitment dot com.....Read more...
Catering Executive Chef – Bethesda, MD – Up to $140k We’re partnering with an award-winning food service company renowned for its exceptional food craftsmanship. With a long-standing reputation for creativity and outstanding service, our client has been delighting customers and creating memorable dining experiences for decades.The Role
Lead the recruitment, training, and mentorship of the culinary team, cultivating a collaborative, high-performance culture focused on excellence. Handle scheduling and coordinate the team to keep daily operations running smoothly and make sure large events go off without a hitch.Keep an eye on inventory, handle purchasing, and manage costs to make sure food and labor stay within budget.Work closely with premium clients to craft unique menus and experiences, keeping things flexible and creative .
Skills and Experience
Proven culinary management experience in a similar roleA culinary degree from an accredited institution is required; advanced certifications are preferred. Experience in off-site catering and large-scale event production is a major plus—especially if you thrive in fast-paced, high-energy environments where every detail counts and unforgettable experiences are the goal.Knowledge of current food trends, cost control strategies, and a strong commitment to maintaining high standards in quality and presentation.
If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out! ....Read more...
MLR are now recruiting for a Food and Beverage Supervisor to join this funky and ever busy Restaurant in Killarney.
With the emphasis on quality food and service, our client are looking for a passionate and personable individual with a true love of the industry. The ability to motivate those around you along with excellent training and communication skills are a must for this role.
This role offers an amazing opportunity to grow, alongside an exceptional management team that will give you the guidance and mentorship needed to develop your career.
If this excellent opportunity sounds like it’s the role for you, please apply through the link below.....Read more...
As a Front of House Apprentice, you’ll be involved in all aspects of front-of-house service, including:
Welcoming and serving guests during breakfast, lunch, and afternoon tea
Learning table service, barista skills, and point-of-sale systems
Following food safety, hygiene, and allergen procedures
Setting up and clearing down the dining area
Supporting events and ensuring excellent customer service
Taking direction from supervisors and working as part of a team
Working towards your Level 2 Hospitality Team Member apprenticeship with dedicated support and training
Training:Training for this apprenticeship is delivered through a combination of workplace learning and masterclasses at the college. This training will teach you the knowledge, skills and behaviours set out in the Food & Beverage Team Member Level 2 Apprenticeship standard.Training Outcome:Upon successful completion of the Food & Beverage Team Member apprenticeship, there will be an opportunity to explore further career progression within the business. This may include the potential to move into a permanent role or to continue developing your skills through a Level 3 apprenticeship, subject to business needs at the time. We are committed to supporting your growth and development, and we aim to offer pathways that align both with your ambitions and the evolving needs of our organisation.Employer Description:The Brush & Broom Restaurant is a welcoming bistro-style establishment located alongside the Hillbrush Company factory. As part of the experience, customers can also explore the UK’s first brush-making museum, which is uniquely integrated into the restaurant setting.Working Hours :Working 5 out of 7 days per week, including weekends. Most shifts run between 8.00am - 4.00pm, with occasional evening work required for special events and private bookings. Your off-the-job training is included in your 39-hour work week.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Number skills,Team working,Initiative....Read more...
An opportunity has arisen for a Kitchen Assistant to join a well-established nursery group offering early years education, childcare and providing a safe, stimulating environment focused on both play-based learning and school readiness.
As a Kitchen Assistant, you will be assisting in the preparation and cooking of healthy meals for young children, supporting a professional kitchen team. This is a part-time role offering benefits and a salary of £20,950 including a 5% bonus working 30 hours per week.
You Will Be Responsible For:
? Assisting the Head Chef in preparing and serving meals for children
? Supporting dietary requirements, including allergies and intolerances
? Ensuring kitchen equipment is cleaned and maintained to a high standard
? Following internal policies and food safety procedures
? Supporting food hygiene standards and complying with all safety protocols
? Maintaining cleanliness and organisation in the kitchen at all times
What We Are Looking For:
? Previously worked as a Kitchen Assistant, Nursery Kitchen Assistant, Catering Assistant, School Kitchen Assistant, Kitchen Porter, Assistant Nursery Cook, Nursery Cook Assistant, Nursery Chef Assistant, Nursery Kitchen Porter, Nursery Catering Assistant or in a similar role.
? Prior experience working in a kitchen (ideally in nursery or school setting)
? Awareness of food hygiene and health & safety in a kitchen setting
? Confidence in catering for special diets and allergies
? Clear DBS or willingness to undergo one
? Willingness to obtain or already hold an advanced Food Hygiene Certificate
What's on Offer:
? Competitive salary
? Performance bonus
? Up to 35 days annual leave (including bank holidays, birthday leave and service-related accrual)
? Option to carry over up to 5 days of holiday per year
? Complimentary hot meals during shifts
? Free uniform provided
? Workplace pension with employer contributions
? Staff childcare discounts and salary sacrifice....Read more...
Learn best practice kitchen operations, food safety, and hygiene, how to prepare fresh ingredients, handle invoices, and create authentic pub classics and specials all whilst studying for your Commis Chef Level 2 Apprenticeship.
As apprentice commis chef you will gain hands-on experience and learn the best operational practices in a busy and successful kitchen.
Key Responsibilities:
Food and Hygiene: Master food safety, health, and hygiene standards
Health and Safety: Understand EHO guidelines and maintain a safe kitchen environment
Diary Management: Keep a diary for safe and better business practices, including temperature checks, product labels, and lifespans
Monitoring and Due Diligence: Learn the importance of monitoring and due diligence in the kitchen
Communication and Labelling: Improve your communication skills and learn effective labelling techniques
Colour Coordination: Master the art of colour coordination in food prep
Fresh Prep: Prepare meat and vegetables from fresh ingredients
Invoices and Deliveries: Handle invoices and manage deliveries with traceability
Authentic Cuisine: Cook authentic pub classics like fresh cod, burgers, and more
Efficiency: Learn to buy products that save time and maximise efficiency for service
Menu Preparation: Assist in menu preparation and learn signature dosages
Special Dishes: Create specials that highlight unique ingredients, not just to clear stock
Stock Taker: Learn stock rotation and manage inventory
Training:
Commis Chef Level 2 Apprenticeship
Hands on mentoring and on the job training with an experienced team
Training Outcome:Possibility for a permanent role upon successful completion of the apprenticeship. Possibility of further training either with this employer or others.Employer Description:The perfect stop in the country! The Spotted Cow invites you to sample our fresh Brasserie style food with a continental flair and some great Pub Classics. Settle down in either of our bars or our lovely conservatory restaurant, and choose from a host of dishes, freshly prepared by our great chefs using locally sourced ingredients. So come in, Relax and let our great team do all the workWorking Hours :Week made up of weekends plus one weekday - Shifts 11am - 3pm and 5pm - 9pm plus one day at college per week. Exact working days TBCSkills: Willingness to learn,Adaptable,Flexible,Team Player,Takes Direction,Friendly,Approachable manner,Basic knife skills,Hardworking,Ambitious,Punctual,Basic food preparation,Resilient....Read more...
We are a small family run business producing top quality dishes from our small kitchen. Creating your own dishes is paramount to your development as a team member, gaining confidence as you progress with us, the role is predominantly kitchen based; however we all work as a team in all areas so multi-tasking and helping each other is part of the Angel way. The role involves maintaining kitchen cleanliness, assisting in food preparation, and ensuring smooth operation during service. This position is ideal for individuals with a passion for food and a strong work ethic.
Key Duties and Responsibilities:
Assist chef with basic food preparation tasks, such as washing, peeling, and chopping ingredients.
Maintain cleanliness of the kitchen, including equipment, work surfaces, and floors.
Ensure all food items are stored correctly and comply with health and safety regulations.
Wash dishes, utensils, and kitchen equipment promptly and efficiently.
Dispose of waste appropriately and manage recycling as required.
Replenish stock and supplies in the kitchen and storage areas.
Support the team during busy periods with additional tasks as needed.
Adhere to all food hygiene and safety standards.
Skills and Qualifications:
Basic knowledge of food safety practices.
Ability to work efficiently in a fast-paced environment.
Strong teamwork and communication skills.
Flexibility to adapt to varying tasks and schedules.
Physical stamina for standing long hours and lifting moderate weights.
This role provides an excellent opportunity to gain hands-on experience in a dynamic kitchen environment.
Training:Training will be at Doncaster College where you will access a wide range of facilities on offer.
Day release:
You will undertake Production Chef Level 2
Production chef / Skills England
You will undertake Functional Skills for English and/or maths if needed.
You will undertake both on and off the job training by a team of industry qualified professionals to give you the best skills, knowledge, and experience. Training Outcome:Successful completion of the apprenticeship could lead to a higher-level apprenticeship or full-time employment for the right candidate.
The possibilities of progression with the right training and guidance will give you the opportunity to continue working alongside us after your apprenticeship finishes.Employer Description:The Angel Inn - Pub & Dining
Is a quaint country Inn with a modern twist, With Pub beer gardens restaurant and 6 annex lodges for short or long term stays, We use locally farmed produce and champion local farming and business, We are a small family run business producing top quality dishes from our small kitchen, Quality and service is paramount, We cater for all ages and celebrations with a beautiful beer gardens restaurant to utilise in the Summer months.Working Hours :Thursday 5pm-10pm
Friday 5pm-10pm
Sat 2 pm- 10pm
Sunday 11pm - 7 pm
The role will involve most weekends, however we will strive to give at least one day off per weekend, Late finishes will be capped at 10pm.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative,Patience,Physical fitness....Read more...
Chef Manager – Radstock, BA3 – FM Service Provider - £33,280 per annum CBW has an exciting opportunity for a Chef Manager to work for an established company situated in Radstock. The successful candidate will have a proven track record as a Chef Manager and will be able to work Immediately. Details / Hours:Monday to Friday37.5 hours a weekDriving licence neededEducational sector Contract type - Permanent Key duties & Responsibilities:To assume full responsibility to produce food and to constantly introduce new and innovative menu optionsPossess a passion for high quality foodTo ensure that all daily menus are balanced and meet our customer requirementsTo achieve budgeted gross margin through consistent costing and menu planningTo ensure the highest standards of Health and Safety and HACCP are maintained in the catering facilityA proactive approach to driving the catering operation forward with an emphasis on innovationManage and lead the kitchen team in food production and preparationCooking in a busy kitchen with support from the kitchen teamEnsure high standards of food safety and hygiene are maintainedSupervise kitchen staff, providing guidance and training as neededOversee inventory management and ordering of suppliesMaintain kitchen equipment and ensure a clean and organised kitchen environment Requirements:Third level qualification (HACCP/Culinary Arts/Professional Cookery)Innovative approach to menu design with strong attention to detailCommercial acumen, Strong organisational and problem-solving abilitiesAbility to lead and motivate a team effectivelyExcellent organisational and time management skills Please send your CV to Jordyn at cbwstaffingsolutions.com for more information....Read more...
Your duties will include:
Cooking support - following precise instructions and recipes as directed by senior chefs
Food preparation - preparing ingredients for dishes under supervision
Food safety & hygiene - maintaining high standards of cleanliness and housekeeping and being aware of the allergen protocols
Stock & inventory - assisting with checking deliveries and monitoring stock levels
Team support & communication - working cooperatively with chefs, kitchen porters, and front of house staff to deliver an exceptional service to our guests. This includes responding quickly to instructions and requests during service
Training:Commis Chef Standard Level 2. Training is delivered predominantly on a one to one basis in the workplace.Training Outcome:Potential position upon completion of the apprenticeship.Employer Description:As Cheltenham’s only rooftop restaurant – the Nook on Five offers the very best of modern dining in the Cotswold. Using produce from the best butchers, fishmongers, grocers, creameries, distilleries and vineyards to create dishes and experiences both fun and fine.Working Hours :5 days per week, Monday to Sunday (with 2 rest days per week), exact working days and hours TBCSkills: Communication skills,Attention to detail,Logical,Team working,Patience....Read more...
Start: ASAPLanguage: English, flemish or French are a bonusStep into an exciting Sous Chef position at a lively, trend-setting restaurant that is renowned for its ever-evolving, world-inspired sharing plates.You’ll work alongside a passionate culinary team dedicated to bold flavors, seasonal ingredients, and fostering a playful, collaborative kitchen environment.Does this sound like you? Send me a message!Key Responsibilities
Support the Head Chef in developing and evolving a globally inspired sharing plates menu that surprises and delights guestsLead daily kitchen operations: supervise prep, service, and smooth workflow across all sectionsContribute to menu design, recipe development, and seasonal specials reflecting global trends and guest feedbackEnsure consistently high food quality, taste, and presentation for every dishAssist in recruiting, training, and motivating a multicultural team—lead by example, coach junior staff, and maintain open communicationOversee order management, stock rotation, and inventory control to minimize waste and manage food costsEnforce strict hygiene, health, and safety standards, upholding all relevant legislation and brand protocolsCollaborate closely with FOH to ensure timely and efficient service, particularly during high-volume periodsBe proactive in identifying operational improvements, responding to challenges, and implementing new ideasContribute to a positive, inclusive kitchen culture that values creativity, respect, and fun
What You Bring
Proven experience as a sous chef or in a senior kitchen position within a busy, high-energy restaurant (world or fusion cuisine preferred)Passion for global flavors, sharing plate concepts, and creative culinary experiencesStrong organizational, leadership, and communication skills; comfortable managing a team under pressureSolid understanding of kitchen operations, food safety regulations (HACCP or equivalent), and cost controlsEager to develop yourself and others—bring ideas, energy, and a collaborative spirit to every shiftFlexibility to work evenings, weekends, and holidays as part of a supportive, diverse team
Ready to make your mark on a kitchen where every dish tells a story? Apply now and bring your passion for great food and sharing experiences to our team!PLEASE NOTE THAT YOU MUST HAVE FULL WORKING RIGHTS AS MY CLIENT WILL NOT SPONSOR....Read more...
What You’ll Be Doing:
As an Apprentice Chef, you’ll work closely with our talented kitchen team and Head Chef, supporting the preparation and service of seasonal, high-quality dishes. You’ll learn everything from knife skills to food safety, mise en place, and plating — all while gaining real experience in a working kitchen.
Your duties will include:
Preparing ingredients under supervision
Learning basic cooking techniques and recipes
Assisting in service during lunch, dinner, and events
Keeping your workstation clean and organised
Following food hygiene and safety standards
Supporting the kitchen team with daily prep and cleaning tasks
What We’re Looking For:
A genuine passion for food and hospitality
A positive attitude and willingness to learn
Good timekeeping and a team spirit
Enthusiasm for local, seasonal ingredients and attention to detail
No prior experience required – just a commitment to the craft
Training:Training will take place at Kendal College, one day per week. Training Outcome:Continue in employment and development throughout your time with the hotel. Employer Description:Cartmel Old Grammar is a newly restored boutique hotel on the southern edge of the Lake District.
With just a handful of exclusive rooms, a discreet wedding offering, and a refined culinary ethos, we are building something truly special for both guests and our team.
Our kitchen celebrates seasonality, sustainability, and understated elegance—taking inspiration from the region while welcoming fresh ideas.Working Hours :As the hotel operates 7 days a week, shifts will range over the course of the full week.
Five days a week with potential starts as early as 8am.
Exact days and shifts are to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Logical,Team working,Creative,Initiative....Read more...
Tasks could include but are not limited to:
To ensure that the preparation and presentation of the food is of a high standard, and complies with food safety regulations.
To supervise, train and motivate the team to achieve company standards, and also to comply with Food and Health & Safety regulations.
To achieve budgeted food gross profit.
To ensure all food is served to the required company standard.
To aid the Head Chef in planning and implementing all new menus.
To ensure that all commodities are on site, at appropriate stock levels to service the hotel guest.
To ensure that a high standard of cleanliness is maintained in the kitchen operation.
To strive and anticipate customer needs wherever possible, and to react to these to enhance customer satisfaction.
To ensure that all the team are correctly dressed, that they understand the importance of high personal hygiene standards.
To carry out departmental welcome to the set company standard.
To complete 6/ 13 week job chats with all new employees, and to evaluate and action outcomes.
To assist in the completion of 6/ 12 month reviews and agree objectives and set personal development plans.
Devise, agree and action training plans for the department, with Kitchen Manager.
To help prepare and check the departmental rotas to ensure that staffing levels are in accordance with the agreed budget. To adjust staffing levels, to meet business requirements.
When undertaking purchasing for the department that it is within the company guidelines.
To participate in the monthly stocktake, to action any discrepancies immediately.
Training Outcome:This vacancy is for a permanent position with Kew Green hotels.Employer Description:Kew Green Hotels is a rapidly expanding global company, with a diverse portfolio across leading hotel chains, including IHG Hotels Resorts, Marriott International, Wyndham Hotels Resorts and Hilton, what unites us all is our values. Please view our website for more details.Working Hours :Breakfast shift is normally 5.30am-2pm.
Dinner shift 2pm-10.30pm.
Sometimes the shifts can me middle shifts at weekends, this is when we have weddings on etc, but still finish no later than 10.30pm.Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Presentation skills,Analytical skills,Logical,Team working,Initiative,Non judgemental,Patience....Read more...
Job Role: Chef de partie Food Style: Traditional Italian Brasserie Brigade Size: 15 chefs Covers: 200 daily, 400-600 on weekendsA fantastic opportunity has arisen for a CDP to join a thriving Italian brasserie in Central or West London. This high-volume, fast-paced restaurant serves authentic, high-quality Italian cuisine and is looking for a passionate and driven CDP to run a busy section with fresh food daily.The ideal CDP will have experience in pasta, pizza, and grill sections and will be confident working across all stations. There is a strong focus on quality ingredients and seasonal specials, with chefs having input into menu development.The Company Offers:
Competitive salary of 38kCycle-to-work schemeHands-on role with all fresh, in-house food
What They Are Looking for in a CDP:
A highly organised Chef de partie with experience in a high-volume restaurantBackground in premium or authentic Italian dining, with skills in fresh pasta, pizza, and grillStrong section work, and open to training.Experience in kitchen compliance
The Role:
Run a section in a busy kitchen operation and support rest of the team.Maintain high standards of food preparation and executionEnsure efficient service across three busy services dailyWork closely with senior management on compliance.
This is an excellent opportunity for a CDP looking to learn and improve, with potential progression to Jnr sous chef in the future.Does this sound like you? Apply today! Contact Olly at COREcruitment dot com....Read more...
We are currently recruiting for a dynamic and guest-focused Assistant Manager to join a rapidly growing business within the sports and leisure sector. This is a fantastic opportunity for someone passionate about customer service, hospitality, and sport, looking to take the next step in their career. You will be supporting the General Manager in overseeing the day-to-day operations of a busy venue, including responsibility for the food and beverage outlets, team supervision, and delivering a first-class guest experience.What We’re Looking For:
Experience in hospitality, leisure, or retail managementStrong leadership skills and a hands-on approachA genuine passion for customer service and guest experienceInterest in sport and a team-oriented mindsetConfidence managing day-to-day operations in a fast-paced environment
Role Responsibilities:
Support the General Manager in all aspects of venue operationsLead, train, and motivate front-line staffOversee the food and beverage outlets and ensure service standards are consistently highMaintain operational efficiency and ensure a safe, welcoming environmentDrive excellent guest feedback and continuous improvement
If you are keen to discuss the details further, please apply today or send your CV to Kate B OR call 0207 790 2666kateb@corecruitment.com....Read more...
As our HR Support Assistant (Apprentice), you’ll provide essential support across the organisation, including:
First point of contact for people operations queries.
General administrative duties to ensure efficient organisation of the team and delivery of HR services
Maintaining accurate employee records and update the HR system in a timely manner
Responding to general HR queries and escalate when necessary
Provide administrative support for HR projects and activities
Developing positive working relationships with internal and external stakeholders, including internal HR colleagues
Processing of reward and recognition payments and long service awards on a monthly basis
Supporting continuous improvement initiatives
Developing knowledge and experience across the HR spectrum, including professional development through achieving the Level 3 Apprenticeship
Training:
HR Support Level 3 Apprenticeship Standard
Training Outcome:
This 21-month apprenticeship will convert to a permanent contract subject to successful completion of the End Point Assessment
Employer Description:Established in 2000 following several high-profile outbreaks of foodborne illness, the Food Standards Agency (FSA) is the independent government department working to protect public health and consumers’ wider interests in relation to food in England, Wales and Northern Ireland. Our mission is food we can trust.Working Hours :Monday - Friday, Shifts to be confirmed.Skills: Communication skills,IT skills,Attention to detail,Organisation skills,Customer care skills,Administrative skills,Team working,Initiative,Non judgemental....Read more...
Are you ready for a change? If London isn’t right for you in the long term, would you consider a change of scenery and trying a new location? My client is looking to onboard a new, dynamic top-tier talent as their business expands. This presents a prime opportunity for you to collaborate with an exceptional senior team for growth and development. They aim to recruit an individuals who possess a deep understanding of the pub industry – a crucial aspect. Additionally, candidates must have significant experience in premier dining, focusing on fresh, meticulous table service knowledge and exposure to high-end culinary standards.The Company
A growing pub group with some great locations across the East Anglia The company has lots of great benefits and some very talented members in their senior team– a UK leader, on a new journeyExcellent customer service – they are all about giving that great service in a relaxed environment A very strong food offering and imaginative food offering
The Area Manager role
As an Area Manager, you will be overseeing the operations across East Anglia from all the back of house management duties, to the front of house management and working alongside the company’s DirectorsFull P&L accountability for your patch – reporting to the MDYou will be responsible for brand standards, maintenance, HR, training, individual site management, customer feedback and financial performances
The Area Manager Person
A proactive problem solver – think outside the boxWe are looking for a passionate, inspirational hospitality leader who is looking to take that next step in their career. MUST COME FROM A PUB - RESTAURANT BACKGROUNDExperience managing sites with over 18/25kweekly turnover – this is essential You will be a food and drink lover, with high standards and attention to details but also fun, enthusiastic and hard workingExperience Area/Operations Manager and multi sites experience will be a must!
Does this sound like you?If you are keen to discuss the details further, please apply today or send your cv Stuart Hills or call 0207 790 2666....Read more...
Kitchen Manager – San Jose, California – Between $90k - $110kWe’re looking for a passionate and experienced Kitchen Manager for our client. The will be responsible for leading the Back-of-house team in a lively, fast-paced restaurant. If you love great food, keeping things running smoothly, and working with a fun, hardworking crew, this could be the perfect fit. We need someone who’s organized, hands-on, and ready to jump in wherever needed to keep the kitchen operating at its best.Skills and Experience:
Proven experience managing kitchen operations in a fast-paced, high volume and full-service environment.Ability to train, supervise and motivate a team to maintain a high performance.Experience with inventory management, ordering supplies, and ensuring consistent food quality and service standards.Looking for someone to start ASAP.
If you are keen to discuss the details further, please apply today or send your cv to Leigh at COREcruitment dot comDue to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!....Read more...
Kitchen Manager – San Jose, California – Between $90k - $110kWe’re looking for a passionate and experienced Kitchen Manager for our client. The will be responsible for leading the Back-of-house team in a lively, fast-paced restaurant. If you love great food, keeping things running smoothly, and working with a fun, hardworking crew, this could be the perfect fit. We need someone who’s organized, hands-on, and ready to jump in wherever needed to keep the kitchen operating at its best.Skills and Experience:
Proven experience managing kitchen operations in a fast-paced, high volume and full-service environment.Ability to train, supervise and motivate a team to maintain a high performance.Experience with inventory management, ordering supplies, and ensuring consistent food quality and service standards.Looking for someone to start ASAP.
If you are keen to discuss the details further, please apply today or send your cv to Leigh at COREcruitment dot comDue to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!....Read more...
Full-time; PermanentDate Posted: July 11th, 2025Who we are…The Pacific National Exhibition is an iconic institution in BC, famous for bringing generations of people together to celebrate and build memories. This 115-year-old, non-profit organization has an annual operating budget of over $70 million dollars and generates revenue through four activity streams: the 15 day annual summer Fair which averages more than 700,000 people annually, Playland amusement park which welcomes 400,000 guests annually including Fright Nights, and a busy year-round portfolio of events including concerts, trade shows and film, cultural and community events. In total we bring over 2 million people through the site each year. The fourth activity stream is park care and facility maintenance. The PNE is proud of the work it does at Hastings Park and has a vibrant team that is passionate about events, guest experience and delivering memorable experiences. At the PNE, we strive to create an environment that reflects our organization’s core values: Enthusiasm, Excellence and Evolution. With a focus on these core values, we are committed to achieving our mission which is to “Deliver Memorable Experiences” for all who interact with the PNE whether it is our guests, our employees or the community. We are seeking a hardworking and motivated individual who has a passion for the Food & Beverage Industry and the Pacific National Exhibition (PNE). The Food & Beverage department is seeking an experienced Sous Chef with robust culinary, leadership, organizational, and time-management skills. The Sous Chef will assist in leading and supervising kitchen operations, oversee staff, assist in the creation of recipes and menus, coordinate with suppliers, and ensure the successful execution and production of all dishes.As the Sous Chef, you will play a pivotal hands-on role in the daily culinary operations, working closely with the Executive Chef and Food & Beverage Managers to deliver high-quality food experiences across various service formats and events. Your leadership, culinary expertise, and strategic planning will ensure efficient kitchen operations, staff development, and exceptional food standards.Why join our Team?
Exhilarating and fun-loving cultureFlexible work environmentOpportunity for free or discounted tickets to shows, events, sports games, and much moreStaff discounts for Playland, The Fair, and Fright Nights, as well as all PNE Food StandsCompetitive compensation packageOpportunity to create lasting memories and friendships!
What will you do this year?In your role as the Sous Chef, your primary accountabilities will be to:
Collaborate directly with the Executive Chef to manage day-to-day culinary operations, actively participating in food preparation and kitchen supervision.Partner with Food & Beverage Managers to strategize and craft recipes and menus for diverse events and audiences.Lead a kitchen team of 1 to 16 members, including dishwashers, prep-cooks, and cooks, across both small-scale catered function and large buffet-style servicesManage kitchen staffing through effective scheduling, task delegation, and active involvement in recruitment, onboarding, and training of new employees.Analyze event schedules and expected guest attendance to accurately forecast production requirements. Evaluate inventory levels and ingredient availability to effectively plan production schedules.Coordinate with internal and external stakeholders to determine the costs associated with food and beverage items, including pricing, labor expenses, and overhead costs.Conduct recipe analysis to determine pricing for menu items, considering factors such as food, labor, and overhead costs.Maintain a thorough understanding of the Collective Agreements related to employees, with support from the People & Culture Department, addressing employee concerns, investigations, and disciplinary matters.Operate and demonstrate proper use of all standard kitchen equipment including ranges, ovens, fryers, steam cookers, meat slicers, dishwashers, and other related equipment.Monitor sanitation practices to ensure that employees follow FOODSAFE guidelines, standards, and regulations.Perform the function of short order cook when required to support service demands.Ensure PNE Uniform and Appearance Policy is always adhered toPerforms other related duties as required
What else?
Must have a minimum of 4 years’ experience cooking in the Food & Beverage IndustryMust have a minimum of 2 years’ experience managing staff in the Food & Beverage IndustryMust have successful completion of Grade 12Must be FOODSAFE Level 1 CertifiedMust possess a valid Class 5 or 7 BC driver’s license.Must have a strong understanding and knowledge of methods, materials and tools used in large scale cooking as well as short order cookingMust have the ability to effectively plan and oversee an efficient work scheduleMust be able to stay up to date with culinary trends and optimized kitchen processesMust have working knowledge of various computer software programs including MS OfficeMust possess excellent communication & interpersonal skills to establish effective working relationships with staff, guests, and clientsWillingness and ability to work on an event-based work schedule will require extended hours and workweeks (weekends and late nights).Red Seal Certification is preferred.Post-Secondary education in a related field is preferredFOODSAFE Level 2 Certification is considered an assetSuccessful candidates must undergo a Criminal Record Check.
Who are you?
OrganizedCreativeProactiveSkillful communicatorCritical thinkerCommitted to striving for excellence.
here and when to APPLY? Applications can be submitted via the PNE website at www.pne.ca/jobs and will be accepted until the role is filled. Additional Information The PNE's compensation offerings are in alignment with a pay-for-performance pay philosophy that recognizes individual, and teamwork performance. The role is a permanent, full-time position with a typical salary range of $58,000 - $65,000 per annum. The starting salary will be based on the successful candidate’s competencies, including but not limited to knowledge, skills, experience, and internal pay structures. As a part of the PNE's total compensation package, this position may be eligible for other benefits subject to program eligibility requirements. The PNE is proud to be an equal opportunity employer, committed to creating an inclusive workforce that reflects the diverse community we proudly serve. All applicants will receive consideration for employment without regard to race, colour, national or ethnic origin, religion, sex, sexual orientation, gender identity or expression, disability, or age. If you require any support or accommodations throughout any stage of the recruitment process, please contact the People & Culture Department at hr@pne.ca.....Read more...
About the Role: We are partnering with a vibrant and fast-paced food hall in Essex in search of a talented Kitchen Manager with strong culinary roots and proven menu development experience. With multiple kitchens operating under one roof, this is a fantastic opportunity for a creative and operationally-savvy professional to take ownership of the kitchen function in a buzzing, multi-concept environment.As Kitchen Manager, you will lead the back-of-house team, ensure consistently high standards across all prep and service, and play a key role in driving food innovation and new dish development. You will work closely with the executive team to shape offerings, optimise kitchen systems, and maintain a strong team culture.What They Offer:
£38,000 salarySupportive, forward-thinking team cultureSociable hours – latest shifts finish by 9pmCreative input into menu and dish developmentAutonomy and opportunity to shape kitchen processesGrowing, multi-site company with real long-term potential
What They’re Looking For:
Proven experience as a Kitchen Manager, Senior CDP or Sous Chef, ideally in high-volume or multi-concept venuesStrong culinary skills with a track record of developing and launching new dishes or menusExcellent kitchen management skills – stock control, ordering, food safety, rotasHands-on leader who trains and motivates their teamOrganised, calm under pressure, and solutions-focusedA genuine passion for food, team development, and creating memorable customer experiences
Sound like you? If you are a confident kitchen leader with creative flair and the ability to run an efficient, high-energy kitchen, we want to hear from you. Apply today – send your CV to: giulia@cor-elevate.comReferral Bonus: Know someone great for this role? Refer them and earn up to £500 if they are successfully placed! ....Read more...
