Food and Beverage Supervisor - Dublin - €31-33K
MLR have a very exciting opportunity for a passionate and personable Food and Beverage Supervisor to join this 4-star Hotel in Dublin.
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...
Chef Needed - Edinburgh - FM Service Provider - Up to £17 per hour CBW has an Exciting opportunity for a Chef to work for an established company situated in Edinburgh. The successful candidate will have a proven track record as a Chef and will be able to work Immediately on a flexible basis.Hours/Details:Saturday & Sunday08:00am to 18:00pmOngoing contractImmediate start IMPORTANT – Please only apply if you can attend the days and times above and have a Level 2 Food and Hygiene Certificate Requirements:NVQ Level 2 Culinary or equivalent, Food hygiene certificate – Level 2 Key Responsibilities:Assisting the team in the day-to-day running of the canteen and kitchen, including planning and implementation of new procedures and conceptsEnsuring that all food served is of the highest qualityTraining and supervising all new staff in the safe preparation of food itemsEnsuring that health procedures are followed in accordance with HACCP regulationsEnsuring that par stock levels are maintainedEnsuring that all deliveries are cross-checked with purchase orders, and that all stock delivered is counted/weighed and verified with the delivery noteEnsuring that all deliveries are stored correctly as soon as possible after arrivalEnsuring that all dishes are prepared and portioned according to recipe cardsParticipating in the formulation and compilation of all new menusEnsuring that all equipment is cleaned and serviced as required, with any breakages reportedEnsuring that a high standard of personal hygiene and grooming is adhered toEnsuring all chef staff wear long-sleeve chef jackets and non-slip shoesPlease send your CV to Jordyn at CBW Staffing Solutions for more information.....Read more...
Technical AdministratorExeter Area Circa £up to 34.000 DOE Day Shift | Monday–FridayAre you a highly organised Technical or QA professional looking to join a growing FMCG manufacturer where you can genuinely make an impact?My client, a well-established and expanding Food manufacturer near Exeter, is looking to appoint a Technical Administrator. This is an excellent opportunity to join a business that is investing in its systems, people, and long-term growth.Reporting to the Site Technical Manager, you’ll play a key role in maintaining technical integrity, supporting compliance, and ensuring smooth communication between departments.The Role – What You’ll Be DoingThis is a varied, fast-paced position with responsibility across systems, documentation, and cross-functional coordination.
Managing implementation of changes to documents for operational processes.Coordinating and tracking training on food safety and quality matters.Logging complaints and internal deviations. Collaborating with Technical Manager for the resolution of complaints and responding to complaints as per agreed input.Reporting complaints on a weekly basis with broader team, for discussion on investigation and next steps.Trending food safety and quality metrics for quarterly reviews.Supporting HACCP meetings for significant changes to be implemented or trending concerns.Leading the implementation of transitioning to paperless system.Provide cover for Technical Manager or product release responsibilities when required
What We’re Looking For
Degree in Food Science / Food Technology or relevant technical/QA experienceBackground in Food, Drink, or Pharma manufacturingStrong attention to detail and excellent organisational skillsAbility to work effectively in a fast-paced manufacturing environmentConfident communicator with solid systems capability
This role would suit a Technical Assistant, QA Administrator, Technical Coordinator, or junior Technical professional ready to take on more responsibility within a growing business.What’s On Offer
Salary circa £up to 34,000 DOE1 day remote working per week (post 3-month probation)On-site EV chargingHoliday increases annually up to 36 daysAdditional week’s pay every August after 5 years’ serviceLong-term stability and career progression
If you’re looking for a secure, growing company where you can build your technical career, I’d love to hear from you.Apply today or get in touch for a confidential conversation. ....Read more...
Restaurant Manager (PM)Salary: $80,000–$85,000Location: NYCBenefits & Perks: Health, Dental, Vision, Paid Time Off, 401(k), Commuter Benefits, Dining DiscountsAn ultra-luxury client is seeking a polished and experienced Restaurant Manager (PM) to lead evening operations at their upscale Italian restaurant. This role oversees service in the restaurant, lounge, terraces, and private club, ensuring exceptional guest experiences and smooth daily close. Key Responsibilities:
Lead and close evening service across all dining outletsTrain, schedule, and mentor front-of-house staffMaintain service standards and handle guest feedback professionallyCoordinate with kitchen on guest preferences and special requestsAssist with scheduling, payroll, reporting, and inventorySupport implementation of new menus, events, and seasonal offeringsUphold brand standards and grooming guidelinesFoster a positive, motivated, and guest-focused team environment
Qualifications:
2+ years in a luxury hospitality or fine dining settingStrong knowledge of food, wine, and spiritsProfessional communication skills; detail-orientedEvening/weekend availability (3 PM–1 AM)NYC Food Handler's Certificate, TIPS, and ServSafe preferred
....Read more...
General ManagerLocation: Wrentham, MA Salary: $65,000 to $75,000My client is a well-established and growing restaurant group with locations across the East Coast, known for delivering warm hospitality and crave-worthy food. They’re currently seeking a Restaurant Manager to join a high-energy, casual Italian full-service concept and be part of a passionate, people-first team.Ideal Candidate:
3+ years of experience in a Restaurant Manager or similar leadership roleA genuine passion for hospitality and a desire to grow and develop within a strong restaurant groupStrong financial skills with confidence managing P&L, COGS, and forecastingA love for great food, great service, and creating memorable guest experiencesA natural leader with excellent communication, organization, and time-management skills
This is a fantastic opportunity to step into a hands-on role with a brand that values its people, promotes from within, and knows how to balance great food with great vibes.If you believe you have what it takes, please send your resume to Cassidy! Please note that only short-listed candidates will be contacted, and you must already have the right to work in the USA. ....Read more...
An exciting new job opportunity has arisen for a dedicated Hospitality Manager to work in an exceptional care home based in the Woodbridge, Suffolk area. You will be working for one of UK’s leading healthcare providers
This care home specialises in a range of care services, including: residential care, respite care, dementia care and convalescence care
**To be considered for this position you must have experience of Hospitality Management**
As the Hospitality Manager your key responsibilities include:
Develop a service experience that fits within our family vision and values; being compassion, empathy and transparency in our service delivery
Develop and maintain a positive working environment for all staff, fostering a culture of teamwork, continuous improvement, and high-quality service
Ensure that all residents are provided with an exceptional experience and that their needs and expectations are met and exceeded
Manage the food service operation, working closely with the executive chef including menu planning, preparation, and delivery of high-quality meals in a timely and efficient manner
Develop and maintain a robust activities program that is tailored to the interests and needs of the residents and is engaging, fun, and promotes health and wellness
Maintain and manage best first impression experience
Ensure the housekeeping function is effective, efficient, and maintains high standards of cleanliness and hygiene throughout the facility
The following skills and experience would be preferred and beneficial for the role:
Excellent people management skills, with the ability to motivate and inspire staff to deliver exceptional service
Strong communication skills, both verbal and written, with the ability to communicate effectively with a wide range of stakeholders
Strong understanding of the principles of first impressions and the ability to ensure that guests have a positive experience from the moment they arrive
Knowledge of food service operations, including menu planning, food preparation, and delivery, as well as a good understanding of nutrition and dietary requirements
Strong understanding of the needs and interests of older people and the ability to develop and deliver a range of activities that are engaging, fun, and promote health and wellness
Strong understanding of the principles of housekeeping, including cleaning, hygiene, and infection control
Strong understanding of budget management and the ability to manage costs effectively whilst still delivering high-quality service
The successful Hospitality Manager will receive an excellent salary of £30,000 per annum. This exciting position is a permanent full time role working 40 hours a week from 9am-5pm. In return for your hard work and commitment you will receive the following generous benefits:
Paid Breaks*
Refer-a-friend*
Reward Gateway – discounts, wellbeing, employee assistance & much more
Comprehensive induction and paid training programme with career prospects
Excellent working environment
Cost of DBS*
We are a Living Wage Employer
Reference ID: 6112
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV....Read more...
An exciting new job opportunity has arisen for a dedicated Hospitality Manager to work in an exceptional care home based in the Woodbridge, Suffolk area. You will be working for one of UK’s leading healthcare providers
This care home specialises in a range of care services, including: residential care, respite care, dementia care and convalescence care
**To be considered for this position you must have experience of Hospitality Management**
As the Hospitality Manager your key responsibilities include:
Develop a service experience that fits within our family vision and values; being compassion, empathy and transparency in our service delivery
Develop and maintain a positive working environment for all staff, fostering a culture of teamwork, continuous improvement, and high-quality service
Ensure that all residents are provided with an exceptional experience and that their needs and expectations are met and exceeded
Manage the food service operation, working closely with the executive chef including menu planning, preparation, and delivery of high-quality meals in a timely and efficient manner
Develop and maintain a robust activities program that is tailored to the interests and needs of the residents and is engaging, fun, and promotes health and wellness
Maintain and manage best first impression experience
Ensure the housekeeping function is effective, efficient, and maintains high standards of cleanliness and hygiene throughout the facility
The following skills and experience would be preferred and beneficial for the role:
Excellent people management skills, with the ability to motivate and inspire staff to deliver exceptional service
Strong communication skills, both verbal and written, with the ability to communicate effectively with a wide range of stakeholders
Strong understanding of the principles of first impressions and the ability to ensure that guests have a positive experience from the moment they arrive
Knowledge of food service operations, including menu planning, food preparation, and delivery, as well as a good understanding of nutrition and dietary requirements
Strong understanding of the needs and interests of older people and the ability to develop and deliver a range of activities that are engaging, fun, and promote health and wellness
Strong understanding of the principles of housekeeping, including cleaning, hygiene, and infection control
Strong understanding of budget management and the ability to manage costs effectively whilst still delivering high-quality service
The successful Hospitality Manager will receive an excellent salary of £30,000 per annum. This exciting position is a permanent full time role working 40 hours a week from 9am-5pm. In return for your hard work and commitment you will receive the following generous benefits:
Paid Breaks*
Refer-a-friend*
Reward Gateway – discounts, wellbeing, employee assistance & much more
Comprehensive induction and paid training programme with career prospects
Excellent working environment
Cost of DBS*
We are a Living Wage Employer
Reference ID: 6112
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Sous Chef – Elevated Mexican Concept Nashville, TN $55,000 – $70,000This is a great opportunity to join an exciting elevated Mexican concept in Nashville - think bold flavors, refined technique, and high standards come together in a fast-paced, energetic kitchen.We’re looking for a Sous Chef who can bring strong leadership, creativity, and attention to detail, while supporting a team that’s passionate about delivering standout food and consistent execution. You’ll be joining an established concept at a large hospitality group!What You’ll Do:
Support the Executive Chef in leading day-to-day kitchen operationsDrive quality, consistency, and presentation across all dishesLead, train, and develop BOH team membersManage prep, service, ordering, and inventory controlsEnsure food safety, cleanliness, and kitchen organization standards are always metContribute to menu development and seasonal features
What We’re Looking For:
Proven years in a Sous Chef roleExperience in elevated Mexican, Latin, or similar cuisineBackground in high-volume, quality-driven kitchensStrong leadership skills with a hands-on approachSolid understanding of food cost, prep systems, and kitchen operations
....Read more...
Your role will be developing your skills in the following areas:
Prepare food items in line with current legislation. Follow our recipe and presentation specifications, including portion control and waste management
Finish food items in line with our brand standards
Clean and maintain a safe and hygienic kitchen environment, including preparation, cooking and storage areas
Complete food safety management system documentation
Carry out stock checks and follow stock rotation systems
Operate and clean specialist kitchen equipment following safe handling procedures
Receive and check deliveries of food items, equipment and chemicals and store correctly
Work with our team of chefs to ensure dishes produced are of high quality, delivered on time and to the standard required
Contribute to our ongoing review of menus to improve our culinary offer
Training:Commis Chef Level 2.
The apprentice will attend college one day per week at HSDC South Downs Campus, Waterlooville, in the training kitchens. In addition, they will have visits to the workplace by our chef trainer to review the tasks they are doing there.Training Outcome:The skills gained should prepare you for future progression within the industry. However, upon completion of your Commis Chef Level 2 Apprenticeship, it is our intention to offer the successful applicant a permanent position within Nicholsons at a competitive industry salary. There is also the option to progress to the Chef de Partie Level 3 qualification.Employer Description:Nicholsons is set in the trendy Albert Road in Southsea. Established in 2005 the restaurant caters for locals and visitors to Portsmouth & Southsea offering their unique cuisine featuring Mediterranean Tapas including fish and meat dishes. Our kitchen is newly equipped to a high standard with dedicated cooking and serving areas including pass through dishwasher, cold room, chargrill, fryers etc.
Our team share our values for quality and service (with a bit of fun too!) and a passion for food and cooking.Working Hours :Flexible hours but usually includes some weekends and evenings. Days off and hours may vary from week to week. Exact shifts TBC.Skills: Communication skills,Attention to detail,Customer care skills,Presentation skills,Team working,Able to work at fast pace....Read more...
At The Coconut Tree, we're passionate about great food, teamwork, and helping people grow. This role is ideal for someone at the start of their culinary journey who wants to learn on the job, gain a nationally recognised qualification, and build confidence in a professional kitchen.
As an Apprentice Production Chef, you'll be supported to develop practical kitchen skills while working as part of a friendly, fast-paced team. Over 15 months, you'll work towards a Production Chef Apprenticeship Level 2, combining hands-on experience with structured training.
With guidance and support from experienced chefs, you'll learn how to:
Prepare food safely and efficiently, including washing, peeling, chopping, cooking, and plating.
Keep the kitchen clean, organised, and safe, including cleaning equipment, tools, floors, and work areas.
Help receive and store food deliveries, learning how to organise stock correctly.
Follow recipes accurately to ensure consistent quality, flavour, and presentation.
Support the team in catering for special dietary requirements.
Learn and follow food safety and hygiene standards, including recording temperatures and updating kitchen records.
Reduce food waste and prevent cross-contamination.
Work closely with front-of-house colleagues to support smooth service and respond to customer feedback.
Take part in training and development opportunities to build your skills and confidence.
Support and, over time, help guide more junior team members as you grow in the role.
Carry out other reasonable kitchen duties as part of a collaborative team environment.
Training & Development
You'll complete a Production Chef Apprenticeship Level 2 alongside your day-to-day role.
Full training will be provided - no need to know everything on day one.
You'll learn about food safety, kitchen operations, teamwork, and professional standards.
Things to consider
This role includes evening and weekend work, as part of a rotating schedule.
Applicants should be based locally or able to travel reliably to the restaurant.
If you're looking for a supportive place to start your career in hospitality, learn new skills, and grow with a company that values people as much as food, we'd love to hear from you.Training:Production Chef Apprenticeship Level 2, including Functional Skills in Maths and English.Training Outcome:Yes. We're passionate about developing our team, and anyone who performs well will have the opportunity to grow with us and progress to the next levels in the kitchen. From learning new skills to taking on more responsibility, we offer clear pathways for career development within our fast-growing restaurant group.Employer Description:The Coconut Tree is a restaurant group offering a uniquely Sri Lankan dining experience, serving delicious small plates and Cocktails in a relaxed 'island vibe' setting. The group currently has eight restaurants in various locations in the South, namely: Cheltenham, Bristol x 2, Bath, Oxford, Reading, Bournemouth and London.Working Hours :30 hours per week, on a shift pattern basis, weekends are a must. Exact shift patterns to be confirmed.Skills: Team Working,Organisation Skills....Read more...
Your duties will include:
Supervise daily kitchen operations to ensure consistent delivery of safe, high-quality food in line with agreed standards, menu specifications and BCUSU values
Supervise and when required, take sole responsibility for kitchen operations in the absence of a manager
Ensure all food is prepared, cooked, and presented to specification, maintaining consistent quality and portion control
Monitor workflow, preparation, and service to ensure timely delivery during busy periods
Carry out daily opening, closing and operational checks in accordance with HACCP and food safety requirements
Uphold allergen management procedures, ensuring clear labelling and safe storage
Maintain high standards of cleanliness, ensuring schedules are followed and audits are passed
Act promptly to resolve issues, escalating to a manager where necessary
What your apprenticeship includes:
A mixture of face to face and skype/phone catch ups every 4 - 6 weeks to discuss feedback and progress
A mixture of on and off the job training, including workshops and webinars
Reviews every 12 weeks with your Line Manager and apprenticeship Trainer
The chance to get Functional Skills in English and maths (if you don't already have GCSE)
Training:
Hospitality Supervisor Apprenticeship - Food and Beverage Level 3 including Functional Skills in maths and English
Training Outcome:
Ongoing training and development
Employer Description:The Eagle & Ball was built in the 1840's and opened to the public as a backstreet public house, sometime in the 1850's. Originally one of the first Ansells pubs in Birmingham, The Eagle & Ball promised the local residents of Birmingham, good ale, good times and an array of musical entertainment.Working Hours :Offering shifts Monday - Friday with occasional weekends. Shifts to be confirmedSkills: Team Working,Organisation Skills....Read more...
Commis Chef Needed - Witney - FM Service Provider - Up to £13.50 CBW has an Exciting opportunity for a Chef to work for an established company situated in Witney. The successful candidate will have a proven track record as a Chef and will be able to work Immediately on a flexible basis.Hours/Details:Monday to Friday07:00am to 15:00pmContract type - Temp to permImmediate start IMPORTANT – Please only apply if you can attend the days and times above and have a Level 2 Food and Hygiene Certificate Requirements:NVQ Level 2 Culinary or equivalent, Food hygiene certificate – Level 2 Key Responsibilities:Accurately measuring ingredients to support the chef de partiePreparing ingredients by washing, peeling, chopping produce, and seasoning various meatsAssisting in the preparation of basic salads and sauces according to the chef de partie’s instructionsReceiving and checking deliveries to ensure all items are complete and meet quality standardsMonitoring inventory levels and informing the supervisor when supplies are running lowSafely discarding expired or spoiled food from storage areas, refrigerators, and freezersMaintaining clean, organised, and fully sanitised workstationsEnsuring all prepared dishes are presented to the required standard as directed by the chef de partiePlease send your CV to Jordyn at CBW Staffing Solutions for more information.....Read more...
General Manager - Miami, FL - $80,000 - $90,000We are seeking an experienced General Manager to lead a high-volume, full-service restaurant located inside a major international airport in Miami, FL. This role requires a hands-on hospitality leader who thrives in fast-paced environments, can manage large teams, and understands the operational demands of an airport setting.The General Manager will be responsible for overseeing daily operations, driving financial performance, and ensuring an exceptional guest experience for travelers from around the world.Responsibilities
Oversee all day-to-day restaurant operations including service, kitchen coordination, staffing, and guest experience.Lead, hire, train, and develop a team of managers and hourly employees in a high-volume environment.Manage labor, food cost, and overall P&L performance to meet financial targets.Maintain strong service standards and ensure consistent guest experience.Implement operational systems, training programs, and company procedures.Ensure compliance with airport regulations, health and safety standards, and company policies.Work closely with senior leadership to drive sales, operational improvements, and team performance.
Requirements
3+ years of General Manager or senior restaurant leadership experience.Strong background in high-volume full-service restaurants, hospitality groups, or airport operations preferred.Proven ability to lead large teams and manage complex operations.Experience managing financials including labor, food cost, and P&L.Hands-on leadership style with strong communication and organizational skills.Ability to work in a fast-paced environment with changing travel patterns and peak service periods.
This is an excellent opportunity to join a well-established hospitality group operating in one of the busiest travel hubs in the country, offering strong career development and the chance to lead a dynamic team serving guests from around the world.....Read more...
General Manager - San Jose, CA - $110,000 - $120,000We are currently hiring for a General Manager to lead a high-volume, well-established restaurant and bar in San Jose. This is an opportunity to take ownership of a busy, guest-focused operation with a strong local following, where quality food, energy, and service all come together.The right candidate is a hands-on operator who thrives in fast-paced environments, knows how to build and lead strong teams, and understands how to balance guest experience with financial performance.Key Responsibilities:
Oversee all day-to-day restaurant and bar operations, ensuring smooth and consistent executionLead, train, and develop both management and hourly teamsDrive guest experience, service standards, and overall hospitality cultureManage scheduling, labor costs, and financial performance to hit targetsMaintain high standards across food quality, cleanliness, and complianceHandle hiring, performance management, and team development
Qualifications:
Strong leadership presence with the ability to motivate and hold teams accountableSolid understanding of P&L, labor management, and cost controlsExperience in fast-paced, high-energy environmentsHands-on approach with a focus on team culture and guest experience
....Read more...
Who we are…The Pacific National Exhibition is an iconic institution in BC, famous for bringing generations of people together to celebrate and build memories. This 116-year-old, non-profit organization has an annual operating budget of over $70 million dollars and generates revenue through four activity streams: the 15 day annual summer Fair which averages more than 700,000 people annually, Playland amusement park which welcomes 400,000 guests annually including Fright Nights, and a busy year-round portfolio of events including concerts, trade shows and film, cultural and community events. In total we bring over 2 million people through the site each year. The fourth activity stream is park care and facility maintenance. The PNE is proud of the work it does at Hastings Park and has a vibrant team that is passionate about events, guest experience and delivering memorable experiences.At the PNE, we strive to create an environment that reflects our organization’s core values: Enthusiasm, Excellence and Evolution. With a focus on these core values, we are committed to achieving our mission which is to “Deliver Memorable Experiences” for all who interact with the PNE whether it is our guests, our employees or the community.We are seeking a hardworking and motivated Assistant Manager, Catering who has a strong passion for the Food & Beverage industry and the PNE. This role is ideal for an experienced hospitality professional with strong food & beverage knowledge, proven leadership ability, and excellent organizational and time-management skills.The Assistant Manager, Catering will play a key role in leading and supervising Playland corporate events, as well as supports the staffing, coordination, and operational execution of year-round events across multiple on-site venues. Working closely with the Catering Manager, this role helps ensure events are properly staffed, efficiently run, and delivered to a high standard.Reporting to Manager, Catering, the Assistant Manager, Catering is responsible for ensuring that the cleanliness, logistics, and overall aesthetics of all catered events meet departmental standards. A key focus of the role is delivering a superior level of food quality, presentation, and service, while ensuring compliance with FOODSAFE guidelines, applicable legislation, and all company policies.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 Assistant Manager, Catering, your primary accountabilities will be to:
Assist in the planning, coordination, and execution of catered events, with a primary focus on Playland Corporate BBQs, as well as banquets, meetings, and select concerts.Oversee and actively support the setup, service, and breakdown of Corporate BBQs and catered functions to ensure smooth event flow and on-time execution.Ensure appropriate staffing levels, coverage, and catering equipment are in place to meet event requirements and service standards.Supervise, lead, and support a team of catering staff, including participation in recruitment, onboarding, orientation, and training of new employees.Prepare and manage staff schedules within established timelines, while aligning labour needs with operational demands and budget targets.Provide ongoing guidance, leadership, and performance management to catering staff throughout their employment at the PNE.Maintain a clean, safe, and well-organized work environment, ensuring compliance with FOODSAFE standards, safety regulations, and departmental procedures.Ensure a high level of client and guest satisfaction by addressing concerns, resolving operational issues efficiently, and responding to feedback in a professional manner.Prepare and manage client correspondence, event documentation, file maintenance, and other related administrative tasks.Liaise directly with clients and internal stakeholders to ensure events are executed smoothly while adhering to approved budgets and service scopes.Continuously look for opportunities to enhance service standards and operational efficiency, addressing issues related to Food & Beverage operations as they arise.Enforce departmental and organization-wide policies and procedures to ensure consistency and compliance across all catered events.Ensure all operating equipment, furnishings, and supplies are properly used, maintained, stored, and secured.Perform other related duties as assigned to support the overall success of the Food & Beverage Department.
What else?
Successful completion of Grade 12; post-secondary education in Hospitality, Culinary, Business, or a related field is considered an asset.A minimum of two (2) years of supervisory or management experience within the Food & Beverage industry, preferably in banquets, conventions, catering, or large-scale event operations in a high-volume venue.Strong working knowledge of the Food & Beverage industry, including catering operations, menu planning, and forward event planning.FoodSafe Level 1 - Level 2 considered an asset.Serving It Right certificate is required.Proven leadership and people-management skills, with the ability to motivate teams, provide coaching, and address performance concerns effectively.Excellent written and verbal communication skills, with the ability to read, write, speak, and understand English for operational, safety, and customer-service purposes.Demonstrated ability to independently handle guest concerns and resolve complaints in a professional and timely manner.Exceptional attention to detail, along with strong organizational and time-management skills in a fast-paced, event-driven environment.Strong administrative skills, including working knowledge of Microsoft Office applications and both electronic and hard-copy file management systems. Any experience with Volante POS or Momentus is considered an asset.Ability to interact positively with clients, guests, and staff while maintaining a professional, customer-focused demeanor.Strong problem-solving skills, including the ability to identify potential issues early and take proactive steps to prevent escalation.Availability and willingness to work an event-based schedule, including extended hours, evenings, weekends, and peak event periods.Successful candidates must undergo a Criminal Record Check.
Who are you?
OrganizedMethodicalProactiveSkillful communicatorCritical thinkerCommitted to striving for excellence
Where and when to APPLY?Applications can be submitted via the PNE website at www.pne.ca/jobs and will be accepted until the role is filled. Additional InformationThe 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 $57,000 - $67,000 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...
NPD TechnologistNear Exeter Up to £38,000 DOE Day-Based Role | Growing FMCG BusinessAre you an ambitious NPD Technologist looking to take the next step in your career with a growing and forward-thinking food manufacturer?My client, a leading and expanding Food / FMCG business based near Exeter, is seeking a talented NPD Technologist to join their close-knit technical team. Reporting directly to the Site NPD Manager, this role offers genuine career development within a company that values innovation, collaboration, and long-term progression.This is a hands-on, technically focused development role where you will be involved from concept through to production. You will play a key part in supporting product innovation, customer engagement, and technical problem-solving across the site.Key Responsibilities:
Evaluating raw materials, nutritional profiles, and ingredient functionality within formulationsProviding technical insight into powder behaviour, particle size, and product performanceSupporting first production trials and troubleshooting where requiredAssisting with flavour development and innovation projectsResponding confidently to customer technical queriesPreparing technical documentation and supporting customer presentationsAttending customer meetings and factory trialsContributing to market insight and identifying new product opportunitiesWorking closely with Compliance to ensure products meet customer and regulatory requirementsSupporting the NPD Manager with ongoing development projects
What We’re Looking For
Degree (or equivalent) in Food Science, Nutrition, or related disciplineExperience within NPD, R&D, or technical support in food or beverage manufacturingStrong analytical and problem-solving capabilityConfident communicator with the ability to liaise with customers and internal teams
This role would suit a Food Technologist, Development Technologist, or Technical Coordinator looking to step into a broader, customer-facing NPD position.What’s On Offer
Salary up to £38,000 DOE1 day per week remote working (after 3-month probation)On-site EV chargingIncreasing holiday entitlement up to 36 daysAdditional week’s pay every August after 5 years’ serviceExcellent long-term career development within a growing business
If you’re looking to join a business that combines technical excellence with genuine career progression, I’d love to speak with you.Apply today or contact me directly for a confidential discussion.....Read more...
We're recruiting a Sous Chef to join a fast-growing, family-run events and catering company based in East London. This is a unique Sous Chef opportunity where high-end intimate dining, large-scale corporate events and multi-site production combine with a genuinely supportive kitchen culture. You'll work alongside the Executive Chef and Head Chef across a Central Production Unit and various London venues, leading teams and delivering exceptional food at every scale.If you are a confident Sous Chef with strong events experience, comfortable managing both intimate premium dinners and 5,000-cover operations, and thrive in a calm, well-organised kitchen - this is a standout opportunity in East London.The offer
Up to £45,000 per annumBonus scheme (year-end, point-based team distribution)45-hour contract, 5 out of 7 daysPaid overtime when requiredWell-managed hours - no excessive 70–80 hour weeksCompany pension schemeStaff meals provided dailyEmployee Assistance Programme (including family support)Private medical insurance
The operation & food
Family-run business with 40+ years of history, currently in a strong period of growth.Multi-site events and corporate catering model operating across London.Extremely varied food offering: high-end intimate dinners (10 covers), canapés and bowl food, corporate lunches, sit-down dinners and award dinners up to 600 guests, and large-scale events up to 5,000 covers.Calm, structured and professional kitchen environment.
The role
Oversee daily corporate site catering including lunch services.Lead and deliver large-scale events and hospitality across multiple London venues.Manage teams of chefs including agency staff - up to 10–12 at peak periods.Maintain exceptional food standards alongside strong cost control.Adapt quickly across different venues, kitchens and service styles.
The ideal Sous Chef
Proven Sous Chef experience within multi-site, events or contract catering environments.Confident managing both small premium operations and high-volume large-scale events.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Food & Beverage Manager – Donegal
MLR have a fantastic opportunity for a Food & Beverage Manager to join a well-established, high-volume hotel in Donegal, known for its vibrant atmosphere, busy bar and restaurant, and strong live music offering.
This is a hands-on leadership role where you will take full ownership of the day-to-day operations across a fast-paced food and beverage department. The property has a loyal local following alongside a steady flow of guests, with live entertainment playing a key part in the overall experience.
You will lead, motivate and develop a large team, ensuring service standards remain consistently high while managing the energy and flow of a busy operation. A big part of this role is understanding the balance between delivering great hospitality and managing volume, particularly during peak trading times and live music events.
The ideal candidate will come from a high-volume background, be commercially aware, and thrive in a lively environment. You will be confident managing large teams, controlling costs, driving revenue, and creating an atmosphere that keeps guests returning time and time again.
This is a brilliant opportunity for someone who enjoys a buzzing venue, has a passion for people, and wants to be part of a property that is a real hub within the local community.....Read more...
Tearoom SupervisorSalary: £28,000 per annum (pro rata) + BenefitsHours: 5 days over 7 to include weekends and bank holidays (Annualised hours – working more hours during the summer months and less during the winter)Based at Ampleforth Abbey YO62 4ENClosing date: Friday 10th AprilBenefits
Up to 8% employer-matched pensionLife assuranceFree lunch during working hoursFree on-site parking20% discount at the Tea room and Abbey ShopCycle to Work SchemeChristmas ClosureHistoric Houses and Yorkshire Great Houses, Castles and Gardens passes to borrowEmployee Assistance programmeRetail savings platform50% discount on fitness suite, swimming and other activities at St Albans Centre
About Ampleforth AbbeyAmpleforth Abbey is home to the UK’s largest Benedictine monastic community, rooted in the Rule of St Benedict. Our mission is to seek God through prayer and service, and to invite others to experience faith in action.Located in the Howardian Hills near York, the Abbey sits within an Area of Outstanding Natural Beauty and welcomes thousands of visitors each year to its Retreat Centre, Visitor Centre, Shop and Tea Room.Ampleforth Abbey Trust, a registered charity, works alongside the monastic community to support this mission. With around 60 lay staff, the Trust delivers on a five-year strategy, choosing a Future Together, to ensure a sustainable, faith-led future for the Abbey and its valley home.We are looking for a Tearoom Supervisor for the day-to-day operation of the Abbey Tearoom ensuring a high standard of customer service, food quality and cleanliness. Set within a historic monastic environment, this role also requires sensitivity to the peaceful and reflective nature of the site, creating a welcoming and respectful atmosphere for all visitors.If you enjoy working in a friendly peaceful atmosphere, meeting new people, being part of a hardworking team Ampleforth Abbey is perfect for you!Main Responsibilities but not limited to:-Operations & Service
Oversee the daily running of the tearoom, ensuring smooth and efficient serviceLead by example in delivering warm, courteous, and attentive customer serviceMaintain high standards of presentation for food, beverages, and the tearoom environmentEnsure compliance with food hygiene, health, and safety regulations and safeguarding.
Team Leadership
Supervise, support, and motivate tearoom staff and volunteersAssist with staff training, rota planning, and performance managementFoster a positive, collaborative team culture
Customer Experience
Create a calm and welcoming environment aligned with the abbey’s valuesHandle customer queries, feedback, and complaints professionallyEnhance the visitor experience by promoting the tearoom as part of the wider abbey visit
Stock & Financial Management
Monitor stock levels, place orders, and manage deliveriesMinimise waste and control costs effectivelyAssist with cash handling, till operations, and daily reconciliations
Standards & Compliance
Uphold strict food safety and hygiene standardsEnsure cleanliness and organisation across all areas (front and back of house)Adhere to safeguarding, health & safety, and organisational policies
ExperienceYou will have:Essential:
Previous experience in a café, tearoom, or hospitality supervisory roleStrong leadership and team management skillsExcellent customer service and communication abilitiesGood organisational and problem-solving skillsKnowledge of food hygiene and safety standardsBarista trained
Own transport required – located Ampleforth
Desirable:
Experience working in a heritage, visitor attraction, or faith-based settingInterest in history, heritage, or monastic traditionsPersonal Licence holder
Personal Qualities
Calm, approachable, and professional mannerRespect for the spiritual and historic nature of the abbeyAbility to work in a sometimes quiet, reflective environmentFlexible and reliable, with a hands-on attitude
Working Conditions
Includes weekends, bank holidays, and occasional eventsFast-paced environment during peak visitor seasonsStanding for extended periods and some lifting may be required
Ampleforth Abbey Trust is committed to the highest standards of safeguarding. All appointments are subject to an enhanced DBS check and satisfactory references.Interested? If you feel that you possess the relevant skills and experience, then please send your cv INDLS Equals One is an advertising and recruitment agency working on behalf of our client to promote this vacancy. You may be contacted directly by the employer should they wish to progress your application. Due to the number of applications we receive, we are unable to provide specific feedback if your application is unsuccessful.....Read more...
Who we are…The Pacific National Exhibition is an iconic institution in BC, famous for bringing generations of people together to celebrate and build memories. This 116-year-old, non-profit organization has an annual operating budget of over $70 million dollars and generates revenue through four activity streams: the 15 day annual summer Fair which averages more than 700,000 people annually, Playland amusement park which welcomes 400,000 guests annually including Fright Nights, and a busy year-round portfolio of events including concerts, trade shows and film, cultural and community events. In total we bring over 2 million people through the site each year. The fourth activity stream is park care and facility maintenance. The PNE is proud of the work it does at Hastings Park and has a vibrant team that is passionate about events, guest experience and delivering memorable experiences. At the PNE, we strive to create an environment that reflects our organization’s core values: Enthusiasm, Excellence and Evolution. With a focus on these core values, we are committed to achieving our mission which is to “Deliver Memorable Experiences” for all who interact with the PNE whether it is our guests, our employees or the community. We are 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.
Where and when to APPLY? Applications can be submitted via the PNE website at www.pne.ca/jobs and will be accepted until the role is filled. 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 - $67,000 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...
Prepare ingredients for dishes (chopping, peeling, measuring, and portioning)
Assist chefs with cooking and plating food during service
Maintain cleanliness and hygiene in the kitchen, including equipment and work areas
Follow food safety standards and proper storage procedures
Help with stock rotation and checking deliveries
Training Outcome:
A full-time position will be appointed to the appropriate candidate
Employer Description:The Mill & Vine offers an exciting, seasonal dining experience focused on fresh, locally sourced ingredients. Our menu showcases East Yorkshire meats, fish, shellfish, and produce from our own kitchen garden, evolving throughout the year to highlight what’s at its best. Follow our social channels for updates on new dishes and seasonal creations.Working Hours :Between Monday - Sunday, 9.00am - 11.00pm
Flexible shift pattern to be confirmed.Skills: Communication skills,IT skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Analytical skills,Logical,Team working,Creative,Initiative....Read more...
Chef de Cuisine / Sous Chef Chef de Cuisine Salary: $80,000 – $90,000 Sous Chef Salary: $65,000 – $75,000 Location: Banff, ABWe are hiring on behalf of a prestigious property seeking both a Chef de Cuisine and a Sous Chef to join a high-performing culinary team focused on exceptional quality, consistency, and guest experience. These opportunities are ideal for culinary leaders who thrive in fast-paced, upscale environments and are passionate about team development and operational excellence.Key Responsibilities:
Lead daily kitchen operations to ensure quality, consistency, and efficient serviceSupport menu execution, recipe adherence, and presentation standardsManage food cost controls, inventory, ordering, and waste reductionTrain, mentor, and develop culinary team membersMaintain sanitation, food safety, and health compliance standardsCollaborate with front-of-house leadership to deliver seamless serviceAssist with banquet, event, and seasonal culinary programming as needed
Qualifications:
Proven culinary leadership experience in upscale hotel, resort, or restaurant environmentsStrong understanding of kitchen operations, cost management, and team leadershipAbility to perform under pressure in a high-volume settingExcellent organizational and communication skillsFlexible schedule including evenings, weekends, and holidaysCulinary certification or formal training preferred
....Read more...
Working within a team all of whom have varied shifts
Assisting with daily food preparation, including chopping, portioning, and basic cooking tasks
Supporting chefs during lunch service and occasional evening events, learning service timing and presentation
Maintaining kitchen cleanliness, food hygiene, and safety standards always
Mindful of stock control
Training:
The individual will work towards a recognised Chef Apprenticeship Standard, gaining a nationally recognised qualification. Training will be delivered by an approved provider, e.g. CWA, combining practical kitchen experience with supported learning and college-based training
The programme includes assessments and an end-point assessment at the end of the apprenticeship
Training Outcome:
On successful completion of the apprenticeship, the individual may progress into a Commis Chef or similar role, either within the golf clubhouse or elsewhere in the hospitality industry
Ongoing development, including further training and courses, is encouraged and supported where appropriate, allowing continued progression in a professional kitchen environment
Employer Description:Golf ClubWorking Hours :Working on a rota basis, 10.00am - 4.00pm, including weekend shifts & some evening work. Shift patterns discussed in advance, with flexibility considered where possible. Rotas are distributed 4 weeks in advance.
30 hours/week, including college training.Skills: Attention to detail,Team working,Interest in cooking/catering,Keen to learn & ask questions,Impeccable timekeeping,Positive attitude,Reliable & punctual,Calm under pressure....Read more...
Operations Director Location: London Salary: £140,000 - £160,000 + bonusAn established and fast-growing hospitality group is looking for an Operations Director to oversee a portfolio of premium, food-led venues. The business has built a strong reputation for beautiful spaces, exceptional product and genuine hospitality, and is now entering the next phase of growth. This role will lead the operational strategy across the estate, working closely with founders and senior leadership to drive performance, develop teams and support new openings.The Role:
Lead and develop a portfolio of premium, food-led venues, ensuring operational excellence across all sitesBuild and support high-performing leadership teams, creating strong cultures and clear career pathwaysDrive financial performance across the estate, with full accountability for budgets, P&L and profitabilityPartner closely with founders and senior leadership on strategic growth plans and expansionOversee new openings, ensuring projects launch successfully and teams are set up for long-term successChampion product standards across food, drink and service, maintaining a consistent and high-quality guest experienceImplement operational systems and processes that support scale while protecting the individuality of each venueMentor and develop senior operators, building a leadership pipeline within the business
The Person:
Proven experience as an Operations Director, Head of Operations or equivalent within premium hospitalityStrong background in food-led restaurants, premium pubs or high-quality multi-site hospitality businessesA people-first leader with a track record of building strong teams and developing senior operatorsCommercially astute with deep experience managing P&L across multi-site operationsComfortable working closely with founders and senior leadership in a growing businessExperience supporting openings and scaling hospitality brandsA genuine passion for product, hospitality and creating memorable guest experiences
Sound like you – kate@corecruitment.com....Read more...
General ManagerSalary: €60.000 - NEGOTIABLELanguages: German and EnglishStart: ASAPMy client is opening a brand-new fast-casual restaurant in the Ruhr Area in December 2026 and are looking for an enthusiastic, commercially minded General Manager to lead the site from pre-opening through to full operational success.You will run the restaurant day to day, recruit and develop a high-performing team, and act as a genuine host for our guests while delivering strong business results and supporting our broader German and European growth strategy.Key Responsibilities
Lead all daily restaurant operations on the floor, working shoulder to shoulder with the team to deliver outstanding food, service, and hospitality.Recruit, select, and onboard top talent; build effective schedules and resource plans aligned with sales patterns and labour budgets.Train, coach, and develop team members, ensuring successful induction, clear goals, ongoing feedback, and visible succession planning for future leaders.Create and maintain a culture of warm, genuine hospitality, acting as a visible host in the restaurant and ensuring every guest enjoys an exceptional experience.Ensure the restaurant meets 100% of cleanliness, food safety, and hygiene standards during all internal and external inspections.Take full ownership of the restaurant P&L, driving sales growth, managing COGS and labour, and delivering profitable results in line with targets.Implement brand standards consistently in product quality, service, speed, and restaurant atmosphere, and act as a role model for these behaviours.Analyse operational and financial performance (sales, labour, COGS, guest feedback, audits) and implement action plans to improve results.Represent the brand positively with guests, employees, and local stakeholders, building loyalty, engagement, and a strong reputation in the local market.Report directly to the European Operations Director, providing regular updates on performance, people development, and operational initiatives.
Candidate Profile
Proven experience as a Restaurant General Manager or similar leadership role in fast-casual, QSR, or high-volume restaurant environments.Strong people leadership skills with a track record of hiring, training, and developing teams in a hands-on setting.Solid commercial acumen with experience managing a full P&L, including sales, COGS, labour, and controllable expenses.Passion for guest service and hospitality, with the ability to set the tone on the floor and create a welcoming, energetic environment.Deep commitment to food safety, cleanliness, and operational standards.Comfortable working in a growth and expansion context, with a proactive, entrepreneurial mindset and high personal accountability.
....Read more...
