Services Sales Account Manager required to work with plastics, food, chemical and pharmaceutical manufacturing client facilities across the South of England. You will also be the central point of contact for key accounts on all technical issues.
Requirements
Sales engineering experience in a manufacturing client focused role.
Technical background in HVAC, chiller, dry air coolers, cooling towers, process skids or Temperature Control Units.
Environmental system design and installation, site service and maintenance planning skills.
Responsibilities
Drive UK service contract growth to achieve annual budgets and KPIs.
Work closely with service operations to help ensure an unrivalled, first class customer experience.
Grow accounts year on year.....Read more...
Food prep for service
Kitchen cleaning
Stock monitoring under supervision
Learning to plate up
Learning to run a section
Learning attention to detail
Training:
Level 2 Commis Chef - dedicated Performance Coach day release at college - 12 month programme
Training Outcome:
The successful apprentice would have the option of a full time positionwith us
Employer Description:Recently refurbished food lead 200 year old pub. Our head chef has over 20 years experience to pass on. Working Hours :Number of Hours: 40 hours shifts would usually be split with 2 hour break.
Lunch break length 2 hours
Start Time: 8.30am
Finish Time: 9.00pmSkills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Presentation skills,Administrative skills,Analytical skills,Team working,Initiative,Non judgemental,Patience....Read more...
Restaurant General Manager – Marble Arch £80/90,000 + BonusMUST come from a leading hospitality business to apply with high volume An exciting opportunity to join a leading, award-winning hospitality group that’s rapidly expanding across London, with three established sites and a fourth opening soon. This is a business built on food, service, and genuine passion for hospitality.I am looking for a hands-on, inspiring General Manager to oversee this stylish venue, full-service restaurants in Marble Arch, with involvement in a third upcoming opening. These venues deliver a relaxed yet high-quality dining experience, known for strong standards, warm hospitality, and real neighborhood charm. One not to be missed!This is a role for someone who leads from the front, confident on the floor, passionate about guest experience, and naturally talented at building strong teams. You’ll bring energy, personality, and presence, while maintaining the highest operational standards in a busy, high-volume environment.Working closely with the leadership team, you’ll help shape the guest journey and play a key role in the continued growth of an ambitious and well-respected group.About You:
Proven General Manager in a high-quality, high-volume hospitality businessStrong background in premium casual or full-service restaurantsPassionate about food, service, and creating memorable guest experiencesHands-on leader who thrives in busy, people-focused environmentsCommercially strong with excellent operational awareness
This is a brilliant opportunity to join a growing, people-focused hospitality group at an exciting stage of expansion. If you’re a strong operator who loves standards, service, and leading great teams, this could be your next move.Interested?Contact Stuart Hills with your updated CV or call 0207 790 2666.....Read more...
Chef Manager – B&I Contract Catering – Canary Wharf – £40,000We’re recruiting a Chef Manager to lead a brand-new B&I contract catering operation within the Head Office in Canary Wharf.This is a fantastic opportunity to join a newly refurbished site with a completely new kitchen and café operation, catering for senior leadership, corporate staff and hospitality events within a polished, high-end environment.The Offer
Up to £40,000 salaryMonday to Friday operationMainly daytime hours – around 6:30am–2pmSmall number of evening hospitality eventsBrand-new kitchen and café opening mid-NovemberLong-term opportunity with contract renewal approachingLovely client and supportive culture
The Operation
High-profile Head Office.Catering for 300–800 daily covers.Breakfast, lunch and hospitality service.Fresh food-led corporate catering offer.Small starting team of 3 chefs and 2 GAs with growth plans.Client-facing environment with high standards.
The Role
Lead the day-to-day kitchen and catering operation.Manage food quality, service and presentation standards.Deliver hospitality and events across the site.Support and develop the kitchen team.Manage ordering, stock control and GP.Maintain H&S, HACCP and due diligence standards.Build strong relationships with the client and senior stakeholders.Remain hands-on within the kitchen when needed.
About You
Proven Chef Manager experience within B&I contract catering.Strong fresh food and hospitality background.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
General Manager - 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
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Sous ChefLocation: Maida Vale, London Salary: Circa £60,000 packageWe are looking for a Sous Chef to join a busy, high-quality pub and restaurant in Maida Vale.This is a great opportunity for a strong Sous Chef who wants to work in a serious food-led kitchen with quality produce, strong standards and a busy London service.The venue is a stunning four-storey pub, with a different guest experience across each floor. The food is built around British produce, strong suppliers, seasonal ingredients and proper cooking.You will need to be confident leading from the front, driving standards through service and supporting the Head Chef with the day-to-day running of the kitchen.What you will be doing:
Supporting the Head Chef with daily kitchen operationsLeading the kitchen through busy servicesDriving consistency, standards and attention to detailPreparing, cooking and presenting high-quality seasonal dishesSupporting with menu development and seasonal changesTraining, mentoring and developing junior chefsOrganising prep, sections and service flowSupporting with ordering, stock control, labelling, storage and rotationMaintaining strong food safety and kitchen hygiene standardsHelping manage kitchen costs, wastage and GPCreating a calm, positive and professional kitchen culture
About you:
You will be an experienced Sous ChefYou will have experience in a fresh-food kitchenPremium pub, quality restaurant, casual dining or fine dining experience would suit wellYou will understand classical cooking techniquesYou will be confident leading a team under pressureYou will have strong food safety and kitchen safety knowledgeYou will care about consistency, presentation and detailYou will communicate well and lead by exampleYou will be hands-on, organised and commercially awareYou will want to progress within a growing business
What is on offer:
Salary package circa £60,00050% off food and drink across the groupService charge paid to the teamWeekly access to tips through a digital tip jarBenefits platform with discounts on gyms, shopping, travel and hospitality24/7 health and wellbeing supportFinancial wellbeing platform with access to earnings before paydayStaff meals on shiftReferral bonus scheme1-year anniversary overnight stayCareer progression within a growing restaurant groupOngoing training and development
This role would suit a Sous Chef who wants to work in a busy London venue with proper produce, strong standards and clear career progression.Apply now to find out more.....Read more...
Sous ChefChicago, Illinois $67,000–$77,000 per year (Full-time) Benefits: Medical, dental, vision, retirement plan, PTO, hotel discounts, employee meals, relocation/visa support (eligible cases)I am hiring on behalf of a world-renowned luxury hospitality group in Chicago seeking an experienced Sous Chef to join a flagship fine dining kitchen within a high-end hotel environment.This is a Michelin-level culinary opportunity focused on precision, creativity, and delivering elevated dining experiences within one of the city’s most prestigious luxury settings.Key Responsibilities:
Support the Executive Chef in leading daily kitchen operationsOversee food preparation, execution, and quality control to luxury standardsTrain, mentor, and develop kitchen brigade membersMaintain strict food safety, hygiene, and compliance standardsAssist with menu development and seasonal culinary innovationEnsure smooth kitchen execution during high-volume service periodsCollaborate closely with broader food and beverage leadership teams
Requirements:
3–5 years’ experience in a culinary leadership role (Sous Chef or equivalent)Michelin-starred or luxury fine dining background required (2–3 Michelin experience preferred)Strong leadership, training, and communication skillsExcellent technical culinary skills and attention to detailAbility to thrive in a fast-paced, high-expectation environmentServSafe certification requiredValid U.S. work authorization required
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Job Title: Head ChefOur client is a foodie neighbourhood gastro pub based in a residential area in the heart of Chiswick. This gastro pub has so much to offer the local community – incredible food, bespoke drinks, stunning interior décor and a real home from home feel. They have a formal bar area, a restaurant dining area and separate private dining room. Head Chef benefits:
A competitive salary package of approx. £70,000 per annum – 48 hours per week.9:30pm last orders.Incredible food and produce – modern techniques, with a brasserie style menu.Under a 10-minutes’ walk from Chiswick Station Working 5 pays per week, 7 shifts.7-day operation with around 40/70 covers per day – Sundays can be 140.
Head Chef Requirements:
A Head Chef who is capable of delivering high quality food and service experience.Someone who can implement suitable hygiene and safety practices and knowledge of EHO and internal audits.A loyal, committed, and reliable Head Chef that can motivate a team and delegate pro-actively.A Head Chef with experience in HACCP, food costings and menu planning.....Read more...
General Manager (West London) Bar & Food venue – £70,000 DON’T MISS OUT!! THIS COMPANY IS EPIC! A LEADER IN THE FIELD!THIS IS THE 5TH VENUE IN THE GROUP TO OPEN!We are recruiting a General Manager for a smaller independent business in Central West London to be responsible for the overall management of the unique operation in West London, they have 4 venue and growing this is a new site with so much going on, it’s a good one, a growing this business is currently looking for more sites. Be part of this great but smaller group with 4 amazing sites and more to come. This company is very much people focus – it’s a journey and a good one.This NEW venue in an exceptional location. Not only is the venue itself, it’s a one of a kind, casual drinks venue with food to be offered, (future projects, at the moment ) a large inside/outside space, when the sun is out the till is ringing and it's an epic venue, with a friend, co-workers or family to sit and relax but this concept has a massive opportunity for development with the right General ManagerKey areas of focus will be:
Team Management – recruitment and trainingCommunicationEvent Planning – when neededCustomer Service – setting the SOP’sMenu Planning – drinks focus on foodSupplier Relations – arranging contracts etcFinancial fully accountable for the whole businessHealth & Safety etc
What are we looking for?The individual will possess excellent organisation, leadership, and communication skills, with the ability to manage a varied workload. The individual will be a self-starter who is approachable and flexible and has the ability to lead a team. Excellent attention to detail is essential with a focus on event operations, customer service, and financial management.Please get in touch with your current CV to Stuart Hills OR call 0207 790 2666....Read more...
We are seeking a motivated and organised Admin Apprentice to join our award-winning and modern office team, with additional support provided to the events team.
This role offers an excellent opportunity to gain hands-on administrative experience whilst working towards a recognised apprenticeship qualification.
Key Responsibilities:
Administration via a busy events management team
Supporting customers wedding catering
Reception duties, including welcoming visitors and dealing efficiently and professionally with enquiries from new customers, existing customers and any visitors (in person, by telephone and via email)
Acting as a positive and professional first point of contact for the business
Maintaining accurate data
Assisting with filing, data entry and document preparation
Working collaboratively with staff to support the smooth day-to-day running of the business
Ensuring company policies are followed, including health & safety
This list is not exhaustive, and you will be expected to perform different tasks as necessitated by the manager, which is relevant to your role within the company, to meet the overall business needs.Training:Level 3 Business Administrator Apprenticeship Standard, which includes:
You will develop the skills, knowledge and behaviours required to work within an office environment
This apprenticeship is delivered in the workplace, and 20% of your working time will be dedicated towards training and learning new skills
You will be allocated a tutor who will provide you with personal support and assessment at pre-arranged times
Assessment is through a variety of methods, including observations in the workplace, witness testimonies, product evidence and professional discussion
Training Outcome:Good prospects for progression to a full-time position for the right candidate dependent on progression throughout.Employer Description:Berry Blue was born out of a passion for seasonal produce and delicious food. It started life at Louise Brown’s farm in Gloucestershire where fruit and vegetables are still grown today to use in our catering kitchens. Founder Louise had a dream to take local and seasonal produce and use this in large scale corporate catering – where food had traditionally been poor quality and uninspiring. From this Berry Blue grew and was soon providing catering for weddings and private events across Gloucestershire, Bristol and beyond.
Today, over a decade on, our ethos remains the same, taking simple, good quality food that is as seasonal and local as possible and turning this into delicious and inspiring dishes for any occasion. In our opinion, food should never be an afterthought, it should be the star of the show and as memorable as the event itself. Along with a focus on food, we have a strong commitment to professional and friendly service from the moment you meet us to the day we serve you your food. We want every step of your journey to be a delicious and enjoyable one.Working Hours :Monday to Friday between 9am to 5pm.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Logical,Team working,Initiative,Non judgemental,Patience,Good Time Keeping,Wants to achieve,Good attendance record,Flexible....Read more...
Sous Chef | New Opening |NEW Neighbourhood Restaurant, Bar and TerraceLocation: North West LondonSalary: £37,000 to £38,000 baseExpected package: Circa £43,000, with tronc and potential profit shareWe are looking for a Sous Chef for a major new opening in North West London.This is a large, all-day neighbourhood venue in development, due to open around September. The site will be around 7,500 square feet, with a restaurant, bar, private spaces, retail area and a large terrace that will add around 100 covers in the summer.The venue sits in a growing neighbourhood square, with new flats, young professionals, students and local residents moving into the area. It will be one of the main all-day food and drink venues in the development.The food offer will be built around a strong core menu, with a few site-specific additions. There will be a focus on casual, quality-led food, including pizza, rotisserie chicken, seasonal sides and takeaway options.There will also be a small retail area, starting with local products such as honey and jams, with potential to expand into cured meats, cheeses and other produce.The role:This is a great role for a Sous Chef who wants to be part of a new opening, but with the support of an established group behind them.You will support the Head Chef with the launch, team training, prep systems, service standards, food quality, stock control and kitchen organisation.Ideally, the successful Sous Chef will start and work in some of the groups othrocation pre opening to get an idea and bed in before opening.What we are looking for:
Existing Sous Chef or strong Junior Sous Chef ready for a bigger roleExperience in quality pubs, restaurants, brasseries or premium casual diningComfortable in a busy, all-day kitchenGood organisation and calm leadershipStrong prep, service and kitchen standardsConfident supporting a Head Chef with team developmentHappy working within a core menu while adding site-specific specialsSomeone who wants to get involved in a proper new opening
What is on offer:
£37,000 to £38,000 base salar + Tronc potential of around £5,000 to £7,000, with scope for more if the site performs stronglyExpected package around £43,000-£45,000Profit-sharing bonus potentialNew opening experienceChance to work under a strong internal Head ChefEstablished group with multiple kitchens and career progressionTime to train in other kitchens before opening
This is a brilliant opportunity for a Sous Chef who wants more responsibility, a large new opening and the chance to help shape a big neighbourhood venue from day one.....Read more...
Hotel General Manager - West Sussex Salary: £85,000 + Bonus A prestigious hotel in West Sussex is seeking an experienced and dynamic Hotel General Manager to lead their operations and deliver exceptional guest experiences. This is a hands-on leadership role for a confident and driven individual who thrives in a fast-paced, multi-departmental environment.The successful candidate will oversee all aspects of hotel operations, including Front of House, Housekeeping, Food & Beverage, and Events. They will be responsible for driving revenue and profitability, managing budgets, inspiring and developing their team, and ensuring the highest standards of service across the property.Responsibilities
Lead and motivate a multi-departmental team, fostering a positive, high-performance culture.Oversee day-to-day hotel operations, including Front of House, Housekeeping, Food & Beverage, and Events.Deliver excellent guest service, maintaining high standards and consistent quality.Drive revenue and profitability, identifying opportunities for growth and efficiency.Manage budgets, forecasts, and operational reports.Ensure compliance with health, safety, and regulatory requirements.Collaborate with ownership/management to develop and implement strategic plans.
Requirements
Proven experience as a Hotel General Manager or in a senior hotel leadership role.Strong operational knowledge across all hotel departments.Excellent leadership, communication, and team-building skills.Financially astute with experience managing budgets and achieving targets.Passionate about delivering exceptional guest experiences.Flexible, hands-on, and able to thrive in a fast-paced environment.....Read more...
Chef de CuisineChicago, IL $90,000 – $105,000 + BenefitsRelocation stipend for US based candidatesWe’re partnered with an exciting restaurant group in Chicago looking for a talented Chef de Cuisine to lead the kitchen of a highly regarded, chef-driven concept.This is a fantastic opportunity for a chef who is passionate about great food, strong leadership, and team development. The client is looking for someone creative, hands-on, and highly engaged with their team - a leader who enjoys mentoring cooks, building culture, and maintaining exceptional standards day in and day out.The ideal candidate comes from an elevated, chef-driven restaurant background and is ready to take ownership of the kitchen while continuing to push culinary excellence.What You'll Be Doing
Leading all day-to-day BOH operations and serviceManaging, training, and developing the culinary teamDriving food quality, consistency, and presentation standardsSupporting menu development and creative culinary initiativesCreating a positive and accountable kitchen cultureWorking closely with ownership on culinary and operational goals
What We're Looking For
Previous Chef de Cuisine or Executive Sous Chef experienceBackground in elevated, chef-driven restaurant conceptsStrong leadership and people development skillsPassion for mentoring and building high-performing teamsCreative mindset with strong attention to detailSolid understanding of food cost, labor management, and kitchen operationsHands-on leader who thrives in a fast-paced environment
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Assisting with daily food preparation
Preparing ingredients and supporting service
Helping with dessert preparation
Maintaining a clean, organised, and safe workspace
Supporting the team to ensure smooth kitchen operations
Training:In house training plus the candidate will follow a Level 2 Apprenticeship programme and study towards a Level 2 in a Commis Chef role. This training will be structured and delivered by Cheshire College - South & West. If the candidate does not hold GCSE grades A-C (9-4) or equivalent, they will be required to complete a Level 2 Functional Skill in the relevant subject.Training Outcome:There is a possibility of a permanent position following successful completion of the apprenticeship. Employer Description:We are the Goodwins, and have been locals to The Bhurtpore Inn since just before Simon and Nicky took over in the 90s! We originally are from a dairy farming background, but we sadly, sold the cows in 2019 - and moved into the hospitality business the same year! We first began as a family business, with our coffee shop 'No 18 The Park' - many of you would have heard of it, we were situated in the old clubhouse, behind the doctors. Our coffee shop has been so successful, and is now situated in the pubs restaurant room! They open Wednesday to Sunday 10-4pm, serving breakfasts, cakes, delicious coffee and food! As well as, a small gift shop full of many local, small businesses. Working Hours :Wednesday - Sunday. Shifts to be confirmed.Skills: Attention to detail,Team working,Positive attitude,Willingness to learn,Passion for food and cooking,Able to work in a busy kitchen,Reliable,Strong work ethic....Read more...
We are currently recruiting for Chefs for our prestigious client based in Sheffield
The role would involve working at Care homes within the Sheffield area on a Adhoc basis
You will be cooking basic English food for service users which will consist of Breakfast , Lunch and dinner.
Must have a basic DBS Check
Please apply online or call Fouzia on 07885460056 to discuss .
You’ll get hands-on experience from every aspect of the kitchen, from preparation to plating. If you have a strong passion for food and want to develop your skills. Join our devoted kitchen brigade to grow your skills and further your culinary career.
Apprentice role at Lock & Larder:
Job Title: Commis Chef Apprentice.
Location: Lock & Larder, Gunthorpe Lock.
About Us:
Lock & Larder is a renowned Gastro Pub offering exceptional dining with stunning views by Gunthorpe Lock. We pride ourselves on quality, fresh, locally sourced food and a welcoming atmosphere for both guests and staff. We cater to diverse needs, from casual dining to bespoke event catering.
The Role:
We are looking for an enthusiastic and dedicated Commis Chef Apprentice to join our kitchen brigade. This apprenticeship provides a structured learning environment for individuals aiming to build a solid foundation in professional cookery. You will work under the guidance of experienced chefs, gaining practical skills and knowledge essential for a successful career in the culinary arts.
Key Responsibilities:
Assist in the preparation and cooking of menu items according to Head Chef’s specifications
Learn and practice fundamental cooking techniques, including sauce making, vegetable preparation, and basic butchery
Maintain high standards of food hygiene, health, and safety within the kitchen at all times
Undertake stock control, including receiving, storing, and rotating ingredients
Ensure the cleanliness and organisation of the kitchen, including equipment, surfaces, and waste disposal
Support the team during busy service periods and assist with event preparation and execution
Develop an understanding of food labelling and allergen information
Adhere to all company policies and procedures
The Ideal Candidate:
A genuine passion for food and a strong desire to learn professional cooking skills
Willingness to work hard, take direction, and be a proactive team member
Reliable and punctual with a positive attitude
Basic understanding of food hygiene is an advantage, but full training will be provided
Ability to work in a fast-paced environment
What We Offer:
Comprehensive apprenticeship training and development
Opportunity to learn from a skilled and passionate culinary team
Experience in a high-quality Gastro Pub environment
Competitive apprentice wage
A supportive and friendly work atmosphere
Training:
Day release – Weekly on a Tuesday at Fletchers Kitchen– 12pm-5:30pm without Functional Skills,12pm-1:30pm theory - 2:30pm-5:30pm practical
12 Months (+3 month end point assessments)
Training Outcome:
Potential to begin permanent role after successful completion of apprenticeship dependent on availability
Employer Description:Lock & Larder is a Gastro Pub located on the picturesque edge of Gunthorpe Lock, offering guests spectacular views of the river and the passing canal boats from our expansive outdoor spaces. We are a small, dedicated business committed to serving high quality cuisine, with strong emphasis on fresh, locally sourced produce. Our culinary expertise extends to specialised event catering ranging from high end buffets to sophisticated 3 to 5 course fine dining meals. We pride ourselves on creating a welcoming atmosphere for both customers and our team.
Working Hours :30 hours (15 min - 1 hour breaks vary on shift lengths).
Shifts to be confirmed.Skills: Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Logical,Team working,Creative,Initiative,Non judgemental....Read more...
Role Overview: This is a driving position that involves physical work, delivering pallets and cages of food and drink products to customers. Drivers must be comfortable with manual handling duties and maintaining a high level of customer service throughout the working day.
Key Responsibilities:
Delivering food and drink products to customer sites using pallets and cages.
Providing excellent customer service and maintaining a professional appearance.
Communicating clearly and effectively with the office and supervisory team.
Working independently or as part of a double-manned crew when required.
Ensuring all deliveries are completed safely and efficiently.
Requirements:
Strong customer-facing and communication skills.
Ability to undertake physically demanding work.
Flexibility to work varying start times between 04:00 and 08:00.
Previous multi-drop delivery experience is desirable.
Previous product picking or warehouse experience would be highly advantageous.
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R&D Corporate Chef - Multi-Brand QSR Group North York, ON $100,000 – $130,000 + BenefitsWe’re partnered with a growing multi-brand QSR group looking for a highly creative and operationally strong Development / R&D Corporate Chef to join their leadership team based in North York.This role will oversee culinary development across multiple concepts and cuisines, including Indian, Asian, and Mexican-inspired brands. The ideal candidate comes from a strong QSR background and understands how to balance creativity with scalability, speed of service, consistency, and operational execution.This is a great opportunity for a chef who loves innovation, menu development, testing new ideas, and building products that work across multi-unit restaurant operations.What You’ll Be Doing
Leading menu development and culinary innovation across multiple brandsCreating scalable recipes and operationally efficient menu itemsSupporting product testing, launches, and seasonal LTOsCollaborating with operations and leadership teams to ensure successful executionStandardizing recipes, specs, and procedures across locationsStaying ahead of food trends and identifying new product opportunitiesSupporting food costing, portioning, and operational efficienciesAssisting with training and rollouts for new menu initiatives
What We’re Looking For
Strong experience within QSR or fast-casual multi-unit restaurant brandsBackground working across a variety of cuisines, especially Indian, Asian, and Mexican flavorsExperience in culinary development, R&D, or corporate chef rolesStrong understanding of scalability, systems, and operational executionCreative mindset balanced with strong business and operational awarenessPassion for innovation, food trends, and product developmentDriver’s license and access to a car – position will require movement across brands/flagships
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Assisting with the preparation and cooking of dishes to our high standards
Supporting senior chefs in daily food production and service
Learning how to work efficiently under pressure in a professional kitchen
Maintaining excellent standards of cleanliness, hygiene, and food safety
Helping manage stock levels and learning the basics of kitchen ordering
Working collaboratively with the kitchen team to ensure smooth operations
Contributing ideas to menu development and seasonal specials
Supporting the training and onboarding of new kitchen team members
Training:
Production Chef Level 2
Day release once weekly at Middlesbrough College
Training Outcome:A potential job for the right candidate on completion of the qualification and there is also a level 3 progression route.Employer Description:The splendid rural setting of Hardwicke Hall Manor Hotel with it’s beautiful lawns and woodland background give it an air of striking tranquility & relaxation. A classic grade II listed building set within its own grounds with its own perimeter of established woodland.Working Hours :Monday to Sunday (shift patterns discussed at interview)Skills: Attention to detail,Presentation skills,Team working,Creative....Read more...
Senior Sous Chef – Daytime Brunch Bakery Cafe – Marylebone, London – 40-45k+ Join a brand-new daytime bakery and brunch cafe opening in Marylebone at the end of June. We are seeking a Senior Sous Chef to oversee operations, manage a small team, and ensure smooth service in a high-quality, grab-and-go style venue.We are partnering with an established group (8 sites) to recruit a Senior Sous Chef for their latest opening in Marylebone. This is a daytime-only operation focused on bakery goods, brunch, and grab-and-go food. The menu has been developed – we need a strong, organised Senior Sous Chef to execute it.The Venue:
Concept: Daytime brunch and bakery cafe – grab-and-go styleSeats: 25 covers inside, plus grab-and-go offeringHours: Daytime only – latest finish 6pm (shifts typically 7am-6pm or 8am-5pm)Open 7 days a weekTeam size: 6 chefsHours per week: 45-48 hours
The Senior Sous Chef Role:
Oversee daily kitchen operations in a daytime bakery-cafe settingManage service – salads, sandwiches, brunch-style food (avocado eggs, pancakes)Handle stock take, rotas, and invoicesSupport the team and ensure smooth service
The Ideal Senior Sous Chef:
Experience in bakery or brunch cafe operationsStrong organisational skills – stock, rotas, invoicesTeam player who can lead a small brigadeLooking for a stable, operational role with good work-life balance
Why Apply?
Daytime hours – latest finish 6pmNew opening – be part of the launch teamEstablished group – 8 sites, strong backing
Send your CV to Olly at COREcruitment dot com.....Read more...
Carrying out routine inspections and basic maintenance on machinery and equipment under supervision to ensure everything runs safely and efficiently
Assisting experienced engineers with fault finding and repairs, learning how to diagnose mechanical or electrical issues
Performing planned preventative maintenance (PPM) tasks such as lubrication, cleaning, tightening components, and replacing worn parts
Learning to use technical drawings, manuals, and maintenance schedules to understand how equipment operates and how it should be serviced
Attending college or training centre sessions as part of the apprenticeship to study engineering theory, health & safety, and technical skills
Recording work completed in maintenance logs or digital systems, developing good documentation and reporting habits
Following health and safety procedures, risk assessments, and safe systems of work at all times
Gradually taking on more responsibility and independent tasks as skills and confidence develop
Training:Engineering Maintenance Technician - dual discipline - Level 3.Training Outcome:After completing the Multi‑Skilled Maintenance Engineer Apprenticeship, typical career progression may include:
Multi‑Skilled Maintenance Engineer - working independently on mechanical and electrical fault finding, repairs, and planned maintenance
This apprenticeship provides a strong foundation for a long‑term engineering career with ongoing training and progression opportunities
Employer Description:KTC is a leading food manufacturer & distributor with headquarters in the West Midlands / Black Country area, servicing major national retailers, large food service groups and blue-chip corporations.
Our colleagues are the heart of our business and we are always on the lookout for enthusiastic and skilled individuals to join our hardworking, talented team here at KTC.
KTC has grown significantly within the last few years, and we have ambitious plans for the future. It’s an exciting time to join our team, with real opportunities to build a successful career in the food industry at KTC.
Working Hours :40-hours - Shifts between the hours of 6am - 10pm, exact working days and hours TBC.Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Analytical skills,Logical,Team working,Initiative....Read more...
We are seeking a hands-on, commercially astute Finance Manager to join this growing multi-site restaurant group. This is a high-visibility role for a business known for its commitment to seasonal ingredients, craft beverages, and exceptional front-of-house service. You will act as the bridge between transactional finance and operational leadership, ensuring financial discipline across all sites while supporting the Head of Finance in strategic initiatives.Essential requirement: proven experience in hospitality / food & beverage (F&B) , ideally within a multi-site environment (e.g., restaurants, bars, pubs, quick-service or full-service concepts).Key Responsibilities
Own the monthly management accounts for 5–10 individual restaurant units, consolidating at group level for review by the Head of Finance.Deliver accurate P&L statements with variance analysis vs. budget and prior year, flagging key drivers (e.g., COGS, labour, occupancy, wastage).Manage the balance sheet, including prepayments, accruals, fixed assets (kitchen/bar equipment), and stock reconciliations.Oversee cash flow forecasting – particularly critical for seasonal trading cycles and supplier payment runs.
Operations & Commercial Support
Partner with GMs and Head Chefs on site-level P&L performance – challenge line-by-line (e.g., dry goods, fresh produce, breakages, agency labour).Lead monthly stock takes and analysis of gross profit margins by menu category.Support menu engineering decisions by providing item-level margin analysis (food cost %, GP£).Review EPOS (till) data vs. bank settlements to ensure revenue integrity across all sites.
Team & Process Management
Indirectly manage two finance team – oversee their work (supplier invoice processing, payment runs, cash-up reconciliations).Implement and maintain consistent financial processes across all sites (e.g., purchase order matching, daily sales reporting).Own the period-end close timetable, ensuring all site managers submit required data on time.
Compliance & Audit
Ensure VAT (including standard-rated food/drinks vs. zero-rated items) and payroll compliance.Prepare year-end audit files and liaise with external auditors.Monitor key controls (e.g., cash handling, staff discounts, wastage recording).
Candidate ProfileEssential
Industry experience: minimum 2 years in a finance role within hospitality / F&B (restaurants, bars, pubs, hotels with F&B, or catering).Multi-site exposure – you understand the complexity of managing finances across several locations (different trading patterns, local labour markets, delivery aggregators like Deliveroo/Uber Eats).Fully qualified (ACA, ACCA, CIMA, or equivalent).Advanced Excel (lookups, pivot tables, SUMIFS, basic data modelling).Experience with EPOS systems (e.g., Square, Toast, Epson, Micros) and an accounting package (Xero, Sage, or NetSuite preferred).
Personal Attributes
Office-present, operator-ready – this is not a hybrid or remote role. You will be in the office 5 days a week, working closely with the Head of Finance and visiting sites as needed.Resilient and comfortable with the pace of hospitality (period-end deadlines, last-minute supplier queries, high-volume transactions).Strong communicator – able to explain a P&L variance to a GM who has not worked in finance.Hands-on and humble – you will occasionally need to investigate a missing invoice or reconcile a till discrepancy.
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An exciting opportunity has arisen for an Automotive Service Advisor / Parts Advisorto join a well-established auto parts store, specialises in providing high-quality products and services to a diverse range of trade customers.
As a Service Advisor / Parts Advisor, you will be responsible for ordering and reserving parts, assisting with after-sales queries, and managing customer relationships.
This full-time role offers salary range of £28,570 - £35,800 and benefits. They will also consider Service Advisor, Aftersales Advisor for this role.
Candidates with prior automotive experience, including Vehicle Technicians, currently working in non-automotive customer service roles (e.g. Customer Service Advisors) will also be considered.
You will be responsible for:
? Drive telesales through cold acquisition, relationship building, and outbound calls.
? Handle after-sales questions in collaboration with the service department.
? Drive sales through prospecting, acquiring, and maintaining customer accounts.
? Engage with customers via phone, email, and in-person interactions.
? Foster relationships with workshops, service advisors, and customers.
? Make estimates and provide solutions where needed.
? Assist with parts inventory checks.
What we are looking for:
? Previously worked as a Parts Advisor, Parts Adviser, Parts Sales Advisor, Parts Specialist, Service Advisor, Aftersales Advisor, Parts Consultant, Vehicle Technician, Vehicle Mechanic, Car Mechanic, Car Tachnician, Car Sales executive or in a similar role.
? Must have prior experience in the automotive industry.
? Strong technical knowledge of motor vehicle operation.
? Background in parts department.
? Fluent in Dutch or German
? Full valid driving licence
Shift:
? Monday - Friday: 8.00am - 5.30pm
Whats on offer:
? Additional leave
? Company pension
? Company events
? On-site parking
? Profit sharing
? Free food
? Employee Discount
? Casual dress
Apply ....Read more...
The apprentice will undertake a 3-year MOET (Maintenance and Operations Engineering Technician) apprenticeship programme via Cambridge Regional College.
Year 1–2: Based primarily with the SLXR team, gaining hands-on experience in manufacturing and servicing X-Ray systems.Final Year: Transition to the MTUK site to develop core skills related to Service delivery across all Mettler Toledo Product Inspection equipment.
You'll have the opportunity to rotate throughout the factory, gaining hands-on experience in manufacturing and servicing X-ray systems, whilst attending Cambridge Regional College to complete classroom-based learning.
In your final year, you will complete an end-point assessment (EPA) which takes place after you have completed all your training and gained the necessary skills and knowledge required for the job. The EPA typically includes a project, multiple choice test and professional discussion.
Successful completion of the EPA will lead to a nationally recognised Level 3 qualification in Maintenance & Operations Engineering.The role offers a structured development path into manufacturing of X-ray systems that could lead to becoming a field-based service engineer role within the Product Inspection division.
This will include:
Demonstrate company values and behaviours on site
Develop technical and service skills across the X-Ray system
Participate in continuous improvement and standard work across the business
Support colleagues in knowledge sharing and cross-functional projects
Operate to the highest health & safety standards at site
Follow the training plan agreed with SLXR mentors and the college
Attend Cambridge Regional College on agreed schedule
Liaise regularly with both units and keep training documentation up to date
Apply “Right First Time” principles to reduce defects
Use feedback and quality control measures to improve output
Training:
The apprentice will undertake a 3-year MOET (Maintenance and Operations Engineering Technician) apprenticeship programme via Cambridge Regional College
Year 1 - 2: Based primarily with the SLXR team, gaining hands-on experience in manufacturing and servicing X-Ray systems
Final Year: Transition to the MTUK site to develop core skills related to Service delivery across all Mettler Toledo Product Inspection equipment
Training Outcome:
The role offers a structured development path into manufacturing of X-ray systems that could lead to becoming a field-based service engineer role within the Product Inspection division
Employer Description:METTLER TOLEDO are a global manufacturer with over 18,000 employees worldwide. We specialise in manufacturing analytical and precision instruments across the food, beverage and pharmaceutical industries. At our unit in Royston, we design and manufacture X-ray systems used in food and pharmaceutical applications worldwide.
Our sales and service network is one of the most extensive in the industry. Our products are sold in more than 140 countries, and we have a direct presence in approximately 40 countriesWorking Hours :Monday - Friday, 7.00am - 3.00pm, 30 min lunch.Skills: Communication skills,IT skills,Attention to detail,Problem solving skills,Team working,Initiative,Patience....Read more...
Assist senior chefs with basic food preparation, such as chopping vegetables, preparing ingredients, and plating dishes
Learn and apply correct cooking techniques under supervision, following recipes and quality standards
Maintain cleanliness and organisation of kitchen work areas, equipment, and utensils
Follow strict food hygiene, safety, and allergen control procedures at all times
Support the team in receiving, checking, and storing deliveries in line with stock rotation practices
Participate in training sessions to develop culinary knowledge, kitchen skills, and time management
Training:
As part of the apprenticeship, you will be required to attend Sheffield College, City Campus once per week
Training Outcome:
Upon successful completion of the apprenticeship this may lead to development to Chef De Partie
Employer Description:Fischer’s Baslow Hall is an award-winning 3 AA Rosette, Michelin Guide reccomended restaurant and 4 AA Red Star hotel with 11 bedrooms, set in a stunning country house on the edge of the Peak District. Known for our seasonally inspired menus and impeccable service, we pride ourselves on using the finest locally sourced ingredients, many from our own kitchen garden. Our talented kitchen team overseen by Head Chef John Shuttleworth works with precision, creativity, and passion to deliver exceptional, seasonally led dishes that delight our guests. Joining Fischer’s means becoming part of a supportive, professional environment where you can learn, be creative and develop your culinary career in a truly inspiring setting.Working Hours :This role will be on a rota basis including some weekends.Skills: Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative,Patience....Read more...
