Sous ChefSalary: Up to £35,000 per annum dependent upon experience + BenefitsHours: Full time 40 hours per week, 5 days over 7 to include weekends and bank holidaysBased at Ampleforth Abbey YO62 4ENClosing date: Tuesday 14th 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 Sous Chef to support the Head Chef in the daily operation of the Abbey kitchens including the tea room and main monastery, ensuring the consistent delivery of high-quality, freshly prepared food. This role combines strong culinary skills with leadership responsibilities, while respecting the calm, reflective, and historic nature of the monastic environment.The Sous Chef plays a key role in maintaining excellent standards of food quality, hygiene, and efficiency, helping to create a welcoming and memorable experience 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:-Kitchen Operations
Assist the Head Chef & Executive Chef in the day-to-day running of the kitchensPrepare, cook, and present food to a high standard, in line with the tearoom menu and monetary menusEnsure smooth service during busy periods, maintaining consistency and qualityStep into the Head Chef role in their absence
Team Leadership
Supervise and support kitchen staff, including assistants and volunteersAssist with training, mentoring, and developing team membersPromote a positive, respectful, and collaborative working environment
Food Quality & Menu Support
Contribute to menu development, including seasonal and locally inspired dishesEnsure all food is prepared using fresh ingredients and presented attractivelyMaintain portion control and minimise waste
Stock & Kitchen Management
Assist with stock control, ordering, and supplier relationshipsEnsure proper storage, rotation, and labelling of ingredientsSupport cost control and efficient use of resources
Standards & Compliance
Maintain high standards of food hygiene, cleanliness, and organisationEnsure compliance with all food safety, health and safety, and environmental regulationsKeep accurate records (e.g. temperature logs, cleaning schedules)
ExperienceYou will have:Essential:
Previous experience as a Sous Chef or strong Chef de Partie ready to step upSolid knowledge of food preparation, cooking techniques, and kitchen operationsUnderstanding of food hygiene and safety standards (Level 2 minimum; Level 3 desirable) AllergensAbility to work efficiently under pressure and manage multiple tasksStrong communication and team leadership skillsOwn transport essential due to rural location
Desirable:
Experience in a café, tearoom, or high-volume visitor attractionInterest in seasonal, locally sourced, or traditional British cuisineExperience working with volunteers or within a heritage or faith-based setting
Personal Qualities
Calm, organised, and reliable under pressureRespectful of the abbey’s spiritual and historic environmentPositive, hands-on approach with strong attention to detailAbility to work in a quiet, reflective setting while maintaining efficiencyFlexible and supportive team player
Working Conditions
40 hours per week, including weekends, bank holidays, and peak seasonsFast-paced kitchen during busy visitor periodsStanding for long periods and manual handling 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. INDHS 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...
Salary: €5500 - €6000 gross per monthStart: ASAPLanguages: German and EnglishRole OverviewAs the Executive Chef you will be leading and inspiring the entire kitchen brigade in a 5-star hotel environment, ensuring outstanding culinary quality, consistency and presentation across all restaurants, bars, banqueting and in-room dining.This role oversees all day-to-day kitchen operations, including menu development, costing, purchasing, hygiene and food safety, while driving innovation, guest satisfaction and profitability. As the Executive Chef you are a visible, hands-on member of the hotel leadership team and you participate actively in the executive committee.Key Responsibilities
Lead, motivate and manage the entire kitchen brigade, including sous chefs, chefs de partie, commis and stewards, creating a positive, high-performance culture.Recruit, train, coach and develop team members, ensuring clear standards, regular feedback, succession planning and a strong focus on craftsmanship and hygiene.Design, implement and regularly update seasonal and event menus for all outlets, balancing creativity, guest expectations, brand positioning and cost targets.Oversee food preparation, portioning and presentation to ensure consistent 5-star quality, adherence to recipes and alignment with hotel standards.Manage food cost, labour cost and kitchen-related expenses; analyse P&L, monitor KPIs and implement corrective actions to achieve budget and profitability goals.Control purchasing, stock levels and inventory; select and negotiate with suppliers to secure quality ingredients, competitive pricing and reliable delivery.Ensure strict compliance with all food safety, HACCP and hygiene regulations; conduct regular audits, training and follow-up to maintain exemplary standards.Collaborate closely with F&B Management, Restaurant Managers, Banqueting, Events and Front Office to ensure smooth service, coordinated offerings and exceptional guest experiences.Work with Sales & Events teams on menu proposals, tastings and customized offers for VIPs, groups and special events, reinforcing the hotel’s luxury positioning.Monitor culinary trends, guest feedback and competitor activity, introducing new concepts, dishes and techniques to keep the offer contemporary and competitive.Participate in hotel leadership and executive committee meetings, contributing to overall F&B strategy, budgeting, forecasting and long-term planning.Represent the kitchen and the hotel at internal and external events, media activities, chef collaborations and promotional initiatives when required.
Candidate Profile
Proven experience as Executive Chef or Head Chef in a 5-star hotel or equivalent luxury environment, managing multiple outlets and large brigades.Formal culinary training and strong classical foundation, combined with a modern, guest-focused approach to food and presentation.Demonstrated track record in leading, coaching and developing diverse, multicultural kitchen teams, with a mentoring leadership style.Solid expertise in menu engineering, food costing, inventory control and P&L management, with a commercial mindset and strong analytical skills.In-depth knowledge of HACCP, food safety and hygiene standards, and experience implementing rigorous kitchen procedures and audits.Excellent communication and collaboration skills; able to work effectively with other departments and hotel leadership to achieve shared goals.Fluency in German and English, both spoken and written; additional languages are an asset.High level of resilience, organization and attention to detail, with the flexibility to work under pressure, handle multiple demands and maintain a calm, solution-oriented attitude.
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Greet customers, take orders, and provide a welcoming experience.
Serve food and beverages efficiently and professionally.
Prepare service areas, including checking supplies, setting tables, and ensuring cleanliness.
Handle payments, bookings, and customer enquiries accurately.
Promote menu items and upsell where appropriate to support commercial success.
Maintain high standards of hygiene and comply with food safety regulations, including HACCP and allergen rules.
Clean and sanitise work areas, utensils, and equipment; reset tables for new guests.
Report incidents, hazards, or maintenance issues promptly to ensure guest and staff safety.
Work collaboratively with colleagues to deliver smooth service during busy periods.
Training:Training and support will be provided by our specialist Apprenticeship training provider, Smart Training & Recruitment.Training Outcome:Upon successful completion of the Level 2 Team & Beverage Member Apprenticeship, there will be the opportunity to progress to the Level 3 Hospitality Supervisor.Employer Description:Madhu’s is a well‑known, family‑run group of Indian restaurants with a long heritage and a reputation for high‑end Punjabi cuisine with a Kenyan influence. The brand has been operating for more than four generations and has become especially famous in London for its elegant dining rooms, signature dishes, and luxury hospitality.Working Hours :Monday - Friday, 9.00am - 5.00pm.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Analytical skills,Logical,Team working,Creative,Initiative,Non judgemental,Patience,Physical fitness....Read more...
Sous Chef – Miami, FL – $70K–$85KWe are hiring a Sous Chef for a well-established, high-energy French concept known for its strong culinary identity and fast-paced service. This role is ideal for a hands-on leader who thrives in busy kitchens and is passionate about developing teams while maintaining high standards of execution.Key Responsibilities:
Support the Executive Chef in overseeing all kitchen operationsLead, train, and develop BOH team members to maintain high performanceEnsure consistency in food quality, presentation, and executionManage inventory, ordering, and food cost controlsMaintain health, safety, and sanitation standards
Qualifications:
3+ years of Sous Chef or senior kitchen leadership experienceBackground in high-volume, upscale or fine dining environmentsStrong leadership and team development skillsSolid understanding of cost controls and kitchen systemsPassion for French cuisine and high-quality ingredients
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JOB DESCRIPTION
ABOUT THE ROLE
Mantrose Group is a specialty ingredients company with deep application expertise across confectionery, food, and pharmaceutical coatings. Our portfolio spans resinous and wax-based confectionery coatings, pharmaceutical excipients, and our NatureSeal line of post-harvest wash and coating solutions for fresh-cut produce. NatureSeal is a market-leading technology used by produce processors and retailers across North America to extend the shelf-life, appearance, and safety of fresh-cut fruits and vegetables.
We are looking for a technically credible Sales Manager to develop and grow a commercial territory spanning confectionery, food coatings, pharma/nutraceutical, and fresh produce markets. This is a full-cycle individual contributor role: you will identify opportunities, build technical relationships, run application trials, and close business. The NatureSeal segment in particular offers significant growth potential, with active demand from produce processors and foodservice distributors. The right candidate brings enough chemistry or food science background to hold a substantive conversation in a customer lab, and enough commercial instinct to convert that credibility into sales.
RESPONSIBILITIES
Business Development & Pipeline Management
Prospect, qualify, and develop new accounts across confectionery, food, pharma/nutraceutical, and fresh-cut produce segments.
Build and maintain a structured opportunity pipeline in CRM, tracking account status, project progression, and next steps with discipline.
Develop and execute account business plans on monthly and annual cadences, setting growth targets and tracking performance against them.
Represent Mantrose Group at industry tradeshows (NCA, SupplySide, United Fresh, and others), leveraging these events for prospecting and relationship deepening.
Technical Selling & Customer Engagement
Serve as the primary commercial interface for your accounts, conducting product demonstrations, application discussions, and customized technical presentations.
Partner with R&D and product management to match Mantrose capabilities to customer formulation challenges, from confectionery and pharmaceutical coatings to NatureSeal post-harvest treatment programs for fresh-cut produce processors.
Develop NatureSeal opportunities across produce processors and foodservice distributors, educating buyers and technical staff on shelf-life extension, browning inhibition, and food safety benefits.
Translate customer requirements into internal project briefs, ensuring cross-functional teams have the context needed to develop targeted solutions.
Market Intelligence & Strategy
Continuously gather competitive intelligence on pricing, product performance, applications, and market trends across your covered segments.
Analyze customer and market data to surface patterns, inform pricing decisions, and identify white space for product development.
Contribute to commercial strategy discussions by sharing field perspective on competitor activity, regulatory developments, and customer priorities.
Professional Development
Maintain current technical knowledge across covered application areas through industry publications, educational workshops, and participation in relevant professional societies.
Build and sustain a professional network that supports long-term business development across all covered market segments.
QUALIFICATIONS
Required
Bachelor's degree in Food Science or a closely related technical discipline.
5+ years of technical sales or business development experience in food ingredients, specialty chemicals, or a directly adjacent field.
Demonstrated ability to sell on technical value: capable of diagnosing a customer application problem, proposing a solution, and supporting trials through to commercialization.
Working knowledge of the functional food ingredient space, with familiarity across at least one of the following: confections, pharma coatings, fresh produce, or nutraceuticals.
Strong written, verbal, and presentation skills; comfortable presenting to both technical and procurement audiences.
Proficiency in Microsoft Office Suite and CRM platforms.
Preferred
Familiarity with NatureSeal or equivalent fresh-cut produce preservation technologies; existing relationships within produce processing or foodservice distribution are a strong plus.
R&D background with a desire to move into a fully customer-facing commercial role.
Established relationships within confectionery manufacturing, supplement/nutraceutical production, or fresh produce processing.
Spanish and/or Portuguese Fluency
From big benefits to small, we take care of our associates! After 30 days of employment, you will be eligible for a benefits package that includes medical, dental, life, disability, and business travel insurance, flexible spending accounts, EAP, stock purchases, and vacation/sick days/parental leave. We also offer a 401(k) plan after three months of employment. Associates are vested in the RPM Pension plan after completing five years of service. Mantrose Group offers paid holidays and two floating holidays per year. You are also eligible to earn three weeks of vacation on an annualized basis.
Salary Range: 100-120K+ DOE
Mantrose Group is an equal opportunity employer.
ABOUT US
Mantrose Group is a world leader in specialty coatings and functional blends for the food, pharmaceutical and personal care industries. Founded more than 100 years ago, Mantrose is proud to be part of RPM International Inc., a $5.6 billion multinational company with 14,600 employees worldwide and subsidiaries that are world leaders in specialty coatings, sealants, building materials and related services. The company has a diverse portfolio with hundreds of name-brand products, many of which are leaders in the markets they serve. Mantrose-Haeuser Co., Inc. has been at the forefront of developing superior edible coatings and specialty products for the pharmaceutical, confectionery, agricultural, food, personal care and industrial industries for decades. Since our company was founded over 100 years ago, we have been delivering unparalleled results to our clients for all of their coating and custom product development needs.
NatureSeal® both an industry veteran and fresh-cut produce pioneer, has been a leading expert in shelf-life extension technology worldwide. Our patented line of products has grown exponentially, offering produce solutions to the processor, foodservice and home use markets.
Profile Food Ingredients offers a wide range of specialty product formulations for use in dairy products, baked goods, beverages, confections, nutraceuticals, dips, dressings and sauces. Its product line promotes uniformity, enhances texture, thickens, prevents separation and extends shelf life and includes clean label, non-GMO, organic and natural solutions.
Since 1946, Holton Food Products has been helping its customers succeed by providing quality ingredients, customized product development and technical support-all fueled by strong food science and applications experience. This dedication and know-how has enabled our customers to build appealing product lines, increase sales and improve margins.Apply for this ad Online!....Read more...
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 skill 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 organization 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 FS. 12pm-1:30pm theory- 2:30pm- 5:30pm practical
12 Months (+3 month end point assessments)
Training Outcome:
Potential to begin permament 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...
Job Title: Sous Chef Location: Turks & Caicos IslandsSalary: $3,500 salary, plus $500 housing allowance, service charge, and gratuity. Property Type: Resort Department: Kitchen / Food & Beverage Reports to: Head Chef, Executive ChefWe are seeking an experienced Sous Chef to support kitchen operations within a resort environment. This role is responsible for delivering high-quality food while supervising and developing the kitchen team in line with company standards.Key Responsibilities
Support daily kitchen operations and food productionPrepare and present dishes to standard recipesMaintain cleanliness and health & safety standardsSupervise and coordinate kitchen team membersTrain and develop staff on cooking techniques and presentationAssist with purchasing, receiving, and inventory controlMonitor and control food cost and departmental expensesSupport scheduling and staffing requirementsCommunicate operational updates to senior chefsEnsure compliance with company policies and procedures
Candidate Profile
Strong leadership and team management skillsAbility to work under pressure in a fast-paced environmentTeam player with a professional and positive attitudeGood command of English (written and spoken)
Experience & Qualifications
High school diploma with 6 years’ experience in culinary or related field OR2-year degree in Culinary Arts or related field with 4 years’ experienceExperience in a similar role within a comparable property preferredCaribbean or remote island experience is advantageous
Compensation & Benefits
Economy air ticket to hometown on second anniversaryHealth insuranceWork permit and initial flights2 weeks vacation
If interested, please apply using the link or email to Danny@corecruitment.com....Read more...
Assistant General Manager - Amazing Restaurant Group Location: London Salary: Up to £52,000 + bonusThis is an opportunity to join a high-performing restaurant within a well-regarded group known for its energy, strong culture, and focus on people. The business is built around great hospitality, fresh food, and teams that genuinely enjoy what they do. The Assistant General Manager will play a key role in supporting the General Manager to lead a large team and deliver a consistently strong guest experience in a fast-paced environment.The role: • Support the General Manager in leading a high-volume restaurant generating around £80,000 per week • Oversee a large team, ensuring service standards, culture, and team engagement remain high • Lead from the floor - coaching, mentoring, and developing managers and team members • Drive strong operational performance across service, people management, and financial results • Maintain a positive, energetic atmosphere for both guests and the team • Support with training, development, and building a strong leadership pipeline within the site • Ensure the restaurant runs smoothly during busy services while maintaining excellent guest experienceThe person: • Current Assistant General Manager or a GM looking for a next step • Background in high-volume casual dining with a genuine passion for fresh food • Experience within branded operations is highly desirable • Confident managing large teams and maintaining strong team culture • Commercially aware with a solid understanding of restaurant financials • Energetic, personable, and naturally guest-focused • Demonstrates clear career progression and stability within previous rolesInterested? Apply today or send your CV to Kate at COREcruitment.com....Read more...
Duty Manager – Cinema Venue - Up to £38,000We are currently recruiting for a Duty Manager/Assistant Manager to join a vibrant cinema venue in London. This is a fantastic opportunity for a customer-focused hospitality professional who enjoys being on the floor, leading a team, and delivering an exceptional guest experience.This is a hands-on operational role where you will oversee the daily running of the venue, managing both the food & beverage and retail offering while ensuring excellent service standards.The Role:
Leading and supporting a team of around 7 team membersReporting directly to the General ManagerManaging the day-to-day operations on the floorDriving sales and upselling opportunities across food, beverage and retailEnsuring a high standard of customer experience and service deliverySupporting the smooth running of both cinema screenings and guest services
The role will involve varied shifts including mornings and evenings, so flexibility is required.
About You:
Previous experience within cinemas, theatres, entertainment venues, or a strong hospitality backgroundA customer-first mindset with excellent people skillsConfident leading and motivating a teamCommercially aware with a natural ability for upselling and driving revenuePassionate about delivering memorable guest experiencesAn interest in cinema and entertainment would be highly desirable
If you are keen to discuss the details further, please apply today or send your CV to Kate B OR call 0207 790 2666....Read more...
Executive ChefLocation: Olney, Maryland Salary: $85,000 – $95,000 + Bonus PTO: Generous Paid Time Off 401(k): Company-Sponsored 401(k) Plan Benefits: Comprehensive Medical, Dental, and Vision Insurance; Life Insurance; Disability Coverage; Employee Assistance ProgramPosition OverviewI am hiring on behalf of my client, who is seeking a skilled and service-driven Executive Chef to oversee culinary operations at a private club in Olney, Maryland. This individual will be responsible for delivering an exceptional dining experience while leading kitchen operations, developing the culinary team, and ensuring strong financial performance.The Executive Chef will bring creativity, consistency, and operational discipline to both ? la carte and banquet services, maintaining high standards in food quality, presentation, and member satisfaction.Key Responsibilities
Direct and manage all culinary operations, including daily dining and private events.Lead recruitment, training, development, and retention of culinary staff.Design and execute seasonal menus and feature offerings aligned with member preferences.Oversee food purchasing, inventory management, and vendor partnerships.Maintain strict control of food and labor costs to meet financial targets.Conduct monthly financial reviews and implement corrective action plans when needed.Ensure full compliance with health, safety, and sanitation regulations.Maintain consistent quality standards across all outlets and events.Collaborate with club leadership to enhance overall member experience and satisfaction.
Qualifications
Previous experience as an Executive Chef or senior culinary leader, ideally in a private club or upscale hospitality environment.Strong financial acumen, including budgeting, forecasting, and P&L management.Demonstrated ability to lead, mentor, and inspire a culinary team.Excellent organizational, communication, and leadership skills.Culinary degree or formal training preferred.ServSafe certification (or ability to obtain upon hire).
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Assist with food preparation across different kitchen sections
Learn to cook and present dishes to a high standard
Support the team during busy service periods
Maintain cleanliness and hygiene in line with food safety standards
Help with stock rotation, storage, and deliveries
Follow recipes and portion controls accurately
Work closely with chefs to develop skills across all areas of the kitchen
Training:
Level 2 Commis Chef Apprenticeship (12–15 months)
Training delivered through a mix of on-the-job learning at work and day release at Southampton College
Regular support and reviews with a dedicated trainer
Training Outcome:
Opportunity to become a permanent member of the kitchen team
Progression to roles such as Chef de Partie or further chef training
Employer Description:We are a bistro, tearoom, and bar located in the centre of Wickham Square, Hampshire.
The venue is designed as a community-focused space, combining elements of a café, restaurant, and bar. It offers a light and modern interior with multiple seating areas, including a dining space and bar, as well as a garden area at the rear.
Food is served throughout the day, including breakfast, lunch, and dinner. The menu includes traditional café items such as coffee, cakes, and breakfasts, alongside bistro-style meals. Alcohol is also available, making it suitable for both daytime visits and evening dining.
Typical opening hours run from morning through to evening, with extended hours on weekends.
The venue is positioned as a central social venue in Wickham, suitable for casual dining, coffee visits, and evening drinks.Working Hours :You will be working on a shift rotation across Monday to Sunday with days off factored in.Skills: Communication skills,Attention to detail,Organisation skills,Team working,Creative,Patience....Read more...
Produce quality food quickly
Keep your kitchen clean & tidy at all times
Motivate those around you
Constantly thinking of new ideas
Always learning new things-stretch yourself
Training:You'll be taught the business side of a commercial kitchen & the importance of planning & discipline.
You will also be required to attend Cambridge Regional College one day a weekto gain theory knowledge of the course alongside other catering apprentices. Training Outcome:As previously mentioned our head chef took this apprenticeship with us. We may be able to give you progressive job roles within the company. Employer Description:The Exhibition is a vibrant gastro pub with a long standing reputation for quality food & customer service. Our main strength is the people that work here. We have 3 members of front off house staff that have been here for over 20 years & our head chef has been here over 10 years.It's a nice place to work.Working Hours :Wednesday-Sunday including evenings.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Number skills,Logical,Team working,Creative,Initiative....Read more...
Languages: French and EnglishSalary: €3000 - €3500 netto + extra'sStart: ASAPI am seeking an experienced and engaging General Manager to lead the operations of a prestigious corporate hospitality site in Brussels.This unique, all-inclusive concept provides top-tier food and beverage service and event experiences for an on-site community of around 200 daily guests.Delivering an exceptional client experience is at the heart of this role.The ideal candidate brings a background from luxury or 5-star hotels, fine dining, or premium hospitality, with strong operational and culinary understanding.Key Responsibilities
Lead daily operations of a high-quality, buffet-style restaurant and adjacent event areasOversee a team including an Assistant Manager, Event Assistant, and on-site Culinary Team with a Head ChefEnsure seamless service delivery across breakfast, lunch, and weekday events (day and evening)Maintain a strong presence on-site, fostering a positive, hands-on leadership cultureCoordinate closely with internal stakeholders and international counterparts to ensure brand alignment and high standardsBring creativity and structure to client communications, anticipating needs and adapting swiftly to evolving requestsUphold operational excellence through continuous improvement, team motivation, and adherence to premium hospitality standards
Profile
Minimum 5 years’ management experience in high-end F&B, hospitality, or culinary operationsBackground in luxury hotels, corporate dining, or exclusive club environments preferredStrong leadership and people management skills; an ability to inspire, coach, and retain a high-performing teamPositive, adaptable, and solutions-driven attitude; comfortable in a dynamic environment with changing client needsTech-savvy, confident with digital collaboration tools (Google Workspace or similar)Bilingual or multilingual: fluent in French and English; Dutch is a plusPassion for food, service quality, and client satisfaction
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Job Title: Chef De Cuisine Location: Turks & Caicos IslandsSalary: $4,000 salary, plus $500 housing allowance, service charge, and gratuity.Property type: Resort Department: Kitchen / Food & Beverage Reports to: Executive Sous Chef, Executive ChefWe are seeking an experienced Chef De Cuisine to support the culinary operations of a resort in Turks & Caicos. This role focuses on delivering high-quality food while leading and developing the kitchen team.Key Responsibilities
Oversee daily kitchen operations and food productionPrepare and present dishes to standard recipesMaintain cleanliness and health & safety standardsSupervise and coordinate kitchen team membersTrain and develop staff on cooking techniques and presentationSupport purchasing, receiving, and inventory controlMonitor and control food cost and departmental expensesAssist with budgeting and staffing schedulesReport on kitchen performance to senior chefsEnsure compliance with company policies and procedures
Candidate Profile
Strong leadership and team management skillsAbility to work under pressure in a fast-paced environmentTeam player with a professional and positive attitudeGood command of English (written and spoken)
Experience & Qualifications
High school diploma with 6 years’ experience in culinary or related field OR2-year degree in Culinary Arts or related field with 4 years’ experienceExperience in a similar role within a comparable property preferredCaribbean or remote island experience is advantageous
Compensation & Benefits
Economy air ticket to hometown on second anniversaryHealth insuranceWork permit and initial flights2 weeks vacationIf interested, please apply using the link or email to Danny@corecruitment.com
If interested, please apply using the link or email to Danny@corecruitment.com....Read more...
Director of Operations – Wilmington, NC – $90,000–$120,000We are currently hiring for a Director of Operations to oversee 8 restaurant locations in the Wilmington, North Carolina market. This is an opportunity to join a well-established, high-volume casual dining brand known for strong systems, operational consistency, and a focus on delivering great guest experiences.This role will be responsible for driving operational performance across multiple locations, developing General Managers, and ensuring each restaurant consistently meets brand standards for service, food quality, and financial results. The ideal candidate is a hands-on multi-unit leader who thrives in fast-paced environments and has a proven track record of improving performance and building strong teams.Key Responsibilities:
Oversee operations across 8 restaurant locations and ensure brand standards are maintainedLead and develop General Managers and restaurant leadership teamsDrive performance across sales, labor, food cost, and profitabilityConduct regular store visits and operational reviews
Qualifications:
5+ years of multi-unit restaurant leadership experienceExperience overseeing high-volume restaurant locationsStrong understanding of P&L management and operational performanceProven ability to lead and develop restaurant management teams
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Executive ChefSalary: $70,000 – $95,000 + Bonus PTO: Generous Paid Time Off 401(k): Company-Sponsored 401(k) Plan Benefits: Comprehensive Medical, Dental, and Vision Insurance; Life Insurance; Disability Coverage; Employee Assistance ProgramPosition OverviewI am hiring on behalf of my client, who is seeking an experienced and driven Executive Chef to lead and oversee all culinary operations within a premier private club environment. This role is responsible for directing kitchen operations, developing high-performing culinary teams, maintaining exceptional food quality standards, and driving strong financial performance.The Executive Chef will play a key leadership role in delivering elevated dining experiences while ensuring operational excellence, cost control, and full compliance with health and safety standards.Key Responsibilities
Direct and coordinate all activities of the culinary department.Lead, develop, and retain a talented culinary team.Engineer menus to ensure quality, consistency, and strong profit margins.Create innovative menus for ? la carte dining, special events, and seasonal features.Oversee food purchasing, inventory controls, and approved product programs.Ensure financial targets are met through disciplined budgeting, forecasting, and monthly financial reviews.Analyze financial variances and implement corrective action plans as needed.Maintain compliance with all federal, state, and local health and sanitation regulations.Monitor guest and member feedback and implement improvements when necessary.Develop and execute short- and long-term operational and financial strategies to improve quality and profitability.Maintain strong communication and collaboration across all departments.
Qualifications
Proven experience in a senior culinary leadership role (Executive Chef or equivalent).Strong financial acumen, including P&L management and cost control expertise.Experience leading, mentoring, and motivating culinary teams.Excellent organizational, planning, and communication skills.Culinary degree or formal training preferred.Food service permit as required by local or state regulations.ServSafe certification (or ability to obtain within 30 days of hire).
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Executive Chef - California - $120,000 - $150,000A highly regarded restaurant group in California is seeking an Executive Chef to lead one of its acclaimed dining concepts. Known for refined cuisine, exceptional ingredients, and a strong commitment to culinary excellence, the group operates several celebrated restaurants and continues to set the standard for modern fine dining.This role is ideal for a proven culinary leader who has developed their craft in Michelin-starred kitchens. The Executive Chef will drive the culinary vision, lead and mentor a talented brigade, and ensure the highest standards of execution across every service.Responsibilities
Lead all culinary operations, ensuring consistent execution, quality, and presentation at a Michelin-level standard.Develop and evolve menus with a focus on seasonality, technique, and premium ingredients.Recruit, train, and mentor a high-performing culinary team while maintaining a strong kitchen culture.Manage food costs, labor, and purchasing while maintaining quality and operational efficiency.Work closely with ownership and senior leadership on concept development and long-term culinary direction.Maintain strict standards for food safety, organization, and operational excellence.
Requirements
Previous experience as an Executive Chef or Senior Sous Chef in a Michelin-starred or equivalent fine dining restaurant.Strong leadership ability with experience managing and developing large culinary teams.Deep knowledge of modern fine dining techniques and seasonal ingredient-driven cooking.Proven ability to manage food cost, labor, and kitchen financial performance.Experience leading structured, high-performance kitchens with exacting standards.Passion for mentorship, hospitality, and continuous culinary innovation.
What’s on Offer
Salary - $120,000 – $150,000 depending on experience.Opportunity to lead a kitchen within one of California’s most respected restaurant groups.Creative freedom within a highly regarded culinary organization.Long-term growth potential within a portfolio of award-winning restaurants.
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Job Title: Food & Beverage Manager – Asian Cuisine Experience Required Location: Park City, UT Salary: $80,000+ Bonus Benefits: Relocation assistance, 401(k), PTO, comprehensive health benefitsAbout the RoleWe are hiring on behalf of a luxury mountain resort in Park City, featuring ski-in/ski-out access, world-class spa facilities, and multiple fine dining venues. Among these is a high-end Asian dining concept offering sushi, sashimi, and contemporary Asian-inspired dishes in an intimate, stylish setting. The resort also includes full-service lounges and bars providing handcrafted cocktails, small plates, and live entertainment.As the Food & Beverage Manager, you will oversee all operations of the Asian dining offerings while maintaining the highest standards of service, culinary quality, and guest satisfaction.Position SummaryThis role is responsible for managing all aspects of operations for the Asian dining outlets and related F&B venues at the resort. The ideal candidate brings strong leadership skills, extensive experience with Asian cuisine, and a proven track record in luxury hospitality.Qualifications
Minimum 5 years of F&B management experience in luxury or resort hospitality.Strong expertise in Asian cuisine, sushi, or Japanese dining concepts is required.Exceptional leadership, communication, and organizational skills.Proven ability to manage budgets, labor, and operational metrics.Guest-focused mindset with outstanding problem-solving skills.Prior experience in resort-based F&B operations is a plus.
Compensation & Benefits
Salary: $80,000–$90,000 annuallyBonus: Performance-based incentivesRelocation assistance for qualifying candidates401(k) retirement planPaid Time Off (PTO) and comprehensive health benefits
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A fantastic company are looking for some talent who might be on the lookout for a move to the Isle of Man to join their exceptional team. There is heavy investment coming and it’s very exciting This includes managing the restaurant, bustling bar and amazing team in place.This is an established yet growing business that has been serving up amazing food for the last 175 Years. Expect nothing less than the epitome of high-end pub culture. The ideal candidates should possess extensive experience in a large-scale hospitality setting, where service excellence is paramount.Assistant General Manager
You will be working in a quality, premium or high-end environmentYou will have great people skills; not only with your customers but also with your peers and colleagues.Excellent presentation and communication skillsOutstanding service standards and confidence– we are looking for a great personality and a charismatic approach to serviceResponsible for leading your team of chefs de rang, sommeliers, waiters…
The Ideal Candidate
Great knowledge of restaurant management and pubsAble to run the day-to-day operation and be in chargeGood communicator and organised personality in order to have an efficient and smooth service.Be a good leader, drive, motivate and lead the team to push and take the operation to the next stepAbility to take your own decisions; you’ll be a go-getter
General Manager – Award-Winning Food Pub with Rooms – Relocate to Isle of Man- £60,000If you are keen to discuss the details further, please apply today or send your cv to James McDermott or call 0207 790 2666COREcruitment are experts in recruiting for Hospitality, Catering, Leisure, Retail, FM, Property and Construction sectors. We currently have over 1350 live roles across the UK, Middle East, Europe, Africa, North & Central America and South East Asia.To view other great opportunities please check out our website www.corecruitment.com or call us on +44 207 790 2666 for a confidential chat about upcoming opportunities. Likewise, if you are looking to recruit then we would love to hear from you.Follow COREcruitment on your favourite social networks - Facebook, Twitter, LinkedIn and Instagram....Read more...
Restaurant General Manager – Fine Dining
MLR are excited to present an exceptional opportunity for a hand on and passionate Restaurant Manager to lead the operations of this renowned, high-end restaurant in Dublin City Centre.
As Restaurant Manager, you will be the face of the venue, fostering a culture of exceptional service while ensuring that each guest feels genuinely valued and leaves with unforgettable memories.
The ideal candidate will have a keen understanding of the hospitality industry and the ability to exceed guests expectations at every opportunity.
Join us in creating a haven where exquisite food, impeccable service, and a luxurious ambiance converge to leave an indelible mark on the vibrant Dublin scene.
If you are a seasoned Restaurant Manager looking for your next challenge, please apply through the link below.....Read more...
Join us at Greene King pubs, where we have always been the beacon for communities, wherever people want to come together. Our collection of community pubs are the heart and soul of the local area around them, helmed by a local hero and crewed by a team always ready with your favourite tipple. Our pubs embody the true meaning of a local pub, acting as a central hub where locals can enjoy one of our events, a feast of lovingly cooked food or a quick catch up with friends over a drink.
As a bar and waiting apprentice, you will be key to creating unforgettable moments for customers, whether you're putting a smile on customers' faces or recommending meals off the menu. You'll be joining a fun and inclusive team, where you can grow and strengthen your skills and experience.
We're all about rewarding our teams hard work, that's why...
You'll receive a competitive salary, pension contribution as well as:
The chance to further your career across our well-known brands - As one of the industry's top apprenticeship providers, we can provide training and development at each level of your career.
Discount of 33% for you and 15% for your loved ones on all of our brands - so you enjoy your favourite food and drink at a discount.
Wage Stream - Access your wage before payday for when life happens.
Retail discounts - Receive up to 30% of at Superdrug, exclusive discounts with three mobile along with many more...
Discount of 50% for you and 25% for your loved ones at our Greene King Inns and hotels. - so you can enjoy a weekend away without breaking the bank.
Free employee assistance program - Mental Health, well-being, Financial, and Legal support because you matter!
As a bar and waiting apprentice, you will...
Provide customers with a heartfelt and memorable experience each and every time they visit.
Know the menu inside out, offering recommendations to customers.
Greet, serve food and look after our customers whilst they dine with us.
Assist the bar in preparing drinks which meets specs and customer expectations.
Making sure front of house is always safe, legal, and clean, and any issues are dealt with as quickly and safely as possible.
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).
A Food and Beverage Team Member Apprenticeship qualification once you have completed the 15 month programme.
Training:Hospitality Team Member Apprenticeship - Food and Beverage Service Level 2, including Functional Skills in Maths and English.Training Outcome:Ongoing training and development.Employer Description:Greene King is the country's leading pub retailer and brewer, running over 3,100 pubs, restaurants and hotels in towns, villages and city-centre high streets across England, Wales and Scotland. With a rich heritage of over 200 years, we brew award-winning beers and operate managed, tenanted, leased and franchised pubs from our headquarters in Bury St. Edmunds.Working Hours :20 hours minimum p/week. Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed.Skills: Team Working,Organisation Skills....Read more...
District Manager - Area CoackSalary: NegotiableLanguages: German and EnglishStart: ASAPLocation: Germany (remote/travel-based initially; future office in Munich)Are you ready to shape the growth of a new quick service restaurant brand in Germany as an Area Coach for Thuringia, Saxony, and Bavaria then look no further!You will lead the successful launch of the first 1–2 restaurants in 2026 and then build a high-performing regional network, putting in place the operational standards, digital tools, and team culture that define our guest experience from day one.This role combines multi‑unit QSR leadership, hands-on opening support, and strong field presence across three federal states.Key ResponsibilitiesRestaurant Openings
Lead the opening of the first 1–2 restaurants in 2026, from site handover to first day of trade, ensuring they are operationally ready and compliant with all brand and QSR standards.Support all pre-opening activities: recruitment, training, process setup, and on-site readiness checks.
Finance & P&L Ownership
Take full P&L responsibility for restaurants during the opening and early ramp-up phase.Monitor and control operating costs, labour, and food cost to achieve planned profitability targets.Contribute to opening budgets and the first months’ operating budgets, adjusting plans based on performance and traffic trends.Optimise staffing levels and shift patterns in line with German labour law while maintaining service quality and speed.
Team Leadership & Standards
Recruit, train, and coach the initial restaurant teams (cashiers, cooks, cleaning staff), building strong bench strength for future Restaurant Managers.Set and enforce standards for service, hygiene, safety, and guest interaction, creating a consistent “area way of working” across all restaurants.Provide regular in‑person coaching in restaurants, giving feedback on operations, leadership, and guest experience.
External Stakeholder Management
Act as primary operational contact for the brand owner in Germany on standards, audits, and operational programmes.Work with trade unions, health and safety authorities, and local government bodies where required.Prepare restaurants for inspections and audits by regulatory and supervisory authorities, ensuring full compliance.
Operational Support & Performance
Spend time weekly in restaurants across the area to provide hands-on support, verify execution, and model expected behaviours.Track and analyse key performance indicators (service speed, order accuracy, guest satisfaction, cleanliness, labour and food cost, compliance) and drive corrective action plans with restaurant leadership.Implement and embed digital tools for restaurant management and reporting, ensuring usage is compliant with GDPR and internal policies.
Contractors & Opening Readiness
Coordinate with construction, equipment, cleaning, and service providers to ensure restaurants are fully ready at handover.Validate completion and functionality of key systems and works, escalating issues and driving resolution before opening.
Requirements
Fluent German (C1/C2) for effective communication with unions, authorities, landlords, and teams; good English is an advantage.Minimum 2 years’ experience in restaurants or retail (e.g. Restaurant Manager, Multi‑Unit Supervisor, Trainer, or similar field operations role), ideally in QSR or fast casual.Solid understanding of basic P&L drivers (sales, labour, food cost, controllables) and operational KPIs.Knowledge of German labour law and H&S regulations is a plus.Strong leadership, coaching, and communication skills, with a track record of building engaged, high‑performing frontline teams.High willingness to travel (30–50% of working time) across Thuringia, Saxony, and Bavaria; comfortable working in a remote/travel‑based setup.Higher education is preferred but not mandatory; hands-on operational experience and results are highly valued.
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District Manager - Area CoachSalary: NegotiableLanguages: German and EnglishStart: ASAPLocation: Germany (remote/travel-based initially; future office in Munich)Are you ready to shape the growth of a new quick service restaurant brand in Germany as an Area Manager for Thuringia, Saxony, and Bavaria then look no further!You will lead the successful launch of the first 1–2 restaurants in 2026 and then build a high-performing regional network, putting in place the operational standards, digital tools, and team culture that define our guest experience from day one.This role combines multi‑unit QSR leadership, hands-on opening support, and strong field presence across three federal states.Key ResponsibilitiesRestaurant Openings
Lead the opening of the first 1–2 restaurants in 2026, from site handover to first day of trade, ensuring they are operationally ready and compliant with all brand and QSR standards.Support all pre-opening activities: recruitment, training, process setup, and on-site readiness checks.
Finance & P&L Ownership
Take full P&L responsibility for restaurants during the opening and early ramp-up phase.Monitor and control operating costs, labour, and food cost to achieve planned profitability targets.Contribute to opening budgets and the first months’ operating budgets, adjusting plans based on performance and traffic trends.Optimise staffing levels and shift patterns in line with German labour law while maintaining service quality and speed.
Team Leadership & Standards
Recruit, train, and coach the initial restaurant teams (cashiers, cooks, cleaning staff), building strong bench strength for future Restaurant Managers.Set and enforce standards for service, hygiene, safety, and guest interaction, creating a consistent “area way of working” across all restaurants.Provide regular in‑person coaching in restaurants, giving feedback on operations, leadership, and guest experience.
External Stakeholder Management
Act as primary operational contact for the brand owner in Germany on standards, audits, and operational programmes.Work with trade unions, health and safety authorities, and local government bodies where required.Prepare restaurants for inspections and audits by regulatory and supervisory authorities, ensuring full compliance.
Operational Support & Performance
Spend time weekly in restaurants across the area to provide hands-on support, verify execution, and model expected behaviours.Track and analyse key performance indicators (service speed, order accuracy, guest satisfaction, cleanliness, labour and food cost, compliance) and drive corrective action plans with restaurant leadership.Implement and embed digital tools for restaurant management and reporting, ensuring usage is compliant with GDPR and internal policies.
Contractors & Opening Readiness
Coordinate with construction, equipment, cleaning, and service providers to ensure restaurants are fully ready at handover.Validate completion and functionality of key systems and works, escalating issues and driving resolution before opening.
Requirements
Fluent German (C1/C2) for effective communication with unions, authorities, landlords, and teams; good English is an advantage.Minimum 2 years’ experience in restaurants or retail (e.g. Restaurant Manager, Multi‑Unit Supervisor, Trainer, or similar field operations role), ideally in QSR or fast casual.Solid understanding of basic P&L drivers (sales, labour, food cost, controllables) and operational KPIs.Knowledge of German labour law and H&S regulations is a plus.Strong leadership, coaching, and communication skills, with a track record of building engaged, high‑performing frontline teams.High willingness to travel (30–50% of working time) across Thuringia, Saxony, and Bavaria; comfortable working in a remote/travel‑based setup.Higher education is preferred but not mandatory; hands-on operational experience and results are highly valued.
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FRANCHISE BUSINESS LEADER / CONSULTANT APACWe have been retained by this very well-established Retail (food) company to find them a Franchise Business Leader or Consultant for Asian Pacific Region. This role can be based in Singapore, Malaysia, Thailand or the Philippines – please note there will be lots of travel with this role.As a Franchise Business Leader, you are the key strategic partner to a portfolio of Master Franchisees (and/or Area Developers) in a region. Within these partnerships you will consider external factors, emerging trends, and brand goals to challenge each Master Franchisee to build a sustainable, growing, and prosperous regional franchise organisation. You will provide leadership and coaching to ensure healthy people, performance, and profits in adherence with brand standards. It is up to you to inspire and influence your Master Franchisees to ensure the brand is the category leader. In this role, you are a mentor and executive business coach, all wrapped up into one. You will lead, motivate, and inspire Master Franchisees to achieve the highest level of professional execution within their regions.QUALIFICATIONS, EXPERIENCE, SKILLS & ATTRIBUTES REQUIRED:
Bachelor’s degree in a related field preferred10+ years in QSR / Food Retail operations role5+ years of leadership and strategy experienceRestaurant / Food Service experience essential – extensive beverage experience preferredExperience with leading, inspiring, influencing, and motivating othersExperience with organisational infrastructure development
Skills & Abilities
Track record of successful operational management experience in a multi-unit QSR / Retail environmentPrevious franchise consulting/relationship experienceDynami & Hungry to succeed with a huge drive to improving and expanding the businessResults oriented and Forward Thinking – Willing to Challenge Status QuoInnovative mindset – Turns Ideas into RealityTurns Insights into Action – Able to Process, Plan, and ImpactBusiness Savvy – Up to Date with Business and Economic TrendsStrong Listening Skills – Open Minded and Values PerspectiveAbility to build trust, commitment, and accountabilityHigh Emotional Intelligence – Solid Relationship Management
Salary Package Offered: Very negotiable for the right person with amazing experienceGet in touch: michelle@corecruitment.com....Read more...
FRANCHISE BUSINESS LEADER / CONSULTANT APACWe have been retained by this very well-established Retail (food) company to find them a Franchise Business Leader or Consultant for Asian Pacific Region. This role can be based in Singapore, Malaysia, Thailand or the Philippines – please note there will be lots of travel with this role.As a Franchise Business Leader, you are the key strategic partner to a portfolio of Master Franchisees (and/or Area Developers) in a region. Within these partnerships you will consider external factors, emerging trends, and brand goals to challenge each Master Franchisee to build a sustainable, growing, and prosperous regional franchise organisation. You will provide leadership and coaching to ensure healthy people, performance, and profits in adherence with brand standards. It is up to you to inspire and influence your Master Franchisees to ensure the brand is the category leader. In this role, you are a mentor and executive business coach, all wrapped up into one. You will lead, motivate, and inspire Master Franchisees to achieve the highest level of professional execution within their regions.QUALIFICATIONS, EXPERIENCE, SKILLS & ATTRIBUTES REQUIRED:
Bachelor’s degree in a related field preferred10+ years in QSR / Food Retail operations role5+ years of leadership and strategy experienceRestaurant / Food Service experience essential – extensive beverage experience preferredExperience with leading, inspiring, influencing, and motivating othersExperience with organisational infrastructure development
Skills & Abilities
Track record of successful operational management experience in a multi-unit QSR / Retail environmentPrevious franchise consulting/relationship experienceDynami & Hungry to succeed with a huge drive to improving and expanding the businessResults oriented and Forward Thinking – Willing to Challenge Status QuoInnovative mindset – Turns Ideas into RealityTurns Insights into Action – Able to Process, Plan, and ImpactBusiness Savvy – Up to Date with Business and Economic TrendsStrong Listening Skills – Open Minded and Values PerspectiveAbility to build trust, commitment, and accountabilityHigh Emotional Intelligence – Solid Relationship Management
Salary Package Offered: Very negotiable for the right person with amazing experienceGet in touch: michelle@corecruitment.com....Read more...
