Head Chef - Premium Country Gastropub - Tunbridge Wells 40-45k plus bonusA hands-on Head Chef role leading a busy, from-scratch kitchen at a well-regarded country pub, with live-in available.A well-regarded country gastropub near Tunbridge Wells is looking for a Head Chef to lead its kitchen. The pub has a strong local reputation for fresh, seasonal food and proper cooking, and trades busily all week, building to around 200 covers on a Saturday and 300 to 400 on a Sunday.This Head Chef role suits a chef who leads from the pass, cooks from scratch and holds standards when it is busy. Live-in accommodation is available above the pub, making it a strong option for a Head Chef relocating to Kent.The Head Chef role
Lead the kitchen and deliver a fresh, seasonal gastropub menu.Cook from scratch, with stocks, sauces and jus made in house.Run a brigade of around three chefs plus KP midweek, rising to five or six chefs at weekends.Manage ordering, stock control, food costs and GP.Keep standards consistent from prep through to high-volume Sunday service.Lead food safety, hygiene and kitchen compliance.Work closely with front of house to deliver a great guest experience.
About you
An experienced Head Chef, or an established Senior Sous Chef ready for a first Head Chef role.A background in quality pubs, gastropubs or good fresh-food restaurants.Passionate about seasonal produce and proper cooking techniques.Calm, organised and in control during big services.Confident with food costs, ordering and kitchen management.A leader who trains and develops a team.
The package
40-45k basic salary, depending on experience.Bonus on top.Live-in accommodation available above the pub.The chance to lead a busy Head Chef kitchen with an established reputation for quality food.
If you are a Head Chef with a strong fresh food background and want to lead a busy, quality-led pub kitchen in Kent, send your CV to stuartcampbell at COREcruitment dot com today.....Read more...
Job Title: Head ChefAn exciting opportunity has become available for an experienced Head Chef to take charge of a quality-led restaurant kitchen in Battersea. The operation will focus on a concise, seasonal menu with everything prepared from scratch using fresh ingredients. This is a hands-on position suited to a chef who enjoys being on the stove, leading a small team and having genuine ownership of the day-to-day kitchen operation.Head Chef benefits:
Up to £60,000 per annumBattersea locationQuality-led neighbourhood restaurantSmall, regularly changing menuFresh, handmade pasta produced dailyEverything prepared from scratchIntimate restaurant environmentSmall, experienced kitchen brigadeHands-on Head Chef positionManage ordering, stock & kitchen organisationResponsibility for food quality & consistencyExcellent evening finishing timesLatest finishes approximately 9:30pm to 10:30pmOpportunity to put your own stamp on the kitchen
Head Chef requirements:
An experienced Head Chef or strong Senior Sous Chef ready to take full responsibility for a quality restaurant kitchen.A hands-on chef with strong kitchen management, organisation and leadership skills.A genuine passion for fresh produce, food prepared from scratch and maintaining consistently high standards.....Read more...
Head Chef - High-Volume Food Hall - Central London 45-50kLead three street food kitchens in one of Central London’s busiest food and sports venues and shape the food offer for the next stage of growth.A leading Central London food hall and live sports venue is looking for a Head Chef to take charge of a fast-paced, multi-concept kitchen operation. This Head Chef role suits a strong Senior Sous Chef ready to step up, or an established Head Chef from a high-volume branded background.The venue works like a street food market. Food sales are strong and growing, with a clear target to almost double weekly food revenue. From January, the Head Chef will be able to help shape the food into one consistent concept.The Head Chef role
Lead a small kitchen team of 8-10 chefs across multiple concepts.Lead from the front, working on the pass and alongside the team during busy services.Set and keep high standards of consistency, food safety and presentation.Train and develop the team, building a strong and dependable kitchen.Manage food cost, GP, staff costs and ordering, and contribute to the kitchen P&L.Help develop the food offer, with real input into the concept from January.Work closely with the General Manager to grow food revenue.
About you
A Senior Sous Chef ready for their first Head Chef role, or an experienced Head Chef.A background in high-volume branded restaurants.Experience of food halls, street food markets or venues with several outlets is a strong advantage.Comfortable running more than one kitchen or concept at the same time.Commercially aware, with a working knowledge of food cost, P&L and staff costs.A hands-on leader who is happy to hand admin to a supporting assistant.
The package
£45,000 basic salary.Tronc on top, estimated at £4,000 to £5,000 a year.A genuine say in the food concept as the venue moves into its next phase.A small, close-knit team in a busy, high-energy Central London venue.A short, two-stage interview process.
If you are a Head Chef or Senior Sous Chef with high-volume experience and want a role where you can make a visible difference, send your CV to Olly at COREcruitment dot com today.....Read more...
Job Title: Head ChefOur client is developing an exciting new premium restaurant concept, bringing together exceptional Japanese and Chinese-inspired cuisine within a vibrant and contemporary dining environment. The operation will focus on outstanding ingredients, technical cooking and theatrical presentation, with the successful Head Chef playing a major role in shaping the final menu and culinary direction.This represents an excellent opportunity for an accomplished chef to become involved ahead of opening and genuinely influence the development of a prestigious new restaurant.Head Chef benefits:• £80,000 to £90,000 per annum• Approx. £8,000 additional tronc• Prestigious new restaurant opening• Temporary accommodation available for the first 3 to 6 months• Premium Japanese & Chinese-inspired cuisine• Sushi, sashimi, robata, premium seafood & Wagyu• Open kitchen & chef counter elements• Predominantly dinner-led operation• Expected 5-day operating week• Opportunity to shape the menu & culinary direction• Significant involvement throughout the pre-opening period• Excellent long-term opportunity within an established hospitality businessHead Chef requirements:• An accomplished Head Chef with strong Japanese and/or Chinese culinary expertise.• Previous experience within recognised premium restaurants or luxury hospitality operations.• Strong knowledge of Japanese or Chinese ingredients and cooking techniques, with experience across sushi, robata or premium Asian cuisine particularly desirable.• A creative and commercially minded chef capable of helping develop a new restaurant concept.• A confident leader who can recruit, develop and inspire a high-performing kitchen brigade.....Read more...
Sous Chef - High-Volume Branded Restaurant - West London 50-52kA busy, systems-led Sous Chef role with an award-winning restaurant group that genuinely promotes from within.Job Role: Sous ChefConcept: High-volume branded restaurantBrigade: 11-15 chefsLocation: West London, W6An expanding, award-winning UK restaurant group is looking for a Sous Chef to join one of its busy West London kitchens. This is a Sous Chef role for someone who loves fast-paced service, runs a tight kitchen and gets a buzz from developing their team.The Sous Chef role:
Run service alongside the Head Chef in a 100+ cover, high-volume kitchenRestaurants turning 50k+ in weekly sales from a tight, focused menu cooked to specLead, train and develop a brigade of 11-15 chefs, including two Junior Sous ChefsOwn ordering, stock, rotas and kitchen systems and deputise for the Head ChefHold brand standards on consistency, quality and food safety every service
About you:
Sous Chef or Senior Sous Chef from a high-volume branded or group restaurantStrong on systems: rotas, ordering, stock takes, specs and kitchen screensA people developer with real examples of training and promoting chefsCalm under pressure, straight talking and proud of consistencyA stable career history and a genuine love of hospitalityAmbitious to build a long-term career and progress to Head Chef
The package:
Up to 51.75k: 32.75k basic plus tronc estimated at 17k (49.75k), plus bonus up to 2kWell-planned hours with minimal overtimeStructured leadership training and a clear path from Sous Chef to Head ChefMonthly dining allowance, staff discount card and healthcare cash planRelocation support available
If you are a Sous Chef with high-volume branded experience and want a clear path to Head Chef with a group that invests in its people, send your CV to Olly at COREcruitment dot com today.....Read more...
Head Chef – Michelin Bib Gourmand – 58-60k inc tronc A fantastic opportunity for a Head Chef to join an award-winning London restaurant group, with a focus on high-volume, fast-paced European cuisine and genuine work-life balance.The Role We are delighted to partner with a highly respected, multi-site restaurant group to appoint a Head Chef for one of their established London sites. This is a pivotal role offering stability, creative freedom, and a clear path for progression within a people-focused business renowned for its vibrant atmosphere and exceptional fresh food. The successful candidate will be the culinary leader, with responsibility for hands-on kitchen leadership, team development, and full operational management.The Group
Award-winning modern restaurant group with a Bib Gourmand standard for quality.Currently operating 6 successful London sites, with more openings planned.High-volume, fast-paced European restaurants.A people-focused business known for vibrant atmosphere and exceptional fresh food.Minimal chef turnover – a structured, supportive environment.Genuine expansion journey with further sites in the pipeline.
The Head Chef Role
Lead the kitchen at an established, high-volume London site.Hands-on kitchen leadership across all sections.Team development – a genuine passion for developing teams and promoting from within.Full operational management, including stock, cost control, and kitchen systems.Menu collaboration – creative freedom to shape menus.Work closely with the wider group on operational delivery.Maintain the highest standards of food quality, consistency, and presentation.
The Ideal Head Chef
Proven experience as a Head Chef or Senior Sous Chef in high-quality, fresh food environments.A background in recognised, quality-driven restaurants is a significant advantage.Experience in high-volume, fast-paced European cuisine.Strong leadership skills with a genuine passion for developing teams and promoting from within.Commercially savvy, with excellent stock, cost control, and kitchen systems management.A collaborative, energetic team player with no ego.Committed to a sustainable chef lifestyle.
Why Apply
Excellent salary of £58,000 – £60,000 including tronc.A sensible 45-48 hour working week, promoting a true work-life balance.Creative freedom to collaborate on and shape menus.A clear progression path as the group continues to expand.A structured, supportive environment known for minimal chef turnover.
How to Apply If you are a Head Chef ready for a high-volume, quality-driven role within an expanding group, please send your CV to Olly at COREcruitment dot com0207539557907599297482....Read more...
Lead Development Chef / Head Development ChefLocation: Flax Bourton, BristolSalary: £52,000–£53,000 + benefitsMonday–Friday | UK travel + occasionally EuropeWe are seeking an experienced, creative and commercially minded Lead Development Chef / Head Development Chef to join a highly successful specialist food business based at their beautiful innovations centre near Bristol.With over 35 years' experience, the business develops innovative food-on-the-move solutions for leading brands across the UK and internationally. It is a B Corp certified, Carbon Neutral organisation with a collaborative, entrepreneurial culture where innovation, sustainability and people are at the heart of the business.The RoleTo lead the development of exciting, commercially viable food-on-the-move ranges across the clients customer base — from first idea through to launch.The Lead Development Chef owns the creative and technical direction of NPD. They hold the day-to-day development relationship with key customers, turn a brief into a range that hits the target cost and the operational reality of the outlet, and sign it off as ready for manufacture.They also lead and develop the development chef team, setting the standards the NPD kitchen works to.You will:• Lead and mentor two Development Chefs.• Develop innovative, commercially viable food ranges.• Manage key customer relationships and present concepts and products.• Manage multiple NPD projects to brief, cost, margin and deadline.• Lead trials and support successful manufacturing scale-up.• Ensure recipes and specifications are accurate and commercially achievable.• Work closely with Technical, Manufacturing and Commercial teams.• Maintain high standards of food safety, HACCP, hygiene and kitchen control.• Identify emerging food, ingredient and consumer trends.• Travel across the UK, with occasional European travel.About YouYou will be a proactive, blue-sky-thinking chef and excellent team player with outstanding communication skills and commercial awareness.Ideally you will have:• 5+ years' experience in NPD, food manufacturing or high-volume commercial kitchens.• Proven experience taking products from concept to launch.• Experience leading or mentoring chefs.• Strong understanding of scale-up, costing and margins.• Excellent recipe costing and specification skills.• Customer-facing and presentation experience.• Food-related qualification, e.g. NVQ Level 2 Professional Cookery.• Level 3 Food Safety & Hygiene.• Full, clean UK driving licence.Retail, food-to-go, foodservice, international, fine-dining or HACCP experience would be advantageous.The OpportunityA fantastic opportunity to combine culinary creativity, customer interaction and senior NPD leadership, working with major brands and a wide variety of food products.If you are passionate about food, a natural leader, creative thinker and commercially focused chef, this could be an excellent next career move.Alternative job titles may include Head of Food Development, Head of Culinary Development, Head of NPD Food, Development Chef Lead, Food Innovation & Development Lead, Head of Culinary Innovation, Senior Development Chef, NPD Chef Manager, Head of Product Development Food....Read more...
Sous Chef, Premium London GastropubCareer Progression to Head ChefLocation: Fitzrovia, Central London | Salary: £40,000 - £42,000 Plus TroncAre you a Sous Chef ready to take the next step in your career, with your sights set on becoming a Head Chef?COREcruitment is working with a distinctive London pub and restaurant to find a talented Sous Chef who wants to develop their skills, take on greater responsibility and grow with an ambitious hospitality business.This is not your typical pub kitchen. Located in the heart of Fitzrovia, the venue combines the character of a traditional British pub with a contemporary food offering, seasonal British ingredients and a strong focus on cooking over charcoal, ember and flame.The business has a distinctive identity, with a creative vision that brings together quality food, carefully selected drinks and a setting with real personality. The food offering includes seasonal dishes, quality meat and fish, sharing plates and traditional Sunday roasts, with an emphasis on fresh produce and cooking that lets the ingredients speak for themselves.The OpportunityWe’re looking for a motivated Sous Chef who can support the Head Chef in delivering consistently high standards across preparation, service and kitchen management.You’ll be joining a business with plans to expand, including a new opening next year. For the right person, this presents an opportunity to develop alongside the business, gain valuable experience and work towards a future Head Chef position.You’ll be trusted to take responsibility, contribute ideas and help build a kitchen team that takes pride in its food and performance.What You’ll Be Doing
Supporting the Head Chef in the day-to-day running of the kitchen.Leading services and ensuring food is delivered to a consistently high standard.Working with fresh, seasonal ingredients and quality British produce.Maintaining strong preparation, organisation and kitchen discipline.Supporting menu development, specials and seasonal changes.Training and developing junior chefs, helping them improve their skills.Maintaining excellent food safety, hygiene and allergen standards.Assisting with stock control, ordering, GP management and minimising waste.Taking ownership of the kitchen in the Head Chef’s absence.Helping prepare the business for future growth and progression opportunities.
What We’re Looking For
Experience as a Sous Chef or a strong Junior Sous Chef ready for the next step.A genuine passion for quality ingredients and well-executed food.Experience in a quality restaurant, gastropub or fresh-food-led kitchen.Strong organisational skills and the ability to lead a team through service.A positive, hands-on approach and the confidence to take responsibility.An understanding of kitchen costs, stock control and food safety.Ambition to progress towards a Head Chef role as your experience develops.Most importantly, we want someone who wants to grow, contribute and be part of a business with plans for the future.
What’s on Offer?
£40,000 - £42,000 plus tronc Circa 10k depending on experience.The opportunity to work in a distinctive, quality-led London food operation.Exposure to seasonal menus, quality produce and charcoal-led cooking.Support from an experienced senior kitchen team.Greater responsibility and opportunities to develop your management skills.The potential to progress towards a Head Chef position as the business expands.The chance to be involved in the next stage of the business, including a planned new opening next year.
Ready for Your Next Step?If you’re a Sous Chef who wants more than just another kitchen job, this could be the opportunity you’ve been looking for.We’re keen to speak with chefs who combine strong cooking skills with leadership potential and a clear ambition to progress.Send your CV to COREcruitment to find out more about this confidential opportunity.....Read more...
HEAD CHEF | EAST LONDON | OTE £65,000Looking for your next Head Chef role in East London?We’re working with a well-established gastro pub in East London that’s looking for a confident, hands-on Head Chef to lead the kitchen team.This is all about proper cooking, seasonal British produce and food made from scratch, with someone who can lead the kitchen while maintaining high standards throughout service.What’s on offer:• OTE up to £65,000• Established East London gastro pub• Seasonal British produce• Everything made in house• Busy 7-day operation• Strong Sunday lunch trade• Full responsibility for the kitchen• Opportunity to put your own stamp on the food offeringWe’re looking for someone with:• Proven Head Chef experience or a strong Sous Chef ready to step up• A strong fresh food background• A genuine interest in seasonal British cooking• Good kitchen leadership experience• Experience managing and developing a kitchen team• The ability to lead a busy service• Good understanding of kitchen costs and GP• A hands-on approach and positive attitudeInterviews are happening now.If this sounds like you, or you know a chef who would be a good fit, drop me a message or send your CV over.#HeadChef #ChefJobs #LondonChefs #EastLondon #HospitalityJobs #PubJobs #GastroPub....Read more...
Head Chef – Fresh Food Restaurant 50-55k - Central London A pivotal role to shape the culinary direction of a respected hospitality group.An excellent opportunity has arisen for an experienced Head Chef to lead the kitchen of an all-day dining, premium casual restaurant central in London. This is a key Head Chef position within an expanding, well-respected group offering clear career progression for the right candidate.The Role: This Head Chef will lead a brigade of 10-12 chefs, serving between 200-400 covers daily across breakfast, brunch, lunch, and dinner service. The focus is on creating fresh, seasonal, and sustainable menus with strong vegetarian and vegan offerings. You will be responsible for the full kitchen operation, from team leadership and menu development to maintaining high standards in a fast-paced environment.Key Responsibilities:
Create innovative, fresh, and healthy menus with seasonal produceOversee all daily kitchen operations, ensuring quality and consistencyManage inventory, control costs, and maintain supplier relationshipsUphold the highest standards of health, safety, and hygiene
The Ideal Head Chef:
Proven experience as a Head Chef in a high-volume, quality-focused restaurantA passion for fresh, sustainable produce and modern, healthy cuisineStrong leadership skills with the ability to train, motivate, and develop a teamExcellent organisational skills and the ability to thrive under pressureA creative mindset with a focus on menu development and food trends
Why Apply?
Progression: Be part of a respected group with new openings planned; genuine long-term career growthDevelopment: Benefit from excellent training and support structuresReward: A competitive salary of 50-55kImpact: The autonomy to shape the kitchen culture and menu from the start
Sound like you? APPLY TODAY! Send your CV to Olly at COREcruitment dot com....Read more...
Salary: £60,000-£66,000 Location: Central London | Multi-Site Hours: 48 hours per week | Flexibility around eventsI'm recruiting a hands-on Executive Head Chef to lead a amazing multi-site catering operation in Central London, overseeing a brilliant mix of retail dining, hospitality and events.The operation is established, but there's real opportunity for someone to come in with fresh ideas, develop the menus and evolve the overall food offer within several incredible spaces.Salary & Benefits
£66,000 salary28 days annual leaveCompany pensionLife assuranceWellbeing supportSeason ticketsTraining and development
The Operation
Stunning multi-site Central London portfolio.Multiple kitchens and food outlets.High-volume retail and daytime dining.Premium corporate hospitality.Events and private dining.Fresh, seasonal food produced in-house.Established chef teams.
The Role
Lead the culinary operation across multiple sites.Develop and evolve the overall food strategy.Create seasonal retail, hospitality and event menus.Lead, motivate and develop Head Chefs and kitchen teams.Drive food quality and consistency.Introduce new food concepts and ideas.Manage GP, labour, stock, waste and budgets.Support events, food sales and commercial performance.Remain visible, involved and hands-on in the kitchens.
About You
Executive Head Chef or experienced multi-site Head Chef.Strong multi-site catering experience.Background across events, hospitality and retail dining.Contract catering, premium venues or large-scale hospitality experience.Strong fresh-food and seasonal cooking background.Creative with menus and food concepts.Experienced leading and developing large chef teams.Commercially strong with excellent financial understanding.Hands-on, energetic and genuinely passionate about food.
This is a brilliant opportunity for an Executive Head Chef who wants to do more than maintain an existing operation.You'll have the scope to develop the food, influence the culinary direction, build strong teams and make a genuine impact across a major Central London portfolio – while remaining close to the kitchens and the food itself.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Role: Head Chef & Chef
Starting Location: Outskirts of Maidstone
Hourly Rate: DOE/Role
Contract: Temporary
Dates: ASAP
The remote location of this position requires you to have a vehicle and a license.
Position Overview
Our client is seeking a Head Chef & Chef on a temporary basis to run the Kitchen.
As a Chef, you will support the day-to-day running of the kitchen. You will assist with food preparation, help maintain high standards of quality and presentation, and contribute to a clean, safe, and well-organised working environment.
Responsibilities
- Support with food preparation and cooking
- Assist with daily kitchen operations to ensure smooth and efficient service
- Maintain high standards of food quality, presentation, and consistency
- Ensure full compliance with food safety and hygiene regulations
- Help with stock rotation and keeping work areas organised
- Carry out ad hoc duties as required to support the overall operation
Requirements
- The location of this position requires you to have a driver's license and a vehicle.
- Experience in a kitchen, with a proven track record of success
- Knowledge of food safety regulations and best practices in kitchen management
- Willingness to take on ad hoc duties
KH Recruitment Ltd is acting as an Employment Business in relation to this vacancy.....Read more...
Sous Chef – Traditional Pub with a Twist
North London | £38,000–£42,000 + BenefitsCOREcruitment are working with a fantastic traditional pub in North London that is looking for an ambitious Sous Chef to join its kitchen team.This is a proper neighbourhood pub with a relaxed atmosphere, great produce and a menu that puts a modern twist on traditional pub favourites.The kitchen focuses on fresh, seasonal ingredients, bold flavours and well-executed dishes, creating a menu that feels familiar while offering something a little different.The Role
As Sous Chef, you’ll work closely with the Head Chef to run the kitchen and maintain high standards across the operation.You’ll be involved in:
Supporting the Head Chef with the day-to-day running of the kitchenLeading the team during busy servicesCooking fresh, seasonal food to a high standardHelping develop menus, specials and new dishesMaintaining excellent food hygiene and kitchen standardsManaging stock, ordering and portion controlTraining and developing junior chefsEnsuring the kitchen is organised and ready for service
About You
We’re looking for a hands-on Sous Chef who enjoys working in a busy, quality-led pub or restaurant.You’ll ideally have:
Previous Sous Chef or strong Junior Sous Chef experienceExperience in a quality pub, restaurant or fresh-food environmentStrong a la carte experienceA genuine passion for good food and fresh produceThe confidence to lead a kitchen team during serviceGood knowledge of food safety and kitchen managementA positive and organised approach
What’s on Offer
£38,000–£42,000 salaryTraditional North London pub with a modern twistFresh, seasonal and flavour-led menuSupportive kitchen teamOpportunity to work closely with an experienced Head ChefCareer development and progressionA role where you can have genuine input into the food
If you’re a Sous Chef looking for a great pub environment, a strong team and a menu that offers something different, this could be a great next move.....Read more...
Sous Chef - Daytime Brunch Focus - Central London - £45,000 to £50,000An excellent opportunity for a Sous Chef to help elevate a daytime brunch and all-day café operation as it moves towards a more ambitious dining and events-led model.A café and restaurant in Central London is seeking a Sous Chef to support the Head Chef and help elevate the kitchen operation. The business is evolving from a brunch and coffee-led operation into a higher-quality, all-day restaurant and café, with plans for more supper clubs, dinners, collaborations and events.The Role
Support the Head Chef with the day-to-day kitchen operation.Maintain food quality, consistency and presentation standards.Help implement and maintain kitchen systems and processes.Support recipe development and new dishes.Work with stock and recipe-management systems, including HOPs and Lightspeed.Complete monthly stocktakes and support food-cost control.Support all-day service, including breakfast, brunch and lunch.Assist with supper clubs, dinners, collaborations and private events.Help train and develop junior kitchen team members.
The Venue
Café and restaurant in Central London.Approximately 60 to 70 covers, with weekend trading reaching 300 to 400.Core trading period between 12:00pm and 2:30pm.Small kitchen team of around six or seven, including the Head Chef.Events and private functions for 60 to 70 guests.Evolving from a café and brunch model towards a more ambitious all-day operation.
The Ideal Sous Chef
Current or recent Sous Chef experience.Strong culinary foundation and good technical ability.Experience in quality-led restaurants, cafés, all-day dining or casual fine dining.Comfortable in a high-volume daytime operation.Organised, consistent, and a good understanding of food hygiene and kitchen systems.Experience using digital stock and recipe systems would be beneficial.Understanding of food cost, stock control and waste management.Experience with events or private dining would be an advantage.Positive, hands-on and able to support and develop junior chefs.Comfortable working in a business undergoing change and development.
How to Applyplease send your CV to Olly at COREcruitment dot com02075395579....Read more...
Head Chef | Luxury Five-Star Resort | Hertfordshire
Salary: Competitive, depending on experience | Full-time positionAre you a talented Head Chef who combines excellent cooking skills with the leadership to run a quality restaurant kitchen?COREcruitment is working with one of Hertfordshire’s leading luxury resorts to recruit a Head Chef for one of its established restaurant operations.Set within 300 acres of beautiful Hertfordshire countryside, this five-star destination offers a distinctive working environment, with a strong focus on quality food, seasonal British produce and ingredients sourced from local suppliers and the resort’s own kitchen garden.We’re looking for a chef who cares about the food as much as the numbers. Someone who can lead a team, deliver consistent standards and bring creativity to an established food offering.The Role
This is an all-day restaurant operation serving breakfast, lunch and dinner, seven days a week. With a focus on seasonal British cooking and quality ingredients, the restaurant offers an opportunity to lead a dedicated kitchen team within a well-established luxury hospitality business.Reporting into the senior culinary team, you’ll take ownership of the kitchen’s food quality, team development and commercial performance.Your responsibilities will include:
Leading, developing and motivating a kitchen team of approximately 13 chefs.
Maintaining high standards of cooking, presentation and consistency across breakfast, lunch and dinner.
Developing seasonal menus that showcase British produce and reflect the restaurant’s identity.
Working closely with local suppliers and the resort’s kitchen garden team.
Managing food costs, gross profit, purchasing, stock control and waste.
Planning rotas and deploying the kitchen team effectively.
Maintaining excellent food safety, hygiene and allergen standards.
Training and developing your team, building a positive culture and retaining good people.
Working closely with the General Manager, Executive Head Chef and Culinary Director to improve standards and performance.
Bringing fresh ideas and creativity while maintaining consistency and commercial awareness.
About You
We’re looking for a Head Chef with a strong culinary background who can demonstrate both excellent cooking ability and sound kitchen management.You’ll ideally have:
Experience as a Head Chef or a strong Senior Sous Chef ready to take the next step.
A background in quality restaurants, hotels or substantial food-led operations.
Strong à la carte cooking skills and a genuine interest in seasonal British food.
The creativity to develop dishes while maintaining consistency and profitability.
Experience managing a sizeable team and delivering across busy services.
A good understanding of kitchen financials, including food GP, labour costs, ordering and stock management.
The ability to lead, motivate and develop a team.
A stable employment history and a genuine interest in developing with a business over the longer term.
A hands-on approach and the confidence to lead from the front.
Rosette experience would be welcome, but it isn’t the deciding factor. We’re interested in your cooking ability, creativity, leadership and long-term potential.What’s on Offer?
A competitive salary, depending on experience.
The opportunity to work within a five-star luxury resort.
A well-established restaurant operation with a dedicated kitchen team.
Access to quality British produce and ingredients from the resort’s own kitchen garden.
Support from an experienced Executive Head Chef and Culinary Director.
The opportunity to make your mark on the food offering and develop your team.
A beautiful countryside setting within easy reach of Watford and the wider Hertfordshire area.
Free staff parking and a shuttle bus from Watford town centre.
You’ll need reliable transport arrangements to accommodate a variety of early and late shifts. Staff accommodation is limited, although individual availability can be discussed.Interested?
If you’re an ambitious Head Chef or Senior Sous Chef who combines quality cooking with strong commercial management, we’d love to hear from you.Send your CV to COREcruitment, along with a short introduction outlining your culinary background, leadership experience and what you could bring to this opportunity.....Read more...
Salary: Up to £60,000 + Paid Overtime Location: Central London Hours: Monday-Friday | Predominantly daytimeI'm recruiting a Head Chef for a prestigious financial institution in Central London, leading a large workplace dining and hospitality operation.This is a brilliant role for a creative chef who can deliver an exciting 800-cover retail offer alongside high-end corporate hospitality and fine dining.Salary & Benefits
Monday-FridayPredominantly breakfast and lunchEvening event overtime paid at time and a halfCompany pensionHoliday allowanceStaff mealsTraining and developmentExcellent long-term opportunity
The Operation
Around 1,600 people based on-siteRetail serving up to 800 coversBreakfast and lunchMultiple food countersLarge deli and salad offerHospitality from working lunches to fine diningEstablished culinary team of around 10
The Role
Lead both retail and hospitalityManage and develop the kitchen teamDrive food quality and presentationTake ownership of menu developmentCreate fresh, modern workplace diningDeliver refined fine-dining hospitalityManage food costs, labour and kitchen standardsSupport evening hospitality when required
About You
Experienced Head Chef or strong senior kitchen leaderPremium B&I, restaurant, hotel or hospitality backgroundStrong across both high-volume retail and fine diningExcellent menu development skillsCreative and genuinely passionate about foodCommercially aware and highly organisedConfident developing an established team
There's also an exciting major refurbishment planned for the operation, including the development of a completely new kitchen. The Head Chef will have the opportunity to be closely involved in shaping the kitchen and future food offer.If you're looking for a Monday-Friday Head Chef position where you can combine volume, creativity and genuinely high-end hospitality, this is a fantastic opportunity.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
An excellent new job opportunity has arisen for a talented Head Chef to work in an exceptional nursing home based in the Knutsford, Cheshire area. You will be working for one of UK’s leading health care providers
This nursing home provides a range of care services, including: nursing care, dementia care, residential care, respite care, end of life care, and convalescence care
**To be considered for this position you must have proven experience as a Head Chef or Executive Chef in a similar setting**
As the Head Chef your key duties include:
You will play a crucial role in providing nutritious and well-balanced meals for residents while ensuring a high standard of culinary excellence
Responsible for managing the kitchen staff, overseeing food preparation, menu planning, and maintaining compliance with relevant health and safety regulations
Play a pivotal role in staff training, ensuring a commitment to health and safety standards, and upholding a pristine and well-organised kitchen environment
The following skills and experience would be preferred and beneficial for the role:
Culinary degree or relevant certification
Knowledge of nutrition, dietary needs, and food safety regulations
Strong leadership and team management skills
Excellent communication and interpersonal skills
Ability to work collaboratively with other departments within the care home
Strong communication and interpersonal skills
Ability to manage time effectively and work efficiently under pressure
Knowledge of health and safety regulations and procedures
Ability to train and supervise kitchen staff
Willingness to work flexible hours, including weekends and holidays
The successful Head Chef will receive an excellent salary of £16.50 per hour and the annual salary is £34,320 per annum. This exciting position is a permanent full time role working 40 hours a week on days. In return for your hard work and commitment you will receive the following generous benefits:
Pension scheme
Comprehensive induction and paid training programme with career prospects
Enhanced rates for bank holidays
Recognition schemes (Employee of the Month and Company Care Awards)
Paid breaks
Uniform provided
Refer a friend scheme
Costs for an enhanced DBS
Rewards for years of service
Reference ID: 7112
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV....Read more...
An excellent new job opportunity has arisen for a talented Head Chef to work in an exceptional nursing home based in the Knutsford, Cheshire area. You will be working for one of UK’s leading health care providers
This nursing home provides a range of care services, including: nursing care, dementia care, residential care, respite care, end of life care, and convalescence care
**To be considered for this position you must have proven experience as a Head Chef or Executive Chef in a similar setting**
As the Head Chef your key duties include:
You will play a crucial role in providing nutritious and well-balanced meals for residents while ensuring a high standard of culinary excellence
Responsible for managing the kitchen staff, overseeing food preparation, menu planning, and maintaining compliance with relevant health and safety regulations
Play a pivotal role in staff training, ensuring a commitment to health and safety standards, and upholding a pristine and well-organised kitchen environment
The following skills and experience would be preferred and beneficial for the role:
Culinary degree or relevant certification
Knowledge of nutrition, dietary needs, and food safety regulations
Strong leadership and team management skills
Excellent communication and interpersonal skills
Ability to work collaboratively with other departments within the care home
Strong communication and interpersonal skills
Ability to manage time effectively and work efficiently under pressure
Knowledge of health and safety regulations and procedures
Ability to train and supervise kitchen staff
Willingness to work flexible hours, including weekends and holidays
The successful Head Chef will receive an excellent salary of £16.50 per hour and the annual salary is £34,320 per annum. This exciting position is a permanent full time role working 40 hours a week on days. In return for your hard work and commitment you will receive the following generous benefits:
Pension scheme
Comprehensive induction and paid training programme with career prospects
Enhanced rates for bank holidays
Recognition schemes (Employee of the Month and Company Care Awards)
Paid breaks
Uniform provided
Refer a friend scheme
Costs for an enhanced DBS
Rewards for years of service
Reference ID: 7112
To apply for this fantastic job role, please call on 0121 638 0567 or send your CV ....Read more...
Salary: £60,000 + Excellent Benefits Location: Central London Hours: 40 hours | 5 days out of 7 | Approx. 1 weekend per monthAre you a Head Chef who loves exceptional food, but equally enjoys developing the chefs around you?I'm recruiting a Head Chef for a prestigious Central London venue with a fantastic independent, in-house catering operation.This is a brilliant opportunity for someone who loves fine dining, seasonal British produce and bespoke VIP events, but also wants to be hands-on, mentor their Sous Chefs and give the team real creative freedom.Salary & Benefits
£60,000 salary30+ days annual leave, including seasonal closures12% employer-funded pensionPrivate medical insurancePaid overtime / TOILFree meals on dutyExcellent internal progression
The Operation
Fine dining banqueting and bespoke VIP dinnersIntimate private dining for 10 through to banquets for 300Larger outdoor events for up to 500 guestsSeasonal menus, fresh ingredients and a strong focus on provenanceEstablished in-house kitchen team with excellent facilities
The Role
Lead the banqueting kitchen and deliver exceptional VIP eventsWork alongside the chefs during service and busy periodsMentor and develop Sous Chefs, encouraging internal progressionGive chefs ownership of bespoke menus, tastings and client presentationsCreate exciting seasonal menus and maintain excellent food standardsSupport the Executive Chef with kitchen operations and commercial performance
About You
Head Chef or experienced Senior Sous Chef from fine dining, luxury hotels or premium banquetingA hands-on leader who is happy to put their chef whites onGenuinely passionate about coaching and developing peopleCreative, confident with VIP clients and knowledgeable about food provenanceOrganised, approachable and comfortable managing events of different sizes
Typical shifts are 8am–4pm or 1pm–10pm, with weekend duties shared across the team.If you love beautiful food, developing talented chefs and being part of an independent-feeling operation, I'd love to tell you more.....Read more...
Salary: £60,000 + 10% Bonus + Tronc Location: Central London Hours: 47.5 hours | Full-timeLove restaurants and great British produce, but looking for a Head Chef role with a little more balance?I'm recruiting a Head Chef to lead a contemporary British restaurant within one of London's most prestigious visitor destinations.You'll have real ownership of the kitchen, working closely with the Executive Chef to develop seasonal, produce-led menus, lead the brigade and deliver consistently brilliant food.Salary & Benefits
£60,000 salaryPotential 10% performance bonusAdditional troncStaff mealsPaid day off on Christmas EveMedicash healthcare supportSupplier trips and tastingsFunded training and developmentEmployee discounts
The Operation
Contemporary British restaurant.Seasonal, produce-led menus.Quality ingredients and strong supplier relationships.Established kitchen brigade.Predominantly daytime operation.Evening service on Friday and Saturday.Occasional premium events.
The Role
Lead the restaurant kitchen and brigade.Develop seasonal menus with the Executive Chef.Manage Senior Sous, Sous and junior chefs.Stay hands-on across prep and service.Train and develop the kitchen team.Manage ordering, stock and kitchen rotas.Control food, labour and waste costs.Maintain exceptional food safety and kitchen standards.
About You
Experienced Head Chef or strong Senior Sous ready to step up.Strong contemporary British food background.Passionate about seasonality, produce and provenance.Commercially strong with excellent cost control.Confident leading and developing chefs.Hands-on and calm during busy services.Level 3 Food Safety qualification.
This is a brilliant opportunity for a chef who still wants the creativity, standards and buzz of a quality London restaurant, but within an operation offering a more structured working pattern and an excellent overall package.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Senior Chef de Partie – Small Plates – Restaurant – London BridgeSunday’s & Monday’s Off An exciting opportunity for a Senior Chef de Partie to join a new Italian-American bar and small plates concept. New opening, working alongside an award-winning chef founder.The Role This is a hands-on role in a small, focused kitchen, delivering quick-fire, high-quality bar food in a 50-70 cover venue. This role would suit an experienced CDP looking to take on more responsibility, or a Senior CDP ready for a new challenge in a growing business.Key Responsibilities
Run a section of the kitchen to the highest standards.Prepare and cook dishes to specification, ensuring consistency and quality.Support the Head Chef in daily kitchen operations, including stock control and food safety.Mentor and support junior chefs and KPs.Contribute to menu development and dish creation within the concept structure.Work closely with the Head Chef and Executive Chef to deliver knockout menus.
The Ideal Candidate
Experienced Chef de Partie or Senior Chef de Partie.Background in small plates / quick-fire restaurant environments.Used to high standards but not overly fine-dining-focused.Hands-on, enthusiastic, and ready to be part of a new opening.Someone who wants to be part of a growing business and scale with it.
Why Apply
New opening – be part of something from the ground up.Part of a growing business with room to scale.Sunday & Monday closed – excellent work-life balance.
The Offer
Salary of £38,000 – £42,000 all-in (base + tronc).48 hours per weekPotential 4 days on / 3 days off pattern.
How to Apply If you are ready to join a new opening and grow with the business, please send your CV to Olly at COREcruitment dot com....Read more...
Salary: Up to £60,000 + Performance Bonus + Paid Overtime Location: South-West London Hours: Monday–Friday | 8:00am–5:30pm + Event OvertimeLove creating exceptional food, but want a more structured Monday–Friday working week?I'm recruiting a Head Chef for an established premium events and catering business in South West London, leading a busy central production kitchen delivering food for high-profile events and prestigious venues.This is a fantastic opportunity for a chef with a fine dining, luxury hotel or premium events background who can bring real finesse to food produced at scale.Salary & Benefits
Up to £60,000 salaryPerformance bonus linked to kitchen performancePaid overtime for additional event hoursPredominantly Monday–FridayRegular daytime production hoursCreative input and leadership responsibilityOpportunity to work on prestigious events
The Operation
Busy, high-volume events production kitchenModern European, seasonal foodPremium corporate and private eventsEstablished brigade including senior chefs, pastry and development supportStrong focus on sustainability and local sourcingProduction for multiple events and venues
The Role
Lead the production kitchen and wider brigadePlan production across multiple upcoming eventsMaintain exceptional food quality at volumeOversee staffing, ingredients and daily production schedulesLead selected high-profile events on-siteManage GP, labour costs and kitchen performanceWork closely with the events and operations teamsDevelop and inspire a talented culinary team
About You
Experienced Head Chef or strong Senior Sous Chef ready to progressFine dining, luxury hotel or premium events experienceExcellent technical ability and attention to detailConfident producing high-quality food at scaleStrong organisational and forward-planning skillsCommercially aware, particularly around GP and labourA confident communicator and natural team leaderPassionate about seasonal ingredients and sustainability
If you're looking for a £60,000 Head Chef role in London events, with a performance bonus, paid overtime and the opportunity to lead a serious production kitchen, I'd love to hear from you.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
EXECUTIVE HEAD CHEF | LUXURY COUNTRY HOUSE HOTEL | COTSWOLDS£70,000 + TRONC We are working with a beautiful country house hotel in the Cotswolds on the appointment of an Executive Head Chef to lead the culinary operation and help shape its next chapter.This is a senior appointment for someone with a strong pedigree, a polished approach and the commercial understanding to take ownership of both the kitchen and the numbers behind it.THE ROLEThe hotel currently operates with an English and French-influenced food offering, with a focus on quality produce, seasonality and well-executed dishes rather than unnecessary complexity.The successful chef will have the opportunity to develop this further and bring their own ideas to the operation.There is a clear commercial focus to the role, with opportunities to grow lunch trade, launch a new afternoon tea offering and continue developing the dinner operation.You will work closely with the wider management team and will be expected to understand the balance between creativity, guest experience and profitability.THE BRIGADEYou will lead an established kitchen team of approx 15 and PastryWHAT WE ARE LOOKING FOR• Polished, professional and well presented• From a strong culinary background with good pedigree• Commercially minded and confident with figures• Comfortable managing GP, labour and kitchen budgets• Engaged and switched on• Able to give and receive feedback• A strong leader who can develop and motivate a brigade• Creative, but understands that food does not need to be overcomplicated• Comfortable working closely with senior management• Passionate about quality, seasonality and consistencyTHE OPPORTUNITYThis is an opportunity for someone who wants to have a genuine influence on the direction of a food operation.The hotel is going through an important period of development, with plans to grow its food and beverage offering.The immediate priorities include:• Launching a new afternoon tea• Driving and developing lunch revenue• Continuing to build the dinner operation• Developing the hotel's wider food identity• Maintaining high standards across the kitchen• Ensuring the operation remains commercially strongThis is not a role where you will simply be expected to follow an established menu.The successful chef will have a voice, be encouraged to bring ideas and will play an important part in shaping the future of the operation.SALARY & BENEFITS£70,000 salary plus TroncRelocation assistance availableTemporary hotel accommodation can be provided for someone relocatingNo sponsorshipLOCATIONCotswoldsIf you are an experienced Head Chef or Executive Sous Chef with a strong background, commercial understanding and the personality to lead from the front, we would be keen to speak with you.....Read more...
Job title: Head Chef - Luxury 5* resortLocation: CyprusSalary: €50,000 – €60,000 gross per year+ plus bonusExperience: Buffet; À La Carte; Banquets; Fine DiningCuisine: MediterraneanSize: 200+ rooms, several restaurants & bars, Leisure & Spa, Events space On behalf of our client — a prestigious, internationally recognized resort in Cyprus — we are seeking an exceptional Chef de Cuisine to lead the culinary operation of one of the island's finest hospitality destinations. Key responsibilities:
Run the day-to-day culinary operations across all the resort's dining venuesLead, train, and develop a large kitchen team, creating a positive and performance-focused cultureManage the full operational and administrative side of the kitchen: food and labour cost control, supplier relations, stock management, budgeting, recruitment, and rosteringWork together on menu development, culinary innovation, and seasonal concepts that showcase fresh, local Mediterranean produceEnsure full compliance with HACCP and all hygiene, health, and safety regulations throughout the kitchensUphold exceptional standards of presentation, consistency, and guest satisfaction across every service and outletPlay an active role in department head meetings and cross-departmental collaboration
Key requirements:
Solid background as Chef de Cuisine, Executive Chef, or Executive Sous Chef within a luxury 4* or 5* hotel or resortAt least 4–5 years of substantial culinary leadership experience, including full administrative and financial accountabilityCulinary Arts degree or a qualification in Hospitality/Catering managementGenuine passion for and deep knowledge of Mediterranean cuisine, techniques, and local seasonal produceProven expertise in both high-volume buffet and banqueting operations as well as refined à la carte and fine dining serviceStrong commercial and financial skills, with a demonstrated ability to hit food and labour cost targetsA meticulous, structured, and disciplined approach to kitchen management and HACCP standardsA motivating leader with excellent communication skills, emotional intelligence, and the ability to build strong teamsFluent English; Greek language skills are a significant advantageEU passport or valid EU Work Permit required
Job title: Head Chef - Luxury 5* resortLocation: CyprusSalary: €50,000 – €60,000 gross per year+ plus bonusExperience: Buffet; À La Carte; Banquets; Fine DiningCuisine: MediterraneanSize: 200+ rooms, several restaurants & bars, Leisure & Spa, Events space In case your experience and skills match with the requirements above, we would like to receive your application. For any further details, please send an email to luizas@corecruitment.com....Read more...
Head Chef / Executive Head ChefCentral London | £70,000 + TroncWe are working with a standout boutique hotel in Central London on the appointment of a hands-on Executive Head Chef.This is a role for a chef who wants to be in the kitchen, on the pass and leading from the front. It is not an office-based Executive Chef position.The property has a vibrant destination-led F&B operation, with a busy restaurant centred around Mexican cuisine with a strong California influence, alongside a high-energy rooftop bar and a packed programme of events, private dining and celebrations.The RoleYou will lead a brigade of approximately 18–22 chefs across the wider F&B operation.You will have significant creative freedom and the opportunity to put your own stamp on the food.Your role will include:
Leading from the front during busy servicesBeing hands-on in the kitchen and on the passDeveloping and evolving menusMaintaining high standards of food, consistency and presentationBuilding, developing and motivating the kitchen brigadeWorking closely with the senior kitchen teamDelivering large-scale events and private diningWorking with the events and marketing teams on special menusManaging food costs, GP and kitchen performanceCreating dishes that reflect the identity of the venueDriving the next stage of growth across the food operation
The operation regularly handles busy restaurant services alongside events, private dining and full venue buyouts, with events reaching up to around 250 covers.The FoodThe core food style is Mexican cuisine with a strong California influence, alongside subtle Japanese influences and a raw bar element.Mexican experience would be a major advantage, but it is not essential.We are also interested in chefs with backgrounds across:
Mexican and Latin American cuisineCalifornia-inspired cookingModern sharing conceptsJapanese-influenced foodRaw bar operationsHigh-volume destination restaurantsPremium restaurants, hotels or members clubs
What matters most is that you understand food, have a creative mindset and genuinely love cooking.You will have the freedom to develop dishes, evolve the menus and create the kind of food that gets people talking.The Venue
This is a high-profile boutique hotel in Central London with a strong destination F&B operation.The restaurant and rooftop bar attract a mix of regular London clientele, high-profile guests, events and private bookings.The property has recently undergone significant investment across its F&B spaces, creating a fresh platform for the next stage of growth.There is also a strong senior leadership team in place across F&B, sales, marketing and events.
What We're Looking forWe are looking for a chef with:
Proven Head Chef or Executive Chef experienceA genuinely hands-on approachHigh energy and a strong presence in the kitchenA real passion for cooking and developing foodExperience leading a sizeable brigadeStrong commercial understandingExperience with busy service and eventsThe ability to develop and motivate a teamCreativity and an understanding of current food trendsConfidence working across multiple F&B operations
You could come from a hotel, destination restaurant, members club or high-volume restaurant group.The key is personality, energy, passion and a genuine desire to cook.
£70,000 plus tronc Approx 10kBrigade of approximately 18–22 chefsSignificant creative freedomStrong events and F&B operationCentral London locationOpportunity to work closely with senior ownershipScope to develop the brigade and grow with the business
If you are a chef who still gets excited by service, loves being on the pass and wants the freedom to create, this is an opportunity worth exploring.....Read more...
