Head ChefLocation: Norfolk, CountrysideSalary: Circa £55,000 package including tronc, plus performance bonus and Live-in availableAre you a Head Chef who is passionate about British produce, seasonality and cooking with purpose?We are recruiting for a beautiful destination gastro pub that has built an excellent reputation for quality food, genuine hospitality and an uncompromising approach to sourcing the very best ingredients. This is a rare opportunity to lead a kitchen with serious ambition and play a key role in taking the business to the next level.The kitchen operates at a strong 1-2 AA Rosette standard with a clear vision of becoming recognised as one of the UK's Top 50 Gastropubs. Every dish celebrates the best of British produce, working closely with local farmers, growers and suppliers to let exceptional ingredients speak for themselves.Alongside the restaurant sits an award-winning artisan bakery, providing outstanding breads and baked goods that form part of the guest experience.The restaurant serves between 50 and 100 covers, allowing the team to focus on quality, consistency and delivering memorable dining experiences.What you'll be doing
Leading, developing and inspiring a talented kitchen brigade.Creating seasonal menus that showcase the very best British ingredients.Building strong relationships with local suppliers and championing provenance.Maintaining exceptional food quality and presentation.Driving standards, training and continuous improvement throughout the kitchen.Working closely with the owners to achieve the long-term goal of becoming one of the UK's Top 50 Gastropubs.Managing food margins, labour costs and kitchen operations without compromising quality.
What we're looking for
Previous experience as a Head Chef or accomplished Senior Sous Chef ready to step up.A strong background in quality gastro pubs or award-winning restaurants.Classical training with excellent technical cooking skills.A genuine passion for British produce, seasonality and provenance.Experience working to at least 1 or 2 AA Rosette standard.A calm and inspiring leader who enjoys developing people.High standards with a creative yet disciplined approach to cooking.A full driving licence and access to a vehicle would be an advantage due to the rural location.
What's on offer
Package of around £55,000 including tronc.Performance-related bonus.Live-in accommodation available for those relocating.The opportunity to lead one of the area's most respected gastro pubs.Freedom to work with exceptional seasonal produce.Career-defining opportunity to help establish the business amongst the UK's best gastropubs.Supportive ownership team with genuine ambition and investment in quality.
If you're looking for a kitchen where craftsmanship, provenance and exceptional hospitality come first, this could be the opportunity you've been waiting for.....Read more...
Job Advert
Head Chef | New Opening | East LondonLocation: East London Salary: Up to £70,000 + Tronc + Performance BonusAn award-winning restaurant and pub group is preparing to launch an exciting new venue in East London and is looking for an accomplished Head Chef to lead the kitchen from day one.This is a rare opportunity to take charge of a high-profile opening backed by one of the UK's most respected hospitality operators. Known for producing exceptional food, championing British produce and creating outstanding guest experiences, the group continues to set the benchmark for quality-led hospitality.The kitchen will focus on seasonal, ingredient-led cooking, working with carefully sourced British produce and trusted suppliers. You'll have the opportunity to build your brigade, influence the direction of the kitchen and play a key role in establishing one of East London's most exciting new dining destinations.The Role
Lead the kitchen through a successful launch and ongoing operation.Recruit, mentor and develop a high-performing brigade.Deliver exceptional, produce-led food with consistency and creativity.Drive standards across every service.Manage food GP, labour, stock control and financial performance.Maintain the highest food safety and hygiene standards.Work closely with the senior leadership team to help shape the future of the business.
We're Looking For
An established Head Chef with experience leading quality restaurants or premium pubs.A strong background in fresh, seasonal and produce-led cooking.A proven leader with a track record of building and developing successful kitchen teams.Strong commercial awareness with experience managing kitchen budgets and GP.High standards, excellent organisation and a passion for delivering outstanding food.
What's on Offer
Up to £70,000 salary.Tronc and performance bonus.Lead an exciting new opening.Join an award-winning hospitality group with an outstanding reputation.Excellent long-term career progression.Staff discounts across the group.Staff meals.Ongoing training and development.Health and wellbeing support.Additional employee benefits.
If you're an experienced Head Chef looking to lead an exciting new opening with one of the UK's most respected hospitality groups, I'd love to speak with you.Contact Stuart Campbell at COREcruitment for a confidential discussion.....Read more...
Work in a real kitchen alongside experienced chefs, preparing and serving fresh food
Learn how to create and cook daily specials using seasonal ingredients
Develop skills in food preparation, cooking techniques, presentation, and kitchen organisation
Take part in exciting masterclass days focused on fish, poultry, red meat, pastry, and cake making
Visit suppliers and industry experts to learn where great ingredients come from
Gain hands-on experience across different areas of the kitchen
Work as part of a supportive team and build confidence in a fast-paced environment
Learn food safety, stock management, and professional kitchen standards
Receive coaching and support to help you progress towards becoming a qualified chef
Training:Commis Chef Level 2.Training Outcome:On successful completion of the apprenticeship, apprentices will continue in their permanent role and have the opportunity to progress onto the Level 3 Chef de Partie apprenticeship. We are committed to developing talent from within, with clear career pathways leading to roles such as Chef de Partie, Sous Chef and Head Chef. With 31 sites across the UK, there are also opportunities to broaden your experience and progress your career in different locations within the business.Employer Description:The Inn Collection Group are a hospitality business founded in the North East over 15 years ago and now have a strong presence across Northern England and Wales, with a desire to expand further.The ICG story has been one of success and expansion, with a unique 'pubs with rooms' offer, we strive to give our customers the best of both worlds.Working Hours :This role operates on a varied shift pattern, including weekdays, evenings and weekends, in line with business requirements.Skills: Communication skills,Attention to detail,Team working,Creative....Read more...
Job Title: Sous Pastry ChefOur client is an exceptional private members’ club renowned for delivering high‑quality modern British cuisine with refined European influences. Their kitchens are equipped with the latest technology and cutting‑edge culinary tools, enabling the team to consistently produce dishes of outstanding standard. The club boasts a spacious, state‑of‑the‑art kitchen led by an influential Executive Head Chef and supported by a professional brigade of 18 chefs. They now have an exciting opportunity for an enthusiastic, ambitious, and highly skilled Sous Pastry Chef to join the team and take a leading role within the pastry section. This position is ideal for a driven pastry professional who thrives in a creative, progressive environment and is ready to contribute to a dynamic brigade while shaping the pastry offering of a prestigious establishment,Sous Pastry Chef benefits:
Competitive rate of pay starting at £48,000 per year.Overtime pay – if working a single hour over their 48-hour contract.Working five days out of seven.28 days holiday – paid break.Free staff meals.Free uniform.Solid kitchen brigade to learn and develop from.Mentorship programs to aid in personal development.Closed Christmas and New Year!
Sous Pastry Chef requirements:
A hardworking and experienced Sous Pastry Chef with a background in high‑end hotels, private members’ clubs, or quality restaurants. All applicants must demonstrate a stable, proven career history within reputable kitchens.A creative, organised pastry professional with a strong eye for detail and a passion for modern pastry techniques. You will work closely with the Executive Chef to develop and refine innovative menus.Confident leading a small pastry brigade of two chefs, with the ability to motivate, train, and maintain exceptional standards within an intimate, high‑performing team.....Read more...
Junior Sous Chef 45-47k Hourly pay £19Italian Fine Dining Sundays Off! A fantastic opportunity for a Junior Sous Chef to join a prestigious Italian restaurant in the City of London, with a focus on fresh pasta, fine dining, and progression towards Michelin Guide recognition.The Role We are seeking a Junior Sous Chef to join the team at a prestigious Italian restaurant in the City of London. This is a hands-on role in a busy, high-volume kitchen, working across all sections including grill and pasta. The restaurant currently holds 2 AA Rosettes and is pushing for Michelin Guide recognition. This role would suit an experienced Junior Sous Chef looking for a new challenge in a quality-led environment.The Restaurant
Italian restaurant in the City of London.Two floors.Large site – accommodates 200-300 covers for events.Private dining rooms and events space.Fresh pasta made on site.2 AA Rosettes, working towards Michelin Guide recognition.Closed Sundays and Christmas (20th December – 3rd January).
The Junior Sous Chef Role
Run all sections of the kitchen as required – grill, pasta, etc.Support the Senior Sous Chef and Head Chef in daily kitchen operations.Oversee stock control, ordering, and food safety.Train and mentor junior chefs.Work across all sections – not fixed to one station.
The Ideal Junior Sous Chef
Italian kitchen experience is highly desirable.Strong Chef de Partie or Junior Sous Chef background.Fine dining experience – comfortable with high standards.Capable of running all sections.Good attitude, willingness to learn, and reliable.Ready to work in a busy, high-volume environment.
Why Apply
Hourly pay of £19 (circa 42-45 hours per week = approx £44.5k -47.4k).Potential to earn up to £50k with overtime.Sundays off.Christmas closure (20th December – 3rd January).Central City location.Large events and private dining – variety of work.
How to Apply If you are a Junior Sous Chef or strong Chef de Partie ready to step up, please send your CV to Olly at COREcruitment dot com....Read more...
Salary: €55,000 – €66,000 gross annually (DEO)Languages: English required | Dutch is a strong advantageLocation: Amsterdam, NetherlandsWe are seeking an experienced and hands-on Head Chef to oversee kitchen operations across three hospitality outlets within an exciting new opening in Amsterdam.This role is ideal for a strong culinary leader who combines operational excellence with people leadership. You will take ownership of daily kitchen performance, ensuring consistent quality, efficient processes, and a motivated team across multiple concepts.We are looking for someone who thrives in a fast-paced environment, can bring structure and energy to a new opening, and has the ambition to make a real impact from day one.Your impact
Take ownership of kitchen operations across three outlets, ensuring consistent food quality and service standards.Lead, motivate, and develop the kitchen team, creating a positive and high-performing culture.Establish strong kitchen processes, from preparation and service flow to hygiene and stock control.Drive operational efficiency while maintaining excellent guest experiences.Work closely with F&B leadership to support menu execution, events, and overall business objectives.
What you'll do
Oversee daily kitchen operations across multiple outlets.Lead and support the kitchen team, providing clear direction and coaching.Ensure smooth service during busy periods while maintaining quality and consistency.Monitor food costs, labour planning, stock control, and waste reduction.Ensure dishes are executed consistently according to established standards.Support menu implementation and collaborate with culinary leadership.Maintain strong supplier relationships and efficient kitchen operations.Work closely with F&B and events teams to deliver successful service experiences.Ensure compliance with food safety, hygiene, and operational standards.
Who you are
Proven experience as a Head Chef, Executive Sous Chef, or Senior Sous Chef with strong leadership experience in a busy hospitality environment.Experience managing kitchen operations across multiple outlets is highly desirable.Strong people management skills with the ability to coach, develop, and inspire teams.Excellent understanding of food cost control, labour management, and kitchen efficiency.Organised, structured, and calm under pressure.A hands-on leader who leads by example and is comfortable being present on the floor.Commercially aware with the ability to balance quality, consistency, and operational performance.Fluent in English; Dutch language skills are a strong advantage.
....Read more...
Chef Manager - Contract Catering - Marlow - Monday to Friday - Up to £40,000Chef Manager | Contract Catering | Business & Industry | Fresh Food | Monday to Friday | MarlowWe're recruiting a personable Chef Manager to lead a brand-new Business & Industry contract near Marlow.This is an exciting mobilisation, giving you the opportunity to take ownership of a premium staff dining operation from day one. You'll build strong client relationships, shape the food offer and create a welcoming dining experience within a modern corporate environment.Salary & Benefits
Up to £40,00032 hours per weekMonday to FridayExcellent work-life balanceCompany pension schemeOngoing training and developmentCareer progression opportunitiesLong-term, stable contract
Why You’ll Love It
Brand-new mobilisation.Premium corporate environment.Fresh food prepared daily.20-60 covers per day.Staff dining and hospitality.Opportunity to shape the food offer.Plenty of autonomy and client interaction.Support from an experienced contract catering team.
The Role
Lead the day-to-day kitchen operation.Build strong relationships with the client.Deliver fresh breakfast, lunch and hospitality.Create seasonal menus and daily specials.Manage food costs, ordering and stock control.Maintain exceptional food quality and food safety standards.Take ownership of the mobilisation and site development.Deliver an outstanding customer experience.
About You
Previous Chef Manager or Head Chef experience within Contract Catering or Business & Industry.Strong fresh food background.Excellent communication and relationship-building skills.Commercially aware with good organisational skills.Passionate about delivering exceptional customer service.A hands-on leader who enjoys taking ownership.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Key Responsibilities:
Assist with the preparation and cooking of food from fresh ingredients
Support the Head Chef and kitchen team in daily operations
Learn key techniques including knife skills, butchery and fish filleting
Maintain high standards of food hygiene and safety
Ensure work areas are clean, organised and well-maintained
Help with stock rotation and storage of ingredients
Work effectively as part of a team in a busy kitchen environment
Training:
Commis Chef Level 2 Apprenticeship Standard
Training with Milton Keynes College
Ongoing training, support and development with the employer
Training Outcome:
A role within the company may be on offer upon successful completion of the apprenticeship
Employer Description:A quintessential English pub, serving locally sourced produce, home-made food with a few interesting twists!Working Hours :Wednesday to Sunday: Variable shifts (TBC).Skills: Communication skills,Organisation skills,Problem solving skills,Logical,Team working,Creative,Flexible approach....Read more...
Assist chefs with food preparation and basic cooking tasks
Wash, peel, chop and prepare ingredients
Keep workstations clean, organised and sanitised
Follow food hygiene and health and safety procedures
Help with stock rotation and storage
Check ingredients for freshness and quality
Measure and portion ingredients correctly
Prepare simple dishes under supervision
Support different kitchen sections when required
Clean kitchen equipment, utensils and surfaces
Receive and store food deliveries
Learn recipes, cooking techniques and presentation skills
Reduce food waste and report low stock
Follow instructions from the head chef and senior chefs
Work efficiently during busy service periods
Training:Training will take place once per month at our Kitchen space in Hackney, as well as your e learning portfolio on BUD.Training Outcome:Progression to a full time Commis chef and potential to then move onto a Level 3 Chef de Partie.Employer Description:Founded by chefs Jack Croft and Will Murray, alongside hospitality entrepreneur James Robson, the Fallow Group is redefining modern dining with a focus on sustainability, nose-to-tail cooking, and bold culinary creativity. Each of the group's three restaurants offers a unique experience while sharing a commitment to conscious sourcing, innovative flavours, and exceptional hospitality. From St. James’s to Wood Wharf, the Fallow Group is at the forefront of sustainable gastronomy, offering creative, ingredient-led dining experiences unlike any other. Working Hours :Weekly shift work, arranged upon employment.Skills: Attention to detail,Organisation skills,Presentation skills,Team working,Creative....Read more...
Chef Manager - Contract Catering - Reigate - £45,000Monday to Friday | 7:00am-3:30pm | Work-Life BalanceWe're recruiting a Chef Manager to lead a well-established Business & Industry contract catering site in Reigate.This is a small, friendly operation with around 700 people on site, serving approximately over 100 freshly prepared hot meals each day. You'll be supported by a Relief Chef and Chef de Partie, giving you the opportunity to focus on delivering great food, leading your team and building a strong relationship with the client.Lunch service finishes at 2:00pm, leaving plenty of time for preparation, administration and planning before heading home.The Offer
£45,000 salaryMonday to Friday onlyPaid off-street parking7:00am-3:30pmLunch service finishes by 2:00pmCompany Share schemeHealthcarePensionPaid holidays28 day’s holidaysUniform provided
The Food
Fresh food prepared on site every day.Breakfast and lunch service.Modern street food alongside traditional favourites.Fresh grab-and-go offer.Weekly salad bar.Four-week rotating menus.Subsidised restaurant.
The Role
Lead the day-to-day kitchen operationManage and develop a small teamCook fresh, high-quality foodManage ordering, stock and food costsHelp develop seasonal menusBuild strong client relationshipsMaintain high food safety and hygiene standards
About You
You'll already be working as a Chef Manager or Head Chef, ideally within contract catering, education, hotels or high-volume fresh food operations.You'll enjoy leading a team, cooking from scratch and taking ownership of your kitchen while delivering consistently high standards.Reliable, consistent and committed to long-term roles.
If you're looking for a Monday-Friday role that offers genuine work-life balance without compromising on food quality, we'd love to hear from you.If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Prepare the ingredients for more senior chefs:
Measure dish ingredients and portion sizes accurately
Ensure the proper storage of all food, including fresh products
Assist with deliveries and stock rotation
Liaise with the Head Chef to ensure perishable items are used in a timely manner
Follow all processes and procedures within the catering team and the wider company
Carry out all aspects of Food Hygiene and Health and Safety and operate in accordance with Castle
Howard’s Health and Safety policies at all times
Undertake any other duties as may be reasonably required
Assist with any special functions, including those which occur outside normal working hours
Training:Chef de Partie Level 3.Training Outcome:There may be an opportunity for a permanent position upon successful completion of the apprenticeship, subject to performance and business needs.Employer Description:Castle Howard Estate is one of Britain's finest historic estates, welcoming visitors from around the world to experience its iconic house, beautiful gardens, cafés, farm shop and events. Working Hours :40 hours per week over 7 days (including one day college), exact working days and hours TBC.Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Team working....Read more...
Head Chef - Full-Service RestaurantPrince George, BC $80,000–$85,000 + BenefitsWe're partnered with a growing, hospitality-focused restaurant group looking for an experienced Chef to lead the culinary team and drive the day-to-day kitchen operation.This is a great opportunity for a passionate culinary leader who loves developing people, maintaining high food standards, and creating a positive kitchen culture. The group has a strong focus on internal development, with plenty of opportunity to grow as the business continues to expand across Canada and the US.What You'll Be Doing
Leading all day-to-day culinary operations and ensuring a consistently high standard of executionCreating a positive kitchen culture built around teamwork, accountability, and hospitalityCoaching and mentoring team members while identifying and developing future culinary leadersMaintaining high standards of food quality, consistency, presentation, and cleanlinessManaging food costs, inventory, ordering, labour, and other controllable expensesSupporting menu execution and ongoing development of culinary skills across the team
What We're Looking For
5+ years of experience leading a culinary team in a busy, full-service restaurantStrong understanding of food cost, inventory, labour, ordering, and schedulingProven leadership skills with a genuine passion for developing peopleHigh standards for food quality and consistencyEnergetic, positive, and hands-on leadership styleSomeone who takes ownership and wants to continue growing their career
....Read more...
As a Chef with us, your food is the reason guests keep coming through our doors! You'll thrive off the hustle and bustle of a fast-paced kitchen, pulling together as a team. With 19 brands and 1600 businesses, the opportunities to develop and grow in one of our kitchens are endless.
Responsibilities:
Have open communication with the entire team to ensure the delivery of outstanding food and service, promoting a supportive atmosphere where you assist other team members whenever possible Participate and contribute to team meetings, offering your valuable insights
Prepare, cook and present food quickly, safely and efficiently to brand standard
Ensure any guest queries and complaints are handled promptly and professionally
Ensure cleanliness and tidiness of the kitchen and back of house areas with great attention to detail
Set up and closedown the department including stock rotation and prep and par process
Keep up to date with business information, promotions and new products
Participate in all in-house training, e-learning and the completion of assigned learning modules
Always adhere to brand standards, licencing laws and all company policies and procedures
Completing all appropriate documentation, due diligence records, daily and weekly cleaning tasks
You don't need any experience as we can teach you everything! If you are willing to learn, have a passion for cooking and be proud to work with us, we can show you exactly what it takes to become a vital team member in any kitchen.
At Mitchells and Butlers, you will be working towards a Production Chef Level 2 Apprenticeship standard over the course of 15 months.
You'll take on a full-time role in the kitchen under the supervision of passionate chefs alongside your training. Not only do you gain a nationally recognised qualification, you will be able to support the running of our kitchens, creating some amazing moments making sure that quality never slips for our guests!
What your apprenticeship includes:
You won't need to attend college, our apprenticeships are delivered through work based training which includes a mixture of face-to-face sessions and remote Team calls with your Lifetime Learner Coach every 6 weeks. You will also have a mentor within the workplace to support you
Obtain Functional Skills in English and maths (if you don't already have GCSEs or equivalents)
Reviews every 12 weeks with the Apprentice, Line Manager and Lifetime Learner Coach including feedback sessions.
Benefits for Mitchells and Butlers staff:
Once completed, this is only the start of your career with us. There are further progression opportunities to explore higher level apprenticeships once you have completed L2
A massive 33% discount across all our brands
20% discount off all of our brands for friends and family
Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it
Opportunities to grow with paid for qualifications
Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year
Discounts on gym memberships
Team Socials - work hard, play hard
On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline to support you with whatever life throws at you
Wage will be:
16–20-year-olds: £10.85 per hour
21+ year olds: £12.71 per hour
At M&B, we want people to be supported, valued, able to be themselves and work in a great team. Join us and help us make every guest feel truly welcome. Training:Chef Academy Production Chef L2, including Functional Skills in maths and English.Training Outcome:Ongoing support and development.Employer Description:You already know Mitchells & Butlers, even if you don't realise it! We're the leading restaurant and pub company in the UK with over 1,600 businesses, including famous restaurant and pub brands such as All Bar One, Toby Carvery, Harvester and Browns. Wherever you turn, you're sure to find a warm Mitchells & Butlers welcome that makes you feel right at home.Working Hours :Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed.Skills: Team Working,Organisation Skills....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 skills and further your culinary career.
Apprentice role at Lock & Larder:
Job Title: Commis Chef Apprentice.
Location: Lock & Larder, Gunthorpe Lock.
About Us:
Lock & Larder is a renowned Gastro Pub offering exceptional dining with stunning views by Gunthorpe Lock. We pride ourselves on quality, fresh, locally sourced food and a welcoming atmosphere for both guests and staff. We cater to diverse needs, from casual dining to bespoke event catering.
The Role:
We are looking for an enthusiastic and dedicated Commis Chef Apprentice to join our kitchen brigade. This apprenticeship provides a structured learning environment for individuals aiming to build a solid foundation in professional cookery. You will work under the guidance of experienced chefs, gaining practical skills and knowledge essential for a successful career in the culinary arts.
Key Responsibilities:
Assist in the preparation and cooking of menu items according to Head Chef’s specifications
Learn and practice fundamental cooking techniques, including sauce making, vegetable preparation, and basic butchery
Maintain high standards of food hygiene, health, and safety within the kitchen at all times
Undertake stock control, including receiving, storing, and rotating ingredients
Ensure the cleanliness and organisation of the kitchen, including equipment, surfaces, and waste disposal
Support the team during busy service periods and assist with event preparation and execution
Develop an understanding of food labelling and allergen information
Adhere to all company policies and procedures
The Ideal Candidate:
A genuine passion for food and a strong desire to learn professional cooking skills
Willingness to work hard, take direction, and be a proactive team member
Reliable and punctual with a positive attitude
Basic understanding of food hygiene is an advantage, but full training will be provided
Ability to work in a fast-paced environment
What We Offer:
Comprehensive apprenticeship training and development
Opportunity to learn from a skilled and passionate culinary team
Experience in a high-quality Gastro Pub environment
Competitive apprentice wage
A supportive and friendly work atmosphere
Training:
Day release – Weekly on a Tuesday at Fletchers Kitchen– 12pm-5:30pm without Functional Skills,12pm-1:30pm theory - 2:30pm-5:30pm practical
12 Months (+3-month end point assessments)
Training Outcome:
Potential to begin permanent role after successful completion of apprenticeship dependent on availability
Employer Description:Lock & Larder is a Gastro Pub located on the picturesque edge of Gunthorpe Lock, offering guests spectacular views of the river and the passing canal boats from our expansive outdoor spaces. We are a small, dedicated business committed to serving high quality cuisine, with strong emphasis on fresh, locally sourced produce. Our culinary expertise extends to specialised event catering ranging from high end buffets to sophisticated 3 to 5 course fine dining meals. We pride ourselves on creating a welcoming atmosphere for both customers and our team.
Working Hours :30 hours (15 min - 1-hour breaks vary on shift lengths). Shifts to be confirmed.Skills: Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Logical,Team working,Creative,Initiative,Non judgemental....Read more...
Prepare vegetables, salads, fish and meat
Making sauces, soups and salad dressing
Cooking meals and plating up
Knife work
Following recipes and menu specifications
Shadowing head chefs
Cleanliness within the kitchen
Making fresh homemade pies, bread, lasagnes and desserts
Allergen awareness
To assist in ensuring both catering facilities are fully compliant with the Food Hygiene and Safety Legislation
Training:
Level 2 Commis Chef
Day Release one day per week
Middlesbrough College
Training Outcome:
Depending on the circumstances of the business upon completion of the apprenticeship programme there could be a potential position of employment available
Employer Description:A traditional country pub with real ales and quality food
Now after a substantial refurbishment we present a traditional country setting with real ales, pub food and the Restaurant 1865, all of which showcase the best local produce the National Park has to offer. We also have a sizable beer garden where you can just sit and enjoy the breath-taking surroundings while the river bubbles away in the background.
We are proud to have been awarded the Michelin Guide for 2020, 2021 and 2023. We were awarded the Travellers choice award in 2022, the Good Food Guide Award and the Diners Choice Award in 2022.Working Hours :Typical shift pattern, Hours and days to be discussed at interview
Opening times for kitchen Monday- Saturday
12.00am- 8.00pm
Opening times for kitchen Sunday 12.00pm- 3.00pm
Must be flexible to meet the needs of the business.Skills: Communication skills,Organisation skills,Customer care skills,Team working....Read more...
HEAD WAITER / CHEF DE RANG Restaurant: New Greek RestaurantLocation: Athens, GreeceSalary: Competitive depending on experience We are looking for a passionate Head Waiter / Head Waitress who loves to create an inviting atmosphere and provide an unforgettable dining experience! Join a group developing an authentic, immersive concept where gastronomy, culture, and hospitality meet—set to be the absolute talk of the town.Be part of the story... keep reading! DUTIES & RESPONSIBILITIES
Lead & Inspire: Manage FOH service and lead a strong team of waiters, keeping energy and standards high throughout every shift.
Master Storytelling: Confidently bring the venue's philosophy, food, and beverage concept to life through warm, engaging guest interactions.
Deliver Excellence: Oversee the complete guest journey, maintaining flawless attention to detail and authentic Greek hospitality.
Support Growth: Coach and mentor team members while working alongside Senior Management to elevate operational standards.
THE IDEAL CANDIDATE
Background: Proven senior FOH leadership experience in High-End, Rosette, Fine Dining, or Michelin-starred environments.
Skills & Knowledge: Strong team management abilities, paired with a genuine passion for food, fine wines, and exceptional service.
Persona: Polished, enthusiastic, and highly articulate with outstanding interpersonal skills.
Languages: Fluent in both Greek and English (essential).
WHAT'S IN IT FOR YOU?
Be part of a groundbreaking, one-of-a-kind project.
Comprehensive ongoing training and real opportunities for professional growth.
Monthly Ticket Restaurant meal benefits + Private group health insurance.
Interested in this amazing challenge? Contact BEATRICE with your updated CV....Read more...
General Manager – Fun Irish Bar | SE1, London | £55/60 OTELocation: SE1 – London (right on the river!) (salary, tronc and bonus)I am on the hunt for a dynamic and experienced General Manager to lead the team at a brand-new Irish bar opening in SE1 and this one’s got serious charm. With a spacious riverside terrace, great vibes, and a menu that’s big on comfort food and quality cocktails, this is a hidden gem in the making.The site joins three other venues already in the group, this is the fourth to open, and with exciting plans ahead, now is the perfect time to jump on board and be part of something special.The Role of General Manager:
Lead from the front and create a buzzing, friendly atmosphere every day.Work closely with the Head Chef to ensure smooth service and top-quality food.Drive standards across the board — from cleanliness to customer service and everything in between.Build strong relationships with your team and regulars alike.Understand your guests — their preferences, what brings them back, and how to make every visit memorable.Bring energy, fun and a bit of Irish charm to everything you do.Play a key role in growing the business and increasing turnover.
This is a fantastic opportunity for a hands-on GM who wants to be part of an independent and growing group that values individuality, quality, and good craic.Follow COREcruitment on LinkedIn, Instagram, Facebook & Twitter for more great roles like this!Contact Stuart Hills or call 0207 790 2666....Read more...
Food & Beverage Manager - Luxury Country Manor Hotel in the CotswoldsSalary: NegotiableAn exciting opportunity has arisen for an experienced and passionate Food & Beverage Manager to join a stunning luxury country manor hotel in the heart of the Cotswolds.This is a fantastic opportunity to lead the Food & Beverage operation within a beautiful countryside setting renowned for exceptional hospitality, outstanding dining experiences and impeccable service. Working closely with the senior leadership team, you will be responsible for delivering memorable guest experiences while driving operational excellence and commercial performance across the hotel's food and beverage outlets.Responsibilities:
Lead the day-to-day operation of all Food & Beverage outlets, ensuring exceptional service standards at all times.Inspire, coach and develop the F&B team, creating a positive and engaging working environment.Drive guest satisfaction by delivering memorable dining experiences and consistently high service standards.Manage staffing levels, rotas and labour costs to maximise operational efficiency.Work closely with the Head Chef and senior management team to develop the overall guest offering.Monitor financial performance, controlling costs while identifying opportunities to increase revenue and profitability.Ensure compliance with health & safety, food hygiene and licensing regulations.Support the delivery of weddings, private dining, events and other special occasions hosted by the hotel.
Requirements:
Previous experience as a Food & Beverage Manager or Assistant Food & Beverage Manager within a luxury hotel, country house hotel or high-end hospitality environment.A passionate and visible leader with a hands-on management style.Strong knowledge of restaurant, bar, private dining and events operations.Commercially aware, with experience managing budgets, labour costs and departmental performance.Excellent communication and leadership skills, with the ability to motivate and develop teams.A genuine passion for luxury hospitality and creating exceptional guest experiences.....Read more...
Ensure full regulatory compliance
Deliver outstanding care and education
Support, develop, and lead nursery staff
Build positive relationships with parents, carers, and external agencies
Manage budgets and maintain financial targets
Lead and manage the nursery team, ensuring company policies and procedures are followed
Maintain high standards of care, learning, and safeguarding in line with the EYFS
Oversee planning, assessment, and inclusion practices, including SEND provision
Ensure children’s safety and staff understanding of safeguarding procedures
Recruit, induct, train, supervise, and appraise staff to maintain high-quality practice
Effectively deploy staff and manage staffing, operational, and running costs
Promote reflective practice, continuous improvement, and staff development
Build strong partnerships with parents, carers, and external professionals
Represent and promote the nursery within the local community
Ensure compliance with health and safety, emergency procedures, and safer recruitment requirements
Manage complaints, inspections, and all nursery administration, including records and personnel files
Support disciplinary and grievance processes in partnership with the Franchisee and Head Office
Undertake additional duties as required by the line manager
Training:An apprenticeship includes regular training with a college or other training organisation. At least 20% of your working hours will be spent training or studying.Training Outcome:Upon completion of this Level 5 Early Years Lead Practitioner course, you will be positioned to secure opportunities within senior leadership.Employer Description:Monkey Puzzle are part of an award-winning nursery group, offering high quality childcare in their specially equipped nursery for children aged three months to five years old. They also offer multi-sports, cooking, sing and sign and Yoga to ensure the children at their nursery have every opportunity to develop holistically. Their onsite chef produces a varied and delicious menu providing nutritious meals for the children and staff. Monkey Puzzle’s Early Years Team excel in teamwork and will deliver an outstanding learning experience to you as well as supporting you to develop your skills through innovative training.Working Hours :35 hours a week with 20% of employed time guaranteed to complete assignments with support of a tutor. Days and times to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Administrative skills,Analytical skills,Team working,Initiative,Patience....Read more...
The role includes:
Prepare, cook and present dishes using fresh, frozen and pre-prepared ingredients in line with standard recipes, menus and business specifications.
Store, rotate and manage food stock correctly to maintain quality, minimise waste and ensure food safety compliance.
Work effectively as part of a team, communicating professionally with colleagues, managers, suppliers and customers where required.
Follow standard operating procedures to produce and serve food consistently, efficiently and to agreed quality standards.
Take responsibility for personal development, performance improvement and maintaining professional standards of conduct, appearance and timekeeping.
Ensure all preparation, service and kitchen close-down activities are completed efficiently and in line with operational requirements.
Operate, clean and maintain kitchen equipment, tools and technology safely and effectively, following manufacturer and organisational guidelines.
Adhere to food safety regulations, allergen controls, hygiene requirements and due diligence procedures at all times.
Support sustainability objectives by reducing waste, controlling portions and using resources such as food, water and energy responsibly.
Prepare and adapt meals to meet dietary, allergen, nutritional, cultural and religious requirements.
Comply with all health and safety legislation, policies and procedures, including fire safety regulations.
Promote equality, diversity, inclusion and well-being, contributing to a respectful, supportive and positive working environment.
Training:You will be trained by the Head Chef in the work place. You will have monthly on-site visits by your college tutor and you will be allocated 6 hours per week to complete any off-the-job training.Training Outcome:To be discussed at interview.Employer Description:The Beehive Café is a part of The Angel Trust, the Café is newly opened to the public offering coffee, cake & meals with a warm atmosphere to all.
As a charitable organisation, we are committed to providing compassionate, high-quality support to people experiencing social, debt, and housing issues, empowering individuals to overcome challenges and achieve greater stability, wellbeing, and independence.Working Hours :Tuesday to Saturday, 8am – 4pm. The employer can be flexible with working week if Saturdays are needed off.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Team working,Initiative,Non judgemental,Patience,Positive attitude,Willingness to learn,Polite and confident manner,Reliable,Punctual,Proactive approach,Time management....Read more...
General Manager – Premium Coastal Restaurant – Jersey - £55,000 + Free AccommodationWe’re looking for an exceptional General Manager to take the lead at one of Jersey’s standout hospitality venues – a high-profile, all-day restaurant and bar in an incredible coastal setting.This is a substantial operation with a strong food and beverage offering busy seasonal trade and a fantastic outdoor space. From breakfast and relaxed daytime dining through to cocktails, dinner and private events, it’s a venue with multiple revenue streams and plenty of opportunity for an ambitious GM to make their mark.We need a commercial, hands-on and people-focused operator who knows how to run a busy venue properly while still delivering the kind of guest experience that keeps people coming back.The Package
£45,000 BaseTRONC on top and BonusFree Accommodation Tax Benefits from living on the Island
The Role
As General Manager, you’ll take full ownership of the day-to-day and commercial performance of the business.You’ll lead and develop a sizeable front and back of house team, work closely with the kitchen leadership and ensure consistently high standards across food, drink, service and atmosphere.Key responsibilities will include:Full P&L ownership and delivery against budgetDriving sales, profitability and overall venue performanceRecruiting, developing and retaining a high-performing teamMaintaining excellent standards of service and guest experienceManaging labour, stock, margins and controllable costsWorking closely with the Head Chef to deliver a strong and consistent food offerMaximising revenue across dining, drinks, outdoor trade and private eventsBuilding a strong culture of accountability, hospitality and developmentEnsuring the venue is operationally excellent, compliant and always ready for a busy serviceIdentifying opportunities to grow the business and strengthen its position in the local market
Who We’re Looking For
You’ll already be operating at General Manager level within a quality, high-volume restaurant, bar or premium pub environment, or be a very strong Deputy/AGM ready for a significant step up.We’re particularly interested in people who can demonstrate:Experience managing a high-volume food and beverage operationStrong commercial and financial acumenA track record of driving revenue and controlling costsExcellent leadership and team development skillsHigh standards and a genuine passion for hospitalityConfidence managing both restaurant and bar operationsExperience with seasonal peaks and changing trading patternsThe ability to remain visible, calm and decisive during busy servicesA proactive approach – someone who sees opportunities rather than waiting to be told what to do
....Read more...
Kitchen Production Manager Commutable from Shepton Mallet, Wincanton, Yeovil, Taunton, Frome, Glastonbury and surrounding areas Up to £43,000 DOE + Quarterly Bonus + Career ProgressionLead the Future of Premium Food ProductionAre you an experienced Production manager with a real passion for food - looking to take ownership of a modern, purpose-built production kitchen? This is an opportunity to join a growing food manufacturing business with ambitious expansion plans, producing premium prepared foods for retail, wholesale and hospitality customers.You'll lead a talented production team, influence the future of the operation, and play a key role in delivering exceptional food at scale. If you're passionate about quality, operational excellence and developing people, this could be the next step in your career.The RoleAs Production Head Chef, you'll take responsibility for the day-to-day running of the production kitchen, ensuring products are manufactured safely, efficiently and to the highest quality standards.Working closely with the Operations Manager and Technical team, you'll oversee production across a range of premium products including slow-cooked meats, soups, braises and frozen ready meals, while driving continuous improvement across people, processes and performance.You'll be responsible for:
Leading daily production across multiple product categories.Managing production within both low-care and high-care environments.Inspiring, coaching and developing Production Chefs, Kitchen Assistants and Hygiene Operatives.Delivering production targets while improving yield, efficiency and reducing waste.Maintaining the highest standards of food safety, hygiene and quality compliance.Working alongside technical teams to support audits, approvals and accreditations.Improving production planning, workflows and manufacturing processes.Supporting new product development and successful product launches.Creating a positive, high-performing team culture.
About YouYou'll be a hands-on leader who enjoys working in a fast-paced production environment and understands how to balance quality, efficiency and team performance.You'll bring:
Proven experience leading a food production kitchen or food manufacturing operation.Experience producing ready meals, cooked meats or similar prepared food products.Strong knowledge of food safety, HACCP principles and regulatory compliance.Experience within high-care and low-care production environments.Excellent leadership, organisation and people management skills.A continuous improvement mindset with a focus on operational performance.
It would be great if you also have:
Experience within chilled or frozen ready meal manufacturing.Knowledge of SALSA standards and Food Standards Agency approvals.Experience supplying retail, wholesale or hospitality customers.Food Safety, HACCP or leadership qualifications.
Why Join?Our client is a well-established and growing food producer with an excellent reputation for producing premium products using high-quality ingredients. Operating from a modern manufacturing facility, they are investing in both their people and their production capabilities to support continued growth.This is an opportunity to join a business where your ideas will be valued, your leadership will make a genuine impact, and your career can develop alongside the company's ambitious plans.What's on Offer?
Competitive salary based on experience.Quarterly performance bonus.40-hour week across five days (with flexibility where required).Modern, purpose-built production facility.Supportive and collaborative leadership team.Genuine opportunities for career development and progression.The chance to shape and grow a high-performing production operation.
Reports to: Operations ManagerIf you're looking for a leadership role where you can combine culinary expertise with operational excellence in a growing food manufacturing business, we'd love to hear from you.....Read more...
