Executive Chef – Raleigh, NC – Up to $100kWe are working with an big hospitality group who has grown across the country with fun, trendy, different concepts. We are recruiting for a Excutive Chef for one of their Tex-Mex restaurants that offers guest delicious cuisine and a fun atmosphere!The RoleThe Executive Chef will lead the culinary team, delivering high-energy dining experiences with exceptional quality and presentation. This role oversees kitchen operations, menu innovation, food safety, and staff management while collaborating with leadership to enhance the guest experience.What they are looking for:
Proven experience as an Executive Chef or similar role in a high-volume kitchen environmentExpert at maintaining consistent, high standard quality operations in their kitchenStrong background in menu development, food presentation, and maintaining consistencyExperience in leading, training, and managing kitchen staff, with a focus on fostering a positive work environmentIn-depth knowledge of food safety regulations, budgeting, and inventory management to ensure smooth daily operations
If you are keen to discuss the details further, please apply today!Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!....Read more...
Executive Chef – Charlotte, NC – Up to $100kWe are working with a large hospitality group who has grown across the country with fun, trendy, and different concepts. We are recruiting for a Excutive Chef for one of their Tex-Mex restaurants that offers guests delicious cuisine and a fun atmosphere!The RoleThe Executive Chef will lead the culinary team, delivering high-energy dining experiences with exceptional quality and presentation. This role oversees kitchen operations, menu innovation, food safety, and staff management while collaborating with leadership to enhance the guest experience.What they are looking for:
Proven experience as an Executive Chef or similar role in a high-volume kitchen environmentExpert at maintaining consistent, high standard quality operations in their kitchenStrong background in menu development, food presentation, and maintaining consistencyExperience in leading, training, and managing kitchen staff, with a focus on fostering a positive work environmentIn-depth knowledge of food safety regulations, budgeting, and inventory management to ensure smooth daily operations
If you are keen to discuss the details further, please apply today!Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out! ....Read more...
Executive Chef – Charlotte, NC – Up to $100kWe are working with a large hospitality group who has grown across the country with fun, trendy, and different concepts. We are recruiting for a Excutive Chef for one of their Tex-Mex restaurants that offers guests delicious cuisine and a fun atmosphere!The RoleThe Executive Chef will lead the culinary team, delivering high-energy dining experiences with exceptional quality and presentation. This role oversees kitchen operations, menu innovation, food safety, and staff management while collaborating with leadership to enhance the guest experience.What they are looking for:
Proven experience as an Executive Chef or similar role in a high-volume kitchen environmentExpert at maintaining consistent, high standard quality operations in their kitchenStrong background in menu development, food presentation, and maintaining consistencyExperience in leading, training, and managing kitchen staff, with a focus on fostering a positive work environmentIn-depth knowledge of food safety regulations, budgeting, and inventory management to ensure smooth daily operations
If you are keen to discuss the details further, please apply today!Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out! ....Read more...
Head Chef – Italian Mayfair Fine Dining 70k An exceptional opportunity for a talented Head Chef to take ownership of a prestigious Mayfair kitchen.COREcruitment are delighted to present a rare Head Chef vacancy for an established, independent fine dining restaurant in the heart of Mayfair. This is a pivotal Head Chef role for a high-calibre chef ready to step up and lead.The Head Chef Role:
Take full creative and operational control of a renowned two-floor restaurant.Lead a brigade of 12-18 chefs in a spacious, well-equipped kitchen featuring a Josper oven.Craft an ingredient-led, seasonal fine dining menu for lunch and dinner service.Manage high-volume service with up to 300-400 daily covers at peak.Uphold impeccable standards using fantastic high-end produce.
The Ideal Head Chef:
A current Head Chef or Senior Sous Chef from a Michelin-starred or Michelin-standard independent restaurant.A career history demonstrating progression through high-end, quality-driven kitchens.A deep respect for produce, with a refined, seasonal, and precise cooking style.Strong, proven leadership skills with experience managing a multinational team.Ambition and a long-term vision to define and grow a kitchen’s identity.
Why Apply for this Head Chef Position?
Career Defining Role: Full creative ownership and the chance to step into your first Head Chef role in a supportive, independent environment.Prestigious Location: Lead a kitchen in one of London’s most iconic culinary districts.Top Facilities: Work in a spacious kitchen with premium equipment.Competitive Package: A salary of £70,000 plus benefits.
Ready for the Head Chef role you’ve been working towards? APPLY TODAY. Send your CV and portfolio to Olly at COREcruitment.com....Read more...
We’re recruiting an Events Head Chef to lead a high-performing kitchen team within a busy central production unit in London. This is a hands-on leadership role overseeing large-scale food production for workplace catering, hospitality and events across the capital.If you are a Events Head Chef who thrives fast-paced, quality-driven environment and enjoy both production and occasional event delivery, this is a great opportunity to step into a dynamic, well-structured operation with real scope to make impact in London.The offer
£50,000 – £52,000 per annumPredominantly daytime hours5 out of 7 days (flexibility required for some weekends)Established, supportive and well-organised kitchen environmentStrong infrastructure and operational support
The operation
Central Production Unit based in London.High-volume food production for workplace catering, hospitality and events.Fresh, quality-led menus delivered at scale.Seasonal, innovative and commercially focused food offer.Occasional on-site event delivery across London.
The role
Lead the day-to-day running of a busy production kitchen.Oversee high-volume output while maintaining exceptional standards of quality and presentation.Manage food safety, H&S and allergen compliance across the operation.Control ordering, stock, GP and food cost performance.Support delivery and execution of hospitality events when required.Inspire, develop and retain a motivated kitchen team.
The Events Head Chef
Proven Head Chef experience within hospitality, events or high-volume production environments.Ideally experienced in a CPU or large-scale production kitchen.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...
Salary: €4200 - €4500 gross per monthStart: ASAPLanguages: EnglishI am hiring and looking for a Sous Chef who will be responsible for leading the brigade during dinner service, ensuring smooth operations, top-quality dishes, and clear communication across the line.Working closely with the Executive Chef (and any senior sous/chef de cuisine), this role supports menu execution, production planning, and team development.Key responsibilities
Lead and coordinate the kitchen team during dinner service, ensuring timing, plating, and standards are consistently met.Motivate, coach, and support chefs and kitchen assistants, giving clear instructions on sections and providing on-the-job training.Support the Executive Chef (and senior sous, if applicable) with prep planning, production schedules, and daily briefings for the team.Oversee mise en place and production for dinner service, checking taste, portioning, and presentation before dishes leave the pass.Maintain a strong focus on quality, hygiene, and food safety, ensuring all procedures and HACCP standards are followed.Communicate clearly and calmly with the team during service, coordinating between stations and resolving issues quickly.Contribute ideas for menu improvements, specials, and production efficiencies in line with the Executive Chef’s vision.Help train junior team members, participate in performance feedback, and support the development of a positive kitchen culture.
Candidate profile
Proven experience as Sous Chef or strong Junior Sous in high-quality restaurants or hotels, ideally with dinner-focused service.Confident team leader able to motivate others, delegate tasks, and maintain standards under pressure.Strong communication skills, giving clear, concise instructions and fostering respectful, open dialogue in the kitchen.Excellent knowledge of kitchen operations, production planning, and quality control, with a “lead by example” mentality.Reliable, organized, and committed to developing people as well as product quality; based in or willing to relocate to Munich.
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We’re recruiting an Events Head Chef to lead a high-performing kitchen team within a busy central production unit in London. This is a hands-on leadership role overseeing large-scale food production for workplace catering, hospitality and events across the capital.If you are a Events Head Chef who thrives fast-paced, quality-driven environment and enjoy both production and occasional event delivery, this is a great opportunity to step into a dynamic, well-structured operation with real scope to make impact in London.The offer
£50,000 – £52,000 per annumPredominantly daytime hours5 out of 7 days (flexibility required for some weekends)Established, supportive and well-organised kitchen environmentStrong infrastructure and operational support
The operation
Central Production Unit based in London.High-volume food production for workplace catering, hospitality and events.Fresh, quality-led menus delivered at scale.Seasonal, innovative and commercially focused food offer.Occasional on-site event delivery across London.
The role
Lead the day-to-day running of a busy production kitchen.Oversee high-volume output while maintaining exceptional standards of quality and presentation.Manage food safety, H&S and allergen compliance across the operation.Control ordering, stock, GP and food cost performance.Support delivery and execution of hospitality events when required.Inspire, develop and retain a motivated kitchen team.
The Events Head Chef
Proven Head Chef experience within hospitality, events or high-volume production environments.Ideally experienced in a CPU or large-scale production kitchen.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...
Sous Chef - Atlanta, GA - Up to $65kOur client, an esteemed hospitality group, is seeking an experienced Sous Chef with expertise in Italian cuisine to join its team. The Sous Chef will support daily kitchen operations, lead the team in the Head Chef’s absence, and contribute to the development of seasonal, high-quality menus. This is a great opportunity for a passionate chef who thrives in a collaborative environment and wants to grow within a respected, food-driven organization.Key Requirements:
Strong background in Italian cuisine, with the ability to execute traditional and modern dishes to a high standard.
Previous experience as a Sous Chef in a high-volume, quality-driven kitchen.
Skilled in kitchen operations, including prep management, inventory, ordering, and ensuring food safety standards.
Ability to lead and motivate a kitchen team, especially in the absence of management
If you’re interested in this opportunity, please send your resume to Dylan!
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Chef de Cuisine Atlanta, GA | $70,000–$90,000We are partnering with a highly respected, chef-driven restaurant group in Atlanta to identify a Chef de Cuisine for one of its flagship, Michelin-recognized concepts. This is a hands-on leadership role for a chef who thrives on structure, precision, and daily excellence in execution.The Chef de Cuisine will serve as the operational backbone of the kitchen, working closely with the Executive Chef to ensure the vision of the cuisine is delivered consistently, night after night. This role requires a chef who values discipline, systems, and team development as much as creativity.What You’ll Be Responsible For
Owning the day-to-day kitchen operation, from prep through service and closeDriving consistency, organization, and efficiency across all stations and production areasUpholding exacting standards for technique, product handling, cleanliness, and presentationBuilding and maintaining recipe documentation, prep systems, pars, and SOPsSupporting ordering, inventory management, cost control, and waste reductionSetting the tone culturally and professionally as a leader in the kitchen
What We’re Looking For
Proven experience in fine-dining, Michelin-starred, or Michelin-caliber kitchensStrong foundation in classical technique with modern executionA systems-oriented chef who brings structure and clarity to kitchen operationsCalm, confident leadership style with high standardsStrong communication skills and a collaborative approach
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Executive Chef Location: Detroit, MI (Surrounding Area) Salary: Up to $130,000About the OpportunityWe’re working with a well-established restaurant group behind a modern, elevated concept known for bold flavors, polished execution, and a vibrant dining atmosphere. This kitchen is food-forward, creative, and high-energy - ideal for an Executive Chef who wants to lead from the front and set the culinary tone for a standout operation.This role offers the chance to shape menus, build strong kitchen culture, and deliver consistently excellent food in a fast-paced, guest-driven environment.The RoleAs Executive Chef, you’ll own all culinary operations, from menu execution to team development and financial performance. You’ll partner closely with leadership to ensure food quality, creativity, and consistency are at the center of the guest experience.Key Responsibilities
Lead all back-of-house operations with a hands-on leadership styleExecute and evolve a modern, chef-driven menu with consistency and precisionHire, train, and develop a high-performing BOH teamManage food cost, inventory, labor, and kitchen P&L performanceMaintain top standards for food quality, sanitation, and safetyCollaborate with leadership on menu development and seasonal features
The Ideal Candidate
Executive Chef or Chef de Cuisine in modern, elevated casual conceptsStrong leadership skills with experience building and retaining teamsProven success managing food costs and high-volume servicePassion for modern cuisine, presentation, and guest experienceThrives in energetic, fast-paced kitchen environments....Read more...
Assist senior chefs with basic food preparation, such as chopping vegetables, preparing ingredients, and plating dishes
Learn and apply correct cooking techniques under supervision, following recipes and quality standards
Maintain cleanliness and organisation of kitchen work areas, equipment, and utensils
Follow strict food hygiene, safety, and allergen control procedures at all times
Support the team in receiving, checking, and storing deliveries in line with stock rotation practices
Participate in training sessions to develop culinary knowledge, kitchen skills, and time management
Training:
As part of the apprenticeship, you will be required to attend Sheffield College, City Campus once per week
Training Outcome:
Upon successful completion of the apprenticeship this may lead to development to Chef De Partie
Employer Description:Fischer’s Baslow Hall is an award-winning 3 AA Rosette, Michelin Guide reccomended restaurant and 4 AA Red Star hotel with 11 bedrooms, set in a stunning country house on the edge of the Peak District. Known for our seasonally inspired menus and impeccable service, we pride ourselves on using the finest locally sourced ingredients, many from our own kitchen garden. Our talented kitchen team overseen by Head Chef John Shuttleworth works with precision, creativity, and passion to deliver exceptional, seasonally led dishes that delight our guests. Joining Fischer’s means becoming part of a supportive, professional environment where you can learn, be creative and develop your culinary career in a truly inspiring setting.Working Hours :This role will be on a rota basis including some weekends.Skills: Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative,Patience....Read more...
Head ChefCOREcruitment Ltd Bregenz, Vorarlberg, Austria (On-site)SaveApplySalary: €55.000 - €65.000Start: AprilLanguages: German is a plus - EnglishAbout the RoleI am looking for a passionate and inspirational Head Chef to lead my clients kitchen team with creativity, empathy, and excellence.The ideal candidate is a people-oriented leader who finds energy in mentoring others, connecting with guests, and creating memorable culinary experiences.You’ll bring a blend of leadership, adaptability, and hands-on expertise to a French-fusion kitchen within a dynamic hotel environment.Your Responsibilities
Lead, motivate, and inspire a small but dedicated kitchen team to deliver consistently high-quality cuisine.Create and execute seasonal menus combining French techniques with fresh, locally sourced ingredients.Ensure every dish reflects both creativity and precision, leaving a lasting impression on our guests.Manage daily operations of the hotel kitchen — from food preparation to cost control and hygiene standards.Collaborate closely with the management and service teams to provide a seamless guest experience.Support team development through coaching, feedback, and leading by example.Adjust quickly to changing guest demands and operational needs with a calm, solution-driven approach.
Your Profile
Proven experience as Head Chef or Senior Sous Chef in a hotel.Strong leadership and communication skills — someone your team and guests naturally trust and admire.Deep understanding of hotel kitchen structures and cross-department collaboration.Mastery of French or French-fusion cuisine, with an eye for innovation and presentation.Fluent in English; German language skills are a plus.Organized, adaptable, and passionate about creating exceptional dining experiences.
On Offer
A creative and supportive environment where your leadership truly matters.Competitive remuneration, meals on duty, and potential accommodation.The opportunity to spearhead an elegant French-fusion concept in a beautiful Austrian setting.A culture that values authenticity, respect, and the joy of serving guests outstanding food.
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Supporting senior chef.
Prepare ingredients.
Cook fresh ingredients using various different cooking methods & techniques.
Plating and presentation of food.
Training:Key Skills Learnt: Mastery of various knife skills, understanding food safety (HACCP) and allergen procedures, and basic kitchen finance like costing and waste management.
Evaluation: The apprenticeship concludes with an End Point Assessment (EPA), which includes a multiple-choice exam, a practical culinary challenge, and a professional discussion based on a portfolio of your work. Training Outcome:Standard Career Progression Path
Chef de Partie (Station Chef)
Timeframe: Usually achieved after 1–3 years as a Commis Chef.Responsibility: Manages a specific section (e.g., sauces, fish, grill, or pastry) and supervises junior staff.
Further Training: May progress to a Level 3 Chef de Partie or Senior Production Chef apprenticeship.
Sous Chef (Deputy Chef)
Timeframe: Typically reached after 4–8 years in the kitchen.Responsibility: Second-in-command; manages daily operations, menu planning, and inventory while standing in for the Head Chef.
Head Chef (Chef de Cuisine)
Timeframe: Reached after 9–10+ years of total experience.Responsibility: Ultimate authority in the kitchen, responsible for staff management, budgeting, and overall culinary vision.
Executive ChefResponsibility: Managerial role often overseeing multiple outlets or a large establishment's commercial decisions; focusses less on hands-on cooking Employer Description:Terrace Park Cafe and Kitchen-terraceparkcafe.co.uk
is with a view of the park from one of our many large windows or from the elevated terrace, you are welcome to enjoy delicious coffee or something to eat from our menu or bakery and deli counter. We offer breakfast and brunch as well as main meals and a children’s menu.
Smoke bbq kitchen- smokebbqkitchen.co.uk
We’re an Independent family run BBQ Restaurant and Smokehouse and we are all about great welcoming service and good food. We low’n slow smoke all our meats onsite and finish them off on our lumpwood charcoal barbecue for that extra crispiness and flavour.Working Hours :Evenings and weekends. Days and times to be confirmed.Skills: Communication skills,Organisation skills,Presentation skills,Team working,Initiative,Physical fitness....Read more...
Kitchen Assistant – Braintree, EssexLocation: Riverdale Care Home, Duggars Lane, Braintree, Essex, CM7 1BAHourly rate: £12.21 per hour, plus 50p p/h weekend enhancementJob type: Bank Shifts: 8:00am - 5:30pm Come and make a difference with the team at Westgate Healthcare! #CareWithUsAtWestgateWe are looking for a dedicated and compassionate Kitchen Assistant to join our family at Riverdale Care Home.We are looking for individuals who share our values, have an interest in helping others, a can-do attitude and who will treat the people we support with care, compassion and respect. If you want to make a difference to the lives of our elderly residents, apply today.About the role:
Support in the Kitchen with the preparation of mealsAssist in washing crockery, cutlery, cooking and serving utensils and kitchen equipmentMaintaining cleanliness in the kitchen and dining areas in accordance with COSHH regulationsEnsuring that all health and safety guidelines are strictly followedCarry out any reasonable request or instruction from the Home Manager or Head ChefAccept and process kitchen deliveries, ensuring correct storage and inventory rotation
About you:
The right to live and work in the UK Previous experience of working in a similar position is essential to be successful Previous experience in a care home environment is ideal, however candidates with a hotel/restaurant background are also encouraged to apply Excellent communication skills, both verbal and writtenAbility to work in a team, a caring nature and a positive attitude An understanding of Health and Safety, Infection Control and COSHH
Why work at Westgate?
Competitive pay rates with enhanced pay on weekendsEqual pay for young workers who are paid the same as staff aged 25+Improve your financial wellness and flexibility with Wagestream; access your wages before pay day and enjoy exclusive discounts at a variety of the UK’s favourite shopsAccess to the Blue Light Card (employee discount scheme)Access to other discount schemes; Byond Prepayment Card (employee cashback card), Extras Discounts (employee discount scheme) and Cycle to Work SchemeRefer a Friend Scheme - earn up to £500 for a successful referral!Internal and external employee recognition schemes (e.g. Employee of the Month and Long Service) and team building social eventsSupport in achieving additional qualifications, including nationally recognised qualificationsAccess to financial and wellbeing support through The Care Workers Charity Comprehensive staff induction with free training and professional development
We reserve the right to close this vacancy once we receive suitable applications, therefore, an early submission is encouraged. Due to a high volume of applications, if you do not hear from us within 5 working days, please assume that your application has been unsuccessful.Westgate Healthcare is an equal opportunities employer, and we welcome applications from all suitably qualified candidates regardless of their race, sex, disability, religion/belief, sexual orientation or age.WGHCA....Read more...
Executive Chef - Snoqualmie, WA- Up to $150kOur client is a distinguished private golf club celebrated for its championship course and outstanding member experiences. This is an excellent opportunity to join a team and a company committed to providing its employees with abundant growth opportunities!Responsibilities:
Lead the property’s culinary operations, ensuring the kitchen is operating smoothly and the food quality exceeds customer’s expectationsEnsure exceptional food quality, presentation, and consistency to maintain their reputation for culinary excellenceHire, train, and mentor a team of talented chefs and kitchen staff to achieve high standards of culinary skill and teamworkManage cost controls, forecasting and inventory managementReview financial targets to ensure they are being met or exceeded
Executive Chef Qualifications:
Proven experience in managing and overseeing kitchen operations, ensuring consistent quality Strong leadership and team management skills with the ability to mentor and develop culinary teamsExpertise in menu development, cost control, and maintaining high culinary standards in line with the club's reputationThorough knowledge of food safety regulations and hygiene standards, with a focus on maintaining a clean, safe, and compliant kitchen environment
What they’re offering:
Comprehensive health benefits, including medical, dental, vision, and life insurance, along with disability coverageA 401(k)-retirement plan and achievable Bonus structureRelocation Package for the right candidates across the USA
If you’re interested in this opportunity, please send your resume to Declan today! declan at corecruitment dot com ....Read more...
Executive Sous ChefDallas, TX Salary: $70,000 - $75,000We’re looking for an experienced Executive Sous Chef to support culinary leadership for a dynamic new restaurant concept opening in Dallas. This is an opportunity to join a passionate team and help shape a scratch kitchen with a focus on quality ingredients and bold flavors.Responsibilities:
Assist the Executive Chef in leading all culinary operations and team development.Manage prep, line, and expo teams to ensure consistency and efficiency.Oversee ordering, inventory control, and food cost management.Maintain high standards for food quality, presentation, and safety.Train, mentor, and inspire kitchen staff, fostering a collaborative culture.
Qualifications:
4+ years of progressive culinary leadership experience in a full-service or scratch kitchen.Strong organizational and leadership skills.Ability to thrive in a fast-paced, high-volume environment.Passion for food, teamwork, and excellence.
....Read more...
Executive Chef – San Jose, CA – Up to $130,000
A well-established hospitality group is seeking a creative and driven Executive Chef to lead culinary operations across multiple venues in San Jose. This is a dynamic opportunity for a chef who thrives in a scratch-cooking environment and values quality, innovation, and teamwork.Responsibilities:• Lead all kitchen operations, ensuring consistency and excellence in menu execution and presentation.• Develop and mentor kitchen teams while maintaining high standards for training, safety, and sanitation.• Collaborate with management and operations leaders to drive culinary direction and cost efficiencies.• Oversee inventory control, ordering, and vendor relationships to ensure quality and budget alignment.• Foster a positive kitchen culture that emphasizes teamwork, respect, and continuous improvement.Qualifications:• 5+ years of Executive Chef experience in upscale or high-volume culinary operations.• Strong leadership and communication skills with the ability to inspire and lead large teams.• Proven ability to manage budgets and deliver consistent results under pressure.....Read more...
Job Title: Executive Chef Location: Amsterdam, Netherlands Salary: €4,500 - €5,000 gross per monthA large, multi-outlet hotel operation in Amsterdam is seeking an Executive Chef to take full responsibility for the day-to-day culinary operation while also driving standards, consistency, and performance across all food outlets.This is a highly operational role suited to a hands-on culinary leader who enjoys being present in the kitchen, leading from the front, and balancing execution with structure, cost control, and team development.The Executive Chef will oversee all kitchen operations across the hotel, including breakfast service, restaurants, bar menus, among others. While the position carries strategic responsibility, it remains firmly grounded in daily operations and active kitchen leadership.Key Responsibilities
Lead the kitchen operation on a daily basis, remaining closely involved in service and productionOversee all culinary outlets, including high-volume breakfast, banquets, events, and à la carte offeringsEnsure consistent food quality, presentation, and service standards across all kitchensManage, coach, and develop a large, diverse kitchen team through visible and hands-on leadershipControl food costs, margins, inventory, and supplier relationships, ensuring commercial performancePlan menus and concepts that are operationally efficient, scalable, and guest-focusedMaintain strict compliance with HACCP, food safety, and hygiene regulationsWork closely with hotel leadership to align culinary operations with overall business objectives
Candidate Profile
Proven experience as an Executive Chef or Senior Head Chef in a high-volume hotel or complex hospitality operationStrong operational mindset with the ability to lead from the kitchen floorDemonstrated experience managing large teams and multiple service periodsSolid financial and cost-control expertise within food operationsComfortable balancing creativity with structure, consistency, and efficiencyFluent in English; Dutch is an advantage
What’s on Offer
A senior culinary leadership role with strong operational involvementResponsibility and autonomy within a large, complex hotel environmentA professional, fast-paced setting focused on execution, quality, and guest satisfactionCompetitive salary and benefits aligned with experience
Job Title: Executive ChefLocation: Amsterdam, NetherlandsSalary: €4,500 - €5,000 gross per monthIf you would like to have more information about the role, please apply or send your cv to maria@corecruitment.comGet social……. http://www.corecruitment.com/ https://www.facebook.com/COREcruitmentDOTcom/ Tweet us @COREcruitment....Read more...
You’ll get hands on experience from every aspect of the kitchen from preparation to plating. If you have a strong passion for food and want to develop your skills. Join our devoted kitchen Brigade to grow your skill and further your culinary career.
Apprentice role at Lock & Larder:
Job Title: Commis Chef Apprentice
Location: Lock & Larder, Gunthorpe Lock
About Us:
Lock & Larder is a renowned Gastro Pub offering exceptional dining with stunning views by Gunthorpe Lock. We pride ourselves on quality, fresh, locally sourced food and a welcoming atmosphere for both guests and staff. We cater to diverse needs, from casual dining to bespoke event catering.
The Role:
We are looking for an enthusiastic and dedicated Commis Chef Apprentice to join our kitchen brigade. This apprenticeship provides a structured learning environment for individuals aiming to build a solid foundation in professional cookery. You will work under the guidance of experienced chefs, gaining practical skills and knowledge essential for a successful career in the culinary arts.
Key Responsibilities:
Assist in the preparation and cooking of menu items according to Head Chef’s specifications
Learn and practice fundamental cooking techniques, including sauce making, vegetable preparation, and basic butchery
Maintain high standards of food hygiene, health, and safety within the kitchen at all times
Undertake stock control, including receiving, storing, and rotating ingredients
Ensure the cleanliness and organization of the kitchen, including equipment, surfaces, and waste disposal
Support the team during busy service periods and assist with event preparation and execution
Develop an understanding of food labelling and allergen information
Adhere to all company policies and procedures
The Ideal Candidate:
A genuine passion for food and a strong desire to learn professional cooking skills
Willingness to work hard, take direction, and be a proactive team member
Reliable and punctual with a positive attitude
Basic understanding of food hygiene is an advantage, but full training will be provided
Ability to work in a fast-paced environment
What We Offer:
Comprehensive apprenticeship training and development
Opportunity to learn from a skilled and passionate culinary team
Experience in a high-quality Gastro Pub environment
Competitive apprentice wage
A supportive and friendly work atmosphere
Training:
Day release- Weekly on a Tuesday at Fletchers Kitchen- 12pm- 5:30pm without FS. 12pm-1:30pm theory- 2:30pm- 5:30pm practical
12 Months (+3 month end point assessments)
Training Outcome:
Potential to begin permament role after successful completion of apprenticeship dependent on availability
Employer Description:Lock & Larder is a Gastro Pub located on the picturesque edge of Gunthorpe Lock, offering guests spectacular views of the river and the passing canal boats from our expansive outdoor spaces. We are a small, dedicated business committed to serving high quality cuisine, with strong emphasis on fresh, locally sourced produce. Our culinary expertise extends to specialised event catering ranging from high end buffets to sophisticated 3 to 5 course fine dining meals. We pride ourselves on creating a welcoming atmosphere for both customers and our team.
Working Hours :30 hours
(15 min -1 hour breaks vary on shift lengths)
Shifts to be confirmedSkills: Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Logical,Team working,Creative,Initiative,Non judgemental....Read more...
Executive ChefDallas, TX Salary: $100,000We’re seeking a dynamic and experienced Executive Chef to lead the culinary operations for a new, high-volume restaurant opening in Dallas. The ideal candidate will bring creativity, leadership, and operational excellence to a scratch-made kitchen focused on bold flavors and exceptional presentation.Responsibilities:
Oversee all culinary operations, including menu development, recipe execution, and kitchen systems.Lead, train, and mentor the entire culinary team to ensure consistency, efficiency, and excellence.Manage food and labor costs, purchasing, and inventory control.Ensure compliance with all food safety, sanitation, and health regulations.Collaborate with leadership on seasonal menus, specials, and event offerings.Foster a culture of professionalism, teamwork, and hospitality within the kitchen.
Qualifications:
5+ years of Executive Chef or senior culinary leadership experience in a high-volume, scratch-cooking environment.Strong financial and operational acumen with proven cost-control experience.Demonstrated ability to build, train, and retain high-performing teams.Deep passion for quality ingredients, presentation, and guest experience.
....Read more...
Head Chef – Louth
MLR are currently seeking an experienced Head Chef for this stunning 4 star hotel in Louth.
In this role, you will be responsible for the daily operations of this busy kitchen, while leading a committed brigade to ensure the kitchen produces dishes to the highest culinary standard.
This will suit someone who is organised and strategic in approach, with the ability to succeed in a busy environment.
The personality for this challenge is motivated, passionate and a great leader.
For more information, please apply through the link below.....Read more...
DRIVER & GENERAL ASSISTANT - KITCHEN REFURBISHMENT – THATCHAM/NEWBURY – PART TIME- £13 PER HOURDriver & General Assistant required for our client who are the UK’s leading and award-winning Kitchen makeover company. Our client specialises in renovating existing kitchens instead of replacing, typically saving customers 50% of the cost of replacement.Due to their continued growth and success, they are now recruiting for a Part Time Driver & General Assistant to work from their Thatcham/Newbury, branch.If you have a Full Driving Licence, are confident and with great attention to detail then this could be the role for you!THE ROLE
As a Driver & General Assistant you will be doing various roles within and for the showroomYou will be mainly delivering stock to site as well as collectingYou will be loading the van as well as unloading deliveries to the storeCarrying out general duties around the showroom as required e.g. stock take, ensuring stock room and showroom are tidyCarrying out “odd jobs”You may also be required to go to customer premises to adjust kitchen doors and cabinets if requiredDriving materials and equipment to customer jobsCollecting materials and sundries from wholesalersCollecting and disposing of waste from kitchen fits completedAssisting fitter with fits e.g., lifting worktops, preparing doors with hinges and handles etc…Cleaning customer kitchens post fit (dust, waste removal etc)Working in the storage/warehouseHelping within the showroom if requiredPart Time role3 Days per Week8am to 4pm, Monday to Friday (TBC)This role does involve some heavy liftingYou will be working from the Thatcham/Newbury Branch
THE PERSON
The successful Driver & General assistant will ideally have similar experienceYou MUST be able to drive, have a clean licence and confident to drive a long wheel base vanIdeally you will be handy with a screwdriver and basic toolsPhysically able to carry heavy itemsYou will need to be flexible and able to work within the showroom opening hoursLive within a commutable distance to the Thatcham/Newbury Branch
THE PACKAGE
£13 Per Hour28 days holiday (Inc. Statutory days) pro rataPension SchemeStaff DiscountsFull Time, Permanent role
Follow us on twitter @ awconsultingltdIn respect to the above role(s), Anderson Wright Consulting Ltd operates as an Employment AgencyDRIVER & GENERAL ASSISTANT - KITCHEN REFURBISHMENT – THATCHAM/NEWBURY – PART TIME- £13 PER HOUR....Read more...
Sous Chef Location: Los Angeles, CA will provide relocation assistance within the USASalary: $90,000 to $100,000 + great perks!Are you interested in a making a move with your career and working with a highly regarded chef-driven restaurant group? Are you open to moving to Los Angeles and utilizing your experience to help drive a talented team to do their best each and every day? Our clients are starting to open a search for an Sous Chef who comes with both fine-dining and high-volume experience. The successful candidate will have a proven track record of managing large kitchen teams and executing high-quality dishes in a fast-paced environment, be a strong leader with clear communication and be eager to develop themselves within the company.Responsibilities:
Collaborate with the Executive Chef to develop and implement seasonal menus that reflect the restaurant's culinary vision and style.Manage and lead a team of chefs, line cooks, and prep cooks, ensuring that all kitchen staff are trained and operating at the highest level.Ensure that all dishes are prepared to the highest standards of taste, quality, and presentation.Develop and implement systems for inventory management, ordering, and cost control to maintain profitability.Maintain a safe and sanitary kitchen environment and ensure that all food safety standards are met or exceeded.
Requirements:
At least 5 years of experience in a high-volume, fine dining restaurant environment, with at least 2 years in a supervisory or management role.Thorough knowledge of modern and classic culinary techniques, as well as proficiency in all aspects of kitchen operations.Excellent communication and leadership skills, with the ability to motivate and inspire a team of culinary professionals.Strong organizational and time management skills, with the ability to manage multiple tasks and priorities simultaneously.Knowledge of food and labor cost controls, as well as experience with menu planning and inventory management.
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Prepare ingredients for service
Assist with cooking and plating dishes
Maintain kitchen cleanliness and wash up
Follow food safety, hygiene and H&S procedures
Receive and rotate stock correctly
Keep basic kitchen records as required
Support food service during busy periods
Assist with simple front‑of‑house tasks when needed
Work as part of the kitchen team and follow chef instructions
Training:Commis Chef Level 2.Training Outcome:On completion, apprentices could progress into a full Commis Chef role, with opportunities to develop into Chef de Partie, Sous Chef or other catering positions within Hampshire County Council’s hospitality and events teams.Employer Description:Hampshire County Council is one of the largest local authorities in the UK, providing a wide range of public services across the county. Their catering and hospitality teams support country parks, visitor centres and event venues, delivering high‑quality food and service for residents and visitors.Working Hours :29.6 hours per week over a 7‑day rota. Mainly daytime hours with some evening and weekend work for events. Exact working days and hours TBC.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Team working,Creative,Initiative,Physical fitness....Read more...
As an apprentice Chef at EGO, we will help you master our menu, with your food being the reason guests keep coming through our doors! You'll thrive off the hustle and bustle of a fast-paced kitchen, with the support of a close-knit team, because it's the people that make it all worthwhile.
Responsibilities:
Be a champion of brand standards
Keep your kitchen clean
Prepare everything that is needed before a busy shift
Cook to spec and work with recipes
You don't need any experience as we can teach you everything! If you are willing to learn and be proud to work with us, we can show you exactly what it takes to become a vital team member in any kitchen.
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 Level 2 Production Chef Apprenticeship, 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:
A mixture of face to face and skype/phone catch ups every 4 - 6 weeks
A mixture of on and off the job training, including workshops and webinars
Reviews every 12 weeks with the Apprentice, Line Manager and Lifetime Trainer
Feedback sessions to discuss progress
Obtain Functional Skills in English and Maths (if you don't already have GCSE)
30 hours paid work every week
Benefits for M&B staff:
Love eating out? You'll love it even more with a massive 33% discount across all our brands. Whether its date night at Miller & Carter or family roast at Toby Carvery, we've got you covered
Never a dull moment - fun, laughs and lifelong friends!
Funded qualification up to degree level
Charity is important to us. From the company charities to the one which is close to your heart; you can choose how to give something back
Enjoy a 33% discount off a cosy stay at our Inn Keepers Lodges
On top of all this, we offer a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares!
Wage will be:
16-20 year olds: £10 per hour
21+ year olds: £12.21 per hour
At Mitchells and Butlers you will be working towards a Chef Academy Production Chef Level 2 Apprenticeship standard over the course of 15 months.Training:Chef Academy Production Chef Level 2, 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! That's because we run many of the UK's most famous restaurant and pub brands, including: All Bar One, Sizzling Pubs, Vintage Inns, Harvester, Ember Inns, Toby Carvery, Crown Carveries, Castle, Nicholson's, Premium Country Dining Group, O'Neill's, Alex, Village Pub & Kitchen, Miller & Carter, Browns, Innkeeper's Lodge, Orchid Pubs and The Oak Tree.Working Hours :Shift work including bank holidays, evenings and weekends. Exact shifts to be confirmed.Skills: Team Working,Organisation Skills....Read more...
