As part of your apprenticeship, you'll learn how to:
Prepare ingredients and assist with cooking dishes across our menu
Use kitchen equipment safely and correctly
Follow recipes and presentation standards
Maintain high standards of food hygiene and kitchen cleanliness
Follow food safety, allergen and health and safety procedures
Help with stock, storage and the everyday jobs that keep the kitchen running smoothly
Work as part of the kitchen and restaurant team during service
Training Outcome:The right candidate may be appointed a full-time position. Employer Description:You'll receive hands-on experience in a working kitchen, support and guidance from our experienced team, and training through East Riding College as you work towards your qualification.
You'll also receive staff discount (once eligible), and a share of tips.
Our restaurant is an important part of our independent garden centre, with a friendly team serving our customers throughout the day.
If you're enthusiastic about food, ready to learn and would like to start building a career as a chef, we'd love to hear from you.Working Hours :Working hours between 32 to 40 hours a week. Days and times to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Logical,Team working,Creative,Initiative,Patience....Read more...
• Prepare and cook menu items according to established recipes and standards.• Assist in the meal preparation process, ensuring that all ingredients are fresh and properly stored.• Maintain cleanliness and organisation of the kitchen, including workstations and equipment.• Follow food safety guidelines to ensure the health and safety of all customers.• Collaborate with other kitchen staff to ensure timely service during busy periods.• Help with inventory management, including tracking supplies and placing orders as needed.• Participate in training new kitchen staff as required.Training:You will complete the Chef de Partie Level 3 apprenticeship with HIT Training. Your apprenticeship includes regular one‑to‑one sessions with a dedicated trainer/coach, workplace learning and online study.
You will develop skills in advanced food preparation, cooking techniques, section management, recipe execution, food safety, teamwork and working effectively in a busy professional kitchen.
You will also receive on‑the‑job training from Country Village Inns, including food hygiene, health and safety, equipment use, cleaning standards, allergen awareness and brand‑standard service procedures.
Functional Skills in English and maths will be provided if required.Training Outcome:Progression is available for anyone who wants it and is willing to work hard.
Once qualified, you can progress from Chef de Partie to Senior Chef de Partie, Sous Chef and eventually Head Chef.
The Wheatsheaf team is well‑established and ready to support the right candidate.Employer Description:Country Village Inns is a small but growing family of individual country inns, each offering exceptional food, refreshing drinks, and a comfortable night’s stay. Our mission is to return our pubs to their communities — creating welcoming social hubs, employing local people, sourcing local produce, and raising the profile of each village we serve.Working Hours :No two days will be the same. Shifts will vary across mornings, afternoons, evenings, and weekends to support the needs of the business.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Team working,Creative,Initiative....Read more...
Job Title: Senior Sous ChefWe are currently seeking an experienced and driven Senior Sous Chef to join a successful restaurant operation in West London.Part of a financially stable and growing hospitality group, this is an outstanding opportunity for a strong kitchen leader to join an established brigade with low staff turnover and a reputation for delivering high-quality food and hospitality.The restaurant focuses on authentic Italian-inspired cuisine, using fresh ingredients and seasonal produce to create a menu that blends traditional classics with modern influences. With consistent year-round trade, a supportive senior management team, and a clear vision for growth, this role offers both stability and the opportunity to play a key role in the continued success of the business.As Senior Sous Chef, you will work closely with the Head Chef, taking responsibility for leading the kitchen team, maintaining exceptional standards, and helping to drive the operation forward. This is an excellent opportunity for an ambitious Sous Chef looking to take on greater responsibility within a professional and supportive environment.Senior Sous Chef Benefits
Competitive salary package – £50,000 basic salary + approximately £12,000 in troncConsistent year-round tradeCreative input encouragedWell-equipped kitchen and professional working environmentOpportunity to develop within a growing hospitality groupSupportive senior management team and genuine career progression opportunitiesOpportunity to play a significant role in the leadership and development of the kitchen operation
Senior Sous Chef Brief Duties
Support the Head Chef in all aspects of the daily running of the kitchenLead and inspire the brigade, ensuring a positive and productive working environmentTake responsibility for kitchen operations in the Head Chef's absenceMaintain exceptional standards of food preparation, presentation, and consistencyAssist with menu development, seasonal specials, and creative inputOversee stock control, ordering, and cost management proceduresTrain, mentor, and develop junior members of the kitchen teamEnsure compliance with all food hygiene, health & safety, and company standards
Senior Sous Chef Requirements
Previous experience as a Senior Sous Chef or an established Sous Chef within a quality fresh-food operationStrong leadership skills with the ability to motivate and develop a kitchen teamPassion for fresh food and Italian-inspired cuisineExcellent organisational skills and attention to detailAbility to remain calm and effective in a fast-paced service environmentCommercial awareness and understanding of kitchen financial controlsAmbitious, professional, and committed to maintaining high standardsAll applications will be treated in the strictest confidence.....Read more...
Job Title: Senior Chef de PartieWe are currently seeking an experienced and passionate Senior Chef de Partie to join a successful hospitality operation in Central London.This is an excellent opportunity to join an established kitchen brigade within a busy townhouse pub and dining operation that has built a reputation for quality food, warm hospitality, and high standards throughout. The business benefits from strong year-round trade, a supportive management team, and a commitment to developing talented chefs from within.The kitchen focuses on seasonal British and European-inspired dishes, working with fresh, quality ingredients and a menu that evolves throughout the year. This role is ideal for an ambitious Chef de Partie looking to further develop their skills in a professional and well-organised kitchen environment.Senior Chef de Partie Benefits
Competitive salary package – £48,000 per annum48-hour contractConsistent year-round tradeWell-equipped kitchen and professional working environmentOpportunity to work with quality seasonal produceSupportive senior management teamEstablished brigade with low staff turnoverClear opportunities for career progression within a growing hospitality businessStrong emphasis on team culture and development
Senior Chef de Partie Brief Duties
Take ownership of your section and ensure consistently high standardsPrepare and present dishes to specification and quality standardsSupport the senior kitchen team during serviceAssist with stock rotation, ordering, and wastage controlMaintain excellent food hygiene and health & safety standardsHelp train and support junior chefs within the brigadeContribute positively to the day-to-day operation of the kitchen
Senior Chef de Partie Requirements
Previous experience as a Chef de Partie within a quality fresh-food operationConfidence in running a busy section independentlyPassion for fresh food and seasonal cookingStrong organisational skills and attention to detailPositive attitude and willingness to learnAbility to work effectively under pressure in a fast-paced environmentA team player who takes pride in maintaining high standards....Read more...
Head ChefSalary: NegotiableStart: ASAPLocation: MunichLanguages: German would be a valuable asset and EnglishI am seeking an experienced and passionate Head Chef to lead the kitchen operations of a hotel in Munich.The successful candidate will be responsible for maintaining high culinary and hygiene standards, managing a multicultural kitchen team, controlling costs, and delivering consistently high-quality food across hotel operations.This is an excellent opportunity for a hands-on culinary leader who enjoys working in an international environment and is motivated by team development, operational excellence, and guest satisfaction.Key Responsibilities
Lead and manage the daily kitchen operation across hotel outlets, breakfast, banquets, events, and room service, where applicable.Plan menus and ensure a consistent, high-quality culinary offering aligned with the hotel’s concept and brand standards.Recruit, train, supervise, and develop a multicultural kitchen team.Prepare staff schedules and organise kitchen responsibilities according to business levels.Establish clear kitchen procedures, recipes, presentation standards, and quality controls.Monitor food preparation, portion control, presentation, and service standards.Manage food purchasing, stock levels, supplier relationships, and kitchen inventory.Control food costs, minimise waste, and support the achievement of financial targets.Ensure full compliance with HACCP, food safety, health and safety, and hotel procedures.Maintain high standards of cleanliness, organisation, and equipment safety throughout the kitchen.Work closely with the General Manager, Food & Beverage Manager, Restaurant Manager, and other departments.Support the planning and execution of banquets, conferences, VIP functions, and special events.Respond professionally to guest feedback and identify opportunities to improve the culinary experience.Lead by example during busy services and provide hands-on support where required.
Candidate Profile
Previous experience as a Head Chef, Executive Chef, Chef de Cuisine, or Senior Sous Chef in a hotel or high-volume restaurant environment.Strong knowledge of hotel kitchen operations, including breakfast, à la carte, banqueting, and events.Proven experience managing, training, and motivating multicultural teams.Strong understanding of food-cost control, menu planning, purchasing, and inventory management.Excellent knowledge of food safety, hygiene, and HACCP standards.Hands-on, organised, and solution-focused leadership style.Calm and confident under pressure, with the ability to manage changing priorities.Strong communication and interpersonal skills.Professional working proficiency in English.German language skills are preferred.Relevant culinary qualification or equivalent professional experience.Availability to start as soon as possible.
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Head ChefStart: ASAPLanguages : German is a plus and EnglishSalary: €73.000Location: LinzI am looking for an experienced and passionate Head Chef to join the culinary team of a hotel in Linz.This is an excellent opportunity for a hands-on chef leader who combines strong operational skills with a supportive and people-focused management style.The successful candidate will have experience in Mediterranean cuisine, hotel operations, and MICE catering.You will lead the kitchen team, maintain high culinary standards, and ensure the smooth delivery of daily restaurant, banquet, conference, and event services.We are looking for someone who is a genuine team player and who can nurture, motivate, and guide the team in the right direction.Key Responsibilities
Lead, support, and develop the kitchen team in a positive and professional manner.Plan and oversee daily kitchen operations, including breakfast, lunch, dinner, banqueting, conferences, and events.Create and deliver high-quality Mediterranean-inspired menus and dishes.Ensure consistent food quality, presentation, hygiene, and safety standards.Manage kitchen staffing, shift planning, and rostering according to business needs.Coordinate with the hotel management, restaurant, events, and front-of-house teams.Support the planning and execution of MICE functions, banquets, and special events.Manage food costs, purchasing, stock control, wastage, and supplier relationships.Take responsibility for kitchen-related budgets and contribute to the department’s P&L performance.Monitor productivity and implement efficient working procedures.Train, coach, and mentor team members while supporting their professional development.Recruit and onboard new kitchen employees when required.Ensure compliance with all relevant food safety, hygiene, and workplace regulations.
Candidate Profile
Previous experience as a Head Chef, Executive Sous Chef, or Kitchen Manager in a hotel or comparable hospitality environment.Strong knowledge and practical experience in Mediterranean cuisine.Experience with MICE, banqueting, conferences, and event catering.Proven experience leading, motivating, and developing a diverse kitchen team.Good understanding of P&L management, food cost control, stock management, and budgeting.Experience preparing staff schedules and managing kitchen rostering.A supportive, approachable, and solution-oriented leadership style.Excellent organisational and communication skills.Ability to remain calm and focused in a fast-paced hotel environment.Fluent German and good English communication skills.Flexibility to work weekends, public holidays, and varied shifts when required.
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Sous Chef – Luxury Hotel | Charleston, SCLocation: Charleston, SC Salary: $65,000 USD Benefits: PTO, 401(k) & annual bonus potential of up to 20%We’re looking for a creative and hands-on Sous Chef to join the culinary team at a luxury hotel in Charleston. This is an exciting opportunity to work alongside the Chef de Cuisine in a fine dining restaurant, delivering French, Spanish and Italian cuisine with a distinctive Southern flair.The Role
Act as the right hand to the Chef de Cuisine, supporting the daily kitchen operation.Oversee a small, close-knit culinary team across restaurant and banquet operations.Assist with kitchen organization, ordering, inventory and cost control.Support staff training, development and day-to-day leadership.Develop and implement standardized recipes while maintaining quality and consistency.Collaborate on new menus and specialty offerings with a strong focus on creativity.Ensure high standards of cleanliness, food safety and kitchen operations are maintained.
The Ideal Candidate
2+ years of professional culinary experience.Formal culinary training or equivalent experience.Strong cooking, knife and fabrication skills.Experience with both fine dining and casual dining environments.Southern cuisine or regional ingredient experience is preferred.Hotel experience is a plus, but not required.Creative, adaptable and confident leading a team in a fast-paced kitchen.
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Job Title: Senior Sous ChefLocation: Vlieland, FrieslandSalary: €2500-€3800 gross per month ASAP Start We are looking for a talented Senior Sous Chef to join our young, dynamic kitchen team on Vlieland’s culinary scene and enjoy life on an island full of nature. The restaurant isn’t just a place to eat, it’s a place where guests return to the island just for its food.If you’re ready to inspire, innovate, and elevate, we want you to shape the future of our kitchen. The ideal candidate can be someone with great experience, with passion for French cuisine or someone who is ready to make the next career step and shine as a Head Chef and will thrive in an environment where attention to detail is high, has a passion for culinary creativity, and is committed to delivering exceptional dining experiences.Key Responsibilities
Hands-on approach with a passion for active involvement in kitchen operations.Innovative mindset with a track record of contributing creative menu ideas.Ability to maintain a creative, visually appealing, and high-quality culinary offer.Commitment to using only premium ingredients, with no compromises on quality.Strong attention to detail paired with efficient workflow management.Experience in maintaining a smooth, clean, and professional kitchen environment.Leadership by example, setting high standards for the team.
Qualifications & Skills
Formal culinary education and 3–5 years of professional kitchen experience.Creative, enthusiastic, and dedicated to delighting guests with exceptional experiences.Knowledgeable about current food trends, dietary restrictions, culinary techniques, and execution.Strong understanding of hygiene and food safety standards.Flourishes with creative autonomy and the freedom to innovate.Collaborative team player who works seamlessly across departments.Enjoys building relationships with a close-knit team and loyal guests.Fluency in Dutch language.
What We Offer
Permanent 38-hour contract.A motivated, passionate team.Holiday pay.Staff housing (an independent home for you + partner if needed).4 or 5 day work week.Accommodation provided against a moderate fee: independent staff housing (with options for partners/children, if applicable)
Job Title: Senior Sous ChefLocation: Vlieland, FrieslandSalary: €2500-€3800 gross per monthASAP Start If you would like to have more information about the role, please apply or send your cv to luizas@corecruitment.com Get social…….http://www.corecruitment.com/https://www.facebook.com/COREcruitmentDOTcom/Tweet us @COREcruitment....Read more...
Executive Sous Chef – Luxury Resort | BahamasLocation: Bahamas Salary: $80,000–$90,000 USD tax-free Benefits: 2-bedroom apartment, health insurance, work permit, flights & relocation assistanceWe’re seeking an experienced Executive Sous Chef to join the culinary team at a luxury resort in the Bahamas. This is an exciting opportunity for a strong culinary leader who can support the Executive Chef, oversee daily kitchen operations and inspire a talented team while delivering consistently high-quality cuisine.The Role
Support the Executive Chef with the overall management of kitchen operations.Lead, supervise and motivate the culinary team to ensure smooth and efficient service.Maintain high standards of food preparation, presentation and quality.Train and develop kitchen staff, fostering a positive and professional team environment.Assist with budgeting, menu pricing and cost control.Ensure effective communication across the kitchen and wider Food & Beverage operation.Contribute to menu development and culinary initiatives.Work across a variety of cuisines and culinary styles.
The Ideal Candidate
3–5+ years of experience in a Sous Chef or senior culinary leadership role.Strong cooking and food preparation skills.Proven ability to lead, train and develop a kitchen team.Experience working closely with an Executive Chef in a high-quality hospitality environment.Strong understanding of budgeting, pricing and food cost control.Broad knowledge of different cuisines and culinary techniques.Culinary degree or professional culinary certification preferred.Caribbean experience is a plus.Adaptable, hands-on and confident working in a fast-paced resort environment.
Compensation & Benefits
$80,000–$90,000 USD tax-free salary2-bedroom apartment providedHealth insuranceWork permit assistanceFlights includedRelocation assistance included
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Executive Sous Chef – Luxury Resort | BahamasLocation: Bahamas Salary: $80,000–$90,000 USD tax-free Benefits: 2-bedroom apartment, health insurance, work permit, flights & relocation assistanceWe’re seeking an experienced Executive Sous Chef to join the culinary team at a luxury resort in the Bahamas. This is an exciting opportunity for a strong culinary leader who can support the Executive Chef, oversee daily kitchen operations and inspire a talented team while delivering consistently high-quality cuisine.The Role
Support the Executive Chef with the overall management of kitchen operations.Lead, supervise and motivate the culinary team to ensure smooth and efficient service.Maintain high standards of food preparation, presentation and quality.Train and develop kitchen staff, fostering a positive and professional team environment.Assist with budgeting, menu pricing and cost control.Ensure effective communication across the kitchen and wider Food & Beverage operation.Contribute to menu development and culinary initiatives.Work across a variety of cuisines and culinary styles.
The Ideal Candidate
3–5+ years of experience in a Sous Chef or senior culinary leadership role.Strong cooking and food preparation skills.Proven ability to lead, train and develop a kitchen team.Experience working closely with an Executive Chef in a high-quality hospitality environment.Strong understanding of budgeting, pricing and food cost control.Broad knowledge of different cuisines and culinary techniques.Culinary degree or professional culinary certification preferred.Caribbean experience is a plus.Adaptable, hands-on and confident working in a fast-paced resort environment.
Compensation & Benefits
$80,000–$90,000 USD tax-free salary2-bedroom apartment providedHealth insuranceWork permit assistanceFlights includedRelocation assistance included
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Restaurant ChefLocation: Mono, OntarioPackage: $80,000–$85,000 salary + PTO + relocation support + subsidized staff accommodationI’m hiring on behalf of a well-established resort, winery, and hospitality destination for a Restaurant Chef to lead its à la carte culinary offering.This is an exciting opportunity for a chef with strong hotel or resort experience, a passion for Italian and Mediterranean cuisine, and the leadership skills to take ownership of a busy restaurant kitchen within a broader multi-outlet operation.The OpportunityThe Restaurant Chef will be responsible for leading the à la carte kitchen operation, including a signature restaurant concept, while reporting directly to the Executive Chef. This person will play a key role in maintaining culinary standards, leading service, and developing the kitchen team.About the Operation
Multi-outlet hospitality environment3 outlets plus banquets and wineryResponsibility for à la carte diningCulinary team of approximately 10 peoplePart of a food and beverage operation targeting $4–5M in revenueReports directly to the Executive Chef
Key Responsibilities
Lead the day-to-day restaurant kitchen operationOversee food quality, presentation, consistency, and service standardsManage, mentor, and develop the kitchen brigadeEnsure smooth execution of à la carte serviceWork closely with senior culinary leadership on standards and performanceHelp deliver a cuisine style rooted in Italian influence with Mediterranean alignmentFoster a positive, inclusive, and high-performing team culture
Ideal BackgroundThis role is best suited to a chef coming from:
HotelsResortsQuality-driven hospitality venues with strong service standards
Candidates with experience in Italian or Mediterranean cuisine will be particularly well aligned.What We’re Looking For
Strong experience leading a restaurant kitchenExcellent à la carte backgroundHotel or resort experience preferredAbility to lead a team in a busy operational settingStrong culinary foundations with Italian / Mediterranean exposureA collaborative and inclusive leadership style
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Head Chef – Events & Production - High-Volume Catering - Central LondonSalary: £60,000 to £63,000 Location: Central London Hours: 47.5 hours | 5 days out of 7 | Approx. 80% Monday-FridayLove the scale and buzz of high-volume catering, but still want to cook fresh, interesting food and have a life outside the kitchen?I'm recruiting a Production Head Chef for a major London destination, leading a busy production kitchen supporting multiple food outlets, hospitality and events.This is a sizeable operation with £5m+ annual food sales, so we're looking for someone who genuinely understands production at scale - strong on food, people, organisation and the numbers behind a successful kitchen.Salary & Benefits
£62,500 salaryAround 80% Monday-FridayTypically, only 1-2 weekend days per monthPredominantly daytime hoursStaff mealsEmployee discountsSupplier trips, tastings and trainingWellbeing supportCycle to Work scheme
The Operation
Large central production kitchen.Multiple cafés, retail and dining outlets.£5m+ annual food sales.Fresh sandwiches, salads, soups, wraps and small plates.Evening street food and events.Strong focus on quality and sustainability.Busy seven-day operation.
The Role
Take ownership of the production kitchen.Lead and develop the senior chefs and wider brigade.Plan high-volume production across multiple outlets.Drive food quality and consistency at scale.Manage stock, food costs, labour and waste.Maintain excellent food safety and compliance.Support hospitality and events when required.
About You
Experienced Head Chef with high-volume production experience.Events, CPU, large hotel, banqueting or contract catering background.Strong experience managing and developing kitchen teams.Commercially confident with costs, stock and waste.Highly organised and comfortable managing serious volume.Hands-on, calm and consistent.
If you're a high-volume Head Chef looking for a £62,500 London role with predominantly weekday working, a major operation to lead and plenty of scope to make an impact, this is a fantastic one.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Head Chef – Events & Production - High-Volume Catering - Central LondonSalary: £60,000 to £63,000 Location: Central London Hours: 47.5 hours | 5 days out of 7 | Approx. 80% Monday-FridayLove the scale and buzz of high-volume catering, but still want to cook fresh, interesting food and have a life outside the kitchen?I'm recruiting a Production Head Chef for a major London destination, leading a busy production kitchen supporting multiple food outlets, hospitality and events.This is a sizeable operation with £5m+ annual food sales, so we're looking for someone who genuinely understands production at scale - strong on food, people, organisation and the numbers behind a successful kitchen.Salary & Benefits
£62,500 salaryAround 80% Monday-FridayTypically, only 1-2 weekend days per monthPredominantly daytime hoursStaff mealsEmployee discountsSupplier trips, tastings and trainingWellbeing supportCycle to Work scheme
The Operation
Large central production kitchen.Multiple cafés, retail and dining outlets.£5m+ annual food sales.Fresh sandwiches, salads, soups, wraps and small plates.Evening street food and events.Strong focus on quality and sustainability.Busy seven-day operation.
The Role
Take ownership of the production kitchen.Lead and develop the senior chefs and wider brigade.Plan high-volume production across multiple outlets.Drive food quality and consistency at scale.Manage stock, food costs, labour and waste.Maintain excellent food safety and compliance.Support hospitality and events when required.
About You
Experienced Head Chef with high-volume production experience.Events, CPU, large hotel, banqueting or contract catering background.Strong experience managing and developing kitchen teams.Commercially confident with costs, stock and waste.Highly organised and comfortable managing serious volume.Hands-on, calm and consistent.
If you're a high-volume Head Chef looking for a £62,500 London role with predominantly weekday working, a major operation to lead and plenty of scope to make an impact, this is a fantastic one.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Head Chef – Premium Restaurant – Scotland 60k A fantastic opportunity for an experienced Head Chef to lead the flagship restaurant of a prestigious Scottish restaurant group, with genuine progression to a major new opening.The Role We are seeking a Head Chef to lead the kitchen at the flagship restaurant of a prestigious, independently owned Scottish group. This is a high-volume, fast-paced role within a well-respected organisation. The successful candidate will be responsible for all kitchen operations, menu development, team leadership, and driving the restaurant towards Rosette accreditation. For the right person, there is a genuine opportunity to progress to a key role in a major new opening in Edinburgh within 6-9 months.The Restaurant
Flagship site of a prestigious Scottish restaurant group.160 covers, 500+ covers on a busy Saturday.Weekly sales: circa £150k.Open kitchen with Josper grill.2 private dining rooms (36 and 50 covers).Fresh food, butchery in-house, fish portioned on site.Semi-open kitchen with prep kitchen at the back.Working towards Rosette accreditation.
The Head Chef Role
Lead a brigade of 15 chefs.Oversee all kitchen operations, menu development, and service delivery.Manage food GP, labour, and compliance targets.Develop and execute seasonal menus with support from the Executive Chef.Drive the restaurant towards Rosette accreditation.Mentor and develop the kitchen team.Work collaboratively with the Executive Chef and Operations team.
The Ideal Head Chef
Proven experience as a Head Chef or strong Senior Sous Chef ready to step up.High-volume, fresh food background.Experience with Josper grill / open-fire cooking.Strong leadership and team management skills.Commercially aware with good financial acumen.Creative with menu development.Experience in a rosette-level or premium restaurant environment is desirable.Open to relocation to Scotland (or already based in Scotland).
Why Apply
Base salary of £40,000 – £45,000.Performance bonus up to £5,000.Tronc up to £15,000.Total OTE of up to £65,000.Quarterly bonus based on KPIs (food GP, compliance, labour).48-hour contract – overtime rarely needed.4 days on, 3 days off pattern.40% staff discount across all group restaurants.Wellness app – wellbeing, financial, legal, counselling support.Genuine progression to a flagship opening.Relocation support available.Work for a prestigious, independently owned Scottish group
How to Apply If you are a Head Chef with high-volume experience and ready for a new challenge, please send your CV to Olly at COREcruitment dot com....Read more...
This is an excellent opportunity for someone passionate about food to develop professional culinary skills while working in a busy restaurant environment, learning how to prepare, cook and present high-quality dishes while maintaining excellent food safety and hygiene standards.
This apprenticeship follows the nationally recognised ST0589 Production Chef standard, giving you a genuine Level 2 qualification while you earn. You'll work as part of a fast-paced kitchen team, following centrally developed recipes and menu specifications, and applying methodical organisation, accuracy and attention to detail to everything you produce.
Key Responsibilities:
Preparing and cooking dishes to agreed specifications, including authentic Thai dishes and menu items
Supporting daily food production and service
Following recipes and portion control procedures to meet quality and budgetary requirements
Adapting and producing dishes to meet special dietary, religious and allergenic requirements
Ensuring food safety, personal and kitchen hygiene standards are always maintained
Assisting with stock management, rotation and ordering
Maintaining kitchen cleanliness and organisation
Using specialist kitchen equipment safely and correctly
Working collaboratively with the wider kitchen team, communicating clearly with colleagues and customers
Training:
You will receive onsite training as well as regular visits from our excellent assessors at Oaklands College
Training Outcome:
At the end of your apprenticeship, their is a possibility to become a permanent member of staff
Employer Description:Authentic Thai flavours rooted in tradition — brought to life with seasonal, locally sourced ingredients right here in Britain.
You will be under the supervision of executive chef and owner, Thippawan Rashleigh.
Thippi grew up in a small village northeastern of Thailand, Chaiyaphum with food as her love language. Now based in St Albans, she brings the soul of her hometown to every dish — using Thai herbs and spices, seasonal produce, and locally sourced ingredients to create flavours that are both deeply authentic and beautifully of-the-moment. Thippi is passionate about sustainability: cook what you have at home, in the right portions, and create no waste.
Her three passions — people, food, and yoga — shape everything she does. Whether she's cooking for first-time visitors or old friends, running a class, or writing her debut cookbook, Thippi's mission is always the same: connection through food.Working Hours :This role will be shift based, at least 30 hours a week, evening and weekends shifts are necessary.Skills: Communication skills,IT skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Administrative skills,Number skills,Analytical skills,Logical,Team working,Creative,Initiative,Non judgemental,Patience....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...
Executive Sous ChefLocation: Nantucket, Massachusetts Position: Executive Sous Chef Employment Type: Full-Time, Year-Round Salary: $75,000–$90,000 annually Housing: Subsidized employee housing available Benefits: Medical, Dental & Vision Insurance | 401(k) | PTO | Additional Employee BenefitsAbout the OpportunityI am hiring on behalf of a luxury hospitality property in Nantucket, MA, seeking an experienced and motivated Executive Sous Chef to join their culinary leadership team on a full-time, year-round basis.This is an excellent opportunity for a hands-on culinary professional who enjoys working in a high-end hospitality environment and is looking to take the next step in their career. The Executive Sous Chef will work closely with the Executive Chef to oversee daily culinary operations, maintain high food-quality standards, develop the culinary team, and ensure an exceptional guest experience.Key Responsibilities
Support the Executive Chef in overseeing all culinary operations.Lead, mentor, and develop culinary team members across the operation.Assist with menu development, recipe creation, and seasonal offerings.Maintain consistently high standards of food quality, presentation, and execution.Oversee daily kitchen operations, including prep, service, and production.Ensure compliance with food safety, sanitation, and health regulations.Assist with ordering, inventory management, food cost control, and waste reduction.Help manage scheduling, training, performance, and development of culinary staff.Work collaboratively with the broader Food & Beverage and hotel leadership teams.Maintain a clean, organized, and efficient kitchen environment.Step into leadership of the culinary operation in the absence of the Executive Chef.Contribute to a positive, professional, and team-oriented kitchen culture.
Qualifications
Previous experience as a Sous Chef, Executive Sous Chef, or similar culinary leadership position.Experience within a high-end hotel, resort, club, restaurant, or comparable hospitality environment preferred.Strong knowledge of culinary techniques, kitchen operations, and food safety standards.Proven ability to lead and develop culinary teams.Strong organizational and communication skills.Ability to work effectively in a fast-paced, high-volume environment.Strong understanding of food cost, labor management, and inventory control.Culinary degree or formal culinary training preferred but not required.A hands-on leadership style with a strong attention to detail.
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Executive ChefLocation: Reminderville, Ohio Salary: $90,000–$100,000 + Benefits Employment: Full-TimeExecutive Chef – Private Golf ClubI’m currently hiring on behalf of a leading golf and hospitality brand for an experienced Executive Chef to lead the culinary operation at one of their private golf clubs.The RoleThe Executive Chef will oversee all culinary operations, leading the kitchen team while delivering a high-quality dining experience for members and guests. This is a hands-on leadership role covering daily dining, private events, banquets and club functions.Key Responsibilities
Lead, mentor and develop the culinary team.Oversee all kitchen operations, ensuring consistency and quality.Create and execute menus across daily dining, banquets, events and special functions.Manage food, labor and operating costs to achieve financial targets.Recruit, train and retain culinary staff.Maintain high standards of food safety, sanitation and cleanliness.Work closely with the General Manager and Food & Beverage leadership.Monitor member and guest feedback and continuously improve the culinary offering.Manage purchasing, inventory and vendor relationships.Ensure the kitchen operates efficiently while maintaining exceptional service standards.
Ideal Candidate
Proven experience as an Executive Chef, Chef de Cuisine or senior culinary leader.Private club, golf, resort or upscale hospitality experience preferred.Strong leadership and team-development skills.Experience managing food and labor costs.Strong menu development and banquet/event experience.Excellent organizational and communication skills.Culinary degree or formal culinary training preferred.ServSafe certification or equivalent food-safety qualification preferred.
This is an excellent opportunity to join a well-established golf and hospitality brand with a strong focus on member experience, culinary quality and professional development.....Read more...
Daily Responsibilities:
Welcome customers and provide a warm, friendly service
Establish whether customers are eating in or taking away and seat customers appropriately (1st floor) providing table service using a handheld device
Help customers choose from the food and drink menu
Answer questions about ingredients, allergens, and intolerances using the café's ingredient catalogue
Take accurate orders, including preferences such as coffee strength, dairy/non‑dairy options, and ingredient changes
Assign table numbers to support kitchen and front‑of‑house service
Prepare hot and cold beverages following company recipes
Serve drinks and counter food such as cakes, pastries, and retail items
Process payments (cash and contactless)
Keep the barista station, counter, and service areas clean and organised
Maintain stock of clean mugs, plates, cutlery, napkins, milk jugs, and disposables for take away items
Check coffee machines and brewing equipment, regularly cleaning the coffee machine and report maintenance needs
Follow food safety, hygiene, and health & safety procedures
Communicate order changes to the kitchen
Update customers if there are delays with drinks or hot food
Clean and wipe down tables between customers
Share customer feedback with the management team
Additional Duties:
Light kitchen work during some shifts, preparing simple hot and cold dishes from the breakfast and lunch menus
Following assembly instructions to prepare meals consistently and safely
Completing opening and closing duties such as cleaning appliances, wiping tables, sweeping floors, restocking, and maintaining the customer/staff toilet. Completing simple logs for monitoring and standard purpose
Training:Food and Beverage Team Member Apprenticeship Level 2, including Functional Skills in Maths and English.Training Outcome:We are looking for a committed Apprentice, who wants to progress in hospitality as a career. Upon successfully completing the apprenticeship, there would be possible progression within the company (employment), and/or further qualifications/further apprenticeship level.Employer Description:At the heart of Northern Cobbler lies a small but passionate team dedicated to exceptional coffee.
Over the years, our objectives have undergone slight modifications, yet our fundamental values have remained steadfast: to create distinctive products, using quality ingredients with unwavering integrityWorking Hours :Shift pattern to be confirmed.Skills: Team Working,Organisation Skills....Read more...
Due to the nature of this role, applicants must be aged 18 or over. The position involves the independent operation of kitchen equipment and working patterns that cannot be undertaken by individuals under the age of 18. This requirement is necessary to ensure all aspects of the role can be carried out safely and in accordance with health and safety requirements and operational needs.
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 GCSE 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!
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! 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...
Understand how a kitchen works including use of equipment
Understand what is required in compliance to ensure the kitchen is managed in a clean way to prevent and control infection
Have an understanding of Environmental Health
Prepare, cook and present foods, all diets, consistencies and nutritional balanced
Practice communication skills and record what has been provided
Work as part of a team
Training:
Production Chef Level 2 Apprenticeship Standard
Training will be onsite at one of our homes. Lime Tree House
Lewes Road, Ringmer, Sussex, BN8 5ES
Training Outcome:
If a chef position is available, then we may offer to the candidate. We have 5 homes in total
If they stay with us, then we will offer further training
Once they have this qualification they may decide to work in another area of food production and elsewhere
Employer Description:This is a family run business proudly providing excellence across our 5 care and nursing homes in Sussex and Surrey. We employ 200 members of staff and care for 148 people.
Our values are support, passion, attention, dedication and empathy.
Our homes are family-oriented residential care and nursing homes with a welcoming and supportive atmosphere. Our dedicated team puts residents at the heart of everything we do, and we are continually developing our service as we work towards achieving an Outstanding rating.Working Hours :Working 3 days a week 9.0am - 7.00pm
days will be flexible (TBC). Rota completed 3 weeks in advance. One alternate weekend day will be expected.Skills: Communication skills,IT skills,Attention to detail,Customer care skills,Presentation skills,Team working,Creative,Patience....Read more...
Understand how a kitchen works including use of equipment
Understand what is required in compliance to ensure the kitchen is managed in a clean way to prevent and control infection
Have an understanding of Environmental Health
Prepare, cook and present foods, all diets, consistencies and nutritional balanced
Practice communication skills and record what has been provided
Work as part of a team
Training:
Production Chef Level 2 Apprenticeship Standard
Training will be onsite at one of our homes. Lime Tree House
Lewes Road, Ringmer, Sussex, BN8 5ES
Training Outcome:
If a chef position is available, then we may offer to the candidate. We have 5 homes in total
If they stay with us, then we will offer further training
Once they have this qualification they may decide to work in another area of food production and elsewhere
Employer Description:This is a family run business proudly providing excellence across our 5 care and nursing homes in Sussex and Surrey. We employ 200 members of staff and care for 148 people.
Our values are support, passion, attention, dedication and empathy.
Our homes are family-oriented residential care and nursing homes with a welcoming and supportive atmosphere. Our dedicated team puts residents at the heart of everything we do, and we are continually developing our service as we work towards achieving an Outstanding rating.Working Hours :Working 3 days a week 9.0am - 7.00pm.
Days will be flexible (TBC). Rota completed 3 weeks in advance. One alternate weekend day will be expected.Skills: Communication skills,IT skills,Attention to detail,Customer care skills,Presentation skills,Team working,Creative,Patience....Read more...
Sous Chef - Events & Production – North-East LondonSalary: Up to £45,000 + Bonus Location: North-East London / Events across London Hours: 45 hours | 5 days out of 7 | Paid overtimeLove events but don't love the ridiculous hours that can sometimes come with them?I'm recruiting a Sous Chef to join a growing, family-run events and catering business, based from a central production kitchen in North-East London and delivering some incredible events across London.It's a really varied role combining production, premium dining and live events, from intimate dinners and canapés through to major events for thousands of guests.Salary & Benefits
Up to £45,000 salaryYear-end team bonus45-hour contractPaid overtime when requiredCompany pension schemePrivate medical insuranceEmployee Assistance Programme, including family supportStaff meals provided dailyWell-managed hours without excessive working weeks
The Operation
Established family-run events business.Central production kitchen in North-East London.Events across multiple London venues.Intimate dining through to 5,000+ guest events.Canapés, bowl food, corporate lunches and plated dinners.Organised and supportive senior kitchen structure.
The Role
Support the Head Chef and Executive Chef with daily production.Lead teams during live events across London.Deliver both premium dining and high-volume catering.Manage permanent, freelance and agency chefs.Support event planning, preparation and logistics.Maintain food quality, presentation and cost control.Adapt confidently between different venues and service styles.
About You
Experienced Sous Chef from events, contract catering or multi-site operations.Strong fresh-food and event catering background.Comfortable with both 10-cover dinners and large-scale events.Confident leading teams in busy environments.Calm, organised and hands-on.Reliable and looking for a long-term opportunity.
If you want proper events experience without routinely working crazy weeks, this offers a great balance – up to £45,000 + bonus, paid overtime, private medical and exposure to some fantastic London events.Apply today or send your CV to yasmin AT corecruitment DOT com....Read more...
Job Title: Head of Food & Beverage – Branded Hotel - HerefordshireSalary: £50,000 + bonusLocation: HerefordshireI am on the lookout for a Food & Beverage Manager for a branded hotel in Herefordshire. My client is looking for a born leader who can manage and support the teams in the restaurant, bar, and kitchen. This is a great opportunity for someone looking for the next step in their hotel career. Company benefits
Competitive salaryCompany discounts throughout the groupBonus
About the position
Responsible for managing all F&B outlets to the highest standardsReport to the General ManagerManage the kitchen and BOHOversee daily auditing of F&B standardsDrive staff training to the highest levelWork closely with all departments to ensure the best results are met
The successful candidate
Will have a minimum of 2 years’ experience as a F&B ManagerA strong understanding of operationsA high level of customer serviceHave a can-do attitude and be willing to go the extra mileStrong knowledge and a passion for food and drinkHigh volume experience in hotels would be a benefit
If you are keen to discuss the details further, please apply today or send your cv to ed@Corecruitment.comGet social…….http://www.corecruitment.com/https://www.facebook.com/COREcruitmentDOTcom/Tweet us @COREcruitment ....Read more...
What you'll be doing:
As part of our friendly Kitchen team, you'll help create exceptional food experiences for our guests by:
? Preparing ingredients and assisting with food production
?? Cooking and presenting dishes to a high standard
? Following recipes and production plans accurately
? Helping maintain consistency, quality and portion control
? Maintaining excellent food hygiene and cleanliness standards
✅ Following food safety, health and safety, and allergen procedures
? Organising and storing ingredients correctly
? Working closely with chefs and hospitality colleagues
⏱️ Supporting service during busy periods and special events
? Learning sustainable kitchen practices and reducing waste
? Developing professional cooking techniques and culinary skills
✨ Helping deliver a positive dining experience for every guest
No two days are ever the same. One day you could be preparing ingredients for a busy lunch service, and the next you might be supporting a conference, event or special function while learning new culinary techniques.Training:Production Chef Level 2.
All training will take place at the workplace.Training Outcome:Future Prospects ?:
Successful completion of this apprenticeship could lead to a permanent role within our catering operation or the opportunity to progress onto a senior level chef apprenticeship and further enhance your skills.
This apprenticeship is more than just a qualification. It's your chance to build a career, gain valuable experience and become part of a team dedicated to delivering exceptional food and hospitality every day.Employer Description:Buckfast Abbey is home to a community of Roman Catholic Benedictine Monks, who live their lives of prayer, work, and study according to the ancient rule of St Benedict. Today, our site is a flourishing complex of buildings, which the monks have continually developed to aid them in realising their vision for Buckfast - to be a national centre of witness to God, and the Roman Catholic faith. To that end, the Monastic Community places a great value upon hospitality, and we welcome hundreds of thousands of visitors each year. We employ around 140 staff in a variety of interesting career opportunities that are valued with competitive pay and an excellent benefits package. Staff are not required to share the religious beliefs of the Monastic Community but an empathy with the Catholic ethos of the site is required.Working Hours :40-hours per week, over 5 days, weekdays and weekends, early, day and late shifts.Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Presentation skills,Administrative skills,Number skills,Team working,Creative,Initiative,Non judgemental,Patience....Read more...
