Operations Director - Private Members’ Club, St. Moritz (Seasonal Residency) Up to £95,000 + AccommodationAn exceptional opportunity to lead operations for a highly exclusive private members’ club launching in the world-renowned alpine destination of St. Moritz.This is not your standard leadership role, this is about curating an experience. Designed for an elite international clientele, the club will deliver best-in-class F&B and unforgettable events, setting a new benchmark for luxury hospitality in the region. As Operations Director, you will be the driving force behind the club’s day-to-day excellence. Reporting directly to the Managing Director, you will lead from the front, shaping culture, elevating standards, and ensuring flawless delivery across all touchpoints. This is a hands-on, operations-heavy role where visibility, leadership, and precision are everything.Responsibilities
Lead, inspire, and develop a high-performing, service-led teamDrive operational excellence across F&B and eventsSet and uphold exceptional service standards aligned with a luxury brandOversee daily operations, ensuring seamless guest experiencesCollaborate closely with the Managing Director on strategy and executionPlay a key role in pre-opening, launch, and ongoing seasonal delivery
The Lifestyle This is a seasonal position:
6 months on-site in St. Moritz (winter season)6 months hybrid supporting planning and readiness for the upcoming seasonAccommodation is fully provided during your time in St. Moritz, allowing you to immerse yourself in one of the most prestigious resort destinations in the world.
Requirements:
Proven senior operations experience within luxury hospitality or private members’ clubsStrong F&B and events backgroundA natural leader with presence, energy, and attention to detailExperience managing high-profile, high-expectation clientelePre-opening experience is highly desirableComfortable operating in a seasonal, fast-paced environment....Read more...
Restaurant General ManagerLocation: Park City, UTCompensation: $90k + 10% Bonus + Relocation Package + 401(k) + PTO + Full BenefitsI’m recruiting on behalf of a luxury mountain property for their flagship, upscale restaurant. This venue offers a refined yet relaxed alpine-dining experience featuring seasonal New American cuisine with classic continental influences. Operating for breakfast, lunch, and a full dinner service, it provides guests with an inviting, elevated retreat throughout the day. We are seeking a polished, guest-focused leader with a strong culinary understanding and deep experience in brasserie or steakhouse-style concepts.Key Responsibilities
Oversee all front-of-house operations, ensuring seamless, high-touch service across breakfast, lunch, and dinner.Lead, train, and mentor a team focused on luxury-level hospitality and consistent guest satisfaction.Collaborate closely with culinary leadership to maintain menu execution, quality standards, and seasonal offerings.Manage labor, scheduling, inventory, and cost controls to achieve financial and operational goals.Maintain an elevated dining room atmosphere that balances refinement with a welcoming alpine feel.Drive continuous improvement in service standards, staff performance, and guest experience.Uphold brand standards and ensure compliance with all regulatory and safety requirements.Support recruitment, onboarding, and performance management of all FOH staff.
Qualifications
3–5+ years of restaurant management experience in upscale brasserie, steakhouse, or comparable high-volume concepts.Proven ability to lead and motivate large teams in a luxury or premium-service environment.Strong understanding of financial operations, including budgeting, cost control, and revenue optimization.Excellent communication, organizational skills, and hands-on leadership style.Experience working in seasonal or resort environments is a strong plus.
This is an exceptional opportunity to lead a premier dining venue within a world-class luxury property.....Read more...
Prepare ingredients for dishes (chopping, peeling, measuring, and portioning)
Assist chefs with cooking and plating food during service
Maintain cleanliness and hygiene in the kitchen, including equipment and work areas
Follow food safety standards and proper storage procedures
Help with stock rotation and checking deliveries
Training Outcome:
A full-time position will be appointed to the appropriate candidate
Employer Description:The Mill & Vine offers an exciting, seasonal dining experience focused on fresh, locally sourced ingredients. Our menu showcases East Yorkshire meats, fish, shellfish, and produce from our own kitchen garden, evolving throughout the year to highlight what’s at its best. Follow our social channels for updates on new dishes and seasonal creations.Working Hours :Between Monday - Sunday, 9.00am - 11.00pm
Flexible shift pattern to be confirmed.Skills: Communication skills,IT skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Analytical skills,Logical,Team working,Creative,Initiative....Read more...
Greet customers, take orders, and deliver food and drinks in a friendly and professional manner.
Support the team during busy service by clearing tables, resetting areas, and assisting where needed.
Handle customer queries and provide a high standard of customer service.
Follow food safety, hygiene, and health & safety procedures at all times.
Help with stock checks, restocking items, and keeping the restaurant clean and organised
Training Outcome:A full-time position will be appointed to the appropriate candidate. Employer Description:The Mill & Vine offers an exciting, seasonal dining experience focused on fresh, locally sourced ingredients. Our menu showcases East Yorkshire meats, fish, shellfish, and produce from our own kitchen garden, evolving throughout the year to highlight what’s at its best. Follow our social channels for updates on new dishes and seasonal creations.Working Hours :Minimum of 30 hours between 9am- 11pm Monday – Sunday Flexible shift pattern.Skills: Communication skills,IT skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Analytical skills,Logical,Team working,Creative,Initiative....Read more...
Job Title: Commis ChefH&C Solutions are delighted to offer a rare opportunity for a passionate Commis Chef to join an exceptional independent restaurant in the heart of Kensington. Under the guidance of a Michelin-experienced Executive Head Chef and a visionary owner, this Mediterranean gem blends cutting-edge cuisine with timeless elegance. Every detail—from the hand-picked furnishings to the seasonal menu—has been curated to deliver a refined and memorable dining experience.Commis Chef Benefits:
£14.00 per hourLunch & Dinner service with a small, seasonal Mediterranean menuProfessional brigade of 5 chefsMentorship from an Executive Head Chef with Michelin and Three AA Rosette backgroundPrime Kensington location30+ covers at lunch, 30–40 at dinnerSet day off: Monday + one other9:30pm typical finishing time
Commis Chef Requirements:
A reliable and enthusiastic Commis Chef with a genuine passion for Mediterranean cuisineEager to learn new techniques and grow within a high-performing kitchenA team player with strong communication skills and a positive attitudeCommitted to precision, consistency, and supporting the brigade in delivering exceptional dishes....Read more...
Food & Beverage ManagerLocation: Park City, UT Compensation: $75,000 + 5% Bonus + Relocation Package + 401(k) + PTO + Full BenefitsWe are hiring on behalf of a luxury mountain property for their flagship, upscale restaurant. With breakfast, lunch, and dinner service, the restaurant offers guests a welcoming retreat after a day on the slopes. We’re seeking a hands-on, guest-focused leader with experience in brasserie or steakhouse-style dining.Key Responsibilities
Direct all food and beverage operations, ensuring smooth service from breakfast through dinner.Lead, coach, and inspire the front-of-house team to deliver exceptional guest experiences.Partner with culinary leadership to maintain menu quality, seasonal offerings, and presentation standards.Oversee staffing, scheduling, inventory management, and cost control to achieve operational targets.Foster a warm, inviting dining environment while maintaining elevated service standards.Monitor guest feedback and implement improvements to enhance service and satisfaction.Ensure compliance with brand standards, safety regulations, and operational policies.Support recruitment, training, and development of FOH staff.
Qualifications
3–5+ years of leadership experience in brasserie, steakhouse, or upscale dining operations.Strong ability to manage, mentor, and motivate large teams in a luxury or high-volume setting.Solid understanding of financial management, including budgeting, labor control, and revenue optimization.Excellent interpersonal, organizational, and problem-solving skills.Experience in resort or seasonal operations is advantageous.
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General ManagerSalary: 140k – 170k + SuperKimberley Region, Western AustraliaI am looking for an experienced General Manager to lead a large-scale, multi-property tourism operation in Western Australia’s Kimberley region.The role is highly seasonal and remote, combining luxury hospitality, boutique lodge experiences, and large-scale operations, requiring someone with strong operational expertise, and the ability to manage complex, fast-paced environments.This is a unique opportunity to lead a dynamic, multi-faceted operation with significant impact on both guests and team members.Responsibilities:
Full P&L ownership and accountability across a multi-property, seasonal tourism operation.Lead and develop a large, multi-disciplinary workforce, ensuring engagement, performance, and safety.Oversee gueKist experience, maintaining high standards of service.Manage infrastructure, assets, and operational logistics across remote sites.Ensure compliance, safety, and risk management in a challenging, remote environment.Build and maintain strong relationships with stakeholders and support culturally aligned employment initiatives.
Perks:
On-site accommodation providedRelocation support available $500 - $1000Remote lifestyle
If you’re a hands-on leader who thrives in complex, remote, and multi-site operations, and you’re ready to make a real impact on both people and performance, we’d love to hear from you. Apply today to take on this unique General Manager opportunity! If you are keen to discuss the details further, please apply today or send your cv to Taila at COREcruitment dot com – Sharlene@corecruitment.comDue 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...
Chef de Cuisine - California - $100,000 - $130,000A highly respected, chef-driven restaurant group in California is seeking a talented Chef de Cuisine to join one of its flagship concepts. This is an opportunity to work with a team known for refined cuisine, exceptional ingredients, and a commitment to the highest culinary standards. The group operates a number of acclaimed restaurants and continues to push the boundaries of modern dining while maintaining a strong culture of mentorship and collaboration.We are looking for a chef with a strong background in Michelin-starred kitchens who thrives in a disciplined, detail-driven environment and is passionate about leading high-performing teams.Responsibilities:
Lead daily kitchen operations, ensuring consistency, precision, and execution at the highest levelManage and mentor the culinary team, maintaining a strong culture of professionalism and developmentWork closely with the Executive Chef on menu execution, seasonal changes, and creative inputMaintain strict standards for food quality, presentation, and kitchen organizationOversee ordering, inventory management, and cost controls to support financial targetsEnsure compliance with all health, safety, and sanitation standards
Requirements:
Previous experience as a Sous Chef or Chef de Cuisine in a Michelin-starred or equivalent fine dining restaurantStrong leadership skills with experience managing and developing high-level culinary teamsDeep understanding of seasonal ingredients, refined technique, and modern plating standardsExperience operating in structured, high-performance kitchensAbility to maintain excellence in a high-volume, detail-focused service environmentPassion for hospitality, craftsmanship, and continuous improvement
What’s on Offer:
Salary - $100,000 - $130,000 depending on experienceOpportunity to work within one of California’s most respected culinary groupsCareer growth within a portfolio of award-winning restaurantsCollaborative environment with some of the industry’s top culinary talent
If you have Michelin-level training and are ready to take the next step in your leadership career, we would love to connect.....Read more...
Who we are…The PNE is an iconic institution in BC, famous for bringing generations of people together to celebrate and build memories. This 116-year-old, non-profit organization generates revenue through four activity streams: the 15-day annual summer Fair which averages 800,000 guests each year, Playland amusement park which welcomes 375,000 guests annually including Fright Nights, year-round events including concerts, trade shows and film, cultural and community events. The fourth activity stream is park care and facility maintenance. The PNE is proud of the work it does at Hastings Park and has a vibrant team that is passionate about events, guest experience and being the best, we can be.We are seeking a hard-working individual that has a passion for the Ride Attractions / Entertainment industry. Working with a team of assistant managers, this role will oversee the Ride Operations team, which includes a staffing compliment of approximately 300 seasonal staff. This role works under the direction of the Manager, Guest Experience and Playland Operations.Our ideal candidate is an individual that possesses a strong work ethic and is highly organized with the ability to multi-task in a fast paced and time sensitive environment. They also have a passion for managing employees and employing and maintaining safety standards.Why join our Team?
Exhilarating and fun-loving cultureFlexible work environmentStaff discountsOpportunity to create lasting memories and relationships!
What will you do?In your role as Assistant Manager, Ride Operations, your primary accountabilities will be to:
Collaborate with the Assistant Manager, Ride Operations & Guest Experience and a team of seasonal Assistant Managers to complete departmental projects and operational initiatives.Support the training, onboarding, scheduling, and performance management of Ride Operations employees.Ensure compliance with all safety requirements and standards, including WorkSafeBC, Technical Safety BC, ASTM F770, “Safe Ride, Every Ride” standards, applicable legislation, and company policies across Playland and Summer Fair.Assist with park setup, preparation, and readiness in advance of the Playland season and annual Summer FairOversee and monitor day-to-day ride operations while acting as Manager on Duty, ensuring operator and guest safety.Address and resolve guest concerns while ensuring ride operations staff meet established standards for cleanliness, grooming, efficiency, and customer service.Enforce departmental “Safe Ride, Every Ride” standards related to safety, efficiency, guest experience, and communication.Support the hiring, pre-season, and in-service training, scheduling, auditing, and coaching of up to 300 seasonal staff and supervisors.Assist with employee engagement and performance management in collaboration with the Human Resources Department, including investigations and disciplinary processes.Support the development of the Ride Operations leadership team, including Supervisors, Specialist Trainers, and seasonal staff.Maintain accurate records and reporting through ride operations software, including training and certification tracking, checklist management, deficiency reporting, and task assignment.Monitor and maintain timely, professional correspondence with department staff, management, and external stakeholders.Build and maintain effective working relationships with superiors, subordinates, and the public.Continuously review and update training manuals and safety checklists based on operational needs and regulatory changes.Manage documentation and regulatory requirements for third-party external ride operators (Fair).Maintain accurate ridership reports to track ride efficiency and throughput.Provide recommendations to improve operational efficiency within the Ride Operations department.Provide recommendations regarding maintenance and proper operation of ride-related equipment.Participate in departmental and operational meetings and contribute to special projects as required.Perform other related duties as assigned.
What else?
Must have a strong background of experience within the hospitality/tourism industry operations.Past experience in amusement park ride operations and knowledge of attraction rides safety and associated regulatory requirements are considered an asset.Applied knowledge of related legislation such as OH&S regulations, WorksafeBC, Technical Safety BC and ASTMF770 is an asset.2-5 years of progressively responsible experience in a leadership capacity; preferably as an Assistant Manager or senior supervisor, supervising and providing direction to a large team.Excellent communication, interpersonal, supervisory and leadership skills.Ability to effectively communicate with staff and other department managers, external contractors, regulatory bodies etc.Strong analytical and organization skills are essential.Ability to work independently, under pressure and manage various projects within tight deadlines with a safety-first mind-set.Experience with Microsoft Office is an assetBackground working within a unionized environment is considered an asset.Ability to work extended hours (including late nights and/ or early mornings), evenings and most weekends required; this position is a full-time, event based position, and hours of work vary accordingly, shifts during Playland average 8.5hrs/day with potential for longer days required throughout the season.Full availability for all 15 operational days of the annual summer fair, working minimum of 10hrs/day during Fair is required.Physical ability to spend a large part of the work day outdoors, climbing, walking and standingSuccessful candidates must undergo a Criminal Record Check.
Who are you?
Proactive leader, with a passion for employee engagement with guest-centric outlook.Passionate about creating safe, memorable experiences.Passionate about coaching and mentoring new and young workersSkillful, resolution driven communicatorCollaborative and results-oriented team player.Committed to striving for excellence.
Where and when to APPLY? Applications can be submitted via the PNE website at www.pne.ca/jobs and will be accepted until the role is filled. Additional Information The PNE's compensation offerings are in alignment with a pay-for-performance pay philosophy that recognizes individual, and teamwork performance. The role is a seasonal position with a typical salary range of $22 - $23 per hour. The starting salary will be based on the successful candidate’s competencies, including but not limited to knowledge, skills, experience, and internal pay structures. As a part of the PNE's total compensation package, this position may be eligible for other benefits subject to program eligibility requirements. The PNE is proud to be an equal opportunity employer, committed to creating an inclusive workforce that reflects the diverse community we proudly serve. All applicants will receive consideration for employment without regard to race, colour, national or ethnic origin, religion, sex, sexual orientation, gender identity or expression, disability, or age. If you require any support or accommodations throughout any stage of the recruitment process, please contact the People & Culture Department at hr@pne.ca. ....Read more...
Who we are…
The PNE is an iconic institution in BC, famous for bringing generations of people together to celebrate and build memories. This 116 year old, non-profit organization generates revenue through four activity streams: the 15 day annual summer Fair which averages 800,000 guests each year, Playland amusement park which welcomes 375,000 guests annually including Fright Nights, year-round events including concerts, trade shows and film, cultural and community events. The fourth activity stream is park care and facility maintenance. The PNE is proud of the work it does at Hastings Park and has a vibrant team that is passionate about events, guest experience and being the best we can be.
We are looking for two (2) passionate and enthusiastic leaders that will join us in supporting the site's guest experience. Our ideal candidate is an individual that has a passion for event operations and experience in guest experience operations and training, leading to a high degree of continuity across multiple sites or venues. This role will work out of Playland Administration, with a focus on the PNE's guest experience across Playland, Fair, Fright Nights and some Year Round Events.
Why join our Team?
Exhilarating and fun-loving culture
Flexible work environment
Staff discounts
Opportunity to create lasting memories and relationships!
What will you do?
In your role as Assistant Manager, Guest Experience, you will work with the Manager and team of seasonal Assistant managers to set the tone for employee development and all guest facing interactions on the PNE site, including: Playland, Summer Fair and Fright Nights, with potential to support the Guest Experience team at Year Round Events.
Playland Operations
Support in pre-season set up, park readiness, administration requirements, employee onboarding and team training.
Work with your fellow assistant managers to support daily operations of the Guest Experience team, managing day to day Playland operations of Guest Experience team in the capacity of Manager on Duty and onsite management support as scheduled. This is an events based position and hours of work vary accordingly (evenings/ weekends and early mornings).
Work closely the Guest Experience management team to provide direction, feedback, mentorship and employee growth to a team of approximately 80 seasonal attendants and supervisors.
With your fellow assistant managers, support training, scheduling, payroll, progressive discipline and ongoing performance reviews and coaching of Guest Experience team members.
Support Standard Operating protocols to heighten staff awareness of Playland's Guest Experience policies and procedures.
Support team with guest ticket sales and resolution, conflict resolution, gift card sales, BBQ and birthday party hosting, and more!
First level of technical support: computers, printers, and various POS systems
Work closely with management to establish protocols and scripting for responses to Guest inquiries (through but not limited to the following channels: reception, e-mail, phone calls and on-site interactions).
Support existing and creation of standard operating procedures for site-wide in-bound Guest inquiries and coordinate/manage all responses.
Assisting with guest resolution conversations and finding appropriate solutions that benefit both the guest and the PNE
Perform other duties as required.
Fair & Festival Operations
Assist with set up, readiness, administration requirements, employee onboarding and team training in advance of annual summer fair.
Manage day to day operations during our annual Fair and Festivals (including summer fair and fright nights). Full availability for all 15 operational days of summer fair, working 10hrs/day required.
Support daily operations of the Guest Experience team throughout the Fairs and Festivals calendar in the capacity of Manager on Duty.
With your fellow assistant managers, support hiring, training, scheduling, payroll, progressive discipline and ongoing performance reviews and coaching of Guest Experience Fair team members.
Work closely the Guest Experience management team to provide direction, feedback, mentorship and employee growth to a team of approximately 100 seasonal attendants and supervisors.
Support established protocols and procedures to heighten staff awareness of event specific details.
Support team with guest ticket resolution, conflict resolution, gift card sales, sitewide lost and found, lost person command center, private BBQ event hosting, and more!
First level of technical support: computers, printers, various POS systems, etc.
Work closely with management to establish protocols and scripting for responses to Guest inquiries (through but not limited to the following channels: reception, e-mail, phone calls and on-site interactions).
Support existing and creation of standard operating procedures for site-wide in-bound Guest inquiries and coordinate/manage all responses.
Assisting with guest resolution conversations and finding appropriate solutions that benefit both the guest and the PNE
Perform other duties as required.
What else?
Ability to work extended hours (including late nights and/ or early mornings), evenings and most weekends required; this position is a full-time, event based position, and hours of work vary accordingly, shifts during Playland and Fright Nights average 8.5hrs/day with potential for longer days required throughout the season.
Full availability for all 15 operational days of the annual summer fair, working minimum of 10hrs/day during Fair is required.
Must be comfortable leading a large team of staff (approximately 30-60 staff/day) in an people-centric, high capacity, environment.
Must have a strong background with guest experience delivery and be comfortable communicating with guests both in person, via e-mail, and over the phone.
2-5 years of progressively responsible experience in a leadership capacity; preferably as an Assistant Manager or senior supervisor, supervising and providing direction to a large team (temporary, part time, seasonal, etc.).
Previous experience working in the hospitality, tourism or sports industries is preferred.
Diploma, Certificate, or degree in a relevant discipline, an equivalent combination of education & experience, or current enrollment in a relevant program is an asset.
Ability to foster collaborative and effective working relationships with all staff on-site.
Experience developing standardized manuals and operating procedures.
Strong planning, organizational, and administrative skills.
Excellent communication, interpersonal, supervisory, leadership and staff development.
Ability to function independently and under pressure, and ability to manage various projects at the same time.
Knowledge of the event industry is considered an asset.
Background working within a unionized environment is considered an asset.
Successful candidates must undergo a Criminal Record Check.
Who are you?
Proactive leader, with a guest-centric outlook.
Passionate about creating memorable experiences.
Passionate about coaching and mentoring new and young workers
Skillful, resolution driven communicator
Collaborative and results-oriented team player.
Committed to striving for excellence.
Where and when to APPLY?
Applications can be submitted via the PNE website at www.pne.ca/jobs and will be accepted until the role is filled.
Additional Information
The PNE's compensation offerings are in alignment with a pay-for-performance pay philosophy that recognizes individual, and teamwork performance. The role is a seasonal position with a typical salary range of $22 - $23 per hour. The starting salary will be based on the successful candidate's competencies, including but not limited to knowledg
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Sous Chef, Beaconsfield, £50,000Salary guaranteed at £50,000+ ( this is made up of a Basic salary + Guaranteed tronc)We are recruiting for a Sous Chef to join the kitchen of a bold, design-led hotel and restaurant in Beaconsfield.This is a strong opportunity for a Sous Chef who wants to work with excellent ingredients, open-fire cooking, and a team that cares about quality without making the kitchen feel rigid or intimidating.The food style is built around great produce, bold flavour, and clean technique. The kitchen is led with a simple approach: let the ingredients and the cooking speak for themselves. At the heart of the kitchen is a Josper grill, bringing depth and character to the menu and playing a key role in the restaurant’s identity.You will work closely under a Michelin chef in a supportive, friendly kitchen where standards are high and there is genuine room to learn and develop. It is a place where you can grow, build on strong foundations, and be part of a team that takes real pride in what it does.What we are looking for
A strong Sous Chef or an experienced Junior Sous Chef ready to step upA solid restaurant background with a focus on quality-led cookingRosette experience would be highly valuedSomeone confident with fresh food, service, and high standardsA chef who leads by example and enjoys developing junior team membersCalm, organised, and comfortable in a busy professional kitchen
What makes this role stand out
Guaranteed earnings of at least £50,000Basic salary plus tronc, with scope to earn more48-hour contractThe chance to work closely under a Michelin chefA kitchen centred around fire cooking and strong seasonal produceA genuinely friendly and inviting working environmentReal opportunity to learn and grow within a quality-led operation
The foodThe menu champions modern British cooking with seasonal changes throughout the year. The style is honest, produce-led, and elevated through technique rather than overcomplication. Signature dishes from the Josper grill bring a strong sense of identity to the offer, including impressive sharing cuts that create a real guest experience.The venueSet within one of the area’s most distinctive hospitality destinations, this is a site known for its bold style, strong atmosphere, and memorable guest experience. It combines quality dining with luxury hotel stays and a setting that feels escapist, indulgent, and full of personality.....Read more...
At Alford Manor House, we’re passionate about great food and friendly, professional service. As our new apprentice you will assist our Head Chef with a variety of varied and interesting duties:
Help with preparing ingredients for a range of different meals
Cook and present dishes to recipe and quality guidelines, ensuring every plate looks and tastes great
Maintain food hygiene standards, including correct storage, cleaning allergen awareness, date and temperature checks
Batch cookery and preparations
Support stock rotation
As well as food preparation you will also assist with front of house service within the tearoom, bar and table service during functions and events
Follow all safety practices - from safe knife handling to correct use of kitchen equipment
Take part in structured training to build your skills, kitchen know-how, and career potential
Handle fast-paced service and last-minute changes with a calm, flexible attitude
Assisting with cleaning and washing-up
All other associated duties as required
Training:Production Chef Level 2.
All delivery for this apprenticeship will take place within your place of work at Alford Manor House. A dedicated Vocational Trainer will visit on average once every 4-weeks, to establish a personal learning and development plan, outlining a schedule of training activities and objectives.
You will complete a mixture of on and off the job training, including workshops, face to face training and working towards creating a portfolio of relevant practical evidence. You’ll also be supported by your colleagues at all times, and will be mentored and trained constantly.
You will have a review every 8-12 weeks with your Head Chef and Trainer to discuss your progress.Training Outcome:This apprenticeship programme provides a fantastic opportunity for apprentices to build a strong foundation of practical cookery skills. The apprenticeship will lead to a permanent job role for the right candidate.Employer Description:Alford Manor House is a remarkable and inspiring place to work, offering a unique blend of history, community spirit and fresh, locally sourced food. As one of the country’s rare composite buildings, its Georgian, Victorian and original 1611 features create a truly special setting, complemented by beautiful seasonal gardens and a vibrant programme of exhibitions and events. The on-site tea rooms and kitchen, proudly rated Grade 5 for hygiene, make use of produce grown in the Manor House gardens and supplied by trusted local businesses, ensuring high-quality ingredients every day. Working here means being part of a friendly, dedicated team that supports each other while delivering excellent food and service to visitors. It’s an opportunity to develop your skills in a distinctive heritage environment where there is always something new to experience.Working Hours :Hours and days of work can vary, due to the different seasonal opening times of Alford Manor House. Work will include days, evenings, weekends and bank holidays (see below for a full breakdown on opening days and times).Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Analytical skills,Logical,Team working,Creative,Initiative,Physical fitness,Keen to learn,Awareness of food safety,Awareness of food hygiene,Friendly and professional,Passionate,Genuine interest....Read more...
Working day 9am to 4/5pm Tuesday to Saturday
General kitchen duties, helping to run and maintain standards
Food preparation for the meals that day
Clean kitchen and equipment daily
Check temperatures of fridges
Report any faults or issues to the senior person
Training:You will attend York College on a day release. If required, Functional Skills are delivered as a separate block release.Training Outcome:If the apprentice shows a willingness to further their career by staying with us beyond the apprenticeship, then we will discuss a full-time role.Employer Description:We are a family run vineyard and brewery established in 2006. We opened the Winehouse Café in May 2021 to complement our tourism offering at the vineyard. We currently have 9 full time employees and some seasonal part time employees.Working Hours :9am to 4/5pm Tuesday to Saturday.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Presentation skills,Logical,Team working,Creative,Initiative,Good time keeping,Able to work independently....Read more...
Chef de Cuisine Location: Charleston, SC Compensation: $85,000 base salary + 20% bonus potential Benefits: PTO, paid holidays, medical/dental/vision coverage, life insurance, disability plans, 401(k) with employer match, employee assistance program, career growth opportunities, and hospitality discountsI am hiring on behalf of a highly regarded upscale restaurant in Charleston for a Chef de Cuisine to lead kitchen operations, banquet production, and support additional culinary outlets within the property.This role is responsible for seasonal menu development, maintaining high food quality standards, managing inventory and labor costs, and leading a culinary brigade including sous chefs, line cooks, prep cooks, and stewards. The Chef de Cuisine will also oversee training, food safety compliance, and day-to-day execution in a high-volume, fast-paced environment.The ideal candidate will have 2+ years in a senior kitchen leadership role, strong scratch-cooking ability, excellent team leadership skills, and experience in top-tier restaurant or hotel environments. A hands-on leadership style, strong organizational ability, and passion for guest experience are essential....Read more...
Executive Chef Compensation: $120,000 + Benefits + PTO + 401K Location: Queens, NYI'm hiring on behalf of a client who is looking for an experienced and creative Executive Chef to lead the culinary team at their vibrant, upscale hotel in Queens, NY. This is a fantastic opportunity for a hands-on leader with a passion for delivering high-quality, seasonal cuisine in a dynamic, guest-focused environment.Key Responsibilities:
Oversee all kitchen operations, including menu development, food prep, and quality controlLead and mentor a dedicated back-of-house teamEnsure consistency, cleanliness, and compliance with health and safety standardsCollaborate with F&B leadership to drive guest satisfaction and profitabilityManage kitchen budgets, inventory, and vendor relationships
What’s Offered:
$120,000 base salaryFull benefits packagePaid time off401KA chance to make a real impact at a respected lifestyle property
This role is perfect for a chef who brings both creative vision and strong operational discipline.Interested or know someone who fits the bill? Let’s connect.....Read more...
Executive Chef - Scottsdale, AZ - $90,000 -$140,000We are currently hiring for an Executive Chef to lead the kitchen at a well-established, high-volume restaurant in Scottsdale, Arizona. This is an opportunity to join a respected restaurant group known for authentic cuisine, high-quality ingredients, and a strong commitment to guest experience.The Executive Chef will oversee all back-of-house operations, ensuring consistent execution, strong financial performance, and the development of a high-performing culinary team.Key Responsibilities:
Oversee all daily kitchen operations, ensuring consistent food quality and executionLead, train, and develop the culinary team while maintaining strong kitchen cultureManage food cost, labor cost, and inventory to meet financial targetsMaintain high standards for food safety, sanitation, and kitchen organizationCollaborate with leadership on menu development and seasonal features
What We’re Looking For:
Proven experience as an Executive Chef or Executive Sous Chef in a high-volume restaurantStrong leadership and team development skillsExperience managing food and labor costsPassion for quality ingredients and authentic cuisine
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• Supporting the day-to-day running of the office, ensuring everything operates smoothly• Assisting with answering phone calls, emails, and general enquiries in a professional manner• Helping manage bookings, reservations, and diary scheduling• Maintaining accurate records and updating internal systems• Assisting with filing, scanning, and general administrative tasks• Supporting the team with event preparation and coordination• Liaising with different departments, including front of house and kitchen, to ensure clear communication• Assisting with basic payroll/admin tasks where required• Helping monitor stock levels of office supplies and placing orders when needed• Providing excellent customer service to guests and clientsTraining:
Level 3 Business Administrator
Functional skills
Work based learning
Training Outcome:Progression onto full-time employment.Employer Description:Unforgettable farm-to-fork-dining in the heart of Lancashire
Helmed by award-winning Chef Patron Nigel Haworth, who dedicated over thirty years to driving the culinary experience at Northcote and earning a Michelin star, our restaurant embodies a passion for local, seasonal ingredients.Working Hours :Tuesday - Sunday, 09:00 - 17:30 (30-minute lunch). Working 5 out of 6 days.Skills: Communication skills,Organisation skills,Punctual,Reliable,Passionate,Eager to Learn....Read more...
Executive Chef Midland, MichiganCompensation: $125,000 – $150,000 Benefits: 401(k) with matching, health, dental and vision insurance, paid time off, flexible scheduling, food provided, referral program.I am recruiting on behalf of a luxury AAA Four-Diamond boutique hotel seeking an experienced Executive Chef to lead its culinary program. This is an excellent opportunity for a creative and operationally strong chef to oversee multiple dining venues and a significant banquet operation while mentoring a passionate culinary team.Key Responsibilities
Lead and develop the culinary teamCreate innovative menus and seasonal offeringsMaintain high standards of food quality and consistencyOversee kitchen operations for restaurants and eventsManage food cost, inventory, and purchasingEnsure compliance with food safety and sanitation standardsPartner with hotel leadership on operational and financial performance
Qualifications
Proven experience as an Executive Chef or senior culinary leaderFormal culinary training preferredStrong knowledge of menu development, food cost control, and kitchen managementExperience in hotel, resort, or high-volume dining environmentsStrong leadership and organizational skills
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Sous Chef – Elevated Mexican Concept Nashville, TN $55,000 – $70,000This is a great opportunity to join an exciting elevated Mexican concept in Nashville - think bold flavors, refined technique, and high standards come together in a fast-paced, energetic kitchen.We’re looking for a Sous Chef who can bring strong leadership, creativity, and attention to detail, while supporting a team that’s passionate about delivering standout food and consistent execution. You’ll be joining an established concept at a large hospitality group!What You’ll Do:
Support the Executive Chef in leading day-to-day kitchen operationsDrive quality, consistency, and presentation across all dishesLead, train, and develop BOH team membersManage prep, service, ordering, and inventory controlsEnsure food safety, cleanliness, and kitchen organization standards are always metContribute to menu development and seasonal features
What We’re Looking For:
Proven years in a Sous Chef roleExperience in elevated Mexican, Latin, or similar cuisineBackground in high-volume, quality-driven kitchensStrong leadership skills with a hands-on approachSolid understanding of food cost, prep systems, and kitchen operations
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Junior Sous Chef, BeaconsfieldSalary of up to £45,000We are recruiting for a Junior Sous Chef to join the kitchen of a bold, design-led hotel and restaurant in Beaconsfield.This is a brilliant opportunity for a strong Senior Chef de Partie who is ready to step into their first Junior Sous Chef role in a quality-driven kitchen.The food style is built around great produce, bold flavour, and clean technique. The kitchen is led with a simple approach: let the ingredients and the cooking speak for themselves. At the heart of the kitchen is a Josper grill, bringing depth and character to the menu and playing a key role in the restaurant’s identity.You will work closely under a Michelin chef in a supportive, friendly kitchen where standards are high and there is genuine room to learn and develop. This is the kind of role that gives the right chef the chance to take that next step properly, with guidance, structure, and the chance to build real leadership experience.What we are looking for
A strong Senior Chef de Partie ready to step up into a first Junior Sous Chef roleA quality-led background in good restaurantsMichelin experience would be a real plus, though a strong rosette background would also be very well receivedSomeone confident with fresh food, service, and high standardsA chef who is ready to take on more responsibility and support the wider teamCalm, organised, and eager to keep learning
What makes this role stand out
Salary of up to £45,000Basic salary plus tronc48-hour contractThe chance to work closely under a Michelin chefA kitchen centred around fire cooking and strong seasonal produceA genuinely friendly and inviting working environmentA real stepping-stone role for an ambitious chef looking to progress
The foodThe menu champions modern British cooking with seasonal changes throughout the year. The style is honest, produce-led, and elevated through technique rather than overcomplication. Signature dishes from the Josper grill bring a strong sense of identity to the offer, including impressive sharing cuts that create a real guest experience.The venueSet within one of the area’s most distinctive hospitality destinations, this is a site known for its bold style, strong atmosphere, and memorable guest experience. It combines quality dining with luxury hotel stays and a setting that feels escapist, indulgent, and full of personality.....Read more...
Restaurant Manager (PM)Salary: $80,000–$85,000Location: NYCBenefits & Perks: Health, Dental, Vision, Paid Time Off, 401(k), Commuter Benefits, Dining DiscountsAn ultra-luxury client is seeking a polished and experienced Restaurant Manager (PM) to lead evening operations at their upscale Italian restaurant. This role oversees service in the restaurant, lounge, terraces, and private club, ensuring exceptional guest experiences and smooth daily close. Key Responsibilities:
Lead and close evening service across all dining outletsTrain, schedule, and mentor front-of-house staffMaintain service standards and handle guest feedback professionallyCoordinate with kitchen on guest preferences and special requestsAssist with scheduling, payroll, reporting, and inventorySupport implementation of new menus, events, and seasonal offeringsUphold brand standards and grooming guidelinesFoster a positive, motivated, and guest-focused team environment
Qualifications:
2+ years in a luxury hospitality or fine dining settingStrong knowledge of food, wine, and spiritsProfessional communication skills; detail-orientedEvening/weekend availability (3 PM–1 AM)NYC Food Handler's Certificate, TIPS, and ServSafe preferred
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Chef de Cuisine / Sous Chef Chef de Cuisine Salary: $80,000 – $90,000 Sous Chef Salary: $65,000 – $75,000 Location: Banff, ABWe are hiring on behalf of a prestigious property seeking both a Chef de Cuisine and a Sous Chef to join a high-performing culinary team focused on exceptional quality, consistency, and guest experience. These opportunities are ideal for culinary leaders who thrive in fast-paced, upscale environments and are passionate about team development and operational excellence.Key Responsibilities:
Lead daily kitchen operations to ensure quality, consistency, and efficient serviceSupport menu execution, recipe adherence, and presentation standardsManage food cost controls, inventory, ordering, and waste reductionTrain, mentor, and develop culinary team membersMaintain sanitation, food safety, and health compliance standardsCollaborate with front-of-house leadership to deliver seamless serviceAssist with banquet, event, and seasonal culinary programming as needed
Qualifications:
Proven culinary leadership experience in upscale hotel, resort, or restaurant environmentsStrong understanding of kitchen operations, cost management, and team leadershipAbility to perform under pressure in a high-volume settingExcellent organizational and communication skillsFlexible schedule including evenings, weekends, and holidaysCulinary certification or formal training preferred
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Maintain excellent standards of personal, food and kitchen hygiene
Present food to organisational standards
Follow recipes, production schedules and food safety procedures
Use kitchen tools and equipment safely and effectively
Adapt dishes to meet dietary, allergenic and religious requirements
Training:Production Chef Level 2.
The majority of your apprenticeship will be delivered in the workplace supported by your workplace mentor and a sector specific member of the college team, they will plan sessions for your monthly, whilst also arranging a series of upskilling days at one of our campuses, to aid your off the job training, your assessor will provide online materials for you to study.Training Outcome:Progression to a full‑time Commis Chef or Production Chef role within the business, with opportunities to advance into senior kitchen positions as skills and experience develop.Employer Description:The Nags Head is a family‑run pub and restaurant in historic Henley‑in‑Arden, offering fresh home‑cooked food, real ales, cocktails and a warm, friendly atmosphere. Guests enjoy a large garden, seasonal menus, live music and a relaxed, dog‑friendly environment, making it a popular spot for locals and visitors alike.Working Hours :5 days out of 7. Shifts to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Administrative skills,Team working,Creative,Initiative,Patience,Physical fitness....Read more...
An opportunity has arisen for a Sales Account Manager to join a well-established company specialising in sourcing and supplying high-quality raw materials for personal care, cosmetics, nutrition, and homecare industries.
As a Sales Account Manager, you will be managing client accounts while identifying and securing new business opportunities. This field-based role offers a salary range of £35,000 - £38,000 and benefits.
Key Responsibilities:
? Identifying and pursuing new sales prospects within the market
? Generating commercially viable opportunities to support revenue growth
? Analysing market trends to spot gaps and areas for expansion
? Building and maintaining strong relationships with both existing and prospective clients
What We Are Looking For
? Previously worked as an Account Manager, Business Development Manager, Sales Manager, Sales Consultant, Sales Executive, Business Development Executive, Account Executive, Business Development Representative or in a similar sales role.
? Must have 2 years of experience in sales.
? Ideally have experience in personal care, Industrial, or Health & Nutrition sectors.
? Competent in Microsoft Office applications, including Outlook
? Customer-oriented with excellent communication skills
What's on Offer
? Competitive Salary
? Performance-related team bonus scheme
? Additional day off to celebrate your birthday
? Health plan support
? Company-funded social events and seasonal celebrations
? Complimentary team lunches
? Opportunities to attend industry exhibitions and visit suppliers, both locally and internationally
This is an excellent opportunity to join a progressive organisation offering genuine career development.
Important Information: We endeavour to process your personal data in a fair and transparent manner. In applying for this role, Additional Resources will be acting in your best interest and may contact you in relation to the role, either by email, phone or text m....Read more...
Sous Chef $55,000–$60,000 + BenefitsWe’re looking for a passionate Sous Chef to work and assist with leading a high-energy, high-volume kitchen with a very recognizable brand across Canada & USA. This is perfect for someone ready for their next big move and a long-term career path with serious growth potential.What You’ll Do
Has helped run the show in the kitchen; oversee operations, lead the team, and make every plate count.Develop, coach, and inspire team to bring out their best every shift.Keep things tight behind the scenes assisting with inventory, food cost, scheduling, and quality.Bring new ideas to the table with seasonal menus and creative specials.Uphold top standards for food safety, consistency, and guest satisfaction.
What You Bring
Proven experience as an Sous Chef, Chef de Cuisine or Senior Sous ChefExperience in high-volume, full-service restaurants, ideally 6mil +Strong leadership skills and a love for building great teams.Financial know-how and sharp attention to detail.
Why Join
Career Growth: Big on internal promotionsBrand Power: Be part of a name everyone knows and respects across North America.Opportunity to Grow: Work with a passionate, supportive leadership team that invests in your success.
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