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...
Delivering precision lawn care and estate management on sites up to 18 acres.
Executing techniques like the Chelsea chop, Hampton hack, fruit tree pruning, and hardwood cuttings.
Assisting with planting schemes, turfing, and irrigation system installations.
Identifying and treating common pests and diseases.
Operating chainsaws, pressure washers, and performing general handyman repairs.
Maintaining an organised vehicle and ensuring all tools are prepared and fuelled daily.
Using Google Calendar and company apps to log work notes and pesticide records.
Participating in seasonal refreshers on safety, equipment, and horticultural best practices.
Training Outcome:Possible permanent employment or progression to a higher level qualification.Employer Description:We are an established garden maintenance business primarily working on recurring domestic properties of medium to large size, with our largest site covering approximately 18 acres. Most work comes directly from our own client base via the Gardeners’ Guild, with occasional collaboration with garden designers leading to soft landscaping projects.
The work provides exposure to a wide range of horticultural techniques across well-stocked gardens. Where appropriate, surplus herbaceous divisions are available and staff are welcome to take these home.
We are a small, tight operation where growth is incremental and deliberate, with a strong focus on quality, reliability, and professional standards.Working Hours :Monday to Friday, guaranteed 37.5 hours pw, with a requirement to work extra hours when needed to reflect seasonal changes (expected 42.5 hours pw in Summer). Exact shifts to be confirmed.Skills: Team working,Physical fitness,Ability to work independently,Reliability,Punctuality,Comfortable working at heights,Comfortable working outdoors,Basic literacy and numeracy....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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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...
As Commis Chef Apprentice you will be:
Learning alongside our Head Chef and kitchen team during prep and service for our beautiful restaurant, terrace and outdoor dining domes
Building your skills across all areas of the kitchen, from food preparation and presentation to health, safety and hygiene standards
Supporting the team with day-to-day kitchen operations while developing confidence, speed and consistency
Taking advantage of our private no dig kitchen garden at Homewood Hotel with its delicious seasonal produce
Working closely with the brigade to learn new techniques, ingredients and ways of creating beautiful dishes
Taking pride in helping keep our kitchen clean, organised and ready to deliver an exceptional guest experience
Bringing enthusiasm, curiosity and a willingness to learn as you begin your journey in hospitality
What we’re looking for:
A real passion for food and hospitality
A positive attitude and willingness to learn
Someone who enjoys working as part of a team
Good attention to detail and pride in their work
A commitment to maintaining high standards of cleanliness and food safety
No huge amount of experience needed - just the right attitude, energy and excitement to get started
Training:Commis Chef Level 2.
You will be required to attend college on day per week, term time only at our City Centre Campus in Bath.Training Outcome:Move to full Commis, or DCDP chef level within group.Employer Description:A boutique hotel in center of Bath. Plate restaurant and terrace. We’re all about local, seasonal ingredients that pack comfort and flavour into every bite. Small, big, or sweet plates, decadent afternoon tea.Working Hours :4 out of 7 days, plus one day for college. Shift times will vary. Further discussion to take place at interview.Skills: Communication skills,Organisation skills,Team working,Creative....Read more...
Sous Chef 50kSous Chef – Modern British Restaurant, Southwest London – £50kJoin a well-established, owner-led restaurant in southwest London. We are looking for a hands-on Sous Chef to work alongside a stable, low-turnover team and a critically acclaimed chef-owner.We are partnering with a much-loved restaurant that has grown from a small site into a mid-sized venue with a strong events arm.The Restaurant:
Location: Vauxhall, LondonConcept: Modern British / European-influenced seasonal foodChef-owner led – collaborative, hands-on, deeply involved in menu developmentTeam: 7-8 chefs; very low turnover, well-trained, stable and cohesiveService: 4 chefs on service plus a prep chefEvents: Weddings and family-style private events every Saturday, plus corporate Christmas events
The Sous Chef Role:
Hands-on role – you will be cooking, not just managingSupport the Head Chef in running a busy, quality-driven kitchenOversee ordering, stock, and service executionClosed Mondays (one double, four singles)
The Ideal Candidate:
Loves cooking and the restaurant vibeEnjoys nerding out over ingredients and seasonal produceStable and committed – looking for a long-term role in a healthy, money-making business
Why Apply?
Salary: Circa £50k inclusive of service and tipsCulture: Owner-chef led with empathetic, chef-led decision-making. Overtime is tracked meticulously and paid or given as time in lieuHealthy business: GPs on target, even when many others are strugglingFun, stable, money-making venue
Send your CV to Olly at COREcruitment dot com.....Read more...
Professional Chef with an interest in modern, sustainable and health focused food research, development and commercial delivery required to join a UK Culinary Operations team in food preparation training.
Requirements
Chef experience in a professional kitchen.
Flexibility to travel, training courses and activities take place across the UK.
Attend and support culinary competitions, representing the organisation where required.
A Senior Culinary Level 4 desirable but not essential
recipe development, R and D kitchen, and corporate catering knowledge.
Plant forward, seasonal, and sustainable menu principles understanding.
Experience supporting events, tastings, or culinary demonstrations.
Responsibilities
Deliver apprentice training content, career development paths to strengthen practical skills and masterclasses supporting companywide culinary excellence.....Read more...
Head Chef – Cheese-Focused Restaurant – West London –50k A unique opportunity for a creative Head Chef to lead a passionate team celebrating the best of British cheese.We are seeking a talented and passionate Head Chef for a renowned, cheese-focused restaurant group at their stunning West London location. This Head Chef role offers the chance to lead a dedicated brigade, create seasonal menus, and become an expert in British artisan produce.The Head Chef Role:
Cuisine: Celebratory, high-quality British cheese dishes including signature grilled sandwiches and boards.Competitive pay : £50k per annum
The Head Chef Position:
Take full responsibility for all culinary operations at this vibrant site.Develop creative, seasonal menus and specials in collaboration with senior management.Lead, mentor, and develop a tight-knit Back of House team, fostering a positive culture.Manage supplier relationships, food costs, GP, and kitchen administration.Ensure impeccable food safety and hygiene standards are always met.
The Ideal Head Chef:
A proven Chef with 2-3+ years experience in a high-calibre restaurant environment.A creative leader with a strong palate and a passion for British produce and seasonality.An enthusiastic learner with an interest in British cheese (full training provided).An exceptional people manager with brilliant communication and organisation skills.A hands-on, humble, and approachable leader who leads by example.
Why Apply? This Head Chef role offers:
A competitive salary package with a significant quarterly bonus.Incredible benefits including a monthly British cheese producer visit, and staff discounts.Full training and industry-recognised qualifications.A clear path for professional development within a growing, unique restaurant group.A supportive and passionate team environment with regular staff socials.
Sound like the Head Chef role for you? APPLY TODAY! Send your CV to Olly at COREcruitment dot com....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...
Senior Sous Chef - Production Kitchen & Multi-Site - London - £48,000 + BonusWe’re recruiting a Senior Sous Chef to join a high-profile London operation delivering fresh food across multiple large-scale, premium sites.This role sits within a central production kitchen, supporting a diverse offer including cafés, restaurants, retail and events across two of London’s cultural destinations.The Offer
Up to £48,000 salary10% performance bonus47.5-hour contractDaytime hours – approx. 6:30am to 4:30pmStaff food and uniform providedPension schemeCycle-to-work scheme
The Operation
Large-scale central production kitchen (CPU).Supporting two high-volume, high-profile London sites.Broad offer across cafés, restaurants, retail and events.Structured, fast-paced and highly organised environment.Team of 10 chefs, with 5–6 on shift daily.Occasional evening events (1–2 per month).
The Food
Fresh, seasonal and consistently delivered at scale.High-volume deli-style offer including premium sandwiches, salads and hot food.Strong focus on batch cooking, consistency and presentation.600–800 sandwiches produced daily.60–80kg of chef-led salads and composed dishes prepared each day.Daily soup production with rotating seasonal menus.Food designed for multi-site delivery without compromising quality.
The Role
Support and lead the day-to-day running of the kitchen.Drive structure, prep and morning production output.Manage and organise a team within a high-volume environment.Maintain consistency and standards across large-scale production.Oversee rotas, kitchen admin and food management systems.Ensure full compliance across allergens, due diligence and COSHH.
About You
Experience within a CPU, contract catering or large-scale events environment.Confident working with high-volume, batch production.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
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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In line with The Laundry’s philosophy where provenance is key, we are offering a Commis Chef Apprenticeship dedicated to the craft of classic bistro food. This role provides a comprehensive education in the preparation and cooking of entirely fresh, site-sourced ingredients across our full service cycle, from the precision of the breakfast shift through to lunch, dinner, and our signature Sunday Roasts.
In partnership with Westminster Capital City College, you will develop essential preparation skills while learning the artistry of cooking on a section during live service. Beyond the technical handling of meat, fish, poultry, and seasonal vegetables, you will build a professional foundation in kitchen hygiene, safety, and organisation, gaining the discipline required to deliver high-standard menus that celebrate quality at every stage. Training:On the job training 4 days a week and also 1 day a week at W-CCC Commis Chef Apprenticeship standard.
Functional Skills English and maths at Level 1, progressing to level 2 if applicable. Training Outcome:Upon successful completion, you will achieve a Level 2 Commis Chef Apprenticeship qualification.
Further progression may well be available in other areas within our sector, upon successful completion of the apprenticeship.Employer Description:Inspired by classic European bistros, neighbourhood bars and cafés that have influenced Chef Sommelier Melanie Brown’s travel adventures. The Laundry is a place where brunches thrive, afternoon and evening sundowners are a must and an all-day menu is founded on the intrinsic landscape of culinary tradition. Traditional cooking with New World creativity and flair. A simple philosophy of genuine, honest cooking merged with welcoming hospitality, in a building steeped in history and grace.
Set in the heart of Brixton on Coldharbour Lane, The Laundry flows from day to night, offering a variety of spaces; whether it be an intimate dinner for two, a mid afternoon meal or a celebration for many; the kitchen never sleeps. An expansive, covered and heated terrace serves cocktails and food until late into the night. Private events are catered for in two semi-private dining rooms, and award-winning Sunday Roasts are a local institution throughout the colder months. Walk-ins are wholeheartedly encouraged, though it is essential to book at weekends. The bustling bar beckons night owls and day diners alike and inventive seasonal cocktails always make it worth the visit. Working Hours :Shift pattern and rota, weekends included. Exact shifts to be confirmed.Skills: Communication skills,Attention to detail,Organisation skills,Team working,Creative,Initiative,Patience,Physical fitness,Customer care skills....Read more...
ID - 1927Position: Activities Co-ordiantorSalary: £14.00/ hourShift Pattern: Fulltime Days, 40-hours a weekLocation: New Milton BH25 Role PurposeTo plan, organise, and deliver a varied programme of social, recreational, and therapeutic activities that promote residents’ wellbeing, independence, and quality of life in line with their individual needs and preferences.Key ResponsibilitiesActivity Planning & DeliveryDevelop and deliver a diverse programme of daily, weekly, and seasonal activities (e.g., arts & crafts, games, music, exercise, gardening, outings).Tailor activities to residents’ individual care plans, abilities, cultural backgrounds, and interests.Encourage participation from all residents, including those with dementia or physical disabilities.Resident EngagementBuild positive relationships with residents, listening to their ideas and preferences.Support residents to maintain hobbies, interests, and connections with the wider community.Promote inclusion and reduce loneliness by fostering group and one-to-one engagement.CollaborationWork closely with care staff, nurses, and managers to ensure activities support overall care goals.Involve families, volunteers, and external community groups in activities.Support religious, cultural, and seasonal celebrations within the care home.Administration & ReportingKeep accurate records of activities, attendance, and resident feedback.Conduct risk assessments for outings and higher-risk activities.Contribute to care planning and reviews by reporting on residents’ participation and wellbeing.Health, Safety & WellbeingEnsure all activities are safe and suitable for residents’ health conditions.Encourage gentle physical activity to support mobility and wellbeing where appropriate.Promote mental stimulation, emotional wellbeing, and social interaction.Skills & Qualities RequiredCreativity and ability to design varied, engaging activities.Patience, empathy, and good communication skills.Organisational and planning ability.Ability to motivate and encourage participation, even from withdrawn residents.Understanding of dementia care and safeguarding principles.Qualifications and Skills:Experience: Minimum of 2 years of experience in a care setting, with at least 1 year.Education: NVQ Level 2/3 in Health and Social Care or equivalent.Skills: Excellent communication, leadership, and interpersonal skills. Proficiency in basic IT for record-keeping.Attributes: Compassionate, patient, and dedicated to providing high-quality care.....Read more...
Sous Chef - Creative Bistro & Members’ Club - 4 Day Week Option - £45K + TroncLooking for a Sous Chef role where you can be creative, work with fresh food, and be part of a genuinely exciting venue in South-West London?We’re recruiting a Sous Chef to join a beautifully designed bistro, café and private members’ club, delivering a modern, produce-led menu in South-West London.This is a fantastic opportunity to work closely with the Head Chef, with real input into menu development, within a vibrant, events-led environment.The Offer
£45,000 salary + strong tronc45 hours per week4-day-week option availableFree venue tickets for staffCycle to work scheme + pensionSupportive, creative working environment
The Venue & Food
Stylish bistro, café and members’ club with public access.Brunch through to evening service.Live events and a buzzing, social atmosphere.Fresh, modern European cooking.Seasonal, produce-led menus made from scratch.Strong focus on quality classics with a creative edge.Opportunity to shape a standout Sunday Roast.
The Role
Work closely with the Head Chef on menu development.Support the day-to-day running of the kitchen.Deliver high-quality food across all servicesLead, mentor and develop the team.Drive consistency, presentation and standards.Contribute to seasonal specials and evolving menus.
About You
Proven experience as a Sous Chef in a fresh-food restaurant or venue.Strong work ethic and team leadership skills.Reliable, consistent and committed to long-term roles.
Why This Role?
Part of a creative, design-led venue with real energyGiven input into menus and food directionWorking across brunch, bistro and events-style serviceBenefiting from flexible working (including 4-day week)
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Senior Sous Chef - Central Production Kitchen - £48,000K + BonusLooking for a role within a structured, high-volume production kitchen where organisation, consistency and scale are key?We’re recruiting a Senior Sous Chef for a well-established London CPU operation delivering fresh food across multiple high-profile sites.This role is ideally suited to chefs from production kitchens, large-scale events or contract catering, where volume-led cooking and structured prep are second nature.The Offer
Up to £48,000 Per Year Salary.10% bonus based on performance.47.5-hour contract.Daytime hours – approx. 6:30am to 4:30pm.5 days per week, year-round (closed 3 days over Christmas).28 Day’s Holiday.Staff food and uniform provided.Pension scheme.Cycle-to-work scheme.
The Operation
Large-scale central production kitchen (CPU).Supporting two high-profile London sites.Fast-paced, highly organised production environment.Team of 10 chefs, with 5-6 on shift daily.Occasional evening events (1-2 per month) with a street food-style offer.
The Food
Fresh, seasonal and quality-led production at scale.High-volume deli-style offer: premium sandwiches, vibrant salads and hot dishes.Large-batch cooking with a strong focus on flavour, consistency and presentation.600-800 sandwiches produced daily using fresh ingredients.60-80kg of chef-led salads and composed dishes prepared each day.Daily soup production with rotating, seasonal recipes.Food designed for multiple sites - consistent, high-quality and ready for service.
The Role
Support and lead day-to-day kitchen operations.Drive prep, structure and morning production output.Manage and organise a team within a high-volume environment.Maintain standards across large-scale food production.Oversee kitchen admin, rotas and food management systems.Ensure full compliance across allergens, due diligence and COSHH.
About You, The Head Chef
Experience in a CPU, large-scale events or contract catering environment is key.Confident working with bulk, batch production at volume.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Head Pastry Chef - Central Production Kitchen - £45,000 Per Year Looking for a Head Pastry Chef role where you can take full ownership of a pastry operation, but still be part of a wider, well-structured team?We’re recruiting a Head Pastry Chef to join a high-volume, multi-outlet contract catering site, delivering fresh, visually impressive pastry across retail, café, restaurant and events in London!This is a brilliant opportunity for a pastry chef who thrives in structured production environments, enjoys both creativity and consistency, and is confident leading from the front as the sole pastry specialist on site.The Offer
£45,000 salary40-hour contractPredominantly Monday to Friday working (approx. 80%)Daytime hours – 7:00am to 3:30pmStrong work–life balance within a structured rotaEstablished, high-performing contract catering operation
The Operation & Food
Central production kitchen supporting a large multi-outlet site.4 retail outlets, brasserie café, coffee shops, grab & go and restaurant.All pastry produced fresh on-site for the entire operation.Additional catering demand and elevated offering during summer eventsModern, premium pastry style – high-end café presentation.Strong focus on quality, consistency and visual finish.
The Role
Deliver a mix of spec-led and creative, fresh pastry across all outlets.Produce a wide range of items including: → Display cakes, café cakes, loaf cakes and cookies → Choux buns, gâteau, and seasonal patisserie → Elevated items with a strong visual and premium finishEnsure all pastry is prepped, finished and ready for service by 8:00amSupport events production and increased seasonal demandMaintain high standards of organisation, food safety and consistency
About You
Strong pastry background within contract catering, production kitchens or high-volume sitesHighly organised, structured and confident working independentlyReliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot comcom....Read more...
Head Chef - Events & Production Kitchen - £60,000We’re recruiting a Head Chef to lead a central production kitchen and external events, delivering high-end corporate events, private dining and large-scale functions across London.This is a brilliant opportunity for a Head Event Chef who thrives in fast-paced, high-volume environments, enjoys both creativity and structure, and is confident owning the full journey from prep to on-site execution.The Offer
£60,000 salary per year.5 to10% performance bonuses.Paid overtime / additional hourly rate for weekend work.Predominantly Monday to Friday (approx. 80%).Strong work-life balance within a structured rota.Access to a wider benefits package including pension, healthcare, discounts & wellbeing support!
The Operation & Food
High-end events and production kitchen delivering premium food at scale.Central Production Kitchen (CPU) with on-site event delivery.Corporate events, private dining, weddings, and gala dinners.Event sizes from 5 guests up to 2,000 covers.Average daily volume: 200-300 covers.£9M+ annual revenue business.Modern, seasonal British menus with a premium, creative finish.Strong focus on quality, consistency, and high-level execution.
The Role
Lead all kitchen operations across the production kitchen and events.Oversee prep from CPU through to seamless on-site delivery.Manage and develop a core brigade of 7 chefs.Work closely with senior leadership on seasonal menu development.Deliver tastings, client briefs and high-end event execution.Drive consistency through structure, systems and SOPs.Take ownership of food GP, labour and supplier relationships.Ensure best-in-class food safety, HACCP and compliance standards.Support sustainability initiatives across sourcing and waste reduction.
About You
Proven Head Chef experience within events, production kitchens or high-volume contract catering.Strong leadership presence with the ability to build and retain teams.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Head Chef, Old Hunstanton, Norfolk£47,000 basic + tronc + bonusWe are recruiting for a Head Chef to lead the kitchen at a well-established coastal gastro pub with rooms in Old Hunstanton.This is a fresh food operation with a strong local reputation, a busy seasonal trade, and a real opportunity for a talented chef to take the food offering to the next level. The current Head Chef has been in place for four years, and with the business now ready to push standards further, the owners are looking for a stronger food-led leader to help elevate the overall proposition.This role would suit a Head Chef, or a strong Senior Sous Chef ready to step up, who wants genuine autonomy, the chance to refine and develop a menu, and the opportunity to drive the kitchen towards a 1AA Rosette standard.What you will be doing
Leading a kitchen team of 8 in a busy fresh-food gastro pub with roomsTaking full ownership of the food offer, menu development, and seasonal directionDelivering classic pub dishes done properly, with a more gastro style in summer and a more refined, intimate feel in winterDriving consistency, standards, and team development across the kitchenWorking closely with supportive owners who are invested in improving the food offerManaging GP, compliance, and overall kitchen performance
What is on offer
£47,000 basic salaryTronc of around £3,000 per year£4,000 annual bonus linked to EHO and GP targets, consistently achieved to date4-day working weekStraight shifts48-hour weekFull autonomy over menus and food direction12 weeks short-term accommodation available for relocation support
What we are looking for
A strong fresh-food chef with solid gastro pub or rosette-level foundationsSomeone with real food knowledge, drive, and passionA chef who can elevate a classic offering without losing sight of what guests wantA hands-on kitchen leader who can inspire a team and improve standardsSomeone creative and commercially awareNot a pretentious chef focused on style over substance. This needs to be great food that works for the business
This is a great fit for someone coming from a nearby city, or someone looking to relocate for a better lifestyle role by the coast, without stepping away from quality cooking. It is a chance to slow the pace slightly, while still having the platform to make a real impact.....Read more...
Housekeeper Required
Our private clients are seeking an experienced Live-in Housekeeper to manage their family home. This is a full-time position requiring someone confident maintaining high standards, and taking a proactive, hands-on approach.
The role includes full responsibility for the upkeep of the home, working independently during the week and handing over to a weekend housekeeper.
Duties will include:
o All hands-on cleaning and housekeeping to a high standard
o Managing the property, ensuring all areas are maintained impeccably
o Laundry, ironing and wardrobe management
o Deep cleaning and seasonal organisation
o Managing deliveries, household supplies and liaising with vendors
o Occasional light cooking and meal preparation
o Supporting visiting guests
o Any other duties related to the smooth running of the household
The ideal candidate will be experienced, proactive and highly organized, with the ability to manage a home independently. They must be discreet, professional, and confident maintaining high standards without supervision. Good English is required.
Start date: ASAP
If this housekeeping position is of interest to you, then please apply today by sending your updated CV. Alternatively, please call Carly on 02036685680 ext 113 for further information.
....Read more...
Brambles of Inveraray | Live-in available | Evenings off | Seasonal March-November (perm possible)Are you the kind of supervisor who runs the floor - sets the pace, keeps standards high, spots problems early, and gets the best out of a team?Brambles of Inveraray (award-winning hotel & café) is looking for a confident Front of House Floor Supervisor / Duty Manager to lead daily service in our busy café. This is a hands-on operational role - you won't be in the office. You'll be on the floor, coaching, organising, and keeping everything sharp from open to close.We're in a tourist town, so summer is fast-paced. We need someone who thrives in that environment and can keep the team motivated, focused, and selling.What you'll be responsible for:
Running the floor during service: directing the team, managing flow, and keeping energy high.Setting standards and holding them (non-negotiable):
tables cleared and reset quicklyno dirty plates left after guests leaveguests greeted warmly and checked onservice stays smooth even when it's busy
Getting the café "set up to win" each day: opening readiness, section plans, pre-shift briefings, assigning jobs, checking the team is ready.Driving sales and pace: coaching upselling, keeping the team switched on, and stepping in immediately if standards slip.Spotting issues before they become problems: slow sections, bottlenecks, team members struggling, guest dissatisfaction - and fixing it fast.Training and coaching on the job: quick corrections, clear feedback, and building confidence in the team.Supporting the wider operation as needed (communication with kitchen, handling guest issues calmly, keeping the atmosphere positive).
What we're looking for
Proven experience as a FOH Supervisor / Duty Manager / Team Leader in a busy café, restaurant, or hotel environment.You're fast, observant, and decisive - you notice what others miss.You can motivate a team (not just "help out").You're confident giving direction and feedback in the moment.Strong organisation and time management - you plan ahead, not react late.Calm under pressure: you can handle busy tourist-season service without standards dropping.
Pay & perks
Up to £35,000 per annum + tips (average £25-£30/day)Salary review after 8 weeks, if standards are metStaff meals and staff discountsEvenings off (great work-life balance)Live-in accommodation available for a small rent (ideal for relocation)Seasonal contract March-November, with opportunity for a permanent role
How to applyPlease apply with:
A short note on where you've supervised (venue type + how busy it was)A quick example of how you keep standards high when it's hecticYour availability (and whether you'd need live-in accommodation)
If you're a true floor leader who loves great service and running a tight ship, we'd love to hear from you.....Read more...
Working as part of our team, you will be trained in carrying out tasks for commercial clients including:
Grounds Maintenance: Mowing, strimming, edging lawns, hedge cutting, pruning, and planting.
Site Care: Litter picking, clearing debris, sweeping, and maintaining hard surfaces.
Seasonal Services: Winter maintenance, including gritting, salting, and snow removal.
Technical Work: Maintaining and safely operating powered grounds equipment (e.g. hedge trimmers, mowers).
Training:One day per week will be allocated to training at Kirkley Hall.Training Outcome:There is the possibility of full time employment upon completion of the apprenticeship. There is the possibility of progression to the level 3 apprenticeship alongside further training opportunities.Employer Description:NE Commercial LTD offer ground maintenance services to commercial clients throughout the North East of England. Services provided include (but not limited to):
Grounds Maintenance
Landscaping
Lawn Maintenance
Tree Works and Invasive Weeds
Winter Maintenance
Site Clearance and Waste Removal
Working Hours :Monday to Friday, 7.00am - 3.00pm, 30 minute lunch break.Skills: Initiative ,Listening Skills ,Physically fit ,Polite And Friendly,Teamwork Skills,Time Keeping Skills....Read more...
Support the kitchen team with food preparation, cooking and plating while learning essential knife skills and pan work
Contribute your own ideas and create original dishes for the menu, supporting seasonal and creative menu development
Maintain the highest food safety and hygiene standards, helping to protect the restaurant’s 5‑star hygiene rating
Work closely with senior chefs to deliver high‑quality dishes in a fast‑paced, professional kitchen
Training Outcome:
The right candidate may be appointed a full-time position
Employer Description:Cassiel Bar & Kitchen are a part of The Archangel Group bringing a Mediterranean quality to the Cottingham and offer a friendly and intimate dining experience. Cassiel brings fine Mediterranean cuisine from fish, pastas, grills and tapas during the daytime and evening, as well as catering for drinkers.Working Hours :Monday to Sunday, Open 11.00am-9.00pm.
30 hours a week with additional hours depending on the business's needs.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Logical,Team working,Creative,Initiative....Read more...
Head Baker - Sligo
MLR are delighted to present an exciting opportunity for a Head Baker to join a well-established, much-loved seaside café in County Sligo, known for its high-quality homemade offerings and loyal customer base.
This is a hands-on role where you will lead the bakery operation, overseeing the production of fresh breads, pastries, and baked goods in a fast-paced environment, while maintaining consistently high standards.
You will manage daily production, support and develop a small team, and contribute to new ideas and seasonal offerings, all while ensuring efficiency and quality across the board.
The ideal candidate will have strong artisan baking experience, be well organised, and bring a genuine passion for quality products.
This is a fantastic opportunity to join a thriving café that is a true favourite with both locals and visitors.....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...
Assist in the preparation and cooking of high-quality dishes under the supervision of senior chefs
Maintain cleanliness and organisation of the kitchen in line with hygiene and safety standards
Learn and apply cooking techniques, food preparation, and presentation skills
Support all sections of the kitchen as required (e.g., starters, mains, desserts)
Follow recipes, portion controls, and presentation specifications
Help with stock rotation, storage, and inventory management
Comply with all health and safety and food hygiene regulations
Training:Commis Chef Level 2.
Training to take place through a Monday day release to Sheffield College's City Campus at Granville Road Sheffield.Training Outcome:Full-time position in the kitchen.Employer Description:Doncaster’s destination for elegant, ingredient-led dining and expertly curated wines. Our seasonal tasting menu blends modern British and European influences, crafted with precision by Chef Marcus Ashton-Simpson and his talented kitchen team, and served in a relaxed, contemporary setting.Working Hours :Will work evenings and weekends and will be required to work on a Sunday once a month. Shifts TBC.Skills: Communication skills,Attention to detail,Organisation skills,Problem solving skills,Presentation skills,Team working,Initiative....Read more...
