Seasonal Chef de CuisineLocation: The Hamptons, NY Dates Needed: April – October 1, 2026 Compensation: Weekly salary of $2,400 (Annual equivalent $125,000) Benefits / 401(k) / PTO / Relocation Assistance: Medical, dental, and vision benefits eligible; employer-provided housing may be available; seasonal transfer opportunities; employee meals, referral incentives, and professional development programsPosition OverviewA premier seasonal hospitality property is seeking a Chef de Cuisine to join the Food & Beverage Culinary team. Reporting to the Executive Chef and Culinary Director, the Chef de Cuisine will oversee day-to-day kitchen operations, mentor culinary staff, ensure high standards of food quality, and help deliver exceptional dining experiences for guests. This is a seasonal, full-time role for hospitality professionals seeking a hands-on leadership position in a high-volume, luxury environment.Key Responsibilities
Collaborate with culinary and F&B leadership to uphold and continually improve culinary standardsHire, train, and supervise kitchen staff to execute food production across all outletsDevelop and manage departmental budgets to optimize labor, operational, and food costsSchedule kitchen staff according to business demands while maintaining labor cost efficiencyMaintain high food quality and sanitation standards across all outletsAssist in developing standardized recipes, signature items, and portion control guidelinesImplement and monitor food tracking systemsCollaborate on menu planning to enhance guest dining experiencesSupport planning and execution of special events and catering projectsEvaluate staff performance, provide coaching, and manage disciplinary or reward actions fairlySubmit weekly and monthly operational reports for reviewEnsure all kitchen and food service areas comply with safety, health, and local food safety regulationsMotivate and cross-train staff to maintain efficiency, cleanliness, and equipment upkeepPerform additional duties as assigned by culinary leadership
Qualifications
Culinary degree or equivalent professional experienceMinimum 7 years of progressive culinary experience in world-class resorts, hotels, or private clubsPrior leadership experience in high-end restaurants, resorts, or private clubs strongly preferredComprehensive knowledge of cooking techniques, processes, and food products (local and imported)Experience sourcing seasonal ingredients and creating menus based on availabilityKnowledge of F&B operational requirements and occupational health and safety standardsStrong team leadership, communication, and interpersonal skillsAbility to work flexible hours, including evenings, weekends, and holidaysAbility to perform physical tasks including prolonged standing, lifting up to 50 lbs, and working in varying weather conditions
Benefits
Weekly salary of $2,400 (annualized $125,000)Medical, dental, and vision coverage eligibilityEmployer-provided seasonal housing may be availableEmployee meals, referral incentives, and recognition programsProfessional development and career advancement opportunitiesPotential seasonal transfer opportunities to other locationsPositive, work-family oriented culture
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Seasonal Sous ChefLocation: The Hamptons, NY Dates Needed: April – October 1, 2026 Compensation: Weekly salary of $1,634.50 (Annual equivalent $85,000) Benefits / 401(k) / PTO / Relocation Assistance: Medical, dental, and vision benefits eligible; free local housing provided; potential seasonal transfers; employee meals and professional development opportunitiesPosition OverviewA premier seasonal hospitality property is seeking a Sous Chef to join its Food & Beverage Culinary team for the upcoming season. Reporting directly to the Executive Chef, the Sous Chef will help lead kitchen operations, train and mentor culinary staff, ensure consistency and quality across all food offerings, and contribute to delivering exceptional guest dining experiences. This role offers the opportunity to be part of a dynamic culinary environment with high standards and a strong team culture.Key Responsibilities
Supervise and manage daily kitchen operations, including food preparation, presentation, and organizationCollaborate with the Executive Chef on menu creation, development, pricing, and implementationAssist in monitoring inventory, portion control, and ingredient usage to minimize waste and maintain quality standardsSchedule and assign duties for kitchen staff while optimizing labor costs and adhering to budgeted headcountsEnsure all food items meet quality, temperature, taste, and visual standardsMonitor and maintain compliance with food safety, health, and occupational regulations, including ServSafe, HACCP, and local requirementsCollaborate closely with stewarding to maintain cleanliness, organization, and equipment maintenanceIdentify opportunities for menu and process improvements, including sourcing seasonal or local ingredientsTrain and mentor kitchen staff to ensure consistent execution of culinary standardsEnsure all safety, security, and loss control policies are followedPerform additional duties as assigned by the Executive Chef
Qualifications
Culinary degree or equivalent professional experienceMinimum of 5 years of culinary experience in high-end resorts, hotels, or private clubsPrior leadership experience in a luxury or high-volume culinary environment preferredStrong knowledge of culinary techniques, food products (local and imported), and seasonal menu developmentUnderstanding of occupational health and safety, food safety regulations, and F&B operational standardsAbility to work flexible hours, including evenings, weekends, and holidaysStrong communication, interpersonal, and team leadership skillsAbility to perform physical tasks, including standing for extended periods, lifting up to 50 lbs, and working indoors/outdoors in various weather conditions
Benefits
Weekly salary of $1,634.50 (annualized $85,000)Medical, dental, and vision coverage eligibilityFree local housing for the seasonOpportunity to be recommended for seasonal transfers to other locationsEmployee meals, referral incentives, and recognition programsProfessional development and career advancement opportunitiesPositive work culture with a focus on teamwork and member/guest experience
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Head Chef – Neighbourhood Bistro – Islington – Up to £75kA Head Chef opportunity in a Michelin Guide-listed bistro. Fresh, seasonal food, charcoal grill, and a close-knit team. We need a stable, hands-on leader to take ownership.We are seeking a talented Head Chef to lead the kitchen at a beloved neighbourhood bistro in the heart of Islington. Known for its relaxed yet refined approach, fresh seasonal cooking, and a loyal local following, this is a chance to put your stamp on a kitchen with genuine pedigree.The Bistro:
Prime location – a proper neighbourhood spot with characterMichelin Guide-listed – recognised for quality and consistencyFresh, seasonal British/European cooking with a charcoal grill80-90 covers plus private diningClosed Mondays & Sunday evenings - 48-hour weekBrigade of 9-10 chefs
The Head Chef Role:
Lead the kitchen – full operational ownershipManage the brigade, rotas, ordering, and back-of-house opsWork within a set menu framework (5 seasonal changes a year)Drive consistency and quality across a busy service (200 covers Saturdays)Be the anchor – bring stability and leadership
The Ideal Head Chef:
Current Head ChefQuality London restaurant background (bistro / British / European)Strong people manager – can build and lead a teamCommercially aware and operationally soundAmbitious, stable, ready to grow
Why Apply?
Up to £75k + potential bonus48-hour week - Closed Mon & Sun eveMichelin Guide-listed kitchenGenuine progression as group expands
Send CV to Olly at COREcruitment dot com.....Read more...
Head Chef High-Volume Operation Dorset £45,000 to £60,000 depending on experienceThe BusinessA destination-led hospitality venue operating within a highly seasonal model. The restaurant trades seven days a week and sees significant variation across the year, from quieter winter months to very high-volume summer trading.The business is well established, with strong systems, infrastructure, and senior leadership already in place. The kitchen operation now needs a Head Chef who can take full ownership of food delivery and performance while working closely with the senior management team and General Manager.The RoleThis is a senior Head Chef role with full responsibility for food operations.You will lead the kitchen team, control food quality and consistency, and manage all kitchen costs within a seasonal trading model. The role focuses on building a kitchen operation that remains efficient in winter and scales confidently through peak summer trading.Key responsibilities include:• Full ownership of food cost, labour, and kitchen productivity • Leading menu execution that delivers at volume while maintaining standards • Managing kitchen staffing and rotas in line with seasonal demand • Developing a strong, structured kitchen team with clear accountability • Working closely with the senior management team and General Manager to support wider business goals • Planning prep, ordering, and production around weather and trading patterns • Supporting pop-up food offers, outdoor service, and extended summer tradingYou will be trusted to shape the kitchen operation and make improvements that drive consistency and performance.The Person• Proven Head Chef experience in high-volume or seasonal operations • Strong commercial understanding of food margins and kitchen P&L • Confident managing labour, stock, and supplier relationships • Comfortable leading large kitchen teams during peak periods • Calm, organised, and consistent under pressure • Collaborative leader who works well with senior management • Career-focused chef seeking long-term stability and progressionOther Information• Highly seasonal operation • On-site parking available • Clear progression as the wider group continues to growIf this sounds like you, get in touch.....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...
Assist in the preparation and cooking of dishes to a high standard
Follow recipes and portion control guidelines
Maintain cleanliness and hygiene in all food preparation areas
Support senior chefs with daily kitchen operations
Learn and apply food safety and health & safety procedures
Contribute to stock rotation and waste reduction
Engage in training sessions and complete coursework as part of your apprenticeship
Training:
Production Chef Level 2
Weekly online day release
Training Outcome:Upon successful completion, we aim to offer the apprentice a permanent role as Assistant Chef, with continued development and on-the-job training.Employer Description:Our traditional pub classics are expertly crafted from our seasonal menus and the bar is crammed with local ales and tipples to tempt any taste buds. Using the most seasonal ingredients and decadent flavours, there’s a dish for every desire.Working Hours :Monday - Friday.
A typical shift pattern:
10.00am - 8.00pm
12.00pm - 8.00pm
2.00pm - 8.00pmSkills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative....Read more...
We’re recruiting a Chef De Partie to join a well-regarded North Norfolk hotel group, delivering seasonal British food across a collection of beautiful coastal properties. This is a fantastic opportunity to relocate to the Norfolk coast, cook with exceptional local produce, and join a stable, family-run business operating Rosette-level kitchens with genuine work–life balance.The role offers live-in accommodation from £55 per week and a 4-day working week. Set along the stunning North Norfolk coastline, the hotels offer sea views, strong kitchen teams and varied operations - from gastro-pub dining to premium banqueting and Rosette-level restaurant cooking.If you’re a Chef De Partie looking to escape the city, develop your craft and work with outstanding ingredients, this is a brilliant opportunity to make the move to the coast!The offer
Up to £34,000 + tronc (up to £3,000)4-day working week / 3 days off together48-hour contract with straight shiftsLive-in accommodation available – £55 per week (all bills included)Staff rooms and apartments available within a few miles of the hotels
The role
Join a professional brigade of around 8 chefs per kitchenRun and take ownership of your section during serviceDeliver fresh, seasonal British food across varied service stylesWork across restaurants, banqueting and high-volume service periodsMaintain strong organisation, prep levels and service standardsMaintain strong GP awareness, stock control and kitchen organisation
The food
Seasonal British cuisine using high-quality local produce1 AA Rosette standard restaurant cookingHigh-end banqueting and event cateringFresh gastro-pub style menus with strong volume service
The Chef De Partie
A Chef De Partie with an elevated fresh-food or rosette background.A genuine passion for food, presentation and premium ingredients.Excellent commitment and longevity within previous 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...
The Apprentice will have the opportunity to work as part of a small team and typical day to day responsibilities will include:
Checking and putting away deliveries
Organising prep lists for the day ahead and getting ready for service
Helping to develop Daily Specials
Food preparation and service including meat, fish, vegetables, larder and desserts
Involvement and responsibility for ensuring Food Safety and H&S Standards
Stock rotation, ordering and storing
Working in an organised, clean and tidy manner
Training:
The apprentice will work towards the Level 2 Commis Chef Apprenticeship, delivered through Coastland College
This includes structured off‑the‑job learning alongside practical experience in the restaurant kitchen, covering cooking methods, food preparation, nutrition, allergens, kitchen operations and professional standards
On completion, the apprentice will achieve a Commis Chef apprenticeship certificate, recognised across the hospitality industry and providing a strong foundation for future progression into chef de partie roles and beyond
Training Outcome:
Following completion of the apprenticeship the right candidate may be taken on as a permanent member of staff
Employer Description:The Pymore Inn is an independent freehouse (we’re not owned by or tied to any Brewery) nestled in the Dorset countryside, with a small team offering creative, eclectic, seasonal core menus with Daily Specials as well as seasonal events, weddings and parties. We focus heavily on fresh, local ingredients and work with local farms and meat suppliers – our venison comes from within 3 miles of the pub, as does some of our cider.
For 2026 we’re developing a small kitchen garden for super fresh ingredients and we’ve been awarded Gold from Taste of The West and Best Regional Pub Garden from CAMRA in 2025 so there’s plenty of opportunity for hands – on involvement in the business.Working Hours :Hours by weekly rota over 5 days per week (2 days off together). Operational hours are Weds – Sat 12 noon – 10pm, Sundays 12 – 5. Some seasonal variation, and we usually close for 2 weeks every January.Skills: Communication skills,Attention to detail,Organisation skills,Presentation skills,Team working,Creative,Initiative....Read more...
We’re recruiting a Two Sous Chef’s to join a fast-growing, premium London event caterer delivering high-end corporate events, luxury private functions and major multi-day productions across London! This is an exciting opportunity to join a serious food-led business with strong leadership, real structure and big plans for the year ahead for an Event Sous Chef in London.The offer
£40,000 – £50,000 per annum (depending on experience)Predominantly Monday–Friday operationOvertime paid back in lieu25 + 7 paid holiday days per yearDay off on your birthdayExcellent work/life balance for the events sector
The operation
Premium corporate events, private functions and large-scale productions.Multi-day shows and major sporting events.Seasonal, creative and quality-led menus delivered at scale.South London central production kitchen with London venue partnerships.Strong Executive Chef and clear kitchen structure.
The roleWe are hiring for two distinct Sous Chef positions within the team:Production Sous Chef
Support the Head Chef with day-to-day production from HQ.Manage seasonal freelance chef teams and food handlers.Oversee large-scale food production and event dispatch.Ensure all food safety, H&S and allergen standards are maintained.Support stock control, ordering and GP performance.
Development / Tasting Sous Chef
Organise and deliver high-end client tastings.Support menu development and product innovation.Work closely with the ExecutiveChef on seasonal menu creation.Maintain exceptional presentation standards for premium clients.Support execution of live events across London when required.
The Sous Chefs
Proven Sous Chef experience within events, hospitality or high-volume catering.Confident operating within structured, high-performance kitchens.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...
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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Duty Manager - Award-Winning Bar Group - New Openings - £42,000 Fancy working in one of London’s most exciting and award-winning bar groups? With a reputation for outstanding cocktails, seasonal menus, and buzzing late-night energy, this group is at the forefront of London’s hospitality scene. With new venues launching in 2026, there’s a fantastic opportunity for the right candidate to grow with them and step into a future General Management roleThey are looking for someone who thrives in a fast-paced, high-volume bar environment, loves working with passionate teams, and is excited about delivering world-class guest experiencesYou’ll be joining a business that values creativity, innovation, and the people who make it all happen. From crafting inventive drinks to supporting the team and driving sales, this role offers a varied and rewarding day-to-day experienceWhat they are looking for:
1–2 years’ management experience in a premium, high-volume venueProven experience managing a venue with weekly turnover of £40k +Cocktail, wine, and beverage knowledge, with a passion for seasonal menus and creative drinksStrong financial acumen, including budgeting, labour management, and sales growth strategiesAbility to lead, mentor, and motivate a diverse team in a fast-paced environment Skilled in delivering operational excellence, including service standards, guest satisfaction, and team performanceEnergetic, ambitious, and driven to progress into a General Management role Comfortable with late-night trading, events, and high-volume servicePassion for people, hospitality, and innovation, with a desire to make an impact on a growing business
If you’re driven by quality drinks, vibrant service, and working with passionate people, this is your chance to be part of something special....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...
Head Chef – Fresh Food Restaurant 45k – 50k - London A pivotal role to shape the culinary direction of a respected hospitality group.An excellent opportunity has arisen for an experienced Head Chef to lead the kitchen of an all-day dining, premium casual restaurant set to launch in London. This is a key Head Chef position within an expanding, well-respected group offering clear career progression for the right candidate.The Role: This Head Chef will lead a brigade of 10-12 chefs, serving between 200-400 covers daily across breakfast, brunch, lunch, and dinner service. The focus is on creating fresh, seasonal, and sustainable menus with strong vegetarian and vegan offerings. You will be responsible for the full kitchen operation, from team leadership and menu development to maintaining high standards in a fast-paced environment.Key Responsibilities:
Create innovative, fresh, and healthy menus with seasonal produceOversee all daily kitchen operations, ensuring quality and consistencyManage inventory, control costs, and maintain supplier relationshipsUphold the highest standards of health, safety, and hygiene
The Ideal Head Chef:
Proven experience as a Head Chef in a high-volume, quality-focused restaurantA passion for fresh, sustainable produce and modern, healthy cuisineStrong leadership skills with the ability to train, motivate, and develop a teamExcellent organisational skills and the ability to thrive under pressureA creative mindset with a focus on menu development and food trends
Why Apply?
Progression: Be part of a respected group with new openings planned; genuine long-term career growthDevelopment: Benefit from excellent training and support structuresReward: A competitive salary of £45,000 - £50,000Impact: The autonomy to shape the kitchen culture and menu from the start
Sound like 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 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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Restaurant Manager (Seasonal)Location: Paphos, CyprusCompetitive salary package and benefits (including pension).Contract: SeasonalWe are looking for an inspiring Restaurant Manager to take the helm of a prestigious dining destination within a world-renowned 5* resort in Paphos. This role is designed for a hospitality expert who pairs a passion for the 'fine art of living' with a relentless drive for operational excellence.The RoleAs Restaurant Manager, you are responsible for the seamless daily operation of the outlet. You will act as the heartbeat of the restaurant, ensuring that every guest experiences the intuitive, personalized care that this prestigious hotel group is world-renowned for.Key Responsibilities:
Operational Excellence: Supervise and coordinate daily service, ensuring all culinary and service standards are met or exceeded in accordance with global luxury benchmarks.Guest Satisfaction: Deliver superior service, resolve complaints promptly, and maintain a constant presence on the floor to maximize the guest experience.Financial Management: Set and achieve ambitious targets for revenue and profitability while managing labor costs and departmental expenses.Team Leadership: Prepare staff schedules, delegate tasks, and conduct performance appraisals. You will be responsible for identifying training needs to foster a supporting team of professionals.Innovation: Stay ahead of international F&B trends, suggesting menu improvements and organizing promotional activities to keep the outlet at the cutting edge.Communication: Maintain fluid communication with the Kitchen and other departments to ensure a harmonious and professional working environment.
Requirements
Experience: Minimum of 2–3 years of proven experience as a Restaurant Manager within a Luxury 5* hotel or premium fine-dining environment.Education: A degree in Hospitality Management or a related qualification is highly preferred.Leadership: Exceptional leadership skills with the ability to inspire, motivate, and mentor a diverse team.Skills: Extensive F&B knowledge, financial acumen, and computer literacy.Communication: Fluency in English is essential; knowledge of Greek or other languages is a significant advantage.Attributes: An independent worker who takes initiative, thrives under pressure, and demonstrates a genuine commitment to luxury hospitality excellence.
To Apply: Please submit your updated CV in English to beatrice@corecruitment.com....Read more...
ID - 1889Position: Senior Activities Co-ordiantorSalary: £13.00 - £14.00/ hourShift Pattern: FullTime Days, 37.5 hours a weekLocation: Kilmarnock KA3Role 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...
Chef de Partie , Soho, LondonA modern British restaurant and bar in Soho is looking for a Chef de Partie to join a friendly team of chefs.You will work with top-quality British produce and cook seasonal dishes focused on freshness and creativity.The restaurant offers lunch and dinner service.Role details
Modern British, seasonal menuFresh food and scratch cookingElevated dining environmentTeam of around 6 people on shiftShifts between 10:00 and 22:00Paid for every minute you work
Pay
£16.50 per hour32-hour contract + Paid overtime
Benefits
£450 gross refer-a-friend scheme (unlimited referrals)50% discount on food and drink onsiteReward and discounts platformSmartTech and Cycle to Work schemesExcellent staff food on shiftGreat local business partnership discountsOngoing training and career developmentRegular hands-on training sessions and supplier visitsThe chance to work with superb ingredients and high-quality raw materials
What you need
Strong background as a CDPAt least 1 to 2 years in your current or most recent CDP positionStrong experience with fresh food and scratch cookingExperience working in a kitchen with an elevated level of dining
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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...
Head Waiter / Waitress (Seasonal) | CyprusLocation: Paphos, Cyprus Category: Luxury 5* Hotel and ResortStart Date: ImmediateAre you an elite service professional looking for your next summer season in paradise? We are seeking dynamic, high-energy Head Waiter/Waitress to join one of the world’s most iconic 5* Mediterranean retreats.This is a seasonal contract with an immediate start, perfect for an individual who thrives in a fast-paced, high-reward environment where excellence is the minimum standard.The RoleReporting to the Restaurant Manager, you will be the heartbeat of the dining floor, ensuring that every guest journey is seamless, sophisticated, and memorable. You will act as a bridge between the management and the service team, ensuring the highest standards of the Food & Beverage department are upheld.Key Responsibilities:
Team Supervision: Lead and supervise a team of Waiters/Waitresses, assisting with duty schedules and daily operational tasks.Service Standards: Ensure all F&B service techniques and policies are followed consistently to exceed guest expectations.Guest Experience: Proactively handle guest requirements, complaints, or concerns with grace and professionalism to ensure total satisfaction.Product Expertise: Maintain in-depth knowledge of all food and beverage items, including ingredients and preparation methods.Leadership & Culture: Foster a harmonious working environment through teamwork, motivation, and a caring approach to staff relations.Compliance: Maintain high standards of personal hygiene and grooming while ensuring the team adheres to all Health & Safety regulations.
Requirements
Experience: Minimum of 2–3 years of proven experience in a similar leadership role within a luxury hotel or high-end restaurant environment.Education: A degree in Hospitality Management or a related qualification is highly desirable.Communication: Excellent command of English is essential; knowledge of Greek or other languages is a significant advantage.Skills: Strong interpersonal skills, computer literacy, and the ability to work effectively under pressure in a fast-paced setting.Attributes: A proactive leader who is passionate about luxury service and capable of inspiring a team.
What is Offered
Attractive Remuneration: Competitive salary package plus Provident Fund.Perks: Free meals on duty and staff discounts at luxury hotels and boutiques.Professional Growth: Comprehensive induction programs and group-wide development opportunities across international properties.Recognition: Access to Employee Appreciation Programs and Reward Schemes.Environment: A great work-life balance in a stunning coastal location.
To Apply: Please send your full CV in English to beatrice@corecruitment.com....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: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: Miami Beach, FL Salary: $125,000 – $135,000 + 20% bonus Benefits: Relocation assistance, PTO, health benefits We are hiring for a luxury hotel in Miami and seeking a talented Chef de Cuisine for a high-volume, upscale restaurant with two meal periods (lunch and dinner), 250–300 seats, and a team of 20+. The restaurant generates $12 million in revenue, and this role reports directly to the Executive Chef with a dotted line to the Chef of the Restaurant.Responsibilities:
Oversee daily kitchen operations and ensure consistent execution of all menu items.Lead, mentor, and train kitchen staff to maintain high culinary standards.Manage food costs, inventory, and vendor relationships to optimize profitability.Develop and implement SOPs, safety protocols, and quality control measures.Collaborate with the Executive Chef on menu planning, seasonal offerings, and special events.
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Up to £35,000 | 4 Days On / 3 Days Off | Full-Time, Permanent | Hexham, NorthumberlandWe are delighted to be working on behalf of a highly regarded, food-led hotel and restaurant local to the Hexham area to recruit a talented Chef de Partie.This is an excellent opportunity for a passionate chef who enjoys working with fresh, seasonal produce, values a strong work–life balance, and is looking to progress their career within a well-established and respected operation.
The OpportunityYou will be joining a busy, professional kitchen team within a popular hotel restaurant that prides itself on quality, consistency, and locally sourced ingredients. Working closely with an experienced Head Chef, you will take responsibility for running your own section while contributing to the development of seasonal menus.This role would suit an ambitious Chef de Partie or an experienced Commis Chef ready to step up.
Key Responsibilities
Running a designated section of the kitchen during servicePreparing and cooking dishes using fresh, high-quality ingredientsMaintaining high standards of food hygiene, safety, and presentationWorking collaboratively within a professional kitchen teamSupporting the Head Chef with day-to-day kitchen operationsConsistently delivering food to a high standard
About YouTo be considered for this role, you will ideally have:
Previous experience as a Chef de Partie or strong Commis ChefA genuine passion for food and fresh ingredientsKnowledge of classic cooking techniquesA positive, team-focused attitude and strong work ethicGood organisation and communication skillsLevel 2 or 3 Professional Cookery qualification (or equivalent experience)A sound understanding of food hygiene and safety standardsFluent spoken and written English
What’s On Offer
Up to £35,000 per annum (DOE)4 days on / 3 days off working patternFull-time, permanent positionMeals on dutyStaff discountsShare of tips28 days holiday (including bank holidays)Pension schemeOngoing training and genuine career progression opportunitiesOpportunity to work within one of the area’s most respected hospitality businesses
LocationThis role is based in Hexham, Northumberland. Candidates must be able to commute or relocate.
Eligibility
You must have the right to work in the UKThis position is not offering sponsorship
How to ApplyTo apply, please submit an up-to-date CV detailing your recent kitchen experience, including dates of employment. Due to high application volumes, only suitable candidates will be contacted.....Read more...
A local Darlington pharmacy is now looking for a Pharmacist to join the team in delivering high-quality health and wellbeing services to the surrounding community.The team is therefore very well-placed and also popular in the area for the quality of their care – both in dispensing and in delivering a broad range of NHS and non-NHS services (including Pharmacy First, seasonal vaccinations, health tests/checks, emergency contraception and more).With a strong senior team as well, as a Pharmacist you’ll have plenty of professional support in your day-to-day and will be able to access great CPD opportunities, including help to gain your Independent Prescribing if this is of interest to you.Full-timeand part-time options available.Tier 2 visa sponsorship is available for candidates should you require this.Person specification:
(Essential) Accredited MPharm degree, OSPAP qualification or equivalent(Essential) GPhC registration as a Pharmacist(Essential) Experience working in a UK-based pharmacy
Benefits and enhancements include:
Service-related bonus schemeGreat professional support networkTraining and development opportunitiesGPhC fees coveredStaff discountBus links and parking nearbyPension scheme....Read more...
