Executive ChefLocation: Medina, Ohio Salary: $80,000 – $85,000 + Bonus PTO: Generous Paid Time Off 401(k): Company-Sponsored 401(k) Plan Benefits: Comprehensive Medical, Dental, and Vision Insurance; Life Insurance; Disability Coverage; Employee Assistance ProgramPosition OverviewI am hiring on behalf of my client, who is seeking a talented and hands-on Executive Chef to lead culinary operations at a private club in Medina, Ohio. This role is responsible for delivering an exceptional member dining experience while overseeing all back-of-house operations, team development, and financial performance.The Executive Chef will drive menu innovation, maintain high food quality standards, and ensure efficient and profitable kitchen operations across à la carte dining and club events.Key Responsibilities
Lead and manage all culinary operations, including daily dining service and banquet functions.Recruit, train, mentor, and retain a strong culinary team.Develop seasonal menus and feature offerings that balance creativity and profitability.Oversee purchasing, inventory management, and vendor relationships.Manage food and labor costs to meet budgeted financial targets.Conduct regular financial reviews and implement corrective action plans when needed.Ensure compliance with all food safety, sanitation, and regulatory requirements.Maintain consistent food quality, presentation, and service standards.Collaborate with club leadership to enhance member satisfaction and dining experiences.
Qualifications
Prior experience as an Executive Chef or senior culinary leader, preferably in a private club or upscale hospitality environment.Strong knowledge of cost controls, budgeting, and P&L management.Proven leadership skills with the ability to build and motivate a cohesive team.Excellent organizational and communication abilities.Culinary degree or formal training preferred.ServSafe certification (or ability to obtain upon hire).
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Executive ChefLocation: Olney, Maryland Salary: $85,000 – $95,000 + Bonus PTO: Generous Paid Time Off 401(k): Company-Sponsored 401(k) Plan Benefits: Comprehensive Medical, Dental, and Vision Insurance; Life Insurance; Disability Coverage; Employee Assistance ProgramPosition OverviewI am hiring on behalf of my client, who is seeking a skilled and service-driven Executive Chef to oversee culinary operations at a private club in Olney, Maryland. This individual will be responsible for delivering an exceptional dining experience while leading kitchen operations, developing the culinary team, and ensuring strong financial performance.The Executive Chef will bring creativity, consistency, and operational discipline to both ? la carte and banquet services, maintaining high standards in food quality, presentation, and member satisfaction.Key Responsibilities
Direct and manage all culinary operations, including daily dining and private events.Lead recruitment, training, development, and retention of culinary staff.Design and execute seasonal menus and feature offerings aligned with member preferences.Oversee food purchasing, inventory management, and vendor partnerships.Maintain strict control of food and labor costs to meet financial targets.Conduct monthly financial reviews and implement corrective action plans when needed.Ensure full compliance with health, safety, and sanitation regulations.Maintain consistent quality standards across all outlets and events.Collaborate with club leadership to enhance overall member experience and satisfaction.
Qualifications
Previous experience as an Executive Chef or senior culinary leader, ideally in a private club or upscale hospitality environment.Strong financial acumen, including budgeting, forecasting, and P&L management.Demonstrated ability to lead, mentor, and inspire a culinary team.Excellent organizational, communication, and leadership skills.Culinary degree or formal training preferred.ServSafe certification (or ability to obtain upon hire).
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We’re recruiting an Events Head Chef to lead a high-performing kitchen team within a busy central production unit in London. This is a hands-on leadership role overseeing large-scale food production for workplace catering, hospitality and events across the capital.If you are a Events Head Chef who thrives fast-paced, quality-driven environment and enjoy both production and occasional event delivery, this is a great opportunity to step into a dynamic, well-structured operation with real scope to make impact in London.The offer
£50,000 – £52,000 per annumPredominantly daytime hours5 out of 7 days (flexibility required for some weekends)Established, supportive and well-organised kitchen environmentStrong infrastructure and operational support
The operation
Central Production Unit based in London.High-volume food production for workplace catering, hospitality and events.Fresh, quality-led menus delivered at scale.Seasonal, innovative and commercially focused food offer.Occasional on-site event delivery across London.
The role
Lead the day-to-day running of a busy production kitchen.Oversee high-volume output while maintaining exceptional standards of quality and presentation.Manage food safety, H&S and allergen compliance across the operation.Control ordering, stock, GP and food cost performance.Support delivery and execution of hospitality events when required.Inspire, develop and retain a motivated kitchen team.
The Events Head Chef
Proven Head Chef experience within hospitality, events or high-volume production environments.Ideally experienced in a CPU or large-scale production kitchen.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com ....Read more...
We’re recruiting an Executive Chef to lead a premium, multi-site Contract Catering portfolio across London & Surrey, delivering a strong mix of hospitality-led fine dining and high-quality retail food offers. This is a great opportunity for an Executive Chef with multi-site experience, a Contract Catering background, and a passion for elevating food standards, hospitality and team performance in London & Surrey!The offer
Up to £65,000 per annumMonday to Friday operationSenior, multi-site Executive Chef rolePackage including pension, healthcare, wellbeing & lifestyle benefits!•Genuine scope to elevate and develop the food offer
The operation
Multi-site portfolio across London & Surrey.High-volume of hospitality & fine dining focus, small amount of retail in London.Retail offer includes hot food, cold food, salad bar, and grab & go.Surrey site offers high-volume retail offering.Daytime-focused operations with consistent weekday footfall.Clear brief to elevate and modernise the food offer across sites
The role
Provide strategic culinary leadership across all sites.Drive food quality, innovation and consistency across hospitality and retail.Develop menus that are relevant, seasonal and market leading.Lead, mentor and support Head Chefs across hospitality and retail operations.Ensure excellence across food safety, compliance, cost control and stock management.Act as a senior culinary ambassador, supporting client engagement and long-term partnerships.
The Executive Chef
Proven Executive Chef experience across multiple sites within Contract Catering.Strong background in hospitality-driven, fine-dining environments.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, Popular wine bar, GreenwichSalary: £45,000 to £50,000A popular, well-established wine bar in Greenwich with a strong local following.It is a semi-branded operation with a fresh food menu and busy services through the week.Weekends are a key driver, with strong event trade and private bookings.The role
You will lead the kitchen and set the standard in a fast-paced, service-led site.You will be responsible for the menus within the company ethos, keeping food fresh, relevant, and right for the venue and its guests.
You will:
Plan and deliver a fresh, seasonal menu that fits the brand style and guest expectationsLead busy lunch and dinner services and support weekend events from planning through to deliveryBuild prep and service systems that protect quality when covers climbManage ordering, stock, waste, and gross profitLead, train, and retain a small, capable kitchen teamOwn compliance and admin: HACCP, due diligence, allergens, training recordsWork closely with front of house to ensure events run to time and to brief the team clearly
You will bring:
Head Chef experience in a busy, fresh-food venueStrong leadership and calm decision-making during peak serviceSolid menu development experience within a set style and brand guidelinesConfidence with events, group bookings, and set menusStrong kitchen organisation and clean standards
What you get
Salary of £45,000 to £50,000A busy, food-led wine bar with strong weekend tradeA venue where events matter and your food offer drives return visitsSpace to shape menus, standards, and team performance within the company ethos
Apply Today....Read more...
Bar Deputy Venue Manager, Central London £55,000 Award-winning group, with a new opening in 2026/2027 Fancy working in one of London’s most exciting and award-winning bar/restaurant groups? With a reputation for outstanding cocktails, great food, and buzzing late-night energy, this group is at the forefront of London’s hospitality scene. With new venues launching in 2026/2027, there’s a fantastic opportunity for the right candidate to grow with them and step into a future General Management role They 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 experiences What they are looking for:
1–2 years’ experience as an Assistant General Manager or strong Deputy Manager in a premium, high-volume venue
Proven experience managing a venue with weekly turnover of £50+
In-depth cocktail, wine, and beverage knowledge, with a passion for seasonal menus and creative drinks
Strong financial acumen, including budgeting, labour management, and sales growth strategies
Ability 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 performance
Energetic, ambitious, and driven to progress into a General Management role Comfortable with late-night trading, events, and high-volume service
Passion 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 Apply now or contact Stuart Hills on 0207 790 2666 to find out more. ....Read more...
Executive ChefSalary: $70,000 – $95,000 + Bonus PTO: Generous Paid Time Off 401(k): Company-Sponsored 401(k) Plan Benefits: Comprehensive Medical, Dental, and Vision Insurance; Life Insurance; Disability Coverage; Employee Assistance ProgramPosition OverviewI am hiring on behalf of my client, who is seeking an experienced and driven Executive Chef to lead and oversee all culinary operations within a premier private club environment. This role is responsible for directing kitchen operations, developing high-performing culinary teams, maintaining exceptional food quality standards, and driving strong financial performance.The Executive Chef will play a key leadership role in delivering elevated dining experiences while ensuring operational excellence, cost control, and full compliance with health and safety standards.Key Responsibilities
Direct and coordinate all activities of the culinary department.Lead, develop, and retain a talented culinary team.Engineer menus to ensure quality, consistency, and strong profit margins.Create innovative menus for ? la carte dining, special events, and seasonal features.Oversee food purchasing, inventory controls, and approved product programs.Ensure financial targets are met through disciplined budgeting, forecasting, and monthly financial reviews.Analyze financial variances and implement corrective action plans as needed.Maintain compliance with all federal, state, and local health and sanitation regulations.Monitor guest and member feedback and implement improvements when necessary.Develop and execute short- and long-term operational and financial strategies to improve quality and profitability.Maintain strong communication and collaboration across all departments.
Qualifications
Proven experience in a senior culinary leadership role (Executive Chef or equivalent).Strong financial acumen, including P&L management and cost control expertise.Experience leading, mentoring, and motivating culinary teams.Excellent organizational, planning, and communication skills.Culinary degree or formal training preferred.Food service permit as required by local or state regulations.ServSafe certification (or ability to obtain within 30 days of hire).
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Executive Chef - California - $120,000 - $150,000A highly regarded restaurant group in California is seeking an Executive Chef to lead one of its acclaimed dining concepts. Known for refined cuisine, exceptional ingredients, and a strong commitment to culinary excellence, the group operates several celebrated restaurants and continues to set the standard for modern fine dining.This role is ideal for a proven culinary leader who has developed their craft in Michelin-starred kitchens. The Executive Chef will drive the culinary vision, lead and mentor a talented brigade, and ensure the highest standards of execution across every service.Responsibilities
Lead all culinary operations, ensuring consistent execution, quality, and presentation at a Michelin-level standard.Develop and evolve menus with a focus on seasonality, technique, and premium ingredients.Recruit, train, and mentor a high-performing culinary team while maintaining a strong kitchen culture.Manage food costs, labor, and purchasing while maintaining quality and operational efficiency.Work closely with ownership and senior leadership on concept development and long-term culinary direction.Maintain strict standards for food safety, organization, and operational excellence.
Requirements
Previous experience as an Executive Chef or Senior Sous Chef in a Michelin-starred or equivalent fine dining restaurant.Strong leadership ability with experience managing and developing large culinary teams.Deep knowledge of modern fine dining techniques and seasonal ingredient-driven cooking.Proven ability to manage food cost, labor, and kitchen financial performance.Experience leading structured, high-performance kitchens with exacting standards.Passion for mentorship, hospitality, and continuous culinary innovation.
What’s on Offer
Salary - $120,000 – $150,000 depending on experience.Opportunity to lead a kitchen within one of California’s most respected restaurant groups.Creative freedom within a highly regarded culinary organization.Long-term growth potential within a portfolio of award-winning restaurants.
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Sommelier – Premium London Pub Company - £50,000We’re looking for a passionate Sommelier to join our client who is one of London’s leading premium pub groups. A company known for delivering the perfect balance of relaxed pub hospitality and refined dining.This is a fantastic opportunity for a wine professional who thrives in a busy, high-quality environment, where exceptional food, thoughtful wine lists, and genuine hospitality come together.The Role You’ll play a key part in shaping and delivering an outstanding wine experience for guests, from curating and maintaining the wine list to guiding the team and engaging customers with confidence and warmth.What you’ll be doing
Leading wine service on the floor and delivering memorable guest experiencesHelping to develop and maintain a dynamic, trend-led wine listTraining and inspiring the team to confidently sell and talk about wineWorking closely with the kitchen on pairings and seasonal menu changesManaging stock, suppliers and maintaining strong GP performance
We’re looking for someone who
Has solid sommelier or senior wine experience in quality restaurants or gastropubsIs up to date with current wine trends, producers and regionsLoves sharing knowledge and creating approachable wine moments for guestsThrives in a premium but relaxed hospitality environmentHas a genuine passion for wine, food and service
What’s on offer
Competitive salary + service chargeWork with one of London’s most respected premium pub groupsOpportunity to influence wine lists and develop the offeringA supportive, ambitious team and a venue that takes wine seriously without the pretension
If you’re a wine professional who loves great pubs, great food and modern wine culture, we’d love to hear from you.....Read more...
Head ChefCOREcruitment Ltd Bregenz, Vorarlberg, Austria (On-site)SaveApplySalary: €55.000 - €65.000Start: AprilLanguages: German is a plus - EnglishAbout the RoleI am looking for a passionate and inspirational Head Chef to lead my clients kitchen team with creativity, empathy, and excellence.The ideal candidate is a people-oriented leader who finds energy in mentoring others, connecting with guests, and creating memorable culinary experiences.You’ll bring a blend of leadership, adaptability, and hands-on expertise to a French-fusion kitchen within a dynamic hotel environment.Your Responsibilities
Lead, motivate, and inspire a small but dedicated kitchen team to deliver consistently high-quality cuisine.Create and execute seasonal menus combining French techniques with fresh, locally sourced ingredients.Ensure every dish reflects both creativity and precision, leaving a lasting impression on our guests.Manage daily operations of the hotel kitchen — from food preparation to cost control and hygiene standards.Collaborate closely with the management and service teams to provide a seamless guest experience.Support team development through coaching, feedback, and leading by example.Adjust quickly to changing guest demands and operational needs with a calm, solution-driven approach.
Your Profile
Proven experience as Head Chef or Senior Sous Chef in a hotel.Strong leadership and communication skills — someone your team and guests naturally trust and admire.Deep understanding of hotel kitchen structures and cross-department collaboration.Mastery of French or French-fusion cuisine, with an eye for innovation and presentation.Fluent in English; German language skills are a plus.Organized, adaptable, and passionate about creating exceptional dining experiences.
On Offer
A creative and supportive environment where your leadership truly matters.Competitive remuneration, meals on duty, and potential accommodation.The opportunity to spearhead an elegant French-fusion concept in a beautiful Austrian setting.A culture that values authenticity, respect, and the joy of serving guests outstanding food.
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We’re recruiting a Facilities & Back of House Manager to take full operational ownership of facilities, compliance and back-of-house performance across multiple London sites for an Events Catering Company in London. This is a operational leadership role overseeing facilities management, food safety compliance, warehouse control and back-of-house standards. It’s a position that blends structure, accountability and purpose – ensuring high-performing hospitality operations that directly support Events Catering Company in London.The offer
£40,000 – £45,000 per annum39 hours per week28 days holiday + bank holidaysCompany pension schemeSenior operational role within a nationally recognised charityMeaningful, purpose-led working environment
The operation
Award-winning Events Catering Company in London.Fine-dining restaurant, part of the company.Commercial bakery and production kitchen.Events social enterprise delivering high-end catering across London.
The food
Wholesome, fresh and simplistic deli offer.Sandwiches, seasonal changing menus and lunch salads.High-end dining and premium event catering.Requires strong fine-dining pedigree with large-scale event experience.
The role
Lead facilities & back-of-house operations across CPU and other projects.Drive Food Safety Level 3 compliance, internal audits and spot checks.Ensure full Health & Safety compliance and highest cleanliness standards across all departments.Oversee planned and reactive maintenance across sites.Manage warehouse operations, stock control and breakage reporting.Support kitchen teams with product specifications and allergen compliance.Assist Event Operations teams with large-scale event back-of-house delivery.
The ideal Facilities & Back of House Manager
Proven experience within high-end event catering, hospitality or hotel environments.Strong background in facilities or BOH management.Level 3 (or higher) Food Safety & Health & Safety qualified.Reliable, consistent and committed to long-term roles.
If you are keen to discuss the details further, please apply today or send your cv to yasmin at COREcruitment dot com....Read more...
Salary: €75.000 - €80.000 + car + bonus and much moreStart: ASAPLanguages: Flemish, EnglishLocation: BlankenbergeMy client is looking for a General Manager who can lead the day-to-day operations and strategic development of a major attraction park located in Blankenberge.This dynamic leadership role requires a commercially minded, people-oriented professional with the ability to inspire teams, drive guest satisfaction, and maintain strong external relations.The ideal candidate combines operational excellence with hands-on leadership, marketing insight, and a deep understanding of guest experience.Key Responsibilities
Provide strong leadership and guidance to department heads and frontline teams, ensuring operational efficiency and a motivating work environment.Oversee all park operations including safety, maintenance, guest services, retail, and F&B, ensuring compliance with health & safety and operational governance standards.Develop, implement, and monitor strategic business plans aimed at driving profitability, attendance, and brand positioning.Act as spokesperson and official representative of the park, liaising with media, local authorities, tourism partners, and other external stakeholders.Collaborate with marketing teams to design and execute promotional campaigns, seasonal events, and brand initiatives to enhance visibility and guest engagement.Champion continuous improvement and innovative guest experience strategies to strengthen visitor satisfaction and loyalty.Manage budgets, financial performance, and resource allocation in line with commercial goals and group standards.Ensure effective communication, coaching, and professional development across all operational levels.
Candidate Profile
Proven leadership experience in a comparable role within the attractions, hospitality, tourism, or leisure industry.Strong interpersonal and communication skills, with professional presentation and media confidence.Demonstrated experience in marketing collaboration, campaign development, and service innovation.Solid operational understanding of health & safety regulations, guest service standards, and facility management.Strategic thinker with a commercial mindset, analytical capability, and sound decision-making under pressure.Empathetic leader who provides structure, motivation, and clear direction to multidisciplinary teams.
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Sous ChefCompensation
Salary: $80,000 – $85,000Benefits: Health, Dental, Vision & Life Insurance, 401(k), Paid Time Off, Commuter Benefits, Dining Discounts
Job DetailsI am hiring on behalf of a luxury prestigious client seeking a talented and driven Sous Chef to support leadership within a high-end, fine dining restaurant environment.The Sous Chef is responsible for maintaining the highest standards of food quality, consistency, and service excellence. This role provides hands-on leadership in the kitchen, supports menu development, oversees cost control and product sourcing, and ensures operational systems and quality assurance procedures are consistently upheld.This is a leadership position requiring a chef who thrives in a refined, high-performance culinary environment and leads by example on the floor.Key Responsibilities
Support senior culinary leadership in all aspects of kitchen operationsContribute to menu development, recipe creation, and seasonal innovationOversee food quality, presentation, and consistency across all stationsMonitor food costing, product specifications, and supplier qualityMaintain strict sanitation, food safety, and temperature control standardsSupervise mise en place, station setup, and daily prep executionTrain, mentor, and motivate line cooks and junior team membersEnsure an organized, clean, and professional open-kitchen environmentConduct quality checks and enforce kitchen systems and structureAssist with service coordination and pre-service lineupsSupport inventory control and proper product rotation
Required Experience & Qualifications
Culinary degree or formal apprenticeship preferredMinimum 2 years in a supervisory role within a luxury restaurant or hotelStrong background in Italian cuisine highly preferredProven ability to lead, coach, and develop kitchen teamsStrong organizational and time management skillsHigh attention to detail and quality standardsComfortable working in a fast-paced, high-expectation environmentFlexible schedule including evenings, weekends, and holidaysPhysically able to stand for extended periods and lift up to 30 lbsFood safety certification required (NYC Food Handlers certification preferred)
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This opportunity is with an expanding company, with the marketing apprentice being given the chance to work alongside the management team to spearhead their marketing ideas and aspirations.
N.B Access to your own mode of transport highly preferred.
Day-to-day responsibilities will revolve around the tactical execution of marketing strategy. These will include:
Creation and scheduling of social media posts
Listening to social activity and responding across the network businesses
Research tasks (for campaign-based activity, sourcing merchandise and event organisation)
Use of social scheduling tools and Content Management Systems to administrate websites, including improving Search Engine Optimisation (SEO)
Budget/supplier management and reporting on the performance of digital marketing channels using analytics tools
There will be the opportunity to initiate and create copy for omni-channel campaigns and to design email campaigns using our Customer Relationship Management system with an integrated mass mailing function
Training:
Level 3 Multi-Channel Marketer Apprenticeship
Level 2 Functional Skills in maths and English (if required)
Training Outcome:
Upon successful completion of the apprenticeship, the right candidate could progress to be offered a full-time position
The marketing role may be a gateway to further career opportunities
Progressions with higher level apprenticeships are also available
Employer Description:We believe food doesn’t need to travel far. We collect fresh, seasonal produce directly from Sussex farms and bring it to you through our mobile farm shops, making local food convenient, accessible, and fairly priced. Our supply chain is short, simple, and transparent. No unnecessary packaging, branding or certifications.We’d rather focus on the farms, the produce and the stories behind them. We want you to know where your food comes from and who grew it. Our passionate and knowledgeable team hopes to reconnect you with the land, the seasons, and the farmers behind every item we sell. This is how we used to shop and how we believe we still should. We want you all to enjoy your shopping experience again and know where your food comes from.Working Hours :Monday - Friday, between 9.00am- 5.00pm.Skills: Communication skills,Attention to detail,Creative,Initiative....Read more...
This opportunity is with an expanding company, with the marketing apprentice being given the chance to work alongside the management team to spearhead their marketing ideas and aspirations.
N.B Access to your own mode of transport highly preferred.
Day-to-day responsibilities will revolve around the tactical execution of marketing strategy. These will include:
Creation and scheduling of social media posts
Listening to social activity and responding across the network businesses
Research tasks (for campaign-based activity, sourcing merchandise and event organisation)
Use of social scheduling tools and Content Management Systems to administrate websites, including improving Search Engine Optimisation (SEO)
Budget/supplier management and reporting on the performance of digital marketing channels using analytics tools
There will be the opportunity to initiate and create copy for omni-channel campaigns and to design email campaigns using our Customer Relationship Management system with an integrated mass mailing function
Training:
Level 3 Multi-Channel Marketer Apprenticeship
Level 2 Functional Skills in maths and English (if required)
Training Outcome:
Upon successful completion of the apprenticeship, the right candidate could progress to be offered a full-time position
The marketing role may be a gateway to further career opportunities
Progressions with higher level apprenticeships are also available
Employer Description:We believe food doesn’t need to travel far. We collect fresh, seasonal produce directly from Sussex farms and bring it to you through our mobile farm shops, making local food convenient, accessible, and fairly priced. Our supply chain is short, simple, and transparent. No unnecessary packaging, branding or certifications.We’d rather focus on the farms, the produce and the stories behind them. We want you to know where your food comes from and who grew it. Our passionate and knowledgeable team hopes to reconnect you with the land, the seasons, and the farmers behind every item we sell. This is how we used to shop and how we believe we still should. We want you all to enjoy your shopping experience again and know where your food comes from.Working Hours :Monday- Friday, between 9.00am- 5.00pm.Skills: Communication skills,Attention to detail,Creative,Initiative....Read more...
Starters, desserts, mains cooking, mains plating
Prepping, service, tidying
We would like the apprentice to become proficient in all positions and their tasks.
You will get to learn the broadest possible skills and benefit the company with adaptability and versatility. Our kitchen is a unique opportunity to learn how everything is homemade and in the purest French tradition.
The kind of training top UK celebrity chefs went through as young beginners. Our cuisine is traditional, with an emphasis on homemade, justness of taste, magnifying fresh ingredients, and offering value for money that makes us the oldest Nottingham under the same management with 31 years' service.
The kitchen brigade is a maximum of 4 chefs, so work is in constant supervision and communication with head chef.Training:
Day release- weekly on a Tuesday at Fletchers Kitchen (City Hub campus)
Commis Chef (Level 2)- apprenticeship training course
Training Outcome:
Potential to be offered a permanent role at the completion of the apprenticeship
Employer Description:We are a family-owned French restaurant in the heart of Nottingham city centre ! French Living has been part of the city’s culinary landscape since 1994, when Stéphane Luiggi opened the doors with his wife Louise. What began as a small shop has grown into a welcoming two-floor restaurant. Our spirit has never changed : warm, friendly and without pretension, a place where dining feels like being invited into a French family home. Stéphane, whose Corsican roots inspire many of our dishes and little details, still runs the restaurant today, ensuring that authenticity and passion remain at the heart of everything we do.
Our French head chef has been with us for 27 years, crafting traditional and seasonal French cuisine that tastes just as it would in France : homemade in every detail, from the pastry to the sauces. The same goes for our front-of-house team : familiar faces who’ve been with us for decades, ready to make every guest feel at home.Working Hours :30 hours per week minimum.
TBC at interview stage.
The restaurant is open to diners 12-2 and 5 onwards.
The day starts around 10am with prepping, then service from 12, then tidying at 2.Skills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Team working,Creative,Initiative....Read more...
This opportunity is with an expanding company, with the marketing apprentice being given the chance to work alongside the management team to spearhead their marketing ideas and aspirations.
N.B Access to your own mode of transport highly preferred.
Day-to-day responsibilities will revolve around the tactical execution of marketing strategy. These will include:
Creation and scheduling of social media posts
Listening to social activity and responding across the network businesses
Research tasks (for campaign-based activity, sourcing merchandise and event organisation)
Use of social scheduling tools and Content Management Systems to administrate websites, including improving Search Engine Optimisation (SEO)
Budget/supplier management and reporting on the performance of digital marketing channels using analytics tools
There will be the opportunity to initiate and create copy for omni-channel campaigns and to design email campaigns using our Customer Relationship Management system with an integrated mass mailing function
Training:
Level 3 Multi-Channel Marketer Apprenticeship
Level 2 Functional Skills in maths and English (if required)
Training Outcome:
Upon successful completion of the apprenticeship, the right candidate could progress to be offered a full-time position
The marketing role may be a gateway to further career opportunities
Progressions with higher level apprenticeships are also available
Employer Description:We believe food doesn’t need to travel far. We collect fresh, seasonal produce directly from Sussex farms and bring it to you through our mobile farm shops, making local food convenient, accessible, and fairly priced. Our supply chain is short, simple, and transparent. No unnecessary packaging, branding or certifications.We’d rather focus on the farms, the produce and the stories behind them. We want you to know where your food comes from and who grew it. Our passionate and knowledgeable team hopes to reconnect you with the land, the seasons, and the farmers behind every item we sell. This is how we used to shop and how we believe we still should. We want you all to enjoy your shopping experience again and know where your food comes from.Working Hours :Monday - Friday, between 9.00am - 5.00pm.Skills: Communication skills,Attention to detail,Creative,Initiative....Read more...
We’re recruiting a Head of Culinary to lead and elevate food, service and guest experience across a growing healthcare group in the East of England.This is not just a food role, it is a highly visible, people-first leadership position where hospitality sits at the very heart of daily life. The Head of Culinary will shape dining culture, inspire teams and personally champion a warm, dignified and genuinely enjoyable experience for every resident, family member and visitor.If you are a senior culinary leader who believes food is emotion, connection and care, and you thrive in multi-site environments where standards, people and presence matter. this is a rare opportunity to build something truly meaningful!The offer
Salary up to £85,0005% pension contribution£3,000 car allowance28 days holiday + bank holidaysSenior leadership position with real influenceLong-term, stable career opportunityThe chance to shape hospitality at board level
The operation
Multi-site care home portfolio across the East of England.Restaurant-quality, resident-focused dining environments.Consistent, seasonal menus delivered with quality and warmth.Strong on-site Head Chefs and kitchen teams ready for leadership and development.Clear ambition to deliver a true 5-star hospitality culture.
The role
Lead culinary and hospitality strategy across all homes, driving exceptional food quality and a true 5-star service culture.Be highly visible at mealtimes, building meaningful relationships with residents, families and teams to ensure dining is personal, dignified and engaging.Oversee nutrition, menus, suppliers and compliance, delivering nourishing, resident-focused food with strong governance.Inspire and develop Head Chefs and teams, creating warm, hospitality-led dining experiences that enhance everyday life.Inspire, develop and retain a motivated kitchen team.
The Head of Culinary
Proven senior multi-site and hospitality catering culinary leadership experience.Deep understanding of hospitality-led environments where guest interaction is essential.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...
Corporate Chef | International Hotel Group | Romania | €5,000 Gross per MonthI am recruiting a Corporate Chef for an international hotel management group operating across multiple European markets.This is a group-level culinary leadership role overseeing a portfolio of 4 and 5 star hotels. The position is ideally based in Bucharest with Vilnius, Lithuania also considered. The role requires regular travel across the portfolio, approximately every second week.This is a hands-on corporate position requiring strong operational discipline, brand compliance oversight and the ability to manage Executive Chefs across multiple properties.Perks and Benefits• Gross salary of €5,000 per month • International group-level role across multiple branded hotels • Business travel expenses covered in line with labour regulations • Flexible working arrangements depending on location • Staff accommodation and F&B rates within international brands in the portfolioYour Experience• Strong background in fine dining and five star hotel environments • Experience across multiple F&B outlets within hotels • Exposure to Meetings and Events operations • Experience managing both high-end and volume-driven kitchens • Background working with international hotel brands and understanding brand standards • Strong knowledge of HACCP, compliance and food safety regulations • Proven experience in menu development, costing and standardisation • Culinary qualification required • Comfortable travelling frequently across multiple countriesYour Responsibilities• Provide corporate culinary oversight across multiple hotel properties • Lead and support Executive Chefs across the portfolio • Develop and maintain proprietary brand concepts and menus • Ensure consistency across outlets operating under the same concept • Lead seasonal menu planning and commercial F&B calendar development • Conduct kitchen audits covering HACCP, compliance, food waste and portion control • Support pre-opening projects, rebranding initiatives and new outlet launches • Work closely with Procurement on cost control and supplier strategy • Implement structured culinary systems, reporting and governance • Step into operational kitchens when required in critical situationsThis is a structured, commercially focused corporate role suited to a disciplined culinary leader who understands both brand compliance and operational execution.If you are interested, contact me directly.Clay clay@corecruitment.com....Read more...
Corporate Chef | International Hotel Group | Lithuania | €5,000 Gross per MonthI am recruiting a Corporate Chef for an international hotel management group operating across multiple European markets.This is a group-level culinary leadership role overseeing a portfolio of 4 and 5 star hotels. The position is ideally based in Vilnius, with Bucharest, Romania also considered. The role requires regular travel across the portfolio, approximately every second week.This is a hands-on corporate position requiring strong operational discipline, brand compliance oversight and the ability to manage Executive Chefs across multiple properties.Perks and Benefits• Gross salary of €5,000 per month • International group-level role across multiple branded hotels • Business travel expenses covered in line with labour regulations • Flexible working arrangements depending on location • Staff accommodation and F&B rates within international brands in the portfolioYour Experience• Strong background in fine dining and five star hotel environments • Experience across multiple F&B outlets within hotels • Exposure to Meetings and Events operations • Experience managing both high-end and volume-driven kitchens • Background working with international hotel brands and understanding brand standards • Strong knowledge of HACCP, compliance and food safety regulations • Proven experience in menu development, costing and standardisation • Culinary qualification required • Comfortable travelling frequently across multiple countriesYour Responsibilities• Provide corporate culinary oversight across multiple hotel properties • Lead and support Executive Chefs across the portfolio • Develop and maintain proprietary brand concepts and menus • Ensure consistency across outlets operating under the same concept • Lead seasonal menu planning and commercial F&B calendar development • Conduct kitchen audits covering HACCP, compliance, food waste and portion control • Support pre-opening projects, rebranding initiatives and new outlet launches • Work closely with Procurement on cost control and supplier strategy • Implement structured culinary systems, reporting and governance • Step into operational kitchens when required in critical situationsThis is a structured, commercially focused corporate role suited to a disciplined culinary leader who understands both brand compliance and operational execution.If you are interested, contact me directly.Clay clay@corecruitment.com....Read more...
We’re recruiting a Group Head Chef to take full ownership of two high-profile venues delivering elevated event hospitality and refined fine-dining experiences across Central London.This is a true senior leadership position, overseeing a £4 million food operation spanning a fast-paced retail-style deli alongside premium dining and large-scale, high-end events. It’s a role that blends creativity with commercial accountability.If you are a commercially sharp Group Head Chef with a proven fine-dining and events background - someone who understands GP, drives standards relentlessly and leads from the front - this is a rare opportunity to step into a flagship London operation with real visibility, scale and impact!The offer
£55,000 – £60,000 per annumBonus scheme Pension, healthcare and more!Senior leadership position within an established operatorAutonomy to shape standards, performance and culture
The operation
Two iconic sites in London.£4 million annual food revenue across F&B and events.Approx. £2,000 per day through the deli alone.Multiple revenue streams: deli, restaurant, hospitality and events.High-volume trading alongside refined, premium event delivery.
The food
Wholesome, fresh and simplistic deli offer.Sandwiches, seasonal changing menus and lunch salads.High-end dining and premium event catering.Requires strong fine-dining pedigree with large-scale event experience.
The role
Strategic and operational lead across two venues.Manage a team with 5 direct reports.Drive GP, cost control and day-to-day kitchen performance.Accountable for food consistency, standards and financial results.Hands-on leadership – visible, present and performance-driven.
The ideal Group Head Chef
Proven senior leadership experience across multi-outlet or multi-site environments.Strong events background with fine-dining expertise.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...
Full-Time; PermanentWage & Paygrade: $38.15/hr. (PG21) plus benefits Date Posted: January 09, 2026Who we are…The Pacific National Exhibition 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 has an annual operating budget of over $70 million dollars and generates revenue through four activity streams: the 15-day annual summer Fair which averages more than 700,000 people annually, Playland amusement park which welcomes 400,000 guests annually including Fright Nights, and a busy year-round portfolio of events including concerts, trade shows and film, cultural and community events. In total we bring over 2 million people through the site each year. 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 delivering memorable experiences. At the PNE, we strive to create an environment that reflects our organization’s core values: Enthusiasm, Excellence and Evolution. With a focus on these core values, we are committed to achieving our mission which is to “Deliver Memorable Experiences” for all who interact with the PNE whether it is our guests, our employees, or the community. PNE Facilities & Maintenance is seeking a diligent and hard-working Landscaping Technician to support the Gardening & Grounds team. The Landscape Technician will report to the Maintenance Manager and will work under the direction of the Gardening & Grounds Foreperson, providing experience in “Civil Skilled” Landscaping work and operational support with specific gardens & grounds maintenance, repairs, and new landscape installations. The Landscaping Technician will support new ground projects construction tasks, including irrigation installation and repair, stone laying, concrete repairs, tree planting and new landscaping construction tasks. Additional seasonal preventative maintenance tasks and landscaping repairs proceed through the year and are assigned where applicable on and throughout all the PNE Grounds.Why join our Team?
Exhilarating and fun-loving cultureFlexible work environmentOpportunity for free or discounted tickets to shows, events, sports games, and much moreStaff discounts for Playland, The Fair, and Fright Nights, as well as all PNE Food StandsCompetitive compensation packageOpportunity to create lasting memories and friendships!
What will you do this year?In your role as a Landscape Technician, your primary accountabilities will be to:
Complete repairs and maintenance to existing stonework on the grounds. Prepare surfaces and laying paving stones and or rock & stone masonry work.Running irrigation and supporting the implementation and service of Irrigation systems.Operating power tamper and manual tamper to install road base and other aggregates.Utility support work with machinery to dig holes for trees and posts along with trenches for irrigation, drainage, and garden construction.Operating trucks, UTV’s, tractors, loaders and aerial platforms, forklifts, loaders, snowploughs, and other heavy equipment in support of Parks and Grounds operations.Conducting grounds inspection rounds, park cleanup and maintaining park look.Mixing, pouring, finishing basic concrete.Mowing, edging, and fertilizing lawns, weeding and mulching landscape beds, trimming small trees, hedges and shrubs, removing unwanted, dead or damaged trees.Planting shrubs, flowers, and treesPressure washing and cleaning exterior surfaces.Seasonal catch basin cleaning and maintenance.Setting up and moving parking blocks, planters, and landscaping fixtures.Maintain a safe and clean work environment.Maintain effective relationships with supervisors, employees, and the public.Suggest improvements to cleaning process/equipment.Review and Follow Safety Documentation (Toolbox Talks, FLHA, SOG’s Policies) to staff pertaining to Equipment Operations.Ensure crews are informed of and are wearing the appropriate PPE for tasks.Perform other related duties as assigned.
What else?
Must have at least4 years of Grounds and Landscape Maintenance experience.Must have at least4 years of hands-on tools and Landscaping experience.Ability to operate a variety of tools and power tools safely and effectively.Post-Secondary training in Stonework, Landscaping or Civil Grounds work is an asset.Must have a valid Class 5 BC Driver’s License and provide an up-to-date Driver’s Abstract confirming a clean driving record.Forklift experience and operator’s license and asset.Must be capable of manoeuvring heavy equipment on own or with assistance.Must be physically able to work in awkward positions.Must be a good communicator, capable of reading and writing for the purposes of written or oral instructions, timesheets and completing Limble Work Orders.Must be able to read, write and speak English.Must be capable of working independently.Must be able to perform detail-oriented work accurately and effectively.Must have effective interpersonal skills, including tact diplomacy and flexibility to work effectively with management, staff, contractors, and the public.Work Schedule: Monday to Thursday 7:00AM – 5:00 PM OR Tuesday to Friday 7:00AM – 5:00 PM.Successful candidates must undergo a Criminal Record Check.
Who are you?
OrganizedMethodicalProactiveSkillful communicatorCritical thinkerCommitted 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. 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...
Product Manager – Technical Aftermarket
We are seeking a commercially driven and detail-oriented Product Manager to manage and develop assigned automotive product ranges within a fast-paced aftermarket environment.
This role requires strong analytical capability, excellent communication skills, and the ability to balance commercial strategy with technical accuracy. You will work cross-functionally with Purchasing, Sales, Customer Services and Senior Management to optimise pricing, maximise margin, introduce new parts, and support overall sales growth.
The successful candidate will be self-motivated, highly organised, and confident working independently or as part of a team. Strong IT skills (including Excel) and experience with product data systems are essential. An automotive background and experience managing multiple product ranges are advantageous.
Location – Nottingham / Nottinghamshire (Hybrid Role)
Salary: Circa £40K – 25 days Hols(plus BH 32 total) – Pension – Employee Assistance Program – Hybrid Role
Key Responsibilities:
Manage assigned product ranges to ensure competitive, market-aligned pricing through competitor analysis and manufacturer retail comparisons
Provide cost price feedback to Purchasing and identify margin optimisation opportunities
Introduce new part numbers using proactive gap analysis and lost sales reporting
Maintain accurate catalogue data, including application details, OE and competitor cross-references, technical information, and product imagery
Develop product ranges in line with brand guidelines
Create engaging customer and internal communications, including new product launches, features & benefits, and technical updates
Support UK and European field sales teams with cross-references, applications, pricing, and stock pack information
Provide technical assistance via the helpline
Monitor sales performance and produce reports for senior management
Plan and implement seasonal and ad hoc promotional activity to drive sales growth
Work to tight deadlines while maintaining a high level of accuracy and attention to detail
To apply / register your interest:
Send your full up to date CV to Robert Cox Senior Recruitment Consultant at Glen Callum Associates Ltd – or call Rob on 07398 204832.
Please note: We cannot accept overseas applications for this role or offer sponsorship at this time.
JOB REF: 4325RC Product Manager
Glen Callum Associates is committed to creating diverse and inclusive workplaces. We welcome applications from all qualified candidates regardless of gender, age, ethnicity, disability, sexual orientation, or background. We believe that a variety of perspectives makes a team stronger and a workplace better. If you need any adjustments during the recruitment process, please let us know – we’re here to support you.....Read more...
Experienced Mixed Veterinary SurgeonOur client is a thriving, independent mixed practice with a strong reputation for clinical standards, teamwork, and staff wellbeing. This is not just another mixed role — it’s an opportunity to join a genuinely supportive environment where your voice is heard and your contribution valued.The practice has grown steadily and is now seeking an experienced Mixed Veterinary Surgeon to become part of its close-knit and collaborative team.What Makes This Role DifferentA Truly Supportive Team Culture
No hierarchy barriers — vets, nurses, and reception work collaborativelyExperienced, well-rounded team with complementary strengthsStructured days with clear communicationApproachable colleagues and leadership
Independent Practice – No Corporate Red Tape
Present and accessible leadership teamYour ideas and input actively welcomedAbility to influence how the practice evolvesDecisions made locally, without corporate bureaucracy
The Role & CaseloadThis is a genuine mixed position including:
Small animal workSeasonal beef and sheep farm workA small amount of equineAdvanced sheep reproduction facilities, including embryo transfer
The rota is structured, organised, and fair, with continued investment in staffing to support work–life balance. Dedicated surgery days are built into the week to allow focused clinical time.The Practice Environment
Purpose-built, well-designed premises for both small and large animalsLoyal, friendly client baseEasy parkingStrong emphasis on appreciation, recognition, and team cohesion
Candidate Requirements
MRCVS registeredMinimum 3 years’ mixed practice experienceConfident managing a varied caseloadCommitted to high clinical standardsValues teamwork and a positive working culture
Due to existing structured support for a current new graduate, this position is not suitable for new or recent graduates.What’s on Offer
£1,500 CPD allowance plus 5 days CPD leaveRCVS and VDS fees paidPrivate health insuranceSupportive and fair on-call rota with time off following on-call weekendsStaff discountsCompany phone28 days holidayUniform and equipment providedEnhanced sick payPension schemeCertificate support and genuine encouragement of clinical development
This is an excellent opportunity for an experienced mixed vet seeking autonomy, clinical variety, and a workplace where people genuinely enjoy coming to work.For a confidential discussion and further details, please apply or contact our recruitment team.....Read more...
Product Manager – Technical Aftermarket
We are seeking a commercially driven and detail-oriented Product Manager to manage and develop assigned automotive product ranges within a fast-paced aftermarket environment.
This role requires strong analytical capability, excellent communication skills, and the ability to balance commercial strategy with technical accuracy. You will work cross-functionally with Purchasing, Sales, Customer Services and Senior Management to optimise pricing, maximise margin, introduce new parts, and support overall sales growth.
The successful candidate will be self-motivated, highly organised, and confident working independently or as part of a team. Strong IT skills (including Excel) and experience with product data systems are essential. An automotive background and experience managing multiple product ranges are advantageous.
Location – Nottingham / Nottinghamshire (Hybrid Role)
Salary: Circa £40K – 25 days Hols(plus BH 32 total) – Pension – Employee Assistance Program – Hybrid Role
Key Responsibilities:
Manage assigned product ranges to ensure competitive, market-aligned pricing through competitor analysis and manufacturer retail comparisons
Provide cost price feedback to Purchasing and identify margin optimisation opportunities
Introduce new part numbers using proactive gap analysis and lost sales reporting
Maintain accurate catalogue data, including application details, OE and competitor cross-references, technical information, and product imagery
Develop product ranges in line with brand guidelines
Create engaging customer and internal communications, including new product launches, features & benefits, and technical updates
Support UK and European field sales teams with cross-references, applications, pricing, and stock pack information
Provide technical assistance via the helpline
Monitor sales performance and produce reports for senior management
Plan and implement seasonal and ad hoc promotional activity to drive sales growth
Work to tight deadlines while maintaining a high level of accuracy and attention to detail
To apply / register your interest:
Send your full up to date CV to Robert Cox Senior Recruitment Consultant at Glen Callum Associates Ltd – or call Rob on 07398 204832.
Please note: We cannot accept overseas applications for this role or offer sponsorship at this time.
JOB REF: 4325RC Product Manager
Glen Callum Associates is committed to creating diverse and inclusive workplaces. We welcome applications from all qualified candidates regardless of gender, age, ethnicity, disability, sexual orientation, or background. We believe that a variety of perspectives makes a team stronger and a workplace better. If you need any adjustments during the recruitment process, please let us know – we’re here to support you.....Read more...
