Holt Engineering have an exciting opportunity for an experienced Sous Chef to join our client in Salisbury . . . . but with a twist!
This role is a bit different to your average Sous Chef role, the position will be working within a manufacturing businesses stylish on site restaurant serving staff and visitors complimentary breakfast, lunch and afternoon tea.
The kitchen serves home made dishes including baked goods, soups, hummus, deli counter dishes etc, so we are looking for someone with a creative flare as you will assist with the creating of the weekly menus.
This is a permanent role offering an immediate start and a salary of 27,000pa, working hours are Monday - Friday 7am-3pm.
Key responsibilities for the Sous Chef:
- Daily preparation of foods for each service
- Baking
- Washing up in an efficient and timely manner to accommodate company break times and schedules
- To adhere and comply to the company, Food hygiene and H&S regulations
- Assist the catering manager with stock takes and management as well as overseeing their duties in their absence
- Deliver and maintain the highest level of customer service
- Menu writing
Skills and experience to be considered for this Sous Chef position:
- Previous experience is essential
- Excellent organisation and communication skills
- Good knowledge of current legislation for Food Hygiene, H&S and Allergen awareness
- Flexible and motivated
- Up to date Food Hygiene Certificate
Benefits for the successful Sous Chef:
- 24 days holiday + BH, increasing with length of service
- Monday to Friday shifts
- Free parking
- Free food
- Employee discount
- Enhanced pension
- Wellbeing initiative
If you are an experienced Sous Chef looking for a change in environment then please apply with your CV and Yasmin will call you, this role will suit someone who can work quickly and efficiently but without the usual hospitality pressures!....Read more...
Job Title: Sous Chef – Join a Pioneering Mediterranean KitchenWe are currently seeking a dedicated and skilled Sous Chef to join a standout independent restaurant led by a highly respected chef-patron and his accomplished Head Chef, both of whom bring over a decade of experience from Michelin-starred establishments.This new Mediterranean concept is built around innovation, refined techniques, and seasonally driven menus that change weekly. With its elegant design and premium yet relaxed atmosphere, the restaurant delivers a unique dining experience — and is already in high demand, fully booked up to six months in advance with a 120-seat capacity.Sous Chef benefits:
£55,000 per annum, based on a 4-day working weekWeekly changing, ingredient-led Mediterranean menusLunch and dinner service – small, focused à la carte menuWork alongside a 25-chef brigade in a collaborative and professional environmentCentral London location – minutes from London BridgeAverage of 100 covers at lunch and 150+ covers at dinner
Sous Chef requirements:
An experienced Sous Chef with strong classical training from reputable kitchensA confident leader who is comfortable managing sections and guiding junior team membersA reliable, organised, and service-focused professional with high standardsStrong communication skills and the ability to thrive in a fast-paced, high-level kitchen
This is an excellent opportunity for a Sous Chef who is looking to work with a passionate, driven team at the forefront of London’s modern dining scene. You'll be working with outstanding ingredients, in a kitchen culture that values precision, creativity, and growth.If you're ready to take the next step in your culinary career, we encourage you to apply.....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...
Senior Sous Chef – Bakery Central Production Unit (CPU)
This is an excellent opportunity for a strong Sous Chef or Senior Sous Chef to play a key leadership role within a large-scale Bakery Central Production Unit.As Senior Sous Chef, you will support the overall running of the Bakery CPU, leading daily kitchen operations and ensuring the highest standards of quality, consistency, and compliance. You will oversee Sous Chefs and kitchen teams, delegate responsibilities, inspect production output, and provide structured feedback to the Executive Sous Chef.You will also supervise multiple production locations, conduct spot checks, and ensure all operations meet strict hygiene, food safety, and quality standards. Where required, you will investigate complaints and implement corrective actions promptly and effectively.Required Experience & Skills
Minimum 6 years’ experience in large-scale production, manufacturing facilities, or FMCG environmentsStrong background in high-volume, in-house bakery productionExcellent knowledge of cooking techniques across multiple cuisinesExperience in recipe creation, menu development, and food costingProven leadership experience managing large, multicultural teamsExperience within 5-star hotel catering or equivalent environment preferredStrong problem-solving and real-time decision-making skillsCreative mindset with an innovative approachExcellent organizational, training, and communication skills – fluent in English language
Salary & BenefitsPackage negotiable for the right candidateInterested candidates should contact: michelle@corecruitment.com....Read more...
Senior Sous Chef / Sous Chef – Progressive Indian-British Restaurant – New York City (Hudson Yards) – $80-90k + RelocationA rare opportunity to join the opening team of a bold new concept in Manhattan. We are seeking a talented Sous Chef (Senior Sous level) to help launch a restaurant that blends British classics with Indian influences – think roasts, pies, and terrines with a progressive Indian twist.We are partnering with the acclaimed team behind multiple Michelin, Michelin Guide and Bib Gourmand restaurants in major US cities. They are bringing a new concept to New York's Hudson Yards, and we are looking for a Sous Chef with strong fine dining experience, creative ambition, and – crucially – some media presence to support a Category O-1 visa application.The Concept:
A standalone restaurant in Hudson Yards, Manhattan.British-inspired menu with Indian influences – roasts, pies, terrines, grilled steaks, and fish, all elevated with Indian spices and techniques.A 90-seat fine dining restaurant with bar and lounge areasKitchen equipped with semi-charcoal grill, robata, clay oven, and gas.Initially dinner only (5pm-11pm), with Saturday and Sunday brunch. Two turns per night.Team size: 10-12 chefs.
The Senior Sous Chef Role:
Support the Head Chef in leading the kitchen for this high-profile opening.Take creative ownership – there is genuine scope to contribute to menu development and grow into a Head Chef role as the concept evolves.Help recruit, train, and develop the opening brigade.Oversee sections, manage the pass, and maintain impeccable standards.Be part of the public face of the restaurant – the visa requires some media presence and the team will support you in building this.Full training will be provided, with exposure to the group's Michelin-level standards.
The Ideal Candidate:
Strong Sous Chef or Senior Sous Chef ready for a new challenge and relocation to NYC.Background in fine dining, British cuisine, or high-end restaurantsSome media presence or confidence to build it – you will be supported for the visa process.Creative, ambitious, and ready to grow with the concept (path to Head Chef).Ideally open to a long-term move (relocation support provided).
Why Apply?
Salary: $80-90k USD + relocation package ($5k USD) + support for first month.Visa Support: Category O-1 visa sponsorship available; media presence can be developed with the team's help.Career Growth: Genuine opportunity to step up to Head Chef as the restaurant establishes.World-Class Backing: Join a team with multiple Michelin-level projects across the US.Prime Location: Hudson Yards, one of NYC's most dynamic new neighbourhoods.Timeline: Opening June/July 2026 – interviews now.
The Process: The owner/chef will be in London from 22nd-31st March to meet candidates in person. This is a unique chance to sit down and discuss the role face-to-face.Send your CV to Olly at COREcruitment dot com.....Read more...
Salary: €4200 - €4500 gross per monthStart: ASAPLanguages: EnglishI am hiring and looking for a Sous Chef who will be responsible for leading the brigade during dinner service, ensuring smooth operations, top-quality dishes, and clear communication across the line.Working closely with the Executive Chef (and any senior sous/chef de cuisine), this role supports menu execution, production planning, and team development.Key responsibilities
Lead and coordinate the kitchen team during dinner service, ensuring timing, plating, and standards are consistently met.Motivate, coach, and support chefs and kitchen assistants, giving clear instructions on sections and providing on-the-job training.Support the Executive Chef (and senior sous, if applicable) with prep planning, production schedules, and daily briefings for the team.Oversee mise en place and production for dinner service, checking taste, portioning, and presentation before dishes leave the pass.Maintain a strong focus on quality, hygiene, and food safety, ensuring all procedures and HACCP standards are followed.Communicate clearly and calmly with the team during service, coordinating between stations and resolving issues quickly.Contribute ideas for menu improvements, specials, and production efficiencies in line with the Executive Chef’s vision.Help train junior team members, participate in performance feedback, and support the development of a positive kitchen culture.
Candidate profile
Proven experience as Sous Chef or strong Junior Sous in high-quality restaurants or hotels, ideally with dinner-focused service.Confident team leader able to motivate others, delegate tasks, and maintain standards under pressure.Strong communication skills, giving clear, concise instructions and fostering respectful, open dialogue in the kitchen.Excellent knowledge of kitchen operations, production planning, and quality control, with a “lead by example” mentality.Reliable, organized, and committed to developing people as well as product quality; based in or willing to relocate to Munich.
....Read more...
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...
Sous Chef Salary: $60,000 – $65,000 Location: Bryce Canyon, UTHousing: IncludedBenefits + PTO We are seeking a talented and driven Sous Chef to support culinary operations at a high-volume, experience-driven property in Bryce Canyon. This role partners closely with the Executive Chef to deliver high-quality, consistent cuisine while maintaining efficient kitchen operations.Key Responsibilities:
Support daily kitchen operations, including prep, service, and team supervisionAssist in menu execution, inventory management, and cost controlEnsure food quality, presentation, and consistency across all servicesMaintain compliance with health, safety, and sanitation standardsTrain, mentor, and develop kitchen staffContribute to a positive, collaborative team environment
Qualifications:
2+ years of Sous Chef or senior culinary leadership experienceStrong knowledge of kitchen operations, food safety, and cost controlAbility to lead and motivate a team in a fast-paced environmentOrganized, detail-oriented, and solutions-drivenPassion for quality food and guest experience
....Read more...
Sous Chef – New Opening Brasserie – Central London (City) – £42kJoin the opening team of an exciting new brasserie in the heart of the City. Part of a successful London restaurant group, offering a 40-hour contract with weekends off.We are seeking a skilled Sous Chef to be part of an exciting new opening this spring. This classic brasserie, located in Central London (City), will feature a main restaurant and private dining room, serving modern British and classic French brasserie cooking. This is a fantastic opportunity to join a successful London restaurant group known for quality and consistency.The Restaurant:
New opening in Central London (City) – launching spring 2026.Classic brasserie style with modern British and French influence.Main restaurant plus private dining room (PDR) for events.Part of an established, successful London restaurant group.
The Sous Chef Role:
Support the Head Chef in running a high-quality, busy service.Lead the brigade on the pass during service.Maintain fine dining standards across all sections.Oversee events and private dining to the same exacting standards.Assist with training and development of the kitchen team.40-hour contract – closed Sundays and Mondays.
The Ideal Sous Chef:
Strong restaurant background in premium, quality-driven kitchens.Experience in modern British or classic French brasserie cooking is a plus.Fine dining skills and the ability to execute dishes to a high standard.Comfortable handling busy services and private dining events.Proven experience in a quality restaurant environment.A team player who leads by example.
Why Apply?
Be part of an amazing opening this spring – interviews and trials now.Work with a successful London restaurant group.40-hour contract for genuine work-life balance.Closed Sundays and Mondays – two days off together.£42,000 per annum (£19.20 per hour).
Ready to join the opening team? APPLY TODAY. Send your CV to Olly at COREcruitment dot com.....Read more...
Sous Chef – up to $85,000 – New York, NYOur client is a luxury hotel in New York city who is looking for a sous chef for their upscale Japanese restaurant. They will take leadership of the kitchen team while maintaining a positive atmosphere in delivering quality service and product.Requirements:
Proven experience in sous chef position or similar within a luxury restaurant settingLead, mentor and inspire team members and new hiresCertified in Food SafetyAbility to take lead in a new kitchen environmentOmakase style sushi service experience a plus
Benefits:
Salary: $80K–$85KBenefits: Health, dental, vision, and a 401(k) to plan ahead.Perks: Paid time off, commuter help, and tasty dining discounts.
If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com – declan@corecruitment.comDue to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!....Read more...
Sous Chef – Louth
MLR are currently seeking an experienced Sous Chef to join a much loved and highly regarded Event Venue in Louth.
In this role, you will be responsible for assisting in the daily operations of this busy kitchen, while leading a committed brigade to ensure the kitchen produces dishes to the highest culinary standard.
This will suit someone who is organised and strategic in approach, with the ability to succeed in a busy environment.
The personality for this challenge is motivated, passionate and a great leader.
This role also offers an excellent work life balance for the right candidate.
For more information, please apply through the link below.....Read more...
Sous Chef – Daytime Hours
MLR are currently seeking an experienced Sous Chef to join a much loved and highly regarded Event Venue in Louth.
In this role, you will be responsible for assisting in the daily operations of this busy kitchen, while leading a committed brigade to ensure the kitchen produces dishes to the highest culinary standard.
This will suit someone who is organised and strategic in approach, with the ability to succeed in a busy environment.
The personality for this challenge is motivated, passionate and a great leader.
This role also offers an excellent work life balance for the right candidate.
For more information, please apply through the link below.....Read more...
Junior Sous Chef, BeaconsfieldSalary of up to £45,000We are recruiting for a Junior Sous Chef to join the kitchen of a bold, design-led hotel and restaurant in Beaconsfield.This is a brilliant opportunity for a strong Senior Chef de Partie who is ready to step into their first Junior Sous Chef role in a quality-driven kitchen.The food style is built around great produce, bold flavour, and clean technique. The kitchen is led with a simple approach: let the ingredients and the cooking speak for themselves. At the heart of the kitchen is a Josper grill, bringing depth and character to the menu and playing a key role in the restaurant’s identity.You will work closely under a Michelin chef in a supportive, friendly kitchen where standards are high and there is genuine room to learn and develop. This is the kind of role that gives the right chef the chance to take that next step properly, with guidance, structure, and the chance to build real leadership experience.What we are looking for
A strong Senior Chef de Partie ready to step up into a first Junior Sous Chef roleA quality-led background in good restaurantsMichelin experience would be a real plus, though a strong rosette background would also be very well receivedSomeone confident with fresh food, service, and high standardsA chef who is ready to take on more responsibility and support the wider teamCalm, organised, and eager to keep learning
What makes this role stand out
Salary of up to £45,000Basic salary plus tronc48-hour contractThe chance to work closely under a Michelin chefA kitchen centred around fire cooking and strong seasonal produceA genuinely friendly and inviting working environmentA real stepping-stone role for an ambitious chef looking to progress
The foodThe menu champions modern British cooking with seasonal changes throughout the year. The style is honest, produce-led, and elevated through technique rather than overcomplication. Signature dishes from the Josper grill bring a strong sense of identity to the offer, including impressive sharing cuts that create a real guest experience.The venueSet within one of the area’s most distinctive hospitality destinations, this is a site known for its bold style, strong atmosphere, and memorable guest experience. It combines quality dining with luxury hotel stays and a setting that feels escapist, indulgent, and full of personality.....Read more...
As a Commis Chef Apprentice, you will work closely with the Head Chef and Sous Chef to develop your culinary skills and gain a thorough understanding of a fast-paced kitchen environment
This role provides hands-on experience and training, preparing you for a successful career in the hospitality industry.
Key Responsibilities:
Assist the Head Chef and Sous Chef with daily kitchen operations
Participate in food preparation and cooking during prep time and service
Learn and apply kitchen hygiene, health, and safety standards
Support the team in maintaining a clean and organised work area
Develop knowledge of ingredients, cooking techniques, and menu planning
Work collaboratively as part of a professional kitchen team
Training:
Training with Milton Keynes College, one a week
Ongoing training, support and development with the employer
Training Outcome:
Clear career path to advance from Commis Chef to senior positions within the kitchen team
Employer Description:A family run hotel, bar & restaurant near Junction 14 of the M1. The Dodman Family has owned The Carrington Arms for 14 years.
Serving Breakfast, Lunch and Dinner 7 days per week with a modern British menu with steaks being a major feature, served from a butcher’s counter in our open kitchen.Working Hours :4- 5 days per week.
8- 10 hours per day.
Shifts to be confirmed.Skills: Communication skills,Attention to detail,Customer Care,Team working,Organised,Problem solving,Flexible approach.....Read more...
Junior Sous Chef, Soho, LondonA modern British restaurant and bar in Soho is looking for a Junior Sous Chef to join a friendly, skilled kitchen team.You will cook with top-quality British produce and help lead service across lunch and dinner.Role details
Support the Head Chef and Sous Chef with daily kitchen operationsHelp run service and lead a section when neededManage prep and service standards across the kitchenTrain, guide, and support junior chefs on shiftKeep quality, consistency, and speed on point during busy servicesSupport ordering, stock rotation, and waste controlMaintain food safety, hygiene, and cleaning standardsModern British cooking led by seasonality, freshness, and creativityFresh food and scratch cookingTeam of around 6 people on shiftShifts between 10:00 and 22:0045-hour contract
Pay & Benefits
£38,000 to £42,000 per year, inclusive of tronc£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 in a quality, fresh-food kitchenExperience as a Senior CDP or Junior Sous ChefStrong section leadership and the confidence to run serviceA calm, organised approach under pressureHigh standards around prep, cleanliness, and consistency
....Read more...
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)
....Read more...
Executive Sous Chef Salary: $100,000 – $110,000 + Benefits & Staff Accommodation Location: Banff, AB, CanadaI’m hiring on behalf of a very prestigious client who is seeking an Executive Sous Chef to lead and inspire a high-performing culinary brigade across multiple food & beverage outlets. In this role, you will partner with the Executive Chef to drive operational excellence, maintain exceptional culinary standards, and foster a culture of innovation, collaboration, and inclusion.Key Responsibilities:
Provide strategic culinary leadership and assume operational control in the Executive Chef’s absence.Manage food and labor costs, inventory, procurement, and sustainability initiatives.Ensure consistency in quality, presentation, and service across all F&B outlets.Uphold safety, hygiene, and brand standards while championing a positive, inclusive kitchen culture.
Qualifications:
Proven ability to lead large teams, recruit and retain top talent, and foster succession planning.Strong expertise in menu development, labor management, and cost control.Red Seal Certification or international equivalent, with Canadian Food Handling Certification.Exceptional leadership, organizational, and communication skills.
Benefits & Perks:
Comprehensive medical, dental, and vision coveragePension plan with employer matchingStaff accommodation for initial monthsEmployee travel and resort discounts
Subsidized meals and access to fitness, spa, and recreational facilities....Read more...
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
....Read more...
Head Chef – Premium Casual Restaurant – Soho / King's Cross – 54 – 57k + Bonus Join a growing group of premium casual restaurants in central London. We are looking for an experienced Head Chef to lead a busy, high-energy site, with a focus on fresh food & small plates.We are partnering with a successful restaurant group on the search for a Head Chef to join their team. With 3 successful sites, this is a fantastic opportunity to lead a kitchen in a business that genuinely cares about its people.The Restaurant:
Concept: Premium casual dining, elevated food.Covers: 160-200 per day on weekendsHours: 45 hour contacts, breaks between servicesKitchen set-up: Charcoal grill, flatbread ovensTeam: 15-20 chefs per siteFresh food: All prepared fresh on site
The Head Chef Role:
Lead the kitchen team, ensuring smooth service and high standards.Work within the group menu framework set by Group Executive Chef with some creative input – sous chefs have dishes on the menu.Manage all kitchen operations including ordering, stock control, rotas, and food safety.45-hour week. Mondays are admin days.Support and develop your brigade, including CDPs
The Ideal Head Chef:
Experienced Head Chef or strong Senior Sous ready to step up.Background in premium casual, high-volume, fresh-food environments.Comfortable with small plates / sharing concepts.A leader who values culture, inclusivity, and mental wellbeing.
Why Apply?
Salary: 54-57k plus quarterly bonus on KPIsBenefits: Premium medical cover, supportive culture, mental health supportTraining: 3 months training before taking over your own siteGrowth: New site opening this year – potential for progressionCulture: Genuinely supportive, inclusive, modern working environment
Send your CV to Olly at COREcruitment dot com.....Read more...
If you want to make a career as a highly professional and skilled chef, then this is fantastic opportunity to start in a highly renowned and outstanding kitchen where you will learn skills and techniques, which are second to none.
You will learn to provide both high quality food and excellent catering service to the College under the supervision of the Executive Head Chef or the Sous Chef and the kitchen team. You will learn and understand how to carry out the basic functions in every section of the kitchen and have the opportunity to experience, consider and value each section with a view to choosing an area where you feel most inspired.
The catering operations jointly take place at Kellogg College at 62 Banbury Road in Oxford though you may be required to work on other sites should the need arise, including the college café, located in the adjacent “Hub” building.
Responsibilities:
Under supervision produce meals/dishes to the standard set out by the Executive Head Chef/Sous Chef
With support ensure the prompt service of all meals and services, at the required times, to the clients’ standards of satisfaction
Learn all areas/sections of the kitchen and develop a good working knowledge of each
Learn to ensure food waste is monitored and recorded on the food wastage documentation
When necessary and rostered or requested to do so, carry out kitchen porter duties, such as washing and cleaning kitchen equipment and restaurant service China, cutlery and glassware
Provide good customer service and assist, when necessary, with serving clients face to face
Assist in ensuring the security of stores, cupboards and any other kitchen areas
Attend to any other reasonable requests by the executive head chef, sous chef, restaurant manager or management of the college
Food Hygiene and Safety:
Develop the knowledge and skill to carry out duties in accordance with the College Food Hygiene Policy and current Food Hygiene and Health and Safety legislation
Under supervision become familiar with the College Fire Safety and COSHH policies and follow them
To maintain a high standard of personal hygiene when working and to wear a clean uniform
Develop the knowledge of appropriate Health and Safety clothing and equipment at all times and use them accordingly
This job includes hazards or safety-critical activities. If you are offered the post, you will be asked to complete a health questionnaire which will be assessed by our Occupational Health Service, and the offer of employment will be subject a successful outcome of this assessment
The hazards or safety-critical duties involved are as follows:
Work in hot or cold environments
Regular manual handling
Open food handling
Training:Commis Chef Level 2.Training Outcome:This vacancy is for the length of the apprenticeship. Over 80% of our apprentices continue with us in the role they have been trained for after their apprenticeship and that is just the start of their career.Employer Description:Kellogg College
The President and fellows of Kellogg are committed to supporting the lifelong learning work of the University and expanding opportunities for students across all learning modes, including full-time, part-time, online, and professional development pathways. Kellogg is Oxford University's most internationally diverse College and currently comprises the President, 306 Fellows, 40 Common Room Members, 68 Research Members of Common Room, and more than 1,430 Master's and Doctoral students (over 1,100 part-time and over 330 full-time).
The College is located on the Norham Manor site in North Oxford, a short distance from the city centre. Kellogg is dedicated to fostering a welcoming and supportive community that actively celebrates diversity, promotes equity, and encourages excellence in all its activities. We are committed to creating an inclusive environment where individuals of all backgrounds, identities, and experiences can thrive and contribute meaningfully.
The College maintains its sense of community through an inclusive calendar of events and expanding student accommodation that considers diverse needs. Kellogg is a dynamic, growing, and egalitarian College where each member—students, staff, and fellows—has the opportunity to contribute to and shape our collective future and evolving traditions.
For more information, please visit www.kellogg.ox.ac.ukWorking Hours :36.5 hours per week, working 5 days out of 7 on a rota basis, exact working days and hours TBCSkills: Communication skills,Attention to detail,Organisation skills,Customer care skills,Problem solving skills,Presentation skills,Analytical skills,Logical,Team working,Creative,Initiative,Non judgemental,Patience....Read more...
Sous Chef, New Opening, Ashbourne, DerbyshireA new Asian inspired restaurant is opening in Ashbourne in Spring 2026.This is a Sous Chef role in a busy kitchen, you will help lead the team from day one.Salary: £35,000 to £38,000 and Live-in accommodationThis restaurant is a new venture from a highly successful independent group with three established gastro pubs in the local area.Opening in Spring 2026 this restaurant will be busy, offer live cooking and an Authentic Asian experience, cooking on the Wok is essential and knowledge of dim sum would be greatly appreciatedWhat you will do
Support the Head Chef to launch the site and set standards from opening dayRun sections in a high-volume service and keep quality consistentTrain and mentor junior chefs during prep and serviceDrive food safety, hygiene, and clean kitchen habits every dayHelp with stock control, ordering, and reducing wasteStep up to lead the kitchen when the Head Chef is off
What you need
Strong experience in Chinese and Far Eastern cookingProven background in busy restaurants with fast serviceConfident with wok work, prep, and sauce workCalm leadership style and clear communication on the passGood organisation and pride in standards
Why this role
New opening, so you shape the kitchen and the cultureBacking of a strong local group with a track recordLive-in accommodation to make the move easierClear route to grow with the business as it expands
Interested? Send in your updated CV....Read more...
SOUS-CHEF / SECOND DE CUISINE (H/F) – OUVERTURE LIFESTYLE 2026Localisation : La Défense, ParisSalaire : 3 200 € - 3 450 € brut / mois + Bonus sur KPIsContrat : CDI, 39hExpérience : Cuisine méditerranéenne et espagnoleLangues : Français et Espagnol.LE PROJETRejoignez un groupe de restauration lifestyle international en plein essor.Sa mission ? Démocratiser une cuisine authentique, saine et naturelle. Avec un plan d’expansion ambitieux (100+ restaurants), le groupe ouvre son tout premier établissement en France à La Défense en 2026.VOTRE RÔLEEn tant que Sous-Chef (H/F), vous êtes le moteur de la cuisine. Vous combinez fraîcheur, rigueur et efficacité dans un modèle fast-casual de haute qualité. Vous secondez le Chef dans le management et garantissez l'excellence opérationnelle sur un fort volume.VOS MISSIONS AU QUOTIDIEN
Production : Superviser le dressage, le respect des fiches recettes et les standards qualité.Gestion : Pilotage des stocks (FIFO), contrôle du Food Cost et des indicateurs de productivité.Hygiène : Garantir le respect strict des normes HACCP et de la sécurité alimentaire.Management : Participation au recrutement, à l'onboarding et au coaching terrain pour maintenir un environnement positif.
VOTRE PROFIL
Expérience : Minimum 3 ans en gestion de cuisine à fort volume (Casual ou Fast-Casual).Leadership : Capacité naturelle à inspirer, former et fidéliser une équipe.Rigueur : Excellente organisation et gestion du stress en environnement dynamique.Compétences : Maîtrise des outils informatiques de gestion. Français courant, l’Espagnol est un plus.
Veuillez transmettre votre candidature à Beatrice - beatrice@corecruitment.com....Read more...
Sous Chef Opportunity - Relocation Required
St. Lucia, Caribbean
ASAP Start Date
A Small, Elite Kitchen Built on Craft is looking for a Sous Chef
This is not a volume-driven restaurant. This is a small reservation-only fine dining kitchen built for chefs who value technique, clarity, and calm excellence.We are intentionally moving smaller — focusing on precision over speed, depth over breadth, and consistency over chaos.
The Kitchen Environment
Led by a highly driven, innovative young Executive Chef
Classical discipline combined with modern thinking
Hands-on leadership present in service and daily operations
Calm, structured brigade built on clarity and respect
Small team with high standards and full accountability
No shouting. No chaos. Just focus and excellence.
Who This Role Is For
A disciplined Sous Chef with five-star or Michelin-level training (or equivalent standards)
A chef who values consistency as much as creativity
Someone comfortable in a small, hands-on brigade
Strong in classical sauces and technique
Confident managing complex dietary requirements
A professional who takes pride in building dishes from scratch
Relocation & Lifestyle
Based in St. Lucia, this role is open to relocating chefs.This position is designed for chefs seeking serious professional standards alongside a better quality of life. With calm service, a focused team, and a sustainable rhythm, this is fine dining without major-city burnout. Package
Salary: USD $3,000 net per month (open to discussion)
2-bedroom apartment included
Annual return flight tickets
3–4 weeks paid holidays
Work permit provided
Relocation assistance
Local health insurance
Potential performance bonus & possible equity participation
Single applicant position ideally
....Read more...
Who 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. We are seeking a hardworking and motivated individual who has a passion for the Food & Beverage Industry and the Pacific National Exhibition (PNE). The Food & Beverage department is seeking an experienced Sous Chef with robust culinary, leadership, organizational, and time-management skills. The Sous Chef will assist in leading and supervising kitchen operations, oversee staff, assist in the creation of recipes and menus, coordinate with suppliers, and ensure the successful execution and production of all dishes.As the Sous Chef, you will play a pivotal hands-on role in the daily culinary operations, working closely with the Executive Chef and Food & Beverage Managers to deliver high-quality food experiences across various service formats and events. Your leadership, culinary expertise, and strategic planning will ensure efficient kitchen operations, staff development, and exceptional food standards.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 the Sous Chef, your primary accountabilities will be to:
Collaborate directly with the Executive Chef to manage day-to-day culinary operations, actively participating in food preparation and kitchen supervision.Partner with Food & Beverage Managers to strategize and craft recipes and menus for diverse events and audiences.Lead a kitchen team of 1 to 16 members, including dishwashers, prep-cooks, and cooks, across both small-scale catered function and large buffet-style servicesManage kitchen staffing through effective scheduling, task delegation, and active involvement in recruitment, onboarding, and training of new employees.Analyze event schedules and expected guest attendance to accurately forecast production requirements. Evaluate inventory levels and ingredient availability to effectively plan production schedules.Coordinate with internal and external stakeholders to determine the costs associated with food and beverage items, including pricing, labor expenses, and overhead costs.Conduct recipe analysis to determine pricing for menu items, considering factors such as food, labor, and overhead costs.Maintain a thorough understanding of the Collective Agreements related to employees, with support from the People & Culture Department, addressing employee concerns, investigations, and disciplinary matters.Operate and demonstrate proper use of all standard kitchen equipment including ranges, ovens, fryers, steam cookers, meat slicers, dishwashers, and other related equipment.Monitor sanitation practices to ensure that employees follow FOODSAFE guidelines, standards, and regulations.Perform the function of short order cook when required to support service demands.Ensure PNE Uniform and Appearance Policy is always adhered toPerforms other related duties as required
What else?
Must have a minimum of 4 years’ experience cooking in the Food & Beverage IndustryMust have a minimum of 2 years’ experience managing staff in the Food & Beverage IndustryMust have successful completion of Grade 12Must be FOODSAFE Level 1 CertifiedMust possess a valid Class 5 or 7 BC driver’s license.Must have a strong understanding and knowledge of methods, materials and tools used in large scale cooking as well as short order cookingMust have the ability to effectively plan and oversee an efficient work scheduleMust be able to stay up to date with culinary trends and optimized kitchen processesMust have working knowledge of various computer software programs including MS OfficeMust possess excellent communication & interpersonal skills to establish effective working relationships with staff, guests, and clientsWillingness and ability to work on an event-based work schedule will require extended hours and workweeks (weekends and late nights).Red Seal Certification is preferred.Post-Secondary education in a related field is preferredFOODSAFE Level 2 Certification is considered an assetSuccessful candidates must undergo a Criminal Record Check.
Who are you?
OrganizedCreativeProactiveSkillful 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. 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 permanent, full-time position with a typical salary range of $58,000 - $67,000 per annum. 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...
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...
