Sous Chef – Luxury Boutique ResortLocation: Bahamas Compensation: $45,000–$50,000 USD Benefits: Private accommodation provided, utilities covered, 3 meals per day while working, paid vacation, and additional resort benefitsWe are recruiting on behalf of a luxury boutique resort in the Bahamas seeking an experienced Sous Chef to join the culinary leadership team. This opportunity is ideal for a hands-on culinary professional who thrives in a fast-paced hospitality environment and is passionate about delivering exceptional dining experiences within a luxury island setting.Reporting directly to the Executive Head Chef, the successful candidate will play a key role in overseeing daily kitchen operations, supporting team development, maintaining culinary standards, and ensuring smooth execution across all service periods.Key Responsibilities
Support daily kitchen operations across breakfast, lunch, dinner, and special eventsLead service periods and actively work the line to ensure quality, consistency, and execution standards are maintainedAssist with inventory management, ordering, receiving, and storage of productsMonitor food costs and support waste reduction initiatives through efficient kitchen practicesSupervise, train, and develop line cooks and kitchen team members
Ideal Candidate Profile
Previous Sous Chef experience within a luxury boutique hotel, resort, or high-end dining environment requiredBoutique hotel experience is essentialCaribbean experience is strongly preferredStrong culinary fundamentals with experience across multiple kitchen stationsProven ability to lead kitchen teams during high-volume service periodsStrong organizational, communication, and problem-solving skills
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Sous Chef – Luxury Boutique ResortLocation: Bahamas Compensation: $45,000–$50,000 USD Benefits: Private accommodation provided, utilities covered, 3 meals per day while working, paid vacation, and additional resort benefitsWe are recruiting on behalf of a luxury boutique resort in the Bahamas seeking an experienced Sous Chef to join the culinary leadership team. This opportunity is ideal for a hands-on culinary professional who thrives in a fast-paced hospitality environment and is passionate about delivering exceptional dining experiences within a luxury island setting.Reporting directly to the Executive Head Chef, the successful candidate will play a key role in overseeing daily kitchen operations, supporting team development, maintaining culinary standards, and ensuring smooth execution across all service periods.Key Responsibilities
Support daily kitchen operations across breakfast, lunch, dinner, and special eventsLead service periods and actively work the line to ensure quality, consistency, and execution standards are maintainedAssist with inventory management, ordering, receiving, and storage of productsMonitor food costs and support waste reduction initiatives through efficient kitchen practicesSupervise, train, and develop line cooks and kitchen team members
Ideal Candidate Profile
Previous Sous Chef experience within a luxury boutique hotel, resort, or high-end dining environment requiredBoutique hotel experience is essentialCaribbean experience is strongly preferredStrong culinary fundamentals with experience across multiple kitchen stationsProven ability to lead kitchen teams during high-volume service periodsStrong organizational, communication, and problem-solving skills
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Sous ChefChicago, Illinois $67,000–$77,000 per year (Full-time) Benefits: Medical, dental, vision, retirement plan, PTO, hotel discounts, employee meals, relocation/visa support (eligible cases)I am hiring on behalf of a world-renowned luxury hospitality group in Chicago seeking an experienced Sous Chef to join a flagship fine dining kitchen within a high-end hotel environment.This is a Michelin-level culinary opportunity focused on precision, creativity, and delivering elevated dining experiences within one of the city’s most prestigious luxury settings.Key Responsibilities:
Support the Executive Chef in leading daily kitchen operationsOversee food preparation, execution, and quality control to luxury standardsTrain, mentor, and develop kitchen brigade membersMaintain strict food safety, hygiene, and compliance standardsAssist with menu development and seasonal culinary innovationEnsure smooth kitchen execution during high-volume service periodsCollaborate closely with broader food and beverage leadership teams
Requirements:
3–5 years’ experience in a culinary leadership role (Sous Chef or equivalent)Michelin-starred or luxury fine dining background required (2–3 Michelin experience preferred)Strong leadership, training, and communication skillsExcellent technical culinary skills and attention to detailAbility to thrive in a fast-paced, high-expectation environmentServSafe certification requiredValid U.S. work authorization required
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Specialty Sous Chef (Italian Cuisine) Location: St. Lucia Compensation: $40,000–$45,000 USD Benefits: Tips & gratuities, housing allowance, relocation assistance, flights, temporary accommodation, insurance benefits, and additional resort perksWe are recruiting on behalf of a renowned luxury resort in St. Lucia seeking an experienced Specialty Sous Chef to lead the culinary operations of its signature Italian restaurant. This is an exciting opportunity for a passionate chef with a strong background in authentic Italian cuisine and luxury hospitality to join a dynamic culinary team in one of the Caribbean's premier resort destinations.Key Responsibilities
Support the daily operations of the Italian specialty restaurantEnsure exceptional quality, presentation, and consistency across all menu offeringsLead, train, and mentor kitchen team members to maintain luxury hospitality standardsAssist with menu development, recipe consistency, and seasonal offeringsManage inventory, ordering, food cost controls, and waste reduction initiativesMaintain the highest standards of food safety, sanitation, and kitchen organization
Ideal Candidate Profile
Previous Sous Chef experience within a luxury hotel, resort, or upscale Italian restaurantStrong knowledge of authentic Italian cuisine and cooking techniquesProven ability to lead kitchen teams in a fast-paced hospitality environmentExperience managing food costs, inventory, and kitchen operationsHands-on leadership style with excellent communication and organizational skillsCaribbean or international luxury hospitality experience is considered an advantage
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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 - Higher Education Contract Catering - London - £40,000We're recruiting a Sous Chef to join one of London's leading Higher Education catering operations in London.This is a fantastic opportunity to work within a large, fast-paced university campus, delivering fresh food across restaurants, retail outlets, hospitality and events. You'll be part of a strong brigade, producing quality food while developing your skills within a highly respected contract catering environment.The Offer
£40,000 salary.Predominantly Monday to Friday operation (approx. 70%).Shift patterns between 7:00am and 8:00pm.Strong work-life balance.Paid overtime or TOIL.Company pension scheme.Free meals on duty.Uniform provided.Excellent training and development.Genuine progression opportunities.
The Operation
Leading Higher Education catering operation.Serving 2,500 students and 500 staff daily.250 residential students on campus.Multiple food outlets, restaurants and hospitality spaces.Year-round operation.Large, supportive kitchen brigade.
The Food
Fresh food prepared daily.Modern, market-led food concepts.Restaurant dining, hospitality and events.Grab & Go and retail food offers.High-volume service without compromising quality.In-house production across all food areas.
The Role
Support the day-to-day kitchen operation.Work within a brigade of 14 chefs.Deliver breakfast, lunch, dinner and events.Support and develop junior chefs.Maintain food safety and allergen standards.Assist with stock control and ordering.Drive quality, consistency and presentation.
About You
Sous Chef or strong Junior Sous Chef.Strong fresh food background.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...
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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Up to £45,000 salary | 40-hour contract | Premium Events VenueWe're recruiting a Sous Chef for the incredible Venue in Oxford, one of the city's most prestigious hospitality and events venues.This is a great opportunity to join a passionate Head Chef and kitchen producing amazing food from scratch, using outstanding seasonal British ingredients for conferences, weddings, private dining and prestigious events.If you're passionate about fresh food, creativity and working with a supportive team that genuinely cares about quality, this is a role you'll want to hear more about!The Offer
£40,000 to £45,000 salary40-hour contractTime off in lieu for any hours worked over contractClosed over Christmas every year28 days holidayPension schemeHealthcare schemeUniform providedFlexible early and afternoon shiftsCompany-funded taxi home after 11pm eventsGenuine opportunity to learn, develop and progress
The Operation
Prestigious conferences, weddings and private events.High-end hospitality with an outstanding reputation.Busy on-site café operation.Lunches from 30-50 covers.Conferences for up to 300 guests.Fine dining events for up to 160 guests.Core brigade of 6 talented chefs.Additional chefs brought in for larger events.Two professional kitchens operating simultaneously.Excellent transport links with the bus station just 3 minutes away.
The Food
Everything made fresh from scratch.Seasonal British menus celebrating the very best local produce.Strong relationships with local farmers and suppliers.Sustainability and provenance at the heart of every menu.Beautifully presented dishes with exceptional attention to detail.A varied food offer including breakfasts, BBQs, canapé receptions, standing buffets, picnic boxes and elegant fine dining.A kitchen where creativity is encouraged and your ideas are genuinely valued.
The Role
Support the Head Chef with the day-to-day running of the kitchen.Lead the team through busy services and events.Help develop exciting seasonal menus.Coach and develop junior chefs.Maintain exceptional food quality and presentation.Ensure the highest standards of food safety and kitchen organisation.Play a key role in delivering memorable dining experiences.
About You
Sous Chef or an ambitious Junior Sous Chef ready to step up.Strong fresh food background 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...
Hospitality Head Chef – Contract Catering – London – £50,000 + Paid OvertimeWe're recruiting a Hospitality Head Chef to lead the hospitality offer within one of London's most exciting corporate dining operations.This is an opportunity to deliver private dining, premium events, beautiful breakfasts and fine dining experiences for high-profile clients within a truly food-led environment.Everything is made from scratch, with a real focus on quality, creativity and the finer details.The Offer
£50,000 salaryPaid overtime at 1.5x hourly rateMonday to Friday operation2-3 evenings per weekLatest finish around 9pm Taxis and transport paid after late finishesPerformance bonus28 days holiday including bank holidays, increasing with serviceCompany pension schemeFree meals on shiftCycle to work schemeEmployee discounts and cashback platformWellbeing and mental health support
The Food
Private dining for VIP guests and clients.Premium events, canapés and receptions.Beautiful breakfasts and working lunches.Fine dining experiences and tasting menus.Homemade pastries, compotes and yoghurts.Everything made from scratch.Herbs and vegetables grown onsite for chefs to use.A genuine five-star hospitality experience.
The Operation
High-profile corporate environment.Head Chef, Pastry Chef, Sous Chef and CDP brigade.Quality-focused operation where food comes first.Small numbers allowing creativity over volume.Freedom to innovate and influence the food offer.
The Role
Lead all hospitality kitchen operation.Drive creativity and menu development.Create memorable food experiences for clients and guests.Develop bespoke breakfast and pastry concepts.Inspire and develop the brigade.Maintain exceptional presentation and quality standards.
About You
Head Chef or strong Senior Sous Chef experienceBackground in hospitality, events, private dining or fine dining.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 – Production Kitchen & Multi-Site – London – £48,000 + BonusWe're recruiting for a Senior Sous Chef to join one of London's most exciting cultural venues and fresh food production kitchens, supplying premium cafés, restaurants and events across two high-profile London venues.This is a chance to lead, organise and influence a large-scale operation whilst working with fresh food and modern menus in a genuinely supportive environment.The Offer
Up to £48,000 salary10% performance bonusDaytime hours only - approx. 6:30am to 4:30pmStaff meals provided every dayUniform provided and launderedCompany pension schemeCycle to work schemeTraining and development opportunitiesGenuine progression opportunities28 days holiday including bank holidaysChristmas closure benefitsOnly 1-2 evening events per month
The Operation
Premium central production kitchen.Supporting two of London's best-known venues.Cafés, restaurants, retail and events.Team of 10 chefs with 5-6 on shift daily.Fast paced, organised and professionally run environment.
The Food
Fresh food made from scratch daily.Premium sandwiches, salads and hot food offers.Seasonal soups and changing menus.Chef-led food produced at scale without compromising quality.High-volume production with a real focus on standards and presentation.
The Role
Lead the kitchen alongside the Head Chef.Drive production and prep each morning.Support and develop the team.Maintain standards, consistency and organisation.Manage rotas, ordering and kitchen systems.Ensure compliance across HACCP, allergens and COSHH.
About You
Experience within contract catering, events or production kitchensComfortable leading teams within busy operationsReliable, 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...
Executive Chef Location: Granville, OH Package: $120,000 + PTO + 401K + RelocationWe’re seeking an experienced Executive Chef to lead the culinary operations at a well-established, full-service property featuring a high-volume restaurant (serving breakfast, lunch, and dinner) and ~7,000 sq ft of event space.This is a hands-on leadership role overseeing a team of 11–15, with responsibility for delivering quality, consistency, and profitability across both à la carte dining and events.Key Responsibilities:
Lead all kitchen operations across restaurant and banquet servicesManage, train, and develop a high-performing culinary teamOversee menu development, costing, and seasonal updatesDrive food quality, consistency, and presentation standardsMaintain strong cost controls across labor, food, and purchasingEnsure health, safety, and sanitation compliance
What We’re Looking For:
Proven Executive Chef or Senior Sous Chef experience in a full-service environmentStrong background in both restaurant and banquet/event executionSolid financial acumen with experience managing food and labor costsHands-on leadership style with a focus on team developmentAbility to perform in a high-volume, fast-paced setting
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Food Preparation & Service
Assist in the preparation and cooking of meals in line with menus and dietary requirements
Support production of fresh, nutritious meals tailored to patients' needs (e.g. modified textures, special diets)
Ensure food is presented attractively, appropriately and to a high standard for patients with varying needs
Patient & Service Focus
Maintain patients’ dignity, respect, and sensitivity within the hospice environment
Be mindful of patients’ individual preferences and dietary requirements
Food Safety & Hygiene
Follow food safety, health and safety, and infection control policies and procedures
Assist with cleaning of kitchen areas, equipment and utensils
Comply with HACCP through food safety management systems
Training Outcome:Progress to Assistant Chef, Chef, Sous Chef, Catering Manager.Employer Description:Since 1988, East Cheshire Hospice has been caring for people living with life-limiting illnesses. We put our patients, their carers and families at the centre of everything we do, and our expert medical treatment is only the start of the holistic care we provide.Working Hours :Day time shifts between 7.30am - 6.30pm, including weekends and bank holidays.Skills: Communication skills,Team working,Patience....Read more...
Head Chef | New Opening Restaurant | Bath | £55,000 – £60,000 + TRONCRelocation support availableAn exciting opportunity has arisen for an ambitious Head Chef to lead the launch of a brand-new 54-cover restaurant in the heart of Bath.Opening in November, this is a rare chance to take ownership of a new culinary concept from the very beginning, shaping the menu, building the team, and creating the identity of a restaurant that aims to become a standout destination within Bath’s dining scene.The restaurant will focus on vibrant, ingredient-led cooking with influences from the Middle East and Asia. The style is inspired by chefs such as Ottolenghi, Sami Tamimi and Neil Perry, combining bold flavours, seasonal produce, creative combinations, and beautifully presented dishes.The concept will be modern, relaxed, and elevated without being formal fine dining. The menu will focus on sharing-style dishes across sections including Nibbles, Vegetables, Fish, Meat and Sides, offering guests an exciting and approachable dining experience.This role would suit a Head Chef or experienced Senior Sous Chef who has worked within high-quality international, Middle Eastern, Asian, or fusion-led restaurants and enjoys developing food that is creative, seasonal, and full of flavour.The OpportunityAs this is a brand-new opening, the successful candidate will be involved from the development stages. Before opening, there will be a dedicated period to focus on menu creation, recipe development, supplier relationships, kitchen setup, team recruitment, training, and ensuring the restaurant is ready to launch successfully.The opening will coincide with Bath’s busy Christmas period, with the restaurant expected to build momentum quickly. The first few months will be fast-paced, with a strong focus on delivering consistent quality while establishing the restaurant’s reputation.Key Responsibilities
Lead the kitchen operation and create a positive, ambitious kitchen cultureDevelop and deliver a seasonal menu focused on Middle Eastern and Asian influencesCreate, test, and cost dishes ahead of launchBuild relationships with suppliers and source high-quality ingredientsRecruit, train, and develop the kitchen teamEstablish kitchen procedures, standards, and systems before openingManage food costs, stock control, ordering, and kitchen performanceMaintain excellent standards of food quality, hygiene, and consistencyWork closely with the wider management team to deliver the restaurant visionDrive the restaurant towards industry recognition, including Rosette ambitions
The Ideal Candidate
Current Head Chef or experienced Senior Sous Chef within a high-quality restaurant environmentBackground in international, Middle Eastern, Asian, or fusion cuisineStrong understanding of ingredients, seasonality, and flavour combinationsExperience creating menus and developing dishes from concept to launchProven ability to lead and inspire a kitchen teamCommercially aware with experience managing food costs and kitchen operationsPassionate about modern, creative dining experiencesLooking for the opportunity to make their mark on a new opening
What’s on Offer
Salary of £55,000 – £60,000 plus TRONCOpportunity to build and shape a restaurant from day oneCreative involvement across menu development and kitchen setupSupportive ownership with ambitious plansRelocation support available for the right candidate, including assistance with accommodation initiallyFlexible start date considered, with an ideal start from SeptemberOpportunity to take part in a cook-off as part of the selection processBe part of one of Bath’s most exciting new restaurant openings....Read more...
Head Chef – Italian Cuisine | Delhi, India
We are delighted to be partnering with one of Delhi's most dynamic lifestyle hotels as they continue to elevate and redefine their food and beverage offering.As part of this exciting evolution, we are seeking an accomplished Head Chef to lead a distinctive Italian dining concept that combines the authenticity of a traditional trattoria with the energy of a contemporary supper club and a vibrant brunch destination.This opportunity is ideally suited to a chef who is passionate about Italian cuisine, thrives in guest-focused environments, and enjoys balancing culinary excellence with strong leadership and operational expertise.The Ideal Candidate Will Have:• Currently be working as a Head Chef or an exceptional Senior Sous Chef ready to step into their first Head Chef position• A stable career history gained within high-quality, fast-paced dining environments• Strong experience in premium Italian or Mediterranean restaurant concepts• A genuine passion for exceptional food, quality ingredients and memorable guest experiences• The confidence and personality to engage with guests and act as an ambassador for the restaurant• Proven leadership experience managing, motivating and developing multicultural kitchen teams• Strong operational and financial management skills, including food cost control and budgeting• A commitment to mentoring and developing culinary talent• The ambition to contribute to the growth and success of an exciting hospitality destination• Willingness to relocate to Delhi and embrace the opportunities of this vibrant international cityPackageSalary: USD 4,000 net per monthBenefits: Excellent accommodation package and comprehensive expatriate benefitsIf you are an ambitious culinary professional looking for the opportunity to lead a high-profile concept and make a lasting impact within a progressive hospitality group, we would love to hear from you.Contact: michelle@corecruitment.com....Read more...
Head Chef – South-East Asian Cuisine| Delhi, IndiaWe are delighted to be partnering with one of Delhi's most exciting lifestyle hotel destinations as they embark on a major transformation of their food and beverage offering.As part of this exciting evolution, we are seeking a talented and charismatic Head Chef to lead a vibrant South-East Asian restaurant concept. This is a fantastic opportunity for a passionate culinary professional who thrives in guest-facing environments, has a genuine love for South-East Asian cuisine, and is eager to make their mark within a dynamic hospitality group.The Ideal Candidate Will Have:
Currently working as a Head Chef or an exceptional Senior Sous Chef ready to take the next stepA stable career history within fast-paced, high-quality, elevated dining environmentsStrong experience in premium South-East Asian restaurant conceptsA passion for creating exceptional guest experiences and showcasing their culinary expertiseA confident, engaging personality with the ability to interact naturally with guestsExperience working with premium ingredients and maintaining the highest food quality standardsStrong leadership skills with the ability to inspire, mentor and develop multicultural kitchen teamsSolid financial acumen with experience managing food costs, budgets and kitchen operationsA genuine commitment to coaching and developing future culinary talentThe enthusiasm and flexibility to relocate to Delhi and embrace the energy of one of Asia's most vibrant cities
Salary Package:Salary: USD 4,000 net per monthBenefits: Excellent accommodation package and comprehensive expatriate benefits & discountsInterested or know someone who could be?Please contact: michelle@corecruitment.com....Read more...
About you: The ideal candidate will have a can do attitude, be flexible to client's needs, and be well organised. We are growing at a rapid rate and are looking for the future operation managers of our company who can see the opportunity in the role. We have a large and diverse offering so full training and close 1 to 1 will be offered initially whilst you settle into the role. Full training can be provided to the right person with a willingness to learn. We can also offer live-in if required, as we have a venue on the outskirts of Milton Keynes. Please ensure that you can manage the commute, as public transport is limited.
The role will involve:
Working alongside the head chef & sous chef to enhance skills and understanding of an active kitchen environment
Working as part of the team during prep time and services
Preparing, cooking and presenting food to the company specification
Keeping the kitchen clean, tidy and hygienic at all times
Working safely around kitchen equipment, monitoring and dealing with any maintenance issues
Keeping up to date with new products, menus and promotions
Adhering to company policies and procedures and licensing laws
Being involved and contributing to staff meetings
Training:
Commis Chef Level 2 Apprenticeship
Attend Milton Keynes College once a week
Support from the employer for your learning, development and personal growth
Training Outcome:A permanent position may be on offer upon successful completion of the apprenticeship.Employer Description:Based in Milton Keynes and working across the South East, The Brothers Supper is a chef-led catering company delivering exceptional food for weddings, private events and corporate occasions. Run by brothers Shane and Aaron Clarke, and supported by a full team of chefs, waiters, mixologists and event staff, we create bespoke, seasonal menus at venues including Deene Park, The Shuttleworth Collection, The Stowe Collection, Great Ormond Street, and clients including IBM, BBC, David Beckham, Kate Moss, Ginetta, Great Ormond Street & KIA Known for quality, professionalism and a personal touch, we make every event unforgettable.Working Hours :Various shifts including weekends.
Shifts to be confirmed.Skills: Attention to detail,creative,problem solving.....Read more...
Job Title: Head ChefWe are seeking an exceptional Head Chef to lead the opening of an exciting new pub and townhouse concept in the City of London.This is a rare opportunity to shape and lead the food offering from launch within a stylish, contemporary venue that combines the atmosphere of a premium neighbourhood pub with the energy and exclusivity of a modern members-club environment.Designed around personable service, quality hospitality, and a strong food-led identity, the venue will feature an open-plan kitchen, creating a dynamic connection between the kitchen, guests, and front-of-house teams. The concept will focus on seasonal produce, approachable yet elevated cooking, and creating an experience that guests will return to time and time again.Backed by an established and financially secure hospitality group, this role offers significant autonomy and the chance to make a lasting impact on a flagship opening.Head Chef Benefits:
Competitive salary package – £74,000 per annumOpportunity to lead a brand-new openingSignificant input into menu development and kitchen cultureOpen-plan kitchen with a strong food-led identityWork within a trendy, contemporary hospitality conceptSupport from an experienced senior leadership teamOpportunity to build and develop your own brigadeClear progression opportunities within a growing hospitality groupProfessional, well-equipped kitchen environment
Head Chef Brief Duties:
Lead all aspects of the kitchen operation from pre-opening through to launch and beyondDevelop and execute menus that reflect the venue's identity and standardsRecruit, train, and inspire a high-performing kitchen teamDrive food quality, consistency, and guest satisfactionManage labour, food costs, stock control, and kitchen budgetsFoster a positive, collaborative culture between kitchen and front-of-house teamsEnsure full compliance with food safety and health & safety standardsWork closely with senior management to deliver the overall vision of the business
Head Chef Requirements:
Previous experience as a Head Chef or a proven Senior Sous Chef ready to step into a leadership roleStrong background in quality fresh-food operationsExperience opening venues or contributing to new concepts is highly desirablePassion for seasonal produce and modern British/European cookingExcellent leadership, communication, and organisational skillsCommercial awareness with a strong understanding of kitchen financialsAbility to thrive in a guest-facing, open-kitchen environmentAmbitious, creative, and committed to delivering exceptional hospitality
About the Opportunity:This role would suit a chef who enjoys being visible, engaging with guests, and creating a culture that mirrors the warmth and personality of a great neighbourhood venue, while delivering the standards and attention to detail expected from a modern, members-club-inspired operation.All applications will be handled in the strictest confidence. Full details of the business and concept will be provided to shortlisted candidates....Read more...
Head Chef | High-Volume Premium Hospitality Venue | Hackney, East London | Excellent Salary + Bonus PotentialLead the kitchen at one of East London's busiest and most established hospitality destinations.An exciting opportunity has become available for an experienced Head Chef to take charge of a high-volume, quality-led food operation in the heart of Hackney. This is a rare chance to join a unique venue that combines all-day dining, private events, hospitality and culture under one roof, serving exceptional food in a fast-paced environment.The venue serves around 500 covers each day, alongside a thriving private events business catering for everything from intimate celebrations to canapé receptions and bespoke events for up to 1,000 guests. You will lead a brigade of around 12 chefs, working closely with the wider management team to deliver consistently high standards across every service.The food offering centres around modern European cuisine with an all-day dining concept, making this an exciting opportunity for a Head Chef who enjoys variety and thrives in a busy operation.What you will be doing
Leading and developing a team of around 12 chefsDriving consistency, quality and attention to detail across every serviceManaging rotas, labour costs and kitchen productivityTaking ownership of food safety, HACCP and EHO complianceControlling GP, stock and kitchen budgetsWorking closely with the senior management team to support a successful hospitality operationDelivering exceptional food for both daily service and large-scale private events
What we are looking for
Current Head Chef or experienced Senior Sous Chef ready to step upProven experience leading high-volume, quality-led kitchensStrong understanding of kitchen financials including GP, labour and cost controlExcellent organisational and planning skillsCalm leadership style with the ability to perform under pressurePassion for developing people and maintaining high standards
What is on offer
Salary Up to 50,000 plus approx £12,000–£15,000 TroncOpportunity to lead a well-established, high-profile hospitality venueLarge, well-supported kitchen brigadeDiverse operation combining restaurant service with premium eventsAutonomy to lead, develop your team and make a real impactLong-term career opportunities within a growing hospitality business
If you are an experienced Head Chef looking for a role where no two days are the same, and you enjoy leading large teams while delivering quality at scale, we would love to hear from you.....Read more...
Head Chef 58k plus bonusAn exciting opportunity for an exceptional Head Chef to lead a vibrant Singaporean restaurant in Central London, with genuine progression within a fast-growing group.The Role We are looking for an exceptional Head Chef to lead the kitchen at a vibrant Singaporean restaurant in Central London. This is a hands-on leadership role, taking full ownership of the kitchen operation, ensuring exceptional food quality, consistency, food safety and cost control, while creating a positive and collaborative working environment.Key Responsibilities
Lead, inspire and develop the kitchen team to deliver outstanding food and service.Ensure consistent execution of all menu items while maintaining the authenticity of Singaporean cuisine.Oversee daily kitchen operations, including food preparation, service, stock control and ordering.Manage kitchen labour and food costs in line with company targets.Maintain the highest standards of food safety, hygiene and cleanliness, ensuring full compliance with HACCP and health and safety regulations.Recruit, train and mentor chefs, creating a positive and high-performing kitchen culture.Work collaboratively with the FOH management team to ensure seamless service and an exceptional guest experience.Contribute to menu development, seasonal specials and continuous improvement initiatives.Monitor kitchen performance and implement procedures to improve efficiency and profitability.
The Ideal Candidate
Proven experience as a Head Chef or Senior Sous Chef ready to take the next step.Previous experience managing a high-volume, fast-paced restaurant kitchen.Strong knowledge of Singaporean and Southeast Asian cuisine is highly desirable.Excellent leadership, communication and people management skills.Strong organisational and problem-solving abilities.Calm under pressure with a hands-on approach.Good understanding of stock management, GP control and labour management.Level 3 Food Hygiene qualification (or willingness to obtain).
What We Offer
Competitive salary starting from £58,000 per annum.Performance-based bonus opportunities.Excellent career progression within a fast-growing restaurant group.Ongoing training and professional development.Staff meals on duty.Employee discounts across all group restaurant brands.A supportive, ambitious and people-first working culture.
How to Apply If you are passionate about authentic Singaporean cuisine and want to be part of an exciting and rapidly expanding restaurant group, please send your CV.....Read more...
Job Title: Head Chef – Italian restaurant concept Salary: €3000 gross per monthLocation: Kosovo As Head Chef of our signature Italian restaurant within a luxury hotel, you will lead a high-performing culinary team in delivering authentic, refined Italian cuisine that aligns with the hotel’s standards of excellence. You will participate in menu development, kitchen operations, and team leadership while ensuring every dish reflects the richness of Italian gastronomy and exceeds guest expectations.Key Responsibilities:
Culinary Leadership: Develop and execute seasonal Italian menus that showcase regional specialties, premium ingredients, and innovative yet traditional techniques.Team Management: Lead, mentor, and develop a brigade of chefs and kitchen staff, fostering a culture of creativity, precision, and collaboration.Quality & Consistency: Ensure every dish meets 5-star standards for taste, presentation, and authenticity, with a focus on fresh, high-quality ingredients.Operational Excellence: Oversee inventory control, cost management, and supplier relations to maintain profitability while upholding quality.Compliance & Safety: Enforce HACCP standards, hygiene protocols, and workplace safety regulations.Collaboration: Work closely with the F&B Director, Restaurant Manager, and Sommelier to align culinary offerings with service, wine pairings, and guest expectations.Guest Experience: Personalize dining experiences for high-profile guests, including VIPs and special dietary requests.Innovation & Trends: Stay abreast of culinary trends, Italian gastronomy, and luxury dining expectations to keep the menu dynamic and competitive.
Requirements:
Experience: Minimum 8+ years of kitchen experience and 6 years as Head Chef or Sous Chef, with a strong background in Italian cuisine.Technical Skills: Expertise in traditional Italian techniques and modern culinary methods. Knowledge of Sicilian cuisine is a plus.Leadership: Proven ability to manage, train, and inspire a diverse culinary team in a high-pressure environment.Financial Acumen: Experience with menu costing, budgeting, and P&L management to ensure operational efficiency.Certifications: HACCP certification and knowledge of food safety regulations.Language: Fluent English (Italian language skills are a strong plus).Mindset: Passion for Italian culture and cuisine, creativity, and a commitment to excellence in hospitality.
Experience working in international luxury hotels or resort settings.Knowledge of wine and beverage pairings for Italian dishes.Familiarity with sustainable and locally sourced ingredients.
If you’d like more information about the role, please apply or send your CV to luizas@corecruitment.comJob Title: Head Chef – Italian restaurant concept Salary: €3000 gross per monthLocation: Kosovo ....Read more...
Head Omakase Chef - 65k An exceptional opportunity for an accomplished omakase chef to lead one of Central London's most intimate and premium dining experiences, combining world-class technical ability with confident leadership.The Role We are seeking a Head Omakase Chef to lead the kitchen at an award-winning restaurant in Central London. The successful candidate will be equally comfortable preparing world-class omakase menus, mentoring a small team, engaging with guests and maintaining the highest culinary standards. This role would suit a current Head Chef or an exceptional Senior Sous Chef ready to take the next step within a world-class hospitality group.The Restaurant
Concept: Award-winning Mexican-Japanese restaurantCuisine: Omakase, Edomae-style sushi, premium JapaneseStyle: Intimate, high-end dining experienceTeam: Small, focused brigadeLocation: Central London
Key Responsibilities
Lead the kitchen by example, fostering a positive and collaborative culture.Train, mentor and develop the team to improve their skills and career growth.Ensure every dish leaving the kitchen is of the highest quality and in line with restaurant standards.Work closely with the FOH team to ensure seamless service and guest expectations are exceeded.Accommodate dietary requirements and special requests with precision and care.Maintain expert knowledge of ingredients, preparation techniques and seasonal products.Manage food costs, inventory and supplier relationships, keeping the kitchen within budget.Monitor portion control and minimise wastage while maximising profitability.Ensure full compliance with health, safety and hygiene regulations.Conduct regular audits and maintain food storage and handling records.
The Ideal Candidate
Extensive experience within premium Japanese restaurants, luxury omakase concepts or Michelin-starred environments.Exceptional knife skills and a deep understanding of Edomae-style sushi.An appreciation for seasonal produce and ingredient provenance.Strong leadership skills – develops people, leads by example and remains calm under pressure.Experience managing food costs, labour, ordering, compliance and kitchen performance.Traditional sushi restaurant background strongly preferred over pan-Asian or fusion concepts, unless substantial omakase expertise is demonstrated.Right to work in the UK.
Why Apply
Salary of £65,000 + surplus tronc distribution.Lead one of Central London's most intimate and premium dining experiences.Work within a world-class hospitality group.Opportunity to mentor and develop a small, focused team.Prestigious Central London location.
How to Apply If you have significant premium Japanese culinary experience and are ready to lead a world-class omakase operation, please send your CV to Olly at COREcruitment dot com....Read more...
Head ChefQuality Food-Led Country PubHertfordshireSalary: £45,000 to £48,000Tips: Around £5,000 to £6,000 per yearBonus: 10% to 15% based on targetsAccommodation: Temporary accommodation available if neededWe are working with a beautiful food-led country pub in Hertfordshire that is looking for a strong Head Chef to lead the kitchen and help move the business forward.This is a 2 AA Rosette pub operation with a strong local following, rooms, and a well-established reputation for seasonal, produce-led pub food. The food is not fine dining, but standards matter. The offer needs to resonate with proper pub cooking, done with care, consistency and imagination.The heart of the menu needs to stay strong.A Sunday roast that people come back for.Seasonal specials that show personality.Menus that feel fresh, well-written and commercially sensible.This is a brilliant role for a Head Chef who understands what makes a great pub kitchen work.The business is currently doing around £22,000 to £24,000 per week, with scope to grow towards £30,000 per week. Sundays are already a major part of the offer, with around 200 covers for roast service.The right person will bring structure, confidence and energy.You will need to be hands-on, calm under pressure and comfortable leading from the front. This role is not about overcomplicating the food. It is about delivering great pub dishes with consistency, training the team properly, and building a kitchen culture that can grow.The ideal Head Chef will have:
Experience as a Head Chef or strong Senior Sous Chef in a quality pub, gastro pub or relaxed restaurantA background in fresh food kitchens with strong seasonal menusIdeally experience in a 1 AA Rosette, 2 AA Rosette, Bib Gourmand or quality-led pub environmentStrong team leadership and training skillsGood menu writing abilityA clear understanding of GP, labour, stock, ordering and kitchen standardsThe confidence to improve systems without losing the identity of the pubA genuine passion for British pub food done properly
This would suit someone from a quality independent gastro pub, a premium pub group, or a relaxed food-led restaurant where standards matter but the atmosphere stays warm and accessible.The package:
£45,000 to £48,000 basic salaryAround £5,000 to £6,000 per year in tipsBonus on top, based on performance targetsTemporary accommodation available if neededStrong platform to grow the food salesWell-known pub with a strong reputationOpportunity to put your stamp on the menu and kitchen culture
This is a great opportunity for a Head Chef who wants ownership, creativity and the chance to lead a proper pub kitchen with genuine room to grow.....Read more...
Sous Chef - Fast Casual Seafood – 44k BrixtonThe Restaurant:
Concept: Seafood-focused, fast-casual diningCovers: 100 seats, approximately 50 covers per dayFood: Freshly made on siteStyle: Fast-casual, delivery-focused (Deliveroo experience beneficial)Team size: 10 staff per site
The Company
Rapidly expanding group2 more sites confirmed, 5 in the pipeline.48-hour contract (flexible up to 50 hours).Hands-on leadership role – managing all kitchen operations.
The Ideal Candidate:
Strong work ethic and hands-on approach.Experience in branded, fast-casual restaurant environments.Delivery experience (Deliveroo) is beneficial.Comfortable with high-volume, fast-paced service.Ready to grow with an expanding group.
Interview Process:
Interview and trial on the same day.Trial: Few hours of service with the site manager
Key Selling Points:
Growing group with multiple sites opening.Genuine progression opportunities.48-hour contract (flexible).Fast-casual, seafood concept.Training and induction provided.
How to Apply: Send CV to Olly at COREcruitment dot com....Read more...
Head Chef | Authentic Neapolitan Pizzeria | Tenerife, Canary Islands | £40,000 + 20% Bonus
Relocate to Tenerfie, SpainAn exciting opportunity has arisen for an experienced Head Chef to lead the launch of a brand-new authentic Neapolitan pizzeria within a luxury five-star hotel in Tenerife.Backed by one of Spain's largest independent hospitality groups, this is a chance to build a restaurant from the ground up while working alongside an award-winning culinary team with genuine opportunities for career progression.The concept focuses on authentic Neapolitan pizza using traditional techniques, premium Italian ingredients and wood-fired ovens in a premium dining environment.The Role
Lead the opening and day-to-day operation of the kitchenRecruit, train and develop your brigadeDrive consistency, quality and food standardsManage stock, GP, labour costs and kitchen performanceWork closely with senior culinary leaders on menu developmentDeliver an exceptional guest experience from day one
What We're Looking For
Previous experience as a Head Chef or Senior Sous ChefStrong background in authentic Neapolitan pizzaExperience working with wood-fired ovensA passion for developing teamsStrong financial and organisational skillsExperience in premium restaurants or hotels would be advantageous
What's on Offer
Tenerife, Canary Islands£40,000 basic salary20% annual bonusRelocation package including temporary accommodationVisa sponsorship where eligibleGenuine career progression across Tenerife, Marbella and Mallorca
Join one of Spain's fastest-growing hospitality groups with more than 20 restaurants, Michelin-recognised chefs, award-winning concepts and an exciting pipeline of new openings.Due to current visa restrictions, applicants will ideally already hold a UK or EU passport, or have the legal right to work in Spain.To find out more apply today.....Read more...
Head Chef | Nikkei / Japanese Fusion Restaurant | Tenerife, Canary Islands | £40,000 + 20% Bonus
Relocate to Tenerife, SpainAn exciting opportunity has arisen for an experienced Head Chef to lead the launch of a brand-new Nikkei restaurant within a luxury five-star hotel in Tenerife.Backed by one of Spain's largest independent hospitality groups, this is a chance to create a destination restaurant from the ground up while working alongside an award-winning culinary team with genuine opportunities for career progression.The concept combines Japanese precision with Peruvian influence, bringing together sushi, robata, ceviche, tiradito and modern Nikkei cuisine in a premium dining environment.The Role
Lead the opening and day-to-day operation of the kitchenCreate and develop menus alongside senior culinary leadershipRecruit, train and develop a talented kitchen brigadeMaintain exceptional food quality, consistency and presentationManage kitchen costs including GP, labour and stock controlDeliver a world-class guest experience in a luxury hotel environment
What We're Looking For
Previous experience as a Head Chef or Senior Sous ChefStrong background in Japanese, Nikkei or Asian-inspired cuisineExperience leading premium restaurants or luxury hotel kitchensStrong knowledge of sushi, raw fish preparation and modern Asian techniquesA passion for developing teams and creating high standardsStrong organisational and financial management skills
What's on Offer
Tenerife, Canary Islands£40,000 basic salary20% annual bonusRelocation package including temporary accommodationVisa sponsorship where eligibleGenuine career progression across Tenerife, Marbella and Mallorca
Join one of Spain's fastest-growing hospitality groups with more than 20 restaurants, Michelin-recognised chefs, award-winning concepts and an exciting pipeline of new openings.Due to current visa restrictions, applicants will ideally already hold a UK or EU passport, or have the legal right to work in Spain.To find out more apply today.....Read more...
