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Sous Chef – High-Volume Brand 49-51k + Bonus Join a Uk leading high volume premium brand and level up your career with clear progression to head chef!Job Role: Sous Chef Cuisine: Branded Restaurant Group Brigade Size: 15-20 Location: West LondonWe’re partnering with an expanding restaurant group to find a Sous Chef who thrives in fast-paced, high-volume kitchens.
This award-winning group has amazing culture built on teamwork and team development.The Restaurant:
100+ coversWeekly sales averaging £45K–£55KHigh volume and branded menu, fast pacedPart of an award-winning UK group
The Ideal Sous Chef:
Proven experience in casual dining at high volumeBackground handling large teams and 50k weekly salesStrong people skills - a team mentor for junior chefsUnderstanding of group systems, ordering and stockKnowledgeable on back of house administration
Why Apply?
£49-51k packageBonus up to 4kPerks: Paid training, team-centric culture
Sound like you? APPLY TODAY! Send your CV to Olly at COREcruitment dot com ....Read more...
Type: Permanent Location: London, Greater London, England
Start: ASAP
Duration: Permanent
Salary / Rate: £49k - 51k per year + bonus
Posted: 2026-03-20 11:58:09
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Sous Chef – Elevated Mexican Concept Nashville, TN $55,000 – $70,000This is a great opportunity to join an exciting elevated Mexican concept in Nashville - think bold flavors, refined technique, and high standards come together in a fast-paced, energetic kitchen.We’re looking for a Sous Chef who can bring strong leadership, creativity, and attention to detail, while supporting a team that’s passionate about delivering standout food and consistent execution.
You’ll be joining an established concept at a large hospitality group!What You’ll Do:
Support the Executive Chef in leading day-to-day kitchen operationsDrive quality, consistency, and presentation across all dishesLead, train, and develop BOH team membersManage prep, service, ordering, and inventory controlsEnsure food safety, cleanliness, and kitchen organization standards are always metContribute to menu development and seasonal features
What We’re Looking For:
Proven years in a Sous Chef roleExperience in elevated Mexican, Latin, or similar cuisineBackground in high-volume, quality-driven kitchensStrong leadership skills with a hands-on approachSolid understanding of food cost, prep systems, and kitchen operations
....Read more...
Type: Permanent Location: Nashville, Tennessee, United States
Salary / Rate: £38.7k - 49.2k per year + .
Posted: 2026-03-20 03:11:33
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Executive Chef – Miami, FL – $120K–$150KWe are currently searching for an Executive Chef to lead the culinary program for a high-profile, upscale restaurant group.
This role offers the opportunity to oversee a dynamic kitchen, drive performance, and deliver a consistently elevated guest experience.Key Responsibilities:
Oversee all culinary operations, ensuring excellence in execution and guest experienceLead, develop, and inspire a large BOH teamDrive menu development while maintaining brand standardsManage financial performance including food cost, labor, and P&L accountabilityEnsure compliance with health, safety, and operational standards
Qualifications:
5+ years of Executive Chef experience in high-volume upscale or fine diningProven leadership in managing large, high-performing teamsStrong financial acumen with experience managing P&LBackground in French or European cuisine preferredAbility to thrive in a fast-paced, high-energy environment
....Read more...
Type: Permanent Location: Miami, Florida, United States
Salary / Rate: £84.4k - 105.5k per year + .
Posted: 2026-03-19 19:07:51
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Sous Chef – Miami, FL – $70K–$85KWe are hiring a Sous Chef for a well-established, high-energy French concept known for its strong culinary identity and fast-paced service.
This role is ideal for a hands-on leader who thrives in busy kitchens and is passionate about developing teams while maintaining high standards of execution.Key Responsibilities:
Support the Executive Chef in overseeing all kitchen operationsLead, train, and develop BOH team members to maintain high performanceEnsure consistency in food quality, presentation, and executionManage inventory, ordering, and food cost controlsMaintain health, safety, and sanitation standards
Qualifications:
3+ years of Sous Chef or senior kitchen leadership experienceBackground in high-volume, upscale or fine dining environmentsStrong leadership and team development skillsSolid understanding of cost controls and kitchen systemsPassion for French cuisine and high-quality ingredients
....Read more...
Type: Permanent Location: Miami, Florida, United States
Salary / Rate: £49.2k - 59.8k per year + .
Posted: 2026-03-19 19:06:20
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Pastry Chef – Miami, FL – $70K–$85KWe are seeking a Pastry Chef to join a renowned upscale dining concept with a focus on classic French technique and refined presentation.
This is an opportunity to take ownership of the pastry program within a vibrant, high-volume environment.Key Responsibilities:
Oversee all pastry and dessert production for the restaurantDevelop and execute creative, seasonally driven dessert menusTrain and mentor pastry team membersEnsure consistency, quality, and presentation standardsManage ordering, inventory, and food cost controls
Qualifications:
3+ years of Pastry Chef or senior pastry leadership experienceStrong background in upscale or fine dining pastry programsCreative approach to dessert development and presentationStrong organizational and leadership skillsAbility to work in a fast-paced, high-volume environment
....Read more...
Type: Permanent Location: Miami, Florida, United States
Salary / Rate: £49.2k - 59.8k per year + .
Posted: 2026-03-19 19:04:11
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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...
Type: Permanent Location: 2901 East Hastings St. Vancouver, British Columbia V5K5J1 Canada, Vancouver, Bri
Salary / Rate: £40.8k - 47.1k per year
Posted: 2026-03-19 17:53:07
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Sous Chef – Busy Branded Restaurant – London – £13.50/hr base + Tronc (45k) Join a fast-paced, high-volume branded restaurant group with multiple London sites.
We're looking for a Sous Chef to support the Head Chef in a busy kitchen – fresh food, fast service, great training.The Role:
Support the Head Chef in running a busy, high-volume kitchenOversee fresh food preparation and serviceManage sections and support team development5 weeks comprehensive training providedStep up in Head Chef's absence
The Ideal Candidate:
Experience in high-volume, fresh-food environmentsBranded restaurant background idealGood team player ready to developSkilled in fast-paced service and fresh prep
The Package:
£13.50/hr base + £3.50-4.50 tronc = £42-45k OTE48hr contract + overtime paidPaid fortnightlyGenuine progression with new openings
Send your CV to Olly at COREcruitment dot com. ....Read more...
Type: Permanent Location: London, Greater London, England
Start: ASAP
Duration: Permanent
Salary / Rate: £13.50/hr base + Tronc (45k)
Posted: 2026-03-19 16:53:29
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Head Chef – Busy Branded Restaurant – Central London – Up to 48k + Bonus Join a fast-paced, high-volume branded restaurant group with multiple London sites.
We're looking for an experienced Head Chef to lead a busy kitchen – fresh food, fast service, great training.The Role:
Lead a brigade of 6-8 chefs in a high-volume siteManage ordering, stock, rotas, and food safetyOversee fresh food prep – full training provided5 weeks training before taking over your own kitchen
The Ideal Candidate:
Experienced Head Chef or strong Senior Sous ready to step upBackground in high-volume, fresh-food environmentsBranded restaurant experienceStrong leader who can develop a team
The Package:
Up to £48k+ OTE (£40k base + £6-8k tronc + quarterly bonus up to £6k)48hr contract + overtime paidPaid fortnightlyGenuine progression with new openings
Send your CV to Olly at COREcruitment dot com. ....Read more...
Type: Permanent Location: London, Greater London, England
Start: ASAP
Duration: Permanent
Salary / Rate: £48k per year + bonus
Posted: 2026-03-19 16:51:23
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We’re recruiting a Chef de Partie to join a leading Contract Catering operation in London.
This is a fantastic opportunity to work across a well-regarded B&I site, delivering fresh, high-quality food in a structured Monday–Friday environment with genuine work–life balanceYou’ll be part of a professional kitchen team producing everything fresh in-house, supporting multiple food offers from hot counters to deli and salad concepts, all at a consistently high standard.
If you’re a Chef de Partie with contract catering experience, confident in high-volume environments and looking for a stable, daytime role in London, this is a brilliant opportunity!The offer
£30,000 – £35,000 per annumMonday to Friday working pattern7:00am – 4:00pm shiftsStrong work–life balance – no late nightsHigh-quality, fresh food operation
The operation & food
Fresh, in-house food production.Multiple daily offers including 4 hot counters, deli bar, chop & salad bar, soups and classic B&I offer.High-volume flagship site (900–1,000 covers) with some hospitality.Smaller café-style site with lower volume.
The role
Support the kitchen team in delivering fresh, high-quality food across multiple offers.Work across hot food, deli, salad and prep sections depending on service needs.Assist with prep, service and maintaining consistency across high-volume periods.Ensure high standards of food safety, hygiene and presentation.Contribute to a positive, team-focused kitchen environment.
The ideal Chef De Partie
Experience within contract catering, ideally B&I environmentsComfortable working in high-volume, fresh food kitchensReliable, 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...
Type: Permanent Location: London, Greater London, England
Start: ASAP
Duration: Full Time
Salary / Rate: £30k - 35k per year + Monday to Friday
Posted: 2026-03-19 16:07:57
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Salary: €5500 - €6000 gross per monthStart: ASAPLanguages: German and EnglishRole OverviewAs the Executive Chef you will be leading and inspiring the entire kitchen brigade in a 5-star hotel environment, ensuring outstanding culinary quality, consistency and presentation across all restaurants, bars, banqueting and in-room dining.This role oversees all day-to-day kitchen operations, including menu development, costing, purchasing, hygiene and food safety, while driving innovation, guest satisfaction and profitability.
As the Executive Chef you are a visible, hands-on member of the hotel leadership team and you participate actively in the executive committee.Key Responsibilities
Lead, motivate and manage the entire kitchen brigade, including sous chefs, chefs de partie, commis and stewards, creating a positive, high-performance culture.Recruit, train, coach and develop team members, ensuring clear standards, regular feedback, succession planning and a strong focus on craftsmanship and hygiene.Design, implement and regularly update seasonal and event menus for all outlets, balancing creativity, guest expectations, brand positioning and cost targets.Oversee food preparation, portioning and presentation to ensure consistent 5-star quality, adherence to recipes and alignment with hotel standards.Manage food cost, labour cost and kitchen-related expenses; analyse P&L, monitor KPIs and implement corrective actions to achieve budget and profitability goals.Control purchasing, stock levels and inventory; select and negotiate with suppliers to secure quality ingredients, competitive pricing and reliable delivery.Ensure strict compliance with all food safety, HACCP and hygiene regulations; conduct regular audits, training and follow-up to maintain exemplary standards.Collaborate closely with F&B Management, Restaurant Managers, Banqueting, Events and Front Office to ensure smooth service, coordinated offerings and exceptional guest experiences.Work with Sales & Events teams on menu proposals, tastings and customized offers for VIPs, groups and special events, reinforcing the hotel’s luxury positioning.Monitor culinary trends, guest feedback and competitor activity, introducing new concepts, dishes and techniques to keep the offer contemporary and competitive.Participate in hotel leadership and executive committee meetings, contributing to overall F&B strategy, budgeting, forecasting and long-term planning.Represent the kitchen and the hotel at internal and external events, media activities, chef collaborations and promotional initiatives when required.
Candidate Profile
Proven experience as Executive Chef or Head Chef in a 5-star hotel or equivalent luxury environment, managing multiple outlets and large brigades.Formal culinary training and strong classical foundation, combined with a modern, guest-focused approach to food and presentation.Demonstrated track record in leading, coaching and developing diverse, multicultural kitchen teams, with a mentoring leadership style.Solid expertise in menu engineering, food costing, inventory control and P&L management, with a commercial mindset and strong analytical skills.In-depth knowledge of HACCP, food safety and hygiene standards, and experience implementing rigorous kitchen procedures and audits.Excellent communication and collaboration skills; able to work effectively with other departments and hotel leadership to achieve shared goals.Fluency in German and English, both spoken and written; additional languages are an asset.High level of resilience, organization and attention to detail, with the flexibility to work under pressure, handle multiple demands and maintain a calm, solution-oriented attitude.
....Read more...
Type: Permanent Location: Dusseldorf, Nordrhein-Westfalen, Germany
Start: ASAP
Duration: /
Salary / Rate: €5.5k - 6k per month + /
Posted: 2026-03-19 16:02:36
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Job Title: Head ChefH&C Solutions is proud to be recruiting on behalf of a highly regarded neighbourhood restaurant offering refined, modern French cuisine.
We are seeking an accomplished Head Chef to lead a brigade of six chefs and guide the continued evolution of a thoughtful, seasonally driven menu.The restaurant operates with a calm, quality‑focused rhythm, typically serving 20+ covers at lunch and 50+ covers at dinner.
The kitchen works with trusted suppliers, preparing dishes rooted in French technique, seasonality and a respect for provenance.Head Chef Benefits:
A genuine opportunity to shape the culinary direction of an established, quality‑focused restaurant£65,000 per annumA stable, well‑regarded business with strong repeat customClear progression pathways and the chance to build your profileGenerous food and drink discountsCycle‑to‑work and tech schemesSupportive ownership with a long‑term commitment to excellence
Head Chef Requirements:
A driven Head Chef with experience in modern French or 2–3 AA Rosette‑equivalent restaurantsConfident leading a team of six chefs, fostering a calm, collaborative and standards‑focused cultureStrong financial acumen — confident with GP, costing and building commercially viable dishesProven ability to run a disciplined kitchen: operations, hygiene, training and developmentA natural communicator who enjoys mentoring and elevating both BOH and FOH teamsPassionate about seasonality, provenance and thoughtful sourcing ....Read more...
Type: Permanent Location: Islington, Greater London, England
Start: ASAP
Duration: Permanent
Salary / Rate: £65k per year
Posted: 2026-03-18 14:46:15
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Job Title: Sous ChefOur client is a remarkable restaurant in the West end of London.
This establishment features over 150 seats for lunch and dinner, seven days a week.
The modern restaurant has become a cornerstone of the Marylebone food scene, providing award-winning cuisine in an upscale brasserie setting.
If you would like to be part of London’s most talked about restaurants, get in touch!Sous Chef Benefits:
A fantastic salary package of £45,000 - £50,000 per annum.
This is an amazing opportunity for a passionate Sous Chef to join an award-winning restaurant.
Great pension schemes available.28 days holiday and heavy discount on company goods.Our client prides themselves on how the look after their staff and the family feel/working atmosphere.
Sous Chef Requirements:
Given the nature and size of this establishment, the ideal Sous Chef will have prior experience in high-quality and large-volume restaurants.The preferred candidate will be hands-on, approachable, and capable of leading by example.The successful Sous Chef must exhibit passion, enthusiasm, and reliability.This role suits a strong Sous Chef who has held this title for a minimum of one year previously. ....Read more...
Type: Permanent Location: London, Greater London, England
Start: ASAP
Duration: Permanent
Salary / Rate: Market related
Posted: 2026-03-18 14:29:58
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Job Title: Junior Sous ChefOur client is a remarkable new restaurant in London’s West End.
With over 150 covers served daily for lunch and dinner, seven days a week, this modern brasserie is poised to become a cornerstone of the Marylebone dining scene.
Combining award-winning cuisine with a stylish, upscale setting, the venue promises a vibrant, high-volume experience that celebrates excellence in every detail.
From its ambitious culinary vision to its dynamic front-of-house energy, this is one of the capital’s most exciting new openings.Junior Sous Chef Benefits:
A fantastic salary package of £42,000 - £45,000 per annum.
Great career progression and development opportunities Great pension schemes available.28 days holiday and heavy discount on company goods.Our client prides themselves on how the look after their staff and the family feel/working atmosphere.
Junior Sous Chef Requirements:
Given the nature and size of this establishment, the ideal Junior Sous Chef will have prior experience in high-quality and large-volume restaurants.The preferred candidate will be hands-on, approachable, and capable of working in a large team.The successful Junior Sous Chef must exhibit passion, enthusiasm, and reliability.The ideal Junior Sous Chef will bring a calm, approachable presence to the kitchen—someone junior team members naturally gravitate toward and feel supported by
....Read more...
Type: Permanent Location: London, Greater London, England
Start: ASAP
Duration: Permanent
Salary / Rate: £42k - 45k per year
Posted: 2026-03-18 14:28:20
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Job Title: Senior Chef de PartieH&C Solutions are excited to offer this fantastic Senior Chef de Partie position role to work within one of London’s most luxurious boutique Mayfair hotels.
This stunning hotel operation is extremely exclusive – with a minimum room spend of £380 per night.
The kitchen team is backed by an influential Executive Chef with a solid background in modern European cuisine.
They have one single main kitchen, with a team of 20 chefs.
They have a 2AA fine dining restaurant (40+ covers), banqueting facilities and are very popular for afternoon tea. Senior Chef de Partie Benefits:
£38,000 per annum based on a 48 hour week.You will be joining an iconic and worldwide hotel group.Meals and uniform provided whilst on duty.Free Laundry Service – for all uniform.Employee of the month awards.Generous pension schemes.Great career development opportunities.
Senior Chef de Partie Requirements:
Demonstrated stability in previous roles, with a consistent and reliable employment history.Proven experience within luxury hotels or high‑end, fine‑dining environments, showcasing strong culinary standards and an understanding of refined service expectations.A motivated and ambitious Senior Chef de Partie seeking a long‑term opportunity with clear progression into supervisory or junior management responsibilities ....Read more...
Type: Permanent Location: London, Greater London, England
Start: ASAP
Duration: Permanent
Salary / Rate: £37k - 38k per year
Posted: 2026-03-18 14:17:23
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Job Title: Senior Chef de PartieH&C Solutions is thrilled to offer a Senior Chef de Partie position at an outstanding Italian restaurant located in the heart of Piccadilly.
This renowned establishment is celebrated for its contemporary interpretation of Italian classics, set within a breathtaking dining ambiance.Senior Chef de Partie Benefits:
A fantastic salary package of £42,000Sunday / Monday closedWorking with the authentic Italian ingredients.Meals and uniform provided whilst on duty.Generous pension schemes.Company referral schemes up to £1500.Discount when dining within the group.Employee of the month awards.
Senior Chef de Partie Requirements:
We are seeking a confident Senior Chef de Partie who is able to run all sections within the kitchen.A dedicated Senior chef de partie with experience in an Italian restaurant setting.Applicants for the Chef de Partie position should possess a consistent employment history.The perfect candidate for Senior chef de partie will have experience in award-winning restaurants, prestigious hotels, or exclusive members' clubs. ....Read more...
Type: Permanent Location: London, Greater London, England
Start: ASAP
Duration: Permanent
Salary / Rate: £42k per year
Posted: 2026-03-18 13:39:12
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We're recruiting a Sous Chef to join a fast-growing, family-run events and catering company based in East London.
This is a unique Sous Chef opportunity where high-end intimate dining, large-scale corporate events and multi-site production combine with a genuinely supportive kitchen culture.
You'll work alongside the Executive Chef and Head Chef across a Central Production Unit and various London venues, leading teams and delivering exceptional food at every scale.If you are a confident Sous Chef with strong events experience, comfortable managing both intimate premium dinners and 5,000-cover operations, and thrive in a calm, well-organised kitchen - this is a standout opportunity in East London.The offer
Up to £45,000 per annumBonus scheme (year-end, point-based team distribution)45-hour contract, 5 out of 7 daysPaid overtime when requiredWell-managed hours - no excessive 70–80 hour weeksCompany pension schemeStaff meals provided dailyEmployee Assistance Programme (including family support)Private medical insurance
The operation & food
Family-run business with 40+ years of history, currently in a strong period of growth.Multi-site events and corporate catering model operating across London.Extremely varied food offering: high-end intimate dinners (10 covers), canapés and bowl food, corporate lunches, sit-down dinners and award dinners up to 600 guests, and large-scale events up to 5,000 covers.Calm, structured and professional kitchen environment.
The role
Oversee daily corporate site catering including lunch services.Lead and deliver large-scale events and hospitality across multiple London venues.Manage teams of chefs including agency staff - up to 10–12 at peak periods.Maintain exceptional food standards alongside strong cost control.Adapt quickly across different venues, kitchens and service styles.
The ideal Sous Chef
Proven Sous Chef experience within multi-site, events or contract catering environments.Confident managing both small premium operations and high-volume large-scale events.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...
Type: Permanent Location: London, Greater London, England
Start: ASAP
Duration: Full time
Salary / Rate: £45k per year + Paid Over Time
Posted: 2026-03-18 12:29:03
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Executive Chef - Scottsdale, AZ - $90,000 -$140,000We are currently hiring for an Executive Chef to lead the kitchen at a well-established, high-volume restaurant in Scottsdale, Arizona.
This is an opportunity to join a respected restaurant group known for authentic cuisine, high-quality ingredients, and a strong commitment to guest experience.The Executive Chef will oversee all back-of-house operations, ensuring consistent execution, strong financial performance, and the development of a high-performing culinary team.Key Responsibilities:
Oversee all daily kitchen operations, ensuring consistent food quality and executionLead, train, and develop the culinary team while maintaining strong kitchen cultureManage food cost, labor cost, and inventory to meet financial targetsMaintain high standards for food safety, sanitation, and kitchen organizationCollaborate with leadership on menu development and seasonal features
What We’re Looking For:
Proven experience as an Executive Chef or Executive Sous Chef in a high-volume restaurantStrong leadership and team development skillsExperience managing food and labor costsPassion for quality ingredients and authentic cuisine
....Read more...
Type: Permanent Location: Scottsdale, Arizona, United States
Salary / Rate: £63.3k - 98.4k per year + .
Posted: 2026-03-17 18:50:02
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Senior Sous Chef – Nestled between Newbury and Reading £36,000 to £38,000 base salary + tronc + paid overtime + bonusA lovely, food-led gastro pub just outside Reading is looking for a strong Senior Sous Chef to join the kitchen team.This is a great opportunity for a senior chef from a fresh food background who enjoys working with quality ingredients, high standards, and a kitchen that balances structure with room for creativity.The food offer is built around well-executed company-set menus, with the chance to put your stamp on specials and support the Head Chef with ideas, standards, and team leadership.The site is busy, ambitious, and growing.
It is already doing around £35k a week, with trade increasing sharply in the warmer months and weekly sales climbing as high as £60k to £70k.
This role needs someone who can handle volume, lead from the front, and help future-proof the kitchen.What they are looking for:
A Senior Sous Chef or strong Sous Chef ready to step upFresh food experience in a quality pub, gastro pub, or restaurantComfortable working with both set menus and seasonal specialsA calm, hands-on leader who can support and develop the teamSomeone commercially aware who understands pace, prep, standards, and consistencyA chef who is ready to throw themselves into a busy, high-performing site
What is on offer:
£36,000 to £38,000 basic salary + tronc + Cash Tips + BonusPaid overtime for any additional hours workedFree meals on shift44-hour contract
Apply today to find out more ....Read more...
Type: Permanent Location: Woolhampton, Berkshire, England
Start: ASAP
Duration: Perm
Salary / Rate: £36k - 45k per year + With tronc, Tips and a Bonus
Posted: 2026-03-17 13:11:27
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We are currently recruiting for Chefs for our prestigious clients based in Nottingham NG10 area .
You will be cooking fresh food from scratch for service users in a Care Home .
The ideal candidate must have a minimum of 1 year experience working in a similar role .
Food Hygiene Certificate
Basic DBS
Professional Qualification in Cooking .
Immediate start dates for the right candidates
Please apply online and we will be in contact .
Type: Contract Location: Long Eaton, England
Start: ASAP
Salary / Rate: £15.00 - £16.05 per hour
Posted: 2026-03-12 10:03:59
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Pastry Chef - Miami, FL - $70,000 - $80,000We are working with an acclaimed, chef-driven restaurant in Miami that is seeking a talented Pastry Chef to lead its pastry and dessert program.
This is an opportunity to join a highly respected culinary team known for creativity, precision, and delivering an exceptional dining experience.The Pastry Chef will oversee all pastry production, menu development, and dessert execution while maintaining the highest standards of quality and consistency.
This role is ideal for a passionate pastry professional who thrives in a fast-paced, fine dining environment and enjoys pushing creative boundaries.Responsibilities:
Lead and manage the pastry department, including production, plating, and serviceDevelop seasonal dessert menus that align with the restaurant’s culinary visionEnsure consistency, presentation, and quality standards across all pastry offeringsManage ordering, inventory, and food cost controls for the pastry programTrain, mentor, and develop pastry team members while maintaining a strong kitchen cultureMaintain strict food safety, sanitation, and kitchen organization standardsCollaborate closely with the Executive Chef and culinary leadership on menu development and special events
Requirements:
3+ years of experience as a Pastry Chef or Senior Pastry role in an upscale or fine dining restaurantStrong background in plated desserts, breads, and modern pastry techniquesCreative approach to dessert development with strong attention to detailProven ability to lead and train a pastry team in a high-volume environmentStrong organizational and cost management skillsPassion for high-level hospitality and culinary excellence
....Read more...
Type: Permanent Location: Miami, Florida, United States
Salary / Rate: £49.2k - 56.3k per year + .
Posted: 2026-03-11 17:25:24
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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...
Type: Permanent Location: United Arab Emirates
Start: ASAP
Duration: .
Salary / Rate: Negotiable for the right candidate
Posted: 2026-03-11 14:38:36
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Chef de Partie - Dublin North
We are currently seeking a Chef de Partie for a busy hotel in North Dublin
In this role, you will be responsible for assisting with the daily operations of this busy kitchen, while working alongside a committed brigade to ensure the kitchen produces dishes to the highest culinary standard.
This will suit someone who is organised in approach, with the ability to succeed in a busy environment.
The personality for this challenge is motivated and passionate.
Accommodation is available if required.
For more information, please apply through the link below. ....Read more...
Type: Permanent Location: Dublin North, Republic of Ireland
Salary / Rate: €30000 - €32000 per annum
Posted: 2026-03-11 12:41:37
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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...
Type: Permanent Location: Beaconsfield, Buckinghamshire, England
Start: ASAP
Duration: Perm
Salary / Rate: £40k - 45k per year + Inc Tronc
Posted: 2026-03-11 11:38:10
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Sous Chef, Beaconsfield, £50,000Salary guaranteed at £50,000+ ( this is made up of a Basic salary + Guaranteed tronc)We are recruiting for a Sous Chef to join the kitchen of a bold, design-led hotel and restaurant in Beaconsfield.This is a strong opportunity for a Sous Chef who wants to work with excellent ingredients, open-fire cooking, and a team that cares about quality without making the kitchen feel rigid or intimidating.The food style is built around great produce, bold flavour, and clean technique.
The kitchen is led with a simple approach: let the ingredients and the cooking speak for themselves.
At the heart of the kitchen is a Josper grill, bringing depth and character to the menu and playing a key role in the restaurant’s identity.You will work closely under a Michelin chef in a supportive, friendly kitchen where standards are high and there is genuine room to learn and develop.
It is a place where you can grow, build on strong foundations, and be part of a team that takes real pride in what it does.What we are looking for
A strong Sous Chef or an experienced Junior Sous Chef ready to step upA solid restaurant background with a focus on quality-led cookingRosette experience would be highly valuedSomeone confident with fresh food, service, and high standardsA chef who leads by example and enjoys developing junior team membersCalm, organised, and comfortable in a busy professional kitchen
What makes this role stand out
Guaranteed earnings of at least £50,000Basic salary plus tronc, with scope to earn more48-hour contractThe chance to work closely under a Michelin chefA kitchen centred around fire cooking and strong seasonal produceA genuinely friendly and inviting working environmentReal opportunity to learn and grow within a quality-led operation
The foodThe menu champions modern British cooking with seasonal changes throughout the year.
The style is honest, produce-led, and elevated through technique rather than overcomplication.
Signature dishes from the Josper grill bring a strong sense of identity to the offer, including impressive sharing cuts that create a real guest experience.The venueSet within one of the area’s most distinctive hospitality destinations, this is a site known for its bold style, strong atmosphere, and memorable guest experience.
It combines quality dining with luxury hotel stays and a setting that feels escapist, indulgent, and full of personality. ....Read more...
Type: Permanent Location: Beaconsfield, Buckinghamshire, England
Start: ASAP
Duration: Perm
Salary / Rate: £50k per year + Inc Tronc
Posted: 2026-03-11 11:32:10
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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...
Type: Permanent Location: San Francisco, California, United States
Start: ASAP
Duration: Permanant
Salary / Rate: £70.3k - 91.4k per year + Bonus
Posted: 2026-03-10 14:27:52
