Location: Weobley, Herefordshire (Welsh Borders)
Salary: £30,000 - £35,000 per annum + tronc
Contract: Permanent, Full-Time (45 hours per week)

Role

Join a welcoming traditional country pub in the heart of Weobley, Herefordshire, where you'll have the opportunity to lead the kitchen and help shape a quality, seasonal menu.

Part of a respected hospitality group, this role offers creative input, career development opportunities, and the chance to work in a relaxed countryside setting with a strong focus on fresh, locally inspired food.

Responsibilities

• Lead, motivate and develop the kitchen team.

• Oversee daily food preparation and service.

• Create and develop seasonal menus alongside the management team.

• Manage stock, ordering and kitchen costs efficiently.

• Maintain high standards of food quality, presentation and consistency.

• Ensure compliance with food safety, hygiene and health & safety standards.

Requirements

• Previous experience as a Head Chef or an experienced Sous Chef ready to take the next step.

• Passion for producing quality traditional pub food using seasonal ingredients.

• Strong leadership and organisational skills.

• Calm, hands-on approach in a busy kitchen.

• Flexible to work evenings and weekends.

• Able to thrive in a community-focused rural environment.

Rewards

• £30,000 - £35,000 per annum plus tronc.

• Monthly company performance bonus (approximately £100).

• Paid overtime.

• Staff discounts across a luxury hospitality group.

• Career progression opportunities across UK and international venues.

• 45-hour contract with no live-in requirement.

• Creative freedom to influence menus and food offering.

If you're an experienced Head Chef looking for a role where you can make your mark while enjoying the lifestyle of the Herefordshire countryside, we'd love to hear from you. Apply today to take the next step in your career.

We welcome applications from all backgrounds, including members of the Armed Forces community.

£12.71 per hour + approximately £200 per month in tronc | 45 hours per week | Ashbourne, Derbyshire | Live-in accommodation available

We’re looking for a passionate and enthusiastic Waiter / Waitress to join the team at the beautiful Garden Room Restaurant in Ashbourne.

Set within a stunning location with panoramic views across the surrounding landscape, the restaurant offers a welcoming dining experience with seasonal food, expertly crafted drinks and a relaxed, elegant atmosphere.

The Role

This is a busy, active restaurant, so we're looking for someone who genuinely loves hospitality and sees it as more than just a job.

You'll be responsible for delivering an exceptional experience to every guest, working as part of a professional team and going above and beyond to make sure customers have a memorable visit.

We're Looking For Someone Who:

• Has a genuine passion for hospitality

• Takes pride in providing excellent service

• Is enthusiastic, hardworking and positive

• Wants to build a career and progress within the industry

• Is willing to go the extra mile for guests

• Thrives in a busy restaurant environment

• Is a strong team player

• Has excellent attention to detail

A full UK driving licence and access to a car is essential due to the location.

Package

• £12.71 per hour

• Approximately £200 per month in tronc/gratuities

• 45 hours per week

• Live-in accommodation available

• No set days off

• Opportunity to develop and progress within the hospitality industry

• Beautiful restaurant and working environment

If you're passionate about hospitality, love looking after guests and want to build a career in the industry, we'd love to hear from you.

Salary: £34,000 per annum + profit-related bonus
Location: Kenilworth
Accommodation: Large private flat provided, with all bills paid apart from council tax
Hours: 7-day operation, with a strong focus on work-life balance

The Opportunity

An exciting opportunity has arisen for a passionate and ambitious Head Chef to take full control of the kitchen at a well-established local pub in Kenilworth.

The pub is undergoing a full refurbishment, including a complete upgrade of the kitchen with modern professional equipment such as Rational combi ovens, vacuum-packing equipment and sous-vide facilities. This is an excellent opportunity for a chef who wants to put their own stamp on a kitchen and play a key role in shaping its future.

The owners are open to speaking with an experienced Sous Chef who is ready to take the next step into a Head Chef position.

The Role

As Head Chef, you will take full responsibility for the kitchen operation, working closely with the owner in what is intended to be more of a partnership than a traditional chef/owner relationship.

You will have genuine autonomy and responsibility for:

• Creating and developing menus that reflect your passion and cooking style

• Managing food costs, GP and the kitchen P&L

• Leading, developing and motivating the kitchen team

• Maintaining consistently high standards of food quality and presentation

• Managing stock, ordering and suppliers

• Ensuring excellent kitchen organisation and food hygiene standards

• Making the most of the newly refurbished kitchen and modern equipment

• Working closely with the owner on the development and success of the pub

• Building a positive, professional kitchen culture

An additional Sous Chef will be recruited to support you, giving you the opportunity to build a strong and well-balanced kitchen team.

Work-Life Balance

The owners are keen to move away from the traditional culture of Head Chefs working relentlessly, seven days a week.

Although the pub operates 7 days a week, they want the successful Head Chef to have a sustainable working pattern, including regular time off and some weekends away from the kitchen.

The aim is to create a role where you can lead the kitchen successfully without burning out.

What They're Looking For

The ideal candidate will be:

• A passionate and ambitious chef who takes pride in their food

• An experienced Head Chef, or a strong Sous Chef ready for their next step

• Confident creating and costing menus

• Comfortable taking responsibility for a kitchen P&L

• A natural leader who can build and develop a team

• Commercially aware while maintaining high culinary standards

• Organised, hands-on and proactive

• Someone who wants genuine input and ownership rather than simply following someone else's menu

• A chef who enjoys working closely with an owner and being part of a partnership

Most importantly, they are looking for someone who is passionate about food, people and creating a successful kitchen.

Package

• £34,000 salary

• 5% profit-related bonus after 12 months

• Minimum £5,000 bonus payment

• Large private flat included with the position

• All accommodation bills paid, excluding council tax

• Newly refurbished kitchen with modern professional equipment

• Additional Sous Chef joining the team

• Genuine autonomy over the kitchen and menus

• Close working relationship with the owner

• Strong focus on work-life balance and avoiding chef burnout

This is a rare opportunity for a chef to take genuine ownership of a kitchen, work in partnership with an owner and help shape an exciting refurbished pub operation — while still enjoying a healthy work-life balance.

Role

Join the kitchen team at a beautiful Grade I listed hotel set within the Herefordshire countryside.

The hotel offers a fantastic range of facilities, including a theatre, spa, restaurants and a coffee shop, creating a busy and varied working environment for an experienced Chef de Partie.

You'll be responsible for running your own section of the kitchen, working closely with the wider brigade and Executive/Head Chef to ensure every dish leaving the kitchen meets the required standards. With a busy operation across multiple food outlets, this is a great opportunity for a chef who enjoys working as part of a large, energetic team.

Responsibilities

• Take responsibility for the smooth running of your section during service.

• Work across multiple kitchen sections, including grill and larder.

• Prepare ingredients, cook meals and plate dishes to the required hotel standards.

• Prepare and serve dishes according to customer requirements.

• Work closely with the Executive/Head Chef and wider kitchen team.

• Maintain consistently high standards of food quality, presentation and consistency.

• Take pride in every dish leaving the kitchen.

• Follow food hygiene, cleanliness and health & safety procedures at all times.

• Support the wider kitchen team during busy services and help ensure smooth daily operations.

Requirements

• Previous experience working as a Chef de Partie or in a similar professional kitchen environment.

• Enthusiastic chef with a genuine passion for food.

• Ability to work confidently across multiple sections, including grill and larder.

• Strong understanding of food hygiene and safe food preparation.

• High standards of cleanliness and organisation.

• Takes pride in the quality and presentation of food.

• Good team player with a positive and willing attitude.

• Ability to show initiative and genuinely care about doing a good job.

• Comfortable working within a branded hotel environment.

• Driving licence and access to a car strongly preferred due to the rural location.

Rewards

• £12.44 per hour Live In rate.

• £14.43 per hour Live Out rate.

• Overtime above 39 hours paid at £14.43 per hour.

• 39-hour contract.

• Potential live-in accommodation available, subject to availability.

• Free use of gym and leisure facilities.

• Free or 60% discounted food onsite.

• Access to numerous discounts and offers with national brands and retailers.

• Career development opportunities through externally recognised qualifications, including Degree and Apprenticeship-level programmes.

• In-house training and development opportunities.

• 20% discount for you, your family and friends across the company’s leisure brands.

• Further discounted breaks for you, your family and friends.

The Venue

This is a busy countryside hotel operation with multiple restaurants and food outlets, including buffet-style and plated-service dining.

The majority of the food is fresh, and the kitchen operates in a busy but structured environment. With evening service finishing at a reasonable time, kitchen teams are generally finished around 9:00–9:30pm.

Live-in accommodation is available for Chef de Partie positions, subject to availability. Accommodation can include rooms in rented on-site houses, shared communal kitchens and limited hotel-based rooms with shower and sink facilities.

Due to the rural location, having a driving licence and access to a car is strongly preferred.

If you're a passionate Chef de Partie looking for a role where you can develop your skills, work as part of a large professional kitchen team and enjoy excellent benefits within a leading hotel group, we'd love to hear from you. Apply today to find out more.

Cardiff | £38,000–£43,000 + Tronc + Bonus

A rare opportunity to lead a brilliant independent venue in the heart of Cardiff.

We’re looking for an exceptional General Manager to take the reins of an incredibly busy, recently renovated food and drink destination in the heart of Cardiff.

This is a venue with a real point of difference — seriously good food, great cocktails, a beautiful setting and a strong sense of personality. With panoramic views across Sophia Gardens and a menu rooted in the very best of Wales, it offers guests a genuine city-centre escape.

The operation runs from breakfast through to dinner, with everything from wood-fired pizza and homemade gelato to beautifully executed dishes, cocktails and private events. It’s a fast-paced, high-volume environment where no two days are the same.

The Role

This is not a step-up GM role. We’re looking for someone who already knows what it takes to run a busy, independent operation and is genuinely passionate about hospitality.

You’ll have full responsibility for the day-to-day running of the venue, leading a large team, driving standards and ensuring every guest leaves wanting to come back.

You’ll be someone who naturally leads from the front — commercially minded, operationally strong and obsessed with delivering an outstanding experience.

What We’re Looking For

• Proven experience as a General Manager or senior operator within a busy hospitality environment

• Essential: previous experience working for an independent hospitality business

• Experience managing a high-volume food and drink operation

• A genuine passion for great food, drinks and exceptional service

• Strong commercial awareness, with a clear understanding of sales, GP, labour and profitability

• An inspiring and hands-on leader who knows how to build, develop and retain a great team

• Someone who thrives in a busy, energetic environment and genuinely enjoys the pace of hospitality

• High standards, excellent attention to detail and the ability to lead by example

• A personality that matches the venue — passionate, ambitious, warm and guest-focused

What’s On Offer

£38,000–£43,000 salary depending on experience
45-hour contract | 5 days per week
Tronc scheme
Bonus structure
A newly renovated, beautiful venue in the heart of Cardiff
A seriously exciting food and drinks offering
The opportunity to work within a genuinely independent business
Real autonomy and the opportunity to make your mark

The Bottom Line

We’re looking for someone who really cares.

Someone who gets excited about great food, brilliant cocktails, busy services and building an incredible team. Someone who wants to be part of an independent business rather than simply manage another venue.

If you’re an experienced, passionate hospitality operator who wants to lead a high-profile, high-volume Cardiff venue and make it your own, we’d love to hear from you.

Role

Are you an experienced and passionate Chef looking to take the next step in your career?

We're recruiting for a hands-on Sous Chef to join the experienced kitchen team at a highly regarded, family-run 150-cover restaurant in Mid Sussex. This is an exciting opportunity for a proven Chef who enjoys working with fresh seasonal produce, leading a section and supporting a busy kitchen team.

Working closely with the Head Chef and Senior Sous Chef, you'll play an important role in the day-to-day running of the kitchen, helping to maintain high standards of food quality, consistency and service while developing your own skills and experience.

The restaurant is a genuinely busy operation, particularly during Friday and Saturday evenings and Sundays, so this role would suit someone who thrives under pressure, enjoys a fast-paced kitchen and takes pride in delivering high-quality food.

Responsibilities

• Support the Head Chef and Senior Sous Chef with the day-to-day running of the kitchen.

• Lead and manage kitchen sections during busy services.

• Support and guide junior members of the brigade.

• Prepare, cook and present fresh, seasonal food to a high standard.

• Assist with the creation and development of seasonal dishes and daily specials.

• Help plan and coordinate weddings, buffets, events and large group bookings.

• Assist with ordering, stock control and food-cost management.

• Maintain awareness of GP and help minimise food waste.

• Ensure food quality, consistency and presentation remain at a high standard.

• Maintain excellent Health & Safety, food hygiene and cleanliness standards.

• Work closely with the Front of House team to ensure smooth service.

• Maintain a clean, organised and professional kitchen environment.

• Support the senior kitchen team with training and development of junior chefs.

• Step up and take responsibility for the kitchen when required.

Requirements

• Proven experience as a Chef, Sous Chef or experienced Chef de Partie ready to step up.

• Strong experience working with fresh, seasonal produce.

• Experience working in a busy restaurant, gastro pub or similar kitchen.

• Confident running a section during busy services.

• Creative approach to seasonal dishes and menu development.

• Understanding of ordering, stock control, GP and food-cost management.

• Strong communication and teamwork skills.

• Calm, organised and able to perform effectively under pressure.

• Consistent, committed and professional approach to work.

• Strong attention to detail and high standards of food quality.

• Own transport is essential.

• UK-based applicants only.

• No accommodation provided.

Rewards

• Up to £45,000 OTE, including tips.

• Average tips of approximately £6,000 per year.

• 2.5 days off per week, with flexibility around how these are taken.

• 3 evenings off per week.

• Approximately 45–50 hours per week.

• Mix of straight and split shifts.

• Weekday finishes around 9.15pm.

• Sunday finish around 7.15–7.30pm.

• Weekly-paid tips and bonuses.

• Supportive, family-run working environment.

• Experienced and established chef team.

• Opportunity to develop your skills within a highly regarded independent restaurant.

• Genuine opportunity for career progression within the kitchen team.

If you're an experienced Chef or Sous Chef looking for your next opportunity within a busy, fresh-food kitchen, we'd love to hear from you. This is a great opportunity to join an established team where high standards, fresh food and a strong working environment are at the heart of the operation.

Role

Are you an experienced and passionate Sous Chef looking for the opportunity to take the next step in your career?

We're recruiting for a hands-on Senior Sous Chef to join the experienced kitchen team at a highly regarded, family-run 150-cover restaurant in Mid Sussex. This is an exciting opportunity for a proven Sous Chef who enjoys leading a team, working with fresh seasonal produce and maintaining high standards in a busy kitchen environment.

Working closely with the Head Chef, you'll play a key role in the day-to-day running of the kitchen, helping to lead a brigade of around 9 chefs while contributing to menu development, service standards, events and kitchen operations.

The restaurant is a genuinely busy operation, particularly during Friday and Saturday evenings and Sundays, so this role would suit someone who thrives in a fast-paced environment and takes pride in delivering consistently high-quality food.

Responsibilities

• Support the Head Chef with the day-to-day running of the kitchen.

• Lead, motivate and develop a brigade of approximately 9 chefs.

• Run kitchen sections and maintain consistently high standards during service.

• Prepare, cook and present fresh, seasonal food to a high standard.

• Create and develop seasonal dishes and daily specials.

• Plan and coordinate weddings, buffets, events and large group bookings.

• Manage ordering, stock control and food costs.

• Maintain strong GP awareness and minimise food waste.

• Support the organisation of rotas, recipe manuals and training guides.

• Ensure all Health & Safety, food hygiene and cleanliness standards are maintained.

• Work closely with the Front of House team to ensure smooth and efficient service.

• Maintain a clean, organised and professional kitchen environment.

• Support the Head Chef in developing the team and maintaining consistency across the kitchen.

Requirements

• Proven experience as a Sous Chef or Senior Sous Chef in a restaurant, gastro pub or similar environment.

• Strong experience working with fresh, seasonal produce.

• Confident leading a kitchen team in a busy, high-volume environment.

• Creative approach to menu development and daily specials.

• Strong understanding of ordering, stock control, GP and food-cost management.

• Excellent leadership, communication and mentoring skills.

• Calm, organised and able to perform under pressure.

• Consistent, committed and highly professional approach to work.

• Strong attention to detail and high standards of food quality.

• Own transport is essential.

• UK-based applicants only.

• No accommodation provided.

Rewards

• Up to £50,000 OTE, including tips.

• Base salary expected to be around £44,000–£45,000 + tips, depending on experience.

• Average tips of approximately £6,000 per year.

• 2.5 days off per week, with flexibility around how these are taken.

• 3 evenings off per week.

• Approximately 45–50 hours per week.

• Mix of straight and split shifts.

• Weekday finishes around 9.15pm.

• Sunday finish around 7.15–7.30pm.

• Weekly-paid tips and bonuses.

• Supportive, family-run working environment.

• Experienced and established chef team.

• Opportunity to play a key leadership role within a highly regarded independent restaurant.

• Genuine opportunity to develop and progress within the business.

If you're an experienced Sous Chef ready to take on a senior leadership position within a busy, fresh-food kitchen, we'd love to hear from you. This is an opportunity to join an established team where high standards, fresh food and a strong working environment are at the heart of the operation.

Salary: £32,000–£35,000 per annum + tips + 10% profit share
Contract Type: Permanent
Hours: 45 hours per week
Pub Type: Busy Food-Led Pub-Restaurant
Start: Immediate

Are you an experienced General Manager looking for your next challenge? Join a thriving, high-volume food-led pub-restaurant in North Wales, where you’ll take full responsibility for the day-to-day operation of a busy and successful venue.

Working alongside an experienced Head Chef, you’ll lead a strong team, maintain exceptional standards across a fresh-food operation, and play a key role in driving the commercial performance of the business.

A major focus of the role will be developing and growing events, functions and additional revenue opportunities. With a 10% profit share, this is an excellent opportunity for an established GM who wants genuine ownership and the chance to directly benefit from the success they help create.

About Us

We are a busy, quality-driven food-led pub-restaurant in North Wales, offering:

• A high-volume, busy hospitality operation

• A strong focus on fresh, quality food

• An experienced Head Chef leading the kitchen

• A loyal customer base and strong existing trade

• Significant opportunity to grow events, functions and private dining

• A supportive senior leadership team

• A genuine opportunity to make your mark on a growing business

• Shared live-in accommodation available

What We Offer

• Competitive Salary: £32,000–£35,000 per annum plus tips

• 10% Profit Share: Benefit directly from the profitability and success of the venue

• Experienced Kitchen Team: Work alongside an established Head Chef delivering a fresh-food-led operation

• Commercial Opportunity: Take ownership of growing sales, events and profitability

• Career Development: Work with experienced senior leadership with genuine progression opportunities

• Live-In Accommodation: Shared accommodation available

• Benefits: Performance bonus, staff discounts and company pension

Key Responsibilities

• Take full responsibility for the day-to-day running of the venue

• Lead, motivate and develop the management and front-of-house teams

• Work closely with the Head Chef to maintain consistently high food and service standards

• Drive sales, profitability and overall commercial performance

• Develop and maximise events, functions and private dining opportunities

• Build relationships with local businesses, groups and the wider community

• Plan and deliver successful events that generate additional revenue

• Manage rotas, staffing levels and labour costs effectively

• Oversee stock control, ordering and operational procedures

• Ensure compliance with health and safety, licensing and company standards

• Recruit, train and develop team members

• Maintain a positive, accountable and high-performing team culture

• Monitor guest feedback and continually improve the customer experience

• Work closely with senior leadership on business development and future growth

• Take ownership of the venue’s financial performance and profitability

Requirements

• Proven experience as a General Manager within a busy pub, restaurant, gastro pub or similar hospitality venue

• This is an established GM role — previous General Manager experience is essential

• Experience managing a high-volume hospitality operation

• Strong leadership, communication and organisational skills

• Proven ability to lead, motivate and develop a team

• Strong commercial awareness, including sales, labour and profitability

• Experience developing and delivering events and functions

• Passion for fresh food, great drinks and exceptional guest experiences

• Ability to work confidently in a fast-paced, hands-on environment

• Excellent attention to detail and high operating standards

• Full UK driving licence preferred

How to Apply

If you’re an experienced General Manager who thrives in a busy environment, has a passion for fresh food and exceptional hospitality, and knows how to drive sales, events and profitability, we’d love to hear from you.

This is a fantastic opportunity to take ownership of a busy, quality-driven venue, work alongside an experienced Head Chef and benefit from a 10% profit share linked to the success of the business.

Apply now to become our next General Manager. Full details and next steps will be shared in confidence.

The role

Experienced Housekeeper wanted for a stunning portfolio of luxury apartments in Birmingham. If you take pride in high standards and want to work somewhere genuinely beautiful, this one's worth a look.

• Cleaning and maintaining luxury apartments to a five-star standard
• Changing bed linen and refreshing rooms
• Deep-cleaning kitchens, bathrooms and living areas
• Replenishing guest amenities
• Reporting maintenance issues and damage
• Following health & safety procedures
• Working to daily schedules and timeframes

What you'll need

• Minimum 2 years' housekeeping experience in a hotel or serviced apartment environment
• Excellent attention to detail
• Reliable and punctual
• Confident working independently
• Able to communicate clearly with guests and the wider team

What's on offer

• Up to £13 per hour
• Holiday pay accrued on every shift you work
• Opportunities for progression
• A professional working environment

How to apply

If you have the experience and are looking for flexible ongoing work in a beautiful setting, we'd love to hear from you. Click apply with your CV, or call the team and we'll talk it through.

The role

A varied, hands-on role in a small independent hotel where no two shifts look the same. You'll move between front desk, coffee, cocktails and the restaurant floor, with occasional support in the kitchen, so this suits someone who likes variety and doesn't want to be stuck in one department.

The pattern is 10 consecutive days a month, plus cover for holidays, sickness and other leave.

• Welcoming and checking in guests on reception
• Serving food and drinks across the restaurant and bar
• Making barista-standard coffee
• Mixing cocktails
• Supporting the kitchen at busier times
• Keeping front-of-house areas clean and well presented

What you'll need

• Hospitality experience across more than one department
• Confident switching between tasks and covering where needed
• Happy working in a small, established team
• Reliable and available for the full 10-day block
• Own transport or a manageable commute, as no staff accommodation is available

What's on offer

• From £14 per hour, depending on experience
• Holiday pay accrued on every shift you work
• Regular, ongoing work with a long-term client
• Genuine variety across reception, bar, barista and service in one role

How to apply

If you're an experienced all-rounder looking for ongoing work with real variety, we'd love to hear from you. Click apply with your CV, or call the team and we'll talk it through.

Contract Type: Temporary
Location: Various Locations Across the West Midlands
Pay: £16.00 – £23.00 per hour, depending on experience
Start: Immediate

About the Role

We are recruiting experienced Chefs for opportunities across the West Midlands.

Our roles are available across a range of settings, including schools, care homes, contract catering and other establishments. We are looking for reliable chefs who can work confidently in different kitchen environments.

Positions Available

• Chef de Partie (CDP)

• Sous Chef

• Head Chef

• Catering Manager

Requirements

• Must have an in-date Enhanced DBS, Food Safety certificate and Allergen Awareness

• Previous professional kitchen experience

• Good knowledge of food preparation and kitchen procedures

• Reliable, professional and hardworking attitude

• Ability to work confidently in different kitchen environments

• Good communication and teamwork skills

What We Offer

• £16.00 – £23.00 per hour, depending on experience and position

• Temporary and contract opportunities

• Various locations across the West Midlands

• Immediate-start positions

• Flexible working opportunities

• Short-term and ongoing assignments

• Competitive rates of pay

How to apply

If you are a reliable and experienced Chef looking for temporary or contract work across the West Midlands, we want to hear from you.

Apply today with your CV and details of your relevant catering experience.

Contract Type: Temporary
Location: Various Locations across London and surrounding areas
Pay: £16.00 – £23.00 per hour, depending on experience
Start: Immediate

About the Role

We are recruiting experienced Chefs for opportunities across London and surrounding areas.

Our roles are available across a range of settings, including schools, care homes, contract catering and other establishments. We are looking for reliable chefs who can work confidently in different kitchen environments.

Positions Available

• Chef de Partie (CDP)

• Sous Chef

• Head Chef

• Catering Manager

Requirements

• Must have an in-date Enhanced DBS, Food Safety certificate and Allergen Awareness

• Previous professional kitchen experience

• Good knowledge of food preparation and kitchen procedures

• Reliable, professional and hardworking attitude

• Ability to work confidently in different kitchen environments

• Good communication and teamwork skills

What We Offer

• £16.00 – £23.00 per hour, depending on experience and position

• Temporary and contract opportunities

• Various locations across the West Midlands

• Immediate-start positions

• Flexible working opportunities

• Short-term and ongoing assignments

• Competitive rates of pay

How to apply

If you are a reliable and experienced Chef looking for temporary or contract work across the West Midlands, we want to hear from you.

Apply today with your CV and details of your relevant catering experience

About the Role:

KSB Recruitment are currently seeking an experienced Lead Chef / Care Home Chef for a residential care setting near Milnthorpe. This is an excellent opportunity for a chef looking for daytime hours, a supportive working environment, and ongoing temporary work with the potential for additional shifts throughout the year.

The Role:

• Preparing fresh, nutritious meals for residents

• Catering for both traditional and texture-modified/pureed diets

• Working independently as the only chef in the kitchen, with support from a Kitchen Assistant

• Maintaining high standards of food hygiene and kitchen cleanliness

• Managing stock and ensuring meals meet dietary requirements

• Delivering a quality dining experience for residents

Shift Details:

• Immediate start available

• 9:00am – 5:00pm shifts

• Alternative weekdays and weekends

• Part-time contract, initially around 2 shifts per week

• Additional shifts likely available for holidays and sickness cover

Requirements:

• Previous experience as a Chef, Senior Chef, or Lead Chef

• Level 2 Food Safety Certificate (essential)

• Valid DBS Certificate (essential)

• Strong understanding of food hygiene and health & safety

• Ability to work independently and manage a kitchen confidently

What’s on Offer:

• £19.00 per hour, paid weekly (every Friday)

• PAYE employment – no self-employment

• Holiday pay accrued on every shift

• Flexible ongoing work

• Support from a dedicated consultant

• Potential for temporary to permanent opportunities

• Variety of kitchen environments and additional shifts available

How to Apply:

If you’re an experienced Care Home Chef with a passion for fresh, nutritious food and high-quality catering, we’d love to hear from you. This is a great opportunity to join a supportive team and make a real difference through food—apply today to take the next step in your culinary career.

Pay: Up to £13 per hour + holiday pay
Location: Chipping Norton, Oxfordshire 
Job Type: Full-time / Temporary / Flexible
Start Date: Immediate start available
Transport: Shuttle bus available from Banbury for £2 per day

About the Role

We are recruiting F&B Assistants for a large four-star hotel in Chipping Norton, with multiple opportunities available across the hotel's restaurants and bars.

We are looking for friendly, reliable and enthusiastic hospitality workers who are confident working in a busy environment. Previous restaurant, bar or hotel experience is welcome but not essential, making this a great opportunity for those looking to start or develop their career in hospitality.

Roles May Include

• Food & Beverage Assistants

• Waiting Staff

• Restaurant Staff

• Bar Staff

• Breakfast Staff

• Banqueting & Events Staff

• Front of House Assistants

The Ideal Candidate

• Has previous hospitality or customer service experience (desirable but not essential)

• Has excellent customer service skills

• Is friendly, professional and well-presented

• Is confident dealing with customers and guests

• Works well as part of a team

• Is reliable and punctual

• Can work effectively in a busy environment

• Is flexible to work different shifts, including evenings and weekends

• Has a positive attitude and is willing to get stuck in

What We Offer:

• Up to £13 per hour + holiday pay

• Immediate starts available

• Plenty of shifts available

• Full-time and flexible working opportunities

• Multiple positions across restaurants and bars

• Shuttle bus from Banbury for just £2 per day

• Opportunity to gain valuable experience within a busy four-star hotel

• Ongoing work for successful candidates

How to apply

If you have hospitality or customer service experience, or you're looking for an opportunity to get started in the hospitality industry, we would love to hear from you.

Apply today with your up-to-date CV and a member of our team will be in touch to discuss the available opportunities.

Role

Join the Food & Beverage team as a Food & Beverage Supervisor, taking a key role in leading service shifts and ensuring guests receive an exceptional experience across the hotel's restaurants and bars.

As the on-shift leader, you'll lead from the front, supporting, coaching and motivating the team while maintaining high operational standards. You'll work closely with managers and team leaders to ensure smooth service, resolve issues quickly and create memorable experiences for guests.

This is a hands-on hospitality role suited to an experienced Food & Beverage professional who enjoys leading a team, interacting with guests and taking responsibility during busy shifts. Split shifts may be required as part of the role.

Responsibilities

• Act as the on-shift leader across the Food & Beverage department.

• Monitor operational standards and service efficiency across restaurants and bars.

• Support and guide team members throughout each shift.

• Reallocate team resources during busy periods to maintain service levels.

• Motivate the team and lead by example with a positive and collaborative approach.

• Act as a key guest contact throughout the shift.

• Handle guest queries, complaints, VIPs and special requests professionally.

• Maintain a visible presence in guest areas and support a welcoming atmosphere.

• Ensure compliance with Health & Safety, food hygiene and company standards.

• Support emergency procedures, fire safety and first aid responsibilities.

• Complete incident reports and escalate issues appropriately.

• Identify upselling opportunities across Food & Beverage and retail.

• Ensure accurate cash handling and billing procedures.

• Support cost control while maintaining a high level of guest service.

• Complete thorough shift handovers to ensure smooth continuity between teams.

• Prepare shift reports covering key events, feedback and operational challenges.

• Communicate urgent issues to senior leadership promptly.

• Liaise with organisers and internal teams to ensure guest and event requirements are met.

• Take decisive action during emergencies or unexpected situations.

• Coordinate the team effectively to minimise disruption and maintain guest safety.

Requirements

• Previous experience within Food & Beverage or a hospitality operation.

• Experience supervising or leading a team in a busy customer-facing environment.

• Strong communication and interpersonal skills.

• Confident handling guest queries, complaints and special requests.

• Strong leadership skills with the ability to motivate and guide a team.

• Good problem-solving and decision-making skills.

• Good understanding of food safety, hygiene and Health & Safety standards.

• Level 3 Food Safety qualification would be desirable.

• Ability to remain calm and professional during busy periods and unexpected situations.

• Good commercial awareness, including cash handling, upselling and cost control.

• Positive, hands-on and guest-focused approach.

• Ability to work collaboratively with managers, team leaders and other hotel departments.

• Flexibility to work split shifts where required.

Rewards

• £28,594 per annum.

• Permanent, full-time position.

• Free use of gym and leisure facilities.

• 60% discount on food onsite.

• 20% discount.

• Career development through recognised qualifications, apprenticeships and in-house training.

• Support including virtual GP, physiotherapy and mental health sessions.

• Reward and recognition.

• Access to financial wellbeing support and retail discounts.

If you're an experienced hospitality professional with strong leadership skills and a passion for delivering excellent guest experiences, we'd love to hear from you. Apply today to find out more.

Role

Join the kitchen leadership team as Sous Chef, supporting the Senior Sous Chef and Head Chef in delivering consistently high-quality food and smooth kitchen operations across the hotel.

This is a hands-on role where you'll lead a designated kitchen section, support busy service and help ensure dishes are prepared, cooked and presented to the required standards. You'll play an important role in maintaining food safety, hygiene, allergen management and overall kitchen compliance.

You'll also support stock control, food cost management and waste reduction, while helping to guide and develop junior members of the kitchen team. Working closely with both the kitchen brigade and Front of House teams, you'll contribute directly to a positive guest experience and a strong team culture.

Responsibilities

• Support the Senior Sous Chef and Head Chef with the day-to-day running of the kitchen.

• Lead a designated kitchen section, ensuring food is prepared and delivered on time and to the required standards.

• Oversee the pass when required to support smooth and consistent service.

• Ensure mise en place, preparation lists and production tasks are completed efficiently.

• Prepare, cook and present dishes to a consistently high standard.

• Follow menus, recipes and specifications accurately, maintaining consistency in flavour, presentation and portion size.

• Support seasonal menus, menu refinement and special event offerings where required.

• Deliver consistently high standards across buffet, à la carte, carvery, afternoon tea and event dining.

• Maintain full compliance with food hygiene legislation and the Food Safety Management System.

• Follow HACCP, COSHH, allergen management and temperature control procedures.

• Maintain a clean, safe and audit-ready kitchen environment.

• Support stock deliveries, rotation, storage and stock checks.

• Help control food costs through accurate ingredient usage, portion control and waste reduction.

• Work collaboratively with the kitchen brigade to ensure smooth and efficient service.

• Provide guidance and basic training to junior chefs and kitchen porters.

• Communicate effectively with Front of House and wider Food & Beverage teams.

• Support rota planning, labour management and daily kitchen briefings.

• Complete temperature logs, compliance records and other required documentation accurately.

• Assist with kitchen audits, maintenance reporting and equipment checks.

• Respond professionally to guest feedback, special requests and dietary requirements.

• Promote a positive, respectful and team-focused kitchen culture.

Requirements

• Previous experience as a Sous Chef, or strong Chef de Partie experience ready to take the next step.

• Experience working within a hotel or high-volume hospitality environment.

• Strong practical cooking skills and confidence leading a kitchen section during service.

• Good knowledge of food preparation, kitchen operations and different service styles.

• Understanding of food safety legislation, hygiene standards and allergen management.

• Knowledge of HACCP, COSHH and safe temperature control procedures.

• Awareness of food cost control, stock management and waste reduction.

• Strong organisational skills with the ability to manage preparation, service flow and competing priorities.

• Excellent teamwork and communication skills.

• Ability to support and guide junior members of the kitchen team.

• Experience working across buffet and à la carte dining, with additional experience in events or other service formats desirable.

• Relevant culinary qualifications with up-to-date Food Safety and Health & Safety certification.

• A positive, professional and hands-on approach.

• Genuine passion for food and pride in maintaining high standards.

• Ability to work collaboratively and contribute to a positive kitchen culture.

Rewards

• £35,000 per annum.

• Permanent, full-time position.

• Opportunity to develop your career within a busy hotel kitchen.

• Career development and progression opportunities.

• Training and development to support your continued growth.

• Opportunity to lead a kitchen section and develop your supervisory skills.

• Varied experience across buffet, à la carte, carvery, afternoon tea and event dining.

• Support from experienced Senior Sous Chefs and Head Chefs.

• Opportunity to mentor and develop junior members of the kitchen team.

• Benefits associated with working within the hotel group.

The Venue

This is a busy hotel operation in Ollerton with multiple food outlets and a varied range of service styles.

As Sous Chef, you'll be a key member of the kitchen team, working closely with the Senior Sous Chef and Head Chef to deliver efficient service, consistent food quality and excellent standards of food safety and hygiene.

The role offers a great opportunity for an experienced Chef de Partie looking to progress into a Sous Chef position, or an existing Sous Chef looking to develop their experience within a professional hotel environment.

If you're an experienced chef with strong practical skills, a passion for great food and the ability to lead a section during busy service, we'd love to hear from you. Apply today to find out more.

Role

Join the kitchen team as Chef de Partie, taking responsibility for a designated section and playing an important role in delivering consistently high-quality food across the hotel.

Working closely with the Sous Chef and Senior Sous Chef, you'll prepare, cook and present dishes in line with menu specifications and hotel standards. This is a hands-on role suited to an experienced Chef de Partie or a Commis Chef ready to take the next step in their career.

You'll be responsible for ensuring your section is fully prepared for service, maintaining excellent standards of food hygiene and allergen management, and supporting effective stock and waste control. You'll also have the opportunity to guide junior members of the kitchen team while developing your own skills within a busy hotel environment.

Responsibilities

• Take responsibility for the smooth running of your designated kitchen section.

• Prepare, cook and present dishes to the required quality and presentation standards.

• Follow recipes, menu specifications and portion control guidelines accurately.

• Ensure your section is fully prepared and organised for all service periods.

• Complete mise en place efficiently and maintain section readiness throughout service.

• Work collaboratively with other kitchen sections to ensure smooth and efficient service.

• Maintain consistently high standards of food quality, flavour, presentation and portion control.

• Follow all food hygiene, Health & Safety and allergen management procedures.

• Maintain a clean, organised and safe working environment.

• Monitor stock levels within your section and report shortages promptly.

• Support food cost control through accurate ingredient usage and portion control.

• Minimise waste and follow correct storage and waste management procedures.

• Support and guide junior members of the kitchen team where required.

• Communicate effectively with the Sous Chef, Senior Sous Chef and wider kitchen brigade.

• Respond professionally to special requests and dietary requirements during service.

• Take pride in every dish leaving your section and contribute to an excellent guest experience.

Requirements

• Previous experience as a Chef de Partie or a Commis Chef ready to progress.

• Experience working within a hotel or high-volume hospitality environment.

• Strong practical cooking skills and confidence running a designated section.

• Good knowledge of food preparation and cooking techniques.

• Understanding of food safety, hygiene and allergen management.

• Awareness of food cost control, portion control and waste reduction.

• Good organisational skills and the ability to manage mise en place effectively.

• Ability to remain calm and organised during busy service periods.

• Strong communication and teamwork skills.

• Willingness to support and develop junior members of the kitchen team.

• Relevant culinary qualifications with up-to-date food safety and Health & Safety certification.

• A positive, professional and hardworking attitude.

• Genuine passion for food and pride in delivering consistently high standards.

• Willingness to learn, develop and take ownership of your section.

Rewards

• Permanent, full-time position.

• Salary of £28,932.80–£32,549.40 per annum.

• Opportunity to develop your culinary career within a busy hotel environment.

• Career development and progression opportunities.

• Training and development to support your continued growth.

• Opportunity to work across a varied hotel operation and different service styles.

• Support from experienced Sous Chefs and Senior Sous Chefs.

• Opportunity to develop leadership skills by supporting junior members of the kitchen team.

• Work within a professional and collaborative kitchen brigade.

• Benefits associated with working within the hotel group.

The Venue

This is a busy hotel operation in Ollerton with multiple food outlets and a strong focus on delivering consistent, high-quality food and service for guests.

As Chef de Partie, you'll be an important part of the kitchen brigade, working closely with the Sous Chef and Senior Sous Chef to ensure your section is fully prepared and able to deliver an efficient and successful service.

The role offers variety across different service styles, including buffet, à la carte and event dining, making it an excellent opportunity for a chef looking to broaden their experience within a professional hotel kitchen.

If you're an enthusiastic Chef de Partie, or a Commis Chef ready to take the next step, with strong practical skills and a genuine passion for delivering great food, we'd love to hear from you. Apply today to find out more.

Role

Join the kitchen leadership team as Senior Sous Chef, playing a key role in delivering exceptional food quality and smooth kitchen operations across the hotel.

Working closely with the Executive Chef and Head of Food & Beverage, you'll support the leadership of the kitchen team, ensuring food consistently meets the required standards for taste, presentation and consistency. This is a hands-on senior role for an experienced chef who thrives in a busy hotel environment and takes pride in developing teams, maintaining high standards and delivering an outstanding guest experience.

You'll support day-to-day kitchen operations, menu execution, food safety, stock control and cost management across the hotel's food outlets. You'll also play an important role in training, mentoring and developing the kitchen team, helping to create a culture of excellence and continuous improvement.

Responsibilities

• Support the Executive Chef with the day-to-day leadership and management of the kitchen team.

• Lead and motivate the brigade to deliver consistently high standards of food quality and service.

• Ensure all dishes meet the required standards for taste, presentation, portion control and consistency.

• Oversee smooth kitchen operations and effective service flow across the hotel's food outlets.

• Support the implementation and execution of menus, seasonal changes and special event offerings.

• Work closely with Front of House and Food & Beverage leadership to ensure seamless service.

• Maintain full compliance with food hygiene legislation and the hotel's Food Safety Management System.

• Ensure HACCP procedures, COSHH requirements, cleaning schedules and temperature controls are consistently followed.

• Maintain robust allergen management procedures and ensure clear communication between kitchen and Front of House teams.

• Support food cost control, stock management, accurate ordering and waste reduction.

• Work with suppliers and the wider procurement team to maintain appropriate stock levels and protect margins.

• Monitor food quality and guest feedback, using feedback to improve kitchen processes and standards.

• Recruit, train, mentor and develop kitchen team members.

• Support performance management, team engagement and succession planning.

• Act as a senior role model within the kitchen, promoting professionalism, quality and a positive team culture.

• Support the Executive Chef and wider Food & Beverage leadership with culinary initiatives and special events.

Requirements

• Proven experience as a Senior Sous Chef, Head Chef or similar senior kitchen role within a hotel or comparable high-volume hospitality environment.

• Strong knowledge of hotel kitchen operations, ideally within a branded or high-volume environment.

• Excellent understanding of food safety legislation, allergen management and audit requirements.

• Experience managing and developing kitchen teams.

• Strong understanding of food cost control, stock management and waste reduction.

• Ability to lead and motivate a team while maintaining high culinary and operational standards.

• Strong organisational skills with the ability to manage busy services and competing priorities.

• Excellent communication skills and the ability to work effectively with Front of House and wider hotel teams.

• Experience delivering menu specifications and maintaining portion control.

• Relevant culinary qualifications with up-to-date food safety and Health & Safety certification.

• A hands-on, positive and professional approach to kitchen leadership.

• Passion for food, quality and delivering an excellent guest experience.

• Ability to work collaboratively and demonstrate a strong team mentality.

Rewards

• £42,000 per annum.

• Permanent, full-time position.

• Senior kitchen leadership role within a busy hotel environment.

• Opportunity to work alongside experienced Executive Chef and Food & Beverage leadership.

• Career development and progression opportunities.

• Opportunity to lead, train and develop a professional kitchen team.

• Work across a varied hotel operation, including seasonal menus and special events.

• Access to training and development opportunities.

• Opportunity to contribute to menu development and culinary initiatives.

• Benefits associated with working within the hotel group.

The Venue

This is a busy hotel operation with multiple food outlets and a strong focus on delivering consistent, high-quality food for guests.

The Senior Sous Chef will be a key member of the kitchen leadership team, working alongside the Executive Chef, Head of Food & Beverage and wider hotel leadership to ensure excellent culinary standards and efficient kitchen operations.

The role combines hands-on kitchen leadership with responsibility for team development, food safety, cost control and operational performance. It's ideally suited to an ambitious senior chef who is ready to take the next step in their career or an experienced Senior Sous Chef looking to develop within a leading hotel environment.

If you're an experienced Senior Sous Chef with strong leadership skills, excellent culinary standards and a passion for developing people and delivering outstanding food, we'd love to hear from you. Apply today to find out more.

Salary: £45,000–£60,000 + bonus/profit share
Position: Executive Chef / Head Chef stepping up
Start: Approximately 2–3 weeks before opening
Opening: Targeted for mid-February

An exciting opportunity to lead the kitchen of a brand-new destination venue.

We are looking for an ambitious and experienced Executive Chef to join an exciting new hospitality project following a major refurbishment.

The venue will combine a boutique hotel, high-end Italian Mediterranean restaurant, large garden and wedding/event facilities, creating a destination business with a strong focus on food, hospitality and experience.

This is an opportunity to join the project at an early stage and play a key role in establishing the culinary identity, kitchen operation and reputation of the business.

The Role

As Executive Chef, you will take ownership of the day-to-day kitchen operation and lead the culinary direction of the restaurant.

Working closely with the owner, you will develop and refine the menus, establish kitchen standards and build a strong team capable of delivering consistently high-quality food across restaurant and event services.

The owner will remain involved in menu development and the wider business, so this role is particularly suited to a chef who enjoys collaboration while having the confidence and experience to take responsibility for the kitchen operation.

About the Food

The restaurant will focus on high-end Italian Mediterranean cuisine, using fresh, high-quality ingredients.

We are particularly interested in chefs with experience in:

• Mediterranean cuisine

• Italian cuisine

• Fresh seasonal produce

• High-quality meat and fish

• High-end gastro pub or restaurant cooking

• Rosette-level environments

You will have the opportunity to help shape the menu and establish the food identity of the new venue.

Your Responsibilities

As Executive Chef, you will:

• Lead and manage the kitchen team

• Develop and implement menus

• Work collaboratively with the owner on the culinary direction

• Establish recipes, specifications and kitchen standards

• Ensure consistently high-quality food

• Manage kitchen preparation and service

• Maintain excellent standards of food presentation

• Manage fresh produce, meat and fish to a high standard

• Train, develop and motivate the kitchen brigade

• Support recruitment and development of kitchen staff

• Maintain food safety and hygiene standards

• Ensure the kitchen operates efficiently and commercially

• Contribute to the overall success and reputation of the venue

• Help prepare the kitchen and team for the opening

• Establish a positive, professional and well-organised kitchen culture

The Kitchen Team

The kitchen is expected to operate with a core team of approximately 3–4 chefs per shift, including a Sous Chef, Commis Chef and Executive/Head Chef.

You will be responsible for setting the standards and creating a kitchen environment where the team can perform consistently at a high level.

The Person

We are looking for a chef who combines strong culinary ability with excellent leadership and communication skills.

You will ideally be:

• Experienced at Executive Chef or senior Head Chef level

• Experienced in Mediterranean/Italian Mediterranean cuisine

• Confident with high-quality meat and fish

• Passionate about fresh food and quality ingredients

• Experienced within a high-end restaurant, gastro pub or rosette-level operation

• A strong menu developer

• Commercially aware

• Organised and operationally strong

• Comfortable leading a kitchen team

• Open-minded and receptive to constructive feedback

• A clear and effective communicator

• Calm and professional under pressure

• Collaborative 

We are looking for someone who can work closely with the owner and wider team, communicate effectively and create a positive kitchen environment.

Executive Chef or Step-Up Opportunity

We are also keen to hear from high-performing Head Chefs who are ready to take their first step into an Executive Chef position.

If you have the culinary ability, leadership experience and personality required, but have not yet held an Executive Chef title, this could be an excellent opportunity to progress your career.

A potential six-month salary review may be considered for the right step-up candidate.

Package

Salary: £45,000–£60,000 per annum, depending on experience.

Bonus: A 4–5% percentage/profit-share arrangement based on takings, subject to the agreed bonus structure.

Live-in accommodation may also be available for key staff, subject to availability.

The Project

The new venue is undergoing a major refurbishment following a significant investment.

The finished establishment will include:

• Boutique hotel accommodation

• Restaurant

• Large garden

• Wedding and event facilities

There are also ambitions to build the reputation of the business and pursue future industry recognition and accolades.

The Opportunity

This is more than a standard Executive Chef appointment.

You will be joining a project during its development phase, giving you the opportunity to help create the kitchen, develop the menus, build the team and establish the standards from day one.

If you are an experienced Executive Chef, or an ambitious Head Chef ready for the next step, and you are looking for the opportunity to make your mark on an exciting new Italian Mediterranean destination, we would like to hear from you.

Start Date

The target opening is mid-February, with the successful chef expected to join approximately 2–3 weeks beforehand to allow time for menu development, kitchen preparation, team organisation and pre-opening work.

About the Role:

KSB Recruitment is currently seeking an experienced Chef de Partie to join a busy and well-organised hotel kitchen in Maidstone. This is a fantastic opportunity for a chef looking for stable hours within a professional and supportive environment, working as part of an experienced team of eight chefs. The kitchen has a strong focus on consistency, quality, and smooth service delivery, offering a genuine temp-to-perm opportunity for the right candidate.

The Role:

• Preparing and delivering high-quality dishes for à la carte service.

• Supporting busy dinner service and assisting with occasional events and functions.

• Working efficiently within a fast-paced kitchen producing around 80–100 covers per day.

• Maintaining excellent food hygiene, cleanliness, and kitchen organisation.

• Working with a menu based on both fresh and frozen ingredients.

• Supporting the wider kitchen team to ensure smooth, consistent service.

Shift Details:

• Immediate start available.

• 40 hours per week.

• Temp-to-perm contract.

• Stable weekly rota within a structured hotel kitchen environment.

Requirements:

• Previous experience as a Chef de Partie within a hotel or busy kitchen environment.

• Confident and capable in à la carte service.

• Strong understanding of kitchen operations and food preparation.

• Ability to work well under pressure in a fast-paced setting.

• Reliable, professional, and a strong team player.

• Positive attitude with excellent communication skills.

What’s on Offer:

• £16.00 per hour, paid weekly.

• Holiday pay accrued on every shift.

• Stable full-time hours with the opportunity to secure a permanent position.

• Professional hotel kitchen environment with a supportive team.

• Excellent opportunity to progress within a respected hospitality business.

How to Apply:

If you're a skilled Chef de Partie with a passion for delivering high-quality food and maintaining exceptional standards, we'd love to hear from you. Apply today to join a professional kitchen team with the opportunity to secure a permanent role.

Pay: From £12.71 per hour
Location: Various Locations Across the Country
Job Type: Full-time / Temporary / Seasonal
Accommodation: Live-in accommodation available

About us: 

We are recruiting Front of House staff for opportunities across the country. We are looking for confident, professional and reliable hospitality workers with previous experience in a customer-facing environment.

Roles May Include:

• Waiting Staff

• Food & Beverage Assistants

• Bar Staff

• Reception / Guest Services

• Restaurant & Breakfast Staff

• Banqueting & Events Staff

• Front of House Assistants

The Ideal Candidate:

• Has previous hospitality or customer service experience

• Has excellent customer service skills

• Is confident dealing with customers and guests

• Is professional, friendly and well presented

• Works well as part of a team

• Is reliable and punctual

• Can work effectively in a busy environment

• Is flexible to work shifts, including evenings, weekends and holidays

What We Offer:

• Pay rates from £12.71 per hour

• Live-in accommodation available at selected locations

• Opportunities across the country

• Full-time, temporary and seasonal opportunities

• Ongoing work for successful candidates

• Supportive working environment

• Immediate starts available

If you have previous hospitality or customer-facing experience and are looking for your next opportunity, we would love to hear from you.

Apply today with your up-to-date CV and a member of our team will be in touch to discuss available opportunities.

Location: Leicester
Salary: From £45,000 per annum + Performance Package (DOE)
Contract: Permanent, Full-Time

Role

Are you a confident and commercially minded General Manager looking for a role where you can make a real impact?

We're recruiting for a hands-on General Manager to lead the day-to-day operation of an established gentlemen’s club in Leicester. This is an exciting opportunity for an experienced manager who enjoys taking ownership of a business, leading from the front and driving commercial performance.

Working closely with the owners, you'll be responsible for creating a professional, safe and welcoming environment while developing the team, maintaining high operational standards and growing the business. This role would suit someone who thrives on accountability, enjoys making decisions and is confident managing a fast-paced late-night hospitality environment.

Responsibilities

• Take full responsibility for the day-to-day running of the venue.
• Lead, motivate and develop a multi-disciplinary team.
• Drive revenue and identify new opportunities to grow the business.
• Ensure exceptional customer service and operational standards are maintained.
• Manage staffing levels, rotas and team performance.
• Monitor financial performance, budgets and key business KPIs.
• Ensure full compliance with licensing, health & safety and company procedures.
• Maintain a professional, safe and well-managed venue environment at all times.
• Handle operational challenges confidently and make informed decisions.
• Work closely with the owners to deliver long-term business objectives.

Requirements

• Previous experience as a General Manager, Senior Manager or experienced Assistant Manager ready to step up.
• Personal Licence holder (essential).
• Strong leadership and decision-making skills.
• Commercially aware with experience managing budgets and business performance.
• Confident managing challenging situations in a fast-paced late-night environment.
• Excellent communication and people management skills.
• Organised, accountable and highly professional.
• Ability to motivate and develop a diverse team.
• Creative approach to driving trade and increasing customer engagement.
• Comfortable working evenings, weekends and late-night trading hours.

Rewards

• Competitive salary from £45,000 per annum.
• Tailored performance package for the right candidate.
• Permanent full-time position.
• Genuine autonomy to manage and develop the business.
• Opportunity to work closely with supportive owners.
• Join a growing hospitality group with future career opportunities.
• Be part of a business that values professionalism, teamwork and long-term development.

If you're an experienced hospitality leader looking for your next challenge and want the opportunity to make a genuine difference within an ambitious business, we'd love to hear from you.

Location: Stirling, Scotland
Salary: £30,000–£34,000 per annum + Tronc
Contract: Permanent, Full-Time (45 hours per week)

Role

Join the kitchen brigade at a stunning lakeside hotel and traditional Scottish restaurant in the heart of the Stirling area. This is a fantastic opportunity to develop your career while working with fresh, seasonal and locally sourced Scottish produce in a beautiful setting.

Working alongside an experienced Head Chef and a close-knit brigade, you'll play a key role in delivering exceptional dishes while continuing to develop your skills in a quality-driven kitchen.

Responsibilities

• Run your section efficiently during preparation and service.
• Prepare and present high-quality dishes using fresh, locally sourced ingredients.
• Maintain excellent food quality, consistency and presentation.
• Support the Head Chef and Sous Chef with the day-to-day running of the kitchen.
• Ensure food safety, hygiene and health & safety standards are maintained at all times.
• Assist with stock rotation, waste control and kitchen organisation.
• Work collaboratively with the brigade to deliver an outstanding dining experience.

Requirements

• Previous experience as a Chef de Partie or a strong Demi Chef de Partie ready to step up.
• Passion for cooking with fresh, seasonal produce.
• Excellent organisational skills and attention to detail.
• Positive attitude and willingness to learn.
• Ability to work well as part of a close-knit team.
• Good understanding of food safety and hygiene standards.
• Looking for a long-term opportunity within a supportive business.

Rewards

• £30,000–£34,000 per annum plus tronc.
• Permanent 45-hour contract.
• Paid Overtime: Additional hours paid at national minimum wage
• Live-in accommodation available.
• Work with high-quality, locally sourced Scottish produce.
• Supportive Head Chef and experienced kitchen team.
• Beautiful lakeside working environment.
• Company Benefits: Staff discounts across a luxury hospitality group
• Career Opportunities: Options to work across UK and international properties
• Long-term opportunity with a respected independent hospitality business.

If you're a passionate Chef de Partie looking to work in one of Scotland's most picturesque locations while developing your career in a supportive and quality-focused kitchen, we'd love to hear from you. Apply today to find out more.

We welcome applications from all backgrounds, including members of the Armed Forces community.

Location: Cornwall
Salary: £32,000 per annum + Tronc
Contract: Permanent, Full-Time (40 hours per week)
Live-In: Available for £300 per month

Role

Join the kitchen brigade of an established Two Rosette hotel in Cornwall, which has held its Two Rosette status since 1996. This is an excellent opportunity for an experienced Chef de Partie to join a quality-driven kitchen and work with fresh produce in a modern, fine-dining environment.

The role offers genuine progression, with the opportunity to develop into a Junior Sous Chef within 6–8 months, depending on performance and capability. You'll also have the opportunity to contribute your own dishes and ideas to the menu while working within the hotel's culinary style.

Responsibilities

• Run your section efficiently during preparation and service.

• Prepare and present fresh, high-quality dishes to Two Rosette standards.

• Work with the Head Chef and Sous Chef to maintain consistency and quality.

• Contribute ideas for dishes and seasonal menus where appropriate.

• Maintain excellent food hygiene, cleanliness and kitchen organisation.

• Support the wider kitchen team during busy services.

• Develop your skills with a view to progressing into a Junior Sous Chef position.

Requirements

• Previous experience within a 2 or 3 Rosette restaurant or an establishment of a similar standard.

• Strong background in fresh food, fine dining or modern cuisine.

• Experience within independent or quality-driven restaurants rather than chain environments.

• Ambition to progress into a junior leadership position.

• Strong communication, teamwork and leadership qualities.

• Confident, reliable and willing to take responsibility.

• A positive attitude and ability to fit into a close-knit kitchen team.

Rewards

• £32,000 per annum.

• Monthly tronc of approximately £100–£300, averaging around £2,500 per year.

• Permanent 40-hour contract.

• Live-in accommodation available for £300 per month, including breakfast, dinner, council tax, electricity and Wi-Fi.

• Opportunity to progress to Junior Sous Chef within approximately 6–8 months.

• Opportunity to put your own dishes on the menu and work creatively with fresh produce.

• Work within an established Two Rosette kitchen.

• Supportive and experienced kitchen brigade.

• Beautiful location in Cornwall.

Working Pattern

The majority of shifts are split shifts, typically 9:00am–3:00pm and 5:30pm until finish.

During the summer, the role operates under a break clause, with additional hours managed through time off in lieu. Staff are required to clock in and out to accurately record hours.

Typical finishing times are around 10:00pm–10:30pm during summer, with earlier finishes during the winter months.

If you're an experienced Chef de Partie looking for a quality kitchen where you can develop your skills, contribute creatively and progress towards a Junior Sous Chef position, we'd love to hear from you.

We welcome applications from all backgrounds, including members of the Armed Forces community.