105 jobs found

Job title: Hotel Sous Chef Salary: Up to 38,500 GBP Location: Aldeburgh, Suffolk Accommodation provided: Yes, on an all-inclusive basis Charge for accommodation: 75 GBP per week Type of contract: Permanent - working 4 days on 3 days off per week Workplace description: This refurbished in 2010 hotel has fabulous panoramic sea views which blend effortlessly with indulgence and informality click apply for full job details

We ensure you're rewarded for all your hard work, which is why we offer a comprehensive benefits package which includes but is not limited to: Free meals on duty Contributory pension scheme Grow your career with our Career Pathways and MyLearning programmes Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits Exclusive travel discounts with TUI, Expedia, Booking and many more Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more Up to 44% off cinema tickets to enjoy your favourite blockbuster Receive cash rewards every time you spend and use them on a wide range of brands Un-wind with us with free wellness, mindfulness and exercise classes You can share all discounts and offers with your friends and families Working 5 out of 7 days, weekends and evenings As Commis Chef of Events & Hospitality, you will join a small but vibrant team who provide catering across the school, for Staff lunches, board meetings, celebrations, private dining, weddings and external events You would assist the team with the overall production of the current food request in line with agreed food production planning, and stock control. Shift Pattern Overview: 5 days over 7 with varied shift pattern which would be dependent on the business at the time - flexibility of hours/days is a requirement for this role Key Responsibilities are to Assist the Sous Chef with the following. Preparing, cooking, and presenting dishes to the required standards and portion specifications Ensure food is recovered and stored correctly to minimise waste. Maintain the cleanliness of all kitchens and surrounding working areas. Ensure the correct use of all machinery and equipment. Contributes to menu development as required. Assist in the overall management of the cleanliness and general housekeeping of the kitchen, back of house, service & waste areas. Person Specification A true desire to progress in a professional Kitchen Passionate about food and delivering excellence. Experience within a similar role Flexible with working patterns About Us As part of Compass you'll help to feed people, fuel progress and forge connections in around 6,000 venues. Join us to grow your career with the industry leader, and get competitive pay, great perks and unrivalled opportunities for learning and development, at one of the UK's biggest businesses. Job Reference: com R/SU House Compass Group UK&I is committed to fostering an environment where every individual can truly be themselves at work and has equal opportunities to advance in their careers. We strive to build a culture that respects and celebrates the unique talents, beliefs, backgrounds, and abilities of all our team members. We want our colleagues to feel valued, empowered to reach their full potential, and to thrive - because diversity is our strength!

Interaction Recruitment are supporting a school near Towcester NN12 in searching for a part time Chef to work school hours on a permanent basis, to start as soon as possible. PLEASE READ THE FOLLOWING BEFORE APPLYING The current hourly rate will be £14.59 per hour, however, this can be negotiated for the right person. We re also open to recruiting a Chef via the agency at £17 per hour + holiday pay at 12.07% for a period of 13 weeks before going permanent. The rota is Monday to Friday 08:00 to 14:00 excluding bank holidays. It is a 30-hour contract per week. This would be an ideal Chef position for someone who has children or other commitments as you would not be required to work over these hours. There are no split shifts, no working during school holidays, no weekends! The ideal Chef: Will be a highly experienced and senior General Assistant or Chef De Partie or Sous Chef or Head Chef or School Cook with leadership or managerial experience Shall register with Interaction Recruitment by providing compliance documentation including an enhanced DBS certificate Must have full UK Right To Work Must be able to drive and have access to a reliable vehicle due to location Must reside within a reasonable commute of Towcester, NN12 Should be team player, professional, reliable, punctual and presentable at all times Will have an enhanced DBS Certificate dated within the last 3 months, be willing to complete a new enhanced DBS or be part of the DBS Update Service Should be able to evident Food Hygiene / Food Allergens training Contact: Lucie Campbell or Cheryl Wilson Interaction Recruitment Northampton Branch Tel: (phone number removed) Address: 82a Abington St, Northampton, NN1 2AP Contact Interaction Recruitment Catering & Hospitality, call into the office or apply this advert at your earliest opportunity to be considered for this vacancy. INDNH

Pizza Restaurant Sous Chef: Our catering operation delivers everything from small-scale tea and coffee service to large hospitality functions for up to 1,000 guests. Alongside a busy conference and events schedule, the business operates 52 weeks a year, seven days a week, producing more than 30,000 business lunches annually. Key Responsibilities Administration Liaise with the senior chef team to plan daily kitchen activity, staffing levels, and event delivery to ensure high standards are met on time. Complete all HACCP documentation alongside the catering team. Attend weekly meetings as required. Ensure effective cost control across the kitchens, achieving or exceeding gross profit targets. Operations Manage day-to-day food preparation and service to consistently high standards, following recipe specifications as directed by the Head Chef. Demonstrate a strong understanding of fast-paced QSR / pizza restaurant operations. Carry out additional duties or training appropriate to the level of responsibility of the role. Use stock efficiently, ensuring correct rotation procedures are followed. Support menu development and new dish creation as requested. Assist with monthly stock takes. Ensure procurement systems are kept up to date, with all deliveries and receipts accurately recorded. Coordinate opening and closing procedures. Work closely with logistics and kitchen teams to ensure safe and timely movement of food across the site. Team Standards & Responsibilities Health & Safety Complete all required kitchen administration, including daily food safety and HACCP records. Maintain strong knowledge of allergens and communicate clearly with front-of-house teams. Ensure all work areas remain clean, organised, and compliant with current food safety and health & safety legislation. Communicate effectively with colleagues and customers regarding menu items, ingredients, availability, special requests, and allergens. Adhere to all hygiene, health, and safety procedures to ensure full legal compliance at all times. Skills, Knowledge & Experience Self-motivated with a strong desire to learn and progress. Holds a current food hygiene certificate. Maintains a professional appearance, including clean chef whites, appropriate footwear, and knives. Confident communicator with the ability to work well within a team. Flexible with working hours and comfortable working under pressure in a busy environment. Full, clean UK driving licence. General IT competence. Strong leadership skills with the ability to lead by example. High culinary standards with awareness of current food and industry trends. Good commercial awareness, including cost control and financial targets. Previous experience withina QSR or pizza-focused restaurant environment is essential. Safeguarding The organisation is committed to safeguarding and promoting the welfare of children and adults at risk. All team members are expected to share this commitment. Background and DBS checks at the appropriate level will be completed before employment. About the Venue This is a unique, large-scale destination venue hosting major events, conferences, hospitality experiences, and leisure activities throughout the year. Known for delivering high-quality guest experiences both on and off track, the venue offers a dynamic working environment with opportunities to develop within a diverse

Head Chef Overview The Head Chef will lead the kitchen brigade in delivering an exceptional lifestyle dining experience. By setting the standard for culture, creativity, and service excellence, the Head Chef will drive both commercial performance and brand success. The Gallery is a contemporary international grill and bar concept, complemented by an in-residence dining service and a pop-up roof deck designed for year-round activations and events. The organisation is committed to safeguarding and promoting the welfare of children and adults at risk and expects all team members and volunteers to share this commitment. Appropriate background and DBS checks will be completed prior to employment commencing. The Role & Responsibilities Design, deliver, and evolve a best-in-class, award-winning food and beverage offering Lead, inspire, and develop a high-performing kitchen team within a premium, high-profile environment Champion innovation and create a culture of continuous menu development Maintain strong financial control across labour, food, and operational costs while protecting menu quality and integrity Place both guest and team experience at the heart of the operation, leading by example and fostering a positive, empowered culture Work closely with the F&B Manager and General Manager on menu development, ensuring consistency, quality, and creativity Partner with external catering suppliers to deliver large-scale and high-profile event hospitality Inspire creativity and ambition across the kitchen team to consistently exceed expectations Take full ownership of departmental Profit & Loss, including budgeting, forecasting, and financial planning Implement clear procedures, policies, and checklists that provide structure while minimising administration during peak service Plan and manage staff rotas, holidays, and leave in line with business demands Communicate, implement, and monitor operational standards set by the General Manager Ensure robust controls are in place for stock, equipment, and departmental budgets Oversee ordering and purchasing processes, maintaining accurate stock levels Ensure all team members are trained in procedures, safe working practices, and luxury service standards Act as the primary point of contact for guest feedback and complaints, including in-person, digital, and social platforms Proactively identify and resolve issues impacting food quality or operational performance Provide recommendations to senior management on improvements beyond direct control Maintain clear communication with all department heads regarding operational changes Contribute to the planning and delivery of wider business objectives Performance & Success Measures We are driven by a clear vision, guided by strong brand values, and committed to achieving industry-leading and award-winning standards. Our Vision To be recognised as one of the most exciting, authentic, and intelligently created hospitality destinations in the world. Our Values & Brand Standards We are Ultimate Hosts passionate, intuitive, and dedicated to making every guest experience effortless. We are Complete Connoisseurs innovative, detail-driven, and uncompromising on quality, presentation, and consistency. Key Performance Focus Areas: Culinary Leadership You will be the ambassador for all food operations, creating a profitable and dynamic dining environment that places guest experience at its core. Creativity, consistency, wellbeing, and performance will underpin everything the kitchen delivers. Guest & Owner Experience You will build and lead a team aligned with the passions of our guests and owners, ensuring every stay is seamless, memorable, and effortless. Commercial & Financial Performance You will demonstrate strong business acumen and commercial awareness, driving revenue while tightly controlling costs and protecting profit. Detailed objectives will be agreed through the Personal Development Review (PDR) process. Experience, Skills & Expertise Minimum of 2 years experience as a Head Chef or Senior Sous Chef within a successful lifestyle or distinctive restaurant Pre-opening experience is highly desirable Proven ability to manage and develop teams of 15+ staff A confident, positive, and inspirational leadership style Strong communication skills with an excellent command of English Immaculate standards of personal presentation and hygiene Full, clean UK driving licence

We re recruiting chefs seeking improved work life balance to work with our gastro clients in Gloucester, Cheltenham and The Cotswolds. Earn up to £18ph, choose your own rota and enjoy flexible agency work. Chef de Parties, Sous and Head Chefs required. £15 £18 per hour, depending on experience and availability Holiday pay and pension options available for chefs seeking ongoing agency work You choose your availability we take care of the bookings Flexible shift times and start dates A broad mix of fresh food kitchens and exciting venues Chef de Parties, Sous and Head Chefs required Work one day a week or a full schedule the choice is yours Our clients across Gloucester, Cheltenham and The Cotswolds include some of the region s most respected properties, giving you the chance to cook in standout kitchens and really showcase your skills. You ll work across a varied range of venues, including tourism destinations, leisure facilities, golf clubs, quality restaurants and busy gastro pubs with something different to enjoy each week. If you want variety, improved balance and the opportunity to cook in new environments, we d love to hear from you. Jubilee is recruiting chefs of all levels throughout Gloucestershire and The Cotswolds. Whether you re looking for part-time flexibility or full-time agency hours, apply today and let s get you started.

Seeking chefs wanting a better work/life balance to join our agency working for gastro clients in Cheltenham and the surrounding regions get to earn up to £18ph whilst choosing your rota! CDPs, Sous and Head Chefs are all required. Apply now! £15 £18 per hour dependant on experience and availability Paid holiday and pension available for chefs seeking long term agency work You chose your own rota we cover the rest Flexile shift times and start dates A variety of exciting kitchens and fresh food operations Chef de Parties, Sous and Head Chefs required Work one day a week - or seven - all options are covered Our client base in Cheltenham, Gloucester and The Cotswolds include some of the best properties for you to work and showcase your skills in. You ll have the opportunity to work in a wide mix of venues from popular tourism sites and leisure facilities to busy golf clubs, high quality restaurants and vibrant gastro pubs. Every week brings something different. If you re looking for variety, better balance and the chance to cook in fresh new environments, we d love to hear from you. Jubilee is recruiting chefs of all levels across Cheltenham, Gloucester and The Cotswolds. If you are looking to join an agency for part time or full-time hours, please apply today.

Senior Chef de Partie / Junior Sous Chef Sidmouth, Devon £34,000 per year Permanent Live-in available (£75 per week, all-inclusive) A luxury hotel in Devon is recruiting a Senior Chef de Partie / Junior Sous Chef to join a large, professional brigade. This is an excellent opportunity for a Senior Chef de Partie / Junior Sous Chef looking to progress in a high-end hotel kitchen using fres click apply for full job details

Senior Sous Chef - Members' Club, London Salary: 49,000 - 51,000 per year Location: South West London Start: ASAP A prestigious members' club in South West London is seeking a Senior Sous Chef to join their culinary team. This is a highly important hire for the club, and we are looking for someone with substantial experience, exceptional technical skill, and the ability to lead and inspire a professional kitchen. The Ideal Candidate Will Have: - A strong Michelin-starred background or equivalent high-end experience - Extensive experience in events and fine dining - Deep knowledge of French cuisine and contemporary culinary techniques - Proven leadership skills, with the ability to mentor and manage a team - Exceptional consistency, reliability, and cultural fit for a private members' club environment Key Responsibilities: - Support the Head Chef in running a high-end kitchen with precision and efficiency - Plan and deliver menus for day-to-day service and special events - Maintain the highest standards of food quality, presentation, and hygiene - Lead, motivate, and develop kitchen staff to ensure a seamless operation This is a rare opportunity to join a respected members' club where technical expertise, leadership, and cultural alignment are equally valued. Only candidates with genuine, high-level experience will be considered. If you are a Senior Sous Chef who meets this standard and is ready for a new challenge, we'd be delighted to review your profile. Apply now to join a world-class team and make your mark in a prestigious club environment. INDLP

Enjoy real work-life balance with a range of Head Chef opportunities across an award-winning gastro pub group operating in Cheltenham, Gloucester and the wider region. Lead modern, well-equipped kitchens, cook fresh seasonal dishes and take full control of the rota that works for you. It s a fantastic opening for experienced Head Chefs and an ideal next step for strong Sous Chefs ready to move up. Sound like you? Apply today. A great Head Chef role in Cheltenham High hourly rates with weekly pay - up to £20ph Flexible hours with full rota control Paid overtime Multi-site position Work available across Cheltenham, Gloucester, The Cotswolds and nearby areas We have several new vacancies within an award-winning gastro pub group renowned for its work-life balance and commitment to fresh, quality food. They are seeking roaming Head Chefs who are passionate, reliable, confident leading teams, have 2+ years experience at senior level in a gastro pub kitchen, and have their own transport. These roles demand strong leadership, the ability to manage busy services, support multiple brigades and keep standards consistently high across different sites.

Sous Chef £36k - £40k Stroud, Cotswolds + £3.5k tips per year on average Full time - Permanent This is not just another Sous Chef role. This is a chance to help shape a destination restaurant in one of the most beautiful parts of the Cotswolds. We are a2 rosetted restaurant and 4-star boutique hotelwith 18 rooms and lodges, overlooking the Stroud Valley click apply for full job details

A fantastic opportunity has arisen for a Permanent Chef at Chef De Partie (CDP) Senior CDP or Sous Chef level to be based at a small hotel in Buckingham. The salary range is c.£26 500-£32 500 depending on skills, knowledge and experience this can be negotiated at interview stage. The current team: Our Head Chef started in early December, taking over the role of the previous Head Chef and is already making an impact. There are two Junior Chefs Commis Chefs / General Assistants who will require support from the Head Chefs 2nd in command. There are three part time Kitchen Porters who follow a newly implemented daily cleaning log and keep the kitchen to an organised and good clean standard. In addition, there will be a new Chef De Partie with a good attitude, willingness to learn and huge potential due to join the team late January. The hours / work-life balance: The rota is dealt with by the Head Chef who values his team, he will create a mock rota each Tuesday and check in with staff to ensure availability before sending it out to the team. If you have prior engagements or appointments, the Head Chef will rearrange your working week to suit. Hours could be 06:00-14:00 mainly to cover self-serve breakfast for up to 100 hotel covers and to prep for afternoon tea or lunch service. Average day will be c.40-60 covers. Mostly 11:00-19:00 or 11:00-20:00 shifts to cover lunch, afternoon tea and/or dinner service. Sunday is mainly a roast dinner and you could start any time from 06:00 and finish as late as 22:00 (usually 8-10 hour shifts). No split shifts. The Head Chef has decades of experience working in a plethora of environments and understands home life is important, he will be flexible with hours to create a positive working environment for his team. In addition, the Head Chef understands the value of teamwork and utilising one another s skills, knowledge and experience to further develop the kitchen operations. All ideas are welcome. Busier days are Thursday lunch times (especially afternoon tea) + Friday & Saturday evenings for dinner service + Sunday roast. You re likely to work 45 hours per week, it is yet to be confirmed if you will receive any tips and/or overtime pay. The menu: New menu and will consist of 4 nibbles, 6 starters and 5 mains. Currently, they are operating at c.30% fresh produce, however, the new menu will be greater than 60% fresh. Deserts are bought in however, this could be improved in due course. Numbers: Whilst the hotel can be quiet at times, when an event is running such as wakes, weddings, birthdays or conferences there can be up to 200 guests to cater for. Applicants: Ideally, a seasoned professional with lots of conference and banqueting Chef experience Reliable, punctual, flexible, adaptable and presentable Chef Strong management and/or leadership skills Willingness to train and develop junior Chefs Hotel or restaurant background Team mentality Own whites, safety shoes / Chef Crocs and knives Reside within a commutable distance of Buckingham MK18 Please contact Cheryl Wilson or Lucie Campbell at Interaction Recruitment Northampton on (phone number removed) or apply for this role and we ll contact you. INDNH