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Profile Overview
Welcome to
Jobs for Cooks
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Salary: circa £50,000
Location: Central London
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: May 2025
Statutory holiday
Family of eight in WC1 seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and children at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend.
--Organization and cleaning of the kitchen and dining table area
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahlab or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away, no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favorites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavor profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by lively children with their paper airplanes and Legos, but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
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Salary: circa £50,000
Location: Central London
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: May 2025
Statutory holiday
Family of eight in WC1 seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and children at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend.
--Organization and cleaning of the kitchen and dining table area
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahlab or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away, no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favorites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavor profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by lively children with their paper airplanes and Legos, but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
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We are looking for a foodie to join our team. Seasalt is a small award winning cafe in Cobh, Co.cork. We take every opportunity to showcase local food producers with our daily menus. Owner led team of creative people.
We require a chef to work 3-4 days per week. Open seven days with rotating weekends.
Daytime hours only, in a gorgeous location by the sea.
Send us an email.
-
Ballymaloe House has vacancies for commis chefs to join our kitchen.
You will work with our team continuing your culinary career training alongside our Ballymaloe chefs working around all the main kitchen sections.
We only work with local & whole fish and butcher local meats.
Our vegetable and herb garden are farmed organically here which are an essential part of our menu.
I mention theses details as a love for food and cooking is the core of why chefs join Ballymaloe.
Please apply to
-
Rural pub serving traditional dishes
currently open
- Fridays and Saturdays 5-8pm food service and
- Sundays 12-4, 5-8pm but
- will open more days as season progresses.
Our current chef will be on hand to demonstrate how dishes are to be cooked and presented. We are a new business operating from an established and well-regarded family pub in West Cork, work is currently seasonal but we are looking to offer the venue for Christmas partys along with family functions such as christenings and communions as well as corporate events, which will mean year round work for our kitchen staff.
Hours offered would be in the region of 15-20 per week initially but this will increase as the season progresses. Some prep work involved, as well as responsibility for kitchen cleaning and HSE adherence. Competitive hourly rates offered for the right candidate, according to age and experience.
Please note that due to the location of the pub it is essential that candidates have their own transport.
-
Greenwich is an award winning daytime cafe located in Cork City. Our brunch menu showcases local artisan produce alongside locally roasted coffee, biodynamic wines and freshly baked cakes.
Owner operated with a small, friendly team.
We are currently seeking an experienced chef to run a small kitchen who is passionate about cooking with good quality ingredients.
-
Summer Season Trainee Commis Chef
April/May – 28th September 2025
Strandhill, Co. SligoKick-start your chef career in a busy, farm-to-fork kitchen this summer! Work with fresh, organic produce from our market garden, handmade breads from Carraig Rua, and pedigree Dexter beef from Drumanilra Organic Farm. Be part of our mission to make real, sustainable food accessible to all.
About The Role
We’re hiring a Commis Chef to join our kitchen team for the summer season. This is a fantastic opportunity to develop your skills, gain hands-on experience, and learn from experienced chefs in a fast-paced, high-quality kitchen. If you’re eager to learn, hardworking, and passionate about good food, this role is for you!
What You’ll Do
- Assist in food prep and cooking across all stations
- Work with high-quality, organic ingredients
- Maintain cleanliness and food safety standards
- Support chefs during busy service times
- Learn and develop new kitchen skills with training provided
What We’re Looking For
- Some kitchen experience required (professional or similar)
- Enthusiasm to learn and grow as a chef
- Strong teamwork and communication skills
- Ability to work efficiently in a fast-paced environment
- Flexibility to work evenings, weekends, and holidays
- Available for the summer season (April/May–September 2025)
Why Join Us?
- Hands-on training with experienced chefs
- Work with top-quality, organic ingredients from our farm
- Fun, supportive, and inclusive team
- Competitive pay: €13.70 - €14.50/hr + tips
- Great location for surf, hiking, and summer adventures
Job Details
- Hours: Full-time & Part-time available (21-40 hrs/week)
- Location: In-person, Strandhill (must be able to commute or relocate)
- Benefits:
- Bike to work scheme
- Employee assistance program
- Profit sharing
- Store & employee discounts
- Free on-site parking
- Staff meals
If you’re looking for a summer role where you can learn, grow, and work with amazing ingredients, we’d love to hear from you—apply now!
-
Experienced Chef Required for Gastro pub
Must be motivated and work as part of a tight knit team
Competent skills in the preparation and cooking of food, in a busy kitchen.
Applicant will need to assist the head chef in the operation and planning of menus.
Keep proper records and keep a clean, safe kitchen at all times.
Full time and part time positions available, weekends and bank holidays required.
@enginehousecoppercoast Instagram
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Chefs – Airstream Food Truck (Festivals & Boutique Events)
Location: Ireland (Travel Required)
Job Type: Seasonal / Part-Time / Full-Time OptionsAbout Us:
We are an exciting, mobile Airstream food truck operation serving up incredible food at small festivals, boutique events, and private gatherings across Ireland. Our focus is on high-quality, fresh, and creative food, bringing a unique dining experience to every event.
We're looking for two passionate, energetic, and adaptable chef to join our team and help bring our vision to life on the road!
The Role:
As our Food Truck Chef, you’ll be responsible for preparing and serving delicious, high-quality food in a fast-paced festival environment. You’ll work in a small team, ensuring smooth operations, top-notch food, and an unforgettable experience for our customers.
Key Responsibilities:
- Prepare and cook food to a high standard in a compact kitchen space.
- Ensure service runs smoothly during busy festival and event hours.
- Maintain hygiene & food safety standards at all times.
- Set up and break down the food truck at different event locations.
- Assist with stock control and prep between events.
- Be flexible and adaptable – every event is different!
What We’re Looking For:
- Previous experience in a professional kitchen or food truck.
- Passion for, festivals, and events.
- Ability to work in a fast-paced environment with high energy.
- Strong understanding of food safety & hygiene (HACCP preferred).
- Comfortable working in a small team and on the road.
- Ability to adapt to different menus and event styles.
- Ability to adapt quickly and problem-solve on the go.
- A full driving license is a plus but not essential.
What We Offer:
- A fun, dynamic work environment – no two days are the same!
- Travel around Ireland to some of the best festivals & events.
- Competitive pay, plus tips & perks.
- Flexible working – work at select events or throughout the season.
- The chance to be part of an exciting food venture with creative input.
Excited to hit the road and cook amazing food?
📩 Apply now : info@afmcooking.com -
We are looking for someone to create salads and lunch options for our Café. The candidate should have experience with costings , time management , people management and creating new products. We are opening a new kitchen and need someone to help take our offering to the next level.
-
We are looking for a foodie to join our team. Seasalt is a small award winning cafe in Cobh, Co.cork. We take every opportunity to showcase local food producers with our daily menus. Owner led team of creative people.
We require a chef to work 3-4 days per week. Open seven days with rotating weekends.
Daytime hours only, in a gorgeous location by the sea.
Send us an email.
-
Ballymaloe House has vacancies for commis chefs to join our kitchen.
You will work with our team continuing your culinary career training alongside our Ballymaloe chefs working around all the main kitchen sections.
We only work with local & whole fish and butcher local meats.
Our vegetable and herb garden are farmed organically here which are an essential part of our menu.
I mention theses details as a love for food and cooking is the core of why chefs join Ballymaloe.
Please apply to
-
Chef de Partie
€17 per hour (can be seasonal)
The Cahernane Hotel, Mucross Road, Killarney
We are a four star boutique 48 bedroom hotel just outside Killarney Town.
Eligible candidates must have:
- Eligibility to work in Ireland
- Good level of English
Previous Experience cooking bar food in busy Irish Hotel, Pub or Restaurant
-
Baker required three mornings a week-
Monday, Wednesday and Friday 9-2pm approx.
Home kitchen.
Established brand, growing and aiming to more to a commercial kitchen asap so potential to grow with the business. Baking experience essential. Chocolate tempering experience very desirable. Ability to work in a fast paced environment to time lines and multi task is a must.
Packaging and delivering of product options also so a car is a bonus.
-
Rural pub serving traditional dishes
currently open
- Fridays and Saturdays 5-8pm food service and
- Sundays 12-4, 5-8pm but
- will open more days as season progresses.
Our current chef will be on hand to demonstrate how dishes are to be cooked and presented. We are a new business operating from an established and well-regarded family pub in West Cork, work is currently seasonal but we are looking to offer the venue for Christmas partys along with family functions such as christenings and communions as well as corporate events, which will mean year round work for our kitchen staff.
Hours offered would be in the region of 15-20 per week initially but this will increase as the season progresses. Some prep work involved, as well as responsibility for kitchen cleaning and HSE adherence. Competitive hourly rates offered for the right candidate, according to age and experience.
Please note that due to the location of the pub it is essential that candidates have their own transport.
-
Full time position available to work in busy kitchen.
- Hours are 6.00am-2.00pm 5 days a week and will include Saturdays.
- Immediate start.
- Work in a happy environment producing the best of delicious food using the finest ingredients readily available.
- Closed on Sundays and bank holidays.
- We make all our own salads, cook own meats and home baking for the shop as well as outside catering. Day flies while you are having fun.
-
Greenwich is an award winning daytime cafe located in Cork City. Our brunch menu showcases local artisan produce alongside locally roasted coffee, biodynamic wines and freshly baked cakes.
Owner operated with a small, friendly team.
We are currently seeking an experienced chef to run a small kitchen who is passionate about cooking with good quality ingredients.
-
Summer Season Trainee Commis Chef
April/May – 28th September 2025
Strandhill, Co. SligoKick-start your chef career in a busy, farm-to-fork kitchen this summer! Work with fresh, organic produce from our market garden, handmade breads from Carraig Rua, and pedigree Dexter beef from Drumanilra Organic Farm. Be part of our mission to make real, sustainable food accessible to all.
About The Role
We’re hiring a Commis Chef to join our kitchen team for the summer season. This is a fantastic opportunity to develop your skills, gain hands-on experience, and learn from experienced chefs in a fast-paced, high-quality kitchen. If you’re eager to learn, hardworking, and passionate about good food, this role is for you!
What You’ll Do
- Assist in food prep and cooking across all stations
- Work with high-quality, organic ingredients
- Maintain cleanliness and food safety standards
- Support chefs during busy service times
- Learn and develop new kitchen skills with training provided
What We’re Looking For
- Some kitchen experience required (professional or similar)
- Enthusiasm to learn and grow as a chef
- Strong teamwork and communication skills
- Ability to work efficiently in a fast-paced environment
- Flexibility to work evenings, weekends, and holidays
- Available for the summer season (April/May–September 2025)
Why Join Us?
- Hands-on training with experienced chefs
- Work with top-quality, organic ingredients from our farm
- Fun, supportive, and inclusive team
- Competitive pay: €13.70 - €14.50/hr + tips
- Great location for surf, hiking, and summer adventures
Job Details
- Hours: Full-time & Part-time available (21-40 hrs/week)
- Location: In-person, Strandhill (must be able to commute or relocate)
- Benefits:
- Bike to work scheme
- Employee assistance program
- Profit sharing
- Store & employee discounts
- Free on-site parking
- Staff meals
If you’re looking for a summer role where you can learn, grow, and work with amazing ingredients, we’d love to hear from you—apply now!
-
Experienced Chef Required for Gastro pub
Must be motivated and work as part of a tight knit team
Competent skills in the preparation and cooking of food, in a busy kitchen.
Applicant will need to assist the head chef in the operation and planning of menus.
Keep proper records and keep a clean, safe kitchen at all times.
Full time and part time positions available, weekends and bank holidays required.
@enginehousecoppercoast Instagram
-
Ballymaloe House has vacancies for commis chefs to join our kitchen.
You will work with our team continuing your culinary career training alongside our Ballymaloe chefs working around all the main kitchen sections.
We only work with local & whole fish and butcher local meats.
Our vegetable and herb garden are farmed organically here which are an essential part of our menu.
I mention theses details as a love for food and cooking is the core of why chefs join Ballymaloe.
Please apply to
-
Rural pub serving traditional dishes
currently open
- Fridays and Saturdays 5-8pm food service and
- Sundays 12-4, 5-8pm but
- will open more days as season progresses.
Our current chef will be on hand to demonstrate how dishes are to be cooked and presented. We are a new business operating from an established and well-regarded family pub in West Cork, work is currently seasonal but we are looking to offer the venue for Christmas partys along with family functions such as christenings and communions as well as corporate events, which will mean year round work for our kitchen staff.
Hours offered would be in the region of 15-20 per week initially but this will increase as the season progresses. Some prep work involved, as well as responsibility for kitchen cleaning and HSE adherence. Competitive hourly rates offered for the right candidate, according to age and experience.
Please note that due to the location of the pub it is essential that candidates have their own transport.
-
Chef de Partie
€17 per hour (can be seasonal)
The Cahernane Hotel, Mucross Road, Killarney
We are a four star boutique 48 bedroom hotel just outside Killarney Town.
Eligible candidates must have:
- Eligibility to work in Ireland
- Good level of English
Previous Experience cooking bar food in busy Irish Hotel, Pub or Restaurant
-
Baker required three mornings a week-
Monday, Wednesday and Friday 9-2pm approx.
Home kitchen.
Established brand, growing and aiming to more to a commercial kitchen asap so potential to grow with the business. Baking experience essential. Chocolate tempering experience very desirable. Ability to work in a fast paced environment to time lines and multi task is a must.
Packaging and delivering of product options also so a car is a bonus.
-
We are looking for someone to create salads and lunch options for our Café. The candidate should have experience with costings , time management , people management and creating new products. We are opening a new kitchen and need someone to help take our offering to the next level.
-
Baker required three mornings a week-
Monday, Wednesday and Friday 9-2pm approx.
Home kitchen.
Established brand, growing and aiming to more to a commercial kitchen asap so potential to grow with the business. Baking experience essential. Chocolate tempering experience very desirable. Ability to work in a fast paced environment to time lines and multi task is a must.
Packaging and delivering of product options also so a car is a bonus.
-
Full time position available to work in busy kitchen.
- Hours are 6.00am-2.00pm 5 days a week and will include Saturdays.
- Immediate start.
- Work in a happy environment producing the best of delicious food using the finest ingredients readily available.
- Closed on Sundays and bank holidays.
- We make all our own salads, cook own meats and home baking for the shop as well as outside catering. Day flies while you are having fun.
-
We are looking for someone to create salads and lunch options for our Café. The candidate should have experience with costings , time management , people management and creating new products. We are opening a new kitchen and need someone to help take our offering to the next level.
-
Chef / Cook
Immediate start in our Dublin 8 Cafe. We have opening for both part time or full time.
- 40 hours over 4 days
- day time hours including weekends
- we use best possible produce
- space to grow professionally using the best possible produce
- be skilled in both savoury and baking
interest to work@bibis.ie
-
Baker required three mornings a week-
Monday, Wednesday and Friday 9-2pm approx.
Home kitchen.
Established brand, growing and aiming to more to a commercial kitchen asap so potential to grow with the business. Baking experience essential. Chocolate tempering experience very desirable. Ability to work in a fast paced environment to time lines and multi task is a must.
Packaging and delivering of product options also so a car is a bonus.
-
6th to 15th April 2025 - Chef needed to work in a beautiful place on the Cornish coast, cooking for a community of international classical musicians.
The musicians come from all over the world to attend Masterclasses given by world renowned artists and play Chamber Music together. The course runs twice a year, in the spring over Easter and in September. It takes place on a private estate, right on the Cornish coast path with a private beach below the main house. There are 90-100 people in residence all staying in cottages with views of the sea on the private estate. All classes and rehearsal sessions are open to anyone working for the seminars to listen to, and there are fantastic public concerts each week in local churches which can be enjoyed by all as well.
The kitchen is run by 2 professional cooks who are responsible for providing food for the whole community each day. All meals are taken together in one large refectory in the main house. The cooks are helped by a team of volunteers, many of whom come regularly every year to enjoy the unique atmosphere of the seminar– a combination of some of the world's best classical music in one of the UK's most beautiful places and a chance to meet people from all over the world and from all walks of life. The cooks need to bear in mind that their sous chefs are all volunteers - some with more kitchen experience than others - so it is the cooks' responsibility to assess the strengths of the team on any shift quickly and delegate accordingly. The breakfast and afternoon tea shifts are organised by the volunteers so that the cooks can concentrate on the main meals, but it is the cooks' responsibility to see that the volunteers know what needs doing, and that food is ordered - and that fresh cakes/scones are made every morning for afternoon tea! There is a strict budget and which the cooks must work within.
The food should be wholesome and homey but with whatever twist the cooks feels they can bring to the table. Lunch is always vegetarian (usually soup plus salad/quiche etc), and supper is a main course plus dessert. Dietary requirements need to be considered (eg gluten free, vegan, allergies). The atmosphere is relaxed, usually dishes placed on each table for people to help themselves (eg a lasagne plus salad placed on the table to serve 8-10).
Many suppliers deliver (fresh local veg, bakery, dairy, fish, butcher) and food can be picked up by the seminar drivers from the local suppliers in Penzance (10 miles away) or from our bulk supplier, Bookers, in Hayle. There is not a lot of room in the kitchen to store more fresh produce than is needed over a 2-3 day period. If the cooks need supplies from Penzance, they need to prepare the shopping list in the evening for the next morning, and the cooks need to make sure orders are placed with suppliers in good time for deliveries.
-
Salary: circa £50,000
Location: Central London
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: May 2025
Statutory holiday
Family of eight in WC1 seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and children at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend.
--Organization and cleaning of the kitchen and dining table area
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahlab or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away, no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favorites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavor profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by lively children with their paper airplanes and Legos, but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
-
6th to 15th April 2025 - Chef needed to work in a beautiful place on the Cornish coast, cooking for a community of international classical musicians.
The musicians come from all over the world to attend Masterclasses given by world renowned artists and play Chamber Music together. The course runs twice a year, in the spring over Easter and in September. It takes place on a private estate, right on the Cornish coast path with a private beach below the main house. There are 90-100 people in residence all staying in cottages with views of the sea on the private estate. All classes and rehearsal sessions are open to anyone working for the seminars to listen to, and there are fantastic public concerts each week in local churches which can be enjoyed by all as well.
The kitchen is run by 2 professional cooks who are responsible for providing food for the whole community each day. All meals are taken together in one large refectory in the main house. The cooks are helped by a team of volunteers, many of whom come regularly every year to enjoy the unique atmosphere of the seminar– a combination of some of the world's best classical music in one of the UK's most beautiful places and a chance to meet people from all over the world and from all walks of life. The cooks need to bear in mind that their sous chefs are all volunteers - some with more kitchen experience than others - so it is the cooks' responsibility to assess the strengths of the team on any shift quickly and delegate accordingly. The breakfast and afternoon tea shifts are organised by the volunteers so that the cooks can concentrate on the main meals, but it is the cooks' responsibility to see that the volunteers know what needs doing, and that food is ordered - and that fresh cakes/scones are made every morning for afternoon tea! There is a strict budget and which the cooks must work within.
The food should be wholesome and homey but with whatever twist the cooks feels they can bring to the table. Lunch is always vegetarian (usually soup plus salad/quiche etc), and supper is a main course plus dessert. Dietary requirements need to be considered (eg gluten free, vegan, allergies). The atmosphere is relaxed, usually dishes placed on each table for people to help themselves (eg a lasagne plus salad placed on the table to serve 8-10).
Many suppliers deliver (fresh local veg, bakery, dairy, fish, butcher) and food can be picked up by the seminar drivers from the local suppliers in Penzance (10 miles away) or from our bulk supplier, Bookers, in Hayle. There is not a lot of room in the kitchen to store more fresh produce than is needed over a 2-3 day period. If the cooks need supplies from Penzance, they need to prepare the shopping list in the evening for the next morning, and the cooks need to make sure orders are placed with suppliers in good time for deliveries.
-
A REALLY exciting opportunity to manage a forward thinking airstream food truck operation at small festivals and boutique events around the country promoting regenerative farming.
We are a regenerative farmers demonstrating, the benefits of our farming through with an online farm shop and artisan butchery.
The Telfit Farm Project is an exciting mission to restore and regenerate 1000 acres of the Yorkshire Dales to its full glory. Reinvigorating natural processes and renewing biodiversity, we are transforming our landscape for nature.
Read more below:
https://eattelfit.co.uk/pages/the-telfit-farm-project
Our food truck brings the story of regenerative farming to these events to promote the benefits of regenerative farming and eating a more natural diet.
All our produce in the food truck are cooked over open fire using natural charcoal made from sustainable woodlands.
We have a large asado style barbecue in the food truck and a charcoal oven for roasting our meats
Primarily we focus on burgers or pulled and grilled meats in the truck.
-
Experienced Chef Required for Gastro pub
Must be motivated and work as part of a tight knit team
Competent skills in the preparation and cooking of food, in a busy kitchen.
Applicant will need to assist the head chef in the operation and planning of menus.
Keep proper records and keep a clean, safe kitchen at all times.
Full time and part time positions available, weekends and bank holidays required.
@enginehousecoppercoast Instagram
-
Chefs – Airstream Food Truck (Festivals & Boutique Events)
Location: Ireland (Travel Required)
Job Type: Seasonal / Part-Time / Full-Time OptionsAbout Us:
We are an exciting, mobile Airstream food truck operation serving up incredible food at small festivals, boutique events, and private gatherings across Ireland. Our focus is on high-quality, fresh, and creative food, bringing a unique dining experience to every event.
We're looking for two passionate, energetic, and adaptable chef to join our team and help bring our vision to life on the road!
The Role:
As our Food Truck Chef, you’ll be responsible for preparing and serving delicious, high-quality food in a fast-paced festival environment. You’ll work in a small team, ensuring smooth operations, top-notch food, and an unforgettable experience for our customers.
Key Responsibilities:
- Prepare and cook food to a high standard in a compact kitchen space.
- Ensure service runs smoothly during busy festival and event hours.
- Maintain hygiene & food safety standards at all times.
- Set up and break down the food truck at different event locations.
- Assist with stock control and prep between events.
- Be flexible and adaptable – every event is different!
What We’re Looking For:
- Previous experience in a professional kitchen or food truck.
- Passion for, festivals, and events.
- Ability to work in a fast-paced environment with high energy.
- Strong understanding of food safety & hygiene (HACCP preferred).
- Comfortable working in a small team and on the road.
- Ability to adapt to different menus and event styles.
- Ability to adapt quickly and problem-solve on the go.
- A full driving license is a plus but not essential.
What We Offer:
- A fun, dynamic work environment – no two days are the same!
- Travel around Ireland to some of the best festivals & events.
- Competitive pay, plus tips & perks.
- Flexible working – work at select events or throughout the season.
- The chance to be part of an exciting food venture with creative input.
Excited to hit the road and cook amazing food?
📩 Apply now : info@afmcooking.com -
We are looking for someone to create salads and lunch options for our Café. The candidate should have experience with costings , time management , people management and creating new products. We are opening a new kitchen and need someone to help take our offering to the next level.
-
We are looking for a foodie to join our team. Seasalt is a small award winning cafe in Cobh, Co.cork. We take every opportunity to showcase local food producers with our daily menus. Owner led team of creative people.
We require a chef to work 3-4 days per week. Open seven days with rotating weekends.
Daytime hours only, in a gorgeous location by the sea.
Send us an email.
-
Ballymaloe House has vacancies for commis chefs to join our kitchen.
You will work with our team continuing your culinary career training alongside our Ballymaloe chefs working around all the main kitchen sections.
We only work with local & whole fish and butcher local meats.
Our vegetable and herb garden are farmed organically here which are an essential part of our menu.
I mention theses details as a love for food and cooking is the core of why chefs join Ballymaloe.
Please apply to
-
Chef / Cook
Immediate start in our Dublin 8 Cafe. We have opening for both part time or full time.
- 40 hours over 4 days
- day time hours including weekends
- we use best possible produce
- space to grow professionally using the best possible produce
- be skilled in both savoury and baking
interest to work@bibis.ie
-
Rural pub serving traditional dishes
currently open
- Fridays and Saturdays 5-8pm food service and
- Sundays 12-4, 5-8pm but
- will open more days as season progresses.
Our current chef will be on hand to demonstrate how dishes are to be cooked and presented. We are a new business operating from an established and well-regarded family pub in West Cork, work is currently seasonal but we are looking to offer the venue for Christmas partys along with family functions such as christenings and communions as well as corporate events, which will mean year round work for our kitchen staff.
Hours offered would be in the region of 15-20 per week initially but this will increase as the season progresses. Some prep work involved, as well as responsibility for kitchen cleaning and HSE adherence. Competitive hourly rates offered for the right candidate, according to age and experience.
Please note that due to the location of the pub it is essential that candidates have their own transport.
-
Full time position available to work in busy kitchen.
- Hours are 6.00am-2.00pm 5 days a week and will include Saturdays.
- Immediate start.
- Work in a happy environment producing the best of delicious food using the finest ingredients readily available.
- Closed on Sundays and bank holidays.
- We make all our own salads, cook own meats and home baking for the shop as well as outside catering. Day flies while you are having fun.
-
Greenwich is an award winning daytime cafe located in Cork City. Our brunch menu showcases local artisan produce alongside locally roasted coffee, biodynamic wines and freshly baked cakes.
Owner operated with a small, friendly team.
We are currently seeking an experienced chef to run a small kitchen who is passionate about cooking with good quality ingredients.
-
We are looking for someone to create salads and lunch options for our Café. The candidate should have experience with costings , time management , people management and creating new products. We are opening a new kitchen and need someone to help take our offering to the next level.
-
We are looking for a foodie to join our team. Seasalt is a small award winning cafe in Cobh, Co.cork. We take every opportunity to showcase local food producers with our daily menus. Owner led team of creative people.
We require a chef to work 3-4 days per week. Open seven days with rotating weekends.
Daytime hours only, in a gorgeous location by the sea.
Send us an email.
-
Chef / Cook
Immediate start in our Dublin 8 Cafe. We have opening for both part time or full time.
- 40 hours over 4 days
- day time hours including weekends
- we use best possible produce
- space to grow professionally using the best possible produce
- be skilled in both savoury and baking
interest to work@bibis.ie
-
Greenwich is an award winning daytime cafe located in Cork City. Our brunch menu showcases local artisan produce alongside locally roasted coffee, biodynamic wines and freshly baked cakes.
Owner operated with a small, friendly team.
We are currently seeking an experienced chef to run a small kitchen who is passionate about cooking with good quality ingredients.
-
6th to 15th April 2025 - Chef needed to work in a beautiful place on the Cornish coast, cooking for a community of international classical musicians.
The musicians come from all over the world to attend Masterclasses given by world renowned artists and play Chamber Music together. The course runs twice a year, in the spring over Easter and in September. It takes place on a private estate, right on the Cornish coast path with a private beach below the main house. There are 90-100 people in residence all staying in cottages with views of the sea on the private estate. All classes and rehearsal sessions are open to anyone working for the seminars to listen to, and there are fantastic public concerts each week in local churches which can be enjoyed by all as well.
The kitchen is run by 2 professional cooks who are responsible for providing food for the whole community each day. All meals are taken together in one large refectory in the main house. The cooks are helped by a team of volunteers, many of whom come regularly every year to enjoy the unique atmosphere of the seminar– a combination of some of the world's best classical music in one of the UK's most beautiful places and a chance to meet people from all over the world and from all walks of life. The cooks need to bear in mind that their sous chefs are all volunteers - some with more kitchen experience than others - so it is the cooks' responsibility to assess the strengths of the team on any shift quickly and delegate accordingly. The breakfast and afternoon tea shifts are organised by the volunteers so that the cooks can concentrate on the main meals, but it is the cooks' responsibility to see that the volunteers know what needs doing, and that food is ordered - and that fresh cakes/scones are made every morning for afternoon tea! There is a strict budget and which the cooks must work within.
The food should be wholesome and homey but with whatever twist the cooks feels they can bring to the table. Lunch is always vegetarian (usually soup plus salad/quiche etc), and supper is a main course plus dessert. Dietary requirements need to be considered (eg gluten free, vegan, allergies). The atmosphere is relaxed, usually dishes placed on each table for people to help themselves (eg a lasagne plus salad placed on the table to serve 8-10).
Many suppliers deliver (fresh local veg, bakery, dairy, fish, butcher) and food can be picked up by the seminar drivers from the local suppliers in Penzance (10 miles away) or from our bulk supplier, Bookers, in Hayle. There is not a lot of room in the kitchen to store more fresh produce than is needed over a 2-3 day period. If the cooks need supplies from Penzance, they need to prepare the shopping list in the evening for the next morning, and the cooks need to make sure orders are placed with suppliers in good time for deliveries.
-
Salary: circa £50,000
Location: Central London
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: May 2025
Statutory holiday
Family of eight in WC1 seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and children at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend.
--Organization and cleaning of the kitchen and dining table area
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahlab or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away, no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favorites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavor profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by lively children with their paper airplanes and Legos, but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
-
A REALLY exciting opportunity to manage a forward thinking airstream food truck operation at small festivals and boutique events around the country promoting regenerative farming.
We are a regenerative farmers demonstrating, the benefits of our farming through with an online farm shop and artisan butchery.
The Telfit Farm Project is an exciting mission to restore and regenerate 1000 acres of the Yorkshire Dales to its full glory. Reinvigorating natural processes and renewing biodiversity, we are transforming our landscape for nature.
Read more below:
https://eattelfit.co.uk/pages/the-telfit-farm-project
Our food truck brings the story of regenerative farming to these events to promote the benefits of regenerative farming and eating a more natural diet.
All our produce in the food truck are cooked over open fire using natural charcoal made from sustainable woodlands.
We have a large asado style barbecue in the food truck and a charcoal oven for roasting our meats
Primarily we focus on burgers or pulled and grilled meats in the truck.
-
We are looking for an experienced Head Chef. We are a small team so you will be responsible for the running of daily service and the kitchen. You will work closely with the company directors to plan seasonal menus, place daily ingredients order & manage stock.
N5 Kitchen is a catering kitchen & café based in Islington/Finsbury Park. We cater daily set menus for breakfast and lunch to feed crews on photoshoots feeding up to 250 people a day. It is a fast-paced kitchen with large quantities of prep to complete.
Details
• Hours are Mon-Fri and days start very early until mid-afternoon. Approx. 40h/ week
• Fully paid holidays (25 days a year + bank holidays + 2 weeks at Christmas)
• Company pension
• Salary £40,000 per annum
-
6th to 15th April 2025 - Chef needed to work in a beautiful place on the Cornish coast, cooking for a community of international classical musicians.
The musicians come from all over the world to attend Masterclasses given by world renowned artists and play Chamber Music together. The course runs twice a year, in the spring over Easter and in September. It takes place on a private estate, right on the Cornish coast path with a private beach below the main house. There are 90-100 people in residence all staying in cottages with views of the sea on the private estate. All classes and rehearsal sessions are open to anyone working for the seminars to listen to, and there are fantastic public concerts each week in local churches which can be enjoyed by all as well.
The kitchen is run by 2 professional cooks who are responsible for providing food for the whole community each day. All meals are taken together in one large refectory in the main house. The cooks are helped by a team of volunteers, many of whom come regularly every year to enjoy the unique atmosphere of the seminar– a combination of some of the world's best classical music in one of the UK's most beautiful places and a chance to meet people from all over the world and from all walks of life. The cooks need to bear in mind that their sous chefs are all volunteers - some with more kitchen experience than others - so it is the cooks' responsibility to assess the strengths of the team on any shift quickly and delegate accordingly. The breakfast and afternoon tea shifts are organised by the volunteers so that the cooks can concentrate on the main meals, but it is the cooks' responsibility to see that the volunteers know what needs doing, and that food is ordered - and that fresh cakes/scones are made every morning for afternoon tea! There is a strict budget and which the cooks must work within.
The food should be wholesome and homey but with whatever twist the cooks feels they can bring to the table. Lunch is always vegetarian (usually soup plus salad/quiche etc), and supper is a main course plus dessert. Dietary requirements need to be considered (eg gluten free, vegan, allergies). The atmosphere is relaxed, usually dishes placed on each table for people to help themselves (eg a lasagne plus salad placed on the table to serve 8-10).
Many suppliers deliver (fresh local veg, bakery, dairy, fish, butcher) and food can be picked up by the seminar drivers from the local suppliers in Penzance (10 miles away) or from our bulk supplier, Bookers, in Hayle. There is not a lot of room in the kitchen to store more fresh produce than is needed over a 2-3 day period. If the cooks need supplies from Penzance, they need to prepare the shopping list in the evening for the next morning, and the cooks need to make sure orders are placed with suppliers in good time for deliveries.
-
Experienced Chef Required for Gastro pub
Must be motivated and work as part of a tight knit team
Competent skills in the preparation and cooking of food, in a busy kitchen.
Applicant will need to assist the head chef in the operation and planning of menus.
Keep proper records and keep a clean, safe kitchen at all times.
Full time and part time positions available, weekends and bank holidays required.
@enginehousecoppercoast Instagram
-
6th to 15th April 2025 - Chef needed to work in a beautiful place on the Cornish coast, cooking for a community of international classical musicians.
The musicians come from all over the world to attend Masterclasses given by world renowned artists and play Chamber Music together. The course runs twice a year, in the spring over Easter and in September. It takes place on a private estate, right on the Cornish coast path with a private beach below the main house. There are 90-100 people in residence all staying in cottages with views of the sea on the private estate. All classes and rehearsal sessions are open to anyone working for the seminars to listen to, and there are fantastic public concerts each week in local churches which can be enjoyed by all as well.
The kitchen is run by 2 professional cooks who are responsible for providing food for the whole community each day. All meals are taken together in one large refectory in the main house. The cooks are helped by a team of volunteers, many of whom come regularly every year to enjoy the unique atmosphere of the seminar– a combination of some of the world's best classical music in one of the UK's most beautiful places and a chance to meet people from all over the world and from all walks of life. The cooks need to bear in mind that their sous chefs are all volunteers - some with more kitchen experience than others - so it is the cooks' responsibility to assess the strengths of the team on any shift quickly and delegate accordingly. The breakfast and afternoon tea shifts are organised by the volunteers so that the cooks can concentrate on the main meals, but it is the cooks' responsibility to see that the volunteers know what needs doing, and that food is ordered - and that fresh cakes/scones are made every morning for afternoon tea! There is a strict budget and which the cooks must work within.
The food should be wholesome and homey but with whatever twist the cooks feels they can bring to the table. Lunch is always vegetarian (usually soup plus salad/quiche etc), and supper is a main course plus dessert. Dietary requirements need to be considered (eg gluten free, vegan, allergies). The atmosphere is relaxed, usually dishes placed on each table for people to help themselves (eg a lasagne plus salad placed on the table to serve 8-10).
Many suppliers deliver (fresh local veg, bakery, dairy, fish, butcher) and food can be picked up by the seminar drivers from the local suppliers in Penzance (10 miles away) or from our bulk supplier, Bookers, in Hayle. There is not a lot of room in the kitchen to store more fresh produce than is needed over a 2-3 day period. If the cooks need supplies from Penzance, they need to prepare the shopping list in the evening for the next morning, and the cooks need to make sure orders are placed with suppliers in good time for deliveries.
-
Salary: circa £50,000
Location: Central London
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: May 2025
Statutory holiday
Family of eight in WC1 seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and children at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend.
--Organization and cleaning of the kitchen and dining table area
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahlab or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away, no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favorites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavor profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by lively children with their paper airplanes and Legos, but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
-
A REALLY exciting opportunity to manage a forward thinking airstream food truck operation at small festivals and boutique events around the country promoting regenerative farming.
We are a regenerative farmers demonstrating, the benefits of our farming through with an online farm shop and artisan butchery.
The Telfit Farm Project is an exciting mission to restore and regenerate 1000 acres of the Yorkshire Dales to its full glory. Reinvigorating natural processes and renewing biodiversity, we are transforming our landscape for nature.
Read more below:
https://eattelfit.co.uk/pages/the-telfit-farm-project
Our food truck brings the story of regenerative farming to these events to promote the benefits of regenerative farming and eating a more natural diet.
All our produce in the food truck are cooked over open fire using natural charcoal made from sustainable woodlands.
We have a large asado style barbecue in the food truck and a charcoal oven for roasting our meats
Primarily we focus on burgers or pulled and grilled meats in the truck.
-
We are looking for an experienced Head Chef. We are a small team so you will be responsible for the running of daily service and the kitchen. You will work closely with the company directors to plan seasonal menus, place daily ingredients order & manage stock.
N5 Kitchen is a catering kitchen & café based in Islington/Finsbury Park. We cater daily set menus for breakfast and lunch to feed crews on photoshoots feeding up to 250 people a day. It is a fast-paced kitchen with large quantities of prep to complete.
Details
• Hours are Mon-Fri and days start very early until mid-afternoon. Approx. 40h/ week
• Fully paid holidays (25 days a year + bank holidays + 2 weeks at Christmas)
• Company pension
• Salary £40,000 per annum
-
Salary: circa £50,000
Location: Central London
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: May 2025
Statutory holiday
Family of eight in WC1 seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and children at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend.
--Organization and cleaning of the kitchen and dining table area
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahlab or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away, no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favorites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavor profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by lively children with their paper airplanes and Legos, but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
-
We are looking for an experienced Head Chef. We are a small team so you will be responsible for the running of daily service and the kitchen. You will work closely with the company directors to plan seasonal menus, place daily ingredients order & manage stock.
N5 Kitchen is a catering kitchen & café based in Islington/Finsbury Park. We cater daily set menus for breakfast and lunch to feed crews on photoshoots feeding up to 250 people a day. It is a fast-paced kitchen with large quantities of prep to complete.
Details
• Hours are Mon-Fri and days start very early until mid-afternoon. Approx. 40h/ week
• Fully paid holidays (25 days a year + bank holidays + 2 weeks at Christmas)
• Company pension
• Salary £40,000 per annum
-
We are looking for a foodie to join our team. Seasalt is a small award winning cafe in Cobh, Co.cork. We take every opportunity to showcase local food producers with our daily menus. Owner led team of creative people.
We require a chef to work 3-4 days per week. Open seven days with rotating weekends.
Daytime hours only, in a gorgeous location by the sea.
Send us an email.
-
Ballymaloe House has vacancies for commis chefs to join our kitchen.
You will work with our team continuing your culinary career training alongside our Ballymaloe chefs working around all the main kitchen sections.
We only work with local & whole fish and butcher local meats.
Our vegetable and herb garden are farmed organically here which are an essential part of our menu.
I mention theses details as a love for food and cooking is the core of why chefs join Ballymaloe.
Please apply to
-
Full time position available to work in busy kitchen.
- Hours are 6.00am-2.00pm 5 days a week and will include Saturdays.
- Immediate start.
- Work in a happy environment producing the best of delicious food using the finest ingredients readily available.
- Closed on Sundays and bank holidays.
- We make all our own salads, cook own meats and home baking for the shop as well as outside catering. Day flies while you are having fun.
-
We are looking for an experienced Head Chef. We are a small team so you will be responsible for the running of daily service and the kitchen. You will work closely with the company directors to plan seasonal menus, place daily ingredients order & manage stock.
N5 Kitchen is a catering kitchen & café based in Islington/Finsbury Park. We cater daily set menus for breakfast and lunch to feed crews on photoshoots feeding up to 250 people a day. It is a fast-paced kitchen with large quantities of prep to complete.
Details
• Hours are Mon-Fri and days start very early until mid-afternoon. Approx. 40h/ week
• Fully paid holidays (25 days a year + bank holidays + 2 weeks at Christmas)
• Company pension
• Salary £40,000 per annum
-
Baker required three mornings a week-
Monday, Wednesday and Friday 9-2pm approx.
Home kitchen.
Established brand, growing and aiming to more to a commercial kitchen asap so potential to grow with the business. Baking experience essential. Chocolate tempering experience very desirable. Ability to work in a fast paced environment to time lines and multi task is a must.
Packaging and delivering of product options also so a car is a bonus.
-
Ballymaloe House has vacancies for commis chefs to join our kitchen.
You will work with our team continuing your culinary career training alongside our Ballymaloe chefs working around all the main kitchen sections.
We only work with local & whole fish and butcher local meats.
Our vegetable and herb garden are farmed organically here which are an essential part of our menu.
I mention theses details as a love for food and cooking is the core of why chefs join Ballymaloe.
Please apply to
-
Chef de Partie
€17 per hour (can be seasonal)
The Cahernane Hotel, Mucross Road, Killarney
We are a four star boutique 48 bedroom hotel just outside Killarney Town.
Eligible candidates must have:
- Eligibility to work in Ireland
- Good level of English
Previous Experience cooking bar food in busy Irish Hotel, Pub or Restaurant
-
Rural pub serving traditional dishes
currently open
- Fridays and Saturdays 5-8pm food service and
- Sundays 12-4, 5-8pm but
- will open more days as season progresses.
Our current chef will be on hand to demonstrate how dishes are to be cooked and presented. We are a new business operating from an established and well-regarded family pub in West Cork, work is currently seasonal but we are looking to offer the venue for Christmas partys along with family functions such as christenings and communions as well as corporate events, which will mean year round work for our kitchen staff.
Hours offered would be in the region of 15-20 per week initially but this will increase as the season progresses. Some prep work involved, as well as responsibility for kitchen cleaning and HSE adherence. Competitive hourly rates offered for the right candidate, according to age and experience.
Please note that due to the location of the pub it is essential that candidates have their own transport.
-
Summer Season Trainee Commis Chef
April/May – 28th September 2025
Strandhill, Co. SligoKick-start your chef career in a busy, farm-to-fork kitchen this summer! Work with fresh, organic produce from our market garden, handmade breads from Carraig Rua, and pedigree Dexter beef from Drumanilra Organic Farm. Be part of our mission to make real, sustainable food accessible to all.
About The Role
We’re hiring a Commis Chef to join our kitchen team for the summer season. This is a fantastic opportunity to develop your skills, gain hands-on experience, and learn from experienced chefs in a fast-paced, high-quality kitchen. If you’re eager to learn, hardworking, and passionate about good food, this role is for you!
What You’ll Do
- Assist in food prep and cooking across all stations
- Work with high-quality, organic ingredients
- Maintain cleanliness and food safety standards
- Support chefs during busy service times
- Learn and develop new kitchen skills with training provided
What We’re Looking For
- Some kitchen experience required (professional or similar)
- Enthusiasm to learn and grow as a chef
- Strong teamwork and communication skills
- Ability to work efficiently in a fast-paced environment
- Flexibility to work evenings, weekends, and holidays
- Available for the summer season (April/May–September 2025)
Why Join Us?
- Hands-on training with experienced chefs
- Work with top-quality, organic ingredients from our farm
- Fun, supportive, and inclusive team
- Competitive pay: €13.70 - €14.50/hr + tips
- Great location for surf, hiking, and summer adventures
Job Details
- Hours: Full-time & Part-time available (21-40 hrs/week)
- Location: In-person, Strandhill (must be able to commute or relocate)
- Benefits:
- Bike to work scheme
- Employee assistance program
- Profit sharing
- Store & employee discounts
- Free on-site parking
- Staff meals
If you’re looking for a summer role where you can learn, grow, and work with amazing ingredients, we’d love to hear from you—apply now!
-
Ballymaloe House has vacancies for commis chefs to join our kitchen.
You will work with our team continuing your culinary career training alongside our Ballymaloe chefs working around all the main kitchen sections.
We only work with local & whole fish and butcher local meats.
Our vegetable and herb garden are farmed organically here which are an essential part of our menu.
I mention theses details as a love for food and cooking is the core of why chefs join Ballymaloe.
Please apply to
-
We are looking for an experienced Head Chef. We are a small team so you will be responsible for the running of daily service and the kitchen. You will work closely with the company directors to plan seasonal menus, place daily ingredients order & manage stock.
N5 Kitchen is a catering kitchen & café based in Islington/Finsbury Park. We cater daily set menus for breakfast and lunch to feed crews on photoshoots feeding up to 250 people a day. It is a fast-paced kitchen with large quantities of prep to complete.
Details
• Hours are Mon-Fri and days start very early until mid-afternoon. Approx. 40h/ week
• Fully paid holidays (25 days a year + bank holidays + 2 weeks at Christmas)
• Company pension
• Salary £40,000 per annum
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Full time position available to work in busy kitchen.
- Hours are 6.00am-2.00pm 5 days a week and will include Saturdays.
- Immediate start.
- Work in a happy environment producing the best of delicious food using the finest ingredients readily available.
- Closed on Sundays and bank holidays.
- We make all our own salads, cook own meats and home baking for the shop as well as outside catering. Day flies while you are having fun.
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A REALLY exciting opportunity to manage a forward thinking airstream food truck operation at small festivals and boutique events around the country promoting regenerative farming.
We are a regenerative farmers demonstrating, the benefits of our farming through with an online farm shop and artisan butchery.
The Telfit Farm Project is an exciting mission to restore and regenerate 1000 acres of the Yorkshire Dales to its full glory. Reinvigorating natural processes and renewing biodiversity, we are transforming our landscape for nature.
Read more below:
https://eattelfit.co.uk/pages/the-telfit-farm-project
Our food truck brings the story of regenerative farming to these events to promote the benefits of regenerative farming and eating a more natural diet.
All our produce in the food truck are cooked over open fire using natural charcoal made from sustainable woodlands.
We have a large asado style barbecue in the food truck and a charcoal oven for roasting our meats
Primarily we focus on burgers or pulled and grilled meats in the truck.
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Chefs – Airstream Food Truck (Festivals & Boutique Events)
Location: Ireland (Travel Required)
Job Type: Seasonal / Part-Time / Full-Time OptionsAbout Us:
We are an exciting, mobile Airstream food truck operation serving up incredible food at small festivals, boutique events, and private gatherings across Ireland. Our focus is on high-quality, fresh, and creative food, bringing a unique dining experience to every event.
We're looking for two passionate, energetic, and adaptable chef to join our team and help bring our vision to life on the road!
The Role:
As our Food Truck Chef, you’ll be responsible for preparing and serving delicious, high-quality food in a fast-paced festival environment. You’ll work in a small team, ensuring smooth operations, top-notch food, and an unforgettable experience for our customers.
Key Responsibilities:
- Prepare and cook food to a high standard in a compact kitchen space.
- Ensure service runs smoothly during busy festival and event hours.
- Maintain hygiene & food safety standards at all times.
- Set up and break down the food truck at different event locations.
- Assist with stock control and prep between events.
- Be flexible and adaptable – every event is different!
What We’re Looking For:
- Previous experience in a professional kitchen or food truck.
- Passion for, festivals, and events.
- Ability to work in a fast-paced environment with high energy.
- Strong understanding of food safety & hygiene (HACCP preferred).
- Comfortable working in a small team and on the road.
- Ability to adapt to different menus and event styles.
- Ability to adapt quickly and problem-solve on the go.
- A full driving license is a plus but not essential.
What We Offer:
- A fun, dynamic work environment – no two days are the same!
- Travel around Ireland to some of the best festivals & events.
- Competitive pay, plus tips & perks.
- Flexible working – work at select events or throughout the season.
- The chance to be part of an exciting food venture with creative input.
Excited to hit the road and cook amazing food?
📩 Apply now : info@afmcooking.com -
Summer Season Trainee Commis Chef
April/May – 28th September 2025
Strandhill, Co. SligoKick-start your chef career in a busy, farm-to-fork kitchen this summer! Work with fresh, organic produce from our market garden, handmade breads from Carraig Rua, and pedigree Dexter beef from Drumanilra Organic Farm. Be part of our mission to make real, sustainable food accessible to all.
About The Role
We’re hiring a Commis Chef to join our kitchen team for the summer season. This is a fantastic opportunity to develop your skills, gain hands-on experience, and learn from experienced chefs in a fast-paced, high-quality kitchen. If you’re eager to learn, hardworking, and passionate about good food, this role is for you!
What You’ll Do
- Assist in food prep and cooking across all stations
- Work with high-quality, organic ingredients
- Maintain cleanliness and food safety standards
- Support chefs during busy service times
- Learn and develop new kitchen skills with training provided
What We’re Looking For
- Some kitchen experience required (professional or similar)
- Enthusiasm to learn and grow as a chef
- Strong teamwork and communication skills
- Ability to work efficiently in a fast-paced environment
- Flexibility to work evenings, weekends, and holidays
- Available for the summer season (April/May–September 2025)
Why Join Us?
- Hands-on training with experienced chefs
- Work with top-quality, organic ingredients from our farm
- Fun, supportive, and inclusive team
- Competitive pay: €13.70 - €14.50/hr + tips
- Great location for surf, hiking, and summer adventures
Job Details
- Hours: Full-time & Part-time available (21-40 hrs/week)
- Location: In-person, Strandhill (must be able to commute or relocate)
- Benefits:
- Bike to work scheme
- Employee assistance program
- Profit sharing
- Store & employee discounts
- Free on-site parking
- Staff meals
If you’re looking for a summer role where you can learn, grow, and work with amazing ingredients, we’d love to hear from you—apply now!
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Experienced Chef Required for Gastro pub
Must be motivated and work as part of a tight knit team
Competent skills in the preparation and cooking of food, in a busy kitchen.
Applicant will need to assist the head chef in the operation and planning of menus.
Keep proper records and keep a clean, safe kitchen at all times.
Full time and part time positions available, weekends and bank holidays required.
@enginehousecoppercoast Instagram
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Chef de Partie
€17 per hour (can be seasonal)
The Cahernane Hotel, Mucross Road, Killarney
We are a four star boutique 48 bedroom hotel just outside Killarney Town.
Eligible candidates must have:
- Eligibility to work in Ireland
- Good level of English
Previous Experience cooking bar food in busy Irish Hotel, Pub or Restaurant
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Baker required three mornings a week-
Monday, Wednesday and Friday 9-2pm approx.
Home kitchen.
Established brand, growing and aiming to more to a commercial kitchen asap so potential to grow with the business. Baking experience essential. Chocolate tempering experience very desirable. Ability to work in a fast paced environment to time lines and multi task is a must.
Packaging and delivering of product options also so a car is a bonus.
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Baker required three mornings a week-
Monday, Wednesday and Friday 9-2pm approx.
Home kitchen.
Established brand, growing and aiming to more to a commercial kitchen asap so potential to grow with the business. Baking experience essential. Chocolate tempering experience very desirable. Ability to work in a fast paced environment to time lines and multi task is a must.
Packaging and delivering of product options also so a car is a bonus.
-
Location: The Almanage, Knockmealdown Mountains, Co. Tipperary
Position Type: Full-time/Part time option (Midweek)
Start Date:15/6/25
About The Almanage
The Almanage is a luxury retreat nestled at the foot of the Knockmealdown Mountains in County Tipperary. A haven for rest, healing, and nourishment, we welcome a small number of guests at a time (no more than 12) to ensure an intimate and personal experience. Our ethos is rooted in a deep respect for nature, simplicity, and wellness, reflected in everything we do, especially the food we serve.
We are passionate about whole, plant-based cuisine and incorporate macrobiotic principles into our menus. We’re now seeking a skilled and mindful chef to help bring that philosophy to life.Role Overview
The Retreat Chef will be responsible for creating and delivering vibrant, seasonal, and nourishing meals that support the retreat’s holistic approach to wellness. You’ll be working in a peaceful environment with a strong focus on quality, creativity, and intentionality. As the sole chef on-site, this role requires initiative, self-direction, and a high standard of professionalism.
Key Responsibilities• Plan and prepare daily meals (breakfast, lunch, and dinner) in line with plant-based and macrobiotic principles
• Ensure all meals meet high standards of nutrition, taste, and presentation
• Maintain a clean, safe, and organized kitchen that meets all health and hygiene regulations
• Source ingredients locally and sustainably, building relationships with local producers
• Cater to a range of dietary needs and food sensitivities
• Manage kitchen supplies, waste reduction, and budget efficiently
• Occasionally lead food demos or Q&A sessions for retreat participants
What We’re Looking For• A passion for plant-based, macrobiotic, or holistic cooking
• Formal culinary training or relevant experience in health-focused kitchens
• Experience working independently and managing all aspects of a kitchen
• Excellent food hygiene and safety standards (HACCP certification a plus)
• Strong organisational skills and the ability to multitask under minimal supervision
• Creativity and enthusiasm for wellness, sustainability, and mindful living
• A calm, professional demeanor suited to a retreat environment
Bonus Points If You:• Have foraging experience or knowledge of local edible plants
• Are interested in food as medicine or have training in nutritional therapy
• Can offer workshops or engage with guests around your culinary expertise
Benefits:
• Work in a serene and inspiring natural setting
• Be part of a small, passionate, and values-led team
• Flexible schedule with space for creative input
• Meals included during working days
• Opportunity to grow with a developing retreat center
To apply please send your CV and a brief cover letter, and (if available) samples of your work. We welcome applications from chefs of all backgrounds.
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