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Profile Overview
Welcome to
Jobs for Cooks
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We are looking for an experienced cook for a week's family reuntion in West Cork from 8th-14th August.
- Mainly for suppers (including shopping and washing up, at least pots and pans)
- and maybe the first course, we can load the dishwasher with plates and glasses.
- We will be a group of 12-14 including five children (who will generally have very simple, early suppers). The emphasis should be on vegetables and fish (three of the group are pescatarian).
- On 11th August we will be celebrating an 80th party, on that day we would like a special meal, perhaps with an extra person to help serve etc. Most of the party will be accommodated in a large house but we have also taken an adjacent lodge where we could accommodate a cook if necessary.
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We are looking for a cook for our family home in Soller, Mallorca this summer from approx July 1st to August 16th, so about 7 weeks in total. Soller is on the north west of the island and we are surrounded by our orchards of olive and lemon trees. The house is facing west and has a wonderful view of the sea and surrounding mountains.
We would like a cook with emphasis on homemade, healthy, fresh Mediterranean diet. Guests will be maximum of 12 at any one time, but often it could be just a few people.
- The applicant must be a driver, ideally over 25 years old for car insurance purposes, a car is provided for shopping and market visits.
- Accommodation is self contained apartment with air con.
- Working 5-6 days a week, to be confirmed.
- Maximum typical hours would be 9-3pm and 7-10pm
- but this is varied as much time is spent at sea and in restaurants too. All travel and living expenses are covered along with salary obviously. Salary dependent on experience. Our live out housekeepers will also be able to assist when needed. Kitchen is large, modern, open plan, so tidiness and organisation are important skills, and it is fully equipped with double Gaggenau ovens, double dishwashers and gas hob etc,
- References esssential.
-
We are a family of 5 adults, and one 2yr old and four other friends looking for a Chef/Cook for the week of 18-25th July in Goult, Provence France.
You will be required
- To prepare breakfast, lunch and
- some dinners and
- do shopping in the local shops.
- Driving Licence essential.
- French useful but not a necessity.
- One evening would be a drinks party with canapes - for local friends. Flight and Car Hire provided, or travel expenses to and from the location if travelling with own car.
-
We are looking for an experienced cook for a week's family reuntion in West Cork from 8th-14th August.
- Mainly for suppers (including shopping and washing up, at least pots and pans)
- and maybe the first course, we can load the dishwasher with plates and glasses.
- We will be a group of 12-14 including five children (who will generally have very simple, early suppers). The emphasis should be on vegetables and fish (three of the group are pescatarian).
- On 11th August we will be celebrating an 80th party, on that day we would like a special meal, perhaps with an extra person to help serve etc. Most of the party will be accommodated in a large house but we have also taken an adjacent lodge where we could accommodate a cook if necessary.
-
We are looking for a cook for our family home in Soller, Mallorca this summer from approx July 1st to August 16th, so about 7 weeks in total. Soller is on the north west of the island and we are surrounded by our orchards of olive and lemon trees. The house is facing west and has a wonderful view of the sea and surrounding mountains.
We would like a cook with emphasis on homemade, healthy, fresh Mediterranean diet. Guests will be maximum of 12 at any one time, but often it could be just a few people.
- The applicant must be a driver, ideally over 25 years old for car insurance purposes, a car is provided for shopping and market visits.
- Accommodation is self contained apartment with air con.
- Working 5-6 days a week, to be confirmed.
- Maximum typical hours would be 9-3pm and 7-10pm
- but this is varied as much time is spent at sea and in restaurants too. All travel and living expenses are covered along with salary obviously. Salary dependent on experience. Our live out housekeepers will also be able to assist when needed. Kitchen is large, modern, open plan, so tidiness and organisation are important skills, and it is fully equipped with double Gaggenau ovens, double dishwashers and gas hob etc,
- References esssential.
-
We are a family of 5 adults, and one 2yr old and four other friends looking for a Chef/Cook for the week of 18-25th July in Goult, Provence France.
You will be required
- To prepare breakfast, lunch and
- some dinners and
- do shopping in the local shops.
- Driving Licence essential.
- French useful but not a necessity.
- One evening would be a drinks party with canapes - for local friends. Flight and Car Hire provided, or travel expenses to and from the location if travelling with own car.
-
We are looking for an experienced cook for a week's family reuntion in West Cork from 8th-14th August.
- Mainly for suppers (including shopping and washing up, at least pots and pans)
- and maybe the first course, we can load the dishwasher with plates and glasses.
- We will be a group of 12-14 including five children (who will generally have very simple, early suppers). The emphasis should be on vegetables and fish (three of the group are pescatarian).
- On 11th August we will be celebrating an 80th party, on that day we would like a special meal, perhaps with an extra person to help serve etc. Most of the party will be accommodated in a large house but we have also taken an adjacent lodge where we could accommodate a cook if necessary.
-
Take a break from the city and live for 6 months on a beautiful Irish island, famous for its culture, music, friendly locals and a relaxed way of life.
The award winning Doonmore Hotel is seeking chefs ( line, sous and possibly head chef level) for the 2026 season, from Easter to the end of September. We have an excellent reputation for food and service, with a strong emphasis on dishes with local ingredients, local seafood, and home baked breads and desserts.
The 22 bedroom hotel caters for our own guests as well as non residents and day trippers. It is a busy place with a very large repeat customer base, consisting of mainly Irish and European clientele. Our chefs need to have experience in busy kitchens and be well organised. Our lunch service is from 12.30 to 4.30, with dinner service from 6pm to 9pm.
We provide all staff with onsite accommodation and all meals.
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Cloughjordan House is a busy, award-winning wedding and events venue, hosting up to 180 guests per event and renowned for our food-led, seasonal approach. We are currently seeking a passionate and motivated Seasonal Commis Chefs to join our kitchen team.
The Role
Working closely with our Head Chef, Sous Chefs and wider kitchen team, you will play a key role in the preparation and delivery of high-quality food across weddings, breakfasts, group dining and wood-fired BBQ events.
Key Responsibilities
Work as part of a collaborative kitchen team in a fast-paced wedding and events environment
Assist in the preparation, cooking and service of food for weddings (up to 180 guests), breakfast service, group meals and wood-fired BBQs
Support daily mise en place and service across multiple sections as required
Ensure all food is prepared and presented to a consistently high standard, in line with Cloughjordan House’s food ethos
Regularly taste and review finished dishes to ensure quality, seasoning and presentation standards are met
Monitor kitchen equipment and report any faults or maintenance issues to senior kitchen management
Ensure all statutory hygiene, food safety and HACCP requirements are strictly adhered to at all times
Assist with the correct receiving, storage and rotation of food deliveries, checking dates, quantities and quality of products
Support kitchen stock control, stock taking and inventory rotation, ensuring stores are secure, organised and correctly labelled
Operate within lean kitchen management principles, minimising waste and maximising efficiency
Continually develop culinary knowledge, skills and techniques through hands-on experience and guidance from senior chefs
Garden & Sustainability Focus
Work closely with our gardener and kitchen team to utilise produce from our on-site walled garden
Gain exposure to organic, seasonal growing and understand how garden produce is incorporated into menus
Candidate Profile
A genuine passion for food, hospitality and learning within a professional kitchen environment
Ability to work flexible hours, including weekends and peak wedding periods
Strong attention to detail and pride in producing high-quality food
A positive, can-do attitude and the ability to work calmly under pressure
Awareness of and alignment with Cloughjordan House’s brand values, sustainability focus and guest-first philosophy
Enthusiastic about contributing ideas and adding value to the overall food offering
What We Offer
The opportunity to work in a highly regarded wedding and events venue
Hands-on experience across large-scale events, wood-fire cooking and seasonal menus
Access to high-quality, organic produce grown on site
A supportive kitchen environment focused on learning, collaboration and professional development
-
We are looking for an experienced cook for a week's family reuntion in West Cork from 8th-14th August.
- Mainly for suppers (including shopping and washing up, at least pots and pans)
- and maybe the first course, we can load the dishwasher with plates and glasses.
- We will be a group of 12-14 including five children (who will generally have very simple, early suppers). The emphasis should be on vegetables and fish (three of the group are pescatarian).
- On 11th August we will be celebrating an 80th party, on that day we would like a special meal, perhaps with an extra person to help serve etc. Most of the party will be accommodated in a large house but we have also taken an adjacent lodge where we could accommodate a cook if necessary.
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
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Are you a passionate and skilled Baker with a love for creating mouthwatering baked goods? We have a fantastic opportunity for you to join our team as a Baker at Shells Café!
Schedule: 5 days a week (early starting and finishing hours)
Salary: Based on experience and will be discussed during the interview.
Responsibilities:
Prepare and bake a variety of delicious bread, pastries, cakes, and other baked goods following established recipes and techniques.
Ensure the quality, taste, and presentation of our baked products meet our high standards.
Collaborate with team members to plan and execute daily production, ensuring freshness and availability.
Maintain a clean and organised work area, including equipment and utensils.
Monitor inventory levels and communicate with management to ensure ingredients and supplies are well-stocked.
Stay up-to-date with industry trends and techniques to continually enhance your baking skills.
Contribute creative ideas to our menu development and seasonal offerings.
Send your CV to manager@shellscafe.com to join our team!
Job Types: Full-time, Part-time
Benefits:
- Employee discount
- On-site parking
Experience:
- Baking: 2 years (required)
Work Location: In person
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Take a break from the city and live for 6 months on a beautiful Irish island, famous for its culture, music, friendly locals and a relaxed way of life.
The award winning Doonmore Hotel is seeking chefs ( line, sous and possibly head chef level) for the 2026 season, from Easter to the end of September. We have an excellent reputation for food and service, with a strong emphasis on dishes with local ingredients, local seafood, and home baked breads and desserts.
The 22 bedroom hotel caters for our own guests as well as non residents and day trippers. It is a busy place with a very large repeat customer base, consisting of mainly Irish and European clientele. Our chefs need to have experience in busy kitchens and be well organised. Our lunch service is from 12.30 to 4.30, with dinner service from 6pm to 9pm.
We provide all staff with onsite accommodation and all meals.
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We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
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The Role
The Development Chef is responsible for the full food journey at Seed, including menu development, production execution, training, and ongoing quality control.
https://www.eatseed.co.uk/developmentchef
Working Location
- Production Kitchen (Dungannon) + Restaurant Sites (Dungannon & Belfast)
- Travel required as part of the role.
Key responsibilities include:
Menu & Product Development
- Lead the development of seasonal menu updates across the year.
- Create and evolve bowls, salads, dressings, marinades, sauces, and toppings that align with Seed’s food identity.
- Research, test, and refine recipes to ensure balance, flavour, and consistency.
- Introduce seasonal ingredients, new ideas, and relevant food trends while staying true to the brand.
Recipe Development & Documentation
- Produce clear, detailed recipe documentation including batch guides, prep methods, and finishing notes.
- Ensure all recipes are scalable and consistently executable across multiple sites.
- Review and refine recipes post-launch based on feedback and performance.
- Collaborate with the wider management team on pricing, costing, and margin considerations where required.
Production Kitchen Leadership
- Lead the production kitchen, setting standards for quality, food safety, organisation, and efficiency.
- Continuously improve production workflows, batch processes, and handover to site kitchens.
- Ensure production output supports consistency and speed at restaurant level.
Training & Menu Rollouts
- Train kitchen leads and teams ahead of each seasonal launch.
- Deliver clear guidance on preparation, seasoning, assembly, and presentation.
- Support training through hands-on demonstrations and practical guidance (including video or visual tools where helpful).
- Ensure teams feel confident and capable before and after new menu launches.
Quality Control & Kitchen Presence
- Maintain a strong, regular presence across kitchens to uphold standards.
- Monitor consistency, freshness, technique, and flavour across all locations.
- Provide hands-on coaching and corrective guidance where needed.
- Increase kitchen presence during launches, busy periods, or staffing challenges.
- Identify and resolve issues relating to prep, workflow, waste, or execution drift.
Supplier & Ingredient Oversight
- Maintain relationships with key suppliers and food reps.
- Stay informed on availability, pricing changes, and new product options.
- Ensure ingredients consistently meet Seed’s standards for quality and flavour.
Brand & Food Identity
- Protect and evolve Seed’s food style across all locations.
- Ensure presentation, flavour, and freshness standards are consistently met.
- Support marketing and brand teams with food insights during launches or campaigns.
Collaboration & Leadership
- Work closely with Directors, Operations, and Restaurant Managers to ensure food systems are scalable and efficient.
- Provide input on equipment, workflow, and kitchen layout improvements that impact food quality.
- Contribute to strategic planning and expansion discussions from a food and operations perspective.
- Take part in regular leadership check-ins to review performance, upcoming launches, training needs, and any food-related risks or opportunities.
Why Join Seed
This isn’t a single site Head Chef role.
This role offers the opportunity to shape how food is developed and delivered across a growing health focused brand. You’ll have real influence over menus, kitchens, and teams, with space to test ideas, improve systems, and raise standards as the business evolves.
If you’re motivated by building something long-term and creating your mark on a food brand, we’d love to hear from you.
Job Type: Full-time
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Flexitime
- On-site parking
Ability to commute/relocate:
- Northern Ireland: reliably commute or plan to relocate before starting work (preferred)
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Weezie's (@weezieslondon) — brought to you by amie @drinkamie — is hiring a Pizza Chef! No experience needed, just a positive attitude and an eagerness to get stuck in and learn. Join the team behind amie wine studio @amiewinestudio and amie @drinkamie, who are opening Weezie’s in Eccleston Yards this Spring.
Full time, or Part Time. Starting in March
We’re looking for a Pizza Chef to help launch the restaurant - someone confident cooking Pizzas. While you’ll report to the Head Chef, you’ll also be working directly with the founders to bring the concept to life. This is a brilliant opportunity to shape something special from day one.
Launch & Setup
Test our pizza dough recipe, bring your ideas and experience to the table.
Assist in developing salad / dips menu
Collaborate directly with the founders on the opening food menu.
Help commission kitchen equipment and ensure the space runs like clockwork
Embed our kitchen processes & systems
Be hands-on every shift, leading from the front. Work in a professional kitchen culture rooted in pride and joy. Run a Brilliant Kitchen
Deliver London Thin Crust pizzas to spec, fast, fresh, and consistent. Set up & maintain hygiene, food safety, and allergen protocols to the highest standard. Champion our food ethos: simple, bold, beautiful. Drive Performance
Support in stock management, weekly counts, and smart ordering. Support in food costs and minimise waste. Support with rota planning and labour targets
A passion for food aesthetic and presentation. Confidence using and maintaining deck ovens. Strong leadership and communication skills and excited about simple, high-quality ingredients, with big flavour
45 hour contract
Room for salary growth
Food on shift
Discounts on food & drink
A creative, ambitious team to grow with
Free gym classes at Barry’s and Pyscle in Eccleston Yards -
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
Are you a passionate and skilled Baker with a love for creating mouthwatering baked goods? We have a fantastic opportunity for you to join our team as a Baker at Shells Café!
Schedule: 5 days a week (early starting and finishing hours)
Salary: Based on experience and will be discussed during the interview.
Responsibilities:
Prepare and bake a variety of delicious bread, pastries, cakes, and other baked goods following established recipes and techniques.
Ensure the quality, taste, and presentation of our baked products meet our high standards.
Collaborate with team members to plan and execute daily production, ensuring freshness and availability.
Maintain a clean and organised work area, including equipment and utensils.
Monitor inventory levels and communicate with management to ensure ingredients and supplies are well-stocked.
Stay up-to-date with industry trends and techniques to continually enhance your baking skills.
Contribute creative ideas to our menu development and seasonal offerings.
Send your CV to manager@shellscafe.com to join our team!
Job Types: Full-time, Part-time
Benefits:
- Employee discount
- On-site parking
Experience:
- Baking: 2 years (required)
Work Location: In person
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
We are looking for a Private Chef to cook dinner for 9 people on the nights on 26th, 27th and 28th February 2026 in a rented house in the Champagne district of France.
All transportation and hotel accomodation paid
-
We are a family of 5 adults, and one 2yr old and four other friends looking for a Chef/Cook for the week of 18-25th July in Goult, Provence France.
You will be required
- To prepare breakfast, lunch and
- some dinners and
- do shopping in the local shops.
- Driving Licence essential.
- French useful but not a necessity.
- One evening would be a drinks party with canapes - for local friends. Flight and Car Hire provided, or travel expenses to and from the location if travelling with own car.
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
-
We are looking for an experienced cook for a week's family reuntion in West Cork from 8th-14th August.
- Mainly for suppers (including shopping and washing up, at least pots and pans)
- and maybe the first course, we can load the dishwasher with plates and glasses.
- We will be a group of 12-14 including five children (who will generally have very simple, early suppers). The emphasis should be on vegetables and fish (three of the group are pescatarian).
- On 11th August we will be celebrating an 80th party, on that day we would like a special meal, perhaps with an extra person to help serve etc. Most of the party will be accommodated in a large house but we have also taken an adjacent lodge where we could accommodate a cook if necessary.
-
We are looking for a Private Chef to cook dinner for 9 people on the nights on 26th, 27th and 28th February 2026 in a rented house in the Champagne district of France.
All transportation and hotel accomodation paid
-
We are looking for a cook for our family home in Soller, Mallorca this summer from approx July 1st to August 16th, so about 7 weeks in total. Soller is on the north west of the island and we are surrounded by our orchards of olive and lemon trees. The house is facing west and has a wonderful view of the sea and surrounding mountains.
We would like a cook with emphasis on homemade, healthy, fresh Mediterranean diet. Guests will be maximum of 12 at any one time, but often it could be just a few people.
- The applicant must be a driver, ideally over 25 years old for car insurance purposes, a car is provided for shopping and market visits.
- Accommodation is self contained apartment with air con.
- Working 5-6 days a week, to be confirmed.
- Maximum typical hours would be 9-3pm and 7-10pm
- but this is varied as much time is spent at sea and in restaurants too. All travel and living expenses are covered along with salary obviously. Salary dependent on experience. Our live out housekeepers will also be able to assist when needed. Kitchen is large, modern, open plan, so tidiness and organisation are important skills, and it is fully equipped with double Gaggenau ovens, double dishwashers and gas hob etc,
- References esssential.
-
We are a family of 5 adults, and one 2yr old and four other friends looking for a Chef/Cook for the week of 18-25th July in Goult, Provence France.
You will be required
- To prepare breakfast, lunch and
- some dinners and
- do shopping in the local shops.
- Driving Licence essential.
- French useful but not a necessity.
- One evening would be a drinks party with canapes - for local friends. Flight and Car Hire provided, or travel expenses to and from the location if travelling with own car.
-
We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
Cloughjordan House is a busy, award-winning wedding and events venue, hosting up to 180 guests per event and renowned for our food-led, seasonal approach. We are currently seeking a passionate and motivated Seasonal Commis Chefs to join our kitchen team.
The Role
Working closely with our Head Chef, Sous Chefs and wider kitchen team, you will play a key role in the preparation and delivery of high-quality food across weddings, breakfasts, group dining and wood-fired BBQ events.
Key Responsibilities
Work as part of a collaborative kitchen team in a fast-paced wedding and events environment
Assist in the preparation, cooking and service of food for weddings (up to 180 guests), breakfast service, group meals and wood-fired BBQs
Support daily mise en place and service across multiple sections as required
Ensure all food is prepared and presented to a consistently high standard, in line with Cloughjordan House’s food ethos
Regularly taste and review finished dishes to ensure quality, seasoning and presentation standards are met
Monitor kitchen equipment and report any faults or maintenance issues to senior kitchen management
Ensure all statutory hygiene, food safety and HACCP requirements are strictly adhered to at all times
Assist with the correct receiving, storage and rotation of food deliveries, checking dates, quantities and quality of products
Support kitchen stock control, stock taking and inventory rotation, ensuring stores are secure, organised and correctly labelled
Operate within lean kitchen management principles, minimising waste and maximising efficiency
Continually develop culinary knowledge, skills and techniques through hands-on experience and guidance from senior chefs
Garden & Sustainability Focus
Work closely with our gardener and kitchen team to utilise produce from our on-site walled garden
Gain exposure to organic, seasonal growing and understand how garden produce is incorporated into menus
Candidate Profile
A genuine passion for food, hospitality and learning within a professional kitchen environment
Ability to work flexible hours, including weekends and peak wedding periods
Strong attention to detail and pride in producing high-quality food
A positive, can-do attitude and the ability to work calmly under pressure
Awareness of and alignment with Cloughjordan House’s brand values, sustainability focus and guest-first philosophy
Enthusiastic about contributing ideas and adding value to the overall food offering
What We Offer
The opportunity to work in a highly regarded wedding and events venue
Hands-on experience across large-scale events, wood-fire cooking and seasonal menus
Access to high-quality, organic produce grown on site
A supportive kitchen environment focused on learning, collaboration and professional development
-
We are looking for an experienced cook for a week's family reuntion in West Cork from 8th-14th August.
- Mainly for suppers (including shopping and washing up, at least pots and pans)
- and maybe the first course, we can load the dishwasher with plates and glasses.
- We will be a group of 12-14 including five children (who will generally have very simple, early suppers). The emphasis should be on vegetables and fish (three of the group are pescatarian).
- On 11th August we will be celebrating an 80th party, on that day we would like a special meal, perhaps with an extra person to help serve etc. Most of the party will be accommodated in a large house but we have also taken an adjacent lodge where we could accommodate a cook if necessary.
-
Are you a passionate and skilled Baker with a love for creating mouthwatering baked goods? We have a fantastic opportunity for you to join our team as a Baker at Shells Café!
Schedule: 5 days a week (early starting and finishing hours)
Salary: Based on experience and will be discussed during the interview.
Responsibilities:
Prepare and bake a variety of delicious bread, pastries, cakes, and other baked goods following established recipes and techniques.
Ensure the quality, taste, and presentation of our baked products meet our high standards.
Collaborate with team members to plan and execute daily production, ensuring freshness and availability.
Maintain a clean and organised work area, including equipment and utensils.
Monitor inventory levels and communicate with management to ensure ingredients and supplies are well-stocked.
Stay up-to-date with industry trends and techniques to continually enhance your baking skills.
Contribute creative ideas to our menu development and seasonal offerings.
Send your CV to manager@shellscafe.com to join our team!
Job Types: Full-time, Part-time
Benefits:
- Employee discount
- On-site parking
Experience:
- Baking: 2 years (required)
Work Location: In person
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We are looking for a Private Chef to cook dinner for 9 people on the nights on 26th, 27th and 28th February 2026 in a rented house in the Champagne district of France.
All transportation and hotel accomodation paid
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Cookery School Assistant Chef & Course Leader
Location: Kenton Hall, Debenham Road, Stowmarket, Suffolk IP14 6JU
Contract Type: Seasonal / Residential (Summer Programme)
Remuneration
- Course Fee: £500 per week
- Full board included (accommodation + three meals per day, Monday–Friday)
Course Dates: 6 weeks during July and August
Role Overview
Kenton Hall Estate is recruiting a motivated Cookery School Assistant Chef & Course Leader to support the delivery of our Duke of Edinburgh Gold Residential Courses. These courses are designed for young people aged 16+ and combine hands-on cookery education within our on-site cookery school with farm-based activities and residential experiences.
The role combines practical cookery support, course leadership, and pastoral care. You will assist the lead chef in delivering engaging morning cookery sessions, while also acting as an organiser, animator, and safeguarding presence throughout the residential programme.
Each course hosts up to 14 students, all staying on-site in the estate’s glamping accommodation.
Key Responsibilities
Cookery School & Kitchen Support
- Assist the lead chef during morning cookery teaching sessions, supporting students with practical skills and learning outcomes
- Carry out mise-en-place for cookery classes, ensuring ingredients and equipment are prepared and organised
- Support with ordering, stock control, and ingredient preparation for upcoming classes
- Help maintain high standards of food hygiene, cleanliness, and kitchen organisation
- Assist students with food preparation and cooking as part of their course programme
Course Leadership & Student Supervision
- Ensure students are engaged, supported, and safe throughout the course
- Take responsibility for student attendance and punctuality for scheduled sessions
- Act as a positive role model, encouraging teamwork, confidence, and independence
- Support safeguarding procedures and student wellbeing at all times
Daily Schedule Support (Typical Day)
- 8:30am – Ensure students are up and prepared for the day
- 8:45am – Breakfast set-up and clear-down
- 9:30am – 1.30pm– Morning cookery session (assisting the chef with teaching, prep, and student support)
- 2pm – 5pm – Time off
- From 5pm Dinner service – Assist with heating, plating, and serving food prepared during cookery sessions, with student involvement
- Evening activity – Plan and host an engaging group activity, finishing around 9:00pm
You will typically work around 9 hours per day, with shorter hours on arrival (Monday) and departure (Friday).
-
Weezie's (@weezieslondon) — brought to you by amie @drinkamie — is hiring a Pizza Chef! No experience needed, just a positive attitude and an eagerness to get stuck in and learn. Join the team behind amie wine studio @amiewinestudio and amie @drinkamie, who are opening Weezie’s in Eccleston Yards this Spring.
Full time, or Part Time. Starting in March
We’re looking for a Pizza Chef to help launch the restaurant - someone confident cooking Pizzas. While you’ll report to the Head Chef, you’ll also be working directly with the founders to bring the concept to life. This is a brilliant opportunity to shape something special from day one.
Launch & Setup
Test our pizza dough recipe, bring your ideas and experience to the table.
Assist in developing salad / dips menu
Collaborate directly with the founders on the opening food menu.
Help commission kitchen equipment and ensure the space runs like clockwork
Embed our kitchen processes & systems
Be hands-on every shift, leading from the front. Work in a professional kitchen culture rooted in pride and joy. Run a Brilliant Kitchen
Deliver London Thin Crust pizzas to spec, fast, fresh, and consistent. Set up & maintain hygiene, food safety, and allergen protocols to the highest standard. Champion our food ethos: simple, bold, beautiful. Drive Performance
Support in stock management, weekly counts, and smart ordering. Support in food costs and minimise waste. Support with rota planning and labour targets
A passion for food aesthetic and presentation. Confidence using and maintaining deck ovens. Strong leadership and communication skills and excited about simple, high-quality ingredients, with big flavour
45 hour contract
Room for salary growth
Food on shift
Discounts on food & drink
A creative, ambitious team to grow with
Free gym classes at Barry’s and Pyscle in Eccleston Yards -
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join as Kitchen Manager for the 2026 Season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands’ produce. The ideal candidate will lead a team of 4 chefs delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas in a bustling seasonal cafe.
We are looking for someone to start in March with menu development and be with us until the end of October, with long term opportunity to develop our winter hours and future seasons possible. Hours expected are 42+ per week. Experience in a busy, fast paced environment is essential and the ideal candidate has a keen attention to detail. This is a fantastic opportunity for the right candidate to step up to the next level and take a controlling position in a kitchen. You will work alongside Max and Indi to develop menus, plan events and orchestrate team members doing catering at the two lodges on the estate.
We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience with pizzas and baking is a plus.
Fantastic perks of the position
- Lovely staff accommodation with an en-suite and generous living space and garden
- Proportional share of tips
- Sociable hours and a great team environment
- Pay dependant on experience (accommodation provided and many perks and staff meals included being part of a busy working estate)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Max / Glenforsa team x
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We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
Are you a passionate and skilled Baker with a love for creating mouthwatering baked goods? We have a fantastic opportunity for you to join our team as a Baker at Shells Café!
Schedule: 5 days a week (early starting and finishing hours)
Salary: Based on experience and will be discussed during the interview.
Responsibilities:
Prepare and bake a variety of delicious bread, pastries, cakes, and other baked goods following established recipes and techniques.
Ensure the quality, taste, and presentation of our baked products meet our high standards.
Collaborate with team members to plan and execute daily production, ensuring freshness and availability.
Maintain a clean and organised work area, including equipment and utensils.
Monitor inventory levels and communicate with management to ensure ingredients and supplies are well-stocked.
Stay up-to-date with industry trends and techniques to continually enhance your baking skills.
Contribute creative ideas to our menu development and seasonal offerings.
Send your CV to manager@shellscafe.com to join our team!
Job Types: Full-time, Part-time
Benefits:
- Employee discount
- On-site parking
Experience:
- Baking: 2 years (required)
Work Location: In person
-
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join as Kitchen Manager for the 2026 Season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands’ produce. The ideal candidate will lead a team of 4 chefs delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas in a bustling seasonal cafe.
We are looking for someone to start in March with menu development and be with us until the end of October, with long term opportunity to develop our winter hours and future seasons possible. Hours expected are 42+ per week. Experience in a busy, fast paced environment is essential and the ideal candidate has a keen attention to detail. This is a fantastic opportunity for the right candidate to step up to the next level and take a controlling position in a kitchen. You will work alongside Max and Indi to develop menus, plan events and orchestrate team members doing catering at the two lodges on the estate.
We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience with pizzas and baking is a plus.
Fantastic perks of the position
- Lovely staff accommodation with an en-suite and generous living space and garden
- Proportional share of tips
- Sociable hours and a great team environment
- Pay dependant on experience (accommodation provided and many perks and staff meals included being part of a busy working estate)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Max / Glenforsa team x
-
We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
Cookery School Assistant Chef & Course Leader
Location: Kenton Hall, Debenham Road, Stowmarket, Suffolk IP14 6JU
Contract Type: Seasonal / Residential (Summer Programme)
Remuneration
- Course Fee: £500 per week
- Full board included (accommodation + three meals per day, Monday–Friday)
Course Dates: 6 weeks during July and August
Role Overview
Kenton Hall Estate is recruiting a motivated Cookery School Assistant Chef & Course Leader to support the delivery of our Duke of Edinburgh Gold Residential Courses. These courses are designed for young people aged 16+ and combine hands-on cookery education within our on-site cookery school with farm-based activities and residential experiences.
The role combines practical cookery support, course leadership, and pastoral care. You will assist the lead chef in delivering engaging morning cookery sessions, while also acting as an organiser, animator, and safeguarding presence throughout the residential programme.
Each course hosts up to 14 students, all staying on-site in the estate’s glamping accommodation.
Key Responsibilities
Cookery School & Kitchen Support
- Assist the lead chef during morning cookery teaching sessions, supporting students with practical skills and learning outcomes
- Carry out mise-en-place for cookery classes, ensuring ingredients and equipment are prepared and organised
- Support with ordering, stock control, and ingredient preparation for upcoming classes
- Help maintain high standards of food hygiene, cleanliness, and kitchen organisation
- Assist students with food preparation and cooking as part of their course programme
Course Leadership & Student Supervision
- Ensure students are engaged, supported, and safe throughout the course
- Take responsibility for student attendance and punctuality for scheduled sessions
- Act as a positive role model, encouraging teamwork, confidence, and independence
- Support safeguarding procedures and student wellbeing at all times
Daily Schedule Support (Typical Day)
- 8:30am – Ensure students are up and prepared for the day
- 8:45am – Breakfast set-up and clear-down
- 9:30am – 1.30pm– Morning cookery session (assisting the chef with teaching, prep, and student support)
- 2pm – 5pm – Time off
- From 5pm Dinner service – Assist with heating, plating, and serving food prepared during cookery sessions, with student involvement
- Evening activity – Plan and host an engaging group activity, finishing around 9:00pm
You will typically work around 9 hours per day, with shorter hours on arrival (Monday) and departure (Friday).
-
Weezie's (@weezieslondon) — brought to you by amie @drinkamie — is hiring a Pizza Chef! No experience needed, just a positive attitude and an eagerness to get stuck in and learn. Join the team behind amie wine studio @amiewinestudio and amie @drinkamie, who are opening Weezie’s in Eccleston Yards this Spring.
Full time, or Part Time. Starting in March
We’re looking for a Pizza Chef to help launch the restaurant - someone confident cooking Pizzas. While you’ll report to the Head Chef, you’ll also be working directly with the founders to bring the concept to life. This is a brilliant opportunity to shape something special from day one.
Launch & Setup
Test our pizza dough recipe, bring your ideas and experience to the table.
Assist in developing salad / dips menu
Collaborate directly with the founders on the opening food menu.
Help commission kitchen equipment and ensure the space runs like clockwork
Embed our kitchen processes & systems
Be hands-on every shift, leading from the front. Work in a professional kitchen culture rooted in pride and joy. Run a Brilliant Kitchen
Deliver London Thin Crust pizzas to spec, fast, fresh, and consistent. Set up & maintain hygiene, food safety, and allergen protocols to the highest standard. Champion our food ethos: simple, bold, beautiful. Drive Performance
Support in stock management, weekly counts, and smart ordering. Support in food costs and minimise waste. Support with rota planning and labour targets
A passion for food aesthetic and presentation. Confidence using and maintaining deck ovens. Strong leadership and communication skills and excited about simple, high-quality ingredients, with big flavour
45 hour contract
Room for salary growth
Food on shift
Discounts on food & drink
A creative, ambitious team to grow with
Free gym classes at Barry’s and Pyscle in Eccleston Yards -
We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
-
Weezie's (@weezieslondon) — brought to you by amie @drinkamie — is hiring a Pizza Chef! No experience needed, just a positive attitude and an eagerness to get stuck in and learn. Join the team behind amie wine studio @amiewinestudio and amie @drinkamie, who are opening Weezie’s in Eccleston Yards this Spring.
Full time, or Part Time. Starting in March
We’re looking for a Pizza Chef to help launch the restaurant - someone confident cooking Pizzas. While you’ll report to the Head Chef, you’ll also be working directly with the founders to bring the concept to life. This is a brilliant opportunity to shape something special from day one.
Launch & Setup
Test our pizza dough recipe, bring your ideas and experience to the table.
Assist in developing salad / dips menu
Collaborate directly with the founders on the opening food menu.
Help commission kitchen equipment and ensure the space runs like clockwork
Embed our kitchen processes & systems
Be hands-on every shift, leading from the front. Work in a professional kitchen culture rooted in pride and joy. Run a Brilliant Kitchen
Deliver London Thin Crust pizzas to spec, fast, fresh, and consistent. Set up & maintain hygiene, food safety, and allergen protocols to the highest standard. Champion our food ethos: simple, bold, beautiful. Drive Performance
Support in stock management, weekly counts, and smart ordering. Support in food costs and minimise waste. Support with rota planning and labour targets
A passion for food aesthetic and presentation. Confidence using and maintaining deck ovens. Strong leadership and communication skills and excited about simple, high-quality ingredients, with big flavour
45 hour contract
Room for salary growth
Food on shift
Discounts on food & drink
A creative, ambitious team to grow with
Free gym classes at Barry’s and Pyscle in Eccleston Yards -
Weezie's (@weezieslondon) — brought to you by amie @drinkamie — is hiring a Pizza Chef! No experience needed, just a positive attitude and an eagerness to get stuck in and learn. Join the team behind amie wine studio @amiewinestudio and amie @drinkamie, who are opening Weezie’s in Eccleston Yards this Spring.
Full time, or Part Time. Starting in March
We’re looking for a Pizza Chef to help launch the restaurant - someone confident cooking Pizzas. While you’ll report to the Head Chef, you’ll also be working directly with the founders to bring the concept to life. This is a brilliant opportunity to shape something special from day one.
Launch & Setup
Test our pizza dough recipe, bring your ideas and experience to the table.
Assist in developing salad / dips menu
Collaborate directly with the founders on the opening food menu.
Help commission kitchen equipment and ensure the space runs like clockwork
Embed our kitchen processes & systems
Be hands-on every shift, leading from the front. Work in a professional kitchen culture rooted in pride and joy. Run a Brilliant Kitchen
Deliver London Thin Crust pizzas to spec, fast, fresh, and consistent. Set up & maintain hygiene, food safety, and allergen protocols to the highest standard. Champion our food ethos: simple, bold, beautiful. Drive Performance
Support in stock management, weekly counts, and smart ordering. Support in food costs and minimise waste. Support with rota planning and labour targets
A passion for food aesthetic and presentation. Confidence using and maintaining deck ovens. Strong leadership and communication skills and excited about simple, high-quality ingredients, with big flavour
45 hour contract
Room for salary growth
Food on shift
Discounts on food & drink
A creative, ambitious team to grow with
Free gym classes at Barry’s and Pyscle in Eccleston Yards -
Are you a passionate and skilled Baker with a love for creating mouthwatering baked goods? We have a fantastic opportunity for you to join our team as a Baker at Shells Café!
Schedule: 5 days a week (early starting and finishing hours)
Salary: Based on experience and will be discussed during the interview.
Responsibilities:
Prepare and bake a variety of delicious bread, pastries, cakes, and other baked goods following established recipes and techniques.
Ensure the quality, taste, and presentation of our baked products meet our high standards.
Collaborate with team members to plan and execute daily production, ensuring freshness and availability.
Maintain a clean and organised work area, including equipment and utensils.
Monitor inventory levels and communicate with management to ensure ingredients and supplies are well-stocked.
Stay up-to-date with industry trends and techniques to continually enhance your baking skills.
Contribute creative ideas to our menu development and seasonal offerings.
Send your CV to manager@shellscafe.com to join our team!
Job Types: Full-time, Part-time
Benefits:
- Employee discount
- On-site parking
Experience:
- Baking: 2 years (required)
Work Location: In person
-
Cloughjordan House is a busy, award-winning wedding and events venue, hosting up to 180 guests per event and renowned for our food-led, seasonal approach. We are currently seeking a passionate and motivated Seasonal Commis Chefs to join our kitchen team.
The Role
Working closely with our Head Chef, Sous Chefs and wider kitchen team, you will play a key role in the preparation and delivery of high-quality food across weddings, breakfasts, group dining and wood-fired BBQ events.
Key Responsibilities
Work as part of a collaborative kitchen team in a fast-paced wedding and events environment
Assist in the preparation, cooking and service of food for weddings (up to 180 guests), breakfast service, group meals and wood-fired BBQs
Support daily mise en place and service across multiple sections as required
Ensure all food is prepared and presented to a consistently high standard, in line with Cloughjordan House’s food ethos
Regularly taste and review finished dishes to ensure quality, seasoning and presentation standards are met
Monitor kitchen equipment and report any faults or maintenance issues to senior kitchen management
Ensure all statutory hygiene, food safety and HACCP requirements are strictly adhered to at all times
Assist with the correct receiving, storage and rotation of food deliveries, checking dates, quantities and quality of products
Support kitchen stock control, stock taking and inventory rotation, ensuring stores are secure, organised and correctly labelled
Operate within lean kitchen management principles, minimising waste and maximising efficiency
Continually develop culinary knowledge, skills and techniques through hands-on experience and guidance from senior chefs
Garden & Sustainability Focus
Work closely with our gardener and kitchen team to utilise produce from our on-site walled garden
Gain exposure to organic, seasonal growing and understand how garden produce is incorporated into menus
Candidate Profile
A genuine passion for food, hospitality and learning within a professional kitchen environment
Ability to work flexible hours, including weekends and peak wedding periods
Strong attention to detail and pride in producing high-quality food
A positive, can-do attitude and the ability to work calmly under pressure
Awareness of and alignment with Cloughjordan House’s brand values, sustainability focus and guest-first philosophy
Enthusiastic about contributing ideas and adding value to the overall food offering
What We Offer
The opportunity to work in a highly regarded wedding and events venue
Hands-on experience across large-scale events, wood-fire cooking and seasonal menus
Access to high-quality, organic produce grown on site
A supportive kitchen environment focused on learning, collaboration and professional development
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join as Kitchen Manager for the 2026 Season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands’ produce. The ideal candidate will lead a team of 4 chefs delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas in a bustling seasonal cafe.
We are looking for someone to start in March with menu development and be with us until the end of October, with long term opportunity to develop our winter hours and future seasons possible. Hours expected are 42+ per week. Experience in a busy, fast paced environment is essential and the ideal candidate has a keen attention to detail. This is a fantastic opportunity for the right candidate to step up to the next level and take a controlling position in a kitchen. You will work alongside Max and Indi to develop menus, plan events and orchestrate team members doing catering at the two lodges on the estate.
We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience with pizzas and baking is a plus.
Fantastic perks of the position
- Lovely staff accommodation with an en-suite and generous living space and garden
- Proportional share of tips
- Sociable hours and a great team environment
- Pay dependant on experience (accommodation provided and many perks and staff meals included being part of a busy working estate)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Max / Glenforsa team x
-
We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
Cookery School Assistant Chef & Course Leader
Location: Kenton Hall, Debenham Road, Stowmarket, Suffolk IP14 6JU
Contract Type: Seasonal / Residential (Summer Programme)
Remuneration
- Course Fee: £500 per week
- Full board included (accommodation + three meals per day, Monday–Friday)
Course Dates: 6 weeks during July and August
Role Overview
Kenton Hall Estate is recruiting a motivated Cookery School Assistant Chef & Course Leader to support the delivery of our Duke of Edinburgh Gold Residential Courses. These courses are designed for young people aged 16+ and combine hands-on cookery education within our on-site cookery school with farm-based activities and residential experiences.
The role combines practical cookery support, course leadership, and pastoral care. You will assist the lead chef in delivering engaging morning cookery sessions, while also acting as an organiser, animator, and safeguarding presence throughout the residential programme.
Each course hosts up to 14 students, all staying on-site in the estate’s glamping accommodation.
Key Responsibilities
Cookery School & Kitchen Support
- Assist the lead chef during morning cookery teaching sessions, supporting students with practical skills and learning outcomes
- Carry out mise-en-place for cookery classes, ensuring ingredients and equipment are prepared and organised
- Support with ordering, stock control, and ingredient preparation for upcoming classes
- Help maintain high standards of food hygiene, cleanliness, and kitchen organisation
- Assist students with food preparation and cooking as part of their course programme
Course Leadership & Student Supervision
- Ensure students are engaged, supported, and safe throughout the course
- Take responsibility for student attendance and punctuality for scheduled sessions
- Act as a positive role model, encouraging teamwork, confidence, and independence
- Support safeguarding procedures and student wellbeing at all times
Daily Schedule Support (Typical Day)
- 8:30am – Ensure students are up and prepared for the day
- 8:45am – Breakfast set-up and clear-down
- 9:30am – 1.30pm– Morning cookery session (assisting the chef with teaching, prep, and student support)
- 2pm – 5pm – Time off
- From 5pm Dinner service – Assist with heating, plating, and serving food prepared during cookery sessions, with student involvement
- Evening activity – Plan and host an engaging group activity, finishing around 9:00pm
You will typically work around 9 hours per day, with shorter hours on arrival (Monday) and departure (Friday).
-
Cookery School Assistant Chef & Course Leader
Location: Kenton Hall, Debenham Road, Stowmarket, Suffolk IP14 6JU
Contract Type: Seasonal / Residential (Summer Programme)
Remuneration
- Course Fee: £500 per week
- Full board included (accommodation + three meals per day, Monday–Friday)
Course Dates: 6 weeks during July and August
Role Overview
Kenton Hall Estate is recruiting a motivated Cookery School Assistant Chef & Course Leader to support the delivery of our Duke of Edinburgh Gold Residential Courses. These courses are designed for young people aged 16+ and combine hands-on cookery education within our on-site cookery school with farm-based activities and residential experiences.
The role combines practical cookery support, course leadership, and pastoral care. You will assist the lead chef in delivering engaging morning cookery sessions, while also acting as an organiser, animator, and safeguarding presence throughout the residential programme.
Each course hosts up to 14 students, all staying on-site in the estate’s glamping accommodation.
Key Responsibilities
Cookery School & Kitchen Support
- Assist the lead chef during morning cookery teaching sessions, supporting students with practical skills and learning outcomes
- Carry out mise-en-place for cookery classes, ensuring ingredients and equipment are prepared and organised
- Support with ordering, stock control, and ingredient preparation for upcoming classes
- Help maintain high standards of food hygiene, cleanliness, and kitchen organisation
- Assist students with food preparation and cooking as part of their course programme
Course Leadership & Student Supervision
- Ensure students are engaged, supported, and safe throughout the course
- Take responsibility for student attendance and punctuality for scheduled sessions
- Act as a positive role model, encouraging teamwork, confidence, and independence
- Support safeguarding procedures and student wellbeing at all times
Daily Schedule Support (Typical Day)
- 8:30am – Ensure students are up and prepared for the day
- 8:45am – Breakfast set-up and clear-down
- 9:30am – 1.30pm– Morning cookery session (assisting the chef with teaching, prep, and student support)
- 2pm – 5pm – Time off
- From 5pm Dinner service – Assist with heating, plating, and serving food prepared during cookery sessions, with student involvement
- Evening activity – Plan and host an engaging group activity, finishing around 9:00pm
You will typically work around 9 hours per day, with shorter hours on arrival (Monday) and departure (Friday).
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Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
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Take a break from the city and live for 6 months on a beautiful Irish island, famous for its culture, music, friendly locals and a relaxed way of life.
The award winning Doonmore Hotel is seeking chefs ( line, sous and possibly head chef level) for the 2026 season, from Easter to the end of September. We have an excellent reputation for food and service, with a strong emphasis on dishes with local ingredients, local seafood, and home baked breads and desserts.
The 22 bedroom hotel caters for our own guests as well as non residents and day trippers. It is a busy place with a very large repeat customer base, consisting of mainly Irish and European clientele. Our chefs need to have experience in busy kitchens and be well organised. Our lunch service is from 12.30 to 4.30, with dinner service from 6pm to 9pm.
We provide all staff with onsite accommodation and all meals.
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Are you a passionate and skilled Baker with a love for creating mouthwatering baked goods? We have a fantastic opportunity for you to join our team as a Baker at Shells Café!
Schedule: 5 days a week (early starting and finishing hours)
Salary: Based on experience and will be discussed during the interview.
Responsibilities:
Prepare and bake a variety of delicious bread, pastries, cakes, and other baked goods following established recipes and techniques.
Ensure the quality, taste, and presentation of our baked products meet our high standards.
Collaborate with team members to plan and execute daily production, ensuring freshness and availability.
Maintain a clean and organised work area, including equipment and utensils.
Monitor inventory levels and communicate with management to ensure ingredients and supplies are well-stocked.
Stay up-to-date with industry trends and techniques to continually enhance your baking skills.
Contribute creative ideas to our menu development and seasonal offerings.
Send your CV to manager@shellscafe.com to join our team!
Job Types: Full-time, Part-time
Benefits:
- Employee discount
- On-site parking
Experience:
- Baking: 2 years (required)
Work Location: In person
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Chef’s Daughter is a Brooklyn-based food company founded by private chef Jillian Canaj. After several years cooking for families and private clients across New York City, Chef’s Daughter is launching a line of thoughtfully made frozen meals rooted in classical technique, seasonal ingredients, and from-scratch cooking.
We are seeking an experienced, grounded Kitchen Manager to lead daily production as we scale from a private-chef operation into a growing food brand. This is a hands-on leadership role for someone who loves real cooking, clear systems, and building something with longevity.
This is not a restaurant service role. The kitchen runs on a weekday production schedule (generally Monday–Friday, daytime hours) and is focused on consistency, quality, and care.
The Kitchen Manager role at Chef’s Daughter is highly logistical and operational at its core, with meaningful opportunities for creativity, product development, and long-term growth. This position is responsible for owning the day-to-day function of the kitchen — ensuring production runs smoothly, recipes are executed consistently, and systems are followed with care and precision.
Alongside the operational responsibilities, the Kitchen Manager will collaborate closely with the founder on recipe refinement, new product development, and process improvement as the business scales. For the right person, this role offers clear upward mobility as Chef’s Daughter grows from a founder-led kitchen into a larger food company.
This role is ideal for someone who thrives on structure, takes pride in running an organized kitchen, and is excited by the opportunity to help build something enduring — without the pace or chaos of restaurant service.
-
Take a break from the city and live for 6 months on a beautiful Irish island, famous for its culture, music, friendly locals and a relaxed way of life.
The award winning Doonmore Hotel is seeking chefs ( line, sous and possibly head chef level) for the 2026 season, from Easter to the end of September. We have an excellent reputation for food and service, with a strong emphasis on dishes with local ingredients, local seafood, and home baked breads and desserts.
The 22 bedroom hotel caters for our own guests as well as non residents and day trippers. It is a busy place with a very large repeat customer base, consisting of mainly Irish and European clientele. Our chefs need to have experience in busy kitchens and be well organised. Our lunch service is from 12.30 to 4.30, with dinner service from 6pm to 9pm.
We provide all staff with onsite accommodation and all meals.
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We are looking for an experienced cook for a week's family reuntion in West Cork from 8th-14th August.
- Mainly for suppers (including shopping and washing up, at least pots and pans)
- and maybe the first course, we can load the dishwasher with plates and glasses.
- We will be a group of 12-14 including five children (who will generally have very simple, early suppers). The emphasis should be on vegetables and fish (three of the group are pescatarian).
- On 11th August we will be celebrating an 80th party, on that day we would like a special meal, perhaps with an extra person to help serve etc. Most of the party will be accommodated in a large house but we have also taken an adjacent lodge where we could accommodate a cook if necessary.
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Cloughjordan House is a busy, award-winning wedding and events venue, hosting up to 180 guests per event and renowned for our food-led, seasonal approach. We are currently seeking a passionate and motivated Seasonal Commis Chefs to join our kitchen team.
The Role
Working closely with our Head Chef, Sous Chefs and wider kitchen team, you will play a key role in the preparation and delivery of high-quality food across weddings, breakfasts, group dining and wood-fired BBQ events.
Key Responsibilities
Work as part of a collaborative kitchen team in a fast-paced wedding and events environment
Assist in the preparation, cooking and service of food for weddings (up to 180 guests), breakfast service, group meals and wood-fired BBQs
Support daily mise en place and service across multiple sections as required
Ensure all food is prepared and presented to a consistently high standard, in line with Cloughjordan House’s food ethos
Regularly taste and review finished dishes to ensure quality, seasoning and presentation standards are met
Monitor kitchen equipment and report any faults or maintenance issues to senior kitchen management
Ensure all statutory hygiene, food safety and HACCP requirements are strictly adhered to at all times
Assist with the correct receiving, storage and rotation of food deliveries, checking dates, quantities and quality of products
Support kitchen stock control, stock taking and inventory rotation, ensuring stores are secure, organised and correctly labelled
Operate within lean kitchen management principles, minimising waste and maximising efficiency
Continually develop culinary knowledge, skills and techniques through hands-on experience and guidance from senior chefs
Garden & Sustainability Focus
Work closely with our gardener and kitchen team to utilise produce from our on-site walled garden
Gain exposure to organic, seasonal growing and understand how garden produce is incorporated into menus
Candidate Profile
A genuine passion for food, hospitality and learning within a professional kitchen environment
Ability to work flexible hours, including weekends and peak wedding periods
Strong attention to detail and pride in producing high-quality food
A positive, can-do attitude and the ability to work calmly under pressure
Awareness of and alignment with Cloughjordan House’s brand values, sustainability focus and guest-first philosophy
Enthusiastic about contributing ideas and adding value to the overall food offering
What We Offer
The opportunity to work in a highly regarded wedding and events venue
Hands-on experience across large-scale events, wood-fire cooking and seasonal menus
Access to high-quality, organic produce grown on site
A supportive kitchen environment focused on learning, collaboration and professional development
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Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join as Kitchen Manager for the 2026 Season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands’ produce. The ideal candidate will lead a team of 4 chefs delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas in a bustling seasonal cafe.
We are looking for someone to start in March with menu development and be with us until the end of October, with long term opportunity to develop our winter hours and future seasons possible. Hours expected are 42+ per week. Experience in a busy, fast paced environment is essential and the ideal candidate has a keen attention to detail. This is a fantastic opportunity for the right candidate to step up to the next level and take a controlling position in a kitchen. You will work alongside Max and Indi to develop menus, plan events and orchestrate team members doing catering at the two lodges on the estate.
We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience with pizzas and baking is a plus.
Fantastic perks of the position
- Lovely staff accommodation with an en-suite and generous living space and garden
- Proportional share of tips
- Sociable hours and a great team environment
- Pay dependant on experience (accommodation provided and many perks and staff meals included being part of a busy working estate)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Max / Glenforsa team x
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We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
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Cloughjordan House is a busy, award-winning wedding and events venue, hosting up to 180 guests per event and renowned for our food-led, seasonal approach. We are currently seeking a passionate and motivated Seasonal Commis Chefs to join our kitchen team.
The Role
Working closely with our Head Chef, Sous Chefs and wider kitchen team, you will play a key role in the preparation and delivery of high-quality food across weddings, breakfasts, group dining and wood-fired BBQ events.
Key Responsibilities
Work as part of a collaborative kitchen team in a fast-paced wedding and events environment
Assist in the preparation, cooking and service of food for weddings (up to 180 guests), breakfast service, group meals and wood-fired BBQs
Support daily mise en place and service across multiple sections as required
Ensure all food is prepared and presented to a consistently high standard, in line with Cloughjordan House’s food ethos
Regularly taste and review finished dishes to ensure quality, seasoning and presentation standards are met
Monitor kitchen equipment and report any faults or maintenance issues to senior kitchen management
Ensure all statutory hygiene, food safety and HACCP requirements are strictly adhered to at all times
Assist with the correct receiving, storage and rotation of food deliveries, checking dates, quantities and quality of products
Support kitchen stock control, stock taking and inventory rotation, ensuring stores are secure, organised and correctly labelled
Operate within lean kitchen management principles, minimising waste and maximising efficiency
Continually develop culinary knowledge, skills and techniques through hands-on experience and guidance from senior chefs
Garden & Sustainability Focus
Work closely with our gardener and kitchen team to utilise produce from our on-site walled garden
Gain exposure to organic, seasonal growing and understand how garden produce is incorporated into menus
Candidate Profile
A genuine passion for food, hospitality and learning within a professional kitchen environment
Ability to work flexible hours, including weekends and peak wedding periods
Strong attention to detail and pride in producing high-quality food
A positive, can-do attitude and the ability to work calmly under pressure
Awareness of and alignment with Cloughjordan House’s brand values, sustainability focus and guest-first philosophy
Enthusiastic about contributing ideas and adding value to the overall food offering
What We Offer
The opportunity to work in a highly regarded wedding and events venue
Hands-on experience across large-scale events, wood-fire cooking and seasonal menus
Access to high-quality, organic produce grown on site
A supportive kitchen environment focused on learning, collaboration and professional development
-
Chef’s Daughter is a Brooklyn-based food company founded by private chef Jillian Canaj. After several years cooking for families and private clients across New York City, Chef’s Daughter is launching a line of thoughtfully made frozen meals rooted in classical technique, seasonal ingredients, and from-scratch cooking.
We are seeking an experienced, grounded Kitchen Manager to lead daily production as we scale from a private-chef operation into a growing food brand. This is a hands-on leadership role for someone who loves real cooking, clear systems, and building something with longevity.
This is not a restaurant service role. The kitchen runs on a weekday production schedule (generally Monday–Friday, daytime hours) and is focused on consistency, quality, and care.
The Kitchen Manager role at Chef’s Daughter is highly logistical and operational at its core, with meaningful opportunities for creativity, product development, and long-term growth. This position is responsible for owning the day-to-day function of the kitchen — ensuring production runs smoothly, recipes are executed consistently, and systems are followed with care and precision.
Alongside the operational responsibilities, the Kitchen Manager will collaborate closely with the founder on recipe refinement, new product development, and process improvement as the business scales. For the right person, this role offers clear upward mobility as Chef’s Daughter grows from a founder-led kitchen into a larger food company.
This role is ideal for someone who thrives on structure, takes pride in running an organized kitchen, and is excited by the opportunity to help build something enduring — without the pace or chaos of restaurant service.
-
The Role
The Development Chef is responsible for the full food journey at Seed, including menu development, production execution, training, and ongoing quality control.
https://www.eatseed.co.uk/developmentchef
Working Location
- Production Kitchen (Dungannon) + Restaurant Sites (Dungannon & Belfast)
- Travel required as part of the role.
Key responsibilities include:
Menu & Product Development
- Lead the development of seasonal menu updates across the year.
- Create and evolve bowls, salads, dressings, marinades, sauces, and toppings that align with Seed’s food identity.
- Research, test, and refine recipes to ensure balance, flavour, and consistency.
- Introduce seasonal ingredients, new ideas, and relevant food trends while staying true to the brand.
Recipe Development & Documentation
- Produce clear, detailed recipe documentation including batch guides, prep methods, and finishing notes.
- Ensure all recipes are scalable and consistently executable across multiple sites.
- Review and refine recipes post-launch based on feedback and performance.
- Collaborate with the wider management team on pricing, costing, and margin considerations where required.
Production Kitchen Leadership
- Lead the production kitchen, setting standards for quality, food safety, organisation, and efficiency.
- Continuously improve production workflows, batch processes, and handover to site kitchens.
- Ensure production output supports consistency and speed at restaurant level.
Training & Menu Rollouts
- Train kitchen leads and teams ahead of each seasonal launch.
- Deliver clear guidance on preparation, seasoning, assembly, and presentation.
- Support training through hands-on demonstrations and practical guidance (including video or visual tools where helpful).
- Ensure teams feel confident and capable before and after new menu launches.
Quality Control & Kitchen Presence
- Maintain a strong, regular presence across kitchens to uphold standards.
- Monitor consistency, freshness, technique, and flavour across all locations.
- Provide hands-on coaching and corrective guidance where needed.
- Increase kitchen presence during launches, busy periods, or staffing challenges.
- Identify and resolve issues relating to prep, workflow, waste, or execution drift.
Supplier & Ingredient Oversight
- Maintain relationships with key suppliers and food reps.
- Stay informed on availability, pricing changes, and new product options.
- Ensure ingredients consistently meet Seed’s standards for quality and flavour.
Brand & Food Identity
- Protect and evolve Seed’s food style across all locations.
- Ensure presentation, flavour, and freshness standards are consistently met.
- Support marketing and brand teams with food insights during launches or campaigns.
Collaboration & Leadership
- Work closely with Directors, Operations, and Restaurant Managers to ensure food systems are scalable and efficient.
- Provide input on equipment, workflow, and kitchen layout improvements that impact food quality.
- Contribute to strategic planning and expansion discussions from a food and operations perspective.
- Take part in regular leadership check-ins to review performance, upcoming launches, training needs, and any food-related risks or opportunities.
Why Join Seed
This isn’t a single site Head Chef role.
This role offers the opportunity to shape how food is developed and delivered across a growing health focused brand. You’ll have real influence over menus, kitchens, and teams, with space to test ideas, improve systems, and raise standards as the business evolves.
If you’re motivated by building something long-term and creating your mark on a food brand, we’d love to hear from you.
Job Type: Full-time
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Flexitime
- On-site parking
Ability to commute/relocate:
- Northern Ireland: reliably commute or plan to relocate before starting work (preferred)
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join as Kitchen Manager for the 2026 Season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands’ produce. The ideal candidate will lead a team of 4 chefs delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas in a bustling seasonal cafe.
We are looking for someone to start in March with menu development and be with us until the end of October, with long term opportunity to develop our winter hours and future seasons possible. Hours expected are 42+ per week. Experience in a busy, fast paced environment is essential and the ideal candidate has a keen attention to detail. This is a fantastic opportunity for the right candidate to step up to the next level and take a controlling position in a kitchen. You will work alongside Max and Indi to develop menus, plan events and orchestrate team members doing catering at the two lodges on the estate.
We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience with pizzas and baking is a plus.
Fantastic perks of the position
- Lovely staff accommodation with an en-suite and generous living space and garden
- Proportional share of tips
- Sociable hours and a great team environment
- Pay dependant on experience (accommodation provided and many perks and staff meals included being part of a busy working estate)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Max / Glenforsa team x
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Weezie's (@weezieslondon) — brought to you by amie @drinkamie — is hiring a Pizza Chef! No experience needed, just a positive attitude and an eagerness to get stuck in and learn. Join the team behind amie wine studio @amiewinestudio and amie @drinkamie, who are opening Weezie’s in Eccleston Yards this Spring.
Full time, or Part Time. Starting in March
We’re looking for a Pizza Chef to help launch the restaurant - someone confident cooking Pizzas. While you’ll report to the Head Chef, you’ll also be working directly with the founders to bring the concept to life. This is a brilliant opportunity to shape something special from day one.
Launch & Setup
Test our pizza dough recipe, bring your ideas and experience to the table.
Assist in developing salad / dips menu
Collaborate directly with the founders on the opening food menu.
Help commission kitchen equipment and ensure the space runs like clockwork
Embed our kitchen processes & systems
Be hands-on every shift, leading from the front. Work in a professional kitchen culture rooted in pride and joy. Run a Brilliant Kitchen
Deliver London Thin Crust pizzas to spec, fast, fresh, and consistent. Set up & maintain hygiene, food safety, and allergen protocols to the highest standard. Champion our food ethos: simple, bold, beautiful. Drive Performance
Support in stock management, weekly counts, and smart ordering. Support in food costs and minimise waste. Support with rota planning and labour targets
A passion for food aesthetic and presentation. Confidence using and maintaining deck ovens. Strong leadership and communication skills and excited about simple, high-quality ingredients, with big flavour
45 hour contract
Room for salary growth
Food on shift
Discounts on food & drink
A creative, ambitious team to grow with
Free gym classes at Barry’s and Pyscle in Eccleston Yards -
The Role
The Development Chef is responsible for the full food journey at Seed, including menu development, production execution, training, and ongoing quality control.
https://www.eatseed.co.uk/developmentchef
Working Location
- Production Kitchen (Dungannon) + Restaurant Sites (Dungannon & Belfast)
- Travel required as part of the role.
Key responsibilities include:
Menu & Product Development
- Lead the development of seasonal menu updates across the year.
- Create and evolve bowls, salads, dressings, marinades, sauces, and toppings that align with Seed’s food identity.
- Research, test, and refine recipes to ensure balance, flavour, and consistency.
- Introduce seasonal ingredients, new ideas, and relevant food trends while staying true to the brand.
Recipe Development & Documentation
- Produce clear, detailed recipe documentation including batch guides, prep methods, and finishing notes.
- Ensure all recipes are scalable and consistently executable across multiple sites.
- Review and refine recipes post-launch based on feedback and performance.
- Collaborate with the wider management team on pricing, costing, and margin considerations where required.
Production Kitchen Leadership
- Lead the production kitchen, setting standards for quality, food safety, organisation, and efficiency.
- Continuously improve production workflows, batch processes, and handover to site kitchens.
- Ensure production output supports consistency and speed at restaurant level.
Training & Menu Rollouts
- Train kitchen leads and teams ahead of each seasonal launch.
- Deliver clear guidance on preparation, seasoning, assembly, and presentation.
- Support training through hands-on demonstrations and practical guidance (including video or visual tools where helpful).
- Ensure teams feel confident and capable before and after new menu launches.
Quality Control & Kitchen Presence
- Maintain a strong, regular presence across kitchens to uphold standards.
- Monitor consistency, freshness, technique, and flavour across all locations.
- Provide hands-on coaching and corrective guidance where needed.
- Increase kitchen presence during launches, busy periods, or staffing challenges.
- Identify and resolve issues relating to prep, workflow, waste, or execution drift.
Supplier & Ingredient Oversight
- Maintain relationships with key suppliers and food reps.
- Stay informed on availability, pricing changes, and new product options.
- Ensure ingredients consistently meet Seed’s standards for quality and flavour.
Brand & Food Identity
- Protect and evolve Seed’s food style across all locations.
- Ensure presentation, flavour, and freshness standards are consistently met.
- Support marketing and brand teams with food insights during launches or campaigns.
Collaboration & Leadership
- Work closely with Directors, Operations, and Restaurant Managers to ensure food systems are scalable and efficient.
- Provide input on equipment, workflow, and kitchen layout improvements that impact food quality.
- Contribute to strategic planning and expansion discussions from a food and operations perspective.
- Take part in regular leadership check-ins to review performance, upcoming launches, training needs, and any food-related risks or opportunities.
Why Join Seed
This isn’t a single site Head Chef role.
This role offers the opportunity to shape how food is developed and delivered across a growing health focused brand. You’ll have real influence over menus, kitchens, and teams, with space to test ideas, improve systems, and raise standards as the business evolves.
If you’re motivated by building something long-term and creating your mark on a food brand, we’d love to hear from you.
Job Type: Full-time
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Flexitime
- On-site parking
Ability to commute/relocate:
- Northern Ireland: reliably commute or plan to relocate before starting work (preferred)
-
We are looking for a cook for our family home in Soller, Mallorca this summer from approx July 1st to August 16th, so about 7 weeks in total. Soller is on the north west of the island and we are surrounded by our orchards of olive and lemon trees. The house is facing west and has a wonderful view of the sea and surrounding mountains.
We would like a cook with emphasis on homemade, healthy, fresh Mediterranean diet. Guests will be maximum of 12 at any one time, but often it could be just a few people.
- The applicant must be a driver, ideally over 25 years old for car insurance purposes, a car is provided for shopping and market visits.
- Accommodation is self contained apartment with air con.
- Working 5-6 days a week, to be confirmed.
- Maximum typical hours would be 9-3pm and 7-10pm
- but this is varied as much time is spent at sea and in restaurants too. All travel and living expenses are covered along with salary obviously. Salary dependent on experience. Our live out housekeepers will also be able to assist when needed. Kitchen is large, modern, open plan, so tidiness and organisation are important skills, and it is fully equipped with double Gaggenau ovens, double dishwashers and gas hob etc,
- References esssential.
-
We are looking for a cook for our family home in Soller, Mallorca this summer from approx July 1st to August 16th, so about 7 weeks in total. Soller is on the north west of the island and we are surrounded by our orchards of olive and lemon trees. The house is facing west and has a wonderful view of the sea and surrounding mountains.
We would like a cook with emphasis on homemade, healthy, fresh Mediterranean diet. Guests will be maximum of 12 at any one time, but often it could be just a few people.
- The applicant must be a driver, ideally over 25 years old for car insurance purposes, a car is provided for shopping and market visits.
- Accommodation is self contained apartment with air con.
- Working 5-6 days a week, to be confirmed.
- Maximum typical hours would be 9-3pm and 7-10pm
- but this is varied as much time is spent at sea and in restaurants too. All travel and living expenses are covered along with salary obviously. Salary dependent on experience. Our live out housekeepers will also be able to assist when needed. Kitchen is large, modern, open plan, so tidiness and organisation are important skills, and it is fully equipped with double Gaggenau ovens, double dishwashers and gas hob etc,
- References esssential.
-
Chef’s Daughter is a Brooklyn-based food company founded by private chef Jillian Canaj. After several years cooking for families and private clients across New York City, Chef’s Daughter is launching a line of thoughtfully made frozen meals rooted in classical technique, seasonal ingredients, and from-scratch cooking.
We are seeking an experienced, grounded Kitchen Manager to lead daily production as we scale from a private-chef operation into a growing food brand. This is a hands-on leadership role for someone who loves real cooking, clear systems, and building something with longevity.
This is not a restaurant service role. The kitchen runs on a weekday production schedule (generally Monday–Friday, daytime hours) and is focused on consistency, quality, and care.
The Kitchen Manager role at Chef’s Daughter is highly logistical and operational at its core, with meaningful opportunities for creativity, product development, and long-term growth. This position is responsible for owning the day-to-day function of the kitchen — ensuring production runs smoothly, recipes are executed consistently, and systems are followed with care and precision.
Alongside the operational responsibilities, the Kitchen Manager will collaborate closely with the founder on recipe refinement, new product development, and process improvement as the business scales. For the right person, this role offers clear upward mobility as Chef’s Daughter grows from a founder-led kitchen into a larger food company.
This role is ideal for someone who thrives on structure, takes pride in running an organized kitchen, and is excited by the opportunity to help build something enduring — without the pace or chaos of restaurant service.
-
Cookery School Assistant Chef & Course Leader
Location: Kenton Hall, Debenham Road, Stowmarket, Suffolk IP14 6JU
Contract Type: Seasonal / Residential (Summer Programme)
Remuneration
- Course Fee: £500 per week
- Full board included (accommodation + three meals per day, Monday–Friday)
Course Dates: 6 weeks during July and August
Role Overview
Kenton Hall Estate is recruiting a motivated Cookery School Assistant Chef & Course Leader to support the delivery of our Duke of Edinburgh Gold Residential Courses. These courses are designed for young people aged 16+ and combine hands-on cookery education within our on-site cookery school with farm-based activities and residential experiences.
The role combines practical cookery support, course leadership, and pastoral care. You will assist the lead chef in delivering engaging morning cookery sessions, while also acting as an organiser, animator, and safeguarding presence throughout the residential programme.
Each course hosts up to 14 students, all staying on-site in the estate’s glamping accommodation.
Key Responsibilities
Cookery School & Kitchen Support
- Assist the lead chef during morning cookery teaching sessions, supporting students with practical skills and learning outcomes
- Carry out mise-en-place for cookery classes, ensuring ingredients and equipment are prepared and organised
- Support with ordering, stock control, and ingredient preparation for upcoming classes
- Help maintain high standards of food hygiene, cleanliness, and kitchen organisation
- Assist students with food preparation and cooking as part of their course programme
Course Leadership & Student Supervision
- Ensure students are engaged, supported, and safe throughout the course
- Take responsibility for student attendance and punctuality for scheduled sessions
- Act as a positive role model, encouraging teamwork, confidence, and independence
- Support safeguarding procedures and student wellbeing at all times
Daily Schedule Support (Typical Day)
- 8:30am – Ensure students are up and prepared for the day
- 8:45am – Breakfast set-up and clear-down
- 9:30am – 1.30pm– Morning cookery session (assisting the chef with teaching, prep, and student support)
- 2pm – 5pm – Time off
- From 5pm Dinner service – Assist with heating, plating, and serving food prepared during cookery sessions, with student involvement
- Evening activity – Plan and host an engaging group activity, finishing around 9:00pm
You will typically work around 9 hours per day, with shorter hours on arrival (Monday) and departure (Friday).
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We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
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Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join as Kitchen Manager for the 2026 Season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands’ produce. The ideal candidate will lead a team of 4 chefs delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas in a bustling seasonal cafe.
We are looking for someone to start in March with menu development and be with us until the end of October, with long term opportunity to develop our winter hours and future seasons possible. Hours expected are 42+ per week. Experience in a busy, fast paced environment is essential and the ideal candidate has a keen attention to detail. This is a fantastic opportunity for the right candidate to step up to the next level and take a controlling position in a kitchen. You will work alongside Max and Indi to develop menus, plan events and orchestrate team members doing catering at the two lodges on the estate.
We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience with pizzas and baking is a plus.
Fantastic perks of the position
- Lovely staff accommodation with an en-suite and generous living space and garden
- Proportional share of tips
- Sociable hours and a great team environment
- Pay dependant on experience (accommodation provided and many perks and staff meals included being part of a busy working estate)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Max / Glenforsa team x
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We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
Chef’s Daughter is a Brooklyn-based food company founded by private chef Jillian Canaj. After several years cooking for families and private clients across New York City, Chef’s Daughter is launching a line of thoughtfully made frozen meals rooted in classical technique, seasonal ingredients, and from-scratch cooking.
We are seeking an experienced, grounded Kitchen Manager to lead daily production as we scale from a private-chef operation into a growing food brand. This is a hands-on leadership role for someone who loves real cooking, clear systems, and building something with longevity.
This is not a restaurant service role. The kitchen runs on a weekday production schedule (generally Monday–Friday, daytime hours) and is focused on consistency, quality, and care.
The Kitchen Manager role at Chef’s Daughter is highly logistical and operational at its core, with meaningful opportunities for creativity, product development, and long-term growth. This position is responsible for owning the day-to-day function of the kitchen — ensuring production runs smoothly, recipes are executed consistently, and systems are followed with care and precision.
Alongside the operational responsibilities, the Kitchen Manager will collaborate closely with the founder on recipe refinement, new product development, and process improvement as the business scales. For the right person, this role offers clear upward mobility as Chef’s Daughter grows from a founder-led kitchen into a larger food company.
This role is ideal for someone who thrives on structure, takes pride in running an organized kitchen, and is excited by the opportunity to help build something enduring — without the pace or chaos of restaurant service.
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
The Role
The Development Chef is responsible for the full food journey at Seed, including menu development, production execution, training, and ongoing quality control.
https://www.eatseed.co.uk/developmentchef
Working Location
- Production Kitchen (Dungannon) + Restaurant Sites (Dungannon & Belfast)
- Travel required as part of the role.
Key responsibilities include:
Menu & Product Development
- Lead the development of seasonal menu updates across the year.
- Create and evolve bowls, salads, dressings, marinades, sauces, and toppings that align with Seed’s food identity.
- Research, test, and refine recipes to ensure balance, flavour, and consistency.
- Introduce seasonal ingredients, new ideas, and relevant food trends while staying true to the brand.
Recipe Development & Documentation
- Produce clear, detailed recipe documentation including batch guides, prep methods, and finishing notes.
- Ensure all recipes are scalable and consistently executable across multiple sites.
- Review and refine recipes post-launch based on feedback and performance.
- Collaborate with the wider management team on pricing, costing, and margin considerations where required.
Production Kitchen Leadership
- Lead the production kitchen, setting standards for quality, food safety, organisation, and efficiency.
- Continuously improve production workflows, batch processes, and handover to site kitchens.
- Ensure production output supports consistency and speed at restaurant level.
Training & Menu Rollouts
- Train kitchen leads and teams ahead of each seasonal launch.
- Deliver clear guidance on preparation, seasoning, assembly, and presentation.
- Support training through hands-on demonstrations and practical guidance (including video or visual tools where helpful).
- Ensure teams feel confident and capable before and after new menu launches.
Quality Control & Kitchen Presence
- Maintain a strong, regular presence across kitchens to uphold standards.
- Monitor consistency, freshness, technique, and flavour across all locations.
- Provide hands-on coaching and corrective guidance where needed.
- Increase kitchen presence during launches, busy periods, or staffing challenges.
- Identify and resolve issues relating to prep, workflow, waste, or execution drift.
Supplier & Ingredient Oversight
- Maintain relationships with key suppliers and food reps.
- Stay informed on availability, pricing changes, and new product options.
- Ensure ingredients consistently meet Seed’s standards for quality and flavour.
Brand & Food Identity
- Protect and evolve Seed’s food style across all locations.
- Ensure presentation, flavour, and freshness standards are consistently met.
- Support marketing and brand teams with food insights during launches or campaigns.
Collaboration & Leadership
- Work closely with Directors, Operations, and Restaurant Managers to ensure food systems are scalable and efficient.
- Provide input on equipment, workflow, and kitchen layout improvements that impact food quality.
- Contribute to strategic planning and expansion discussions from a food and operations perspective.
- Take part in regular leadership check-ins to review performance, upcoming launches, training needs, and any food-related risks or opportunities.
Why Join Seed
This isn’t a single site Head Chef role.
This role offers the opportunity to shape how food is developed and delivered across a growing health focused brand. You’ll have real influence over menus, kitchens, and teams, with space to test ideas, improve systems, and raise standards as the business evolves.
If you’re motivated by building something long-term and creating your mark on a food brand, we’d love to hear from you.
Job Type: Full-time
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Flexitime
- On-site parking
Ability to commute/relocate:
- Northern Ireland: reliably commute or plan to relocate before starting work (preferred)
-
The Role
The Development Chef is responsible for the full food journey at Seed, including menu development, production execution, training, and ongoing quality control.
https://www.eatseed.co.uk/developmentchef
Working Location
- Production Kitchen (Dungannon) + Restaurant Sites (Dungannon & Belfast)
- Travel required as part of the role.
Key responsibilities include:
Menu & Product Development
- Lead the development of seasonal menu updates across the year.
- Create and evolve bowls, salads, dressings, marinades, sauces, and toppings that align with Seed’s food identity.
- Research, test, and refine recipes to ensure balance, flavour, and consistency.
- Introduce seasonal ingredients, new ideas, and relevant food trends while staying true to the brand.
Recipe Development & Documentation
- Produce clear, detailed recipe documentation including batch guides, prep methods, and finishing notes.
- Ensure all recipes are scalable and consistently executable across multiple sites.
- Review and refine recipes post-launch based on feedback and performance.
- Collaborate with the wider management team on pricing, costing, and margin considerations where required.
Production Kitchen Leadership
- Lead the production kitchen, setting standards for quality, food safety, organisation, and efficiency.
- Continuously improve production workflows, batch processes, and handover to site kitchens.
- Ensure production output supports consistency and speed at restaurant level.
Training & Menu Rollouts
- Train kitchen leads and teams ahead of each seasonal launch.
- Deliver clear guidance on preparation, seasoning, assembly, and presentation.
- Support training through hands-on demonstrations and practical guidance (including video or visual tools where helpful).
- Ensure teams feel confident and capable before and after new menu launches.
Quality Control & Kitchen Presence
- Maintain a strong, regular presence across kitchens to uphold standards.
- Monitor consistency, freshness, technique, and flavour across all locations.
- Provide hands-on coaching and corrective guidance where needed.
- Increase kitchen presence during launches, busy periods, or staffing challenges.
- Identify and resolve issues relating to prep, workflow, waste, or execution drift.
Supplier & Ingredient Oversight
- Maintain relationships with key suppliers and food reps.
- Stay informed on availability, pricing changes, and new product options.
- Ensure ingredients consistently meet Seed’s standards for quality and flavour.
Brand & Food Identity
- Protect and evolve Seed’s food style across all locations.
- Ensure presentation, flavour, and freshness standards are consistently met.
- Support marketing and brand teams with food insights during launches or campaigns.
Collaboration & Leadership
- Work closely with Directors, Operations, and Restaurant Managers to ensure food systems are scalable and efficient.
- Provide input on equipment, workflow, and kitchen layout improvements that impact food quality.
- Contribute to strategic planning and expansion discussions from a food and operations perspective.
- Take part in regular leadership check-ins to review performance, upcoming launches, training needs, and any food-related risks or opportunities.
Why Join Seed
This isn’t a single site Head Chef role.
This role offers the opportunity to shape how food is developed and delivered across a growing health focused brand. You’ll have real influence over menus, kitchens, and teams, with space to test ideas, improve systems, and raise standards as the business evolves.
If you’re motivated by building something long-term and creating your mark on a food brand, we’d love to hear from you.
Job Type: Full-time
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Flexitime
- On-site parking
Ability to commute/relocate:
- Northern Ireland: reliably commute or plan to relocate before starting work (preferred)
-
The Role
The Development Chef is responsible for the full food journey at Seed, including menu development, production execution, training, and ongoing quality control.
https://www.eatseed.co.uk/developmentchef
Working Location
- Production Kitchen (Dungannon) + Restaurant Sites (Dungannon & Belfast)
- Travel required as part of the role.
Key responsibilities include:
Menu & Product Development
- Lead the development of seasonal menu updates across the year.
- Create and evolve bowls, salads, dressings, marinades, sauces, and toppings that align with Seed’s food identity.
- Research, test, and refine recipes to ensure balance, flavour, and consistency.
- Introduce seasonal ingredients, new ideas, and relevant food trends while staying true to the brand.
Recipe Development & Documentation
- Produce clear, detailed recipe documentation including batch guides, prep methods, and finishing notes.
- Ensure all recipes are scalable and consistently executable across multiple sites.
- Review and refine recipes post-launch based on feedback and performance.
- Collaborate with the wider management team on pricing, costing, and margin considerations where required.
Production Kitchen Leadership
- Lead the production kitchen, setting standards for quality, food safety, organisation, and efficiency.
- Continuously improve production workflows, batch processes, and handover to site kitchens.
- Ensure production output supports consistency and speed at restaurant level.
Training & Menu Rollouts
- Train kitchen leads and teams ahead of each seasonal launch.
- Deliver clear guidance on preparation, seasoning, assembly, and presentation.
- Support training through hands-on demonstrations and practical guidance (including video or visual tools where helpful).
- Ensure teams feel confident and capable before and after new menu launches.
Quality Control & Kitchen Presence
- Maintain a strong, regular presence across kitchens to uphold standards.
- Monitor consistency, freshness, technique, and flavour across all locations.
- Provide hands-on coaching and corrective guidance where needed.
- Increase kitchen presence during launches, busy periods, or staffing challenges.
- Identify and resolve issues relating to prep, workflow, waste, or execution drift.
Supplier & Ingredient Oversight
- Maintain relationships with key suppliers and food reps.
- Stay informed on availability, pricing changes, and new product options.
- Ensure ingredients consistently meet Seed’s standards for quality and flavour.
Brand & Food Identity
- Protect and evolve Seed’s food style across all locations.
- Ensure presentation, flavour, and freshness standards are consistently met.
- Support marketing and brand teams with food insights during launches or campaigns.
Collaboration & Leadership
- Work closely with Directors, Operations, and Restaurant Managers to ensure food systems are scalable and efficient.
- Provide input on equipment, workflow, and kitchen layout improvements that impact food quality.
- Contribute to strategic planning and expansion discussions from a food and operations perspective.
- Take part in regular leadership check-ins to review performance, upcoming launches, training needs, and any food-related risks or opportunities.
Why Join Seed
This isn’t a single site Head Chef role.
This role offers the opportunity to shape how food is developed and delivered across a growing health focused brand. You’ll have real influence over menus, kitchens, and teams, with space to test ideas, improve systems, and raise standards as the business evolves.
If you’re motivated by building something long-term and creating your mark on a food brand, we’d love to hear from you.
Job Type: Full-time
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Flexitime
- On-site parking
Ability to commute/relocate:
- Northern Ireland: reliably commute or plan to relocate before starting work (preferred)
-
The Role
The Development Chef is responsible for the full food journey at Seed, including menu development, production execution, training, and ongoing quality control.
https://www.eatseed.co.uk/developmentchef
Working Location
- Production Kitchen (Dungannon) + Restaurant Sites (Dungannon & Belfast)
- Travel required as part of the role.
Key responsibilities include:
Menu & Product Development
- Lead the development of seasonal menu updates across the year.
- Create and evolve bowls, salads, dressings, marinades, sauces, and toppings that align with Seed’s food identity.
- Research, test, and refine recipes to ensure balance, flavour, and consistency.
- Introduce seasonal ingredients, new ideas, and relevant food trends while staying true to the brand.
Recipe Development & Documentation
- Produce clear, detailed recipe documentation including batch guides, prep methods, and finishing notes.
- Ensure all recipes are scalable and consistently executable across multiple sites.
- Review and refine recipes post-launch based on feedback and performance.
- Collaborate with the wider management team on pricing, costing, and margin considerations where required.
Production Kitchen Leadership
- Lead the production kitchen, setting standards for quality, food safety, organisation, and efficiency.
- Continuously improve production workflows, batch processes, and handover to site kitchens.
- Ensure production output supports consistency and speed at restaurant level.
Training & Menu Rollouts
- Train kitchen leads and teams ahead of each seasonal launch.
- Deliver clear guidance on preparation, seasoning, assembly, and presentation.
- Support training through hands-on demonstrations and practical guidance (including video or visual tools where helpful).
- Ensure teams feel confident and capable before and after new menu launches.
Quality Control & Kitchen Presence
- Maintain a strong, regular presence across kitchens to uphold standards.
- Monitor consistency, freshness, technique, and flavour across all locations.
- Provide hands-on coaching and corrective guidance where needed.
- Increase kitchen presence during launches, busy periods, or staffing challenges.
- Identify and resolve issues relating to prep, workflow, waste, or execution drift.
Supplier & Ingredient Oversight
- Maintain relationships with key suppliers and food reps.
- Stay informed on availability, pricing changes, and new product options.
- Ensure ingredients consistently meet Seed’s standards for quality and flavour.
Brand & Food Identity
- Protect and evolve Seed’s food style across all locations.
- Ensure presentation, flavour, and freshness standards are consistently met.
- Support marketing and brand teams with food insights during launches or campaigns.
Collaboration & Leadership
- Work closely with Directors, Operations, and Restaurant Managers to ensure food systems are scalable and efficient.
- Provide input on equipment, workflow, and kitchen layout improvements that impact food quality.
- Contribute to strategic planning and expansion discussions from a food and operations perspective.
- Take part in regular leadership check-ins to review performance, upcoming launches, training needs, and any food-related risks or opportunities.
Why Join Seed
This isn’t a single site Head Chef role.
This role offers the opportunity to shape how food is developed and delivered across a growing health focused brand. You’ll have real influence over menus, kitchens, and teams, with space to test ideas, improve systems, and raise standards as the business evolves.
If you’re motivated by building something long-term and creating your mark on a food brand, we’d love to hear from you.
Job Type: Full-time
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Flexitime
- On-site parking
Ability to commute/relocate:
- Northern Ireland: reliably commute or plan to relocate before starting work (preferred)
-
Weezie's (@weezieslondon) — brought to you by amie @drinkamie — is hiring a Pizza Chef! No experience needed, just a positive attitude and an eagerness to get stuck in and learn. Join the team behind amie wine studio @amiewinestudio and amie @drinkamie, who are opening Weezie’s in Eccleston Yards this Spring.
Full time, or Part Time. Starting in March
We’re looking for a Pizza Chef to help launch the restaurant - someone confident cooking Pizzas. While you’ll report to the Head Chef, you’ll also be working directly with the founders to bring the concept to life. This is a brilliant opportunity to shape something special from day one.
Launch & Setup
Test our pizza dough recipe, bring your ideas and experience to the table.
Assist in developing salad / dips menu
Collaborate directly with the founders on the opening food menu.
Help commission kitchen equipment and ensure the space runs like clockwork
Embed our kitchen processes & systems
Be hands-on every shift, leading from the front. Work in a professional kitchen culture rooted in pride and joy. Run a Brilliant Kitchen
Deliver London Thin Crust pizzas to spec, fast, fresh, and consistent. Set up & maintain hygiene, food safety, and allergen protocols to the highest standard. Champion our food ethos: simple, bold, beautiful. Drive Performance
Support in stock management, weekly counts, and smart ordering. Support in food costs and minimise waste. Support with rota planning and labour targets
A passion for food aesthetic and presentation. Confidence using and maintaining deck ovens. Strong leadership and communication skills and excited about simple, high-quality ingredients, with big flavour
45 hour contract
Room for salary growth
Food on shift
Discounts on food & drink
A creative, ambitious team to grow with
Free gym classes at Barry’s and Pyscle in Eccleston Yards
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Job Postings for Location:Haute-Savoie
haute-savoie
Job Postings for Location:French Alps
french-alps
Job Postings for Location:Courchevel
courchevel
Job Postings for Location:Val D'Isere
val-disere
Job Postings for Pastry
pastry
Job Postings for Lodge
lodge
Job Postings for Assistant Chef
assistant-chef
Job Postings for Hotel
hotel
Job Postings for Vegetarian Restaurant
vegetarian-restaurant
Job Postings for Location:West Cork
west-cork
Job Postings for Commis Chef
commis-chef
Job Postings for Location:East Neuk
east-neuk
Job Postings for Location:Butchery
butchery
Job Postings for Location:Business Opportunity
business-opportunity
Job Postings for Location:Somerset
somerset
Job Postings for Private Chef
private-chef
Job Postings for Restaurant for Sale
restaurant-for-sale
Job Postings for restaurant
restaurant
Job Postings for Location:Gloucestershire
gloucestershire
Job Postings for Food Store
food-store
Job Postings for Christmas
christmas
Job Postings for Business for Sale
business-for-sale
Job Postings for Business Opportunity
business-opportunity
Job Postings for Part time
part-time
Job Postings for Batch Cooking
batch-cooking
Job Postings for Daytime Only
daytime-only
Job Postings for Care Home
care-home
Job Postings for Mexican
mexican
Job Postings for Location:Solihull
solihull
Job Postings for chef de partie
chef-de-partie
Job Postings for Teaching
teaching
Job Postings for Weekday Only
weekday-only
Job Postings for Head of Catering
head-of-catering
Job Postings for Catering
catering
Job Postings for Nursing Home
nursing-home
Job Postings for Guest House
guest-house
Job Postings for Baking
baking
Job Postings for Senior Chef
senior-chef
Job Postings for Barge
barge
Job Postings for Private Events
private-events
Job Postings for Assistant Baker
assistant-baker
Job Postings for Location:Longford
longford
Job Postings for Weekend
weekend
Job Postings for Part-time
part-time
Job Postings for Ski Chalet
ski-chalet
Job Postings for Couple
couple
Job Postings for Private Chalet
private-chalet
Job Postings for Location:Sherkin Island
sherkin-island
Job Postings for Head of Kitchen
head-of-kitchen
Job Postings for healthy
healthy
Job Postings for wellness
wellness
Job Postings for retreat
retreat
Job Postings for france
france
Job Postings for italy
italy
Job Postings for Day Time
day-time
Job Postings for Catering Company
catering-company
Job Postings for Summer Season
summer-season
Job Postings for Food Truck
food-truck
Job Postings for Seafood
seafood
Job Postings for Location:Seasonal
seasonal
Job Postings for Executive Chef
executive-chef
Job Postings for Resort
resort
Job Postings for commis Chef
commis-chef
Job Postings for Assistant
assistant
Job Postings for Country House
country-house
Job Postings for Chef and Gardener
chef-and-gardener
Job Postings for Junior Chef
junior-chef
Job Postings for Seasonal
seasonal
Job Postings for Location:Australia
australia
Job Postings for Location:New South Wales
new-south-wales
Job Postings for Location:Waterford
waterford
Job Postings for Location:Shropshire
shropshire
Job Postings for Gastro Pub
gastro-pub
Job Postings for Plant Based
plant-based
Job Postings for Chef de partie
chef-de-partie
Job Postings for Location:East London
east-london
Job Postings for Location:Melbourne
melbourne
Job Postings for Weekdays
weekdays
Job Postings for Executive Head Chef
executive-head-chef
Job Postings for Farm Shop
farm-shop
Job Postings for Location:Roscommon
roscommon
Job Postings for Golf Club
golf-club
Job Postings for Junior Sous Chef
junior-sous-chef
Job Postings for Location:Scottish Highlands
scottish-highlands
Job Postings for Summer Job
summer-job
Job Postings for Short Term
short-term
Job Postings for Private chef
private-chef
Job Postings for villa
villa
Job Postings for short term
short-term
Job Postings for summer
summer
Job Postings for Equestrian
equestrian
Job Postings for Horses
horses
Job Postings for Staff Chef
staff-chef
Job Postings for Pizza Chef
pizza-chef
Job Postings for Canal Boat
canal-boat
Job Postings for Daytime only
daytime-only
Job Postings for Delicatessan
delicatessan
Job Postings for Busy Restaurant
busy-restaurant
Job Postings for Part-Time
part-time
Job Postings for Weekend Only
weekend-only
Job Postings for Wine Bar
wine-bar
Job Postings for Location:Hampshire
hampshire
Job Postings for Shooting Lodge
shooting-lodge
Job Postings for Location:Peak District
peak-district
Job Postings for Heritage Centre
heritage-centre
Job Postings for Lunch
lunch
Job Postings for Location:Richmond
richmond
Job Postings for Beach
beach
Job Postings for Gardening
gardening
Job Postings for Chalet
chalet
Job Postings for Location:mediterranean
mediterranean
Job Postings for Yacht
yacht
Job Postings for Dublin
dublin
Job Postings for Ireland
ireland
Job Postings for Cheesemaker
cheesemaker
Job Postings for Tutor
tutor
Job Postings for Senior Tutor
senior-tutor
Job Postings for Location:Shrewsbury
shrewsbury
Job Postings for Wine Shop
wine-shop
Job Postings for Buyer
buyer
Job Postings for Kitchen assistant
kitchen-assistant
Job Postings for Production Kitchen
production-kitchen
Job Postings for Night Time
night-time
Job Postings for Ballymaloe
ballymaloe
Job Postings for Junior
junior
Job Postings for Location:Cork City
cork-city
Job Postings for Setup
setup
Job Postings for Community Center
community-center
Job Postings for Business
business
Job Postings for Location:Sardinia
sardinia
Job Postings for Location:Stockholm
stockholm
Job Postings for Location:Little Island
little-island
Job Postings for Location:Catering Company
catering-company
Job Postings for Breakfast Chef
breakfast-chef
Job Postings for Wedding Venue
wedding-venue
Job Postings for Fish Restaurant
fish-restaurant
Job Postings for Prep Cook
prep-cook
Job Postings for Location:North Cork
north-cork
Job Postings for Live in Chef
live-in-chef
Job Postings for Location:Mallorca
mallorca
Job Postings for Location:Connacht
connacht
Job Postings for Location:West of Ireland
west-of-ireland
Job Postings for Guide
guide
Job Postings for Day Time Only
day-time-only
Job Postings for Accommodation
accommodation
Job Postings for Summer Camp
summer-camp
Job Postings for Location:United States
united-states
Job Postings for Location:New York
new-york
Job Postings for Line Cook
line-cook
Job Postings for Pastry Cook
pastry-cook
Job Postings for Guesthouse
guesthouse
Job Postings for Location:south-of-england
south-of-england
Job Postings for chef-de-partie
chef-de-partie
Job Postings for farm-to-table
farm-to-table
Job Postings for farm-to-fork
farm-to-fork
Job Postings for organic
organic
Job Postings for seasonal job
seasonal-job
Job Postings for Afternoon Tea
afternoon-tea
Job Postings for Location:Clonakilty
clonakilty
Job Postings for Barista
barista
Job Postings for Location:Loch Awe
loch-awe
Job Postings for Seasonal Produce
seasonal-produce
Job Postings for Scotland
scotland
Job Postings for Luxury
luxury
Job Postings for Picnic
picnic
Job Postings for Location:Sri Lanka
sri-lanka
Job Postings for Asian Cuisine
asian-cuisine
Job Postings for Pizza
pizza
Job Postings for Recipe Developer
recipe-developer
Job Postings for Temporary
temporary
Job Postings for Winter Season
winter-season
Job Postings for Location:Baltimore
baltimore
Job Postings for Holiday Cook
holiday-cook
Job Postings for Lease
lease
Job Postings for Canteen
canteen
Job Postings for Location:Portugal
portugal
Job Postings for Community Owned
community-owned
Job Postings for Holiday Resort
holiday-resort
Job Postings for Location:Northampton
northampton
Job Postings for Estate
estate
Job Postings for Location:Argentina
argentina
Job Postings for Head Cook
head-cook
Job Postings for Location:Nassau County
nassau-county
Job Postings for live in
live-in
Job Postings for New York
new-york
Job Postings for cook & housekeeping
cook-housekeeping
Job Postings for Location:Long Island
long-island
Job Postings for Housekeeping
housekeeping
Job Postings for Events
events
Job Postings for Location:Litttle Island
litttle-island
Job Postings for Location:Cork Ireland
cork-ireland
Job Postings for Run your own Business
run-your-own-business
Job Postings for Garden Centre
garden-centre
Job Postings for Restuarant
restuarant
Job Postings for Office
office
Job Postings for Administration
administration
Job Postings for Management
management
Job Postings for Patisserie
patisserie
Job Postings for Location:Isle of Mull
isle-of-mull
Job Postings for Cookery Teacher
cookery-teacher
Job Postings for Travel
travel
Job Postings for Senior
senior
Job Postings for Location:Provence
provence
Job Postings for west cork
west-cork
Job Postings for Location:Co Clare
co-clare
Job Postings for Location:Birmingham
birmingham
Job Postings for Kitchen Porter
kitchen-porter
Job Postings for Host Cook
host-cook
Job Postings for Holiday Villa
holiday-villa
Job Postings for Villa Chef
villa-chef
Job Postings for Beach Club
beach-club
Job Postings for Season
season
Job Postings for Location:Crosshaven
crosshaven
Job Postings for Gourmet Pub
gourmet-pub
Job Postings for Location:Caribbean
caribbean
Job Postings for Location:Wiltshire
wiltshire
Job Postings for Gluten Free
gluten-free
Job Postings for Export Manger
export-manger
Job Postings for Food Related
food-related
Job Postings for Food Production
food-production
Job Postings for Market
market
Job Postings for Bakehouse
bakehouse
Job Postings for Winebar
winebar
Job Postings for Seaside
seaside
Job Postings for Location:Westmeath
westmeath
Job Postings for Pizzeria
pizzeria
Job Postings for Bread
bread
Job Postings for Location:New Jersey
new-jersey
Job Postings for Busy Cafe
busy-cafe
Job Postings for House Hotel
house-hotel
Job Postings for Stables
stables
Job Postings for Embassy
embassy
Job Postings for Cook Scotland
cook-scotland
Job Postings for Head Baker
head-baker
Job Postings for Location:Amsterdam
amsterdam
Job Postings for Location:Netherlands
netherlands
Job Postings for Halal
halal
Job Postings for Junior Cook
junior-cook
Job Postings for Restaruant
restaruant
Job Postings for Location:Killarney
killarney
Job Postings for Location:Greystones
greystones
Job Postings for Vegan
vegan
Job Postings for Icecream
icecream
Job Postings for gelato
gelato
Job Postings for Boat Chef
boat-chef
Job Postings for Food Stylist
food-stylist
Job Postings for Culinary Internship
culinary-internship
Job Postings for Intern
intern
Job Postings for Location:Dingle . Kerry
dingle-kerry
Job Postings for Personal Cook
personal-cook
Job Postings for Location:Westport
westport
Job Postings for Kitchen Manager
kitchen-manager
Job Postings for Pastry chef
pastry-chef
Job Postings for head baker
head-baker
Job Postings for Location:Dungannon
dungannon
Job Postings for Location:Northern Ireland
northern-ireland
Job Postings for Development Chef
development-chef
Job Postings for Pizzaria
pizzaria
Job Postings for sous chef
sous-chef
Job Postings for overseas
overseas
Job Postings for Greece
greece
Job Postings for head chef
head-chef