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We are looking for a live-in family cook and housekeeper, who are happy cooking most days for 3 or 4 people, but are equally at home cooking for 20, or even 30 in rarer events. Sunday lunch is usually 8- 16 people, for example. We don't need anything fancy, but the applicant must understand food and flavour and be open to all types of food from around the world and be proficient in gluten free cooking.We have a kitchen garden, so the primary focus is to use that as much as possible.
The roles will will be aiding and complementing a resident carer who will be working alongside, who will also reciprocate.
Between the two people the jobs would include:
Cooking Lunches, Teas and Suppers; Serving/ Clearing meals; Housekeeping; laying/clearing fires and stocking up logs etc; possibly some very light gardening; Pool maintenance; Robot lawnmower wrangling (maybe). Tending to Poultry (maybe).
Days would be Thurs-Mon. Menu curation, shopping, kitchen cleanup, larder/freezer stock management, and serving/clearing. 2-3 shoot weekends/yr. Christmas period Essential.
Please don’t apply unless there are two of you. There are two bedrooms, so close friends could work also.
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PRIVATE CHEF
Salary: circa £50,000 GPA
Location: Central London (WC1)
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: October 2026
Statutory holiday
Lively family with six children and baby on the way seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and child at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend. Where possible, extra food is also made for holiday coverage as needed.
--Cleaning of the kitchen and dining table area; organization of larders and fridge to minimize food waste
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahleb or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favourites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavour profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by children (with their paper airplanes soaring past or Legos underfoot), but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
*Enhanced CRB check required
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PRIVATE CHEF
Salary: circa £50,000 GPA
Location: Central London (WC1)
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: October 2026
Statutory holiday
Lively family with six children and baby on the way seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and child at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend. Where possible, extra food is also made for holiday coverage as needed.
--Cleaning of the kitchen and dining table area; organization of larders and fridge to minimize food waste
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahleb or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favourites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavour profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by children (with their paper airplanes soaring past or Legos underfoot), but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
*Enhanced CRB check required
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Head Chef — Proby's Kitchen, Cork
| Full-time | Cork City
Proby's Kitchen is one of Cork's celebrated independent restaurants, named in the Sunday Times Top 100 Restaurants in Ireland and described by the Irish Examiner as "one of the city's most enjoyable restaurant experiences." We cook food rooted in brilliant simplicity — fresh, local, seasonal, with named provenance and genuine craft on every plate.
We are looking for a Head Chef who believes the same things we do.
The role
This is a kitchen leadership position with full creative input. You will lead a small team in a busy daytime and evening operation, cooking a menu that changes with the seasons and reflects the best of what Cork and its surrounds produce. You will work directly with the owners on menu development, sourcing, and the ongoing food identity of the restaurant.
Proby's Kitchen is not a hotel kitchen and not a chain. There are no corporate recipe books, no executive chef above you, and no compromise on quality. This is an opportunity to put your name on a kitchen that people are already talking about.
What we're looking for
- A chef with proven experience at head chef or senior sous chef level in a quality independent restaurant
- Someone who cooks with confidence and curiosity — strong on technique, stronger on flavour
- Experience with Irish, local, seasonal and produce-led menus and a genuine interest in where food comes from
- Leadership that brings a kitchen team with it rather than ruling over it
- Commercial awareness — food cost, waste, and GP are part of the job
- HACCP certified and kitchen-operations competent
What we offer
- Creative freedom over menu development and seasonal direction
- A well-run, well-equipped kitchen with strong operational backing — so you can concentrate on the food
- This role is designed around a 40-hour working week, allowing you to focus on food quality, leadership and creativity without the excessive hours often associated with this position
- A small, committed team and owners who are hands-on and invested in the food
- The platform of a Top 100 restaurant and a ready-made reputation in the Cork food scene to build on
To apply
Send your CV and a note on why this position would appeal to you via Indeed . We will be in touch with suitable candidates directly and promptly. We are looking to appoint as soon as possible.
Proby's Kitchen, Proby's Quay, Cork City.
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We are looking for a friendly energetic person with a background and interest in good food.
You will be responsible for the day to day running of our daytime café, from ordering supplies, serving customers to cashing up in the evening.
We will also require you to have the following:
- *Ability to work efficiently in a busy environment
- *Knowledge of food safety and hygiene standards.
- *Ability to work independently and as part of a team and train the team accordingly.
- *Strong organisational and time management skills.
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We are looking for a cook to join our team at Woodfield, Birr in the Midlands of Ireland. It is a busy cafe beside a Garden Centre with a made from scratch ethos, using vegetables from our gardens and organic breads, eggs etc.
We have a busy Breakfast and lunch service 7 days/week, with a great selection of cakes and pastries.
We are looking for a Ballymaloe trained cook or similar who is looking to gain experience of busy brunch/lunch service. Lots of opportunity to work alongside our great baker and current chefs.
Young, positive friendly work environment.
Accommodation available. Full time hours available year round.
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Please contact us for further details.
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Creative Chef / Cook for High‑End Deli & Food Store
We’re transforming our café into a premium deli and food store focused on exceptional ingredients, chef‑crafted products, and a modern food‑retail experience. We’re looking for a chef with imagination, precision, and a passion for flavour.
What you’ll lead:
- Developing a signature range of deli dishes, salads, sandwiches, and ready‑to‑heat meals
- Creating seasonal menus and retail food concepts
- Bringing restaurant‑level creativity into a retail setting
- Maintaining high standards of quality, presentation, and consistency
- Collaborating on product packaging, display, and customer experience
Who you are:
- A chef with strong creativity and a love for modern deli cuisine
- Confident working independently and shaping a new food identity
- Experienced in batch cooking, menu development, and food safety
- Excited by the idea of building something new from the ground up
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Head Chef — Proby's Kitchen, Cork
| Full-time | Cork City
Proby's Kitchen is one of Cork's celebrated independent restaurants, named in the Sunday Times Top 100 Restaurants in Ireland and described by the Irish Examiner as "one of the city's most enjoyable restaurant experiences." We cook food rooted in brilliant simplicity — fresh, local, seasonal, with named provenance and genuine craft on every plate.
We are looking for a Head Chef who believes the same things we do.
The role
This is a kitchen leadership position with full creative input. You will lead a small team in a busy daytime and evening operation, cooking a menu that changes with the seasons and reflects the best of what Cork and its surrounds produce. You will work directly with the owners on menu development, sourcing, and the ongoing food identity of the restaurant.
Proby's Kitchen is not a hotel kitchen and not a chain. There are no corporate recipe books, no executive chef above you, and no compromise on quality. This is an opportunity to put your name on a kitchen that people are already talking about.
What we're looking for
- A chef with proven experience at head chef or senior sous chef level in a quality independent restaurant
- Someone who cooks with confidence and curiosity — strong on technique, stronger on flavour
- Experience with Irish, local, seasonal and produce-led menus and a genuine interest in where food comes from
- Leadership that brings a kitchen team with it rather than ruling over it
- Commercial awareness — food cost, waste, and GP are part of the job
- HACCP certified and kitchen-operations competent
What we offer
- Creative freedom over menu development and seasonal direction
- A well-run, well-equipped kitchen with strong operational backing — so you can concentrate on the food
- This role is designed around a 40-hour working week, allowing you to focus on food quality, leadership and creativity without the excessive hours often associated with this position
- A small, committed team and owners who are hands-on and invested in the food
- The platform of a Top 100 restaurant and a ready-made reputation in the Cork food scene to build on
To apply
Send your CV and a note on why this position would appeal to you via Indeed . We will be in touch with suitable candidates directly and promptly. We are looking to appoint as soon as possible.
Proby's Kitchen, Proby's Quay, Cork City.
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Free lance Chef required for occasional weekly contracts over the summer months to cook for groups of 12-16 persons, usually family groups.
Candidates must be:
- Prosessionally qualified
- Passionate and experienced at cooking traditional Irish dishes
- Highly organised and enjoys working in a clean and organised environment
- Be experienced at budgeting
Role involves cooking and daily food shopping
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What you’ll be doing:
• Preparing and cooking menu items (soups, sandwiches, daily specials, baked goods)
• Supporting the head chef with food prep and portioning
• Maintaining food hygiene and safety standards
• Washing dishes, pots, and kitchen equipment
• Keeping the kitchen clean, organized, and stocked
• Taking deliveries and managing stock rotation
• General kitchen porter duties as needed• Maintain HACCP documentation
Why join us:
• Consistent Monday–Friday schedule, no evenings or weekends
• Friendly, supportive team environment -
We are looking for a friendly energetic person with a background and interest in good food.
You will be responsible for the day to day running of our daytime café, from ordering supplies, serving customers to cashing up in the evening.
We will also require you to have the following:
- *Ability to work efficiently in a busy environment
- *Knowledge of food safety and hygiene standards.
- *Ability to work independently and as part of a team and train the team accordingly.
- *Strong organisational and time management skills.
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We plan to establish a new restaurant in our premises in Briarhill Business Park
We are looking for a person with the initiative and experience to establish and run this business
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Looking to add to our busy kitchen. Creative flair an added bonus
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What you’ll be doing:
• Preparing and cooking menu items (soups, sandwiches, daily specials, baked goods)
• Supporting the head chef with food prep and portioning
• Maintaining food hygiene and safety standards
• Washing dishes, pots, and kitchen equipment
• Keeping the kitchen clean, organized, and stocked
• Taking deliveries and managing stock rotation
• General kitchen porter duties as needed• Maintain HACCP documentation
Why join us:
• Consistent Monday–Friday schedule, no evenings or weekends
• Friendly, supportive team environment -
We are looking for a cook to join our team at Woodfield, Birr in the Midlands of Ireland. It is a busy cafe beside a Garden Centre with a made from scratch ethos, using vegetables from our gardens and organic breads, eggs etc.
We have a busy Breakfast and lunch service 7 days/week, with a great selection of cakes and pastries.
We are looking for a Ballymaloe trained cook or similar who is looking to gain experience of busy brunch/lunch service. Lots of opportunity to work alongside our great baker and current chefs.
Young, positive friendly work environment.
Accommodation available. Full time hours available year round.
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The Bull Inn is an organic, radical and ethical pub with rooms. Founded by
Geetie Singh-Watson, The Bull is built on three sets of principles: the No-
Bull Rules to Dine, Work, and Trade By. These values guide every decisionfrom how we do business, how we source ingredients to how we treat each our
people. Head Chef Johnny Tilbrook runs the kitchen with that same ethos at
the core.
At The Bull Inn our daily changing menu is based on seasonality. We cook with
the best organic produce, whole animals, fresh seasonal vegetables, wild
ingredients, and day boat fish. Everything is made from scratch, in-house,
with passion and creativity.We’re looking for a Junior Sous Chef to join our team and help lead a busy,
ambitious kitchen that genuinely cares about:
• food provenance and seasonality
• standards
• sustainability
• learning
• how teams are treatedYou’ll need:
• experience in a fresh food kitchen
• to be calm under pressure
• have a strong work ethic
• have an attention to detail
• the ability to lead by example
• curiosity and ambition
• to care deeply about food
• to work quickly and efficiently
• able to stay calm under pressure
• to be a good person to work alongsideWhat’s on offer:
• Competitive salary + TRONC
• 42 hours
• No split shifts
• Real progression
• Staff discounts – 50% off*
• Free stays*
• Free meal for two in the restaurant*
• Organic meals on shift
• EAP
• Access to Code hospitality perks
• To work within a supportive team
• A kitchen culture built on learning and respect
• Subsidised accommodation for the right person*some perks kick in after 3 months.
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Please contact us for further details.
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Creative Chef / Cook for High‑End Deli & Food Store
We’re transforming our café into a premium deli and food store focused on exceptional ingredients, chef‑crafted products, and a modern food‑retail experience. We’re looking for a chef with imagination, precision, and a passion for flavour.
What you’ll lead:
- Developing a signature range of deli dishes, salads, sandwiches, and ready‑to‑heat meals
- Creating seasonal menus and retail food concepts
- Bringing restaurant‑level creativity into a retail setting
- Maintaining high standards of quality, presentation, and consistency
- Collaborating on product packaging, display, and customer experience
Who you are:
- A chef with strong creativity and a love for modern deli cuisine
- Confident working independently and shaping a new food identity
- Experienced in batch cooking, menu development, and food safety
- Excited by the idea of building something new from the ground up
-
About this role
Core responsibilities
Create your menus for the season ahead
- Establish your inventory of ingredients
- You will be responsible for shopping and sourcing your ingredients
- Work within your allocated budget
- Prepare a high quality four course set menu each evening for 20-30 Hotel Coutettaz guests
- You will be managing a team made up of your sous chef and plongeur
- Ensure the kitchen and storerooms are kept to a very high level of cleanliness and hygiene following
- HACCP guidelines
- Be focused on good stock management and low food wastage
- Be well presented and look professional at all times.
- You will need to work well in a team
- You must have an EU passport or Carte de Séjour to apply for this position
Key benefits
- Central and comfortable accommodation if required
- Ski or snowboard hire, including boots
- Two days off per week
- Competitive wage
- French contract
- 35 hours per week
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We are looking for an individual or couple with a passion for nutrient-dense food to collaborate with us in establishing a farm-to-table restaurant and/or cookery school at the heart of our Hampshire village.
Not far from Petersfield, the village sits within a progressive regenerative Estate, rooted in the belief that healthy soils are the foundation for thriving ecosystems.
The Estate offers historic residential buildings and barns, alongside exceptional produce including sustainably sourced venison, beef from our multi-generational herd of cattle, and seasonal fruit and vegetables grown in our community garden.
We would love to welcome into our community an individual(s) excited by the opportunity to build a business from the ground up — using some of the finest locally grown ingredients to bring people together and an appetite to share their knowledge and passion through workshops and/or cookery classes.
If any of this resonates with you, we would love to hear from you.
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Head Chef — Proby's Kitchen, Cork
| Full-time | Cork City
Proby's Kitchen is one of Cork's celebrated independent restaurants, named in the Sunday Times Top 100 Restaurants in Ireland and described by the Irish Examiner as "one of the city's most enjoyable restaurant experiences." We cook food rooted in brilliant simplicity — fresh, local, seasonal, with named provenance and genuine craft on every plate.
We are looking for a Head Chef who believes the same things we do.
The role
This is a kitchen leadership position with full creative input. You will lead a small team in a busy daytime and evening operation, cooking a menu that changes with the seasons and reflects the best of what Cork and its surrounds produce. You will work directly with the owners on menu development, sourcing, and the ongoing food identity of the restaurant.
Proby's Kitchen is not a hotel kitchen and not a chain. There are no corporate recipe books, no executive chef above you, and no compromise on quality. This is an opportunity to put your name on a kitchen that people are already talking about.
What we're looking for
- A chef with proven experience at head chef or senior sous chef level in a quality independent restaurant
- Someone who cooks with confidence and curiosity — strong on technique, stronger on flavour
- Experience with Irish, local, seasonal and produce-led menus and a genuine interest in where food comes from
- Leadership that brings a kitchen team with it rather than ruling over it
- Commercial awareness — food cost, waste, and GP are part of the job
- HACCP certified and kitchen-operations competent
What we offer
- Creative freedom over menu development and seasonal direction
- A well-run, well-equipped kitchen with strong operational backing — so you can concentrate on the food
- This role is designed around a 40-hour working week, allowing you to focus on food quality, leadership and creativity without the excessive hours often associated with this position
- A small, committed team and owners who are hands-on and invested in the food
- The platform of a Top 100 restaurant and a ready-made reputation in the Cork food scene to build on
To apply
Send your CV and a note on why this position would appeal to you via Indeed . We will be in touch with suitable candidates directly and promptly. We are looking to appoint as soon as possible.
Proby's Kitchen, Proby's Quay, Cork City.
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Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the 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 work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. 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 in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
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We plan to establish a new restaurant in our premises in Briarhill Business Park
We are looking for a person with the initiative and experience to establish and run this business
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Looking to add to our busy kitchen. Creative flair an added bonus
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We're looking for a Head Chef who can help us continue developing the ethos, identity and food of Gloriosa.
The opportunity
This is more than a traditional Head Chef role. You'll have genuine creative control over the menu, the kitchen and the dishes we serve to our guests.
Gloriosa is well established, and we want the person who helps shape our future to be properly recognised and rewarded for the impact they make.
The role
You will be responsible for:
Leading and developing the kitchen team, culture and standards at Gloriosa.
Continuing to shape and evolve a modern Mediterranean menu that is seasonal, ambitious and creative.
Managing food costs, supplier relationships and day-to-day kitchen operations.
Working closely with the General Manager and Owners on strategy, growth and future plans.
Mentoring and developing our chefs, while building a motivated and high-performing team.
Maintaining consistency, quality and high standards, even under pressure.
- We're looking for:
Proven experience in a modern Mediterranean kitchen as a Head Chef, or a strong Sous Chef ready to take the next step.
Someone who is quality-focused, team-oriented and able to lead calmly under pressure.
Genuine ambition and resilience — and the drive to build something worthwhile, with the full backing of ownership behind you.
A creative and confident approach to modern Mediterranean cooking.
What we're offering
Real influence over the menu, kitchen culture and wider direction of Gloriosa.
A structured working week with a genuine commitment to sustainable hours for you and your team.
We are looking forward to meeting you!
https://www.instagram.com/gloriosa_glasgow?stkn=cmlpNDh0MWU5enpz
-
About this role
Core responsibilities
Create your menus for the season ahead
- Establish your inventory of ingredients
- You will be responsible for shopping and sourcing your ingredients
- Work within your allocated budget
- Prepare a high quality four course set menu each evening for 20-30 Hotel Coutettaz guests
- You will be managing a team made up of your sous chef and plongeur
- Ensure the kitchen and storerooms are kept to a very high level of cleanliness and hygiene following
- HACCP guidelines
- Be focused on good stock management and low food wastage
- Be well presented and look professional at all times.
- You will need to work well in a team
- You must have an EU passport or Carte de Séjour to apply for this position
Key benefits
- Central and comfortable accommodation if required
- Ski or snowboard hire, including boots
- Two days off per week
- Competitive wage
- French contract
- 35 hours per week
-
Every year we are lucky enough to have the most lovely chef and host to look after up to ten guests in our ski in ski out chalet in Méribel. This chalet has been owned by the same family for 65 years. The couple should be able to take responsibility for the chalet during the time they are there. Lots of ski time for those who develop an efficient routine. Owner run, so direct contact with the family to develop a personal service for our wonderful guests. Always good to have those applying who have skiing experience and enjoy mountain life.
Please only get in touch as a couple/or pair, and if you can be interviewed in London following an initial whats app chat.
Applicants must have drivers licenses. Detailed job description shared following whats app call. We have had many Ballymaloe trained chefs and love them!
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Creative Chef / Cook for High‑End Deli & Food Store
We’re transforming our café into a premium deli and food store focused on exceptional ingredients, chef‑crafted products, and a modern food‑retail experience. We’re looking for a chef with imagination, precision, and a passion for flavour.
What you’ll lead:
- Developing a signature range of deli dishes, salads, sandwiches, and ready‑to‑heat meals
- Creating seasonal menus and retail food concepts
- Bringing restaurant‑level creativity into a retail setting
- Maintaining high standards of quality, presentation, and consistency
- Collaborating on product packaging, display, and customer experience
Who you are:
- A chef with strong creativity and a love for modern deli cuisine
- Confident working independently and shaping a new food identity
- Experienced in batch cooking, menu development, and food safety
- Excited by the idea of building something new from the ground up
-
What you’ll be doing:
• Preparing and cooking menu items (soups, sandwiches, daily specials, baked goods)
• Supporting the head chef with food prep and portioning
• Maintaining food hygiene and safety standards
• Washing dishes, pots, and kitchen equipment
• Keeping the kitchen clean, organized, and stocked
• Taking deliveries and managing stock rotation
• General kitchen porter duties as needed• Maintain HACCP documentation
Why join us:
• Consistent Monday–Friday schedule, no evenings or weekends
• Friendly, supportive team environment -
Looking to add to our busy kitchen. Creative flair an added bonus
-
Free lance Chef required for occasional weekly contracts over the summer months to cook for groups of 12-16 persons, usually family groups.
Candidates must be:
- Prosessionally qualified
- Passionate and experienced at cooking traditional Irish dishes
- Highly organised and enjoys working in a clean and organised environment
- Be experienced at budgeting
Role involves cooking and daily food shopping
-
We are looking for a live-in family cook and housekeeper, who are happy cooking most days for 3 or 4 people, but are equally at home cooking for 20, or even 30 in rarer events. Sunday lunch is usually 8- 16 people, for example. We don't need anything fancy, but the applicant must understand food and flavour and be open to all types of food from around the world and be proficient in gluten free cooking.We have a kitchen garden, so the primary focus is to use that as much as possible.
The roles will will be aiding and complementing a resident carer who will be working alongside, who will also reciprocate.
Between the two people the jobs would include:
Cooking Lunches, Teas and Suppers; Serving/ Clearing meals; Housekeeping; laying/clearing fires and stocking up logs etc; possibly some very light gardening; Pool maintenance; Robot lawnmower wrangling (maybe). Tending to Poultry (maybe).
Days would be Thurs-Mon. Menu curation, shopping, kitchen cleanup, larder/freezer stock management, and serving/clearing. 2-3 shoot weekends/yr. Christmas period Essential.
Please don’t apply unless there are two of you. There are two bedrooms, so close friends could work also.
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PRIVATE CHEF
Salary: circa £50,000 GPA
Location: Central London (WC1)
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: October 2026
Statutory holiday
Lively family with six children and baby on the way seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and child at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend. Where possible, extra food is also made for holiday coverage as needed.
--Cleaning of the kitchen and dining table area; organization of larders and fridge to minimize food waste
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahleb or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favourites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavour profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by children (with their paper airplanes soaring past or Legos underfoot), but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
*Enhanced CRB check required
-
We are looking for a cook to join our team at Woodfield, Birr in the Midlands of Ireland. It is a busy cafe beside a Garden Centre with a made from scratch ethos, using vegetables from our gardens and organic breads, eggs etc.
We have a busy Breakfast and lunch service 7 days/week, with a great selection of cakes and pastries.
We are looking for a Ballymaloe trained cook or similar who is looking to gain experience of busy brunch/lunch service. Lots of opportunity to work alongside our great baker and current chefs.
Young, positive friendly work environment.
Accommodation available. Full time hours available year round.
-
The Bull Inn is an organic, radical and ethical pub with rooms. Founded by
Geetie Singh-Watson, The Bull is built on three sets of principles: the No-
Bull Rules to Dine, Work, and Trade By. These values guide every decisionfrom how we do business, how we source ingredients to how we treat each our
people. Head Chef Johnny Tilbrook runs the kitchen with that same ethos at
the core.
At The Bull Inn our daily changing menu is based on seasonality. We cook with
the best organic produce, whole animals, fresh seasonal vegetables, wild
ingredients, and day boat fish. Everything is made from scratch, in-house,
with passion and creativity.We’re looking for a Junior Sous Chef to join our team and help lead a busy,
ambitious kitchen that genuinely cares about:
• food provenance and seasonality
• standards
• sustainability
• learning
• how teams are treatedYou’ll need:
• experience in a fresh food kitchen
• to be calm under pressure
• have a strong work ethic
• have an attention to detail
• the ability to lead by example
• curiosity and ambition
• to care deeply about food
• to work quickly and efficiently
• able to stay calm under pressure
• to be a good person to work alongsideWhat’s on offer:
• Competitive salary + TRONC
• 42 hours
• No split shifts
• Real progression
• Staff discounts – 50% off*
• Free stays*
• Free meal for two in the restaurant*
• Organic meals on shift
• EAP
• Access to Code hospitality perks
• To work within a supportive team
• A kitchen culture built on learning and respect
• Subsidised accommodation for the right person*some perks kick in after 3 months.
-
Please contact us for further details.
-
Head Chef — Proby's Kitchen, Cork
| Full-time | Cork City
Proby's Kitchen is one of Cork's celebrated independent restaurants, named in the Sunday Times Top 100 Restaurants in Ireland and described by the Irish Examiner as "one of the city's most enjoyable restaurant experiences." We cook food rooted in brilliant simplicity — fresh, local, seasonal, with named provenance and genuine craft on every plate.
We are looking for a Head Chef who believes the same things we do.
The role
This is a kitchen leadership position with full creative input. You will lead a small team in a busy daytime and evening operation, cooking a menu that changes with the seasons and reflects the best of what Cork and its surrounds produce. You will work directly with the owners on menu development, sourcing, and the ongoing food identity of the restaurant.
Proby's Kitchen is not a hotel kitchen and not a chain. There are no corporate recipe books, no executive chef above you, and no compromise on quality. This is an opportunity to put your name on a kitchen that people are already talking about.
What we're looking for
- A chef with proven experience at head chef or senior sous chef level in a quality independent restaurant
- Someone who cooks with confidence and curiosity — strong on technique, stronger on flavour
- Experience with Irish, local, seasonal and produce-led menus and a genuine interest in where food comes from
- Leadership that brings a kitchen team with it rather than ruling over it
- Commercial awareness — food cost, waste, and GP are part of the job
- HACCP certified and kitchen-operations competent
What we offer
- Creative freedom over menu development and seasonal direction
- A well-run, well-equipped kitchen with strong operational backing — so you can concentrate on the food
- This role is designed around a 40-hour working week, allowing you to focus on food quality, leadership and creativity without the excessive hours often associated with this position
- A small, committed team and owners who are hands-on and invested in the food
- The platform of a Top 100 restaurant and a ready-made reputation in the Cork food scene to build on
To apply
Send your CV and a note on why this position would appeal to you via Indeed . We will be in touch with suitable candidates directly and promptly. We are looking to appoint as soon as possible.
Proby's Kitchen, Proby's Quay, Cork City.
-
Free lance Chef required for occasional weekly contracts over the summer months to cook for groups of 12-16 persons, usually family groups.
Candidates must be:
- Prosessionally qualified
- Passionate and experienced at cooking traditional Irish dishes
- Highly organised and enjoys working in a clean and organised environment
- Be experienced at budgeting
Role involves cooking and daily food shopping
-
I am looking for a person who is passioante about cooking really good food from really good ingredients for my multi award winning coffee bar in Naas .
The hours initially will be Wed - Sunday 7.30am -2pm .
Endless possiblities for extra time for the right candidate .
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the 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 work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. 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 in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
-
What you’ll be doing:
• Preparing and cooking menu items (soups, sandwiches, daily specials, baked goods)
• Supporting the head chef with food prep and portioning
• Maintaining food hygiene and safety standards
• Washing dishes, pots, and kitchen equipment
• Keeping the kitchen clean, organized, and stocked
• Taking deliveries and managing stock rotation
• General kitchen porter duties as needed• Maintain HACCP documentation
Why join us:
• Consistent Monday–Friday schedule, no evenings or weekends
• Friendly, supportive team environment -
We're looking for a friendly, enthusiastic team member with a genuine interest in great local food and specialty coffee.
The Ideal candidate will:
- Have a passion for food and coffee,
- Enjoy providing excellent customer service,
- Be reliable, hardworking, and a team player,
- Be willing to learn and work in a fast paced environment,
- Previous café or hospitality experience .
If you love creating great customer experiences and want to be part of a welcoming team , we'd love to hear from you.
-
We are looking for a friendly energetic person with a background and interest in good food.
You will be responsible for the day to day running of our daytime café, from ordering supplies, serving customers to cashing up in the evening.
We will also require you to have the following:
- *Ability to work efficiently in a busy environment
- *Knowledge of food safety and hygiene standards.
- *Ability to work independently and as part of a team and train the team accordingly.
- *Strong organisational and time management skills.
-
JOIN THE ENOTECA TEAM 🍷
Enoteca is growing, and we’re looking for people who want to grow with us.
We are a Spanish wine, tapas and gin concept in New York City built around hospitality, personality and creating a place where everyone feels welcome.
We’re currently looking for:
BARTENDERS
Fast, confident and charismatic behind the bar. You should love hospitality, know how to handle a busy NYC service, and understand that a great bartender doesn’t just make drinks — you create the night.
Wine and gin knowledge is a plus, but curiosity, personality and willingness to learn are essential.
SERVERS
Warm, energetic and genuinely good with people. We want servers who can read a table, recommend food and wine with confidence, and make guests feel like they discovered their new favorite neighborhood spot.
NYC experience is preferred, but attitude, reliability and ambition matter more than a perfect résumé.
SOCIAL MEDIA & MARKETING
We’re looking for someone creative who understands Instagram, TikTok, Reels and NYC restaurant culture — and knows how to turn food, wine, cocktails, people and nightlife into content that makes someone want to walk through our door.
You should be comfortable creating and filming content, developing ideas, following trends and helping us tell the Enoteca story in a fresh, stylish and authentic way.
WHO WE’RE LOOKING FOR
People with personality. People who move fast. People who care.
Enoteca is diverse, energetic and proudly welcoming. Our clientele includes a strong LGBTQ+ community, locals, tourists and people from around the world.
Come as you are — but come ready to work, learn and bring something to the table.
This is New York. We know there are a thousand restaurants where you can work.
We want Enoteca to be the place where you can become better at what you do.
ENOTECA NYC
Spanish soul. New York energy. Hospitality with personality. -
We’re looking for an experienced Staff Chef to join The Peligoni Club in Greece until early November.
You’ll prepare lunch and dinner for up to 150 staff each day, serving nutritious, varied and filling meals to a busy team working across hospitality, watersports, childcare and more.
Staff food is a really important part of team welfare at Peligoni. Our team work hard, often in the heat, so we’re looking for someone who genuinely cares about making sure people are well fed, energised and looked after.
Working closely with our Kitchen Manager, you’ll help with menu planning, food preparation, stock and ordering, while keeping the staff kitchen organised and running smoothly.
You’ll need:
- Professional kitchen experience, ideally in high-volume catering
- Confidence cooking for large numbers
- Strong organisation and food hygiene standards
- A practical, proactive and flexible approach
- A genuine interest in team welfare and producing good, nutritious food
- Availability to start immediately and work in Greece for the remainder of the season
-
We plan to establish a new restaurant in our premises in Briarhill Business Park
We are looking for a person with the initiative and experience to establish and run this business
-
Looking to add to our busy kitchen. Creative flair an added bonus
-
We're looking for a Head Chef who can help us continue developing the ethos, identity and food of Gloriosa.
The opportunity
This is more than a traditional Head Chef role. You'll have genuine creative control over the menu, the kitchen and the dishes we serve to our guests.
Gloriosa is well established, and we want the person who helps shape our future to be properly recognised and rewarded for the impact they make.
The role
You will be responsible for:
Leading and developing the kitchen team, culture and standards at Gloriosa.
Continuing to shape and evolve a modern Mediterranean menu that is seasonal, ambitious and creative.
Managing food costs, supplier relationships and day-to-day kitchen operations.
Working closely with the General Manager and Owners on strategy, growth and future plans.
Mentoring and developing our chefs, while building a motivated and high-performing team.
Maintaining consistency, quality and high standards, even under pressure.
- We're looking for:
Proven experience in a modern Mediterranean kitchen as a Head Chef, or a strong Sous Chef ready to take the next step.
Someone who is quality-focused, team-oriented and able to lead calmly under pressure.
Genuine ambition and resilience — and the drive to build something worthwhile, with the full backing of ownership behind you.
A creative and confident approach to modern Mediterranean cooking.
What we're offering
Real influence over the menu, kitchen culture and wider direction of Gloriosa.
A structured working week with a genuine commitment to sustainable hours for you and your team.
We are looking forward to meeting you!
https://www.instagram.com/gloriosa_glasgow?stkn=cmlpNDh0MWU5enpz
-
We are looking for a cook to join our team at Woodfield, Birr in the Midlands of Ireland. It is a busy cafe beside a Garden Centre with a made from scratch ethos, using vegetables from our gardens and organic breads, eggs etc.
We have a busy Breakfast and lunch service 7 days/week, with a great selection of cakes and pastries.
We are looking for a Ballymaloe trained cook or similar who is looking to gain experience of busy brunch/lunch service. Lots of opportunity to work alongside our great baker and current chefs.
Young, positive friendly work environment.
Accommodation available. Full time hours available year round.
-
Please contact us for further details.
-
I am looking for a person who is passioante about cooking really good food from really good ingredients for my multi award winning coffee bar in Naas .
The hours initially will be Wed - Sunday 7.30am -2pm .
Endless possiblities for extra time for the right candidate .
-
What you’ll be doing:
• Preparing and cooking menu items (soups, sandwiches, daily specials, baked goods)
• Supporting the head chef with food prep and portioning
• Maintaining food hygiene and safety standards
• Washing dishes, pots, and kitchen equipment
• Keeping the kitchen clean, organized, and stocked
• Taking deliveries and managing stock rotation
• General kitchen porter duties as needed• Maintain HACCP documentation
Why join us:
• Consistent Monday–Friday schedule, no evenings or weekends
• Friendly, supportive team environment -
We're looking for a friendly, enthusiastic team member with a genuine interest in great local food and specialty coffee.
The Ideal candidate will:
- Have a passion for food and coffee,
- Enjoy providing excellent customer service,
- Be reliable, hardworking, and a team player,
- Be willing to learn and work in a fast paced environment,
- Previous café or hospitality experience .
If you love creating great customer experiences and want to be part of a welcoming team , we'd love to hear from you.
-
We are looking for a friendly energetic person with a background and interest in good food.
You will be responsible for the day to day running of our daytime café, from ordering supplies, serving customers to cashing up in the evening.
We will also require you to have the following:
- *Ability to work efficiently in a busy environment
- *Knowledge of food safety and hygiene standards.
- *Ability to work independently and as part of a team and train the team accordingly.
- *Strong organisational and time management skills.
-
I am looking for a person who is passioante about cooking really good food from really good ingredients for my multi award winning coffee bar in Naas .
The hours initially will be Wed - Sunday 7.30am -2pm .
Endless possiblities for extra time for the right candidate .
-
Every year we are lucky enough to have the most lovely chef and host to look after up to ten guests in our ski in ski out chalet in Méribel. This chalet has been owned by the same family for 65 years. The couple should be able to take responsibility for the chalet during the time they are there. Lots of ski time for those who develop an efficient routine. Owner run, so direct contact with the family to develop a personal service for our wonderful guests. Always good to have those applying who have skiing experience and enjoy mountain life.
Please only get in touch as a couple/or pair, and if you can be interviewed in London following an initial whats app chat.
Applicants must have drivers licenses. Detailed job description shared following whats app call. We have had many Ballymaloe trained chefs and love them!
-
The Bull Inn is an organic, radical and ethical pub with rooms. Founded by
Geetie Singh-Watson, The Bull is built on three sets of principles: the No-
Bull Rules to Dine, Work, and Trade By. These values guide every decisionfrom how we do business, how we source ingredients to how we treat each our
people. Head Chef Johnny Tilbrook runs the kitchen with that same ethos at
the core.
At The Bull Inn our daily changing menu is based on seasonality. We cook with
the best organic produce, whole animals, fresh seasonal vegetables, wild
ingredients, and day boat fish. Everything is made from scratch, in-house,
with passion and creativity.We’re looking for a Junior Sous Chef to join our team and help lead a busy,
ambitious kitchen that genuinely cares about:
• food provenance and seasonality
• standards
• sustainability
• learning
• how teams are treatedYou’ll need:
• experience in a fresh food kitchen
• to be calm under pressure
• have a strong work ethic
• have an attention to detail
• the ability to lead by example
• curiosity and ambition
• to care deeply about food
• to work quickly and efficiently
• able to stay calm under pressure
• to be a good person to work alongsideWhat’s on offer:
• Competitive salary + TRONC
• 42 hours
• No split shifts
• Real progression
• Staff discounts – 50% off*
• Free stays*
• Free meal for two in the restaurant*
• Organic meals on shift
• EAP
• Access to Code hospitality perks
• To work within a supportive team
• A kitchen culture built on learning and respect
• Subsidised accommodation for the right person*some perks kick in after 3 months.
-
We are looking for an individual or couple with a passion for nutrient-dense food to collaborate with us in establishing a farm-to-table restaurant and/or cookery school at the heart of our Hampshire village.
Not far from Petersfield, the village sits within a progressive regenerative Estate, rooted in the belief that healthy soils are the foundation for thriving ecosystems.
The Estate offers historic residential buildings and barns, alongside exceptional produce including sustainably sourced venison, beef from our multi-generational herd of cattle, and seasonal fruit and vegetables grown in our community garden.
We would love to welcome into our community an individual(s) excited by the opportunity to build a business from the ground up — using some of the finest locally grown ingredients to bring people together and an appetite to share their knowledge and passion through workshops and/or cookery classes.
If any of this resonates with you, we would love to hear from you.
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the 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 work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. 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 in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
-
We are looking for a live-in family cook and housekeeper, who are happy cooking most days for 3 or 4 people, but are equally at home cooking for 20, or even 30 in rarer events. Sunday lunch is usually 8- 16 people, for example. We don't need anything fancy, but the applicant must understand food and flavour and be open to all types of food from around the world and be proficient in gluten free cooking.We have a kitchen garden, so the primary focus is to use that as much as possible.
The roles will will be aiding and complementing a resident carer who will be working alongside, who will also reciprocate.
Between the two people the jobs would include:
Cooking Lunches, Teas and Suppers; Serving/ Clearing meals; Housekeeping; laying/clearing fires and stocking up logs etc; possibly some very light gardening; Pool maintenance; Robot lawnmower wrangling (maybe). Tending to Poultry (maybe).
Days would be Thurs-Mon. Menu curation, shopping, kitchen cleanup, larder/freezer stock management, and serving/clearing. 2-3 shoot weekends/yr. Christmas period Essential.
Please don’t apply unless there are two of you. There are two bedrooms, so close friends could work also.
-
PRIVATE CHEF
Salary: circa £50,000 GPA
Location: Central London (WC1)
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: October 2026
Statutory holiday
Lively family with six children and baby on the way seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and child at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend. Where possible, extra food is also made for holiday coverage as needed.
--Cleaning of the kitchen and dining table area; organization of larders and fridge to minimize food waste
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahleb or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favourites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavour profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by children (with their paper airplanes soaring past or Legos underfoot), but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
*Enhanced CRB check required
-
We're looking for a Head Chef who can help us continue developing the ethos, identity and food of Gloriosa.
The opportunity
This is more than a traditional Head Chef role. You'll have genuine creative control over the menu, the kitchen and the dishes we serve to our guests.
Gloriosa is well established, and we want the person who helps shape our future to be properly recognised and rewarded for the impact they make.
The role
You will be responsible for:
Leading and developing the kitchen team, culture and standards at Gloriosa.
Continuing to shape and evolve a modern Mediterranean menu that is seasonal, ambitious and creative.
Managing food costs, supplier relationships and day-to-day kitchen operations.
Working closely with the General Manager and Owners on strategy, growth and future plans.
Mentoring and developing our chefs, while building a motivated and high-performing team.
Maintaining consistency, quality and high standards, even under pressure.
- We're looking for:
Proven experience in a modern Mediterranean kitchen as a Head Chef, or a strong Sous Chef ready to take the next step.
Someone who is quality-focused, team-oriented and able to lead calmly under pressure.
Genuine ambition and resilience — and the drive to build something worthwhile, with the full backing of ownership behind you.
A creative and confident approach to modern Mediterranean cooking.
What we're offering
Real influence over the menu, kitchen culture and wider direction of Gloriosa.
A structured working week with a genuine commitment to sustainable hours for you and your team.
We are looking forward to meeting you!
https://www.instagram.com/gloriosa_glasgow?stkn=cmlpNDh0MWU5enpz
-
We are looking for a cook to join our team at Woodfield, Birr in the Midlands of Ireland. It is a busy cafe beside a Garden Centre with a made from scratch ethos, using vegetables from our gardens and organic breads, eggs etc.
We have a busy Breakfast and lunch service 7 days/week, with a great selection of cakes and pastries.
We are looking for a Ballymaloe trained cook or similar who is looking to gain experience of busy brunch/lunch service. Lots of opportunity to work alongside our great baker and current chefs.
Young, positive friendly work environment.
Accommodation available. Full time hours available year round.
-
The Bull Inn is an organic, radical and ethical pub with rooms. Founded by
Geetie Singh-Watson, The Bull is built on three sets of principles: the No-
Bull Rules to Dine, Work, and Trade By. These values guide every decisionfrom how we do business, how we source ingredients to how we treat each our
people. Head Chef Johnny Tilbrook runs the kitchen with that same ethos at
the core.
At The Bull Inn our daily changing menu is based on seasonality. We cook with
the best organic produce, whole animals, fresh seasonal vegetables, wild
ingredients, and day boat fish. Everything is made from scratch, in-house,
with passion and creativity.We’re looking for a Junior Sous Chef to join our team and help lead a busy,
ambitious kitchen that genuinely cares about:
• food provenance and seasonality
• standards
• sustainability
• learning
• how teams are treatedYou’ll need:
• experience in a fresh food kitchen
• to be calm under pressure
• have a strong work ethic
• have an attention to detail
• the ability to lead by example
• curiosity and ambition
• to care deeply about food
• to work quickly and efficiently
• able to stay calm under pressure
• to be a good person to work alongsideWhat’s on offer:
• Competitive salary + TRONC
• 42 hours
• No split shifts
• Real progression
• Staff discounts – 50% off*
• Free stays*
• Free meal for two in the restaurant*
• Organic meals on shift
• EAP
• Access to Code hospitality perks
• To work within a supportive team
• A kitchen culture built on learning and respect
• Subsidised accommodation for the right person*some perks kick in after 3 months.
-
Please contact us for further details.
-
Head Chef — Proby's Kitchen, Cork
| Full-time | Cork City
Proby's Kitchen is one of Cork's celebrated independent restaurants, named in the Sunday Times Top 100 Restaurants in Ireland and described by the Irish Examiner as "one of the city's most enjoyable restaurant experiences." We cook food rooted in brilliant simplicity — fresh, local, seasonal, with named provenance and genuine craft on every plate.
We are looking for a Head Chef who believes the same things we do.
The role
This is a kitchen leadership position with full creative input. You will lead a small team in a busy daytime and evening operation, cooking a menu that changes with the seasons and reflects the best of what Cork and its surrounds produce. You will work directly with the owners on menu development, sourcing, and the ongoing food identity of the restaurant.
Proby's Kitchen is not a hotel kitchen and not a chain. There are no corporate recipe books, no executive chef above you, and no compromise on quality. This is an opportunity to put your name on a kitchen that people are already talking about.
What we're looking for
- A chef with proven experience at head chef or senior sous chef level in a quality independent restaurant
- Someone who cooks with confidence and curiosity — strong on technique, stronger on flavour
- Experience with Irish, local, seasonal and produce-led menus and a genuine interest in where food comes from
- Leadership that brings a kitchen team with it rather than ruling over it
- Commercial awareness — food cost, waste, and GP are part of the job
- HACCP certified and kitchen-operations competent
What we offer
- Creative freedom over menu development and seasonal direction
- A well-run, well-equipped kitchen with strong operational backing — so you can concentrate on the food
- This role is designed around a 40-hour working week, allowing you to focus on food quality, leadership and creativity without the excessive hours often associated with this position
- A small, committed team and owners who are hands-on and invested in the food
- The platform of a Top 100 restaurant and a ready-made reputation in the Cork food scene to build on
To apply
Send your CV and a note on why this position would appeal to you via Indeed . We will be in touch with suitable candidates directly and promptly. We are looking to appoint as soon as possible.
Proby's Kitchen, Proby's Quay, Cork City.
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the 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 work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. 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 in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
-
Looking to add to our busy kitchen. Creative flair an added bonus
-
We're looking for a Head Chef who can help us continue developing the ethos, identity and food of Gloriosa.
The opportunity
This is more than a traditional Head Chef role. You'll have genuine creative control over the menu, the kitchen and the dishes we serve to our guests.
Gloriosa is well established, and we want the person who helps shape our future to be properly recognised and rewarded for the impact they make.
The role
You will be responsible for:
Leading and developing the kitchen team, culture and standards at Gloriosa.
Continuing to shape and evolve a modern Mediterranean menu that is seasonal, ambitious and creative.
Managing food costs, supplier relationships and day-to-day kitchen operations.
Working closely with the General Manager and Owners on strategy, growth and future plans.
Mentoring and developing our chefs, while building a motivated and high-performing team.
Maintaining consistency, quality and high standards, even under pressure.
- We're looking for:
Proven experience in a modern Mediterranean kitchen as a Head Chef, or a strong Sous Chef ready to take the next step.
Someone who is quality-focused, team-oriented and able to lead calmly under pressure.
Genuine ambition and resilience — and the drive to build something worthwhile, with the full backing of ownership behind you.
A creative and confident approach to modern Mediterranean cooking.
What we're offering
Real influence over the menu, kitchen culture and wider direction of Gloriosa.
A structured working week with a genuine commitment to sustainable hours for you and your team.
We are looking forward to meeting you!
https://www.instagram.com/gloriosa_glasgow?stkn=cmlpNDh0MWU5enpz
-
We are looking for an individual or couple with a passion for nutrient-dense food to collaborate with us in establishing a farm-to-table restaurant and/or cookery school at the heart of our Hampshire village.
Not far from Petersfield, the village sits within a progressive regenerative Estate, rooted in the belief that healthy soils are the foundation for thriving ecosystems.
The Estate offers historic residential buildings and barns, alongside exceptional produce including sustainably sourced venison, beef from our multi-generational herd of cattle, and seasonal fruit and vegetables grown in our community garden.
We would love to welcome into our community an individual(s) excited by the opportunity to build a business from the ground up — using some of the finest locally grown ingredients to bring people together and an appetite to share their knowledge and passion through workshops and/or cookery classes.
If any of this resonates with you, we would love to hear from you.
-
We are looking for a live-in family cook and housekeeper, who are happy cooking most days for 3 or 4 people, but are equally at home cooking for 20, or even 30 in rarer events. Sunday lunch is usually 8- 16 people, for example. We don't need anything fancy, but the applicant must understand food and flavour and be open to all types of food from around the world and be proficient in gluten free cooking.We have a kitchen garden, so the primary focus is to use that as much as possible.
The roles will will be aiding and complementing a resident carer who will be working alongside, who will also reciprocate.
Between the two people the jobs would include:
Cooking Lunches, Teas and Suppers; Serving/ Clearing meals; Housekeeping; laying/clearing fires and stocking up logs etc; possibly some very light gardening; Pool maintenance; Robot lawnmower wrangling (maybe). Tending to Poultry (maybe).
Days would be Thurs-Mon. Menu curation, shopping, kitchen cleanup, larder/freezer stock management, and serving/clearing. 2-3 shoot weekends/yr. Christmas period Essential.
Please don’t apply unless there are two of you. There are two bedrooms, so close friends could work also.
-
PRIVATE CHEF
Salary: circa £50,000 GPA
Location: Central London (WC1)
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: October 2026
Statutory holiday
Lively family with six children and baby on the way seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and child at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend. Where possible, extra food is also made for holiday coverage as needed.
--Cleaning of the kitchen and dining table area; organization of larders and fridge to minimize food waste
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahleb or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favourites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavour profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by children (with their paper airplanes soaring past or Legos underfoot), but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
*Enhanced CRB check required
-
We’re looking for an experienced Staff Chef to join The Peligoni Club in Greece until early November.
You’ll prepare lunch and dinner for up to 150 staff each day, serving nutritious, varied and filling meals to a busy team working across hospitality, watersports, childcare and more.
Staff food is a really important part of team welfare at Peligoni. Our team work hard, often in the heat, so we’re looking for someone who genuinely cares about making sure people are well fed, energised and looked after.
Working closely with our Kitchen Manager, you’ll help with menu planning, food preparation, stock and ordering, while keeping the staff kitchen organised and running smoothly.
You’ll need:
- Professional kitchen experience, ideally in high-volume catering
- Confidence cooking for large numbers
- Strong organisation and food hygiene standards
- A practical, proactive and flexible approach
- A genuine interest in team welfare and producing good, nutritious food
- Availability to start immediately and work in Greece for the remainder of the season
-
PRIVATE CHEF
Salary: circa £50,000 GPA
Location: Central London (WC1)
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: October 2026
Statutory holiday
Lively family with six children and baby on the way seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and child at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend. Where possible, extra food is also made for holiday coverage as needed.
--Cleaning of the kitchen and dining table area; organization of larders and fridge to minimize food waste
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahleb or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favourites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavour profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by children (with their paper airplanes soaring past or Legos underfoot), but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
*Enhanced CRB check required
-
We are looking for a friendly energetic person with a background and interest in good food.
You will be responsible for the day to day running of our daytime café, from ordering supplies, serving customers to cashing up in the evening.
We will also require you to have the following:
- *Ability to work efficiently in a busy environment
- *Knowledge of food safety and hygiene standards.
- *Ability to work independently and as part of a team and train the team accordingly.
- *Strong organisational and time management skills.
-
Free lance Chef required for occasional weekly contracts over the summer months to cook for groups of 12-16 persons, usually family groups.
Candidates must be:
- Prosessionally qualified
- Passionate and experienced at cooking traditional Irish dishes
- Highly organised and enjoys working in a clean and organised environment
- Be experienced at budgeting
Role involves cooking and daily food shopping
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the 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 work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. 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 in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
-
We're looking for a Head Chef who can help us continue developing the ethos, identity and food of Gloriosa.
The opportunity
This is more than a traditional Head Chef role. You'll have genuine creative control over the menu, the kitchen and the dishes we serve to our guests.
Gloriosa is well established, and we want the person who helps shape our future to be properly recognised and rewarded for the impact they make.
The role
You will be responsible for:
Leading and developing the kitchen team, culture and standards at Gloriosa.
Continuing to shape and evolve a modern Mediterranean menu that is seasonal, ambitious and creative.
Managing food costs, supplier relationships and day-to-day kitchen operations.
Working closely with the General Manager and Owners on strategy, growth and future plans.
Mentoring and developing our chefs, while building a motivated and high-performing team.
Maintaining consistency, quality and high standards, even under pressure.
- We're looking for:
Proven experience in a modern Mediterranean kitchen as a Head Chef, or a strong Sous Chef ready to take the next step.
Someone who is quality-focused, team-oriented and able to lead calmly under pressure.
Genuine ambition and resilience — and the drive to build something worthwhile, with the full backing of ownership behind you.
A creative and confident approach to modern Mediterranean cooking.
What we're offering
Real influence over the menu, kitchen culture and wider direction of Gloriosa.
A structured working week with a genuine commitment to sustainable hours for you and your team.
We are looking forward to meeting you!
https://www.instagram.com/gloriosa_glasgow?stkn=cmlpNDh0MWU5enpz
-
We are looking for a live-in family cook and housekeeper, who are happy cooking most days for 3 or 4 people, but are equally at home cooking for 20, or even 30 in rarer events. Sunday lunch is usually 8- 16 people, for example. We don't need anything fancy, but the applicant must understand food and flavour and be open to all types of food from around the world and be proficient in gluten free cooking.We have a kitchen garden, so the primary focus is to use that as much as possible.
The roles will will be aiding and complementing a resident carer who will be working alongside, who will also reciprocate.
Between the two people the jobs would include:
Cooking Lunches, Teas and Suppers; Serving/ Clearing meals; Housekeeping; laying/clearing fires and stocking up logs etc; possibly some very light gardening; Pool maintenance; Robot lawnmower wrangling (maybe). Tending to Poultry (maybe).
Days would be Thurs-Mon. Menu curation, shopping, kitchen cleanup, larder/freezer stock management, and serving/clearing. 2-3 shoot weekends/yr. Christmas period Essential.
Please don’t apply unless there are two of you. There are two bedrooms, so close friends could work also.
-
I am looking for a person who is passioante about cooking really good food from really good ingredients for my multi award winning coffee bar in Naas .
The hours initially will be Wed - Sunday 7.30am -2pm .
Endless possiblities for extra time for the right candidate .
-
We are looking for an individual or couple with a passion for nutrient-dense food to collaborate with us in establishing a farm-to-table restaurant and/or cookery school at the heart of our Hampshire village.
Not far from Petersfield, the village sits within a progressive regenerative Estate, rooted in the belief that healthy soils are the foundation for thriving ecosystems.
The Estate offers historic residential buildings and barns, alongside exceptional produce including sustainably sourced venison, beef from our multi-generational herd of cattle, and seasonal fruit and vegetables grown in our community garden.
We would love to welcome into our community an individual(s) excited by the opportunity to build a business from the ground up — using some of the finest locally grown ingredients to bring people together and an appetite to share their knowledge and passion through workshops and/or cookery classes.
If any of this resonates with you, we would love to hear from you.
-
About this role
Core responsibilities
Create your menus for the season ahead
- Establish your inventory of ingredients
- You will be responsible for shopping and sourcing your ingredients
- Work within your allocated budget
- Prepare a high quality four course set menu each evening for 20-30 Hotel Coutettaz guests
- You will be managing a team made up of your sous chef and plongeur
- Ensure the kitchen and storerooms are kept to a very high level of cleanliness and hygiene following
- HACCP guidelines
- Be focused on good stock management and low food wastage
- Be well presented and look professional at all times.
- You will need to work well in a team
- You must have an EU passport or Carte de Séjour to apply for this position
Key benefits
- Central and comfortable accommodation if required
- Ski or snowboard hire, including boots
- Two days off per week
- Competitive wage
- French contract
- 35 hours per week
-
Head Chef — Proby's Kitchen, Cork
| Full-time | Cork City
Proby's Kitchen is one of Cork's celebrated independent restaurants, named in the Sunday Times Top 100 Restaurants in Ireland and described by the Irish Examiner as "one of the city's most enjoyable restaurant experiences." We cook food rooted in brilliant simplicity — fresh, local, seasonal, with named provenance and genuine craft on every plate.
We are looking for a Head Chef who believes the same things we do.
The role
This is a kitchen leadership position with full creative input. You will lead a small team in a busy daytime and evening operation, cooking a menu that changes with the seasons and reflects the best of what Cork and its surrounds produce. You will work directly with the owners on menu development, sourcing, and the ongoing food identity of the restaurant.
Proby's Kitchen is not a hotel kitchen and not a chain. There are no corporate recipe books, no executive chef above you, and no compromise on quality. This is an opportunity to put your name on a kitchen that people are already talking about.
What we're looking for
- A chef with proven experience at head chef or senior sous chef level in a quality independent restaurant
- Someone who cooks with confidence and curiosity — strong on technique, stronger on flavour
- Experience with Irish, local, seasonal and produce-led menus and a genuine interest in where food comes from
- Leadership that brings a kitchen team with it rather than ruling over it
- Commercial awareness — food cost, waste, and GP are part of the job
- HACCP certified and kitchen-operations competent
What we offer
- Creative freedom over menu development and seasonal direction
- A well-run, well-equipped kitchen with strong operational backing — so you can concentrate on the food
- This role is designed around a 40-hour working week, allowing you to focus on food quality, leadership and creativity without the excessive hours often associated with this position
- A small, committed team and owners who are hands-on and invested in the food
- The platform of a Top 100 restaurant and a ready-made reputation in the Cork food scene to build on
To apply
Send your CV and a note on why this position would appeal to you via Indeed . We will be in touch with suitable candidates directly and promptly. We are looking to appoint as soon as possible.
Proby's Kitchen, Proby's Quay, Cork City.
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We're looking for a Head Chef who can help us continue developing the ethos, identity and food of Gloriosa.
The opportunity
This is more than a traditional Head Chef role. You'll have genuine creative control over the menu, the kitchen and the dishes we serve to our guests.
Gloriosa is well established, and we want the person who helps shape our future to be properly recognised and rewarded for the impact they make.
The role
You will be responsible for:
Leading and developing the kitchen team, culture and standards at Gloriosa.
Continuing to shape and evolve a modern Mediterranean menu that is seasonal, ambitious and creative.
Managing food costs, supplier relationships and day-to-day kitchen operations.
Working closely with the General Manager and Owners on strategy, growth and future plans.
Mentoring and developing our chefs, while building a motivated and high-performing team.
Maintaining consistency, quality and high standards, even under pressure.
- We're looking for:
Proven experience in a modern Mediterranean kitchen as a Head Chef, or a strong Sous Chef ready to take the next step.
Someone who is quality-focused, team-oriented and able to lead calmly under pressure.
Genuine ambition and resilience — and the drive to build something worthwhile, with the full backing of ownership behind you.
A creative and confident approach to modern Mediterranean cooking.
What we're offering
Real influence over the menu, kitchen culture and wider direction of Gloriosa.
A structured working week with a genuine commitment to sustainable hours for you and your team.
We are looking forward to meeting you!
https://www.instagram.com/gloriosa_glasgow?stkn=cmlpNDh0MWU5enpz
-
Please contact us for further details.
-
We plan to establish a new restaurant in our premises in Briarhill Business Park
We are looking for a person with the initiative and experience to establish and run this business
-
JOIN THE ENOTECA TEAM 🍷
Enoteca is growing, and we’re looking for people who want to grow with us.
We are a Spanish wine, tapas and gin concept in New York City built around hospitality, personality and creating a place where everyone feels welcome.
We’re currently looking for:
BARTENDERS
Fast, confident and charismatic behind the bar. You should love hospitality, know how to handle a busy NYC service, and understand that a great bartender doesn’t just make drinks — you create the night.
Wine and gin knowledge is a plus, but curiosity, personality and willingness to learn are essential.
SERVERS
Warm, energetic and genuinely good with people. We want servers who can read a table, recommend food and wine with confidence, and make guests feel like they discovered their new favorite neighborhood spot.
NYC experience is preferred, but attitude, reliability and ambition matter more than a perfect résumé.
SOCIAL MEDIA & MARKETING
We’re looking for someone creative who understands Instagram, TikTok, Reels and NYC restaurant culture — and knows how to turn food, wine, cocktails, people and nightlife into content that makes someone want to walk through our door.
You should be comfortable creating and filming content, developing ideas, following trends and helping us tell the Enoteca story in a fresh, stylish and authentic way.
WHO WE’RE LOOKING FOR
People with personality. People who move fast. People who care.
Enoteca is diverse, energetic and proudly welcoming. Our clientele includes a strong LGBTQ+ community, locals, tourists and people from around the world.
Come as you are — but come ready to work, learn and bring something to the table.
This is New York. We know there are a thousand restaurants where you can work.
We want Enoteca to be the place where you can become better at what you do.
ENOTECA NYC
Spanish soul. New York energy. Hospitality with personality. -
Free lance Chef required for occasional weekly contracts over the summer months to cook for groups of 12-16 persons, usually family groups.
Candidates must be:
- Prosessionally qualified
- Passionate and experienced at cooking traditional Irish dishes
- Highly organised and enjoys working in a clean and organised environment
- Be experienced at budgeting
Role involves cooking and daily food shopping
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the 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 work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. 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 in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
-
About this role
Core responsibilities
Create your menus for the season ahead
- Establish your inventory of ingredients
- You will be responsible for shopping and sourcing your ingredients
- Work within your allocated budget
- Prepare a high quality four course set menu each evening for 20-30 Hotel Coutettaz guests
- You will be managing a team made up of your sous chef and plongeur
- Ensure the kitchen and storerooms are kept to a very high level of cleanliness and hygiene following
- HACCP guidelines
- Be focused on good stock management and low food wastage
- Be well presented and look professional at all times.
- You will need to work well in a team
- You must have an EU passport or Carte de Séjour to apply for this position
Key benefits
- Central and comfortable accommodation if required
- Ski or snowboard hire, including boots
- Two days off per week
- Competitive wage
- French contract
- 35 hours per week
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the 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 work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. 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 in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
-
Sonny's Deli is looking for an organised, enthusiastic Chef to join our small kitchen team.
We produce fresh food daily for our busy deli, working with high-quality ingredients in a fast-moving production kitchen that relies on good systems, consistency and teamwork.
This role would suit someone who enjoys working with quality produce, takes pride in organisation and efficiency, and enjoys producing food to a consistently high standard within a well-run kitchen.
Responsibilities
- Prepare fresh salads, sandwiches and deli food
Baking and pastry production
Batch cooking and production preparation
Maintain excellent kitchen organisation and HACCP standards
Maintain exceptionally high food safety and cleanliness standards
Support the Kitchen Manager in the day-to-day running of the kitchen
Assist with menu development, ordering and production planning
We're Looking For Someone Who- Has minimum 2 years' experience in a similar fresh-food kitchen
Has current HACCP knowledge/training
Is experienced in baking and pastry production
Is experienced working with fresh, high-quality ingredients
Produces consistently high standards, even when working at pace
Understands that great kitchens rely on consistency, organisation and repetition
Can work independently while communicating effectively within a small team
Genuine appreciation for seasonal produce and food made from scratch
Positive attitude and enjoys contributing to a close-knit team
What We Offer- Monday to Friday working week
Early starts and early finishes
A supportive, close-knit team
Opportunity to work with quality ingredients in a well-organised production kitchen
A well regarded and long-established independent business where quality, consistency and teamwork are at the heart of everything we do
- Prepare fresh salads, sandwiches and deli food
-
Creative Chef / Cook for High‑End Deli & Food Store
We’re transforming our café into a premium deli and food store focused on exceptional ingredients, chef‑crafted products, and a modern food‑retail experience. We’re looking for a chef with imagination, precision, and a passion for flavour.
What you’ll lead:
- Developing a signature range of deli dishes, salads, sandwiches, and ready‑to‑heat meals
- Creating seasonal menus and retail food concepts
- Bringing restaurant‑level creativity into a retail setting
- Maintaining high standards of quality, presentation, and consistency
- Collaborating on product packaging, display, and customer experience
Who you are:
- A chef with strong creativity and a love for modern deli cuisine
- Confident working independently and shaping a new food identity
- Experienced in batch cooking, menu development, and food safety
- Excited by the idea of building something new from the ground up
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the 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 work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. 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 in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
-
We’re looking for an experienced Staff Chef to join The Peligoni Club in Greece until early November.
You’ll prepare lunch and dinner for up to 150 staff each day, serving nutritious, varied and filling meals to a busy team working across hospitality, watersports, childcare and more.
Staff food is a really important part of team welfare at Peligoni. Our team work hard, often in the heat, so we’re looking for someone who genuinely cares about making sure people are well fed, energised and looked after.
Working closely with our Kitchen Manager, you’ll help with menu planning, food preparation, stock and ordering, while keeping the staff kitchen organised and running smoothly.
You’ll need:
- Professional kitchen experience, ideally in high-volume catering
- Confidence cooking for large numbers
- Strong organisation and food hygiene standards
- A practical, proactive and flexible approach
- A genuine interest in team welfare and producing good, nutritious food
- Availability to start immediately and work in Greece for the remainder of the season
-
Sonny's Deli is looking for an organised, enthusiastic Chef to join our small kitchen team.
We produce fresh food daily for our busy deli, working with high-quality ingredients in a fast-moving production kitchen that relies on good systems, consistency and teamwork.
This role would suit someone who enjoys working with quality produce, takes pride in organisation and efficiency, and enjoys producing food to a consistently high standard within a well-run kitchen.
Responsibilities
- Prepare fresh salads, sandwiches and deli food
Baking and pastry production
Batch cooking and production preparation
Maintain excellent kitchen organisation and HACCP standards
Maintain exceptionally high food safety and cleanliness standards
Support the Kitchen Manager in the day-to-day running of the kitchen
Assist with menu development, ordering and production planning
We're Looking For Someone Who- Has minimum 2 years' experience in a similar fresh-food kitchen
Has current HACCP knowledge/training
Is experienced in baking and pastry production
Is experienced working with fresh, high-quality ingredients
Produces consistently high standards, even when working at pace
Understands that great kitchens rely on consistency, organisation and repetition
Can work independently while communicating effectively within a small team
Genuine appreciation for seasonal produce and food made from scratch
Positive attitude and enjoys contributing to a close-knit team
What We Offer- Monday to Friday working week
Early starts and early finishes
A supportive, close-knit team
Opportunity to work with quality ingredients in a well-organised production kitchen
A well regarded and long-established independent business where quality, consistency and teamwork are at the heart of everything we do
- Prepare fresh salads, sandwiches and deli food
-
Creative Chef / Cook for High‑End Deli & Food Store
We’re transforming our café into a premium deli and food store focused on exceptional ingredients, chef‑crafted products, and a modern food‑retail experience. We’re looking for a chef with imagination, precision, and a passion for flavour.
What you’ll lead:
- Developing a signature range of deli dishes, salads, sandwiches, and ready‑to‑heat meals
- Creating seasonal menus and retail food concepts
- Bringing restaurant‑level creativity into a retail setting
- Maintaining high standards of quality, presentation, and consistency
- Collaborating on product packaging, display, and customer experience
Who you are:
- A chef with strong creativity and a love for modern deli cuisine
- Confident working independently and shaping a new food identity
- Experienced in batch cooking, menu development, and food safety
- Excited by the idea of building something new from the ground up
-
We are looking for an individual or couple with a passion for nutrient-dense food to collaborate with us in establishing a farm-to-table restaurant and/or cookery school at the heart of our Hampshire village.
Not far from Petersfield, the village sits within a progressive regenerative Estate, rooted in the belief that healthy soils are the foundation for thriving ecosystems.
The Estate offers historic residential buildings and barns, alongside exceptional produce including sustainably sourced venison, beef from our multi-generational herd of cattle, and seasonal fruit and vegetables grown in our community garden.
We would love to welcome into our community an individual(s) excited by the opportunity to build a business from the ground up — using some of the finest locally grown ingredients to bring people together and an appetite to share their knowledge and passion through workshops and/or cookery classes.
If any of this resonates with you, we would love to hear from you.
-
JOIN THE ENOTECA TEAM 🍷
Enoteca is growing, and we’re looking for people who want to grow with us.
We are a Spanish wine, tapas and gin concept in New York City built around hospitality, personality and creating a place where everyone feels welcome.
We’re currently looking for:
BARTENDERS
Fast, confident and charismatic behind the bar. You should love hospitality, know how to handle a busy NYC service, and understand that a great bartender doesn’t just make drinks — you create the night.
Wine and gin knowledge is a plus, but curiosity, personality and willingness to learn are essential.
SERVERS
Warm, energetic and genuinely good with people. We want servers who can read a table, recommend food and wine with confidence, and make guests feel like they discovered their new favorite neighborhood spot.
NYC experience is preferred, but attitude, reliability and ambition matter more than a perfect résumé.
SOCIAL MEDIA & MARKETING
We’re looking for someone creative who understands Instagram, TikTok, Reels and NYC restaurant culture — and knows how to turn food, wine, cocktails, people and nightlife into content that makes someone want to walk through our door.
You should be comfortable creating and filming content, developing ideas, following trends and helping us tell the Enoteca story in a fresh, stylish and authentic way.
WHO WE’RE LOOKING FOR
People with personality. People who move fast. People who care.
Enoteca is diverse, energetic and proudly welcoming. Our clientele includes a strong LGBTQ+ community, locals, tourists and people from around the world.
Come as you are — but come ready to work, learn and bring something to the table.
This is New York. We know there are a thousand restaurants where you can work.
We want Enoteca to be the place where you can become better at what you do.
ENOTECA NYC
Spanish soul. New York energy. Hospitality with personality. -
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the 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 work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. 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 in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
-
Creative Chef / Cook for High‑End Deli & Food Store
We’re transforming our café into a premium deli and food store focused on exceptional ingredients, chef‑crafted products, and a modern food‑retail experience. We’re looking for a chef with imagination, precision, and a passion for flavour.
What you’ll lead:
- Developing a signature range of deli dishes, salads, sandwiches, and ready‑to‑heat meals
- Creating seasonal menus and retail food concepts
- Bringing restaurant‑level creativity into a retail setting
- Maintaining high standards of quality, presentation, and consistency
- Collaborating on product packaging, display, and customer experience
Who you are:
- A chef with strong creativity and a love for modern deli cuisine
- Confident working independently and shaping a new food identity
- Experienced in batch cooking, menu development, and food safety
- Excited by the idea of building something new from the ground up
-
Every year we are lucky enough to have the most lovely chef and host to look after up to ten guests in our ski in ski out chalet in Méribel. This chalet has been owned by the same family for 65 years. The couple should be able to take responsibility for the chalet during the time they are there. Lots of ski time for those who develop an efficient routine. Owner run, so direct contact with the family to develop a personal service for our wonderful guests. Always good to have those applying who have skiing experience and enjoy mountain life.
Please only get in touch as a couple/or pair, and if you can be interviewed in London following an initial whats app chat.
Applicants must have drivers licenses. Detailed job description shared following whats app call. We have had many Ballymaloe trained chefs and love them!
-
Every year we are lucky enough to have the most lovely chef and host to look after up to ten guests in our ski in ski out chalet in Méribel. This chalet has been owned by the same family for 65 years. The couple should be able to take responsibility for the chalet during the time they are there. Lots of ski time for those who develop an efficient routine. Owner run, so direct contact with the family to develop a personal service for our wonderful guests. Always good to have those applying who have skiing experience and enjoy mountain life.
Please only get in touch as a couple/or pair, and if you can be interviewed in London following an initial whats app chat.
Applicants must have drivers licenses. Detailed job description shared following whats app call. We have had many Ballymaloe trained chefs and love them!
-
We are looking for a cook to join our team at Woodfield, Birr in the Midlands of Ireland. It is a busy cafe beside a Garden Centre with a made from scratch ethos, using vegetables from our gardens and organic breads, eggs etc.
We have a busy Breakfast and lunch service 7 days/week, with a great selection of cakes and pastries.
We are looking for a Ballymaloe trained cook or similar who is looking to gain experience of busy brunch/lunch service. Lots of opportunity to work alongside our great baker and current chefs.
Young, positive friendly work environment.
Accommodation available. Full time hours available year round.
-
Please contact us for further details.
-
We're looking for a friendly, enthusiastic team member with a genuine interest in great local food and specialty coffee.
The Ideal candidate will:
- Have a passion for food and coffee,
- Enjoy providing excellent customer service,
- Be reliable, hardworking, and a team player,
- Be willing to learn and work in a fast paced environment,
- Previous café or hospitality experience .
If you love creating great customer experiences and want to be part of a welcoming team , we'd love to hear from you.
-
We plan to establish a new restaurant in our premises in Briarhill Business Park
We are looking for a person with the initiative and experience to establish and run this business
-
We plan to establish a new restaurant in our premises in Briarhill Business Park
We are looking for a person with the initiative and experience to establish and run this business
-
We're looking for a Head Chef who can help us continue developing the ethos, identity and food of Gloriosa.
The opportunity
This is more than a traditional Head Chef role. You'll have genuine creative control over the menu, the kitchen and the dishes we serve to our guests.
Gloriosa is well established, and we want the person who helps shape our future to be properly recognised and rewarded for the impact they make.
The role
You will be responsible for:
Leading and developing the kitchen team, culture and standards at Gloriosa.
Continuing to shape and evolve a modern Mediterranean menu that is seasonal, ambitious and creative.
Managing food costs, supplier relationships and day-to-day kitchen operations.
Working closely with the General Manager and Owners on strategy, growth and future plans.
Mentoring and developing our chefs, while building a motivated and high-performing team.
Maintaining consistency, quality and high standards, even under pressure.
- We're looking for:
Proven experience in a modern Mediterranean kitchen as a Head Chef, or a strong Sous Chef ready to take the next step.
Someone who is quality-focused, team-oriented and able to lead calmly under pressure.
Genuine ambition and resilience — and the drive to build something worthwhile, with the full backing of ownership behind you.
A creative and confident approach to modern Mediterranean cooking.
What we're offering
Real influence over the menu, kitchen culture and wider direction of Gloriosa.
A structured working week with a genuine commitment to sustainable hours for you and your team.
We are looking forward to meeting you!
https://www.instagram.com/gloriosa_glasgow?stkn=cmlpNDh0MWU5enpz
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