Profile
Profile Overview
Welcome to
Jobs for Cooks
-
We are looking for an experienced cook for a week's family reuntion in West Cork from 8th-14th August.
- Mainly for suppers (including shopping and washing up, at least pots and pans)
- and maybe the first course, we can load the dishwasher with plates and glasses.
- We will be a group of 12-14 including five children (who will generally have very simple, early suppers). The emphasis should be on vegetables and fish (three of the group are pescatarian).
- On 11th August we will be celebrating an 80th party, on that day we would like a special meal, perhaps with an extra person to help serve etc. Most of the party will be accommodated in a large house but we have also taken an adjacent lodge where we could accommodate a cook if necessary.
-
We are looking for an experienced cook for a week's family reuntion in West Cork from 8th-14th August.
- Mainly for suppers (including shopping and washing up, at least pots and pans)
- and maybe the first course, we can load the dishwasher with plates and glasses.
- We will be a group of 12-14 including five children (who will generally have very simple, early suppers). The emphasis should be on vegetables and fish (three of the group are pescatarian).
- On 11th August we will be celebrating an 80th party, on that day we would like a special meal, perhaps with an extra person to help serve etc. Most of the party will be accommodated in a large house but we have also taken an adjacent lodge where we could accommodate a cook if necessary.
-
We are hiring! We are looking for a chef to join our team until the beginning of January, as we close for 2 months for a total kitchen refurb OR if it works out well, through to the new year.
We are open from 7am to 11pm so the cooking is varied form breakfast, lunch, events and dinner.
We follow the whole Ballymaloe philosophy so a past Cookery school trained student would be an ideal candidate.
This could suit someone who just wants a short time job in between seasons!
-
We are seeking a reliable, creative Private Chef to prepare healthy and delicious weekday evening meals for two adults. The role offers flexibility—meals can be prepared on-site daily or batch-cooked in advance depending on your availability and mutual preferences.
Responsibilities:
Plan and prepare evening meals for two people (Monday to Friday)
Optionally source ingredients and manage grocery shopping
Maintain a clean and organised kitchen and prep space
Work collaboratively to design menus that suit our tastes, dietary needs, and preferences
Ensure high standards of food safety and cleanliness
Requirements:
Proven experience as a private chef, personal chef, or in a similar culinary role
Ability to create varied and nutritious meals with attention to dietary preferences
Excellent time management and communication skills
Respect for privacy and discretion
-
We are looking for an experienced cook for a week's family reuntion in West Cork from 8th-14th August.
- Mainly for suppers (including shopping and washing up, at least pots and pans)
- and maybe the first course, we can load the dishwasher with plates and glasses.
- We will be a group of 12-14 including five children (who will generally have very simple, early suppers). The emphasis should be on vegetables and fish (three of the group are pescatarian).
- On 11th August we will be celebrating an 80th party, on that day we would like a special meal, perhaps with an extra person to help serve etc. Most of the party will be accommodated in a large house but we have also taken an adjacent lodge where we could accommodate a cook if necessary.
-
We are hiring! We are looking for a chef to join our team until the beginning of January, as we close for 2 months for a total kitchen refurb OR if it works out well, through to the new year.
We are open from 7am to 11pm so the cooking is varied form breakfast, lunch, events and dinner.
We follow the whole Ballymaloe philosophy so a past Cookery school trained student would be an ideal candidate.
This could suit someone who just wants a short time job in between seasons!
-
We are seeking a reliable, creative Private Chef to prepare healthy and delicious weekday evening meals for two adults. The role offers flexibility—meals can be prepared on-site daily or batch-cooked in advance depending on your availability and mutual preferences.
Responsibilities:
Plan and prepare evening meals for two people (Monday to Friday)
Optionally source ingredients and manage grocery shopping
Maintain a clean and organised kitchen and prep space
Work collaboratively to design menus that suit our tastes, dietary needs, and preferences
Ensure high standards of food safety and cleanliness
Requirements:
Proven experience as a private chef, personal chef, or in a similar culinary role
Ability to create varied and nutritious meals with attention to dietary preferences
Excellent time management and communication skills
Respect for privacy and discretion
-
Experienced cook needed to prepare meals for 16 adults and 4 young children from December 23-28th. Christmas day cover may not be required if preparationsare in place. must be confident cooking for large groups in a well-equipped kitchen.
Accommodation available, salary negotiable.
A couple might suit, the second person to assist in dining room.
-
We’re looking for an experienced, imaginative, and passionate head chef to help bring Quirc Cafe to life. This is a unique opportunity to shape the heart of a new restaurant - its food, its identity, and the team behind it. We want someone who isn’t just coming in to run a kitchen, but someone who truly wants to create, inspire, and lead.
- What You’ll Do
Create with freedom: You’ll have the space and support to design an innovative, seasonal menu that reflects your vision while staying true to our concept. We encourage fresh ideas, new techniques, and creative takes on Irish food - always guided by what’s in season and what excites you.
Evolve the menu as you see fit: Adjust dishes based on seasonal produce, guest demand, and emerging food trends. We want our menu to feel alive, intentional, and responsive - something our guests can look forward to changing throughout the year.
Build and inspire your team: You’ll hire, train, and mentor a kitchen team that looks up to you. We want a collaborative environment where chefs can learn from you, contribute ideas, and grow. Your leadership will set the tone - supportive, passionate, and always striving for excellence.
Lead by example: From the quality of every dish to the energy in the kitchen, you will model the standards and culture that make the kitchen run smoothly and creatively.
Run the kitchen with care and skill: Oversee daily operations with an eye for consistency, cleanliness, and safety. You’ll manage inventory, control costs, and reduce waste - all while keeping the focus on food that feels thoughtful and exciting.
Work closely with the wider team: Partner with the front-of-house to ensure every service flows seamlessly and our guests leave happy.
Shape the space from the start: Be part of planning the kitchen layout and operations as the restaurant comes together, helping craft a space where creativity and efficiency thrive.
At Quirc Café, we want our Head Chef to feel proud of what they create, excited by the freedom they’re given, and supported in building a kitchen culture that reflects their vision.
If you’re a chef who wants to leave a mark, elevate a space, and craft something truly special, we’d love to hear from you.
- What You’ll Do
-
Take a break from the city and live for 6 months on a beautiful Irish island, famous for its culture, music, friendly locals and a relaxed way of life.
The award winning Doonmore Hotel is seeking chefs ( line, sous and possibly head chef level) for the 2026 season, from Easter to the end of September. We have an excellent reputation for food and service, with a strong emphasis on dishes with local ingredients, local seafood, and home baked breads and desserts.
The 22 bedroom hotel caters for our own guests as well as non residents and day trippers. It is a busy place with a very large repeat customer base, consisting of mainly Irish and European clientele. Our chefs need to have experience in busy kitchens and be well organised. Our lunch service is from 12.30 to 4.30, with dinner service from 6pm to 9pm.
We provide all staff with onsite accommodation and all meals.
-
Cloughjordan House is a busy, award-winning wedding and events venue, hosting up to 180 guests per event and renowned for our food-led, seasonal approach. We are currently seeking a passionate and motivated Seasonal Commis Chefs to join our kitchen team.
The Role
Working closely with our Head Chef, Sous Chefs and wider kitchen team, you will play a key role in the preparation and delivery of high-quality food across weddings, breakfasts, group dining and wood-fired BBQ events.
Key Responsibilities
Work as part of a collaborative kitchen team in a fast-paced wedding and events environment
Assist in the preparation, cooking and service of food for weddings (up to 180 guests), breakfast service, group meals and wood-fired BBQs
Support daily mise en place and service across multiple sections as required
Ensure all food is prepared and presented to a consistently high standard, in line with Cloughjordan House’s food ethos
Regularly taste and review finished dishes to ensure quality, seasoning and presentation standards are met
Monitor kitchen equipment and report any faults or maintenance issues to senior kitchen management
Ensure all statutory hygiene, food safety and HACCP requirements are strictly adhered to at all times
Assist with the correct receiving, storage and rotation of food deliveries, checking dates, quantities and quality of products
Support kitchen stock control, stock taking and inventory rotation, ensuring stores are secure, organised and correctly labelled
Operate within lean kitchen management principles, minimising waste and maximising efficiency
Continually develop culinary knowledge, skills and techniques through hands-on experience and guidance from senior chefs
Garden & Sustainability Focus
Work closely with our gardener and kitchen team to utilise produce from our on-site walled garden
Gain exposure to organic, seasonal growing and understand how garden produce is incorporated into menus
Candidate Profile
A genuine passion for food, hospitality and learning within a professional kitchen environment
Ability to work flexible hours, including weekends and peak wedding periods
Strong attention to detail and pride in producing high-quality food
A positive, can-do attitude and the ability to work calmly under pressure
Awareness of and alignment with Cloughjordan House’s brand values, sustainability focus and guest-first philosophy
Enthusiastic about contributing ideas and adding value to the overall food offering
What We Offer
The opportunity to work in a highly regarded wedding and events venue
Hands-on experience across large-scale events, wood-fire cooking and seasonal menus
Access to high-quality, organic produce grown on site
A supportive kitchen environment focused on learning, collaboration and professional development
-
We are looking for an experienced cook for a week's family reuntion in West Cork from 8th-14th August.
- Mainly for suppers (including shopping and washing up, at least pots and pans)
- and maybe the first course, we can load the dishwasher with plates and glasses.
- We will be a group of 12-14 including five children (who will generally have very simple, early suppers). The emphasis should be on vegetables and fish (three of the group are pescatarian).
- On 11th August we will be celebrating an 80th party, on that day we would like a special meal, perhaps with an extra person to help serve etc. Most of the party will be accommodated in a large house but we have also taken an adjacent lodge where we could accommodate a cook if necessary.
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
We are seeking a dedicated and enthusiastic graduate who is keen to learn. An incredible opportunity to be part of an exciting Members Clubhouse in Greywell, Hampshire.
Barnsgrove is a members club bringing social, work and wellbeing together under one roof. Your role will be working with our current team. Your role will be to execute the dishes tonhigh standards using fresh, seasonal, local, quality ingredients. This is the perfect step into a commercial kitchen with guidance to gain experience but also the opportunities to develop yourself as a chef and explore your own food journey with evening pop up opportunities to showcase your own skills and menus.
We are looking for cover 3-4days per week with shifts from 8am - 4pm, we open for Breakfast, lunch and afternoon tea, seven days a week with an events programme of visiting chefs and artisan producers on Thursday, Friday and Saturday evenings.
We are looking for applicants who are confident in the kitchen, take initiative, engaging and a creative team player who is keen to learn in the role. You will need to have good time management, organisational skills, attention to details, be able to follow instruction and muck in as part of the team..
All at Barnsgrove become part of the club and the community and we hope with passion and commitment we can set out to make it a huge success.
Start Date 6th October 2025 -
We are hiring! We are looking for a chef to join our team until the beginning of January, as we close for 2 months for a total kitchen refurb OR if it works out well, through to the new year.
We are open from 7am to 11pm so the cooking is varied form breakfast, lunch, events and dinner.
We follow the whole Ballymaloe philosophy so a past Cookery school trained student would be an ideal candidate.
This could suit someone who just wants a short time job in between seasons!
-
Role Description
An introduction to the role of Blair Castle Chef and Catering Manager:
Bringing home made organic food to the day visitors at the café/restaurant. The chef will be in charge of the café known as ‘Tullibardine Restaurant’ the coffee and snack kiosk in the grounds known as ‘The Cannon’ and the breakfast and tea hut in the caravan park known as ‘The Sheiling’. The main thing we are looking for is an experienced commercially minded catering manager that has a passion for using good quality local ingredients and can produce healthy attractive food with a profit margin, while keeping a cheerful disposition! We expect the chef to be a manager who signs up to our Values, able to take responsibility for their team and implementing the vision of simple good quality food at the various outlets. In the winter months there is opportunity to host events and banquets as well as making jams and chutneys using fruits from the walled garden to be sold in the gift shop and organic mini-mart.
We are serious about the provenance of our ingredients and would want our chef to be excited by the opportunity to create a café that is genuinely trying to do something different, to be thinking local, fresh, simple and organic. We hope you have the passion and experience to be the perfect fit.
Bertie Troughton
Resident Trustee
Overview
Blair Castle attracts an average of 140,000 visitors to its exhibition and gardens annually, with the day visitor restaurant open between April and October inclusively. During the winter and over the summer, we host weddings, exhibitions, conferences and gala dinners. The head chef / catering manager leads a seasonal team that consists of two sous chefs, a front of house team of four and kitchen porters.
During the winter season, some staff are retained on occasional hours and events delivered with the support of agency staff. Delivering winter events is key to profitability.
Responsibilities of the role
- Head chef and catering manager, leading the catering operation to deliver the vision consistently.
- Excellent team leadership, representing our values, setting clear expectations followed through with suitable training and performance management.
- Team recruitment, onboarding, contract administration and payroll reporting
- Achieve sales targets while maintaining budgetary control
- Setting prices and quoting for services to meet target profit margins
- Manage stock levels efficiently while ensuring best value for money in procurement negotiations
- Ensuring the operation is compliant with health and safety measures, Natasha’s Law, HACCP and COSHH Maintaining professional standards of housekeeping and cleanliness through the restaurant and kitchen areas.
- Working with our Property Services department to maintain equipment and implement preventative maintenance and service records
- Working collaboratively with the Castle Operations Manager and other department heads, approaching communication constructively, dealing with issues with a win/win objective.
- Keep food waste to an absolute minimum and when we have surplus, find creative means of ensuring that good food is consumed and not binned.
- Seek to constantly improve our recycle to general waste refuse disposal ratios
The chef manager works on a shift pattern of 5 days over 7 during the open season and a traditional working week during the winter, apart from duties to cover events. We currently close over the festive season.
Blair Castle is located in a beautiful region of Scotland called Highland Perthshire, with good transport links to local towns and cities and with the rest of the UK by rail and road. The region also hosts an excellent range of schools and opportunities for leisure and culture.
We are offering a very competitive remuneration package and option to rent accommodation on the estate.
-
We’re looking for an experienced, imaginative, and passionate head chef to help bring Quirc Cafe to life. This is a unique opportunity to shape the heart of a new restaurant - its food, its identity, and the team behind it. We want someone who isn’t just coming in to run a kitchen, but someone who truly wants to create, inspire, and lead.
- What You’ll Do
Create with freedom: You’ll have the space and support to design an innovative, seasonal menu that reflects your vision while staying true to our concept. We encourage fresh ideas, new techniques, and creative takes on Irish food - always guided by what’s in season and what excites you.
Evolve the menu as you see fit: Adjust dishes based on seasonal produce, guest demand, and emerging food trends. We want our menu to feel alive, intentional, and responsive - something our guests can look forward to changing throughout the year.
Build and inspire your team: You’ll hire, train, and mentor a kitchen team that looks up to you. We want a collaborative environment where chefs can learn from you, contribute ideas, and grow. Your leadership will set the tone - supportive, passionate, and always striving for excellence.
Lead by example: From the quality of every dish to the energy in the kitchen, you will model the standards and culture that make the kitchen run smoothly and creatively.
Run the kitchen with care and skill: Oversee daily operations with an eye for consistency, cleanliness, and safety. You’ll manage inventory, control costs, and reduce waste - all while keeping the focus on food that feels thoughtful and exciting.
Work closely with the wider team: Partner with the front-of-house to ensure every service flows seamlessly and our guests leave happy.
Shape the space from the start: Be part of planning the kitchen layout and operations as the restaurant comes together, helping craft a space where creativity and efficiency thrive.
At Quirc Café, we want our Head Chef to feel proud of what they create, excited by the freedom they’re given, and supported in building a kitchen culture that reflects their vision.
If you’re a chef who wants to leave a mark, elevate a space, and craft something truly special, we’d love to hear from you.
- What You’ll Do
-
Take a break from the city and live for 6 months on a beautiful Irish island, famous for its culture, music, friendly locals and a relaxed way of life.
The award winning Doonmore Hotel is seeking chefs ( line, sous and possibly head chef level) for the 2026 season, from Easter to the end of September. We have an excellent reputation for food and service, with a strong emphasis on dishes with local ingredients, local seafood, and home baked breads and desserts.
The 22 bedroom hotel caters for our own guests as well as non residents and day trippers. It is a busy place with a very large repeat customer base, consisting of mainly Irish and European clientele. Our chefs need to have experience in busy kitchens and be well organised. Our lunch service is from 12.30 to 4.30, with dinner service from 6pm to 9pm.
We provide all staff with onsite accommodation and all meals.
-
We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
The Role
The Development Chef is responsible for the full food journey at Seed, including menu development, production execution, training, and ongoing quality control.
https://www.eatseed.co.uk/developmentchef
Working Location
- Production Kitchen (Dungannon) + Restaurant Sites (Dungannon & Belfast)
- Travel required as part of the role.
Key responsibilities include:
Menu & Product Development
- Lead the development of seasonal menu updates across the year.
- Create and evolve bowls, salads, dressings, marinades, sauces, and toppings that align with Seed’s food identity.
- Research, test, and refine recipes to ensure balance, flavour, and consistency.
- Introduce seasonal ingredients, new ideas, and relevant food trends while staying true to the brand.
Recipe Development & Documentation
- Produce clear, detailed recipe documentation including batch guides, prep methods, and finishing notes.
- Ensure all recipes are scalable and consistently executable across multiple sites.
- Review and refine recipes post-launch based on feedback and performance.
- Collaborate with the wider management team on pricing, costing, and margin considerations where required.
Production Kitchen Leadership
- Lead the production kitchen, setting standards for quality, food safety, organisation, and efficiency.
- Continuously improve production workflows, batch processes, and handover to site kitchens.
- Ensure production output supports consistency and speed at restaurant level.
Training & Menu Rollouts
- Train kitchen leads and teams ahead of each seasonal launch.
- Deliver clear guidance on preparation, seasoning, assembly, and presentation.
- Support training through hands-on demonstrations and practical guidance (including video or visual tools where helpful).
- Ensure teams feel confident and capable before and after new menu launches.
Quality Control & Kitchen Presence
- Maintain a strong, regular presence across kitchens to uphold standards.
- Monitor consistency, freshness, technique, and flavour across all locations.
- Provide hands-on coaching and corrective guidance where needed.
- Increase kitchen presence during launches, busy periods, or staffing challenges.
- Identify and resolve issues relating to prep, workflow, waste, or execution drift.
Supplier & Ingredient Oversight
- Maintain relationships with key suppliers and food reps.
- Stay informed on availability, pricing changes, and new product options.
- Ensure ingredients consistently meet Seed’s standards for quality and flavour.
Brand & Food Identity
- Protect and evolve Seed’s food style across all locations.
- Ensure presentation, flavour, and freshness standards are consistently met.
- Support marketing and brand teams with food insights during launches or campaigns.
Collaboration & Leadership
- Work closely with Directors, Operations, and Restaurant Managers to ensure food systems are scalable and efficient.
- Provide input on equipment, workflow, and kitchen layout improvements that impact food quality.
- Contribute to strategic planning and expansion discussions from a food and operations perspective.
- Take part in regular leadership check-ins to review performance, upcoming launches, training needs, and any food-related risks or opportunities.
Why Join Seed
This isn’t a single site Head Chef role.
This role offers the opportunity to shape how food is developed and delivered across a growing health focused brand. You’ll have real influence over menus, kitchens, and teams, with space to test ideas, improve systems, and raise standards as the business evolves.
If you’re motivated by building something long-term and creating your mark on a food brand, we’d love to hear from you.
Job Type: Full-time
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Flexitime
- On-site parking
Ability to commute/relocate:
- Northern Ireland: reliably commute or plan to relocate before starting work (preferred)
-
We are on the lookout for highly motivated, experienced baker to join our growing team!
Wild Hearth Bakery is a wood-fired sourdough bakery situated in the village of Comrie at the southern edge of the Scottish Highlands.
This is a full-time position, 40 hours (four 10-hour shifts) per week. Shifts are daytime, Mon-Fri, with the occasional weekend shift. Salary is above Real Living wage and variable depending on experience. All overtime hours are paid.
The bakehouse at Wild Hearth is a physical and often fast-paced environment, so this position will suit someone who enjoys that kind of teamwork.
Almost everything we make is pure sourdough, we only use organic flours, and we bake direct (no retarding), so we make sure that mixing and shaping run like clockwork so we can get everything through our beautiful wood-fired oven at exactly the right time. We are also one of the few bakeries in the UK, indeed the world, making 100% naturally leavened viennoiserie (croissant, pain au chocolat etc).
- We are looking for someone with:
- at least two years’ experience in a high-volume environment
- a solid work ethic
- attention to detail
- an ability to work well in an energetic team
- (most importantly) a passion for their craft!
If you have less experience but can demonstrate that you have what it takes to make a great baker and have excellent references, we’d also like to talk to you.
We cannot offer sponsorship for this position so applicants must be entitled to work in the uk.
For more details, email bakehouse@wildhearthbakery.com
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
We are on the lookout for highly motivated, experienced baker to join our growing team!
Wild Hearth Bakery is a wood-fired sourdough bakery situated in the village of Comrie at the southern edge of the Scottish Highlands.
This is a full-time position, 40 hours (four 10-hour shifts) per week. Shifts are daytime, Mon-Fri, with the occasional weekend shift. Salary is above Real Living wage and variable depending on experience. All overtime hours are paid.
The bakehouse at Wild Hearth is a physical and often fast-paced environment, so this position will suit someone who enjoys that kind of teamwork.
Almost everything we make is pure sourdough, we only use organic flours, and we bake direct (no retarding), so we make sure that mixing and shaping run like clockwork so we can get everything through our beautiful wood-fired oven at exactly the right time. We are also one of the few bakeries in the UK, indeed the world, making 100% naturally leavened viennoiserie (croissant, pain au chocolat etc).
- We are looking for someone with:
- at least two years’ experience in a high-volume environment
- a solid work ethic
- attention to detail
- an ability to work well in an energetic team
- (most importantly) a passion for their craft!
If you have less experience but can demonstrate that you have what it takes to make a great baker and have excellent references, we’d also like to talk to you.
We cannot offer sponsorship for this position so applicants must be entitled to work in the uk.
For more details, email bakehouse@wildhearthbakery.com
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
We are seeking a reliable, creative Private Chef to prepare healthy and delicious weekday evening meals for two adults. The role offers flexibility—meals can be prepared on-site daily or batch-cooked in advance depending on your availability and mutual preferences.
Responsibilities:
Plan and prepare evening meals for two people (Monday to Friday)
Optionally source ingredients and manage grocery shopping
Maintain a clean and organised kitchen and prep space
Work collaboratively to design menus that suit our tastes, dietary needs, and preferences
Ensure high standards of food safety and cleanliness
Requirements:
Proven experience as a private chef, personal chef, or in a similar culinary role
Ability to create varied and nutritious meals with attention to dietary preferences
Excellent time management and communication skills
Respect for privacy and discretion
-
We are looking for an experienced cook for a week's family reuntion in West Cork from 8th-14th August.
- Mainly for suppers (including shopping and washing up, at least pots and pans)
- and maybe the first course, we can load the dishwasher with plates and glasses.
- We will be a group of 12-14 including five children (who will generally have very simple, early suppers). The emphasis should be on vegetables and fish (three of the group are pescatarian).
- On 11th August we will be celebrating an 80th party, on that day we would like a special meal, perhaps with an extra person to help serve etc. Most of the party will be accommodated in a large house but we have also taken an adjacent lodge where we could accommodate a cook if necessary.
-
We are seeking a dedicated and enthusiastic graduate who is keen to learn. An incredible opportunity to be part of an exciting Members Clubhouse in Greywell, Hampshire.
Barnsgrove is a members club bringing social, work and wellbeing together under one roof. Your role will be working with our current team. Your role will be to execute the dishes tonhigh standards using fresh, seasonal, local, quality ingredients. This is the perfect step into a commercial kitchen with guidance to gain experience but also the opportunities to develop yourself as a chef and explore your own food journey with evening pop up opportunities to showcase your own skills and menus.
We are looking for cover 3-4days per week with shifts from 8am - 4pm, we open for Breakfast, lunch and afternoon tea, seven days a week with an events programme of visiting chefs and artisan producers on Thursday, Friday and Saturday evenings.
We are looking for applicants who are confident in the kitchen, take initiative, engaging and a creative team player who is keen to learn in the role. You will need to have good time management, organisational skills, attention to details, be able to follow instruction and muck in as part of the team..
All at Barnsgrove become part of the club and the community and we hope with passion and commitment we can set out to make it a huge success.
Start Date 6th October 2025 -
We are on the lookout for highly motivated, experienced baker to join our growing team!
Wild Hearth Bakery is a wood-fired sourdough bakery situated in the village of Comrie at the southern edge of the Scottish Highlands.
This is a full-time position, 40 hours (four 10-hour shifts) per week. Shifts are daytime, Mon-Fri, with the occasional weekend shift. Salary is above Real Living wage and variable depending on experience. All overtime hours are paid.
The bakehouse at Wild Hearth is a physical and often fast-paced environment, so this position will suit someone who enjoys that kind of teamwork.
Almost everything we make is pure sourdough, we only use organic flours, and we bake direct (no retarding), so we make sure that mixing and shaping run like clockwork so we can get everything through our beautiful wood-fired oven at exactly the right time. We are also one of the few bakeries in the UK, indeed the world, making 100% naturally leavened viennoiserie (croissant, pain au chocolat etc).
- We are looking for someone with:
- at least two years’ experience in a high-volume environment
- a solid work ethic
- attention to detail
- an ability to work well in an energetic team
- (most importantly) a passion for their craft!
If you have less experience but can demonstrate that you have what it takes to make a great baker and have excellent references, we’d also like to talk to you.
We cannot offer sponsorship for this position so applicants must be entitled to work in the uk.
For more details, email bakehouse@wildhearthbakery.com
-
Experienced cook needed to prepare meals for 16 adults and 4 young children from December 23-28th. Christmas day cover may not be required if preparationsare in place. must be confident cooking for large groups in a well-equipped kitchen.
Accommodation available, salary negotiable.
A couple might suit, the second person to assist in dining room.
-
Looking for a cook to cook over Christmas for a large, informal family of 16/18 adults and 3 children.
Christmas Eve, Christmas Day and Boxing Day preferably. But any help would be hugely appreciated , even if it’s just Christmas Day.
Based in West Dorset. Just cooking and washing up your own mess, pans etc we will do the rest.
-
We’re looking for an experienced, imaginative, and passionate head chef to help bring Quirc Cafe to life. This is a unique opportunity to shape the heart of a new restaurant - its food, its identity, and the team behind it. We want someone who isn’t just coming in to run a kitchen, but someone who truly wants to create, inspire, and lead.
- What You’ll Do
Create with freedom: You’ll have the space and support to design an innovative, seasonal menu that reflects your vision while staying true to our concept. We encourage fresh ideas, new techniques, and creative takes on Irish food - always guided by what’s in season and what excites you.
Evolve the menu as you see fit: Adjust dishes based on seasonal produce, guest demand, and emerging food trends. We want our menu to feel alive, intentional, and responsive - something our guests can look forward to changing throughout the year.
Build and inspire your team: You’ll hire, train, and mentor a kitchen team that looks up to you. We want a collaborative environment where chefs can learn from you, contribute ideas, and grow. Your leadership will set the tone - supportive, passionate, and always striving for excellence.
Lead by example: From the quality of every dish to the energy in the kitchen, you will model the standards and culture that make the kitchen run smoothly and creatively.
Run the kitchen with care and skill: Oversee daily operations with an eye for consistency, cleanliness, and safety. You’ll manage inventory, control costs, and reduce waste - all while keeping the focus on food that feels thoughtful and exciting.
Work closely with the wider team: Partner with the front-of-house to ensure every service flows seamlessly and our guests leave happy.
Shape the space from the start: Be part of planning the kitchen layout and operations as the restaurant comes together, helping craft a space where creativity and efficiency thrive.
At Quirc Café, we want our Head Chef to feel proud of what they create, excited by the freedom they’re given, and supported in building a kitchen culture that reflects their vision.
If you’re a chef who wants to leave a mark, elevate a space, and craft something truly special, we’d love to hear from you.
- What You’ll Do
-
We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
Cloughjordan House is a busy, award-winning wedding and events venue, hosting up to 180 guests per event and renowned for our food-led, seasonal approach. We are currently seeking a passionate and motivated Seasonal Commis Chefs to join our kitchen team.
The Role
Working closely with our Head Chef, Sous Chefs and wider kitchen team, you will play a key role in the preparation and delivery of high-quality food across weddings, breakfasts, group dining and wood-fired BBQ events.
Key Responsibilities
Work as part of a collaborative kitchen team in a fast-paced wedding and events environment
Assist in the preparation, cooking and service of food for weddings (up to 180 guests), breakfast service, group meals and wood-fired BBQs
Support daily mise en place and service across multiple sections as required
Ensure all food is prepared and presented to a consistently high standard, in line with Cloughjordan House’s food ethos
Regularly taste and review finished dishes to ensure quality, seasoning and presentation standards are met
Monitor kitchen equipment and report any faults or maintenance issues to senior kitchen management
Ensure all statutory hygiene, food safety and HACCP requirements are strictly adhered to at all times
Assist with the correct receiving, storage and rotation of food deliveries, checking dates, quantities and quality of products
Support kitchen stock control, stock taking and inventory rotation, ensuring stores are secure, organised and correctly labelled
Operate within lean kitchen management principles, minimising waste and maximising efficiency
Continually develop culinary knowledge, skills and techniques through hands-on experience and guidance from senior chefs
Garden & Sustainability Focus
Work closely with our gardener and kitchen team to utilise produce from our on-site walled garden
Gain exposure to organic, seasonal growing and understand how garden produce is incorporated into menus
Candidate Profile
A genuine passion for food, hospitality and learning within a professional kitchen environment
Ability to work flexible hours, including weekends and peak wedding periods
Strong attention to detail and pride in producing high-quality food
A positive, can-do attitude and the ability to work calmly under pressure
Awareness of and alignment with Cloughjordan House’s brand values, sustainability focus and guest-first philosophy
Enthusiastic about contributing ideas and adding value to the overall food offering
What We Offer
The opportunity to work in a highly regarded wedding and events venue
Hands-on experience across large-scale events, wood-fire cooking and seasonal menus
Access to high-quality, organic produce grown on site
A supportive kitchen environment focused on learning, collaboration and professional development
-
We are looking for an experienced cook for a week's family reuntion in West Cork from 8th-14th August.
- Mainly for suppers (including shopping and washing up, at least pots and pans)
- and maybe the first course, we can load the dishwasher with plates and glasses.
- We will be a group of 12-14 including five children (who will generally have very simple, early suppers). The emphasis should be on vegetables and fish (three of the group are pescatarian).
- On 11th August we will be celebrating an 80th party, on that day we would like a special meal, perhaps with an extra person to help serve etc. Most of the party will be accommodated in a large house but we have also taken an adjacent lodge where we could accommodate a cook if necessary.
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join as Kitchen Manager for the 2026 Season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands’ produce. The ideal candidate will lead a team of 4 chefs delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas in a bustling seasonal cafe.
We are looking for someone to start in March with menu development and be with us until the end of October, with long term opportunity to develop our winter hours and future seasons possible. Hours expected are 42+ per week. Experience in a busy, fast paced environment is essential and the ideal candidate has a keen attention to detail. This is a fantastic opportunity for the right candidate to step up to the next level and take a controlling position in a kitchen. You will work alongside Max and Indi to develop menus, plan events and orchestrate team members doing catering at the two lodges on the estate.
We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience with pizzas and baking is a plus.
Fantastic perks of the position
- Lovely staff accommodation with an en-suite and generous living space and garden
- Proportional share of tips
- Sociable hours and a great team environment
- Pay dependant on experience (accommodation provided and many perks and staff meals included being part of a busy working estate)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Max / Glenforsa team x
-
We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
We are seeking a dedicated and enthusiastic graduate who is keen to learn. An incredible opportunity to be part of an exciting Members Clubhouse in Greywell, Hampshire.
Barnsgrove is a members club bringing social, work and wellbeing together under one roof. Your role will be working with our current team. Your role will be to execute the dishes tonhigh standards using fresh, seasonal, local, quality ingredients. This is the perfect step into a commercial kitchen with guidance to gain experience but also the opportunities to develop yourself as a chef and explore your own food journey with evening pop up opportunities to showcase your own skills and menus.
We are looking for cover 3-4days per week with shifts from 8am - 4pm, we open for Breakfast, lunch and afternoon tea, seven days a week with an events programme of visiting chefs and artisan producers on Thursday, Friday and Saturday evenings.
We are looking for applicants who are confident in the kitchen, take initiative, engaging and a creative team player who is keen to learn in the role. You will need to have good time management, organisational skills, attention to details, be able to follow instruction and muck in as part of the team..
All at Barnsgrove become part of the club and the community and we hope with passion and commitment we can set out to make it a huge success.
Start Date 6th October 2025 -
We are on the lookout for highly motivated, experienced baker to join our growing team!
Wild Hearth Bakery is a wood-fired sourdough bakery situated in the village of Comrie at the southern edge of the Scottish Highlands.
This is a full-time position, 40 hours (four 10-hour shifts) per week. Shifts are daytime, Mon-Fri, with the occasional weekend shift. Salary is above Real Living wage and variable depending on experience. All overtime hours are paid.
The bakehouse at Wild Hearth is a physical and often fast-paced environment, so this position will suit someone who enjoys that kind of teamwork.
Almost everything we make is pure sourdough, we only use organic flours, and we bake direct (no retarding), so we make sure that mixing and shaping run like clockwork so we can get everything through our beautiful wood-fired oven at exactly the right time. We are also one of the few bakeries in the UK, indeed the world, making 100% naturally leavened viennoiserie (croissant, pain au chocolat etc).
- We are looking for someone with:
- at least two years’ experience in a high-volume environment
- a solid work ethic
- attention to detail
- an ability to work well in an energetic team
- (most importantly) a passion for their craft!
If you have less experience but can demonstrate that you have what it takes to make a great baker and have excellent references, we’d also like to talk to you.
We cannot offer sponsorship for this position so applicants must be entitled to work in the uk.
For more details, email bakehouse@wildhearthbakery.com
-
Role Description
An introduction to the role of Blair Castle Chef and Catering Manager:
Bringing home made organic food to the day visitors at the café/restaurant. The chef will be in charge of the café known as ‘Tullibardine Restaurant’ the coffee and snack kiosk in the grounds known as ‘The Cannon’ and the breakfast and tea hut in the caravan park known as ‘The Sheiling’. The main thing we are looking for is an experienced commercially minded catering manager that has a passion for using good quality local ingredients and can produce healthy attractive food with a profit margin, while keeping a cheerful disposition! We expect the chef to be a manager who signs up to our Values, able to take responsibility for their team and implementing the vision of simple good quality food at the various outlets. In the winter months there is opportunity to host events and banquets as well as making jams and chutneys using fruits from the walled garden to be sold in the gift shop and organic mini-mart.
We are serious about the provenance of our ingredients and would want our chef to be excited by the opportunity to create a café that is genuinely trying to do something different, to be thinking local, fresh, simple and organic. We hope you have the passion and experience to be the perfect fit.
Bertie Troughton
Resident Trustee
Overview
Blair Castle attracts an average of 140,000 visitors to its exhibition and gardens annually, with the day visitor restaurant open between April and October inclusively. During the winter and over the summer, we host weddings, exhibitions, conferences and gala dinners. The head chef / catering manager leads a seasonal team that consists of two sous chefs, a front of house team of four and kitchen porters.
During the winter season, some staff are retained on occasional hours and events delivered with the support of agency staff. Delivering winter events is key to profitability.
Responsibilities of the role
- Head chef and catering manager, leading the catering operation to deliver the vision consistently.
- Excellent team leadership, representing our values, setting clear expectations followed through with suitable training and performance management.
- Team recruitment, onboarding, contract administration and payroll reporting
- Achieve sales targets while maintaining budgetary control
- Setting prices and quoting for services to meet target profit margins
- Manage stock levels efficiently while ensuring best value for money in procurement negotiations
- Ensuring the operation is compliant with health and safety measures, Natasha’s Law, HACCP and COSHH Maintaining professional standards of housekeeping and cleanliness through the restaurant and kitchen areas.
- Working with our Property Services department to maintain equipment and implement preventative maintenance and service records
- Working collaboratively with the Castle Operations Manager and other department heads, approaching communication constructively, dealing with issues with a win/win objective.
- Keep food waste to an absolute minimum and when we have surplus, find creative means of ensuring that good food is consumed and not binned.
- Seek to constantly improve our recycle to general waste refuse disposal ratios
The chef manager works on a shift pattern of 5 days over 7 during the open season and a traditional working week during the winter, apart from duties to cover events. We currently close over the festive season.
Blair Castle is located in a beautiful region of Scotland called Highland Perthshire, with good transport links to local towns and cities and with the rest of the UK by rail and road. The region also hosts an excellent range of schools and opportunities for leisure and culture.
We are offering a very competitive remuneration package and option to rent accommodation on the estate.
-
Looking for a cook to cook over Christmas for a large, informal family of 16/18 adults and 3 children.
Christmas Eve, Christmas Day and Boxing Day preferably. But any help would be hugely appreciated , even if it’s just Christmas Day.
Based in West Dorset. Just cooking and washing up your own mess, pans etc we will do the rest.
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join as Kitchen Manager for the 2026 Season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands’ produce. The ideal candidate will lead a team of 4 chefs delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas in a bustling seasonal cafe.
We are looking for someone to start in March with menu development and be with us until the end of October, with long term opportunity to develop our winter hours and future seasons possible. Hours expected are 42+ per week. Experience in a busy, fast paced environment is essential and the ideal candidate has a keen attention to detail. This is a fantastic opportunity for the right candidate to step up to the next level and take a controlling position in a kitchen. You will work alongside Max and Indi to develop menus, plan events and orchestrate team members doing catering at the two lodges on the estate.
We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience with pizzas and baking is a plus.
Fantastic perks of the position
- Lovely staff accommodation with an en-suite and generous living space and garden
- Proportional share of tips
- Sociable hours and a great team environment
- Pay dependant on experience (accommodation provided and many perks and staff meals included being part of a busy working estate)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Max / Glenforsa team x
-
We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
We are seeking a dedicated and enthusiastic graduate who is keen to learn. An incredible opportunity to be part of an exciting Members Clubhouse in Greywell, Hampshire.
Barnsgrove is a members club bringing social, work and wellbeing together under one roof. Your role will be working with our current team. Your role will be to execute the dishes tonhigh standards using fresh, seasonal, local, quality ingredients. This is the perfect step into a commercial kitchen with guidance to gain experience but also the opportunities to develop yourself as a chef and explore your own food journey with evening pop up opportunities to showcase your own skills and menus.
We are looking for cover 3-4days per week with shifts from 8am - 4pm, we open for Breakfast, lunch and afternoon tea, seven days a week with an events programme of visiting chefs and artisan producers on Thursday, Friday and Saturday evenings.
We are looking for applicants who are confident in the kitchen, take initiative, engaging and a creative team player who is keen to learn in the role. You will need to have good time management, organisational skills, attention to details, be able to follow instruction and muck in as part of the team..
All at Barnsgrove become part of the club and the community and we hope with passion and commitment we can set out to make it a huge success.
Start Date 6th October 2025 -
We’re looking for an experienced, imaginative, and passionate head chef to help bring Quirc Cafe to life. This is a unique opportunity to shape the heart of a new restaurant - its food, its identity, and the team behind it. We want someone who isn’t just coming in to run a kitchen, but someone who truly wants to create, inspire, and lead.
- What You’ll Do
Create with freedom: You’ll have the space and support to design an innovative, seasonal menu that reflects your vision while staying true to our concept. We encourage fresh ideas, new techniques, and creative takes on Irish food - always guided by what’s in season and what excites you.
Evolve the menu as you see fit: Adjust dishes based on seasonal produce, guest demand, and emerging food trends. We want our menu to feel alive, intentional, and responsive - something our guests can look forward to changing throughout the year.
Build and inspire your team: You’ll hire, train, and mentor a kitchen team that looks up to you. We want a collaborative environment where chefs can learn from you, contribute ideas, and grow. Your leadership will set the tone - supportive, passionate, and always striving for excellence.
Lead by example: From the quality of every dish to the energy in the kitchen, you will model the standards and culture that make the kitchen run smoothly and creatively.
Run the kitchen with care and skill: Oversee daily operations with an eye for consistency, cleanliness, and safety. You’ll manage inventory, control costs, and reduce waste - all while keeping the focus on food that feels thoughtful and exciting.
Work closely with the wider team: Partner with the front-of-house to ensure every service flows seamlessly and our guests leave happy.
Shape the space from the start: Be part of planning the kitchen layout and operations as the restaurant comes together, helping craft a space where creativity and efficiency thrive.
At Quirc Café, we want our Head Chef to feel proud of what they create, excited by the freedom they’re given, and supported in building a kitchen culture that reflects their vision.
If you’re a chef who wants to leave a mark, elevate a space, and craft something truly special, we’d love to hear from you.
- What You’ll Do
-
We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
We are seeking a dedicated and enthusiastic graduate who is keen to learn. An incredible opportunity to be part of an exciting Members Clubhouse in Greywell, Hampshire.
Barnsgrove is a members club bringing social, work and wellbeing together under one roof. Your role will be working with our current team. Your role will be to execute the dishes tonhigh standards using fresh, seasonal, local, quality ingredients. This is the perfect step into a commercial kitchen with guidance to gain experience but also the opportunities to develop yourself as a chef and explore your own food journey with evening pop up opportunities to showcase your own skills and menus.
We are looking for cover 3-4days per week with shifts from 8am - 4pm, we open for Breakfast, lunch and afternoon tea, seven days a week with an events programme of visiting chefs and artisan producers on Thursday, Friday and Saturday evenings.
We are looking for applicants who are confident in the kitchen, take initiative, engaging and a creative team player who is keen to learn in the role. You will need to have good time management, organisational skills, attention to details, be able to follow instruction and muck in as part of the team..
All at Barnsgrove become part of the club and the community and we hope with passion and commitment we can set out to make it a huge success.
Start Date 6th October 2025 -
Looking for a cook to cook over Christmas for a large, informal family of 16/18 adults and 3 children.
Christmas Eve, Christmas Day and Boxing Day preferably. But any help would be hugely appreciated , even if it’s just Christmas Day.
Based in West Dorset. Just cooking and washing up your own mess, pans etc we will do the rest.
-
We are hiring! We are looking for a chef to join our team until the beginning of January, as we close for 2 months for a total kitchen refurb OR if it works out well, through to the new year.
We are open from 7am to 11pm so the cooking is varied form breakfast, lunch, events and dinner.
We follow the whole Ballymaloe philosophy so a past Cookery school trained student would be an ideal candidate.
This could suit someone who just wants a short time job in between seasons!
-
Cloughjordan House is a busy, award-winning wedding and events venue, hosting up to 180 guests per event and renowned for our food-led, seasonal approach. We are currently seeking a passionate and motivated Seasonal Commis Chefs to join our kitchen team.
The Role
Working closely with our Head Chef, Sous Chefs and wider kitchen team, you will play a key role in the preparation and delivery of high-quality food across weddings, breakfasts, group dining and wood-fired BBQ events.
Key Responsibilities
Work as part of a collaborative kitchen team in a fast-paced wedding and events environment
Assist in the preparation, cooking and service of food for weddings (up to 180 guests), breakfast service, group meals and wood-fired BBQs
Support daily mise en place and service across multiple sections as required
Ensure all food is prepared and presented to a consistently high standard, in line with Cloughjordan House’s food ethos
Regularly taste and review finished dishes to ensure quality, seasoning and presentation standards are met
Monitor kitchen equipment and report any faults or maintenance issues to senior kitchen management
Ensure all statutory hygiene, food safety and HACCP requirements are strictly adhered to at all times
Assist with the correct receiving, storage and rotation of food deliveries, checking dates, quantities and quality of products
Support kitchen stock control, stock taking and inventory rotation, ensuring stores are secure, organised and correctly labelled
Operate within lean kitchen management principles, minimising waste and maximising efficiency
Continually develop culinary knowledge, skills and techniques through hands-on experience and guidance from senior chefs
Garden & Sustainability Focus
Work closely with our gardener and kitchen team to utilise produce from our on-site walled garden
Gain exposure to organic, seasonal growing and understand how garden produce is incorporated into menus
Candidate Profile
A genuine passion for food, hospitality and learning within a professional kitchen environment
Ability to work flexible hours, including weekends and peak wedding periods
Strong attention to detail and pride in producing high-quality food
A positive, can-do attitude and the ability to work calmly under pressure
Awareness of and alignment with Cloughjordan House’s brand values, sustainability focus and guest-first philosophy
Enthusiastic about contributing ideas and adding value to the overall food offering
What We Offer
The opportunity to work in a highly regarded wedding and events venue
Hands-on experience across large-scale events, wood-fire cooking and seasonal menus
Access to high-quality, organic produce grown on site
A supportive kitchen environment focused on learning, collaboration and professional development
-
We are on the lookout for highly motivated, experienced baker to join our growing team!
Wild Hearth Bakery is a wood-fired sourdough bakery situated in the village of Comrie at the southern edge of the Scottish Highlands.
This is a full-time position, 40 hours (four 10-hour shifts) per week. Shifts are daytime, Mon-Fri, with the occasional weekend shift. Salary is above Real Living wage and variable depending on experience. All overtime hours are paid.
The bakehouse at Wild Hearth is a physical and often fast-paced environment, so this position will suit someone who enjoys that kind of teamwork.
Almost everything we make is pure sourdough, we only use organic flours, and we bake direct (no retarding), so we make sure that mixing and shaping run like clockwork so we can get everything through our beautiful wood-fired oven at exactly the right time. We are also one of the few bakeries in the UK, indeed the world, making 100% naturally leavened viennoiserie (croissant, pain au chocolat etc).
- We are looking for someone with:
- at least two years’ experience in a high-volume environment
- a solid work ethic
- attention to detail
- an ability to work well in an energetic team
- (most importantly) a passion for their craft!
If you have less experience but can demonstrate that you have what it takes to make a great baker and have excellent references, we’d also like to talk to you.
We cannot offer sponsorship for this position so applicants must be entitled to work in the uk.
For more details, email bakehouse@wildhearthbakery.com
-
Role Description
An introduction to the role of Blair Castle Chef and Catering Manager:
Bringing home made organic food to the day visitors at the café/restaurant. The chef will be in charge of the café known as ‘Tullibardine Restaurant’ the coffee and snack kiosk in the grounds known as ‘The Cannon’ and the breakfast and tea hut in the caravan park known as ‘The Sheiling’. The main thing we are looking for is an experienced commercially minded catering manager that has a passion for using good quality local ingredients and can produce healthy attractive food with a profit margin, while keeping a cheerful disposition! We expect the chef to be a manager who signs up to our Values, able to take responsibility for their team and implementing the vision of simple good quality food at the various outlets. In the winter months there is opportunity to host events and banquets as well as making jams and chutneys using fruits from the walled garden to be sold in the gift shop and organic mini-mart.
We are serious about the provenance of our ingredients and would want our chef to be excited by the opportunity to create a café that is genuinely trying to do something different, to be thinking local, fresh, simple and organic. We hope you have the passion and experience to be the perfect fit.
Bertie Troughton
Resident Trustee
Overview
Blair Castle attracts an average of 140,000 visitors to its exhibition and gardens annually, with the day visitor restaurant open between April and October inclusively. During the winter and over the summer, we host weddings, exhibitions, conferences and gala dinners. The head chef / catering manager leads a seasonal team that consists of two sous chefs, a front of house team of four and kitchen porters.
During the winter season, some staff are retained on occasional hours and events delivered with the support of agency staff. Delivering winter events is key to profitability.
Responsibilities of the role
- Head chef and catering manager, leading the catering operation to deliver the vision consistently.
- Excellent team leadership, representing our values, setting clear expectations followed through with suitable training and performance management.
- Team recruitment, onboarding, contract administration and payroll reporting
- Achieve sales targets while maintaining budgetary control
- Setting prices and quoting for services to meet target profit margins
- Manage stock levels efficiently while ensuring best value for money in procurement negotiations
- Ensuring the operation is compliant with health and safety measures, Natasha’s Law, HACCP and COSHH Maintaining professional standards of housekeeping and cleanliness through the restaurant and kitchen areas.
- Working with our Property Services department to maintain equipment and implement preventative maintenance and service records
- Working collaboratively with the Castle Operations Manager and other department heads, approaching communication constructively, dealing with issues with a win/win objective.
- Keep food waste to an absolute minimum and when we have surplus, find creative means of ensuring that good food is consumed and not binned.
- Seek to constantly improve our recycle to general waste refuse disposal ratios
The chef manager works on a shift pattern of 5 days over 7 during the open season and a traditional working week during the winter, apart from duties to cover events. We currently close over the festive season.
Blair Castle is located in a beautiful region of Scotland called Highland Perthshire, with good transport links to local towns and cities and with the rest of the UK by rail and road. The region also hosts an excellent range of schools and opportunities for leisure and culture.
We are offering a very competitive remuneration package and option to rent accommodation on the estate.
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join as Kitchen Manager for the 2026 Season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands’ produce. The ideal candidate will lead a team of 4 chefs delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas in a bustling seasonal cafe.
We are looking for someone to start in March with menu development and be with us until the end of October, with long term opportunity to develop our winter hours and future seasons possible. Hours expected are 42+ per week. Experience in a busy, fast paced environment is essential and the ideal candidate has a keen attention to detail. This is a fantastic opportunity for the right candidate to step up to the next level and take a controlling position in a kitchen. You will work alongside Max and Indi to develop menus, plan events and orchestrate team members doing catering at the two lodges on the estate.
We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience with pizzas and baking is a plus.
Fantastic perks of the position
- Lovely staff accommodation with an en-suite and generous living space and garden
- Proportional share of tips
- Sociable hours and a great team environment
- Pay dependant on experience (accommodation provided and many perks and staff meals included being part of a busy working estate)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Max / Glenforsa team x
-
We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
Experienced cook needed to prepare meals for 16 adults and 4 young children from December 23-28th. Christmas day cover may not be required if preparationsare in place. must be confident cooking for large groups in a well-equipped kitchen.
Accommodation available, salary negotiable.
A couple might suit, the second person to assist in dining room.
-
We’re looking for an experienced, imaginative, and passionate head chef to help bring Quirc Cafe to life. This is a unique opportunity to shape the heart of a new restaurant - its food, its identity, and the team behind it. We want someone who isn’t just coming in to run a kitchen, but someone who truly wants to create, inspire, and lead.
- What You’ll Do
Create with freedom: You’ll have the space and support to design an innovative, seasonal menu that reflects your vision while staying true to our concept. We encourage fresh ideas, new techniques, and creative takes on Irish food - always guided by what’s in season and what excites you.
Evolve the menu as you see fit: Adjust dishes based on seasonal produce, guest demand, and emerging food trends. We want our menu to feel alive, intentional, and responsive - something our guests can look forward to changing throughout the year.
Build and inspire your team: You’ll hire, train, and mentor a kitchen team that looks up to you. We want a collaborative environment where chefs can learn from you, contribute ideas, and grow. Your leadership will set the tone - supportive, passionate, and always striving for excellence.
Lead by example: From the quality of every dish to the energy in the kitchen, you will model the standards and culture that make the kitchen run smoothly and creatively.
Run the kitchen with care and skill: Oversee daily operations with an eye for consistency, cleanliness, and safety. You’ll manage inventory, control costs, and reduce waste - all while keeping the focus on food that feels thoughtful and exciting.
Work closely with the wider team: Partner with the front-of-house to ensure every service flows seamlessly and our guests leave happy.
Shape the space from the start: Be part of planning the kitchen layout and operations as the restaurant comes together, helping craft a space where creativity and efficiency thrive.
At Quirc Café, we want our Head Chef to feel proud of what they create, excited by the freedom they’re given, and supported in building a kitchen culture that reflects their vision.
If you’re a chef who wants to leave a mark, elevate a space, and craft something truly special, we’d love to hear from you.
- What You’ll Do
-
We’re looking for an experienced, imaginative, and passionate head chef to help bring Quirc Cafe to life. This is a unique opportunity to shape the heart of a new restaurant - its food, its identity, and the team behind it. We want someone who isn’t just coming in to run a kitchen, but someone who truly wants to create, inspire, and lead.
- What You’ll Do
Create with freedom: You’ll have the space and support to design an innovative, seasonal menu that reflects your vision while staying true to our concept. We encourage fresh ideas, new techniques, and creative takes on Irish food - always guided by what’s in season and what excites you.
Evolve the menu as you see fit: Adjust dishes based on seasonal produce, guest demand, and emerging food trends. We want our menu to feel alive, intentional, and responsive - something our guests can look forward to changing throughout the year.
Build and inspire your team: You’ll hire, train, and mentor a kitchen team that looks up to you. We want a collaborative environment where chefs can learn from you, contribute ideas, and grow. Your leadership will set the tone - supportive, passionate, and always striving for excellence.
Lead by example: From the quality of every dish to the energy in the kitchen, you will model the standards and culture that make the kitchen run smoothly and creatively.
Run the kitchen with care and skill: Oversee daily operations with an eye for consistency, cleanliness, and safety. You’ll manage inventory, control costs, and reduce waste - all while keeping the focus on food that feels thoughtful and exciting.
Work closely with the wider team: Partner with the front-of-house to ensure every service flows seamlessly and our guests leave happy.
Shape the space from the start: Be part of planning the kitchen layout and operations as the restaurant comes together, helping craft a space where creativity and efficiency thrive.
At Quirc Café, we want our Head Chef to feel proud of what they create, excited by the freedom they’re given, and supported in building a kitchen culture that reflects their vision.
If you’re a chef who wants to leave a mark, elevate a space, and craft something truly special, we’d love to hear from you.
- What You’ll Do
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
Take a break from the city and live for 6 months on a beautiful Irish island, famous for its culture, music, friendly locals and a relaxed way of life.
The award winning Doonmore Hotel is seeking chefs ( line, sous and possibly head chef level) for the 2026 season, from Easter to the end of September. We have an excellent reputation for food and service, with a strong emphasis on dishes with local ingredients, local seafood, and home baked breads and desserts.
The 22 bedroom hotel caters for our own guests as well as non residents and day trippers. It is a busy place with a very large repeat customer base, consisting of mainly Irish and European clientele. Our chefs need to have experience in busy kitchens and be well organised. Our lunch service is from 12.30 to 4.30, with dinner service from 6pm to 9pm.
We provide all staff with onsite accommodation and all meals.
-
Chef’s Daughter is a Brooklyn-based food company founded by private chef Jillian Canaj. After several years cooking for families and private clients across New York City, Chef’s Daughter is launching a line of thoughtfully made frozen meals rooted in classical technique, seasonal ingredients, and from-scratch cooking.
We are seeking an experienced, grounded Kitchen Manager to lead daily production as we scale from a private-chef operation into a growing food brand. This is a hands-on leadership role for someone who loves real cooking, clear systems, and building something with longevity.
This is not a restaurant service role. The kitchen runs on a weekday production schedule (generally Monday–Friday, daytime hours) and is focused on consistency, quality, and care.
The Kitchen Manager role at Chef’s Daughter is highly logistical and operational at its core, with meaningful opportunities for creativity, product development, and long-term growth. This position is responsible for owning the day-to-day function of the kitchen — ensuring production runs smoothly, recipes are executed consistently, and systems are followed with care and precision.
Alongside the operational responsibilities, the Kitchen Manager will collaborate closely with the founder on recipe refinement, new product development, and process improvement as the business scales. For the right person, this role offers clear upward mobility as Chef’s Daughter grows from a founder-led kitchen into a larger food company.
This role is ideal for someone who thrives on structure, takes pride in running an organized kitchen, and is excited by the opportunity to help build something enduring — without the pace or chaos of restaurant service.
-
We are hiring! We are looking for a chef to join our team until the beginning of January, as we close for 2 months for a total kitchen refurb OR if it works out well, through to the new year.
We are open from 7am to 11pm so the cooking is varied form breakfast, lunch, events and dinner.
We follow the whole Ballymaloe philosophy so a past Cookery school trained student would be an ideal candidate.
This could suit someone who just wants a short time job in between seasons!
-
Role Description
An introduction to the role of Blair Castle Chef and Catering Manager:
Bringing home made organic food to the day visitors at the café/restaurant. The chef will be in charge of the café known as ‘Tullibardine Restaurant’ the coffee and snack kiosk in the grounds known as ‘The Cannon’ and the breakfast and tea hut in the caravan park known as ‘The Sheiling’. The main thing we are looking for is an experienced commercially minded catering manager that has a passion for using good quality local ingredients and can produce healthy attractive food with a profit margin, while keeping a cheerful disposition! We expect the chef to be a manager who signs up to our Values, able to take responsibility for their team and implementing the vision of simple good quality food at the various outlets. In the winter months there is opportunity to host events and banquets as well as making jams and chutneys using fruits from the walled garden to be sold in the gift shop and organic mini-mart.
We are serious about the provenance of our ingredients and would want our chef to be excited by the opportunity to create a café that is genuinely trying to do something different, to be thinking local, fresh, simple and organic. We hope you have the passion and experience to be the perfect fit.
Bertie Troughton
Resident Trustee
Overview
Blair Castle attracts an average of 140,000 visitors to its exhibition and gardens annually, with the day visitor restaurant open between April and October inclusively. During the winter and over the summer, we host weddings, exhibitions, conferences and gala dinners. The head chef / catering manager leads a seasonal team that consists of two sous chefs, a front of house team of four and kitchen porters.
During the winter season, some staff are retained on occasional hours and events delivered with the support of agency staff. Delivering winter events is key to profitability.
Responsibilities of the role
- Head chef and catering manager, leading the catering operation to deliver the vision consistently.
- Excellent team leadership, representing our values, setting clear expectations followed through with suitable training and performance management.
- Team recruitment, onboarding, contract administration and payroll reporting
- Achieve sales targets while maintaining budgetary control
- Setting prices and quoting for services to meet target profit margins
- Manage stock levels efficiently while ensuring best value for money in procurement negotiations
- Ensuring the operation is compliant with health and safety measures, Natasha’s Law, HACCP and COSHH Maintaining professional standards of housekeeping and cleanliness through the restaurant and kitchen areas.
- Working with our Property Services department to maintain equipment and implement preventative maintenance and service records
- Working collaboratively with the Castle Operations Manager and other department heads, approaching communication constructively, dealing with issues with a win/win objective.
- Keep food waste to an absolute minimum and when we have surplus, find creative means of ensuring that good food is consumed and not binned.
- Seek to constantly improve our recycle to general waste refuse disposal ratios
The chef manager works on a shift pattern of 5 days over 7 during the open season and a traditional working week during the winter, apart from duties to cover events. We currently close over the festive season.
Blair Castle is located in a beautiful region of Scotland called Highland Perthshire, with good transport links to local towns and cities and with the rest of the UK by rail and road. The region also hosts an excellent range of schools and opportunities for leisure and culture.
We are offering a very competitive remuneration package and option to rent accommodation on the estate.
-
Take a break from the city and live for 6 months on a beautiful Irish island, famous for its culture, music, friendly locals and a relaxed way of life.
The award winning Doonmore Hotel is seeking chefs ( line, sous and possibly head chef level) for the 2026 season, from Easter to the end of September. We have an excellent reputation for food and service, with a strong emphasis on dishes with local ingredients, local seafood, and home baked breads and desserts.
The 22 bedroom hotel caters for our own guests as well as non residents and day trippers. It is a busy place with a very large repeat customer base, consisting of mainly Irish and European clientele. Our chefs need to have experience in busy kitchens and be well organised. Our lunch service is from 12.30 to 4.30, with dinner service from 6pm to 9pm.
We provide all staff with onsite accommodation and all meals.
-
We are looking for an experienced cook for a week's family reuntion in West Cork from 8th-14th August.
- Mainly for suppers (including shopping and washing up, at least pots and pans)
- and maybe the first course, we can load the dishwasher with plates and glasses.
- We will be a group of 12-14 including five children (who will generally have very simple, early suppers). The emphasis should be on vegetables and fish (three of the group are pescatarian).
- On 11th August we will be celebrating an 80th party, on that day we would like a special meal, perhaps with an extra person to help serve etc. Most of the party will be accommodated in a large house but we have also taken an adjacent lodge where we could accommodate a cook if necessary.
-
Cloughjordan House is a busy, award-winning wedding and events venue, hosting up to 180 guests per event and renowned for our food-led, seasonal approach. We are currently seeking a passionate and motivated Seasonal Commis Chefs to join our kitchen team.
The Role
Working closely with our Head Chef, Sous Chefs and wider kitchen team, you will play a key role in the preparation and delivery of high-quality food across weddings, breakfasts, group dining and wood-fired BBQ events.
Key Responsibilities
Work as part of a collaborative kitchen team in a fast-paced wedding and events environment
Assist in the preparation, cooking and service of food for weddings (up to 180 guests), breakfast service, group meals and wood-fired BBQs
Support daily mise en place and service across multiple sections as required
Ensure all food is prepared and presented to a consistently high standard, in line with Cloughjordan House’s food ethos
Regularly taste and review finished dishes to ensure quality, seasoning and presentation standards are met
Monitor kitchen equipment and report any faults or maintenance issues to senior kitchen management
Ensure all statutory hygiene, food safety and HACCP requirements are strictly adhered to at all times
Assist with the correct receiving, storage and rotation of food deliveries, checking dates, quantities and quality of products
Support kitchen stock control, stock taking and inventory rotation, ensuring stores are secure, organised and correctly labelled
Operate within lean kitchen management principles, minimising waste and maximising efficiency
Continually develop culinary knowledge, skills and techniques through hands-on experience and guidance from senior chefs
Garden & Sustainability Focus
Work closely with our gardener and kitchen team to utilise produce from our on-site walled garden
Gain exposure to organic, seasonal growing and understand how garden produce is incorporated into menus
Candidate Profile
A genuine passion for food, hospitality and learning within a professional kitchen environment
Ability to work flexible hours, including weekends and peak wedding periods
Strong attention to detail and pride in producing high-quality food
A positive, can-do attitude and the ability to work calmly under pressure
Awareness of and alignment with Cloughjordan House’s brand values, sustainability focus and guest-first philosophy
Enthusiastic about contributing ideas and adding value to the overall food offering
What We Offer
The opportunity to work in a highly regarded wedding and events venue
Hands-on experience across large-scale events, wood-fire cooking and seasonal menus
Access to high-quality, organic produce grown on site
A supportive kitchen environment focused on learning, collaboration and professional development
-
Experienced cook needed to prepare meals for 16 adults and 4 young children from December 23-28th. Christmas day cover may not be required if preparationsare in place. must be confident cooking for large groups in a well-equipped kitchen.
Accommodation available, salary negotiable.
A couple might suit, the second person to assist in dining room.
-
Looking for a cook to cook over Christmas for a large, informal family of 16/18 adults and 3 children.
Christmas Eve, Christmas Day and Boxing Day preferably. But any help would be hugely appreciated , even if it’s just Christmas Day.
Based in West Dorset. Just cooking and washing up your own mess, pans etc we will do the rest.
-
We are seeking a reliable, creative Private Chef to prepare healthy and delicious weekday evening meals for two adults. The role offers flexibility—meals can be prepared on-site daily or batch-cooked in advance depending on your availability and mutual preferences.
Responsibilities:
Plan and prepare evening meals for two people (Monday to Friday)
Optionally source ingredients and manage grocery shopping
Maintain a clean and organised kitchen and prep space
Work collaboratively to design menus that suit our tastes, dietary needs, and preferences
Ensure high standards of food safety and cleanliness
Requirements:
Proven experience as a private chef, personal chef, or in a similar culinary role
Ability to create varied and nutritious meals with attention to dietary preferences
Excellent time management and communication skills
Respect for privacy and discretion
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join as Kitchen Manager for the 2026 Season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands’ produce. The ideal candidate will lead a team of 4 chefs delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas in a bustling seasonal cafe.
We are looking for someone to start in March with menu development and be with us until the end of October, with long term opportunity to develop our winter hours and future seasons possible. Hours expected are 42+ per week. Experience in a busy, fast paced environment is essential and the ideal candidate has a keen attention to detail. This is a fantastic opportunity for the right candidate to step up to the next level and take a controlling position in a kitchen. You will work alongside Max and Indi to develop menus, plan events and orchestrate team members doing catering at the two lodges on the estate.
We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience with pizzas and baking is a plus.
Fantastic perks of the position
- Lovely staff accommodation with an en-suite and generous living space and garden
- Proportional share of tips
- Sociable hours and a great team environment
- Pay dependant on experience (accommodation provided and many perks and staff meals included being part of a busy working estate)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Max / Glenforsa team x
-
We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
We are hiring! We are looking for a chef to join our team until the beginning of January, as we close for 2 months for a total kitchen refurb OR if it works out well, through to the new year.
We are open from 7am to 11pm so the cooking is varied form breakfast, lunch, events and dinner.
We follow the whole Ballymaloe philosophy so a past Cookery school trained student would be an ideal candidate.
This could suit someone who just wants a short time job in between seasons!
-
Cloughjordan House is a busy, award-winning wedding and events venue, hosting up to 180 guests per event and renowned for our food-led, seasonal approach. We are currently seeking a passionate and motivated Seasonal Commis Chefs to join our kitchen team.
The Role
Working closely with our Head Chef, Sous Chefs and wider kitchen team, you will play a key role in the preparation and delivery of high-quality food across weddings, breakfasts, group dining and wood-fired BBQ events.
Key Responsibilities
Work as part of a collaborative kitchen team in a fast-paced wedding and events environment
Assist in the preparation, cooking and service of food for weddings (up to 180 guests), breakfast service, group meals and wood-fired BBQs
Support daily mise en place and service across multiple sections as required
Ensure all food is prepared and presented to a consistently high standard, in line with Cloughjordan House’s food ethos
Regularly taste and review finished dishes to ensure quality, seasoning and presentation standards are met
Monitor kitchen equipment and report any faults or maintenance issues to senior kitchen management
Ensure all statutory hygiene, food safety and HACCP requirements are strictly adhered to at all times
Assist with the correct receiving, storage and rotation of food deliveries, checking dates, quantities and quality of products
Support kitchen stock control, stock taking and inventory rotation, ensuring stores are secure, organised and correctly labelled
Operate within lean kitchen management principles, minimising waste and maximising efficiency
Continually develop culinary knowledge, skills and techniques through hands-on experience and guidance from senior chefs
Garden & Sustainability Focus
Work closely with our gardener and kitchen team to utilise produce from our on-site walled garden
Gain exposure to organic, seasonal growing and understand how garden produce is incorporated into menus
Candidate Profile
A genuine passion for food, hospitality and learning within a professional kitchen environment
Ability to work flexible hours, including weekends and peak wedding periods
Strong attention to detail and pride in producing high-quality food
A positive, can-do attitude and the ability to work calmly under pressure
Awareness of and alignment with Cloughjordan House’s brand values, sustainability focus and guest-first philosophy
Enthusiastic about contributing ideas and adding value to the overall food offering
What We Offer
The opportunity to work in a highly regarded wedding and events venue
Hands-on experience across large-scale events, wood-fire cooking and seasonal menus
Access to high-quality, organic produce grown on site
A supportive kitchen environment focused on learning, collaboration and professional development
-
Chef’s Daughter is a Brooklyn-based food company founded by private chef Jillian Canaj. After several years cooking for families and private clients across New York City, Chef’s Daughter is launching a line of thoughtfully made frozen meals rooted in classical technique, seasonal ingredients, and from-scratch cooking.
We are seeking an experienced, grounded Kitchen Manager to lead daily production as we scale from a private-chef operation into a growing food brand. This is a hands-on leadership role for someone who loves real cooking, clear systems, and building something with longevity.
This is not a restaurant service role. The kitchen runs on a weekday production schedule (generally Monday–Friday, daytime hours) and is focused on consistency, quality, and care.
The Kitchen Manager role at Chef’s Daughter is highly logistical and operational at its core, with meaningful opportunities for creativity, product development, and long-term growth. This position is responsible for owning the day-to-day function of the kitchen — ensuring production runs smoothly, recipes are executed consistently, and systems are followed with care and precision.
Alongside the operational responsibilities, the Kitchen Manager will collaborate closely with the founder on recipe refinement, new product development, and process improvement as the business scales. For the right person, this role offers clear upward mobility as Chef’s Daughter grows from a founder-led kitchen into a larger food company.
This role is ideal for someone who thrives on structure, takes pride in running an organized kitchen, and is excited by the opportunity to help build something enduring — without the pace or chaos of restaurant service.
-
The Role
The Development Chef is responsible for the full food journey at Seed, including menu development, production execution, training, and ongoing quality control.
https://www.eatseed.co.uk/developmentchef
Working Location
- Production Kitchen (Dungannon) + Restaurant Sites (Dungannon & Belfast)
- Travel required as part of the role.
Key responsibilities include:
Menu & Product Development
- Lead the development of seasonal menu updates across the year.
- Create and evolve bowls, salads, dressings, marinades, sauces, and toppings that align with Seed’s food identity.
- Research, test, and refine recipes to ensure balance, flavour, and consistency.
- Introduce seasonal ingredients, new ideas, and relevant food trends while staying true to the brand.
Recipe Development & Documentation
- Produce clear, detailed recipe documentation including batch guides, prep methods, and finishing notes.
- Ensure all recipes are scalable and consistently executable across multiple sites.
- Review and refine recipes post-launch based on feedback and performance.
- Collaborate with the wider management team on pricing, costing, and margin considerations where required.
Production Kitchen Leadership
- Lead the production kitchen, setting standards for quality, food safety, organisation, and efficiency.
- Continuously improve production workflows, batch processes, and handover to site kitchens.
- Ensure production output supports consistency and speed at restaurant level.
Training & Menu Rollouts
- Train kitchen leads and teams ahead of each seasonal launch.
- Deliver clear guidance on preparation, seasoning, assembly, and presentation.
- Support training through hands-on demonstrations and practical guidance (including video or visual tools where helpful).
- Ensure teams feel confident and capable before and after new menu launches.
Quality Control & Kitchen Presence
- Maintain a strong, regular presence across kitchens to uphold standards.
- Monitor consistency, freshness, technique, and flavour across all locations.
- Provide hands-on coaching and corrective guidance where needed.
- Increase kitchen presence during launches, busy periods, or staffing challenges.
- Identify and resolve issues relating to prep, workflow, waste, or execution drift.
Supplier & Ingredient Oversight
- Maintain relationships with key suppliers and food reps.
- Stay informed on availability, pricing changes, and new product options.
- Ensure ingredients consistently meet Seed’s standards for quality and flavour.
Brand & Food Identity
- Protect and evolve Seed’s food style across all locations.
- Ensure presentation, flavour, and freshness standards are consistently met.
- Support marketing and brand teams with food insights during launches or campaigns.
Collaboration & Leadership
- Work closely with Directors, Operations, and Restaurant Managers to ensure food systems are scalable and efficient.
- Provide input on equipment, workflow, and kitchen layout improvements that impact food quality.
- Contribute to strategic planning and expansion discussions from a food and operations perspective.
- Take part in regular leadership check-ins to review performance, upcoming launches, training needs, and any food-related risks or opportunities.
Why Join Seed
This isn’t a single site Head Chef role.
This role offers the opportunity to shape how food is developed and delivered across a growing health focused brand. You’ll have real influence over menus, kitchens, and teams, with space to test ideas, improve systems, and raise standards as the business evolves.
If you’re motivated by building something long-term and creating your mark on a food brand, we’d love to hear from you.
Job Type: Full-time
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Flexitime
- On-site parking
Ability to commute/relocate:
- Northern Ireland: reliably commute or plan to relocate before starting work (preferred)
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join as Kitchen Manager for the 2026 Season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands’ produce. The ideal candidate will lead a team of 4 chefs delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas in a bustling seasonal cafe.
We are looking for someone to start in March with menu development and be with us until the end of October, with long term opportunity to develop our winter hours and future seasons possible. Hours expected are 42+ per week. Experience in a busy, fast paced environment is essential and the ideal candidate has a keen attention to detail. This is a fantastic opportunity for the right candidate to step up to the next level and take a controlling position in a kitchen. You will work alongside Max and Indi to develop menus, plan events and orchestrate team members doing catering at the two lodges on the estate.
We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience with pizzas and baking is a plus.
Fantastic perks of the position
- Lovely staff accommodation with an en-suite and generous living space and garden
- Proportional share of tips
- Sociable hours and a great team environment
- Pay dependant on experience (accommodation provided and many perks and staff meals included being part of a busy working estate)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Max / Glenforsa team x
-
The Role
The Development Chef is responsible for the full food journey at Seed, including menu development, production execution, training, and ongoing quality control.
https://www.eatseed.co.uk/developmentchef
Working Location
- Production Kitchen (Dungannon) + Restaurant Sites (Dungannon & Belfast)
- Travel required as part of the role.
Key responsibilities include:
Menu & Product Development
- Lead the development of seasonal menu updates across the year.
- Create and evolve bowls, salads, dressings, marinades, sauces, and toppings that align with Seed’s food identity.
- Research, test, and refine recipes to ensure balance, flavour, and consistency.
- Introduce seasonal ingredients, new ideas, and relevant food trends while staying true to the brand.
Recipe Development & Documentation
- Produce clear, detailed recipe documentation including batch guides, prep methods, and finishing notes.
- Ensure all recipes are scalable and consistently executable across multiple sites.
- Review and refine recipes post-launch based on feedback and performance.
- Collaborate with the wider management team on pricing, costing, and margin considerations where required.
Production Kitchen Leadership
- Lead the production kitchen, setting standards for quality, food safety, organisation, and efficiency.
- Continuously improve production workflows, batch processes, and handover to site kitchens.
- Ensure production output supports consistency and speed at restaurant level.
Training & Menu Rollouts
- Train kitchen leads and teams ahead of each seasonal launch.
- Deliver clear guidance on preparation, seasoning, assembly, and presentation.
- Support training through hands-on demonstrations and practical guidance (including video or visual tools where helpful).
- Ensure teams feel confident and capable before and after new menu launches.
Quality Control & Kitchen Presence
- Maintain a strong, regular presence across kitchens to uphold standards.
- Monitor consistency, freshness, technique, and flavour across all locations.
- Provide hands-on coaching and corrective guidance where needed.
- Increase kitchen presence during launches, busy periods, or staffing challenges.
- Identify and resolve issues relating to prep, workflow, waste, or execution drift.
Supplier & Ingredient Oversight
- Maintain relationships with key suppliers and food reps.
- Stay informed on availability, pricing changes, and new product options.
- Ensure ingredients consistently meet Seed’s standards for quality and flavour.
Brand & Food Identity
- Protect and evolve Seed’s food style across all locations.
- Ensure presentation, flavour, and freshness standards are consistently met.
- Support marketing and brand teams with food insights during launches or campaigns.
Collaboration & Leadership
- Work closely with Directors, Operations, and Restaurant Managers to ensure food systems are scalable and efficient.
- Provide input on equipment, workflow, and kitchen layout improvements that impact food quality.
- Contribute to strategic planning and expansion discussions from a food and operations perspective.
- Take part in regular leadership check-ins to review performance, upcoming launches, training needs, and any food-related risks or opportunities.
Why Join Seed
This isn’t a single site Head Chef role.
This role offers the opportunity to shape how food is developed and delivered across a growing health focused brand. You’ll have real influence over menus, kitchens, and teams, with space to test ideas, improve systems, and raise standards as the business evolves.
If you’re motivated by building something long-term and creating your mark on a food brand, we’d love to hear from you.
Job Type: Full-time
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Flexitime
- On-site parking
Ability to commute/relocate:
- Northern Ireland: reliably commute or plan to relocate before starting work (preferred)
-
Chef’s Daughter is a Brooklyn-based food company founded by private chef Jillian Canaj. After several years cooking for families and private clients across New York City, Chef’s Daughter is launching a line of thoughtfully made frozen meals rooted in classical technique, seasonal ingredients, and from-scratch cooking.
We are seeking an experienced, grounded Kitchen Manager to lead daily production as we scale from a private-chef operation into a growing food brand. This is a hands-on leadership role for someone who loves real cooking, clear systems, and building something with longevity.
This is not a restaurant service role. The kitchen runs on a weekday production schedule (generally Monday–Friday, daytime hours) and is focused on consistency, quality, and care.
The Kitchen Manager role at Chef’s Daughter is highly logistical and operational at its core, with meaningful opportunities for creativity, product development, and long-term growth. This position is responsible for owning the day-to-day function of the kitchen — ensuring production runs smoothly, recipes are executed consistently, and systems are followed with care and precision.
Alongside the operational responsibilities, the Kitchen Manager will collaborate closely with the founder on recipe refinement, new product development, and process improvement as the business scales. For the right person, this role offers clear upward mobility as Chef’s Daughter grows from a founder-led kitchen into a larger food company.
This role is ideal for someone who thrives on structure, takes pride in running an organized kitchen, and is excited by the opportunity to help build something enduring — without the pace or chaos of restaurant service.
-
We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join as Kitchen Manager for the 2026 Season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands’ produce. The ideal candidate will lead a team of 4 chefs delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas in a bustling seasonal cafe.
We are looking for someone to start in March with menu development and be with us until the end of October, with long term opportunity to develop our winter hours and future seasons possible. Hours expected are 42+ per week. Experience in a busy, fast paced environment is essential and the ideal candidate has a keen attention to detail. This is a fantastic opportunity for the right candidate to step up to the next level and take a controlling position in a kitchen. You will work alongside Max and Indi to develop menus, plan events and orchestrate team members doing catering at the two lodges on the estate.
We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience with pizzas and baking is a plus.
Fantastic perks of the position
- Lovely staff accommodation with an en-suite and generous living space and garden
- Proportional share of tips
- Sociable hours and a great team environment
- Pay dependant on experience (accommodation provided and many perks and staff meals included being part of a busy working estate)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Max / Glenforsa team x
-
We're looking to grow our award-winning kitchen team for the 2026 season with a fun, kind and creative chef here on the Isle of Skye in the Scottish highlands.
Café Cùil is situated on the beautiful Isle of Skye on Scotland's west coast. We are a day time restaurant that is renowned for Scottish brunches and Hebridean produce. We are a female-founded business that was started in London in 2020 by Clare Coghill, before she moved home to the isle of Skye and reconnected with the ingredients that grew around her on the island. Think hand-dived scallops, wild venison and langoustines! Fast forward to 2026, we have a global reputation has some of the best creative food in Scotland, with write ups in Condé Naste Traveler, pop-ups in NYC and our own published cookbook!
As the business grows and enters its 5th year, a rare opportunity has arisen to join our busy kitchen team. As part of our Cùil crew, you will be expected to work in all aspects of kitchen life, from menu development, prep, busy service (sometimes up to 250 covers per day!) stock ordering and maintaining excellent hygiene standards.
We are a fun, young and unique business to work for, that genuinely cares about our team members happiness and fulfilment at work, making sure everyone is well-paid, well rested and always learning new skills. Our café culture and values are based around kindness, creativity and respect towards each other, so we only encourage candidates who can match this energy in the kitchen,
We have lovely, modern accommodation available above the café, and always stick to 5 days per week, 8.30am-5.30pm, leaving your evenings free to explore! A drivers licence and car is strongly advised for this position, as well as being comfortable with rural living.
Our season begins in March and runs until early November, and we expect the right candidate to relocate to Skye in late February to get started with us and learn the ropes before opening. We look forward to hearing from you!
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
Chef’s Daughter is a Brooklyn-based food company founded by private chef Jillian Canaj. After several years cooking for families and private clients across New York City, Chef’s Daughter is launching a line of thoughtfully made frozen meals rooted in classical technique, seasonal ingredients, and from-scratch cooking.
We are seeking an experienced, grounded Kitchen Manager to lead daily production as we scale from a private-chef operation into a growing food brand. This is a hands-on leadership role for someone who loves real cooking, clear systems, and building something with longevity.
This is not a restaurant service role. The kitchen runs on a weekday production schedule (generally Monday–Friday, daytime hours) and is focused on consistency, quality, and care.
The Kitchen Manager role at Chef’s Daughter is highly logistical and operational at its core, with meaningful opportunities for creativity, product development, and long-term growth. This position is responsible for owning the day-to-day function of the kitchen — ensuring production runs smoothly, recipes are executed consistently, and systems are followed with care and precision.
Alongside the operational responsibilities, the Kitchen Manager will collaborate closely with the founder on recipe refinement, new product development, and process improvement as the business scales. For the right person, this role offers clear upward mobility as Chef’s Daughter grows from a founder-led kitchen into a larger food company.
This role is ideal for someone who thrives on structure, takes pride in running an organized kitchen, and is excited by the opportunity to help build something enduring — without the pace or chaos of restaurant service.
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
Dolores is Dublin’s first gluten free bakery, specialising in pastries and breads. We are seeking a creative and skilled Gluten-Free baker, with pastry skills, who will lead production as head baker and help shape the future of the business.
This role will combine recipe development, product testing and baking.
This position is ideal for someone who is looking for an exciting opportunity to help build and shape a new bakery, expanding into a larger wholesale company.
As head baker, you will take ownership over a variety of responsibilities, from recipe development to daily production. You’ll play a key role in operating within a certified gluten-free environment, upholding strict allergen control while scaling recipes for both retail and wholesale channels. The role will include training and supervising bakery staff as the team grows, while working collaboratively with ownership on new product lines and wholesale expansion.
Why join us?
Be a foundational leader in a new bakery brand and take this unique opportunity to grow a new business as we expand into wholesale. If you’re passionate about gluten-free baking and excited by the challenge of building and scaling a bakery from the ground up, we’d love to hear from you.
-
The Role
The Development Chef is responsible for the full food journey at Seed, including menu development, production execution, training, and ongoing quality control.
https://www.eatseed.co.uk/developmentchef
Working Location
- Production Kitchen (Dungannon) + Restaurant Sites (Dungannon & Belfast)
- Travel required as part of the role.
Key responsibilities include:
Menu & Product Development
- Lead the development of seasonal menu updates across the year.
- Create and evolve bowls, salads, dressings, marinades, sauces, and toppings that align with Seed’s food identity.
- Research, test, and refine recipes to ensure balance, flavour, and consistency.
- Introduce seasonal ingredients, new ideas, and relevant food trends while staying true to the brand.
Recipe Development & Documentation
- Produce clear, detailed recipe documentation including batch guides, prep methods, and finishing notes.
- Ensure all recipes are scalable and consistently executable across multiple sites.
- Review and refine recipes post-launch based on feedback and performance.
- Collaborate with the wider management team on pricing, costing, and margin considerations where required.
Production Kitchen Leadership
- Lead the production kitchen, setting standards for quality, food safety, organisation, and efficiency.
- Continuously improve production workflows, batch processes, and handover to site kitchens.
- Ensure production output supports consistency and speed at restaurant level.
Training & Menu Rollouts
- Train kitchen leads and teams ahead of each seasonal launch.
- Deliver clear guidance on preparation, seasoning, assembly, and presentation.
- Support training through hands-on demonstrations and practical guidance (including video or visual tools where helpful).
- Ensure teams feel confident and capable before and after new menu launches.
Quality Control & Kitchen Presence
- Maintain a strong, regular presence across kitchens to uphold standards.
- Monitor consistency, freshness, technique, and flavour across all locations.
- Provide hands-on coaching and corrective guidance where needed.
- Increase kitchen presence during launches, busy periods, or staffing challenges.
- Identify and resolve issues relating to prep, workflow, waste, or execution drift.
Supplier & Ingredient Oversight
- Maintain relationships with key suppliers and food reps.
- Stay informed on availability, pricing changes, and new product options.
- Ensure ingredients consistently meet Seed’s standards for quality and flavour.
Brand & Food Identity
- Protect and evolve Seed’s food style across all locations.
- Ensure presentation, flavour, and freshness standards are consistently met.
- Support marketing and brand teams with food insights during launches or campaigns.
Collaboration & Leadership
- Work closely with Directors, Operations, and Restaurant Managers to ensure food systems are scalable and efficient.
- Provide input on equipment, workflow, and kitchen layout improvements that impact food quality.
- Contribute to strategic planning and expansion discussions from a food and operations perspective.
- Take part in regular leadership check-ins to review performance, upcoming launches, training needs, and any food-related risks or opportunities.
Why Join Seed
This isn’t a single site Head Chef role.
This role offers the opportunity to shape how food is developed and delivered across a growing health focused brand. You’ll have real influence over menus, kitchens, and teams, with space to test ideas, improve systems, and raise standards as the business evolves.
If you’re motivated by building something long-term and creating your mark on a food brand, we’d love to hear from you.
Job Type: Full-time
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Flexitime
- On-site parking
Ability to commute/relocate:
- Northern Ireland: reliably commute or plan to relocate before starting work (preferred)
-
The Role
The Development Chef is responsible for the full food journey at Seed, including menu development, production execution, training, and ongoing quality control.
https://www.eatseed.co.uk/developmentchef
Working Location
- Production Kitchen (Dungannon) + Restaurant Sites (Dungannon & Belfast)
- Travel required as part of the role.
Key responsibilities include:
Menu & Product Development
- Lead the development of seasonal menu updates across the year.
- Create and evolve bowls, salads, dressings, marinades, sauces, and toppings that align with Seed’s food identity.
- Research, test, and refine recipes to ensure balance, flavour, and consistency.
- Introduce seasonal ingredients, new ideas, and relevant food trends while staying true to the brand.
Recipe Development & Documentation
- Produce clear, detailed recipe documentation including batch guides, prep methods, and finishing notes.
- Ensure all recipes are scalable and consistently executable across multiple sites.
- Review and refine recipes post-launch based on feedback and performance.
- Collaborate with the wider management team on pricing, costing, and margin considerations where required.
Production Kitchen Leadership
- Lead the production kitchen, setting standards for quality, food safety, organisation, and efficiency.
- Continuously improve production workflows, batch processes, and handover to site kitchens.
- Ensure production output supports consistency and speed at restaurant level.
Training & Menu Rollouts
- Train kitchen leads and teams ahead of each seasonal launch.
- Deliver clear guidance on preparation, seasoning, assembly, and presentation.
- Support training through hands-on demonstrations and practical guidance (including video or visual tools where helpful).
- Ensure teams feel confident and capable before and after new menu launches.
Quality Control & Kitchen Presence
- Maintain a strong, regular presence across kitchens to uphold standards.
- Monitor consistency, freshness, technique, and flavour across all locations.
- Provide hands-on coaching and corrective guidance where needed.
- Increase kitchen presence during launches, busy periods, or staffing challenges.
- Identify and resolve issues relating to prep, workflow, waste, or execution drift.
Supplier & Ingredient Oversight
- Maintain relationships with key suppliers and food reps.
- Stay informed on availability, pricing changes, and new product options.
- Ensure ingredients consistently meet Seed’s standards for quality and flavour.
Brand & Food Identity
- Protect and evolve Seed’s food style across all locations.
- Ensure presentation, flavour, and freshness standards are consistently met.
- Support marketing and brand teams with food insights during launches or campaigns.
Collaboration & Leadership
- Work closely with Directors, Operations, and Restaurant Managers to ensure food systems are scalable and efficient.
- Provide input on equipment, workflow, and kitchen layout improvements that impact food quality.
- Contribute to strategic planning and expansion discussions from a food and operations perspective.
- Take part in regular leadership check-ins to review performance, upcoming launches, training needs, and any food-related risks or opportunities.
Why Join Seed
This isn’t a single site Head Chef role.
This role offers the opportunity to shape how food is developed and delivered across a growing health focused brand. You’ll have real influence over menus, kitchens, and teams, with space to test ideas, improve systems, and raise standards as the business evolves.
If you’re motivated by building something long-term and creating your mark on a food brand, we’d love to hear from you.
Job Type: Full-time
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Flexitime
- On-site parking
Ability to commute/relocate:
- Northern Ireland: reliably commute or plan to relocate before starting work (preferred)
-
The Role
The Development Chef is responsible for the full food journey at Seed, including menu development, production execution, training, and ongoing quality control.
https://www.eatseed.co.uk/developmentchef
Working Location
- Production Kitchen (Dungannon) + Restaurant Sites (Dungannon & Belfast)
- Travel required as part of the role.
Key responsibilities include:
Menu & Product Development
- Lead the development of seasonal menu updates across the year.
- Create and evolve bowls, salads, dressings, marinades, sauces, and toppings that align with Seed’s food identity.
- Research, test, and refine recipes to ensure balance, flavour, and consistency.
- Introduce seasonal ingredients, new ideas, and relevant food trends while staying true to the brand.
Recipe Development & Documentation
- Produce clear, detailed recipe documentation including batch guides, prep methods, and finishing notes.
- Ensure all recipes are scalable and consistently executable across multiple sites.
- Review and refine recipes post-launch based on feedback and performance.
- Collaborate with the wider management team on pricing, costing, and margin considerations where required.
Production Kitchen Leadership
- Lead the production kitchen, setting standards for quality, food safety, organisation, and efficiency.
- Continuously improve production workflows, batch processes, and handover to site kitchens.
- Ensure production output supports consistency and speed at restaurant level.
Training & Menu Rollouts
- Train kitchen leads and teams ahead of each seasonal launch.
- Deliver clear guidance on preparation, seasoning, assembly, and presentation.
- Support training through hands-on demonstrations and practical guidance (including video or visual tools where helpful).
- Ensure teams feel confident and capable before and after new menu launches.
Quality Control & Kitchen Presence
- Maintain a strong, regular presence across kitchens to uphold standards.
- Monitor consistency, freshness, technique, and flavour across all locations.
- Provide hands-on coaching and corrective guidance where needed.
- Increase kitchen presence during launches, busy periods, or staffing challenges.
- Identify and resolve issues relating to prep, workflow, waste, or execution drift.
Supplier & Ingredient Oversight
- Maintain relationships with key suppliers and food reps.
- Stay informed on availability, pricing changes, and new product options.
- Ensure ingredients consistently meet Seed’s standards for quality and flavour.
Brand & Food Identity
- Protect and evolve Seed’s food style across all locations.
- Ensure presentation, flavour, and freshness standards are consistently met.
- Support marketing and brand teams with food insights during launches or campaigns.
Collaboration & Leadership
- Work closely with Directors, Operations, and Restaurant Managers to ensure food systems are scalable and efficient.
- Provide input on equipment, workflow, and kitchen layout improvements that impact food quality.
- Contribute to strategic planning and expansion discussions from a food and operations perspective.
- Take part in regular leadership check-ins to review performance, upcoming launches, training needs, and any food-related risks or opportunities.
Why Join Seed
This isn’t a single site Head Chef role.
This role offers the opportunity to shape how food is developed and delivered across a growing health focused brand. You’ll have real influence over menus, kitchens, and teams, with space to test ideas, improve systems, and raise standards as the business evolves.
If you’re motivated by building something long-term and creating your mark on a food brand, we’d love to hear from you.
Job Type: Full-time
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Flexitime
- On-site parking
Ability to commute/relocate:
- Northern Ireland: reliably commute or plan to relocate before starting work (preferred)
-
The Role
The Development Chef is responsible for the full food journey at Seed, including menu development, production execution, training, and ongoing quality control.
https://www.eatseed.co.uk/developmentchef
Working Location
- Production Kitchen (Dungannon) + Restaurant Sites (Dungannon & Belfast)
- Travel required as part of the role.
Key responsibilities include:
Menu & Product Development
- Lead the development of seasonal menu updates across the year.
- Create and evolve bowls, salads, dressings, marinades, sauces, and toppings that align with Seed’s food identity.
- Research, test, and refine recipes to ensure balance, flavour, and consistency.
- Introduce seasonal ingredients, new ideas, and relevant food trends while staying true to the brand.
Recipe Development & Documentation
- Produce clear, detailed recipe documentation including batch guides, prep methods, and finishing notes.
- Ensure all recipes are scalable and consistently executable across multiple sites.
- Review and refine recipes post-launch based on feedback and performance.
- Collaborate with the wider management team on pricing, costing, and margin considerations where required.
Production Kitchen Leadership
- Lead the production kitchen, setting standards for quality, food safety, organisation, and efficiency.
- Continuously improve production workflows, batch processes, and handover to site kitchens.
- Ensure production output supports consistency and speed at restaurant level.
Training & Menu Rollouts
- Train kitchen leads and teams ahead of each seasonal launch.
- Deliver clear guidance on preparation, seasoning, assembly, and presentation.
- Support training through hands-on demonstrations and practical guidance (including video or visual tools where helpful).
- Ensure teams feel confident and capable before and after new menu launches.
Quality Control & Kitchen Presence
- Maintain a strong, regular presence across kitchens to uphold standards.
- Monitor consistency, freshness, technique, and flavour across all locations.
- Provide hands-on coaching and corrective guidance where needed.
- Increase kitchen presence during launches, busy periods, or staffing challenges.
- Identify and resolve issues relating to prep, workflow, waste, or execution drift.
Supplier & Ingredient Oversight
- Maintain relationships with key suppliers and food reps.
- Stay informed on availability, pricing changes, and new product options.
- Ensure ingredients consistently meet Seed’s standards for quality and flavour.
Brand & Food Identity
- Protect and evolve Seed’s food style across all locations.
- Ensure presentation, flavour, and freshness standards are consistently met.
- Support marketing and brand teams with food insights during launches or campaigns.
Collaboration & Leadership
- Work closely with Directors, Operations, and Restaurant Managers to ensure food systems are scalable and efficient.
- Provide input on equipment, workflow, and kitchen layout improvements that impact food quality.
- Contribute to strategic planning and expansion discussions from a food and operations perspective.
- Take part in regular leadership check-ins to review performance, upcoming launches, training needs, and any food-related risks or opportunities.
Why Join Seed
This isn’t a single site Head Chef role.
This role offers the opportunity to shape how food is developed and delivered across a growing health focused brand. You’ll have real influence over menus, kitchens, and teams, with space to test ideas, improve systems, and raise standards as the business evolves.
If you’re motivated by building something long-term and creating your mark on a food brand, we’d love to hear from you.
Job Type: Full-time
Benefits:
- Company pension
- Discounted or free food
- Employee discount
- Flexitime
- On-site parking
Ability to commute/relocate:
- Northern Ireland: reliably commute or plan to relocate before starting work (preferred)
Job Postings for Family Cook
family-cook
Job Postings for Small Numbers
small-numbers
Job Postings for Sous Chef
sous-chef
Job Postings for Restaurant
restaurant
Job Postings for Chef de Partie
chef-de-partie
Job Postings for Location:Limerick
limerick
Job Postings for Baker
baker
Job Postings for Bakery
bakery
Job Postings for Ski Resort
ski-resort
Job Postings for Ski Season
ski-season
Job Postings for Chalet Cook
chalet-cook
Job Postings for Bakery
bakery
Job Postings for Private Cook
private-cook
Job Postings for Coffee Shop
coffee-shop
Job Postings for Tea Room
tea-room
Job Postings for Chalet Host
chalet-host
Job Postings for Ski Resort
ski-resort
Job Postings for Ski Season
ski-season
Job Postings for Chalet
chalet
Job Postings for Location:Yorkshire
yorkshire
Job Postings for Location:Lancashire
lancashire
Job Postings for Location:Kilkenny
kilkenny
Job Postings for Assistant Cook
assistant-cook
Job Postings for Fulltime
fulltime
Job Postings for Daytime
daytime
Job Postings for Riding Stables
riding-stables
Job Postings for Location:East Cork
east-cork
Job Postings for Tearooms
tearooms
Job Postings for Location:Midleton
midleton
Job Postings for Pastry Chef
pastry-chef
Job Postings for Location:Mitchelstown
mitchelstown
Job Postings for Chef De Partie
chef-de-partie
Job Postings for day time
day-time
Job Postings for Location:Tipperary
tipperary
Job Postings for Manager
manager
Job Postings for Recruitment Agency
recruitment-agency
Job Postings for Location:Scotland
scotland
Job Postings for Location:Inverness shire
inverness-shire
Job Postings for Small numbers
small-numbers
Job Postings for Tea Room
tea-room
Job Postings for Teacher
teacher
Job Postings for Cookery School
cookery-school
Job Postings for Part Time
part-time
Job Postings for Full Time
full-time
Job Postings for Irish Pub
irish-pub
Job Postings for Head Chef
head-chef
Job Postings for Vegetarian
vegetarian
Job Postings for Bakers Assistant
bakers-assistant
Job Postings for Location:Aberdeenshire
aberdeenshire
Job Postings for Farmshop
farmshop
Job Postings for Tearoom
tearoom
Job Postings for Location:Switzerland
switzerland
Job Postings for Chalet Cook
chalet-cook
Job Postings for Chalet Chef
chalet-chef
Job Postings for Location:Donnybrook
donnybrook
Job Postings for Day time
day-time
Job Postings for brunch
brunch
Job Postings for full time
full-time
Job Postings for Owner
owner
Job Postings for Luxury Chalet
luxury-chalet
Job Postings for Writing
writing
Job Postings for Recipe Development
recipe-development
Job Postings for Content Creation
content-creation
Job Postings for Weekdays Only
weekdays-only
Job Postings for Breakfast
breakfast
Job Postings for Location:East Midlands
east-midlands
Job Postings for Location:Portes du Soleil
portes-du-soleil
Job Postings for Location:Haute-Savoie
haute-savoie
Job Postings for Location:French Alps
french-alps
Job Postings for Location:Courchevel
courchevel
Job Postings for Location:Val D'Isere
val-disere
Job Postings for Pastry
pastry
Job Postings for Lodge
lodge
Job Postings for Assistant Chef
assistant-chef
Job Postings for Hotel
hotel
Job Postings for Vegetarian Restaurant
vegetarian-restaurant
Job Postings for Location:West Cork
west-cork
Job Postings for Commis Chef
commis-chef
Job Postings for Location:East Neuk
east-neuk
Job Postings for Location:Butchery
butchery
Job Postings for Location:Business Opportunity
business-opportunity
Job Postings for Location:Somerset
somerset
Job Postings for Private Chef
private-chef
Job Postings for Restaurant for Sale
restaurant-for-sale
Job Postings for restaurant
restaurant
Job Postings for Location:Gloucestershire
gloucestershire
Job Postings for Food Store
food-store
Job Postings for Christmas
christmas
Job Postings for Business for Sale
business-for-sale
Job Postings for Business Opportunity
business-opportunity
Job Postings for Part time
part-time
Job Postings for Batch Cooking
batch-cooking
Job Postings for Daytime Only
daytime-only
Job Postings for Care Home
care-home
Job Postings for Mexican
mexican
Job Postings for Location:Solihull
solihull
Job Postings for chef de partie
chef-de-partie
Job Postings for Teaching
teaching
Job Postings for Weekday Only
weekday-only
Job Postings for Head of Catering
head-of-catering
Job Postings for Catering
catering
Job Postings for Nursing Home
nursing-home
Job Postings for Guest House
guest-house
Job Postings for Baking
baking
Job Postings for Senior Chef
senior-chef
Job Postings for Barge
barge
Job Postings for Private Events
private-events
Job Postings for Assistant Baker
assistant-baker
Job Postings for Location:Longford
longford
Job Postings for Weekend
weekend
Job Postings for Part-time
part-time
Job Postings for Ski Chalet
ski-chalet
Job Postings for Couple
couple
Job Postings for Private Chalet
private-chalet
Job Postings for Location:Sherkin Island
sherkin-island
Job Postings for Head of Kitchen
head-of-kitchen
Job Postings for healthy
healthy
Job Postings for wellness
wellness
Job Postings for retreat
retreat
Job Postings for france
france
Job Postings for italy
italy
Job Postings for Day Time
day-time
Job Postings for Catering Company
catering-company
Job Postings for Summer Season
summer-season
Job Postings for Food Truck
food-truck
Job Postings for Seafood
seafood
Job Postings for Location:Seasonal
seasonal
Job Postings for Executive Chef
executive-chef
Job Postings for Resort
resort
Job Postings for commis Chef
commis-chef
Job Postings for Assistant
assistant
Job Postings for Country House
country-house
Job Postings for Chef and Gardener
chef-and-gardener
Job Postings for Junior Chef
junior-chef
Job Postings for Seasonal
seasonal
Job Postings for Location:Australia
australia
Job Postings for Location:New South Wales
new-south-wales
Job Postings for Location:Waterford
waterford
Job Postings for Location:Shropshire
shropshire
Job Postings for Gastro Pub
gastro-pub
Job Postings for Plant Based
plant-based
Job Postings for Chef de partie
chef-de-partie
Job Postings for Location:East London
east-london
Job Postings for Location:Melbourne
melbourne
Job Postings for Weekdays
weekdays
Job Postings for Executive Head Chef
executive-head-chef
Job Postings for Farm Shop
farm-shop
Job Postings for Location:Roscommon
roscommon
Job Postings for Golf Club
golf-club
Job Postings for Junior Sous Chef
junior-sous-chef
Job Postings for Location:Scottish Highlands
scottish-highlands
Job Postings for Summer Job
summer-job
Job Postings for Short Term
short-term
Job Postings for Private chef
private-chef
Job Postings for villa
villa
Job Postings for short term
short-term
Job Postings for summer
summer
Job Postings for Equestrian
equestrian
Job Postings for Horses
horses
Job Postings for Staff Chef
staff-chef
Job Postings for Pizza Chef
pizza-chef
Job Postings for Canal Boat
canal-boat
Job Postings for Daytime only
daytime-only
Job Postings for Delicatessan
delicatessan
Job Postings for Busy Restaurant
busy-restaurant
Job Postings for Part-Time
part-time
Job Postings for Weekend Only
weekend-only
Job Postings for Wine Bar
wine-bar
Job Postings for Location:Hampshire
hampshire
Job Postings for Shooting Lodge
shooting-lodge
Job Postings for Location:Peak District
peak-district
Job Postings for Heritage Centre
heritage-centre
Job Postings for Lunch
lunch
Job Postings for Location:Richmond
richmond
Job Postings for Beach
beach
Job Postings for Gardening
gardening
Job Postings for Chalet
chalet
Job Postings for Location:mediterranean
mediterranean
Job Postings for Yacht
yacht
Job Postings for Dublin
dublin
Job Postings for Ireland
ireland
Job Postings for Cheesemaker
cheesemaker
Job Postings for Tutor
tutor
Job Postings for Senior Tutor
senior-tutor
Job Postings for Location:Shrewsbury
shrewsbury
Job Postings for Wine Shop
wine-shop
Job Postings for Buyer
buyer
Job Postings for Kitchen assistant
kitchen-assistant
Job Postings for Production Kitchen
production-kitchen
Job Postings for Night Time
night-time
Job Postings for Ballymaloe
ballymaloe
Job Postings for Junior
junior
Job Postings for Location:Cork City
cork-city
Job Postings for Setup
setup
Job Postings for Community Center
community-center
Job Postings for Business
business
Job Postings for Location:Sardinia
sardinia
Job Postings for Location:Stockholm
stockholm
Job Postings for Location:Little Island
little-island
Job Postings for Location:Catering Company
catering-company
Job Postings for Breakfast Chef
breakfast-chef
Job Postings for Wedding Venue
wedding-venue
Job Postings for Fish Restaurant
fish-restaurant
Job Postings for Prep Cook
prep-cook
Job Postings for Location:North Cork
north-cork
Job Postings for Live in Chef
live-in-chef
Job Postings for Location:Mallorca
mallorca
Job Postings for Location:Connacht
connacht
Job Postings for Location:West of Ireland
west-of-ireland
Job Postings for Guide
guide
Job Postings for Day Time Only
day-time-only
Job Postings for Accommodation
accommodation
Job Postings for Summer Camp
summer-camp
Job Postings for Location:United States
united-states
Job Postings for Location:New York
new-york
Job Postings for Line Cook
line-cook
Job Postings for Pastry Cook
pastry-cook
Job Postings for Guesthouse
guesthouse
Job Postings for Location:south-of-england
south-of-england
Job Postings for chef-de-partie
chef-de-partie
Job Postings for farm-to-table
farm-to-table
Job Postings for farm-to-fork
farm-to-fork
Job Postings for organic
organic
Job Postings for seasonal job
seasonal-job
Job Postings for Afternoon Tea
afternoon-tea
Job Postings for Location:Clonakilty
clonakilty
Job Postings for Barista
barista
Job Postings for Location:Loch Awe
loch-awe
Job Postings for Seasonal Produce
seasonal-produce
Job Postings for Scotland
scotland
Job Postings for Luxury
luxury
Job Postings for Picnic
picnic
Job Postings for Location:Sri Lanka
sri-lanka
Job Postings for Asian Cuisine
asian-cuisine
Job Postings for Pizza
pizza
Job Postings for Recipe Developer
recipe-developer
Job Postings for Temporary
temporary
Job Postings for Winter Season
winter-season
Job Postings for Location:Baltimore
baltimore
Job Postings for Holiday Cook
holiday-cook
Job Postings for Lease
lease
Job Postings for Canteen
canteen
Job Postings for Location:Portugal
portugal
Job Postings for Community Owned
community-owned
Job Postings for Holiday Resort
holiday-resort
Job Postings for Location:Northampton
northampton
Job Postings for Estate
estate
Job Postings for Location:Argentina
argentina
Job Postings for Head Cook
head-cook
Job Postings for Location:Nassau County
nassau-county
Job Postings for live in
live-in
Job Postings for New York
new-york
Job Postings for cook & housekeeping
cook-housekeeping
Job Postings for Location:Long Island
long-island
Job Postings for Housekeeping
housekeeping
Job Postings for Events
events
Job Postings for Location:Litttle Island
litttle-island
Job Postings for Location:Cork Ireland
cork-ireland
Job Postings for Run your own Business
run-your-own-business
Job Postings for Garden Centre
garden-centre
Job Postings for Restuarant
restuarant
Job Postings for Office
office
Job Postings for Administration
administration
Job Postings for Management
management
Job Postings for Patisserie
patisserie
Job Postings for Location:Isle of Mull
isle-of-mull
Job Postings for Cookery Teacher
cookery-teacher
Job Postings for Travel
travel
Job Postings for Senior
senior
Job Postings for Location:Provence
provence
Job Postings for west cork
west-cork
Job Postings for Location:Co Clare
co-clare
Job Postings for Location:Birmingham
birmingham
Job Postings for Kitchen Porter
kitchen-porter
Job Postings for Host Cook
host-cook
Job Postings for Holiday Villa
holiday-villa
Job Postings for Villa Chef
villa-chef
Job Postings for Beach Club
beach-club
Job Postings for Season
season
Job Postings for Location:Crosshaven
crosshaven
Job Postings for Gourmet Pub
gourmet-pub
Job Postings for Location:Caribbean
caribbean
Job Postings for Location:Wiltshire
wiltshire
Job Postings for Gluten Free
gluten-free
Job Postings for Export Manger
export-manger
Job Postings for Food Related
food-related
Job Postings for Food Production
food-production
Job Postings for Market
market
Job Postings for Bakehouse
bakehouse
Job Postings for Winebar
winebar
Job Postings for Seaside
seaside
Job Postings for Location:Westmeath
westmeath
Job Postings for Pizzeria
pizzeria
Job Postings for Bread
bread
Job Postings for Location:New Jersey
new-jersey
Job Postings for Busy Cafe
busy-cafe
Job Postings for House Hotel
house-hotel
Job Postings for Stables
stables
Job Postings for Embassy
embassy
Job Postings for Cook Scotland
cook-scotland
Job Postings for Head Baker
head-baker
Job Postings for Location:Amsterdam
amsterdam
Job Postings for Location:Netherlands
netherlands
Job Postings for Halal
halal
Job Postings for Junior Cook
junior-cook
Job Postings for Restaruant
restaruant
Job Postings for Location:Killarney
killarney
Job Postings for Location:Greystones
greystones
Job Postings for Vegan
vegan
Job Postings for Icecream
icecream
Job Postings for gelato
gelato
Job Postings for Boat Chef
boat-chef
Job Postings for Food Stylist
food-stylist
Job Postings for Culinary Internship
culinary-internship
Job Postings for Intern
intern
Job Postings for Location:Dingle . Kerry
dingle-kerry
Job Postings for Personal Cook
personal-cook
Job Postings for Location:Westport
westport
Job Postings for Kitchen Manager
kitchen-manager
Job Postings for Pastry chef
pastry-chef
Job Postings for head baker
head-baker
Job Postings for Location:Dungannon
dungannon
Job Postings for Location:Northern Ireland
northern-ireland
Job Postings for Development Chef
development-chef