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Jobs for Cooks
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We are looking for a live-in family cook and housekeeper, who are happy cooking most days for 3 or 4 people, but are equally at home cooking for 20, or even 30 in rarer events. Sunday lunch is usually 8- 16 people, for example. We don't need anything fancy, but the applicant must understand food and flavour and be open to all types of food from around the world and be proficient in gluten free cooking.We have a kitchen garden, so the primary focus is to use that as much as possible.
The roles will will be aiding and complementing a resident carer who will be working alongside, who will also reciprocate.
Between the two people the jobs would include:
Cooking Lunches, Teas and Suppers; Serving/ Clearing meals; Housekeeping; laying/clearing fires and stocking up logs etc; possibly some very light gardening; Pool maintenance; Robot lawnmower wrangling (maybe). Tending to Poultry (maybe).
Days would be Thurs-Mon. Menu curation, shopping, kitchen cleanup, larder/freezer stock management, and serving/clearing. 2-3 shoot weekends/yr. Christmas period Essential.
Please don’t apply unless there are two of you. There are two bedrooms, so close friends could work also.
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PRIVATE CHEF
Salary: circa £50,000 GPA
Location: Central London (WC1)
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: October 2026
Statutory holiday
Lively family with six children and baby on the way seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and child at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend. Where possible, extra food is also made for holiday coverage as needed.
--Cleaning of the kitchen and dining table area; organization of larders and fridge to minimize food waste
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahleb or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favourites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavour profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by children (with their paper airplanes soaring past or Legos underfoot), but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
*Enhanced CRB check required
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FULL-TIME FAMILY COOK / ASSISTANT PRIVATE CHEF
Private Estate, Cotswolds
Full-time, permanent
5 days per week | 2 consecutive days off
Salary dependent on experienceA wonderful opportunity has arisen for an enthusiastic and passionate Family Cook / Assistant Private Chef to join a lovely private family on their beautiful working estate in the Cotswolds.
This is a particularly exciting opportunity for someone at the beginning of their culinary career who loves good, seasonal food and would like to develop their skills within a private household. The successful candidate will work closely alongside a highly experienced and knowledgeable Private Chef, with the opportunity to learn, evolve and gradually take on greater responsibility.
At the heart of the role is delicious, unfussy and beautifully prepared home cooking, with a strong emphasis on seasonality and making the very best use of produce grown in the estate's extensive kitchen garden and from the wider farm.
The family are passionate about good food and would love to find someone who shares that enthusiasm: a naturally creative and imaginative cook who enjoys looking at what is growing in the garden and thinking about what they can make with it. Making the most of seasonal abundance is an important part of the kitchen, including preserving, pickling and preparing home-grown produce to be enjoyed throughout the year.
The household principally consists of two people, with close family regularly coming and going. They enjoy entertaining at home, particularly Sunday lunches for approximately 8–12 guests, as well as around five shoot weekends throughout the year.
This is a warm and welcoming household with a fantastic wider estate team. The successful candidate will be personable, discreet and happy to be client-facing, becoming a valued part of both the household and the wider team.
THE ROLE
- Working closely with the Private Chef, responsibilities will include:
- Preparing fresh, seasonal family meals using home-grown and locally sourced produce
- Assisting with menu planning and developing an understanding of the family's tastes and preferences
- Making imaginative use of produce from the kitchen garden and wider estate
- Preserving and making the most of seasonal gluts from the kitchen garden, including chutneys, jams, pickles, preserves and other produce for use throughout the year
- Preparing for relaxed family meals, Sunday lunches, house guests and entertaining
- Assisting the Private Chef during approximately five shoot weekends each year
- Helping with occasional larger events and particularly busy periods
- Shopping, provisioning and maintaining well-organised food stocks
- Receiving, checking and putting away deliveries
- Maintaining excellent standards of kitchen cleanliness, organisation and presentation
- Working collaboratively with the Private Chef and wider household and estate team
- Being flexible and willing to help wherever required within the kitchen
THE IDEAL PERSON
The family are not necessarily looking for someone with years of private household experience. In fact, this could be an exceptional first step into private service for a young or newly trained cook with excellent foundations, natural ability and a genuine desire to learn.
A Ballymaloe-trained candidate would be particularly welcomed, or someone from a similar background with a genuine appreciation for seasonal, produce-led cooking.
Above all, we are looking for someone who:
- Has a genuine love of food and ingredients
- Is creative, imaginative and interested in developing as a cook
- Understands and appreciates seasonal, garden-to-table cooking, including preserving and making imaginative use of home-grown produce throughout the seasons
- Is eager to learn from an experienced and knowledgeable Private Chef
- Is receptive to guidance and keen to continually develop their skills
- Has the intuition to learn and understand the family's individual preferences
- Is personable, warm and comfortable interacting with the family
- Is calm, organised, hardworking and reliable
- Enjoys being part of a close-knit household and wider estate team
- Is discreet, flexible and willing to muck in when required
- Takes real pride in maintaining high standards
Previous experience within a private household would be advantageous but is not essential. Good culinary training, strong foundations and, most importantly, the right attitude and enthusiasm are more important.
A driving licence and own transport will be required due to the rural Cotswolds location.
HOURS
This is a full-time position working five days per week, with two consecutive days off during the week.
Due to the nature of a private household, weekend work will form part of the role; however, the successful candidate will have, on average, one weekend off in every three throughout the year.
Flexibility will be required around entertaining, family gatherings and the approximately five shoot weekends held each year.
Salary: depending on experience
This really is a fantastic opportunity for someone who wants to begin or develop a career within a private household. The role offers the chance to work with wonderful ingredients in a beautiful setting, learn from an experienced Private Chef and become part of a friendly and established estate team.
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The client is prioritising their health and is looking for a chef with a genuine interest in nutritious, heart-healthy cooking, with a focus on meals that support a cholesterol-conscious diet. The ideal candidate will create fresh, seasonal and varied menus that balance health with flavour and enjoyment.
Responsibilities
Plan and prepare daily meals tailored to the client’s preferences and dietary requirements.
Develop balanced, imaginative menus, with an understanding of cooking lower in saturated fat.
Adapt menus to any guidance provided by the client’s doctor or dietitian.
Manage food shopping, sourcing, kitchen organisation and hygiene across the residences.
Travel with the client and adapt comfortably to different kitchens and schedules.
Cater for occasional guests as required.
The ideal candidate - EU PASSPORT HOLDERS ONLY
Has proven experience as a private chef or in a comparable professional role.
Is passionate about healthy eating and confident preparing delicious, cholesterol-conscious meals.
Is organised, flexible, discreet and comfortable working in a private household.
Enjoys travelling and can work independently.
Holds a full, valid driving licence and is a confident driver.
Locations: Palma de Mallorca, Stockholm and Verbier, Switzerland
Salary: Depending on experience.
Start date, schedule and accommodation: To be confirmedTo apply, please send your CV, references and sample menus demonstrating your approach to healthy, seasonal cooking.
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PRIVATE CHEF
Salary: circa £50,000 GPA
Location: Central London (WC1)
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: October 2026
Statutory holiday
Lively family with six children and baby on the way seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and child at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend. Where possible, extra food is also made for holiday coverage as needed.
--Cleaning of the kitchen and dining table area; organization of larders and fridge to minimize food waste
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahleb or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favourites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavour profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by children (with their paper airplanes soaring past or Legos underfoot), but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
*Enhanced CRB check required
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FULL-TIME FAMILY COOK / ASSISTANT PRIVATE CHEF
Private Estate, Cotswolds
Full-time, permanent
5 days per week | 2 consecutive days off
Salary dependent on experienceA wonderful opportunity has arisen for an enthusiastic and passionate Family Cook / Assistant Private Chef to join a lovely private family on their beautiful working estate in the Cotswolds.
This is a particularly exciting opportunity for someone at the beginning of their culinary career who loves good, seasonal food and would like to develop their skills within a private household. The successful candidate will work closely alongside a highly experienced and knowledgeable Private Chef, with the opportunity to learn, evolve and gradually take on greater responsibility.
At the heart of the role is delicious, unfussy and beautifully prepared home cooking, with a strong emphasis on seasonality and making the very best use of produce grown in the estate's extensive kitchen garden and from the wider farm.
The family are passionate about good food and would love to find someone who shares that enthusiasm: a naturally creative and imaginative cook who enjoys looking at what is growing in the garden and thinking about what they can make with it. Making the most of seasonal abundance is an important part of the kitchen, including preserving, pickling and preparing home-grown produce to be enjoyed throughout the year.
The household principally consists of two people, with close family regularly coming and going. They enjoy entertaining at home, particularly Sunday lunches for approximately 8–12 guests, as well as around five shoot weekends throughout the year.
This is a warm and welcoming household with a fantastic wider estate team. The successful candidate will be personable, discreet and happy to be client-facing, becoming a valued part of both the household and the wider team.
THE ROLE
- Working closely with the Private Chef, responsibilities will include:
- Preparing fresh, seasonal family meals using home-grown and locally sourced produce
- Assisting with menu planning and developing an understanding of the family's tastes and preferences
- Making imaginative use of produce from the kitchen garden and wider estate
- Preserving and making the most of seasonal gluts from the kitchen garden, including chutneys, jams, pickles, preserves and other produce for use throughout the year
- Preparing for relaxed family meals, Sunday lunches, house guests and entertaining
- Assisting the Private Chef during approximately five shoot weekends each year
- Helping with occasional larger events and particularly busy periods
- Shopping, provisioning and maintaining well-organised food stocks
- Receiving, checking and putting away deliveries
- Maintaining excellent standards of kitchen cleanliness, organisation and presentation
- Working collaboratively with the Private Chef and wider household and estate team
- Being flexible and willing to help wherever required within the kitchen
THE IDEAL PERSON
The family are not necessarily looking for someone with years of private household experience. In fact, this could be an exceptional first step into private service for a young or newly trained cook with excellent foundations, natural ability and a genuine desire to learn.
A Ballymaloe-trained candidate would be particularly welcomed, or someone from a similar background with a genuine appreciation for seasonal, produce-led cooking.
Above all, we are looking for someone who:
- Has a genuine love of food and ingredients
- Is creative, imaginative and interested in developing as a cook
- Understands and appreciates seasonal, garden-to-table cooking, including preserving and making imaginative use of home-grown produce throughout the seasons
- Is eager to learn from an experienced and knowledgeable Private Chef
- Is receptive to guidance and keen to continually develop their skills
- Has the intuition to learn and understand the family's individual preferences
- Is personable, warm and comfortable interacting with the family
- Is calm, organised, hardworking and reliable
- Enjoys being part of a close-knit household and wider estate team
- Is discreet, flexible and willing to muck in when required
- Takes real pride in maintaining high standards
Previous experience within a private household would be advantageous but is not essential. Good culinary training, strong foundations and, most importantly, the right attitude and enthusiasm are more important.
A driving licence and own transport will be required due to the rural Cotswolds location.
HOURS
This is a full-time position working five days per week, with two consecutive days off during the week.
Due to the nature of a private household, weekend work will form part of the role; however, the successful candidate will have, on average, one weekend off in every three throughout the year.
Flexibility will be required around entertaining, family gatherings and the approximately five shoot weekends held each year.
Salary: depending on experience
This really is a fantastic opportunity for someone who wants to begin or develop a career within a private household. The role offers the chance to work with wonderful ingredients in a beautiful setting, learn from an experienced Private Chef and become part of a friendly and established estate team.
-
The client is prioritising their health and is looking for a chef with a genuine interest in nutritious, heart-healthy cooking, with a focus on meals that support a cholesterol-conscious diet. The ideal candidate will create fresh, seasonal and varied menus that balance health with flavour and enjoyment.
Responsibilities
Plan and prepare daily meals tailored to the client’s preferences and dietary requirements.
Develop balanced, imaginative menus, with an understanding of cooking lower in saturated fat.
Adapt menus to any guidance provided by the client’s doctor or dietitian.
Manage food shopping, sourcing, kitchen organisation and hygiene across the residences.
Travel with the client and adapt comfortably to different kitchens and schedules.
Cater for occasional guests as required.
The ideal candidate - EU PASSPORT HOLDERS ONLY
Has proven experience as a private chef or in a comparable professional role.
Is passionate about healthy eating and confident preparing delicious, cholesterol-conscious meals.
Is organised, flexible, discreet and comfortable working in a private household.
Enjoys travelling and can work independently.
Holds a full, valid driving licence and is a confident driver.
Locations: Palma de Mallorca, Stockholm and Verbier, Switzerland
Salary: Depending on experience.
Start date, schedule and accommodation: To be confirmedTo apply, please send your CV, references and sample menus demonstrating your approach to healthy, seasonal cooking.
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Head Chef — Proby's Kitchen, Cork
| Full-time | Cork City
Proby's Kitchen is one of Cork's celebrated independent restaurants, named in the Sunday Times Top 100 Restaurants in Ireland and described by the Irish Examiner as "one of the city's most enjoyable restaurant experiences." We cook food rooted in brilliant simplicity — fresh, local, seasonal, with named provenance and genuine craft on every plate.
We are looking for a Head Chef who believes the same things we do.
The role
This is a kitchen leadership position with full creative input. You will lead a small team in a busy daytime and evening operation, cooking a menu that changes with the seasons and reflects the best of what Cork and its surrounds produce. You will work directly with the owners on menu development, sourcing, and the ongoing food identity of the restaurant.
Proby's Kitchen is not a hotel kitchen and not a chain. There are no corporate recipe books, no executive chef above you, and no compromise on quality. This is an opportunity to put your name on a kitchen that people are already talking about.
What we're looking for
- A chef with proven experience at head chef or senior sous chef level in a quality independent restaurant
- Someone who cooks with confidence and curiosity — strong on technique, stronger on flavour
- Experience with Irish, local, seasonal and produce-led menus and a genuine interest in where food comes from
- Leadership that brings a kitchen team with it rather than ruling over it
- Commercial awareness — food cost, waste, and GP are part of the job
- HACCP certified and kitchen-operations competent
What we offer
- Creative freedom over menu development and seasonal direction
- A well-run, well-equipped kitchen with strong operational backing — so you can concentrate on the food
- This role is designed around a 40-hour working week, allowing you to focus on food quality, leadership and creativity without the excessive hours often associated with this position
- A small, committed team and owners who are hands-on and invested in the food
- The platform of a Top 100 restaurant and a ready-made reputation in the Cork food scene to build on
To apply
Send your CV and a note on why this position would appeal to you via Indeed . We will be in touch with suitable candidates directly and promptly. We are looking to appoint as soon as possible.
Proby's Kitchen, Proby's Quay, Cork City.
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We are looking for a friendly energetic person with a background and interest in good food.
You will be responsible for the day to day running of our daytime café, from ordering supplies, serving customers to cashing up in the evening.
We will also require you to have the following:
- *Ability to work efficiently in a busy environment
- *Knowledge of food safety and hygiene standards.
- *Ability to work independently and as part of a team and train the team accordingly.
- *Strong organisational and time management skills.
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Greenwich is a small, owner operated, daytime restaurant in Cork City.
We source our ingredients locally working closely with small artisan producers.
We are currently seeking a chef who has baking experience, Professionalism and a positive attitude to work life essential.
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We are looking for a cook to join our team at Woodfield, Birr in the Midlands of Ireland. It is a busy cafe beside a Garden Centre with a made from scratch ethos, using vegetables from our gardens and organic breads, eggs etc.
We have a busy Breakfast and lunch service 7 days/week, with a great selection of cakes and pastries.
We are looking for a Ballymaloe trained cook or similar who is looking to gain experience of busy brunch/lunch service. Lots of opportunity to work alongside our great baker and current chefs.
Young, positive friendly work environment.
Accommodation available. Full time hours available year round.
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Please contact us for further details.
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Creative Chef / Cook for High‑End Deli & Food Store
We’re transforming our café into a premium deli and food store focused on exceptional ingredients, chef‑crafted products, and a modern food‑retail experience. We’re looking for a chef with imagination, precision, and a passion for flavour.
What you’ll lead:
- Developing a signature range of deli dishes, salads, sandwiches, and ready‑to‑heat meals
- Creating seasonal menus and retail food concepts
- Bringing restaurant‑level creativity into a retail setting
- Maintaining high standards of quality, presentation, and consistency
- Collaborating on product packaging, display, and customer experience
Who you are:
- A chef with strong creativity and a love for modern deli cuisine
- Confident working independently and shaping a new food identity
- Experienced in batch cooking, menu development, and food safety
- Excited by the idea of building something new from the ground up
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Head Chef — Proby's Kitchen, Cork
| Full-time | Cork City
Proby's Kitchen is one of Cork's celebrated independent restaurants, named in the Sunday Times Top 100 Restaurants in Ireland and described by the Irish Examiner as "one of the city's most enjoyable restaurant experiences." We cook food rooted in brilliant simplicity — fresh, local, seasonal, with named provenance and genuine craft on every plate.
We are looking for a Head Chef who believes the same things we do.
The role
This is a kitchen leadership position with full creative input. You will lead a small team in a busy daytime and evening operation, cooking a menu that changes with the seasons and reflects the best of what Cork and its surrounds produce. You will work directly with the owners on menu development, sourcing, and the ongoing food identity of the restaurant.
Proby's Kitchen is not a hotel kitchen and not a chain. There are no corporate recipe books, no executive chef above you, and no compromise on quality. This is an opportunity to put your name on a kitchen that people are already talking about.
What we're looking for
- A chef with proven experience at head chef or senior sous chef level in a quality independent restaurant
- Someone who cooks with confidence and curiosity — strong on technique, stronger on flavour
- Experience with Irish, local, seasonal and produce-led menus and a genuine interest in where food comes from
- Leadership that brings a kitchen team with it rather than ruling over it
- Commercial awareness — food cost, waste, and GP are part of the job
- HACCP certified and kitchen-operations competent
What we offer
- Creative freedom over menu development and seasonal direction
- A well-run, well-equipped kitchen with strong operational backing — so you can concentrate on the food
- This role is designed around a 40-hour working week, allowing you to focus on food quality, leadership and creativity without the excessive hours often associated with this position
- A small, committed team and owners who are hands-on and invested in the food
- The platform of a Top 100 restaurant and a ready-made reputation in the Cork food scene to build on
To apply
Send your CV and a note on why this position would appeal to you via Indeed . We will be in touch with suitable candidates directly and promptly. We are looking to appoint as soon as possible.
Proby's Kitchen, Proby's Quay, Cork City.
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Free lance Chef required for occasional weekly contracts over the summer months to cook for groups of 12-16 persons, usually family groups.
Candidates must be:
- Prosessionally qualified
- Passionate and experienced at cooking traditional Irish dishes
- Highly organised and enjoys working in a clean and organised environment
- Be experienced at budgeting
Role involves cooking and daily food shopping
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What you’ll be doing:
• Preparing and cooking menu items (soups, sandwiches, daily specials, baked goods)
• Supporting the head chef with food prep and portioning
• Maintaining food hygiene and safety standards
• Washing dishes, pots, and kitchen equipment
• Keeping the kitchen clean, organized, and stocked
• Taking deliveries and managing stock rotation
• General kitchen porter duties as needed• Maintain HACCP documentation
Why join us:
• Consistent Monday–Friday schedule, no evenings or weekends
• Friendly, supportive team environment -
We are looking for a friendly energetic person with a background and interest in good food.
You will be responsible for the day to day running of our daytime café, from ordering supplies, serving customers to cashing up in the evening.
We will also require you to have the following:
- *Ability to work efficiently in a busy environment
- *Knowledge of food safety and hygiene standards.
- *Ability to work independently and as part of a team and train the team accordingly.
- *Strong organisational and time management skills.
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We plan to establish a new restaurant in our premises in Briarhill Business Park
We are looking for a person with the initiative and experience to establish and run this business
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Looking to add to our busy kitchen. Creative flair an added bonus
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Roasted Brown is made up of a creative and hard working team in the heart of Kilcoole co Wicklow. Our coffee shop which has been open for just over two years has become a thriving community cafe with excellent coffee and bakes for locals and those who travel from further afield. Customers enjoy a warm and friendly atmosphere and great quality in everything we serve from our beautiful coffee to curated bakes and sandwiches all in an environment where the roasting and baking in the background can all be observed from the coffee shop itself.
We are looking for a creative and passionate Foodie/Baker to take over our in-house bakery in Kilcoole. This is a two - three day per week role in a beautiful space in the middle of our Coffee shop and Roastery production.
This role is perfect for someone with a flare for creating new recipes and an interest in collaborating with our coffee offering as well as developing new seasonal bakes that change throughout the year.
Applicants should…
Have a demonstrable interest in food and baking
Have a knowledge and understanding our Food Safety procedures and standards
A understanding and ability to manage stock rotation, orders, costing and pricing
Have an interest in curating other food items for the coffee shop menu eg Breakfast Snacks, Wine bar snacks, Toasted Sandwiches.
Be able to manage and implement systems for other staff to follow
Training for our existning recipes and bakes can be provided if teh position is filled earlier this month.
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Chef with excellent Baking skills required for new restaurant
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About Us
The Deerstone Eco Hideaway is a premier 6-acre sustainable luxury resort nestled in the heart of the Glendalough Valley, surrounded by the Wicklow Mountains National Park. Dedicated to ecological responsibility and wellness, we offer our guests a restorative escape centered around nature, mindfulness, and exceptional food.
Our culinary program takes pride in an on-site growing program, zero-waste practices, and a vibrant farm-to-fork philosophy that feeds into communal dining events like our Gather & Feast experiences held in The Shed.
Position Overview
We are seeking a deeply collaborative, passionate, and hands-on Senior Chef to join our growing kitchen team. In this role, you will work side-by-side with our existing team to execute a sophisticated, seasonal menu that seamlessly balances creative vegetarian cuisine and ethically sourced, sustainable meat-based dishes. As senior chef, you are not just a manager behind a desk—you are an active, driving presence on the line, a mentor to junior staff, and a warm communicator who loves interacting with our retreat, corporate, and leisure guests.
Key Responsibilities
1. Culinary Execution & Inclusive Menu Development
• Dual Gastronomy Mastery: Deliver highly innovative, nutrient-dense plates, demonstrating equal expertise and flair in wholesome vegetarian/vegan cuisine and responsibly sourced, local wild game or sustainable meats.
• Garden-to-Plate Integration: work directly with our on-site growing program and local Wicklow food producers to utilize hyper-seasonal ingredients.
• Hands-on Service: Lead from the front during busy prep and service windows, setting the gold standard for precision, presentation, and taste.
2. Guest Engagement & Interactive Experiences
• Live Demonstrations: Confidently host interactive cooking demonstrations, workshops, and fireside culinary experiences tailored to wellness retreats and corporate groups.
• Table-side Ambassadorship: Engage naturally with diners in our communal spaces, articulating our sustainable nutrition values and the provenance of the ingredients on their plates.
3. Operational Logistics & Ordering
• Procurement & Waste Systems: Manage daily food ordering and inventory logs, monitoring stock movement to strictly minimize food waste in alignment with our eco-certified ethos.
• Cost Control: Ssupervising food and operational costs to maintain targeted kitchen budgets.
4. Collaborative Team Culture
• Side-by-Side Mentorship: Act as a highly approachable, collaborative leader who steps in where needed, uplifting Commis Chefs and Chef de Parties through patient training and shared hard work.
• Cross-Department Synergy: Foster a unified, positive working relationship with front-of-house teams and retreat coordinators to ensure seamless event delivery.
5. Food Safety, HACCP & Compliance
• Kitchen Safety Mastery: Ensure absolute adherence to statutory food hygiene regulations, workplace health and safety laws, and EHO standards.
• Documentation: Take a proactive, hands-on role in auditing and completing daily HACCP records and allergen logs.
Accommodation is available if required.
Required Skills & Qualifications
• Experience: Proven track record as a Senior Sous Chef or experienced Chef de Partie within a premium, sustainability-driven kitchen or luxury boutique resort.
• Culinary Versatility: A strong portfolio showcasing deep competence in high-end plant-forward cooking as well as traditional, ethical animal proteins.
• Leadership Style: Celebrated as a true team player—humble, highly communicative, and thrive in an environment devoid of traditional kitchen ego.
• Credentials: Valid Food Safety/HACCP Level 3 certification; formal qualification in Culinary Arts or Sustainable Food Systems is highly regarded.
• Logistics: On site private accommodation included in our stunning, countryside location
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Greenwich is a small, owner operated, daytime restaurant in Cork City.
We source our ingredients locally working closely with small artisan producers.
We are currently seeking a chef who has baking experience, Professionalism and a positive attitude to work life essential.
-
What you’ll be doing:
• Preparing and cooking menu items (soups, sandwiches, daily specials, baked goods)
• Supporting the head chef with food prep and portioning
• Maintaining food hygiene and safety standards
• Washing dishes, pots, and kitchen equipment
• Keeping the kitchen clean, organized, and stocked
• Taking deliveries and managing stock rotation
• General kitchen porter duties as needed• Maintain HACCP documentation
Why join us:
• Consistent Monday–Friday schedule, no evenings or weekends
• Friendly, supportive team environment -
Full Time sous chef required to work with the Head Chef, helping lead and develop food and beverage delivery across all aspects of a beautiful Estate: restaurant, coffee shop food, estate guest food (spa and accommodation), as well as private and corporate events. This is an exciting position, working in a stunning location with the emphasis on exceptional service across the estate.
This is not a single kitchen role as the sous chef will be working across multiple spaces and service styles on any given week, supporting the Head Chef in running a kitchen that must flex between events, intimate in-house dining for house guests, day-to-day coffee shop/restaurant service, and spa food.
Location is the Bedfordshire/Cambridgeshire border close to Sandy.
Key Responsibilities:
- Deputise for the Head Chef, running service in their absence and stepping up across all estate venues
- Lead and mentor freelance chefs, kitchen assistants and kitchen porters
- Maintain food hygiene, health & safety, and allergen standards to the level expected of a premium events venue
- Assist in writing menus and developing and costing menu items, with careful consideration of what is grown on the estate and local suppliers
- Adapt prep, plating and service logistics to the venue in use, walled garden, lakeside, amphitheatre or the main house, each of which demands a different setup
- Coordinate with front-of-house and events teams
- Support stock control, ordering and portion control to help protect GP across variable, event-driven volumes
- Assist in tracking food costs across multiple concurrent events and adjusting as needed
- Contribute to supplier relationships, sourcing locally where possible given the estate’s Cambridgeshire setting
- Work a seasonal rhythm, significantly busier spring through autumn, with different demands in quieter winter months
- Comfortable moving between structured indoor kitchen service and more mobile, outdoor catering setups
Requirements:
- Proven experience in a high-end restaurant or events setting
- Ability to lead a kitchen independently under pressure
- Experience with both fine dining-standard plated service and larger banqueting-style catering
- A flexible, hands-on approach, no two days are the same across the estate’s varied spaces
- Someone with experience or a desire to learn to cook over open flame. The estate uses and is an official distributor of both the OFYR and BSTRD BBQs
- Full UK driving licence is useful given the site’s rural location
What will be offered:
- £35,000 per annum or £16.82/hour with accommodation offered
- Complimentary coffee
- 50% off food
- 15% off membership, wild swimming, spa, alcohol and retail items
- Access to the estate grounds, gym and padel courts
- Training and development opportunities
- The chance to work across one of Cambridgeshire’s most distinctive events settings and a genuine up-and-coming food and beverage destination
- On-site accommodation available in the form of a self-contained flat
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We are looking for a cook to join our team at Woodfield, Birr in the Midlands of Ireland. It is a busy cafe beside a Garden Centre with a made from scratch ethos, using vegetables from our gardens and organic breads, eggs etc.
We have a busy Breakfast and lunch service 7 days/week, with a great selection of cakes and pastries.
We are looking for a Ballymaloe trained cook or similar who is looking to gain experience of busy brunch/lunch service. Lots of opportunity to work alongside our great baker and current chefs.
Young, positive friendly work environment.
Accommodation available. Full time hours available year round.
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The Bull Inn is an organic, radical and ethical pub with rooms. Founded by
Geetie Singh-Watson, The Bull is built on three sets of principles: the No-
Bull Rules to Dine, Work, and Trade By. These values guide every decisionfrom how we do business, how we source ingredients to how we treat each our
people. Head Chef Johnny Tilbrook runs the kitchen with that same ethos at
the core.
At The Bull Inn our daily changing menu is based on seasonality. We cook with
the best organic produce, whole animals, fresh seasonal vegetables, wild
ingredients, and day boat fish. Everything is made from scratch, in-house,
with passion and creativity.We’re looking for a Junior Sous Chef to join our team and help lead a busy,
ambitious kitchen that genuinely cares about:
• food provenance and seasonality
• standards
• sustainability
• learning
• how teams are treatedYou’ll need:
• experience in a fresh food kitchen
• to be calm under pressure
• have a strong work ethic
• have an attention to detail
• the ability to lead by example
• curiosity and ambition
• to care deeply about food
• to work quickly and efficiently
• able to stay calm under pressure
• to be a good person to work alongsideWhat’s on offer:
• Competitive salary + TRONC
• 42 hours
• No split shifts
• Real progression
• Staff discounts – 50% off*
• Free stays*
• Free meal for two in the restaurant*
• Organic meals on shift
• EAP
• Access to Code hospitality perks
• To work within a supportive team
• A kitchen culture built on learning and respect
• Subsidised accommodation for the right person*some perks kick in after 3 months.
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Please contact us for further details.
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Creative Chef / Cook for High‑End Deli & Food Store
We’re transforming our café into a premium deli and food store focused on exceptional ingredients, chef‑crafted products, and a modern food‑retail experience. We’re looking for a chef with imagination, precision, and a passion for flavour.
What you’ll lead:
- Developing a signature range of deli dishes, salads, sandwiches, and ready‑to‑heat meals
- Creating seasonal menus and retail food concepts
- Bringing restaurant‑level creativity into a retail setting
- Maintaining high standards of quality, presentation, and consistency
- Collaborating on product packaging, display, and customer experience
Who you are:
- A chef with strong creativity and a love for modern deli cuisine
- Confident working independently and shaping a new food identity
- Experienced in batch cooking, menu development, and food safety
- Excited by the idea of building something new from the ground up
-
About this role
Core responsibilities
Create your menus for the season ahead
- Establish your inventory of ingredients
- You will be responsible for shopping and sourcing your ingredients
- Work within your allocated budget
- Prepare a high quality four course set menu each evening for 20-30 Hotel Coutettaz guests
- You will be managing a team made up of your sous chef and plongeur
- Ensure the kitchen and storerooms are kept to a very high level of cleanliness and hygiene following
- HACCP guidelines
- Be focused on good stock management and low food wastage
- Be well presented and look professional at all times.
- You will need to work well in a team
- You must have an EU passport or Carte de Séjour to apply for this position
Key benefits
- Central and comfortable accommodation if required
- Ski or snowboard hire, including boots
- Two days off per week
- Competitive wage
- French contract
- 35 hours per week
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We are looking for an individual or couple with a passion for nutrient-dense food to collaborate with us in establishing a farm-to-table restaurant and/or cookery school at the heart of our Hampshire village.
Not far from Petersfield, the village sits within a progressive regenerative Estate, rooted in the belief that healthy soils are the foundation for thriving ecosystems.
The Estate offers historic residential buildings and barns, alongside exceptional produce including sustainably sourced venison, beef from our multi-generational herd of cattle, and seasonal fruit and vegetables grown in our community garden.
We would love to welcome into our community an individual(s) excited by the opportunity to build a business from the ground up — using some of the finest locally grown ingredients to bring people together and an appetite to share their knowledge and passion through workshops and/or cookery classes.
If any of this resonates with you, we would love to hear from you.
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Head Chef — Proby's Kitchen, Cork
| Full-time | Cork City
Proby's Kitchen is one of Cork's celebrated independent restaurants, named in the Sunday Times Top 100 Restaurants in Ireland and described by the Irish Examiner as "one of the city's most enjoyable restaurant experiences." We cook food rooted in brilliant simplicity — fresh, local, seasonal, with named provenance and genuine craft on every plate.
We are looking for a Head Chef who believes the same things we do.
The role
This is a kitchen leadership position with full creative input. You will lead a small team in a busy daytime and evening operation, cooking a menu that changes with the seasons and reflects the best of what Cork and its surrounds produce. You will work directly with the owners on menu development, sourcing, and the ongoing food identity of the restaurant.
Proby's Kitchen is not a hotel kitchen and not a chain. There are no corporate recipe books, no executive chef above you, and no compromise on quality. This is an opportunity to put your name on a kitchen that people are already talking about.
What we're looking for
- A chef with proven experience at head chef or senior sous chef level in a quality independent restaurant
- Someone who cooks with confidence and curiosity — strong on technique, stronger on flavour
- Experience with Irish, local, seasonal and produce-led menus and a genuine interest in where food comes from
- Leadership that brings a kitchen team with it rather than ruling over it
- Commercial awareness — food cost, waste, and GP are part of the job
- HACCP certified and kitchen-operations competent
What we offer
- Creative freedom over menu development and seasonal direction
- A well-run, well-equipped kitchen with strong operational backing — so you can concentrate on the food
- This role is designed around a 40-hour working week, allowing you to focus on food quality, leadership and creativity without the excessive hours often associated with this position
- A small, committed team and owners who are hands-on and invested in the food
- The platform of a Top 100 restaurant and a ready-made reputation in the Cork food scene to build on
To apply
Send your CV and a note on why this position would appeal to you via Indeed . We will be in touch with suitable candidates directly and promptly. We are looking to appoint as soon as possible.
Proby's Kitchen, Proby's Quay, Cork City.
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Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands produce. The ideal candidate will work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
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We plan to establish a new restaurant in our premises in Briarhill Business Park
We are looking for a person with the initiative and experience to establish and run this business
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Looking to add to our busy kitchen. Creative flair an added bonus
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We're looking for a Head Chef who can help us continue developing the ethos, identity and food of Gloriosa.
The opportunity
This is more than a traditional Head Chef role. You'll have genuine creative control over the menu, the kitchen and the dishes we serve to our guests.
Gloriosa is well established, and we want the person who helps shape our future to be properly recognised and rewarded for the impact they make.
The role
You will be responsible for:
Leading and developing the kitchen team, culture and standards at Gloriosa.
Continuing to shape and evolve a modern Mediterranean menu that is seasonal, ambitious and creative.
Managing food costs, supplier relationships and day-to-day kitchen operations.
Working closely with the General Manager and Owners on strategy, growth and future plans.
Mentoring and developing our chefs, while building a motivated and high-performing team.
Maintaining consistency, quality and high standards, even under pressure.
- We're looking for:
Proven experience in a modern Mediterranean kitchen as a Head Chef, or a strong Sous Chef ready to take the next step.
Someone who is quality-focused, team-oriented and able to lead calmly under pressure.
Genuine ambition and resilience — and the drive to build something worthwhile, with the full backing of ownership behind you.
A creative and confident approach to modern Mediterranean cooking.
What we're offering
Real influence over the menu, kitchen culture and wider direction of Gloriosa.
A structured working week with a genuine commitment to sustainable hours for you and your team.
We are looking forward to meeting you!
https://www.instagram.com/gloriosa_glasgow?stkn=cmlpNDh0MWU5enpz
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Full Time sous chef required to work with the Head Chef, helping lead and develop food and beverage delivery across all aspects of a beautiful Estate: restaurant, coffee shop food, estate guest food (spa and accommodation), as well as private and corporate events. This is an exciting position, working in a stunning location with the emphasis on exceptional service across the estate.
This is not a single kitchen role as the sous chef will be working across multiple spaces and service styles on any given week, supporting the Head Chef in running a kitchen that must flex between events, intimate in-house dining for house guests, day-to-day coffee shop/restaurant service, and spa food.
Location is the Bedfordshire/Cambridgeshire border close to Sandy.
Key Responsibilities:
- Deputise for the Head Chef, running service in their absence and stepping up across all estate venues
- Lead and mentor freelance chefs, kitchen assistants and kitchen porters
- Maintain food hygiene, health & safety, and allergen standards to the level expected of a premium events venue
- Assist in writing menus and developing and costing menu items, with careful consideration of what is grown on the estate and local suppliers
- Adapt prep, plating and service logistics to the venue in use, walled garden, lakeside, amphitheatre or the main house, each of which demands a different setup
- Coordinate with front-of-house and events teams
- Support stock control, ordering and portion control to help protect GP across variable, event-driven volumes
- Assist in tracking food costs across multiple concurrent events and adjusting as needed
- Contribute to supplier relationships, sourcing locally where possible given the estate’s Cambridgeshire setting
- Work a seasonal rhythm, significantly busier spring through autumn, with different demands in quieter winter months
- Comfortable moving between structured indoor kitchen service and more mobile, outdoor catering setups
Requirements:
- Proven experience in a high-end restaurant or events setting
- Ability to lead a kitchen independently under pressure
- Experience with both fine dining-standard plated service and larger banqueting-style catering
- A flexible, hands-on approach, no two days are the same across the estate’s varied spaces
- Someone with experience or a desire to learn to cook over open flame. The estate uses and is an official distributor of both the OFYR and BSTRD BBQs
- Full UK driving licence is useful given the site’s rural location
What will be offered:
- £35,000 per annum or £16.82/hour with accommodation offered
- Complimentary coffee
- 50% off food
- 15% off membership, wild swimming, spa, alcohol and retail items
- Access to the estate grounds, gym and padel courts
- Training and development opportunities
- The chance to work across one of Cambridgeshire’s most distinctive events settings and a genuine up-and-coming food and beverage destination
- On-site accommodation available in the form of a self-contained flat
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Chef with excellent Baking skills required for new restaurant
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About Us
The Deerstone Eco Hideaway is a premier 6-acre sustainable luxury resort nestled in the heart of the Glendalough Valley, surrounded by the Wicklow Mountains National Park. Dedicated to ecological responsibility and wellness, we offer our guests a restorative escape centered around nature, mindfulness, and exceptional food.
Our culinary program takes pride in an on-site growing program, zero-waste practices, and a vibrant farm-to-fork philosophy that feeds into communal dining events like our Gather & Feast experiences held in The Shed.
Position Overview
We are seeking a deeply collaborative, passionate, and hands-on Senior Chef to join our growing kitchen team. In this role, you will work side-by-side with our existing team to execute a sophisticated, seasonal menu that seamlessly balances creative vegetarian cuisine and ethically sourced, sustainable meat-based dishes. As senior chef, you are not just a manager behind a desk—you are an active, driving presence on the line, a mentor to junior staff, and a warm communicator who loves interacting with our retreat, corporate, and leisure guests.
Key Responsibilities
1. Culinary Execution & Inclusive Menu Development
• Dual Gastronomy Mastery: Deliver highly innovative, nutrient-dense plates, demonstrating equal expertise and flair in wholesome vegetarian/vegan cuisine and responsibly sourced, local wild game or sustainable meats.
• Garden-to-Plate Integration: work directly with our on-site growing program and local Wicklow food producers to utilize hyper-seasonal ingredients.
• Hands-on Service: Lead from the front during busy prep and service windows, setting the gold standard for precision, presentation, and taste.
2. Guest Engagement & Interactive Experiences
• Live Demonstrations: Confidently host interactive cooking demonstrations, workshops, and fireside culinary experiences tailored to wellness retreats and corporate groups.
• Table-side Ambassadorship: Engage naturally with diners in our communal spaces, articulating our sustainable nutrition values and the provenance of the ingredients on their plates.
3. Operational Logistics & Ordering
• Procurement & Waste Systems: Manage daily food ordering and inventory logs, monitoring stock movement to strictly minimize food waste in alignment with our eco-certified ethos.
• Cost Control: Ssupervising food and operational costs to maintain targeted kitchen budgets.
4. Collaborative Team Culture
• Side-by-Side Mentorship: Act as a highly approachable, collaborative leader who steps in where needed, uplifting Commis Chefs and Chef de Parties through patient training and shared hard work.
• Cross-Department Synergy: Foster a unified, positive working relationship with front-of-house teams and retreat coordinators to ensure seamless event delivery.
5. Food Safety, HACCP & Compliance
• Kitchen Safety Mastery: Ensure absolute adherence to statutory food hygiene regulations, workplace health and safety laws, and EHO standards.
• Documentation: Take a proactive, hands-on role in auditing and completing daily HACCP records and allergen logs.
Accommodation is available if required.
Required Skills & Qualifications
• Experience: Proven track record as a Senior Sous Chef or experienced Chef de Partie within a premium, sustainability-driven kitchen or luxury boutique resort.
• Culinary Versatility: A strong portfolio showcasing deep competence in high-end plant-forward cooking as well as traditional, ethical animal proteins.
• Leadership Style: Celebrated as a true team player—humble, highly communicative, and thrive in an environment devoid of traditional kitchen ego.
• Credentials: Valid Food Safety/HACCP Level 3 certification; formal qualification in Culinary Arts or Sustainable Food Systems is highly regarded.
• Logistics: On site private accommodation included in our stunning, countryside location
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Roasted Brown is made up of a creative and hard working team in the heart of Kilcoole co Wicklow. Our coffee shop which has been open for just over two years has become a thriving community cafe with excellent coffee and bakes for locals and those who travel from further afield. Customers enjoy a warm and friendly atmosphere and great quality in everything we serve from our beautiful coffee to curated bakes and sandwiches all in an environment where the roasting and baking in the background can all be observed from the coffee shop itself.
We are looking for a creative and passionate Foodie/Baker to take over our in-house bakery in Kilcoole. This is a two - three day per week role in a beautiful space in the middle of our Coffee shop and Roastery production.
This role is perfect for someone with a flare for creating new recipes and an interest in collaborating with our coffee offering as well as developing new seasonal bakes that change throughout the year.
Applicants should…
Have a demonstrable interest in food and baking
Have a knowledge and understanding our Food Safety procedures and standards
A understanding and ability to manage stock rotation, orders, costing and pricing
Have an interest in curating other food items for the coffee shop menu eg Breakfast Snacks, Wine bar snacks, Toasted Sandwiches.
Be able to manage and implement systems for other staff to follow
Training for our existning recipes and bakes can be provided if teh position is filled earlier this month.
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Chef with excellent Baking skills required for new restaurant
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Chef with excellent Baking skills required for new restaurant
-
About this role
Core responsibilities
Create your menus for the season ahead
- Establish your inventory of ingredients
- You will be responsible for shopping and sourcing your ingredients
- Work within your allocated budget
- Prepare a high quality four course set menu each evening for 20-30 Hotel Coutettaz guests
- You will be managing a team made up of your sous chef and plongeur
- Ensure the kitchen and storerooms are kept to a very high level of cleanliness and hygiene following
- HACCP guidelines
- Be focused on good stock management and low food wastage
- Be well presented and look professional at all times.
- You will need to work well in a team
- You must have an EU passport or Carte de Séjour to apply for this position
Key benefits
- Central and comfortable accommodation if required
- Ski or snowboard hire, including boots
- Two days off per week
- Competitive wage
- French contract
- 35 hours per week
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Every year we are lucky enough to have the most lovely chef and host to look after up to ten guests in our ski in ski out chalet in Méribel. This chalet has been owned by the same family for 65 years. The couple should be able to take responsibility for the chalet during the time they are there. Lots of ski time for those who develop an efficient routine. Owner run, so direct contact with the family to develop a personal service for our wonderful guests. Always good to have those applying who have skiing experience and enjoy mountain life.
Please only get in touch as a couple/or pair, and if you can be interviewed in London following an initial whats app chat.
Applicants must have drivers licenses. Detailed job description shared following whats app call. We have had many Ballymaloe trained chefs and love them!
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Creative Chef / Cook for High‑End Deli & Food Store
We’re transforming our café into a premium deli and food store focused on exceptional ingredients, chef‑crafted products, and a modern food‑retail experience. We’re looking for a chef with imagination, precision, and a passion for flavour.
What you’ll lead:
- Developing a signature range of deli dishes, salads, sandwiches, and ready‑to‑heat meals
- Creating seasonal menus and retail food concepts
- Bringing restaurant‑level creativity into a retail setting
- Maintaining high standards of quality, presentation, and consistency
- Collaborating on product packaging, display, and customer experience
Who you are:
- A chef with strong creativity and a love for modern deli cuisine
- Confident working independently and shaping a new food identity
- Experienced in batch cooking, menu development, and food safety
- Excited by the idea of building something new from the ground up
-
What you’ll be doing:
• Preparing and cooking menu items (soups, sandwiches, daily specials, baked goods)
• Supporting the head chef with food prep and portioning
• Maintaining food hygiene and safety standards
• Washing dishes, pots, and kitchen equipment
• Keeping the kitchen clean, organized, and stocked
• Taking deliveries and managing stock rotation
• General kitchen porter duties as needed• Maintain HACCP documentation
Why join us:
• Consistent Monday–Friday schedule, no evenings or weekends
• Friendly, supportive team environment -
Looking to add to our busy kitchen. Creative flair an added bonus
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Chef with excellent Baking skills required for new restaurant
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Free lance Chef required for occasional weekly contracts over the summer months to cook for groups of 12-16 persons, usually family groups.
Candidates must be:
- Prosessionally qualified
- Passionate and experienced at cooking traditional Irish dishes
- Highly organised and enjoys working in a clean and organised environment
- Be experienced at budgeting
Role involves cooking and daily food shopping
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We are looking for a live-in family cook and housekeeper, who are happy cooking most days for 3 or 4 people, but are equally at home cooking for 20, or even 30 in rarer events. Sunday lunch is usually 8- 16 people, for example. We don't need anything fancy, but the applicant must understand food and flavour and be open to all types of food from around the world and be proficient in gluten free cooking.We have a kitchen garden, so the primary focus is to use that as much as possible.
The roles will will be aiding and complementing a resident carer who will be working alongside, who will also reciprocate.
Between the two people the jobs would include:
Cooking Lunches, Teas and Suppers; Serving/ Clearing meals; Housekeeping; laying/clearing fires and stocking up logs etc; possibly some very light gardening; Pool maintenance; Robot lawnmower wrangling (maybe). Tending to Poultry (maybe).
Days would be Thurs-Mon. Menu curation, shopping, kitchen cleanup, larder/freezer stock management, and serving/clearing. 2-3 shoot weekends/yr. Christmas period Essential.
Please don’t apply unless there are two of you. There are two bedrooms, so close friends could work also.
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PRIVATE CHEF
Salary: circa £50,000 GPA
Location: Central London (WC1)
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: October 2026
Statutory holiday
Lively family with six children and baby on the way seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and child at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend. Where possible, extra food is also made for holiday coverage as needed.
--Cleaning of the kitchen and dining table area; organization of larders and fridge to minimize food waste
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahleb or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favourites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavour profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by children (with their paper airplanes soaring past or Legos underfoot), but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
*Enhanced CRB check required
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FULL-TIME FAMILY COOK / ASSISTANT PRIVATE CHEF
Private Estate, Cotswolds
Full-time, permanent
5 days per week | 2 consecutive days off
Salary dependent on experienceA wonderful opportunity has arisen for an enthusiastic and passionate Family Cook / Assistant Private Chef to join a lovely private family on their beautiful working estate in the Cotswolds.
This is a particularly exciting opportunity for someone at the beginning of their culinary career who loves good, seasonal food and would like to develop their skills within a private household. The successful candidate will work closely alongside a highly experienced and knowledgeable Private Chef, with the opportunity to learn, evolve and gradually take on greater responsibility.
At the heart of the role is delicious, unfussy and beautifully prepared home cooking, with a strong emphasis on seasonality and making the very best use of produce grown in the estate's extensive kitchen garden and from the wider farm.
The family are passionate about good food and would love to find someone who shares that enthusiasm: a naturally creative and imaginative cook who enjoys looking at what is growing in the garden and thinking about what they can make with it. Making the most of seasonal abundance is an important part of the kitchen, including preserving, pickling and preparing home-grown produce to be enjoyed throughout the year.
The household principally consists of two people, with close family regularly coming and going. They enjoy entertaining at home, particularly Sunday lunches for approximately 8–12 guests, as well as around five shoot weekends throughout the year.
This is a warm and welcoming household with a fantastic wider estate team. The successful candidate will be personable, discreet and happy to be client-facing, becoming a valued part of both the household and the wider team.
THE ROLE
- Working closely with the Private Chef, responsibilities will include:
- Preparing fresh, seasonal family meals using home-grown and locally sourced produce
- Assisting with menu planning and developing an understanding of the family's tastes and preferences
- Making imaginative use of produce from the kitchen garden and wider estate
- Preserving and making the most of seasonal gluts from the kitchen garden, including chutneys, jams, pickles, preserves and other produce for use throughout the year
- Preparing for relaxed family meals, Sunday lunches, house guests and entertaining
- Assisting the Private Chef during approximately five shoot weekends each year
- Helping with occasional larger events and particularly busy periods
- Shopping, provisioning and maintaining well-organised food stocks
- Receiving, checking and putting away deliveries
- Maintaining excellent standards of kitchen cleanliness, organisation and presentation
- Working collaboratively with the Private Chef and wider household and estate team
- Being flexible and willing to help wherever required within the kitchen
THE IDEAL PERSON
The family are not necessarily looking for someone with years of private household experience. In fact, this could be an exceptional first step into private service for a young or newly trained cook with excellent foundations, natural ability and a genuine desire to learn.
A Ballymaloe-trained candidate would be particularly welcomed, or someone from a similar background with a genuine appreciation for seasonal, produce-led cooking.
Above all, we are looking for someone who:
- Has a genuine love of food and ingredients
- Is creative, imaginative and interested in developing as a cook
- Understands and appreciates seasonal, garden-to-table cooking, including preserving and making imaginative use of home-grown produce throughout the seasons
- Is eager to learn from an experienced and knowledgeable Private Chef
- Is receptive to guidance and keen to continually develop their skills
- Has the intuition to learn and understand the family's individual preferences
- Is personable, warm and comfortable interacting with the family
- Is calm, organised, hardworking and reliable
- Enjoys being part of a close-knit household and wider estate team
- Is discreet, flexible and willing to muck in when required
- Takes real pride in maintaining high standards
Previous experience within a private household would be advantageous but is not essential. Good culinary training, strong foundations and, most importantly, the right attitude and enthusiasm are more important.
A driving licence and own transport will be required due to the rural Cotswolds location.
HOURS
This is a full-time position working five days per week, with two consecutive days off during the week.
Due to the nature of a private household, weekend work will form part of the role; however, the successful candidate will have, on average, one weekend off in every three throughout the year.
Flexibility will be required around entertaining, family gatherings and the approximately five shoot weekends held each year.
Salary: depending on experience
This really is a fantastic opportunity for someone who wants to begin or develop a career within a private household. The role offers the chance to work with wonderful ingredients in a beautiful setting, learn from an experienced Private Chef and become part of a friendly and established estate team.
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The client is prioritising their health and is looking for a chef with a genuine interest in nutritious, heart-healthy cooking, with a focus on meals that support a cholesterol-conscious diet. The ideal candidate will create fresh, seasonal and varied menus that balance health with flavour and enjoyment.
Responsibilities
Plan and prepare daily meals tailored to the client’s preferences and dietary requirements.
Develop balanced, imaginative menus, with an understanding of cooking lower in saturated fat.
Adapt menus to any guidance provided by the client’s doctor or dietitian.
Manage food shopping, sourcing, kitchen organisation and hygiene across the residences.
Travel with the client and adapt comfortably to different kitchens and schedules.
Cater for occasional guests as required.
The ideal candidate - EU PASSPORT HOLDERS ONLY
Has proven experience as a private chef or in a comparable professional role.
Is passionate about healthy eating and confident preparing delicious, cholesterol-conscious meals.
Is organised, flexible, discreet and comfortable working in a private household.
Enjoys travelling and can work independently.
Holds a full, valid driving licence and is a confident driver.
Locations: Palma de Mallorca, Stockholm and Verbier, Switzerland
Salary: Depending on experience.
Start date, schedule and accommodation: To be confirmedTo apply, please send your CV, references and sample menus demonstrating your approach to healthy, seasonal cooking.
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We are looking for a cook to join our team at Woodfield, Birr in the Midlands of Ireland. It is a busy cafe beside a Garden Centre with a made from scratch ethos, using vegetables from our gardens and organic breads, eggs etc.
We have a busy Breakfast and lunch service 7 days/week, with a great selection of cakes and pastries.
We are looking for a Ballymaloe trained cook or similar who is looking to gain experience of busy brunch/lunch service. Lots of opportunity to work alongside our great baker and current chefs.
Young, positive friendly work environment.
Accommodation available. Full time hours available year round.
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The Bull Inn is an organic, radical and ethical pub with rooms. Founded by
Geetie Singh-Watson, The Bull is built on three sets of principles: the No-
Bull Rules to Dine, Work, and Trade By. These values guide every decisionfrom how we do business, how we source ingredients to how we treat each our
people. Head Chef Johnny Tilbrook runs the kitchen with that same ethos at
the core.
At The Bull Inn our daily changing menu is based on seasonality. We cook with
the best organic produce, whole animals, fresh seasonal vegetables, wild
ingredients, and day boat fish. Everything is made from scratch, in-house,
with passion and creativity.We’re looking for a Junior Sous Chef to join our team and help lead a busy,
ambitious kitchen that genuinely cares about:
• food provenance and seasonality
• standards
• sustainability
• learning
• how teams are treatedYou’ll need:
• experience in a fresh food kitchen
• to be calm under pressure
• have a strong work ethic
• have an attention to detail
• the ability to lead by example
• curiosity and ambition
• to care deeply about food
• to work quickly and efficiently
• able to stay calm under pressure
• to be a good person to work alongsideWhat’s on offer:
• Competitive salary + TRONC
• 42 hours
• No split shifts
• Real progression
• Staff discounts – 50% off*
• Free stays*
• Free meal for two in the restaurant*
• Organic meals on shift
• EAP
• Access to Code hospitality perks
• To work within a supportive team
• A kitchen culture built on learning and respect
• Subsidised accommodation for the right person*some perks kick in after 3 months.
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Please contact us for further details.
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Head Chef — Proby's Kitchen, Cork
| Full-time | Cork City
Proby's Kitchen is one of Cork's celebrated independent restaurants, named in the Sunday Times Top 100 Restaurants in Ireland and described by the Irish Examiner as "one of the city's most enjoyable restaurant experiences." We cook food rooted in brilliant simplicity — fresh, local, seasonal, with named provenance and genuine craft on every plate.
We are looking for a Head Chef who believes the same things we do.
The role
This is a kitchen leadership position with full creative input. You will lead a small team in a busy daytime and evening operation, cooking a menu that changes with the seasons and reflects the best of what Cork and its surrounds produce. You will work directly with the owners on menu development, sourcing, and the ongoing food identity of the restaurant.
Proby's Kitchen is not a hotel kitchen and not a chain. There are no corporate recipe books, no executive chef above you, and no compromise on quality. This is an opportunity to put your name on a kitchen that people are already talking about.
What we're looking for
- A chef with proven experience at head chef or senior sous chef level in a quality independent restaurant
- Someone who cooks with confidence and curiosity — strong on technique, stronger on flavour
- Experience with Irish, local, seasonal and produce-led menus and a genuine interest in where food comes from
- Leadership that brings a kitchen team with it rather than ruling over it
- Commercial awareness — food cost, waste, and GP are part of the job
- HACCP certified and kitchen-operations competent
What we offer
- Creative freedom over menu development and seasonal direction
- A well-run, well-equipped kitchen with strong operational backing — so you can concentrate on the food
- This role is designed around a 40-hour working week, allowing you to focus on food quality, leadership and creativity without the excessive hours often associated with this position
- A small, committed team and owners who are hands-on and invested in the food
- The platform of a Top 100 restaurant and a ready-made reputation in the Cork food scene to build on
To apply
Send your CV and a note on why this position would appeal to you via Indeed . We will be in touch with suitable candidates directly and promptly. We are looking to appoint as soon as possible.
Proby's Kitchen, Proby's Quay, Cork City.
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Free lance Chef required for occasional weekly contracts over the summer months to cook for groups of 12-16 persons, usually family groups.
Candidates must be:
- Prosessionally qualified
- Passionate and experienced at cooking traditional Irish dishes
- Highly organised and enjoys working in a clean and organised environment
- Be experienced at budgeting
Role involves cooking and daily food shopping
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I am looking for a person who is passioante about cooking really good food from really good ingredients for my multi award winning coffee bar in Naas .
The hours initially will be Wed - Sunday 7.30am -2pm .
Endless possiblities for extra time for the right candidate .
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands produce. The ideal candidate will work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
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What you’ll be doing:
• Preparing and cooking menu items (soups, sandwiches, daily specials, baked goods)
• Supporting the head chef with food prep and portioning
• Maintaining food hygiene and safety standards
• Washing dishes, pots, and kitchen equipment
• Keeping the kitchen clean, organized, and stocked
• Taking deliveries and managing stock rotation
• General kitchen porter duties as needed• Maintain HACCP documentation
Why join us:
• Consistent Monday–Friday schedule, no evenings or weekends
• Friendly, supportive team environment -
We're looking for a friendly, enthusiastic team member with a genuine interest in great local food and specialty coffee.
The Ideal candidate will:
- Have a passion for food and coffee,
- Enjoy providing excellent customer service,
- Be reliable, hardworking, and a team player,
- Be willing to learn and work in a fast paced environment,
- Previous café or hospitality experience .
If you love creating great customer experiences and want to be part of a welcoming team , we'd love to hear from you.
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We are looking for a friendly energetic person with a background and interest in good food.
You will be responsible for the day to day running of our daytime café, from ordering supplies, serving customers to cashing up in the evening.
We will also require you to have the following:
- *Ability to work efficiently in a busy environment
- *Knowledge of food safety and hygiene standards.
- *Ability to work independently and as part of a team and train the team accordingly.
- *Strong organisational and time management skills.
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JOIN THE ENOTECA TEAM 🍷
Enoteca is growing, and we’re looking for people who want to grow with us.
We are a Spanish wine, tapas and gin concept in New York City built around hospitality, personality and creating a place where everyone feels welcome.
We’re currently looking for:
BARTENDERS
Fast, confident and charismatic behind the bar. You should love hospitality, know how to handle a busy NYC service, and understand that a great bartender doesn’t just make drinks — you create the night.
Wine and gin knowledge is a plus, but curiosity, personality and willingness to learn are essential.
SERVERS
Warm, energetic and genuinely good with people. We want servers who can read a table, recommend food and wine with confidence, and make guests feel like they discovered their new favorite neighborhood spot.
NYC experience is preferred, but attitude, reliability and ambition matter more than a perfect résumé.
SOCIAL MEDIA & MARKETING
We’re looking for someone creative who understands Instagram, TikTok, Reels and NYC restaurant culture — and knows how to turn food, wine, cocktails, people and nightlife into content that makes someone want to walk through our door.
You should be comfortable creating and filming content, developing ideas, following trends and helping us tell the Enoteca story in a fresh, stylish and authentic way.
WHO WE’RE LOOKING FOR
People with personality. People who move fast. People who care.
Enoteca is diverse, energetic and proudly welcoming. Our clientele includes a strong LGBTQ+ community, locals, tourists and people from around the world.
Come as you are — but come ready to work, learn and bring something to the table.
This is New York. We know there are a thousand restaurants where you can work.
We want Enoteca to be the place where you can become better at what you do.
ENOTECA NYC
Spanish soul. New York energy. Hospitality with personality. -
We’re looking for an experienced Staff Chef to join The Peligoni Club in Greece until early November.
You’ll prepare lunch and dinner for up to 150 staff each day, serving nutritious, varied and filling meals to a busy team working across hospitality, watersports, childcare and more.
Staff food is a really important part of team welfare at Peligoni. Our team work hard, often in the heat, so we’re looking for someone who genuinely cares about making sure people are well fed, energised and looked after.
Working closely with our Kitchen Manager, you’ll help with menu planning, food preparation, stock and ordering, while keeping the staff kitchen organised and running smoothly.
You’ll need:
- Professional kitchen experience, ideally in high-volume catering
- Confidence cooking for large numbers
- Strong organisation and food hygiene standards
- A practical, proactive and flexible approach
- A genuine interest in team welfare and producing good, nutritious food
- Availability to start immediately and work in Greece for the remainder of the season
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We plan to establish a new restaurant in our premises in Briarhill Business Park
We are looking for a person with the initiative and experience to establish and run this business
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Looking to add to our busy kitchen. Creative flair an added bonus
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We're looking for a Head Chef who can help us continue developing the ethos, identity and food of Gloriosa.
The opportunity
This is more than a traditional Head Chef role. You'll have genuine creative control over the menu, the kitchen and the dishes we serve to our guests.
Gloriosa is well established, and we want the person who helps shape our future to be properly recognised and rewarded for the impact they make.
The role
You will be responsible for:
Leading and developing the kitchen team, culture and standards at Gloriosa.
Continuing to shape and evolve a modern Mediterranean menu that is seasonal, ambitious and creative.
Managing food costs, supplier relationships and day-to-day kitchen operations.
Working closely with the General Manager and Owners on strategy, growth and future plans.
Mentoring and developing our chefs, while building a motivated and high-performing team.
Maintaining consistency, quality and high standards, even under pressure.
- We're looking for:
Proven experience in a modern Mediterranean kitchen as a Head Chef, or a strong Sous Chef ready to take the next step.
Someone who is quality-focused, team-oriented and able to lead calmly under pressure.
Genuine ambition and resilience — and the drive to build something worthwhile, with the full backing of ownership behind you.
A creative and confident approach to modern Mediterranean cooking.
What we're offering
Real influence over the menu, kitchen culture and wider direction of Gloriosa.
A structured working week with a genuine commitment to sustainable hours for you and your team.
We are looking forward to meeting you!
https://www.instagram.com/gloriosa_glasgow?stkn=cmlpNDh0MWU5enpz
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Roasted Brown is made up of a creative and hard working team in the heart of Kilcoole co Wicklow. Our coffee shop which has been open for just over two years has become a thriving community cafe with excellent coffee and bakes for locals and those who travel from further afield. Customers enjoy a warm and friendly atmosphere and great quality in everything we serve from our beautiful coffee to curated bakes and sandwiches all in an environment where the roasting and baking in the background can all be observed from the coffee shop itself.
We are looking for a creative and passionate Foodie/Baker to take over our in-house bakery in Kilcoole. This is a two - three day per week role in a beautiful space in the middle of our Coffee shop and Roastery production.
This role is perfect for someone with a flare for creating new recipes and an interest in collaborating with our coffee offering as well as developing new seasonal bakes that change throughout the year.
Applicants should…
Have a demonstrable interest in food and baking
Have a knowledge and understanding our Food Safety procedures and standards
A understanding and ability to manage stock rotation, orders, costing and pricing
Have an interest in curating other food items for the coffee shop menu eg Breakfast Snacks, Wine bar snacks, Toasted Sandwiches.
Be able to manage and implement systems for other staff to follow
Training for our existning recipes and bakes can be provided if teh position is filled earlier this month.
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Full Time sous chef required to work with the Head Chef, helping lead and develop food and beverage delivery across all aspects of a beautiful Estate: restaurant, coffee shop food, estate guest food (spa and accommodation), as well as private and corporate events. This is an exciting position, working in a stunning location with the emphasis on exceptional service across the estate.
This is not a single kitchen role as the sous chef will be working across multiple spaces and service styles on any given week, supporting the Head Chef in running a kitchen that must flex between events, intimate in-house dining for house guests, day-to-day coffee shop/restaurant service, and spa food.
Location is the Bedfordshire/Cambridgeshire border close to Sandy.
Key Responsibilities:
- Deputise for the Head Chef, running service in their absence and stepping up across all estate venues
- Lead and mentor freelance chefs, kitchen assistants and kitchen porters
- Maintain food hygiene, health & safety, and allergen standards to the level expected of a premium events venue
- Assist in writing menus and developing and costing menu items, with careful consideration of what is grown on the estate and local suppliers
- Adapt prep, plating and service logistics to the venue in use, walled garden, lakeside, amphitheatre or the main house, each of which demands a different setup
- Coordinate with front-of-house and events teams
- Support stock control, ordering and portion control to help protect GP across variable, event-driven volumes
- Assist in tracking food costs across multiple concurrent events and adjusting as needed
- Contribute to supplier relationships, sourcing locally where possible given the estate’s Cambridgeshire setting
- Work a seasonal rhythm, significantly busier spring through autumn, with different demands in quieter winter months
- Comfortable moving between structured indoor kitchen service and more mobile, outdoor catering setups
Requirements:
- Proven experience in a high-end restaurant or events setting
- Ability to lead a kitchen independently under pressure
- Experience with both fine dining-standard plated service and larger banqueting-style catering
- A flexible, hands-on approach, no two days are the same across the estate’s varied spaces
- Someone with experience or a desire to learn to cook over open flame. The estate uses and is an official distributor of both the OFYR and BSTRD BBQs
- Full UK driving licence is useful given the site’s rural location
What will be offered:
- £35,000 per annum or £16.82/hour with accommodation offered
- Complimentary coffee
- 50% off food
- 15% off membership, wild swimming, spa, alcohol and retail items
- Access to the estate grounds, gym and padel courts
- Training and development opportunities
- The chance to work across one of Cambridgeshire’s most distinctive events settings and a genuine up-and-coming food and beverage destination
- On-site accommodation available in the form of a self-contained flat
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Chef with excellent Baking skills required for new restaurant
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About Us
The Deerstone Eco Hideaway is a premier 6-acre sustainable luxury resort nestled in the heart of the Glendalough Valley, surrounded by the Wicklow Mountains National Park. Dedicated to ecological responsibility and wellness, we offer our guests a restorative escape centered around nature, mindfulness, and exceptional food.
Our culinary program takes pride in an on-site growing program, zero-waste practices, and a vibrant farm-to-fork philosophy that feeds into communal dining events like our Gather & Feast experiences held in The Shed.
Position Overview
We are seeking a deeply collaborative, passionate, and hands-on Senior Chef to join our growing kitchen team. In this role, you will work side-by-side with our existing team to execute a sophisticated, seasonal menu that seamlessly balances creative vegetarian cuisine and ethically sourced, sustainable meat-based dishes. As senior chef, you are not just a manager behind a desk—you are an active, driving presence on the line, a mentor to junior staff, and a warm communicator who loves interacting with our retreat, corporate, and leisure guests.
Key Responsibilities
1. Culinary Execution & Inclusive Menu Development
• Dual Gastronomy Mastery: Deliver highly innovative, nutrient-dense plates, demonstrating equal expertise and flair in wholesome vegetarian/vegan cuisine and responsibly sourced, local wild game or sustainable meats.
• Garden-to-Plate Integration: work directly with our on-site growing program and local Wicklow food producers to utilize hyper-seasonal ingredients.
• Hands-on Service: Lead from the front during busy prep and service windows, setting the gold standard for precision, presentation, and taste.
2. Guest Engagement & Interactive Experiences
• Live Demonstrations: Confidently host interactive cooking demonstrations, workshops, and fireside culinary experiences tailored to wellness retreats and corporate groups.
• Table-side Ambassadorship: Engage naturally with diners in our communal spaces, articulating our sustainable nutrition values and the provenance of the ingredients on their plates.
3. Operational Logistics & Ordering
• Procurement & Waste Systems: Manage daily food ordering and inventory logs, monitoring stock movement to strictly minimize food waste in alignment with our eco-certified ethos.
• Cost Control: Ssupervising food and operational costs to maintain targeted kitchen budgets.
4. Collaborative Team Culture
• Side-by-Side Mentorship: Act as a highly approachable, collaborative leader who steps in where needed, uplifting Commis Chefs and Chef de Parties through patient training and shared hard work.
• Cross-Department Synergy: Foster a unified, positive working relationship with front-of-house teams and retreat coordinators to ensure seamless event delivery.
5. Food Safety, HACCP & Compliance
• Kitchen Safety Mastery: Ensure absolute adherence to statutory food hygiene regulations, workplace health and safety laws, and EHO standards.
• Documentation: Take a proactive, hands-on role in auditing and completing daily HACCP records and allergen logs.
Accommodation is available if required.
Required Skills & Qualifications
• Experience: Proven track record as a Senior Sous Chef or experienced Chef de Partie within a premium, sustainability-driven kitchen or luxury boutique resort.
• Culinary Versatility: A strong portfolio showcasing deep competence in high-end plant-forward cooking as well as traditional, ethical animal proteins.
• Leadership Style: Celebrated as a true team player—humble, highly communicative, and thrive in an environment devoid of traditional kitchen ego.
• Credentials: Valid Food Safety/HACCP Level 3 certification; formal qualification in Culinary Arts or Sustainable Food Systems is highly regarded.
• Logistics: On site private accommodation included in our stunning, countryside location
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Greenwich is a small, owner operated, daytime restaurant in Cork City.
We source our ingredients locally working closely with small artisan producers.
We are currently seeking a chef who has baking experience, Professionalism and a positive attitude to work life essential.
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We are looking for a cook to join our team at Woodfield, Birr in the Midlands of Ireland. It is a busy cafe beside a Garden Centre with a made from scratch ethos, using vegetables from our gardens and organic breads, eggs etc.
We have a busy Breakfast and lunch service 7 days/week, with a great selection of cakes and pastries.
We are looking for a Ballymaloe trained cook or similar who is looking to gain experience of busy brunch/lunch service. Lots of opportunity to work alongside our great baker and current chefs.
Young, positive friendly work environment.
Accommodation available. Full time hours available year round.
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Please contact us for further details.
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I am looking for a person who is passioante about cooking really good food from really good ingredients for my multi award winning coffee bar in Naas .
The hours initially will be Wed - Sunday 7.30am -2pm .
Endless possiblities for extra time for the right candidate .
-
What you’ll be doing:
• Preparing and cooking menu items (soups, sandwiches, daily specials, baked goods)
• Supporting the head chef with food prep and portioning
• Maintaining food hygiene and safety standards
• Washing dishes, pots, and kitchen equipment
• Keeping the kitchen clean, organized, and stocked
• Taking deliveries and managing stock rotation
• General kitchen porter duties as needed• Maintain HACCP documentation
Why join us:
• Consistent Monday–Friday schedule, no evenings or weekends
• Friendly, supportive team environment -
We're looking for a friendly, enthusiastic team member with a genuine interest in great local food and specialty coffee.
The Ideal candidate will:
- Have a passion for food and coffee,
- Enjoy providing excellent customer service,
- Be reliable, hardworking, and a team player,
- Be willing to learn and work in a fast paced environment,
- Previous café or hospitality experience .
If you love creating great customer experiences and want to be part of a welcoming team , we'd love to hear from you.
-
We are looking for a friendly energetic person with a background and interest in good food.
You will be responsible for the day to day running of our daytime café, from ordering supplies, serving customers to cashing up in the evening.
We will also require you to have the following:
- *Ability to work efficiently in a busy environment
- *Knowledge of food safety and hygiene standards.
- *Ability to work independently and as part of a team and train the team accordingly.
- *Strong organisational and time management skills.
-
Greenwich is a small, owner operated, daytime restaurant in Cork City.
We source our ingredients locally working closely with small artisan producers.
We are currently seeking a chef who has baking experience, Professionalism and a positive attitude to work life essential.
-
I am looking for a person who is passioante about cooking really good food from really good ingredients for my multi award winning coffee bar in Naas .
The hours initially will be Wed - Sunday 7.30am -2pm .
Endless possiblities for extra time for the right candidate .
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Every year we are lucky enough to have the most lovely chef and host to look after up to ten guests in our ski in ski out chalet in Méribel. This chalet has been owned by the same family for 65 years. The couple should be able to take responsibility for the chalet during the time they are there. Lots of ski time for those who develop an efficient routine. Owner run, so direct contact with the family to develop a personal service for our wonderful guests. Always good to have those applying who have skiing experience and enjoy mountain life.
Please only get in touch as a couple/or pair, and if you can be interviewed in London following an initial whats app chat.
Applicants must have drivers licenses. Detailed job description shared following whats app call. We have had many Ballymaloe trained chefs and love them!
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We are looking for an enthusiastic baker to come and join our team - 30/40 hours a week. An interest in bread making and all things dough are a must.
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The Bull Inn is an organic, radical and ethical pub with rooms. Founded by
Geetie Singh-Watson, The Bull is built on three sets of principles: the No-
Bull Rules to Dine, Work, and Trade By. These values guide every decisionfrom how we do business, how we source ingredients to how we treat each our
people. Head Chef Johnny Tilbrook runs the kitchen with that same ethos at
the core.
At The Bull Inn our daily changing menu is based on seasonality. We cook with
the best organic produce, whole animals, fresh seasonal vegetables, wild
ingredients, and day boat fish. Everything is made from scratch, in-house,
with passion and creativity.We’re looking for a Junior Sous Chef to join our team and help lead a busy,
ambitious kitchen that genuinely cares about:
• food provenance and seasonality
• standards
• sustainability
• learning
• how teams are treatedYou’ll need:
• experience in a fresh food kitchen
• to be calm under pressure
• have a strong work ethic
• have an attention to detail
• the ability to lead by example
• curiosity and ambition
• to care deeply about food
• to work quickly and efficiently
• able to stay calm under pressure
• to be a good person to work alongsideWhat’s on offer:
• Competitive salary + TRONC
• 42 hours
• No split shifts
• Real progression
• Staff discounts – 50% off*
• Free stays*
• Free meal for two in the restaurant*
• Organic meals on shift
• EAP
• Access to Code hospitality perks
• To work within a supportive team
• A kitchen culture built on learning and respect
• Subsidised accommodation for the right person*some perks kick in after 3 months.
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We are looking for an individual or couple with a passion for nutrient-dense food to collaborate with us in establishing a farm-to-table restaurant and/or cookery school at the heart of our Hampshire village.
Not far from Petersfield, the village sits within a progressive regenerative Estate, rooted in the belief that healthy soils are the foundation for thriving ecosystems.
The Estate offers historic residential buildings and barns, alongside exceptional produce including sustainably sourced venison, beef from our multi-generational herd of cattle, and seasonal fruit and vegetables grown in our community garden.
We would love to welcome into our community an individual(s) excited by the opportunity to build a business from the ground up — using some of the finest locally grown ingredients to bring people together and an appetite to share their knowledge and passion through workshops and/or cookery classes.
If any of this resonates with you, we would love to hear from you.
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Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands produce. The ideal candidate will work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
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We are looking for a live-in family cook and housekeeper, who are happy cooking most days for 3 or 4 people, but are equally at home cooking for 20, or even 30 in rarer events. Sunday lunch is usually 8- 16 people, for example. We don't need anything fancy, but the applicant must understand food and flavour and be open to all types of food from around the world and be proficient in gluten free cooking.We have a kitchen garden, so the primary focus is to use that as much as possible.
The roles will will be aiding and complementing a resident carer who will be working alongside, who will also reciprocate.
Between the two people the jobs would include:
Cooking Lunches, Teas and Suppers; Serving/ Clearing meals; Housekeeping; laying/clearing fires and stocking up logs etc; possibly some very light gardening; Pool maintenance; Robot lawnmower wrangling (maybe). Tending to Poultry (maybe).
Days would be Thurs-Mon. Menu curation, shopping, kitchen cleanup, larder/freezer stock management, and serving/clearing. 2-3 shoot weekends/yr. Christmas period Essential.
Please don’t apply unless there are two of you. There are two bedrooms, so close friends could work also.
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PRIVATE CHEF
Salary: circa £50,000 GPA
Location: Central London (WC1)
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: October 2026
Statutory holiday
Lively family with six children and baby on the way seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and child at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend. Where possible, extra food is also made for holiday coverage as needed.
--Cleaning of the kitchen and dining table area; organization of larders and fridge to minimize food waste
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahleb or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favourites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavour profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by children (with their paper airplanes soaring past or Legos underfoot), but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
*Enhanced CRB check required
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We're looking for a Head Chef who can help us continue developing the ethos, identity and food of Gloriosa.
The opportunity
This is more than a traditional Head Chef role. You'll have genuine creative control over the menu, the kitchen and the dishes we serve to our guests.
Gloriosa is well established, and we want the person who helps shape our future to be properly recognised and rewarded for the impact they make.
The role
You will be responsible for:
Leading and developing the kitchen team, culture and standards at Gloriosa.
Continuing to shape and evolve a modern Mediterranean menu that is seasonal, ambitious and creative.
Managing food costs, supplier relationships and day-to-day kitchen operations.
Working closely with the General Manager and Owners on strategy, growth and future plans.
Mentoring and developing our chefs, while building a motivated and high-performing team.
Maintaining consistency, quality and high standards, even under pressure.
- We're looking for:
Proven experience in a modern Mediterranean kitchen as a Head Chef, or a strong Sous Chef ready to take the next step.
Someone who is quality-focused, team-oriented and able to lead calmly under pressure.
Genuine ambition and resilience — and the drive to build something worthwhile, with the full backing of ownership behind you.
A creative and confident approach to modern Mediterranean cooking.
What we're offering
Real influence over the menu, kitchen culture and wider direction of Gloriosa.
A structured working week with a genuine commitment to sustainable hours for you and your team.
We are looking forward to meeting you!
https://www.instagram.com/gloriosa_glasgow?stkn=cmlpNDh0MWU5enpz
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FULL-TIME FAMILY COOK / ASSISTANT PRIVATE CHEF
Private Estate, Cotswolds
Full-time, permanent
5 days per week | 2 consecutive days off
Salary dependent on experienceA wonderful opportunity has arisen for an enthusiastic and passionate Family Cook / Assistant Private Chef to join a lovely private family on their beautiful working estate in the Cotswolds.
This is a particularly exciting opportunity for someone at the beginning of their culinary career who loves good, seasonal food and would like to develop their skills within a private household. The successful candidate will work closely alongside a highly experienced and knowledgeable Private Chef, with the opportunity to learn, evolve and gradually take on greater responsibility.
At the heart of the role is delicious, unfussy and beautifully prepared home cooking, with a strong emphasis on seasonality and making the very best use of produce grown in the estate's extensive kitchen garden and from the wider farm.
The family are passionate about good food and would love to find someone who shares that enthusiasm: a naturally creative and imaginative cook who enjoys looking at what is growing in the garden and thinking about what they can make with it. Making the most of seasonal abundance is an important part of the kitchen, including preserving, pickling and preparing home-grown produce to be enjoyed throughout the year.
The household principally consists of two people, with close family regularly coming and going. They enjoy entertaining at home, particularly Sunday lunches for approximately 8–12 guests, as well as around five shoot weekends throughout the year.
This is a warm and welcoming household with a fantastic wider estate team. The successful candidate will be personable, discreet and happy to be client-facing, becoming a valued part of both the household and the wider team.
THE ROLE
- Working closely with the Private Chef, responsibilities will include:
- Preparing fresh, seasonal family meals using home-grown and locally sourced produce
- Assisting with menu planning and developing an understanding of the family's tastes and preferences
- Making imaginative use of produce from the kitchen garden and wider estate
- Preserving and making the most of seasonal gluts from the kitchen garden, including chutneys, jams, pickles, preserves and other produce for use throughout the year
- Preparing for relaxed family meals, Sunday lunches, house guests and entertaining
- Assisting the Private Chef during approximately five shoot weekends each year
- Helping with occasional larger events and particularly busy periods
- Shopping, provisioning and maintaining well-organised food stocks
- Receiving, checking and putting away deliveries
- Maintaining excellent standards of kitchen cleanliness, organisation and presentation
- Working collaboratively with the Private Chef and wider household and estate team
- Being flexible and willing to help wherever required within the kitchen
THE IDEAL PERSON
The family are not necessarily looking for someone with years of private household experience. In fact, this could be an exceptional first step into private service for a young or newly trained cook with excellent foundations, natural ability and a genuine desire to learn.
A Ballymaloe-trained candidate would be particularly welcomed, or someone from a similar background with a genuine appreciation for seasonal, produce-led cooking.
Above all, we are looking for someone who:
- Has a genuine love of food and ingredients
- Is creative, imaginative and interested in developing as a cook
- Understands and appreciates seasonal, garden-to-table cooking, including preserving and making imaginative use of home-grown produce throughout the seasons
- Is eager to learn from an experienced and knowledgeable Private Chef
- Is receptive to guidance and keen to continually develop their skills
- Has the intuition to learn and understand the family's individual preferences
- Is personable, warm and comfortable interacting with the family
- Is calm, organised, hardworking and reliable
- Enjoys being part of a close-knit household and wider estate team
- Is discreet, flexible and willing to muck in when required
- Takes real pride in maintaining high standards
Previous experience within a private household would be advantageous but is not essential. Good culinary training, strong foundations and, most importantly, the right attitude and enthusiasm are more important.
A driving licence and own transport will be required due to the rural Cotswolds location.
HOURS
This is a full-time position working five days per week, with two consecutive days off during the week.
Due to the nature of a private household, weekend work will form part of the role; however, the successful candidate will have, on average, one weekend off in every three throughout the year.
Flexibility will be required around entertaining, family gatherings and the approximately five shoot weekends held each year.
Salary: depending on experience
This really is a fantastic opportunity for someone who wants to begin or develop a career within a private household. The role offers the chance to work with wonderful ingredients in a beautiful setting, learn from an experienced Private Chef and become part of a friendly and established estate team.
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Full Time sous chef required to work with the Head Chef, helping lead and develop food and beverage delivery across all aspects of a beautiful Estate: restaurant, coffee shop food, estate guest food (spa and accommodation), as well as private and corporate events. This is an exciting position, working in a stunning location with the emphasis on exceptional service across the estate.
This is not a single kitchen role as the sous chef will be working across multiple spaces and service styles on any given week, supporting the Head Chef in running a kitchen that must flex between events, intimate in-house dining for house guests, day-to-day coffee shop/restaurant service, and spa food.
Location is the Bedfordshire/Cambridgeshire border close to Sandy.
Key Responsibilities:
- Deputise for the Head Chef, running service in their absence and stepping up across all estate venues
- Lead and mentor freelance chefs, kitchen assistants and kitchen porters
- Maintain food hygiene, health & safety, and allergen standards to the level expected of a premium events venue
- Assist in writing menus and developing and costing menu items, with careful consideration of what is grown on the estate and local suppliers
- Adapt prep, plating and service logistics to the venue in use, walled garden, lakeside, amphitheatre or the main house, each of which demands a different setup
- Coordinate with front-of-house and events teams
- Support stock control, ordering and portion control to help protect GP across variable, event-driven volumes
- Assist in tracking food costs across multiple concurrent events and adjusting as needed
- Contribute to supplier relationships, sourcing locally where possible given the estate’s Cambridgeshire setting
- Work a seasonal rhythm, significantly busier spring through autumn, with different demands in quieter winter months
- Comfortable moving between structured indoor kitchen service and more mobile, outdoor catering setups
Requirements:
- Proven experience in a high-end restaurant or events setting
- Ability to lead a kitchen independently under pressure
- Experience with both fine dining-standard plated service and larger banqueting-style catering
- A flexible, hands-on approach, no two days are the same across the estate’s varied spaces
- Someone with experience or a desire to learn to cook over open flame. The estate uses and is an official distributor of both the OFYR and BSTRD BBQs
- Full UK driving licence is useful given the site’s rural location
What will be offered:
- £35,000 per annum or £16.82/hour with accommodation offered
- Complimentary coffee
- 50% off food
- 15% off membership, wild swimming, spa, alcohol and retail items
- Access to the estate grounds, gym and padel courts
- Training and development opportunities
- The chance to work across one of Cambridgeshire’s most distinctive events settings and a genuine up-and-coming food and beverage destination
- On-site accommodation available in the form of a self-contained flat
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We are looking for a cook to join our team at Woodfield, Birr in the Midlands of Ireland. It is a busy cafe beside a Garden Centre with a made from scratch ethos, using vegetables from our gardens and organic breads, eggs etc.
We have a busy Breakfast and lunch service 7 days/week, with a great selection of cakes and pastries.
We are looking for a Ballymaloe trained cook or similar who is looking to gain experience of busy brunch/lunch service. Lots of opportunity to work alongside our great baker and current chefs.
Young, positive friendly work environment.
Accommodation available. Full time hours available year round.
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The Bull Inn is an organic, radical and ethical pub with rooms. Founded by
Geetie Singh-Watson, The Bull is built on three sets of principles: the No-
Bull Rules to Dine, Work, and Trade By. These values guide every decisionfrom how we do business, how we source ingredients to how we treat each our
people. Head Chef Johnny Tilbrook runs the kitchen with that same ethos at
the core.
At The Bull Inn our daily changing menu is based on seasonality. We cook with
the best organic produce, whole animals, fresh seasonal vegetables, wild
ingredients, and day boat fish. Everything is made from scratch, in-house,
with passion and creativity.We’re looking for a Junior Sous Chef to join our team and help lead a busy,
ambitious kitchen that genuinely cares about:
• food provenance and seasonality
• standards
• sustainability
• learning
• how teams are treatedYou’ll need:
• experience in a fresh food kitchen
• to be calm under pressure
• have a strong work ethic
• have an attention to detail
• the ability to lead by example
• curiosity and ambition
• to care deeply about food
• to work quickly and efficiently
• able to stay calm under pressure
• to be a good person to work alongsideWhat’s on offer:
• Competitive salary + TRONC
• 42 hours
• No split shifts
• Real progression
• Staff discounts – 50% off*
• Free stays*
• Free meal for two in the restaurant*
• Organic meals on shift
• EAP
• Access to Code hospitality perks
• To work within a supportive team
• A kitchen culture built on learning and respect
• Subsidised accommodation for the right person*some perks kick in after 3 months.
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Please contact us for further details.
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Head Chef — Proby's Kitchen, Cork
| Full-time | Cork City
Proby's Kitchen is one of Cork's celebrated independent restaurants, named in the Sunday Times Top 100 Restaurants in Ireland and described by the Irish Examiner as "one of the city's most enjoyable restaurant experiences." We cook food rooted in brilliant simplicity — fresh, local, seasonal, with named provenance and genuine craft on every plate.
We are looking for a Head Chef who believes the same things we do.
The role
This is a kitchen leadership position with full creative input. You will lead a small team in a busy daytime and evening operation, cooking a menu that changes with the seasons and reflects the best of what Cork and its surrounds produce. You will work directly with the owners on menu development, sourcing, and the ongoing food identity of the restaurant.
Proby's Kitchen is not a hotel kitchen and not a chain. There are no corporate recipe books, no executive chef above you, and no compromise on quality. This is an opportunity to put your name on a kitchen that people are already talking about.
What we're looking for
- A chef with proven experience at head chef or senior sous chef level in a quality independent restaurant
- Someone who cooks with confidence and curiosity — strong on technique, stronger on flavour
- Experience with Irish, local, seasonal and produce-led menus and a genuine interest in where food comes from
- Leadership that brings a kitchen team with it rather than ruling over it
- Commercial awareness — food cost, waste, and GP are part of the job
- HACCP certified and kitchen-operations competent
What we offer
- Creative freedom over menu development and seasonal direction
- A well-run, well-equipped kitchen with strong operational backing — so you can concentrate on the food
- This role is designed around a 40-hour working week, allowing you to focus on food quality, leadership and creativity without the excessive hours often associated with this position
- A small, committed team and owners who are hands-on and invested in the food
- The platform of a Top 100 restaurant and a ready-made reputation in the Cork food scene to build on
To apply
Send your CV and a note on why this position would appeal to you via Indeed . We will be in touch with suitable candidates directly and promptly. We are looking to appoint as soon as possible.
Proby's Kitchen, Proby's Quay, Cork City.
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Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands produce. The ideal candidate will work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
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Looking to add to our busy kitchen. Creative flair an added bonus
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We're looking for a Head Chef who can help us continue developing the ethos, identity and food of Gloriosa.
The opportunity
This is more than a traditional Head Chef role. You'll have genuine creative control over the menu, the kitchen and the dishes we serve to our guests.
Gloriosa is well established, and we want the person who helps shape our future to be properly recognised and rewarded for the impact they make.
The role
You will be responsible for:
Leading and developing the kitchen team, culture and standards at Gloriosa.
Continuing to shape and evolve a modern Mediterranean menu that is seasonal, ambitious and creative.
Managing food costs, supplier relationships and day-to-day kitchen operations.
Working closely with the General Manager and Owners on strategy, growth and future plans.
Mentoring and developing our chefs, while building a motivated and high-performing team.
Maintaining consistency, quality and high standards, even under pressure.
- We're looking for:
Proven experience in a modern Mediterranean kitchen as a Head Chef, or a strong Sous Chef ready to take the next step.
Someone who is quality-focused, team-oriented and able to lead calmly under pressure.
Genuine ambition and resilience — and the drive to build something worthwhile, with the full backing of ownership behind you.
A creative and confident approach to modern Mediterranean cooking.
What we're offering
Real influence over the menu, kitchen culture and wider direction of Gloriosa.
A structured working week with a genuine commitment to sustainable hours for you and your team.
We are looking forward to meeting you!
https://www.instagram.com/gloriosa_glasgow?stkn=cmlpNDh0MWU5enpz
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About Us
The Deerstone Eco Hideaway is a premier 6-acre sustainable luxury resort nestled in the heart of the Glendalough Valley, surrounded by the Wicklow Mountains National Park. Dedicated to ecological responsibility and wellness, we offer our guests a restorative escape centered around nature, mindfulness, and exceptional food.
Our culinary program takes pride in an on-site growing program, zero-waste practices, and a vibrant farm-to-fork philosophy that feeds into communal dining events like our Gather & Feast experiences held in The Shed.
Position Overview
We are seeking a deeply collaborative, passionate, and hands-on Senior Chef to join our growing kitchen team. In this role, you will work side-by-side with our existing team to execute a sophisticated, seasonal menu that seamlessly balances creative vegetarian cuisine and ethically sourced, sustainable meat-based dishes. As senior chef, you are not just a manager behind a desk—you are an active, driving presence on the line, a mentor to junior staff, and a warm communicator who loves interacting with our retreat, corporate, and leisure guests.
Key Responsibilities
1. Culinary Execution & Inclusive Menu Development
• Dual Gastronomy Mastery: Deliver highly innovative, nutrient-dense plates, demonstrating equal expertise and flair in wholesome vegetarian/vegan cuisine and responsibly sourced, local wild game or sustainable meats.
• Garden-to-Plate Integration: work directly with our on-site growing program and local Wicklow food producers to utilize hyper-seasonal ingredients.
• Hands-on Service: Lead from the front during busy prep and service windows, setting the gold standard for precision, presentation, and taste.
2. Guest Engagement & Interactive Experiences
• Live Demonstrations: Confidently host interactive cooking demonstrations, workshops, and fireside culinary experiences tailored to wellness retreats and corporate groups.
• Table-side Ambassadorship: Engage naturally with diners in our communal spaces, articulating our sustainable nutrition values and the provenance of the ingredients on their plates.
3. Operational Logistics & Ordering
• Procurement & Waste Systems: Manage daily food ordering and inventory logs, monitoring stock movement to strictly minimize food waste in alignment with our eco-certified ethos.
• Cost Control: Ssupervising food and operational costs to maintain targeted kitchen budgets.
4. Collaborative Team Culture
• Side-by-Side Mentorship: Act as a highly approachable, collaborative leader who steps in where needed, uplifting Commis Chefs and Chef de Parties through patient training and shared hard work.
• Cross-Department Synergy: Foster a unified, positive working relationship with front-of-house teams and retreat coordinators to ensure seamless event delivery.
5. Food Safety, HACCP & Compliance
• Kitchen Safety Mastery: Ensure absolute adherence to statutory food hygiene regulations, workplace health and safety laws, and EHO standards.
• Documentation: Take a proactive, hands-on role in auditing and completing daily HACCP records and allergen logs.
Accommodation is available if required.
Required Skills & Qualifications
• Experience: Proven track record as a Senior Sous Chef or experienced Chef de Partie within a premium, sustainability-driven kitchen or luxury boutique resort.
• Culinary Versatility: A strong portfolio showcasing deep competence in high-end plant-forward cooking as well as traditional, ethical animal proteins.
• Leadership Style: Celebrated as a true team player—humble, highly communicative, and thrive in an environment devoid of traditional kitchen ego.
• Credentials: Valid Food Safety/HACCP Level 3 certification; formal qualification in Culinary Arts or Sustainable Food Systems is highly regarded.
• Logistics: On site private accommodation included in our stunning, countryside location
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Greenwich is a small, owner operated, daytime restaurant in Cork City.
We source our ingredients locally working closely with small artisan producers.
We are currently seeking a chef who has baking experience, Professionalism and a positive attitude to work life essential.
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We are looking for an individual or couple with a passion for nutrient-dense food to collaborate with us in establishing a farm-to-table restaurant and/or cookery school at the heart of our Hampshire village.
Not far from Petersfield, the village sits within a progressive regenerative Estate, rooted in the belief that healthy soils are the foundation for thriving ecosystems.
The Estate offers historic residential buildings and barns, alongside exceptional produce including sustainably sourced venison, beef from our multi-generational herd of cattle, and seasonal fruit and vegetables grown in our community garden.
We would love to welcome into our community an individual(s) excited by the opportunity to build a business from the ground up — using some of the finest locally grown ingredients to bring people together and an appetite to share their knowledge and passion through workshops and/or cookery classes.
If any of this resonates with you, we would love to hear from you.
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We are looking for a live-in family cook and housekeeper, who are happy cooking most days for 3 or 4 people, but are equally at home cooking for 20, or even 30 in rarer events. Sunday lunch is usually 8- 16 people, for example. We don't need anything fancy, but the applicant must understand food and flavour and be open to all types of food from around the world and be proficient in gluten free cooking.We have a kitchen garden, so the primary focus is to use that as much as possible.
The roles will will be aiding and complementing a resident carer who will be working alongside, who will also reciprocate.
Between the two people the jobs would include:
Cooking Lunches, Teas and Suppers; Serving/ Clearing meals; Housekeeping; laying/clearing fires and stocking up logs etc; possibly some very light gardening; Pool maintenance; Robot lawnmower wrangling (maybe). Tending to Poultry (maybe).
Days would be Thurs-Mon. Menu curation, shopping, kitchen cleanup, larder/freezer stock management, and serving/clearing. 2-3 shoot weekends/yr. Christmas period Essential.
Please don’t apply unless there are two of you. There are two bedrooms, so close friends could work also.
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PRIVATE CHEF
Salary: circa £50,000 GPA
Location: Central London (WC1)
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: October 2026
Statutory holiday
Lively family with six children and baby on the way seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and child at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend. Where possible, extra food is also made for holiday coverage as needed.
--Cleaning of the kitchen and dining table area; organization of larders and fridge to minimize food waste
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahleb or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favourites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavour profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by children (with their paper airplanes soaring past or Legos underfoot), but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
*Enhanced CRB check required
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FULL-TIME FAMILY COOK / ASSISTANT PRIVATE CHEF
Private Estate, Cotswolds
Full-time, permanent
5 days per week | 2 consecutive days off
Salary dependent on experienceA wonderful opportunity has arisen for an enthusiastic and passionate Family Cook / Assistant Private Chef to join a lovely private family on their beautiful working estate in the Cotswolds.
This is a particularly exciting opportunity for someone at the beginning of their culinary career who loves good, seasonal food and would like to develop their skills within a private household. The successful candidate will work closely alongside a highly experienced and knowledgeable Private Chef, with the opportunity to learn, evolve and gradually take on greater responsibility.
At the heart of the role is delicious, unfussy and beautifully prepared home cooking, with a strong emphasis on seasonality and making the very best use of produce grown in the estate's extensive kitchen garden and from the wider farm.
The family are passionate about good food and would love to find someone who shares that enthusiasm: a naturally creative and imaginative cook who enjoys looking at what is growing in the garden and thinking about what they can make with it. Making the most of seasonal abundance is an important part of the kitchen, including preserving, pickling and preparing home-grown produce to be enjoyed throughout the year.
The household principally consists of two people, with close family regularly coming and going. They enjoy entertaining at home, particularly Sunday lunches for approximately 8–12 guests, as well as around five shoot weekends throughout the year.
This is a warm and welcoming household with a fantastic wider estate team. The successful candidate will be personable, discreet and happy to be client-facing, becoming a valued part of both the household and the wider team.
THE ROLE
- Working closely with the Private Chef, responsibilities will include:
- Preparing fresh, seasonal family meals using home-grown and locally sourced produce
- Assisting with menu planning and developing an understanding of the family's tastes and preferences
- Making imaginative use of produce from the kitchen garden and wider estate
- Preserving and making the most of seasonal gluts from the kitchen garden, including chutneys, jams, pickles, preserves and other produce for use throughout the year
- Preparing for relaxed family meals, Sunday lunches, house guests and entertaining
- Assisting the Private Chef during approximately five shoot weekends each year
- Helping with occasional larger events and particularly busy periods
- Shopping, provisioning and maintaining well-organised food stocks
- Receiving, checking and putting away deliveries
- Maintaining excellent standards of kitchen cleanliness, organisation and presentation
- Working collaboratively with the Private Chef and wider household and estate team
- Being flexible and willing to help wherever required within the kitchen
THE IDEAL PERSON
The family are not necessarily looking for someone with years of private household experience. In fact, this could be an exceptional first step into private service for a young or newly trained cook with excellent foundations, natural ability and a genuine desire to learn.
A Ballymaloe-trained candidate would be particularly welcomed, or someone from a similar background with a genuine appreciation for seasonal, produce-led cooking.
Above all, we are looking for someone who:
- Has a genuine love of food and ingredients
- Is creative, imaginative and interested in developing as a cook
- Understands and appreciates seasonal, garden-to-table cooking, including preserving and making imaginative use of home-grown produce throughout the seasons
- Is eager to learn from an experienced and knowledgeable Private Chef
- Is receptive to guidance and keen to continually develop their skills
- Has the intuition to learn and understand the family's individual preferences
- Is personable, warm and comfortable interacting with the family
- Is calm, organised, hardworking and reliable
- Enjoys being part of a close-knit household and wider estate team
- Is discreet, flexible and willing to muck in when required
- Takes real pride in maintaining high standards
Previous experience within a private household would be advantageous but is not essential. Good culinary training, strong foundations and, most importantly, the right attitude and enthusiasm are more important.
A driving licence and own transport will be required due to the rural Cotswolds location.
HOURS
This is a full-time position working five days per week, with two consecutive days off during the week.
Due to the nature of a private household, weekend work will form part of the role; however, the successful candidate will have, on average, one weekend off in every three throughout the year.
Flexibility will be required around entertaining, family gatherings and the approximately five shoot weekends held each year.
Salary: depending on experience
This really is a fantastic opportunity for someone who wants to begin or develop a career within a private household. The role offers the chance to work with wonderful ingredients in a beautiful setting, learn from an experienced Private Chef and become part of a friendly and established estate team.
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We are looking for a chef to define and head a truly garden-led kitchen—one where the menu begins in the soil, not on paper.
At Keythorpe Hall, cooking is rooted in seasonality, and flavour. Ingredients are grown for taste, harvested at their peak, and used with precision and care. The kitchen works in rhythm with the garden, extending the seasons through preservation and craft rather than relying on imported produce.
This role is for a chef who wants to be connected—to the land, to the ingredients, and to the people they are cooking for—and who is motivated by the opportunity to build something distinctive, thoughtful, and lasting.
About Keythorpe Hall
https://instagram.com/keythorpe_hall?igshid=YmMyMTA2M2Y=
Keythorpe Hall is a farm-to-table culinary destination within a twenty-five acre estate in Leicestershire, centred around a two-acre walled garden that defines everything we cook.
The estate offers full-service, exclusive-use stays, a monthly supper club, and a programme of events throughout the year, all rooted in a deeply seasonal, garden-led approach to food.
The chefs work as a team with the head gardener to understand the produce we grow and are constantly sampling and experimenting with it. We encourage using lots of wild food and extend the seasons of the produce through preserving and fermenting.
The Role
We are seeking a Head Chef to lead the kitchen at Keythorpe Hall and play a central role in shaping both the food and the evolution of the business.
This is a rare opportunity to build and lead a truly garden-led kitchen, where menus are dictated by what is ready and at its peak, and where seasonality is not supplemented by imported ingredients but extended and interpreted through preservation, fermentation, curing, and careful planning.
You will work directly with the owners and Head Grower in a highly collaborative environment, contributing not only to menus but also to the ongoing development of Keythorpe Hall as a hospitality business. This includes the opportunity to help shape and develop new dining formats, guest experiences, and future business opportunities as the estate evolves.
This is a hands-on leadership role. You will have full ownership of the kitchen, from creative direction through to sourcing, standards, and service delivery, with additional kitchen support provided for larger events.
The Kitchen
The chef’s kitchen is fully equipped to a professional restaurant standard and includes a full suite of commercial cooking equipment. There is an established pantry of preserves, ferments, and seasonal preparations, which plays a key role in extending seasonality and maintaining a low reliance on external sourcing
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Full Time sous chef required to work with the Head Chef, helping lead and develop food and beverage delivery across all aspects of a beautiful Estate: restaurant, coffee shop food, estate guest food (spa and accommodation), as well as private and corporate events. This is an exciting position, working in a stunning location with the emphasis on exceptional service across the estate.
This is not a single kitchen role as the sous chef will be working across multiple spaces and service styles on any given week, supporting the Head Chef in running a kitchen that must flex between events, intimate in-house dining for house guests, day-to-day coffee shop/restaurant service, and spa food.
Location is the Bedfordshire/Cambridgeshire border close to Sandy.
Key Responsibilities:
- Deputise for the Head Chef, running service in their absence and stepping up across all estate venues
- Lead and mentor freelance chefs, kitchen assistants and kitchen porters
- Maintain food hygiene, health & safety, and allergen standards to the level expected of a premium events venue
- Assist in writing menus and developing and costing menu items, with careful consideration of what is grown on the estate and local suppliers
- Adapt prep, plating and service logistics to the venue in use, walled garden, lakeside, amphitheatre or the main house, each of which demands a different setup
- Coordinate with front-of-house and events teams
- Support stock control, ordering and portion control to help protect GP across variable, event-driven volumes
- Assist in tracking food costs across multiple concurrent events and adjusting as needed
- Contribute to supplier relationships, sourcing locally where possible given the estate’s Cambridgeshire setting
- Work a seasonal rhythm, significantly busier spring through autumn, with different demands in quieter winter months
- Comfortable moving between structured indoor kitchen service and more mobile, outdoor catering setups
Requirements:
- Proven experience in a high-end restaurant or events setting
- Ability to lead a kitchen independently under pressure
- Experience with both fine dining-standard plated service and larger banqueting-style catering
- A flexible, hands-on approach, no two days are the same across the estate’s varied spaces
- Someone with experience or a desire to learn to cook over open flame. The estate uses and is an official distributor of both the OFYR and BSTRD BBQs
- Full UK driving licence is useful given the site’s rural location
What will be offered:
- £35,000 per annum or £16.82/hour with accommodation offered
- Complimentary coffee
- 50% off food
- 15% off membership, wild swimming, spa, alcohol and retail items
- Access to the estate grounds, gym and padel courts
- Training and development opportunities
- The chance to work across one of Cambridgeshire’s most distinctive events settings and a genuine up-and-coming food and beverage destination
- On-site accommodation available in the form of a self-contained flat
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We’re looking for an experienced Staff Chef to join The Peligoni Club in Greece until early November.
You’ll prepare lunch and dinner for up to 150 staff each day, serving nutritious, varied and filling meals to a busy team working across hospitality, watersports, childcare and more.
Staff food is a really important part of team welfare at Peligoni. Our team work hard, often in the heat, so we’re looking for someone who genuinely cares about making sure people are well fed, energised and looked after.
Working closely with our Kitchen Manager, you’ll help with menu planning, food preparation, stock and ordering, while keeping the staff kitchen organised and running smoothly.
You’ll need:
- Professional kitchen experience, ideally in high-volume catering
- Confidence cooking for large numbers
- Strong organisation and food hygiene standards
- A practical, proactive and flexible approach
- A genuine interest in team welfare and producing good, nutritious food
- Availability to start immediately and work in Greece for the remainder of the season
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We are looking for an enthusiastic baker to come and join our team - 30/40 hours a week. An interest in bread making and all things dough are a must.
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PRIVATE CHEF
Salary: circa £50,000 GPA
Location: Central London (WC1)
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: October 2026
Statutory holiday
Lively family with six children and baby on the way seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and child at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend. Where possible, extra food is also made for holiday coverage as needed.
--Cleaning of the kitchen and dining table area; organization of larders and fridge to minimize food waste
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahleb or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favourites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavour profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by children (with their paper airplanes soaring past or Legos underfoot), but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
*Enhanced CRB check required
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We are looking for a friendly energetic person with a background and interest in good food.
You will be responsible for the day to day running of our daytime café, from ordering supplies, serving customers to cashing up in the evening.
We will also require you to have the following:
- *Ability to work efficiently in a busy environment
- *Knowledge of food safety and hygiene standards.
- *Ability to work independently and as part of a team and train the team accordingly.
- *Strong organisational and time management skills.
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Free lance Chef required for occasional weekly contracts over the summer months to cook for groups of 12-16 persons, usually family groups.
Candidates must be:
- Prosessionally qualified
- Passionate and experienced at cooking traditional Irish dishes
- Highly organised and enjoys working in a clean and organised environment
- Be experienced at budgeting
Role involves cooking and daily food shopping
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Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands produce. The ideal candidate will work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
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We're looking for a Head Chef who can help us continue developing the ethos, identity and food of Gloriosa.
The opportunity
This is more than a traditional Head Chef role. You'll have genuine creative control over the menu, the kitchen and the dishes we serve to our guests.
Gloriosa is well established, and we want the person who helps shape our future to be properly recognised and rewarded for the impact they make.
The role
You will be responsible for:
Leading and developing the kitchen team, culture and standards at Gloriosa.
Continuing to shape and evolve a modern Mediterranean menu that is seasonal, ambitious and creative.
Managing food costs, supplier relationships and day-to-day kitchen operations.
Working closely with the General Manager and Owners on strategy, growth and future plans.
Mentoring and developing our chefs, while building a motivated and high-performing team.
Maintaining consistency, quality and high standards, even under pressure.
- We're looking for:
Proven experience in a modern Mediterranean kitchen as a Head Chef, or a strong Sous Chef ready to take the next step.
Someone who is quality-focused, team-oriented and able to lead calmly under pressure.
Genuine ambition and resilience — and the drive to build something worthwhile, with the full backing of ownership behind you.
A creative and confident approach to modern Mediterranean cooking.
What we're offering
Real influence over the menu, kitchen culture and wider direction of Gloriosa.
A structured working week with a genuine commitment to sustainable hours for you and your team.
We are looking forward to meeting you!
https://www.instagram.com/gloriosa_glasgow?stkn=cmlpNDh0MWU5enpz
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We are looking for a live-in family cook and housekeeper, who are happy cooking most days for 3 or 4 people, but are equally at home cooking for 20, or even 30 in rarer events. Sunday lunch is usually 8- 16 people, for example. We don't need anything fancy, but the applicant must understand food and flavour and be open to all types of food from around the world and be proficient in gluten free cooking.We have a kitchen garden, so the primary focus is to use that as much as possible.
The roles will will be aiding and complementing a resident carer who will be working alongside, who will also reciprocate.
Between the two people the jobs would include:
Cooking Lunches, Teas and Suppers; Serving/ Clearing meals; Housekeeping; laying/clearing fires and stocking up logs etc; possibly some very light gardening; Pool maintenance; Robot lawnmower wrangling (maybe). Tending to Poultry (maybe).
Days would be Thurs-Mon. Menu curation, shopping, kitchen cleanup, larder/freezer stock management, and serving/clearing. 2-3 shoot weekends/yr. Christmas period Essential.
Please don’t apply unless there are two of you. There are two bedrooms, so close friends could work also.
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I am looking for a person who is passioante about cooking really good food from really good ingredients for my multi award winning coffee bar in Naas .
The hours initially will be Wed - Sunday 7.30am -2pm .
Endless possiblities for extra time for the right candidate .
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We are looking for an individual or couple with a passion for nutrient-dense food to collaborate with us in establishing a farm-to-table restaurant and/or cookery school at the heart of our Hampshire village.
Not far from Petersfield, the village sits within a progressive regenerative Estate, rooted in the belief that healthy soils are the foundation for thriving ecosystems.
The Estate offers historic residential buildings and barns, alongside exceptional produce including sustainably sourced venison, beef from our multi-generational herd of cattle, and seasonal fruit and vegetables grown in our community garden.
We would love to welcome into our community an individual(s) excited by the opportunity to build a business from the ground up — using some of the finest locally grown ingredients to bring people together and an appetite to share their knowledge and passion through workshops and/or cookery classes.
If any of this resonates with you, we would love to hear from you.
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Roasted Brown is made up of a creative and hard working team in the heart of Kilcoole co Wicklow. Our coffee shop which has been open for just over two years has become a thriving community cafe with excellent coffee and bakes for locals and those who travel from further afield. Customers enjoy a warm and friendly atmosphere and great quality in everything we serve from our beautiful coffee to curated bakes and sandwiches all in an environment where the roasting and baking in the background can all be observed from the coffee shop itself.
We are looking for a creative and passionate Foodie/Baker to take over our in-house bakery in Kilcoole. This is a two - three day per week role in a beautiful space in the middle of our Coffee shop and Roastery production.
This role is perfect for someone with a flare for creating new recipes and an interest in collaborating with our coffee offering as well as developing new seasonal bakes that change throughout the year.
Applicants should…
Have a demonstrable interest in food and baking
Have a knowledge and understanding our Food Safety procedures and standards
A understanding and ability to manage stock rotation, orders, costing and pricing
Have an interest in curating other food items for the coffee shop menu eg Breakfast Snacks, Wine bar snacks, Toasted Sandwiches.
Be able to manage and implement systems for other staff to follow
Training for our existning recipes and bakes can be provided if teh position is filled earlier this month.
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Greenwich is a small, owner operated, daytime restaurant in Cork City.
We source our ingredients locally working closely with small artisan producers.
We are currently seeking a chef who has baking experience, Professionalism and a positive attitude to work life essential.
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About this role
Core responsibilities
Create your menus for the season ahead
- Establish your inventory of ingredients
- You will be responsible for shopping and sourcing your ingredients
- Work within your allocated budget
- Prepare a high quality four course set menu each evening for 20-30 Hotel Coutettaz guests
- You will be managing a team made up of your sous chef and plongeur
- Ensure the kitchen and storerooms are kept to a very high level of cleanliness and hygiene following
- HACCP guidelines
- Be focused on good stock management and low food wastage
- Be well presented and look professional at all times.
- You will need to work well in a team
- You must have an EU passport or Carte de Séjour to apply for this position
Key benefits
- Central and comfortable accommodation if required
- Ski or snowboard hire, including boots
- Two days off per week
- Competitive wage
- French contract
- 35 hours per week
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Head Chef — Proby's Kitchen, Cork
| Full-time | Cork City
Proby's Kitchen is one of Cork's celebrated independent restaurants, named in the Sunday Times Top 100 Restaurants in Ireland and described by the Irish Examiner as "one of the city's most enjoyable restaurant experiences." We cook food rooted in brilliant simplicity — fresh, local, seasonal, with named provenance and genuine craft on every plate.
We are looking for a Head Chef who believes the same things we do.
The role
This is a kitchen leadership position with full creative input. You will lead a small team in a busy daytime and evening operation, cooking a menu that changes with the seasons and reflects the best of what Cork and its surrounds produce. You will work directly with the owners on menu development, sourcing, and the ongoing food identity of the restaurant.
Proby's Kitchen is not a hotel kitchen and not a chain. There are no corporate recipe books, no executive chef above you, and no compromise on quality. This is an opportunity to put your name on a kitchen that people are already talking about.
What we're looking for
- A chef with proven experience at head chef or senior sous chef level in a quality independent restaurant
- Someone who cooks with confidence and curiosity — strong on technique, stronger on flavour
- Experience with Irish, local, seasonal and produce-led menus and a genuine interest in where food comes from
- Leadership that brings a kitchen team with it rather than ruling over it
- Commercial awareness — food cost, waste, and GP are part of the job
- HACCP certified and kitchen-operations competent
What we offer
- Creative freedom over menu development and seasonal direction
- A well-run, well-equipped kitchen with strong operational backing — so you can concentrate on the food
- This role is designed around a 40-hour working week, allowing you to focus on food quality, leadership and creativity without the excessive hours often associated with this position
- A small, committed team and owners who are hands-on and invested in the food
- The platform of a Top 100 restaurant and a ready-made reputation in the Cork food scene to build on
To apply
Send your CV and a note on why this position would appeal to you via Indeed . We will be in touch with suitable candidates directly and promptly. We are looking to appoint as soon as possible.
Proby's Kitchen, Proby's Quay, Cork City.
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We're looking for a Head Chef who can help us continue developing the ethos, identity and food of Gloriosa.
The opportunity
This is more than a traditional Head Chef role. You'll have genuine creative control over the menu, the kitchen and the dishes we serve to our guests.
Gloriosa is well established, and we want the person who helps shape our future to be properly recognised and rewarded for the impact they make.
The role
You will be responsible for:
Leading and developing the kitchen team, culture and standards at Gloriosa.
Continuing to shape and evolve a modern Mediterranean menu that is seasonal, ambitious and creative.
Managing food costs, supplier relationships and day-to-day kitchen operations.
Working closely with the General Manager and Owners on strategy, growth and future plans.
Mentoring and developing our chefs, while building a motivated and high-performing team.
Maintaining consistency, quality and high standards, even under pressure.
- We're looking for:
Proven experience in a modern Mediterranean kitchen as a Head Chef, or a strong Sous Chef ready to take the next step.
Someone who is quality-focused, team-oriented and able to lead calmly under pressure.
Genuine ambition and resilience — and the drive to build something worthwhile, with the full backing of ownership behind you.
A creative and confident approach to modern Mediterranean cooking.
What we're offering
Real influence over the menu, kitchen culture and wider direction of Gloriosa.
A structured working week with a genuine commitment to sustainable hours for you and your team.
We are looking forward to meeting you!
https://www.instagram.com/gloriosa_glasgow?stkn=cmlpNDh0MWU5enpz
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We are looking for a chef to define and head a truly garden-led kitchen—one where the menu begins in the soil, not on paper.
At Keythorpe Hall, cooking is rooted in seasonality, and flavour. Ingredients are grown for taste, harvested at their peak, and used with precision and care. The kitchen works in rhythm with the garden, extending the seasons through preservation and craft rather than relying on imported produce.
This role is for a chef who wants to be connected—to the land, to the ingredients, and to the people they are cooking for—and who is motivated by the opportunity to build something distinctive, thoughtful, and lasting.
About Keythorpe Hall
https://instagram.com/keythorpe_hall?igshid=YmMyMTA2M2Y=
Keythorpe Hall is a farm-to-table culinary destination within a twenty-five acre estate in Leicestershire, centred around a two-acre walled garden that defines everything we cook.
The estate offers full-service, exclusive-use stays, a monthly supper club, and a programme of events throughout the year, all rooted in a deeply seasonal, garden-led approach to food.
The chefs work as a team with the head gardener to understand the produce we grow and are constantly sampling and experimenting with it. We encourage using lots of wild food and extend the seasons of the produce through preserving and fermenting.
The Role
We are seeking a Head Chef to lead the kitchen at Keythorpe Hall and play a central role in shaping both the food and the evolution of the business.
This is a rare opportunity to build and lead a truly garden-led kitchen, where menus are dictated by what is ready and at its peak, and where seasonality is not supplemented by imported ingredients but extended and interpreted through preservation, fermentation, curing, and careful planning.
You will work directly with the owners and Head Grower in a highly collaborative environment, contributing not only to menus but also to the ongoing development of Keythorpe Hall as a hospitality business. This includes the opportunity to help shape and develop new dining formats, guest experiences, and future business opportunities as the estate evolves.
This is a hands-on leadership role. You will have full ownership of the kitchen, from creative direction through to sourcing, standards, and service delivery, with additional kitchen support provided for larger events.
The Kitchen
The chef’s kitchen is fully equipped to a professional restaurant standard and includes a full suite of commercial cooking equipment. There is an established pantry of preserves, ferments, and seasonal preparations, which plays a key role in extending seasonality and maintaining a low reliance on external sourcing
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Please contact us for further details.
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Roasted Brown is made up of a creative and hard working team in the heart of Kilcoole co Wicklow. Our coffee shop which has been open for just over two years has become a thriving community cafe with excellent coffee and bakes for locals and those who travel from further afield. Customers enjoy a warm and friendly atmosphere and great quality in everything we serve from our beautiful coffee to curated bakes and sandwiches all in an environment where the roasting and baking in the background can all be observed from the coffee shop itself.
We are looking for a creative and passionate Foodie/Baker to take over our in-house bakery in Kilcoole. This is a two - three day per week role in a beautiful space in the middle of our Coffee shop and Roastery production.
This role is perfect for someone with a flare for creating new recipes and an interest in collaborating with our coffee offering as well as developing new seasonal bakes that change throughout the year.
Applicants should…
Have a demonstrable interest in food and baking
Have a knowledge and understanding our Food Safety procedures and standards
A understanding and ability to manage stock rotation, orders, costing and pricing
Have an interest in curating other food items for the coffee shop menu eg Breakfast Snacks, Wine bar snacks, Toasted Sandwiches.
Be able to manage and implement systems for other staff to follow
Training for our existning recipes and bakes can be provided if teh position is filled earlier this month.
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About Us
The Deerstone Eco Hideaway is a premier 6-acre sustainable luxury resort nestled in the heart of the Glendalough Valley, surrounded by the Wicklow Mountains National Park. Dedicated to ecological responsibility and wellness, we offer our guests a restorative escape centered around nature, mindfulness, and exceptional food.
Our culinary program takes pride in an on-site growing program, zero-waste practices, and a vibrant farm-to-fork philosophy that feeds into communal dining events like our Gather & Feast experiences held in The Shed.
Position Overview
We are seeking a deeply collaborative, passionate, and hands-on Senior Chef to join our growing kitchen team. In this role, you will work side-by-side with our existing team to execute a sophisticated, seasonal menu that seamlessly balances creative vegetarian cuisine and ethically sourced, sustainable meat-based dishes. As senior chef, you are not just a manager behind a desk—you are an active, driving presence on the line, a mentor to junior staff, and a warm communicator who loves interacting with our retreat, corporate, and leisure guests.
Key Responsibilities
1. Culinary Execution & Inclusive Menu Development
• Dual Gastronomy Mastery: Deliver highly innovative, nutrient-dense plates, demonstrating equal expertise and flair in wholesome vegetarian/vegan cuisine and responsibly sourced, local wild game or sustainable meats.
• Garden-to-Plate Integration: work directly with our on-site growing program and local Wicklow food producers to utilize hyper-seasonal ingredients.
• Hands-on Service: Lead from the front during busy prep and service windows, setting the gold standard for precision, presentation, and taste.
2. Guest Engagement & Interactive Experiences
• Live Demonstrations: Confidently host interactive cooking demonstrations, workshops, and fireside culinary experiences tailored to wellness retreats and corporate groups.
• Table-side Ambassadorship: Engage naturally with diners in our communal spaces, articulating our sustainable nutrition values and the provenance of the ingredients on their plates.
3. Operational Logistics & Ordering
• Procurement & Waste Systems: Manage daily food ordering and inventory logs, monitoring stock movement to strictly minimize food waste in alignment with our eco-certified ethos.
• Cost Control: Ssupervising food and operational costs to maintain targeted kitchen budgets.
4. Collaborative Team Culture
• Side-by-Side Mentorship: Act as a highly approachable, collaborative leader who steps in where needed, uplifting Commis Chefs and Chef de Parties through patient training and shared hard work.
• Cross-Department Synergy: Foster a unified, positive working relationship with front-of-house teams and retreat coordinators to ensure seamless event delivery.
5. Food Safety, HACCP & Compliance
• Kitchen Safety Mastery: Ensure absolute adherence to statutory food hygiene regulations, workplace health and safety laws, and EHO standards.
• Documentation: Take a proactive, hands-on role in auditing and completing daily HACCP records and allergen logs.
Accommodation is available if required.
Required Skills & Qualifications
• Experience: Proven track record as a Senior Sous Chef or experienced Chef de Partie within a premium, sustainability-driven kitchen or luxury boutique resort.
• Culinary Versatility: A strong portfolio showcasing deep competence in high-end plant-forward cooking as well as traditional, ethical animal proteins.
• Leadership Style: Celebrated as a true team player—humble, highly communicative, and thrive in an environment devoid of traditional kitchen ego.
• Credentials: Valid Food Safety/HACCP Level 3 certification; formal qualification in Culinary Arts or Sustainable Food Systems is highly regarded.
• Logistics: On site private accommodation included in our stunning, countryside location
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The client is prioritising their health and is looking for a chef with a genuine interest in nutritious, heart-healthy cooking, with a focus on meals that support a cholesterol-conscious diet. The ideal candidate will create fresh, seasonal and varied menus that balance health with flavour and enjoyment.
Responsibilities
Plan and prepare daily meals tailored to the client’s preferences and dietary requirements.
Develop balanced, imaginative menus, with an understanding of cooking lower in saturated fat.
Adapt menus to any guidance provided by the client’s doctor or dietitian.
Manage food shopping, sourcing, kitchen organisation and hygiene across the residences.
Travel with the client and adapt comfortably to different kitchens and schedules.
Cater for occasional guests as required.
The ideal candidate - EU PASSPORT HOLDERS ONLY
Has proven experience as a private chef or in a comparable professional role.
Is passionate about healthy eating and confident preparing delicious, cholesterol-conscious meals.
Is organised, flexible, discreet and comfortable working in a private household.
Enjoys travelling and can work independently.
Holds a full, valid driving licence and is a confident driver.
Locations: Palma de Mallorca, Stockholm and Verbier, Switzerland
Salary: Depending on experience.
Start date, schedule and accommodation: To be confirmedTo apply, please send your CV, references and sample menus demonstrating your approach to healthy, seasonal cooking.
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We plan to establish a new restaurant in our premises in Briarhill Business Park
We are looking for a person with the initiative and experience to establish and run this business
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JOIN THE ENOTECA TEAM 🍷
Enoteca is growing, and we’re looking for people who want to grow with us.
We are a Spanish wine, tapas and gin concept in New York City built around hospitality, personality and creating a place where everyone feels welcome.
We’re currently looking for:
BARTENDERS
Fast, confident and charismatic behind the bar. You should love hospitality, know how to handle a busy NYC service, and understand that a great bartender doesn’t just make drinks — you create the night.
Wine and gin knowledge is a plus, but curiosity, personality and willingness to learn are essential.
SERVERS
Warm, energetic and genuinely good with people. We want servers who can read a table, recommend food and wine with confidence, and make guests feel like they discovered their new favorite neighborhood spot.
NYC experience is preferred, but attitude, reliability and ambition matter more than a perfect résumé.
SOCIAL MEDIA & MARKETING
We’re looking for someone creative who understands Instagram, TikTok, Reels and NYC restaurant culture — and knows how to turn food, wine, cocktails, people and nightlife into content that makes someone want to walk through our door.
You should be comfortable creating and filming content, developing ideas, following trends and helping us tell the Enoteca story in a fresh, stylish and authentic way.
WHO WE’RE LOOKING FOR
People with personality. People who move fast. People who care.
Enoteca is diverse, energetic and proudly welcoming. Our clientele includes a strong LGBTQ+ community, locals, tourists and people from around the world.
Come as you are — but come ready to work, learn and bring something to the table.
This is New York. We know there are a thousand restaurants where you can work.
We want Enoteca to be the place where you can become better at what you do.
ENOTECA NYC
Spanish soul. New York energy. Hospitality with personality. -
Free lance Chef required for occasional weekly contracts over the summer months to cook for groups of 12-16 persons, usually family groups.
Candidates must be:
- Prosessionally qualified
- Passionate and experienced at cooking traditional Irish dishes
- Highly organised and enjoys working in a clean and organised environment
- Be experienced at budgeting
Role involves cooking and daily food shopping
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Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands produce. The ideal candidate will work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
-
About this role
Core responsibilities
Create your menus for the season ahead
- Establish your inventory of ingredients
- You will be responsible for shopping and sourcing your ingredients
- Work within your allocated budget
- Prepare a high quality four course set menu each evening for 20-30 Hotel Coutettaz guests
- You will be managing a team made up of your sous chef and plongeur
- Ensure the kitchen and storerooms are kept to a very high level of cleanliness and hygiene following
- HACCP guidelines
- Be focused on good stock management and low food wastage
- Be well presented and look professional at all times.
- You will need to work well in a team
- You must have an EU passport or Carte de Séjour to apply for this position
Key benefits
- Central and comfortable accommodation if required
- Ski or snowboard hire, including boots
- Two days off per week
- Competitive wage
- French contract
- 35 hours per week
-
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands produce. The ideal candidate will work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
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Sonny's Deli is looking for an organised, enthusiastic Chef to join our small kitchen team.
We produce fresh food daily for our busy deli, working with high-quality ingredients in a fast-moving production kitchen that relies on good systems, consistency and teamwork.
This role would suit someone who enjoys working with quality produce, takes pride in organisation and efficiency, and enjoys producing food to a consistently high standard within a well-run kitchen.
Responsibilities
- Prepare fresh salads, sandwiches and deli food
Baking and pastry production
Batch cooking and production preparation
Maintain excellent kitchen organisation and HACCP standards
Maintain exceptionally high food safety and cleanliness standards
Support the Kitchen Manager in the day-to-day running of the kitchen
Assist with menu development, ordering and production planning
We're Looking For Someone Who- Has minimum 2 years' experience in a similar fresh-food kitchen
Has current HACCP knowledge/training
Is experienced in baking and pastry production
Is experienced working with fresh, high-quality ingredients
Produces consistently high standards, even when working at pace
Understands that great kitchens rely on consistency, organisation and repetition
Can work independently while communicating effectively within a small team
Genuine appreciation for seasonal produce and food made from scratch
Positive attitude and enjoys contributing to a close-knit team
What We Offer- Monday to Friday working week
Early starts and early finishes
A supportive, close-knit team
Opportunity to work with quality ingredients in a well-organised production kitchen
A well regarded and long-established independent business where quality, consistency and teamwork are at the heart of everything we do
- Prepare fresh salads, sandwiches and deli food
-
Creative Chef / Cook for High‑End Deli & Food Store
We’re transforming our café into a premium deli and food store focused on exceptional ingredients, chef‑crafted products, and a modern food‑retail experience. We’re looking for a chef with imagination, precision, and a passion for flavour.
What you’ll lead:
- Developing a signature range of deli dishes, salads, sandwiches, and ready‑to‑heat meals
- Creating seasonal menus and retail food concepts
- Bringing restaurant‑level creativity into a retail setting
- Maintaining high standards of quality, presentation, and consistency
- Collaborating on product packaging, display, and customer experience
Who you are:
- A chef with strong creativity and a love for modern deli cuisine
- Confident working independently and shaping a new food identity
- Experienced in batch cooking, menu development, and food safety
- Excited by the idea of building something new from the ground up
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Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands produce. The ideal candidate will work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
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We’re looking for an experienced Staff Chef to join The Peligoni Club in Greece until early November.
You’ll prepare lunch and dinner for up to 150 staff each day, serving nutritious, varied and filling meals to a busy team working across hospitality, watersports, childcare and more.
Staff food is a really important part of team welfare at Peligoni. Our team work hard, often in the heat, so we’re looking for someone who genuinely cares about making sure people are well fed, energised and looked after.
Working closely with our Kitchen Manager, you’ll help with menu planning, food preparation, stock and ordering, while keeping the staff kitchen organised and running smoothly.
You’ll need:
- Professional kitchen experience, ideally in high-volume catering
- Confidence cooking for large numbers
- Strong organisation and food hygiene standards
- A practical, proactive and flexible approach
- A genuine interest in team welfare and producing good, nutritious food
- Availability to start immediately and work in Greece for the remainder of the season
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Sonny's Deli is looking for an organised, enthusiastic Chef to join our small kitchen team.
We produce fresh food daily for our busy deli, working with high-quality ingredients in a fast-moving production kitchen that relies on good systems, consistency and teamwork.
This role would suit someone who enjoys working with quality produce, takes pride in organisation and efficiency, and enjoys producing food to a consistently high standard within a well-run kitchen.
Responsibilities
- Prepare fresh salads, sandwiches and deli food
Baking and pastry production
Batch cooking and production preparation
Maintain excellent kitchen organisation and HACCP standards
Maintain exceptionally high food safety and cleanliness standards
Support the Kitchen Manager in the day-to-day running of the kitchen
Assist with menu development, ordering and production planning
We're Looking For Someone Who- Has minimum 2 years' experience in a similar fresh-food kitchen
Has current HACCP knowledge/training
Is experienced in baking and pastry production
Is experienced working with fresh, high-quality ingredients
Produces consistently high standards, even when working at pace
Understands that great kitchens rely on consistency, organisation and repetition
Can work independently while communicating effectively within a small team
Genuine appreciation for seasonal produce and food made from scratch
Positive attitude and enjoys contributing to a close-knit team
What We Offer- Monday to Friday working week
Early starts and early finishes
A supportive, close-knit team
Opportunity to work with quality ingredients in a well-organised production kitchen
A well regarded and long-established independent business where quality, consistency and teamwork are at the heart of everything we do
- Prepare fresh salads, sandwiches and deli food
-
Creative Chef / Cook for High‑End Deli & Food Store
We’re transforming our café into a premium deli and food store focused on exceptional ingredients, chef‑crafted products, and a modern food‑retail experience. We’re looking for a chef with imagination, precision, and a passion for flavour.
What you’ll lead:
- Developing a signature range of deli dishes, salads, sandwiches, and ready‑to‑heat meals
- Creating seasonal menus and retail food concepts
- Bringing restaurant‑level creativity into a retail setting
- Maintaining high standards of quality, presentation, and consistency
- Collaborating on product packaging, display, and customer experience
Who you are:
- A chef with strong creativity and a love for modern deli cuisine
- Confident working independently and shaping a new food identity
- Experienced in batch cooking, menu development, and food safety
- Excited by the idea of building something new from the ground up
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We are looking for an individual or couple with a passion for nutrient-dense food to collaborate with us in establishing a farm-to-table restaurant and/or cookery school at the heart of our Hampshire village.
Not far from Petersfield, the village sits within a progressive regenerative Estate, rooted in the belief that healthy soils are the foundation for thriving ecosystems.
The Estate offers historic residential buildings and barns, alongside exceptional produce including sustainably sourced venison, beef from our multi-generational herd of cattle, and seasonal fruit and vegetables grown in our community garden.
We would love to welcome into our community an individual(s) excited by the opportunity to build a business from the ground up — using some of the finest locally grown ingredients to bring people together and an appetite to share their knowledge and passion through workshops and/or cookery classes.
If any of this resonates with you, we would love to hear from you.
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The client is prioritising their health and is looking for a chef with a genuine interest in nutritious, heart-healthy cooking, with a focus on meals that support a cholesterol-conscious diet. The ideal candidate will create fresh, seasonal and varied menus that balance health with flavour and enjoyment.
Responsibilities
Plan and prepare daily meals tailored to the client’s preferences and dietary requirements.
Develop balanced, imaginative menus, with an understanding of cooking lower in saturated fat.
Adapt menus to any guidance provided by the client’s doctor or dietitian.
Manage food shopping, sourcing, kitchen organisation and hygiene across the residences.
Travel with the client and adapt comfortably to different kitchens and schedules.
Cater for occasional guests as required.
The ideal candidate - EU PASSPORT HOLDERS ONLY
Has proven experience as a private chef or in a comparable professional role.
Is passionate about healthy eating and confident preparing delicious, cholesterol-conscious meals.
Is organised, flexible, discreet and comfortable working in a private household.
Enjoys travelling and can work independently.
Holds a full, valid driving licence and is a confident driver.
Locations: Palma de Mallorca, Stockholm and Verbier, Switzerland
Salary: Depending on experience.
Start date, schedule and accommodation: To be confirmedTo apply, please send your CV, references and sample menus demonstrating your approach to healthy, seasonal cooking.
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The client is prioritising their health and is looking for a chef with a genuine interest in nutritious, heart-healthy cooking, with a focus on meals that support a cholesterol-conscious diet. The ideal candidate will create fresh, seasonal and varied menus that balance health with flavour and enjoyment.
Responsibilities
Plan and prepare daily meals tailored to the client’s preferences and dietary requirements.
Develop balanced, imaginative menus, with an understanding of cooking lower in saturated fat.
Adapt menus to any guidance provided by the client’s doctor or dietitian.
Manage food shopping, sourcing, kitchen organisation and hygiene across the residences.
Travel with the client and adapt comfortably to different kitchens and schedules.
Cater for occasional guests as required.
The ideal candidate - EU PASSPORT HOLDERS ONLY
Has proven experience as a private chef or in a comparable professional role.
Is passionate about healthy eating and confident preparing delicious, cholesterol-conscious meals.
Is organised, flexible, discreet and comfortable working in a private household.
Enjoys travelling and can work independently.
Holds a full, valid driving licence and is a confident driver.
Locations: Palma de Mallorca, Stockholm and Verbier, Switzerland
Salary: Depending on experience.
Start date, schedule and accommodation: To be confirmedTo apply, please send your CV, references and sample menus demonstrating your approach to healthy, seasonal cooking.
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JOIN THE ENOTECA TEAM 🍷
Enoteca is growing, and we’re looking for people who want to grow with us.
We are a Spanish wine, tapas and gin concept in New York City built around hospitality, personality and creating a place where everyone feels welcome.
We’re currently looking for:
BARTENDERS
Fast, confident and charismatic behind the bar. You should love hospitality, know how to handle a busy NYC service, and understand that a great bartender doesn’t just make drinks — you create the night.
Wine and gin knowledge is a plus, but curiosity, personality and willingness to learn are essential.
SERVERS
Warm, energetic and genuinely good with people. We want servers who can read a table, recommend food and wine with confidence, and make guests feel like they discovered their new favorite neighborhood spot.
NYC experience is preferred, but attitude, reliability and ambition matter more than a perfect résumé.
SOCIAL MEDIA & MARKETING
We’re looking for someone creative who understands Instagram, TikTok, Reels and NYC restaurant culture — and knows how to turn food, wine, cocktails, people and nightlife into content that makes someone want to walk through our door.
You should be comfortable creating and filming content, developing ideas, following trends and helping us tell the Enoteca story in a fresh, stylish and authentic way.
WHO WE’RE LOOKING FOR
People with personality. People who move fast. People who care.
Enoteca is diverse, energetic and proudly welcoming. Our clientele includes a strong LGBTQ+ community, locals, tourists and people from around the world.
Come as you are — but come ready to work, learn and bring something to the table.
This is New York. We know there are a thousand restaurants where you can work.
We want Enoteca to be the place where you can become better at what you do.
ENOTECA NYC
Spanish soul. New York energy. Hospitality with personality. -
Glenforsa Cafe and Farm Shop are looking for a capable, passionate and driven chef to join our team for the remainder of the season!
Situated in the heart of the Isle of Mull, Glenforsa Cafe is Mull’s newest destination serving delicious meals using the best of the islands produce. The ideal candidate will work alongside our chefs and front of house delivering delicious breakfasts, elevated cafe style lunches and wood fired pizzas on the weekend. We are looking for someone who can join us as soon as possible and be with us until the end of October. Hours expected are 36-40 per week. We are a youthful, tight-knit team who are looking for someone with a positive attitude. Hard-working is a must and it is vital that you are a team player who works well with others to achieve a goal. Experience in kitchen not necessary as long as you have the right attitude and are willing to learn!
Fantastic perks of the position
- Lovely staff accommodation with generous living space and garden
- Share of tips and service charge
- Sociable hours and a great team environment (9am - 4pm)
- Pay starts at £12.71 / hour (accommodation provided)
- 2 days off each week
We look forward to hearing from you. Please email CV’s to max@benmoreestate.co.uk
Glenforsa team x
-
Creative Chef / Cook for High‑End Deli & Food Store
We’re transforming our café into a premium deli and food store focused on exceptional ingredients, chef‑crafted products, and a modern food‑retail experience. We’re looking for a chef with imagination, precision, and a passion for flavour.
What you’ll lead:
- Developing a signature range of deli dishes, salads, sandwiches, and ready‑to‑heat meals
- Creating seasonal menus and retail food concepts
- Bringing restaurant‑level creativity into a retail setting
- Maintaining high standards of quality, presentation, and consistency
- Collaborating on product packaging, display, and customer experience
Who you are:
- A chef with strong creativity and a love for modern deli cuisine
- Confident working independently and shaping a new food identity
- Experienced in batch cooking, menu development, and food safety
- Excited by the idea of building something new from the ground up
-
Every year we are lucky enough to have the most lovely chef and host to look after up to ten guests in our ski in ski out chalet in Méribel. This chalet has been owned by the same family for 65 years. The couple should be able to take responsibility for the chalet during the time they are there. Lots of ski time for those who develop an efficient routine. Owner run, so direct contact with the family to develop a personal service for our wonderful guests. Always good to have those applying who have skiing experience and enjoy mountain life.
Please only get in touch as a couple/or pair, and if you can be interviewed in London following an initial whats app chat.
Applicants must have drivers licenses. Detailed job description shared following whats app call. We have had many Ballymaloe trained chefs and love them!
-
Every year we are lucky enough to have the most lovely chef and host to look after up to ten guests in our ski in ski out chalet in Méribel. This chalet has been owned by the same family for 65 years. The couple should be able to take responsibility for the chalet during the time they are there. Lots of ski time for those who develop an efficient routine. Owner run, so direct contact with the family to develop a personal service for our wonderful guests. Always good to have those applying who have skiing experience and enjoy mountain life.
Please only get in touch as a couple/or pair, and if you can be interviewed in London following an initial whats app chat.
Applicants must have drivers licenses. Detailed job description shared following whats app call. We have had many Ballymaloe trained chefs and love them!
-
We are looking for a cook to join our team at Woodfield, Birr in the Midlands of Ireland. It is a busy cafe beside a Garden Centre with a made from scratch ethos, using vegetables from our gardens and organic breads, eggs etc.
We have a busy Breakfast and lunch service 7 days/week, with a great selection of cakes and pastries.
We are looking for a Ballymaloe trained cook or similar who is looking to gain experience of busy brunch/lunch service. Lots of opportunity to work alongside our great baker and current chefs.
Young, positive friendly work environment.
Accommodation available. Full time hours available year round.
-
Please contact us for further details.
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We're looking for a friendly, enthusiastic team member with a genuine interest in great local food and specialty coffee.
The Ideal candidate will:
- Have a passion for food and coffee,
- Enjoy providing excellent customer service,
- Be reliable, hardworking, and a team player,
- Be willing to learn and work in a fast paced environment,
- Previous café or hospitality experience .
If you love creating great customer experiences and want to be part of a welcoming team , we'd love to hear from you.
-
We plan to establish a new restaurant in our premises in Briarhill Business Park
We are looking for a person with the initiative and experience to establish and run this business
-
We plan to establish a new restaurant in our premises in Briarhill Business Park
We are looking for a person with the initiative and experience to establish and run this business
-
We're looking for a Head Chef who can help us continue developing the ethos, identity and food of Gloriosa.
The opportunity
This is more than a traditional Head Chef role. You'll have genuine creative control over the menu, the kitchen and the dishes we serve to our guests.
Gloriosa is well established, and we want the person who helps shape our future to be properly recognised and rewarded for the impact they make.
The role
You will be responsible for:
Leading and developing the kitchen team, culture and standards at Gloriosa.
Continuing to shape and evolve a modern Mediterranean menu that is seasonal, ambitious and creative.
Managing food costs, supplier relationships and day-to-day kitchen operations.
Working closely with the General Manager and Owners on strategy, growth and future plans.
Mentoring and developing our chefs, while building a motivated and high-performing team.
Maintaining consistency, quality and high standards, even under pressure.
- We're looking for:
Proven experience in a modern Mediterranean kitchen as a Head Chef, or a strong Sous Chef ready to take the next step.
Someone who is quality-focused, team-oriented and able to lead calmly under pressure.
Genuine ambition and resilience — and the drive to build something worthwhile, with the full backing of ownership behind you.
A creative and confident approach to modern Mediterranean cooking.
What we're offering
Real influence over the menu, kitchen culture and wider direction of Gloriosa.
A structured working week with a genuine commitment to sustainable hours for you and your team.
We are looking forward to meeting you!
https://www.instagram.com/gloriosa_glasgow?stkn=cmlpNDh0MWU5enpz
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We are looking for a chef to define and head a truly garden-led kitchen—one where the menu begins in the soil, not on paper.
At Keythorpe Hall, cooking is rooted in seasonality, and flavour. Ingredients are grown for taste, harvested at their peak, and used with precision and care. The kitchen works in rhythm with the garden, extending the seasons through preservation and craft rather than relying on imported produce.
This role is for a chef who wants to be connected—to the land, to the ingredients, and to the people they are cooking for—and who is motivated by the opportunity to build something distinctive, thoughtful, and lasting.
About Keythorpe Hall
https://instagram.com/keythorpe_hall?igshid=YmMyMTA2M2Y=
Keythorpe Hall is a farm-to-table culinary destination within a twenty-five acre estate in Leicestershire, centred around a two-acre walled garden that defines everything we cook.
The estate offers full-service, exclusive-use stays, a monthly supper club, and a programme of events throughout the year, all rooted in a deeply seasonal, garden-led approach to food.
The chefs work as a team with the head gardener to understand the produce we grow and are constantly sampling and experimenting with it. We encourage using lots of wild food and extend the seasons of the produce through preserving and fermenting.
The Role
We are seeking a Head Chef to lead the kitchen at Keythorpe Hall and play a central role in shaping both the food and the evolution of the business.
This is a rare opportunity to build and lead a truly garden-led kitchen, where menus are dictated by what is ready and at its peak, and where seasonality is not supplemented by imported ingredients but extended and interpreted through preservation, fermentation, curing, and careful planning.
You will work directly with the owners and Head Grower in a highly collaborative environment, contributing not only to menus but also to the ongoing development of Keythorpe Hall as a hospitality business. This includes the opportunity to help shape and develop new dining formats, guest experiences, and future business opportunities as the estate evolves.
This is a hands-on leadership role. You will have full ownership of the kitchen, from creative direction through to sourcing, standards, and service delivery, with additional kitchen support provided for larger events.
The Kitchen
The chef’s kitchen is fully equipped to a professional restaurant standard and includes a full suite of commercial cooking equipment. There is an established pantry of preserves, ferments, and seasonal preparations, which plays a key role in extending seasonality and maintaining a low reliance on external sourcing
-
We are looking for a chef to define and head a truly garden-led kitchen—one where the menu begins in the soil, not on paper.
At Keythorpe Hall, cooking is rooted in seasonality, and flavour. Ingredients are grown for taste, harvested at their peak, and used with precision and care. The kitchen works in rhythm with the garden, extending the seasons through preservation and craft rather than relying on imported produce.
This role is for a chef who wants to be connected—to the land, to the ingredients, and to the people they are cooking for—and who is motivated by the opportunity to build something distinctive, thoughtful, and lasting.
About Keythorpe Hall
https://instagram.com/keythorpe_hall?igshid=YmMyMTA2M2Y=
Keythorpe Hall is a farm-to-table culinary destination within a twenty-five acre estate in Leicestershire, centred around a two-acre walled garden that defines everything we cook.
The estate offers full-service, exclusive-use stays, a monthly supper club, and a programme of events throughout the year, all rooted in a deeply seasonal, garden-led approach to food.
The chefs work as a team with the head gardener to understand the produce we grow and are constantly sampling and experimenting with it. We encourage using lots of wild food and extend the seasons of the produce through preserving and fermenting.
The Role
We are seeking a Head Chef to lead the kitchen at Keythorpe Hall and play a central role in shaping both the food and the evolution of the business.
This is a rare opportunity to build and lead a truly garden-led kitchen, where menus are dictated by what is ready and at its peak, and where seasonality is not supplemented by imported ingredients but extended and interpreted through preservation, fermentation, curing, and careful planning.
You will work directly with the owners and Head Grower in a highly collaborative environment, contributing not only to menus but also to the ongoing development of Keythorpe Hall as a hospitality business. This includes the opportunity to help shape and develop new dining formats, guest experiences, and future business opportunities as the estate evolves.
This is a hands-on leadership role. You will have full ownership of the kitchen, from creative direction through to sourcing, standards, and service delivery, with additional kitchen support provided for larger events.
The Kitchen
The chef’s kitchen is fully equipped to a professional restaurant standard and includes a full suite of commercial cooking equipment. There is an established pantry of preserves, ferments, and seasonal preparations, which plays a key role in extending seasonality and maintaining a low reliance on external sourcing
-
Full Time sous chef required to work with the Head Chef, helping lead and develop food and beverage delivery across all aspects of a beautiful Estate: restaurant, coffee shop food, estate guest food (spa and accommodation), as well as private and corporate events. This is an exciting position, working in a stunning location with the emphasis on exceptional service across the estate.
This is not a single kitchen role as the sous chef will be working across multiple spaces and service styles on any given week, supporting the Head Chef in running a kitchen that must flex between events, intimate in-house dining for house guests, day-to-day coffee shop/restaurant service, and spa food.
Location is the Bedfordshire/Cambridgeshire border close to Sandy.
Key Responsibilities:
- Deputise for the Head Chef, running service in their absence and stepping up across all estate venues
- Lead and mentor freelance chefs, kitchen assistants and kitchen porters
- Maintain food hygiene, health & safety, and allergen standards to the level expected of a premium events venue
- Assist in writing menus and developing and costing menu items, with careful consideration of what is grown on the estate and local suppliers
- Adapt prep, plating and service logistics to the venue in use, walled garden, lakeside, amphitheatre or the main house, each of which demands a different setup
- Coordinate with front-of-house and events teams
- Support stock control, ordering and portion control to help protect GP across variable, event-driven volumes
- Assist in tracking food costs across multiple concurrent events and adjusting as needed
- Contribute to supplier relationships, sourcing locally where possible given the estate’s Cambridgeshire setting
- Work a seasonal rhythm, significantly busier spring through autumn, with different demands in quieter winter months
- Comfortable moving between structured indoor kitchen service and more mobile, outdoor catering setups
Requirements:
- Proven experience in a high-end restaurant or events setting
- Ability to lead a kitchen independently under pressure
- Experience with both fine dining-standard plated service and larger banqueting-style catering
- A flexible, hands-on approach, no two days are the same across the estate’s varied spaces
- Someone with experience or a desire to learn to cook over open flame. The estate uses and is an official distributor of both the OFYR and BSTRD BBQs
- Full UK driving licence is useful given the site’s rural location
What will be offered:
- £35,000 per annum or £16.82/hour with accommodation offered
- Complimentary coffee
- 50% off food
- 15% off membership, wild swimming, spa, alcohol and retail items
- Access to the estate grounds, gym and padel courts
- Training and development opportunities
- The chance to work across one of Cambridgeshire’s most distinctive events settings and a genuine up-and-coming food and beverage destination
- On-site accommodation available in the form of a self-contained flat
-
Chef with excellent Baking skills required for new restaurant
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About Us
The Deerstone Eco Hideaway is a premier 6-acre sustainable luxury resort nestled in the heart of the Glendalough Valley, surrounded by the Wicklow Mountains National Park. Dedicated to ecological responsibility and wellness, we offer our guests a restorative escape centered around nature, mindfulness, and exceptional food.
Our culinary program takes pride in an on-site growing program, zero-waste practices, and a vibrant farm-to-fork philosophy that feeds into communal dining events like our Gather & Feast experiences held in The Shed.
Position Overview
We are seeking a deeply collaborative, passionate, and hands-on Senior Chef to join our growing kitchen team. In this role, you will work side-by-side with our existing team to execute a sophisticated, seasonal menu that seamlessly balances creative vegetarian cuisine and ethically sourced, sustainable meat-based dishes. As senior chef, you are not just a manager behind a desk—you are an active, driving presence on the line, a mentor to junior staff, and a warm communicator who loves interacting with our retreat, corporate, and leisure guests.
Key Responsibilities
1. Culinary Execution & Inclusive Menu Development
• Dual Gastronomy Mastery: Deliver highly innovative, nutrient-dense plates, demonstrating equal expertise and flair in wholesome vegetarian/vegan cuisine and responsibly sourced, local wild game or sustainable meats.
• Garden-to-Plate Integration: work directly with our on-site growing program and local Wicklow food producers to utilize hyper-seasonal ingredients.
• Hands-on Service: Lead from the front during busy prep and service windows, setting the gold standard for precision, presentation, and taste.
2. Guest Engagement & Interactive Experiences
• Live Demonstrations: Confidently host interactive cooking demonstrations, workshops, and fireside culinary experiences tailored to wellness retreats and corporate groups.
• Table-side Ambassadorship: Engage naturally with diners in our communal spaces, articulating our sustainable nutrition values and the provenance of the ingredients on their plates.
3. Operational Logistics & Ordering
• Procurement & Waste Systems: Manage daily food ordering and inventory logs, monitoring stock movement to strictly minimize food waste in alignment with our eco-certified ethos.
• Cost Control: Ssupervising food and operational costs to maintain targeted kitchen budgets.
4. Collaborative Team Culture
• Side-by-Side Mentorship: Act as a highly approachable, collaborative leader who steps in where needed, uplifting Commis Chefs and Chef de Parties through patient training and shared hard work.
• Cross-Department Synergy: Foster a unified, positive working relationship with front-of-house teams and retreat coordinators to ensure seamless event delivery.
5. Food Safety, HACCP & Compliance
• Kitchen Safety Mastery: Ensure absolute adherence to statutory food hygiene regulations, workplace health and safety laws, and EHO standards.
• Documentation: Take a proactive, hands-on role in auditing and completing daily HACCP records and allergen logs.
Accommodation is available if required.
Required Skills & Qualifications
• Experience: Proven track record as a Senior Sous Chef or experienced Chef de Partie within a premium, sustainability-driven kitchen or luxury boutique resort.
• Culinary Versatility: A strong portfolio showcasing deep competence in high-end plant-forward cooking as well as traditional, ethical animal proteins.
• Leadership Style: Celebrated as a true team player—humble, highly communicative, and thrive in an environment devoid of traditional kitchen ego.
• Credentials: Valid Food Safety/HACCP Level 3 certification; formal qualification in Culinary Arts or Sustainable Food Systems is highly regarded.
• Logistics: On site private accommodation included in our stunning, countryside location
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val-disere
Job Postings for Pastry
pastry
Job Postings for Lodge
lodge
Job Postings for Assistant Chef
assistant-chef
Job Postings for Hotel
hotel
Job Postings for Vegetarian Restaurant
vegetarian-restaurant
Job Postings for Location:West Cork
west-cork
Job Postings for Commis Chef
commis-chef
Job Postings for Location:East Neuk
east-neuk
Job Postings for Location:Butchery
butchery
Job Postings for Location:Business Opportunity
business-opportunity
Job Postings for Location:Somerset
somerset
Job Postings for Private Chef
private-chef
Job Postings for Restaurant for Sale
restaurant-for-sale
Job Postings for restaurant
restaurant
Job Postings for Location:Gloucestershire
gloucestershire
Job Postings for Food Store
food-store
Job Postings for Christmas
christmas
Job Postings for Business for Sale
business-for-sale
Job Postings for Business Opportunity
business-opportunity
Job Postings for Part time
part-time
Job Postings for Batch Cooking
batch-cooking
Job Postings for Daytime Only
daytime-only
Job Postings for Care Home
care-home
Job Postings for Mexican
mexican
Job Postings for Location:Solihull
solihull
Job Postings for chef de partie
chef-de-partie
Job Postings for Teaching
teaching
Job Postings for Weekday Only
weekday-only
Job Postings for Head of Catering
head-of-catering
Job Postings for Catering
catering
Job Postings for Nursing Home
nursing-home
Job Postings for Guest House
guest-house
Job Postings for Baking
baking
Job Postings for Senior Chef
senior-chef
Job Postings for Barge
barge
Job Postings for Private Events
private-events
Job Postings for Assistant Baker
assistant-baker
Job Postings for Location:Longford
longford
Job Postings for Weekend
weekend
Job Postings for Part-time
part-time
Job Postings for Ski Chalet
ski-chalet
Job Postings for Couple
couple
Job Postings for Private Chalet
private-chalet
Job Postings for Location:Sherkin Island
sherkin-island
Job Postings for Head of Kitchen
head-of-kitchen
Job Postings for healthy
healthy
Job Postings for wellness
wellness
Job Postings for retreat
retreat
Job Postings for france
france
Job Postings for italy
italy
Job Postings for Day Time
day-time
Job Postings for Catering Company
catering-company
Job Postings for Summer Season
summer-season
Job Postings for Food Truck
food-truck
Job Postings for Seafood
seafood
Job Postings for Location:Seasonal
seasonal
Job Postings for Executive Chef
executive-chef
Job Postings for Resort
resort
Job Postings for commis Chef
commis-chef
Job Postings for Assistant
assistant
Job Postings for Country House
country-house
Job Postings for Chef and Gardener
chef-and-gardener
Job Postings for Junior Chef
junior-chef
Job Postings for Seasonal
seasonal
Job Postings for Location:Australia
australia
Job Postings for Location:New South Wales
new-south-wales
Job Postings for Location:Waterford
waterford
Job Postings for Location:Shropshire
shropshire
Job Postings for Gastro Pub
gastro-pub
Job Postings for Plant Based
plant-based
Job Postings for Chef de partie
chef-de-partie
Job Postings for Location:East London
east-london
Job Postings for Location:Melbourne
melbourne
Job Postings for Weekdays
weekdays
Job Postings for Executive Head Chef
executive-head-chef
Job Postings for Farm Shop
farm-shop
Job Postings for Location:Roscommon
roscommon
Job Postings for Golf Club
golf-club
Job Postings for Junior Sous Chef
junior-sous-chef
Job Postings for Location:Scottish Highlands
scottish-highlands
Job Postings for Summer Job
summer-job
Job Postings for Short Term
short-term
Job Postings for Private chef
private-chef
Job Postings for villa
villa
Job Postings for short term
short-term
Job Postings for summer
summer
Job Postings for Equestrian
equestrian
Job Postings for Horses
horses
Job Postings for Staff Chef
staff-chef
Job Postings for Pizza Chef
pizza-chef
Job Postings for Canal Boat
canal-boat
Job Postings for Daytime only
daytime-only
Job Postings for Delicatessan
delicatessan
Job Postings for Busy Restaurant
busy-restaurant
Job Postings for Part-Time
part-time
Job Postings for Weekend Only
weekend-only
Job Postings for Wine Bar
wine-bar
Job Postings for Location:Hampshire
hampshire
Job Postings for Shooting Lodge
shooting-lodge
Job Postings for Location:Peak District
peak-district
Job Postings for Heritage Centre
heritage-centre
Job Postings for Lunch
lunch
Job Postings for Location:Richmond
richmond
Job Postings for Beach
beach
Job Postings for Gardening
gardening
Job Postings for Chalet
chalet
Job Postings for Location:mediterranean
mediterranean
Job Postings for Yacht
yacht
Job Postings for Dublin
dublin
Job Postings for Ireland
ireland
Job Postings for Cheesemaker
cheesemaker
Job Postings for Tutor
tutor
Job Postings for Senior Tutor
senior-tutor
Job Postings for Location:Shrewsbury
shrewsbury
Job Postings for Wine Shop
wine-shop
Job Postings for Buyer
buyer
Job Postings for Kitchen assistant
kitchen-assistant
Job Postings for Production Kitchen
production-kitchen
Job Postings for Night Time
night-time
Job Postings for Ballymaloe
ballymaloe
Job Postings for Junior
junior
Job Postings for Location:Cork City
cork-city
Job Postings for Setup
setup
Job Postings for Community Center
community-center
Job Postings for Business
business
Job Postings for Location:Sardinia
sardinia
Job Postings for Location:Stockholm
stockholm
Job Postings for Location:Little Island
little-island
Job Postings for Location:Catering Company
catering-company
Job Postings for Breakfast Chef
breakfast-chef
Job Postings for Wedding Venue
wedding-venue
Job Postings for Fish Restaurant
fish-restaurant
Job Postings for Prep Cook
prep-cook
Job Postings for Location:North Cork
north-cork
Job Postings for Live in Chef
live-in-chef
Job Postings for Location:Mallorca
mallorca
Job Postings for Location:Connacht
connacht
Job Postings for Location:West of Ireland
west-of-ireland
Job Postings for Guide
guide
Job Postings for Day Time Only
day-time-only
Job Postings for Accommodation
accommodation
Job Postings for Summer Camp
summer-camp
Job Postings for Location:United States
united-states
Job Postings for Location:New York
new-york
Job Postings for Line Cook
line-cook
Job Postings for Pastry Cook
pastry-cook
Job Postings for Guesthouse
guesthouse
Job Postings for Location:south-of-england
south-of-england
Job Postings for chef-de-partie
chef-de-partie
Job Postings for farm-to-table
farm-to-table
Job Postings for farm-to-fork
farm-to-fork
Job Postings for organic
organic
Job Postings for seasonal job
seasonal-job
Job Postings for Afternoon Tea
afternoon-tea
Job Postings for Location:Clonakilty
clonakilty
Job Postings for Barista
barista
Job Postings for Location:Loch Awe
loch-awe
Job Postings for Seasonal Produce
seasonal-produce
Job Postings for Scotland
scotland
Job Postings for Luxury
luxury
Job Postings for Picnic
picnic
Job Postings for Location:Sri Lanka
sri-lanka
Job Postings for Asian Cuisine
asian-cuisine
Job Postings for Pizza
pizza
Job Postings for Recipe Developer
recipe-developer
Job Postings for Temporary
temporary
Job Postings for Winter Season
winter-season
Job Postings for Location:Baltimore
baltimore
Job Postings for Holiday Cook
holiday-cook
Job Postings for Lease
lease
Job Postings for Canteen
canteen
Job Postings for Location:Portugal
portugal
Job Postings for Community Owned
community-owned
Job Postings for Holiday Resort
holiday-resort
Job Postings for Location:Northampton
northampton
Job Postings for Estate
estate
Job Postings for Location:Argentina
argentina
Job Postings for Head Cook
head-cook
Job Postings for Location:Nassau County
nassau-county
Job Postings for live in
live-in
Job Postings for New York
new-york
Job Postings for cook & housekeeping
cook-housekeeping
Job Postings for Location:Long Island
long-island
Job Postings for Housekeeping
housekeeping
Job Postings for Events
events
Job Postings for Location:Litttle Island
litttle-island
Job Postings for Location:Cork Ireland
cork-ireland
Job Postings for Run your own Business
run-your-own-business
Job Postings for Garden Centre
garden-centre
Job Postings for Restuarant
restuarant
Job Postings for Office
office
Job Postings for Administration
administration
Job Postings for Management
management
Job Postings for Patisserie
patisserie
Job Postings for Location:Isle of Mull
isle-of-mull
Job Postings for Cookery Teacher
cookery-teacher
Job Postings for Travel
travel
Job Postings for Senior
senior
Job Postings for Location:Provence
provence
Job Postings for west cork
west-cork
Job Postings for Location:Co Clare
co-clare
Job Postings for Location:Birmingham
birmingham
Job Postings for Kitchen Porter
kitchen-porter
Job Postings for Host Cook
host-cook
Job Postings for Holiday Villa
holiday-villa
Job Postings for Villa Chef
villa-chef
Job Postings for Beach Club
beach-club
Job Postings for Season
season
Job Postings for Location:Crosshaven
crosshaven
Job Postings for Gourmet Pub
gourmet-pub
Job Postings for Location:Caribbean
caribbean
Job Postings for Location:Wiltshire
wiltshire
Job Postings for Gluten Free
gluten-free
Job Postings for Export Manger
export-manger
Job Postings for Food Related
food-related
Job Postings for Food Production
food-production
Job Postings for Market
market
Job Postings for Bakehouse
bakehouse
Job Postings for Winebar
winebar
Job Postings for Seaside
seaside
Job Postings for Location:Westmeath
westmeath
Job Postings for Pizzeria
pizzeria
Job Postings for Bread
bread
Job Postings for Location:New Jersey
new-jersey
Job Postings for Busy Cafe
busy-cafe
Job Postings for House Hotel
house-hotel
Job Postings for Stables
stables
Job Postings for Embassy
embassy
Job Postings for Cook Scotland
cook-scotland
Job Postings for Head Baker
head-baker
Job Postings for Location:Amsterdam
amsterdam
Job Postings for Location:Netherlands
netherlands
Job Postings for Halal
halal
Job Postings for Junior Cook
junior-cook
Job Postings for Restaruant
restaruant
Job Postings for Location:Killarney
killarney
Job Postings for Location:Greystones
greystones
Job Postings for Vegan
vegan
Job Postings for Icecream
icecream
Job Postings for gelato
gelato
Job Postings for Boat Chef
boat-chef
Job Postings for Food Stylist
food-stylist
Job Postings for Culinary Internship
culinary-internship
Job Postings for Intern
intern
Job Postings for Location:Dingle . Kerry
dingle-kerry
Job Postings for Personal Cook
personal-cook
Job Postings for Location:Westport
westport
Job Postings for Kitchen Manager
kitchen-manager
Job Postings for Pastry chef
pastry-chef
Job Postings for head baker
head-baker
Job Postings for Location:Dungannon
dungannon
Job Postings for Location:Northern Ireland
northern-ireland
Job Postings for Development Chef
development-chef
Job Postings for Pizzaria
pizzaria
Job Postings for sous chef
sous-chef
Job Postings for overseas
overseas
Job Postings for Greece
greece
Job Postings for head chef
head-chef
Job Postings for Location:South East
south-east
Job Postings for Location:Cornwall
cornwall
Job Postings for Location:Oxfordshire
oxfordshire
Job Postings for Chalet Season
chalet-season
Job Postings for France
france
Job Postings for School Cook
school-cook
Job Postings for Family
family
Job Postings for Cook Housekeeper
cook-housekeeper
Job Postings for Location:Rochestown
rochestown
Job Postings for Location:Monkstown
monkstown
Job Postings for Kitchen Assistant
kitchen-assistant
Job Postings for wine bar
wine-bar
Job Postings for Location:Portumna
portumna
Job Postings for Location:Castlebar
castlebar
Job Postings for New Restaurant
new-restaurant
Job Postings for Location:Leicestershire
leicestershire
Job Postings for Location:Cambridgeshire
cambridgeshire
Job Postings for Senior Cook
senior-cook