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Jobs for Cooks
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We are looking for a chef to cook fresh local produce for the family and up to 12 friends at our holiday home in the beautiful surrounds of the Gers in South Western France (an hour's drive due west of Toulouse).
- Breakfast is continental;
- lunch is buffet style (a selection of salads with a centrepiece such as Moules / Tarts / Kedgeree …); Dinner is a more formal affair with 2 or 3 plated courses.
The Chef is responsible for menu planning, shopping, laying and clearing the table and plating dinner.
We are looking for a cheerful hard working individual who is passionate about cooking with a sophisticated repertoire of beautifully presented dishes.
One day off per week and free time daily. Use of car. Own separate accommodation with en suite. Must be a dog-lover.
Willing to consider a couple but the chef must have professional cooking experience.
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We are looking for a chef to cook fresh local produce for the family and up to 12 friends at our holiday home in the beautiful surrounds of the Gers in South Western France (an hour's drive due west of Toulouse).
- Breakfast is continental;
- lunch is buffet style (a selection of salads with a centrepiece such as Moules / Tarts / Kedgeree …); Dinner is a more formal affair with 2 or 3 plated courses.
The Chef is responsible for menu planning, shopping, laying and clearing the table and plating dinner.
We are looking for a cheerful hard working individual who is passionate about cooking with a sophisticated repertoire of beautifully presented dishes.
One day off per week and free time daily. Use of car. Own separate accommodation with en suite. Must be a dog-lover.
Willing to consider a couple but the chef must have professional cooking experience.
-
Seeking a live-in chef at a Kenmare manor house for an annual “Guys Golf Week” dates TBD (but likely between May 1 and June 5). Daily simple breakfast, heavy/warm afternoon appetizers and hearty, simple protein-heavy dinners (think “Sunday Dinner with Grandma”). The group are middle-aged men, pretty easy to please with great food that doesn't need to be “Instagram-Worthy.” Although they will be easy to impress.
Accommodations would be in the manor house with the group but they will be gone from 8 am until 4 pm most days so the chef will have the house to him/herself. The house includes a large kitchen, 1 acre herb garden and is within 2 km of Kenmare which has 2 butcher shops, 3 large markets (Lidl, etc.) and several fishmongers.
The group of clients know each other from church so are decent blokes. They tend to have a glass of wine and maybe a whisk(e)y with dinner then head off to bed early, so expect pretty reasonable hours except maybe for a couple of mornings where they might have early tee times and require an earlier breakfast.
They hired a chef for this week before but he is not available in 2026. Pay for the week would be around 2500 Euros (not including tip at the end of the week) negotiable and DOE. The group would also take care of travel expenses.
Finally, the chef would have ownership of the menu and the ingredients, subject to discussion. The chef woud have top-notch ingredients as this group is not going to quibble about food costs. Also, no annoying allergies, picky food preferences or “side meals” for high-maintenance group members. This is going to be a grateful and pleasant group.
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Looking for a strong chef de partie/ for busy award winning seaside cafe in Strandhill , right in the beach , surf before or after work
Day time hours only ,working with a team of 10 back of house, continuing to learn skills with our in house bakery , creative freedom with 3 daily specials, full time contract position right through winter , we also do location catering and winter super clubs to keep things interesting. Strong confident “foodie” that keep up with the energy of our busy cafe
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We have an exciting opportunity for a full-time baker to join our team at Fable. Working from our production kitchen in Smithfield, you’ll be part of a small team producing seasonally-led pastries and breads for our Dawson Street store.
Day-to-day responsibilities of the role include mixing doughs, shaping pastries and creating beautiful, seasonal fillings for them. You’ll be part of a team that works cleanly and efficiently to maintain the high standards we set ourselves and that our customers expect.
Professional kitchen experience is preferred, but isn’t essential. All applicants should have an enthusiastic and curious attitude, along with an ability to handle early mornings and a willingness to learn. Fable is a growing business and we’re excited to meet bakers that want to grow with us, too.
Applicants should be flexible to work weekdays and weekends, including early mornings from 4am starts. We publish shift rotas a month in advance so that everyone can have the best work/life balance possible.
Full drivers license preferred and immediate start available.
Contract type: full-time, 35-40 hours per week
Salary: competitive
To apply, please email a cover letter and CV to bakery@fablebakery.com.
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About Us: Nomos Productions is a premier production studio specializing in high-quality video and photo content for the food and beverage industry. Our collaborative team works closely with clients to bring culinary visions to life, creating visually compelling content that resonates with audiences.
Role Overview: We are seeking a talented and experienced Food Stylist to join our team on a maternity cover basis for a period of 9 to 12 months. Mostly based in studio 5 days a week (some flexibility ). The successful candidate will be responsible for preparing and presenting food to be visually appealing for video and photo shoots, collaborating with our production team and clients to achieve the desired aesthetic.
Key Responsibilities:
- Food Preparation and Styling: Prepare and artfully arrange food items to be aesthetically pleasing for video and photo shoots, ensuring alignment with the project's creative vision.
- Collaboration: Work closely with photographers, videographers, directors, and clients to understand and execute the desired visual presentation.
- Ingredient Sourcing: Source and procure high-quality ingredients and props, maintaining an organized kitchen and props library.
Trend Awareness: Stay updated on current food trends and styling techniques to ensure our productions remain contemporary and engaging.
- Logistics Management: Coordinate the logistics of food and equipment sourcing, manage kitchen operations, and maintain the props library to ensure efficient workflow during productions.
- Quality Assurance: Ensure that all food items are presented in a manner that meets our high standards and client expectations.
Preferred Skills:
- Experience in managing kitchen operations and prop inventories.
Familiarity with photography and videography processes as they relate to food styling.
- Creative problem-solving abilities to address styling challenges on set.
- Culinary degree, food qualification or relevant industry experience.
Closing Date June 22nd
Application Process: Interested candidates are invited to submit a resume, cover letter, and a portfolio showcasing previous food styling work to info@nomos.ie Please include "Food Stylist Application – Maternity Cover" in the subject line. Links to previous work to be included in the application.
Closing Date for Applications: June 22nd 2025
Interviews Held: end of June 2025
Start Date: September 8, 2025
Handover Period: 1 month
Maternity Leave: October 3, 2025 – July 31, 2026 (approx. 10 months)
Contract End Date TBC: July 31, 2026
- Food Preparation and Styling: Prepare and artfully arrange food items to be aesthetically pleasing for video and photo shoots, ensuring alignment with the project's creative vision.
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The Lansdowne Kenmare has been a favourite destination for guests travelling to Kenmare for generations. Part of Ireland’s Blue Book and Small Luxury Hotels of the World, The Lansdowne Kenmare offers stylish townhouse bedrooms, sophisticated cocktails, award winning food from breakfast to afternoon tea and elegant parties since it opened its doors in 1790.
Now, Kenmare's leading Townhouse hotel settles into a new era of ownership offering bright and airy bedrooms such as Bowood and Dereen Suites, spacious luxury and charm. Unveiling a fresh menu offering for couples, corporate and celebrations alike which includes Shelburne Street Restaurant overlooking the iconic Park Hotel, Poet's Bar showcasing the finest mixologists cocktails, covered heated terrace and our Georgian café.
We lovingly prepare our own breads, sauces, dips & sauces, patés and desserts daily in a traditional homemade fashion using Ireland's indigenous ingredients, supporting Irish farmers, food producers and fishermen and are looking for a bright, kind and ambitious individual to become part of our wonderful team and lead our small kitchen bridgade.
Our food and beverage is a small scale operation with breakfast for 28 bedrooms, lunch in our Georgian Café and dinner from 5pm in Shelburne St. Restaurant with a maximum covers of 40 pax per night. With all of this in mind, this role may suit an up and coming head chef with ambition and they have the full support and expertise of the hotel owners.
We look forward to hearing from you!
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The role of the Chef De Partie is to work coherently as part of team and taking responsibility for the section they are working in ensuring that they deliver food consistently, to the correct standard and delivering a wonderful customer experience. Always working with a positive and proactive attitude ensuring professional work practices are always adhered to and that we work within the recommend health safety guidelines always ensuring safe food and a hygienic clean working environment and with all aspects of HACCP applied.
A passionate and enthusiastic individual that wants to learn and develop and grow with a progressive company that is all about the food and customer journey. Exceptional levels of teamwork and working extremely well in in a high pressure fast paced environment taking pride in every plate of food served and always looking to improve and grow professionally within the kitchen environment.
Responsibilities:
- To be punctual, organised and manage an assigned section
- ensuring Mise en Place is completed for service ensuring food is delivered to the highest standard consistently
- ensuring a fantastic customer experience while working closely with front and back of house teams
- Prepare and serve dishes under the direction of The Head Chef with consistent attention to detail, showing a genuine interest and passion for all things culinary.
Must be reliable, punctual & dependable showing a professional attitude, a team player, whilst working within a busy environment.
Exhibit an exceptional standard of hygiene awareness ensuring all statutory HACCP recommendations are always adhered to. That our systems and procedures are followed without exception.
Exceptional standards of Personal hygiene and presentation are always adhered to while working, a sense of pride in your uniform ensuring a clean, ironed white short sleeved jacket, black pants, skull cap. Clean Striped bib apron, non-slip safety shoes
Always liaise respectfully with the management and culinary team, dietary requirements, special requests, VIP’s etc.
Ensure the waitstaff team are fully briefed on each dish, its ingredients and how best to describe each dish to guests.
Preparation of dishes to the highest standard.
Supervising and training junior colleagues, when required.
Follow set portion control and ensure all food is purchased in the first instance from our preferred suppliers wherever possible.
Ensure all food is stored, handled, and packed at the correct temperature and in accordance with Food Handling and Hygiene Regulations.
Always maintain all required HACCP management records, recording temperatures throughout service and at all times throughout the day.
Reporting any problems, accidents, unsafe conditions, or equipment trouble to Chef and/or management.
To promote good team relations in the department ensuring fairness and consistency in all dealings with team.
To work with the highest levels of respect and promoting positive team work at all times
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Seeking a live-in chef at a Kenmare manor house for an annual “Guys Golf Week” dates TBD (but likely between May 1 and June 5). Daily simple breakfast, heavy/warm afternoon appetizers and hearty, simple protein-heavy dinners (think “Sunday Dinner with Grandma”). The group are middle-aged men, pretty easy to please with great food that doesn't need to be “Instagram-Worthy.” Although they will be easy to impress.
Accommodations would be in the manor house with the group but they will be gone from 8 am until 4 pm most days so the chef will have the house to him/herself. The house includes a large kitchen, 1 acre herb garden and is within 2 km of Kenmare which has 2 butcher shops, 3 large markets (Lidl, etc.) and several fishmongers.
The group of clients know each other from church so are decent blokes. They tend to have a glass of wine and maybe a whisk(e)y with dinner then head off to bed early, so expect pretty reasonable hours except maybe for a couple of mornings where they might have early tee times and require an earlier breakfast.
They hired a chef for this week before but he is not available in 2026. Pay for the week would be around 2500 Euros (not including tip at the end of the week) negotiable and DOE. The group would also take care of travel expenses.
Finally, the chef would have ownership of the menu and the ingredients, subject to discussion. The chef woud have top-notch ingredients as this group is not going to quibble about food costs. Also, no annoying allergies, picky food preferences or “side meals” for high-maintenance group members. This is going to be a grateful and pleasant group.
-
The Lansdowne Kenmare has been a favourite destination for guests travelling to Kenmare for generations. Part of Ireland’s Blue Book and Small Luxury Hotels of the World, The Lansdowne Kenmare offers stylish townhouse bedrooms, sophisticated cocktails, award winning food from breakfast to afternoon tea and elegant parties since it opened its doors in 1790.
Now, Kenmare's leading Townhouse hotel settles into a new era of ownership offering bright and airy bedrooms such as Bowood and Dereen Suites, spacious luxury and charm. Unveiling a fresh menu offering for couples, corporate and celebrations alike which includes Shelburne Street Restaurant overlooking the iconic Park Hotel, Poet's Bar showcasing the finest mixologists cocktails, covered heated terrace and our Georgian café.
We lovingly prepare our own breads, sauces, dips & sauces, patés and desserts daily in a traditional homemade fashion using Ireland's indigenous ingredients, supporting Irish farmers, food producers and fishermen and are looking for a bright, kind and ambitious individual to become part of our wonderful team and lead our small kitchen bridgade.
Our food and beverage is a small scale operation with breakfast for 28 bedrooms, lunch in our Georgian Café and dinner from 5pm in Shelburne St. Restaurant with a maximum covers of 40 pax per night. With all of this in mind, this role may suit an up and coming head chef with ambition and they have the full support and expertise of the hotel owners.
We look forward to hearing from you!
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Position: Resident Chef (Female)
Location: Andros Island, Greece
Employment: Full-time, May–October (Part-time/Consultancy during off-season)
Compensation: €3,000/month (plus accommodation provided)Company Overview:
We are a family-style, creatively-driven hospitality venue nestled on the serene Andros Island, Greece. Our establishment, Mèlisses, is internationally known for its artistic flair, intimate setting, and curated experiences — from thoughtfully prepared breakfasts to scenic outdoor suppers and curated retreats. With a small team at its core and a commitment to seasonality, beauty, and soul, Mèlisses has been featured in Vogue, Harper’s Bazaar, Conde Nast Traveller, Elle, and more.
Our Ethos:
Founded by Italian-born creative director Allegra Pomilio, Mèlisses embraces the Mediterranean way of life: slow living, deep seasonal awareness, and the gathering of like-minded souls. We host up to 14 guests at a time in a refined, yet warm setting that celebrates nature, food, and the art of hospitality.
Role Overview:
We are looking for a female chef to lead our culinary offering for the 2026 season and beyond. This role is ideal for a talented, imaginative cook who thrives in a small, hands-on environment and values seasonality, sustainability, and beauty on the plate. While the focus will be on preparing elegant, fresh breakfasts and hosting our weekly outdoor suppers, there is ample room for creativity, collaboration, and long-term involvement in Mèlisses’ evolving culinary vision.
Key Responsibilities:
Prepare and beautifully present daily breakfast for a maximum of 14 guests.
Host and cook weekly outdoor suppers using ingredients from our garden and local producers.
Lead all kitchen operations, including cleanliness, ordering, and inventory management.
Work closely with Allegra and retreat leaders to create and adapt menus for seasonal retreats and private events.
Source fresh, local, and sustainable ingredients — often from our own vegetable patch.
Style and plate dishes with an editorial eye, as many meals are photographed and shared with our audience.
Collaborate on potential pop-up dinners, off-season retreats, and creative food content (e.g., newsletters and recipe development).
Support wedding and event catering when needed (optional, with additional pay and support staff).
Maintain clear communication with a small support team, including a kitchen porter and cleaning lady.
Our Ideal Candidate:
Has solid chef skills (baking, pastry, desserts, and savory) — culinary school or fine dining background is a plus but not required.
Demonstrates a creative, out-of-the-box approach to Mediterranean and international cuisine.
Has strong knowledge of (or interest in) food styling and plating for visual presentation.
Is familiar with dietary needs including vegetarian, vegan, and gluten-free cooking.
Is warm, engaging, and enjoys interacting with guests in an intimate setting.
Thrives in a collaborative, small-team environment where adaptability and care matter deeply.
Is open to a long-term, evolving role that includes winter project work, travel opportunities (e.g., pop-ups or our upcoming Italy branch), and deep creative input.
Contract & Benefits:
May–October 2026 full-time contract
€3,000/month with accommodation provided
Pre-season prep phase (March–April 2026): part-time/flexible hours with reduced pay to co-develop menus and systems
Winter extension: recipe development, pop-ups, and creative collaborations
Opportunities for long-term growth, including work at our new Italy-based venue and special events
To Apply:
Please send your CV, portfolio (if available), and a brief note about your food philosophy to [insert email here]. Shortlisted candidates may be invited to a trial period or test cook session.
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We have an exciting opportunity for a full-time baker to join our team at Fable. Working from our production kitchen in Smithfield, you’ll be part of a small team producing seasonally-led pastries and breads for our Dawson Street store.
Day-to-day responsibilities of the role include mixing doughs, shaping pastries and creating beautiful, seasonal fillings for them. You’ll be part of a team that works cleanly and efficiently to maintain the high standards we set ourselves and that our customers expect.
Professional kitchen experience is preferred, but isn’t essential. All applicants should have an enthusiastic and curious attitude, along with an ability to handle early mornings and a willingness to learn. Fable is a growing business and we’re excited to meet bakers that want to grow with us, too.
Applicants should be flexible to work weekdays and weekends, including early mornings from 4am starts. We publish shift rotas a month in advance so that everyone can have the best work/life balance possible.
Full drivers license preferred and immediate start available.
Contract type: full-time, 35-40 hours per week
Salary: competitive
To apply, please email a cover letter and CV to bakery@fablebakery.com.
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We have an exciting opportunity for a full-time baker to join our team at Fable. Working from our production kitchen in Smithfield, you’ll be part of a small team producing seasonally-led pastries and breads for our Dawson Street store.
Day-to-day responsibilities of the role include mixing doughs, shaping pastries and creating beautiful, seasonal fillings for them. You’ll be part of a team that works cleanly and efficiently to maintain the high standards we set ourselves and that our customers expect.
Professional kitchen experience is preferred, but isn’t essential. All applicants should have an enthusiastic and curious attitude, along with an ability to handle early mornings and a willingness to learn. Fable is a growing business and we’re excited to meet bakers that want to grow with us, too.
Applicants should be flexible to work weekdays and weekends, including early mornings from 4am starts. We publish shift rotas a month in advance so that everyone can have the best work/life balance possible.
Full drivers license preferred and immediate start available.
Contract type: full-time, 35-40 hours per week
Salary: competitive
To apply, please email a cover letter and CV to bakery@fablebakery.com.
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This is a joint role working in a private chalet in Méribel.
Chef and host needed for a ten guest chalet.
- The chef would cook breakfast, sometimes leave a buffet lunch, teacake and dinner. Usually 2 canapés, and 2 course dinner, with cheese.
- English/French cooking but flexibility required.
- Host to take on all aspects of housekeeping to a high standard. Accommodation in. the chalet.
- The role includes the use of a car, ski pass, ski hire, food and accommodation.
- Recommended by previous applicants!
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We are looking for a chef to cook fresh local produce for the family and up to 12 friends at our holiday home in the beautiful surrounds of the Gers in South Western France (an hour's drive due west of Toulouse).
- Breakfast is continental;
- lunch is buffet style (a selection of salads with a centrepiece such as Moules / Tarts / Kedgeree …); Dinner is a more formal affair with 2 or 3 plated courses.
The Chef is responsible for menu planning, shopping, laying and clearing the table and plating dinner.
We are looking for a cheerful hard working individual who is passionate about cooking with a sophisticated repertoire of beautifully presented dishes.
One day off per week and free time daily. Use of car. Own separate accommodation with en suite. Must be a dog-lover.
Willing to consider a couple but the chef must have professional cooking experience.
-
This is a joint role working in a private chalet in Méribel.
Chef and host needed for a ten guest chalet.
- The chef would cook breakfast, sometimes leave a buffet lunch, teacake and dinner. Usually 2 canapés, and 2 course dinner, with cheese.
- English/French cooking but flexibility required.
- Host to take on all aspects of housekeeping to a high standard. Accommodation in. the chalet.
- The role includes the use of a car, ski pass, ski hire, food and accommodation.
- Recommended by previous applicants!
-
We have an exciting opportunity for a full-time baker to join our team at Fable. Working from our production kitchen in Smithfield, you’ll be part of a small team producing seasonally-led pastries and breads for our Dawson Street store.
Day-to-day responsibilities of the role include mixing doughs, shaping pastries and creating beautiful, seasonal fillings for them. You’ll be part of a team that works cleanly and efficiently to maintain the high standards we set ourselves and that our customers expect.
Professional kitchen experience is preferred, but isn’t essential. All applicants should have an enthusiastic and curious attitude, along with an ability to handle early mornings and a willingness to learn. Fable is a growing business and we’re excited to meet bakers that want to grow with us, too.
Applicants should be flexible to work weekdays and weekends, including early mornings from 4am starts. We publish shift rotas a month in advance so that everyone can have the best work/life balance possible.
Full drivers license preferred and immediate start available.
Contract type: full-time, 35-40 hours per week
Salary: competitive
To apply, please email a cover letter and CV to bakery@fablebakery.com.
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About Us: Nomos Productions is a premier production studio specializing in high-quality video and photo content for the food and beverage industry. Our collaborative team works closely with clients to bring culinary visions to life, creating visually compelling content that resonates with audiences.
Role Overview: We are seeking a talented and experienced Food Stylist to join our team on a maternity cover basis for a period of 9 to 12 months. Mostly based in studio 5 days a week (some flexibility ). The successful candidate will be responsible for preparing and presenting food to be visually appealing for video and photo shoots, collaborating with our production team and clients to achieve the desired aesthetic.
Key Responsibilities:
- Food Preparation and Styling: Prepare and artfully arrange food items to be aesthetically pleasing for video and photo shoots, ensuring alignment with the project's creative vision.
- Collaboration: Work closely with photographers, videographers, directors, and clients to understand and execute the desired visual presentation.
- Ingredient Sourcing: Source and procure high-quality ingredients and props, maintaining an organized kitchen and props library.
Trend Awareness: Stay updated on current food trends and styling techniques to ensure our productions remain contemporary and engaging.
- Logistics Management: Coordinate the logistics of food and equipment sourcing, manage kitchen operations, and maintain the props library to ensure efficient workflow during productions.
- Quality Assurance: Ensure that all food items are presented in a manner that meets our high standards and client expectations.
Preferred Skills:
- Experience in managing kitchen operations and prop inventories.
Familiarity with photography and videography processes as they relate to food styling.
- Creative problem-solving abilities to address styling challenges on set.
- Culinary degree, food qualification or relevant industry experience.
Closing Date June 22nd
Application Process: Interested candidates are invited to submit a resume, cover letter, and a portfolio showcasing previous food styling work to info@nomos.ie Please include "Food Stylist Application – Maternity Cover" in the subject line. Links to previous work to be included in the application.
Closing Date for Applications: June 22nd 2025
Interviews Held: end of June 2025
Start Date: September 8, 2025
Handover Period: 1 month
Maternity Leave: October 3, 2025 – July 31, 2026 (approx. 10 months)
Contract End Date TBC: July 31, 2026
- Food Preparation and Styling: Prepare and artfully arrange food items to be aesthetically pleasing for video and photo shoots, ensuring alignment with the project's creative vision.
-
DUTIES: Cook for 6-8 people for the week. Breakfast will be fruit and eggs/bacon/porridge (not everyone will have a cooked breakfast). Lay table, clear table (we will help), all shopping preparation of suggested menus. Driver essential. Car preferably but not essential.
DATES Arrive Saturday 12th July in the afternoon until Thursday 17th leave after breakfast.
Need to be able to do all shopping / preparation /menus. We do not require complicated cooking we like plain food with lots of vegetables and focus on healthy food.
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We are looking for a chef to cook fresh local produce for the family and up to 12 friends at our holiday home in the beautiful surrounds of the Gers in South Western France (an hour's drive due west of Toulouse).
- Breakfast is continental;
- lunch is buffet style (a selection of salads with a centrepiece such as Moules / Tarts / Kedgeree …); Dinner is a more formal affair with 2 or 3 plated courses.
The Chef is responsible for menu planning, shopping, laying and clearing the table and plating dinner.
We are looking for a cheerful hard working individual who is passionate about cooking with a sophisticated repertoire of beautifully presented dishes.
One day off per week and free time daily. Use of car. Own separate accommodation with en suite. Must be a dog-lover.
Willing to consider a couple but the chef must have professional cooking experience.
-
Looking for a strong chef de partie/ for busy award winning seaside cafe in Strandhill , right in the beach , surf before or after work
Day time hours only ,working with a team of 10 back of house, continuing to learn skills with our in house bakery , creative freedom with 3 daily specials, full time contract position right through winter , we also do location catering and winter super clubs to keep things interesting. Strong confident “foodie” that keep up with the energy of our busy cafe
-
This is a joint role working in a private chalet in Méribel.
Chef and host needed for a ten guest chalet.
- The chef would cook breakfast, sometimes leave a buffet lunch, teacake and dinner. Usually 2 canapés, and 2 course dinner, with cheese.
- English/French cooking but flexibility required.
- Host to take on all aspects of housekeeping to a high standard. Accommodation in. the chalet.
- The role includes the use of a car, ski pass, ski hire, food and accommodation.
- Recommended by previous applicants!
-
About Us: Nomos Productions is a premier production studio specializing in high-quality video and photo content for the food and beverage industry. Our collaborative team works closely with clients to bring culinary visions to life, creating visually compelling content that resonates with audiences.
Role Overview: We are seeking a talented and experienced Food Stylist to join our team on a maternity cover basis for a period of 9 to 12 months. Mostly based in studio 5 days a week (some flexibility ). The successful candidate will be responsible for preparing and presenting food to be visually appealing for video and photo shoots, collaborating with our production team and clients to achieve the desired aesthetic.
Key Responsibilities:
- Food Preparation and Styling: Prepare and artfully arrange food items to be aesthetically pleasing for video and photo shoots, ensuring alignment with the project's creative vision.
- Collaboration: Work closely with photographers, videographers, directors, and clients to understand and execute the desired visual presentation.
- Ingredient Sourcing: Source and procure high-quality ingredients and props, maintaining an organized kitchen and props library.
Trend Awareness: Stay updated on current food trends and styling techniques to ensure our productions remain contemporary and engaging.
- Logistics Management: Coordinate the logistics of food and equipment sourcing, manage kitchen operations, and maintain the props library to ensure efficient workflow during productions.
- Quality Assurance: Ensure that all food items are presented in a manner that meets our high standards and client expectations.
Preferred Skills:
- Experience in managing kitchen operations and prop inventories.
Familiarity with photography and videography processes as they relate to food styling.
- Creative problem-solving abilities to address styling challenges on set.
- Culinary degree, food qualification or relevant industry experience.
Closing Date June 22nd
Application Process: Interested candidates are invited to submit a resume, cover letter, and a portfolio showcasing previous food styling work to info@nomos.ie Please include "Food Stylist Application – Maternity Cover" in the subject line. Links to previous work to be included in the application.
Closing Date for Applications: June 22nd 2025
Interviews Held: end of June 2025
Start Date: September 8, 2025
Handover Period: 1 month
Maternity Leave: October 3, 2025 – July 31, 2026 (approx. 10 months)
Contract End Date TBC: July 31, 2026
- Food Preparation and Styling: Prepare and artfully arrange food items to be aesthetically pleasing for video and photo shoots, ensuring alignment with the project's creative vision.
-
Are you a skilled cook with a passion for fresh, high-quality food? We are looking for a motivated Café Chef to join our team and contribute to our social enterprise, providing excellent customer service and workplace opportunities.
About the Role
As a Café Chef, you will prepare and serve freshly made breakfasts, Brunch, light lunches, cakes, and snacks. You’ll work closely with the owners to maintain a high standard of food quality and customer experience. Your role will also include supporting the development of menu ideas and maintaining kitchen hygiene standards.
Key Responsibilities:
- Prepare and serve fresh, high-quality breakfast, lunch, and snack options for eat-in and takeaway customers.
- Cook to order in a fast-paced café environment while maintaining excellent presentation and taste.
- Engage with customers, responding to feedback to enhance their experience.
- Assist in menu planning and introducing new dishes to attract customers and boost revenue.
- Maintain high hygiene standards, ensuring all areas, including fridges and freezers, are kept clean and well-organized.
- Monitor and record fridge and freezer temperatures daily.
- Ensure proper food handling, storage, and rotation according to food hygiene regulations.
- Minimise food wastage and keep track of inventory.
- Maintain and report issues with kitchen equipment to the Owners.
- Comply with all Health & Safety and Food Hygiene regulations.
Person Specification:
Essential Skills & Experience:
- Proven experience in a café, restaurant, canteen, or pub kitchen.
- Strong cooking skills with a flair for high-quality food preparation.
- Excellent communication and teamwork skills.
- A proactive and motivated approach, with the ability to work under pressure.
- A positive, customer-focused attitude with a passion for food.
- Good time management and the ability to multitask effectively.
Desirable:
- Food Safety & Hygiene and Understanding Allergens qualifications.
Personal Qualities:
- A results-driven approach with a commitment to high standards.
- A collaborative team player who supports colleagues and contributes to a positive workplace.
- Customer-focused, professional, and proactive in problem-solving.
- Eager to learn and take advantage of development opportunities.
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Caledon Castle is seeking a dedicated and experienced full-time cook to join our team. The ideal candidate will have a passion for preparing high-quality meals, a strong work ethic, and previous experience in a similar situation. Vacancy available due to previous cook retiring after 31 years.
Requirements:
- Proven cooking experience
- Ability to plan and prepare varied menus
- Comfortable working independently and as part of a team
- Flexibility and reliability
Title: Caledon Castle Cook July 2025
Caledon Castle requires a full-time in-house cook to prepare delicious, healthy meals for the family and their guests using fresh, seasonal and local ingredients where possible. The ideal candidate will have a strong culinary background, supported by strong references, excellent organisational skills and the ability to work independently while maintaining discretion and professionalism at all times. Caledon Castle has modern well equipped kitchens in an historic house on a large estate. There will be other housekeeping staff that will help in the kitchen at busy times or larger functions. Taking direction from the family and chief housekeeper the following are the main responsibilities, while comprehensive it is not exhaustive.
Main Responsibilities
- Menu planning – design varied, nutritious and appealing menus based on seasonal availability and the preferences/dietary requirement of the household.
- Meal Preparation- prepare and serve high quality breakfasts, lunches and dinners typically for a small household but occasionally for larger gatherings and events. Meals should be well presented, flavorsome and served at the appropriate time.
- Ingredient Sourcing & Inventory- shop for ingredients and manage relationships with local suppliers ensuring fresh and fine produce is selected and used. You will be responsible for most of the grocery shopping on a weekly basis while maintaining stock levels, rotating inventory and minimising waste.
- Kitchen Management -maintain a clean, organised, safe and hygienic kitchen in compliance with the relevant standards. Partake and oversee in cleaning of kitchen appliances, utensils and surfaces regularly also ensuring any of the large appliances receive deep cleaning on a regular basis.
- Dietary Needs & Preferences- accommodate special dietary requirements and ensure consistency with family preferences and dietary routines.
- Confidentiality- maintain discretion at all times regarding household affairs while exercising the utmost professionalism and respect.
Qualifications & Experience
- Minimum 3-5 years of experience as a private cook or in a similar professional kitchen setting.
- Formal culinary training is advantageous but not essential
- Knowledge of traditional and modern cuisines, with the ability to prepare both formal and informal meals.
- Valid food safety and hygiene certification or a willingness to achieve them.
- Full UK driving license is required.
Personal Attributes
- Discreet, trustworthy and respectful of privacy
- Flexible and adaptable with a “can do” attitude
- Excellent time management and organisation
- Ability to work independently or as part of a team
- Genuine passion for food and quality service.
Working hours
- Full time, generally 5 days per week with flexibility to work weekends and evenings when required.
- Hours may vary depending on the household’s schedule or events.
Commensuration
- Competitive salary based on experience/negotiable
- Additional benefits may include, accommodation, a car for business use, pension.
To apply please submit the application form, equality monitoring form and your own CV to estateoffice@caledon-castle.com 02837568220
Closing date: 31/7/2025
-
The role of the Chef De Partie is to work coherently as part of team and taking responsibility for the section they are working in ensuring that they deliver food consistently, to the correct standard and delivering a wonderful customer experience. Always working with a positive and proactive attitude ensuring professional work practices are always adhered to and that we work within the recommend health safety guidelines always ensuring safe food and a hygienic clean working environment and with all aspects of HACCP applied.
A passionate and enthusiastic individual that wants to learn and develop and grow with a progressive company that is all about the food and customer journey. Exceptional levels of teamwork and working extremely well in in a high pressure fast paced environment taking pride in every plate of food served and always looking to improve and grow professionally within the kitchen environment.
Responsibilities:
- To be punctual, organised and manage an assigned section
- ensuring Mise en Place is completed for service ensuring food is delivered to the highest standard consistently
- ensuring a fantastic customer experience while working closely with front and back of house teams
- Prepare and serve dishes under the direction of The Head Chef with consistent attention to detail, showing a genuine interest and passion for all things culinary.
Must be reliable, punctual & dependable showing a professional attitude, a team player, whilst working within a busy environment.
Exhibit an exceptional standard of hygiene awareness ensuring all statutory HACCP recommendations are always adhered to. That our systems and procedures are followed without exception.
Exceptional standards of Personal hygiene and presentation are always adhered to while working, a sense of pride in your uniform ensuring a clean, ironed white short sleeved jacket, black pants, skull cap. Clean Striped bib apron, non-slip safety shoes
Always liaise respectfully with the management and culinary team, dietary requirements, special requests, VIP’s etc.
Ensure the waitstaff team are fully briefed on each dish, its ingredients and how best to describe each dish to guests.
Preparation of dishes to the highest standard.
Supervising and training junior colleagues, when required.
Follow set portion control and ensure all food is purchased in the first instance from our preferred suppliers wherever possible.
Ensure all food is stored, handled, and packed at the correct temperature and in accordance with Food Handling and Hygiene Regulations.
Always maintain all required HACCP management records, recording temperatures throughout service and at all times throughout the day.
Reporting any problems, accidents, unsafe conditions, or equipment trouble to Chef and/or management.
To promote good team relations in the department ensuring fairness and consistency in all dealings with team.
To work with the highest levels of respect and promoting positive team work at all times
-
Here at Eda Frandsen Sailing, we offer genuinely unforgettable sailing holidays, so we are on the lookout for a team that truly loves sailing, Scotland, wooden boats and creating amazing memories. Please see our voyages page on this website to get a taste of what we get up to!
We are now on the lookout for an experienced sailing chef that is able to cater for 10 people, 3 meals per day, for up to 10 days at a time. Excellent time management skills are required, and a clean/tidy worker is essential. A good pay rate is on offer for the right candidate.
This could also be paired with a strong first mate for a couple's position, with the potential to be trained to run the boat as a couple in the future.
Please send CV and 1 day of meal planning, breakfast-lunch-dinner to hello@eda-frandsen.co.uk
There will be lots of support and opportunities for learning, excellent wholesale food providers and a good budget available.
-
The Rome Sustainable Food Project (RSFP), launched in 2006 by Alice Waters and Mona Talbott, continues to define farm-to-table excellence—nourishing scholarship, creativity, and community at the American Academy in Rome through seasonal, sustainably-sourced cuisine.
More than a communal kitchen, the RSFP is a hands-on classroom: interns and visiting cooks train alongside American and Italian staff, preparing two daily meals for around 120–180 residents and guests. They dive into seasonal Italian and Roman culinary traditions, composting, zero-waste techniques, root-to-leaf cooking, and commune learning through twice-daily menu meetings.
The RSFP kitchen is a space of learning as much as nourishment. Cooks, interns, and visiting guests work side by side to prepare two meals a day for Fellows, Residents, staff, and visitors. The daily rhythm includes garden harvests, prep work, shared meals, and conversations around the menu—turning food preparation into a collaborative act of education and culture.
The internship lasts 5 ½ months, from January to July. Interns train on average forty hours per week with two full days off.
Schedules may vary week to week so that interns have the opportunity to train both morning (between 7:00am and 4:30pm) and evening (between 12:30 and 10:00pm) shifts. Shift times, however, do vary with a given day’s work load and interns are expected to contribute as needed.
Intern responsibilities include: cooking, cleaning, composting and recycling kitchen waste, organizing inventory (to name a few). Interns become involved in practically every aspect of the working kitchen. As interns are increasingly experienced, they take full responsibility for dishes from prep to plate.
The RSFP internship position is paid with a small benefit. For some of the internship slots, room and board are provided.
application deadline is September 8, 2025. -
Position: Resident Chef (Female)
Location: Andros Island, Greece
Employment: Full-time, May–October (Part-time/Consultancy during off-season)
Compensation: €3,000/month (plus accommodation provided)Company Overview:
We are a family-style, creatively-driven hospitality venue nestled on the serene Andros Island, Greece. Our establishment, Mèlisses, is internationally known for its artistic flair, intimate setting, and curated experiences — from thoughtfully prepared breakfasts to scenic outdoor suppers and curated retreats. With a small team at its core and a commitment to seasonality, beauty, and soul, Mèlisses has been featured in Vogue, Harper’s Bazaar, Conde Nast Traveller, Elle, and more.
Our Ethos:
Founded by Italian-born creative director Allegra Pomilio, Mèlisses embraces the Mediterranean way of life: slow living, deep seasonal awareness, and the gathering of like-minded souls. We host up to 14 guests at a time in a refined, yet warm setting that celebrates nature, food, and the art of hospitality.
Role Overview:
We are looking for a female chef to lead our culinary offering for the 2026 season and beyond. This role is ideal for a talented, imaginative cook who thrives in a small, hands-on environment and values seasonality, sustainability, and beauty on the plate. While the focus will be on preparing elegant, fresh breakfasts and hosting our weekly outdoor suppers, there is ample room for creativity, collaboration, and long-term involvement in Mèlisses’ evolving culinary vision.
Key Responsibilities:
Prepare and beautifully present daily breakfast for a maximum of 14 guests.
Host and cook weekly outdoor suppers using ingredients from our garden and local producers.
Lead all kitchen operations, including cleanliness, ordering, and inventory management.
Work closely with Allegra and retreat leaders to create and adapt menus for seasonal retreats and private events.
Source fresh, local, and sustainable ingredients — often from our own vegetable patch.
Style and plate dishes with an editorial eye, as many meals are photographed and shared with our audience.
Collaborate on potential pop-up dinners, off-season retreats, and creative food content (e.g., newsletters and recipe development).
Support wedding and event catering when needed (optional, with additional pay and support staff).
Maintain clear communication with a small support team, including a kitchen porter and cleaning lady.
Our Ideal Candidate:
Has solid chef skills (baking, pastry, desserts, and savory) — culinary school or fine dining background is a plus but not required.
Demonstrates a creative, out-of-the-box approach to Mediterranean and international cuisine.
Has strong knowledge of (or interest in) food styling and plating for visual presentation.
Is familiar with dietary needs including vegetarian, vegan, and gluten-free cooking.
Is warm, engaging, and enjoys interacting with guests in an intimate setting.
Thrives in a collaborative, small-team environment where adaptability and care matter deeply.
Is open to a long-term, evolving role that includes winter project work, travel opportunities (e.g., pop-ups or our upcoming Italy branch), and deep creative input.
Contract & Benefits:
May–October 2026 full-time contract
€3,000/month with accommodation provided
Pre-season prep phase (March–April 2026): part-time/flexible hours with reduced pay to co-develop menus and systems
Winter extension: recipe development, pop-ups, and creative collaborations
Opportunities for long-term growth, including work at our new Italy-based venue and special events
To Apply:
Please send your CV, portfolio (if available), and a brief note about your food philosophy to [insert email here]. Shortlisted candidates may be invited to a trial period or test cook session.
-
Looking for a strong chef de partie/ for busy award winning seaside cafe in Strandhill , right in the beach , surf before or after work
Day time hours only ,working with a team of 10 back of house, continuing to learn skills with our in house bakery , creative freedom with 3 daily specials, full time contract position right through winter , we also do location catering and winter super clubs to keep things interesting. Strong confident “foodie” that keep up with the energy of our busy cafe
-
Are you a skilled cook with a passion for fresh, high-quality food? We are looking for a motivated Café Chef to join our team and contribute to our social enterprise, providing excellent customer service and workplace opportunities.
About the Role
As a Café Chef, you will prepare and serve freshly made breakfasts, Brunch, light lunches, cakes, and snacks. You’ll work closely with the owners to maintain a high standard of food quality and customer experience. Your role will also include supporting the development of menu ideas and maintaining kitchen hygiene standards.
Key Responsibilities:
- Prepare and serve fresh, high-quality breakfast, lunch, and snack options for eat-in and takeaway customers.
- Cook to order in a fast-paced café environment while maintaining excellent presentation and taste.
- Engage with customers, responding to feedback to enhance their experience.
- Assist in menu planning and introducing new dishes to attract customers and boost revenue.
- Maintain high hygiene standards, ensuring all areas, including fridges and freezers, are kept clean and well-organized.
- Monitor and record fridge and freezer temperatures daily.
- Ensure proper food handling, storage, and rotation according to food hygiene regulations.
- Minimise food wastage and keep track of inventory.
- Maintain and report issues with kitchen equipment to the Owners.
- Comply with all Health & Safety and Food Hygiene regulations.
Person Specification:
Essential Skills & Experience:
- Proven experience in a café, restaurant, canteen, or pub kitchen.
- Strong cooking skills with a flair for high-quality food preparation.
- Excellent communication and teamwork skills.
- A proactive and motivated approach, with the ability to work under pressure.
- A positive, customer-focused attitude with a passion for food.
- Good time management and the ability to multitask effectively.
Desirable:
- Food Safety & Hygiene and Understanding Allergens qualifications.
Personal Qualities:
- A results-driven approach with a commitment to high standards.
- A collaborative team player who supports colleagues and contributes to a positive workplace.
- Customer-focused, professional, and proactive in problem-solving.
- Eager to learn and take advantage of development opportunities.
-
DUTIES: Cook for 6-8 people for the week. Breakfast will be fruit and eggs/bacon/porridge (not everyone will have a cooked breakfast). Lay table, clear table (we will help), all shopping preparation of suggested menus. Driver essential. Car preferably but not essential.
DATES Arrive Saturday 12th July in the afternoon until Thursday 17th leave after breakfast.
Need to be able to do all shopping / preparation /menus. We do not require complicated cooking we like plain food with lots of vegetables and focus on healthy food.
-
Are you a skilled cook with a passion for fresh, high-quality food? We are looking for a motivated Café Chef to join our team and contribute to our social enterprise, providing excellent customer service and workplace opportunities.
About the Role
As a Café Chef, you will prepare and serve freshly made breakfasts, Brunch, light lunches, cakes, and snacks. You’ll work closely with the owners to maintain a high standard of food quality and customer experience. Your role will also include supporting the development of menu ideas and maintaining kitchen hygiene standards.
Key Responsibilities:
- Prepare and serve fresh, high-quality breakfast, lunch, and snack options for eat-in and takeaway customers.
- Cook to order in a fast-paced café environment while maintaining excellent presentation and taste.
- Engage with customers, responding to feedback to enhance their experience.
- Assist in menu planning and introducing new dishes to attract customers and boost revenue.
- Maintain high hygiene standards, ensuring all areas, including fridges and freezers, are kept clean and well-organized.
- Monitor and record fridge and freezer temperatures daily.
- Ensure proper food handling, storage, and rotation according to food hygiene regulations.
- Minimise food wastage and keep track of inventory.
- Maintain and report issues with kitchen equipment to the Owners.
- Comply with all Health & Safety and Food Hygiene regulations.
Person Specification:
Essential Skills & Experience:
- Proven experience in a café, restaurant, canteen, or pub kitchen.
- Strong cooking skills with a flair for high-quality food preparation.
- Excellent communication and teamwork skills.
- A proactive and motivated approach, with the ability to work under pressure.
- A positive, customer-focused attitude with a passion for food.
- Good time management and the ability to multitask effectively.
Desirable:
- Food Safety & Hygiene and Understanding Allergens qualifications.
Personal Qualities:
- A results-driven approach with a commitment to high standards.
- A collaborative team player who supports colleagues and contributes to a positive workplace.
- Customer-focused, professional, and proactive in problem-solving.
- Eager to learn and take advantage of development opportunities.
-
Here at Eda Frandsen Sailing, we offer genuinely unforgettable sailing holidays, so we are on the lookout for a team that truly loves sailing, Scotland, wooden boats and creating amazing memories. Please see our voyages page on this website to get a taste of what we get up to!
We are now on the lookout for an experienced sailing chef that is able to cater for 10 people, 3 meals per day, for up to 10 days at a time. Excellent time management skills are required, and a clean/tidy worker is essential. A good pay rate is on offer for the right candidate.
This could also be paired with a strong first mate for a couple's position, with the potential to be trained to run the boat as a couple in the future.
Please send CV and 1 day of meal planning, breakfast-lunch-dinner to hello@eda-frandsen.co.uk
There will be lots of support and opportunities for learning, excellent wholesale food providers and a good budget available.
-
This is a joint role working in a private chalet in Méribel.
Chef and host needed for a ten guest chalet.
- The chef would cook breakfast, sometimes leave a buffet lunch, teacake and dinner. Usually 2 canapés, and 2 course dinner, with cheese.
- English/French cooking but flexibility required.
- Host to take on all aspects of housekeeping to a high standard. Accommodation in. the chalet.
- The role includes the use of a car, ski pass, ski hire, food and accommodation.
- Recommended by previous applicants!
-
Caledon Castle is seeking a dedicated and experienced full-time cook to join our team. The ideal candidate will have a passion for preparing high-quality meals, a strong work ethic, and previous experience in a similar situation. Vacancy available due to previous cook retiring after 31 years.
Requirements:
- Proven cooking experience
- Ability to plan and prepare varied menus
- Comfortable working independently and as part of a team
- Flexibility and reliability
Title: Caledon Castle Cook July 2025
Caledon Castle requires a full-time in-house cook to prepare delicious, healthy meals for the family and their guests using fresh, seasonal and local ingredients where possible. The ideal candidate will have a strong culinary background, supported by strong references, excellent organisational skills and the ability to work independently while maintaining discretion and professionalism at all times. Caledon Castle has modern well equipped kitchens in an historic house on a large estate. There will be other housekeeping staff that will help in the kitchen at busy times or larger functions. Taking direction from the family and chief housekeeper the following are the main responsibilities, while comprehensive it is not exhaustive.
Main Responsibilities
- Menu planning – design varied, nutritious and appealing menus based on seasonal availability and the preferences/dietary requirement of the household.
- Meal Preparation- prepare and serve high quality breakfasts, lunches and dinners typically for a small household but occasionally for larger gatherings and events. Meals should be well presented, flavorsome and served at the appropriate time.
- Ingredient Sourcing & Inventory- shop for ingredients and manage relationships with local suppliers ensuring fresh and fine produce is selected and used. You will be responsible for most of the grocery shopping on a weekly basis while maintaining stock levels, rotating inventory and minimising waste.
- Kitchen Management -maintain a clean, organised, safe and hygienic kitchen in compliance with the relevant standards. Partake and oversee in cleaning of kitchen appliances, utensils and surfaces regularly also ensuring any of the large appliances receive deep cleaning on a regular basis.
- Dietary Needs & Preferences- accommodate special dietary requirements and ensure consistency with family preferences and dietary routines.
- Confidentiality- maintain discretion at all times regarding household affairs while exercising the utmost professionalism and respect.
Qualifications & Experience
- Minimum 3-5 years of experience as a private cook or in a similar professional kitchen setting.
- Formal culinary training is advantageous but not essential
- Knowledge of traditional and modern cuisines, with the ability to prepare both formal and informal meals.
- Valid food safety and hygiene certification or a willingness to achieve them.
- Full UK driving license is required.
Personal Attributes
- Discreet, trustworthy and respectful of privacy
- Flexible and adaptable with a “can do” attitude
- Excellent time management and organisation
- Ability to work independently or as part of a team
- Genuine passion for food and quality service.
Working hours
- Full time, generally 5 days per week with flexibility to work weekends and evenings when required.
- Hours may vary depending on the household’s schedule or events.
Commensuration
- Competitive salary based on experience/negotiable
- Additional benefits may include, accommodation, a car for business use, pension.
To apply please submit the application form, equality monitoring form and your own CV to estateoffice@caledon-castle.com 02837568220
Closing date: 31/7/2025
-
The role of the Chef De Partie is to work coherently as part of team and taking responsibility for the section they are working in ensuring that they deliver food consistently, to the correct standard and delivering a wonderful customer experience. Always working with a positive and proactive attitude ensuring professional work practices are always adhered to and that we work within the recommend health safety guidelines always ensuring safe food and a hygienic clean working environment and with all aspects of HACCP applied.
A passionate and enthusiastic individual that wants to learn and develop and grow with a progressive company that is all about the food and customer journey. Exceptional levels of teamwork and working extremely well in in a high pressure fast paced environment taking pride in every plate of food served and always looking to improve and grow professionally within the kitchen environment.
Responsibilities:
- To be punctual, organised and manage an assigned section
- ensuring Mise en Place is completed for service ensuring food is delivered to the highest standard consistently
- ensuring a fantastic customer experience while working closely with front and back of house teams
- Prepare and serve dishes under the direction of The Head Chef with consistent attention to detail, showing a genuine interest and passion for all things culinary.
Must be reliable, punctual & dependable showing a professional attitude, a team player, whilst working within a busy environment.
Exhibit an exceptional standard of hygiene awareness ensuring all statutory HACCP recommendations are always adhered to. That our systems and procedures are followed without exception.
Exceptional standards of Personal hygiene and presentation are always adhered to while working, a sense of pride in your uniform ensuring a clean, ironed white short sleeved jacket, black pants, skull cap. Clean Striped bib apron, non-slip safety shoes
Always liaise respectfully with the management and culinary team, dietary requirements, special requests, VIP’s etc.
Ensure the waitstaff team are fully briefed on each dish, its ingredients and how best to describe each dish to guests.
Preparation of dishes to the highest standard.
Supervising and training junior colleagues, when required.
Follow set portion control and ensure all food is purchased in the first instance from our preferred suppliers wherever possible.
Ensure all food is stored, handled, and packed at the correct temperature and in accordance with Food Handling and Hygiene Regulations.
Always maintain all required HACCP management records, recording temperatures throughout service and at all times throughout the day.
Reporting any problems, accidents, unsafe conditions, or equipment trouble to Chef and/or management.
To promote good team relations in the department ensuring fairness and consistency in all dealings with team.
To work with the highest levels of respect and promoting positive team work at all times
-
Here at Eda Frandsen Sailing, we offer genuinely unforgettable sailing holidays, so we are on the lookout for a team that truly loves sailing, Scotland, wooden boats and creating amazing memories. Please see our voyages page on this website to get a taste of what we get up to!
We are now on the lookout for an experienced sailing chef that is able to cater for 10 people, 3 meals per day, for up to 10 days at a time. Excellent time management skills are required, and a clean/tidy worker is essential. A good pay rate is on offer for the right candidate.
This could also be paired with a strong first mate for a couple's position, with the potential to be trained to run the boat as a couple in the future.
Please send CV and 1 day of meal planning, breakfast-lunch-dinner to hello@eda-frandsen.co.uk
There will be lots of support and opportunities for learning, excellent wholesale food providers and a good budget available.
-
The Rome Sustainable Food Project (RSFP), launched in 2006 by Alice Waters and Mona Talbott, continues to define farm-to-table excellence—nourishing scholarship, creativity, and community at the American Academy in Rome through seasonal, sustainably-sourced cuisine.
More than a communal kitchen, the RSFP is a hands-on classroom: interns and visiting cooks train alongside American and Italian staff, preparing two daily meals for around 120–180 residents and guests. They dive into seasonal Italian and Roman culinary traditions, composting, zero-waste techniques, root-to-leaf cooking, and commune learning through twice-daily menu meetings.
The RSFP kitchen is a space of learning as much as nourishment. Cooks, interns, and visiting guests work side by side to prepare two meals a day for Fellows, Residents, staff, and visitors. The daily rhythm includes garden harvests, prep work, shared meals, and conversations around the menu—turning food preparation into a collaborative act of education and culture.
The internship lasts 5 ½ months, from January to July. Interns train on average forty hours per week with two full days off.
Schedules may vary week to week so that interns have the opportunity to train both morning (between 7:00am and 4:30pm) and evening (between 12:30 and 10:00pm) shifts. Shift times, however, do vary with a given day’s work load and interns are expected to contribute as needed.
Intern responsibilities include: cooking, cleaning, composting and recycling kitchen waste, organizing inventory (to name a few). Interns become involved in practically every aspect of the working kitchen. As interns are increasingly experienced, they take full responsibility for dishes from prep to plate.
The RSFP internship position is paid with a small benefit. For some of the internship slots, room and board are provided.
application deadline is September 8, 2025. -
Position: Resident Chef (Female)
Location: Andros Island, Greece
Employment: Full-time, May–October (Part-time/Consultancy during off-season)
Compensation: €3,000/month (plus accommodation provided)Company Overview:
We are a family-style, creatively-driven hospitality venue nestled on the serene Andros Island, Greece. Our establishment, Mèlisses, is internationally known for its artistic flair, intimate setting, and curated experiences — from thoughtfully prepared breakfasts to scenic outdoor suppers and curated retreats. With a small team at its core and a commitment to seasonality, beauty, and soul, Mèlisses has been featured in Vogue, Harper’s Bazaar, Conde Nast Traveller, Elle, and more.
Our Ethos:
Founded by Italian-born creative director Allegra Pomilio, Mèlisses embraces the Mediterranean way of life: slow living, deep seasonal awareness, and the gathering of like-minded souls. We host up to 14 guests at a time in a refined, yet warm setting that celebrates nature, food, and the art of hospitality.
Role Overview:
We are looking for a female chef to lead our culinary offering for the 2026 season and beyond. This role is ideal for a talented, imaginative cook who thrives in a small, hands-on environment and values seasonality, sustainability, and beauty on the plate. While the focus will be on preparing elegant, fresh breakfasts and hosting our weekly outdoor suppers, there is ample room for creativity, collaboration, and long-term involvement in Mèlisses’ evolving culinary vision.
Key Responsibilities:
Prepare and beautifully present daily breakfast for a maximum of 14 guests.
Host and cook weekly outdoor suppers using ingredients from our garden and local producers.
Lead all kitchen operations, including cleanliness, ordering, and inventory management.
Work closely with Allegra and retreat leaders to create and adapt menus for seasonal retreats and private events.
Source fresh, local, and sustainable ingredients — often from our own vegetable patch.
Style and plate dishes with an editorial eye, as many meals are photographed and shared with our audience.
Collaborate on potential pop-up dinners, off-season retreats, and creative food content (e.g., newsletters and recipe development).
Support wedding and event catering when needed (optional, with additional pay and support staff).
Maintain clear communication with a small support team, including a kitchen porter and cleaning lady.
Our Ideal Candidate:
Has solid chef skills (baking, pastry, desserts, and savory) — culinary school or fine dining background is a plus but not required.
Demonstrates a creative, out-of-the-box approach to Mediterranean and international cuisine.
Has strong knowledge of (or interest in) food styling and plating for visual presentation.
Is familiar with dietary needs including vegetarian, vegan, and gluten-free cooking.
Is warm, engaging, and enjoys interacting with guests in an intimate setting.
Thrives in a collaborative, small-team environment where adaptability and care matter deeply.
Is open to a long-term, evolving role that includes winter project work, travel opportunities (e.g., pop-ups or our upcoming Italy branch), and deep creative input.
Contract & Benefits:
May–October 2026 full-time contract
€3,000/month with accommodation provided
Pre-season prep phase (March–April 2026): part-time/flexible hours with reduced pay to co-develop menus and systems
Winter extension: recipe development, pop-ups, and creative collaborations
Opportunities for long-term growth, including work at our new Italy-based venue and special events
To Apply:
Please send your CV, portfolio (if available), and a brief note about your food philosophy to [insert email here]. Shortlisted candidates may be invited to a trial period or test cook session.
-
DUTIES: Cook for 6-8 people for the week. Breakfast will be fruit and eggs/bacon/porridge (not everyone will have a cooked breakfast). Lay table, clear table (we will help), all shopping preparation of suggested menus. Driver essential. Car preferably but not essential.
DATES Arrive Saturday 12th July in the afternoon until Thursday 17th leave after breakfast.
Need to be able to do all shopping / preparation /menus. We do not require complicated cooking we like plain food with lots of vegetables and focus on healthy food.
-
Are you a skilled cook with a passion for fresh, high-quality food? We are looking for a motivated Café Chef to join our team and contribute to our social enterprise, providing excellent customer service and workplace opportunities.
About the Role
As a Café Chef, you will prepare and serve freshly made breakfasts, Brunch, light lunches, cakes, and snacks. You’ll work closely with the owners to maintain a high standard of food quality and customer experience. Your role will also include supporting the development of menu ideas and maintaining kitchen hygiene standards.
Key Responsibilities:
- Prepare and serve fresh, high-quality breakfast, lunch, and snack options for eat-in and takeaway customers.
- Cook to order in a fast-paced café environment while maintaining excellent presentation and taste.
- Engage with customers, responding to feedback to enhance their experience.
- Assist in menu planning and introducing new dishes to attract customers and boost revenue.
- Maintain high hygiene standards, ensuring all areas, including fridges and freezers, are kept clean and well-organized.
- Monitor and record fridge and freezer temperatures daily.
- Ensure proper food handling, storage, and rotation according to food hygiene regulations.
- Minimise food wastage and keep track of inventory.
- Maintain and report issues with kitchen equipment to the Owners.
- Comply with all Health & Safety and Food Hygiene regulations.
Person Specification:
Essential Skills & Experience:
- Proven experience in a café, restaurant, canteen, or pub kitchen.
- Strong cooking skills with a flair for high-quality food preparation.
- Excellent communication and teamwork skills.
- A proactive and motivated approach, with the ability to work under pressure.
- A positive, customer-focused attitude with a passion for food.
- Good time management and the ability to multitask effectively.
Desirable:
- Food Safety & Hygiene and Understanding Allergens qualifications.
Personal Qualities:
- A results-driven approach with a commitment to high standards.
- A collaborative team player who supports colleagues and contributes to a positive workplace.
- Customer-focused, professional, and proactive in problem-solving.
- Eager to learn and take advantage of development opportunities.
-
Position: Resident Chef (Female)
Location: Andros Island, Greece
Employment: Full-time, May–October (Part-time/Consultancy during off-season)
Compensation: €3,000/month (plus accommodation provided)Company Overview:
We are a family-style, creatively-driven hospitality venue nestled on the serene Andros Island, Greece. Our establishment, Mèlisses, is internationally known for its artistic flair, intimate setting, and curated experiences — from thoughtfully prepared breakfasts to scenic outdoor suppers and curated retreats. With a small team at its core and a commitment to seasonality, beauty, and soul, Mèlisses has been featured in Vogue, Harper’s Bazaar, Conde Nast Traveller, Elle, and more.
Our Ethos:
Founded by Italian-born creative director Allegra Pomilio, Mèlisses embraces the Mediterranean way of life: slow living, deep seasonal awareness, and the gathering of like-minded souls. We host up to 14 guests at a time in a refined, yet warm setting that celebrates nature, food, and the art of hospitality.
Role Overview:
We are looking for a female chef to lead our culinary offering for the 2026 season and beyond. This role is ideal for a talented, imaginative cook who thrives in a small, hands-on environment and values seasonality, sustainability, and beauty on the plate. While the focus will be on preparing elegant, fresh breakfasts and hosting our weekly outdoor suppers, there is ample room for creativity, collaboration, and long-term involvement in Mèlisses’ evolving culinary vision.
Key Responsibilities:
Prepare and beautifully present daily breakfast for a maximum of 14 guests.
Host and cook weekly outdoor suppers using ingredients from our garden and local producers.
Lead all kitchen operations, including cleanliness, ordering, and inventory management.
Work closely with Allegra and retreat leaders to create and adapt menus for seasonal retreats and private events.
Source fresh, local, and sustainable ingredients — often from our own vegetable patch.
Style and plate dishes with an editorial eye, as many meals are photographed and shared with our audience.
Collaborate on potential pop-up dinners, off-season retreats, and creative food content (e.g., newsletters and recipe development).
Support wedding and event catering when needed (optional, with additional pay and support staff).
Maintain clear communication with a small support team, including a kitchen porter and cleaning lady.
Our Ideal Candidate:
Has solid chef skills (baking, pastry, desserts, and savory) — culinary school or fine dining background is a plus but not required.
Demonstrates a creative, out-of-the-box approach to Mediterranean and international cuisine.
Has strong knowledge of (or interest in) food styling and plating for visual presentation.
Is familiar with dietary needs including vegetarian, vegan, and gluten-free cooking.
Is warm, engaging, and enjoys interacting with guests in an intimate setting.
Thrives in a collaborative, small-team environment where adaptability and care matter deeply.
Is open to a long-term, evolving role that includes winter project work, travel opportunities (e.g., pop-ups or our upcoming Italy branch), and deep creative input.
Contract & Benefits:
May–October 2026 full-time contract
€3,000/month with accommodation provided
Pre-season prep phase (March–April 2026): part-time/flexible hours with reduced pay to co-develop menus and systems
Winter extension: recipe development, pop-ups, and creative collaborations
Opportunities for long-term growth, including work at our new Italy-based venue and special events
To Apply:
Please send your CV, portfolio (if available), and a brief note about your food philosophy to [insert email here]. Shortlisted candidates may be invited to a trial period or test cook session.
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Are you a skilled cook with a passion for fresh, high-quality food? We are looking for a motivated Café Chef to join our team and contribute to our social enterprise, providing excellent customer service and workplace opportunities.
About the Role
As a Café Chef, you will prepare and serve freshly made breakfasts, Brunch, light lunches, cakes, and snacks. You’ll work closely with the owners to maintain a high standard of food quality and customer experience. Your role will also include supporting the development of menu ideas and maintaining kitchen hygiene standards.
Key Responsibilities:
- Prepare and serve fresh, high-quality breakfast, lunch, and snack options for eat-in and takeaway customers.
- Cook to order in a fast-paced café environment while maintaining excellent presentation and taste.
- Engage with customers, responding to feedback to enhance their experience.
- Assist in menu planning and introducing new dishes to attract customers and boost revenue.
- Maintain high hygiene standards, ensuring all areas, including fridges and freezers, are kept clean and well-organized.
- Monitor and record fridge and freezer temperatures daily.
- Ensure proper food handling, storage, and rotation according to food hygiene regulations.
- Minimise food wastage and keep track of inventory.
- Maintain and report issues with kitchen equipment to the Owners.
- Comply with all Health & Safety and Food Hygiene regulations.
Person Specification:
Essential Skills & Experience:
- Proven experience in a café, restaurant, canteen, or pub kitchen.
- Strong cooking skills with a flair for high-quality food preparation.
- Excellent communication and teamwork skills.
- A proactive and motivated approach, with the ability to work under pressure.
- A positive, customer-focused attitude with a passion for food.
- Good time management and the ability to multitask effectively.
Desirable:
- Food Safety & Hygiene and Understanding Allergens qualifications.
Personal Qualities:
- A results-driven approach with a commitment to high standards.
- A collaborative team player who supports colleagues and contributes to a positive workplace.
- Customer-focused, professional, and proactive in problem-solving.
- Eager to learn and take advantage of development opportunities.
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Here at Eda Frandsen Sailing, we offer genuinely unforgettable sailing holidays, so we are on the lookout for a team that truly loves sailing, Scotland, wooden boats and creating amazing memories. Please see our voyages page on this website to get a taste of what we get up to!
We are now on the lookout for an experienced sailing chef that is able to cater for 10 people, 3 meals per day, for up to 10 days at a time. Excellent time management skills are required, and a clean/tidy worker is essential. A good pay rate is on offer for the right candidate.
This could also be paired with a strong first mate for a couple's position, with the potential to be trained to run the boat as a couple in the future.
Please send CV and 1 day of meal planning, breakfast-lunch-dinner to hello@eda-frandsen.co.uk
There will be lots of support and opportunities for learning, excellent wholesale food providers and a good budget available.
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The Lansdowne Kenmare has been a favourite destination for guests travelling to Kenmare for generations. Part of Ireland’s Blue Book and Small Luxury Hotels of the World, The Lansdowne Kenmare offers stylish townhouse bedrooms, sophisticated cocktails, award winning food from breakfast to afternoon tea and elegant parties since it opened its doors in 1790.
Now, Kenmare's leading Townhouse hotel settles into a new era of ownership offering bright and airy bedrooms such as Bowood and Dereen Suites, spacious luxury and charm. Unveiling a fresh menu offering for couples, corporate and celebrations alike which includes Shelburne Street Restaurant overlooking the iconic Park Hotel, Poet's Bar showcasing the finest mixologists cocktails, covered heated terrace and our Georgian café.
We lovingly prepare our own breads, sauces, dips & sauces, patés and desserts daily in a traditional homemade fashion using Ireland's indigenous ingredients, supporting Irish farmers, food producers and fishermen and are looking for a bright, kind and ambitious individual to become part of our wonderful team and lead our small kitchen bridgade.
Our food and beverage is a small scale operation with breakfast for 28 bedrooms, lunch in our Georgian Café and dinner from 5pm in Shelburne St. Restaurant with a maximum covers of 40 pax per night. With all of this in mind, this role may suit an up and coming head chef with ambition and they have the full support and expertise of the hotel owners.
We look forward to hearing from you!
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The role of the Chef De Partie is to work coherently as part of team and taking responsibility for the section they are working in ensuring that they deliver food consistently, to the correct standard and delivering a wonderful customer experience. Always working with a positive and proactive attitude ensuring professional work practices are always adhered to and that we work within the recommend health safety guidelines always ensuring safe food and a hygienic clean working environment and with all aspects of HACCP applied.
A passionate and enthusiastic individual that wants to learn and develop and grow with a progressive company that is all about the food and customer journey. Exceptional levels of teamwork and working extremely well in in a high pressure fast paced environment taking pride in every plate of food served and always looking to improve and grow professionally within the kitchen environment.
Responsibilities:
- To be punctual, organised and manage an assigned section
- ensuring Mise en Place is completed for service ensuring food is delivered to the highest standard consistently
- ensuring a fantastic customer experience while working closely with front and back of house teams
- Prepare and serve dishes under the direction of The Head Chef with consistent attention to detail, showing a genuine interest and passion for all things culinary.
Must be reliable, punctual & dependable showing a professional attitude, a team player, whilst working within a busy environment.
Exhibit an exceptional standard of hygiene awareness ensuring all statutory HACCP recommendations are always adhered to. That our systems and procedures are followed without exception.
Exceptional standards of Personal hygiene and presentation are always adhered to while working, a sense of pride in your uniform ensuring a clean, ironed white short sleeved jacket, black pants, skull cap. Clean Striped bib apron, non-slip safety shoes
Always liaise respectfully with the management and culinary team, dietary requirements, special requests, VIP’s etc.
Ensure the waitstaff team are fully briefed on each dish, its ingredients and how best to describe each dish to guests.
Preparation of dishes to the highest standard.
Supervising and training junior colleagues, when required.
Follow set portion control and ensure all food is purchased in the first instance from our preferred suppliers wherever possible.
Ensure all food is stored, handled, and packed at the correct temperature and in accordance with Food Handling and Hygiene Regulations.
Always maintain all required HACCP management records, recording temperatures throughout service and at all times throughout the day.
Reporting any problems, accidents, unsafe conditions, or equipment trouble to Chef and/or management.
To promote good team relations in the department ensuring fairness and consistency in all dealings with team.
To work with the highest levels of respect and promoting positive team work at all times
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The Lansdowne Kenmare has been a favourite destination for guests travelling to Kenmare for generations. Part of Ireland’s Blue Book and Small Luxury Hotels of the World, The Lansdowne Kenmare offers stylish townhouse bedrooms, sophisticated cocktails, award winning food from breakfast to afternoon tea and elegant parties since it opened its doors in 1790.
Now, Kenmare's leading Townhouse hotel settles into a new era of ownership offering bright and airy bedrooms such as Bowood and Dereen Suites, spacious luxury and charm. Unveiling a fresh menu offering for couples, corporate and celebrations alike which includes Shelburne Street Restaurant overlooking the iconic Park Hotel, Poet's Bar showcasing the finest mixologists cocktails, covered heated terrace and our Georgian café.
We lovingly prepare our own breads, sauces, dips & sauces, patés and desserts daily in a traditional homemade fashion using Ireland's indigenous ingredients, supporting Irish farmers, food producers and fishermen and are looking for a bright, kind and ambitious individual to become part of our wonderful team and lead our small kitchen bridgade.
Our food and beverage is a small scale operation with breakfast for 28 bedrooms, lunch in our Georgian Café and dinner from 5pm in Shelburne St. Restaurant with a maximum covers of 40 pax per night. With all of this in mind, this role may suit an up and coming head chef with ambition and they have the full support and expertise of the hotel owners.
We look forward to hearing from you!
-
The Rome Sustainable Food Project (RSFP), launched in 2006 by Alice Waters and Mona Talbott, continues to define farm-to-table excellence—nourishing scholarship, creativity, and community at the American Academy in Rome through seasonal, sustainably-sourced cuisine.
More than a communal kitchen, the RSFP is a hands-on classroom: interns and visiting cooks train alongside American and Italian staff, preparing two daily meals for around 120–180 residents and guests. They dive into seasonal Italian and Roman culinary traditions, composting, zero-waste techniques, root-to-leaf cooking, and commune learning through twice-daily menu meetings.
The RSFP kitchen is a space of learning as much as nourishment. Cooks, interns, and visiting guests work side by side to prepare two meals a day for Fellows, Residents, staff, and visitors. The daily rhythm includes garden harvests, prep work, shared meals, and conversations around the menu—turning food preparation into a collaborative act of education and culture.
The internship lasts 5 ½ months, from January to July. Interns train on average forty hours per week with two full days off.
Schedules may vary week to week so that interns have the opportunity to train both morning (between 7:00am and 4:30pm) and evening (between 12:30 and 10:00pm) shifts. Shift times, however, do vary with a given day’s work load and interns are expected to contribute as needed.
Intern responsibilities include: cooking, cleaning, composting and recycling kitchen waste, organizing inventory (to name a few). Interns become involved in practically every aspect of the working kitchen. As interns are increasingly experienced, they take full responsibility for dishes from prep to plate.
The RSFP internship position is paid with a small benefit. For some of the internship slots, room and board are provided.
application deadline is September 8, 2025. -
Looking for a strong chef de partie/ for busy award winning seaside cafe in Strandhill , right in the beach , surf before or after work
Day time hours only ,working with a team of 10 back of house, continuing to learn skills with our in house bakery , creative freedom with 3 daily specials, full time contract position right through winter , we also do location catering and winter super clubs to keep things interesting. Strong confident “foodie” that keep up with the energy of our busy cafe
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The Lansdowne Kenmare has been a favourite destination for guests travelling to Kenmare for generations. Part of Ireland’s Blue Book and Small Luxury Hotels of the World, The Lansdowne Kenmare offers stylish townhouse bedrooms, sophisticated cocktails, award winning food from breakfast to afternoon tea and elegant parties since it opened its doors in 1790.
Now, Kenmare's leading Townhouse hotel settles into a new era of ownership offering bright and airy bedrooms such as Bowood and Dereen Suites, spacious luxury and charm. Unveiling a fresh menu offering for couples, corporate and celebrations alike which includes Shelburne Street Restaurant overlooking the iconic Park Hotel, Poet's Bar showcasing the finest mixologists cocktails, covered heated terrace and our Georgian café.
We lovingly prepare our own breads, sauces, dips & sauces, patés and desserts daily in a traditional homemade fashion using Ireland's indigenous ingredients, supporting Irish farmers, food producers and fishermen and are looking for a bright, kind and ambitious individual to become part of our wonderful team and lead our small kitchen bridgade.
Our food and beverage is a small scale operation with breakfast for 28 bedrooms, lunch in our Georgian Café and dinner from 5pm in Shelburne St. Restaurant with a maximum covers of 40 pax per night. With all of this in mind, this role may suit an up and coming head chef with ambition and they have the full support and expertise of the hotel owners.
We look forward to hearing from you!
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Seeking a live-in chef at a Kenmare manor house for an annual “Guys Golf Week” dates TBD (but likely between May 1 and June 5). Daily simple breakfast, heavy/warm afternoon appetizers and hearty, simple protein-heavy dinners (think “Sunday Dinner with Grandma”). The group are middle-aged men, pretty easy to please with great food that doesn't need to be “Instagram-Worthy.” Although they will be easy to impress.
Accommodations would be in the manor house with the group but they will be gone from 8 am until 4 pm most days so the chef will have the house to him/herself. The house includes a large kitchen, 1 acre herb garden and is within 2 km of Kenmare which has 2 butcher shops, 3 large markets (Lidl, etc.) and several fishmongers.
The group of clients know each other from church so are decent blokes. They tend to have a glass of wine and maybe a whisk(e)y with dinner then head off to bed early, so expect pretty reasonable hours except maybe for a couple of mornings where they might have early tee times and require an earlier breakfast.
They hired a chef for this week before but he is not available in 2026. Pay for the week would be around 2500 Euros (not including tip at the end of the week) negotiable and DOE. The group would also take care of travel expenses.
Finally, the chef would have ownership of the menu and the ingredients, subject to discussion. The chef woud have top-notch ingredients as this group is not going to quibble about food costs. Also, no annoying allergies, picky food preferences or “side meals” for high-maintenance group members. This is going to be a grateful and pleasant group.
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Caledon Castle is seeking a dedicated and experienced full-time cook to join our team. The ideal candidate will have a passion for preparing high-quality meals, a strong work ethic, and previous experience in a similar situation. Vacancy available due to previous cook retiring after 31 years.
Requirements:
- Proven cooking experience
- Ability to plan and prepare varied menus
- Comfortable working independently and as part of a team
- Flexibility and reliability
Title: Caledon Castle Cook July 2025
Caledon Castle requires a full-time in-house cook to prepare delicious, healthy meals for the family and their guests using fresh, seasonal and local ingredients where possible. The ideal candidate will have a strong culinary background, supported by strong references, excellent organisational skills and the ability to work independently while maintaining discretion and professionalism at all times. Caledon Castle has modern well equipped kitchens in an historic house on a large estate. There will be other housekeeping staff that will help in the kitchen at busy times or larger functions. Taking direction from the family and chief housekeeper the following are the main responsibilities, while comprehensive it is not exhaustive.
Main Responsibilities
- Menu planning – design varied, nutritious and appealing menus based on seasonal availability and the preferences/dietary requirement of the household.
- Meal Preparation- prepare and serve high quality breakfasts, lunches and dinners typically for a small household but occasionally for larger gatherings and events. Meals should be well presented, flavorsome and served at the appropriate time.
- Ingredient Sourcing & Inventory- shop for ingredients and manage relationships with local suppliers ensuring fresh and fine produce is selected and used. You will be responsible for most of the grocery shopping on a weekly basis while maintaining stock levels, rotating inventory and minimising waste.
- Kitchen Management -maintain a clean, organised, safe and hygienic kitchen in compliance with the relevant standards. Partake and oversee in cleaning of kitchen appliances, utensils and surfaces regularly also ensuring any of the large appliances receive deep cleaning on a regular basis.
- Dietary Needs & Preferences- accommodate special dietary requirements and ensure consistency with family preferences and dietary routines.
- Confidentiality- maintain discretion at all times regarding household affairs while exercising the utmost professionalism and respect.
Qualifications & Experience
- Minimum 3-5 years of experience as a private cook or in a similar professional kitchen setting.
- Formal culinary training is advantageous but not essential
- Knowledge of traditional and modern cuisines, with the ability to prepare both formal and informal meals.
- Valid food safety and hygiene certification or a willingness to achieve them.
- Full UK driving license is required.
Personal Attributes
- Discreet, trustworthy and respectful of privacy
- Flexible and adaptable with a “can do” attitude
- Excellent time management and organisation
- Ability to work independently or as part of a team
- Genuine passion for food and quality service.
Working hours
- Full time, generally 5 days per week with flexibility to work weekends and evenings when required.
- Hours may vary depending on the household’s schedule or events.
Commensuration
- Competitive salary based on experience/negotiable
- Additional benefits may include, accommodation, a car for business use, pension.
To apply please submit the application form, equality monitoring form and your own CV to estateoffice@caledon-castle.com 02837568220
Closing date: 31/7/2025
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The Rome Sustainable Food Project (RSFP), launched in 2006 by Alice Waters and Mona Talbott, continues to define farm-to-table excellence—nourishing scholarship, creativity, and community at the American Academy in Rome through seasonal, sustainably-sourced cuisine.
More than a communal kitchen, the RSFP is a hands-on classroom: interns and visiting cooks train alongside American and Italian staff, preparing two daily meals for around 120–180 residents and guests. They dive into seasonal Italian and Roman culinary traditions, composting, zero-waste techniques, root-to-leaf cooking, and commune learning through twice-daily menu meetings.
The RSFP kitchen is a space of learning as much as nourishment. Cooks, interns, and visiting guests work side by side to prepare two meals a day for Fellows, Residents, staff, and visitors. The daily rhythm includes garden harvests, prep work, shared meals, and conversations around the menu—turning food preparation into a collaborative act of education and culture.
The internship lasts 5 ½ months, from January to July. Interns train on average forty hours per week with two full days off.
Schedules may vary week to week so that interns have the opportunity to train both morning (between 7:00am and 4:30pm) and evening (between 12:30 and 10:00pm) shifts. Shift times, however, do vary with a given day’s work load and interns are expected to contribute as needed.
Intern responsibilities include: cooking, cleaning, composting and recycling kitchen waste, organizing inventory (to name a few). Interns become involved in practically every aspect of the working kitchen. As interns are increasingly experienced, they take full responsibility for dishes from prep to plate.
The RSFP internship position is paid with a small benefit. For some of the internship slots, room and board are provided.
application deadline is September 8, 2025. -
Caledon Castle is seeking a dedicated and experienced full-time cook to join our team. The ideal candidate will have a passion for preparing high-quality meals, a strong work ethic, and previous experience in a similar situation. Vacancy available due to previous cook retiring after 31 years.
Requirements:
- Proven cooking experience
- Ability to plan and prepare varied menus
- Comfortable working independently and as part of a team
- Flexibility and reliability
Title: Caledon Castle Cook July 2025
Caledon Castle requires a full-time in-house cook to prepare delicious, healthy meals for the family and their guests using fresh, seasonal and local ingredients where possible. The ideal candidate will have a strong culinary background, supported by strong references, excellent organisational skills and the ability to work independently while maintaining discretion and professionalism at all times. Caledon Castle has modern well equipped kitchens in an historic house on a large estate. There will be other housekeeping staff that will help in the kitchen at busy times or larger functions. Taking direction from the family and chief housekeeper the following are the main responsibilities, while comprehensive it is not exhaustive.
Main Responsibilities
- Menu planning – design varied, nutritious and appealing menus based on seasonal availability and the preferences/dietary requirement of the household.
- Meal Preparation- prepare and serve high quality breakfasts, lunches and dinners typically for a small household but occasionally for larger gatherings and events. Meals should be well presented, flavorsome and served at the appropriate time.
- Ingredient Sourcing & Inventory- shop for ingredients and manage relationships with local suppliers ensuring fresh and fine produce is selected and used. You will be responsible for most of the grocery shopping on a weekly basis while maintaining stock levels, rotating inventory and minimising waste.
- Kitchen Management -maintain a clean, organised, safe and hygienic kitchen in compliance with the relevant standards. Partake and oversee in cleaning of kitchen appliances, utensils and surfaces regularly also ensuring any of the large appliances receive deep cleaning on a regular basis.
- Dietary Needs & Preferences- accommodate special dietary requirements and ensure consistency with family preferences and dietary routines.
- Confidentiality- maintain discretion at all times regarding household affairs while exercising the utmost professionalism and respect.
Qualifications & Experience
- Minimum 3-5 years of experience as a private cook or in a similar professional kitchen setting.
- Formal culinary training is advantageous but not essential
- Knowledge of traditional and modern cuisines, with the ability to prepare both formal and informal meals.
- Valid food safety and hygiene certification or a willingness to achieve them.
- Full UK driving license is required.
Personal Attributes
- Discreet, trustworthy and respectful of privacy
- Flexible and adaptable with a “can do” attitude
- Excellent time management and organisation
- Ability to work independently or as part of a team
- Genuine passion for food and quality service.
Working hours
- Full time, generally 5 days per week with flexibility to work weekends and evenings when required.
- Hours may vary depending on the household’s schedule or events.
Commensuration
- Competitive salary based on experience/negotiable
- Additional benefits may include, accommodation, a car for business use, pension.
To apply please submit the application form, equality monitoring form and your own CV to estateoffice@caledon-castle.com 02837568220
Closing date: 31/7/2025
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Here at Eda Frandsen Sailing, we offer genuinely unforgettable sailing holidays, so we are on the lookout for a team that truly loves sailing, Scotland, wooden boats and creating amazing memories. Please see our voyages page on this website to get a taste of what we get up to!
We are now on the lookout for an experienced sailing chef that is able to cater for 10 people, 3 meals per day, for up to 10 days at a time. Excellent time management skills are required, and a clean/tidy worker is essential. A good pay rate is on offer for the right candidate.
This could also be paired with a strong first mate for a couple's position, with the potential to be trained to run the boat as a couple in the future.
Please send CV and 1 day of meal planning, breakfast-lunch-dinner to hello@eda-frandsen.co.uk
There will be lots of support and opportunities for learning, excellent wholesale food providers and a good budget available.
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About Us: Nomos Productions is a premier production studio specializing in high-quality video and photo content for the food and beverage industry. Our collaborative team works closely with clients to bring culinary visions to life, creating visually compelling content that resonates with audiences.
Role Overview: We are seeking a talented and experienced Food Stylist to join our team on a maternity cover basis for a period of 9 to 12 months. Mostly based in studio 5 days a week (some flexibility ). The successful candidate will be responsible for preparing and presenting food to be visually appealing for video and photo shoots, collaborating with our production team and clients to achieve the desired aesthetic.
Key Responsibilities:
- Food Preparation and Styling: Prepare and artfully arrange food items to be aesthetically pleasing for video and photo shoots, ensuring alignment with the project's creative vision.
- Collaboration: Work closely with photographers, videographers, directors, and clients to understand and execute the desired visual presentation.
- Ingredient Sourcing: Source and procure high-quality ingredients and props, maintaining an organized kitchen and props library.
Trend Awareness: Stay updated on current food trends and styling techniques to ensure our productions remain contemporary and engaging.
- Logistics Management: Coordinate the logistics of food and equipment sourcing, manage kitchen operations, and maintain the props library to ensure efficient workflow during productions.
- Quality Assurance: Ensure that all food items are presented in a manner that meets our high standards and client expectations.
Preferred Skills:
- Experience in managing kitchen operations and prop inventories.
Familiarity with photography and videography processes as they relate to food styling.
- Creative problem-solving abilities to address styling challenges on set.
- Culinary degree, food qualification or relevant industry experience.
Closing Date June 22nd
Application Process: Interested candidates are invited to submit a resume, cover letter, and a portfolio showcasing previous food styling work to info@nomos.ie Please include "Food Stylist Application – Maternity Cover" in the subject line. Links to previous work to be included in the application.
Closing Date for Applications: June 22nd 2025
Interviews Held: end of June 2025
Start Date: September 8, 2025
Handover Period: 1 month
Maternity Leave: October 3, 2025 – July 31, 2026 (approx. 10 months)
Contract End Date TBC: July 31, 2026
- Food Preparation and Styling: Prepare and artfully arrange food items to be aesthetically pleasing for video and photo shoots, ensuring alignment with the project's creative vision.
-
The Lansdowne Kenmare has been a favourite destination for guests travelling to Kenmare for generations. Part of Ireland’s Blue Book and Small Luxury Hotels of the World, The Lansdowne Kenmare offers stylish townhouse bedrooms, sophisticated cocktails, award winning food from breakfast to afternoon tea and elegant parties since it opened its doors in 1790.
Now, Kenmare's leading Townhouse hotel settles into a new era of ownership offering bright and airy bedrooms such as Bowood and Dereen Suites, spacious luxury and charm. Unveiling a fresh menu offering for couples, corporate and celebrations alike which includes Shelburne Street Restaurant overlooking the iconic Park Hotel, Poet's Bar showcasing the finest mixologists cocktails, covered heated terrace and our Georgian café.
We lovingly prepare our own breads, sauces, dips & sauces, patés and desserts daily in a traditional homemade fashion using Ireland's indigenous ingredients, supporting Irish farmers, food producers and fishermen and are looking for a bright, kind and ambitious individual to become part of our wonderful team and lead our small kitchen bridgade.
Our food and beverage is a small scale operation with breakfast for 28 bedrooms, lunch in our Georgian Café and dinner from 5pm in Shelburne St. Restaurant with a maximum covers of 40 pax per night. With all of this in mind, this role may suit an up and coming head chef with ambition and they have the full support and expertise of the hotel owners.
We look forward to hearing from you!
-
Looking for a strong chef de partie/ for busy award winning seaside cafe in Strandhill , right in the beach , surf before or after work
Day time hours only ,working with a team of 10 back of house, continuing to learn skills with our in house bakery , creative freedom with 3 daily specials, full time contract position right through winter , we also do location catering and winter super clubs to keep things interesting. Strong confident “foodie” that keep up with the energy of our busy cafe
-
The Rome Sustainable Food Project (RSFP), launched in 2006 by Alice Waters and Mona Talbott, continues to define farm-to-table excellence—nourishing scholarship, creativity, and community at the American Academy in Rome through seasonal, sustainably-sourced cuisine.
More than a communal kitchen, the RSFP is a hands-on classroom: interns and visiting cooks train alongside American and Italian staff, preparing two daily meals for around 120–180 residents and guests. They dive into seasonal Italian and Roman culinary traditions, composting, zero-waste techniques, root-to-leaf cooking, and commune learning through twice-daily menu meetings.
The RSFP kitchen is a space of learning as much as nourishment. Cooks, interns, and visiting guests work side by side to prepare two meals a day for Fellows, Residents, staff, and visitors. The daily rhythm includes garden harvests, prep work, shared meals, and conversations around the menu—turning food preparation into a collaborative act of education and culture.
The internship lasts 5 ½ months, from January to July. Interns train on average forty hours per week with two full days off.
Schedules may vary week to week so that interns have the opportunity to train both morning (between 7:00am and 4:30pm) and evening (between 12:30 and 10:00pm) shifts. Shift times, however, do vary with a given day’s work load and interns are expected to contribute as needed.
Intern responsibilities include: cooking, cleaning, composting and recycling kitchen waste, organizing inventory (to name a few). Interns become involved in practically every aspect of the working kitchen. As interns are increasingly experienced, they take full responsibility for dishes from prep to plate.
The RSFP internship position is paid with a small benefit. For some of the internship slots, room and board are provided.
application deadline is September 8, 2025. -
The Rome Sustainable Food Project (RSFP), launched in 2006 by Alice Waters and Mona Talbott, continues to define farm-to-table excellence—nourishing scholarship, creativity, and community at the American Academy in Rome through seasonal, sustainably-sourced cuisine.
More than a communal kitchen, the RSFP is a hands-on classroom: interns and visiting cooks train alongside American and Italian staff, preparing two daily meals for around 120–180 residents and guests. They dive into seasonal Italian and Roman culinary traditions, composting, zero-waste techniques, root-to-leaf cooking, and commune learning through twice-daily menu meetings.
The RSFP kitchen is a space of learning as much as nourishment. Cooks, interns, and visiting guests work side by side to prepare two meals a day for Fellows, Residents, staff, and visitors. The daily rhythm includes garden harvests, prep work, shared meals, and conversations around the menu—turning food preparation into a collaborative act of education and culture.
The internship lasts 5 ½ months, from January to July. Interns train on average forty hours per week with two full days off.
Schedules may vary week to week so that interns have the opportunity to train both morning (between 7:00am and 4:30pm) and evening (between 12:30 and 10:00pm) shifts. Shift times, however, do vary with a given day’s work load and interns are expected to contribute as needed.
Intern responsibilities include: cooking, cleaning, composting and recycling kitchen waste, organizing inventory (to name a few). Interns become involved in practically every aspect of the working kitchen. As interns are increasingly experienced, they take full responsibility for dishes from prep to plate.
The RSFP internship position is paid with a small benefit. For some of the internship slots, room and board are provided.
application deadline is September 8, 2025. -
We are recruiting a Ballymaloe trained Chef/ Cook to work with Ballymaloe Alumni in our busy a la Carte Dingle Restaurant. Candidates should have an enthusiastic attitude, punctual , and innovative.
An evening only restaurant , open 5 nights, Tuesday - Saturday.
Fenton's Restaurant is seasonal so this vacancy may suit someone who has winter plans , in a ski resort or a city restaurant, as this position is a short term contract , finishing in November.
We offer a small menu of local produce, our own Dexter Beef from our family farm, locally caught seafood, homemade desserts and breads. We are looking for someone to join our happy hardworking team.
Accommodation is provided, salary negotiable depending on ability and experience, tips shared amongst all the team.
The proprieters are Ballymaloe Cookery School Alumni
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We are recruiting a Ballymaloe trained Chef/ Cook to work with Ballymaloe Alumni in our busy a la Carte Dingle Restaurant. Candidates should have an enthusiastic attitude, punctual , and innovative.
An evening only restaurant , open 5 nights, Tuesday - Saturday.
Fenton's Restaurant is seasonal so this vacancy may suit someone who has winter plans , in a ski resort or a city restaurant, as this position is a short term contract , finishing in November.
We offer a small menu of local produce, our own Dexter Beef from our family farm, locally caught seafood, homemade desserts and breads. We are looking for someone to join our happy hardworking team.
Accommodation is provided, salary negotiable depending on ability and experience, tips shared amongst all the team.
The proprieters are Ballymaloe Cookery School Alumni
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Seeking a live-in chef at a Kenmare manor house for an annual “Guys Golf Week” dates TBD (but likely between May 1 and June 5). Daily simple breakfast, heavy/warm afternoon appetizers and hearty, simple protein-heavy dinners (think “Sunday Dinner with Grandma”). The group are middle-aged men, pretty easy to please with great food that doesn't need to be “Instagram-Worthy.” Although they will be easy to impress.
Accommodations would be in the manor house with the group but they will be gone from 8 am until 4 pm most days so the chef will have the house to him/herself. The house includes a large kitchen, 1 acre herb garden and is within 2 km of Kenmare which has 2 butcher shops, 3 large markets (Lidl, etc.) and several fishmongers.
The group of clients know each other from church so are decent blokes. They tend to have a glass of wine and maybe a whisk(e)y with dinner then head off to bed early, so expect pretty reasonable hours except maybe for a couple of mornings where they might have early tee times and require an earlier breakfast.
They hired a chef for this week before but he is not available in 2026. Pay for the week would be around 2500 Euros (not including tip at the end of the week) negotiable and DOE. The group would also take care of travel expenses.
Finally, the chef would have ownership of the menu and the ingredients, subject to discussion. The chef woud have top-notch ingredients as this group is not going to quibble about food costs. Also, no annoying allergies, picky food preferences or “side meals” for high-maintenance group members. This is going to be a grateful and pleasant group.
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The role of the Chef De Partie is to work coherently as part of team and taking responsibility for the section they are working in ensuring that they deliver food consistently, to the correct standard and delivering a wonderful customer experience. Always working with a positive and proactive attitude ensuring professional work practices are always adhered to and that we work within the recommend health safety guidelines always ensuring safe food and a hygienic clean working environment and with all aspects of HACCP applied.
A passionate and enthusiastic individual that wants to learn and develop and grow with a progressive company that is all about the food and customer journey. Exceptional levels of teamwork and working extremely well in in a high pressure fast paced environment taking pride in every plate of food served and always looking to improve and grow professionally within the kitchen environment.
Responsibilities:
- To be punctual, organised and manage an assigned section
- ensuring Mise en Place is completed for service ensuring food is delivered to the highest standard consistently
- ensuring a fantastic customer experience while working closely with front and back of house teams
- Prepare and serve dishes under the direction of The Head Chef with consistent attention to detail, showing a genuine interest and passion for all things culinary.
Must be reliable, punctual & dependable showing a professional attitude, a team player, whilst working within a busy environment.
Exhibit an exceptional standard of hygiene awareness ensuring all statutory HACCP recommendations are always adhered to. That our systems and procedures are followed without exception.
Exceptional standards of Personal hygiene and presentation are always adhered to while working, a sense of pride in your uniform ensuring a clean, ironed white short sleeved jacket, black pants, skull cap. Clean Striped bib apron, non-slip safety shoes
Always liaise respectfully with the management and culinary team, dietary requirements, special requests, VIP’s etc.
Ensure the waitstaff team are fully briefed on each dish, its ingredients and how best to describe each dish to guests.
Preparation of dishes to the highest standard.
Supervising and training junior colleagues, when required.
Follow set portion control and ensure all food is purchased in the first instance from our preferred suppliers wherever possible.
Ensure all food is stored, handled, and packed at the correct temperature and in accordance with Food Handling and Hygiene Regulations.
Always maintain all required HACCP management records, recording temperatures throughout service and at all times throughout the day.
Reporting any problems, accidents, unsafe conditions, or equipment trouble to Chef and/or management.
To promote good team relations in the department ensuring fairness and consistency in all dealings with team.
To work with the highest levels of respect and promoting positive team work at all times
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