Profile

    • We are looking for a chef for a three month period from end of July to end of October 2023.

      We are a family of 3 (two adults and 1 toddler -who eats everything). We are soon to become a family of 4.

      We are looking for help with meals during those mad few hazy months with a newborn. We are big foodies and love to cook ourselves.

      We would be looking for approximately 4-5 meals a week (mainly dinners/some lunches) these can be prepared on site or off site (or a combination of the two- whatever is preferred).  

      • We would love to find someone to cook for us  at our holiday home in the Tuscan hills in Italy.

        We are looking for someon from 27 July for a week (dates a bit flexible).

        We are 2 adults, 4 children plus some guests.  Shopping and cooking using local ingredients and produce from our vegetable garden and chickens! 

        • Live in or live out position in Pensford west of Bath.

          Family weekend to celebrate an 80th birthday to include 6 adults and 4 children (3yrs - 12yrs).

          Chef/ cook will be responsible for planning, sourcing, prepping and serving all meals c/w tidying up etc.

          We require the following meals please:

          Friday 19th May - arrive from 4pm

          Dinner

          Saturday 21st May

          Breakfast, Picnic lunch & Special Dinner 

          Sunday 22nd May

          Breakfast & Lunch

          Please call with any questions - we can provide a Thermomix if required.

          Pay

          A daily rate will be paid which we will negotiate with you. Travel costs will be agreed in advance. Ingredients will be reimbursed asap once receipts shared.  

          • We are looking for a chef for a three month period from end of July to end of October 2023.

            We are a family of 3 (two adults and 1 toddler -who eats everything). We are soon to become a family of 4.

            We are looking for help with meals during those mad few hazy months with a newborn. We are big foodies and love to cook ourselves.

            We would be looking for approximately 4-5 meals a week (mainly dinners/some lunches) these can be prepared on site or off site (or a combination of the two- whatever is preferred).  

            • We are looking for a self-motivated friendly person to cook for us during the last two weeks of August 2023 in a large slightly rundown house in a beautiful estate in Donegal.

              There will be all ages staying in the house- 10-12 people or less. (Different numbers on different days).

              We would like

              • mainly fish and vegetarian food.....
              • home-made soup, bread and cheese and
              • salad for lunch and a
              • fish or vegetarian supper and a
              • dessert in the evening.
              • Home made cake/ biscuits for tea.

               

              There is a large kitchen garden with lots of fresh fruit and vegetables. There is an aga and a gas cooker and a microwave in the large old fashioned kitchen. There would be a cleaner in the house most days for a few hours. You would need to be happy to wash up and load and empty the dishwasher and keep the kitchen clean and tidy.

              Please look at the website for photos of the property:

              Glenallahouse.com.  password: Blenheim49

               

               

              • Greenwich is a small owner-operated busy cafe located in Cork City right behind Brown Thomas.

                A much-loved cafe serving locally roasted coffee from The Golden Bean, a locally sourced brunch menu using many Irish artisan producers and suppliers and freshly baked scones, treats and much more too.

                A small cafe accredited by John and Sally McKenna and Georgina Campbell's Ireland and also a proud member of Good Food Ireland. 

                Full Time or Part Time.

                • We are looking for someone to join our team in our seafood restaurant on the Longstrand beach .

                  The ideal candidate should love cooking and have the relevant cooking experience,we use all local fresh produce . The candidate should be able to work quickly snd efficiently , be a part of a team but also work on their own initiative. 
                  The ideal candidate should have

                  • 2 years experience, a good level of English
                  • also have haccp training .
                  • Tips and meals are included daily .
                  • The working week consists of breakfast and lunch ,
                  • there will be weekend work included also . 


                  We have staff accommodation available if required . 


                  Check out our website fishbasket.ie for more information and our social media /instagram. 

                  • We are Hannah and Rachel Dare and we co own Organico Shop, Deli & Bakery. Our shop has been in business for 31 years. The bakery was first opened by our mother about 25 years ago. It has evolved a lot over the years and now we are 95% sourdough, using nearly all organic ingredients. We are looking for someone to join our team who is also passionalte about organic, artisan, well made real bread.

                    This is a long term position, 4 days per week, hours are early, daytime (6am - 3pm), and will include Saturday's (we don't open Sundays or bank holidays).

                    Qualifications and skills:
                    ·  Previous professional baking experience
                    ·  Team-oriented, cooperative, collaborative work style and strong communication skills
                    ·  HACCP Certificate
                    ·  Willingness to strive for excellence, always
                    ·  Comfortable with the physical demands of a bakery environment, works well on your own
                    ·  Enthusiasm for the bakery business, especially artisan baking 


                    We offer 4 weeks holidays a year, lunch and coffee are provided and a staff discount in the shop.
                     

                    • The Field Kitchen at Camus Farm is entering its third season and is firmly established as a West Cork destination for seekers of special dining experiences.

                      As an organic Farm, sustainability, biodiversity and animal welfare are at the heart of everything. Set in 30 acres of West Cork hills, the award-winning, 100-capacity Restaurant offers an authentic field-to-fork experience, with much of the produce served grown or reared on the Farm. 

                      An additional Chef is needed to compliment our existed Kitchen Team. 

                      Apply by CV to vic@fieldkitchen.ie.

                       

                       

                      • We are looking for an experienced, talented, hardworking Chef de Partie, to join our award-winning kitchen team, led by the Executive Head Chef, Dervilla O’Flynn.

                        Our menus change often, we cook with the seasonal produce from the walled garden, and local producers. Read more about our farm-to-fork principles.

                        Primary duties will include preparing food before meal service, setting up and stocking kitchen stations, plating cooked foods. The successful candidate will work with and report to our Sous Chef. 

                        Please contact for further details; dervilla@ballymaloe.ie

                        • Greenwich is a small owner-operated busy cafe located in Cork City right behind Brown Thomas.

                          A much-loved cafe serving locally roasted coffee from The Golden Bean, a locally sourced brunch menu using many Irish artisan producers and suppliers and freshly baked scones, treats and much more too.

                          A small cafe accredited by John and Sally McKenna and Georgina Campbell's Ireland and also a proud member of Good Food Ireland. 

                          Full Time or Part Time.

                          • Greenwich is a small owner-operated busy cafe located in Cork City right behind Brown Thomas.

                            A much-loved cafe serving locally roasted coffee from The Golden Bean, a locally sourced brunch menu using many Irish artisan producers and suppliers and freshly baked scones, treats and much more too.

                            A small cafe accredited by John and Sally McKenna and Georgina Campbell's Ireland and also a proud member of Good Food Ireland. 

                            Full Time or Part Time.

                            • The Peligoni Club are currenlty recruiting Chefs to join our team in Greece this summer. (May - October). Our kitchen team provide an array of interesting varied meal options to suit all tastes, across three busy restaurants focusing mainly on a mix of Mediterranean and Modern European cuisine. We also host a number of weekly events, including a Food Festival with ‘street food’ style pop ups and family feasts.

                              We are looking for a talented chefs who are self-motivated, able to manage their time effectively and have impeccable attention to detail. Our chefs are team players looking for a challenge who love what they do and are excited to share it with others.          

                              KEY RESPONSIBILITIES

                              • Manage a section within the kitchen
                              • Work on events on our weekly agenda as and when required
                              • Work with the Head Chef to maintain profit margins and minimise waste
                              • Effectively communicate ordering requirements with the Head Chef and Sous Chef
                              • Contribute to the creation of new menus and dishes that cater to guests of all ages and consider different tastes and dietary requirements
                              • Ensure dishes are prepared and cooked according to specific standards
                              • Ensure that all guests’ dietary requirements are understood and catered for
                              • Strictly maintain all food, health and hygiene standards on a daily basis

                              • We're looking for a cook/chef to join our team here at Daddy's Cafe.

                                If you enjoy working with the best produce, have an interest in seasonal sweet and savoury cooking, are organised and work well as part of a team - please get in touch with your CV.

                                We offer daytime hours, free food and coffee, bike to work scheme, paid breaks and opportunities to express your skills on the menu.

                                Pay will be dependant on applicants experience. 

                                We look forward to hearing from you!

                                Colm.

                                • We are looking for someone to join our team in our seafood restaurant on the Longstrand beach .

                                  The ideal candidate should love cooking and have the relevant cooking experience,we use all local fresh produce . The candidate should be able to work quickly snd efficiently , be a part of a team but also work on their own initiative. 
                                  The ideal candidate should have

                                  • 2 years experience, a good level of English
                                  • also have haccp training .
                                  • Tips and meals are included daily .
                                  • The working week consists of breakfast and lunch ,
                                  • there will be weekend work included also . 


                                  We have staff accommodation available if required . 


                                  Check out our website fishbasket.ie for more information and our social media /instagram. 

                                  • Breakfast/ Lunch  Cook /Chef required for Heritage Centre and Bed & Breakfast near Clifden. 

                                    Baking experience an advantage.  Day shifts only.

                                    Accommodation available if needed.

                                    Please email your C.V to info@connemaraheritage.com or call Martin 0871501688 for more details 

                                    • We are looking for a chef for a three month period from end of July to end of October 2023.

                                      We are a family of 3 (two adults and 1 toddler -who eats everything). We are soon to become a family of 4.

                                      We are looking for help with meals during those mad few hazy months with a newborn. We are big foodies and love to cook ourselves.

                                      We would be looking for approximately 4-5 meals a week (mainly dinners/some lunches) these can be prepared on site or off site (or a combination of the two- whatever is preferred).  

                                      • We are a friendly neighbourhood cafe in Dublin 18 in our twelfth year of business. 

                                        We are looking for cooks and chefs with a flair for flavour to make cakes, salads, soups and sandwiches using quality, seasonal produce.

                                        Sociable hours, free meals/coffee on duty and a friendly working environment as well as competitive pay (plus tips) are some of the benefits of joining our team in addition to the opportunity to express your talent and contribute ideas to the menu. 

                                        Please contact Katie on 0877551533 or send your CV to hello@urbun.ie 

                                         

                                        • We are looking for a self-motivated friendly person to cook for us during the last two weeks of August 2023 in a large slightly rundown house in a beautiful estate in Donegal.

                                          There will be all ages staying in the house- 10-12 people or less. (Different numbers on different days).

                                          We would like

                                          • mainly fish and vegetarian food.....
                                          • home-made soup, bread and cheese and
                                          • salad for lunch and a
                                          • fish or vegetarian supper and a
                                          • dessert in the evening.
                                          • Home made cake/ biscuits for tea.

                                           

                                          There is a large kitchen garden with lots of fresh fruit and vegetables. There is an aga and a gas cooker and a microwave in the large old fashioned kitchen. There would be a cleaner in the house most days for a few hours. You would need to be happy to wash up and load and empty the dishwasher and keep the kitchen clean and tidy.

                                          Please look at the website for photos of the property:

                                          Glenallahouse.com.  password: Blenheim49

                                           

                                           

                                          • Are you interested in joining our Vintage Tea Trips Kitchen Team.. I know a mouthful right! 

                                            We are looking for someone who loves who we are and what we do and is interested in helping us grow the business.  Check us out @ vintageteatrips.ie. 

                                            You will need to be

                                            • highly organised,
                                            • love afternoon tea and
                                            • have 2-3 years experience working as a chef/cook in a busy establishment. 
                                            • Experience in HACCP essential - Level 3 
                                            • Working 30-40 hours weekly mainly AM shifts

                                            Based in Ballycoolin Dublin 11 so own transport is benifitial Kitchen could be available to you privately if your currently working and in need of a development kitchen. 

                                            • We are Hannah and Rachel Dare and we co own Organico Shop, Deli & Bakery. Our shop has been in business for 31 years. The bakery was first opened by our mother about 25 years ago. It has evolved a lot over the years and now we are 95% sourdough, using nearly all organic ingredients. We are looking for someone to join our team who is also passionalte about organic, artisan, well made real bread.

                                              This is a long term position, 4 days per week, hours are early, daytime (6am - 3pm), and will include Saturday's (we don't open Sundays or bank holidays).

                                              Qualifications and skills:
                                              ·  Previous professional baking experience
                                              ·  Team-oriented, cooperative, collaborative work style and strong communication skills
                                              ·  HACCP Certificate
                                              ·  Willingness to strive for excellence, always
                                              ·  Comfortable with the physical demands of a bakery environment, works well on your own
                                              ·  Enthusiasm for the bakery business, especially artisan baking 


                                              We offer 4 weeks holidays a year, lunch and coffee are provided and a staff discount in the shop.
                                               

                                              • The Field Kitchen at Camus Farm is entering its third season and is firmly established as a West Cork destination for seekers of special dining experiences.

                                                As an organic Farm, sustainability, biodiversity and animal welfare are at the heart of everything. Set in 30 acres of West Cork hills, the award-winning, 100-capacity Restaurant offers an authentic field-to-fork experience, with much of the produce served grown or reared on the Farm. 

                                                An additional Chef is needed to compliment our existed Kitchen Team. 

                                                Apply by CV to vic@fieldkitchen.ie.

                                                 

                                                 

                                                • Have you got what it takes to chef cook manage an established seasonal artisian cafe in the heart of Ballinskelligs.

                                                  Requirements

                                                  • Knowledge and experience in cooking ordering and managing of a kitchen and staff
                                                  • Driving licence ,car may be in advantage
                                                  • Accommodation can be provided if necessary
                                                  • Ability to source fresh and local ingredients where possible

                                                   

                                                  Expectations 

                                                  • Set menu supper clubs held at least once a week
                                                  • Light lunches and snacks daily
                                                  • Outdoor wood fired pizza oven operating up to 5 nights a week
                                                  • Sit down and takeaway availability 

                                                   

                                                  Online interviews can be arranged immediately

                                                  Send CV and cover letter to

                                                  crsiopa@gmail.com

                                                  • The Misunderstood Heron is based in Leenane, Connemara and we are on the hunt for motivated and creative people to fill a variety of positions for the summer season, May - August, starting asap.

                                                    We are a busy outdoor eatery where the focus is on flavour, local produce and seasonality. We change our menu bi weekly so things never get boring and we welcome input from all members of staff.

                                                    We are in need of bakers, barristas, cooks and will provide training in all roles. Range of pay rates depending on expierence, accommodation can be provided and means of transport is preferable.

                                                     

                                                    If this sounds like a place you would be interested in working please get in touch with us via email misunderstoodheron@gmail.com

                                                     

                                                    • We are looking for an experienced, talented, hardworking Chef de Partie, to join our award-winning kitchen team, led by the Executive Head Chef, Dervilla O’Flynn.

                                                      Our menus change often, we cook with the seasonal produce from the walled garden, and local producers. Read more about our farm-to-fork principles.

                                                      Primary duties will include preparing food before meal service, setting up and stocking kitchen stations, plating cooked foods. The successful candidate will work with and report to our Sous Chef. 

                                                      Please contact for further details; dervilla@ballymaloe.ie

                                                      • Greenwich is a small owner-operated busy cafe located in Cork City right behind Brown Thomas.

                                                        A much-loved cafe serving locally roasted coffee from The Golden Bean, a locally sourced brunch menu using many Irish artisan producers and suppliers and freshly baked scones, treats and much more too.

                                                        A small cafe accredited by John and Sally McKenna and Georgina Campbell's Ireland and also a proud member of Good Food Ireland. 

                                                        Full Time or Part Time.

                                                        • We are looking for someone to join our team in our seafood restaurant on the Longstrand beach .

                                                          The ideal candidate should love cooking and have the relevant cooking experience,we use all local fresh produce . The candidate should be able to work quickly snd efficiently , be a part of a team but also work on their own initiative. 
                                                          The ideal candidate should have

                                                          • 2 years experience, a good level of English
                                                          • also have haccp training .
                                                          • Tips and meals are included daily .
                                                          • The working week consists of breakfast and lunch ,
                                                          • there will be weekend work included also . 


                                                          We have staff accommodation available if required . 


                                                          Check out our website fishbasket.ie for more information and our social media /instagram. 

                                                          • About Malverleys

                                                            Malverleys Farm and Dining is a new and modest (24 cover) restaurant, deli space and gift shop set on a small farm on the edge of the Wessex Downs. We've a market garden, a small number of Saddleback pigs, South Devon cattle and Welsh Improved sheep at our disposal, as well as a roster of the very best ingredients the South of England has to offer.

                                                            Our kitchen can not only boast a very close relationship with producers, growers and local makers, but an opportunity for cooks to take a deep dive into many forgotten skills in restaurants of our time; whole carcass butchery, fermentation, naturally leavened bread making, fruit and vegetable harvesting, cooking and preservation and fresh pasta making. We want the restaurant to be the spark that brings us all in the area closer to where our food comes from and empowers people to learn those forgotten skills, forgotten relationships (between producer and consumer) and consequently forgotten flavours.

                                                            We're open from Wednesday to Sunday for breakfast and lunch, and supper on Fridays and Saturdays only. 

                                                            About the role

                                                            We have an exciting opportunity for a passionate Chef de Partie who has a deep interest in cooking with seasonal produce from growers who care. This role is central to our very small kitchen team, working directly with our Head Chef. 

                                                            Joining a small group of other cooks, this role would become part of a new team, assisting in the set-up of a new open-kitchen and dining room. Training, sourcing, food prep and helping to ensure the smooth running of service will sit at the heart of this role.

                                                            Responsibilities

                                                            • Helping to contribute to the creative processes of the kitchen, from the garden to dining room
                                                            • Cooking and preparing dishes for our menu
                                                            • Managing one or two sections during prep and service
                                                            • Supervising junior kitchen staff from time-to-time
                                                            • Motivating and working closely with team members of all levels
                                                            • Maintaining strong relationships with suppliers and growers
                                                            • Acting as a guardian for our ethos across the farm, in and outside of the kitchen
                                                            • Minimising waste at every outlet of the kitchen
                                                            • Assisting with determining food inventory needs, stocking and ordering
                                                            • Helping to ensure the kitchen meets all regulations, including sanitary and food safety guidelines

                                                            Candidate requirements

                                                            • A natural curiosity about produce and sourcing
                                                            • Ability to communicate the provenance of dishes and ingredients to staff and customers alike
                                                            • Help the wider team run the kitchen when the Head Chef is absent
                                                            • Previous experience working with fresh pasta, whole animals and foraged ingredients desired but not essential
                                                            • A deep interest in the food and wine of Britain and Europe
                                                            • Cope well under pressure, maintaining accuracy, kindness and humour at all times
                                                            • Warm and engaging character, able to motivate colleagues of all levels
                                                            • Hands-on approach
                                                            • A strong communicator
                                                            • Ability to adapt positively to customer and manager feedback

                                                            Details

                                                            Please apply here.

                                                            Salary - £26,000 - £30,000

                                                            Hours - 40 a week

                                                            Benefits - Cycle to Work Scheme, coffee and food while on shift, producer trips, friends and family discount, sociable hours.

                                                             

                                                            • The Field Kitchen at Camus Farm is entering its third season and is firmly established as a West Cork destination for seekers of special dining experiences.

                                                              As an organic Farm, sustainability, biodiversity and animal welfare are at the heart of everything. Set in 30 acres of West Cork hills, the award-winning, 100-capacity Restaurant offers an authentic field-to-fork experience, with much of the produce served grown or reared on the Farm. 

                                                              An additional Chef is needed to compliment our existed Kitchen Team. 

                                                              Apply by CV to vic@fieldkitchen.ie.

                                                               

                                                               

                                                              • We are currently hiring for commis chef and chef de partie roles in the kitchen at Spring Restaurant based in Somerset House, London.

                                                                Commis chefs work closely with senior chefs in the kitchen, who are passionate about training and teaching the way in which we work. We produce everything in house, meaning that a commis chef gains key skills and knowledge about all parts of food served in the restaurant.

                                                                We require no previous experience for the role, but would be looking to train the right person in the following; knife skills, prepping, plating, product knowledge, seasonal cooking and understanding Spring's palate.

                                                                Job requirements

                                                                We are looking for enthusiastic and energetic chefs who love to cook with the seasons and work with beautiful produce. Ideally the right candidates would have an interest in working with small scale producers and an appetite to learn.

                                                                 

                                                                We offer:

                                                                • Competitive salary 
                                                                • Good shift pattern - 6 shifts a week comprising of one double and four singles. 
                                                                • Great staff food and a warm friendly team 
                                                                • Lots of room for progression within the kitchen
                                                                • Estimated weekly hours 48

                                                                • Wells, Somerset, UK
                                                                  New Restaurant in Somerset, specialist chef in Asian food
                                                                  For more information, contact Geoffrey Dobbs

                                                                  • The Peligoni Club are currenlty recruiting Chefs to join our team in Greece this summer. (May - October). Our kitchen team provide an array of interesting varied meal options to suit all tastes, across three busy restaurants focusing mainly on a mix of Mediterranean and Modern European cuisine. We also host a number of weekly events, including a Food Festival with ‘street food’ style pop ups and family feasts.

                                                                    We are looking for a talented chefs who are self-motivated, able to manage their time effectively and have impeccable attention to detail. Our chefs are team players looking for a challenge who love what they do and are excited to share it with others.          

                                                                    KEY RESPONSIBILITIES

                                                                    • Manage a section within the kitchen
                                                                    • Work on events on our weekly agenda as and when required
                                                                    • Work with the Head Chef to maintain profit margins and minimise waste
                                                                    • Effectively communicate ordering requirements with the Head Chef and Sous Chef
                                                                    • Contribute to the creation of new menus and dishes that cater to guests of all ages and consider different tastes and dietary requirements
                                                                    • Ensure dishes are prepared and cooked according to specific standards
                                                                    • Ensure that all guests’ dietary requirements are understood and catered for
                                                                    • Strictly maintain all food, health and hygiene standards on a daily basis

                                                                    • We are looking for passionate, interested people to join us in beautiful Sardinia for the 2023 season.
                                                                      Do you like working in a stunning environment with some of the best natural products in the world and being part of happy inclusive working environment? If yes , we are a small family owned hotel waiting for you!


                                                                       

                                                                      • We are looking for an experienced, talented, hardworking Chef de Partie, to join our award-winning kitchen team, led by the Executive Head Chef, Dervilla O’Flynn.

                                                                        Our menus change often, we cook with the seasonal produce from the walled garden, and local producers. Read more about our farm-to-fork principles.

                                                                        Primary duties will include preparing food before meal service, setting up and stocking kitchen stations, plating cooked foods. The successful candidate will work with and report to our Sous Chef. 

                                                                        Please contact for further details; dervilla@ballymaloe.ie

                                                                        • We are Hannah and Rachel Dare and we co own Organico Shop, Deli & Bakery. Our shop has been in business for 31 years. The bakery was first opened by our mother about 25 years ago. It has evolved a lot over the years and now we are 95% sourdough, using nearly all organic ingredients. We are looking for someone to join our team who is also passionalte about organic, artisan, well made real bread.

                                                                          This is a long term position, 4 days per week, hours are early, daytime (6am - 3pm), and will include Saturday's (we don't open Sundays or bank holidays).

                                                                          Qualifications and skills:
                                                                          ·  Previous professional baking experience
                                                                          ·  Team-oriented, cooperative, collaborative work style and strong communication skills
                                                                          ·  HACCP Certificate
                                                                          ·  Willingness to strive for excellence, always
                                                                          ·  Comfortable with the physical demands of a bakery environment, works well on your own
                                                                          ·  Enthusiasm for the bakery business, especially artisan baking 


                                                                          We offer 4 weeks holidays a year, lunch and coffee are provided and a staff discount in the shop.
                                                                           

                                                                          • The Misunderstood Heron is based in Leenane, Connemara and we are on the hunt for motivated and creative people to fill a variety of positions for the summer season, May - August, starting asap.

                                                                            We are a busy outdoor eatery where the focus is on flavour, local produce and seasonality. We change our menu bi weekly so things never get boring and we welcome input from all members of staff.

                                                                            We are in need of bakers, barristas, cooks and will provide training in all roles. Range of pay rates depending on expierence, accommodation can be provided and means of transport is preferable.

                                                                             

                                                                            If this sounds like a place you would be interested in working please get in touch with us via email misunderstoodheron@gmail.com

                                                                             

                                                                            • I am already recruiting (early bird catches the worm etc! ) for a wonderful chef and chalet host to come and work for me in my chalet in Méribel next winter.

                                                                               Timeline will be around 18th December until end of April.  

                                                                              The chalet is entirely privately owned and managed by myself, although I do rent it out to guests when I am not there.  It is generally full for the whole season, so I need very responsible people to look after it in my absence and keep it clean (which is the hosts job).  

                                                                              The chef should produce great Ballymaloe standard of cuisine and be prepared to do

                                                                              • breakfast, tea cakes and up to a 3 course dinner and canapés.  
                                                                              • Lunch is sometimes required by guests and if so this would be left as a buffet by the chef, (you would not be required to be present but must be happy to prepare). 
                                                                              • An additional salary payment would be made per lunchtime requirement. Chalet sleeps 10 guests in five bedrooms.  

                                                                              The candidates should be self employed.  Please do get in touch regarding salaries etc for a six day week. Accommodation in the chalet.  

                                                                              • I am already recruiting (early bird catches the worm etc! ) for a wonderful chef and chalet host to come and work for me in my chalet in Méribel next winter.

                                                                                 Timeline will be around 18th December until end of April.  

                                                                                The chalet is entirely privately owned and managed by myself, although I do rent it out to guests when I am not there.  It is generally full for the whole season, so I need very responsible people to look after it in my absence and keep it clean (which is the hosts job).  

                                                                                The chef should produce great Ballymaloe standard of cuisine and be prepared to do

                                                                                • breakfast, tea cakes and up to a 3 course dinner and canapés.  
                                                                                • Lunch is sometimes required by guests and if so this would be left as a buffet by the chef, (you would not be required to be present but must be happy to prepare). 
                                                                                • An additional salary payment would be made per lunchtime requirement. Chalet sleeps 10 guests in five bedrooms.  

                                                                                The candidates should be self employed.  Please do get in touch regarding salaries etc for a six day week. Accommodation in the chalet.  

                                                                                • About Malverleys

                                                                                  Malverleys Farm and Dining is a new and modest (24 cover) restaurant, deli space and gift shop set on a small farm on the edge of the Wessex Downs. We've a market garden, a small number of Saddleback pigs, South Devon cattle and Welsh Improved sheep at our disposal, as well as a roster of the very best ingredients the South of England has to offer.

                                                                                  Our kitchen can not only boast a very close relationship with producers, growers and local makers, but an opportunity for cooks to take a deep dive into many forgotten skills in restaurants of our time; whole carcass butchery, fermentation, naturally leavened bread making, fruit and vegetable harvesting, cooking and preservation and fresh pasta making. We want the restaurant to be the spark that brings us all in the area closer to where our food comes from and empowers people to learn those forgotten skills, forgotten relationships (between producer and consumer) and consequently forgotten flavours.

                                                                                  We're open from Wednesday to Sunday for breakfast and lunch, and supper on Fridays and Saturdays only. 

                                                                                  About the role

                                                                                  We have an exciting opportunity for a passionate Chef de Partie who has a deep interest in cooking with seasonal produce from growers who care. This role is central to our very small kitchen team, working directly with our Head Chef. 

                                                                                  Joining a small group of other cooks, this role would become part of a new team, assisting in the set-up of a new open-kitchen and dining room. Training, sourcing, food prep and helping to ensure the smooth running of service will sit at the heart of this role.

                                                                                  Responsibilities

                                                                                  • Helping to contribute to the creative processes of the kitchen, from the garden to dining room
                                                                                  • Cooking and preparing dishes for our menu
                                                                                  • Managing one or two sections during prep and service
                                                                                  • Supervising junior kitchen staff from time-to-time
                                                                                  • Motivating and working closely with team members of all levels
                                                                                  • Maintaining strong relationships with suppliers and growers
                                                                                  • Acting as a guardian for our ethos across the farm, in and outside of the kitchen
                                                                                  • Minimising waste at every outlet of the kitchen
                                                                                  • Assisting with determining food inventory needs, stocking and ordering
                                                                                  • Helping to ensure the kitchen meets all regulations, including sanitary and food safety guidelines

                                                                                  Candidate requirements

                                                                                  • A natural curiosity about produce and sourcing
                                                                                  • Ability to communicate the provenance of dishes and ingredients to staff and customers alike
                                                                                  • Help the wider team run the kitchen when the Head Chef is absent
                                                                                  • Previous experience working with fresh pasta, whole animals and foraged ingredients desired but not essential
                                                                                  • A deep interest in the food and wine of Britain and Europe
                                                                                  • Cope well under pressure, maintaining accuracy, kindness and humour at all times
                                                                                  • Warm and engaging character, able to motivate colleagues of all levels
                                                                                  • Hands-on approach
                                                                                  • A strong communicator
                                                                                  • Ability to adapt positively to customer and manager feedback

                                                                                  Details

                                                                                  Please apply here.

                                                                                  Salary - £26,000 - £30,000

                                                                                  Hours - 40 a week

                                                                                  Benefits - Cycle to Work Scheme, coffee and food while on shift, producer trips, friends and family discount, sociable hours.

                                                                                   

                                                                                  • We are a friendly neighbourhood cafe in Dublin 18 in our twelfth year of business. 

                                                                                    We are looking for cooks and chefs with a flair for flavour to make cakes, salads, soups and sandwiches using quality, seasonal produce.

                                                                                    Sociable hours, free meals/coffee on duty and a friendly working environment as well as competitive pay (plus tips) are some of the benefits of joining our team in addition to the opportunity to express your talent and contribute ideas to the menu. 

                                                                                    Please contact Katie on 0877551533 or send your CV to hello@urbun.ie 

                                                                                     

                                                                                    • We are Hannah and Rachel Dare and we co own Organico Shop, Deli & Bakery. Our shop has been in business for 31 years. The bakery was first opened by our mother about 25 years ago. It has evolved a lot over the years and now we are 95% sourdough, using nearly all organic ingredients. We are looking for someone to join our team who is also passionalte about organic, artisan, well made real bread.

                                                                                      This is a long term position, 4 days per week, hours are early, daytime (6am - 3pm), and will include Saturday's (we don't open Sundays or bank holidays).

                                                                                      Qualifications and skills:
                                                                                      ·  Previous professional baking experience
                                                                                      ·  Team-oriented, cooperative, collaborative work style and strong communication skills
                                                                                      ·  HACCP Certificate
                                                                                      ·  Willingness to strive for excellence, always
                                                                                      ·  Comfortable with the physical demands of a bakery environment, works well on your own
                                                                                      ·  Enthusiasm for the bakery business, especially artisan baking 


                                                                                      We offer 4 weeks holidays a year, lunch and coffee are provided and a staff discount in the shop.
                                                                                       

                                                                                      • We are seeking a creative and passionate cook to join our busy delicatessen kitchen and work alongside the Head Chef. 

                                                                                        Finns is a long-established gourmet food shop and catering business, based on the lively and foodie Chelsea Green; the offer is British food combining classic nostalgia with a modern twist, across soups, pates, pies and puddings, seasonal vegetables and fresh, summer salads.

                                                                                         

                                                                                        The ideal candidate will have a professional cooking qualification, and a minimum of 2 years’ experience within a commercial kitchen and/or fast paced catering environment. You must be a quick-learner, hard-worker and flexible to complement our existing small team. The main ingredient we are looking for is a keen cook interested in seasonal food, who is naturally organised and has a friendly, confident, and professional disposition.

                                                                                         

                                                                                        Whilst predominantly in the kitchen, you will also be expected to spend time serving in the shop forming relationships with customers; learning the tills as well as how to make a famous Finns coffee; answering the telephone; taking orders and meeting and helping clients plan their parties.

                                                                                         

                                                                                        The role:

                                                                                        • Working within the team, producing the food for both the day-to-day business and the events.
                                                                                        • Producing a variety of dishes across all three sections of the busy kitchen – shop and canapés, salads and meat.
                                                                                        • Contributing and collaborating on new menu ideas and development.
                                                                                        • Dealing with customers, on both the phone and face to face in the shop, providing excellent customer service.
                                                                                        • Catering for events and working at the events, if required.
                                                                                        • External evening and weekend events paid in addition.
                                                                                        • Adhering to health and safety guidelines when working with and preparing food.
                                                                                        • Full-time, permanent position. 
                                                                                        • Monday - Friday, 7.30 am - 4.30 pm/9.30 am - 6.30 pm.
                                                                                        • One Saturday per month, 8.00 am - 4.00 pm. 

                                                                                         

                                                                                        To apply, please respond to this advertisement with your CV and covering letter. Successful applicants will be invited for an interview and kitchen trial thereafter.

                                                                                        • We're looking for a cook/chef to join our team here at Daddy's Cafe.

                                                                                          If you enjoy working with the best produce, have an interest in seasonal sweet and savoury cooking, are organised and work well as part of a team - please get in touch with your CV.

                                                                                          We offer daytime hours, free food and coffee, bike to work scheme, paid breaks and opportunities to express your skills on the menu.

                                                                                          Pay will be dependant on applicants experience. 

                                                                                          We look forward to hearing from you!

                                                                                          Colm.

                                                                                          • We are looking for a chef for a three month period from end of July to end of October 2023.

                                                                                            We are a family of 3 (two adults and 1 toddler -who eats everything). We are soon to become a family of 4.

                                                                                            We are looking for help with meals during those mad few hazy months with a newborn. We are big foodies and love to cook ourselves.

                                                                                            We would be looking for approximately 4-5 meals a week (mainly dinners/some lunches) these can be prepared on site or off site (or a combination of the two- whatever is preferred).  

                                                                                            • We are a friendly neighbourhood cafe in Dublin 18 in our twelfth year of business. 

                                                                                              We are looking for cooks and chefs with a flair for flavour to make cakes, salads, soups and sandwiches using quality, seasonal produce.

                                                                                              Sociable hours, free meals/coffee on duty and a friendly working environment as well as competitive pay (plus tips) are some of the benefits of joining our team in addition to the opportunity to express your talent and contribute ideas to the menu. 

                                                                                              Please contact Katie on 0877551533 or send your CV to hello@urbun.ie 

                                                                                               

                                                                                              • Are you interested in joining our Vintage Tea Trips Kitchen Team.. I know a mouthful right! 

                                                                                                We are looking for someone who loves who we are and what we do and is interested in helping us grow the business.  Check us out @ vintageteatrips.ie. 

                                                                                                You will need to be

                                                                                                • highly organised,
                                                                                                • love afternoon tea and
                                                                                                • have 2-3 years experience working as a chef/cook in a busy establishment. 
                                                                                                • Experience in HACCP essential - Level 3 
                                                                                                • Working 30-40 hours weekly mainly AM shifts

                                                                                                Based in Ballycoolin Dublin 11 so own transport is benifitial Kitchen could be available to you privately if your currently working and in need of a development kitchen. 

                                                                                                • Live in or live out position in Pensford west of Bath.

                                                                                                  Family weekend to celebrate an 80th birthday to include 6 adults and 4 children (3yrs - 12yrs).

                                                                                                  Chef/ cook will be responsible for planning, sourcing, prepping and serving all meals c/w tidying up etc.

                                                                                                  We require the following meals please:

                                                                                                  Friday 19th May - arrive from 4pm

                                                                                                  Dinner

                                                                                                  Saturday 21st May

                                                                                                  Breakfast, Picnic lunch & Special Dinner 

                                                                                                  Sunday 22nd May

                                                                                                  Breakfast & Lunch

                                                                                                  Please call with any questions - we can provide a Thermomix if required.

                                                                                                  Pay

                                                                                                  A daily rate will be paid which we will negotiate with you. Travel costs will be agreed in advance. Ingredients will be reimbursed asap once receipts shared.  

                                                                                                  • We are looking for a chef for a three month period from end of July to end of October 2023.

                                                                                                    We are a family of 3 (two adults and 1 toddler -who eats everything). We are soon to become a family of 4.

                                                                                                    We are looking for help with meals during those mad few hazy months with a newborn. We are big foodies and love to cook ourselves.

                                                                                                    We would be looking for approximately 4-5 meals a week (mainly dinners/some lunches) these can be prepared on site or off site (or a combination of the two- whatever is preferred).  

                                                                                                    • We are looking for a self-motivated friendly person to cook for us during the last two weeks of August 2023 in a large slightly rundown house in a beautiful estate in Donegal.

                                                                                                      There will be all ages staying in the house- 10-12 people or less. (Different numbers on different days).

                                                                                                      We would like

                                                                                                      • mainly fish and vegetarian food.....
                                                                                                      • home-made soup, bread and cheese and
                                                                                                      • salad for lunch and a
                                                                                                      • fish or vegetarian supper and a
                                                                                                      • dessert in the evening.
                                                                                                      • Home made cake/ biscuits for tea.

                                                                                                       

                                                                                                      There is a large kitchen garden with lots of fresh fruit and vegetables. There is an aga and a gas cooker and a microwave in the large old fashioned kitchen. There would be a cleaner in the house most days for a few hours. You would need to be happy to wash up and load and empty the dishwasher and keep the kitchen clean and tidy.

                                                                                                      Please look at the website for photos of the property:

                                                                                                      Glenallahouse.com.  password: Blenheim49

                                                                                                       

                                                                                                       

                                                                                                      • We would love to find someone to cook for us  at our holiday home in the Tuscan hills in Italy.

                                                                                                        We are looking for someon from 27 July for a week (dates a bit flexible).

                                                                                                        We are 2 adults, 4 children plus some guests.  Shopping and cooking using local ingredients and produce from our vegetable garden and chickens! 

                                                                                                        • Greenwich is a small owner-operated busy cafe located in Cork City right behind Brown Thomas.

                                                                                                          A much-loved cafe serving locally roasted coffee from The Golden Bean, a locally sourced brunch menu using many Irish artisan producers and suppliers and freshly baked scones, treats and much more too.

                                                                                                          A small cafe accredited by John and Sally McKenna and Georgina Campbell's Ireland and also a proud member of Good Food Ireland. 

                                                                                                          Full Time or Part Time.

                                                                                                          • The Peligoni Club are currenlty recruiting Chefs to join our team in Greece this summer. (May - October). Our kitchen team provide an array of interesting varied meal options to suit all tastes, across three busy restaurants focusing mainly on a mix of Mediterranean and Modern European cuisine. We also host a number of weekly events, including a Food Festival with ‘street food’ style pop ups and family feasts.

                                                                                                            We are looking for a talented chefs who are self-motivated, able to manage their time effectively and have impeccable attention to detail. Our chefs are team players looking for a challenge who love what they do and are excited to share it with others.          

                                                                                                            KEY RESPONSIBILITIES

                                                                                                            • Manage a section within the kitchen
                                                                                                            • Work on events on our weekly agenda as and when required
                                                                                                            • Work with the Head Chef to maintain profit margins and minimise waste
                                                                                                            • Effectively communicate ordering requirements with the Head Chef and Sous Chef
                                                                                                            • Contribute to the creation of new menus and dishes that cater to guests of all ages and consider different tastes and dietary requirements
                                                                                                            • Ensure dishes are prepared and cooked according to specific standards
                                                                                                            • Ensure that all guests’ dietary requirements are understood and catered for
                                                                                                            • Strictly maintain all food, health and hygiene standards on a daily basis


                                                                                                            • The West End cafe on fishers island, New York is hiring for the summer season


                                                                                                              Season 2023 : May 1 – Sept 4

                                                                                                              • We are hiring part time & full time employees for Summer 2023. 
                                                                                                              • Food service experience preferred
                                                                                                              • HOUSING IS AVAILABLE but limited
                                                                                                              • US citizens/green card holders only 
                                                                                                              • The West End Cafe is hiring 2 full-time line cooks, $22–25/hr (40 hrs /week)
                                                                                                              • The cafe is located on a remote island, Fishers Island, off the coast of Connecticut, tho we are technically part an extension of Long Island, NY
                                                                                                              • HOUSING IS AVAILABLE. And included at no extra cost for full-time cooks.
                                                                                                              • We are a seasonal cafe, serving breakfast & lunch, with a mini gourmet grocery
                                                                                                              • The cafe is open 7 days a week, 7:30am–2pm
                                                                                                              • We cook simple NY-style sweet & savory dishes using ingredients sourced from local farms
                                                                                                              • The cafe is run by Lily Starbuck, a 12-week certificate student from 2018.
                                                                                                              • We are looking for folks also trained in the Ballymaloe/ slow food philosophy to join our team
                                                                                                              • The positions available are currently seasonal only  
                                                                                                              • This is a tight knit team – we are like a family for 4 months! Looking for the right people, with strong team-building skills, who want to enjoy the natural flora & fauna of this unique island. 

                                                                                                              Send a brief description of your interest, previous experience, and schedule availability to Lily at lilystarbuck@gmail.com by APRIL 10th


                                                                                                              POSITIONS 

                                                                                                              Line Cooks – 40 hr/wk – $22–25/hr; Reports to head chef; breakfast & lunch service; Stations: bagel/toast, griddle, cold/salad, sandwich counter. Prepares soups, pre-made dishes, & frozen foods. 

                                                                                                              Pastry Prep Cook – 40 hr/wk – $22–25/hr; Reports to head chef; prepares all pastry for the cafe in late afternoon/early evening (bakes off cakes & cookies, rolls bagels, weighs out fresh ingredients for the morning baker). 

                                                                                                              Dishwasher/Porter – 20 to 40 hr/wk – $22/hr – Dishwashing during breakfast & lunch service; Evening porter position also available; this role is an integral part of the team... you will be the backbone of the kitchen; not a lonely job, but great for someone who prefers rocking out to music and using a spray hose instead of interacting with customers :-)

                                                                                                              Receiver/Stocker – 6 hrs/wk – $20/hr or set price per delivery – Receive our weekly food deliveries from the FI Freight & transport to the cafe to stock. Mondays, Wednesdays, & Fridays. 

                                                                                                              Barista – 20 to 40 hrs/wk – $10/hr plus tips (~ $26/hr) – Full drink service, including espresso drinks. Fulfills some baked good orders; must love interacting with customers and clean-as-you-go. 

                                                                                                              Cashier – 20 to 40 hrs/wk – $10/hr plus tips (~ $26/hr) – Cashier for Square POS, high traffic position; take orders & process payment; answer questions about the menu/biz; bag baked goods; sell things out of the retail fridge/retail display; must love interacting with customers & mental math.

                                                                                                              What more information about the cafe? Please visit, westendfi.com

                                                                                                              • Spring/summer work opportunity for a dynamic chef in an exciting Farm to Table kitchen in the heart of the UK

                                                                                                                Salary based on experience.


                                                                                                                Keythorpe Hall is looking for a Chef to join the team working with amazing produce grown in its own 2 acre Victorian walled garden. We focus on growing heritage and unusual varieties of fruit, vegetables and flowers.
                                                                                                                The position is available for the summer season and could lead to a permanent position, for a start around mid May. Variable hours/shifts which may include weekend and evening working.  Accommodation can be provided. 
                                                                                                                Keythorpe Hall is a beautiful country house and gardens near the village of Tugby, on the Leicestershire/ Rutland border, run by two Ballymaloe Sustainable Food Course alumni!

                                                                                                                We grow fruit, vegetables and flowers for use in the house and for sale. We cater for short stays for private groups and offer a gastronomic experience using the best from the walled garden, local farms and other artisan producers to private groups.
                                                                                                                The position will report to our Head Chef, Bent Varming, who trained at the internationally renowned Copenhagen Hospitality College before spending most of his career in London, beginning at Sketch (3*) before working at St.John (1*), the forerunner of nose to tail eating, and then moving to highly acclaimed Lyle’s (1*) where he was senior sous chef. He then went to develop and perfect his baking at the award winning Dusty Knuckle Bakery – one of the best in London.

                                                                                                                With him you will assist in making of bread, kombucha and all things fermentation and preservation. More importantly you will get to cook with freshly harvested produce and present our guests with the true meaning of a local and seasonal cooking. 
                                                                                                                As we are heading into our busiest season we need chefs at a level where they feel confident cooking when faced with various challenges, where you will be tasked with everything from processing incoming garden produce to barbecuing meat on the open fire, or to serve our overnight guests a nutritious breakfast. 


                                                                                                                During your stay it is our guarantee to give you the right work-life balance, working primarily in the daytime when we don’t have guests and to keep a great environment throughout your stay!  You’ll have a mix of experiences: exposure to the garden and working with ethnobotanist, wild food expert and head gardener Claudio Bincoletto, learning how to grow and harvest great produce and wild foods, and also to how to work in the kitchen with this ever-changing availability.

                                                                                                                We also have gardener positions available!
                                                                                                                Please see our Instagram @keythorpe_hall or www.keythorpehall.co.uk for more information.

                                                                                                                • We are looking for someone to join our team in our seafood restaurant on the Longstrand beach .

                                                                                                                  The ideal candidate should love cooking and have the relevant cooking experience,we use all local fresh produce . The candidate should be able to work quickly snd efficiently , be a part of a team but also work on their own initiative. 
                                                                                                                  The ideal candidate should have

                                                                                                                  • 2 years experience, a good level of English
                                                                                                                  • also have haccp training .
                                                                                                                  • Tips and meals are included daily .
                                                                                                                  • The working week consists of breakfast and lunch ,
                                                                                                                  • there will be weekend work included also . 


                                                                                                                  We have staff accommodation available if required . 


                                                                                                                  Check out our website fishbasket.ie for more information and our social media /instagram. 

                                                                                                                  • About Malverleys

                                                                                                                    Malverleys Farm and Dining is a new and modest (24 cover) restaurant, deli space and gift shop set on a small farm on the edge of the Wessex Downs. We've a market garden, a small number of Saddleback pigs, South Devon cattle and Welsh Improved sheep at our disposal, as well as a roster of the very best ingredients the South of England has to offer.

                                                                                                                    Our kitchen can not only boast a very close relationship with producers, growers and local makers, but an opportunity for cooks to take a deep dive into many forgotten skills in restaurants of our time; whole carcass butchery, fermentation, naturally leavened bread making, fruit and vegetable harvesting, cooking and preservation and fresh pasta making. We want the restaurant to be the spark that brings us all in the area closer to where our food comes from and empowers people to learn those forgotten skills, forgotten relationships (between producer and consumer) and consequently forgotten flavours.

                                                                                                                    We're open from Wednesday to Sunday for breakfast and lunch, and supper on Fridays and Saturdays only. 

                                                                                                                    About the role

                                                                                                                    We have an exciting opportunity for a passionate Chef de Partie who has a deep interest in cooking with seasonal produce from growers who care. This role is central to our very small kitchen team, working directly with our Head Chef. 

                                                                                                                    Joining a small group of other cooks, this role would become part of a new team, assisting in the set-up of a new open-kitchen and dining room. Training, sourcing, food prep and helping to ensure the smooth running of service will sit at the heart of this role.

                                                                                                                    Responsibilities

                                                                                                                    • Helping to contribute to the creative processes of the kitchen, from the garden to dining room
                                                                                                                    • Cooking and preparing dishes for our menu
                                                                                                                    • Managing one or two sections during prep and service
                                                                                                                    • Supervising junior kitchen staff from time-to-time
                                                                                                                    • Motivating and working closely with team members of all levels
                                                                                                                    • Maintaining strong relationships with suppliers and growers
                                                                                                                    • Acting as a guardian for our ethos across the farm, in and outside of the kitchen
                                                                                                                    • Minimising waste at every outlet of the kitchen
                                                                                                                    • Assisting with determining food inventory needs, stocking and ordering
                                                                                                                    • Helping to ensure the kitchen meets all regulations, including sanitary and food safety guidelines

                                                                                                                    Candidate requirements

                                                                                                                    • A natural curiosity about produce and sourcing
                                                                                                                    • Ability to communicate the provenance of dishes and ingredients to staff and customers alike
                                                                                                                    • Help the wider team run the kitchen when the Head Chef is absent
                                                                                                                    • Previous experience working with fresh pasta, whole animals and foraged ingredients desired but not essential
                                                                                                                    • A deep interest in the food and wine of Britain and Europe
                                                                                                                    • Cope well under pressure, maintaining accuracy, kindness and humour at all times
                                                                                                                    • Warm and engaging character, able to motivate colleagues of all levels
                                                                                                                    • Hands-on approach
                                                                                                                    • A strong communicator
                                                                                                                    • Ability to adapt positively to customer and manager feedback

                                                                                                                    Details

                                                                                                                    Please apply here.

                                                                                                                    Salary - £26,000 - £30,000

                                                                                                                    Hours - 40 a week

                                                                                                                    Benefits - Cycle to Work Scheme, coffee and food while on shift, producer trips, friends and family discount, sociable hours.

                                                                                                                     

                                                                                                                    • Breakfast/ Lunch  Cook /Chef required for Heritage Centre and Bed & Breakfast near Clifden. 

                                                                                                                      Baking experience an advantage.  Day shifts only.

                                                                                                                      Accommodation available if needed.

                                                                                                                      Please email your C.V to info@connemaraheritage.com or call Martin 0871501688 for more details 

                                                                                                                      • We are looking for a full time cook to help swell our ranks here at The Bridges.

                                                                                                                         

                                                                                                                        We are a rural, local pub set in the Shropshire hills, our menus are simple & seasonal with a strong focus on using local producers. We are connected to Linley Estate a regenerative, converting to biodynamic farm so much of our vegetables and some meat come from here. 

                                                                                                                         

                                                                                                                        You’ll be working as part of a small dynamic team led by Tom Ryalls whose experience in London restaurants such as St John Bread & Wine, Moro and Rochelle Canteen influence the food we offer. We apply a nose to tail, minimal waste ethos to everything we do.

                                                                                                                         

                                                                                                                        The opportunities here are quite broad with personal projects encouraged as well as the chance to help at the farm.

                                                                                                                         

                                                                                                                        We are looking for a candidate with a minimum of a years experience in the hospitality trade, however enthusiasm, approach and food knowledge could be valued more than years cooking professionally.

                                                                                                                         

                                                                                                                        We offer;

                                                                                                                         

                                                                                                                        40 hour working week, 2 days off a week, 28 days paid holiday 

                                                                                                                         

                                                                                                                        Full on the job training 

                                                                                                                         

                                                                                                                        Competitive salary with an accommodation package a possibility

                                                                                                                         

                                                                                                                        Staff food on shift 

                                                                                                                         

                                                                                                                        Staff discount at the pub 

                                                                                                                         

                                                                                                                        A seriously fun time in the kitchen with a clear path of progression within the business plus wider opportunities with other enterprises involved at the estate.

                                                                                                                         

                                                                                                                        • Live in or live out position in Pensford west of Bath.

                                                                                                                          Family weekend to celebrate an 80th birthday to include 6 adults and 4 children (3yrs - 12yrs).

                                                                                                                          Chef/ cook will be responsible for planning, sourcing, prepping and serving all meals c/w tidying up etc.

                                                                                                                          We require the following meals please:

                                                                                                                          Friday 19th May - arrive from 4pm

                                                                                                                          Dinner

                                                                                                                          Saturday 21st May

                                                                                                                          Breakfast, Picnic lunch & Special Dinner 

                                                                                                                          Sunday 22nd May

                                                                                                                          Breakfast & Lunch

                                                                                                                          Please call with any questions - we can provide a Thermomix if required.

                                                                                                                          Pay

                                                                                                                          A daily rate will be paid which we will negotiate with you. Travel costs will be agreed in advance. Ingredients will be reimbursed asap once receipts shared.  

                                                                                                                          • We are looking for a chef for a three month period from end of July to end of October 2023.

                                                                                                                            We are a family of 3 (two adults and 1 toddler -who eats everything). We are soon to become a family of 4.

                                                                                                                            We are looking for help with meals during those mad few hazy months with a newborn. We are big foodies and love to cook ourselves.

                                                                                                                            We would be looking for approximately 4-5 meals a week (mainly dinners/some lunches) these can be prepared on site or off site (or a combination of the two- whatever is preferred).  

                                                                                                                            • We are a friendly neighbourhood cafe in Dublin 18 in our twelfth year of business. 

                                                                                                                              We are looking for cooks and chefs with a flair for flavour to make cakes, salads, soups and sandwiches using quality, seasonal produce.

                                                                                                                              Sociable hours, free meals/coffee on duty and a friendly working environment as well as competitive pay (plus tips) are some of the benefits of joining our team in addition to the opportunity to express your talent and contribute ideas to the menu. 

                                                                                                                              Please contact Katie on 0877551533 or send your CV to hello@urbun.ie 

                                                                                                                               

                                                                                                                              • We are looking for a self-motivated friendly person to cook for us during the last two weeks of August 2023 in a large slightly rundown house in a beautiful estate in Donegal.

                                                                                                                                There will be all ages staying in the house- 10-12 people or less. (Different numbers on different days).

                                                                                                                                We would like

                                                                                                                                • mainly fish and vegetarian food.....
                                                                                                                                • home-made soup, bread and cheese and
                                                                                                                                • salad for lunch and a
                                                                                                                                • fish or vegetarian supper and a
                                                                                                                                • dessert in the evening.
                                                                                                                                • Home made cake/ biscuits for tea.

                                                                                                                                 

                                                                                                                                There is a large kitchen garden with lots of fresh fruit and vegetables. There is an aga and a gas cooker and a microwave in the large old fashioned kitchen. There would be a cleaner in the house most days for a few hours. You would need to be happy to wash up and load and empty the dishwasher and keep the kitchen clean and tidy.

                                                                                                                                Please look at the website for photos of the property:

                                                                                                                                Glenallahouse.com.  password: Blenheim49

                                                                                                                                 

                                                                                                                                 

                                                                                                                                • Are you interested in joining our Vintage Tea Trips Kitchen Team.. I know a mouthful right! 

                                                                                                                                  We are looking for someone who loves who we are and what we do and is interested in helping us grow the business.  Check us out @ vintageteatrips.ie. 

                                                                                                                                  You will need to be

                                                                                                                                  • highly organised,
                                                                                                                                  • love afternoon tea and
                                                                                                                                  • have 2-3 years experience working as a chef/cook in a busy establishment. 
                                                                                                                                  • Experience in HACCP essential - Level 3 
                                                                                                                                  • Working 30-40 hours weekly mainly AM shifts

                                                                                                                                  Based in Ballycoolin Dublin 11 so own transport is benifitial Kitchen could be available to you privately if your currently working and in need of a development kitchen. 

                                                                                                                                  • We are Hannah and Rachel Dare and we co own Organico Shop, Deli & Bakery. Our shop has been in business for 31 years. The bakery was first opened by our mother about 25 years ago. It has evolved a lot over the years and now we are 95% sourdough, using nearly all organic ingredients. We are looking for someone to join our team who is also passionalte about organic, artisan, well made real bread.

                                                                                                                                    This is a long term position, 4 days per week, hours are early, daytime (6am - 3pm), and will include Saturday's (we don't open Sundays or bank holidays).

                                                                                                                                    Qualifications and skills:
                                                                                                                                    ·  Previous professional baking experience
                                                                                                                                    ·  Team-oriented, cooperative, collaborative work style and strong communication skills
                                                                                                                                    ·  HACCP Certificate
                                                                                                                                    ·  Willingness to strive for excellence, always
                                                                                                                                    ·  Comfortable with the physical demands of a bakery environment, works well on your own
                                                                                                                                    ·  Enthusiasm for the bakery business, especially artisan baking 


                                                                                                                                    We offer 4 weeks holidays a year, lunch and coffee are provided and a staff discount in the shop.
                                                                                                                                     

                                                                                                                                    • The Field Kitchen at Camus Farm is entering its third season and is firmly established as a West Cork destination for seekers of special dining experiences.

                                                                                                                                      As an organic Farm, sustainability, biodiversity and animal welfare are at the heart of everything. Set in 30 acres of West Cork hills, the award-winning, 100-capacity Restaurant offers an authentic field-to-fork experience, with much of the produce served grown or reared on the Farm. 

                                                                                                                                      An additional Chef is needed to compliment our existed Kitchen Team. 

                                                                                                                                      Apply by CV to vic@fieldkitchen.ie.

                                                                                                                                       

                                                                                                                                       

                                                                                                                                      • Have you got what it takes to chef cook manage an established seasonal artisian cafe in the heart of Ballinskelligs.

                                                                                                                                        Requirements

                                                                                                                                        • Knowledge and experience in cooking ordering and managing of a kitchen and staff
                                                                                                                                        • Driving licence ,car may be in advantage
                                                                                                                                        • Accommodation can be provided if necessary
                                                                                                                                        • Ability to source fresh and local ingredients where possible

                                                                                                                                         

                                                                                                                                        Expectations 

                                                                                                                                        • Set menu supper clubs held at least once a week
                                                                                                                                        • Light lunches and snacks daily
                                                                                                                                        • Outdoor wood fired pizza oven operating up to 5 nights a week
                                                                                                                                        • Sit down and takeaway availability 

                                                                                                                                         

                                                                                                                                        Online interviews can be arranged immediately

                                                                                                                                        Send CV and cover letter to

                                                                                                                                        crsiopa@gmail.com

                                                                                                                                        • The Misunderstood Heron is based in Leenane, Connemara and we are on the hunt for motivated and creative people to fill a variety of positions for the summer season, May - August, starting asap.

                                                                                                                                          We are a busy outdoor eatery where the focus is on flavour, local produce and seasonality. We change our menu bi weekly so things never get boring and we welcome input from all members of staff.

                                                                                                                                          We are in need of bakers, barristas, cooks and will provide training in all roles. Range of pay rates depending on expierence, accommodation can be provided and means of transport is preferable.

                                                                                                                                           

                                                                                                                                          If this sounds like a place you would be interested in working please get in touch with us via email misunderstoodheron@gmail.com

                                                                                                                                           

                                                                                                                                          • We are seeking a creative and passionate cook to join our busy delicatessen kitchen and work alongside the Head Chef. 

                                                                                                                                            Finns is a long-established gourmet food shop and catering business, based on the lively and foodie Chelsea Green; the offer is British food combining classic nostalgia with a modern twist, across soups, pates, pies and puddings, seasonal vegetables and fresh, summer salads.

                                                                                                                                             

                                                                                                                                            The ideal candidate will have a professional cooking qualification, and a minimum of 2 years’ experience within a commercial kitchen and/or fast paced catering environment. You must be a quick-learner, hard-worker and flexible to complement our existing small team. The main ingredient we are looking for is a keen cook interested in seasonal food, who is naturally organised and has a friendly, confident, and professional disposition.

                                                                                                                                             

                                                                                                                                            Whilst predominantly in the kitchen, you will also be expected to spend time serving in the shop forming relationships with customers; learning the tills as well as how to make a famous Finns coffee; answering the telephone; taking orders and meeting and helping clients plan their parties.

                                                                                                                                             

                                                                                                                                            The role:

                                                                                                                                            • Working within the team, producing the food for both the day-to-day business and the events.
                                                                                                                                            • Producing a variety of dishes across all three sections of the busy kitchen – shop and canapés, salads and meat.
                                                                                                                                            • Contributing and collaborating on new menu ideas and development.
                                                                                                                                            • Dealing with customers, on both the phone and face to face in the shop, providing excellent customer service.
                                                                                                                                            • Catering for events and working at the events, if required.
                                                                                                                                            • External evening and weekend events paid in addition.
                                                                                                                                            • Adhering to health and safety guidelines when working with and preparing food.
                                                                                                                                            • Full-time, permanent position. 
                                                                                                                                            • Monday - Friday, 7.30 am - 4.30 pm/9.30 am - 6.30 pm.
                                                                                                                                            • One Saturday per month, 8.00 am - 4.00 pm. 

                                                                                                                                             

                                                                                                                                            To apply, please respond to this advertisement with your CV and covering letter. Successful applicants will be invited for an interview and kitchen trial thereafter.

                                                                                                                                            • Ahead of a busy summer season on the west coast of Scotland our young successful team is looking for an enthusiastic chef/cook to join the team. 

                                                                                                                                              This is a great opportunity for the right candidate to live and work in a beautiful location surrounded by great quality and seasonal produce. This job would also be ideal for a couple with the partner or friend working front of house.

                                                                                                                                              Passion, drive and a willingness to learn and to work alongside our small, close-knit team are more important than years of kitchen experience. You will be working under a former student who graduated from Ballymaloe in 2005 and taught at the cookery school from 2005-2009. The role is varied and involves all aspects of kitchen work. We operate a simple seasonal menu with all dishes prepared and cooked in our kitchen. The successful candidate will work the pass and also gain experience of cooking food to order during a busy evening service. All aspects of kitchen management will be included in the role and full training offered. The inn has a growing reputation for food locally and nationally and recently featured in the Good Pub Guides best pubs in Scotland.

                                                                                                                                              Accommodation is provided and shifts will be given over 4/4.5 days to give you plenty of time off to explorethe area. A car is essential due to the rural position of the Inn. Oban is a 30 minute drive away with full access to shops and travel services. Glasgow is a comfortable 2 hour drive.

                                                                                                                                              • Greenwich is a small owner-operated busy cafe located in Cork City right behind Brown Thomas.

                                                                                                                                                A much-loved cafe serving locally roasted coffee from The Golden Bean, a locally sourced brunch menu using many Irish artisan producers and suppliers and freshly baked scones, treats and much more too.

                                                                                                                                                A small cafe accredited by John and Sally McKenna and Georgina Campbell's Ireland and also a proud member of Good Food Ireland. 

                                                                                                                                                Full Time or Part Time.

                                                                                                                                                • We are so excited to be recruiting full-time chefs for our lovely production kitchen in SW London. We are a catering & picnic company, loved by many and we are in high demand! We are looking for passionate, driven chefs to join the team.

                                                                                                                                                  We are one of London's leading catering companies, but we focus mainly on deliveries of beautifully presented catering platters for events so the hours are limited to a normal working day, but during the summer you will be required to work the odd weekend half day. 

                                                                                                                                                  You will be working in a female-led team, in a new, spacious kitchen with a bunch of friendly colleagues and we will happily nurture your skills.

                                                                                                                                                  We are opeing a café/deli soon in Battersea so there will be the option of moving to the team down there in due course.

                                                                                                                                                  At Pique, we are passionate about creating delicious, seasonal, beautiful food and would love to add some like-minded cooks/chefs to the team!

                                                                                                                                                  Please get in touch if you have any questions.

                                                                                                                                                  Thanks!

                                                                                                                                                  Sophie

                                                                                                                                                   

                                                                                                                                                  • Greenwich is a small owner-operated busy cafe located in Cork City right behind Brown Thomas.

                                                                                                                                                    A much-loved cafe serving locally roasted coffee from The Golden Bean, a locally sourced brunch menu using many Irish artisan producers and suppliers and freshly baked scones, treats and much more too.

                                                                                                                                                    A small cafe accredited by John and Sally McKenna and Georgina Campbell's Ireland and also a proud member of Good Food Ireland. 

                                                                                                                                                    Full Time or Part Time.

                                                                                                                                                    • We're looking for a cook/chef to join our team here at Daddy's Cafe.

                                                                                                                                                      If you enjoy working with the best produce, have an interest in seasonal sweet and savoury cooking, are organised and work well as part of a team - please get in touch with your CV.

                                                                                                                                                      We offer daytime hours, free food and coffee, bike to work scheme, paid breaks and opportunities to express your skills on the menu.

                                                                                                                                                      Pay will be dependant on applicants experience. 

                                                                                                                                                      We look forward to hearing from you!

                                                                                                                                                      Colm.

                                                                                                                                                      • We are a friendly neighbourhood cafe in Dublin 18 in our twelfth year of business. 

                                                                                                                                                        We are looking for cooks and chefs with a flair for flavour to make cakes, salads, soups and sandwiches using quality, seasonal produce.

                                                                                                                                                        Sociable hours, free meals/coffee on duty and a friendly working environment as well as competitive pay (plus tips) are some of the benefits of joining our team in addition to the opportunity to express your talent and contribute ideas to the menu. 

                                                                                                                                                        Please contact Katie on 0877551533 or send your CV to hello@urbun.ie 

                                                                                                                                                         

                                                                                                                                                        • We are Hannah and Rachel Dare and we co own Organico Shop, Deli & Bakery. Our shop has been in business for 31 years. The bakery was first opened by our mother about 25 years ago. It has evolved a lot over the years and now we are 95% sourdough, using nearly all organic ingredients. We are looking for someone to join our team who is also passionalte about organic, artisan, well made real bread.

                                                                                                                                                          This is a long term position, 4 days per week, hours are early, daytime (6am - 3pm), and will include Saturday's (we don't open Sundays or bank holidays).

                                                                                                                                                          Qualifications and skills:
                                                                                                                                                          ·  Previous professional baking experience
                                                                                                                                                          ·  Team-oriented, cooperative, collaborative work style and strong communication skills
                                                                                                                                                          ·  HACCP Certificate
                                                                                                                                                          ·  Willingness to strive for excellence, always
                                                                                                                                                          ·  Comfortable with the physical demands of a bakery environment, works well on your own
                                                                                                                                                          ·  Enthusiasm for the bakery business, especially artisan baking 


                                                                                                                                                          We offer 4 weeks holidays a year, lunch and coffee are provided and a staff discount in the shop.
                                                                                                                                                           

                                                                                                                                                          • Have you got what it takes to chef cook manage an established seasonal artisian cafe in the heart of Ballinskelligs.

                                                                                                                                                            Requirements

                                                                                                                                                            • Knowledge and experience in cooking ordering and managing of a kitchen and staff
                                                                                                                                                            • Driving licence ,car may be in advantage
                                                                                                                                                            • Accommodation can be provided if necessary
                                                                                                                                                            • Ability to source fresh and local ingredients where possible

                                                                                                                                                             

                                                                                                                                                            Expectations 

                                                                                                                                                            • Set menu supper clubs held at least once a week
                                                                                                                                                            • Light lunches and snacks daily
                                                                                                                                                            • Outdoor wood fired pizza oven operating up to 5 nights a week
                                                                                                                                                            • Sit down and takeaway availability 

                                                                                                                                                             

                                                                                                                                                            Online interviews can be arranged immediately

                                                                                                                                                            Send CV and cover letter to

                                                                                                                                                            crsiopa@gmail.com

                                                                                                                                                            • The Misunderstood Heron is based in Leenane, Connemara and we are on the hunt for motivated and creative people to fill a variety of positions for the summer season, May - August, starting asap.

                                                                                                                                                              We are a busy outdoor eatery where the focus is on flavour, local produce and seasonality. We change our menu bi weekly so things never get boring and we welcome input from all members of staff.

                                                                                                                                                              We are in need of bakers, barristas, cooks and will provide training in all roles. Range of pay rates depending on expierence, accommodation can be provided and means of transport is preferable.

                                                                                                                                                               

                                                                                                                                                              If this sounds like a place you would be interested in working please get in touch with us via email misunderstoodheron@gmail.com

                                                                                                                                                               

                                                                                                                                                              • Greenwich is a small owner-operated busy cafe located in Cork City right behind Brown Thomas.

                                                                                                                                                                A much-loved cafe serving locally roasted coffee from The Golden Bean, a locally sourced brunch menu using many Irish artisan producers and suppliers and freshly baked scones, treats and much more too.

                                                                                                                                                                A small cafe accredited by John and Sally McKenna and Georgina Campbell's Ireland and also a proud member of Good Food Ireland. 

                                                                                                                                                                Full Time or Part Time.

                                                                                                                                                                • I am already recruiting (early bird catches the worm etc! ) for a wonderful chef and chalet host to come and work for me in my chalet in Méribel next winter.

                                                                                                                                                                   Timeline will be around 18th December until end of April.  

                                                                                                                                                                  The chalet is entirely privately owned and managed by myself, although I do rent it out to guests when I am not there.  It is generally full for the whole season, so I need very responsible people to look after it in my absence and keep it clean (which is the hosts job).  

                                                                                                                                                                  The chef should produce great Ballymaloe standard of cuisine and be prepared to do

                                                                                                                                                                  • breakfast, tea cakes and up to a 3 course dinner and canapés.  
                                                                                                                                                                  • Lunch is sometimes required by guests and if so this would be left as a buffet by the chef, (you would not be required to be present but must be happy to prepare). 
                                                                                                                                                                  • An additional salary payment would be made per lunchtime requirement. Chalet sleeps 10 guests in five bedrooms.  

                                                                                                                                                                  The candidates should be self employed.  Please do get in touch regarding salaries etc for a six day week. Accommodation in the chalet.  

                                                                                                                                                                  • Spring/summer work opportunity for a dynamic chef in an exciting Farm to Table kitchen in the heart of the UK

                                                                                                                                                                    Salary based on experience.


                                                                                                                                                                    Keythorpe Hall is looking for a Chef to join the team working with amazing produce grown in its own 2 acre Victorian walled garden. We focus on growing heritage and unusual varieties of fruit, vegetables and flowers.
                                                                                                                                                                    The position is available for the summer season and could lead to a permanent position, for a start around mid May. Variable hours/shifts which may include weekend and evening working.  Accommodation can be provided. 
                                                                                                                                                                    Keythorpe Hall is a beautiful country house and gardens near the village of Tugby, on the Leicestershire/ Rutland border, run by two Ballymaloe Sustainable Food Course alumni!

                                                                                                                                                                    We grow fruit, vegetables and flowers for use in the house and for sale. We cater for short stays for private groups and offer a gastronomic experience using the best from the walled garden, local farms and other artisan producers to private groups.
                                                                                                                                                                    The position will report to our Head Chef, Bent Varming, who trained at the internationally renowned Copenhagen Hospitality College before spending most of his career in London, beginning at Sketch (3*) before working at St.John (1*), the forerunner of nose to tail eating, and then moving to highly acclaimed Lyle’s (1*) where he was senior sous chef. He then went to develop and perfect his baking at the award winning Dusty Knuckle Bakery – one of the best in London.

                                                                                                                                                                    With him you will assist in making of bread, kombucha and all things fermentation and preservation. More importantly you will get to cook with freshly harvested produce and present our guests with the true meaning of a local and seasonal cooking. 
                                                                                                                                                                    As we are heading into our busiest season we need chefs at a level where they feel confident cooking when faced with various challenges, where you will be tasked with everything from processing incoming garden produce to barbecuing meat on the open fire, or to serve our overnight guests a nutritious breakfast. 


                                                                                                                                                                    During your stay it is our guarantee to give you the right work-life balance, working primarily in the daytime when we don’t have guests and to keep a great environment throughout your stay!  You’ll have a mix of experiences: exposure to the garden and working with ethnobotanist, wild food expert and head gardener Claudio Bincoletto, learning how to grow and harvest great produce and wild foods, and also to how to work in the kitchen with this ever-changing availability.

                                                                                                                                                                    We also have gardener positions available!
                                                                                                                                                                    Please see our Instagram @keythorpe_hall or www.keythorpehall.co.uk for more information.

                                                                                                                                                                    • We are looking for a full time cook to help swell our ranks here at The Bridges.

                                                                                                                                                                       

                                                                                                                                                                      We are a rural, local pub set in the Shropshire hills, our menus are simple & seasonal with a strong focus on using local producers. We are connected to Linley Estate a regenerative, converting to biodynamic farm so much of our vegetables and some meat come from here. 

                                                                                                                                                                       

                                                                                                                                                                      You’ll be working as part of a small dynamic team led by Tom Ryalls whose experience in London restaurants such as St John Bread & Wine, Moro and Rochelle Canteen influence the food we offer. We apply a nose to tail, minimal waste ethos to everything we do.

                                                                                                                                                                       

                                                                                                                                                                      The opportunities here are quite broad with personal projects encouraged as well as the chance to help at the farm.

                                                                                                                                                                       

                                                                                                                                                                      We are looking for a candidate with a minimum of a years experience in the hospitality trade, however enthusiasm, approach and food knowledge could be valued more than years cooking professionally.

                                                                                                                                                                       

                                                                                                                                                                      We offer;

                                                                                                                                                                       

                                                                                                                                                                      40 hour working week, 2 days off a week, 28 days paid holiday 

                                                                                                                                                                       

                                                                                                                                                                      Full on the job training 

                                                                                                                                                                       

                                                                                                                                                                      Competitive salary with an accommodation package a possibility

                                                                                                                                                                       

                                                                                                                                                                      Staff food on shift 

                                                                                                                                                                       

                                                                                                                                                                      Staff discount at the pub 

                                                                                                                                                                       

                                                                                                                                                                      A seriously fun time in the kitchen with a clear path of progression within the business plus wider opportunities with other enterprises involved at the estate.

                                                                                                                                                                       

                                                                                                                                                                      • Live in or live out position in Pensford west of Bath.

                                                                                                                                                                        Family weekend to celebrate an 80th birthday to include 6 adults and 4 children (3yrs - 12yrs).

                                                                                                                                                                        Chef/ cook will be responsible for planning, sourcing, prepping and serving all meals c/w tidying up etc.

                                                                                                                                                                        We require the following meals please:

                                                                                                                                                                        Friday 19th May - arrive from 4pm

                                                                                                                                                                        Dinner

                                                                                                                                                                        Saturday 21st May

                                                                                                                                                                        Breakfast, Picnic lunch & Special Dinner 

                                                                                                                                                                        Sunday 22nd May

                                                                                                                                                                        Breakfast & Lunch

                                                                                                                                                                        Please call with any questions - we can provide a Thermomix if required.

                                                                                                                                                                        Pay

                                                                                                                                                                        A daily rate will be paid which we will negotiate with you. Travel costs will be agreed in advance. Ingredients will be reimbursed asap once receipts shared.  

                                                                                                                                                                        • We are seeking a creative and passionate cook to join our busy delicatessen kitchen and work alongside the Head Chef. 

                                                                                                                                                                          Finns is a long-established gourmet food shop and catering business, based on the lively and foodie Chelsea Green; the offer is British food combining classic nostalgia with a modern twist, across soups, pates, pies and puddings, seasonal vegetables and fresh, summer salads.

                                                                                                                                                                           

                                                                                                                                                                          The ideal candidate will have a professional cooking qualification, and a minimum of 2 years’ experience within a commercial kitchen and/or fast paced catering environment. You must be a quick-learner, hard-worker and flexible to complement our existing small team. The main ingredient we are looking for is a keen cook interested in seasonal food, who is naturally organised and has a friendly, confident, and professional disposition.

                                                                                                                                                                           

                                                                                                                                                                          Whilst predominantly in the kitchen, you will also be expected to spend time serving in the shop forming relationships with customers; learning the tills as well as how to make a famous Finns coffee; answering the telephone; taking orders and meeting and helping clients plan their parties.

                                                                                                                                                                           

                                                                                                                                                                          The role:

                                                                                                                                                                          • Working within the team, producing the food for both the day-to-day business and the events.
                                                                                                                                                                          • Producing a variety of dishes across all three sections of the busy kitchen – shop and canapés, salads and meat.
                                                                                                                                                                          • Contributing and collaborating on new menu ideas and development.
                                                                                                                                                                          • Dealing with customers, on both the phone and face to face in the shop, providing excellent customer service.
                                                                                                                                                                          • Catering for events and working at the events, if required.
                                                                                                                                                                          • External evening and weekend events paid in addition.
                                                                                                                                                                          • Adhering to health and safety guidelines when working with and preparing food.
                                                                                                                                                                          • Full-time, permanent position. 
                                                                                                                                                                          • Monday - Friday, 7.30 am - 4.30 pm/9.30 am - 6.30 pm.
                                                                                                                                                                          • One Saturday per month, 8.00 am - 4.00 pm. 

                                                                                                                                                                           

                                                                                                                                                                          To apply, please respond to this advertisement with your CV and covering letter. Successful applicants will be invited for an interview and kitchen trial thereafter.

                                                                                                                                                                          • Ahead of a busy summer season on the west coast of Scotland our young successful team is looking for an enthusiastic chef/cook to join the team. 

                                                                                                                                                                            This is a great opportunity for the right candidate to live and work in a beautiful location surrounded by great quality and seasonal produce. This job would also be ideal for a couple with the partner or friend working front of house.

                                                                                                                                                                            Passion, drive and a willingness to learn and to work alongside our small, close-knit team are more important than years of kitchen experience. You will be working under a former student who graduated from Ballymaloe in 2005 and taught at the cookery school from 2005-2009. The role is varied and involves all aspects of kitchen work. We operate a simple seasonal menu with all dishes prepared and cooked in our kitchen. The successful candidate will work the pass and also gain experience of cooking food to order during a busy evening service. All aspects of kitchen management will be included in the role and full training offered. The inn has a growing reputation for food locally and nationally and recently featured in the Good Pub Guides best pubs in Scotland.

                                                                                                                                                                            Accommodation is provided and shifts will be given over 4/4.5 days to give you plenty of time off to explorethe area. A car is essential due to the rural position of the Inn. Oban is a 30 minute drive away with full access to shops and travel services. Glasgow is a comfortable 2 hour drive.

                                                                                                                                                                            • We are currently hiring for commis chef and chef de partie roles in the kitchen at Spring Restaurant based in Somerset House, London.

                                                                                                                                                                              Commis chefs work closely with senior chefs in the kitchen, who are passionate about training and teaching the way in which we work. We produce everything in house, meaning that a commis chef gains key skills and knowledge about all parts of food served in the restaurant.

                                                                                                                                                                              We require no previous experience for the role, but would be looking to train the right person in the following; knife skills, prepping, plating, product knowledge, seasonal cooking and understanding Spring's palate.

                                                                                                                                                                              Job requirements

                                                                                                                                                                              We are looking for enthusiastic and energetic chefs who love to cook with the seasons and work with beautiful produce. Ideally the right candidates would have an interest in working with small scale producers and an appetite to learn.

                                                                                                                                                                               

                                                                                                                                                                              We offer:

                                                                                                                                                                              • Competitive salary 
                                                                                                                                                                              • Good shift pattern - 6 shifts a week comprising of one double and four singles. 
                                                                                                                                                                              • Great staff food and a warm friendly team 
                                                                                                                                                                              • Lots of room for progression within the kitchen
                                                                                                                                                                              • Estimated weekly hours 48

                                                                                                                                                                              • We are so excited to be recruiting full-time chefs for our lovely production kitchen in SW London. We are a catering & picnic company, loved by many and we are in high demand! We are looking for passionate, driven chefs to join the team.

                                                                                                                                                                                We are one of London's leading catering companies, but we focus mainly on deliveries of beautifully presented catering platters for events so the hours are limited to a normal working day, but during the summer you will be required to work the odd weekend half day. 

                                                                                                                                                                                You will be working in a female-led team, in a new, spacious kitchen with a bunch of friendly colleagues and we will happily nurture your skills.

                                                                                                                                                                                We are opeing a café/deli soon in Battersea so there will be the option of moving to the team down there in due course.

                                                                                                                                                                                At Pique, we are passionate about creating delicious, seasonal, beautiful food and would love to add some like-minded cooks/chefs to the team!

                                                                                                                                                                                Please get in touch if you have any questions.

                                                                                                                                                                                Thanks!

                                                                                                                                                                                Sophie

                                                                                                                                                                                 

                                                                                                                                                                                • Wells, Somerset, UK
                                                                                                                                                                                  New Restaurant in Somerset, specialist chef in Asian food
                                                                                                                                                                                  For more information, contact Geoffrey Dobbs

                                                                                                                                                                                  • The Peligoni Club are currenlty recruiting Chefs to join our team in Greece this summer. (May - October). Our kitchen team provide an array of interesting varied meal options to suit all tastes, across three busy restaurants focusing mainly on a mix of Mediterranean and Modern European cuisine. We also host a number of weekly events, including a Food Festival with ‘street food’ style pop ups and family feasts.

                                                                                                                                                                                    We are looking for a talented chefs who are self-motivated, able to manage their time effectively and have impeccable attention to detail. Our chefs are team players looking for a challenge who love what they do and are excited to share it with others.          

                                                                                                                                                                                    KEY RESPONSIBILITIES

                                                                                                                                                                                    • Manage a section within the kitchen
                                                                                                                                                                                    • Work on events on our weekly agenda as and when required
                                                                                                                                                                                    • Work with the Head Chef to maintain profit margins and minimise waste
                                                                                                                                                                                    • Effectively communicate ordering requirements with the Head Chef and Sous Chef
                                                                                                                                                                                    • Contribute to the creation of new menus and dishes that cater to guests of all ages and consider different tastes and dietary requirements
                                                                                                                                                                                    • Ensure dishes are prepared and cooked according to specific standards
                                                                                                                                                                                    • Ensure that all guests’ dietary requirements are understood and catered for
                                                                                                                                                                                    • Strictly maintain all food, health and hygiene standards on a daily basis

                                                                                                                                                                                    • Hotel Posada del Valle is a small, 12-bedroom rural hotel in the heart of Asturias, Spain.

                                                                                                                                                                                      We are looking for a chef to work at the hotel (40 hours per week, although we are also open for the option of someone working 20 hours per week).

                                                                                                                                                                                      The ideal candidate is a positive, motivated individual who can handle stress and is adaptable to any situation. The reason being that sometime we have as little as 4 guests in the hotel and at other times there may be 20 guests. Many of our guests also have dietary requirements to which we have to adatpt.

                                                                                                                                                                                      We have a set menu that changes day by day and it consist of:

                                                                                                                                                                                      • Apperitif with freshly baked bread, soup, a beautiful and interesting salad, and a desert.
                                                                                                                                                                                      • Our cooking is hearty but healthy.
                                                                                                                                                                                      • It is home style cooking but presented beautifully. 
                                                                                                                                                                                      • Hours are from 17:00 to 11:00/12:00,
                                                                                                                                                                                      • six days a week (in case of a 20 hour work week, it will be 3/4 days cooking).
                                                                                                                                                                                      •  

                                                                                                                                                                                      The wage is standard payment according to the government of Asturias. But the job also includes basic accommodation on site and at least one meal per day.

                                                                                                                                                                                      We are situated in the mountains, 3km from the nearest town and the views from the work away house (where the chef will be staying) is spectacular, as is the views from the dining room.

                                                                                                                                                                                      Our guests are mainly international and therefore our cuisine is varied as well. 

                                                                                                                                                                                      • Spring/summer work opportunity for a dynamic chef in an exciting Farm to Table kitchen in the heart of the UK

                                                                                                                                                                                        Salary based on experience.


                                                                                                                                                                                        Keythorpe Hall is looking for a Chef to join the team working with amazing produce grown in its own 2 acre Victorian walled garden. We focus on growing heritage and unusual varieties of fruit, vegetables and flowers.
                                                                                                                                                                                        The position is available for the summer season and could lead to a permanent position, for a start around mid May. Variable hours/shifts which may include weekend and evening working.  Accommodation can be provided. 
                                                                                                                                                                                        Keythorpe Hall is a beautiful country house and gardens near the village of Tugby, on the Leicestershire/ Rutland border, run by two Ballymaloe Sustainable Food Course alumni!

                                                                                                                                                                                        We grow fruit, vegetables and flowers for use in the house and for sale. We cater for short stays for private groups and offer a gastronomic experience using the best from the walled garden, local farms and other artisan producers to private groups.
                                                                                                                                                                                        The position will report to our Head Chef, Bent Varming, who trained at the internationally renowned Copenhagen Hospitality College before spending most of his career in London, beginning at Sketch (3*) before working at St.John (1*), the forerunner of nose to tail eating, and then moving to highly acclaimed Lyle’s (1*) where he was senior sous chef. He then went to develop and perfect his baking at the award winning Dusty Knuckle Bakery – one of the best in London.

                                                                                                                                                                                        With him you will assist in making of bread, kombucha and all things fermentation and preservation. More importantly you will get to cook with freshly harvested produce and present our guests with the true meaning of a local and seasonal cooking. 
                                                                                                                                                                                        As we are heading into our busiest season we need chefs at a level where they feel confident cooking when faced with various challenges, where you will be tasked with everything from processing incoming garden produce to barbecuing meat on the open fire, or to serve our overnight guests a nutritious breakfast. 


                                                                                                                                                                                        During your stay it is our guarantee to give you the right work-life balance, working primarily in the daytime when we don’t have guests and to keep a great environment throughout your stay!  You’ll have a mix of experiences: exposure to the garden and working with ethnobotanist, wild food expert and head gardener Claudio Bincoletto, learning how to grow and harvest great produce and wild foods, and also to how to work in the kitchen with this ever-changing availability.

                                                                                                                                                                                        We also have gardener positions available!
                                                                                                                                                                                        Please see our Instagram @keythorpe_hall or www.keythorpehall.co.uk for more information.

                                                                                                                                                                                        • We are looking for someone to join our team in our seafood restaurant on the Longstrand beach .

                                                                                                                                                                                          The ideal candidate should love cooking and have the relevant cooking experience,we use all local fresh produce . The candidate should be able to work quickly snd efficiently , be a part of a team but also work on their own initiative. 
                                                                                                                                                                                          The ideal candidate should have

                                                                                                                                                                                          • 2 years experience, a good level of English
                                                                                                                                                                                          • also have haccp training .
                                                                                                                                                                                          • Tips and meals are included daily .
                                                                                                                                                                                          • The working week consists of breakfast and lunch ,
                                                                                                                                                                                          • there will be weekend work included also . 


                                                                                                                                                                                          We have staff accommodation available if required . 


                                                                                                                                                                                          Check out our website fishbasket.ie for more information and our social media /instagram. 

                                                                                                                                                                                          • About Malverleys

                                                                                                                                                                                            Malverleys Farm and Dining is a new and modest (24 cover) restaurant, deli space and gift shop set on a small farm on the edge of the Wessex Downs. We've a market garden, a small number of Saddleback pigs, South Devon cattle and Welsh Improved sheep at our disposal, as well as a roster of the very best ingredients the South of England has to offer.

                                                                                                                                                                                            Our kitchen can not only boast a very close relationship with producers, growers and local makers, but an opportunity for cooks to take a deep dive into many forgotten skills in restaurants of our time; whole carcass butchery, fermentation, naturally leavened bread making, fruit and vegetable harvesting, cooking and preservation and fresh pasta making. We want the restaurant to be the spark that brings us all in the area closer to where our food comes from and empowers people to learn those forgotten skills, forgotten relationships (between producer and consumer) and consequently forgotten flavours.

                                                                                                                                                                                            We're open from Wednesday to Sunday for breakfast and lunch, and supper on Fridays and Saturdays only. 

                                                                                                                                                                                            About the role

                                                                                                                                                                                            We have an exciting opportunity for a passionate Chef de Partie who has a deep interest in cooking with seasonal produce from growers who care. This role is central to our very small kitchen team, working directly with our Head Chef. 

                                                                                                                                                                                            Joining a small group of other cooks, this role would become part of a new team, assisting in the set-up of a new open-kitchen and dining room. Training, sourcing, food prep and helping to ensure the smooth running of service will sit at the heart of this role.

                                                                                                                                                                                            Responsibilities

                                                                                                                                                                                            • Helping to contribute to the creative processes of the kitchen, from the garden to dining room
                                                                                                                                                                                            • Cooking and preparing dishes for our menu
                                                                                                                                                                                            • Managing one or two sections during prep and service
                                                                                                                                                                                            • Supervising junior kitchen staff from time-to-time
                                                                                                                                                                                            • Motivating and working closely with team members of all levels
                                                                                                                                                                                            • Maintaining strong relationships with suppliers and growers
                                                                                                                                                                                            • Acting as a guardian for our ethos across the farm, in and outside of the kitchen
                                                                                                                                                                                            • Minimising waste at every outlet of the kitchen
                                                                                                                                                                                            • Assisting with determining food inventory needs, stocking and ordering
                                                                                                                                                                                            • Helping to ensure the kitchen meets all regulations, including sanitary and food safety guidelines

                                                                                                                                                                                            Candidate requirements

                                                                                                                                                                                            • A natural curiosity about produce and sourcing
                                                                                                                                                                                            • Ability to communicate the provenance of dishes and ingredients to staff and customers alike
                                                                                                                                                                                            • Help the wider team run the kitchen when the Head Chef is absent
                                                                                                                                                                                            • Previous experience working with fresh pasta, whole animals and foraged ingredients desired but not essential
                                                                                                                                                                                            • A deep interest in the food and wine of Britain and Europe
                                                                                                                                                                                            • Cope well under pressure, maintaining accuracy, kindness and humour at all times
                                                                                                                                                                                            • Warm and engaging character, able to motivate colleagues of all levels
                                                                                                                                                                                            • Hands-on approach
                                                                                                                                                                                            • A strong communicator
                                                                                                                                                                                            • Ability to adapt positively to customer and manager feedback

                                                                                                                                                                                            Details

                                                                                                                                                                                            Please apply here.

                                                                                                                                                                                            Salary - £26,000 - £30,000

                                                                                                                                                                                            Hours - 40 a week

                                                                                                                                                                                            Benefits - Cycle to Work Scheme, coffee and food while on shift, producer trips, friends and family discount, sociable hours.

                                                                                                                                                                                             

                                                                                                                                                                                            • We are a friendly neighbourhood cafe in Dublin 18 in our twelfth year of business. 

                                                                                                                                                                                              We are looking for cooks and chefs with a flair for flavour to make cakes, salads, soups and sandwiches using quality, seasonal produce.

                                                                                                                                                                                              Sociable hours, free meals/coffee on duty and a friendly working environment as well as competitive pay (plus tips) are some of the benefits of joining our team in addition to the opportunity to express your talent and contribute ideas to the menu. 

                                                                                                                                                                                              Please contact Katie on 0877551533 or send your CV to hello@urbun.ie 

                                                                                                                                                                                               

                                                                                                                                                                                              • We are looking for passionate, interested people to join us in beautiful Sardinia for the 2023 season.
                                                                                                                                                                                                Do you like working in a stunning environment with some of the best natural products in the world and being part of happy inclusive working environment? If yes , we are a small family owned hotel waiting for you!


                                                                                                                                                                                                 

                                                                                                                                                                                                • The Field Kitchen at Camus Farm is entering its third season and is firmly established as a West Cork destination for seekers of special dining experiences.

                                                                                                                                                                                                  As an organic Farm, sustainability, biodiversity and animal welfare are at the heart of everything. Set in 30 acres of West Cork hills, the award-winning, 100-capacity Restaurant offers an authentic field-to-fork experience, with much of the produce served grown or reared on the Farm. 

                                                                                                                                                                                                  An additional Chef is needed to compliment our existed Kitchen Team. 

                                                                                                                                                                                                  Apply by CV to vic@fieldkitchen.ie.

                                                                                                                                                                                                   

                                                                                                                                                                                                   

                                                                                                                                                                                                  • I am already recruiting (early bird catches the worm etc! ) for a wonderful chef and chalet host to come and work for me in my chalet in Méribel next winter.

                                                                                                                                                                                                     Timeline will be around 18th December until end of April.  

                                                                                                                                                                                                    The chalet is entirely privately owned and managed by myself, although I do rent it out to guests when I am not there.  It is generally full for the whole season, so I need very responsible people to look after it in my absence and keep it clean (which is the hosts job).  

                                                                                                                                                                                                    The chef should produce great Ballymaloe standard of cuisine and be prepared to do

                                                                                                                                                                                                    • breakfast, tea cakes and up to a 3 course dinner and canapés.  
                                                                                                                                                                                                    • Lunch is sometimes required by guests and if so this would be left as a buffet by the chef, (you would not be required to be present but must be happy to prepare). 
                                                                                                                                                                                                    • An additional salary payment would be made per lunchtime requirement. Chalet sleeps 10 guests in five bedrooms.  

                                                                                                                                                                                                    The candidates should be self employed.  Please do get in touch regarding salaries etc for a six day week. Accommodation in the chalet.  

                                                                                                                                                                                                    • We are seeking a creative and passionate cook to join our busy delicatessen kitchen and work alongside the Head Chef. 

                                                                                                                                                                                                      Finns is a long-established gourmet food shop and catering business, based on the lively and foodie Chelsea Green; the offer is British food combining classic nostalgia with a modern twist, across soups, pates, pies and puddings, seasonal vegetables and fresh, summer salads.

                                                                                                                                                                                                       

                                                                                                                                                                                                      The ideal candidate will have a professional cooking qualification, and a minimum of 2 years’ experience within a commercial kitchen and/or fast paced catering environment. You must be a quick-learner, hard-worker and flexible to complement our existing small team. The main ingredient we are looking for is a keen cook interested in seasonal food, who is naturally organised and has a friendly, confident, and professional disposition.

                                                                                                                                                                                                       

                                                                                                                                                                                                      Whilst predominantly in the kitchen, you will also be expected to spend time serving in the shop forming relationships with customers; learning the tills as well as how to make a famous Finns coffee; answering the telephone; taking orders and meeting and helping clients plan their parties.

                                                                                                                                                                                                       

                                                                                                                                                                                                      The role:

                                                                                                                                                                                                      • Working within the team, producing the food for both the day-to-day business and the events.
                                                                                                                                                                                                      • Producing a variety of dishes across all three sections of the busy kitchen – shop and canapés, salads and meat.
                                                                                                                                                                                                      • Contributing and collaborating on new menu ideas and development.
                                                                                                                                                                                                      • Dealing with customers, on both the phone and face to face in the shop, providing excellent customer service.
                                                                                                                                                                                                      • Catering for events and working at the events, if required.
                                                                                                                                                                                                      • External evening and weekend events paid in addition.
                                                                                                                                                                                                      • Adhering to health and safety guidelines when working with and preparing food.
                                                                                                                                                                                                      • Full-time, permanent position. 
                                                                                                                                                                                                      • Monday - Friday, 7.30 am - 4.30 pm/9.30 am - 6.30 pm.
                                                                                                                                                                                                      • One Saturday per month, 8.00 am - 4.00 pm. 

                                                                                                                                                                                                       

                                                                                                                                                                                                      To apply, please respond to this advertisement with your CV and covering letter. Successful applicants will be invited for an interview and kitchen trial thereafter.

                                                                                                                                                                                                      • Ahead of a busy summer season on the west coast of Scotland our young successful team is looking for an enthusiastic chef/cook to join the team. 

                                                                                                                                                                                                        This is a great opportunity for the right candidate to live and work in a beautiful location surrounded by great quality and seasonal produce. This job would also be ideal for a couple with the partner or friend working front of house.

                                                                                                                                                                                                        Passion, drive and a willingness to learn and to work alongside our small, close-knit team are more important than years of kitchen experience. You will be working under a former student who graduated from Ballymaloe in 2005 and taught at the cookery school from 2005-2009. The role is varied and involves all aspects of kitchen work. We operate a simple seasonal menu with all dishes prepared and cooked in our kitchen. The successful candidate will work the pass and also gain experience of cooking food to order during a busy evening service. All aspects of kitchen management will be included in the role and full training offered. The inn has a growing reputation for food locally and nationally and recently featured in the Good Pub Guides best pubs in Scotland.

                                                                                                                                                                                                        Accommodation is provided and shifts will be given over 4/4.5 days to give you plenty of time off to explorethe area. A car is essential due to the rural position of the Inn. Oban is a 30 minute drive away with full access to shops and travel services. Glasgow is a comfortable 2 hour drive.

                                                                                                                                                                                                        • We are so excited to be recruiting full-time chefs for our lovely production kitchen in SW London. We are a catering & picnic company, loved by many and we are in high demand! We are looking for passionate, driven chefs to join the team.

                                                                                                                                                                                                          We are one of London's leading catering companies, but we focus mainly on deliveries of beautifully presented catering platters for events so the hours are limited to a normal working day, but during the summer you will be required to work the odd weekend half day. 

                                                                                                                                                                                                          You will be working in a female-led team, in a new, spacious kitchen with a bunch of friendly colleagues and we will happily nurture your skills.

                                                                                                                                                                                                          We are opeing a café/deli soon in Battersea so there will be the option of moving to the team down there in due course.

                                                                                                                                                                                                          At Pique, we are passionate about creating delicious, seasonal, beautiful food and would love to add some like-minded cooks/chefs to the team!

                                                                                                                                                                                                          Please get in touch if you have any questions.

                                                                                                                                                                                                          Thanks!

                                                                                                                                                                                                          Sophie

                                                                                                                                                                                                           

                                                                                                                                                                                                          • Wells, Somerset, UK
                                                                                                                                                                                                            New Restaurant in Somerset, specialist chef in Asian food
                                                                                                                                                                                                            For more information, contact Geoffrey Dobbs


                                                                                                                                                                                                            • Galle, Sri Lanka 
                                                                                                                                                                                                              New Restaurant in Galle, specialist chef in Asian food
                                                                                                                                                                                                              For more information, contact Geoffrey Dobbs
                                                                                                                                                                                                               
                                                                                                                                                                                                               
                                                                                                                                                                                                               

                                                                                                                                                                                                              • Spring/summer work opportunity for a dynamic chef in an exciting Farm to Table kitchen in the heart of the UK

                                                                                                                                                                                                                Salary based on experience.


                                                                                                                                                                                                                Keythorpe Hall is looking for a Chef to join the team working with amazing produce grown in its own 2 acre Victorian walled garden. We focus on growing heritage and unusual varieties of fruit, vegetables and flowers.
                                                                                                                                                                                                                The position is available for the summer season and could lead to a permanent position, for a start around mid May. Variable hours/shifts which may include weekend and evening working.  Accommodation can be provided. 
                                                                                                                                                                                                                Keythorpe Hall is a beautiful country house and gardens near the village of Tugby, on the Leicestershire/ Rutland border, run by two Ballymaloe Sustainable Food Course alumni!

                                                                                                                                                                                                                We grow fruit, vegetables and flowers for use in the house and for sale. We cater for short stays for private groups and offer a gastronomic experience using the best from the walled garden, local farms and other artisan producers to private groups.
                                                                                                                                                                                                                The position will report to our Head Chef, Bent Varming, who trained at the internationally renowned Copenhagen Hospitality College before spending most of his career in London, beginning at Sketch (3*) before working at St.John (1*), the forerunner of nose to tail eating, and then moving to highly acclaimed Lyle’s (1*) where he was senior sous chef. He then went to develop and perfect his baking at the award winning Dusty Knuckle Bakery – one of the best in London.

                                                                                                                                                                                                                With him you will assist in making of bread, kombucha and all things fermentation and preservation. More importantly you will get to cook with freshly harvested produce and present our guests with the true meaning of a local and seasonal cooking. 
                                                                                                                                                                                                                As we are heading into our busiest season we need chefs at a level where they feel confident cooking when faced with various challenges, where you will be tasked with everything from processing incoming garden produce to barbecuing meat on the open fire, or to serve our overnight guests a nutritious breakfast. 


                                                                                                                                                                                                                During your stay it is our guarantee to give you the right work-life balance, working primarily in the daytime when we don’t have guests and to keep a great environment throughout your stay!  You’ll have a mix of experiences: exposure to the garden and working with ethnobotanist, wild food expert and head gardener Claudio Bincoletto, learning how to grow and harvest great produce and wild foods, and also to how to work in the kitchen with this ever-changing availability.

                                                                                                                                                                                                                We also have gardener positions available!
                                                                                                                                                                                                                Please see our Instagram @keythorpe_hall or www.keythorpehall.co.uk for more information.

                                                                                                                                                                                                                • About Malverleys

                                                                                                                                                                                                                  Malverleys Farm and Dining is a new and modest (24 cover) restaurant, deli space and gift shop set on a small farm on the edge of the Wessex Downs. We've a market garden, a small number of Saddleback pigs, South Devon cattle and Welsh Improved sheep at our disposal, as well as a roster of the very best ingredients the South of England has to offer.

                                                                                                                                                                                                                  Our kitchen can not only boast a very close relationship with producers, growers and local makers, but an opportunity for cooks to take a deep dive into many forgotten skills in restaurants of our time; whole carcass butchery, fermentation, naturally leavened bread making, fruit and vegetable harvesting, cooking and preservation and fresh pasta making. We want the restaurant to be the spark that brings us all in the area closer to where our food comes from and empowers people to learn those forgotten skills, forgotten relationships (between producer and consumer) and consequently forgotten flavours.

                                                                                                                                                                                                                  We're open from Wednesday to Sunday for breakfast and lunch, and supper on Fridays and Saturdays only. 

                                                                                                                                                                                                                  About the role

                                                                                                                                                                                                                  We have an exciting opportunity for a passionate Chef de Partie who has a deep interest in cooking with seasonal produce from growers who care. This role is central to our very small kitchen team, working directly with our Head Chef. 

                                                                                                                                                                                                                  Joining a small group of other cooks, this role would become part of a new team, assisting in the set-up of a new open-kitchen and dining room. Training, sourcing, food prep and helping to ensure the smooth running of service will sit at the heart of this role.

                                                                                                                                                                                                                  Responsibilities

                                                                                                                                                                                                                  • Helping to contribute to the creative processes of the kitchen, from the garden to dining room
                                                                                                                                                                                                                  • Cooking and preparing dishes for our menu
                                                                                                                                                                                                                  • Managing one or two sections during prep and service
                                                                                                                                                                                                                  • Supervising junior kitchen staff from time-to-time
                                                                                                                                                                                                                  • Motivating and working closely with team members of all levels
                                                                                                                                                                                                                  • Maintaining strong relationships with suppliers and growers
                                                                                                                                                                                                                  • Acting as a guardian for our ethos across the farm, in and outside of the kitchen
                                                                                                                                                                                                                  • Minimising waste at every outlet of the kitchen
                                                                                                                                                                                                                  • Assisting with determining food inventory needs, stocking and ordering
                                                                                                                                                                                                                  • Helping to ensure the kitchen meets all regulations, including sanitary and food safety guidelines

                                                                                                                                                                                                                  Candidate requirements

                                                                                                                                                                                                                  • A natural curiosity about produce and sourcing
                                                                                                                                                                                                                  • Ability to communicate the provenance of dishes and ingredients to staff and customers alike
                                                                                                                                                                                                                  • Help the wider team run the kitchen when the Head Chef is absent
                                                                                                                                                                                                                  • Previous experience working with fresh pasta, whole animals and foraged ingredients desired but not essential
                                                                                                                                                                                                                  • A deep interest in the food and wine of Britain and Europe
                                                                                                                                                                                                                  • Cope well under pressure, maintaining accuracy, kindness and humour at all times
                                                                                                                                                                                                                  • Warm and engaging character, able to motivate colleagues of all levels
                                                                                                                                                                                                                  • Hands-on approach
                                                                                                                                                                                                                  • A strong communicator
                                                                                                                                                                                                                  • Ability to adapt positively to customer and manager feedback

                                                                                                                                                                                                                  Details

                                                                                                                                                                                                                  Please apply here.

                                                                                                                                                                                                                  Salary - £26,000 - £30,000

                                                                                                                                                                                                                  Hours - 40 a week

                                                                                                                                                                                                                  Benefits - Cycle to Work Scheme, coffee and food while on shift, producer trips, friends and family discount, sociable hours.

                                                                                                                                                                                                                   

                                                                                                                                                                                                                  • We are looking for a full time cook to help swell our ranks here at The Bridges.

                                                                                                                                                                                                                     

                                                                                                                                                                                                                    We are a rural, local pub set in the Shropshire hills, our menus are simple & seasonal with a strong focus on using local producers. We are connected to Linley Estate a regenerative, converting to biodynamic farm so much of our vegetables and some meat come from here. 

                                                                                                                                                                                                                     

                                                                                                                                                                                                                    You’ll be working as part of a small dynamic team led by Tom Ryalls whose experience in London restaurants such as St John Bread & Wine, Moro and Rochelle Canteen influence the food we offer. We apply a nose to tail, minimal waste ethos to everything we do.

                                                                                                                                                                                                                     

                                                                                                                                                                                                                    The opportunities here are quite broad with personal projects encouraged as well as the chance to help at the farm.

                                                                                                                                                                                                                     

                                                                                                                                                                                                                    We are looking for a candidate with a minimum of a years experience in the hospitality trade, however enthusiasm, approach and food knowledge could be valued more than years cooking professionally.

                                                                                                                                                                                                                     

                                                                                                                                                                                                                    We offer;

                                                                                                                                                                                                                     

                                                                                                                                                                                                                    40 hour working week, 2 days off a week, 28 days paid holiday 

                                                                                                                                                                                                                     

                                                                                                                                                                                                                    Full on the job training 

                                                                                                                                                                                                                     

                                                                                                                                                                                                                    Competitive salary with an accommodation package a possibility

                                                                                                                                                                                                                     

                                                                                                                                                                                                                    Staff food on shift 

                                                                                                                                                                                                                     

                                                                                                                                                                                                                    Staff discount at the pub 

                                                                                                                                                                                                                     

                                                                                                                                                                                                                    A seriously fun time in the kitchen with a clear path of progression within the business plus wider opportunities with other enterprises involved at the estate.

                                                                                                                                                                                                                     

                                                                                                                                                                                                                    • Live in or live out position in Pensford west of Bath.

                                                                                                                                                                                                                      Family weekend to celebrate an 80th birthday to include 6 adults and 4 children (3yrs - 12yrs).

                                                                                                                                                                                                                      Chef/ cook will be responsible for planning, sourcing, prepping and serving all meals c/w tidying up etc.

                                                                                                                                                                                                                      We require the following meals please:

                                                                                                                                                                                                                      Friday 19th May - arrive from 4pm

                                                                                                                                                                                                                      Dinner

                                                                                                                                                                                                                      Saturday 21st May

                                                                                                                                                                                                                      Breakfast, Picnic lunch & Special Dinner 

                                                                                                                                                                                                                      Sunday 22nd May

                                                                                                                                                                                                                      Breakfast & Lunch

                                                                                                                                                                                                                      Please call with any questions - we can provide a Thermomix if required.

                                                                                                                                                                                                                      Pay

                                                                                                                                                                                                                      A daily rate will be paid which we will negotiate with you. Travel costs will be agreed in advance. Ingredients will be reimbursed asap once receipts shared.  

                                                                                                                                                                                                                      • We are seeking a creative and passionate cook to join our busy delicatessen kitchen and work alongside the Head Chef. 

                                                                                                                                                                                                                        Finns is a long-established gourmet food shop and catering business, based on the lively and foodie Chelsea Green; the offer is British food combining classic nostalgia with a modern twist, across soups, pates, pies and puddings, seasonal vegetables and fresh, summer salads.

                                                                                                                                                                                                                         

                                                                                                                                                                                                                        The ideal candidate will have a professional cooking qualification, and a minimum of 2 years’ experience within a commercial kitchen and/or fast paced catering environment. You must be a quick-learner, hard-worker and flexible to complement our existing small team. The main ingredient we are looking for is a keen cook interested in seasonal food, who is naturally organised and has a friendly, confident, and professional disposition.

                                                                                                                                                                                                                         

                                                                                                                                                                                                                        Whilst predominantly in the kitchen, you will also be expected to spend time serving in the shop forming relationships with customers; learning the tills as well as how to make a famous Finns coffee; answering the telephone; taking orders and meeting and helping clients plan their parties.

                                                                                                                                                                                                                         

                                                                                                                                                                                                                        The role:

                                                                                                                                                                                                                        • Working within the team, producing the food for both the day-to-day business and the events.
                                                                                                                                                                                                                        • Producing a variety of dishes across all three sections of the busy kitchen – shop and canapés, salads and meat.
                                                                                                                                                                                                                        • Contributing and collaborating on new menu ideas and development.
                                                                                                                                                                                                                        • Dealing with customers, on both the phone and face to face in the shop, providing excellent customer service.
                                                                                                                                                                                                                        • Catering for events and working at the events, if required.
                                                                                                                                                                                                                        • External evening and weekend events paid in addition.
                                                                                                                                                                                                                        • Adhering to health and safety guidelines when working with and preparing food.
                                                                                                                                                                                                                        • Full-time, permanent position. 
                                                                                                                                                                                                                        • Monday - Friday, 7.30 am - 4.30 pm/9.30 am - 6.30 pm.
                                                                                                                                                                                                                        • One Saturday per month, 8.00 am - 4.00 pm. 

                                                                                                                                                                                                                         

                                                                                                                                                                                                                        To apply, please respond to this advertisement with your CV and covering letter. Successful applicants will be invited for an interview and kitchen trial thereafter.

                                                                                                                                                                                                                        • We are currently hiring for commis chef and chef de partie roles in the kitchen at Spring Restaurant based in Somerset House, London.

                                                                                                                                                                                                                          Commis chefs work closely with senior chefs in the kitchen, who are passionate about training and teaching the way in which we work. We produce everything in house, meaning that a commis chef gains key skills and knowledge about all parts of food served in the restaurant.

                                                                                                                                                                                                                          We require no previous experience for the role, but would be looking to train the right person in the following; knife skills, prepping, plating, product knowledge, seasonal cooking and understanding Spring's palate.

                                                                                                                                                                                                                          Job requirements

                                                                                                                                                                                                                          We are looking for enthusiastic and energetic chefs who love to cook with the seasons and work with beautiful produce. Ideally the right candidates would have an interest in working with small scale producers and an appetite to learn.

                                                                                                                                                                                                                           

                                                                                                                                                                                                                          We offer:

                                                                                                                                                                                                                          • Competitive salary 
                                                                                                                                                                                                                          • Good shift pattern - 6 shifts a week comprising of one double and four singles. 
                                                                                                                                                                                                                          • Great staff food and a warm friendly team 
                                                                                                                                                                                                                          • Lots of room for progression within the kitchen
                                                                                                                                                                                                                          • Estimated weekly hours 48

                                                                                                                                                                                                                          • We are so excited to be recruiting full-time chefs for our lovely production kitchen in SW London. We are a catering & picnic company, loved by many and we are in high demand! We are looking for passionate, driven chefs to join the team.

                                                                                                                                                                                                                            We are one of London's leading catering companies, but we focus mainly on deliveries of beautifully presented catering platters for events so the hours are limited to a normal working day, but during the summer you will be required to work the odd weekend half day. 

                                                                                                                                                                                                                            You will be working in a female-led team, in a new, spacious kitchen with a bunch of friendly colleagues and we will happily nurture your skills.

                                                                                                                                                                                                                            We are opeing a café/deli soon in Battersea so there will be the option of moving to the team down there in due course.

                                                                                                                                                                                                                            At Pique, we are passionate about creating delicious, seasonal, beautiful food and would love to add some like-minded cooks/chefs to the team!

                                                                                                                                                                                                                            Please get in touch if you have any questions.

                                                                                                                                                                                                                            Thanks!

                                                                                                                                                                                                                            Sophie

                                                                                                                                                                                                                             

                                                                                                                                                                                                                            • Wells, Somerset, UK
                                                                                                                                                                                                                              New Restaurant in Somerset, specialist chef in Asian food
                                                                                                                                                                                                                              For more information, contact Geoffrey Dobbs

                                                                                                                                                                                                                              • The Peligoni Club are currently recruiiting Chefs to join our team in Greece this summer. (May - October).

                                                                                                                                                                                                                                We are looking for experienced chefs to take on the challenge of running our busy restaurants and deli and to prepare meals for our team of up to 150 staff on a daily basis. 

                                                                                                                                                                                                                                Working closely with our kitchen team with a variety of fresh ingredients our Staff Chef has a challenging yet rewarding role, ideal for those who have a passion for good food, love to share their interest with others and thrive on the buzz of a busy professional kitchen. 

                                                                                                                                                                                                                                With so much going on at the club – busy lunch service, evening events and our famous Guest Chef series there’s an opportunity to get involved, learn new skills and broaden your experience.

                                                                                                                                                                                                                                It’s not all work and no play – in your spare time, as well as being able to explore the island and experience the local food and culture, you will have access to the club’s watersports facilities, allowing you to hone your existing skills or learn new ones in sailing and windsurfing.

                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                KEY RESPONSIBILITIES

                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                • Provide healthy and balanced meals in the staff canteen
                                                                                                                                                                                                                                • Work with the Head Chef and Sous Chef to control food cost and minimise waste
                                                                                                                                                                                                                                • Effectively communicate ordering requirements with the Head Chef
                                                                                                                                                                                                                                • Ensure staff dietary requirements are understood and catered for with quality dishes 
                                                                                                                                                                                                                                • Take responsibility for the staff canteen ensuring it is stocked and clean at all times
                                                                                                                                                                                                                                • Ensure dishes are prepared and cooked according to specific standards
                                                                                                                                                                                                                                • Strictly maintain all food, health and hygiene standards on a daily basis

                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                • The Peligoni Club are currenlty recruiting Chefs to join our team in Greece this summer. (May - October). Our kitchen team provide an array of interesting varied meal options to suit all tastes, across three busy restaurants focusing mainly on a mix of Mediterranean and Modern European cuisine. We also host a number of weekly events, including a Food Festival with ‘street food’ style pop ups and family feasts.

                                                                                                                                                                                                                                  We are looking for a talented chefs who are self-motivated, able to manage their time effectively and have impeccable attention to detail. Our chefs are team players looking for a challenge who love what they do and are excited to share it with others.          

                                                                                                                                                                                                                                  KEY RESPONSIBILITIES

                                                                                                                                                                                                                                  • Manage a section within the kitchen
                                                                                                                                                                                                                                  • Work on events on our weekly agenda as and when required
                                                                                                                                                                                                                                  • Work with the Head Chef to maintain profit margins and minimise waste
                                                                                                                                                                                                                                  • Effectively communicate ordering requirements with the Head Chef and Sous Chef
                                                                                                                                                                                                                                  • Contribute to the creation of new menus and dishes that cater to guests of all ages and consider different tastes and dietary requirements
                                                                                                                                                                                                                                  • Ensure dishes are prepared and cooked according to specific standards
                                                                                                                                                                                                                                  • Ensure that all guests’ dietary requirements are understood and catered for
                                                                                                                                                                                                                                  • Strictly maintain all food, health and hygiene standards on a daily basis

                                                                                                                                                                                                                                  • Greenwich is a small owner-operated busy cafe located in Cork City right behind Brown Thomas.

                                                                                                                                                                                                                                    A much-loved cafe serving locally roasted coffee from The Golden Bean, a locally sourced brunch menu using many Irish artisan producers and suppliers and freshly baked scones, treats and much more too.

                                                                                                                                                                                                                                    A small cafe accredited by John and Sally McKenna and Georgina Campbell's Ireland and also a proud member of Good Food Ireland. 

                                                                                                                                                                                                                                    Full Time or Part Time.

                                                                                                                                                                                                                                    • We are seeking a creative and passionate cook to join our busy delicatessen kitchen and work alongside the Head Chef. 

                                                                                                                                                                                                                                      Finns is a long-established gourmet food shop and catering business, based on the lively and foodie Chelsea Green; the offer is British food combining classic nostalgia with a modern twist, across soups, pates, pies and puddings, seasonal vegetables and fresh, summer salads.

                                                                                                                                                                                                                                       

                                                                                                                                                                                                                                      The ideal candidate will have a professional cooking qualification, and a minimum of 2 years’ experience within a commercial kitchen and/or fast paced catering environment. You must be a quick-learner, hard-worker and flexible to complement our existing small team. The main ingredient we are looking for is a keen cook interested in seasonal food, who is naturally organised and has a friendly, confident, and professional disposition.

                                                                                                                                                                                                                                       

                                                                                                                                                                                                                                      Whilst predominantly in the kitchen, you will also be expected to spend time serving in the shop forming relationships with customers; learning the tills as well as how to make a famous Finns coffee; answering the telephone; taking orders and meeting and helping clients plan their parties.

                                                                                                                                                                                                                                       

                                                                                                                                                                                                                                      The role:

                                                                                                                                                                                                                                      • Working within the team, producing the food for both the day-to-day business and the events.
                                                                                                                                                                                                                                      • Producing a variety of dishes across all three sections of the busy kitchen – shop and canapés, salads and meat.
                                                                                                                                                                                                                                      • Contributing and collaborating on new menu ideas and development.
                                                                                                                                                                                                                                      • Dealing with customers, on both the phone and face to face in the shop, providing excellent customer service.
                                                                                                                                                                                                                                      • Catering for events and working at the events, if required.
                                                                                                                                                                                                                                      • External evening and weekend events paid in addition.
                                                                                                                                                                                                                                      • Adhering to health and safety guidelines when working with and preparing food.
                                                                                                                                                                                                                                      • Full-time, permanent position. 
                                                                                                                                                                                                                                      • Monday - Friday, 7.30 am - 4.30 pm/9.30 am - 6.30 pm.
                                                                                                                                                                                                                                      • One Saturday per month, 8.00 am - 4.00 pm. 

                                                                                                                                                                                                                                       

                                                                                                                                                                                                                                      To apply, please respond to this advertisement with your CV and covering letter. Successful applicants will be invited for an interview and kitchen trial thereafter.

                                                                                                                                                                                                                                      • We are currently hiring for commis chef and chef de partie roles in the kitchen at Spring Restaurant based in Somerset House, London.

                                                                                                                                                                                                                                        Commis chefs work closely with senior chefs in the kitchen, who are passionate about training and teaching the way in which we work. We produce everything in house, meaning that a commis chef gains key skills and knowledge about all parts of food served in the restaurant.

                                                                                                                                                                                                                                        We require no previous experience for the role, but would be looking to train the right person in the following; knife skills, prepping, plating, product knowledge, seasonal cooking and understanding Spring's palate.

                                                                                                                                                                                                                                        Job requirements

                                                                                                                                                                                                                                        We are looking for enthusiastic and energetic chefs who love to cook with the seasons and work with beautiful produce. Ideally the right candidates would have an interest in working with small scale producers and an appetite to learn.

                                                                                                                                                                                                                                         

                                                                                                                                                                                                                                        We offer:

                                                                                                                                                                                                                                        • Competitive salary 
                                                                                                                                                                                                                                        • Good shift pattern - 6 shifts a week comprising of one double and four singles. 
                                                                                                                                                                                                                                        • Great staff food and a warm friendly team 
                                                                                                                                                                                                                                        • Lots of room for progression within the kitchen
                                                                                                                                                                                                                                        • Estimated weekly hours 48

                                                                                                                                                                                                                                        • We are so excited to be recruiting full-time chefs for our lovely production kitchen in SW London. We are a catering & picnic company, loved by many and we are in high demand! We are looking for passionate, driven chefs to join the team.

                                                                                                                                                                                                                                          We are one of London's leading catering companies, but we focus mainly on deliveries of beautifully presented catering platters for events so the hours are limited to a normal working day, but during the summer you will be required to work the odd weekend half day. 

                                                                                                                                                                                                                                          You will be working in a female-led team, in a new, spacious kitchen with a bunch of friendly colleagues and we will happily nurture your skills.

                                                                                                                                                                                                                                          We are opeing a café/deli soon in Battersea so there will be the option of moving to the team down there in due course.

                                                                                                                                                                                                                                          At Pique, we are passionate about creating delicious, seasonal, beautiful food and would love to add some like-minded cooks/chefs to the team!

                                                                                                                                                                                                                                          Please get in touch if you have any questions.

                                                                                                                                                                                                                                          Thanks!

                                                                                                                                                                                                                                          Sophie

                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                          • We are looking for an experienced, talented, hardworking Chef de Partie, to join our award-winning kitchen team, led by the Executive Head Chef, Dervilla O’Flynn.

                                                                                                                                                                                                                                            Our menus change often, we cook with the seasonal produce from the walled garden, and local producers. Read more about our farm-to-fork principles.

                                                                                                                                                                                                                                            Primary duties will include preparing food before meal service, setting up and stocking kitchen stations, plating cooked foods. The successful candidate will work with and report to our Sous Chef. 

                                                                                                                                                                                                                                            Please contact for further details; dervilla@ballymaloe.ie

                                                                                                                                                                                                                                            • The Misunderstood Heron is based in Leenane, Connemara and we are on the hunt for motivated and creative people to fill a variety of positions for the summer season, May - August, starting asap.

                                                                                                                                                                                                                                              We are a busy outdoor eatery where the focus is on flavour, local produce and seasonality. We change our menu bi weekly so things never get boring and we welcome input from all members of staff.

                                                                                                                                                                                                                                              We are in need of bakers, barristas, cooks and will provide training in all roles. Range of pay rates depending on expierence, accommodation can be provided and means of transport is preferable.

                                                                                                                                                                                                                                               

                                                                                                                                                                                                                                              If this sounds like a place you would be interested in working please get in touch with us via email misunderstoodheron@gmail.com

                                                                                                                                                                                                                                               

                                                                                                                                                                                                                                              • We are looking for a full time cook to help swell our ranks here at The Bridges.

                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                We are a rural, local pub set in the Shropshire hills, our menus are simple & seasonal with a strong focus on using local producers. We are connected to Linley Estate a regenerative, converting to biodynamic farm so much of our vegetables and some meat come from here. 

                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                You’ll be working as part of a small dynamic team led by Tom Ryalls whose experience in London restaurants such as St John Bread & Wine, Moro and Rochelle Canteen influence the food we offer. We apply a nose to tail, minimal waste ethos to everything we do.

                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                The opportunities here are quite broad with personal projects encouraged as well as the chance to help at the farm.

                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                We are looking for a candidate with a minimum of a years experience in the hospitality trade, however enthusiasm, approach and food knowledge could be valued more than years cooking professionally.

                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                We offer;

                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                40 hour working week, 2 days off a week, 28 days paid holiday 

                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                Full on the job training 

                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                Competitive salary with an accommodation package a possibility

                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                Staff food on shift 

                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                Staff discount at the pub 

                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                A seriously fun time in the kitchen with a clear path of progression within the business plus wider opportunities with other enterprises involved at the estate.

                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                • Ahead of a busy summer season on the west coast of Scotland our young successful team is looking for an enthusiastic chef/cook to join the team. 

                                                                                                                                                                                                                                                  This is a great opportunity for the right candidate to live and work in a beautiful location surrounded by great quality and seasonal produce. This job would also be ideal for a couple with the partner or friend working front of house.

                                                                                                                                                                                                                                                  Passion, drive and a willingness to learn and to work alongside our small, close-knit team are more important than years of kitchen experience. You will be working under a former student who graduated from Ballymaloe in 2005 and taught at the cookery school from 2005-2009. The role is varied and involves all aspects of kitchen work. We operate a simple seasonal menu with all dishes prepared and cooked in our kitchen. The successful candidate will work the pass and also gain experience of cooking food to order during a busy evening service. All aspects of kitchen management will be included in the role and full training offered. The inn has a growing reputation for food locally and nationally and recently featured in the Good Pub Guides best pubs in Scotland.

                                                                                                                                                                                                                                                  Accommodation is provided and shifts will be given over 4/4.5 days to give you plenty of time off to explorethe area. A car is essential due to the rural position of the Inn. Oban is a 30 minute drive away with full access to shops and travel services. Glasgow is a comfortable 2 hour drive.

                                                                                                                                                                                                                                                  • Hotel Posada del Valle is a small, 12-bedroom rural hotel in the heart of Asturias, Spain.

                                                                                                                                                                                                                                                    We are looking for a chef to work at the hotel (40 hours per week, although we are also open for the option of someone working 20 hours per week).

                                                                                                                                                                                                                                                    The ideal candidate is a positive, motivated individual who can handle stress and is adaptable to any situation. The reason being that sometime we have as little as 4 guests in the hotel and at other times there may be 20 guests. Many of our guests also have dietary requirements to which we have to adatpt.

                                                                                                                                                                                                                                                    We have a set menu that changes day by day and it consist of:

                                                                                                                                                                                                                                                    • Apperitif with freshly baked bread, soup, a beautiful and interesting salad, and a desert.
                                                                                                                                                                                                                                                    • Our cooking is hearty but healthy.
                                                                                                                                                                                                                                                    • It is home style cooking but presented beautifully. 
                                                                                                                                                                                                                                                    • Hours are from 17:00 to 11:00/12:00,
                                                                                                                                                                                                                                                    • six days a week (in case of a 20 hour work week, it will be 3/4 days cooking).
                                                                                                                                                                                                                                                    •  

                                                                                                                                                                                                                                                    The wage is standard payment according to the government of Asturias. But the job also includes basic accommodation on site and at least one meal per day.

                                                                                                                                                                                                                                                    We are situated in the mountains, 3km from the nearest town and the views from the work away house (where the chef will be staying) is spectacular, as is the views from the dining room.

                                                                                                                                                                                                                                                    Our guests are mainly international and therefore our cuisine is varied as well. 

                                                                                                                                                                                                                                                    • Greenwich is a small owner-operated busy cafe located in Cork City right behind Brown Thomas.

                                                                                                                                                                                                                                                      A much-loved cafe serving locally roasted coffee from The Golden Bean, a locally sourced brunch menu using many Irish artisan producers and suppliers and freshly baked scones, treats and much more too.

                                                                                                                                                                                                                                                      A small cafe accredited by John and Sally McKenna and Georgina Campbell's Ireland and also a proud member of Good Food Ireland. 

                                                                                                                                                                                                                                                      Full Time or Part Time.

                                                                                                                                                                                                                                                      • Hotel Posada del Valle is a small, 12-bedroom rural hotel in the heart of Asturias, Spain.

                                                                                                                                                                                                                                                        We are looking for a chef to work at the hotel (40 hours per week, although we are also open for the option of someone working 20 hours per week).

                                                                                                                                                                                                                                                        The ideal candidate is a positive, motivated individual who can handle stress and is adaptable to any situation. The reason being that sometime we have as little as 4 guests in the hotel and at other times there may be 20 guests. Many of our guests also have dietary requirements to which we have to adatpt.

                                                                                                                                                                                                                                                        We have a set menu that changes day by day and it consist of:

                                                                                                                                                                                                                                                        • Apperitif with freshly baked bread, soup, a beautiful and interesting salad, and a desert.
                                                                                                                                                                                                                                                        • Our cooking is hearty but healthy.
                                                                                                                                                                                                                                                        • It is home style cooking but presented beautifully. 
                                                                                                                                                                                                                                                        • Hours are from 17:00 to 11:00/12:00,
                                                                                                                                                                                                                                                        • six days a week (in case of a 20 hour work week, it will be 3/4 days cooking).
                                                                                                                                                                                                                                                        •  

                                                                                                                                                                                                                                                        The wage is standard payment according to the government of Asturias. But the job also includes basic accommodation on site and at least one meal per day.

                                                                                                                                                                                                                                                        We are situated in the mountains, 3km from the nearest town and the views from the work away house (where the chef will be staying) is spectacular, as is the views from the dining room.

                                                                                                                                                                                                                                                        Our guests are mainly international and therefore our cuisine is varied as well. 

                                                                                                                                                                                                                                                        • Hotel Posada del Valle is a small, 12-bedroom rural hotel in the heart of Asturias, Spain.

                                                                                                                                                                                                                                                          We are looking for a chef to work at the hotel (40 hours per week, although we are also open for the option of someone working 20 hours per week).

                                                                                                                                                                                                                                                          The ideal candidate is a positive, motivated individual who can handle stress and is adaptable to any situation. The reason being that sometime we have as little as 4 guests in the hotel and at other times there may be 20 guests. Many of our guests also have dietary requirements to which we have to adatpt.

                                                                                                                                                                                                                                                          We have a set menu that changes day by day and it consist of:

                                                                                                                                                                                                                                                          • Apperitif with freshly baked bread, soup, a beautiful and interesting salad, and a desert.
                                                                                                                                                                                                                                                          • Our cooking is hearty but healthy.
                                                                                                                                                                                                                                                          • It is home style cooking but presented beautifully. 
                                                                                                                                                                                                                                                          • Hours are from 17:00 to 11:00/12:00,
                                                                                                                                                                                                                                                          • six days a week (in case of a 20 hour work week, it will be 3/4 days cooking).
                                                                                                                                                                                                                                                          •  

                                                                                                                                                                                                                                                          The wage is standard payment according to the government of Asturias. But the job also includes basic accommodation on site and at least one meal per day.

                                                                                                                                                                                                                                                          We are situated in the mountains, 3km from the nearest town and the views from the work away house (where the chef will be staying) is spectacular, as is the views from the dining room.

                                                                                                                                                                                                                                                          Our guests are mainly international and therefore our cuisine is varied as well. 

                                                                                                                                                                                                                                                          • Breakfast/ Lunch  Cook /Chef required for Heritage Centre and Bed & Breakfast near Clifden. 

                                                                                                                                                                                                                                                            Baking experience an advantage.  Day shifts only.

                                                                                                                                                                                                                                                            Accommodation available if needed.

                                                                                                                                                                                                                                                            Please email your C.V to info@connemaraheritage.com or call Martin 0871501688 for more details 

                                                                                                                                                                                                                                                            • The Misunderstood Heron is based in Leenane, Connemara and we are on the hunt for motivated and creative people to fill a variety of positions for the summer season, May - August, starting asap.

                                                                                                                                                                                                                                                              We are a busy outdoor eatery where the focus is on flavour, local produce and seasonality. We change our menu bi weekly so things never get boring and we welcome input from all members of staff.

                                                                                                                                                                                                                                                              We are in need of bakers, barristas, cooks and will provide training in all roles. Range of pay rates depending on expierence, accommodation can be provided and means of transport is preferable.

                                                                                                                                                                                                                                                               

                                                                                                                                                                                                                                                              If this sounds like a place you would be interested in working please get in touch with us via email misunderstoodheron@gmail.com

                                                                                                                                                                                                                                                               

                                                                                                                                                                                                                                                              • I am already recruiting (early bird catches the worm etc! ) for a wonderful chef and chalet host to come and work for me in my chalet in Méribel next winter.

                                                                                                                                                                                                                                                                 Timeline will be around 18th December until end of April.  

                                                                                                                                                                                                                                                                The chalet is entirely privately owned and managed by myself, although I do rent it out to guests when I am not there.  It is generally full for the whole season, so I need very responsible people to look after it in my absence and keep it clean (which is the hosts job).  

                                                                                                                                                                                                                                                                The chef should produce great Ballymaloe standard of cuisine and be prepared to do

                                                                                                                                                                                                                                                                • breakfast, tea cakes and up to a 3 course dinner and canapés.  
                                                                                                                                                                                                                                                                • Lunch is sometimes required by guests and if so this would be left as a buffet by the chef, (you would not be required to be present but must be happy to prepare). 
                                                                                                                                                                                                                                                                • An additional salary payment would be made per lunchtime requirement. Chalet sleeps 10 guests in five bedrooms.  

                                                                                                                                                                                                                                                                The candidates should be self employed.  Please do get in touch regarding salaries etc for a six day week. Accommodation in the chalet.  

                                                                                                                                                                                                                                                                • I am already recruiting (early bird catches the worm etc! ) for a wonderful chef and chalet host to come and work for me in my chalet in Méribel next winter.

                                                                                                                                                                                                                                                                   Timeline will be around 18th December until end of April.  

                                                                                                                                                                                                                                                                  The chalet is entirely privately owned and managed by myself, although I do rent it out to guests when I am not there.  It is generally full for the whole season, so I need very responsible people to look after it in my absence and keep it clean (which is the hosts job).  

                                                                                                                                                                                                                                                                  The chef should produce great Ballymaloe standard of cuisine and be prepared to do

                                                                                                                                                                                                                                                                  • breakfast, tea cakes and up to a 3 course dinner and canapés.  
                                                                                                                                                                                                                                                                  • Lunch is sometimes required by guests and if so this would be left as a buffet by the chef, (you would not be required to be present but must be happy to prepare). 
                                                                                                                                                                                                                                                                  • An additional salary payment would be made per lunchtime requirement. Chalet sleeps 10 guests in five bedrooms.  

                                                                                                                                                                                                                                                                  The candidates should be self employed.  Please do get in touch regarding salaries etc for a six day week. Accommodation in the chalet.  


                                                                                                                                                                                                                                                                  • The West End cafe on fishers island, New York is hiring for the summer season


                                                                                                                                                                                                                                                                    Season 2023 : May 1 – Sept 4

                                                                                                                                                                                                                                                                    • We are hiring part time & full time employees for Summer 2023. 
                                                                                                                                                                                                                                                                    • Food service experience preferred
                                                                                                                                                                                                                                                                    • HOUSING IS AVAILABLE but limited
                                                                                                                                                                                                                                                                    • US citizens/green card holders only 
                                                                                                                                                                                                                                                                    • The West End Cafe is hiring 2 full-time line cooks, $22–25/hr (40 hrs /week)
                                                                                                                                                                                                                                                                    • The cafe is located on a remote island, Fishers Island, off the coast of Connecticut, tho we are technically part an extension of Long Island, NY
                                                                                                                                                                                                                                                                    • HOUSING IS AVAILABLE. And included at no extra cost for full-time cooks.
                                                                                                                                                                                                                                                                    • We are a seasonal cafe, serving breakfast & lunch, with a mini gourmet grocery
                                                                                                                                                                                                                                                                    • The cafe is open 7 days a week, 7:30am–2pm
                                                                                                                                                                                                                                                                    • We cook simple NY-style sweet & savory dishes using ingredients sourced from local farms
                                                                                                                                                                                                                                                                    • The cafe is run by Lily Starbuck, a 12-week certificate student from 2018.
                                                                                                                                                                                                                                                                    • We are looking for folks also trained in the Ballymaloe/ slow food philosophy to join our team
                                                                                                                                                                                                                                                                    • The positions available are currently seasonal only  
                                                                                                                                                                                                                                                                    • This is a tight knit team – we are like a family for 4 months! Looking for the right people, with strong team-building skills, who want to enjoy the natural flora & fauna of this unique island. 

                                                                                                                                                                                                                                                                    Send a brief description of your interest, previous experience, and schedule availability to Lily at lilystarbuck@gmail.com by APRIL 10th


                                                                                                                                                                                                                                                                    POSITIONS 

                                                                                                                                                                                                                                                                    Line Cooks – 40 hr/wk – $22–25/hr; Reports to head chef; breakfast & lunch service; Stations: bagel/toast, griddle, cold/salad, sandwich counter. Prepares soups, pre-made dishes, & frozen foods. 

                                                                                                                                                                                                                                                                    Pastry Prep Cook – 40 hr/wk – $22–25/hr; Reports to head chef; prepares all pastry for the cafe in late afternoon/early evening (bakes off cakes & cookies, rolls bagels, weighs out fresh ingredients for the morning baker). 

                                                                                                                                                                                                                                                                    Dishwasher/Porter – 20 to 40 hr/wk – $22/hr – Dishwashing during breakfast & lunch service; Evening porter position also available; this role is an integral part of the team... you will be the backbone of the kitchen; not a lonely job, but great for someone who prefers rocking out to music and using a spray hose instead of interacting with customers :-)

                                                                                                                                                                                                                                                                    Receiver/Stocker – 6 hrs/wk – $20/hr or set price per delivery – Receive our weekly food deliveries from the FI Freight & transport to the cafe to stock. Mondays, Wednesdays, & Fridays. 

                                                                                                                                                                                                                                                                    Barista – 20 to 40 hrs/wk – $10/hr plus tips (~ $26/hr) – Full drink service, including espresso drinks. Fulfills some baked good orders; must love interacting with customers and clean-as-you-go. 

                                                                                                                                                                                                                                                                    Cashier – 20 to 40 hrs/wk – $10/hr plus tips (~ $26/hr) – Cashier for Square POS, high traffic position; take orders & process payment; answer questions about the menu/biz; bag baked goods; sell things out of the retail fridge/retail display; must love interacting with customers & mental math.

                                                                                                                                                                                                                                                                    What more information about the cafe? Please visit, westendfi.com

                                                                                                                                                                                                                                                                    • Spring/summer work opportunity for a dynamic chef in an exciting Farm to Table kitchen in the heart of the UK

                                                                                                                                                                                                                                                                      Salary based on experience.


                                                                                                                                                                                                                                                                      Keythorpe Hall is looking for a Chef to join the team working with amazing produce grown in its own 2 acre Victorian walled garden. We focus on growing heritage and unusual varieties of fruit, vegetables and flowers.
                                                                                                                                                                                                                                                                      The position is available for the summer season and could lead to a permanent position, for a start around mid May. Variable hours/shifts which may include weekend and evening working.  Accommodation can be provided. 
                                                                                                                                                                                                                                                                      Keythorpe Hall is a beautiful country house and gardens near the village of Tugby, on the Leicestershire/ Rutland border, run by two Ballymaloe Sustainable Food Course alumni!

                                                                                                                                                                                                                                                                      We grow fruit, vegetables and flowers for use in the house and for sale. We cater for short stays for private groups and offer a gastronomic experience using the best from the walled garden, local farms and other artisan producers to private groups.
                                                                                                                                                                                                                                                                      The position will report to our Head Chef, Bent Varming, who trained at the internationally renowned Copenhagen Hospitality College before spending most of his career in London, beginning at Sketch (3*) before working at St.John (1*), the forerunner of nose to tail eating, and then moving to highly acclaimed Lyle’s (1*) where he was senior sous chef. He then went to develop and perfect his baking at the award winning Dusty Knuckle Bakery – one of the best in London.

                                                                                                                                                                                                                                                                      With him you will assist in making of bread, kombucha and all things fermentation and preservation. More importantly you will get to cook with freshly harvested produce and present our guests with the true meaning of a local and seasonal cooking. 
                                                                                                                                                                                                                                                                      As we are heading into our busiest season we need chefs at a level where they feel confident cooking when faced with various challenges, where you will be tasked with everything from processing incoming garden produce to barbecuing meat on the open fire, or to serve our overnight guests a nutritious breakfast. 


                                                                                                                                                                                                                                                                      During your stay it is our guarantee to give you the right work-life balance, working primarily in the daytime when we don’t have guests and to keep a great environment throughout your stay!  You’ll have a mix of experiences: exposure to the garden and working with ethnobotanist, wild food expert and head gardener Claudio Bincoletto, learning how to grow and harvest great produce and wild foods, and also to how to work in the kitchen with this ever-changing availability.

                                                                                                                                                                                                                                                                      We also have gardener positions available!
                                                                                                                                                                                                                                                                      Please see our Instagram @keythorpe_hall or www.keythorpehall.co.uk for more information.

                                                                                                                                                                                                                                                                      • We are looking for passionate, interested people to join us in beautiful Sardinia for the 2023 season.
                                                                                                                                                                                                                                                                        Do you like working in a stunning environment with some of the best natural products in the world and being part of happy inclusive working environment? If yes , we are a small family owned hotel waiting for you!


                                                                                                                                                                                                                                                                         

                                                                                                                                                                                                                                                                        • We are looking for an experienced, talented, hardworking Chef de Partie, to join our award-winning kitchen team, led by the Executive Head Chef, Dervilla O’Flynn.

                                                                                                                                                                                                                                                                          Our menus change often, we cook with the seasonal produce from the walled garden, and local producers. Read more about our farm-to-fork principles.

                                                                                                                                                                                                                                                                          Primary duties will include preparing food before meal service, setting up and stocking kitchen stations, plating cooked foods. The successful candidate will work with and report to our Sous Chef. 

                                                                                                                                                                                                                                                                          Please contact for further details; dervilla@ballymaloe.ie

                                                                                                                                                                                                                                                                          • We are Hannah and Rachel Dare and we co own Organico Shop, Deli & Bakery. Our shop has been in business for 31 years. The bakery was first opened by our mother about 25 years ago. It has evolved a lot over the years and now we are 95% sourdough, using nearly all organic ingredients. We are looking for someone to join our team who is also passionalte about organic, artisan, well made real bread.

                                                                                                                                                                                                                                                                            This is a long term position, 4 days per week, hours are early, daytime (6am - 3pm), and will include Saturday's (we don't open Sundays or bank holidays).

                                                                                                                                                                                                                                                                            Qualifications and skills:
                                                                                                                                                                                                                                                                            ·  Previous professional baking experience
                                                                                                                                                                                                                                                                            ·  Team-oriented, cooperative, collaborative work style and strong communication skills
                                                                                                                                                                                                                                                                            ·  HACCP Certificate
                                                                                                                                                                                                                                                                            ·  Willingness to strive for excellence, always
                                                                                                                                                                                                                                                                            ·  Comfortable with the physical demands of a bakery environment, works well on your own
                                                                                                                                                                                                                                                                            ·  Enthusiasm for the bakery business, especially artisan baking 


                                                                                                                                                                                                                                                                            We offer 4 weeks holidays a year, lunch and coffee are provided and a staff discount in the shop.
                                                                                                                                                                                                                                                                             

                                                                                                                                                                                                                                                                            • The Field Kitchen at Camus Farm is entering its third season and is firmly established as a West Cork destination for seekers of special dining experiences.

                                                                                                                                                                                                                                                                              As an organic Farm, sustainability, biodiversity and animal welfare are at the heart of everything. Set in 30 acres of West Cork hills, the award-winning, 100-capacity Restaurant offers an authentic field-to-fork experience, with much of the produce served grown or reared on the Farm. 

                                                                                                                                                                                                                                                                              An additional Chef is needed to compliment our existed Kitchen Team. 

                                                                                                                                                                                                                                                                              Apply by CV to vic@fieldkitchen.ie.

                                                                                                                                                                                                                                                                               

                                                                                                                                                                                                                                                                               

                                                                                                                                                                                                                                                                              • We are currently hiring for commis chef and chef de partie roles in the kitchen at Spring Restaurant based in Somerset House, London.

                                                                                                                                                                                                                                                                                Commis chefs work closely with senior chefs in the kitchen, who are passionate about training and teaching the way in which we work. We produce everything in house, meaning that a commis chef gains key skills and knowledge about all parts of food served in the restaurant.

                                                                                                                                                                                                                                                                                We require no previous experience for the role, but would be looking to train the right person in the following; knife skills, prepping, plating, product knowledge, seasonal cooking and understanding Spring's palate.

                                                                                                                                                                                                                                                                                Job requirements

                                                                                                                                                                                                                                                                                We are looking for enthusiastic and energetic chefs who love to cook with the seasons and work with beautiful produce. Ideally the right candidates would have an interest in working with small scale producers and an appetite to learn.

                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                We offer:

                                                                                                                                                                                                                                                                                • Competitive salary 
                                                                                                                                                                                                                                                                                • Good shift pattern - 6 shifts a week comprising of one double and four singles. 
                                                                                                                                                                                                                                                                                • Great staff food and a warm friendly team 
                                                                                                                                                                                                                                                                                • Lots of room for progression within the kitchen
                                                                                                                                                                                                                                                                                • Estimated weekly hours 48

                                                                                                                                                                                                                                                                                • Wells, Somerset, UK
                                                                                                                                                                                                                                                                                  New Restaurant in Somerset, specialist chef in Asian food
                                                                                                                                                                                                                                                                                  For more information, contact Geoffrey Dobbs

                                                                                                                                                                                                                                                                                  • Spring/summer work opportunity for a dynamic chef in an exciting Farm to Table kitchen in the heart of the UK

                                                                                                                                                                                                                                                                                    Salary based on experience.


                                                                                                                                                                                                                                                                                    Keythorpe Hall is looking for a Chef to join the team working with amazing produce grown in its own 2 acre Victorian walled garden. We focus on growing heritage and unusual varieties of fruit, vegetables and flowers.
                                                                                                                                                                                                                                                                                    The position is available for the summer season and could lead to a permanent position, for a start around mid May. Variable hours/shifts which may include weekend and evening working.  Accommodation can be provided. 
                                                                                                                                                                                                                                                                                    Keythorpe Hall is a beautiful country house and gardens near the village of Tugby, on the Leicestershire/ Rutland border, run by two Ballymaloe Sustainable Food Course alumni!

                                                                                                                                                                                                                                                                                    We grow fruit, vegetables and flowers for use in the house and for sale. We cater for short stays for private groups and offer a gastronomic experience using the best from the walled garden, local farms and other artisan producers to private groups.
                                                                                                                                                                                                                                                                                    The position will report to our Head Chef, Bent Varming, who trained at the internationally renowned Copenhagen Hospitality College before spending most of his career in London, beginning at Sketch (3*) before working at St.John (1*), the forerunner of nose to tail eating, and then moving to highly acclaimed Lyle’s (1*) where he was senior sous chef. He then went to develop and perfect his baking at the award winning Dusty Knuckle Bakery – one of the best in London.

                                                                                                                                                                                                                                                                                    With him you will assist in making of bread, kombucha and all things fermentation and preservation. More importantly you will get to cook with freshly harvested produce and present our guests with the true meaning of a local and seasonal cooking. 
                                                                                                                                                                                                                                                                                    As we are heading into our busiest season we need chefs at a level where they feel confident cooking when faced with various challenges, where you will be tasked with everything from processing incoming garden produce to barbecuing meat on the open fire, or to serve our overnight guests a nutritious breakfast. 


                                                                                                                                                                                                                                                                                    During your stay it is our guarantee to give you the right work-life balance, working primarily in the daytime when we don’t have guests and to keep a great environment throughout your stay!  You’ll have a mix of experiences: exposure to the garden and working with ethnobotanist, wild food expert and head gardener Claudio Bincoletto, learning how to grow and harvest great produce and wild foods, and also to how to work in the kitchen with this ever-changing availability.

                                                                                                                                                                                                                                                                                    We also have gardener positions available!
                                                                                                                                                                                                                                                                                    Please see our Instagram @keythorpe_hall or www.keythorpehall.co.uk for more information.

                                                                                                                                                                                                                                                                                    • Breakfast/ Lunch  Cook /Chef required for Heritage Centre and Bed & Breakfast near Clifden. 

                                                                                                                                                                                                                                                                                      Baking experience an advantage.  Day shifts only.

                                                                                                                                                                                                                                                                                      Accommodation available if needed.

                                                                                                                                                                                                                                                                                      Please email your C.V to info@connemaraheritage.com or call Martin 0871501688 for more details 

                                                                                                                                                                                                                                                                                      • We are looking for passionate, interested people to join us in beautiful Sardinia for the 2023 season.
                                                                                                                                                                                                                                                                                        Do you like working in a stunning environment with some of the best natural products in the world and being part of happy inclusive working environment? If yes , we are a small family owned hotel waiting for you!


                                                                                                                                                                                                                                                                                         

                                                                                                                                                                                                                                                                                        • We are looking for an experienced, talented, hardworking Chef de Partie, to join our award-winning kitchen team, led by the Executive Head Chef, Dervilla O’Flynn.

                                                                                                                                                                                                                                                                                          Our menus change often, we cook with the seasonal produce from the walled garden, and local producers. Read more about our farm-to-fork principles.

                                                                                                                                                                                                                                                                                          Primary duties will include preparing food before meal service, setting up and stocking kitchen stations, plating cooked foods. The successful candidate will work with and report to our Sous Chef. 

                                                                                                                                                                                                                                                                                          Please contact for further details; dervilla@ballymaloe.ie

                                                                                                                                                                                                                                                                                          • Ahead of a busy summer season on the west coast of Scotland our young successful team is looking for an enthusiastic chef/cook to join the team. 

                                                                                                                                                                                                                                                                                            This is a great opportunity for the right candidate to live and work in a beautiful location surrounded by great quality and seasonal produce. This job would also be ideal for a couple with the partner or friend working front of house.

                                                                                                                                                                                                                                                                                            Passion, drive and a willingness to learn and to work alongside our small, close-knit team are more important than years of kitchen experience. You will be working under a former student who graduated from Ballymaloe in 2005 and taught at the cookery school from 2005-2009. The role is varied and involves all aspects of kitchen work. We operate a simple seasonal menu with all dishes prepared and cooked in our kitchen. The successful candidate will work the pass and also gain experience of cooking food to order during a busy evening service. All aspects of kitchen management will be included in the role and full training offered. The inn has a growing reputation for food locally and nationally and recently featured in the Good Pub Guides best pubs in Scotland.

                                                                                                                                                                                                                                                                                            Accommodation is provided and shifts will be given over 4/4.5 days to give you plenty of time off to explorethe area. A car is essential due to the rural position of the Inn. Oban is a 30 minute drive away with full access to shops and travel services. Glasgow is a comfortable 2 hour drive.

                                                                                                                                                                                                                                                                                            • We are a friendly neighbourhood cafe in Dublin 18 in our twelfth year of business. 

                                                                                                                                                                                                                                                                                              We are looking for cooks and chefs with a flair for flavour to make cakes, salads, soups and sandwiches using quality, seasonal produce.

                                                                                                                                                                                                                                                                                              Sociable hours, free meals/coffee on duty and a friendly working environment as well as competitive pay (plus tips) are some of the benefits of joining our team in addition to the opportunity to express your talent and contribute ideas to the menu. 

                                                                                                                                                                                                                                                                                              Please contact Katie on 0877551533 or send your CV to hello@urbun.ie 

                                                                                                                                                                                                                                                                                               

                                                                                                                                                                                                                                                                                              • We are looking for passionate, interested people to join us in beautiful Sardinia for the 2023 season.
                                                                                                                                                                                                                                                                                                Do you like working in a stunning environment with some of the best natural products in the world and being part of happy inclusive working environment? If yes , we are a small family owned hotel waiting for you!


                                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                                • We would love to find someone to cook for us  at our holiday home in the Tuscan hills in Italy.

                                                                                                                                                                                                                                                                                                  We are looking for someon from 27 July for a week (dates a bit flexible).

                                                                                                                                                                                                                                                                                                  We are 2 adults, 4 children plus some guests.  Shopping and cooking using local ingredients and produce from our vegetable garden and chickens! 

                                                                                                                                                                                                                                                                                                  • We are so excited to be recruiting full-time chefs for our lovely production kitchen in SW London. We are a catering & picnic company, loved by many and we are in high demand! We are looking for passionate, driven chefs to join the team.

                                                                                                                                                                                                                                                                                                    We are one of London's leading catering companies, but we focus mainly on deliveries of beautifully presented catering platters for events so the hours are limited to a normal working day, but during the summer you will be required to work the odd weekend half day. 

                                                                                                                                                                                                                                                                                                    You will be working in a female-led team, in a new, spacious kitchen with a bunch of friendly colleagues and we will happily nurture your skills.

                                                                                                                                                                                                                                                                                                    We are opeing a café/deli soon in Battersea so there will be the option of moving to the team down there in due course.

                                                                                                                                                                                                                                                                                                    At Pique, we are passionate about creating delicious, seasonal, beautiful food and would love to add some like-minded cooks/chefs to the team!

                                                                                                                                                                                                                                                                                                    Please get in touch if you have any questions.

                                                                                                                                                                                                                                                                                                    Thanks!

                                                                                                                                                                                                                                                                                                    Sophie

                                                                                                                                                                                                                                                                                                     

                                                                                                                                                                                                                                                                                                    • The Peligoni Club are currenlty recruiting Chefs to join our team in Greece this summer. (May - October). Our kitchen team provide an array of interesting varied meal options to suit all tastes, across three busy restaurants focusing mainly on a mix of Mediterranean and Modern European cuisine. We also host a number of weekly events, including a Food Festival with ‘street food’ style pop ups and family feasts.

                                                                                                                                                                                                                                                                                                      We are looking for a talented chefs who are self-motivated, able to manage their time effectively and have impeccable attention to detail. Our chefs are team players looking for a challenge who love what they do and are excited to share it with others.          

                                                                                                                                                                                                                                                                                                      KEY RESPONSIBILITIES

                                                                                                                                                                                                                                                                                                      • Manage a section within the kitchen
                                                                                                                                                                                                                                                                                                      • Work on events on our weekly agenda as and when required
                                                                                                                                                                                                                                                                                                      • Work with the Head Chef to maintain profit margins and minimise waste
                                                                                                                                                                                                                                                                                                      • Effectively communicate ordering requirements with the Head Chef and Sous Chef
                                                                                                                                                                                                                                                                                                      • Contribute to the creation of new menus and dishes that cater to guests of all ages and consider different tastes and dietary requirements
                                                                                                                                                                                                                                                                                                      • Ensure dishes are prepared and cooked according to specific standards
                                                                                                                                                                                                                                                                                                      • Ensure that all guests’ dietary requirements are understood and catered for
                                                                                                                                                                                                                                                                                                      • Strictly maintain all food, health and hygiene standards on a daily basis

                                                                                                                                                                                                                                                                                                      • The Peligoni Club are currently recruiiting Chefs to join our team in Greece this summer. (May - October).

                                                                                                                                                                                                                                                                                                        We are looking for experienced chefs to take on the challenge of running our busy restaurants and deli and to prepare meals for our team of up to 150 staff on a daily basis. 

                                                                                                                                                                                                                                                                                                        Working closely with our kitchen team with a variety of fresh ingredients our Staff Chef has a challenging yet rewarding role, ideal for those who have a passion for good food, love to share their interest with others and thrive on the buzz of a busy professional kitchen. 

                                                                                                                                                                                                                                                                                                        With so much going on at the club – busy lunch service, evening events and our famous Guest Chef series there’s an opportunity to get involved, learn new skills and broaden your experience.

                                                                                                                                                                                                                                                                                                        It’s not all work and no play – in your spare time, as well as being able to explore the island and experience the local food and culture, you will have access to the club’s watersports facilities, allowing you to hone your existing skills or learn new ones in sailing and windsurfing.

                                                                                                                                                                                                                                                                                                         

                                                                                                                                                                                                                                                                                                        KEY RESPONSIBILITIES

                                                                                                                                                                                                                                                                                                         

                                                                                                                                                                                                                                                                                                        • Provide healthy and balanced meals in the staff canteen
                                                                                                                                                                                                                                                                                                        • Work with the Head Chef and Sous Chef to control food cost and minimise waste
                                                                                                                                                                                                                                                                                                        • Effectively communicate ordering requirements with the Head Chef
                                                                                                                                                                                                                                                                                                        • Ensure staff dietary requirements are understood and catered for with quality dishes 
                                                                                                                                                                                                                                                                                                        • Take responsibility for the staff canteen ensuring it is stocked and clean at all times
                                                                                                                                                                                                                                                                                                        • Ensure dishes are prepared and cooked according to specific standards
                                                                                                                                                                                                                                                                                                        • Strictly maintain all food, health and hygiene standards on a daily basis

                                                                                                                                                                                                                                                                                                         

                                                                                                                                                                                                                                                                                                        • We are looking for a full time cook to help swell our ranks here at The Bridges.

                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                          We are a rural, local pub set in the Shropshire hills, our menus are simple & seasonal with a strong focus on using local producers. We are connected to Linley Estate a regenerative, converting to biodynamic farm so much of our vegetables and some meat come from here. 

                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                          You’ll be working as part of a small dynamic team led by Tom Ryalls whose experience in London restaurants such as St John Bread & Wine, Moro and Rochelle Canteen influence the food we offer. We apply a nose to tail, minimal waste ethos to everything we do.

                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                          The opportunities here are quite broad with personal projects encouraged as well as the chance to help at the farm.

                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                          We are looking for a candidate with a minimum of a years experience in the hospitality trade, however enthusiasm, approach and food knowledge could be valued more than years cooking professionally.

                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                          We offer;

                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                          40 hour working week, 2 days off a week, 28 days paid holiday 

                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                          Full on the job training 

                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                          Competitive salary with an accommodation package a possibility

                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                          Staff food on shift 

                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                          Staff discount at the pub 

                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                          A seriously fun time in the kitchen with a clear path of progression within the business plus wider opportunities with other enterprises involved at the estate.

                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                          • The Peligoni Club are currently recruiiting Chefs to join our team in Greece this summer. (May - October).

                                                                                                                                                                                                                                                                                                            We are looking for experienced chefs to take on the challenge of running our busy restaurants and deli and to prepare meals for our team of up to 150 staff on a daily basis. 

                                                                                                                                                                                                                                                                                                            Working closely with our kitchen team with a variety of fresh ingredients our Staff Chef has a challenging yet rewarding role, ideal for those who have a passion for good food, love to share their interest with others and thrive on the buzz of a busy professional kitchen. 

                                                                                                                                                                                                                                                                                                            With so much going on at the club – busy lunch service, evening events and our famous Guest Chef series there’s an opportunity to get involved, learn new skills and broaden your experience.

                                                                                                                                                                                                                                                                                                            It’s not all work and no play – in your spare time, as well as being able to explore the island and experience the local food and culture, you will have access to the club’s watersports facilities, allowing you to hone your existing skills or learn new ones in sailing and windsurfing.

                                                                                                                                                                                                                                                                                                             

                                                                                                                                                                                                                                                                                                            KEY RESPONSIBILITIES

                                                                                                                                                                                                                                                                                                             

                                                                                                                                                                                                                                                                                                            • Provide healthy and balanced meals in the staff canteen
                                                                                                                                                                                                                                                                                                            • Work with the Head Chef and Sous Chef to control food cost and minimise waste
                                                                                                                                                                                                                                                                                                            • Effectively communicate ordering requirements with the Head Chef
                                                                                                                                                                                                                                                                                                            • Ensure staff dietary requirements are understood and catered for with quality dishes 
                                                                                                                                                                                                                                                                                                            • Take responsibility for the staff canteen ensuring it is stocked and clean at all times
                                                                                                                                                                                                                                                                                                            • Ensure dishes are prepared and cooked according to specific standards
                                                                                                                                                                                                                                                                                                            • Strictly maintain all food, health and hygiene standards on a daily basis

                                                                                                                                                                                                                                                                                                             


                                                                                                                                                                                                                                                                                                            • The West End cafe on fishers island, New York is hiring for the summer season


                                                                                                                                                                                                                                                                                                              Season 2023 : May 1 – Sept 4

                                                                                                                                                                                                                                                                                                              • We are hiring part time & full time employees for Summer 2023. 
                                                                                                                                                                                                                                                                                                              • Food service experience preferred
                                                                                                                                                                                                                                                                                                              • HOUSING IS AVAILABLE but limited
                                                                                                                                                                                                                                                                                                              • US citizens/green card holders only 
                                                                                                                                                                                                                                                                                                              • The West End Cafe is hiring 2 full-time line cooks, $22–25/hr (40 hrs /week)
                                                                                                                                                                                                                                                                                                              • The cafe is located on a remote island, Fishers Island, off the coast of Connecticut, tho we are technically part an extension of Long Island, NY
                                                                                                                                                                                                                                                                                                              • HOUSING IS AVAILABLE. And included at no extra cost for full-time cooks.
                                                                                                                                                                                                                                                                                                              • We are a seasonal cafe, serving breakfast & lunch, with a mini gourmet grocery
                                                                                                                                                                                                                                                                                                              • The cafe is open 7 days a week, 7:30am–2pm
                                                                                                                                                                                                                                                                                                              • We cook simple NY-style sweet & savory dishes using ingredients sourced from local farms
                                                                                                                                                                                                                                                                                                              • The cafe is run by Lily Starbuck, a 12-week certificate student from 2018.
                                                                                                                                                                                                                                                                                                              • We are looking for folks also trained in the Ballymaloe/ slow food philosophy to join our team
                                                                                                                                                                                                                                                                                                              • The positions available are currently seasonal only  
                                                                                                                                                                                                                                                                                                              • This is a tight knit team – we are like a family for 4 months! Looking for the right people, with strong team-building skills, who want to enjoy the natural flora & fauna of this unique island. 

                                                                                                                                                                                                                                                                                                              Send a brief description of your interest, previous experience, and schedule availability to Lily at lilystarbuck@gmail.com by APRIL 10th


                                                                                                                                                                                                                                                                                                              POSITIONS 

                                                                                                                                                                                                                                                                                                              Line Cooks – 40 hr/wk – $22–25/hr; Reports to head chef; breakfast & lunch service; Stations: bagel/toast, griddle, cold/salad, sandwich counter. Prepares soups, pre-made dishes, & frozen foods. 

                                                                                                                                                                                                                                                                                                              Pastry Prep Cook – 40 hr/wk – $22–25/hr; Reports to head chef; prepares all pastry for the cafe in late afternoon/early evening (bakes off cakes & cookies, rolls bagels, weighs out fresh ingredients for the morning baker). 

                                                                                                                                                                                                                                                                                                              Dishwasher/Porter – 20 to 40 hr/wk – $22/hr – Dishwashing during breakfast & lunch service; Evening porter position also available; this role is an integral part of the team... you will be the backbone of the kitchen; not a lonely job, but great for someone who prefers rocking out to music and using a spray hose instead of interacting with customers :-)

                                                                                                                                                                                                                                                                                                              Receiver/Stocker – 6 hrs/wk – $20/hr or set price per delivery – Receive our weekly food deliveries from the FI Freight & transport to the cafe to stock. Mondays, Wednesdays, & Fridays. 

                                                                                                                                                                                                                                                                                                              Barista – 20 to 40 hrs/wk – $10/hr plus tips (~ $26/hr) – Full drink service, including espresso drinks. Fulfills some baked good orders; must love interacting with customers and clean-as-you-go. 

                                                                                                                                                                                                                                                                                                              Cashier – 20 to 40 hrs/wk – $10/hr plus tips (~ $26/hr) – Cashier for Square POS, high traffic position; take orders & process payment; answer questions about the menu/biz; bag baked goods; sell things out of the retail fridge/retail display; must love interacting with customers & mental math.

                                                                                                                                                                                                                                                                                                              What more information about the cafe? Please visit, westendfi.com

                                                                                                                                                                                                                                                                                                              • We are looking for a full time cook to help swell our ranks here at The Bridges.

                                                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                                                We are a rural, local pub set in the Shropshire hills, our menus are simple & seasonal with a strong focus on using local producers. We are connected to Linley Estate a regenerative, converting to biodynamic farm so much of our vegetables and some meat come from here. 

                                                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                                                You’ll be working as part of a small dynamic team led by Tom Ryalls whose experience in London restaurants such as St John Bread & Wine, Moro and Rochelle Canteen influence the food we offer. We apply a nose to tail, minimal waste ethos to everything we do.

                                                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                                                The opportunities here are quite broad with personal projects encouraged as well as the chance to help at the farm.

                                                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                                                We are looking for a candidate with a minimum of a years experience in the hospitality trade, however enthusiasm, approach and food knowledge could be valued more than years cooking professionally.

                                                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                                                We offer;

                                                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                                                40 hour working week, 2 days off a week, 28 days paid holiday 

                                                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                                                Full on the job training 

                                                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                                                Competitive salary with an accommodation package a possibility

                                                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                                                Staff food on shift 

                                                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                                                Staff discount at the pub 

                                                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                                                A seriously fun time in the kitchen with a clear path of progression within the business plus wider opportunities with other enterprises involved at the estate.

                                                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                                                • Ahead of a busy summer season on the west coast of Scotland our young successful team is looking for an enthusiastic chef/cook to join the team. 

                                                                                                                                                                                                                                                                                                                  This is a great opportunity for the right candidate to live and work in a beautiful location surrounded by great quality and seasonal produce. This job would also be ideal for a couple with the partner or friend working front of house.

                                                                                                                                                                                                                                                                                                                  Passion, drive and a willingness to learn and to work alongside our small, close-knit team are more important than years of kitchen experience. You will be working under a former student who graduated from Ballymaloe in 2005 and taught at the cookery school from 2005-2009. The role is varied and involves all aspects of kitchen work. We operate a simple seasonal menu with all dishes prepared and cooked in our kitchen. The successful candidate will work the pass and also gain experience of cooking food to order during a busy evening service. All aspects of kitchen management will be included in the role and full training offered. The inn has a growing reputation for food locally and nationally and recently featured in the Good Pub Guides best pubs in Scotland.

                                                                                                                                                                                                                                                                                                                  Accommodation is provided and shifts will be given over 4/4.5 days to give you plenty of time off to explorethe area. A car is essential due to the rural position of the Inn. Oban is a 30 minute drive away with full access to shops and travel services. Glasgow is a comfortable 2 hour drive.

                                                                                                                                                                                                                                                                                                                  • Have you got what it takes to chef cook manage an established seasonal artisian cafe in the heart of Ballinskelligs.

                                                                                                                                                                                                                                                                                                                    Requirements

                                                                                                                                                                                                                                                                                                                    • Knowledge and experience in cooking ordering and managing of a kitchen and staff
                                                                                                                                                                                                                                                                                                                    • Driving licence ,car may be in advantage
                                                                                                                                                                                                                                                                                                                    • Accommodation can be provided if necessary
                                                                                                                                                                                                                                                                                                                    • Ability to source fresh and local ingredients where possible

                                                                                                                                                                                                                                                                                                                     

                                                                                                                                                                                                                                                                                                                    Expectations 

                                                                                                                                                                                                                                                                                                                    • Set menu supper clubs held at least once a week
                                                                                                                                                                                                                                                                                                                    • Light lunches and snacks daily
                                                                                                                                                                                                                                                                                                                    • Outdoor wood fired pizza oven operating up to 5 nights a week
                                                                                                                                                                                                                                                                                                                    • Sit down and takeaway availability 

                                                                                                                                                                                                                                                                                                                     

                                                                                                                                                                                                                                                                                                                    Online interviews can be arranged immediately

                                                                                                                                                                                                                                                                                                                    Send CV and cover letter to

                                                                                                                                                                                                                                                                                                                    crsiopa@gmail.com

                                                                                                                                                                                                                                                                                                                    • The Peligoni Club are currenlty recruiting Chefs to join our team in Greece this summer. (May - October). Our kitchen team provide an array of interesting varied meal options to suit all tastes, across three busy restaurants focusing mainly on a mix of Mediterranean and Modern European cuisine. We also host a number of weekly events, including a Food Festival with ‘street food’ style pop ups and family feasts.

                                                                                                                                                                                                                                                                                                                      We are looking for a talented chefs who are self-motivated, able to manage their time effectively and have impeccable attention to detail. Our chefs are team players looking for a challenge who love what they do and are excited to share it with others.          

                                                                                                                                                                                                                                                                                                                      KEY RESPONSIBILITIES

                                                                                                                                                                                                                                                                                                                      • Manage a section within the kitchen
                                                                                                                                                                                                                                                                                                                      • Work on events on our weekly agenda as and when required
                                                                                                                                                                                                                                                                                                                      • Work with the Head Chef to maintain profit margins and minimise waste
                                                                                                                                                                                                                                                                                                                      • Effectively communicate ordering requirements with the Head Chef and Sous Chef
                                                                                                                                                                                                                                                                                                                      • Contribute to the creation of new menus and dishes that cater to guests of all ages and consider different tastes and dietary requirements
                                                                                                                                                                                                                                                                                                                      • Ensure dishes are prepared and cooked according to specific standards
                                                                                                                                                                                                                                                                                                                      • Ensure that all guests’ dietary requirements are understood and catered for
                                                                                                                                                                                                                                                                                                                      • Strictly maintain all food, health and hygiene standards on a daily basis

                                                                                                                                                                                                                                                                                                                      • The Peligoni Club are currently recruiiting Chefs to join our team in Greece this summer. (May - October).

                                                                                                                                                                                                                                                                                                                        We are looking for experienced chefs to take on the challenge of running our busy restaurants and deli and to prepare meals for our team of up to 150 staff on a daily basis. 

                                                                                                                                                                                                                                                                                                                        Working closely with our kitchen team with a variety of fresh ingredients our Staff Chef has a challenging yet rewarding role, ideal for those who have a passion for good food, love to share their interest with others and thrive on the buzz of a busy professional kitchen. 

                                                                                                                                                                                                                                                                                                                        With so much going on at the club – busy lunch service, evening events and our famous Guest Chef series there’s an opportunity to get involved, learn new skills and broaden your experience.

                                                                                                                                                                                                                                                                                                                        It’s not all work and no play – in your spare time, as well as being able to explore the island and experience the local food and culture, you will have access to the club’s watersports facilities, allowing you to hone your existing skills or learn new ones in sailing and windsurfing.

                                                                                                                                                                                                                                                                                                                         

                                                                                                                                                                                                                                                                                                                        KEY RESPONSIBILITIES

                                                                                                                                                                                                                                                                                                                         

                                                                                                                                                                                                                                                                                                                        • Provide healthy and balanced meals in the staff canteen
                                                                                                                                                                                                                                                                                                                        • Work with the Head Chef and Sous Chef to control food cost and minimise waste
                                                                                                                                                                                                                                                                                                                        • Effectively communicate ordering requirements with the Head Chef
                                                                                                                                                                                                                                                                                                                        • Ensure staff dietary requirements are understood and catered for with quality dishes 
                                                                                                                                                                                                                                                                                                                        • Take responsibility for the staff canteen ensuring it is stocked and clean at all times
                                                                                                                                                                                                                                                                                                                        • Ensure dishes are prepared and cooked according to specific standards
                                                                                                                                                                                                                                                                                                                        • Strictly maintain all food, health and hygiene standards on a daily basis

                                                                                                                                                                                                                                                                                                                         

                                                                                                                                                                                                                                                                                                                        • We are seeking a creative and passionate cook to join our busy delicatessen kitchen and work alongside the Head Chef. 

                                                                                                                                                                                                                                                                                                                          Finns is a long-established gourmet food shop and catering business, based on the lively and foodie Chelsea Green; the offer is British food combining classic nostalgia with a modern twist, across soups, pates, pies and puddings, seasonal vegetables and fresh, summer salads.

                                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                                          The ideal candidate will have a professional cooking qualification, and a minimum of 2 years’ experience within a commercial kitchen and/or fast paced catering environment. You must be a quick-learner, hard-worker and flexible to complement our existing small team. The main ingredient we are looking for is a keen cook interested in seasonal food, who is naturally organised and has a friendly, confident, and professional disposition.

                                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                                          Whilst predominantly in the kitchen, you will also be expected to spend time serving in the shop forming relationships with customers; learning the tills as well as how to make a famous Finns coffee; answering the telephone; taking orders and meeting and helping clients plan their parties.

                                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                                          The role:

                                                                                                                                                                                                                                                                                                                          • Working within the team, producing the food for both the day-to-day business and the events.
                                                                                                                                                                                                                                                                                                                          • Producing a variety of dishes across all three sections of the busy kitchen – shop and canapés, salads and meat.
                                                                                                                                                                                                                                                                                                                          • Contributing and collaborating on new menu ideas and development.
                                                                                                                                                                                                                                                                                                                          • Dealing with customers, on both the phone and face to face in the shop, providing excellent customer service.
                                                                                                                                                                                                                                                                                                                          • Catering for events and working at the events, if required.
                                                                                                                                                                                                                                                                                                                          • External evening and weekend events paid in addition.
                                                                                                                                                                                                                                                                                                                          • Adhering to health and safety guidelines when working with and preparing food.
                                                                                                                                                                                                                                                                                                                          • Full-time, permanent position. 
                                                                                                                                                                                                                                                                                                                          • Monday - Friday, 7.30 am - 4.30 pm/9.30 am - 6.30 pm.
                                                                                                                                                                                                                                                                                                                          • One Saturday per month, 8.00 am - 4.00 pm. 

                                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                                          To apply, please respond to this advertisement with your CV and covering letter. Successful applicants will be invited for an interview and kitchen trial thereafter.

                                                                                                                                                                                                                                                                                                                          • About Malverleys

                                                                                                                                                                                                                                                                                                                            Malverleys Farm and Dining is a new and modest (24 cover) restaurant, deli space and gift shop set on a small farm on the edge of the Wessex Downs. We've a market garden, a small number of Saddleback pigs, South Devon cattle and Welsh Improved sheep at our disposal, as well as a roster of the very best ingredients the South of England has to offer.

                                                                                                                                                                                                                                                                                                                            Our kitchen can not only boast a very close relationship with producers, growers and local makers, but an opportunity for cooks to take a deep dive into many forgotten skills in restaurants of our time; whole carcass butchery, fermentation, naturally leavened bread making, fruit and vegetable harvesting, cooking and preservation and fresh pasta making. We want the restaurant to be the spark that brings us all in the area closer to where our food comes from and empowers people to learn those forgotten skills, forgotten relationships (between producer and consumer) and consequently forgotten flavours.

                                                                                                                                                                                                                                                                                                                            We're open from Wednesday to Sunday for breakfast and lunch, and supper on Fridays and Saturdays only. 

                                                                                                                                                                                                                                                                                                                            About the role

                                                                                                                                                                                                                                                                                                                            We have an exciting opportunity for a passionate Chef de Partie who has a deep interest in cooking with seasonal produce from growers who care. This role is central to our very small kitchen team, working directly with our Head Chef. 

                                                                                                                                                                                                                                                                                                                            Joining a small group of other cooks, this role would become part of a new team, assisting in the set-up of a new open-kitchen and dining room. Training, sourcing, food prep and helping to ensure the smooth running of service will sit at the heart of this role.

                                                                                                                                                                                                                                                                                                                            Responsibilities

                                                                                                                                                                                                                                                                                                                            • Helping to contribute to the creative processes of the kitchen, from the garden to dining room
                                                                                                                                                                                                                                                                                                                            • Cooking and preparing dishes for our menu
                                                                                                                                                                                                                                                                                                                            • Managing one or two sections during prep and service
                                                                                                                                                                                                                                                                                                                            • Supervising junior kitchen staff from time-to-time
                                                                                                                                                                                                                                                                                                                            • Motivating and working closely with team members of all levels
                                                                                                                                                                                                                                                                                                                            • Maintaining strong relationships with suppliers and growers
                                                                                                                                                                                                                                                                                                                            • Acting as a guardian for our ethos across the farm, in and outside of the kitchen
                                                                                                                                                                                                                                                                                                                            • Minimising waste at every outlet of the kitchen
                                                                                                                                                                                                                                                                                                                            • Assisting with determining food inventory needs, stocking and ordering
                                                                                                                                                                                                                                                                                                                            • Helping to ensure the kitchen meets all regulations, including sanitary and food safety guidelines

                                                                                                                                                                                                                                                                                                                            Candidate requirements

                                                                                                                                                                                                                                                                                                                            • A natural curiosity about produce and sourcing
                                                                                                                                                                                                                                                                                                                            • Ability to communicate the provenance of dishes and ingredients to staff and customers alike
                                                                                                                                                                                                                                                                                                                            • Help the wider team run the kitchen when the Head Chef is absent
                                                                                                                                                                                                                                                                                                                            • Previous experience working with fresh pasta, whole animals and foraged ingredients desired but not essential
                                                                                                                                                                                                                                                                                                                            • A deep interest in the food and wine of Britain and Europe
                                                                                                                                                                                                                                                                                                                            • Cope well under pressure, maintaining accuracy, kindness and humour at all times
                                                                                                                                                                                                                                                                                                                            • Warm and engaging character, able to motivate colleagues of all levels
                                                                                                                                                                                                                                                                                                                            • Hands-on approach
                                                                                                                                                                                                                                                                                                                            • A strong communicator
                                                                                                                                                                                                                                                                                                                            • Ability to adapt positively to customer and manager feedback

                                                                                                                                                                                                                                                                                                                            Details

                                                                                                                                                                                                                                                                                                                            Please apply here.

                                                                                                                                                                                                                                                                                                                            Salary - £26,000 - £30,000

                                                                                                                                                                                                                                                                                                                            Hours - 40 a week

                                                                                                                                                                                                                                                                                                                            Benefits - Cycle to Work Scheme, coffee and food while on shift, producer trips, friends and family discount, sociable hours.

                                                                                                                                                                                                                                                                                                                             

                                                                                                                                                                                                                                                                                                                            • The Peligoni Club are currently recruiiting Chefs to join our team in Greece this summer. (May - October).

                                                                                                                                                                                                                                                                                                                              We are looking for experienced chefs to take on the challenge of running our busy restaurants and deli and to prepare meals for our team of up to 150 staff on a daily basis. 

                                                                                                                                                                                                                                                                                                                              Working closely with our kitchen team with a variety of fresh ingredients our Staff Chef has a challenging yet rewarding role, ideal for those who have a passion for good food, love to share their interest with others and thrive on the buzz of a busy professional kitchen. 

                                                                                                                                                                                                                                                                                                                              With so much going on at the club – busy lunch service, evening events and our famous Guest Chef series there’s an opportunity to get involved, learn new skills and broaden your experience.

                                                                                                                                                                                                                                                                                                                              It’s not all work and no play – in your spare time, as well as being able to explore the island and experience the local food and culture, you will have access to the club’s watersports facilities, allowing you to hone your existing skills or learn new ones in sailing and windsurfing.

                                                                                                                                                                                                                                                                                                                               

                                                                                                                                                                                                                                                                                                                              KEY RESPONSIBILITIES

                                                                                                                                                                                                                                                                                                                               

                                                                                                                                                                                                                                                                                                                              • Provide healthy and balanced meals in the staff canteen
                                                                                                                                                                                                                                                                                                                              • Work with the Head Chef and Sous Chef to control food cost and minimise waste
                                                                                                                                                                                                                                                                                                                              • Effectively communicate ordering requirements with the Head Chef
                                                                                                                                                                                                                                                                                                                              • Ensure staff dietary requirements are understood and catered for with quality dishes 
                                                                                                                                                                                                                                                                                                                              • Take responsibility for the staff canteen ensuring it is stocked and clean at all times
                                                                                                                                                                                                                                                                                                                              • Ensure dishes are prepared and cooked according to specific standards
                                                                                                                                                                                                                                                                                                                              • Strictly maintain all food, health and hygiene standards on a daily basis

                                                                                                                                                                                                                                                                                                                               

                                                                                                                                                                                                                                                                                                                              • We are so excited to be recruiting full-time chefs for our lovely production kitchen in SW London. We are a catering & picnic company, loved by many and we are in high demand! We are looking for passionate, driven chefs to join the team.

                                                                                                                                                                                                                                                                                                                                We are one of London's leading catering companies, but we focus mainly on deliveries of beautifully presented catering platters for events so the hours are limited to a normal working day, but during the summer you will be required to work the odd weekend half day. 

                                                                                                                                                                                                                                                                                                                                You will be working in a female-led team, in a new, spacious kitchen with a bunch of friendly colleagues and we will happily nurture your skills.

                                                                                                                                                                                                                                                                                                                                We are opeing a café/deli soon in Battersea so there will be the option of moving to the team down there in due course.

                                                                                                                                                                                                                                                                                                                                At Pique, we are passionate about creating delicious, seasonal, beautiful food and would love to add some like-minded cooks/chefs to the team!

                                                                                                                                                                                                                                                                                                                                Please get in touch if you have any questions.

                                                                                                                                                                                                                                                                                                                                Thanks!

                                                                                                                                                                                                                                                                                                                                Sophie

                                                                                                                                                                                                                                                                                                                                 

                                                                                                                                                                                                                                                                                                                                • We are looking for a self-motivated friendly person to cook for us during the last two weeks of August 2023 in a large slightly rundown house in a beautiful estate in Donegal.

                                                                                                                                                                                                                                                                                                                                  There will be all ages staying in the house- 10-12 people or less. (Different numbers on different days).

                                                                                                                                                                                                                                                                                                                                  We would like

                                                                                                                                                                                                                                                                                                                                  • mainly fish and vegetarian food.....
                                                                                                                                                                                                                                                                                                                                  • home-made soup, bread and cheese and
                                                                                                                                                                                                                                                                                                                                  • salad for lunch and a
                                                                                                                                                                                                                                                                                                                                  • fish or vegetarian supper and a
                                                                                                                                                                                                                                                                                                                                  • dessert in the evening.
                                                                                                                                                                                                                                                                                                                                  • Home made cake/ biscuits for tea.

                                                                                                                                                                                                                                                                                                                                   

                                                                                                                                                                                                                                                                                                                                  There is a large kitchen garden with lots of fresh fruit and vegetables. There is an aga and a gas cooker and a microwave in the large old fashioned kitchen. There would be a cleaner in the house most days for a few hours. You would need to be happy to wash up and load and empty the dishwasher and keep the kitchen clean and tidy.

                                                                                                                                                                                                                                                                                                                                  Please look at the website for photos of the property:

                                                                                                                                                                                                                                                                                                                                  Glenallahouse.com.  password: Blenheim49

                                                                                                                                                                                                                                                                                                                                   

                                                                                                                                                                                                                                                                                                                                   

                                                                                                                                                                                                                                                                                                                                  • We are looking for passionate, interested people to join us in beautiful Sardinia for the 2023 season.
                                                                                                                                                                                                                                                                                                                                    Do you like working in a stunning environment with some of the best natural products in the world and being part of happy inclusive working environment? If yes , we are a small family owned hotel waiting for you!


                                                                                                                                                                                                                                                                                                                                     

                                                                                                                                                                                                                                                                                                                                    • The Peligoni Club are currenlty recruiting Chefs to join our team in Greece this summer. (May - October). Our kitchen team provide an array of interesting varied meal options to suit all tastes, across three busy restaurants focusing mainly on a mix of Mediterranean and Modern European cuisine. We also host a number of weekly events, including a Food Festival with ‘street food’ style pop ups and family feasts.

                                                                                                                                                                                                                                                                                                                                      We are looking for a talented chefs who are self-motivated, able to manage their time effectively and have impeccable attention to detail. Our chefs are team players looking for a challenge who love what they do and are excited to share it with others.          

                                                                                                                                                                                                                                                                                                                                      KEY RESPONSIBILITIES

                                                                                                                                                                                                                                                                                                                                      • Manage a section within the kitchen
                                                                                                                                                                                                                                                                                                                                      • Work on events on our weekly agenda as and when required
                                                                                                                                                                                                                                                                                                                                      • Work with the Head Chef to maintain profit margins and minimise waste
                                                                                                                                                                                                                                                                                                                                      • Effectively communicate ordering requirements with the Head Chef and Sous Chef
                                                                                                                                                                                                                                                                                                                                      • Contribute to the creation of new menus and dishes that cater to guests of all ages and consider different tastes and dietary requirements
                                                                                                                                                                                                                                                                                                                                      • Ensure dishes are prepared and cooked according to specific standards
                                                                                                                                                                                                                                                                                                                                      • Ensure that all guests’ dietary requirements are understood and catered for
                                                                                                                                                                                                                                                                                                                                      • Strictly maintain all food, health and hygiene standards on a daily basis

                                                                                                                                                                                                                                                                                                                                      • We are looking for someone to join our team in our seafood restaurant on the Longstrand beach .

                                                                                                                                                                                                                                                                                                                                        The ideal candidate should love cooking and have the relevant cooking experience,we use all local fresh produce . The candidate should be able to work quickly snd efficiently , be a part of a team but also work on their own initiative. 
                                                                                                                                                                                                                                                                                                                                        The ideal candidate should have

                                                                                                                                                                                                                                                                                                                                        • 2 years experience, a good level of English
                                                                                                                                                                                                                                                                                                                                        • also have haccp training .
                                                                                                                                                                                                                                                                                                                                        • Tips and meals are included daily .
                                                                                                                                                                                                                                                                                                                                        • The working week consists of breakfast and lunch ,
                                                                                                                                                                                                                                                                                                                                        • there will be weekend work included also . 


                                                                                                                                                                                                                                                                                                                                        We have staff accommodation available if required . 


                                                                                                                                                                                                                                                                                                                                        Check out our website fishbasket.ie for more information and our social media /instagram. 

                                                                                                                                                                                                                                                                                                                                        • Hotel Posada del Valle is a small, 12-bedroom rural hotel in the heart of Asturias, Spain.

                                                                                                                                                                                                                                                                                                                                          We are looking for a chef to work at the hotel (40 hours per week, although we are also open for the option of someone working 20 hours per week).

                                                                                                                                                                                                                                                                                                                                          The ideal candidate is a positive, motivated individual who can handle stress and is adaptable to any situation. The reason being that sometime we have as little as 4 guests in the hotel and at other times there may be 20 guests. Many of our guests also have dietary requirements to which we have to adatpt.

                                                                                                                                                                                                                                                                                                                                          We have a set menu that changes day by day and it consist of:

                                                                                                                                                                                                                                                                                                                                          • Apperitif with freshly baked bread, soup, a beautiful and interesting salad, and a desert.
                                                                                                                                                                                                                                                                                                                                          • Our cooking is hearty but healthy.
                                                                                                                                                                                                                                                                                                                                          • It is home style cooking but presented beautifully. 
                                                                                                                                                                                                                                                                                                                                          • Hours are from 17:00 to 11:00/12:00,
                                                                                                                                                                                                                                                                                                                                          • six days a week (in case of a 20 hour work week, it will be 3/4 days cooking).
                                                                                                                                                                                                                                                                                                                                          •  

                                                                                                                                                                                                                                                                                                                                          The wage is standard payment according to the government of Asturias. But the job also includes basic accommodation on site and at least one meal per day.

                                                                                                                                                                                                                                                                                                                                          We are situated in the mountains, 3km from the nearest town and the views from the work away house (where the chef will be staying) is spectacular, as is the views from the dining room.

                                                                                                                                                                                                                                                                                                                                          Our guests are mainly international and therefore our cuisine is varied as well. 

                                                                                                                                                                                                                                                                                                                                          • Greenwich is a small owner-operated busy cafe located in Cork City right behind Brown Thomas.

                                                                                                                                                                                                                                                                                                                                            A much-loved cafe serving locally roasted coffee from The Golden Bean, a locally sourced brunch menu using many Irish artisan producers and suppliers and freshly baked scones, treats and much more too.

                                                                                                                                                                                                                                                                                                                                            A small cafe accredited by John and Sally McKenna and Georgina Campbell's Ireland and also a proud member of Good Food Ireland. 

                                                                                                                                                                                                                                                                                                                                            Full Time or Part Time.


                                                                                                                                                                                                                                                                                                                                            • The West End cafe on fishers island, New York is hiring for the summer season


                                                                                                                                                                                                                                                                                                                                              Season 2023 : May 1 – Sept 4

                                                                                                                                                                                                                                                                                                                                              • We are hiring part time & full time employees for Summer 2023. 
                                                                                                                                                                                                                                                                                                                                              • Food service experience preferred
                                                                                                                                                                                                                                                                                                                                              • HOUSING IS AVAILABLE but limited
                                                                                                                                                                                                                                                                                                                                              • US citizens/green card holders only 
                                                                                                                                                                                                                                                                                                                                              • The West End Cafe is hiring 2 full-time line cooks, $22–25/hr (40 hrs /week)
                                                                                                                                                                                                                                                                                                                                              • The cafe is located on a remote island, Fishers Island, off the coast of Connecticut, tho we are technically part an extension of Long Island, NY
                                                                                                                                                                                                                                                                                                                                              • HOUSING IS AVAILABLE. And included at no extra cost for full-time cooks.
                                                                                                                                                                                                                                                                                                                                              • We are a seasonal cafe, serving breakfast & lunch, with a mini gourmet grocery
                                                                                                                                                                                                                                                                                                                                              • The cafe is open 7 days a week, 7:30am–2pm
                                                                                                                                                                                                                                                                                                                                              • We cook simple NY-style sweet & savory dishes using ingredients sourced from local farms
                                                                                                                                                                                                                                                                                                                                              • The cafe is run by Lily Starbuck, a 12-week certificate student from 2018.
                                                                                                                                                                                                                                                                                                                                              • We are looking for folks also trained in the Ballymaloe/ slow food philosophy to join our team
                                                                                                                                                                                                                                                                                                                                              • The positions available are currently seasonal only  
                                                                                                                                                                                                                                                                                                                                              • This is a tight knit team – we are like a family for 4 months! Looking for the right people, with strong team-building skills, who want to enjoy the natural flora & fauna of this unique island. 

                                                                                                                                                                                                                                                                                                                                              Send a brief description of your interest, previous experience, and schedule availability to Lily at lilystarbuck@gmail.com by APRIL 10th


                                                                                                                                                                                                                                                                                                                                              POSITIONS 

                                                                                                                                                                                                                                                                                                                                              Line Cooks – 40 hr/wk – $22–25/hr; Reports to head chef; breakfast & lunch service; Stations: bagel/toast, griddle, cold/salad, sandwich counter. Prepares soups, pre-made dishes, & frozen foods. 

                                                                                                                                                                                                                                                                                                                                              Pastry Prep Cook – 40 hr/wk – $22–25/hr; Reports to head chef; prepares all pastry for the cafe in late afternoon/early evening (bakes off cakes & cookies, rolls bagels, weighs out fresh ingredients for the morning baker). 

                                                                                                                                                                                                                                                                                                                                              Dishwasher/Porter – 20 to 40 hr/wk – $22/hr – Dishwashing during breakfast & lunch service; Evening porter position also available; this role is an integral part of the team... you will be the backbone of the kitchen; not a lonely job, but great for someone who prefers rocking out to music and using a spray hose instead of interacting with customers :-)

                                                                                                                                                                                                                                                                                                                                              Receiver/Stocker – 6 hrs/wk – $20/hr or set price per delivery – Receive our weekly food deliveries from the FI Freight & transport to the cafe to stock. Mondays, Wednesdays, & Fridays. 

                                                                                                                                                                                                                                                                                                                                              Barista – 20 to 40 hrs/wk – $10/hr plus tips (~ $26/hr) – Full drink service, including espresso drinks. Fulfills some baked good orders; must love interacting with customers and clean-as-you-go. 

                                                                                                                                                                                                                                                                                                                                              Cashier – 20 to 40 hrs/wk – $10/hr plus tips (~ $26/hr) – Cashier for Square POS, high traffic position; take orders & process payment; answer questions about the menu/biz; bag baked goods; sell things out of the retail fridge/retail display; must love interacting with customers & mental math.

                                                                                                                                                                                                                                                                                                                                              What more information about the cafe? Please visit, westendfi.com


                                                                                                                                                                                                                                                                                                                                              • The West End cafe on fishers island, New York is hiring for the summer season


                                                                                                                                                                                                                                                                                                                                                Season 2023 : May 1 – Sept 4

                                                                                                                                                                                                                                                                                                                                                • We are hiring part time & full time employees for Summer 2023. 
                                                                                                                                                                                                                                                                                                                                                • Food service experience preferred
                                                                                                                                                                                                                                                                                                                                                • HOUSING IS AVAILABLE but limited
                                                                                                                                                                                                                                                                                                                                                • US citizens/green card holders only 
                                                                                                                                                                                                                                                                                                                                                • The West End Cafe is hiring 2 full-time line cooks, $22–25/hr (40 hrs /week)
                                                                                                                                                                                                                                                                                                                                                • The cafe is located on a remote island, Fishers Island, off the coast of Connecticut, tho we are technically part an extension of Long Island, NY
                                                                                                                                                                                                                                                                                                                                                • HOUSING IS AVAILABLE. And included at no extra cost for full-time cooks.
                                                                                                                                                                                                                                                                                                                                                • We are a seasonal cafe, serving breakfast & lunch, with a mini gourmet grocery
                                                                                                                                                                                                                                                                                                                                                • The cafe is open 7 days a week, 7:30am–2pm
                                                                                                                                                                                                                                                                                                                                                • We cook simple NY-style sweet & savory dishes using ingredients sourced from local farms
                                                                                                                                                                                                                                                                                                                                                • The cafe is run by Lily Starbuck, a 12-week certificate student from 2018.
                                                                                                                                                                                                                                                                                                                                                • We are looking for folks also trained in the Ballymaloe/ slow food philosophy to join our team
                                                                                                                                                                                                                                                                                                                                                • The positions available are currently seasonal only  
                                                                                                                                                                                                                                                                                                                                                • This is a tight knit team – we are like a family for 4 months! Looking for the right people, with strong team-building skills, who want to enjoy the natural flora & fauna of this unique island. 

                                                                                                                                                                                                                                                                                                                                                Send a brief description of your interest, previous experience, and schedule availability to Lily at lilystarbuck@gmail.com by APRIL 10th


                                                                                                                                                                                                                                                                                                                                                POSITIONS 

                                                                                                                                                                                                                                                                                                                                                Line Cooks – 40 hr/wk – $22–25/hr; Reports to head chef; breakfast & lunch service; Stations: bagel/toast, griddle, cold/salad, sandwich counter. Prepares soups, pre-made dishes, & frozen foods. 

                                                                                                                                                                                                                                                                                                                                                Pastry Prep Cook – 40 hr/wk – $22–25/hr; Reports to head chef; prepares all pastry for the cafe in late afternoon/early evening (bakes off cakes & cookies, rolls bagels, weighs out fresh ingredients for the morning baker). 

                                                                                                                                                                                                                                                                                                                                                Dishwasher/Porter – 20 to 40 hr/wk – $22/hr – Dishwashing during breakfast & lunch service; Evening porter position also available; this role is an integral part of the team... you will be the backbone of the kitchen; not a lonely job, but great for someone who prefers rocking out to music and using a spray hose instead of interacting with customers :-)

                                                                                                                                                                                                                                                                                                                                                Receiver/Stocker – 6 hrs/wk – $20/hr or set price per delivery – Receive our weekly food deliveries from the FI Freight & transport to the cafe to stock. Mondays, Wednesdays, & Fridays. 

                                                                                                                                                                                                                                                                                                                                                Barista – 20 to 40 hrs/wk – $10/hr plus tips (~ $26/hr) – Full drink service, including espresso drinks. Fulfills some baked good orders; must love interacting with customers and clean-as-you-go. 

                                                                                                                                                                                                                                                                                                                                                Cashier – 20 to 40 hrs/wk – $10/hr plus tips (~ $26/hr) – Cashier for Square POS, high traffic position; take orders & process payment; answer questions about the menu/biz; bag baked goods; sell things out of the retail fridge/retail display; must love interacting with customers & mental math.

                                                                                                                                                                                                                                                                                                                                                What more information about the cafe? Please visit, westendfi.com


                                                                                                                                                                                                                                                                                                                                                • The West End cafe on fishers island, New York is hiring for the summer season


                                                                                                                                                                                                                                                                                                                                                  Season 2023 : May 1 – Sept 4

                                                                                                                                                                                                                                                                                                                                                  • We are hiring part time & full time employees for Summer 2023. 
                                                                                                                                                                                                                                                                                                                                                  • Food service experience preferred
                                                                                                                                                                                                                                                                                                                                                  • HOUSING IS AVAILABLE but limited
                                                                                                                                                                                                                                                                                                                                                  • US citizens/green card holders only 
                                                                                                                                                                                                                                                                                                                                                  • The West End Cafe is hiring 2 full-time line cooks, $22–25/hr (40 hrs /week)
                                                                                                                                                                                                                                                                                                                                                  • The cafe is located on a remote island, Fishers Island, off the coast of Connecticut, tho we are technically part an extension of Long Island, NY
                                                                                                                                                                                                                                                                                                                                                  • HOUSING IS AVAILABLE. And included at no extra cost for full-time cooks.
                                                                                                                                                                                                                                                                                                                                                  • We are a seasonal cafe, serving breakfast & lunch, with a mini gourmet grocery
                                                                                                                                                                                                                                                                                                                                                  • The cafe is open 7 days a week, 7:30am–2pm
                                                                                                                                                                                                                                                                                                                                                  • We cook simple NY-style sweet & savory dishes using ingredients sourced from local farms
                                                                                                                                                                                                                                                                                                                                                  • The cafe is run by Lily Starbuck, a 12-week certificate student from 2018.
                                                                                                                                                                                                                                                                                                                                                  • We are looking for folks also trained in the Ballymaloe/ slow food philosophy to join our team
                                                                                                                                                                                                                                                                                                                                                  • The positions available are currently seasonal only  
                                                                                                                                                                                                                                                                                                                                                  • This is a tight knit team – we are like a family for 4 months! Looking for the right people, with strong team-building skills, who want to enjoy the natural flora & fauna of this unique island. 

                                                                                                                                                                                                                                                                                                                                                  Send a brief description of your interest, previous experience, and schedule availability to Lily at lilystarbuck@gmail.com by APRIL 10th


                                                                                                                                                                                                                                                                                                                                                  POSITIONS 

                                                                                                                                                                                                                                                                                                                                                  Line Cooks – 40 hr/wk – $22–25/hr; Reports to head chef; breakfast & lunch service; Stations: bagel/toast, griddle, cold/salad, sandwich counter. Prepares soups, pre-made dishes, & frozen foods. 

                                                                                                                                                                                                                                                                                                                                                  Pastry Prep Cook – 40 hr/wk – $22–25/hr; Reports to head chef; prepares all pastry for the cafe in late afternoon/early evening (bakes off cakes & cookies, rolls bagels, weighs out fresh ingredients for the morning baker). 

                                                                                                                                                                                                                                                                                                                                                  Dishwasher/Porter – 20 to 40 hr/wk – $22/hr – Dishwashing during breakfast & lunch service; Evening porter position also available; this role is an integral part of the team... you will be the backbone of the kitchen; not a lonely job, but great for someone who prefers rocking out to music and using a spray hose instead of interacting with customers :-)

                                                                                                                                                                                                                                                                                                                                                  Receiver/Stocker – 6 hrs/wk – $20/hr or set price per delivery – Receive our weekly food deliveries from the FI Freight & transport to the cafe to stock. Mondays, Wednesdays, & Fridays. 

                                                                                                                                                                                                                                                                                                                                                  Barista – 20 to 40 hrs/wk – $10/hr plus tips (~ $26/hr) – Full drink service, including espresso drinks. Fulfills some baked good orders; must love interacting with customers and clean-as-you-go. 

                                                                                                                                                                                                                                                                                                                                                  Cashier – 20 to 40 hrs/wk – $10/hr plus tips (~ $26/hr) – Cashier for Square POS, high traffic position; take orders & process payment; answer questions about the menu/biz; bag baked goods; sell things out of the retail fridge/retail display; must love interacting with customers & mental math.

                                                                                                                                                                                                                                                                                                                                                  What more information about the cafe? Please visit, westendfi.com

                                                                                                                                                                                                                                                                                                                                                  • We are Hannah and Rachel Dare and we co own Organico Shop, Deli & Bakery. Our shop has been in business for 31 years. The bakery was first opened by our mother about 25 years ago. It has evolved a lot over the years and now we are 95% sourdough, using nearly all organic ingredients. We are looking for someone to join our team who is also passionalte about organic, artisan, well made real bread.

                                                                                                                                                                                                                                                                                                                                                    This is a long term position, 4 days per week, hours are early, daytime (6am - 3pm), and will include Saturday's (we don't open Sundays or bank holidays).

                                                                                                                                                                                                                                                                                                                                                    Qualifications and skills:
                                                                                                                                                                                                                                                                                                                                                    ·  Previous professional baking experience
                                                                                                                                                                                                                                                                                                                                                    ·  Team-oriented, cooperative, collaborative work style and strong communication skills
                                                                                                                                                                                                                                                                                                                                                    ·  HACCP Certificate
                                                                                                                                                                                                                                                                                                                                                    ·  Willingness to strive for excellence, always
                                                                                                                                                                                                                                                                                                                                                    ·  Comfortable with the physical demands of a bakery environment, works well on your own
                                                                                                                                                                                                                                                                                                                                                    ·  Enthusiasm for the bakery business, especially artisan baking 


                                                                                                                                                                                                                                                                                                                                                    We offer 4 weeks holidays a year, lunch and coffee are provided and a staff discount in the shop.
                                                                                                                                                                                                                                                                                                                                                     

                                                                                                                                                                                                                                                                                                                                                    • Hotel Posada del Valle is a small, 12-bedroom rural hotel in the heart of Asturias, Spain.

                                                                                                                                                                                                                                                                                                                                                      We are looking for a chef to work at the hotel (40 hours per week, although we are also open for the option of someone working 20 hours per week).

                                                                                                                                                                                                                                                                                                                                                      The ideal candidate is a positive, motivated individual who can handle stress and is adaptable to any situation. The reason being that sometime we have as little as 4 guests in the hotel and at other times there may be 20 guests. Many of our guests also have dietary requirements to which we have to adatpt.

                                                                                                                                                                                                                                                                                                                                                      We have a set menu that changes day by day and it consist of:

                                                                                                                                                                                                                                                                                                                                                      • Apperitif with freshly baked bread, soup, a beautiful and interesting salad, and a desert.
                                                                                                                                                                                                                                                                                                                                                      • Our cooking is hearty but healthy.
                                                                                                                                                                                                                                                                                                                                                      • It is home style cooking but presented beautifully. 
                                                                                                                                                                                                                                                                                                                                                      • Hours are from 17:00 to 11:00/12:00,
                                                                                                                                                                                                                                                                                                                                                      • six days a week (in case of a 20 hour work week, it will be 3/4 days cooking).
                                                                                                                                                                                                                                                                                                                                                      •  

                                                                                                                                                                                                                                                                                                                                                      The wage is standard payment according to the government of Asturias. But the job also includes basic accommodation on site and at least one meal per day.

                                                                                                                                                                                                                                                                                                                                                      We are situated in the mountains, 3km from the nearest town and the views from the work away house (where the chef will be staying) is spectacular, as is the views from the dining room.

                                                                                                                                                                                                                                                                                                                                                      Our guests are mainly international and therefore our cuisine is varied as well. 

                                                                                                                                                                                                                                                                                                                                                      • About Malverleys

                                                                                                                                                                                                                                                                                                                                                        Malverleys Farm and Dining is a new and modest (24 cover) restaurant, deli space and gift shop set on a small farm on the edge of the Wessex Downs. We've a market garden, a small number of Saddleback pigs, South Devon cattle and Welsh Improved sheep at our disposal, as well as a roster of the very best ingredients the South of England has to offer.

                                                                                                                                                                                                                                                                                                                                                        Our kitchen can not only boast a very close relationship with producers, growers and local makers, but an opportunity for cooks to take a deep dive into many forgotten skills in restaurants of our time; whole carcass butchery, fermentation, naturally leavened bread making, fruit and vegetable harvesting, cooking and preservation and fresh pasta making. We want the restaurant to be the spark that brings us all in the area closer to where our food comes from and empowers people to learn those forgotten skills, forgotten relationships (between producer and consumer) and consequently forgotten flavours.

                                                                                                                                                                                                                                                                                                                                                        We're open from Wednesday to Sunday for breakfast and lunch, and supper on Fridays and Saturdays only. 

                                                                                                                                                                                                                                                                                                                                                        About the role

                                                                                                                                                                                                                                                                                                                                                        We have an exciting opportunity for a passionate Chef de Partie who has a deep interest in cooking with seasonal produce from growers who care. This role is central to our very small kitchen team, working directly with our Head Chef. 

                                                                                                                                                                                                                                                                                                                                                        Joining a small group of other cooks, this role would become part of a new team, assisting in the set-up of a new open-kitchen and dining room. Training, sourcing, food prep and helping to ensure the smooth running of service will sit at the heart of this role.

                                                                                                                                                                                                                                                                                                                                                        Responsibilities

                                                                                                                                                                                                                                                                                                                                                        • Helping to contribute to the creative processes of the kitchen, from the garden to dining room
                                                                                                                                                                                                                                                                                                                                                        • Cooking and preparing dishes for our menu
                                                                                                                                                                                                                                                                                                                                                        • Managing one or two sections during prep and service
                                                                                                                                                                                                                                                                                                                                                        • Supervising junior kitchen staff from time-to-time
                                                                                                                                                                                                                                                                                                                                                        • Motivating and working closely with team members of all levels
                                                                                                                                                                                                                                                                                                                                                        • Maintaining strong relationships with suppliers and growers
                                                                                                                                                                                                                                                                                                                                                        • Acting as a guardian for our ethos across the farm, in and outside of the kitchen
                                                                                                                                                                                                                                                                                                                                                        • Minimising waste at every outlet of the kitchen
                                                                                                                                                                                                                                                                                                                                                        • Assisting with determining food inventory needs, stocking and ordering
                                                                                                                                                                                                                                                                                                                                                        • Helping to ensure the kitchen meets all regulations, including sanitary and food safety guidelines

                                                                                                                                                                                                                                                                                                                                                        Candidate requirements

                                                                                                                                                                                                                                                                                                                                                        • A natural curiosity about produce and sourcing
                                                                                                                                                                                                                                                                                                                                                        • Ability to communicate the provenance of dishes and ingredients to staff and customers alike
                                                                                                                                                                                                                                                                                                                                                        • Help the wider team run the kitchen when the Head Chef is absent
                                                                                                                                                                                                                                                                                                                                                        • Previous experience working with fresh pasta, whole animals and foraged ingredients desired but not essential
                                                                                                                                                                                                                                                                                                                                                        • A deep interest in the food and wine of Britain and Europe
                                                                                                                                                                                                                                                                                                                                                        • Cope well under pressure, maintaining accuracy, kindness and humour at all times
                                                                                                                                                                                                                                                                                                                                                        • Warm and engaging character, able to motivate colleagues of all levels
                                                                                                                                                                                                                                                                                                                                                        • Hands-on approach
                                                                                                                                                                                                                                                                                                                                                        • A strong communicator
                                                                                                                                                                                                                                                                                                                                                        • Ability to adapt positively to customer and manager feedback

                                                                                                                                                                                                                                                                                                                                                        Details

                                                                                                                                                                                                                                                                                                                                                        Please apply here.

                                                                                                                                                                                                                                                                                                                                                        Salary - £26,000 - £30,000

                                                                                                                                                                                                                                                                                                                                                        Hours - 40 a week

                                                                                                                                                                                                                                                                                                                                                        Benefits - Cycle to Work Scheme, coffee and food while on shift, producer trips, friends and family discount, sociable hours.

                                                                                                                                                                                                                                                                                                                                                         

                                                                                                                                                                                                                                                                                                                                                        • About Malverleys

                                                                                                                                                                                                                                                                                                                                                          Malverleys Farm and Dining is a new and modest (24 cover) restaurant, deli space and gift shop set on a small farm on the edge of the Wessex Downs. We've a market garden, a small number of Saddleback pigs, South Devon cattle and Welsh Improved sheep at our disposal, as well as a roster of the very best ingredients the South of England has to offer.

                                                                                                                                                                                                                                                                                                                                                          Our kitchen can not only boast a very close relationship with producers, growers and local makers, but an opportunity for cooks to take a deep dive into many forgotten skills in restaurants of our time; whole carcass butchery, fermentation, naturally leavened bread making, fruit and vegetable harvesting, cooking and preservation and fresh pasta making. We want the restaurant to be the spark that brings us all in the area closer to where our food comes from and empowers people to learn those forgotten skills, forgotten relationships (between producer and consumer) and consequently forgotten flavours.

                                                                                                                                                                                                                                                                                                                                                          We're open from Wednesday to Sunday for breakfast and lunch, and supper on Fridays and Saturdays only. 

                                                                                                                                                                                                                                                                                                                                                          About the role

                                                                                                                                                                                                                                                                                                                                                          We have an exciting opportunity for a passionate Chef de Partie who has a deep interest in cooking with seasonal produce from growers who care. This role is central to our very small kitchen team, working directly with our Head Chef. 

                                                                                                                                                                                                                                                                                                                                                          Joining a small group of other cooks, this role would become part of a new team, assisting in the set-up of a new open-kitchen and dining room. Training, sourcing, food prep and helping to ensure the smooth running of service will sit at the heart of this role.

                                                                                                                                                                                                                                                                                                                                                          Responsibilities

                                                                                                                                                                                                                                                                                                                                                          • Helping to contribute to the creative processes of the kitchen, from the garden to dining room
                                                                                                                                                                                                                                                                                                                                                          • Cooking and preparing dishes for our menu
                                                                                                                                                                                                                                                                                                                                                          • Managing one or two sections during prep and service
                                                                                                                                                                                                                                                                                                                                                          • Supervising junior kitchen staff from time-to-time
                                                                                                                                                                                                                                                                                                                                                          • Motivating and working closely with team members of all levels
                                                                                                                                                                                                                                                                                                                                                          • Maintaining strong relationships with suppliers and growers
                                                                                                                                                                                                                                                                                                                                                          • Acting as a guardian for our ethos across the farm, in and outside of the kitchen
                                                                                                                                                                                                                                                                                                                                                          • Minimising waste at every outlet of the kitchen
                                                                                                                                                                                                                                                                                                                                                          • Assisting with determining food inventory needs, stocking and ordering
                                                                                                                                                                                                                                                                                                                                                          • Helping to ensure the kitchen meets all regulations, including sanitary and food safety guidelines

                                                                                                                                                                                                                                                                                                                                                          Candidate requirements

                                                                                                                                                                                                                                                                                                                                                          • A natural curiosity about produce and sourcing
                                                                                                                                                                                                                                                                                                                                                          • Ability to communicate the provenance of dishes and ingredients to staff and customers alike
                                                                                                                                                                                                                                                                                                                                                          • Help the wider team run the kitchen when the Head Chef is absent
                                                                                                                                                                                                                                                                                                                                                          • Previous experience working with fresh pasta, whole animals and foraged ingredients desired but not essential
                                                                                                                                                                                                                                                                                                                                                          • A deep interest in the food and wine of Britain and Europe
                                                                                                                                                                                                                                                                                                                                                          • Cope well under pressure, maintaining accuracy, kindness and humour at all times
                                                                                                                                                                                                                                                                                                                                                          • Warm and engaging character, able to motivate colleagues of all levels
                                                                                                                                                                                                                                                                                                                                                          • Hands-on approach
                                                                                                                                                                                                                                                                                                                                                          • A strong communicator
                                                                                                                                                                                                                                                                                                                                                          • Ability to adapt positively to customer and manager feedback

                                                                                                                                                                                                                                                                                                                                                          Details

                                                                                                                                                                                                                                                                                                                                                          Please apply here.

                                                                                                                                                                                                                                                                                                                                                          Salary - £26,000 - £30,000

                                                                                                                                                                                                                                                                                                                                                          Hours - 40 a week

                                                                                                                                                                                                                                                                                                                                                          Benefits - Cycle to Work Scheme, coffee and food while on shift, producer trips, friends and family discount, sociable hours.

                                                                                                                                                                                                                                                                                                                                                           

                                                                                                                                                                                                                                                                                                                                                          • About Malverleys

                                                                                                                                                                                                                                                                                                                                                            Malverleys Farm and Dining is a new and modest (24 cover) restaurant, deli space and gift shop set on a small farm on the edge of the Wessex Downs. We've a market garden, a small number of Saddleback pigs, South Devon cattle and Welsh Improved sheep at our disposal, as well as a roster of the very best ingredients the South of England has to offer.

                                                                                                                                                                                                                                                                                                                                                            Our kitchen can not only boast a very close relationship with producers, growers and local makers, but an opportunity for cooks to take a deep dive into many forgotten skills in restaurants of our time; whole carcass butchery, fermentation, naturally leavened bread making, fruit and vegetable harvesting, cooking and preservation and fresh pasta making. We want the restaurant to be the spark that brings us all in the area closer to where our food comes from and empowers people to learn those forgotten skills, forgotten relationships (between producer and consumer) and consequently forgotten flavours.

                                                                                                                                                                                                                                                                                                                                                            We're open from Wednesday to Sunday for breakfast and lunch, and supper on Fridays and Saturdays only. 

                                                                                                                                                                                                                                                                                                                                                            About the role

                                                                                                                                                                                                                                                                                                                                                            We have an exciting opportunity for a passionate Chef de Partie who has a deep interest in cooking with seasonal produce from growers who care. This role is central to our very small kitchen team, working directly with our Head Chef. 

                                                                                                                                                                                                                                                                                                                                                            Joining a small group of other cooks, this role would become part of a new team, assisting in the set-up of a new open-kitchen and dining room. Training, sourcing, food prep and helping to ensure the smooth running of service will sit at the heart of this role.

                                                                                                                                                                                                                                                                                                                                                            Responsibilities

                                                                                                                                                                                                                                                                                                                                                            • Helping to contribute to the creative processes of the kitchen, from the garden to dining room
                                                                                                                                                                                                                                                                                                                                                            • Cooking and preparing dishes for our menu
                                                                                                                                                                                                                                                                                                                                                            • Managing one or two sections during prep and service
                                                                                                                                                                                                                                                                                                                                                            • Supervising junior kitchen staff from time-to-time
                                                                                                                                                                                                                                                                                                                                                            • Motivating and working closely with team members of all levels
                                                                                                                                                                                                                                                                                                                                                            • Maintaining strong relationships with suppliers and growers
                                                                                                                                                                                                                                                                                                                                                            • Acting as a guardian for our ethos across the farm, in and outside of the kitchen
                                                                                                                                                                                                                                                                                                                                                            • Minimising waste at every outlet of the kitchen
                                                                                                                                                                                                                                                                                                                                                            • Assisting with determining food inventory needs, stocking and ordering
                                                                                                                                                                                                                                                                                                                                                            • Helping to ensure the kitchen meets all regulations, including sanitary and food safety guidelines

                                                                                                                                                                                                                                                                                                                                                            Candidate requirements

                                                                                                                                                                                                                                                                                                                                                            • A natural curiosity about produce and sourcing
                                                                                                                                                                                                                                                                                                                                                            • Ability to communicate the provenance of dishes and ingredients to staff and customers alike
                                                                                                                                                                                                                                                                                                                                                            • Help the wider team run the kitchen when the Head Chef is absent
                                                                                                                                                                                                                                                                                                                                                            • Previous experience working with fresh pasta, whole animals and foraged ingredients desired but not essential
                                                                                                                                                                                                                                                                                                                                                            • A deep interest in the food and wine of Britain and Europe
                                                                                                                                                                                                                                                                                                                                                            • Cope well under pressure, maintaining accuracy, kindness and humour at all times
                                                                                                                                                                                                                                                                                                                                                            • Warm and engaging character, able to motivate colleagues of all levels
                                                                                                                                                                                                                                                                                                                                                            • Hands-on approach
                                                                                                                                                                                                                                                                                                                                                            • A strong communicator
                                                                                                                                                                                                                                                                                                                                                            • Ability to adapt positively to customer and manager feedback

                                                                                                                                                                                                                                                                                                                                                            Details

                                                                                                                                                                                                                                                                                                                                                            Please apply here.

                                                                                                                                                                                                                                                                                                                                                            Salary - £26,000 - £30,000

                                                                                                                                                                                                                                                                                                                                                            Hours - 40 a week

                                                                                                                                                                                                                                                                                                                                                            Benefits - Cycle to Work Scheme, coffee and food while on shift, producer trips, friends and family discount, sociable hours.

                                                                                                                                                                                                                                                                                                                                                             

                                                                                                                                                                                                                                                                                                                                                            • About Malverleys

                                                                                                                                                                                                                                                                                                                                                              Malverleys Farm and Dining is a new and modest (24 cover) restaurant, deli space and gift shop set on a small farm on the edge of the Wessex Downs. We've a market garden, a small number of Saddleback pigs, South Devon cattle and Welsh Improved sheep at our disposal, as well as a roster of the very best ingredients the South of England has to offer.

                                                                                                                                                                                                                                                                                                                                                              Our kitchen can not only boast a very close relationship with producers, growers and local makers, but an opportunity for cooks to take a deep dive into many forgotten skills in restaurants of our time; whole carcass butchery, fermentation, naturally leavened bread making, fruit and vegetable harvesting, cooking and preservation and fresh pasta making. We want the restaurant to be the spark that brings us all in the area closer to where our food comes from and empowers people to learn those forgotten skills, forgotten relationships (between producer and consumer) and consequently forgotten flavours.

                                                                                                                                                                                                                                                                                                                                                              We're open from Wednesday to Sunday for breakfast and lunch, and supper on Fridays and Saturdays only. 

                                                                                                                                                                                                                                                                                                                                                              About the role

                                                                                                                                                                                                                                                                                                                                                              We have an exciting opportunity for a passionate Chef de Partie who has a deep interest in cooking with seasonal produce from growers who care. This role is central to our very small kitchen team, working directly with our Head Chef. 

                                                                                                                                                                                                                                                                                                                                                              Joining a small group of other cooks, this role would become part of a new team, assisting in the set-up of a new open-kitchen and dining room. Training, sourcing, food prep and helping to ensure the smooth running of service will sit at the heart of this role.

                                                                                                                                                                                                                                                                                                                                                              Responsibilities

                                                                                                                                                                                                                                                                                                                                                              • Helping to contribute to the creative processes of the kitchen, from the garden to dining room
                                                                                                                                                                                                                                                                                                                                                              • Cooking and preparing dishes for our menu
                                                                                                                                                                                                                                                                                                                                                              • Managing one or two sections during prep and service
                                                                                                                                                                                                                                                                                                                                                              • Supervising junior kitchen staff from time-to-time
                                                                                                                                                                                                                                                                                                                                                              • Motivating and working closely with team members of all levels
                                                                                                                                                                                                                                                                                                                                                              • Maintaining strong relationships with suppliers and growers
                                                                                                                                                                                                                                                                                                                                                              • Acting as a guardian for our ethos across the farm, in and outside of the kitchen
                                                                                                                                                                                                                                                                                                                                                              • Minimising waste at every outlet of the kitchen
                                                                                                                                                                                                                                                                                                                                                              • Assisting with determining food inventory needs, stocking and ordering
                                                                                                                                                                                                                                                                                                                                                              • Helping to ensure the kitchen meets all regulations, including sanitary and food safety guidelines

                                                                                                                                                                                                                                                                                                                                                              Candidate requirements

                                                                                                                                                                                                                                                                                                                                                              • A natural curiosity about produce and sourcing
                                                                                                                                                                                                                                                                                                                                                              • Ability to communicate the provenance of dishes and ingredients to staff and customers alike
                                                                                                                                                                                                                                                                                                                                                              • Help the wider team run the kitchen when the Head Chef is absent
                                                                                                                                                                                                                                                                                                                                                              • Previous experience working with fresh pasta, whole animals and foraged ingredients desired but not essential
                                                                                                                                                                                                                                                                                                                                                              • A deep interest in the food and wine of Britain and Europe
                                                                                                                                                                                                                                                                                                                                                              • Cope well under pressure, maintaining accuracy, kindness and humour at all times
                                                                                                                                                                                                                                                                                                                                                              • Warm and engaging character, able to motivate colleagues of all levels
                                                                                                                                                                                                                                                                                                                                                              • Hands-on approach
                                                                                                                                                                                                                                                                                                                                                              • A strong communicator
                                                                                                                                                                                                                                                                                                                                                              • Ability to adapt positively to customer and manager feedback

                                                                                                                                                                                                                                                                                                                                                              Details

                                                                                                                                                                                                                                                                                                                                                              Please apply here.

                                                                                                                                                                                                                                                                                                                                                              Salary - £26,000 - £30,000

                                                                                                                                                                                                                                                                                                                                                              Hours - 40 a week

                                                                                                                                                                                                                                                                                                                                                              Benefits - Cycle to Work Scheme, coffee and food while on shift, producer trips, friends and family discount, sociable hours.

                                                                                                                                                                                                                                                                                                                                                               

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