Profile
Profile Overview
Welcome to
Jobs for Cooks
-
Experienced live-in Chef required for family owned villa on the coast.
- Catering for party of 3-10 family and friends from
- 26th of May to the end of July.
- Three meals a day, Sundays off and
- guests will eat out at least 3 times a week.
- Cordon Bleu, Ballymaloe Certificate or equivalent.
- Ensuite bedroom provided and use of swimming pool.
- Must be a confident driver, car provided as chef does all the food shopping.
Please apply attaching CV and provide sample summer menus to sueperkins05@yahoo.co.uk
Application closing date: Monday 24th of March 2025
Interviewing will take place in April.
-
Salary: circa £50,000
Location: Central London
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: May 2025
Statutory holiday
Family of eight in WC1 seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and children at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend.
--Organization and cleaning of the kitchen and dining table area
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahlab or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away, no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favorites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavor profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by lively children with their paper airplanes and Legos, but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
-
We are looking for an enthusiastic cook to join us for a fortnight in Devon from July 25th.
We will be roughly 10-12 people, all adults and two 13 year olds.
We would like lunch, tea, dinner (main & pudding), but no breakfast. Haute cuisine not expected!
The middle Friday is a day-off.
Lunches : salads, breads, platters of cheese/meats, quiches, sausage rolls etc
Tea : cakes, brownies, biscuits
Supper : stews, roast, curries, pies etc
Bedroom and shared bathroom.
Area of outstanding natural beauty, on the South West Coastal path.
You will need a car.
-
Experienced live-in Chef required for family owned villa on the coast.
- Catering for party of 3-10 family and friends from
- 26th of May to the end of July.
- Three meals a day, Sundays off and
- guests will eat out at least 3 times a week.
- Cordon Bleu, Ballymaloe Certificate or equivalent.
- Ensuite bedroom provided and use of swimming pool.
- Must be a confident driver, car provided as chef does all the food shopping.
Please apply attaching CV and provide sample summer menus to sueperkins05@yahoo.co.uk
Application closing date: Monday 24th of March 2025
Interviewing will take place in April.
-
Salary: circa £50,000
Location: Central London
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: May 2025
Statutory holiday
Family of eight in WC1 seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and children at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend.
--Organization and cleaning of the kitchen and dining table area
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahlab or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away, no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favorites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavor profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by lively children with their paper airplanes and Legos, but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
-
We have an award-winning restaurant in a bustling city centre location in the South East. This includes high-end bespoke stainless steel units, equipment and all furniture worth 35k that is open to negotiation for the right candidate. All of the equipment and furniture are in excellent condition.
Landlord in full agreement to welcome a new tenant. This is an amazing opportunity with confirmed and stabilised footfall that is a very unique turnkey business opportunity, ready to operate immediately.
The restaurant is a 24 seater in a prime location with great footfall. The rent is 23k/year.
This would be a fantastic opportunity for someone interested in opening their own café/ restaurant. Full details will be furnished on application.
-
Greenwich is an award winning daytime cafe located in Cork City. Our brunch menu showcases local artisan produce alongside locally roasted coffee, biodynamic wines and freshly baked cakes.
Owner operated with a small, friendly team.
We are currently seeking an experienced chef to run a small kitchen who is passionate about cooking with good quality ingredients.
-
PROBYS Kitchen is a buzzing restaurant in the heart of Cork City located near Cork's St. Finbarr's Cathedral serving seasonal, stylish & casual dining menu
We are looking for a senior chef who shares our passion for honest dishes using seasonal ingredients cooked from scratch
The successful candidate will assist the head chef and co-owner Pat Browne in leading our dinner service as well as daily operations of the kitchen, managing and developing the team, fostering relationships with suppliers, and planning the menus
To ensure a good work life balance The candidate would work the three dinner shifts, Sundays OFF and work two lunch early in the week
The menu features a healthy choice of vegetarian & vegan dishes highlighted with free range chicken as well as local cuts of beef and pork .
The successful candidate will have:
1. A minimum of two years’ similar experience in a busy hospitality environment
2. Have excellent customer service outlook as you will working in a open kitchen
3. Proficiency in English
4. Be fully eligible to work in Ireland as per current Irish Immigration Law. The company isn't offering visa/sponsorship or relocation packages for the role.
--
Salary rate 37,000 - 39,000http://www.facebook.com/LibertyGrill
http://twitter.com/libertygrill
https://www.instagram.com/libertygrillcork/
https://www.instagram.com/probyskitchen/
-
We are looking for a foodie to join our team. Seasalt is a small award winning cafe in Cobh, Co.cork. We take every opportunity to showcase local food producers with our daily menus. Owner led team of creative people.
We require a chef to work 3-4 days per week. Open seven days with rotating weekends.
Daytime hours only, in a gorgeous location by the sea.
Send us an email.
-
Ballymaloe House has vacancies for commis chefs to join our kitchen.
You will work with our team continuing your culinary career training alongside our Ballymaloe chefs working around all the main kitchen sections.
We only work with local & whole fish and butcher local meats.
Our vegetable and herb garden are farmed organically here which are an essential part of our menu.
I mention theses details as a love for food and cooking is the core of why chefs join Ballymaloe.
Please apply to
-
Greenwich is an award winning daytime cafe located in Cork City. Our brunch menu showcases local artisan produce alongside locally roasted coffee, biodynamic wines and freshly baked cakes.
Owner operated with a small, friendly team.
We are currently seeking an experienced chef to run a small kitchen who is passionate about cooking with good quality ingredients.
-
PROBYS Kitchen is a buzzing restaurant in the heart of Cork City located near Cork's St. Finbarr's Cathedral serving seasonal, stylish & casual dining menu
We are looking for a senior chef who shares our passion for honest dishes using seasonal ingredients cooked from scratch
The successful candidate will assist the head chef and co-owner Pat Browne in leading our dinner service as well as daily operations of the kitchen, managing and developing the team, fostering relationships with suppliers, and planning the menus
To ensure a good work life balance The candidate would work the three dinner shifts, Sundays OFF and work two lunch early in the week
The menu features a healthy choice of vegetarian & vegan dishes highlighted with free range chicken as well as local cuts of beef and pork .
The successful candidate will have:
1. A minimum of two years’ similar experience in a busy hospitality environment
2. Have excellent customer service outlook as you will working in a open kitchen
3. Proficiency in English
4. Be fully eligible to work in Ireland as per current Irish Immigration Law. The company isn't offering visa/sponsorship or relocation packages for the role.
--
Salary rate 37,000 - 39,000http://www.facebook.com/LibertyGrill
http://twitter.com/libertygrill
https://www.instagram.com/libertygrillcork/
https://www.instagram.com/probyskitchen/
-
Summer Season Trainee Commis Chef
April/May – 28th September 2025
Strandhill, Co. SligoKick-start your chef career in a busy, farm-to-fork kitchen this summer! Work with fresh, organic produce from our market garden, handmade breads from Carraig Rua, and pedigree Dexter beef from Drumanilra Organic Farm. Be part of our mission to make real, sustainable food accessible to all.
About The Role
We’re hiring a Commis Chef to join our kitchen team for the summer season. This is a fantastic opportunity to develop your skills, gain hands-on experience, and learn from experienced chefs in a fast-paced, high-quality kitchen. If you’re eager to learn, hardworking, and passionate about good food, this role is for you!
What You’ll Do
- Assist in food prep and cooking across all stations
- Work with high-quality, organic ingredients
- Maintain cleanliness and food safety standards
- Support chefs during busy service times
- Learn and develop new kitchen skills with training provided
What We’re Looking For
- Some kitchen experience required (professional or similar)
- Enthusiasm to learn and grow as a chef
- Strong teamwork and communication skills
- Ability to work efficiently in a fast-paced environment
- Flexibility to work evenings, weekends, and holidays
- Available for the summer season (April/May–September 2025)
Why Join Us?
- Hands-on training with experienced chefs
- Work with top-quality, organic ingredients from our farm
- Fun, supportive, and inclusive team
- Competitive pay: €13.70 - €14.50/hr + tips
- Great location for surf, hiking, and summer adventures
Job Details
- Hours: Full-time & Part-time available (21-40 hrs/week)
- Location: In-person, Strandhill (must be able to commute or relocate)
- Benefits:
- Bike to work scheme
- Employee assistance program
- Profit sharing
- Store & employee discounts
- Free on-site parking
- Staff meals
If you’re looking for a summer role where you can learn, grow, and work with amazing ingredients, we’d love to hear from you—apply now!
-
Experienced Chef Required for Gastro pub
Must be motivated and work as part of a tight knit team
Competent skills in the preparation and cooking of food, in a busy kitchen.
Applicant will need to assist the head chef in the operation and planning of menus.
Keep proper records and keep a clean, safe kitchen at all times.
Full time and part time positions available, weekends and bank holidays required.
@enginehousecoppercoast Instagram
-
Chefs – Airstream Food Truck (Festivals & Boutique Events)
Location: Ireland (Travel Required)
Job Type: Seasonal / Part-Time / Full-Time OptionsAbout Us:
We are an exciting, mobile Airstream food truck operation serving up incredible food at small festivals, boutique events, and private gatherings across Ireland. Our focus is on high-quality, fresh, and creative food, bringing a unique dining experience to every event.
We're looking for two passionate, energetic, and adaptable chef to join our team and help bring our vision to life on the road!
The Role:
As our Food Truck Chef, you’ll be responsible for preparing and serving delicious, high-quality food in a fast-paced festival environment. You’ll work in a small team, ensuring smooth operations, top-notch food, and an unforgettable experience for our customers.
Key Responsibilities:
- Prepare and cook food to a high standard in a compact kitchen space.
- Ensure service runs smoothly during busy festival and event hours.
- Maintain hygiene & food safety standards at all times.
- Set up and break down the food truck at different event locations.
- Assist with stock control and prep between events.
- Be flexible and adaptable – every event is different!
What We’re Looking For:
- Previous experience in a professional kitchen or food truck.
- Passion for, festivals, and events.
- Ability to work in a fast-paced environment with high energy.
- Strong understanding of food safety & hygiene (HACCP preferred).
- Comfortable working in a small team and on the road.
- Ability to adapt to different menus and event styles.
- Ability to adapt quickly and problem-solve on the go.
- A full driving license is a plus but not essential.
What We Offer:
- A fun, dynamic work environment – no two days are the same!
- Travel around Ireland to some of the best festivals & events.
- Competitive pay, plus tips & perks.
- Flexible working – work at select events or throughout the season.
- The chance to be part of an exciting food venture with creative input.
Excited to hit the road and cook amazing food?
📩 Apply now : info@afmcooking.com -
We are looking for someone to create salads and lunch options for our Café. The candidate should have experience with costings , time management , people management and creating new products. We are opening a new kitchen and need someone to help take our offering to the next level.
-
We are looking for a foodie to join our team. Seasalt is a small award winning cafe in Cobh, Co.cork. We take every opportunity to showcase local food producers with our daily menus. Owner led team of creative people.
We require a chef to work 3-4 days per week. Open seven days with rotating weekends.
Daytime hours only, in a gorgeous location by the sea.
Send us an email.
-
Ballymaloe House has vacancies for commis chefs to join our kitchen.
You will work with our team continuing your culinary career training alongside our Ballymaloe chefs working around all the main kitchen sections.
We only work with local & whole fish and butcher local meats.
Our vegetable and herb garden are farmed organically here which are an essential part of our menu.
I mention theses details as a love for food and cooking is the core of why chefs join Ballymaloe.
Please apply to
-
We are seeking a talented and motivated Sous Chef to join our kitchen team in a 40 hour/week role (this could be a job share on 20 hours/week if preferred).
The ideal candidate will have a passion for Slow Food, sustainable food production and be ready to join us in shaking up and disrupting the food industry!
Requirements
- Flexibility to work various shifts, including evenings (Thursday, Friday, Saturday) and weekends as required.
- Need to be adaptable and have the ability to work efficiently under pressure in a fast-paced environment.
- Good knowledge of cooking techniques, food preparation, and kitchen management practices.
- Strong organisational skills and attention to detail in all aspects of food production.
If you are an enthusiastic individual with a desire to join a fast growing restaurant business, we invite you to apply for this exciting opportunity as a Sous Chef.
-
We are recruiting chefs to join us in Greece this summer, from May to October.
We are looking for talented and experienced chefs to take on the challenge of running our busy summer restaurants. Whether based in our deli prep kitchen or in our open restaurant kitchens producing quality dishes, our chefs are dedicated team players who share our commitment and passion for delivering exceptional guest experiences.
Our kitchen team provides an array of interesting varied meal options to suit all tastes, across four 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 long table feasts.
Key Responsibilities
- - Manage a section within the kitchen
- - Work on events on our weekly agenda as and when required
- - Work on events such as weddings and Guest Chef feasts as and when required
- - Work with the Head Chef and Sous 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 seeking a talented and motivated Sous Chef to join our kitchen team in a 40 hour/week role (this could be a job share on 20 hours/week if preferred).
The ideal candidate will have a passion for Slow Food, sustainable food production and be ready to join us in shaking up and disrupting the food industry!
Requirements
- Flexibility to work various shifts, including evenings (Thursday, Friday, Saturday) and weekends as required.
- Need to be adaptable and have the ability to work efficiently under pressure in a fast-paced environment.
- Good knowledge of cooking techniques, food preparation, and kitchen management practices.
- Strong organisational skills and attention to detail in all aspects of food production.
If you are an enthusiastic individual with a desire to join a fast growing restaurant business, we invite you to apply for this exciting opportunity as a Sous Chef.
-
PROBYS Kitchen is a buzzing restaurant in the heart of Cork City located near Cork's St. Finbarr's Cathedral serving seasonal, stylish & casual dining menu
We are looking for a senior chef who shares our passion for honest dishes using seasonal ingredients cooked from scratch
The successful candidate will assist the head chef and co-owner Pat Browne in leading our dinner service as well as daily operations of the kitchen, managing and developing the team, fostering relationships with suppliers, and planning the menus
To ensure a good work life balance The candidate would work the three dinner shifts, Sundays OFF and work two lunch early in the week
The menu features a healthy choice of vegetarian & vegan dishes highlighted with free range chicken as well as local cuts of beef and pork .
The successful candidate will have:
1. A minimum of two years’ similar experience in a busy hospitality environment
2. Have excellent customer service outlook as you will working in a open kitchen
3. Proficiency in English
4. Be fully eligible to work in Ireland as per current Irish Immigration Law. The company isn't offering visa/sponsorship or relocation packages for the role.
--
Salary rate 37,000 - 39,000http://www.facebook.com/LibertyGrill
http://twitter.com/libertygrill
https://www.instagram.com/libertygrillcork/
https://www.instagram.com/probyskitchen/
-
Summer Season Trainee Commis Chef
April/May – 28th September 2025
Strandhill, Co. SligoKick-start your chef career in a busy, farm-to-fork kitchen this summer! Work with fresh, organic produce from our market garden, handmade breads from Carraig Rua, and pedigree Dexter beef from Drumanilra Organic Farm. Be part of our mission to make real, sustainable food accessible to all.
About The Role
We’re hiring a Commis Chef to join our kitchen team for the summer season. This is a fantastic opportunity to develop your skills, gain hands-on experience, and learn from experienced chefs in a fast-paced, high-quality kitchen. If you’re eager to learn, hardworking, and passionate about good food, this role is for you!
What You’ll Do
- Assist in food prep and cooking across all stations
- Work with high-quality, organic ingredients
- Maintain cleanliness and food safety standards
- Support chefs during busy service times
- Learn and develop new kitchen skills with training provided
What We’re Looking For
- Some kitchen experience required (professional or similar)
- Enthusiasm to learn and grow as a chef
- Strong teamwork and communication skills
- Ability to work efficiently in a fast-paced environment
- Flexibility to work evenings, weekends, and holidays
- Available for the summer season (April/May–September 2025)
Why Join Us?
- Hands-on training with experienced chefs
- Work with top-quality, organic ingredients from our farm
- Fun, supportive, and inclusive team
- Competitive pay: €13.70 - €14.50/hr + tips
- Great location for surf, hiking, and summer adventures
Job Details
- Hours: Full-time & Part-time available (21-40 hrs/week)
- Location: In-person, Strandhill (must be able to commute or relocate)
- Benefits:
- Bike to work scheme
- Employee assistance program
- Profit sharing
- Store & employee discounts
- Free on-site parking
- Staff meals
If you’re looking for a summer role where you can learn, grow, and work with amazing ingredients, we’d love to hear from you—apply now!
-
Experienced Chef Required for Gastro pub
Must be motivated and work as part of a tight knit team
Competent skills in the preparation and cooking of food, in a busy kitchen.
Applicant will need to assist the head chef in the operation and planning of menus.
Keep proper records and keep a clean, safe kitchen at all times.
Full time and part time positions available, weekends and bank holidays required.
@enginehousecoppercoast Instagram
-
Ballymaloe House has vacancies for commis chefs to join our kitchen.
You will work with our team continuing your culinary career training alongside our Ballymaloe chefs working around all the main kitchen sections.
We only work with local & whole fish and butcher local meats.
Our vegetable and herb garden are farmed organically here which are an essential part of our menu.
I mention theses details as a love for food and cooking is the core of why chefs join Ballymaloe.
Please apply to
-
We are looking for someone to create salads and lunch options for our Café. The candidate should have experience with costings , time management , people management and creating new products. We are opening a new kitchen and need someone to help take our offering to the next level.
-
Calling all Irish Chefs!
We are looking for experienced or newly qualified chefs to work in the French Alps for the next two months (until mid April). An Irish or EU passport is essential.
This is an exciting opportunity to develop your culinary skills, manage a kitchen, gain more experience and enjoy a new adventure.
Don’t miss the chance this winter to join our team and bring your culinary flair to the stunning ski chalets and hotels of the French Alps!
✨ We’re offering you :
- Competitive salary & tips
- Optional accommodation & meals provided
- Ski or snowboard in your leisure time
- Work with a talented team in a vibrant, exciting environment
Work hard, ski hard, and enjoy the breathtaking alpine lifestyle.
Apply using the link to our online Career's Centre below today and make this winter unforgettable!
-
Calling all Irish Chefs!
We are looking for experienced or newly qualified chefs to work in the French Alps for the next two months (until mid April). An Irish or EU passport is essential.
This is an exciting opportunity to develop your culinary skills, manage a kitchen, gain more experience and enjoy a new adventure.
Don’t miss the chance this winter to join our team and bring your culinary flair to the stunning ski chalets and hotels of the French Alps!
✨ We’re offering you :
- Competitive salary & tips
- Optional accommodation & meals provided
- Ski or snowboard in your leisure time
- Work with a talented team in a vibrant, exciting environment
Work hard, ski hard, and enjoy the breathtaking alpine lifestyle.
Apply using the link to our online Career's Centre below today and make this winter unforgettable!
-
We are looking for someone to create salads and lunch options for our Café. The candidate should have experience with costings , time management , people management and creating new products. We are opening a new kitchen and need someone to help take our offering to the next level.
-
We are looking for an enthusiastic cook to join us for a fortnight in Devon from July 25th.
We will be roughly 10-12 people, all adults and two 13 year olds.
We would like lunch, tea, dinner (main & pudding), but no breakfast. Haute cuisine not expected!
The middle Friday is a day-off.
Lunches : salads, breads, platters of cheese/meats, quiches, sausage rolls etc
Tea : cakes, brownies, biscuits
Supper : stews, roast, curries, pies etc
Bedroom and shared bathroom.
Area of outstanding natural beauty, on the South West Coastal path.
You will need a car.
-
6th to 15th April 2025 - Chef needed to work in a beautiful place on the Cornish coast, cooking for a community of international classical musicians.
The musicians come from all over the world to attend Masterclasses given by world renowned artists and play Chamber Music together. The course runs twice a year, in the spring over Easter and in September. It takes place on a private estate, right on the Cornish coast path with a private beach below the main house. There are 90-100 people in residence all staying in cottages with views of the sea on the private estate. All classes and rehearsal sessions are open to anyone working for the seminars to listen to, and there are fantastic public concerts each week in local churches which can be enjoyed by all as well.
The kitchen is run by 2 professional cooks who are responsible for providing food for the whole community each day. All meals are taken together in one large refectory in the main house. The cooks are helped by a team of volunteers, many of whom come regularly every year to enjoy the unique atmosphere of the seminar– a combination of some of the world's best classical music in one of the UK's most beautiful places and a chance to meet people from all over the world and from all walks of life. The cooks need to bear in mind that their sous chefs are all volunteers - some with more kitchen experience than others - so it is the cooks' responsibility to assess the strengths of the team on any shift quickly and delegate accordingly. The breakfast and afternoon tea shifts are organised by the volunteers so that the cooks can concentrate on the main meals, but it is the cooks' responsibility to see that the volunteers know what needs doing, and that food is ordered - and that fresh cakes/scones are made every morning for afternoon tea! There is a strict budget and which the cooks must work within.
The food should be wholesome and homey but with whatever twist the cooks feels they can bring to the table. Lunch is always vegetarian (usually soup plus salad/quiche etc), and supper is a main course plus dessert. Dietary requirements need to be considered (eg gluten free, vegan, allergies). The atmosphere is relaxed, usually dishes placed on each table for people to help themselves (eg a lasagne plus salad placed on the table to serve 8-10).
Many suppliers deliver (fresh local veg, bakery, dairy, fish, butcher) and food can be picked up by the seminar drivers from the local suppliers in Penzance (10 miles away) or from our bulk supplier, Bookers, in Hayle. There is not a lot of room in the kitchen to store more fresh produce than is needed over a 2-3 day period. If the cooks need supplies from Penzance, they need to prepare the shopping list in the evening for the next morning, and the cooks need to make sure orders are placed with suppliers in good time for deliveries.
-
Experienced live-in Chef required for family owned villa on the coast.
- Catering for party of 3-10 family and friends from
- 26th of May to the end of July.
- Three meals a day, Sundays off and
- guests will eat out at least 3 times a week.
- Cordon Bleu, Ballymaloe Certificate or equivalent.
- Ensuite bedroom provided and use of swimming pool.
- Must be a confident driver, car provided as chef does all the food shopping.
Please apply attaching CV and provide sample summer menus to sueperkins05@yahoo.co.uk
Application closing date: Monday 24th of March 2025
Interviewing will take place in April.
-
Salary: circa £50,000
Location: Central London
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: May 2025
Statutory holiday
Family of eight in WC1 seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and children at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend.
--Organization and cleaning of the kitchen and dining table area
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahlab or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away, no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favorites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavor profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by lively children with their paper airplanes and Legos, but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
-
About Dun Aluinn (www.dunaluinn.com)
Dun Aluinn opened in October 2017, and quickly positioned itself as the leading design-led Exclusive Use venue in Scotland.
Dun Aluinn consisted of the main house, which sleeps 18 guests across 9 bedrooms (all en-suite), and The Lodge (sleeps 8) which recently opened. Dun Aluinn is exclusively rented to one group at any one time. Situated on an elevated site overlooking the town of Aberfeldy (90mins north of Edinburgh) and the sweeping River Tay, Dun Aluinn enjoys 5.5 acres of private grounds with an extensive terrace with stunning views down the Tay Valley to Schiehallion, whilst still enjoying just a short walk into town.
Dun Aluinn is available for hire as an Exclusive Use venue with all catering, full housekeeping, host and concierge services. We will create totally unforgettable Highland Experiences for our guests in partnership with our local world-class partners. Think of Dun Aluinn as a 5 star luxury private hotel.
We are passionate about sustainability and the environment and very proud of our Gold Award from Green Tourism
Our customers mix is wide and interesting – from hosting A-List Hollywood actors, to corporate clients, to small weddings and family & friends get-togethers, no day or guest at Dun Aluinn are the same!
We have now taken the decision to hire a Head Chef for the first time, for the last 6 years we have used an external catering partner. We would to find a chef who can establish our vegetable garden and cook amazing dishes based on what is in season and local to the area.
We have a superb network of amazing local partners, and we would the Chef to manage these partnerships. All the dishes prepared at Dun Aluinn will be tailored to the group who are staying at Dun Aluinn, the menus are all agreed in advance and it is all about flawlessly executing that agreed catering plan for the week or weekend.
The kind of person we are looking for:
- You are a talented chef eager to make their mark and what the freedom to cook what is in season and local to the area.
- You’re self-motivated and have an entrepreneurial mindset, we want you to run and manage the kitchen and vegetable garden at Dun Aluinn as if it was your own.
- Creating stand out, exceptional service for our guests is your obsession; you take huge pride in delivering beautifully prepared food with real flair and passion. You are comfortable speaking to our guests, explaining the origin of the ingredients and your inspirations.
- Greet each guest warmly by name, taking time to really listen and understand their individual needs, always exceeding their expectations and adapting to the guests catering needs through their stay
- You maintain a high standard of personal presentation, presenting a professional and organised working environment at all times
- You want to be part of a team that works hard, supports each other and above all has fun along the way
- We want you to be your best and honest self – we want to give you the opportunity to explore your interests and share your stories with our guests, be that a passion for coffee, mountain biking, cocktails or wild flowers.
-
We are recruiting chefs to join us in Greece this summer, from May to October.
We are looking for talented and experienced chefs to take on the challenge of running our busy summer restaurants. Whether based in our deli prep kitchen or in our open restaurant kitchens producing quality dishes, our chefs are dedicated team players who share our commitment and passion for delivering exceptional guest experiences.
Our kitchen team provides an array of interesting varied meal options to suit all tastes, across four 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 long table feasts.
Key Responsibilities
- - Manage a section within the kitchen
- - Work on events on our weekly agenda as and when required
- - Work on events such as weddings and Guest Chef feasts as and when required
- - Work with the Head Chef and Sous 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 an enthusiastic cook to join us for a fortnight in Devon from July 25th.
We will be roughly 10-12 people, all adults and two 13 year olds.
We would like lunch, tea, dinner (main & pudding), but no breakfast. Haute cuisine not expected!
The middle Friday is a day-off.
Lunches : salads, breads, platters of cheese/meats, quiches, sausage rolls etc
Tea : cakes, brownies, biscuits
Supper : stews, roast, curries, pies etc
Bedroom and shared bathroom.
Area of outstanding natural beauty, on the South West Coastal path.
You will need a car.
-
We are seeking a talented and motivated Sous Chef to join our kitchen team in a 40 hour/week role (this could be a job share on 20 hours/week if preferred).
The ideal candidate will have a passion for Slow Food, sustainable food production and be ready to join us in shaking up and disrupting the food industry!
Requirements
- Flexibility to work various shifts, including evenings (Thursday, Friday, Saturday) and weekends as required.
- Need to be adaptable and have the ability to work efficiently under pressure in a fast-paced environment.
- Good knowledge of cooking techniques, food preparation, and kitchen management practices.
- Strong organisational skills and attention to detail in all aspects of food production.
If you are an enthusiastic individual with a desire to join a fast growing restaurant business, we invite you to apply for this exciting opportunity as a Sous Chef.
-
Calling all Irish Chefs!
We are looking for experienced or newly qualified chefs to work in the French Alps for the next two months (until mid April). An Irish or EU passport is essential.
This is an exciting opportunity to develop your culinary skills, manage a kitchen, gain more experience and enjoy a new adventure.
Don’t miss the chance this winter to join our team and bring your culinary flair to the stunning ski chalets and hotels of the French Alps!
✨ We’re offering you :
- Competitive salary & tips
- Optional accommodation & meals provided
- Ski or snowboard in your leisure time
- Work with a talented team in a vibrant, exciting environment
Work hard, ski hard, and enjoy the breathtaking alpine lifestyle.
Apply using the link to our online Career's Centre below today and make this winter unforgettable!
-
Greenwich is an award winning daytime cafe located in Cork City. Our brunch menu showcases local artisan produce alongside locally roasted coffee, biodynamic wines and freshly baked cakes.
Owner operated with a small, friendly team.
We are currently seeking an experienced chef to run a small kitchen who is passionate about cooking with good quality ingredients.
-
PROBYS Kitchen is a buzzing restaurant in the heart of Cork City located near Cork's St. Finbarr's Cathedral serving seasonal, stylish & casual dining menu
We are looking for a senior chef who shares our passion for honest dishes using seasonal ingredients cooked from scratch
The successful candidate will assist the head chef and co-owner Pat Browne in leading our dinner service as well as daily operations of the kitchen, managing and developing the team, fostering relationships with suppliers, and planning the menus
To ensure a good work life balance The candidate would work the three dinner shifts, Sundays OFF and work two lunch early in the week
The menu features a healthy choice of vegetarian & vegan dishes highlighted with free range chicken as well as local cuts of beef and pork .
The successful candidate will have:
1. A minimum of two years’ similar experience in a busy hospitality environment
2. Have excellent customer service outlook as you will working in a open kitchen
3. Proficiency in English
4. Be fully eligible to work in Ireland as per current Irish Immigration Law. The company isn't offering visa/sponsorship or relocation packages for the role.
--
Salary rate 37,000 - 39,000http://www.facebook.com/LibertyGrill
http://twitter.com/libertygrill
https://www.instagram.com/libertygrillcork/
https://www.instagram.com/probyskitchen/
-
6th to 15th April 2025 - Chef needed to work in a beautiful place on the Cornish coast, cooking for a community of international classical musicians.
The musicians come from all over the world to attend Masterclasses given by world renowned artists and play Chamber Music together. The course runs twice a year, in the spring over Easter and in September. It takes place on a private estate, right on the Cornish coast path with a private beach below the main house. There are 90-100 people in residence all staying in cottages with views of the sea on the private estate. All classes and rehearsal sessions are open to anyone working for the seminars to listen to, and there are fantastic public concerts each week in local churches which can be enjoyed by all as well.
The kitchen is run by 2 professional cooks who are responsible for providing food for the whole community each day. All meals are taken together in one large refectory in the main house. The cooks are helped by a team of volunteers, many of whom come regularly every year to enjoy the unique atmosphere of the seminar– a combination of some of the world's best classical music in one of the UK's most beautiful places and a chance to meet people from all over the world and from all walks of life. The cooks need to bear in mind that their sous chefs are all volunteers - some with more kitchen experience than others - so it is the cooks' responsibility to assess the strengths of the team on any shift quickly and delegate accordingly. The breakfast and afternoon tea shifts are organised by the volunteers so that the cooks can concentrate on the main meals, but it is the cooks' responsibility to see that the volunteers know what needs doing, and that food is ordered - and that fresh cakes/scones are made every morning for afternoon tea! There is a strict budget and which the cooks must work within.
The food should be wholesome and homey but with whatever twist the cooks feels they can bring to the table. Lunch is always vegetarian (usually soup plus salad/quiche etc), and supper is a main course plus dessert. Dietary requirements need to be considered (eg gluten free, vegan, allergies). The atmosphere is relaxed, usually dishes placed on each table for people to help themselves (eg a lasagne plus salad placed on the table to serve 8-10).
Many suppliers deliver (fresh local veg, bakery, dairy, fish, butcher) and food can be picked up by the seminar drivers from the local suppliers in Penzance (10 miles away) or from our bulk supplier, Bookers, in Hayle. There is not a lot of room in the kitchen to store more fresh produce than is needed over a 2-3 day period. If the cooks need supplies from Penzance, they need to prepare the shopping list in the evening for the next morning, and the cooks need to make sure orders are placed with suppliers in good time for deliveries.
-
A REALLY exciting opportunity to manage a forward thinking airstream food truck operation at small festivals and boutique events around the country promoting regenerative farming.
We are a regenerative farmers demonstrating, the benefits of our farming through with an online farm shop and artisan butchery.
The Telfit Farm Project is an exciting mission to restore and regenerate 1000 acres of the Yorkshire Dales to its full glory. Reinvigorating natural processes and renewing biodiversity, we are transforming our landscape for nature.
Read more below:
https://eattelfit.co.uk/pages/the-telfit-farm-project
Our food truck brings the story of regenerative farming to these events to promote the benefits of regenerative farming and eating a more natural diet.
All our produce in the food truck are cooked over open fire using natural charcoal made from sustainable woodlands.
We have a large asado style barbecue in the food truck and a charcoal oven for roasting our meats
Primarily we focus on burgers or pulled and grilled meats in the truck.
-
Experienced Chef Required for Gastro pub
Must be motivated and work as part of a tight knit team
Competent skills in the preparation and cooking of food, in a busy kitchen.
Applicant will need to assist the head chef in the operation and planning of menus.
Keep proper records and keep a clean, safe kitchen at all times.
Full time and part time positions available, weekends and bank holidays required.
@enginehousecoppercoast Instagram
-
Chefs – Airstream Food Truck (Festivals & Boutique Events)
Location: Ireland (Travel Required)
Job Type: Seasonal / Part-Time / Full-Time OptionsAbout Us:
We are an exciting, mobile Airstream food truck operation serving up incredible food at small festivals, boutique events, and private gatherings across Ireland. Our focus is on high-quality, fresh, and creative food, bringing a unique dining experience to every event.
We're looking for two passionate, energetic, and adaptable chef to join our team and help bring our vision to life on the road!
The Role:
As our Food Truck Chef, you’ll be responsible for preparing and serving delicious, high-quality food in a fast-paced festival environment. You’ll work in a small team, ensuring smooth operations, top-notch food, and an unforgettable experience for our customers.
Key Responsibilities:
- Prepare and cook food to a high standard in a compact kitchen space.
- Ensure service runs smoothly during busy festival and event hours.
- Maintain hygiene & food safety standards at all times.
- Set up and break down the food truck at different event locations.
- Assist with stock control and prep between events.
- Be flexible and adaptable – every event is different!
What We’re Looking For:
- Previous experience in a professional kitchen or food truck.
- Passion for, festivals, and events.
- Ability to work in a fast-paced environment with high energy.
- Strong understanding of food safety & hygiene (HACCP preferred).
- Comfortable working in a small team and on the road.
- Ability to adapt to different menus and event styles.
- Ability to adapt quickly and problem-solve on the go.
- A full driving license is a plus but not essential.
What We Offer:
- A fun, dynamic work environment – no two days are the same!
- Travel around Ireland to some of the best festivals & events.
- Competitive pay, plus tips & perks.
- Flexible working – work at select events or throughout the season.
- The chance to be part of an exciting food venture with creative input.
Excited to hit the road and cook amazing food?
📩 Apply now : info@afmcooking.com -
We are looking for someone to create salads and lunch options for our Café. The candidate should have experience with costings , time management , people management and creating new products. We are opening a new kitchen and need someone to help take our offering to the next level.
-
We are looking for a foodie to join our team. Seasalt is a small award winning cafe in Cobh, Co.cork. We take every opportunity to showcase local food producers with our daily menus. Owner led team of creative people.
We require a chef to work 3-4 days per week. Open seven days with rotating weekends.
Daytime hours only, in a gorgeous location by the sea.
Send us an email.
-
Ballymaloe House has vacancies for commis chefs to join our kitchen.
You will work with our team continuing your culinary career training alongside our Ballymaloe chefs working around all the main kitchen sections.
We only work with local & whole fish and butcher local meats.
Our vegetable and herb garden are farmed organically here which are an essential part of our menu.
I mention theses details as a love for food and cooking is the core of why chefs join Ballymaloe.
Please apply to
-
Greenwich is an award winning daytime cafe located in Cork City. Our brunch menu showcases local artisan produce alongside locally roasted coffee, biodynamic wines and freshly baked cakes.
Owner operated with a small, friendly team.
We are currently seeking an experienced chef to run a small kitchen who is passionate about cooking with good quality ingredients.
-
We are looking for someone to create salads and lunch options for our Café. The candidate should have experience with costings , time management , people management and creating new products. We are opening a new kitchen and need someone to help take our offering to the next level.
-
We are looking for a foodie to join our team. Seasalt is a small award winning cafe in Cobh, Co.cork. We take every opportunity to showcase local food producers with our daily menus. Owner led team of creative people.
We require a chef to work 3-4 days per week. Open seven days with rotating weekends.
Daytime hours only, in a gorgeous location by the sea.
Send us an email.
-
We are looking for an enthusiastic cook to join us for a fortnight in Devon from July 25th.
We will be roughly 10-12 people, all adults and two 13 year olds.
We would like lunch, tea, dinner (main & pudding), but no breakfast. Haute cuisine not expected!
The middle Friday is a day-off.
Lunches : salads, breads, platters of cheese/meats, quiches, sausage rolls etc
Tea : cakes, brownies, biscuits
Supper : stews, roast, curries, pies etc
Bedroom and shared bathroom.
Area of outstanding natural beauty, on the South West Coastal path.
You will need a car.
-
We are seeking a talented and motivated Sous Chef to join our kitchen team in a 40 hour/week role (this could be a job share on 20 hours/week if preferred).
The ideal candidate will have a passion for Slow Food, sustainable food production and be ready to join us in shaking up and disrupting the food industry!
Requirements
- Flexibility to work various shifts, including evenings (Thursday, Friday, Saturday) and weekends as required.
- Need to be adaptable and have the ability to work efficiently under pressure in a fast-paced environment.
- Good knowledge of cooking techniques, food preparation, and kitchen management practices.
- Strong organisational skills and attention to detail in all aspects of food production.
If you are an enthusiastic individual with a desire to join a fast growing restaurant business, we invite you to apply for this exciting opportunity as a Sous Chef.
-
6th to 15th April 2025 - Chef needed to work in a beautiful place on the Cornish coast, cooking for a community of international classical musicians.
The musicians come from all over the world to attend Masterclasses given by world renowned artists and play Chamber Music together. The course runs twice a year, in the spring over Easter and in September. It takes place on a private estate, right on the Cornish coast path with a private beach below the main house. There are 90-100 people in residence all staying in cottages with views of the sea on the private estate. All classes and rehearsal sessions are open to anyone working for the seminars to listen to, and there are fantastic public concerts each week in local churches which can be enjoyed by all as well.
The kitchen is run by 2 professional cooks who are responsible for providing food for the whole community each day. All meals are taken together in one large refectory in the main house. The cooks are helped by a team of volunteers, many of whom come regularly every year to enjoy the unique atmosphere of the seminar– a combination of some of the world's best classical music in one of the UK's most beautiful places and a chance to meet people from all over the world and from all walks of life. The cooks need to bear in mind that their sous chefs are all volunteers - some with more kitchen experience than others - so it is the cooks' responsibility to assess the strengths of the team on any shift quickly and delegate accordingly. The breakfast and afternoon tea shifts are organised by the volunteers so that the cooks can concentrate on the main meals, but it is the cooks' responsibility to see that the volunteers know what needs doing, and that food is ordered - and that fresh cakes/scones are made every morning for afternoon tea! There is a strict budget and which the cooks must work within.
The food should be wholesome and homey but with whatever twist the cooks feels they can bring to the table. Lunch is always vegetarian (usually soup plus salad/quiche etc), and supper is a main course plus dessert. Dietary requirements need to be considered (eg gluten free, vegan, allergies). The atmosphere is relaxed, usually dishes placed on each table for people to help themselves (eg a lasagne plus salad placed on the table to serve 8-10).
Many suppliers deliver (fresh local veg, bakery, dairy, fish, butcher) and food can be picked up by the seminar drivers from the local suppliers in Penzance (10 miles away) or from our bulk supplier, Bookers, in Hayle. There is not a lot of room in the kitchen to store more fresh produce than is needed over a 2-3 day period. If the cooks need supplies from Penzance, they need to prepare the shopping list in the evening for the next morning, and the cooks need to make sure orders are placed with suppliers in good time for deliveries.
-
Salary: circa £50,000
Location: Central London
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: May 2025
Statutory holiday
Family of eight in WC1 seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and children at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend.
--Organization and cleaning of the kitchen and dining table area
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahlab or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away, no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favorites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavor profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by lively children with their paper airplanes and Legos, but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
-
A REALLY exciting opportunity to manage a forward thinking airstream food truck operation at small festivals and boutique events around the country promoting regenerative farming.
We are a regenerative farmers demonstrating, the benefits of our farming through with an online farm shop and artisan butchery.
The Telfit Farm Project is an exciting mission to restore and regenerate 1000 acres of the Yorkshire Dales to its full glory. Reinvigorating natural processes and renewing biodiversity, we are transforming our landscape for nature.
Read more below:
https://eattelfit.co.uk/pages/the-telfit-farm-project
Our food truck brings the story of regenerative farming to these events to promote the benefits of regenerative farming and eating a more natural diet.
All our produce in the food truck are cooked over open fire using natural charcoal made from sustainable woodlands.
We have a large asado style barbecue in the food truck and a charcoal oven for roasting our meats
Primarily we focus on burgers or pulled and grilled meats in the truck.
-
Calling all Irish Chefs!
We are looking for experienced or newly qualified chefs to work in the French Alps for the next two months (until mid April). An Irish or EU passport is essential.
This is an exciting opportunity to develop your culinary skills, manage a kitchen, gain more experience and enjoy a new adventure.
Don’t miss the chance this winter to join our team and bring your culinary flair to the stunning ski chalets and hotels of the French Alps!
✨ We’re offering you :
- Competitive salary & tips
- Optional accommodation & meals provided
- Ski or snowboard in your leisure time
- Work with a talented team in a vibrant, exciting environment
Work hard, ski hard, and enjoy the breathtaking alpine lifestyle.
Apply using the link to our online Career's Centre below today and make this winter unforgettable!
-
PROBYS Kitchen is a buzzing restaurant in the heart of Cork City located near Cork's St. Finbarr's Cathedral serving seasonal, stylish & casual dining menu
We are looking for a senior chef who shares our passion for honest dishes using seasonal ingredients cooked from scratch
The successful candidate will assist the head chef and co-owner Pat Browne in leading our dinner service as well as daily operations of the kitchen, managing and developing the team, fostering relationships with suppliers, and planning the menus
To ensure a good work life balance The candidate would work the three dinner shifts, Sundays OFF and work two lunch early in the week
The menu features a healthy choice of vegetarian & vegan dishes highlighted with free range chicken as well as local cuts of beef and pork .
The successful candidate will have:
1. A minimum of two years’ similar experience in a busy hospitality environment
2. Have excellent customer service outlook as you will working in a open kitchen
3. Proficiency in English
4. Be fully eligible to work in Ireland as per current Irish Immigration Law. The company isn't offering visa/sponsorship or relocation packages for the role.
--
Salary rate 37,000 - 39,000http://www.facebook.com/LibertyGrill
http://twitter.com/libertygrill
https://www.instagram.com/libertygrillcork/
https://www.instagram.com/probyskitchen/
-
6th to 15th April 2025 - Chef needed to work in a beautiful place on the Cornish coast, cooking for a community of international classical musicians.
The musicians come from all over the world to attend Masterclasses given by world renowned artists and play Chamber Music together. The course runs twice a year, in the spring over Easter and in September. It takes place on a private estate, right on the Cornish coast path with a private beach below the main house. There are 90-100 people in residence all staying in cottages with views of the sea on the private estate. All classes and rehearsal sessions are open to anyone working for the seminars to listen to, and there are fantastic public concerts each week in local churches which can be enjoyed by all as well.
The kitchen is run by 2 professional cooks who are responsible for providing food for the whole community each day. All meals are taken together in one large refectory in the main house. The cooks are helped by a team of volunteers, many of whom come regularly every year to enjoy the unique atmosphere of the seminar– a combination of some of the world's best classical music in one of the UK's most beautiful places and a chance to meet people from all over the world and from all walks of life. The cooks need to bear in mind that their sous chefs are all volunteers - some with more kitchen experience than others - so it is the cooks' responsibility to assess the strengths of the team on any shift quickly and delegate accordingly. The breakfast and afternoon tea shifts are organised by the volunteers so that the cooks can concentrate on the main meals, but it is the cooks' responsibility to see that the volunteers know what needs doing, and that food is ordered - and that fresh cakes/scones are made every morning for afternoon tea! There is a strict budget and which the cooks must work within.
The food should be wholesome and homey but with whatever twist the cooks feels they can bring to the table. Lunch is always vegetarian (usually soup plus salad/quiche etc), and supper is a main course plus dessert. Dietary requirements need to be considered (eg gluten free, vegan, allergies). The atmosphere is relaxed, usually dishes placed on each table for people to help themselves (eg a lasagne plus salad placed on the table to serve 8-10).
Many suppliers deliver (fresh local veg, bakery, dairy, fish, butcher) and food can be picked up by the seminar drivers from the local suppliers in Penzance (10 miles away) or from our bulk supplier, Bookers, in Hayle. There is not a lot of room in the kitchen to store more fresh produce than is needed over a 2-3 day period. If the cooks need supplies from Penzance, they need to prepare the shopping list in the evening for the next morning, and the cooks need to make sure orders are placed with suppliers in good time for deliveries.
-
Experienced Chef Required for Gastro pub
Must be motivated and work as part of a tight knit team
Competent skills in the preparation and cooking of food, in a busy kitchen.
Applicant will need to assist the head chef in the operation and planning of menus.
Keep proper records and keep a clean, safe kitchen at all times.
Full time and part time positions available, weekends and bank holidays required.
@enginehousecoppercoast Instagram
-
We are looking for an enthusiastic cook to join us for a fortnight in Devon from July 25th.
We will be roughly 10-12 people, all adults and two 13 year olds.
We would like lunch, tea, dinner (main & pudding), but no breakfast. Haute cuisine not expected!
The middle Friday is a day-off.
Lunches : salads, breads, platters of cheese/meats, quiches, sausage rolls etc
Tea : cakes, brownies, biscuits
Supper : stews, roast, curries, pies etc
Bedroom and shared bathroom.
Area of outstanding natural beauty, on the South West Coastal path.
You will need a car.
-
We are seeking a talented and motivated Sous Chef to join our kitchen team in a 40 hour/week role (this could be a job share on 20 hours/week if preferred).
The ideal candidate will have a passion for Slow Food, sustainable food production and be ready to join us in shaking up and disrupting the food industry!
Requirements
- Flexibility to work various shifts, including evenings (Thursday, Friday, Saturday) and weekends as required.
- Need to be adaptable and have the ability to work efficiently under pressure in a fast-paced environment.
- Good knowledge of cooking techniques, food preparation, and kitchen management practices.
- Strong organisational skills and attention to detail in all aspects of food production.
If you are an enthusiastic individual with a desire to join a fast growing restaurant business, we invite you to apply for this exciting opportunity as a Sous Chef.
-
6th to 15th April 2025 - Chef needed to work in a beautiful place on the Cornish coast, cooking for a community of international classical musicians.
The musicians come from all over the world to attend Masterclasses given by world renowned artists and play Chamber Music together. The course runs twice a year, in the spring over Easter and in September. It takes place on a private estate, right on the Cornish coast path with a private beach below the main house. There are 90-100 people in residence all staying in cottages with views of the sea on the private estate. All classes and rehearsal sessions are open to anyone working for the seminars to listen to, and there are fantastic public concerts each week in local churches which can be enjoyed by all as well.
The kitchen is run by 2 professional cooks who are responsible for providing food for the whole community each day. All meals are taken together in one large refectory in the main house. The cooks are helped by a team of volunteers, many of whom come regularly every year to enjoy the unique atmosphere of the seminar– a combination of some of the world's best classical music in one of the UK's most beautiful places and a chance to meet people from all over the world and from all walks of life. The cooks need to bear in mind that their sous chefs are all volunteers - some with more kitchen experience than others - so it is the cooks' responsibility to assess the strengths of the team on any shift quickly and delegate accordingly. The breakfast and afternoon tea shifts are organised by the volunteers so that the cooks can concentrate on the main meals, but it is the cooks' responsibility to see that the volunteers know what needs doing, and that food is ordered - and that fresh cakes/scones are made every morning for afternoon tea! There is a strict budget and which the cooks must work within.
The food should be wholesome and homey but with whatever twist the cooks feels they can bring to the table. Lunch is always vegetarian (usually soup plus salad/quiche etc), and supper is a main course plus dessert. Dietary requirements need to be considered (eg gluten free, vegan, allergies). The atmosphere is relaxed, usually dishes placed on each table for people to help themselves (eg a lasagne plus salad placed on the table to serve 8-10).
Many suppliers deliver (fresh local veg, bakery, dairy, fish, butcher) and food can be picked up by the seminar drivers from the local suppliers in Penzance (10 miles away) or from our bulk supplier, Bookers, in Hayle. There is not a lot of room in the kitchen to store more fresh produce than is needed over a 2-3 day period. If the cooks need supplies from Penzance, they need to prepare the shopping list in the evening for the next morning, and the cooks need to make sure orders are placed with suppliers in good time for deliveries.
-
Salary: circa £50,000
Location: Central London
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: May 2025
Statutory holiday
Family of eight in WC1 seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and children at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend.
--Organization and cleaning of the kitchen and dining table area
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahlab or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away, no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favorites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavor profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by lively children with their paper airplanes and Legos, but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
-
A REALLY exciting opportunity to manage a forward thinking airstream food truck operation at small festivals and boutique events around the country promoting regenerative farming.
We are a regenerative farmers demonstrating, the benefits of our farming through with an online farm shop and artisan butchery.
The Telfit Farm Project is an exciting mission to restore and regenerate 1000 acres of the Yorkshire Dales to its full glory. Reinvigorating natural processes and renewing biodiversity, we are transforming our landscape for nature.
Read more below:
https://eattelfit.co.uk/pages/the-telfit-farm-project
Our food truck brings the story of regenerative farming to these events to promote the benefits of regenerative farming and eating a more natural diet.
All our produce in the food truck are cooked over open fire using natural charcoal made from sustainable woodlands.
We have a large asado style barbecue in the food truck and a charcoal oven for roasting our meats
Primarily we focus on burgers or pulled and grilled meats in the truck.
-
We are recruiting chefs to join us in Greece this summer, from May to October.
We are looking for talented and experienced chefs to take on the challenge of running our busy summer restaurants. Whether based in our deli prep kitchen or in our open restaurant kitchens producing quality dishes, our chefs are dedicated team players who share our commitment and passion for delivering exceptional guest experiences.
Our kitchen team provides an array of interesting varied meal options to suit all tastes, across four 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 long table feasts.
Key Responsibilities
- - Manage a section within the kitchen
- - Work on events on our weekly agenda as and when required
- - Work on events such as weddings and Guest Chef feasts as and when required
- - Work with the Head Chef and Sous 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
-
Experienced live-in Chef required for family owned villa on the coast.
- Catering for party of 3-10 family and friends from
- 26th of May to the end of July.
- Three meals a day, Sundays off and
- guests will eat out at least 3 times a week.
- Cordon Bleu, Ballymaloe Certificate or equivalent.
- Ensuite bedroom provided and use of swimming pool.
- Must be a confident driver, car provided as chef does all the food shopping.
Please apply attaching CV and provide sample summer menus to sueperkins05@yahoo.co.uk
Application closing date: Monday 24th of March 2025
Interviewing will take place in April.
-
Salary: circa £50,000
Location: Central London
Hours: Monday to Friday, 10:30 AM to 7:30 PM
Position: Live-out, non-smoker
Start date: May 2025
Statutory holiday
Family of eight in WC1 seeks chef to prepare delicious meals. Because the flat is open-plan and the mother will be breast-feeding, we require a female chef.
Duties include:
--Menu-planning and grocery-shopping at a nearby Waitrose
--Preparation of fresh lunches for the mother and children at home (and packed lunches for the children at school), dinner and dessert. Plus, breakfast for the next day. Extra food is made on Fridays for the weekend.
--Organization and cleaning of the kitchen and dining table area
Baking is a key aspect of this job. You must be comfortable working with metric and imperial weights, as well as the American cup system.
We admire chefs like Ravneet Gill, Nicola Lamb, and David Lebovitz, who are meticulous in their attention to detail.
If you’re the type of person who nerds out on the protein content of flours, who enjoys sourcing exotic spices like mahlab or making your own marzipan; if you’re a fanatic about separating cutting boards so that a strawberry tart doesn’t accidentally taste like garlic, and you can keep your sourdough starter bubbling happily away, no matter how busy life gets, this job may be for you.
The other crucial aspect of the job is creative menu-planning. We prefer to try new dishes rather than sticking to a rota (though of course we have our tried-and-tested favorites).
We like a wide variety of cuisines, including: French, Italian, Japanese, Israeli, and Scandinavian. We organize the menus around flavor profiles. For example, if we serve Ottolenghi’s felafel recipe with hummus, salad, and pitas for dinner, we might choose halva brownies or chocolate-pistachio cookies for dessert to keep the Middle Eastern vibe. Or with Swedish meatballs, we’d order lingonberry sauce to accompany the peas and mashed potatoes, and bake Honningkage. We like to eat seasonally, where possible, and get excited when Seville oranges hit the shelves in January, envisioning St. Clement’s marmalade in our future.
To succeed at this job, you need a combination of enthusiasm and stamina. Enthusiasm for learning new dishes and techniques. Stamina for carrying groceries and being on your feet much of the day. We’re also looking for stability, a person who wants a steady long-term job rather than a few months, and who’s not stressed by lively children with their paper airplanes and Legos, but is able to work around the children’s school calendar. Flexibility is crucial since the family leads a busy lifestyle, and the chef needs to adapt to last-minute changes.
-
Greenwich is an award winning daytime cafe located in Cork City. Our brunch menu showcases local artisan produce alongside locally roasted coffee, biodynamic wines and freshly baked cakes.
Owner operated with a small, friendly team.
We are currently seeking an experienced chef to run a small kitchen who is passionate about cooking with good quality ingredients.
-
PROBYS Kitchen is a buzzing restaurant in the heart of Cork City located near Cork's St. Finbarr's Cathedral serving seasonal, stylish & casual dining menu
We are looking for a senior chef who shares our passion for honest dishes using seasonal ingredients cooked from scratch
The successful candidate will assist the head chef and co-owner Pat Browne in leading our dinner service as well as daily operations of the kitchen, managing and developing the team, fostering relationships with suppliers, and planning the menus
To ensure a good work life balance The candidate would work the three dinner shifts, Sundays OFF and work two lunch early in the week
The menu features a healthy choice of vegetarian & vegan dishes highlighted with free range chicken as well as local cuts of beef and pork .
The successful candidate will have:
1. A minimum of two years’ similar experience in a busy hospitality environment
2. Have excellent customer service outlook as you will working in a open kitchen
3. Proficiency in English
4. Be fully eligible to work in Ireland as per current Irish Immigration Law. The company isn't offering visa/sponsorship or relocation packages for the role.
--
Salary rate 37,000 - 39,000http://www.facebook.com/LibertyGrill
http://twitter.com/libertygrill
https://www.instagram.com/libertygrillcork/
https://www.instagram.com/probyskitchen/
-
We are looking for a foodie to join our team. Seasalt is a small award winning cafe in Cobh, Co.cork. We take every opportunity to showcase local food producers with our daily menus. Owner led team of creative people.
We require a chef to work 3-4 days per week. Open seven days with rotating weekends.
Daytime hours only, in a gorgeous location by the sea.
Send us an email.
-
Ballymaloe House has vacancies for commis chefs to join our kitchen.
You will work with our team continuing your culinary career training alongside our Ballymaloe chefs working around all the main kitchen sections.
We only work with local & whole fish and butcher local meats.
Our vegetable and herb garden are farmed organically here which are an essential part of our menu.
I mention theses details as a love for food and cooking is the core of why chefs join Ballymaloe.
Please apply to
-
About Dun Aluinn (www.dunaluinn.com)
Dun Aluinn opened in October 2017, and quickly positioned itself as the leading design-led Exclusive Use venue in Scotland.
Dun Aluinn consisted of the main house, which sleeps 18 guests across 9 bedrooms (all en-suite), and The Lodge (sleeps 8) which recently opened. Dun Aluinn is exclusively rented to one group at any one time. Situated on an elevated site overlooking the town of Aberfeldy (90mins north of Edinburgh) and the sweeping River Tay, Dun Aluinn enjoys 5.5 acres of private grounds with an extensive terrace with stunning views down the Tay Valley to Schiehallion, whilst still enjoying just a short walk into town.
Dun Aluinn is available for hire as an Exclusive Use venue with all catering, full housekeeping, host and concierge services. We will create totally unforgettable Highland Experiences for our guests in partnership with our local world-class partners. Think of Dun Aluinn as a 5 star luxury private hotel.
We are passionate about sustainability and the environment and very proud of our Gold Award from Green Tourism
Our customers mix is wide and interesting – from hosting A-List Hollywood actors, to corporate clients, to small weddings and family & friends get-togethers, no day or guest at Dun Aluinn are the same!
We have now taken the decision to hire a Head Chef for the first time, for the last 6 years we have used an external catering partner. We would to find a chef who can establish our vegetable garden and cook amazing dishes based on what is in season and local to the area.
We have a superb network of amazing local partners, and we would the Chef to manage these partnerships. All the dishes prepared at Dun Aluinn will be tailored to the group who are staying at Dun Aluinn, the menus are all agreed in advance and it is all about flawlessly executing that agreed catering plan for the week or weekend.
The kind of person we are looking for:
- You are a talented chef eager to make their mark and what the freedom to cook what is in season and local to the area.
- You’re self-motivated and have an entrepreneurial mindset, we want you to run and manage the kitchen and vegetable garden at Dun Aluinn as if it was your own.
- Creating stand out, exceptional service for our guests is your obsession; you take huge pride in delivering beautifully prepared food with real flair and passion. You are comfortable speaking to our guests, explaining the origin of the ingredients and your inspirations.
- Greet each guest warmly by name, taking time to really listen and understand their individual needs, always exceeding their expectations and adapting to the guests catering needs through their stay
- You maintain a high standard of personal presentation, presenting a professional and organised working environment at all times
- You want to be part of a team that works hard, supports each other and above all has fun along the way
- We want you to be your best and honest self – we want to give you the opportunity to explore your interests and share your stories with our guests, be that a passion for coffee, mountain biking, cocktails or wild flowers.
-
Greenwich is an award winning daytime cafe located in Cork City. Our brunch menu showcases local artisan produce alongside locally roasted coffee, biodynamic wines and freshly baked cakes.
Owner operated with a small, friendly team.
We are currently seeking an experienced chef to run a small kitchen who is passionate about cooking with good quality ingredients.
-
Ballymaloe House has vacancies for commis chefs to join our kitchen.
You will work with our team continuing your culinary career training alongside our Ballymaloe chefs working around all the main kitchen sections.
We only work with local & whole fish and butcher local meats.
Our vegetable and herb garden are farmed organically here which are an essential part of our menu.
I mention theses details as a love for food and cooking is the core of why chefs join Ballymaloe.
Please apply to
-
Summer Season Trainee Commis Chef
April/May – 28th September 2025
Strandhill, Co. SligoKick-start your chef career in a busy, farm-to-fork kitchen this summer! Work with fresh, organic produce from our market garden, handmade breads from Carraig Rua, and pedigree Dexter beef from Drumanilra Organic Farm. Be part of our mission to make real, sustainable food accessible to all.
About The Role
We’re hiring a Commis Chef to join our kitchen team for the summer season. This is a fantastic opportunity to develop your skills, gain hands-on experience, and learn from experienced chefs in a fast-paced, high-quality kitchen. If you’re eager to learn, hardworking, and passionate about good food, this role is for you!
What You’ll Do
- Assist in food prep and cooking across all stations
- Work with high-quality, organic ingredients
- Maintain cleanliness and food safety standards
- Support chefs during busy service times
- Learn and develop new kitchen skills with training provided
What We’re Looking For
- Some kitchen experience required (professional or similar)
- Enthusiasm to learn and grow as a chef
- Strong teamwork and communication skills
- Ability to work efficiently in a fast-paced environment
- Flexibility to work evenings, weekends, and holidays
- Available for the summer season (April/May–September 2025)
Why Join Us?
- Hands-on training with experienced chefs
- Work with top-quality, organic ingredients from our farm
- Fun, supportive, and inclusive team
- Competitive pay: €13.70 - €14.50/hr + tips
- Great location for surf, hiking, and summer adventures
Job Details
- Hours: Full-time & Part-time available (21-40 hrs/week)
- Location: In-person, Strandhill (must be able to commute or relocate)
- Benefits:
- Bike to work scheme
- Employee assistance program
- Profit sharing
- Store & employee discounts
- Free on-site parking
- Staff meals
If you’re looking for a summer role where you can learn, grow, and work with amazing ingredients, we’d love to hear from you—apply now!
-
Ballymaloe House has vacancies for commis chefs to join our kitchen.
You will work with our team continuing your culinary career training alongside our Ballymaloe chefs working around all the main kitchen sections.
We only work with local & whole fish and butcher local meats.
Our vegetable and herb garden are farmed organically here which are an essential part of our menu.
I mention theses details as a love for food and cooking is the core of why chefs join Ballymaloe.
Please apply to
-
We have an award-winning restaurant in a bustling city centre location in the South East. This includes high-end bespoke stainless steel units, equipment and all furniture worth 35k that is open to negotiation for the right candidate. All of the equipment and furniture are in excellent condition.
Landlord in full agreement to welcome a new tenant. This is an amazing opportunity with confirmed and stabilised footfall that is a very unique turnkey business opportunity, ready to operate immediately.
The restaurant is a 24 seater in a prime location with great footfall. The rent is 23k/year.
This would be a fantastic opportunity for someone interested in opening their own café/ restaurant. Full details will be furnished on application.
-
About Dun Aluinn (www.dunaluinn.com)
Dun Aluinn opened in October 2017, and quickly positioned itself as the leading design-led Exclusive Use venue in Scotland.
Dun Aluinn consisted of the main house, which sleeps 18 guests across 9 bedrooms (all en-suite), and The Lodge (sleeps 8) which recently opened. Dun Aluinn is exclusively rented to one group at any one time. Situated on an elevated site overlooking the town of Aberfeldy (90mins north of Edinburgh) and the sweeping River Tay, Dun Aluinn enjoys 5.5 acres of private grounds with an extensive terrace with stunning views down the Tay Valley to Schiehallion, whilst still enjoying just a short walk into town.
Dun Aluinn is available for hire as an Exclusive Use venue with all catering, full housekeeping, host and concierge services. We will create totally unforgettable Highland Experiences for our guests in partnership with our local world-class partners. Think of Dun Aluinn as a 5 star luxury private hotel.
We are passionate about sustainability and the environment and very proud of our Gold Award from Green Tourism
Our customers mix is wide and interesting – from hosting A-List Hollywood actors, to corporate clients, to small weddings and family & friends get-togethers, no day or guest at Dun Aluinn are the same!
We have now taken the decision to hire a Head Chef for the first time, for the last 6 years we have used an external catering partner. We would to find a chef who can establish our vegetable garden and cook amazing dishes based on what is in season and local to the area.
We have a superb network of amazing local partners, and we would the Chef to manage these partnerships. All the dishes prepared at Dun Aluinn will be tailored to the group who are staying at Dun Aluinn, the menus are all agreed in advance and it is all about flawlessly executing that agreed catering plan for the week or weekend.
The kind of person we are looking for:
- You are a talented chef eager to make their mark and what the freedom to cook what is in season and local to the area.
- You’re self-motivated and have an entrepreneurial mindset, we want you to run and manage the kitchen and vegetable garden at Dun Aluinn as if it was your own.
- Creating stand out, exceptional service for our guests is your obsession; you take huge pride in delivering beautifully prepared food with real flair and passion. You are comfortable speaking to our guests, explaining the origin of the ingredients and your inspirations.
- Greet each guest warmly by name, taking time to really listen and understand their individual needs, always exceeding their expectations and adapting to the guests catering needs through their stay
- You maintain a high standard of personal presentation, presenting a professional and organised working environment at all times
- You want to be part of a team that works hard, supports each other and above all has fun along the way
- We want you to be your best and honest self – we want to give you the opportunity to explore your interests and share your stories with our guests, be that a passion for coffee, mountain biking, cocktails or wild flowers.
-
PROBYS Kitchen is a buzzing restaurant in the heart of Cork City located near Cork's St. Finbarr's Cathedral serving seasonal, stylish & casual dining menu
We are looking for a senior chef who shares our passion for honest dishes using seasonal ingredients cooked from scratch
The successful candidate will assist the head chef and co-owner Pat Browne in leading our dinner service as well as daily operations of the kitchen, managing and developing the team, fostering relationships with suppliers, and planning the menus
To ensure a good work life balance The candidate would work the three dinner shifts, Sundays OFF and work two lunch early in the week
The menu features a healthy choice of vegetarian & vegan dishes highlighted with free range chicken as well as local cuts of beef and pork .
The successful candidate will have:
1. A minimum of two years’ similar experience in a busy hospitality environment
2. Have excellent customer service outlook as you will working in a open kitchen
3. Proficiency in English
4. Be fully eligible to work in Ireland as per current Irish Immigration Law. The company isn't offering visa/sponsorship or relocation packages for the role.
--
Salary rate 37,000 - 39,000http://www.facebook.com/LibertyGrill
http://twitter.com/libertygrill
https://www.instagram.com/libertygrillcork/
https://www.instagram.com/probyskitchen/
-
A REALLY exciting opportunity to manage a forward thinking airstream food truck operation at small festivals and boutique events around the country promoting regenerative farming.
We are a regenerative farmers demonstrating, the benefits of our farming through with an online farm shop and artisan butchery.
The Telfit Farm Project is an exciting mission to restore and regenerate 1000 acres of the Yorkshire Dales to its full glory. Reinvigorating natural processes and renewing biodiversity, we are transforming our landscape for nature.
Read more below:
https://eattelfit.co.uk/pages/the-telfit-farm-project
Our food truck brings the story of regenerative farming to these events to promote the benefits of regenerative farming and eating a more natural diet.
All our produce in the food truck are cooked over open fire using natural charcoal made from sustainable woodlands.
We have a large asado style barbecue in the food truck and a charcoal oven for roasting our meats
Primarily we focus on burgers or pulled and grilled meats in the truck.
-
Chefs – Airstream Food Truck (Festivals & Boutique Events)
Location: Ireland (Travel Required)
Job Type: Seasonal / Part-Time / Full-Time OptionsAbout Us:
We are an exciting, mobile Airstream food truck operation serving up incredible food at small festivals, boutique events, and private gatherings across Ireland. Our focus is on high-quality, fresh, and creative food, bringing a unique dining experience to every event.
We're looking for two passionate, energetic, and adaptable chef to join our team and help bring our vision to life on the road!
The Role:
As our Food Truck Chef, you’ll be responsible for preparing and serving delicious, high-quality food in a fast-paced festival environment. You’ll work in a small team, ensuring smooth operations, top-notch food, and an unforgettable experience for our customers.
Key Responsibilities:
- Prepare and cook food to a high standard in a compact kitchen space.
- Ensure service runs smoothly during busy festival and event hours.
- Maintain hygiene & food safety standards at all times.
- Set up and break down the food truck at different event locations.
- Assist with stock control and prep between events.
- Be flexible and adaptable – every event is different!
What We’re Looking For:
- Previous experience in a professional kitchen or food truck.
- Passion for, festivals, and events.
- Ability to work in a fast-paced environment with high energy.
- Strong understanding of food safety & hygiene (HACCP preferred).
- Comfortable working in a small team and on the road.
- Ability to adapt to different menus and event styles.
- Ability to adapt quickly and problem-solve on the go.
- A full driving license is a plus but not essential.
What We Offer:
- A fun, dynamic work environment – no two days are the same!
- Travel around Ireland to some of the best festivals & events.
- Competitive pay, plus tips & perks.
- Flexible working – work at select events or throughout the season.
- The chance to be part of an exciting food venture with creative input.
Excited to hit the road and cook amazing food?
📩 Apply now : info@afmcooking.com -
Summer Season Trainee Commis Chef
April/May – 28th September 2025
Strandhill, Co. SligoKick-start your chef career in a busy, farm-to-fork kitchen this summer! Work with fresh, organic produce from our market garden, handmade breads from Carraig Rua, and pedigree Dexter beef from Drumanilra Organic Farm. Be part of our mission to make real, sustainable food accessible to all.
About The Role
We’re hiring a Commis Chef to join our kitchen team for the summer season. This is a fantastic opportunity to develop your skills, gain hands-on experience, and learn from experienced chefs in a fast-paced, high-quality kitchen. If you’re eager to learn, hardworking, and passionate about good food, this role is for you!
What You’ll Do
- Assist in food prep and cooking across all stations
- Work with high-quality, organic ingredients
- Maintain cleanliness and food safety standards
- Support chefs during busy service times
- Learn and develop new kitchen skills with training provided
What We’re Looking For
- Some kitchen experience required (professional or similar)
- Enthusiasm to learn and grow as a chef
- Strong teamwork and communication skills
- Ability to work efficiently in a fast-paced environment
- Flexibility to work evenings, weekends, and holidays
- Available for the summer season (April/May–September 2025)
Why Join Us?
- Hands-on training with experienced chefs
- Work with top-quality, organic ingredients from our farm
- Fun, supportive, and inclusive team
- Competitive pay: €13.70 - €14.50/hr + tips
- Great location for surf, hiking, and summer adventures
Job Details
- Hours: Full-time & Part-time available (21-40 hrs/week)
- Location: In-person, Strandhill (must be able to commute or relocate)
- Benefits:
- Bike to work scheme
- Employee assistance program
- Profit sharing
- Store & employee discounts
- Free on-site parking
- Staff meals
If you’re looking for a summer role where you can learn, grow, and work with amazing ingredients, we’d love to hear from you—apply now!
-
Experienced Chef Required for Gastro pub
Must be motivated and work as part of a tight knit team
Competent skills in the preparation and cooking of food, in a busy kitchen.
Applicant will need to assist the head chef in the operation and planning of menus.
Keep proper records and keep a clean, safe kitchen at all times.
Full time and part time positions available, weekends and bank holidays required.
@enginehousecoppercoast Instagram
-
We are seeking a talented and motivated Sous Chef to join our kitchen team in a 40 hour/week role (this could be a job share on 20 hours/week if preferred).
The ideal candidate will have a passion for Slow Food, sustainable food production and be ready to join us in shaking up and disrupting the food industry!
Requirements
- Flexibility to work various shifts, including evenings (Thursday, Friday, Saturday) and weekends as required.
- Need to be adaptable and have the ability to work efficiently under pressure in a fast-paced environment.
- Good knowledge of cooking techniques, food preparation, and kitchen management practices.
- Strong organisational skills and attention to detail in all aspects of food production.
If you are an enthusiastic individual with a desire to join a fast growing restaurant business, we invite you to apply for this exciting opportunity as a Sous Chef.
-
We are looking for an enthusiastic cook to join us for a fortnight in Devon from July 25th.
We will be roughly 10-12 people, all adults and two 13 year olds.
We would like lunch, tea, dinner (main & pudding), but no breakfast. Haute cuisine not expected!
The middle Friday is a day-off.
Lunches : salads, breads, platters of cheese/meats, quiches, sausage rolls etc
Tea : cakes, brownies, biscuits
Supper : stews, roast, curries, pies etc
Bedroom and shared bathroom.
Area of outstanding natural beauty, on the South West Coastal path.
You will need a car.
-
We have an award-winning restaurant in a bustling city centre location in the South East. This includes high-end bespoke stainless steel units, equipment and all furniture worth 35k that is open to negotiation for the right candidate. All of the equipment and furniture are in excellent condition.
Landlord in full agreement to welcome a new tenant. This is an amazing opportunity with confirmed and stabilised footfall that is a very unique turnkey business opportunity, ready to operate immediately.
The restaurant is a 24 seater in a prime location with great footfall. The rent is 23k/year.
This would be a fantastic opportunity for someone interested in opening their own café/ restaurant. Full details will be furnished on application.
-
Experienced live-in Chef required for family owned villa on the coast.
- Catering for party of 3-10 family and friends from
- 26th of May to the end of July.
- Three meals a day, Sundays off and
- guests will eat out at least 3 times a week.
- Cordon Bleu, Ballymaloe Certificate or equivalent.
- Ensuite bedroom provided and use of swimming pool.
- Must be a confident driver, car provided as chef does all the food shopping.
Please apply attaching CV and provide sample summer menus to sueperkins05@yahoo.co.uk
Application closing date: Monday 24th of March 2025
Interviewing will take place in April.
Job Postings for Family Cook
family-cook
Job Postings for Small Numbers
small-numbers
Job Postings for Sous Chef
sous-chef
Job Postings for Restaurant
restaurant
Job Postings for Chef de Partie
chef-de-partie
Job Postings for Location:Limerick
limerick
Job Postings for Baker
baker
Job Postings for Bakery
bakery
Job Postings for Ski Resort
ski-resort
Job Postings for Ski Season
ski-season
Job Postings for Chalet Cook
chalet-cook
Job Postings for Bakery
bakery
Job Postings for Private Cook
private-cook
Job Postings for Coffee Shop
coffee-shop
Job Postings for Tea Room
tea-room
Job Postings for Chalet Host
chalet-host
Job Postings for Ski Resort
ski-resort
Job Postings for Ski Season
ski-season
Job Postings for Chalet
chalet
Job Postings for Location:Yorkshire
yorkshire
Job Postings for Location:Lancashire
lancashire
Job Postings for Location:Kilkenny
kilkenny
Job Postings for Assistant Cook
assistant-cook
Job Postings for Fulltime
fulltime
Job Postings for Daytime
daytime
Job Postings for Riding Stables
riding-stables
Job Postings for Location:East Cork
east-cork
Job Postings for Tearooms
tearooms
Job Postings for Location:Midleton
midleton
Job Postings for Pastry Chef
pastry-chef
Job Postings for Location:Mitchelstown
mitchelstown
Job Postings for Chef De Partie
chef-de-partie
Job Postings for day time
day-time
Job Postings for Location:Tipperary
tipperary
Job Postings for Manager
manager
Job Postings for Recruitment Agency
recruitment-agency
Job Postings for Location:Scotland
scotland
Job Postings for Location:Inverness shire
inverness-shire
Job Postings for Small numbers
small-numbers
Job Postings for Tea Room
tea-room
Job Postings for Teacher
teacher
Job Postings for Cookery School
cookery-school
Job Postings for Part Time
part-time
Job Postings for Full Time
full-time
Job Postings for Irish Pub
irish-pub
Job Postings for Head Chef
head-chef
Job Postings for Vegetarian
vegetarian
Job Postings for Bakers Assistant
bakers-assistant
Job Postings for Location:Aberdeenshire
aberdeenshire
Job Postings for Farmshop
farmshop
Job Postings for Tearoom
tearoom
Job Postings for Location:Switzerland
switzerland
Job Postings for Chalet Cook
chalet-cook
Job Postings for Chalet Chef
chalet-chef
Job Postings for Location:Donnybrook
donnybrook
Job Postings for Day time
day-time
Job Postings for brunch
brunch
Job Postings for full time
full-time
Job Postings for Owner
owner
Job Postings for Luxury Chalet
luxury-chalet
Job Postings for Writing
writing
Job Postings for Recipe Development
recipe-development
Job Postings for Content Creation
content-creation
Job Postings for Weekdays Only
weekdays-only
Job Postings for Breakfast
breakfast
Job Postings for Location:East Midlands
east-midlands
Job Postings for Location:Portes du Soleil
portes-du-soleil
Job Postings for Location:Haute-Savoie
haute-savoie
Job Postings for Location:French Alps
french-alps
Job Postings for Location:Courchevel
courchevel
Job Postings for Location:Val D'Isere
val-disere
Job Postings for Pastry
pastry
Job Postings for Lodge
lodge
Job Postings for Assistant Chef
assistant-chef
Job Postings for Hotel
hotel
Job Postings for Vegetarian Restaurant
vegetarian-restaurant
Job Postings for Location:West Cork
west-cork
Job Postings for Commis Chef
commis-chef
Job Postings for Location:East Neuk
east-neuk
Job Postings for Location:Butchery
butchery
Job Postings for Location:Business Opportunity
business-opportunity
Job Postings for Location:Somerset
somerset
Job Postings for Private Chef
private-chef
Job Postings for Restaurant for Sale
restaurant-for-sale
Job Postings for restaurant
restaurant
Job Postings for Location:Gloucestershire
gloucestershire
Job Postings for Food Store
food-store
Job Postings for Christmas
christmas
Job Postings for Business for Sale
business-for-sale
Job Postings for Business Opportunity
business-opportunity
Job Postings for Part time
part-time
Job Postings for Batch Cooking
batch-cooking
Job Postings for Daytime Only
daytime-only
Job Postings for Care Home
care-home
Job Postings for Mexican
mexican
Job Postings for Location:Solihull
solihull
Job Postings for chef de partie
chef-de-partie
Job Postings for Teaching
teaching
Job Postings for Weekday Only
weekday-only
Job Postings for Head of Catering
head-of-catering
Job Postings for Catering
catering
Job Postings for Nursing Home
nursing-home
Job Postings for Guest House
guest-house
Job Postings for Baking
baking
Job Postings for Senior Chef
senior-chef
Job Postings for Barge
barge
Job Postings for Private Events
private-events
Job Postings for Assistant Baker
assistant-baker
Job Postings for Location:Longford
longford
Job Postings for Weekend
weekend
Job Postings for Part-time
part-time
Job Postings for Ski Chalet
ski-chalet
Job Postings for Couple
couple
Job Postings for Private Chalet
private-chalet
Job Postings for Location:Sherkin Island
sherkin-island
Job Postings for Head of Kitchen
head-of-kitchen
Job Postings for healthy
healthy
Job Postings for wellness
wellness
Job Postings for retreat
retreat
Job Postings for france
france
Job Postings for italy
italy
Job Postings for Day Time
day-time
Job Postings for Catering Company
catering-company
Job Postings for Summer Season
summer-season
Job Postings for Food Truck
food-truck
Job Postings for Seafood
seafood
Job Postings for Location:Seasonal
seasonal
Job Postings for Executive Chef
executive-chef
Job Postings for Resort
resort
Job Postings for commis Chef
commis-chef
Job Postings for Assistant
assistant
Job Postings for Country House
country-house
Job Postings for Chef and Gardener
chef-and-gardener
Job Postings for Junior Chef
junior-chef
Job Postings for Seasonal
seasonal
Job Postings for Location:Australia
australia
Job Postings for Location:New South Wales
new-south-wales
Job Postings for Location:Waterford
waterford
Job Postings for Location:Shropshire
shropshire
Job Postings for Gastro Pub
gastro-pub
Job Postings for Plant Based
plant-based
Job Postings for Chef de partie
chef-de-partie
Job Postings for Location:East London
east-london
Job Postings for Location:Melbourne
melbourne
Job Postings for Weekdays
weekdays
Job Postings for Executive Head Chef
executive-head-chef
Job Postings for Farm Shop
farm-shop
Job Postings for Location:Roscommon
roscommon
Job Postings for Golf Club
golf-club
Job Postings for Junior Sous Chef
junior-sous-chef
Job Postings for Location:Scottish Highlands
scottish-highlands
Job Postings for Summer Job
summer-job
Job Postings for Short Term
short-term
Job Postings for Private chef
private-chef
Job Postings for villa
villa
Job Postings for short term
short-term
Job Postings for summer
summer
Job Postings for Equestrian
equestrian
Job Postings for Horses
horses
Job Postings for Staff Chef
staff-chef
Job Postings for Pizza Chef
pizza-chef
Job Postings for Canal Boat
canal-boat
Job Postings for Daytime only
daytime-only
Job Postings for Delicatessan
delicatessan
Job Postings for Busy Restaurant
busy-restaurant
Job Postings for Part-Time
part-time
Job Postings for Weekend Only
weekend-only
Job Postings for Wine Bar
wine-bar
Job Postings for Location:Hampshire
hampshire
Job Postings for Shooting Lodge
shooting-lodge
Job Postings for Location:Peak District
peak-district
Job Postings for Heritage Centre
heritage-centre
Job Postings for Lunch
lunch
Job Postings for Location:Richmond
richmond
Job Postings for Beach
beach
Job Postings for Gardening
gardening
Job Postings for Chalet
chalet
Job Postings for Location:mediterranean
mediterranean
Job Postings for Yacht
yacht
Job Postings for Dublin
dublin
Job Postings for Ireland
ireland
Job Postings for Cheesemaker
cheesemaker
Job Postings for Tutor
tutor
Job Postings for Senior Tutor
senior-tutor
Job Postings for Location:Shrewsbury
shrewsbury
Job Postings for Wine Shop
wine-shop
Job Postings for Buyer
buyer
Job Postings for Kitchen assistant
kitchen-assistant
Job Postings for Production Kitchen
production-kitchen
Job Postings for Night Time
night-time
Job Postings for Ballymaloe
ballymaloe
Job Postings for Junior
junior
Job Postings for Location:Cork City
cork-city
Job Postings for Setup
setup
Job Postings for Community Center
community-center
Job Postings for Business
business
Job Postings for Location:Sardinia
sardinia
Job Postings for Location:Stockholm
stockholm
Job Postings for Location:Little Island
little-island
Job Postings for Location:Catering Company
catering-company
Job Postings for Breakfast Chef
breakfast-chef
Job Postings for Wedding Venue
wedding-venue
Job Postings for Fish Restaurant
fish-restaurant
Job Postings for Prep Cook
prep-cook
Job Postings for Location:North Cork
north-cork
Job Postings for Live in Chef
live-in-chef
Job Postings for Location:Mallorca
mallorca
Job Postings for Location:Connacht
connacht
Job Postings for Location:West of Ireland
west-of-ireland
Job Postings for Guide
guide
Job Postings for Day Time Only
day-time-only
Job Postings for Accommodation
accommodation
Job Postings for Summer Camp
summer-camp
Job Postings for Location:United States
united-states
Job Postings for Location:New York
new-york
Job Postings for Line Cook
line-cook
Job Postings for Pastry Cook
pastry-cook
Job Postings for Guesthouse
guesthouse
Job Postings for Location:south-of-england
south-of-england
Job Postings for chef-de-partie
chef-de-partie
Job Postings for farm-to-table
farm-to-table
Job Postings for farm-to-fork
farm-to-fork
Job Postings for organic
organic
Job Postings for seasonal job
seasonal-job
Job Postings for Afternoon Tea
afternoon-tea
Job Postings for Location:Clonakilty
clonakilty
Job Postings for Barista
barista
Job Postings for Location:Loch Awe
loch-awe
Job Postings for Seasonal Produce
seasonal-produce
Job Postings for Scotland
scotland
Job Postings for Luxury
luxury
Job Postings for Picnic
picnic
Job Postings for Location:Sri Lanka
sri-lanka
Job Postings for Asian Cuisine
asian-cuisine
Job Postings for Pizza
pizza
Job Postings for Recipe Developer
recipe-developer
Job Postings for Temporary
temporary
Job Postings for Winter Season
winter-season
Job Postings for Location:Baltimore
baltimore
Job Postings for Holiday Cook
holiday-cook
Job Postings for Lease
lease
Job Postings for Canteen
canteen
Job Postings for Location:Portugal
portugal
Job Postings for Community Owned
community-owned
Job Postings for Holiday Resort
holiday-resort
Job Postings for Location:Northampton
northampton
Job Postings for Estate
estate
Job Postings for Location:Argentina
argentina
Job Postings for Head Cook
head-cook
Job Postings for Location:Nassau County
nassau-county
Job Postings for live in
live-in
Job Postings for New York
new-york
Job Postings for cook & housekeeping
cook-housekeeping
Job Postings for Location:Long Island
long-island
Job Postings for Housekeeping
housekeeping
Job Postings for Events
events
Job Postings for Location:Litttle Island
litttle-island
Job Postings for Location:Cork Ireland
cork-ireland
Job Postings for Run your own Business
run-your-own-business
Job Postings for Garden Centre
garden-centre
Job Postings for Restuarant
restuarant
Job Postings for Office
office
Job Postings for Administration
administration
Job Postings for Management
management
Job Postings for Patisserie
patisserie
Job Postings for Location:Isle of Mull
isle-of-mull
Job Postings for Cookery Teacher
cookery-teacher
Job Postings for Travel
travel
Job Postings for Senior
senior
Job Postings for Location:Provence
provence
Job Postings for west cork
west-cork
Job Postings for Location:Co Clare
co-clare
Job Postings for Location:Birmingham
birmingham
Job Postings for Kitchen Porter
kitchen-porter
Job Postings for Host Cook
host-cook
Job Postings for Holiday Villa
holiday-villa
Job Postings for Villa Chef
villa-chef
Job Postings for Beach Club
beach-club
Job Postings for Season
season
Job Postings for Location:Crosshaven
crosshaven
Job Postings for Gourmet Pub
gourmet-pub
Job Postings for Location:Caribbean
caribbean
Job Postings for Location:Wiltshire
wiltshire
Job Postings for Gluten Free
gluten-free
Job Postings for Export Manger
export-manger
Job Postings for Food Related
food-related
Job Postings for Food Production
food-production
Job Postings for Market
market
Job Postings for Bakehouse
bakehouse
Job Postings for Winebar
winebar
Job Postings for Seaside
seaside
Job Postings for Location:Westmeath
westmeath
Job Postings for Pizzeria
pizzeria
Job Postings for Bread
bread
Job Postings for Location:New Jersey
new-jersey
Job Postings for Busy Cafe
busy-cafe
Job Postings for House Hotel
house-hotel
Job Postings for Stables
stables
Job Postings for Embassy
embassy
Job Postings for Cook Scotland
cook-scotland
Job Postings for Head Baker
head-baker
Job Postings for Location:Amsterdam
amsterdam
Job Postings for Location:Netherlands
netherlands
Job Postings for Halal
halal
Job Postings for Junior Cook
junior-cook
Job Postings for Restaruant
restaruant