Britain's best-loved cookery school is looking for an experienced Communications Director to join their busy team. Described as the 'Oxbridge of the food world', Leiths Diploma graduates go on to become the movers and shakers of the industry; starting restaurants, becoming food writers and stylists, and influencing the food we eat through development roles with retailers and the supply chain. With a busy enthusiast programme running alongside, as well as courses in schools, and commercial partnerships, the department is now expanding to meet the needs of the business.

This role will suit someone with strong campaign and stakeholder management skills, who understands Leiths' different audience segments in the UK. You will match creativity with a stategic vision to develop ground-breaking campaigns that grow Leiths' audience and sales. You will also have proven leadership experience of managing a team and large budgets.

This is a full-time position based in West London, reporting to the Managing Director. Starting as soon as possible.

Your application will include your CV (with details for two references) and a covering letter.

DEADLINE FOR APPLICATIONS is FRIDAY, 6TH DECEMBER 2019

The Bath Dairy is an new venture from The Bath Soft Cheese Company, an award winning artisan producer of organic cheeses. They are launching a new hot food stall at Borough Market and are looking for a skilled chef to help prepare delicious dishes including tartiflette and baked soft cheese. Chef will be a passionate foodie and enjoying providing fantastic customer service. As the face of the brand, you will be confident and engage with customers. You will need to be a fast worker, and able to handle multiple orders. High hygiene standards essential. Hours are Monday to Saturday 8am to 5pm.

CDP needed for coffee roaster providing menus that are created in the endeavour of sustainable and whole-cycle cooking with the intent of maximising healthiness without sacrificing flavour. We ferment, pickle, smoke, dry and make everything we possibly can in house. Our kitchen thrives on a low-waste ethos maximising by-product usage and encouraging creativity and exploration of new ideas. You will need a minimum of 2 years experience in a professional kitchen.

Experienced chefs/cooks needed to work in luxury ski chalets for the season. Working to a standardised menu plan with support from the head chef.

A privately owned estate in the heart of Umbria, 20 minutes north of Perugia, is looking to hire a chef from March 2020. The villa sleeps up to 14 guests and work varies weekly from 2 nights per week dinner service to fully catered 7 days a week breakfast, lunch and dinner. Catering also includes pizza nights, bbqs and truffle-themed lunches,larger events including pre and post-wedding catering, cooking classes and small lunches for wine tastings. The chef will need experience in catering and service for high-end villas, knowledge and experience of Italian cuisine, experience running classes for 8-10 guests. Chef will have the ability to independently manage menus, staff and liaise with guests. A working knowledge of Italian and the wine industry is preferable but not essential. Accommodation is provided on site.

Young, enthusiastic chef needed to train up to take over the day to day running of the kitchen for a caterer based in Haggerston.

Experienced and qualified Head Chef needed to organise and lead the kitchen's daily activities.

Also required is a Sous, CDP and Commis. Passion for cooking and ingredients essential and a desire to learn and hone skills and knowledge.

Chalet Chef needed for a stand out, high-end chalet with full autonomy for setting the menu (5 nights catering per week). This vacancy also comes with the opportunity to work alongside Michelin starred chefs as part of a 2 week event with Michael O'Hare and his team from The Man Behind the Curtain.

Freezer food company with a production kitchen in Battersea is looking for a chef 3 days per week (approx. 6 hours per day). You will be someone prepared to take ownership of this role. You will be required to cook all of the 8 ranges of dishes in batches and always to a high standard. Your input and ideas will be valued and you will be required to work closely with suppliers to ensure the best produce is supplied within the budget set. The business is looking to expand the range, so there will be the opportunity to brainstorm new recipes. Ideally someone with an interest/knowledge of nutrition looking for a role that will develop and grow.

Smart gastropub with a sustainable ethos, homegrown and locally sourced produce, needs chef for immediate start. Located mid-way between Newbury and Basingstoke.

Pastry Chef needed 30-35 hours per week, 4 days off per week, in a rural pub in Devon. Accommodation available

Head Chef needed with experience at at least Sous level or higher for immediate start in Chelsea. 45 hours per week; 70 covers.

Ideal position for someone looking to progress to a commis chef or cdp. Strong focus on seasonality and sustainability. 1 year kitchen experience or Leiths Dip course. Positive work ethic, a great attitude and willingness to learn. You will have a strong understanding of produce and ingredients and the ability to develop and embrace company culture. Sociable hours 40-45 per week.

Highly experienced chef needed for luxury chalet. Candidates will have professional qualifications and be experienced in cooking at a Rosette level, putting menus together based on guests requests, working to a budget. 1st December start date for 5 months. Accommodation provided, food when working, uniform, travel to and from Meribel, travel insurance

A high-end catering company based in Edinburgh is looking for a Sous or CDP to join the team. You will be passionate, reliable and hardworking and will have had some restaurant experience in a 3 Rosette or 1* environment. Hours are sociable and pay is competitive.

URGENT: Junior Sous, Hoxton contract length 6 months with option to extend

FROM OCT:

Head Chef, Mayfair contract length 5 months with option to extend

Sous Chef, Mayfair, contract length 5 months with option to extend

Sous Chef - Christmas Contract - Mayfair, 6 weeks, mid November until early January

CDP, Mayfair, contract length 5 months, option to extend

CDP Mayfair, contract length 6 months +

CDP - Christmas Contract - Mayfair, 6 weeks from mid November until early January

Commis, Mayfair, contract length 5 months with option to extend

New pub restaurant opening in Chelsea is looking for a Commis to join the team. Experience preferred but not necessary. Head Chef is former Leiths student and the chef director is Oliver Marlowe formerly of The Glasshouse.

Recently opened restaurant in Summertown, Oxford owned by a distinguished chef with a background at Racine, Terroirs and Portland Road is looking for a Sous and a CDP for an immediate start. You will have a minimum of 3 years relevant experience at a similar level establishment, but essential to the role is a passion for food, excellent teamwork skills and a drive to create the best possible customer experience. You will take pride in your appearance, always be bright and cheerful and have an eye for detail.

Experienced chalet chefs needed for large chalets in Les Gets, La Plagne and Les Menuires. An opportunity for confident chefs to demonstrate their experience and love of food as part of a small, family-focused team. You will be well-presented, highly organised and comfortable working under you own initiative to manage a kitchen and ensure meals are cooked to a high standard. You will be available to work for the whole season from beginning of December until end of April.

Five Star Luxury Hotel is looking to recruit various roles including Junior Sous, Demi CDP, Commis and Pastry Commis.

A bakery in Stoke Newington, whose aim is to empower disadvantaged women to gain employment and independence through training, support and community, using baking as a tool, is looking for a Head Baker 40 hours per week. The Head Baker's role is to manage bakery production, ensuring delicious, beautiful products are going into the hands of customers every day. You will need to be excellent at juggling multiple moving parts, whilst coordinating a happy, hardworking team. This is an exciting opportunity for someone who's passionate about the positive impact that baking and food can have on people's lives. You will have had 2-3 years experience in a professional kitchen and be ready to take on the challenge of a growing social enterprise bakery. With the upcoming launch of a second bakery this is a great opportunity for someone who is looking to take their career to the next stage and run a multi-site operation.

A recently opened restaurant in the picturesque town of Eymet, near St Emilion, is looking to hire a permanent, full-time CDP. The restaurant is open all year round except for a closure in January through to the middle of February so all full-time employees can take their holidays. The candidate will be a strong individual able to help the Chef and Sous with a seasonal menu and support all facets of the operation of the kitchen. This requires someone who is driven and creative and does not shy away from a challenge. The menu concept is to use fresh local produce to create an international style menu and to be as environmentally conscious as possible. The town population is a third British citizen, so although being a French speaker is definitely a plus, it is not completely necessary.

There is the option for seasonal as well as full-time contracts.

Commis to Sous level chef needed for a newly launched restaurant in Brixton which is proving very popular and receiving great reviews. Serving traditional food from an unspoilt region of Tuscany, the menu is concise and focused on simple and seasonal regional specialities with fresh pasta and gnocchi made in-house daily, and meat and fish cooked on the charcoal grill.

​Wines (none of which have been represented before in the UK), salumi, cheeses and olive oil are imported directly from specially selected Tuscan suppliers, so guests can enjoy produce quintessential to the region. Approx 48 hours per week.

Accomplished and experienced chefs required to create bespoke menus in luxury chalets in Courchevel and St Anton. You will have a professional training or a background in professional kitchens (2AA rosette rated and above) with solid experience in restaurant kitchens, private households, super-yachts or luxury chalets.

There is a range of positions including Head Chef: in the larger 20+ guest chalets experienced chefs are needed, who are flexible and not afraid of hard work; Sous chefs: to work under the Head Chefs in the larger chalets; Chalet Chefs: in 8, 10 and 14 guest chalets, chefs are required to work independently in a homely, guest-facing environment.

Start and finish dates: 1st December - 30th April

Package includes accommodation, travel, equipment hire, lift pass and insurance.

To apply send a CV and a 6 day chalet menu plan including a breakfast option, sweet and savoury afternoon tea and a 4 course dinner, along with photographs of your food.

New business start-up vegan restaurant with yoga studio space is looking for chefs to join the team when they open in Islington Square in September. Roles they are looking to fill are Sous, CDP, Demi Chef and Kitchen Porter. Competitive salaries.

A bustling, neighbourhood restaurant in the heart of Soho, featuring a daily changing, seasonal menu and an evolving, exciting wine list is looking for a CDP to join the team. 50 hours per week + share of service charge.

Head Chef wanted at a world famous music venue and restaurant. The successful applicant will have the ability to lead a team successfully, and will have a creative mind to help improve the menu which largely consists of British and French bistro classics. Great potential for a chef looking to make a name for themselves.

An opportunity to join a team working in a privately owned nursing home set in beautiful surroundings. Meals are cooked from scratch from locally sourced produce on a daily changing menu giving the chef the chance to be creative. You will be preparing and cooking nutritious meals for 43 residents, guests and staff. The position is approximately 145 hours over a 4 week period ensuring work/life balance, working sociable hours with planned rotas. You will have at least 5 years experience in a professional kitchen and will demonstrate good communication skills, reliability and a 'can do' attitude. You will have your own transport. Full job description available.

New neighbourhood wine bar in Peckham offering a seasonal menu, with open kitchen and kitchen-counter seating as well as a restaurant and bar area is looking for a Head Chef. A great opportunity for someone with Sous Chef experience looking to take on their first Head Chef role. You would be working alongside the chef owner and 2 other chefs in a kitchen that is fun, collaborative and creative. The ideal candidate with have broad food knowledge from around the world and have their finger on the pulse of the London restaurant scene. Sustainability is important as well as fostering a positive work environment

A young company run by two brother making the best kebabs in London, is looking for full and part-time chefs at both of their sites in Shoreditch and Paddington with the option to also be involved with the festival and catering circuits using their new food truck. You will be a team player who is sociable and keen to get involved with good hygiene standards, reliable and honest. It is a growing business so there is room to progress; you will be responsible for food prep before your shift, setting up your food station, lighting and maintaining the barbecue, cooking on the charcoal mangal; taking and ordering stock after your shift.

A brunch cafe during the day, serving small plates at night, is looking for a full-time chef to join a young, creative team. You will be trained in order to be able to lead brunch service by yourself as well as having input into the menu and daily lunch specials. Small plates in the evenings are paired with exclusive wines.

A pioneering frozen food company and one of the country's 100 Best Companies To Work For, is looking for a Puddings Development Manager to be the bridge between the Food Team and Puddings department, in leading and inspiring the creative development of all new puddings to drive growth through innovative concepts, formats and ingredients in order to make sure that they stay relevant to their customers' needs.

The role is based in Somerset. Full job description available.

New hotel opening in Hampton Court is looking for a team of chefs of all levels from Sous, to CDP and Commis. Working with a Michelin Star chef, this is a fabulous opportunity for anyone interested in a dynamic career in cooking.

Sous: experience essential in a Michelin star or independent restaurant. Mostly British menu, working with all fresh local ingredients. You will be able to run a team when the Head Chef is not there, good knowledge of ordering, financials and food waste.

CDP: Experience or training essential. Good food knowledge, willing to learn and to be inspired by two very talented chefs. Team player, professional, hardworking.

Commis: as above, but less experience required.

Full-time Deli Chef needed for this popular cafe and shop in Kennington. No specific qualification required, but must have experience in a similar environment. Hours are Monday - Friday or Tuesday - Saturday 40 hours per week. Good hours, paid holiday, 40% staff discount. You will be cooking modern, deli-type food on a daily basis to a consistently high standard. They have a number of blue chip catering clients who expect a certain style and quality of food. Proprietors have both worked for Konditor & Cook in the past.

New start up offering a compact men serving fresh, fast food, with an emphasis on provenance, sustainability and flavour is looking for a CDP. Enthusiasm, flexibility and positive hard working attitude are valued. High standards are expected given the menu and the location so must be driven, motivated and serious about food. Full and part-time roles available.

New start-up offering a compact menu serving fresh, fast food, with an emphasis on provenance, sustainability and flavour is looking for a confident Sous Chef. You will be driven and organised with a commitment to constantly deliver. With strong leadership and managerial skills, you will be in charge when the Head Chef is not in the kitchen and be expected to develop good relationships with all members of the team. Full and part-time roles available.

Full-time chef required for a cafe in Wadhurst, East Sussex. 40 hours per week, free food and hot drinks on shift, no split shifts, no evening work.

Small, independent restaurant in Tooting is look for a sous chef to execute and present dishes written by head chef, estimate and stock daily food supply and manage staff. Ideally, candidates will have experience working in a commercial kitchen with fresh produce. The position will suit an ambitious chef who wants the opportunity to create dishes and add to the present menu.

Neighbourhood restaurant situated between Finsbury Park and Crouch End serving Modern British Food is looking to hire a CDP. 40 hours per week, minimum 3 years experience in similar role.

Established, family run restaurant with a great reputation for serving fresh middle eastern food using only the best produce, with everything made in-house from bread to pickles, to cakes, jams and desserts, is looking for commis chefs and demi-chefs on a full-time and permanent basis. A place you can learn a lot, make friends and progress your career.

Small, independent, growing business is looking for a fulltime sous interested in creating and developing the menu, planning weekly specials, sourcing produce, writing and costing the recipes to present to the Founder and then once approved serving with care and attention to detail to customers. Emphasis is on a changing seasonal menu, creating bold flavours and not being shy to try something new. Ideally, candidates will have experience working in a commercial kitchen working with fresh produce.

Award winning gastropub in W6 is looking for an enthusiastic chef with a passion for food and a willingness to learn. The right candidate will not necessarily have experience working in a professional kitchen but will be ambitious and have a positive can-do attitude and a proactive approach. 48 hours per week. Would suit a recent graduate.