At Leiths, the storeroom assistants make sure hundreds of students all have the right food they need for their classes. The successful applicant will be energetic, organised and work well in a team. They will be happy taking direction and be flexible. They will be accurate in their work and pay attention to detail. While food knowledge is an advantage, it is not essential. The role will cover Mon, Tues, Wed then Fri and Saturdays. You must have good spoken and written English and be numerate. Hours are generally 8.30am - 5pm but on Saturday, finish is around 4pm. To appy please submit a covering letter explaining why you want to work in the storeroom along with your CV.

The Cookaway is looking for a Junior Recipe Developer Intern to join the npd team. You will support the recipe development process by assisting with planning of food shoots, recipe card creation, working on Nutritional software, working closely with the operations team re sourcing ingredients as well as updating recipe database and ensuring all nutritional and allergy information is up to date. You will be able to join the food stylist on shoots to gain experience with a set environment and food styling. The internship is for a minimum period of 6 months. Full details available on application.

The Cookaway is a London-based food brand, with a vision of becoming a global chef platform. An evolution of the recipe box model, it provides exciting menus, premium quality ingredients and live experiences, all available without subscription. The Recipe Developer and Food Stylist role would suit a dynamic and enthusiastic chef who is keen to build and pursue a career in new product development. The ideal candidate will have proven experience in recipe development, testing and food styling at a previous brand. You will have excellent copywriting skills, be confident writing recipes and editorial content, have excellent communication and presentation skills. Full job description available on application.

School of Wok is looking for a Cookery School Manager and Tutor to work 45 hours per week. Sundays off and 1 x Saturday off per month. You will have 2+ years experience in the hospitality industry, but most importantly you will have excellent communication skills with both customers and your very own operations team of 5. Full job description available on application.

Neals Yard Dairy is looking to fill temporary roles during the busy festive period. From packing orders at the maturing site to selling cheese over the slate in the retail shops. The Cheese Maturation team is based at their maturing arches in Bermondsey. The team is responsible for receiving, managing, maturing and supplying the rest of the business with the entirety of the stock. Roles are full-time Monday to Friday with some weekend work in November and December.

Retail Cheesemongers - they need passionate and service-focused people to join their expert retail team selling cheese in person at the London shops - Bermondsey, Borough, Islington or Covent Garden. A shift is generally 9 hours.

The Italian Greyhound is looking to hire a CDP and Commis chef. 48 hours per week; one-to-one training with Head Chef Yohei Furuhashi, formerly of The River Cafe and Petersham Nurseries.

Westminster Cathedral Choir School is one of London's leading academic prep schools, and a choir school for the choristers of Westminster Cathedral. The School is looking to appoint a full-time Head Chef for an immediate start. The successful candidate can expect a friendly, busy working environment, competitive salary, daytime shift pattern and a considerable paid holiday allowance. The kitchen offers new equipment and a high-quality work environment.

You will prepare, cook and serve a high volume of school lunches and suppers of exceptional standard for boys and staff. There is an occasional requirement to provide dinners, canapes etc for parent events. The candidate should be comfortable working under his/her own initiative as well as part of a small, friendly team.

You will be responsible for running the kitchen and managing the kitchen team. This includes preparation of the weekly menu, placing orders and managing suppliers, producing staff rotas, taking responsibility for health, safety and hygiene routines.

Typical shift patterns:

6am - 2.30pm (2 days); 8am-2.30pm (1 day); 12pm - 7pm (2 days)

Weekends 1 in 3 8am-6.30pm (Sunday)

Term time only except for one week in each of the Christmas and Easter holidays.

A popular neighbourhood restaurant serving 5* food, is looking for ambitious and creative chefs to join a talented team. Head Chef is a Master Chef in the making. Having worked for some of the best chefs out there including James Cochrane (Great British Menu Winner), Jason Atherton, Simon Rogan and Tom Simmons, he is bringing his creativity and enthusiasm to create a dining experience to remember. It's a small kitchen with a big personality, striving to make a difference when it comes to kitchen attitudes.

If you are West London based and want the opportunity to learn from a talented bunch of chefs in a vibrant and busy hub with regular local clientele this could be your next step in the industry.

The Shepherd and Dog is a privately owned pub in Billericay looking for a chef to work 40 hours per week plus paid overtime. Level 2/3 or Leiths Diploma.

Gym in West Byfleet is looking for a permanent chef to cater for 25-30, 40 hours per week Monday to Friday. Free gym membership.

Abinger Cookery School is looking for a Chef Tutor to join their small team to teach an array of 1&2 day courses and some evening courses to enthusiastic amateurs who wish to learn new skills, tips and techniques.

They also specialise in 5 & 10 day chalet courses for students who want to do ski seasons as well as running 5 day residential Gold DofE away classes.

All classes are taught in well-equipped, modern kitchens using locally sourced produce.

This is a full-time role. Training will be given for each of the courses.

Responsibilities will include:

• Planning cookery classes

• Recipe writing & development

• Teaching – chefs teach all of our courses including evening courses

and the Weber grill academy courses. Note: Weber Grill Academy – These are

taught in a new dedicated space.

Skills & Personal Qualities

• Experienced chef

• Strong organisational skills

• Good inter-personal skills

• High level of customer service

• Ability to work well alone and as part of a team

• Any speciality cuisines which may benefit the cookery school and can be

included within the classes.

40hr week, Tuesday to Saturday (when Chalet/Gold DofE courses are not being taught) or Monday to Friday (when Chalet and Gold DofE courses are being taught). Overtime is paid on evening courses which take place twice a month on a Thursday 6pm - 8.30pm, plus time for cleaning down. Hours are normally 8am to 5:00pm. Competitive package.

Pots for Tots is a home-made food delivery service, specifically for mums and dads with toddlers or young children. High quality, healthy food is prepared for you and delivered straight to your door. Initially looking for an assistant chef 2 days per week, with the potential for more hours as the business grows. You will be competent at cooking traditional dishes such as lasagne, fish pie, cottage pie, risotto etc. You will be happy to follow recipes, to stock check and order ingredients, and to help wherever needed as with any start-up.

Hawksmoor restaurants pride themselves on offering great career opportunities with generous pay and benefits, award-winning restaurants and bars, and creating a happy workforce (as voted by the people who work there). Hawksmoor has been recognised as one of the top companies to work for in the UK by Best Companies every year for the past decade.

Hawksmoor is looking for talented and passionate Pastry, Demi, Commis and Senior CDPs to join the kitchen teams. You'll be working with amazing produce from some of the best suppliers in the country; and alongside talented chefs led by Executive Chef Matt Brown - who has been Head Chef of two 3 Michelin starred restaurants.

Enthusiastic and experienced chef required for a holiday week in Cornwall over New Year for a family of 4-5. Cook will prepare breakfasts, lunches and suppers each day. This will involve 6 dinners (Monday 27 Dec - Sunday 2 Jan), allowing for one dinner out when the chef will have the evening off; five lunches (Tues 28 Dec - Sunday 2 Jan) allowing for one lunch out. Informal lunches/brunches and a three/four course dinner. In addition, there will be drinks parties on two nights which will require a range of canapes (10-12 adults, 6 teenagers).

Established and dedicated gluten free bakery is looking for an experienced Senior Pastry Chef with the skill set, passion and high standards to produce existing and new products for their customers. You will be responsible for baking a range of award-winning artisanal cakes, traybakes and more (many vegan, no cane sugar) which are sold wholesale to London wide cafes, to private customers and at their market stalls. The business is growing and your input will be fundamental to this. Previous experience is required, however training will be provided on all aspects of gluten free and vegan baking.

The Maria Montessori School in Hampstead needs a temporary chef from Friday 1st October to cater for 100 people in school, taking into consideration children's allergies and dietary restrictions. Hours will be 7.30am to 3.30pm.

Pique Food is a picnic and hamper catering company specialising in seasonal, handmade delicious hampers for both corporate events and individuals. A small, fun female-led business looking for someone with natural passion and cooking ability, with experience but a willingness to learn, to lead the team in the brand new, custom-made kitchen in Earlsfield. A strong knowledge of cookery techniques will be beneficial along with an amazing palate and understanding of flavour.

Pique Food is also one of the leading caterers for shoot & location catering in London with interesting and varied clients.

Leiths is looking for a food-passionate professional to take on the role of Marketing & PR Assistant in a busy, collaborative, in-house team to help drive forward the Leiths brand across Marketing, PR and social channels to meet the needs of the business. This will include marketing support across professional courses, an expanding range of online courses, a busy homecook programme, our schools initiative, commercial partnerships and brand awareness campaigns.

This is an exciting, varied opportunity for a proactive, passionate young professional to kickstart a career in food & drink comms and learn valuable skills from within an industry-leading cookery school. The role affords a high level of autonomy and a chance to really make a strong personal impact on the business.

The successful candidate will have a genuine passion for food and drink across cooking, products and hospitality, a strong work ethic and a keen, positive attitude towards learning new skills and collaborating with the team. You will have at least 6 months' experience working across social/digital, including community management, content creation and copywriting, have an eye for detail and ideally PR experience too, if not then an appetite to learn PR from a supportive team. This is all to hit the ground running within a role which comprises 40% social, 20% PR and 20% website management, plus 10% events, reporting and general support.

You will work directly with the Marketing & PR Executive, The Director of Marketing & Communications as well as our partner agencies, with time divided between the cookery school and the Leiths studio building.

Full job description available on application.

Applications close on Tuesday 5th October at 5pm, however Leiths reserves the right to close applications early in the instance of enough suitable candidates. Applicants will be invited for interview w/c 11th October

67 Pall Mall is a private members club for wine lovers. Currently hiring a Pastry CDP, a CDP and a Sous Chef. Opening in 2015, the club is set in the heart of historic St James's. Executive Chef Michael Gray has created a wide-ranging menu with an emphasis on seasonality and sustainability. With a base of 6 shifts per week, with paid over time, the aim is to provide a fulfilling and enriching work place with a great work/life balance.

HJEM Kensington is a popular coffee shop/bakery located in a beautiful parade of shops in the heart of Kensington. The bakery is the centre, focusing on using organic, high-quality products to produce Danish/Nordic inspired goods. The role requires the daily production of their standard range but allows for plenty of creative freedom including a 'daily special'. The successful candidate will be trained by the current head baker, who is returning to the USA.

Ketoway is a new start-up, co-founded by award-winning executive chef Simon Treadway, preparing, cooking and delivering ketogenic and low carb meals to subscribers. Ketoway strives to provide its customers with restaurant quality meals on a weekly basis. The role will involve supervising the kitchen and other team members, taking the head role in Simon's absence, helping develop new products and recipes, managing suppliers and inventory. The aim is to develop a talented chef to sous chef level and into a leadership position.

Chanteroy, home of authentic French baking in West London, is looking for kitchen assistants for their shops in South Kensington, Fulham and Southfields. You will work under the guidance of the store manager and ensure that food preparations meet exacting standards and are done in a timely and high-quality manner. Baking will include savoury and sweet pastries, creme patissiere etc.

Birdhouse is a young, growing hospitality business based in West London. The Hawks Nest is nestled in a disused goods yard on the edge of Shepherd's Bush Market; The Phoenix like on the edge of Westfield, a venue with a 500 capacity outdoor terrace and a 200 capacity cocktail bar and specialises in streetfood, pizza and all day brunch.

Chefs of all levels are needed.

The Salusbury Gastropub is looking for a Shift Manager. An opportunity for someone ambitious and eager to take on a challenging role within a growing company. Combine your in-depth knowledge of food, beverages and customer service with strategic planning, organisational skills and professionalism to further the ongoing development and success of the business. You will support the General Manager with the day-to-day running of the restaurant, focusing on providing excellent customer service while taking charge of a busy shift

Also needed for the neighbouring Deli is a Deli Chef keen to help develop new dishes for the Deli counter, and able to train the team to produce these to a high standard and monitor success of new initiatives. Experience with writing recipes and with pricing and portioning is essential.

Salusbury Winestore is one of North London's premier wine retailers and is looking for a shop assistant keen to communicate their knowledge of an expanding range of wines in the range. You will be computer literate and be used to dealing with financial paperwork.

GOUSTO is looking for an food stylist with 2 years' styling experience as well as some management experience - e.g. frequent hiring of styling assistants - to take on a maternity cover. It will be your job to make all the brand-new recipes look mouthwatering and come up with new ways to bring existing ranges new life. You will be managing a junior stylist and keeping up with the demands of a busy studio. There are 3-4 photoshoots every week from in-box recipe cards to seasonal campaigns. You will be comfortable styling both still and video content. Full job spec available on application.

Origin Coffee is one of the leading speciality coffee brands in the UK. They are looking for a creative chef to deliver cafe style lunch and brunch, Monday to Friday. Sociable working hours of 7.30am to 4.00pm. 30 covers.

Pocket Restaurants Ltd trading as Mustard Diner are a Manchester based restaurant & dark kitchen operator. Currently operating two south Manchester diners based in the popular suburbs of Sale & Altrincham, combined with some online / delivery kitchen concepts. They have been trading successfully for 6 years & continue to grow organically. They are looking for a talented Development/Head Chef who will make a long term commitment and be a driving force in the creation, growth & success of the business.

They are looking to develop their current American offering across both sites & delivery platforms, taking influences from New York city's cultural hubs and quirky neighbourhoods such as East Village and Williamsburg, from the family-run delis, brasseries, street traders, sweet shops to the casual liquor bars.

The development chef, chef consultant and/or head chef will have the culinary skills to work alongside the owners to create, develop, source ingredients & suppliers, implement & train in a modified core menu with a bank of specials on rotation. This role would be combined with the development of the dark kitchen concepts & their implementation

The Conduit is a private members club for people passionate about achieving positive social, environmental and economic change. Its mission is to create a collaborative community that finds solutions to the world's greatest challenges with the club providing a physical home for industry-leading sustainable and ethical hospitality. The demi cdp and commis chef will work closely with all members of the Culinary, Food and Beverage and Events teams to ensure the smooth running and success of all food-related parts of the business. You will have 1-2 years experience in a similar position; you will have excellent interpersonal and organisational skills and will take an active interest in The Conduit's ethos and philosophy.

Diploma Level graduate or CDP is needed for The Courtyard, a creative space in the centre of Haslemere. It has a 30 cover restaurant with additional outdoor seating. There is the opportunity for the chef to earn additional income from early next year when a weekly Chef's Table event will be put on with the menu chosen by the chef.

A great opportunity to join a fast growing company, working with fresh high quality produce. Previous experience working with all things fish, seafood and Mexican ingredients is preferable but not essential. Fulltime positions available for both food truck and fixed kitchens.

The Duke is a pub and dining room located in the affluent East London suburb of Wanstead. The business has grown incredibly over the last year attracting guests from further afield. A head chef who share a passion for great produce is needed to lead a team preparing a daily changing menu which has sustainability and seasonality at its core. You will be fluent in cost control, rostering, food hygiene and kitchen operations. If you are looking for the balance of a job away from the city with a management team that champions the four day week, this could be the place for you.

High end, modern event catering and contract catering company is looking for a Head Chef and an experienced CDP to join the team. This is an opportunity to work with exciting contemporary menus in a top quality kitchen with excellent equipment and a friendly but focused team.

For the Head Chef role, you will ideally be craft trained, excellent with time management and organisation and have a high end events background. You will have Michelin level experience or a minimum 3AA.

CDP will have experience in a similar role and will be confident working in a fast-paced, high volume environment.

UK driving licence required.

Rude Health Cafe is looking for someone to take over the cafe with a fresh pair of eyes. A great opportunity for a trained chef looking to run their own cafe or restaurant but without needing to find the financial backing.

Starting out in a 20-seater shipping container in Brixton, Kricket is now a staple of the London food scene, with three permanent sites. The team is currently on the look for passionate and enthusiastic commis chefs and CDPs to join the brigades in Brixton, Soho and White City. You will understand and value the highest standards of service. This is a young, growing company with great staff retention that rewards high achievers.

From their horticultural roots, to the seasonality of their food, Petersham Nurseries is proudly local, homegrown and part of the surrounding community. The family-owned and run organic farm forms the basis upon which menus are created, and goes hand-in-hand with a strong commitment to reducing waste and encouraging recycling within the business. The aim is to have a minimal impact on the environment. Employing locally where possible (in Richmond 70% of our 100 plus staff live locally), Petersham Nurseries is a strong advocate of encouraging career progression by promoting from within, providing adequate training and by encouraging staff to try a new department or area of interest. They subsidise management courses, wine qualifications, horticultural learning and ensure regular appraisals take place to discuss career progression and opportunities.

Currently looking to hire a Commis Chef, a CDP and a Pastry Chef. Full job descriptions available on application.

Boulangerie Jade is a fine French Artisan bakery and patisserie bringing a piece of France to London, making all the classics using the best quality French flour and butter. Baked fresh every day, Boulangerie Jade supplies a wide range of French bread, pastries, savouries and cakes to their outlets across London. Currently looking for a baker - someone skilled, creative, efficient with a focus on food quality and customer satisfaction. You will be Diploma level or equivalent and be prepared to work in a hot, hectic and physically demanding environment.

Also needed is a Pastry Chef able to prepare a variety of desserts, pastries and other sweet goods. Great attention to detail and creativity is required as well as good knowledge of ingredients.

The Lunar Pub Company, co-founded by former Chez Bruce chef Oliver Marlowe, is looking for chefs at all levels for Hunter's Moon and at Ganymede, their new opening in Belgravia. Happy to consider new graduates or those with some commercial kitchen experience.

London's largest and most dynamic food surplus charity is looking for a chef in its newly opened kitchen in Poplar. You will be part of a team of 12, cooking meals for London's most vulnerable people using surplus food. The charity's vision is of a London where no-one goes hungry and good food is never wasted. The kitchen will be producing 6,000 meals per day for distribution to the most needy. Good knowledge of culturally diverse cuisine is a bonus.

Two confident and passionate individuals are sought to be part of a new venture and to be involved in the development of a business creating freshly made, Mediterranean cuisine. Prerequisites include training in the culinary arts, awareness of good hygiene practices, physical stamina, creative flair, strong communication, organisational skills and a team mentality. No experience of Greek cuisine necessary. Andover is only an hour from London and is proving a popular relocation destination with more affordable and good quality accommodation.

The Fat Duck is recruiting for a Sommelier. Responsibilities include:

To organise the service of refreshments as ordered to customers using good social skills and selling techniques.

Main Duties

• To ensure that you are familiar with and have a working knowledge of the Wine

List.

• To ensure that you know the range of drinks available and understand the pricing.

• To ensure that proper mis-en-place is prepared for each service.

• To assist customers with their choice of wine or drink and to take the appropriate

orders.

• To organise and assist with the service of beverages along with the correct accompaniments, using the correct equipment and glasses, to the standard laid

down by the Restaurant Manager and Head Sommelier.

• To ensure that correct handling, use, storage and cleaning of all liquor service equipment.

• To ensure that you are aware of, and comply with the Licensing Laws.

• To be aware of and comply with the Hotel’s policy on Fire, Health, Hygiene and

Training and co-operate in all training procedures.

• To be smart at all times whilst on duty and wear the correct uniform. Personal

hygiene to be of the highest standard.

Rosehip + Rye is a small, London-based catering company specialising in natural and elegant food from Eastern Europe, creating food for events and delivering freshly-prepared, chilled dishes to customers twice a week. Can guarantee 1-2 days per week (Thursday or Friday to be agreed), but soon expect this to grow to 3-4 days per week. Location is in North Acton and other locations in London on agreement. Hours are generally 9.00am to 6.00pm. Chef will start by assisting with prepping ingredients, but very quickly will cook whole dishes following recipes. Training will be provided. This is a small team, so everyone is involved in washing up and keeping the kitchen clean and tidy. Opportunity to provide input to menu creation and suggest ways of developing the offer.

Fortnum & Mason is seeking chefs of all levels in their flagship store in the heart of Piccadilly. Within 4 of their outstanding hospitality outlets, chefs are sought to join family-orientated and progressional kitchens, cooking fresh produce to the highest standards. These are exciting opportunities for someone looking to expand their skill set and develop their career. Working within the fine dining informal restaurant at 45 Jermyn Street, the exquisite dining room brings back the golden age of glamour and service for a contemporary London restaurant. There are other opportunities to work within the Royal Exchange Courtyard in Bank - the Fortnum's Restaurant and Bar is one of London's most instagrammable restaurants. More details on application.

The Hinds Head in Bray is looking for a Commis Chef. You will need to have completed a Level 4 Diploma in Professional Culinary Arts. Previous experience in a commercial kitchen will be useful. You will be expected to show enthusiasm for all the sections in the kitchen, and undertake any task that is allocated to you by the senior chefs. You will be expected to understand and then uphold company systems and protocols, as well as maintaining hygiene standards and working as instructed. As Commis Chef you must understand that this is a development/training position and work accordingly. You will report to the Sous or Head Chef on all aspects of training and development.

Hours will be approx 60 per week with 2 days off. 28 days paid holiday as well as other benefits. Accommodation is not provided but a list is available of accommodation close to the restaurant.

Popular neighbourhood restaurant needs senior sous to join the team. Someone who is capable of taking over when needed, able to make decisions when Head Chef is not around. Someone who has worked on protein, can cook fish and meat confidently and ideally knows how to manage a charcoal oven. Always happy for chef to come up with creative ideas and new dishes.

Canape Box Ltd is looking for a seasonal (September - December) canape chef to join a small, tight knit team. Great opportunity for a keen foodie to learn how to make canapes working in a fun environment with a dedicated and reliable team. Ideally, 1 year's experience in a commercial kitchen. Must be a driver with own vehicle.

Molly's Cafe is the latest opening from the founders of The Anchor and Hope in SE1. A small group, launched in 2003, they run busy establishments with a high standard of cooking, using the best seasonal ingredients. The business ethos is to work hard, be proud and treat each other with respect so a friendly, kind temperament with a strong work ethic and a desire to learn are all important. Would suit Diploma graduate.

FINNS OF CHELSEA is a long established gourmet food shop and catering business with a busy kitchen behind the shop on the increasingly lively and foodie Chelsea Green. Finns doubles as a delicatessen and café with a large catering side all supplied from the same on-site kitchen. We have several outside café tables and we are gradually resuming our outside catering business supplying food for 'at home' entertaining, product launches, galleries, picnics, sporting events and more.

We have a core team of four chefs who work with great camaraderie, conscientiousness and good humour. Whilst being predominantly in the kitchen all our chefs spend time in the shop itself serving the customers and helping them plan their entertaining. There is a lot of customer contact both in person and on the telephone as customers seek advice about what to serve and what with.

You will be expected to learn the tills as well as how to make a famous Finns coffee so must be flexible, organised and a quick-learner. A team player is absolutely essential and a friendly, confident and professional disposition key in providing the very best service to our incredibly loyal and long-standing client base.

Our menus change with the seasons and include starters, main dishes, salads, vegetable dishes, pates, soups, quiches and puddings. The flavour is predominantly traditional British with lots of accents and influences from near and far. We encourage new ideas and welcome the introduction of new recipes to the repertoire.

There is plenty of opportunity to create your own dishes throughout the week. You will rotate sections from meat, fish and pies to soups, pates and quiches or vegetables and salads another week so the role is varied and versatility is key.

Ideally you will have done a professional cookery course and have experience working in a commercial kitchen or catering environment.

Please respond to this, after which we will ask you to forward your current CV and a covering letter telling us why you think you are suitable for the role. Successful applicants will be contacted for an interview and kitchen trial shortly thereafter.

Hours

Monday - Friday, 7.30 am - 4.30 pm / 9.30 am - 6.00 pm.

One Saturday per month, 8.00 am - 4.00 pm.

Qualifications Requested

Professional cooking course, ideally Leiths.

www.balcaskie.com/live-and-wor...

A new firm, but with experience creating restaurant concepts for 5-star hotels internationally, is launching a new concept, based in the heart of Leamington Spa, that will become the reference venue for a new F&B franchise. This flagship venue requires an innovative Head Chef who can imagine, create and oversee unique, simple, elegant mixed-European menus that consistently deliver high quality. Ideally, an owner-calibre, inspirational individual who want to make a real impact.

Must be able to design a refined menu; effectively operate an organised kitchen line; confident recruiter; experience managing stock and rota; some education from a culinary school/institute would be highly valued.

Competitive salary plus profit sharing and potential equity in the business. OTE after Year One will see significant increase in salary.

Calm and creative Head Chef with a high level of catering experience needed. You will be comfortable catering for numbers between 6 and 300. Driver with own vehicle.

Farm Girl is looking for a cdp for a brunch concept - daytime shifts only - based on Portobello Road, W11

Utter Waffle is a multiple-award-winning brunch restaurant and event caterer. Innovative and exciting food and great customer service has resulted in 4 x British Street Food Awards. You will be a graduate with a desire to work in a very busy kitchen, serving food to both in-house customers and the event-catering side of the business. Current sous chef is a Leiths alumna.

Family business is looking for a chef to join the team. This is an Airstream-style food trailer which travels around Buckinghamshire basing itself in various locations selling street food. The ideal candidate should be enthusiastic to learn, possess a strong work ethic and be excited to be part of a family-run business which is growing. This is a new business so it is a dynamic place to work and there will be opportunities for advancement and more hours for the right candidate.

Responsibilities include providing assistance to the Head Chef; developing new dishes and overhauling menus to increase clientele; experimenting with recipes and suggesting new ingredients. Culinary school diploma preferred, along with up-to-date knowledge of cooking techniques and recipes.

A newly launched Woodland Bistro and Cookery School is looking for a professional couple to take over the business. Set in 36 acres of wild flower meadows and woodland with both the North and South coast beaches close by, it is a destination venue.

The owners are looking for a couple/family or professional couple to take the business to its true potential. There is scope to do events, weddings, pop-ups and Supper Clubs as there is seating for 70 outdoors and 30 indoors.

There are great primary schools in nearby villages plus good secondary schools in Penzance and Helston as well as an independent school in Truro.

Already a very foodie location including Michael Cains Harbourside Refuge and Jude Kereama with Kota and Kota Kai.

Popular Middle Eastern restaurant based in Spitalfields and soon to open in Soho, is looking for a strong sous chef (salary up to £37k).
48 hour week (7 shifts)
Birthdays off (paid)
Free meal for 2 upon starting
£500 for completing 3 month probation

A small, independent restaurant focusing on sustainability, reducing food waste, sourcing ingredients carefully and offering dishes for different dietary requirements, is looking for a chef passionate about these values to work on a full-time basis. No late nights. Friendly and chilled atmosphere.

We are looking for candidates with a passion for sharing their knowledge to join the teaching team at Leiths. We train 96 students to become professional chefs every year, but also teach new skills to hundreds of enthusiastic home cooks.

We are looking for someone who has a professional chef training, to the standard of the Leiths Diploma in Food and Wine (although we welcome chefs trained on other professional training courses) and who has been working hands-on in the industry, so that they have maintained and developed their technical skills since graduating. A varied experience is an advantage, but some practice of classic techniques in a professional kitchen context is required.

Some previous teaching experience would be an advantage, but Leiths also trains its teachers in-house as well as providing external professional teacher training opportunities. You would spend your first year learning how we teach all the skills whilst embarking on our teaching development programme. The most important thing is that you have excellent technical knowledge, that you communicate well and that you can demonstrate your enthusiasm for your subject.

Initially you would work as the back-up to a more senior teacher, but would gradually take on more responsibility and learn to do practical demonstrations and be responsible for classes and courses.

The school runs daily from Monday to Saturday. It also runs evening classes during the week. You will be teaching 5 shifts per week; either Monday to Friday 9am – 5pm or a shorter day on a Saturday, or occasionally an evening session 2pm – 10pm. You will be given your programme well in advance. You will not be asked to work every Saturday, you will usually be required to work 1 Saturday per month.

Competitive annual salary with the opportunity to teach extra sessions for additional pay if you choose. Your salary will increase as you meet the targets of our in-house development programme.

To apply, send a c.v. along with a letter explaining why you think you would suit this role to with email subject heading ‘LEITHS TEACHER JOB APPLICATION’

The Kilchrenan Inn in Oban is looking for a young enthusiastic chef to join their young dynamic team.

This is a fantastic opportunity to work in a stunning location with top quality seasonal produce in a venue gaining national recognition for it's food and service

Great rewards and training given, the Inn has been voted one of Scotland's 15 best pubs by Good Pub Guide 2021.

Accommodation is provided in a boutique static caravan with log burning stove. The position may also be ideal for a couple with the partner working front of house.

Wage is dependent on ability and experience and the position can be considered as seasonal or permanent.

Exceptional commis chefs needed for both the Main and Pastry kitchens. This is an exciting role for a talented individual who is looking for a new challenge and wants to join a fast-paced and high performing hotel team renowned for their approach and delivery of unparalleled service. You will demonstrate a genuine dedication to the brand a show a commitment to consistent quality. You will have a passion for food and high quality products, be a team player who is an avid learner who wants to be challenged and developed. Full job description on application.