108 Chefs jobs in Merseyside

Area Sales Manager (North West/West Yorks) - Chefs/Ex Chefs Wanting to get into Field Sales

Salary £45,000 Basic, Excellent Bonus, Company Car & Superb Benefits including a Really Good Pension Scheme + 25 Days Holiday plus Bank Holidays

What an unbelievable opportunity this is for Chefs or Ex Chefs with confident personalities to develop a career in Field Sales with a Market Leader.

The Company

• A Global Company and a Market Leader

• A Leading Supplier of Innovative and Premium Quality Catering Products

• A Trailblazer – Leading the way in their sector with a proven and progressive Business Model

• Provide superb Training in the UK and Overseas to all Area Sales Managers

• Provide brilliant pathways and career development opportunities for ambitious, driven and high performing professionals

The Role

• A unique role demonstrating and selling Catering Products to Catering End Users – eg Hotels, Restaurants, Gastropubs covering Lancashire & parts of West Yorkshire. Postcodes - LA, FY, PR, WN, BL, OL, HX, BB,

• Also to work closely with Catering Dealerships on the area to build relationships and channel business

• Develop Relationships with both existing and new accounts

• Effectively manage a sales territory to ensure maximum coverage and increase sales and profitability

• To work towards meeting and exceeding sales targets set

• To work Monday to Friday, normal working hours

The Person

• Ideal profile is a Chef or Ex Chef with some sales experience ideally foodservice sales experience but our client will consider Chefs or Ex Chefs with any sales experience

• Our Client will also happily consider Chefs or Ex Chefs who have no sales experience but are excellent communicators, very confident personalities and with the drive and hunger to be a success in a sales role

• A confident and effective presenter/demonstrator. A big part of the role will be demonstrating products to teams of people eg Kitchen staff so candidates must be comfortable and confident in this environment

• The ability and credibility to liaise effectively and professionally with Head Chefs, Executive Chefs, Development Chefs, Restaurant Owners etc

• Well organised with the ability to manage a large Sales Territory effectively and efficiently

• Live on or very close to the area in question

DUE TO ANTICIPATED RESPONSE LEVELS WE SHALL ONLY BE ABLE TO CONTACT CANDIDATES WHOSE APPLICATIONS WE WISH TO PROGRESS. IF YOU DO NOT HEAR FROM US YOUR APPLICATION WILL BE DEEMED TO BE UNSUCCESSFUL ON THIS OCCASION.

How we use your data - Please note that by responding to this advertisement you will be creating a legitimate interest for Harris Carlton to communicate with you about the position you have applied for. We may also store the information you send us, in order that we may alert you of other similar opportunities which might be of interest to you either now or in the future.

We will never share your information with third parties without your prior permission. You have the right to see whatever information we hold about you, and the right to insist that we remove your personal information at your instruction.

Area Sales Manager (North West/West Yorks) - Chefs/Ex Chefs Wanting to get into Field Sales

Salary £45,000 Basic, Excellent Bonus, Company Car & Superb Benefits including a Really Good Pension Scheme + 25 Days Holiday plus Bank Holidays

What an unbelievable opportunity this is for Chefs or Ex Chefs with confident personalities to develop a career in Field Sales with a Market Leader.

The Company

• A Global Company and a Market Leader

• A Leading Supplier of Innovative and Premium Quality Catering Products

• A Trailblazer – Leading the way in their sector with a proven and progressive Business Model

• Provide superb Training in the UK and Overseas to all Area Sales Managers

• Provide brilliant pathways and career development opportunities for ambitious, driven and high performing professionals

The Role

• A unique role demonstrating and selling Catering Products to Catering End Users – eg Hotels, Restaurants, Gastropubs covering Lancashire & parts of West Yorkshire. Postcodes - LA, FY, PR, WN, BL, OL, HX, BB,

• Also to work closely with Catering Dealerships on the area to build relationships and channel business

• Develop Relationships with both existing and new accounts

• Effectively manage a sales territory to ensure maximum coverage and increase sales and profitability

• To work towards meeting and exceeding sales targets set

• To work Monday to Friday, normal working hours

The Person

• Ideal profile is a Chef or Ex Chef with some sales experience ideally foodservice sales experience but our client will consider Chefs or Ex Chefs with any sales experience

• Our Client will also happily consider Chefs or Ex Chefs who have no sales experience but are excellent communicators, very confident personalities and with the drive and hunger to be a success in a sales role

• A confident and effective presenter/demonstrator. A big part of the role will be demonstrating products to teams of people eg Kitchen staff so candidates must be comfortable and confident in this environment

• The ability and credibility to liaise effectively and professionally with Head Chefs, Executive Chefs, Development Chefs, Restaurant Owners etc

• Well organised with the ability to manage a large Sales Territory effectively and efficiently

• Live on or very close to the area in question

DUE TO ANTICIPATED RESPONSE LEVELS WE SHALL ONLY BE ABLE TO CONTACT CANDIDATES WHOSE APPLICATIONS WE WISH TO PROGRESS. IF YOU DO NOT HEAR FROM US YOUR APPLICATION WILL BE DEEMED TO BE UNSUCCESSFUL ON THIS OCCASION.

How we use your data - Please note that by responding to this advertisement you will be creating a legitimate interest for Harris Carlton to communicate with you about the position you have applied for. We may also store the information you send us, in order that we may alert you of other similar opportunities which might be of interest to you either now or in the future.

We will never share your information with third parties without your prior permission. You have the right to see whatever information we hold about you, and the right to insist that we remove your personal information at your instruction.

• Lead and mentor the kitchen brigade, fostering a positive and productive work environment.
• Develop innovative and seasonal menus, incorporating high-quality ingredients and culinary trends.
• Oversee all food preparation, cooking, and presentation, ensuring consistency and excellence.
• Manage kitchen inventory, including ordering, receiving, and stock control, to minimize waste and control costs.
• Ensure strict adherence to food safety, hygiene, and sanitation standards.
• Collaborate with the F&B management team on menu costing, pricing, and profitability.
• Train and develop junior chefs and kitchen staff, promoting skill enhancement and career growth.
• Manage kitchen budgets and control food and labor costs effectively.
• Maintain strong relationships with suppliers, ensuring the procurement of the finest ingredients.
• Innovate and elevate the dining experience, contributing to the restaurant's reputation for culinary excellence.

• Developing creative and appealing menus that align with the establishment's brand and target market.
• Ensuring the highest standards of food quality, presentation, and taste.
• Managing kitchen operations, including food preparation, cooking, and plating.
• Leading, training, and mentoring kitchen staff to foster a high-performing team.
• Controlling food costs, inventory management, and supplier relations.
• Maintaining impeccable standards of hygiene and safety in the kitchen, adhering to all regulations.
• Implementing and enforcing kitchen policies and procedures.
• Collaborating with management on budgeting and financial performance of the kitchen.
• Keeping up-to-date with culinary trends and innovations.
• Conducting regular performance reviews for kitchen staff.
• Ensuring efficient stock rotation and waste reduction.
• Contributing to a positive and productive work environment.

• Recognised culinary qualifications or equivalent extensive experience.
• Proven experience as a Head Chef, Executive Sous Chef, or equivalent senior kitchen role.
• Strong leadership and team management skills.
• Excellent knowledge of food safety and hygiene standards.
• Creativity and passion for culinary arts.
• Proficiency in menu planning and cost control.
• Strong communication and interpersonal abilities.
• Ability to work effectively under pressure in a fast-paced environment.
• A passion for delivering exceptional dining experiences.

Sous Chef - Warrington

Up to £30,317 per annum (depending on experience)

Predominantly Monday - Friday days with occasional evenings and weekends.

We are looking for a talented, enthusiastic Sous Chef for our dedicated team at The Engine rooms, Birchwood Park, producing outstanding food using the finest and freshest ingredients.

Personality behind every plate

Dine provides tailored food services to 140 clients in the business and industry sector. With over two decades of industry experience, we pride ourselves on offering a personalised approach to our clients, whilst delivering outstanding service. Our passion lies in creating great-tasting menus, promoting sustainability, and proudly working with local suppliers and communities. That’s why our menus feature only locally sourced, seasonal, and sustainable ingredients with a target of reaching Climate Zero by 2030.

If you are an innovative and creative Chef, passionate about using top quality fresh ingredients, and looking for a role which can offer both work life balance and career development - we want to hear from you!

About the role

• Services: Breakfast, Lunch, Dinner, Vending, Hospitality and a Coffee Shop.
• Working within a team of 40 with 9 direct reports and serving 7000 customers on-site.
• Covering for the head chef during absences.
• Assisting the head chef in creating, ordering, and compiling weekly menus.
• Sharing responsibility with the head chef for daily Health, Safety, and Environmental (HSE) standards.
• Upholding the centre of excellence in food and customer service.
• Collaborating with the head chef to manage all kitchen areas and the team, ensuring that standards and service levels are maintained.

• Experience: Candidates should have at least Sous chef level experience, demonstrating culinary expertise and dedication.
• Creativity: Show an intense passion for cuisine with the ability to innovate, creating remarkable dishes that make a lasting impression on guests.
• Teamwork: Promote a spirit of cooperation, working alongside other chefs and kitchen staff to ensure a distinguished dining experience.
• Adaptability: Adapt to the ever-changing culinary landscape, excelling in high-pressure situations and overcoming obstacles with ease.
• Passion: Display a sincere enthusiasm for the hospitality industry and a relentless ambition to improve and polish your culinary abilities.
• Professionalism: Maintain a high standard of excellence and professionalism, representing the principles and spirit of Birchwood Park.

• Assist the Head Chef in all aspects of kitchen management and operation.
• Oversee daily food preparation, ensuring quality, consistency, and presentation standards.
• Supervise and train junior kitchen staff, fostering their development and performance.
• Contribute to menu planning, recipe development, and seasonal specials.
• Manage inventory, stock control, and waste reduction strategies.
• Ensure strict adherence to food safety, hygiene, and health regulations.
• Maintain kitchen equipment and ensure a clean and organised work environment.
• Collaborate with the Front of House team to ensure seamless service delivery.
• Control food costs and contribute to achieving financial targets.

• Minimum 5 years of experience in a professional kitchen, with at least 2 years in a Sous Chef or equivalent senior role.
• Professional culinary qualification (e.g., NVQ Level 3, City & Guilds).
• Extensive knowledge of culinary techniques, ingredients, and food trends.
• Proven leadership and team management skills.
• Strong understanding of HACCP and food safety principles.
• Excellent communication and interpersonal abilities.
• Ability to work effectively under pressure and manage multiple priorities.
• Passion for high-quality food and exceptional dining experiences.

• Develop, test, and refine innovative menu items, focusing on quality, presentation, and cost-effectiveness for delivery.
• Create detailed recipes and preparation guides, ensuring clarity and consistency for remote culinary teams.
• Oversee recipe development processes, from initial concept to final execution, ensuring alignment with brand standards.
• Collaborate with the Head Chef and other stakeholders to maintain exceptional food quality and guest satisfaction.
• Ensure strict adherence to all food safety, hygiene, and sanitation regulations within all virtual kitchen operations.
• Conduct virtual training sessions and provide ongoing support to remote kitchen staff.
• Manage inventory and ordering processes for ingredients, optimising stock levels and minimising waste.
• Analyse performance metrics and customer feedback to identify areas for improvement and innovation.
• Contribute to strategic menu planning and seasonal updates, keeping abreast of culinary trends.
• Maintain a creative and collaborative spirit, fostering a positive and productive remote working environment.

• Formal culinary qualifications from a recognised institution (e.g., City & Guilds, Le Cordon Bleu) or equivalent extensive experience.
• Minimum of 5 years of progressive culinary experience, with at least 2 years in a Sous Chef or similar senior role within a high-volume or delivery-focused environment.
• Proven experience in menu development and recipe creation.
• Exceptional understanding of food safety, HACCP, and health & safety standards.
• Proficiency in digital tools and platforms for remote collaboration and project management.
• Strong organisational and time management skills, with the ability to manage multiple priorities.
• Excellent communication and leadership abilities, suitable for a remote team environment.
• A passion for food innovation and a commitment to culinary excellence.
• Ability to work independently and effectively in a remote setting.

• Assist the Head Chef in menu development and execution.
• Oversee daily food preparation and ensure consistent quality.
• Lead and motivate kitchen staff during service.
• Manage inventory, stock levels, and order supplies.
• Ensure adherence to food safety, hygiene, and health regulations.
• Support the Head Chef in training and developing junior kitchen members.
• Maintain kitchen cleanliness and organization.
• Contribute to a positive and collaborative kitchen culture.

• Proven experience as a Sous Chef or Senior Chef de Partie in a similar establishment.
• Strong culinary skills and knowledge of contemporary cooking techniques.
• Excellent leadership and communication abilities.
• Proficiency in food safety and hygiene standards.
• Ability to work efficiently under pressure.
• Experience with inventory management and cost control.