What Jobs are available for Chefs in Nailsworth?

• Oversee all aspects of kitchen operations, including menu development, food preparation, and quality control.
• Lead, mentor, and inspire a team of chefs and kitchen staff, fostering a positive and collaborative working environment.
• Develop innovative and seasonal menus that align with the restaurant's brand and target market, ensuring high standards of presentation and flavour.
• Manage food costs effectively, including inventory control, stock ordering, and waste reduction strategies.
• Ensure strict adherence to all health, safety, and hygiene regulations, maintaining a spotless kitchen environment.
• Collaborate with the front-of-house management to ensure seamless service and a high-quality dining experience for guests.
• Train kitchen staff on culinary techniques, portion control, and food safety standards.
• Manage staff rotas and schedules to ensure adequate coverage whilst controlling labour costs.
• Source high-quality ingredients from reputable suppliers, building strong relationships.
• Contribute to the overall success and reputation of the restaurant through culinary innovation and operational excellence.

• Proven experience as a Head Chef, Executive Sous Chef, or a senior culinary role within a high-quality restaurant or hotel.
• A strong portfolio showcasing creative and refined culinary skills.
• In-depth knowledge of various cooking techniques, global cuisines, and current food trends.
• Exceptional leadership, communication, and team management abilities.
• Proficiency in menu costing, budget management, and inventory control.
• Thorough understanding of HACCP principles and food safety regulations.
• Ability to work under pressure in a fast-paced environment and manage multiple priorities.
• A passion for food and a commitment to delivering outstanding culinary experiences.
• Strong organisational skills and attention to detail.
• Culinary qualifications from a recognised institution are highly desirable.

Sous Chef - Full Time | 36000 to 42,000 Plus Trunk - Cotsworlds

48 hours required working between 4 to 5 days a week - Weekends required

Certainly! Here's a refined and more engaging version of your job advert:

A prestigious countryside estate in the heart of the Cotswolds is looking for a talented and driven Sous Chef to join its dynamic pub kitchen team. This is a fantastic opportunity for a chef who thrives in a seasonal, produce-led environment and enjoys working with a close-knit brigade.

Reporting to the Chef Director, the Sous Chef will play a key role in daily kitchen operations, lead shifts, and support menu development. The focus is on delivering comforting, high-quality British and European dishes using fresh, locally sourced ingredients.

• Full-time, permanent position
• 48 hours per week across 4-5 days
• Weekend availability required
• Salary: 36,000-42,000 per year + tronc
• Relocation support up to 2,000
• On-site role in a rural setting - own transport preferred

This is an excellent opportunity for a passionate chef looking to grow within a respected hospitality setting that values quality, creativity, and teamwork.

If you are Interested in this role, please contact Giles for further information on (phone number removed)

Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.

Sous Chef - Full Time | £36000 to £2,000 Plus Trunk - Cotsworlds

48 hours required working between 4 to 5 days a week - Weekends required

Certainly! Here's a refined and more engaging version of your job advert:

A prestigious countryside estate in the heart of the Cotswolds is looking for a talented and driven Sous Chef to join its dynamic pub kitchen team. This is a fantastic opportunity for a chef who thrives in a seasonal, produce-led environment and enjoys working with a close-knit brigade.

Reporting to the Chef Director, the Sous Chef will play a key role in daily kitchen operations, lead shifts, and support menu development. The focus is on delivering comforting, high-quality British and European dishes using fresh, locally sourced ingredients.

• Full-time, permanent position
• 48 hours per week across 4-5 days
• Weekend availability required
• Salary: 6,000- 2,000 per year + tronc
• Relocation support up to ,000
• On-site role in a rural setting - own transport preferred

This is an excellent opportunity for a passionate chef looking to grow within a respected hospitality setting that values quality, creativity, and teamwork.

If you are Interested in this role, please contact Giles for further information on

Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.

• Develop new and exciting menu items, considering current food trends and client needs.
• Create detailed, standardized recipes with precise measurements and cooking instructions.
• Test and refine recipes for flavour, presentation, and scalability.
• Assist in developing seasonal menu offerings and promotions.
• Conduct food cost analysis for new and existing menu items.
• Source information on high-quality ingredients and potential suppliers.
• Collaborate with operational teams to ensure recipes are practical for implementation in kitchen environments.
• Document all menu development work, including ingredient lists, method statements, and plating instructions.
• Ensure all developed recipes adhere to food safety and hygiene standards.
• Maintain a keen awareness of dietary restrictions and preferences when developing menus.
• Contribute creative ideas to enhance the overall culinary offerings.

• Professional culinary qualification or equivalent extensive experience in a professional kitchen.
• Minimum of 5 years of experience as a Sous Chef or equivalent in a high-volume catering or restaurant environment.
• Proven experience in menu development and recipe creation.
• Strong understanding of food costing, ingredient sourcing, and inventory management.
• Excellent recipe writing skills and attention to detail.
• Creative flair and a passion for innovative cuisine.
• Good knowledge of food safety and hygiene regulations.
• Ability to work effectively independently and within a remote team structure.
• Proficiency in using digital collaboration tools (e.g., video conferencing, shared documents).
• Strong organizational and time management skills.

Head Chef – Join Our Culinary Leadership Team

Location: Midford Manor, Bath

Join Our Team – £4,000 Welcome Bonus Available! (T's & C's apply)

Circa £50,000 base salary + Extensive benefits package !

33 days annual leave (Including bank holidays)

Minimal late nights past 7pm and only working every other weekend !

Are you passionate about creating exceptional dining experiences and leading a team to culinary excellence? We’re looking for a talented Head Chef to take charge of our kitchen operations and deliver high-quality, nutritious meals that delight our residents every day.

About the Role:

As Head Chef, you’ll oversee all aspects of food service and meal preparation within the home. You’ll lead a skilled catering team, to deliver beautifully presented, nutritious meals that reflect our commitment to excellence

Key Responsibilities:

• Lead, train, and support the catering team, including recruitment and induction.
• Manage rotas to ensure appropriate staffing levels at all times.
• Prepare meals from scratch using fresh ingredients, with a focus on quality and presentation.
• Oversee food stock levels, ordering, and budget control.
• Maintain high standards of food presentation, choice, and nutrition tailored to residents’ dietary needs.
• Ensure compliance with Health & Safety and hygiene regulations, including equipment safety checks.

About You:

• Experienced – Minimum 2 years in a leadership kitchen role, with budgeting and financial oversight.
• Qualified – NVQ Level 3 in Food Hygiene or equivalent.
• Ethical & Professional – You live our values and uphold our Charter.
• Outstanding – You’ll be part of a team that’s consistently rated highly by residents, families, and the community.

What we Offer:

• A values-driven workplace where people are our greatest asset.
• Industry-leading training and development with clear career progression.
• Excellent benefits including pension, life assurance, and optional healthcare.
• Access to Hallmark Rewards – our exclusive discounts and perks scheme.
• A genuine focus on work-life balance .

To apply for the opportunity, please send your CV to us today.

• Oversee all daily kitchen operations, ensuring efficiency and smooth service flow.
• Develop and execute innovative, seasonal menus that align with the establishment's brand and target clientele.
• Manage inventory, procurement, and supplier relationships, ensuring high-quality ingredients at optimal cost.
• Lead, train, mentor, and inspire a diverse kitchen team, fostering a positive and collaborative work environment.
• Maintain rigorous standards of food safety, hygiene, and health regulations (HACCP).
• Control food costs and manage kitchen budgets effectively, ensuring profitability.
• Collaborate with the management team on menu costing, pricing, and special events.
• Ensure consistency and quality in all dishes prepared and served.
• Contribute to the overall success and reputation of the establishment through culinary excellence.
• Stay updated on current culinary trends and techniques, incorporating them where appropriate.

• Proven experience as a Head Chef, Sous Chef, or Senior Chef in a similar high-quality establishment.
• Demonstrable culinary artistry with a strong understanding of various cooking techniques and cuisines.
• Excellent leadership, communication, and team management skills.
• In-depth knowledge of food safety, HACCP, and kitchen management best practices.
• Strong financial acumen, with experience in menu costing, inventory management, and budget control.
• Creativity and a passion for developing innovative and appealing dishes.
• Ability to work effectively under pressure in a fast-paced environment.
• A genuine passion for food and a commitment to delivering exceptional dining experiences.
• Relevant culinary qualifications or certifications.
• Must be eligible to work in the UK and available for immediate start.

• Lead and manage all kitchen operations.
• Develop creative and seasonal menus that align with the restaurant's concept.
• Oversee food preparation, cooking, and presentation to the highest standards.
• Manage kitchen staff, including hiring, training, scheduling, and performance evaluation.
• Control food costs, manage inventory, and ensure efficient ordering.
• Maintain impeccable hygiene and safety standards in the kitchen.
• Collaborate with the restaurant management team on menu pricing and profitability.
• Ensure consistent quality and execution of all dishes.
• Stay updated on culinary trends and industry best practices.
• Manage supplier relationships and negotiate terms.

• Proven experience as a Head Chef or Sous Chef in a fine dining or high-quality restaurant.
• Demonstrated culinary expertise and creativity.
• Strong leadership and team management skills.
• Excellent understanding of food costing and inventory management.
• Proficiency in food safety and hygiene regulations (e.g., HACCP).
• Exceptional communication and interpersonal abilities.
• Ability to work effectively under pressure and manage time efficiently.
• Passion for food and commitment to excellence.
• Experience in menu development and costing.
• Relevant culinary qualifications or equivalent experience.

• Oversee all aspects of kitchen operations, ensuring efficiency and adherence to quality standards.
• Develop creative and appealing menus, incorporating seasonal ingredients and culinary trends.
• Manage inventory, including ordering supplies, monitoring stock levels, and controlling food costs.
• Lead, train, and mentor kitchen staff, fostering a positive and collaborative work environment.
• Ensure strict adherence to food safety, hygiene, and sanitation regulations (HACCP).
• Control kitchen budgets and manage supplier relationships to optimize costs and quality.
• Collaborate with the front-of-house management to ensure a seamless dining experience for guests.
• Maintain kitchen equipment and ensure a clean and well-organized working environment.
• Conduct regular performance reviews and provide constructive feedback to kitchen staff.
• Uphold the restaurant's reputation for culinary excellence and exceptional service.

• Oversee all kitchen operations, including food preparation, cooking, and presentation, ensuring consistency and excellence.
• Develop creative and seasonal menus, incorporating local produce and catering to various dietary requirements.
• Manage and mentor kitchen staff, providing training, setting performance standards, and fostering a positive team environment.
• Control food costs by effective inventory management, ordering, and waste reduction strategies.
• Ensure strict adherence to health, safety, and hygiene regulations, including HACCP standards.
• Collaborate with the front-of-house management to ensure seamless service and customer satisfaction.
• Maintain kitchen equipment and facilities, ensuring they are clean, safe, and in good working order.
• Manage supplier relationships and negotiate best prices for ingredients and supplies.
• Innovate and stay current with culinary trends to keep the menu fresh and exciting.
• Contribute to the overall success and profitability of the establishment.

• Proven experience as a Head Chef or Senior Sous Chef in a similar establishment.
• Culinary qualification or equivalent professional experience.
• Strong knowledge of food safety and hygiene standards (e.g., Level 3 Food Safety).
• Exceptional leadership and team management skills.
• Proficiency in menu costing, inventory management, and financial control.
• Creative flair and passion for high-quality food and presentation.
• Ability to work effectively under pressure in a fast-paced environment.
• Excellent communication and interpersonal skills.