I'm committed to helping people to find not just a new role, but to find an employer that suits who you are and how you work, because when you have the right people in the right business, that’s when the magic happens, right?

I'm always intersted in speaking with people from a hospitality/leisure management or chef'ing background who might be looking for a fresh challenge and value a people-centric recruiment approach with the candidate front and centre.

If you're a multisite/regional Manager, General Manager, Assistant Manager or Head Chef and you're looking to make a change in 2023 press the 'GET IN TOUCH' button below and let's talk about what's important to you in your next move.

£38,000 salary per annum plus TRONC

The Willows is an award-winning weddings and events venue attached to the Woodmans Arms bar-eatery situated outside the village of Whickham to the west of Newcastle upon Tyne.

Now into it’s third year of operation, The Willows is a wedding and events venue operating more than 100 bookings per year. Having recently won ‘Wedding Cater of the Year’ at the North of England Wedding Awards, as well as ‘Best Wedding venue in the UK’ at the Hitched Wedding Awards, this a is a growing business looking to continue its successful rise in the wedding and events market.

We are looking for a Senior Sous Chef to work alongside the Executive Head Chef as the lead for the wedding and events kitchen operation; to not only maintain the standard of food but to further build on the reputation for catering excellence.

What's in it for you?

• Pay-rate: £38,000 per annum plus TRONC.
• Hours: 45 per week working 5 days out of 7 including weekends and evenings.
• Other: free meal on shift, free on-site parking.

What we're looking for:

• Experience: a current Sous Chef operating at a high standard, with wedding, banqueting and/or event catering experience.
• Passion: you love to cook with fresh, seasonal ingredients, and you have a great eye for detail.
• Flexibility: our goal is for our couples to enjoy a stress-free wedding day. That might mean we need to be flexible with their catering requests. We are looking for a Senior Sous who can be flexible around our client’s needs as well as the needs of the business.
• Team player: you’re not fazed by running a high-volume service and can motivate your team with ‘hands-on’ leadership to produce outstanding food with exceptional attention-to-detail.

Responsibilities:

• Kitchen Management: to lead in the planning, production and delivery of high-quality wedding and event catering.
• Menu Development: to work alongside the Executive Head Chef and Wedding Coordinators to produce exciting and innovative meus that meet the client’s requirements.
• Compliance: to have responsibility for all aspects of your kitchen’s Health & Safety and Food Hygiene, ensuring compliance documentation and record keeping is in-line with the requirements of the business.

So if you like what you read and think you’ve got what it takes to rise to the challenge of this outstanding business, then we’d love you hear from you. Press ‘TELL ME MORE!’ and let’s get you one step closer to joining the team.

£35,000 per annum plus service charge share

Adam & Eve, Alnwick is the northern jewel-in-the-crown for parent company Bart & Taylor; an operator of premium boutique bars and restaurants with a focus on community building through innovative food and drink experiences.

A farm-to-fork restaurant, Adam & Eve has been a mainstay in the Northumberland culinary scene for a number of years, delivering premium, fresh, exciting food alongside impeccable service. 

As the business moves into the new year, they are looking to evolve the restaurant offering under the direction of a new Head Chef who has the passion and vision to drive menu creation and lead the small but passionate team of chefs to a new level of culinary excellence and recognition.

What's in it for you?

• Salary:   £35,000 plus circa £5000 service charge/tips share
• Hours:   42-45 per week over 5 days
• Other:   uniform supplied and laundered, free food on shift, and company discounts available.

Our ideal candidate 

• Experience:   the role is suitable for either an existing Head Chef looking for their next challenge, or a driven Sous Chef ready to make a culinary impact in a senior role. The company have a training pathway in place to support either type of appointment. Experience in a similar style, premium eatery is a must.
• Skills:   a skilful, hands-on chef with a history of creating high quality menus and balancing this with diligent kitchen management. 
• Leadership:   can lead a small team with a hands-on approach, as well as having the adaptability to integrate a new menu style into the team’s repertoire.
• Creative thinker:   can show adaptability to find creative solutions to menu development (we’re looking for a real ‘foodie’) and operational challenges.

Responsibilities

• Menu Development:   to create fresh, exciting, seasonal menus showcasing the best local produce.
• Statutory compliance:   maintaining a safe and hygienic kitchen in-line with statutory and company requirements.
• Quality control:   to ensure our guests are only served the highest quality food presented in a consistent manner.
• Financial management:    overseeing stock results, food costs and labour spend to budget, as well as supplier negotiation. 

So if you have the culinary vision, passion and drive to help take this small, premium eatery to the next level then we’d love to hear from you. Press the 'TELL ME MORE!' button and let’s get you one step closer to joining the team!

£13.00 per hour plus TRONC

The Woodmans Arms is an award-winning destination eatery famous for serving classic, comfort food in warm and friendly surroundings. Sitting alongside the Woodmans is the beautiful Willows, a boutique wedding venue, and The Nest, five B&B luxury loft suites.

What's in it for you?

• Pay-rate: £13.00 per hour plus TRONC.
• Hours: 36 per week over 4 days.
• Progression: further hours may be available depending upon your progression in the role.
• Other: free meal on shift, free on-site parking.

What we're looking for:

• Experience: a current Chef de Partie (or similar level position) with a minimum of 6-months experience in the role.
• Passion: you love to cook with fresh, seasonal ingredients, and you have a great eye for detail.
• Team player: you’re not fazed by a high-volume kitchen and can play your part within the team structure to deliver great dishes of food.

Responsibilities:

• Preparation: to play your part in preparing the kitchen for service, including your own section.
• Cooking: to be produce dishes from your particular section (or sections) across the cook line, presenting food to portion control and presentation standards.
• Cleanliness: to work within the team to maintain high levels of kitchen cleanliness and food hygiene.

So if you like what you read and think you’ve got what it takes to play your part, then we’d love you hear from you. Press ‘TELL ME MORE’ quoting reference 'CDP1' and let’s get you one step closer to joining the team.

up to £37,000 salary per annum

2025 is shaping up to be a big year for the hospitality team at Newcastle Theatre Royal and we’re looking for an exceptional Hospitality Manager to help build on the success of the past 12-months.

Working towards their over-arching mission to open up the theatre spaces more often and to more people, late last year work began to diversify the commercial hospitality offering within the organisation as they looked to build on their goal of securing long-term financial resilience.

This started in December with the opening of ‘100 Grey Street’ a premium coffee & wine bar, and extends to later this year with the opening of ‘The Green Room’, a 7-day a week bar-eatery. These two new venues complement the theatre show bars that already cater to 300,000 visitors each year.

With a growing hospitality business the organisation needs a growing hospitality team. We appointed into the new role of Head of Hospitality earlier this year and we’re now ready to add a dynamic Hospitality Manager to lead the team in the day-to-day operations of the department.

What's in it for you?

• Salary: up to £37,000.
• Hours: 39 hours per week over 5 days. This includes regular weekend and evening work.
• Other: Newcastle Theatre Royal Trust is committed to developing those working within the organisation and as such a formalised management development training programme is available for this role.

What we're looking for?

• Experience: at minimum will be an existing hospitality Deputy Manager with 18-months’ service in the role.
• Volume: can demonstrate hand-on leadership of a large team (40+) in a high volume, multi-bar/multi-outlet hospitality venue with strong wet sales.
• Skills: adept at the day-to-day operation of a multi-outlet hospitality business, including but not limited to leading a large team, labour controls, team development, and stock control
• Interpersonal skills: is a team player adept at building relationships within an organisation. There are multiple departments within the organisation and this skill is a key component to the overall success of the organisation’s charitable objectives. 
• Self-starter: is comfortable working autonomously from the Head of Hospitality and leading them team independently at times.

So, if this ad has piqued your interest and you'd like to learn more about this role, press ‘TELL ME MORE’ quoting reference 'NTR1' and let’s get you one step closer to joining the team!

£43,000 to £45,000 salary per annum plus bonus

As the changing landscape of Sunderland city centre edges closer to the completion of its multi-million-pound development, the city’s hospitality scene has been one of the main beneficiaries of this investment. While the introduction of well-known national and regional operators is helping to raise the city’s profile, local operators Pub Culture continue to set the standard for hospitality quality and excellence.

Operators of The Fire Station, The Engine Room, The Parade Ground, and The Dun Cow – all found within a stone’s throw of each other – the company have a diverse portfolio of venues and offerings to complement each other and appeal to a wide range of guests.

Whether that is live music, indoors at The Fire Station auditorium, or outdoors at The Parade Ground, a modern bar eatery in the shape of The Engine Room, or the more traditional wet-led offering at The Dun Cow, all bases are covered!

What is missing is a career focussed, hospitality professional to take hands-on leadership of this outstanding portfolio of venues, and to drive the food and beverage performance as our General Manager of Operations. This role reports directly into the company CEO.

What's in it for you?

• Salary: up to £45,000 with a potential bonus scheme to be introduced.
• Hours: 45-48 per week over 5 days. This includes regular weekend and evening work.
• Other: there is a direct pathway in place to develop the right individual into a senior operations role within the company.

Our ideal candidate

• Experience: will be an existing hospitality General Manager with a minimum of 2-years’ service in the role.
• Volume: can demonstrate hand-on leadership of a large team (40+) in a high volume, multi-bar/multi-outlet hospitality venue with strong food sales.
• Skills: a strategic thinker who is comfortable managing the profitability of the wider business behind the scenes, as much as they are leading a busy front of house service.
• Leadership: is an exceptional leader; resilient, with high-level interpersonal and motivational skills.
• Creative thinker: has a track record of working alongside a commercial team to identify and build on sales opportunities.

So, if this has peaked your interest, and you think you’re up for the challenge of being the ‘face’ of  one of the city’s premier hospitality operations,, then we’d love to hear from you.  

Press ‘TELL ME MORE!’ quoting 'REF: FIRE' and let’s get you one step closer to joining the team!