Total 836 F&B / Tourism / Hospitality job vacancies in North Ipswich

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As a Chef at the Talbot - Harvester, you will master our menu, with your food being the reason guests keep coming through our doors! You’ll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you?

Join us at Harvester, the nation's family favourite. Famous for our fresh rotisserie chicken, sizzling grills and unlimited salad bar, we pride ourselves on offering feel good dining for the nation. Fancy a fresh start? We want to hear from you.

WHAT’S IN IT FOR ME?

• Flexible shifts to fit around you.
• A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we’ve got you covered.
• 20% discount off all of our brands for friends and family.
• Wagestream – a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it.
  
• Opportunities to grow with paid for qualifications.
• Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year.
• Discounts on gym memberships.
• Team Socials – work hard, play hard!

On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you.

WHAT WILL I BE DOING? AS A CHEF YOU’LL…

• Prepare everything that is needed before service.
• Cook food to be proud of and know the menu inside out.
• Maintain the highest standards of cleanliness and safety.

Haven't got a CV to hand? Don't worry you don't need a CV to apply

Proud member of the Disability Confident employer scheme

18th October,
Think FE is recruiting for a further education college in Berkshire looking for a Food Service Assistant to join their catering team on a temporary basis. This part-time role covers a staff absence from 21st October until mid-November, based at Bracknell and Wokingham College.    Due to half term unfortunately no hours are available in the week commencing 28th October.  Role Details:

Temporary, part-time, Monday to Friday, 9am-3pm.
Immediate start (subject to vetting and mandatory training).
Key Responsibilities:


Provide excellent customer service to staff and students within a busy canteen environment.
Assist with food preparation, stocking, and maintaining cleanliness of the kitchen and service area.
Process payments using electronic till systems and ensure all food hygiene and safety standards are met.
Support students from the SEN curriculum as part of the Learning Company initiative, helping them

... Click here to view more detail / apply for Food Service Assistant

That’s Amore Cheese, an Australian company leader in Italian style cheese is currently seeking a talented and eager Chef to join our Cheesery!

The role is full time
Salary depends on experience ranging from $70,000-75,000

Our menu includes many Italian dishes with a modern touch. Our cheeses are often protagonists in these dishes and the possibilities to pair them with new ingredients are vast and we encourage our team to do so.

We have a cafe on-site, along side our factory producing cheese. We are open for breakfast and lunch 7 days a week.

The chef we are looking for will be available 5 days between Monday to Sunday, must be available for weekday and weekend starting from 7:30am until 5pm. 2 days off per week.

The successful candidate will have:

Experience with cooking breakfast and lunch menu
The ability to execute our menu with precision and creativity whilst maintaining high standards of food quality and presentation
Contribute to the development of new menu items and fortnightly specials
Experience with Italian food, or willing to learn
Cool under pressure, well-organised, and punctual
We are looking for a chef with any level of experience
Be passionate about your work and excelling in the field!
Benefits

Join a passionate team in a people orientated business
Work for a growing and successful company
Opportunities for career growth and development
Staff discount at our retail outlet
No night work!
Lots of cheese!

Head Chef

Status: permanent

Salary: £27,000 - £31,000 depending on experience

Hours: 37.5 hours per week which will likely include Saturdays on a rota basis

Closing Date: 28 October 2024

We are looking for an experienced Head Chef to manage the day to day running of the catering service at the Hospice. You will lead the team to ensure that high standards in food quality, safety and service are maintained at all times.

You will hold Food Hygiene Certificate Level 3 and NVQ Level 1 and 2 (706 Level 1 and 2) or have equivalent experience. COSHH awareness is essential.

The ideal candidate will have previous experience of running a kitchen together with catering for events and functions. You will have extensive knowledge of diets and allergies.

St Elizabeth Hospice is an independent charity and hospice, which improves life for people in the East Suffolk, Great Yarmouth and Waveney areas living with a progressive or life-limiting illness.

Established in 1989, the hospice has built a reputation for delivering high-level care to patients and the community it serves. Through medicine and therapy, they ease pain; give life purpose and make life liveable. Last year the charity supported over 4,000 patients and their families.

The hospice’s work is centred on the individual’s needs and they provide specialist support wherever it is needed; whether that is in the home, another setting in the community, in hospital or in the hospice itself. Support is provided to patients and their families via the Inpatient Unit, the Community Care Unit including outpatient’s clinics, home visits from the community nursing, medical or therapy team, the OneCall 24/7 telephone helpline and bereavement support.

In 2023, St Elizabeth Hospice merged with East Coast Hospice to form a collaborative approach to developing achievable and sustainable specialist palliative care services for people living in the Great Yarmouth and Waveney area.

In addition to being part of a wonderful local charity, the hospice offers a generous benefit package, including:

• 27 days annual leave entitlement
• Pension scheme (NHS pension transferable)
• Life Cover
• Free Car Parking
• Cycle to Work Scheme
• Car Leasing Scheme
• Health Service Discounts
• Occupational Sick Pay
• Subsidised refreshments
• Blue Light Card
• Employee Assistance Programme

For more details about this role please read the job description and person specification or contact Glenn Markwell, Head of Estates glenn.markwell@stelizabethhospice.org.uk

Only applicants selected for interview will be contacted, and invitation to interview will be sent by email. If applying, please keep a check on your emails including your spam/junk folders.

JOB DESCRIPTION: HEAD CHEF REPORTS TO: HOSPITALITY MANAGER ACCOUNTABLE TO: HEAD OF ESTATES BASED AT: ST ELIZABETH HOSPICE Job Summary To be responsible for the day to day running of the catering service at the hospice. Working with the Hospitality Manager in leading the team to ensure that high standards in food quality, safety and service are maintained at all times. KEY Responsibilities Management of all food preparation, cooking, and serving to the highest standard, ensuring efficiency and consistent high quality is always met. Managing food hygiene regulations, Safer Food Better Business, HACCP, and COSHH within the hospice kitchen on a daily basis. Creating new and innovative menus for patients, employees, and visitors. Managing food produce, being adaptable and creative with menus to ensure there is minimum waste. Responsible for managing stock levels within the hospice kitchens. Placing all orders for consumables and supplies for the catering department, following procurement procedures and policies in place, working the hospitality manager to achieve the best value. Receiving and checking deliveries, ensuring the correct storage of all provisions and delegating such duties as appropriate. Development and pricing of new concepts for the cafe collaborating with the Hospitality Manager to present specials and seasonal offerings for the front of house. Managing cash and reconciling tills, ensuring balances are accurate. Ensuring daily cleaning schedules are completed and signed, maintaining a high level of hygiene and cleanliness at all times by self and team daily. Working with the Hospitality Managerto catering for special events in the Hospice. Management Responsibilities Working with the Hospitality Manager and hospice teams to ensure the complex needs of patients dietary requirements are met. Always ensuring that all allergens and special diets are adhered to, and compliance procedures are being followed, for example allergen labels correct and in place. Daily management of the cooks, catering assistants and catering volunteers on shift, ensuring that the highest standards of hygiene are maintained and that food hygiene regulations are strictly adhered to by all. Manage daily schedule, rotas workflow to ensure all duties are covered within the team, including when sickness or absence occurs. To ensure the cost effective use of supplies and equipment. To co-ordinate, when required, the catering rotas to ensure that all annual leave, sickness, absence etc. is covered. To provide such cover as necessary. PERSONAL Responsibilities To recognise indications of staff stress and to facilitate staff support. To be responsible in the induction of all new staff and volunteers as required. To report mechanical defects via the help desk. To log all incidents, accidents and near misses of the online portal. Educational Responsibilities To participate in the Hospice education programme. To give feedback from attended education programmes/study days. Personal Development To devise with the Hospitality Manager a personal development plan in line with the Hospice objectives and personal needs. To maintain and increase personal professional skills. Organisational Responsibilities To work at all times within the policies of the Hospice and act within Care Standards at all times. To uphold the Hospice and individual team values at all times. To ensure effective use of resources. To respect at all times the confidentiality of information covering patients, staff and volunteers. To play an active part in the development and maintenance of good relationships with all who have business with the Hospice. To promote the Hospice philosophy of care towards patients, relatives and visitors. Because of the special nature of the Hospice and its work, the post holder may on occasion be asked to undertake other duties to help maintain our high standard of care. THIS JOB DESCRIPTION IS NOT NECESSARILY EXHAUSTIVE AND MAY BE SUBJECT TO REVIEW BY THE CATERING AND DOMESTIC TEAM LEADER IN CONJUNCTION WITH THE POSTHOLDER.

Salary - £26,370

We have a fantastic opportunity for a Food and Beverage Team Leader at Nidd Hall Hotel.

The benefits of working with us

• Live-in maybe available
• Free use of gym and leisure facilities
• Free or 60% discounted food onsite
• Access to numerous discounts and offers with many national brands and retailers
• A fantastic opportunity for career development through externally recognised qualifications in addition to in-house training and development (Degrees and Apprenticeship level)
• 20% discount for you, family & friends across our Bourne Leisure brands Warner Leisure Hotels and Haven Holidays (including further discounted breaks within Warner for you, your family, and friends to use)

What will I be doing?

You will partly be responsible for the smooth running of one of our restaurants or bars.

Working closely with the Food and Beverage Managers and other Team Leaders you will lead and inspire the team to work together and drive the business forward. You will play an integral part in providing a perfect customer journey for our guests.

What are we looking for?

• A people focused leader who puts the guest journey at the heart of everything they do.
• An individual with the ability to effectively lead, motivate and engage your leaders and team, even in times of high demand.
• A willingness to challenge if standards aren’t meeting required levels.
• Someone who can make decisions confidently.
• A passionate leader who is able to coach and give feedback across the Food and Beverage department to improve performance.

What skills do I need?

• Experience of leading a team in a customer facing environment
• Have the ability to create an environment where the team are able to grow and develop.
• Effective communicator with the ability to clearly articulate ideas

Location: NIdd Hall - Harrogate

Diversity, equity, and inclusion are at the heart of who we are and what we do. Our commitment to these values is unwavering and they are central to our mission. We encourage applications from all backgrounds, communities and industries and we are happy to discuss any reasonable adjustments or flexibility that you may require, including whether a role can be part-time or a job-share.

We genuinely care about every candidate's experience during the recruitment process and are here to provide support where we can. If you require any assistance or reasonable adjustments while applying, please don't hesitate to reach out to us at: Warner.leisurerecruitment@bourne-leisure.co.uk

Eville and Jones Food Safety Operations (EJFSO)

We are an Australian-based company providing third-party Meat Inspection services to the Australian meat industry. Our clients are export meat processing establishments in Queensland and New South Wales, and we are looking for qualified Meat Safety Inspectors to start at our client's plant in Wingham, New South Wales

On offer is a full-time permanent position with a competitive attractive salary commensurate of your skilled experience.

Salary; Range $70,000.00--- $75,000.00 depending on previous experience, plus Superannuation.

Duties and Responsibilities

You will be working with a team and perform Post-Mortem inspection services in an operational environment.
Inspecting of animal carcass and parts for the purpose of ensuring product is fit for human consumption as judged against documented standards.
Identifying and making relevant disposition of non-acceptable carcasses materials.
Provide support for other team members and meat export standards.
Accurately completing paperwork in a timely and efficient manner


Skills and Experience Required

A detailed induction program will be provided. To be considered, you must have the following skilled experience and qualifications:


Experience in a Meat Safety Inspectors role within a red meat processing environment;
Certificate IV in Meat Safety Inspection AMP40522 or equivalent, or
Certificate III in Meat Safety Inspection AMP30322 or equivalent, and must achieve Certificate IV in Meat Safety Inspection AMP40522 within 12 months of commencing employment or equivalent

How to Apply
If you meet the above criteria please APPLY NOW and attach a copy of your resume outlining relevant work experience and qualifications for the role. Only candidates with suitable qualifications and skills will be contacted.

Closing 22/11/24

Efficient Recruitment Pty Ltd Benefits : Competitive salary Career growth opportunities within a renowned cafe Friendly and inclusive work culture Key Responsibilities : Plan and develop menus to ensure high quality food products and restaurant profitability. Prepare dishes for customers with food allergies or intolerances, Estimate food requirements and food costs. Preparing and cooking menu items with flair and precision Conducting weekly stock checks and managing inventory Ordering, receiving, and storing supplies according to food safety standards Ensuring smooth operation of kitchen equipment such as ovens, grills, and fryers Maintaining high levels of cleanliness and hygiene in the kitchen Collaborating with the team to create new and exciting dishes Assisting with staff training and kitchen operations Adhering to health and safety regulations Qualifications & Experience : Minimum Certificate IV in Commercial Cookery  At least 2+ years of relevant experience Demonstrated ability to work in a fast-paced, high-volume kitchen Strong passion for creating exceptional food Attention to detail in food presentation and quality Understanding of food safety regulations and workplace health standards About Company At No.19 , we pride ourselves on creating a welcoming environment with a menu full of fresh, seasonal, and delicious offerings. Join our team and become part of a cafe that values creativity, quality, and community. We appreciate all applicants, but only those selected for an interview will be contacted. Salary: $72000-75000 Job Publish: 16-10-2024 Job Expire: 15-11-2024 Please click to View more detail / apply .

We have a vacancy for an experienced Hospitality person to take bookings, work in administration of guest services. You will be ensuring guest satisfaction, handling reservations, check-ins and check-outs, and addressing guest inquiries or complaints. 11 days per fortnight. This is an opportunity to progress further in management.

The Role
The successful applicant will ensure that the property is well-maintained, addressing repairs, and managing inventory and supplies. in addition you will adhere to health, safety, and building regulations, as well as ensuring that all licenses and permits are up to date. You will have strong organizational skills, attention to detail, and a focus on customer service.

Accommodation in the area is available in the local caravan park.

Key skills:
Must be living in Australia within easy reach to Iluka Regional NSW
Must have at least 6 years hospitality experience
Must be computer literate
Must have clear written and spoken English
Have strong organizational skills
Attention to detail

Commercial Catering & Hospitality Management
Within the range of £28,710 to £30,621 per annum
37 hours per week, 52 weeks a year

Suffolk New College are looking to recruit a Commercial Catering & Hospitality Manager who will be responsible for managing all internal and external catering provisions across the college sites. The successful applicant will need to have experience of managing busy catering outlets including catering to diverse needs, ideally within an education environment. The successful applicant will report to the Director of Land-based, Animal and Equine & Suffolk Centre of Culinary Arts and have key responsibilities in the following areas;
• Manage the Catering and Hospitality Supervisors and Campus Cook
• Support the Catering and Hospitality Supervisors in recruiting, inducting and training new staff to maintain the high standards of service to all our customers
• Budget management
• To be responsible for ordering and stock control
• Accountable for Food Safety, COSHH, Health and Safety Regulations and to provide a duty of care to both staff and customers

This position is based at our Ipswich campus however as we are a multi-campus College, you will be required to work at and travel between campuses.

At Suffolk New College, we promote the culture of BeSNC. Implementing BeSNC is not just a choice; it's a commitment to providing the best possible environment for our learners to thrive. It's a commitment to nurturing an inclusive and supportive community where each student, staff and community member can reach their full potential.

Closing date: Wednesday 30th October 2024 at 12:00 Midnight

Interview date: To be confirmed

Suffolk New College reserves the right to close a vacancy earlier than stated if a sufficient number of applicants are received.

This College is committed to safeguarding and promoting the welfare of young people and expects all staff to share this commitment. As part of our on-going commitment to Equality and Diversity, Suffolk New College guarantee to short list all applicants from a black or ethnic minority group who meet the essential criteria and all applicants with a disability who meet the essential criteria. All appointments are subject to Disclosure & Barring Service (DBS) check.

We do not recognise any agencies or search agencies acting on our behalf unless they have been officially engaged. Applicants should apply to us directly and not be persuaded to go via an agency.

The college will not recognise any agency fees for recruitment activities unless an active engagement linked to a specific role has been agreed.

The college will not pay fees associated with CVs or applicants who are sent to the college via agencies on a speculative basis or in response to college adverts.
Agencies should refrain from sending CVs to anyone working for the college on a speculative basis. The college will make approaches to agencies via our HR team if we feel that we need assistance with a post.

Proud member of the Disability Confident employer scheme

kitchen team member | full time

three whole decades of acting different, we don’t conform, we celebrate difference. appreciating personality over perfection – we call it be you, be wagamama. whether you’re looking to start a career in the kitchen or just looking for a wok inspired side hustle this could be the role for you. with over 165 uk restaurants and growing, we’re on a mission to nourish us all from bowl to soul

the role |

as a kitchen team member at wagamama you'll play a key role in our kitchen, preparing and serving our fresh food to standard with care. working alongside a talented team of over 100 nationalities, not only will you gain key life skills at wagamama, you'll make great friends too, all whilst ensuring that our guests receive delicious food the wagamama way

if you...

• would love to provide exceptional dishes for our guests
• have a genuine passion for fresh food, we don’t use microwaves or heat lamps in our kitchens
• like buzzing environments, keeping organised and have excellent attention to detail
• foster a positive, inclusive work environment and empower others to thrive through training and personal growth opportunities

we’d love to hear from you

wok’s in it for you |

• weekly pay + share of the tips
• flexible hours to support your side hustle
• free food on shift – yes anything from our menu! plus 50% outside of work to treat your friends + family
• an industry leading family friendly policy (any expectant person or anyone adopting a child will receive 26 weeks full pay + 13 weeks half pay)
• fresh clean uniform provided by us for each shift
• be the first to experience our brand-new menus
• wagamama parties throughout the year with vip guests
• be known nationwide as a wok star – our national recognition programme

in addition to this, we offer the usual such as, pension scheme, holiday, training, cycle to work scheme, retail + leisure discounts, discounted gym memberships + long service awards

be you be wagamama

wagamama is proudly part of disability confident

*100% of tips go to our teams. actual tips by restaurant will vary. tips are left solely at our guests discretion and are not considered as wages by the company nor are they guaranteed in any way

Hi, were Ampol.  We are powered by our people!  As one of Australias largest convenience retailers, at Ampol were committed to making life easier for our customers. Whether theyre fueling up, ducking in, or taking away, weve got their back. With a smile, a wave or a hello, we get our customers in and out with what they need.  We are currently searching for a Kitchen Team Member to join us at our Ampol Blacksoil store! Previous experience will be highly regarded.  Its our people who make this happen. Our Kitchen Team Members are passionate about providing quality food straight to our customers and making them come back for more! Our Kitchen Team Members prepare food in store and work as part of a fast-paced and dynamic team.    We are proud to be recognized as an employer of choice for women by WORK180 and
... Click here to view more detail / apply for Kitchen Team Member ? Blacksoil

Chief duties & responsibilities
· Field service in the after-sales business and for new installations
· Carry out maintenance and repairs independently
· Execute modifications and upgrades of existing machines
· Perform machine inspections and audits
· Install machinery based on plans and engineering drawings
· Commission special machinery
· Customer support and care at customer site
· Interface between customer and headquarters

Vital skills
· Qualification as an electrical engineer with good mechanical skills or
comparable education/training
· Extensive knowledge of machinery for the beverage/packaging industry
and work experience of at least 3 years
· advanced conversational knowledge of English
· Analytical thinking for solving technical tasks
· Flexibility, assertiveness and organizational skills
· Self-confidence and friendly appearance
· Willingness to travel within Australia and abroad

Benefits

. Annual Salary $85000 - 95000
· Innovative and international working environment
· Challenging and diversified job
· Working in a highly motivated team
· Strong company group
· Attractive performance-related remuneration
· Company car
· Social benefits

 

 

Is KHS also your first choice? Then apply now!

HARVEST

Nestled in the rolling hills of the Northern Rivers hinterland and just a short drive from Byron Bay, Harvest Newrybar is a destination for locals and visitors alike. It is a place unlike any other.
Centred around beautiful gardens and a village green, the restaurant, historic wood-fired bakery and deli offer something for everyone.
Whether you're stopping by for your morning coffee, stocking up on fresh produce and pastries in the deli, enjoying a long lunch in the restaurant or hosting your next event with us - no matter the occasion - it’s about revealing in the simple pleasures, creating memorable experiences and enjoying delicious food.

WHAT WE'RE LOOKING FOR:
Harvest is looking for an experienced Chef to join our dynamic team.

We are seeking someone who is experienced, passionate, driven and who can lead a team.

YOUR RESPONSIBILITIES:

• Designing menus, calculating food, and procuring food supplies
• Supervising dish quality throughout preparation and presentation
• Consulting with kitchen staff and servers about food preparation matters
• Demonstrating methods and providing guidance on cooking techniques
• Preparing and cooking meals
• Educating on and ensuring compliance with hygiene standards
• Perform other duties and responsibilities as required or requested


WHAT YOU NEED:
• Diploma or Advanced Diploma
• A minimum of 2-3 years managerial experience working in a fast pace, high-volume restaurant
• Good communication skills
• Outstanding customer relations


Salary Expectation: $70,000 to $80,000

Luxury boutique hotel and Dining Room, Raes on Wategos in Byron Bay, is seeking a qualified and professional full-time Chef de Partie to join our incredibly skilled kitchen team under the guidance of Executive Chef, Jason Saxby.

Raes is seeking career driven individuals whom can bring skill, creativity and positive influence to our kitchen.

These individuals must have the following:

• A minimum of 3 years full time experience in a similar high end Restaurants and high volume international luxury hotels
• Experience in managing their own sections across all areas of the kitchen
• Flexibility necessary to work on days, nights and weekends
• A passion for great food and excellent guest service
• At least Certificate III or Certificate IV in Commerical cookery or equivalent in a related field. In absence of formal qualifications, significant commerical experience working in the given role may substitute
• Confidence with time management
• Comfortable being a team player and being supportive to all colleagues

Main Responsiblities:
• Collaborate with the Head and Sous Chefs to develop creative and distinctive dishes.
• Contribute to a creative and professional menu presentation.
• Control food costs through portion control and waste reduction.
• Ensure food safety of dishes served to guests with special dietaries (allergies, intolerances).
• Install stock rotation and shelf-life criteria.
• Contribute to brainstorming sessions and discuss innovative menu ideas.
• Ensure menus is presented in a creative and professional manner.
• Maintain the highest standards of food quality, presentation, and taste.
• Develop service procedures and timings alongside the Sous Chef.
• Assist the Sous Chef in the recruitment, induction, and training of the kitchen staff.
• Receive and check quality of cooking materials.
• Ensure compliance with all food safety and sanitation regulations.
• Establish high level food storage, kitchen cleanliness, and safety standards.
• Minimize energy waste and maintain kitchen equipment.
• Ensure the kitchen operates profitably and smoothly.

Raes on Wategos has long been an industry leader in providing first class service in all facets of the property, in particularly our food and beverage programs. This is a unique role for the right candidate to join our professional team.

The right candidate will benefit from attractive remuneration, work-life balance, great employee incentives and an incredible platform for growth. Australian citizens and permanent resdients are preferred.

Salary: $65,000 - $75,000 + Superannuation, depending on level of relevant experience

Please email a cover letter, resume and relevant references to jason@raes.com.au.

Note that only shortlisted candidates will be contacted.