22/03/2024 | Fulltime | Cheltenham | Turtle Bay ManagementLots of free cocktails and tasty street food!Enhanced maternity pay24-hour employee helpline70% discount at our restaurants for you and up to 6 friendsExclusive team discounts from hundreds of retailersRelocation payment opportunitiesWellbeing Champions in each restaurant to support our teamsLoyalty
Save for later09/05/2024 | Fulltime | Gloucester | CV-Library | £32,000 / Year Public transport and by car, the hotel attracts both business and leisure guests alike. Breakfast, lunch and dinner are served here. You can expect to cater for an average of 60-120 covers between the main restaurant which serves classic British cuisine using fresh, seasonal ingredients and the bar area
Save for laterRegister your CV01/05/2024 | Fulltime | Gloucestershire | CV-Library | £32,448 / Year For them, and they have many opportunities for you to gain new skills and experience a wide variety of menus, restaurant styles and sizes, all featuring the very best of fresh ingredients. It's a unique opportunity for any chef serious about their career to join and experience. They offer a great salary
Save for laterRegister your CV01/05/2024 | Fulltime | Cheltenham | CV-Library | £16 / Hour Are you a qualified chef looking to work with fresh seasonal food, with the opportunity to have more of a work life balance and make what you do matter? Working as a Bank Chef at Barchester, you will have the chance to deliver hotel/restaurant standards without the split shifts and long weeks. You
Save for laterRegister your CV15/05/2024 | Fulltime | Berkeley | First Contact Chefs | £34,000 / Year Of standards. The key focus of your role is to share your passion for cooking and food with your team and help train and develop them. You will be working in the more informal restaurant within the establishment, however, you will still be required to produce dishes to a high standard. Main Duties Plan
Save for later14/05/2024 | Fulltime | Tetbury | First Contact Chefs | £32,000 / Year A Pastry Chef de Partie to help lead the team in producing indulgent ranges of delicate desserts, proper puds and other sweet creations for the whole hotel. From largescale conferences and events to inspired minidesserts for the restaurant and afternoon tea pastries both classic and contemporary
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