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Head Chef Job

Head Chef Job Our client, an established and innovative events and catering business is seeking an experienced and passionate Head Chef to lead all kitchen operations at a prestigious London venue. This is a hands-on leadership role overseeing menu planning, food production, service delivery, budgeting, and team development. The ideal candidate will bring creativity, strong organisational skills, and a commitment to delivering exceptional food experiences while driving sustainability and ethical sourcing across all operations. Head Chef – Events & Catering Location: Central London Salary: £50,000 per annum Reporting to: Culinary Director / General Manager Department: Events & Catering Key Responsibilities Operational Leadership Lead, motivate, and manage the kitchen brigade to ensure smooth, efficient daily operations. Recruit, train, appraise, and develop kitchen staff at all levels. Delegate responsibilities effectively and monitor performance against agreed standards. Maintain open communication with all departments to ensure operational excellence. Uphold company policies relating to HR, health, safety, and compliance. Menu Planning & Food Production Plan, design, and cost menus that are innovative, seasonal, and aligned with client needs. Supervise food preparation, production, and presentation to consistently high standards. Control food orders, deliveries, and stock to minimise waste. Ensure allergen information and food labelling are accurate and compliant with legislation. Attend tastings, client meetings, and trial events as required. Financial & Resource Management Support the Culinary Director in achieving agreed budgets and financial targets. Monitor food and labour costs, maintaining profitability and efficiency. Oversee ordering and stock control through the company’s procurement systems. Conduct regular food and equipment stock takes, ensuring accountability and cost control. Build and maintain relationships with local and sustainable suppliers. Health, Safety & Hygiene Ensure all food handling, preparation, and storage meet statutory health, safety, and hygiene requirements. Conduct regular inspections of kitchen areas, taking corrective action where necessary. Maintain accurate temperature and cleaning records, reporting issues promptly. Promote a culture of safety and hygiene awareness throughout the kitchen team. Achieve compliance and positive results in all internal and external audits. Event & Production Management Review event and function details to plan staffing and production schedules effectively. Coordinate kitchen operations for events of varying scale and complexity. Ensure all dishes are prepared and served on time, maintaining consistent quality standards. Sustainability & Social Responsibility Sustainability is central to this role. The Head Chef will champion responsible sourcing, waste reduction, and community engagement while supporting the company’s wider environmental and social goals. Local & Ethical Sourcing: Prioritise local suppliers, certified sustainable ingredients, and social enterprise partnerships. Community Engagement: Support charitable initiatives and help create inclusive employment opportunities. Skills & Experience Proven experience as a Head Chef or Senior Sous Chef in events, catering, or large-scale hospitality. Excellent leadership, communication, and organisational skills. Strong understanding of menu planning, food cost management, and production logistics. High level of culinary creativity and technical ability. Calm, professional, and detail-oriented under pressure. In-depth knowledge of food hygiene, allergens, and current legislation. Passion for sustainability and ethical sourcing. Qualifications NVQ Level 3 in Professional Cookery (or equivalent). Level 3 Food Hygiene Certificate (Level 4 preferred). Knowledge of COSHH, HACCP, and manual handling procedures. Benefits 25 days annual leave plus bank holidays (time off in lieu provided for bank holidays worked). Opportunities for professional development and career growth. Supportive, forward-thinking work environment focused on sustainability and quality.

  • London
  • Permanent
  • £50,000 GPA

Head of Finance & Operations Job

Head of Finance & Operations Job Greycoat Lumleys are recruiting for an experienced Head of Finance & Operations to report to the CEO/Managing Director of a high-end restaurant. This is a senior role offering strategic influence across finance and operations and would suit a candidate who thrives in a fast-paced, multi-site business environment. Duties to include, but are not limited to: Provide strategic financial guidance to senior leadership and support the delivery of business growth plans. Lead annual budgets, long-term forecasts, and cashflow projections, with full P&L accountability. Prepare monthly and quarterly management accounts with insightful commentary for decision-making. Support revenue optimisation, cost control, and process efficiency initiatives. Oversee day-to-day finance operations including accounts payable, receivable, payroll, treasury, and supplier management. Ensure robust internal controls, governance, and compliance with statutory, regulatory, and operational standards. Implement and monitor risk management frameworks across financial and operational activities. Partner with operational teams to translate financial insights into actionable business decisions. Lead, mentor, and develop the finance team, fostering a culture of collaboration, accountability, and continuous improvement. Manage relationships with auditors, banks, investors, and external partners. Support expansion, acquisitions, and multi-site operational scaling initiatives. Skills and Experience Qualified Accountant (ACA, ACCA, CIMA, or equivalent). Experience in multi-site operations, ideally within hospitality, leisure, or similar commercial sectors. Strong commercial acumen with the ability to balance strategic vision and operational detail. Proven track record in financial planning & analysis, reporting, and operational support. Excellent communication skills, capable of translating complex financial information for non-finance stakeholders. Leadership experience in managing and developing finance teams. Proficient with accounting software and MS Office, particularly Excel. Comfortable in fast-paced, entrepreneurial, and high-growth environments. Hours: Mon to Fri 9am to 5.30pm Start: ASAP Salary: £75,000 – £80,000 depending on experience Benefits: Pension, laptop, and mobile provided

  • London
  • Permanent
  • £75,000 - £80,000 GPA

Personal Assistant Job

Executive / Business Assistant & Charity Manager Job Greycoat Lumleys are recruiting for an experienced Executive / Business Assistant to report to the Company Director in the city centre of Edinburgh.  This would be a wonderful role for a candidate who is passionate about charity and is keen to become involved in the role beyond the administration aspect.  Duties to include, but are not limited to: Supporting the Company Director with day-to-day administrative duties to ensure smooth running of the Company and Charity Charity management to include taking/collating applications, meeting with applicants and scheduling, presenting & minuting Trustee meetings Advanced use of MS Office, particularly Excel Creating monthly financial reports and maintaining spreadsheets across different projects Expense management Familiar with Xero accounting software Arranging travel and accommodation for the Director Management of invoices and reconciliation of multiple credit card statements/bills Liaise with accountants to prepare quarterly and yearly accounts Management of luxury self-catering properties around Scotland Assist with the effective running of agricultural land in the north of Scotland Skills and Experience Prior EA/PA experience. Family Office background preferred but not essential High level of discretion Highly organised, proactive, and self-sufficient Detail oriented UK driving license desirable Hours:  Mon to Fri 9am to 5.30pm Start:  ASAP Salary:  £40,000 subject to experience (overtime taken in lieu) - Holidays 30 days Laptop and mobile provided. Mobile can be used for personal and business calls. Pension Job:  163698  lesley@greycoatlumleys.co.uk

  • Edinburgh
  • Permanent
  • £40,000 GPA

Sous Chef Job

Sous Chef Job, Wiltshire, England Our client, a sustainability-driven restaurant in Wiltshire that is known for its award-winning kitchen garden restaurant and events venue. Following continued success and expansion into a second site and catering operations, our client is seeking an experienced Sous Chef to join their senior kitchen team. This is a fantastic opportunity for a passionate and driven chef to play a key role in a forward-thinking culinary environment. Location: Wiltshire, England (Accommodation Available) Salary: Up to £36,000 per annum Job Type: Full-time (Wednesday to Sunday schedule, mainly daytime shifts) Accommodation can be provided for candidates relocating for the role. The Role As Sous Chef, you’ll support the Head Chef and Executive Chef in all aspects of kitchen operations, from menu development to daily service management. You’ll have the opportunity to showcase your creativity and leadership while working with exceptional produce sourced from the on-site garden and trusted local suppliers. This role offers a balanced schedule — Wednesday to Sunday, mostly daytime shifts, with occasional evenings for weddings, private events, and seasonal dinners. Key Responsibilities • Oversee and support day-to-day kitchen operations, ensuring quality and consistency. • Supervise and train kitchen staff, promoting teamwork and skill development. • Maintain food hygiene, safety, and cleanliness standards at all times. • Collaborate with management on menu planning and seasonal product use. • Assist in achieving food cost targets and managing kitchen budgets. • Conduct stock control, ordering, and supplier management. • Lead the kitchen in the absence of senior chefs. • Work collaboratively with the garden and events teams to deliver a true “farm-to-fork” experience. Candidate Profile • Proven experience as a Sous Chef or strong background in senior kitchen roles. • Competent in fish preparation, butchery, bread making, fermentation, and fire-based cooking. • Strong organisational and leadership skills with the ability to mentor junior chefs. • Passion for sustainability, local sourcing, and plant-forward cuisine. • A positive and humble attitude with a genuine commitment to teamwork. • Valid driving licence (required). Package & Benefits • Competitive salary up to £36,000 per annum • Share of team tips • 28 days holiday plus birthdays and bank holidays off • Staff discounts across hospitality and experiences • On-site parking • Relocation assistance • Wellness treatments and wellbeing initiatives Schedule • Full-time: Wednesday to Sunday • Primarily daytime hours • Occasional evenings for events and private functions Experience • Chef: 1 year (preferred) • Cooking: 1 year (preferred) Licence/Certification • Driving Licence (required) Work Location • On-site / In person

  • Wiltshire
  • Permanent
  • £36,000 plus Tronc

Head Chef Job

Head of Production Chef Job, Greater London Our client, a leading events and catering business, is looking for an experienced and passionate Head Chef to lead their kitchen team. This is a hands-on role overseeing food production for a wide range of high-profile events. The ideal candidate will be creative, organised, and confident managing a busy kitchen, with a strong focus on quality, consistency, and sustainability. Job Description – Head Chef Salary - £55k-£60k Reporting to: Culinary Director Location: Greater London Area Key Responsibilities Lead and manage the kitchen team, ensuring smooth day-to-day operations. Plan, develop, and cost menus using seasonal and locally sourced ingredients. Oversee food preparation and service to ensure high standards are maintained. Manage ordering, stock control, and supplier relationships. Monitor food and labour costs to meet agreed budgets. Ensure all health, safety, and hygiene regulations are always followed. Support the wider team at tastings, client meetings, and events when required. Train, develop, and motivate kitchen staff to perform at their best. Skills & Experience Previous experience as a Head Chef or Senior Sous Chef in events, catering, or a high-volume hospitality setting. Confident leader with strong communication and organisational skills. Solid understanding of cost control, stock management, and menu planning. Excellent food knowledge and a passion for quality, fresh ingredients. Calm under pressure with great attention to detail. Knowledge of current food hygiene and safety standards. Commitment to sustainable and ethical cooking practices. Qualifications NVQ Level 3 in Professional Cookery or equivalent. Level 3 Food Hygiene Certificate (Level 4 preferred). Understanding of COSHH and manual handling procedures.

  • Greater London
  • Permanent
  • £55,000 - £60,000 GPA

Assistant Hospitality Manager Job

Assistant Hospitality Manager Job – Scotland, Sutherland, Scottish Highlands - up to £45,000 gpa Our client is looking for an Assistant Hospitality Manager to assist the General Manager in ensuring delivery of the Critical Path to opening of a new property, to include the recruitment, training and development of a high performing operational team, confident and competent in the consistent delivery of the Key Performance Indicators across all functions of the property and the wider business. The candidate will support the General Manager to instilling Hospitality Excellence and delivery of a consistent, world-class guest experience. The candidate will act as the lynchpin of the guest experience throughout their stay, providing a warm Highland welcome on arrival, and remaining a consistent and charming host throughout the guest stay. Key Responsibilities Be an exceptional Leader who is a role model of leadership and team behaviours, and seeks to develop leadership in your Team. Be an exceptional team player. Support the recruitment, training and development of the Hospitality Team with a specific focus on Front of House. Ensure an environment for continuous learning and development. Act as Assistant Project Manager in the delivery of the Critical Path to the opening of the property. Oversee and Host the Front of House operations including activities and experiences. Oversee the day-to-day delivery of the Food & Beverage experience. Assist with day-to-day hospitality operational oversight, ensuring clear and consistent communication across all departments in line with SOPs. Liaise and collaborate with the Reservations team continuously to ensure all departments are fully informed about guest preferences and any changes. Assist with planning and operational delivery of specialist events and Private Hire bookings. Act as Duty Manager during shift on opening to ensure consistent service standards, with cover for the General Manager as required. Administrative and reporting assistance for General Manager. Partnering with the Procurement Manager in collaborating on all purchasing. Promote team health, safety and wellbeing whilst at work and within the local social environment. In particular drive the HSE strategy and policies throughout operations. Who you are You will be naturally hospitable and approachable, a confident communicator with both guests and staff alike, and have a can-do approach to solving problems. With a notable hospitality background, you will have demonstrable management or supervisory experience and will have exacting attention to detail. You’ll enjoy being Guest Facing, dealing with Food & Beverage operations as well as Front of House. You will have a willingness to support and develop the operational teams in all day-to-day operations to always ensure excellence and consistency. The Offer This position is an exciting opportunity to join a dynamic and results driven team within a growing company. Alongside competitive pay and pension, we offer a range of benefits including: Private Medical Insurance Health Cash Plan Life Assurance Income Protection Insurance Critical Illness Insurance Cycle to Work Scheme Highlife Gym Membership (after qualifying period) Online Clothing Discount Becoming part of the estate is an opportunity to make an active and meaningful contribution to a beautiful part of Scotland. Location: Working across multiple sites in the wild north of Sutherland, Scotland. Hours: 45 hours per week; permanent; full time Salary: up to £45,000 GPA Accommodation can initially be offered if someone is relocating but then it would be expected that the candidate will then find their own accommodation

  • Highland
  • Permanent
  • up to £45,000 gpa

Restaurant Manager Job

Restaurant Manager Job – Scotland,  Sutherland,  Scottish Highlands - up to £40,000 gpa Situated in the far North of Scotland between beaches and munros, the role of Restaurant Manager will focus on leading a warm, welcoming and effective team in providing outstanding and consistent dining experiences to a discerning guest. This role sits within a long-awaited new property set to open in 2026. You will be responsible for assisting with the training and development of a high performing new team which is confident and competent in the consistent delivery of the Key Performance Indicators with regards to the team, guests and the business. You will support the management team by coordinating your team in the delivery and hosting of a consistent dining experience throughout their stay, from slow breakfasts to pre-dinner drinks and intimate dining experiences. Key Responsibilities Be an exceptional Leader who is a role model of leadership and team behaviours, and seeks to develop leadership in your Team. Be an exceptional team player. Support the training and development of the Restaurant Team with a specific focus on consistently outstanding service. Ensure an environment for continuous learning and development. Lead the dining operations both at the on-site restaurant and off-site activities and experiences. Liaise and collaborate with the Reservations team continuously to ensure guest preferences are updated and actioned. Ensure that the company standards are maintained through excellence at every guest touchpoint and interaction. Assist with planning and operational delivery of specialist events and Private Hire bookings. Work collaboratively with the wider team in supporting Regional Hospitality business efforts. Who you are To be successful in this role, you will be a natural host attentive to discrete needs and proactive in going above and beyond in creating a memorable dining experience. Your experience will be in hospitality with you able to demonstrate time as an approachable manager, being comfortable with both Private Hire bookings and multiple covers. The Offer This position is an exciting opportunity to join a dynamic and results driven team within a growing estate. Alongside competitive pay and pension, they offer a range of benefits including: Private Medical Insurance Health Cash Plan Life Assurance Income Protection Insurance Critical Illness Insurance Cycle to Work Scheme Highlife Gym Membership (after qualifying period) Online Clothing Discount Becoming part of the estate is an opportunity to make an active and meaningful contribution to a beautiful part of Scotland. Location: Working across multiple sites in the wild north of Sutherland, Scotland. Hours: 45 hours per week; permanent; full time Salary: up to £40,000 GPA Accommodation can initially be offered if someone is relocating but then it would be expected that the candidate will then find their own accommodation

  • Highland
  • Permanent
  • up to £40,000 GPA

Head Chef Job

Part Time Head Chef Job specialising in Japanese Cuisine, West London Our client, a fine dining experience based in London, is looking for a talented Head Chef specialising in Japanese cuisine to join their small team. This is a wonderful opportunity for the right person to showcase their skills in an intimate, quality-driven dining setting. Head Chef (Part-Time, Permanent) Where: West London When: Thursday to Saturday evenings Salary: £2,400 – £3,000 per month (depending on experience) About the job: You’ll prepare and cook for around 24 covers per evening, focusing on precision, creativity, and consistency. The role is centred on delivering authentic Japanese dishes with seasonal, locally sourced ingredients. What You’ll Do: Prepare and cook authentic Japanese dishes (sushi, sashimi, tempura, kaiseki-style plating). Design and adapt menus using seasonal, local produce. Manage kitchen operations smoothly during evening service. Maintain the highest standards of food safety, hygiene, and organisation. Collaborate with front-of-house staff to deliver a seamless dining experience. What We’re Looking For: Proven experience as a chef specialising in Japanese cuisine. Strong knowledge of traditional Japanese techniques and dishes. Passion for seasonal and sustainable produce. Ability to work independently in a small team. Organised, reliable, and detail oriented. Available Thursday–Saturday evenings. Perks: Competitive salary (£2,400–£3,000 DOE). Opportunity to shape menus and showcase creativity. Part-time evenings – ideal for work-life balance. Be part of a small, dedicated team in a relaxed but professional environment.

  • West London
  • Permanent
  • £2,400 - £3,000 Per month

Sous Chef Job

Sous Chef Job, Chelthenham, Gloucestershire Our client, a modern and innovative restaurant in Cheltenham, is seeking an enthusiastic, highly organised, and skilled Sous Chef with experience in Michelin-starred and 3 AA Rosette kitchens. Offering includes working breakfasts, lunches, afternoon tea, à la carte dining, and a tasting menu. You will play a key role in supporting the kitchen team, leading service in the absence of the Head Chef and Executive Head Chef and ensuring the consistent delivery of exceptional food. Reporting to: Executive Head Chef & Head Chef Key Responsibilities Lead the kitchen in the absence of senior chefs, ensuring smooth and efficient service. Support the Head Chef in planning, cooking, and presenting dishes to the highest standard. Manage daily prep lists, orders, stock levels, and waste records. Train, mentor, and monitor team performance, fostering a positive and professional working environment. Ensure all dishes are plated correctly and consistently, maintaining the restaurant’s high standards. Uphold food safety, hygiene, and Health & Safety regulations, completing due diligence daily. Perform and delegate opening and closing kitchen procedures. Liaise with suppliers and place daily orders. Represent the kitchen team in senior management meetings when required. Skills & Experience Required Minimum 2 years’ Sous Chef experience in a Michelin-starred or 3 AA Rosette environment. Strong leadership qualities: approachable, supportive, and confident in managing a team. Passion for fresh, local, and seasonal produce, with excellent knowledge of classical techniques. Skilled across multiple sections with the ability to adapt during service. Clear understanding of Health & Safety and Food Hygiene regulations. Strong organisational skills with the ability to remain calm under pressure. Qualifications NVQ Level 2/3 in Professional Cookery or equivalent. Level 2 Food Hygiene Certificate (Level 3 preferred). Awareness of COSHH and manual handling techniques (desirable). What We Offer Competitive salary (DOE) plus monthly tronc payments. Meals on duty & staff meals. Discounts on food and drink. 28 days holiday. Birthday off. Company pension scheme. In-house training, career development, and progression opportunities. A supportive environment that values staff wellbeing and rewards achievement.

  • Cheltenham
  • Permanent
  • Dependent on experience

Temp Chef De Partie Job

Temp Chef de Partie Job Are you a motivated and passionate CDP, looking for an exciting opportunity in Greater London? Greycoat Lumleys are seeking a dedicated Chef de Partie to join our dynamic culinary team. Greycoat Lumleys chefs are working every day in high-volume and fast-paced kitchens. There is plenty of work available with many opportunities for advancement.  Position: Chef de Partie   Location: Greater London   Pay: £18 per hour    Key Responsibilities:   Assisting in the preparation and creation of high-quality dishes. Ensuring the kitchen operates efficiently and effectively. Maintaining high standards of food quality and presentation. Requirements:  Proven experience as a Chef de Partie or in a similar role 2 years experience  Ability to work in a fast-paced environment. Creativity and passion for delivering exceptional culinary experiences.   Confident producing a range of catering from plated fine dining, canapes, working lunches, buffets, and food bowl events. Good level of spoken English Valid right to work in the UK.  Benefits: Competitive hourly pay. Opportunities for growth and advancement. Supportive and collaborative work environment. Paid weekly, on Mondays. Referral Scheme. Ongoing bookings. Working in prestigious, historic venues. If you want to be a part of creating exceptional dining experiences, we'd love to hear from you! Please send your resume and cover letter to simona@greycoatlumleys.co.uk to apply

  • West London
  • Temporary
  • £18 PH
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