6 Nov 2026

Waiting on and Bar staff - Beautiful Pub Restaurant - Ashbourne

 

Waiting on and Bar staff - Beautiful Pub Restaurant - Ashbourne -

·Great opportunity to progress / training- Full and Part time available 

·Hourly paid - up to £13 p/h

·£3,000- tips a year 

·Excellent chance to progress - Immediate starts available 

4 Nov 2026

Senior Sous chef - Rosette standard gastro pub - Rural setting in the Yorkshire Dales £36-38,000 neg - Live in available - Must have a stable c.v

 

ref 756VS


Senior Sous chef
Rosette Standard Gastro Pub
Yorkshire Dales, North Yorkshire
£37,000 neg + Tips  
Live in available

Please be aware of remote location – So must drive

Our client is a popular food-lead pub with an excellent reputation, set in the picturesque Arkengarthdale area of Yorkshire Dales

They are looking for an experienced Sous chef to come on board and join their brigade of 5. This busy” foodie” pub prides itself on producing all in house from the freshest local produce.

30 Oct 2026

Sous chef - York - Lovely Foodie pub with Rooms - £30-34,000 doe plus Tips - 45 hours a week

 

Ref 762VS


Sous chef/2nd chef

Fresh Food Destination Pub with Rooms
York – YO10 area
up to £30-34,000 DOE plus Tips

All candidates must have the highest standards and experience – working within a Fresh food operation

My clients are currently searching for a Chef to assist in the running of this small kitchen at a fresh food pub with Rooms in York. This fresh food venue averages 100 covers on a Saturday & Sunday and around 50 covers during the week

5 Oct 2026

Junior Sous/Sous chef - Gastro Pub with Rooms - Swaledale - £34,000 plus Tips and live in available

 

Ref 761VS


Jnr/Sous chef
Rosette Standard Gastro Pub
Swaledale, Yorkshire Dales, North Yorkshire
£34,000 + Excellent Tips  
Live in available

Please be aware of remote location – So must drive

Our client is a popular food-lead pub with an excellent reputation set in the picturesque Swaledale/Arkengarthdale area of Yorkshire Dales

They are looking for an experienced Jnr/Sous chef to come on board and join their small brigade. This busy” foodie” pub prides itself on producing all in house from the freshest local produce.

1 Oct 2026

Assistant Manager - Country Pub -up to £35k plus tips

 

·        Assistant Manager

·        Popular Country Pub offering quality Food and Drink

·        Hathersage area- high volume

·        £33,000- £35,000

·        Tips of £3k+a year

·        Good mix of shifts

·        Need to have own transport due to location

·        No live in accommodation available

A very busy and popular Peak District Pub serves an excellent fresh food menu whilst also has a vast array of quality ales and wines. A popular venue with high sales and a good mix of Wet and Dry sales

Finance Manager- Multi Site Business

 

Finance Manger -Multi site business

Bakewell area  
Monday to Friday
up to £42,000
An  experienced, hands on Finance Manager to take responsibility for the day to day financial management of a busy multi site hospitality group.

This Finance Manger is a varied and important role overseeing the finances of several hospitality businesses. The successful candidate must have previously managed the accounts function for a business and be confident producing accurate management information.

16 Sept 2026

Sous chef - Yorkshire Market Town - HG area - Shared Live in available - £30-35,000 doe

 

ref 759VS


Sous Chef
£30-35,000 plus Tips
Small Boutique hotel
Popular North Yorkshire Market Town
40 hours a week  

Live in available in a shared property

Our client is a popular destination Hotel with an excellent reputation in a popular tourist North Yorkshire Market Town

They are looking for a Sous Chef to come on board and be an integral part of their brigade of 5. This busy Hotel restaurant prides itself on producing all in house from the freshest local Yorkshire produce. They are seeking a Senior Sous Chef to come on board and be hands on in this small hotel. They are seeking a Sous chef to bring fresh ideas to the table and look to raise the standards of the food. The new focus will be on quality rather than quantity.