Sectors / Run / 10 of 13
Culinary & Restaurants
Chefs and restaurant leaders for openings, groups and flagship kitchens.
Fig. 10 — Culinary & Restaurants
(01) Overview
A kitchen and a dining room are only as good as the people leading them. We recruit chefs and restaurant leaders for independent restaurants, groups, hotels and new openings.
We understand the differences between cuisines, service styles and volumes, and we match culinary talent to the concept, the team and the standards you expect.
(02) Roles we place
- Executive Chef
- Executive Sous Chef
- Chef de Cuisine
- Sous Chef
- Pastry Chef
- Banquet Chef
- Line Cook
- Director of Culinary
- Restaurant General Manager
- Assistant General Manager
- Beverage Director
- Sommelier
(03) Who we work with
- Restaurant groups
- Independent and chef-driven restaurants
- Hotel food and beverage programs
- New openings and concepts
(04) What we look for
- Cuisine, concept and volume fit
- Kitchen leadership and cost control
- Tastings and working interviews where appropriate
(05) How we engage
Four service lines, one team
01Executive SearchRetained, confidential search for senior leaders. We map the full market to identify and engage the right executive for your organization.02Direct HirePermanent placement of professionals and field leadership, with shortlists prepared by recruiters who specialize in your sector.03Contract & Project StaffingQualified professionals for a project phase, shutdown, season or opening, with the flexibility to scale as your needs change.04Crews & Workforce ProgramsComplete teams assembled and deployed together: craft crews for self-performing contractors, and full site or kitchen teams.