Permanent chef recruitment, interviewed by chefs
Head Chefs, Sous Chefs, Chefs de Partie, pastry and specialist chefs for hotels, restaurants and catering groups. Every candidate is interviewed by a working chef before you see a CV.
Recruitment run by people who have done the job
Most recruitment consultants have never run a service. Zolt’s recruiters have, which changes what we ask candidates and what we tell you. We check whether a Sous Chef has actually ordered and costed, whether a Head Chef has managed a brigade through a bad quarter, and whether a Chef de Partie can hold a section on a Saturday night, before anyone reaches your interview.
How a search works
A scoping call to agree the role, the kitchen, the salary and the person who would succeed in it. We source from our own chef network and the wider market, interview, take references and arrange trial shifts in your kitchen. You receive a short list with our honest assessment of each candidate, and we coordinate offers, notice periods and start dates.
Roles we recruit
Executive and group chefs, Head Chefs, Sous Chefs and Junior Sous, Chefs de Partie and Demi CDPs, pastry and bakery chefs, breakfast chefs, specialist cuisine chefs, production and development chefs, and kitchen managers for care and contract catering.
Fees
Permanent placements are charged as a one-off placement fee agreed in writing before any candidate is introduced, with a replacement period if the chef leaves early. Temporary cover can be arranged while the search runs.
How it works
From gap to covered shift
Tell us the shift
Role, dates, hours and venue. Two minutes online or one phone call, any hour.
We confirm the chef
You get the chef’s name, the hourly rate and written confirmation before anyone is sent.
The chef works to a brief
Every shift runs to a task list your head chef or manager signs off at the end.
One weekly invoice
Chefs are employed and paid by Zolt. You receive a single invoice for signed-off hours.
Questions venues ask us
How long does a permanent chef search take?
Shortlists for section and sous chef roles are typically ready within one to two weeks; head chef and executive searches take longer and are agreed case by case.
Do you recruit outside Northern Ireland?
Yes. Zolt recruits for kitchens across the UK and can arrange relocation support and accommodation for chefs moving for a role.
Can we trial a chef before offering?
Trial shifts are standard. We arrange them, brief the chef and collect your feedback the same day.
Need a chef this week?
Send the shift details or speak to a chef on the 24/7 booking line.