We recruit for both the kitchen and the floor. Before Taste, we worked as Head Chefs and General Managers ourselves, then moved into recruitment, so we know both sides of the pass. The same operator-led approach applies to every senior role we place, and it's worth being specific about what that covers.
In the kitchen
On the culinary side, we recruit Executive Chefs who set the direction and standard for an entire kitchen operation, sometimes across multiple outlets or venues. Below that, Head Chefs running a single kitchen day to day, the role we've placed most and the one where hands-on operational experience matters most. Then Sous Chefs, the second-in-charge who holds the pass and the standard when the Head Chef isn't in the room, and Chefs who run a section reliably and are growing into more responsibility.
On the floor
On the operations and floor side, we place General Managers who own the full P&L for a venue or group, not just service on the floor, and Assistant General Managers on a genuine track to that seat. Below GM level, Venue Managers and Assistant Venue Managers running the day-to-day of a single site, and Restaurant Managers and Assistant Restaurant Managers leading the floor with real hospitality instinct. For hotels, larger venues, estates and hospitality groups, we also recruit F&B Managers running several outlets at once, and Operations Managers who hold the standard across more than one site.
What ties all of it together
Every one of these roles shares one thing: they're all senior, permanent leadership positions where getting the hire wrong costs a venue real money and real time. We don't place casual staff, and we don't do entry-level roles. If a role doesn't carry real leadership responsibility, whether that's managing a kitchen section, a shift, or a P&L, it's outside what we do, and we'll say so rather than take on a brief we can't add value to.
Why the range matters
Running searches across both the kitchen and the floor means we understand how those two sides of a venue actually work together, which is useful when a General Manager brief depends partly on how well that person will work with the Head Chef, or when a Head Chef search needs to account for a venue manager who runs a tight floor. A recruiter who only ever sees one side of the pass misses that. We've stood on both.
Whatever seat you're trying to fill, from Chef through to General Manager, the process is the same: we want the real story on the venue before we go anywhere near a shortlist. Brief the role and we'll take it from there.