Hospitality Recruitment with a difference.
At Silvertree our aim is simple, to source and select the best possible hospitality professionals to represent your business. We aim to work closely with you to build a strong lasting relationships for a mutually beneficial outcome. We listen carefully and deliver an effective service matching on skill, culture and personality fit. In order to achieve such a precise fit and high service levels it is imperative that we build an extensive knowledge of both you and your business.
To us each client and each business is unique which is why we do not operate "standard terms of business" like most of our competitors. This is because every business is different therefore the terms of business we agree before entering into assignments will be flexible and unique to your business in order to fit your individual needs and circumstances.
This Weeks Hot Candidates
David is a very professional and well presented Restaurant Manager who works to multi rosette standard and is most at home communicating with the most discerning customers about fine wine and food whilst managing and motivating his team.
Jonathan is looking for his first head chef opportunity and can boast the most amazing CV to date which includes working to Michelin star standards and he dreams of leading the brigade in a North Yorkshire restaurant, working closely with the management team to produce the type of food customers will travel far and wide for.
Colin is a young Head Chef who has already achieved a rosette and entry into a Michelin Good Food guide for his creative food and high standards and he is now looking for a new opportunity in North Yorkshire. He is open minded regarding the exact nature of the role and would consider gastro pubs, restaurants, boutique hotels etc. Salary expectations £27000 plus tips/ bonus.
Hannah is looking for a Restaurant Manager/ F&B Manager position in a rosette standard restaurant. She has impeccable standards having worked predominantly at rosette level coupled with an extensive knowledge of wines and fine dining. Salary expectations £25000
Craig is a Chef de Partie who is based in Harrogate, has a car and can boast a really solid career to date working in good quality restaurants. He is looking for a position in a pub restaurant cooking good fresh food and working with a motivated head chef. Salary expectations £17000 to £18000 plus tips.
Marius is also a Chef de Partie who has a very solid background and is looking for a live in position in North Yorkshire. He is wanting a role which will allow him to develop his skills whilst at the same time add value to the operation. Salary expectations £16000 plus live in.
David is a senior chef de partie/ junior sous who is originally from York and after 2 years working in the South is now wanting to return to this area and secure a position in either a stand alone restaurant or hotel and he would consider live in positions. An excellent chef with a strong work ethic. Salary expectations £19000 to £20000
Andy is a sous chef who after 2 years in his current position working in a rosette standard is looking for either a sous chef role in a larger restaurant or a head chef job in a smaller operation. He has developed his career at some of the finest restaurants in the North including Michelin star and has a very creative but calm approach to his work. Salary expectations £25000.
Demi Chef de Partie. Paul lives in Harrogate and is looking for a new role in the town and wants to work in either a hotel or stand alone Restaurant and he has worked in a 2 rosette establishment. He is looking for a salary of £14500 plus.
Chef de Partie. Mike is seeking a live in position in the North Yorkshire area and can boast a solid career to date which includes working at rosette level. He is also experienced with catering for C&B, functions and weddings and has salary expectations of £16000.
Restaurant Manager, Linda has developed a great career with some very good quality operations and is now looking for a new challenge in the York or Harrogate area and has a car so can reach the more outlying areas. She has experience at rosette level and also of managing high profile functions and weddings. Salary expectations of around £21000
Sous Chef, John is looking for a sous chef position within a rosette/ Michelin star operation and his career to date has been predominantly at 2 rosette level and he is now looking for a new challenge. He is very professional, well presented and a great communicator but above all a very good chef and manager. His salary expectations are £20000 to £21000 although finding the right position is the most important thing to him.
Head Chef, Craig already has extensive experience as Head Chef in very good quality gastro style pubs and restaurants and he is now looking for a new challenge in North Yorkshire and he also has transport so can travel. He is very creative but not pretentious so can work very well with a management team and enjoys input from others. Salary expectations of around £27000
C&B Sous Chef, Anthony has a very solid career to date and although has worked across all types of operations particularly enjoys catering for C&B, functions and weddings. He is very good at this as he is well organised, methodical yet can work well in a very fast paced operation. He also has a great sense of humour and works very well as part of a team.
Senior Sous/ Head Chef, Kris is ideally looking for a Head Chef of a smaller operation or snr sous in a good quality operation in either Yorkshire or the North East. He is very confident chef who loves cooking and creating fantastic food, working with the brigade and management team and is a very good business manager.
Chef de Partie/ Junior Sous, David is looking for a position in York or the surrounding area to work in a multi rosette kitchen with a motivated brigade. He has developed his career with some of the most recognisable restaurants in Yorkshire and can bring a lot of value, passion and expertise to a brigade and wants a salary of £16000 to £18000.
Sommelier/ restaurant manager, David has an absolute wealth of experience working in some of the finest restaurants and hotels with some of the world’s best wines and is able to advise even the most discerning customer and match wines with Michelin star standard food. His salary expectations of £25000 reflect his level of skill.
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