Find your next exciting, supportive and sustainable career opportunity

Countertalk is a platform designed to help connect chefs, provide education and promote the industry. We are a more equal and supportive environment to foster new talent.


Welcome to our careers board, where we list opportunities from restaurants and businesses in the industry whose principles and values in practice align with ours. We do this by making sure the work environments that we are promoting are healthy ones.
Whether that is through personal work relationships and experience or trustworthy testimonies—our aim is to make kitchens, restaurants and other food businesses more appealing environments for future talent to want to work in.


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Latest Opportunities

£25,000 - £29,000 yearly
Bubala Spitalfields, London, UK
Jul 16, 2019
Bubala has been popping up for the last year and a half at Carousel, Brunswick East, Berber & Q and Untitled Bar. We are a vegetarian Middle Eastern concept with a focus on bright, punchy flavours designed to share. Behind Bubala is Marc Summers (Bubala founder and ex GM of Berber & Q) and Head Chef Helen Graham, who has worked at The Palomar, The Barbary, The Good Egg and Ottolenghi. We’ve been hotly tipped by Eater, Time Out and The Nudge, and will be making a big splash in the new wave of exciting vegetarian restaurants to hit London. We will be opening a 30 seater restaurant on Commercial Street, East London in the late summer of this year.
£21,000 - £25,000 yearly
Paul Rhodes London Ltd Greenwich, London, UK
Jul 16, 2019
Founded by former Michelin-starred chef Paul Rhodes in 2003, Paul Rhodes Bakery has built a strong reputation as the go-to supplier of the widest range of quality handcrafted breads, cakes and pastries in the capital. Today we work with organisations of all sizes, from contract caterers and food service companies to hotels, restaurants, bars, retailers, delis, and small independents. All of whom demand the best for their customers. Our business is constantly evolving and we are always looking at new ways of working. We have recently gone back to basics, to the field, the farmer and the miller, to identify a range of diverse heritage grains for the best tasting and most nutritious flour. New products made from this flour are now being introduced. In this way we remain committed to helping sustain independent UK farmers. We also run a neighbourhood bakery shop in Greenwich, which keeps us in tune with the daily demands of our own consumers. Dedicated to traditional baking techniques and committed to excellence across every aspect of our business, we take pride in meeting the needs of every customer, whatever the size of their business or appetite.