About Countertalk Careers

Running a restaurant or food business is tough. So is trying to make a living in it as a worker, being valued and treated fairly.

At the heart of it, we are striving to make the hospitality industry better for everyone—individuals growing with businesses.

We believe healthier and happier staff leads to better work, better service, more chuffed customers, greater loyalty, a stronger business, and a better bottom line.


Here at Countertalk one of our main objectives is working hard to promote healthy work environments in the hospitality sector.
  • We want to put an end to harsh toxic places of work and seek out businesses who treat their staff fairly and equally.
  • We want to encourage businesses to consider the treatment of their staff and the effect it has.
  • We firmly believe happier, healthier staff lead to a better quality of work and in turn lead to a lower staff turnover rate.
  • We want to see businesses looking to other industries to see how treating staff well, paying them fairly and offering incentives and other perks can positively impact a work environment.
  • We also want to cultivate and attract candidates who share our values and who can add positive qualities to a chosen team; through treating their colleagues with respect, striving for the best and coming to work eager to learn.
  • We want hospitality to be an attractive and sustainable career choice like others out there—one that people shouldn't have to suffer for.
  • It is also important to us that individuals who join your business believe in your vision and want to work with you to achieve that. Go-getters who are as enthusiastic to come to work as you are to have them as part of the team.

Code of conduct

We ask that everyone who works in hospitality to commit to our values and join us in making this a more resilient and exciting industry to be a part of. We will work hard to advocate and uphold these values which includes applying them to those who use our service.
For employers — Restaurants/Businesses:
  • At the minimum, respect the law in regards to workers' rights. Be part of the solution.
  • Pay people fairly. We will celebrate those who compensate well, and those who decide to at least pay all of their staff the Real Living Wage.
  • Be a diverse and inclusive workplace of different backgrounds, cultures, genders, experiences, abilities and perspectives. More diverse workplaces are proven to be more effective, profitable and enjoyable.
  • Looking for employment is stressful at the best of times. We ask that you respond to all applicants whether successful or unsuccessful, and provide feedback if possible. This goes a long way.
  • You should provide equal consideration to all applicants in regards to race, colour, national origin, socioeconomic status, privilege, religion, sexual orientation, gender, gender identity, age, physical disability, or length of time spent unemployed.
For applicants — Chefs, FoH, and more
  • Show up to work on time.
  • Look after each other. Treat your employers, colleagues and those less experienced well—we all have to start from somewhere.
  • Shit happens. Don't take it out on your team.
  • Found another job? Great! Please do the respectable thing for your team and employer by serving the notice period required.
  • Work hard to uphold the values of the business you are in and the industry you represent.
  • If you are invited for a trial, please turn up or inform the employer that you are unable to attend.
  • Be kind.
In return, as an individual applicant we will provide you with the best career opportunities with some amazing employers. And, for businesses we will connect you with our quality community of inspired and motivated people looking to build their career in hospitality.


In short, this is simply the spirit of fair treatment, mutual respect, and equal opportunity.
We celebrate those who do.

About Countertalk 

Ravneet Gill has only been cooking professionally for six years, but has enough horror stories to fill a book. The kitchen where one man kept asking her out and made her so uncomfortable she had to leave. The time she reported a colleague to one of her bosses for “being disgusting” and the email was forwarded to said colleague. “Kitchens,” says the 27-year-old, “are not professional environments.”

After finishing a psychology degree in 2012, Gill began training at Le Cordon Bleu but “could only afford two terms”. Despite a tutor telling her to wear a wedding ring when in employment, “so guys leave you alone”, she was not ready for the level of harassment and isolation she experienced in some of her jobs as a pastry chef.

She almost quit the industry but a stint at St John showed her kitchens could be rewarding places, with staff treated fairly and given breaks. “I used to think: ‘I hope there is an organisation set up to highlight that environments should be healthier, and help chefs get to know each other a bit more.’”

She decided to build one herself. In March 2018, Gill launched Countertalk. Through the website, she places job advertisements for companies she can vouch for, organises networking supper clubs, and posts video interviews and recipes with fellow chefs.

For Gill, it’s all about trying to bring support to a notoriously antisocial, unsupported profession: “I’m just trying to make a hub of people who can see and help each other.”
Excerpt from The Observer