Joining the Kitchen Team


Headed up by Executive Chef Nick Hodges and Head Chef Bobby Southworth, the Water’s Edge menu boasts award-winning food using the best of locally sourced ingredients and produce. With a seasonally-changing a la carte menu, variety of afternoon tea options and tailored event menus throughout the year, no two days are the same in our kitchen.

If you are passionate about great food, flavours and the Cornish catering industry, you’ll love working in our dynamic kitchen. Team spirit is vital and communication is key as everyone works together to create exceptional food that our guests will savour with every bite.

If you’re hungry to join our exciting kitchen team, browse through our vacancies below and get in touch!

head chef at the working boat

The Working Boat has sat proudly on the Greenbank quay for over 300 years. Nestled under the hotel, it was originally the ‘local’ for Falmouth’s seafarers and oysterman. Refurbished in recent years, it now serves the local community, hotel goers and is still a favourite mooring for Falmouth yachting fraternity. Serving guests inside and out, food is served throughout the quay, in the gardens and marquee. The business is open year-round and is the home of numerous calendar events such as The Sea Shanty Festival and Falmouth Week.


We have a fantastic opportunity for someone to join our team. Working within the hotel brigade of twelve chefs, you will head the kitchen within The Working Boat and oversee outside ’pop ups’ during the season. In charge of a team of four, you will report to the Group Executive Chef and the hotel’s Head Chef.

We are looking for a hands-on committed and motivated individual who wants to make their mark on this busy and much-loved venue. The menu offers friendly, uncomplicated dishes that focus on flavours and value for money. Food presentation and your flair will of course be vital, with ingredients that will make your presence felt and further enhance The Working Boat’s foodie reputation.

The role would suit a senior chef de partie or sous chef looking to step into the head chef’s position, or an existing head chef looking for a change. This is a demanding role within an open kitchen that requires sound organisational skills and a calm head. Support and ongoing training will aid the success of the role and develop the kitchen team but an initial sound knowledge of ordering, stock rotation and best hygiene practices are essential elements of this position.

If this sounds like you, if you are a professional with a calm nature, if you thrive under pressure with the ability to help and communicate well with the teams – both kitchen and front of house – we would love to hear from you.

Salary will be competitive in line with the position and individual experience. Start date: 1st June, but flexibility will be required in relation to Covid re-opening.

To apply, please send your CV to Nick Hodges here.


Salary: Up to £8.72 per hour

We are currently recruiting kitchen porters to join our friendly kitchen team. If you enjoy working with others and can also be motivated to work on your own, then this role is perfect for you.

You will be responsible for keeping the kitchen clean alongside the chefs and servicing the cleaning of crockery from the Water’s Edge restaurant and The Working Boat. Shifts are generally breakfast/lunch and lunch/dinner (no split shifts!).

Covid-19 measures are in place to ensure the safety of staff and cleanliness of the kitchen is adhered to at all times.

To apply, please send your CV to Bobby here or drop a CV to us at reception.