banquet chef

Four Seasons

<div><p><b>About Four Seasons:
</b></p><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
<br>
<br>
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
</p><p></p><p><b>About the location:
</b></p>Seaside glamour on the Egyptian riviera; with Egyptian underpinnings and a sleek waterfront setting, our resort-style Hotel embodies modern Alexandria and its unique cosmopolitan flare. On one side, the Mediterranean Sea glistens in the sun; on the other, a dynamic metropolis buzzes with life. This stunning resort-style hotel opened in June 2007 and has a combination of classic hotel design and modern and contemporary beach suites and villas. Our hotel is connected to a shopping mall, it has 154 rooms including 31 Suites, 30 Beach Suites and 6 Villas with private pools, a private beach, a sea water infinity beach pool and a heated indoor pool, Spa and Fitness Center, and 10 food and beverage venues including an open-air 350 seat beach restaurant.
<p></p><h3 class="jobSectionHeader"><b>About the Role
</b></h3><p>At Four Seasons Hotel Alexandria at San Stefano, the Banquet Chef leads all banquet culinary operations. The role ensures the highest food quality, consistency, and presentation for weddings, corporate events, and social functions, aligning with the brand&rsquo;s luxury standards.
</p><h3 class="jobSectionHeader"><b>What You Will Do
</b></h3><ul><li><p>Oversee all banquet kitchen operations, ensuring quality, taste, and presentation meet Four Seasons standards.
</p></li><li><p>Supervise and train the banquet culinary team, fostering creativity and teamwork.
</p></li><li><p>Plan, prepare, and execute menus for weddings, conferences, and large events.
</p></li><li><p>Monitor food cost, waste, and portion control to meet budget targets.
</p></li><li><p>Coordinate closely with the Banquet Manager and Executive Chef to ensure smooth service flow.
</p></li><li><p>Ensure full compliance with hygiene, HACCP, and safety standards.
</p></li><li><p>Support menu tastings and event planning sessions with clients.
</p></li><li><p>Maintain proper inventory, requisitions, and production schedules.
</p></li></ul><h3 class="jobSectionHeader"><b>What You Bring
</b></h3><ul><li><p>Culinary degree or equivalent certification.
</p></li><li><p>Minimum 3&ndash;5 years of experience as a Banquet Chef or Sous Chef in a luxury hotel or high-volume catering operation.
</p></li><li><p>Strong leadership and communication skills.
</p></li><li><p>Proven ability to manage large teams and high-pressure events.
</p></li><li><p>Knowledge of HACCP and food safety procedures.
</p></li></ul><h3 class="jobSectionHeader"><b>What We Offer
</b></h3><ul><li><p>Competitive salary and comprehensive benefits package.
</p></li><li><p>Excellent training and development opportunities.
</p></li><li><p>Global Four Seasons experience exchange program.
</p></li><li><p>Complimentary meals and dry cleaning for uniforms.
</p></li><li><p>Employee discounts on stays at Four Seasons worldwide.
</p></li><li><p>Medical insurance and transportation allowance.
</p></li></ul><h3 class="jobSectionHeader"><b>Schedule &amp; Hours
</b></h3><ul><li><p>Full-time position.
</p></li><li><p>Flexible schedule including mornings, evenings, weekends, and holidays as business demands.
</p></li></ul><h3 class="jobSectionHeader"><b>Required Disclaimers and Tags
</b></h3><p>Four Seasons is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.</p></div><p></p>

Banquet Chef

The Allison Inn & Spa

<div></div><div><div>The Allison Inn &amp; Spa is Oregon Wine Country's first full service luxury resort in the heart of the Willamette Valley.</div><div></div><div><br>
JORY is the signature restaurant at The Allison Inn &amp; Spa. Our creative fine dining menus accentuate the native flavors of the Willamette Valley with a strong influence on seasonal, farm-to-table agriculture. Each morning ripe vegetables are picked to be woven into the daily menu plan.</div><div></div><div><br>
At The Allison Inn &amp; Spa our working philosophy is a commitment to strive for excellence in all we do. We are a passionate and empowered team, inspired by the bounty and warmth of our surroundings and community, genuinely dedicated to providing world class service and meaningful memories for our guests. Join us as we strive for excellence.</div><div></div><div><b><br>
Duties and Responsibilities</b></div><div><ul><li>
Must be reliable, high-energy, self-motivated and organized.</li><li>
Must work well with others and always seek to improve the quality of your skills and techniques.</li><li>
Supervise, oversee, lead and mentor a team of cooks in the accurate production and organization of weekly <i>mise en place</i> as well as lead end of week cleaning and organizing.</li><li>
Assign tasks and ensure efficient and timely execution of all banquet functions.</li><li>
Food preparation and execution &ndash; prepare and cook foods for banquets according to standardized recipes, presentation guidelines and quality standards.</li><li>
Ensure all dishes meet high standards for taste, temperature, consistency and presentation before leaving the kitchen.</li><li>
Implementation and enforce all health and safety regulations, maintaining a clean and organized work area and handling food properly.</li><li>
Manage inventory of food supply levels, participate in ordering and ensure proper storage and rotation of products.</li><li>
Work closely with the Executive Chef, Executive Sous Chef, event planners and front-of-house staff to plan menus and ensure smooth event service.</li><li>
Assist in the development and refining of banquet menus and creating new recipes and techniques.</li><li>
Ambition should bring you here and an open mind and collaborative mentality will help you solidify your career with us.</li></ul></div><div></div><div><b><br>
Job Skills/Requirements/Qualifications</b></div><div><ul><li>
Minimum of five (5) years of kitchen experience with a preference for management or supervisory experience in banquet settings.</li><li>
Must have experience working in a fast-paced environment and have the ability to work clean and fast while still maintaining the highest quality.</li><li>
Strong knife skills, knowledge of various cooking techniques and proficiency in using kitchen equipment is essential.</li><li>
Ability to work a flexible schedule to include weekends, evenings and holidays.</li><li>
Excellent communication, team work and leadership skills are crucial for managing staff and collaboration with other departments.</li><li>
An enthusiastic, positive demeanor and desire to provide exceptional guest service.</li><li>
State of Oregon Food Handler&rsquo;s Card.</li></ul></div><ul><li>
Background Check.</li></ul><div></div><div><b><br>
Working Conditions/ Physical Requirements</b></div><br>
<p></p><ul><li>
Able to lift heavy boxes of produce, dry goods etc.</li><li>
Regularly lift up to 50 pounds safely.</li><li>
Ability to stand and walk for extended periods of time.</li><li>
Work in a fast-paced, high-stress environment.</li><li>
Work with chefs to utilize garden produce daily.</li><li>
Work with chefs to ensure consistent product.</li><li>
Have the ability to taste others work and help adjust seasoning or recipes.</li><li>
Interface with customers at our open kitchen bar and the chef&rsquo;s table.</li><li>
Maintain sanitation and cleanliness according to Jory&rsquo;s exacting standards.</li><li>
Must be able and willing to work all shifts including nights, weekends and holidays as the needs of the business dictate.</li><li>
Must be able to keep up with constantly changing seasonal menus.</li><li>
Multitasking is a must.</li><li>
Extended standing walking, bending and kneeling.</li><li>
Use of hands and arms to feel, handle reach and touch.</li><li>
May be subject to high levels of noise.</li><li>
Will be in proximity to fire and knives.</li><li>
Must be safety conscious.</li></ul><div></div><div><b><br>
Equipment and Tools Utilized:</b></div><div><ul><li>
Wood burning grill and rotisserie.</li><li>
Meat slicers and choppers.</li><li>
All manner of sharp knives and cutting implements.</li><li>
Deep fryer.</li><li>
Tilting brasers.</li><li>
Steam jacketed kettles.</li><li>
Hot oven, griddles, water baths, etc.</li></ul></div><div></div><div><b><br>
You will be Required to Regularly Demonstrate and Share your knowledge of:</b></div><br>
<div></div><ul><li>
Classic cooking techniques and recipes.</li><li>
JORY menu items and ingredients.</li><li>
Garden products and seasonal availability.</li><li>
Cooking philosophy of JORY restaurant.</li></ul></div>

Lead Banquet Cook

One&Only One Za’abeel

<div></div><div><div>Chef de Cuisine, Banquets, One &amp; Only One Za'abeel<br>
(18071)</div><br>
<div></div>
<div>At One&amp;Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests&rsquo; stay to bring their dreams and desires to life. With an atmosphere that&rsquo;s chic but wonderfully unstuffy&trade;, and a team who are meticulous but warm, we seek to exceed our guests&rsquo; expectations at every possible turn.</div><br>
<div><br>
Behold the dawn of a new, all-encompassing resort experience in Dubai &ndash; One&amp;Only One Za&rsquo;abeel. A vibrant hub for business, a magnetic stage for entertainment, and a haven for inner-city wellness, this new Dubai resort will be more than a trailblazing icon of the skyline, and it will be an utterly unrivalled urban oasis. With abundant knowledge and generosity, we anticipate our guest&rsquo;s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it&rsquo;s our passion.</div><br>
<div></div>
<div><b>
About The Role</b></div>
<ul>
<li>Is present/cooking on the line during the outlet&rsquo;s operating hours</li>
</ul><ul><li>Interact with special dietary guests, recommend menus based on their requirements, and take responsibility for their satisfaction.</li>
</ul><ul><li>Lead the production flow of the Banquet kitchen and provide support outside the area of responsibility when requested by the direct report.</li>
</ul><ul><li>Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends, and make recommendations for appropriate adjustments to kitchen operations accordingly.</li>
</ul><ul><li>Create menus, design corresponding recipes, and oversee the preparation of those recipes.</li>
</ul><ul><li>Ensure menus are updated and seasonal changes are made in conjunction with the menu cycles</li>
</ul><ul><li>Ensure all recipe manuals are updated and standard kitchen policies are adhered to</li>
</ul><ul><li>Maintain and exceed set food safety and hygiene standards</li>
</ul><ul><li>Demonstrate awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure all direct reports do the same</li>
</ul><ul><li>Ensure the outlet food cost is always within the budget</li>
</ul><ul><li>Develop ways to further improve/reduce food costs through strategic purchasing, without negatively impacting pre-determined quality standards</li>
</ul><ul><li>Maintain all kitchen operational costs to ensure financial objectives are met</li>
</ul><ul><li>Drive revenues together with the banquet Manager and FOH staff</li>
</ul><ul><li>Meet with F&amp;B Managers regularly to discuss day-to-day operational issues and challenges</li>
</ul><ul><li>Attend all required kitchen meetings</li>
</ul><ul><li>Ensure all stations are correctly manned according to the business level</li>
</ul><ul><li>Review of forecasted vs. actual labor costs each month based on budgeted/forecasted costs</li>
</ul><ul><li>Conduct annual performance appraisal for the Kitchen Team</li>
</ul><ul><li>Maximize employee productivity and achieve optimum staffing levels to minimize additional payroll costs</li>
</ul><ul><li>To ensure a positive &amp; professional working environment throughout the kitchen</li>
</ul><ul><li>Maintaining and owning a positive mood throughout the Team.</li>
</ul><ul><li>To ensure and enforce the set service standard procedures by directing, supervising, and motivating staff to perform to the highest level</li>
</ul><ul><li>Train and educate colleagues on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes</li>
</ul><ul><li>Constructively manage poor performance, conflicts, and difficult situations to achieve positive results</li>
</ul><ul><li>Work with Marketing &amp; PR team to support and maximize revenues and social media exposure</li>
</ul><ul><li>Create, propose, and drive outlet marketing planner with promotions, pop-ups, and special celebrations</li>
</ul><ul><li>Monitor competitors&rsquo; performance by regularly surveying the market and keeping up to date with competitor events, promotions, and strategies</li>
</ul><ul><li>Log security incidents and accidents in accordance with company policy</li>
</ul><ul><li>Any other duties as assigned by Culinary Director himself or through Culinary leadership.</li></ul><br>
<div></div>
<div><b>
About You</b></div>
<ul>
<li>Minimum 5 years experience as Sous Chef or currently a Banquet Chef de Cuisine in an International luxury hotel or event facility</li>
</ul><ul><li>International experience preferred</li>
</ul><ul><li>Able to manage a busy kitchen and work under pressure</li>
</ul><ul><li>Strong attention to details</li>
</ul><ul><li>Strong leadership and management skills</li>
</ul><ul><li>Has experience in international cuisine and a healthy cooking approach.</li>
</ul><ul><li>Understand grand and luxurious presentation of food, plated skills, buffet set up</li>
</ul><ul><li>Must have culinary certificate, accredited education requirement, or equivalent 12 years of experience</li>
</ul><ul><li>Excellent communication skills</li>
</ul><ul><li>Ability to work in a multi-cultural environment</li>
</ul><ul><li>Comprehensive knowledge of HACCP as well as general health &amp; safety in the workplace</li>
</ul><ul><li>Computer knowledge, email, MS Office, kitchen management software</li></ul><br>
<div></div>
<div>Our brand is expanding faster than ever before. We are investing in the growth of our company, and that means we are committed to investing in you. Join a team that is open-hearted, intuitive, generous, and spontaneous in spirit. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories.</div></div>

Chef de Cuisine, Banquets, One & Only One Za'abeel

Hilton

<div><p>Commis Chef - Banquet</p><p>
A Commis Chef is responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience while consistently contributing to departmental targets.<br>
</p><br>
<br>
<b>What will I be doing?</b><p><br>
As a Commis Chef, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Commis Chef will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards:</p><ul>
<li>Ensure consistent great food production, in line with the high quality standards expected by Hilton</li>
<li>Perform tasks within a timely manner</li>
<li>Contribute to Kitchen revenue through effective food cost control</li>
<li>Provide support to the Kitchen brigade</li>
<li>Prepare and present high quality dishes within company guidelines</li>
<li>Keep all working areas clean and tidy and ensure no cross contamination</li>
<li>Prepare all mis-en-place for all relevant menus</li>
<li>Assist other departments wherever necessary and maintain good working relationships</li>
<li>Report maintenance, hygiene and hazard issues</li>
<li>Comply with hotel security, fire regulations and all health and safety and food safety legislation</li>
<li>Awareness departmental targets and strive to achieve them as part of the team</li>
<li>Meet all health and hygiene requirements</li>
<li>Be environmentally aware</li></ul><b>
What are we looking for?</b><p><br>
A Commis Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:</p><ul>
<li>Previous experience as a Commis Chef or Apprentice Chef</li>
<li>NVQ Level 1</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Ability to work under pressure</li>
<li>Proven ability to work with a team and to follow instruction</li>
<li>A passion to learn and a drive to succeed in a culinary/hospitality career</li>
<li>Proof of completion in a basic food hygiene course</li>
<li>A passion for food and the culinary arts</li>
<li>Completion of an accredited commercial cookery course or trade apprenticeship</li>
<li>Experience multi-tasking and working in an environment with rigorous standards</li></ul>
<p>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:</p><ul>
<li>NVQ Level 2</li></ul><br>
<b>
What will it be like to work for Hilton?</b><br>
<p>Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</p></div>

Commis Chef - Banquet

Fairmont

<div><b>Company Description</b><p><br>
Company Description</p><p><b>
Raffles &amp; Fairmont the Red Sea</b>, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites.</p><b><br>
Job Description</b><p><br>
To manage Banqueting operations to maximize guest satisfaction and department profits.</p><ul><li>
Set periodical Banquets budget &amp; forecast and analyze monthly P&amp;L reports</li><li>
Develop and maintain all staff training programs</li><li>
Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service</li><li>
To recruit and select Banquet employees</li><li>
Ensure proper care, security and maintenance of Banquet equipment through proper supervision of service personnel, including outside contractors</li><li>
Assume responsibility for shift supervisory duties on a regular basis, especially with VIP and &quot;at cost&quot; functions</li><li>
Coordinate the needs of the Catering department with the managers of interrelated departments</li><li>
Inspect Banquet Servers&rsquo; work assignments and supervise the standards of all function rooms and adjacent public areas</li><li>
Follow established Accounting procedures, e.g. prepare payroll and gratuity reports</li><li>
Maintain all public areas to be presentable with specific set-ups at all times</li><li>
Maintain the inventory stock of all equipment on and off the property</li><li>
Post all contracted function sheets and give instructions to Assistants, Servers and all staff to ensure the success of the function</li><li>
Conduct monthly departmental meetings to provide information to the banquet staff, obtain staff feedback, and provide a regular forum for department communication</li><li>
Constantly monitor Banquet staff's appearance, attitude and degree of professionalism</li><li>
Implement safety and emergency procedures when necessary</li><li>
Consistently follow and implement HACCP policies and procedures</li><li>
Manage organization and cleanliness of departmental areas by conducting weekly walk-through with the Hygiene Manager, Housekeeping, and the Engineering Department</li><li>
Assist F&amp;B Outlets in their operations during peak times as needed</li></ul><br>
<b>
Qualifications</b><br>
<ul><li>
Excellent reading, writing, and oral proficiency in English</li><li>
Experienced in all aspects of banquet service, especially in local function styles</li><li>
Strong leadership, interpersonal, and training skills; sound human resources management capabilities to motivate employees to work as a team</li><li>
Strong multi-tasking skills, attention to detail, self-discipline, and initiative</li><li>
College education, hotel or business administration degree preferred</li><li>
Minimum 2 years in a similar role in the hotel industry</li></ul><p></p><b><br>
Additional Information</b><br>
<ul><li>
Understanding of Ultra-Luxury guest expectations and brand alignment.</li><li>
experience in project coordination, scheduling, and document control during pre-Opening stages.</li><li>
Experience in pre-opening is a must.</li><li>
A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>
Impeccable grooming and personal presentation aligned with Luxury standards.</li></ul></div>

Banquet Director - Raffles & Fairmont the Red Sea

Nourish Qatar

<p>We are seeking an experienced Arabic Chef to join our restaurant team. The ideal candidate will be skilled in preparing a variety of International &amp; Arabic dishes, with a focus on high-quality, authentic flavors. As a Chef, you will be responsible for creating and cooking inspired menu items, maintaining kitchen organization, and ensuring food safety standards. You will work closely with the restaurant management to deliver an exceptional dining experience to guests.</p><p><b>Key Responsibilities:</b></p><p>Prepare and cook International &amp; Arabic dishes, ensuring excellent taste, quality, and presentation.</p><p>Manage kitchen operations, including food preparation, cooking, and plating.</p><p>Collaborate with the team to develop and update the menu with seasonal and innovative dishes.</p><p>Ensure food safety and cleanliness standards are consistently followed.</p><p><b>Qualifications:</b></p><p>Proven experience as a Chef or in a similar culinary role.</p><p>Strong knowledge of cuisine and cooking techniques.</p><p>Ability to work in a fast-paced restaurant environment.</p><p>Excellent communication and leadership skills.</p><p>Work experience should 2-3 years needed. (Local experience Preferred)</p><p>Send Your CVs 77348524</p><p>Job Type: Full-time</p><p>Pay: From QAR3,000.00 per month</p>

Demi chef de party

Miraval The Red Sea

<div><div><p>Summary</p><div><p>
Miraval The Red Sea is a luxury wellness resort that blends mindful living, wellness cuisine, and exceptional guest experiences. Located on the pristine shores of Shura Island, we offer transformative journeys that nourish the body and soul.</p><p><b>
About the Role:</b><br>
We are looking for passionate and skilled <b>Chef de Parties - Saudi National</b> to join our Miraval The Red Sea team. You will play a key role in executing high-quality dishes that reflect our wellness-focused menus while maintaining a commitment to excellence, team collaboration, and operational efficiency.</p><p><b>
What We&rsquo;re Looking For:</b><br>
Experienced culinary professionals with a strong background in international cuisine. The ideal candidates will possess a solid understanding of kitchen operations, high standards of food preparation, and the ability to work efficiently under pressure. Knowledge of HACCP standards, basic kitchen documentation, and strong communication skills are essential. You will be driven to support the Sous Chef and Chef de Cuisine in maintaining operational excellence.</p><p><b>
Key Responsibilities:</b></p><ul><li>
Daily preparation and execution of high-quality dishes aligned with wellness-focused menus.</li><li>
Maintain organization and cleanliness in assigned sections.</li><li>
Support the maintenance of HACCP records and kitchen documentation.</li><li>
Collaborate with the kitchen team to ensure consistent quality and smooth operations.</li><li>
Demonstrate positive communication and teamwork within a multicultural environment.</li></ul></div></div><div><p>
Qualifications</p><div><ul>
<li>Proven experience as Chef de Partie or similar role in a luxury or high-volume kitchen environment.</li>
<li>Strong knowledge of international cuisine with an emphasis on wellness and mindful eating.</li>
<li>Familiarity with HACCP standards and food safety regulations.</li>
<li>Ability to work efficiently under pressure while maintaining attention to detail.</li>
<li>Excellent communication and teamwork skills.</li>
<li>Formal culinary education or relevant certifications preferred.</li>
<li>Fluent in English.</li>
</ul>
<p><b>What We Offer:</b></p>
<ul>
<li>Competitive salary package</li>
<li>Accommodation provided as per position code</li>
<li>Flight entitlement every 24 months from your home country to Red Sea Global</li>
<li>Opportunity to be part of a pre-opening team at a one-of-a-kind wellness resort</li>
</ul>
<div><b>Why Join Us?</b><br>
At Miraval The Red Sea, we offer a range of benefits, including:<br>
<ul><li>Long-term career growth opportunities.</li><li>A motivated and connected team.</li><li>12 complimentary nights per year in Hyatt properties worldwide, along with colleague rates and discounts.</li><li>A company that truly cares about your career and well-being.</li></ul></div>
<p>
Join us in delivering wellness-focused cuisine and helping redefine the future of luxury hospitality.</p></div></div></div>

CHEF DE PARTIES - SAUDI NATIONAL

Search 947+ Banquet chef jobs near you this November. New roles added regularly across leading industries. Apply today.