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  • Content and Social Media Intern
    Content and Social Media Intern
    6 days ago
    Part-time
    Staines-upon-Thames

    Internship Position Title: Content and Social Media Intern About Solfinds Solfinds is a UK-based travel technology company redefining how people discover their next destination. We believe every journey begins with inspiration, and we’re building an intelligent platform that connects travellers with experiences tailored to their interests, aspirations and lifestyle. Driven by innovation, creativity and thoughtful design, our ambition is to simplify travel discovery while encouraging exploration beyond the obvious. Every feature we develop is guided by a commitment to helping people uncover places, cultures and moments that leave a lasting impression. As a growing venture, we offer an environment where ideas are welcomed, initiative is recognised and collaboration shapes everything we build. Joining Solfinds means contributing to meaningful projects, working alongside the founding team and helping influence a product designed for a global audience. Whether you’re passionate about storytelling, digital media, technology or travel, you’ll have the opportunity to develop practical skills while playing an active role in bringing our vision to life. Purpose of the Internship The purpose of this internship is to provide practical, hands-on experience in digital marketing, content creation, community engagement, and brand development within an early-stage startup environment. The internship is designed to support the intern’s professional growth while contributing meaningfully to Solfinds’ mission of inspiring people to discover extraordinary travel experiences. Internship Duration This is a 7 months programme. The internship will initially be reviewed after 90 days to discuss progress, development, and future opportunities. Expected Commitment Expected working hours: 20 hours per week. Expected Work style: Remote. Working hours and responsibilities may be adjusted by mutual agreement as the needs of the business evolve. Responsibilities The intern may be involved in activities including, but not limited to: • Creating engaging social media content., • Researching travel destinations and trends., • Supporting community engagement across social platforms., • Assisting with content planning and scheduling., • Generating creative campaign ideas., • Monitoring content performance and suggesting improvements., • Supporting marketing initiatives and brand awareness campaigns., • Participating in team meetings and contributing ideas. Supervision & Development The intern will work under the guidance of the Solfinds leadership team. Regular feedback, mentoring, and development discussions will be provided to support learning, creativity, and professional growth. Questions, ideas, and initiative are encouraged throughout the internship. However, we require an intern confident to work with and without supervision. Internship Status This internship is currently unpaid. As Solfinds is an early-stage startup, the internship is offered as a learning and professional development opportunity rather than paid employment. Should the business grow to a stage where paid opportunities become available, interns who have demonstrated commitment, professionalism, and strong performance may be considered for future paid positions. However, this internship does not guarantee future employment or remuneration. Professional Expectations The intern agrees to: • Act professionally and respectfully., • Communicate openly and honestly., • Complete agreed tasks to the best of their ability., • Maintain confidentiality., • Contribute positively to the Solfinds culture and values. How to Apply If you’re excited by the opportunity to grow with an ambitious travel technology startup, we’d love to hear from you. We value your ability to learn fast & grow, curiosity, creativity and initiative that fruitfully produces an aligned goal, more than perfect experience. Shortlisted candidates will be invited for an online conversation with the founding team. DEADLINE IS 15TH AUGUST, 2026. Applications will be reviewed on a rolling basis. We encourage early applications, as we reserve the right to close this vacancy before the advertised closing date should a suitable candidate be identified.

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  • Head Chef
    Head Chef
    2 months ago
    £46000–£50000 yearly
    Full-time
    Richmond, Richmond upon Thames

    Head Chef – The Lass O’ Richmond Hill Richmond, London | Young’s Pub | Fresh Food | Seasonal British Cooking The Lass O’ Richmond Hill is looking for a talented, passionate and ambitious Head Chef to lead the kitchen of one of Richmond’s most distinctive pubs. Sitting proudly at the top of Richmond Hill, just moments from Richmond Park, The Lass is a beautiful historic pub with open fires, a sun-soaked garden, on-site car park and a reputation for quality seasonal food. We are a food-led pub with real personality, built around British produce, proper pub classics and dishes that feel generous, thoughtful and full of flavour. This is a brilliant opportunity for a Head Chef who wants more than just a kitchen to run. At The Lass, you will have the freedom to shape the food identity, create your own menus and specials, work with great suppliers and lead a kitchen with genuine ambition. What we offer our Head Chef As Head Chef at The Lass, you will enjoy: • Full autonomy to create your own menus and specials, • Access to our Apprenticeship Scheme and Development Programmes, • Regular culinary masterclasses covering topics such as game, butchery and shellfish, • Inspirational food trips with our top-quality suppliers, • Regular Chef Forums with other Head Chefs to share ideas, inspire and develop, • Free meals while on shift, • 20% discount in all Young’s Pubs, • 30% discount on overnight stays in our Pubs with Rooms, • Share Save Scheme, • Enhanced Company Pension Scheme, • 28 days holiday per year, • On-site car park, • The chance to lead a kitchen in a beautiful, established, food-led pub with huge potential About the food The Lass is built around the idea that a great pub menu should feel familiar, generous and deeply satisfying, while still showing real craft. We want food that guests recognise, crave and return for, delivered with the confidence and discipline of a serious kitchen. The food style is seasonal British pub cooking with a refined, produce-led edge. Think beef tartare with crisp game chips, mince on dripping toast, terrines, pâtés and pickles made in-house, proper pies with deep glossy fillings and buttery pastry, rich braises, hand-cut chips, excellent roasts, seasonal fish, steaks, chops, puddings and simple vegetable-led dishes treated with real care. This is not about overworked plates or unnecessary fuss. The best dishes at The Lass should feel bold, honest and full of flavour. A guest should be able to look at the menu and immediately want to eat, whether they are stopping in after a walk in Richmond Park, settling in by the fire, or booking a long Sunday lunch with friends. Our direction is rooted in: British classics done properly Roasts, pies, puddings, seasonal fish, steaks, braises, sandwiches, snacks and sharing dishes, all cooked with proper technique and a strong sense of place. Gutsy, confident flavours We want food with depth: rich stocks, glossy sauces, sharp pickles, proper seasoning, crisp textures and generous portions. Nothing should feel timid, decorative or apologetic. Seasonal ingredients and thoughtful sourcing Menus should move with the seasons, using British produce wherever possible and celebrating the best of each moment — spring greens, summer tomatoes, autumn game, winter roots, coastal fish, orchard fruit and proper cheese. House-made touches Pickles, chutneys, sauces, pastry, stocks, dressings, relishes and snacks should give the menu its own personality and create value through skill rather than gimmicks. A strong bar and snack offer The Lass should have food that works for every occasion: a quick pint and something salty, a casual lunch, a celebratory dinner, a garden gathering or a proper Sunday roast. Think beef tartare with game chips, mince on dripping toast, rarebit, croquettes, potted meats, seasonal tarts, proper sandwiches, pork chops, pies and generous sharing plates. Sunday as a key part of the offer Sunday lunch is central to The Lass. We want roasts that feel abundant, consistent and worth travelling for, with excellent gravy, crisp potatoes, proper vegetables, generous Yorkshire puddings and the kind of execution that turns first-time guests into regulars. Seasonal specials with purpose Specials should feel exciting but grounded: whole fish, grilled chops, game, offal, slow braises, tarts, pies, seasonal vegetables and dishes that make full use of the kitchen’s skill. The menu should change enough to feel alive, but always remain recognisably pub-first. The right Head Chef will understand that The Lass does not need to chase trends. It needs to serve proper British pub food with confidence, discipline and soul — food that feels rooted in tradition, sharpened by skill and generous enough to bring people back. What we look for in a Head Chef We are looking for someone who: • Has experience leading a fresh food kitchen, • Loves seasonal British produce and proper pub food done well, • Can create menus that are creative, commercial and consistent, • Understands GP, stock control, ordering and labour management, • Leads from the front and brings energy, structure and pride to the kitchen, • Can train, motivate and develop their team, • Takes ownership of standards, food safety and kitchen organisation, • Thrives during busy services, especially Sundays, events and seasonal peaks, • Wants to make their mark on a pub with character, heritage and ambition About you You will be creative but organised, ambitious but grounded, and confident enough to take ownership of the kitchen while working closely with the General Manager to keep building The Lass as a local worth travelling to. This is a role for a chef who wants autonomy, support, development and the chance to lead a kitchen with real identity. Apply now and bring your food, your ideas and your leadership to The Lass O’ Richmond Hill.

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