Head Chef (M/F) – REF: CC9

Terra Botanica; Angers; On-site; EUR 70,000 - 95,000; Full time

Job summary

Terra Botanica in Angers, France, seeks an Executive Chef to lead all culinary production and on-site event catering for a growing dining program. The role oversees multiple outlets, ensures HACCP compliance, controls costs, and drives menu development for corporate and public events.

You are a proven manager with 5+ years in culinary leadership, experience across multi-unit or event catering, and the ability to rally teams while delivering exceptional guest experiences.

Qualifications

• 5+ years of experience in culinary management roles, including managing teams, costs, and multi-unit or event-based operations.

Responsibilities

• Define, organize, and develop the park’s food service offerings.
• Design and provide catering services for corporate and event clientele.
• Organize and supervise all aspects of food production.
• Manage and support permanent and seasonal staff.
• Ensure HACCP compliance and food safety across locations.
• Manage procurement, inventory, and materials costs in collaboration with logistics.
• Use restaurant management tools to improve inventory tracking and costs.

Skills

Culinary management

Team leadership

Cost control

Menu development

Event catering

Tools

XGIL

Inventory software

Job description

To support the expansion of its dining offerings and ensure a gourmet experience for visitors, Terra Botanica is seeking its future Executive Chef for a permanent position, starting January 1 , 2027.

At Europe's first park dedicated to plants, you will be responsible for all of the park’s culinary production and its event catering operations.

You manage a diverse food service offering that includes:

• 1 main fast-food restaurant;
• 4 themed food stands (pizza/panini, creperie, sandwiches & salads, fried foods);
• 2 spots for snacks and ice cream.

In addition, Terra Botanica is gradually developing a comprehensive event catering service for seminars, corporate events, tour groups, receptions, and other events held on-site, which involves the creation of a new production facility currently being set up.

As the Food Service Manager’s right-hand person, you ensure the quality of services, food safety, financial performance, and team morale.

What would be your main tasks?

• Define, organize, and develop the park’s food service offerings;
• Design and provide catering services for a discerning corporate and event clientele;
• Organize and supervise all aspects of food production;
• Manage and support the permanent and seasonal staff;
• Ensure compliance with HACCP standards and food safety regulations at the park’s various dining locations;
• Manage procurement, inventory, and stock levels in collaboration with the logistics specialist and oversee material costs;
• Utilize and optimize restaurant management tools (XGIL) to improve inventory tracking, production costs, recipe records, and business management;
• Contribute to the continuous improvement of the department’s organization and performance;
• Preparing for future seasons: business analysis, menu development, technical specifications, procedures, and recruitment.

Do you have the right profile?

You have at least 5 years of experience in culinary management roles, including managing teams, costs, and multi-unit or event-based foodservice operations.

In addition to your culinary expertise, you are a true manager and organizer, capable of structuring operations, optimizing costs, and ensuring the quality of services in a demanding environment.

You have previously worked in organizations with multiple retail locations, fast-food operations, centralized production facilities, or event catering services.

As a recognized manager, you know how to rally permanent and seasonal teams around shared goals of quality, food safety, and customer satisfaction.

You have a thorough understanding of the following issues:

• To Production Management;
• Procurement and Inventory;
• Material costs and performance ratios;
• Compliant with HACCP standards;
• Event planning and catering services;
• The development and evolution of a food service offering.

You are comfortable using computer tools and know how to use restaurant management software as a valuable decision-making tool. Experience with industry-specific software (inventory management, ingredient costs, technical data sheets, procurement, and activity tracking) will be particularly valued.

If you're curious, proactive, and results-oriented, you'll want to join an ambitious project that will allow you to have a tangible impact on the development of a rapidly evolving restaurant and catering business.

You must be available at weekends and on public holidays, during the day and in the evening (without breaks).

• Become part of a well-known and growing tourist destination;
• Help transform a food service operation with ambitious goals;
• Contribute to the growth of the park’s events business;
• Hold a position that combines management, operational oversight, and project management;
• Join a team dedicated to delivering a high-quality customer experience.