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Join a passionate culinary team at a leading visitor attraction as a Chef. This role requires expertise in preparing diverse, healthy dishes using local ingredients while ensuring food safety and coaching junior staff. Enjoy extensive training opportunities and benefits including 30 days annual leave and more.
Join our talented, driven and friendly team of Chefs as we head into the vibrant summer season. We are looking for team players with a passion for creating a diverse range of healthy dishes using food grown at our very own on-site nursery.
Part of the role will be the preparation, cooking and presentation of all dishes as well as overseeing, coaching and training junior staff to deliver at the same level.
£14.66 per hour
Zero hours
Applications will be reviewed on receipt. We might get a lot of applications so reserve the right to withdraw this advertisement at any time. Please apply early so that you don’t miss out.
Benefits to working at the Eden Project include;
We also operate a car share scheme so that if transport is or becomes a barrier you can link in with other employees in your area.
JOB DESCRIPTION
Job Family Definition
Roles within the Hospitality job family are dedicated to sourcing, creating and serving innovative, exciting and delicious food and drink in a variety of catering environments across Eden, enhancing visitors experience, understanding and enjoyment of their visit.
Role Purpose
Reporting directly to the Eden Sous Chefs, this role is responsible for working in the Eden venues, cooking pre-agreed dishes and delivering daily menus set by the Head Chef and sous chef team; with future scope to assist with menu development. They must ensure the safe and efficient running of the Eden kitchens and prepare in advance to enable them to open venues daily and on time. Efficient preparation and cooking of food in all venues is required to meet customer demand.
Key Accountabilities
Demands of the Role
A record of working in the Hospitality Industry and experience of working in a fast-moving large-scale kitchen. Food Hygiene level 2/3. An excellent understanding of kitchen Health and Safety.
An excellent understanding of a working kitchen environment. The ability to create and cook dishes at high speed whilst maintaining high standards. The ability to operate under pressure and direct junior members of the team.
Decision-making
The ability to predict and anticipate replenishment of food, to be self-motivated and have a pride in the role. To direct junior staff and be responsible for the professional running of the kitchen in the absence of Sous Chefs.
Ability to think ahead and anticipate the demands of the venue in line with daily customer flow and direct production and the team accordingly.
People & asset management
Jointly responsible for supervising and directing the commis chef team, apprentices and kitchen porters to ensure smooth running of daily service.
Shared responsibility of catering assets in each venue and to ensure safe use of equipment.
Communication & visitor experience
To be confident in communicating with other team members on venue procedures and daily planning.
To be able to confidently communicate with visitors should dish content need discussing for dietary concerns.
Operational environment
The role is venue based, working behind the scenes in busy kitchens, but also front of house in “open kitchens”.
This is a hot and busy environment and the role demands many hours on your feet.