Hospitality Head Chef

Eden Project; Tywardreath; On-site; GBP 32,000 - 42,000; Full time

Job summary

The Eden Project in Cornwall is seeking a Hospitality Sous Chef to partner with the Executive Chef in creating menus that delight daily visitors. You will focus on local and seasonal ingredients, crafting dishes for all ages and dietary needs, and scaling production across multiple outlets in a highly seasonal operation.

You will lead and develop the Hospitality team, manage procurement in collaboration with suppliers, ensure food safety and staff training, and contribute to Eden’s

Qualifications

• Proven catering and hospitality experience in large-scale operations.
• Experience managing and supervising junior staff.
• In-depth knowledge of food preparation and the hospitality industry.

Responsibilities

• Manages Hospitality Sous Chefs to deliver high-quality dishes and innovative menus.
• Works with Executive Chef and Procurement to source ingredients within budget.
• Ensures food safety and allergen training, with compliant monitoring and documentation.
• Coordinates with Front-of-House to ensure staff are informed on hygiene and seasonal menus.
• Collaborates with other departments to align with Eden’s themes and events.
• Directs Back of House, coaching staff and flexible deployment for seasonal needs.
• Supports Events Head Chef when extra resources are needed.

Skills

Catering experience

People management

Food safety knowledge

Allergen handling

Education

NVQ2 equivalent

Job description

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

Works with the Executive Chef on creation of menus and dishes that surprise and delight our daily visitors to Eden Project Destination. Focusing on local and seasonal ingredients, dishes will be created to offer something for all ages and dietary needs. Menus will be dynamic and flex with the season and themes on site. Producing food at scale and in a variety of outlets and above and beyond the typical visitor destination standard is paramount.

Key accountabilities

1. Manages the Hospitality Sous Chefs, leading by example to support and enable them to deliver high quality dishes, run efficient venues and plan ahead to create new and innovative menus.
2. Works with the Executive Chef and Procurement Team, to source food, and beverages and associated products, before approving the purchase of new ingredients and finished bought in products. Ensures expenditure is controlled within budget.
3. Works with the Executive Chef to ensure all staff understand food safety standards and allergen handling processes through effective training and ensures all monitoring, documentation and processes relating to food safety standards are compliant with legislation and the company Food Safety Management System.
4. By liaising with the Hospitality Manager, manages the relationship with the Front-of House (FoH) Hospitality team, ensuring FoH staff are fully conversant with food hygiene and safety standards and are informed and inspired to engage with visitors regarding seasonal menus and locally sourced products.
5. Liaises and collaborates with other key departments within Eden, keeping abreast of seasonal activities, themes and events to identify opportunities for the introduction of ingredients, dishes and menus that compliment and promote the Eden ethos and brand.
6. Manages and directs the Back of House team, ensuring all employees receive the appropriate induction, training and coaching to enable them to perform at the highest level within their respective roles, whilst dynamically flexing the deployment of staff to meet the needs of a highly seasonal business.
7. Is required to support the Event Head Chef in times where the Events team requires additional resource to deliver any events program.

Education & qualifications

An appropriate Catering qualification equivalent to NVQ2 is an essential requirement for this role. The jobholder will also hold current certification in the areas of food safety, food hygiene and COSHH.

Knowledge & skills

The jobholder will be able to demonstrate proven experience of catering and hospitality within large-scale operations. They will also have gained experience of managing and supervising junior staff. An in-depth knowledge of food preparation and the hospitality industry is essential as the jobholder will need to provide hands‑on assistance during busy periods.

Decision- making

Planning ahead is key to running this highly seasonal operation, although day to day variations in visitor patterns requires constant adjustment to resources and volumes to meet the needs of Eden's multi-site food outlets.

Resourcefulness

Plans, organises and directs the preparation and cooking of food ensuring that the Eden’s reputation for sustainability, innovation and quality is maintained and enhanced.

People & asset management

Managerial responsibility for the Hospitality Department team of Chefs and kitchen porters. Custodial responsibility for the care and maintenance of Eden's catering equipment and for controlling expenditure within the allocated budget. Delegated authority to approve the purchase of new ingredients and pre-prepared products of up to £1,000. Accountable for minimising waste and for optimising recycling.

Communication & visitor experience

The jobholder regularly interacts with suppliers and key stakeholder. Oral communications involve the jobholder in training and coaching staff and issuing quick and clear instructions ahead of and during service.

Operational environment

The role is primarily 'hands-on' in a high-pressure catering and hospitality environment, working alongside the chef team. Visits to key and new suppliers and trips to relevant national exhibitions are also a requirement.

Additional features

It is essential that the jobholder ensures that their certification in the areas of food safety, food hygiene and COSHH remains current.