Head of Food The Head of Food at GIY is a pivotal role that combines culinary expertise with a passion for education and sustainability.
Reports to:
CEOLocation: GROW HQ, WaterfordThe Head of Food at GIY is a pivotal role that combines culinary expertise with a passion for education and sustainability.
This individual will lead the kitchen at GROW HQ, curating seasonal, organic menus that reflect our "Grow, Cook, Eat" ethos, while also serving as an educator to inspire a love for local, healthy, sustainable food practices; and producing artisanal products for our shop, Larder.
Working for one of Ireland's leading social enterprises, this is an exciting role for an experienced culinary leader committed to education and sustainability, offering an opportunity to make a meaningful impact within a unique mission-driven setting.
Key Responsibilities:
Menu and product development:
Design menus and Larder products that constantly change to highlight our homegrown, seasonal, local, and organic ingredients; fully aligned with GROW HQ's mission and ethos
Educational Leadership:
Develop and teach engaging cookery courses at GROW HQ and online, aimed at educating participants on sustainable cooking and organic food.
Work with GIY's Partnerships team to integrate sustainable cooking into broader educational initiatives
Team Management:
Lead, train, and support the kitchen team, fostering a collaborative, positive work culture.
Oversee recruitment, staff development, and performance management
Operational Management:
Oversee daily kitchen operations, including staff scheduling, inventory management, hygiene standards, health & safety and HACCP standards, supplier coordination.
Working with Head of Hospitality to ensure kitchen is catering for functions including outside catering, special events and courses.
Collaborate with the Head Grower on crop selection and harvest schedules to optimize use of fresh produce from the gardens at GROW HQ and Curraghmore.
Production for Larder:
Coordinate the production of high-quality, organic products for GROW HQ's Larder, ensuring they meet standards of taste, quality, and sustainability
Sustainability and Waste Management:
Implement practices to minimize waste and promote sustainable sourcing, actively contributing to GIY's environmental goals
Thought-Leadership and Influence:
Influence and support other chefs in bringing sustainability principles into their kitchens via programs like Wasted and with GROW HQ as the Action Hub for the Chef's Manifesto in Ireland
Financial Management:
Manage kitchen budget and food costs, working with the CEO to align financial planning with GIY's mission-driven goals
Stakeholder Engagement:
Act as an ambassador for GIY, engaging with visitors, course participants, funders and other stakeholders to share insights into sustainable cooking, ingredient sourcing, and GIY's broader mission
GIY Strategy:
as a senior member of GIY's management team, contribute to GIY's strategic development and planning
Qualifications and Experience:
Extensive experience as an Executive Chef, Head Chef, or similar role, ideally within a mission-driven restaurant, café, or educational setting.
Proven passion for sustainable cooking, organic ingredients, and seasonal menu planning.
Strong teaching skills with experience in developing and delivering engaging cookery classes or educational content.
Leadership experience with a track record of building effective, cohesive teams.
Financial acumen in managing budgets, food costs, and operational efficiency.
Deep knowledge of food safety regulations, with a commitment to maintaining the highest standards of kitchen hygiene.
Attributes:
Education and Customer-Oriented:
Passionate about engaging patrons and course participants, with a love for teaching and sharing sustainable cooking knowledge
Creative and Innovative:
Brings fresh ideas to the menu, product development, and education programs
Sustainability-Driven:
Passionate about organic, seasonal ingredients and zero waste
Collaborative & Adaptable:
Works well across departments, particularly with our retail, garden and front-of-house teams, to support GIY's mission
Efficient & Organized:
Skilled at managing a busy kitchen and product production, with attention to detail and quality
Benefits:
Competitive salary reflecting the importance of this role.
Mostly daytime hours.
Access to fresh, organic ingredients grown on-site.
Comprehensive sick pay and wellbeing program, including life assurance and Employee Assistance Program (EAP).Contributory pension scheme available after one year of service.
Join a purpose-driven organization committed to reshaping the food system.
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