As the Head Chef, you will take charge of our client's open kitchen, which serves as the heart of their farm. Your role will be to create menus that align with their farm-to-table philosophy, emphasizing seasonal vegetables and produce harvested daily from the farm's gardens. Protein will play a supporting role in the menus, while your creativity and knowledge of plant-based cuisine will be central to your culinary creations.You will work in close collaboration with visiting chefs from around the world, ensuring a constant exchange of ideas and culinary innovation. Interacting with guests will be a key aspect of the role, inviting them into the kitchen for spontaneous cooking demonstrations or harvest experiences. Your ability to stay calm under pressure, communicate effectively with both kitchen and front-of-house teams, and provide a welcoming environment for guests will be essential.This is a hands-on leadership position where you will train and manage the kitchen team, collaborate with the farm's garden team, and handle all aspects of menu planning, food costs, ordering, and supplier relationships. Additionally, you will work with the F&B team to create healthy beverage options such as juices, smoothies, and kombuchas.Responsibilities:Implement and create menus aligned with the farm's philosophies, utilizing seasonal produce from the garden.Collaborate with the garden team regarding available produce and future harvesting.Adjust menus according to guest dietary requirements, with a focus on innovation and flexibility.Manage food costs, stock control, and supplier communications, ensuring quality local sourcing.Train and lead the kitchen team in an encouraging, collaborative manner.Oversee kitchen and bakery spaces, scullery areas, storerooms, and dining areas, ensuring cleanliness and adherence to health and safety standards.Collaborate with the F&B team to develop healthy beverage menus (e.g., juices, smoothies, kombuchas).Provide cooking demonstrations or lead harvest experiences for guests.Maintain close communication with the financial team for stock management and supplier payments.Uphold high standards of cleanliness and organization in the kitchen, ensuring compliance with health and safety regulations.Minimum Requirements:A minimum of 3 years' experience in the hospitality industry, with a strong background in plant-based cooking.Ability to create and innovate menus around seasonal produce and guest preferences.Strong leadership skills with experience managing and training kitchen staff.Excellent communication and organizational skills, with the ability to work closely with garden and F&B teams.Passion for sustainability, wellness, and regenerative farming practices.Calm and welcoming presence, comfortable interacting with guests in a spontaneous and informal setting.Knowledge of medicinal herbs and their culinary applications is a plus.Ability to work long hours when required and stay flexible to the needs of the kitchen and guests.
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