Job Description

Job Title:

Head Chef & Assistant F&B Operation's Manager

Location:

RHS Garden Rosemoor, Torrington EX38 8PH

Salary:

38K

Hours:

37.5 per week

Contract:

Permanent
Head Chef Alert!

Imagine starting your day by picking the ingredients you'll cook with. Imagine menus shaped by the land, the season, and your creativity. Imagine being a Head Chef

without sacrificing your evenings

.

RHS Garden Rosemoor is seeking a

visionary Head Chef

to oversee the kitchen. The ideal candidate will motivate the team to develop confidence in their abilities while producing dishes that are authentic, innovative, and delicious.

This dual position is perfect for a skilled chef who is self-assured in their abilities, as it involves not only working in the kitchen but also assisting the F&B operations manager, driving the business to success. You'll help foster an environment where both the team and the business can thrive.

We are committed to providing our visitors with an exceptional experience. As Head Chef, you'll play a key role in achieving this goal by overseeing all aspects of our food and beverage menus. You will be responsible for creating high quality dishes that utilise ingredients grown onsite. The ideal candidate will possess a proven track record in managing fast-paced kitchen environments, particularly those servicing seasonal visitor volumes, and must demonstrate thorough knowledge of food safety standards, HACCP protocols, and allergen management.

There are some real benefits to joining the F&B Team at the RHS

The food and beverage team at the RHS spans across five gardens, with four being catered for in-house. We are a dedicated team maximising income generation, with a high ambition to grow it more! This means there is real freedom to develop and evolve the offer. All the gardens are different but benefit from a collaborative working structure.

Our usual trading hours will be during the daytime, but there will be a need for some evening hours to cover hospitality and garden events such as weddings and Glow. Weekends are a critical part of our operation, and therefore there will be regular weekend work, but this will be on a rota basis. 25 days holiday (plus Bank Holidays), and of course you will also be based in one of the most beautiful landscapes in the UK. The F&B team are a vital part of the commercial team raising funds for our charitable purpose.

Job Title:

Head Chef & Assistant F&B Operation's Manager

Organisation Structure (jobs reporting directly and indirectly, peers and manager)

Manages the Kitchen team and holds responsibility as the assistant food and beverage operations manager. Direct reports are Level 6 and Level 5 chefs Holds responsibility for the F&B business when the F&B Operations Manager is off site The role reports into the F&B Operations Manager

Purpose

To lead, develop and manage the kitchen team, while also inspiring the whole team to deliver exceptional standards every day for our garden visitors, hospitality guests and internal clients, while ensuring we meet our business objectives.

Financial and Management Accountabilities

Food Cost Management Budgeting Stock control Supplier Management Waste Reduction Labour Cost Management

Key Accountabilities

Lead and inspire the kitchen team to consistently deliver high-quality, well-presented food in line with RHS standards. Maintain exemplary standards of food safety, hygiene, and workplace cleanliness in accordance with HACCP guidelines and all applicable legal regulations. Set and manage the kitchen budget, ensuring expenditure stays within agreed limits while meeting customer expectations. Monitor food stocks, portion sizes and food costs to meet profit targets. Develop and maintain strong supplier relationships, securing best-value contracts without compromising quality. Analyse menu performance, adjusting dishes to improve sales mix and profitability. Schedule and manage kitchen staffing to meet operational needs while controlling labour costs. Plan and maintain seasonal menus that balance creativity with profitability, meeting diverse dietary needs. Collaborate with front-of-house and events teams to ensure smooth service and outstanding visitor experiences.

Knowledge and Skills

Proven experience as a Head Chef or Senior Sous Chef in a high-volume, customer-focused environment. Desirable - Experience in a visitor attraction, garden, or event catering setting. Strong track record of people management, with excellent leadership and team development skills. Desirable - Knowledge of sustainable kitchen practices and waste reduction strategies. Creative chef that understands trends. Able to use this to produce menus that sustain growth in the restaurant. Desirable - Familiarity with Food Safety & stock management software, and workforce scheduling systems. In-depth knowledge of food safety and hygiene regulations HACCP Experience working with seasonal, locally sourced, or kitchen garden produce. Competence in budget setting, forecasting, and financial monitoring. Strong understanding of dietary trends and allergen management. Ability to work effectively under pressure and maintain high standards. Formal culinary qualification.

Key Interfaces

F&B Operations Manager - reporting, staff management, strategic planning, budgets. Front-of-House Team Leaders - service coordination and customer feedback. Hospitality Co-ordinator - menu planning and delivery for hospitality events. Procurement/Suppliers - ingredient sourcing and price negotiations. Health & Safety Officer - compliance and inspections.

Decision Making and Influence

Expected to make day-to-day operational and staffing decisions for the kitchen, with oversight of the department as a whole. Responsible for menu changes, supplier selection within budget, and cost control measures. Work is set within agreed budgets, menus, and quality standards, with performance reviewed against financial targets and customer satisfaction. The most challenging aspects include balancing creativity with cost control, managing peak service periods, and maintaining consistency across all shifts.
To work for the Royal Horticultural Society (RHS) is to join a thriving charity, whose mission is to be there for everyone on their lifelong adventure with gardening. Everything we do is built on the transformational power of gardening - and the benefits it brings to people, places and our planet.

And we couldn't do this without our people. We're proud of the knowledge, enthusiasm and ideas that each one of our team members brings. From working across our social media channels, to volunteering in the RHS Gardens, from serving customers in our garden centres to running national marketing campaigns, we believe that every member of the RHS team should have the opportunity to make a difference. Our careers portal here provides a comprehensive overview of what we offer, the teams that work at the RHS and our great benefits. Details of our great benefits can be found here.

Safeguarding and Inclusion

The RHS is committed to safeguarding and promoting the welfare of children, young people and adults at risk and expects all personnel to share in this commitment. We are an inclusive employer and welcome applicants from all backgrounds.

We may review applications as soon as we receive them so if you see a vacancy that you are interested in, please apply straight away as the vacancy will be closed as soon as we hire the right candidate. If you require any additional support with making your application, please contact sharonellis@rhs.org.uk please ensure to include the job title or job reference number REQ 0003849 when emailing.

Please note:

We may review applications as soon as we receive them so if you see a vacancy that you are interested in, please apply straight away as the vacancy will be closed as soon as we hire the right candidate.

Job Type: Full-time

Pay: 38,000.00 per year

Benefits:

Additional leave Bereavement leave Company pension Cycle to work scheme Discounted or free food Employee discount Free flu jabs Health & wellbeing programme Life insurance On-site parking Referral programme Sick pay
Experience:

Senior Sous / Head Chef: 2 years (required)
Work Location: In person