GIY’s Head of Food

Full Time

Reports to: CEO
Location: GROW HQ, Waterford

The 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.

About GIY and GROW HQ

GIY is one of Ireland’s leading social enterprises that is building a global movement of people who grow some of their own food for a healthy, sustainable future.  Since our founding in 2008, GIY has reached over 6 million people through our media & content (TV and podcast), and food education programs that help people grow food at home, in school and the community.

The home of GIY, GROW HQ in Waterford, is an urban farm, café, cookery school and organic food shop supplied by a 13-acre market garden at the Curraghmore Estate.  We have won numerous national Restaurant Association, Georgina Campbell and Good Food Ireland awards, with regular appearances in Top 100 Lists in the Irish Times and Sunday Times.  GROW HQ was the set for the GIY TV series Grow, Cook, Eat and is the Irish Action Hub for the Chef’s Manifesto.

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.

Application:

Send your CV & cover letter to careers@giy.ie. Your cover letter should outline how your skills and experience are a fit for the role and GIY’s mission. The closing date for applications is Friday 13th December 2024.

All enquiries regarding the role will be held in strictest confidence.