Emerson College runs a busy year-round catering operation, café and hospitality service supporting courses, residential groups, visitors, events and venue hires. As Head Chef, you will lead the delivery of high-quality, nutritious meals and hospitality services using biodynamic, organic, seasonal and locally sourced ingredients wherever possible. Working closely with the Hospitality Operations Manager, Biodynamic Land Manager and wider College teams, you will ensure the catering provision reflects the values, standards and sustainability goals of Emerson College and Ruskin Mill Land Trust. Overseeing all aspects of kitchen and café operations, including menu development, catering for events and conferences, food safety compliance, stock management and team leadership. This is an active, community‑focused role requiring a calm, organised approach to create an exceptional dining experience for students, guests, staff and visitors. Evening and weekend work will be required on a rota basis to meet the needs of a busy, year‑round hospitality setting. Lead and develop the catering and café operation at Emerson College, ensuring consistently high standards of food quality and customer experience. Oversee the preparation and delivery of nutritious, seasonal meals, refreshments and hospitality services for students, guests, staff, visitors and venue hire groups. Develop creative seasonal menus that promote biodynamic, organic and locally sourced produce and align with the Trust's Food and Nutrition Policy. Line manage, mentor and support kitchen, café and hospitality staff, fostering a positive and collaborative team culture. Manage catering requirements for conferences, meetings, events and residential programmes. Oversee purchasing, supplier relationships, stock control, inventory management and food waste reduction. Ensure compliance with food hygiene, HACCP, health and safety and allergen management requirements. Promote the College's seed-to-table approach and work closely with colleagues to integrate biodynamic food production into the catering operation. Contribute to a calm, collaborative, and value‑aligned kitchen environment that reflects the ethos of Emerson College and Ruskin Mill Land Trust. Has experience working as a Head Chef or in a senior kitchen leadership role. Has strong culinary skills, including vegetarian cooking and catering for large groups. Has experience developing seasonal menus using local, organic or biodynamic produce. Can successfully lead, motivate and develop kitchen teams. Has experience managing budgets, procurement, stock control and food safety systems. Holds a Food Hygiene Level 3 qualification (or is willing to obtain one). Has excellent organisational, communication and relationship-building skills. Is committed to sustainable, biodynamic and environmentally responsible food practices. Is aligned with the values and ethos that guide Emerson College and Ruskin Mill Land Trust. Competitive salaries, with progression in pay. Auto-enrolment pension scheme. - 40 Hours per week, 52 weeks per year. - Evening and weekend work will be required on a rota basis to meet the needs of a busy, year‑round hospitality setting. - For further information or to apply, please visit rmt.org/jobs or email the recruitment team at Recruitment@rmt.org. TPBN1_UKCT
Head Chef – Catering and Café employer: Ruskin Mill Trust
Ruskin Mill Trust is an exceptional employer, offering a supportive work culture that values collaboration and innovation in the management of its diverse property portfolio. Located in the picturesque Nailsworth, Gloucestershire, employees benefit from a competitive salary, opportunities for professional growth, and the chance to make a meaningful impact across various trust sites throughout the UK.
