Job offer

Head Chef (M/F) – REF: CC9

To support the expansion of its dining offerings and ensure a gourmet experience for visitors, Terra Botanica is seeking its future Executive Chef for a permanent position, starting January¹, 2027.

At Europe’s first park dedicated to plants, you will be responsible for all of the park’s culinary production and its event catering operations.

You manage a diverse food service offering that includes:

• 1 main fast-food restaurant;
• 4 themed food stands (pizza/panini, creperie, sandwiches & salads, fried foods);
• 2 spots for snacks and ice cream.

In addition, Terra Botanica is gradually developing a comprehensive event catering service for seminars, corporate events, tour groups, receptions, and other events held on-site, which involves the creation of a new production facility currently being set up.

As the Food Service Manager’s right-hand person, you ensure the quality of services, food safety, financial performance, and team morale.

What would be your main tasks?

• Define, organize, and develop the park’s food service offerings;
• Design and provide catering services for a discerning corporate and event clientele;
• Organize and supervise all aspects of food production;
• Manage and support the permanent and seasonal staff;
• Ensure compliance with HACCP standards and food safety regulations at the park’s various dining locations;
• Manage procurement, inventory, and stock levels in collaboration with the logistics specialist and oversee material costs;
• Utilize and optimize restaurant management tools (XGIL) to improve inventory tracking, production costs, recipe records, and business management;
• Contribute to the continuous improvement of the department’s organization and performance;
• Preparing for future seasons: business analysis, menu development, technical specifications, procedures, and recruitment.

Do you have the right profile?

You have at least 5 years of experience in culinary management roles, including managing teams, costs, and multi-unit or event-based foodservice operations.

In addition to your culinary expertise, you are a true manager and organizer, capable of structuring operations, optimizing costs, and ensuring the quality of services in a demanding environment.

You have previously worked in organizations with multiple retail locations, fast-food operations, centralized production facilities, or event catering services.

As a recognized manager, you know how to rally permanent and seasonal teams around shared goals of quality, food safety, and customer satisfaction.

You have a thorough understanding of the following issues:

• To Production Management;
• Procurement and Inventory;
• Material costs and performance ratios;
• Compliant with HACCP standards;
• Event planning and catering services;
• The development and evolution of a food service offering.

You are comfortable using computer tools and know how to use restaurant management software as a valuable decision-making tool. Experience with industry-specific software (inventory management, ingredient costs, technical data sheets, procurement, and activity tracking) will be particularly valued.

If you’re curious, proactive, and results-oriented, you’ll want to join an ambitious project that will allow you to have a tangible impact on the development of a rapidly evolving restaurant and catering business.

You must be available at weekends and on public holidays, during the day and in the evening (without breaks).

Why join us?

• Become part of a well-known and growing tourist destination;
• Help transform a food service operation with ambitious goals;
• Contribute to the growth of the park’s events business;
• Hold a position that combines management, operational oversight, and project management;
• Join a team dedicated to delivering a high-quality customer experience.