Cook

Are you a passionate cook with a desire to provide healthy food, using fresh plant based ingredients? This is an amazing and unique role with your name all over it! ? Our Client Our client is a landscape and garden design specialist with an associated not for profit supporting the health and wellbeing benefits of gardening and creativity. The Role Our client is looking for a friendly, organised and proactive in-house cook to cater for the team and events. They would prepare five delicious vegetarian / plant based lunches a week for their team of landscape architects and garden designers. The team is 29 in total, but on a day-to-day basis youd be catering for between 18-22 people. They are looking for someone who is passionate about cooking and using homegrown organic ingredients from their vegetable garden when available. Each lunch would take around 2-3 hours to prepare, depending on numbers. Its all about healthy homecooked family-style food, with big flavours, lots of variety and lots of fresh herbs! As part of menu planning, there will be opportunities to collaborate with the gardening team about which seasonal vegetables youd like them to grow to suit your menus. Part of the role would also be baking cakes for events including garden visits and catering for guests and events hosted in the Apple House. The role also includes overtime catering for events, including symposiums, private hires and speaker dinners. There will be an element of housekeeping included in this role, to ensure the kitchens always look and work to their best. This will involve organising and maintaining fridges, cupboards and kitchens, ensuring adherence to food safety and hygiene standards and managing waste and composting. The Candidate Proven experience and/or training in catering for large groups (professional or home-based). Basic Food Hygiene Certificate (Level 2) or willingness to obtain one. Willingness to take full ownership of kitchen organisation, cleanliness and maintenance. Proficient in planning meals, managing stocks and orders and working to a defined budget. Confidence in using online grocery ordering systems (e.g. Ocado). Ability to adjust daily menus to dietary needs and studio staff allergies/intolerances. Food / larder stock management. Ability to manage time effectively and work with initiative under minimal supervision. Passion for using fresh ingredients and the ability to incorporate them into dishes seasonally. Baking cakes for garden visits and other events The Terms A friendly, warm and supportive work environment. 26,780 pro rata per annum. (actual salary if working 25 hours per week) 12 - 15 days paid holiday depending on time worked plus bank holidays, increasing with time at the company. Company pension available. Yearly continued professional development allowance. Access to beautiful gardens and on-site fitness classes including Pilates and PT. ? The role will be 25 hours per week, across 3-5 days Monday to Friday, with additional regular overtime required to support our clients burgeoning programme of events. As part of your application process, after successful screening, you will be asked to submit a sample menu idea for a lunch for 25 people that you could cook in 2-3 hours, just one course (though sides are always welcome). TPBN1_UKTJ

Created: 2026-02-07