Tate Eats at Tate Modern will open the Olafur Eliason kitchen & Studio Experience July 2019.
Tate Eats will be delivering a menu of homemade soups, salads, ferments, cordials & cakes that is organic, vegetarian and locally sourced.
Take part in expertly curated events dealing with Sustainability, the environment, food & migration, local food and food waste.
As part of your development we will send you to Berlin to visit the Eliasson Studio, to be immersed in the Eliasson kitchen experience and studio, before the exhibition commences.
Lead a team of chefs, setting high standards, contribute to seasonal menu change, effective stock & wastage management, manage kitchen purchasing, kitchen rotas and fully compliant with food safety legislation & health and safety
The Ideal Candidate:
You will have worked in quality-focused, fresh food-led businesses where running an efficient service. British food that is inspiring, seasonal and produce led.
You will be confident and willing to support the Head Chef to ensure that all the food we serve is delivered to a consistently high standard. It is also essential that you’re dependable, responsible and able to show initiative and creativity in your work.