Food Lead

2 weeks ago

Cape Town, Western Cape, South Africa V&A Waterfront Full time

The main objective of the
Food Lead and Curator role at Makers Landing is to oversee and manage the culinary offerings and activities.

This includes providing guidance and support to food entrepreneurs and small business owners, curating menus as well as tenants that showcase local flavors, leading culinary events and experiences, and ensuring the overall growth and success of Makers Landing for the V&A Waterfront.

Additionally, the Food Lead and Curator will have oversight of the commercial kitchen, standard operating procedures, and health and safety protocols, ensuring efficient operation and compliance.

They will actively participate in the V&A food ecosystem work, engaging with industry stakeholders, fostering partnerships, and contributing to the growth and sustainability of the culinary community at Makers Landing.


Job Objectives

Culinary Vision and Curation

  • Lead the culinary vision and direction of Makers Landing.
  • Carefully curate menus and tenants that showcase local and representative flavors.
  • Assist in selecting entrepreneurs to ensure a balanced cohort that utilizes the space efficiently.
  • Collaborate with food entrepreneurs to help them develop their own culinary offerings.
  • Guide, lead, and mentor entrepreneurs within the commercial kitchen space.
  • Provide technical and general support to entrepreneurs as needed.
  • Participation in the Food Ecosystem:
  • Actively engage and collaborate with key stakeholders within the local food ecosystem, including suppliers, food producers, industry associations, culinary schools and academia
  • Stay informed about the latest trends, innovations, and opportunities in the food industry.
  • Foster partnerships and networking opportunities to support the growth and development of food entrepreneurs and small businesses at Makers Landing.

Operational Kitchen Management

  • Oversee operation and management of all equipment, facilities, utilities, and general kitchen use.
  • Procure goods and services to support the effective and functional operation of kitchen spaces.
  • Assist with managing and training entrepreneurs and clients on SOPs, Health & Safety, and scheduling.
  • Liaise with relevant service providers and partners to enforce sanitary food handling methods and kitchen use policies and procedures.
  • Ensure proper functioning of equipment, maintenance and cleaning of the kitchen, coordinate with cleaning staff and maintenance as necessary.
  • Manage SLA's relating to the upkeep and maintenance of equipment in Makers Landing
  • Coordinate client kitchen rental, time, and capacity management by managing the scheduling system for the commercial kitchen facility.
  • Ensure entrepreneurs have all required permits and licenses.
  • Oversee and enforce proper use and organisation of cold and dry storage, dark kitchen, as well as demo kitchen.
  • Collaborate with the V&A to identify opportunities to reduce waste, recycle, compost, and upcycle.
  • Provide conceptual plans and ideas to relevant Managers for the design of efficient food spaces across Makers Landing.

People & Stakeholder Management

  • Develop a highperforming team by providing regular feedback and coaching.
  • Schedule, manage, develop, and mentor the team to ensure effective delivery of objectives.
  • Coordinate partnerships with preferred suppliers.
  • Pursue business development opportunities for new renters and partnerships.
  • Collaborate with the V&A and develop opportunities to partner within the ecosystem.
  • Provide mentorship to emerging food businesses within the Makers Landing community
  • From time to time, host masterclasses and partner

Financial Management

  • Assist with ensuring sustainability and meeting financial targets.
  • Provide input into preparing, monitoring, and reporting on annual budgets.
  • Participate in reviews and financial performance discussions.

General Administration:

  • Maintain equipment and collaboratively manage SLAs with service providers.
  • Manage the stock of hygiene supplies, consumables, basic ingredients, etc.
  • Uphold and update SOPs, Health and Safety certifications, etc. as necessary.
  • Take regular inventory of equipment and small wares.

Educational requirements**- Formal Culinary or Related qualification

Knowledge Requirements

  • Health, Safety & Licenses
  • Project Management
  • Kitchen and staff management
  • Local and global food industry & trends
  • Sustainability and ethical use
  • Entrepreneur/SME development and support
  • Stakeholder management
  • Skills training
  • Coaching & mentorship
  • People and performance management
  • Admin, communication, and reporting
  • Technology proficiency

Skills Requirements

  • Expert/Tactical thinking
  • Logical reasoning and problemsolving
  • Detailed/Analytical
  • Checking things
  • Strong business acumen
  • Numerical reasoning
  • Verbal reasoning
  • Planning and organizing
  • Multitasking
  • Emotional Intelligence
  • Entrepreneurial skill
  • Relationship building
  • Communication
**Experien

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