Head Chef — Launceston, Tasmania (Hotel Restaurant)
About the role: We're recruiting a Head Chef to lead the kitchen for our hotel's restaurant in Launceston. You will design menus, manage production and costs, lead and develop a small casual team, ensure consistent food quality and presentation, and maintain compliance with food safety and workplace standards while supporting a hospitality-driven guest experience.
Key responsibilities
* Lead daily kitchen operations, including menu planning, food preparation, plating and quality control.
* Create seasonal, costed menus reflecting local Tasmanian produce and hotel guest expectations.
* Manage food cost, portion control, inventory, supplier relationships and stock ordering to meet budget targets.
* Maintain HACCP/food safety standards, kitchen cleanliness and equipment maintenance.
* Monitor and report on KPIs (food cost %, wastage, wage cost %, kitchen productivity, guest feedback).
Candidate requirements
* Proven Head Chef / Sous Chef experience (minimum 3–5 years in senior role).
* Formal qualification or equivalent trade experience.
* Strong knowledge of Tasmanian/local produce, seasonal menu development and modern Australian cuisine.
* Demonstrated cost control, menu costing and inventory management skills.
* Experience managing and developing small teams, rostering and workplace compliance.
* Current food safety certificate
Remuneration & benefits (example)
* Competitive salary (negotiable based on experience) + superannuation.
* Paid annual leave and public holidays per Australian employment law.
Job Types: Full-time, Casual
Pay: $38.35 – $43.50 per hour
Work Authorisation:
* Australia (Required)
Work Location: In person