Overview
Head Chef
– Interviewing now: with immediate start available.
About Us
Woodrising Devonport is the recently launched F&B; brand of the Devonport Country Club.
The club itself is home to Tasmania's unique golf; bowls & croquet sporting complex.
The purpose built clubhouse was opened in 2019 and include our Sports Bar & Bistro and separate Woodrising restaurant & function room.
Modern architect designed & fully equipped kitchen.
Open for lunch 6 days per week and dinner 5 nights per week.
Wedding & Function Venue with 3 event spaces catering for up to 180 guests.
Check us out at &
Role Description
Working closely with our Food & Beverage Manager, the Head Chef's key responsibilities include:
Menu design & costing
Management – including rosters and stock control/ordering
Compliance – safe food handling and WHS & equipment maintenance
Qualifications & Experience
The position would be ideally suited to someone already in a similar position, or a motivated Sous Chef with a couple years experience in that role looking to take the next step.
Chef trade certificate or similar is required
Experience within the areas of a la carte, bistro and function / banquets preferred.
Experience as an owner operator of restaurant or café also an advantage but not essential.
A competitive remuneration package starting from $80,000 + super + incentives will be offered to the successful applicant based on experience.
How to apply
If you would like to join our professional & passionate team working at Woodrising Devonport and make us the Club & Events destination of choice we want to hear from you.
Please send your resume and cover letter to:
You MUST be a current Australian resident to apply for this role.
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Your application will include the following questions:
Which of the following statements best describes your right to work in Australia?
How many years' experience do you have as a Head Chef?
Have you worked in a role where you were responsible for stock control?
Have you worked in a role which requires a sound understanding of OH&S;/WHS?
Do you have experience preparing work rosters?
Do you have experience with menu planning & costing?
How much notice are you required to give your current employer?
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