Saint Maries is hiring a Full time Chef role in Brunswick Heads, NSW. Apply now to be part of our team.
Requirements for this role
* Flexible hours available
* 2-3 years of relevant work experience required for this role
* Expected salary: $75,000 - $95,000 per year
About Us
Saint Maries is an extremely popular establishment known for its fun atmosphere, locals hang out, live music, cocktails, natural wine and obviously our pizza We are a fast-paced, dynamic kitchen environment dedicated to culinary excellence, organisational culture and staff development.
The Opportunity
We are seeking a highly skilled and experienced Senior Chef to join our kitchen team. This is a crucial role responsible for overseeing daily kitchen operations, maintaining high standards of food quality, and contributing to menu development when required.
This position is being advertised to test the local labour market in accordance with Australian Government visa requirements. We strongly encourage all suitably qualified Australian citizens and permanent residents to apply.
Key Responsibilities
* Planning and organising the preparation and cooking of food in all sections of the kitchen.
* Supervising and coordinating the activities of cooks and other kitchen staff.
* Developing and costing new menu items, ensuring profitability and appeal.
* Training and mentoring junior kitchen staff and apprentices.
* Implementing and monitoring strict hygiene and food safety standards (HACCP).
* Managing inventory, ordering supplies, and minimising waste.
* Maintaining quality control of all dishes leaving the kitchen.
* Working closely with the Head Chef/Sous Chef to ensure smooth service.
Essential Criteria (Skills and Experience)
To be considered for this role, applicants must possess the following:
* 1. A formal qualification, such as a Certificate IV in Commercial Cookery (or equivalent recognised qualification).
* 2. A minimum of two (2) years of post‑qualification experience in a high‑volume, professional kitchen environment.
* 3. Proven ability to manage a section of the kitchen independently and supervise junior staff.
* 4. Extensive knowledge of food preparation, cooking techniques, and presentation standards.
* 5. Thorough understanding of relevant health, safety and hygiene regulations (HACCP).
* 6. Availability to work a flexible roster, including early mornings, nights, weekends and public holidays.
* 7. Excellent communication and leadership skills.
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