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VenuesLive is a leading provider of customised solutions to the venue, event, catering and hospitality industries.
Best known for its management of major Australian venues Optus Stadium in Perth and Industree Group Stadium on the NSW Central Coast, VenuesLive is rapidly diversifying and expanding its footprint across Australia.
Through its Catering & Hospitality division, we are redefining the catering and hospitality experience by working with some of Australia’s most respected culinary leaders to deliver unique and customised experiences for our valued clients and guests.
VenuesLive is looking for an experienced Head Chef to lead our culinary development and kitchen operations. The successful candidate will be responsible for developing and delivering high quality and innovative menus across a diverse portfolio of venues, which includes stadiums, functions and event venues, restaurants and cafes. Additionally, the successful candidate will manage a large production kitchen and oversee the delivery of our back of house kitchen operations across VenuesLive’s venues and events in the Greater Sydney Area.
The key responsibilities of the position are:
Provides innovation to the food and culinary offer through the development and delivery of high quality, seasonal and exciting menus, recipes and concepts.
Works closely with our culinary partners to implement their menus, products and services across VenuesLive managed catering contracts.
Sources food from suppliers for menus, ensuring the Company receives the best quality products available, at the best possible prices.
Ensures that menus are seasonal and remain on trend with client and customer preferences.
Develops food costings for all menu items and recommends appropriate pricing.
Standardises and consolidates menus items across all venues.
Provides ongoing development and maintenance of the recipe management system, including menu templates, company food standards, service standards, sales mix and food costs.
Provides recommendations of all food quality changes resulting from client and customer feedback and menu engineering outcomes.
Develops and maintains the recipe files including menu templates, company food standards, service standards, sales mix and food costs.
Develops and delivers product preparation training to both qualified and non-qualified food handlers.
Assists and reviews kitchen designs and new layouts and recommends equipment and FF&E requirements.
Assists with the development of our culinary vision and approach for proposals and tenders.
Oversees the back of house kitchen operation at assigned venues on event days.
The key skills and attributes required are:
Strong verbal and written communication skills.
Excellent personal presentation, interpersonal and organisational skills
Previous experience in a Head Chef role in a premium restaurant, 5 star hotel and/or banquet facility.
HACCP accreditation.
Excellent knowledge of traditional and modern cooking.
Competency in Windows including Word, Excel, Microsoft Outlook, menu management, inventory control and event management software.
We are seeking interest from candidates with strong culinary skills, a passion for food and a proven record of managing a similar premium functions and events kitchen operation.
In addition to the above criteria, attention to detail, a customer focus, high levels of energy, willingness to work flexible hours across a 7 day roster (which includes evening and weekend work) and a positive ‘can do’ attitude, is what is required to successfully undertake this position.
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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 Culinary Chef? What's your expected annual base salary? How much notice are you required to give your current employer?
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