Overview
My client runs a hospitality venue offering casual dining, drinks, and event spaces in a scenic outdoor setting. The venue focuses on high‐quality meals made from fresh, locally sourced ingredients, ranging from light bites to full‐service catering for private and corporate functions, plus a relaxed café‐style offering.
Responsibilities
* Lead kitchen operations, ensuring seamless day‐to‐day performance and consistently high standards.
* Design and execute seasonal, innovative menus aligned with the brand.
* Maintain exceptional food quality, presentation, and consistency.
* Manage food costs, ordering, stock control, and supplier relationships.
* Ensure compliance with food safety and hygiene standards.
* Collaborate with management on events, specials, and business growth initiatives.
Qualifications
* Extensive executive chef experience with menu creation in a riverside or similar venue.
* Strong leadership and team‐building skills; ability to mentor and develop staff.
* Proficiency in modern Australian cuisine and creative flair.
* Knowledge of food cost control and supplier management.
* Commitment to food safety and hygiene.
Benefits
* Competitive salary up to $120K + Super.
* Group discounts and staff meals.
* Flexible roster with consecutive days off; no split shifts.
* Autonomous role with creative freedom and leadership opportunities.
* Long‐term leadership role in a growing business model.
Working Conditions
Modern kitchen and facilities. Excellent work‐life balance. Autonomous role.
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