TCAC Pty Ltd has built a reputation as one of Perth's elite food brands. We're focused on local produce, hand-crafted food, house made condiments and local beers. We achieve quality food through simplicity, attention to detail, and fresh, local ingredients. We are looking for a Head Chef to lead our kitchen operations, reporting to the Operations Manager to undertake the following: Expand our current menu and brand to incorporate unique and exciting dishes across breakfast, lunch, dinner, functions and catering services. Design exceptional stand-alone items, seasonal menus and alternative offerings to the current menu that are true to our brand (eg: vegan, seafood etc). Financial management, including revenue generation, COGS and labour costings and controls. Create KPI reports to measure the performance of kitchen sections across multiple restaurants. Ability to maintain our strong positive work culture, fostering a collaborative and supportive work environment. Oversee the recruitment and selection of culinary staff. Provide leadership, support and direction to all culinary staff. Oversee the training and placement of current staff to facilitate new roles within the expanded menu offering. Manage kitchen inventory efficiently, including ordering, and freezing and preserving food to minimise waste, and control food costs while adhering to budgets. Maintain the highest standards of food quality, consistency and hygiene throughout the kitchen. Conduct regular audits to ensure compliance with our own internal standards and WHS regulations. Build and maintain strong relationships with local suppliers to source fresh, high-quality ingredients for the kitchen. Oversee the preparation, cooking and presentation of all dishes. Develop strong communication processes to communicate all kitchen and food matters with key staff across service and prep in different roles. Head the preparing and cooking of all food, including creating procedures on cooking food. The ideal candidates will be able to demonstrate: Suitable trade qualifications and a minimum 3 years' experience in menu development, costings and gross profit management. Excellent existing supplier relationships and negotiating skills. Full knowledge of the WA WHS Act and Regulations, and recent updates to the Food Act and Regulations. Outstanding communication and time management skills. Strong creativity in menu development in line with our brand ethos. Experience in recruitment, training and management of culinary staff. The ability to work a flexible roster to meet the needs of the business, including weekends, public holidays and night. The ideal candidate will have: Full work rights in Australia. RSA (Responsible Service of Alcohol) and Approved Managers card. Food Safety Supervisor training or equivalent as per the AQF. Desirable but not essential: Experience in running a Silver Service operation. Experience working with pairing wines with food. What we offer: We offer a very rewarding hospitality career, and we invest in training and other professional development opportunities for our staff. We believe in a healthy work / life balance and are willing to help you achieve yours through our rostering process. Free staff meals are an added bonus.