Kitchen Management: Oversee all aspects of daily kitchen operations, including staff supervision, rostering, and fostering a positive, collaborative team environment.
Menu & Recipe Development: Design innovative menus and develop standardized recipes and portion specifications in collaboration with the group's senior management.
Quality & Cost Control: Monitor food quality through regular tasting, implement waste-reduction measures, and manage food and labor costs to meet budgets.
Training & Compliance: Mentor staff on cooking techniques and ensure strict adherence to health, safety, and sanitation regulations.
Operational Leadership: Drive efficiency during peak service periods and coordinate with front-of-house teams to ensure smooth customer experiences.
Experience: Minimum of 3+ years of proven experience as a Head Chef or Executive Chef in a high-volume restaurant.
Education: A Culinary degree or equivalent certification (such as a Certificate III or IV in Commercial Cookery) is preferred.
Skills: Strong leadership, creative flair for food, and in-depth knowledge of various cooking techniques and global ingredients.
Compliance: Up-to-date knowledge of food hygiene practices and Food Safety Supervisor certification.
Job Types: Full-time, Permanent
Pay: $40.00 – $45.00 per hour
Expected hours: No more than 38 per week
Benefits:
* Dental insurance
* Employee discount
* Employee mentoring program
* Free drinks
* Free food
* Health insurance
* Housing provided
* Life insurance
* Maternity leave
* Parental leave
* Professional development assistance
* Profit sharing
* Salary packaging
* Travel reimbursement
* Vision insurance
Work Location: In person