Join Our Team at Redcape Hospitality
Redcape Hospitality is on the look out for a talented, passionate Head Chef to join our phenomenal Kitchen Team at Shamrock Hotel Mackay. We're after values-aligned people that maintain a high standard of operations, focusing on delivering a seamless end-to-end customer experience and fostering a culture of performance.
The Head Chef is responsible for overseeing all food operations across Redcape Hospitality's Shamrock Hotel, including the Shamrock Functions space and the Shamrock Hotel Conference facilities. This role leads a small, hands-on kitchen team delivering consistent, high-quality food across multiple outlets. With Shamrock Hotel offering quality pub fare at a strong value price point, the Head Chef will ensure menus are executed to a high standard, efficiently costed, ensuring creativity, consistency, and operational excellence.
Collaborative endeavours with the Venue's collective Kitchen Team as well as the potential for collaboration with our Group Executive Head Chef and General Manager Food would expand your thinking, foster healthy relationships with well renown industry professionals and enable opportunities for self-development & career progression.
At Redcape, we're devoted to a strong, people-first vision. We pride ourselves on creating an environment of trust so that our people feel enriched, empowered and valued. Our commitment is to the betterment of our people and the community. We are dedicated to supporting our staff to thrive and develop in their careers, delivering extraordinary hospitality experiences that enrich our communities.
Key Qualifications, Attributes & Responsibilities:
* Proven leadership experience in managing and motivating a kitchen team to ensure operational efficiency and high standards of service.
* Strong culinary skills and knowledge with proven ability in menu execution, food preparation, recipe consistency and maintaining high food quality across all kitchen stations.
* Manage stock control.
* Expertise in maintaining compliance with food safety regulations, WHS standards and legal obligations within kitchen operations.
* Commitment to maintaining high standards of cleanliness, organisation and operational excellence in the kitchen, ensuring a safe and efficient work environment.
* Demonstrated ability to develop and train kitchen staff, identify skill gaps and encourage professional growth within the team.
* Ability to foster a customer-first culture, utilising customer feedback to continuously improve the dining experience.
* A proactive and solutions-focused approach in collaboration with venue management to manage customer needs and ensuring a positive and memorable dining experience.
* Excellent communication skills, with the ability to clearly convey expectations and coordinate effectively between kitchen and front-of-house teams.
* Exceptional time management skills, with the ability to prioritise tasks and ensure smooth operations during peak service periods.
* Flexible availability to suit prep, lunch & dinner services across 7 days of operations in conjunction with our Hotel's operating hours.
For more information visit our website:
Enjoy the benefits of Redcape Hospitality
* With a diverse portfolio of 30+ hotels across NSW and QLD, Redcape provides unparalleled growth opportunities within Australia's hospitality industry.
* Extensive training opportunities for professional development and career progression.
* Staff benefits which include, but are not limited to 40% off on-premise Food & Beverage and 10% off bottle shop (across all Redcape Venues).
* An opportunity to engage and give back to the community through our Publinc Communities platform.
* Clearly defined career progression pathway.
For more about Redcape Hospitality visit