About the Role
Take responsibility for the operations of a medium-volume pub kitchen. You'll lead the team with confidence, maintain excellent food standards, and ensure smooth service delivery while working closely with venue management.
Key Responsibilities
Oversee all kitchen operations, service, and team performance.
Lead, train, and develop a strong kitchen team.
Maintain high standards of food quality, consistency, and presentation.
Drive menu development, specials, and seasonal offerings.
Manage stock control, ordering, inventory, and food cost targets.
Maintain strict compliance with food safety, hygiene, and WHS requirements.
Rostering, labour management, and payroll oversight.
Build a positive, professional, and supportive kitchen culture.
Work collaboratively with venue leadership to achieve business goals.
What We're Looking For
Proven 3+ years experience as a Head Chef or strong Sous Chef.
Excellent leadership, communication, and organisational skills.
Ability to manage service in a fast-paced, high-volume pub environment.
Strong understanding of kitchen financials and cost control.
Passion for delivering quality pub-style food with consistency.
Reliability, professionalism, and a hands-on approach.
Sponsorship considered for the right candidate.
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