Culinary Leader Opportunity
Our organization seeks an experienced Chef to oversee the back-of-house operations. This is a full-time position offering flexible hours.
The successful candidate will be responsible for leading kitchen teams, including prep, service, menu development, inventory management, and compliance with health and safety regulations.
* Execute high-quality food preparation and presentation across various cooking stations.
* Plan seasonal menus and daily specials aligned to target margins and guest preferences.
* Manage inventory: ordering, receiving, stock rotation, and wastage control.
* Maintain Food Safety standards: temperature logs, allergen management, cleaning schedules.
* Train, roster, and supervise cooks/kitchen hands; ensure safe work practices.
* Coordinate with front-of-house staff for smooth service and guest satisfaction.
* Support function catering and group meal plans as required.
* Care for equipment; report maintenance needs; uphold a tidy, compliant kitchen.
Essential skills and qualifications include:
* 4+ years in a commercial kitchen, including section-lead or senior responsibility.
* Solid knife skills, grilling speed, plating consistency, and time management.
* Strong understanding of Australian food-safety standards.
* Supplier liaison, basic cost control, and menu engineering fundamentals.
* Positive leadership: coaching juniors, setting standards, calm under pressure.
Desirable qualifications include:
* Certificate III in Commercial Cookery (or equivalent).
* Food Safety Supervisor certificate (or willingness to obtain).
* Current First Aid/CPR certification.
* Full Australian work rights.