Chef
Accredited Employer · Millicent, Mt Gambier & Limestone Coast SA · Full-time
Salary: Discussed at interview
Job description
Your experience in the kitchen should lead to an opportunity where your skills and leadership can make a real difference. We are seeking a capable and experienced Head Chef to lead a professional kitchen operation in South Australia. This role is suited to a chef with a strong track record of managing kitchen teams, maintaining food standards and taking responsibility for the commercial side of kitchen operations. Rather than simply filling a kitchen position, the focus is on identifying a professional whose experience, qualifications and leadership capability can be demonstrated and matched to the requirements of the role. You will take an active role in kitchen leadership, team development, food quality, cost control and operational improvement while working closely with venue management.
Key responsibilities
- Manage the complete day-to-day operation of the kitchen
- Lead and coordinate chefs and kitchen support staff
- Train, mentor and develop team members
- Maintain high and consistent standards of food preparation and presentation
- Plan and coordinate kitchen preparation and service
- Oversee recipes, portion sizes, yields and quality standards
- Contribute to menu planning, specials and seasonal food offerings
- Manage food ordering and supplier requirements
- Monitor stock levels and conduct effective inventory control
- Identify and minimise food wastage
- Monitor food costs, labour costs and kitchen expenditure
- Assist with kitchen rostering and workforce planning
- Maintain strict food safety, hygiene and cleaning procedures
- Ensure kitchen equipment, work areas and procedures are maintained appropriately
- Monitor kitchen performance and identify areas for improvement
- Work closely with venue management to support the overall food operation
- Provide hands-on leadership during busy service periods
- Maintain a structured, respectful and productive kitchen environment
- Take responsibility for achieving consistent kitchen performance
Requirements
- Demonstrated experience as a Head Chef, Sous Chef or senior chef
- Proven experience taking responsibility for commercial kitchen operations
- Strong culinary knowledge and hands-on cooking capability
- Demonstrated kitchen team leadership experience
- Ability to train, supervise and develop kitchen employees
- Strong understanding of food costing and financial control
- Experience with stock purchasing, inventory and wastage management
- Knowledge of food safety, hygiene and compliance requirements
- Experience in a pub, hotel, club or high-volume hospitality environment is desirable
- Ability to maintain quality and consistency during demanding services
- Strong organisational and planning skills
- Effective problem-solving and decision-making ability
- Ability to work efficiently under pressure
- Professional communication and team-management skills
- Reliable and accountable approach to kitchen leadership
- Willingness to remain hands-on and lead from the kitchen floor
- Relevant culinary qualification and/or substantial professional experience
- Candidates requiring employer sponsorship may be considered where their qualifications, experience and visa eligibility meet the applicable requirements.
Visa sponsorship: Accredited Employer Sponsorship provided.
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