Head Chef
Accredited Employer · Clare, Yorke Peninsula & Clare Valley SA · Full-time
Salary: Discussed at interview
Job description
A chef's career is built through experience, responsibility and the ability to consistently deliver under pressure. This opportunity is for a culinary professional whose career history demonstrates the capability to take ownership of a busy commercial kitchen. An experienced Head Chef or proven Sous Chef is sought to lead kitchen operations within a diverse hospitality environment in South Australia. The successful candidate will combine hands-on culinary expertise with people leadership, operational organisation and commercial awareness. The position covers multiple service styles, including restaurant dining, breakfast, conferences, weddings, functions and other guest experiences. You will have the opportunity to contribute to menu direction, develop team capability, improve kitchen systems and maintain consistently high standards across the operation. Professional experience will be considered alongside the candidate's ability to demonstrate their previous responsibilities, employment background and relevant kitchen expertise.
Key responsibilities
- Manage daily kitchen operations and service requirements
- Lead and supervise a professional kitchen team
- Develop, prepare and implement seasonal menus
- Maintain high standards of food quality and presentation
- Coordinate food preparation across multiple service periods
- Deliver catering requirements for conferences, weddings and functions
- Manage purchasing, stock control and kitchen inventory
- Monitor food costs and implement effective waste-control practices
- Prepare staff rosters and manage kitchen labour requirements
- Train and mentor chefs and kitchen team members
- Maintain food safety, HACCP and workplace health and safety standards
- Coordinate with hospitality and events teams to ensure smooth service
- Monitor kitchen systems and identify operational improvements
- Contribute to menu reviews, seasonal changes and food promotions
- Maintain kitchen cleanliness, organisation and professional standards
Requirements
- Demonstrated experience as a Head Chef or experienced Sous Chef
- Strong background in professional commercial kitchens
- Experience within hotels, resorts, restaurants or similar hospitality operations
- Proven ability to supervise and lead kitchen teams
- Demonstrated menu planning and food preparation experience
- Knowledge of food costing and kitchen financial controls
- Experience with purchasing, stock management and inventory control
- Understanding of HACCP and food safety requirements
- Ability to manage restaurant and function-based kitchen operations
- Strong ability to work under pressure during busy service periods
- Experience training and developing kitchen staff
- Strong communication, organisation and leadership skills
- Ability to take ownership of kitchen standards and operational outcomes
- Verifiable professional employment history and relevant experience
- Ability to satisfy applicable Australian employment and sponsorship requirements
Visa sponsorship: Accredited Employer Sponsorship provided.
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