Position: Head Chef Position Type : Full-Time Salary: $98,800 plus superannuation per annum Location: Maryborough VIC 3465 Our Client, The Maryborough Highland Society is seeking a full-time Head Chef to join their team. This position will help with the day to day running of their busy kitchen and support their General Manager. Tasks required include: Maintain a high level of food quality ensuring the use of quality and fresh ingredients Ensure our food service is provided at consistently high levels, maintained through standard recipes Plan menus in consultation with the General Manager and Function Coordinator. Prepare and cook high quality food according to menu guidelines and recipes Supervise members of the kitchen team responsible to you. Direct and monitor them for maintaining the standards Estimated cost for various menu options and receive and account for supplies and deliveries Assist with regular stock takes and timely completion of daily ordering sheets Responsible for quality control and kitchen hygiene practices Ensure that all orders leave the kitchen on time and are of high quality and good presentation as per the level required. Follow the company's regular cleaning and waste disposal practices Use safe work practices and support others to use them Ensure food is prepared to a consistently high standard. Menu items are completed and delivered ensuring customer satisfaction. Ensure all food is produced within budget requirements: minimising waste and costs. Ensure hygiene standards are maintained at a sufficiently high level and an approved food safety plan is implemented. Monitor and maintain all kitchen equipment in correct operating order. Liaise with management to ensure consistency in product and materials. Planning menus and specials Enforce nutrition and sanitation standards for kitchen operations. Ensuring a high level of team performance Receiving and storing food to health dept requirements Attend meetings as required Prepare and cook high quality food according to menu guidelines and recipes. Help to create good communication between floor and kitchen staff Receive and account for suppliers and deliveries Assist with the training of staff, including any apprentices and trainees Follow correct hygienic food handling practices Demonstrate sound teamwork / organisational skills Monitor revenue and cost performance Guarantee Quality Standards Practice cost controls Maintain the kitchen Complete administrative duties. Key Selection Criteria: Demonstrate an ability to assume management functions Demonstrate an ability to understand and enforce appropriate Legislation in regards to the health requirements of the local council Demonstrate an ability to assist if required to create, cost and develop menus. Demonstrate an ability to maintain accurate records in all kitchen reporting Demonstrate an ability to communicate with staff, provide leadership and to promote a team environment. Requirements: Associate Degree, Advanced Diploma or Diploma in Hospitality Management Certificate III or Certificate IV in Commercial Cookery At least three (4) years of relevant experience as a Chef or equivalent role Computer literate and understanding of relevant software Knowledge and understanding of running a kitchen Understanding of financial reports High level of industry awards and industrial matters Understanding of marketing and promotions Ability to train apprentices in all areas of their trade Knows how to build rapport and positive culture in the kitchen Good at putting systems and structures into place Can communicate with function coordinators and management Solid skills in menu design and execution Good leader and knows how to mentor staff.
