Head Chef/Kitchen Manager (Maroubra)

Reporting directly to the Directors, you will play a pivotal role in shaping our culinary direction. Working closely with the leadership team, you will have a hand in creating, evolving, and costing seasonal menus while ensuring the kitchen operates seamlessly.
Key Responsibilities:

Collaborate closely with the Directors & Venue Manager to execute the culinary vision.
Assist in creating, evolving, and costing seasonal menus.
Stay abreast of current food trends to keep our offerings innovative.
Assist in the recruitment and training of kitchen staff.
Assist in stock control, ordering, and ensure food cost and wage cost KPIs are met.
Train front-of-house staff on food menus.
Ensure compliance with sanitation, WH&S, and HACCP procedures, upholding all legal regulations.
Contribute to achieving company and individual KPIs by managing BOH operations effectively.

What You Need to Succeed:

Minimum 3 years' experience in a fast-paced kitchen environment.
High standards of food preparation and productivity.
Work well in a small team.
Ability to work closely with suppliers.
Experience in meeting food cost and wage cost KPIs.
Strong administration and computer skills for weekly reporting to the Directors.
Current Food Safety Certificate (desired) and a commitment to food safety practices.
Strong leadership and communication skills.

What's in it for You:

Influence in the kitchen's creative direction.
Opportunities for career progression.
Opportunity for sponsorship for the right candidate.

Job Type: Full-time
Pay: $30.00 – $45.00 per hour
Expected hours: 45 per week
Schedule:

10 hour shift
Day shift

Work Location: In person
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