Location: Regional Victoria Mornington Peninsula Work Type: Full Time Salary: $70K - $90K + super Head Chef and Sous Chef – Mornington Peninsula
A great opportunity exists for a Head Chef and a Sous Chef to join a regional Restaurant/Winery located on the Mornington Peninsula less than 100KM from Melbourne. It's a popular, well-established business within a tourist destination with a thriving local community and frequent tourists who visit more than once. Sponsorship opportunity if required – Must currently be in Australia.
This is an opportunity for someone to lead a team and continue to build, expand, and develop the menu. The owners are looking for chefs who can bring new ideas to the table and help strengthen its reputation while keeping its existing bustling trade coming back for what they love.
ABOUT THE ROLEFull-time position $70K to $90K plus super. What we are looking for are chefs that have a 'can do' attitude and can tick the majority of items below:
DutiesMenu planning and developmentBe creative with a new menuEstimating food and labor costsLiaising with suppliers and use of seasonal and local produceMonitoring quality of dishes at all stages of preparation and presentationEnsuring hygiene regulations are metThe ability to lead, train and nurture staff with leadership skillsAutonomously run your own kitchenPrepare and serve meals with prideSet a seasonal menu while introducing some fresh ideasManage and maintain stock efficientlyKeep records of expenses and wastageMaintain an immaculately clean kitchen at all timesWork at pace and be flexible with client requestsBENEFITS & PERKSA generous salary is offered. You will have the use of a professional team to carry out your duties to a high standard. These full-time positions are for career-minded chefs.
SKILLS & EXPERIENCEYou will have at a minimum a Certificate IV or 4 years of experience running a kitchen as a Head or Sous Chef.
Experience RequiredShow creativity in cookery techniques and ability to train othersWork well under pressureTeam-orientedPositive, punctual and professional approachFamiliar with food safety and OHS guidelinesAttention to detailCompetency with ordering and managing stockResponsibilitiesManage finances for kitchen operationsProduce quality foodOversee menu creationTrain junior personnelQualificationsCert IV in Commercial Cookery4+ years of kitchen experienceExperience in leading and supervising junior chefsExperience working within budget constraintsPlease note, only short-listed candidates will be contacted.
Reference Number: Date Posted: February 17, 2022
#J-18808-Ljbffr
