HEAD CHEF – Premium Coastal Venue

HEAD CHEF – Premium Coastal Venue

Lead our Crew on the Gippsland Lakes

$90,000 - $110,000

What an opportunity overlooking the water, The Central Lakes Hotel in Lakes Entrance is seeking our next leader.  A qualified Chef ready to embrace a new challenge in our busy bistro. The venue is food lead and with summer tourist seasonal peaks and consistent winter trade our venue offers consistency and a secure and supportive environment. Being family owned and operated with a passion for our staff, local produce and seafood sit at the venues core.   Sponsorship is an option for the right applicant and we are happy to assist with relocation to our sea side town. We look forward to providing a long term career opportunity with your creative inputs in a supportive environment.

THE ROLE

Working with ownership and senior management, our Head Chef is responsible for the day to day running of all facets of the kitchen. Key responsibilities include:

·       Menu design and planning, including seasonal and tourism influences

·       Food and labour costings associated with menu planning and service delivery

·       Oversee and participate in the preparation and cooking of food across all sections of the kitchen

·       Lead and supervise the kitchen team, particularly during peak summer trade

·       Maintain consistency and quality of dishes at every stage of preparation and presentation

·       Coordinate the ordering of food supplies to align with menu requirements and seasonal availability

·       Demonstrate cooking techniques and guide kitchen staff on preparation methods and procedures

·       Select, train and mentor kitchen staff, including apprentices and junior chefs

·       Lead and supervise the kitchen team, particularly during peak summer trade

·       Liaise with ownership, senior management and waiting staff to resolve food preparation issues and ensure smooth service

·       Explain and enforce hygiene and food safety regulations across the kitchen

·       Manage food costs, stock control, ordering and supplier relationships to minimise wastage

·       Contribute creative input to kitchen operations and service standards, supporting a positive and collaborative team culture

 ABOUT YOU

You may be an experienced Head Chef looking for your next challenge or a Senior Sous ready for your next step.  Experience in a high volume environment in casual dining and or pub with a seafood and grill focus.

REQUIRED SKILLS AND EXPERIENCE

The successful candidate will be able to demonstrate:

·       AQF Diploma in Hospitality Management, Commercial Cookery, or a related field (or higher)

·       Minimum 3 to 5 years' full-time relevant work experience as a qualified Chef

·       Strong technical cooking skills across all sections of a high volume kitchen

·       Proven experience developing seasonal menus with a focus on local produce and seafood

·       Sound knowledge of food safety, hygiene and OH&S compliance

·       Demonstrated leadership, staff supervision and training experience

·       Strong cost control, stock management and supplier coordination skills

·       Excellent communication, time management and organisational skills

 If you're ready to take the next step? Working with a passionate team we look forward to your fresh ideas and a can do attitude, in a supportive environment. The role requires an energetic person who has a passion for food and a love for local produce that leads from the front. 

We are a family owned and operated business that is passionate about creating a supportive team environment that values your input and fresh ideas. We pride ourselves on a low staff turnover and developing strong relationships with our team. If you feel you are ready for a fantastic career opportunity, please apply on the link below.