As Head Chef, you will be at the helm of the kitchen, driving the day-to-day operations, and ensuring our food is consistently high-quality and beautifully presented. You'll work closely with the front-of-house team to deliver a seamless dining experience and have a hands-on role in menu development, inventory control, and maintaining high standards across all aspects of kitchen operations.

Key Responsibilities:

• Menu Development: Create and update the menu with top-quality steaks, seasonal specials, and refined pub favourites.
• Kitchen Leadership: Lead and mentor the kitchen team, ensuring high standards of food prep, presentation, and safety.
• Operational Management: Oversee inventory, ordering, and stay within budget for kitchen operations.
• Quality Control: Ensure every dish meets high standards of quality before leaving the kitchen.
• Customer Interaction: Engage with customers as needed, fostering a welcoming and professional environment.
• Health & Safety: Maintain a clean, safe, and organized kitchen in compliance with regulations.

Requirements:

• Proven experience as a Head Chef, Sous Chef, or in a senior culinary role, preferably in a steakhouse or similar high-quality dining setting.
• Expertise in steak preparation and grilling, with the creativity to craft gourmet pub-style dishes.
• Strong leadership skills to manage, train, and motivate the kitchen team.
• Solid understanding of kitchen operations, inventory, and cost control.
• Passion for food, service, and a positive team atmosphere.

To apply online, please click on the apply button.

Alternatively for a confidential discussion please contact Elouise Lane on 0423 918 744 or [email protected] quoting the reference number above.

Note: Not all our current vacancies are listed on job boards, but you can check out our website for a complete listing.

www.frontlinehospitality.com.au

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