We are looking for a passionate, qualified and experienced Full-time Chef to work at The Waterfront Store and Cafe based in Church Point Northern Beaches for a full time permanent position. With a variety of shifts from Monday to Sunday. We are an established and a busy restaurant serving our loyal customers since many years.

This is a Full-Time role, based at The Waterfront Cafe & General Store. Please note due to the nature of this role, a rotation of morning, evening, weekend and public holiday work may be required from time to time to meet operational requirements.

What Skills and Experience we are looking for

To hit the ground running you will need to demonstrate:

• Minimum 2-3 Years of Experience as a Chef in a similar restaurant setting
• A Certificate IV Commercial Cookery or in Kitchen Management (Or Equivalent)
• Constructive behaviours that are a positive example to others
• Ability to multitask and work as part of a wider team
• Strong autonomy and the ability to innovate and self-motivate
• The highest standards of food and occupational safety and hygiene
• Sound knowledge of dietary requirements
• Strong Leadership and Communications kills
• Strong Understanding and Focus on Food Safety and Hygiene Regulation

What You will be responsible for:

• Menu Planning and Costing: Collaborate with the Head Chef and Restaurant Manager in menu planning and development
• Showcase your culinary expertise: Prepare and cook food as per the menus you help design, analyze recipes to calculate food, labour and overhead costs accurately
• Communication with management and Front of House Team: Discuss food preparation issues and oversee kitchen production from preparation to presentation and communicate with head chef and management.
• Delegate tasks effectively to team members: Provide clear instructions and guidance to kitchen team to maintain a smooth workflow within the kitchen.
• Train and mentor kitchen staffs: Train and mentor new staff, including cooks and apprentices, on culinary techniques, equipment uses, and kitchen procedures
• Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff and assisting the head chef in planning roasters
• Supervision of Food Quality: Cooking a wide range of foods as per customers request according to quality, with precision and finesse, ensuring consistent presentation and taste and ensuring menus, food standards, procedures and processes are followed by all kitchen team members
• Communicating management on profit margin, estimating food labour cost and negotiating with supply orders.
• Emphasize Work Health and Safety: Uphold the highest standards of cleanliness and sanitation in all kitchen areas and equipment, ensuring compliance with work health and safety regulations.
• Checking the quality of food items.

Benefits and Culture

• Supportive and inclusive culture
• Career progression opportunities and focus on Professional Development
• A professional and safe working environment
• Good employee benefits and entitlements
• Competitive salary of $73,000-$84,000 plus super
• 38-hour work week to maintain a healthy work life balance
• The opportunity to lead a talented team and make a real impact on our culinary experience