HEAD CHEF & SOUS CHEF

ECHUCA

We have an exciting opportunity for a Head and Sous Chef in Echuca.

What an excellent opportunity to escape the city or take the next step in your career and gain additional experience and join some amazing people!

Reporting directly to the Owner and Venue Manager, the role is responsible for the management and leadership of each culinary team. We are seeking chefs with progressive ideas about food across a range of cuisines. Experience in volume kitchens and functions will be considered an advantage.

Responsibilities and Duties:

Menu development

Food standards and production

Food costings

Maintaining standards set by executive management.

Labour management & costing

Assist in recruitment of kitchen staff

Staff induction and training

Agreed Kitchen KPI’s

High communication skills with Management Team & Staff

Hygiene, cleanliness and safety

Experience, Skills and Attributes:

Minimum 2 years management experience within a similar high volume venue (with at least a capacity of 200+)

High degree of professionalism

A strong knowledge of kitchen operations, with emphasis on food quality and presentation.

Sound financial capabilities in managing kitchen costs.

Outstanding written and verbal communication skills.

Strong leadership skills and ability to manage a multi-facet kitchen.

Hands-on leader with the ability to coach and motivate the team.

An energetic and enthusiastic approach

Proven problem solving capabilities

Ability to build and contribute to a team working environment across the entire venue

The Benefits

Full time salary commensurate with experience.

Experience with a professional and successful proven operators.

Organisation committed to training and development

Please forward your applications including a resume and cover letter

The Recruiting Officer at

[email protected]

Interviews will commence prior to closing date of 28th April 2025