Full job description

Attica on Hampden, an exciting new culinary venture, is set to revolutionize the dining scene in Battery Point, Tasmania. This 80-seat restaurant, strategically located at 45 Hampden Road, aims to become the epicentre of authentic Greek cuisine in one of Tasmania's most prestigious neighbourhoods. We're passionate about creating exceptional dining experiences and are seeking a talented and experienced Head Chef to lead our kitchen team and elevate our culinary offerings.

About the Role:

As a Full Time Head Chef, you will play a pivotal role in overseeing the entire kitchen operation, ensuring the seamless execution of every aspect of food preparation and presentation. You will be responsible for crafting an exceptional culinary experience that aligns with our restaurant’s identity while leading a talented kitchen team. This is a leadership position where you will have the opportunity to shape the restaurant’s menu, culture, and operational success.

Key Responsibilities:

Menu Development:

Create dynamic and innovative menus that reflect the restaurant's culinary philosophy while showcasing seasonal, local ingredients.

Regularly update and refresh the menu to keep it exciting for returning guests, ensuring the dishes are aligned with current food trends, and exploring new techniques and Flavors.

Design seasonal specials, taking into account ingredient availability, guest preferences, and restaurant capabilities.

Collaborate with the management team to align the menu with customer expectations and pricing strategies, ensuring profitability.Food Preparation & Quality:

Ensure that all food served is of the highest quality, both in taste and presentation, maintaining consistency across all shifts and meal periods.

Implement and maintain strict food safety and hygiene standards in compliance with health regulations.

Troubleshoot any issues that arise in the preparation process, from quality control to meeting dietary restrictions and requests.

Oversee the plating of food to ensure it meets our aesthetic and presentation standards, always maintaining a high visual appeal.

Team Leadership & Staff Development:

Lead, motivate, and manage kitchen staff by providing clear direction, fostering a positive work culture, and encouraging open communication.

Train, mentor, and support the development of junior chefs and kitchen staff, helping them grow in their culinary careers.

Build and nurture a collaborative kitchen environment, promoting teamwork and mutual respect.

Conduct regular performance reviews and provide constructive feedback to team members to ensure personal and professional growth.

Create staffing schedules to ensure the kitchen is properly staffed for each shift, optimizing Labor costs while maintaining operational efficiency.Kitchen Operations & Efficiency:

Oversee the daily operations of the kitchen, ensuring smooth workflow, organization, and adherence to deadlines.

Manage kitchen equipment and ensure regular maintenance and repairs, minimizing downtime.

Ensure proper inventory management by keeping track of stock levels, ordering supplies, and maintaining relationships with vendors.

Keep track of food waste and work closely with the team to implement efficient food storage and rotation procedures.

Supervise the kitchen’s cleanliness, ensuring that sanitation protocols are met at all times and that the kitchen is compliant with health codes.

Cost Control & Budget Management:

Implement strategies to manage and control food costs without sacrificing quality.

Track and report on food expenditures, identifying areas for potential cost savings.

Work with management to forecast food needs, making sure orders are placed efficiently, and inventory is aligned with restaurant traffic.

Assist in the development and monitoring of the kitchen budget, adjusting food purchasing and staffing as needed to meet profitability goals.

Collaboration with Front-of-House:

Work closely with the front-of-house team to ensure a seamless dining experience for guests, understanding timing, guest preferences, and dietary needs.

Collaborate with the restaurant management team to refine operational processes, improve guest satisfaction, and ensure service standards are upheld.

Ensure communication between front-of-house and back-of-house is smooth, particularly during peak hours, to guarantee efficient service.

What We’re Looking For:

Experience:

At least 3 years of experience as a Head Chef or Senior Chef de Cuisine in a high-volume restaurant, with a proven track record of managing kitchen operations and leading a diverse team.

Extensive experience in menu creation, food preparation, and kitchen management.

Experience in budgeting, cost control, and maintaining kitchen inventory systems.

A solid understanding of food safety regulations, including HACCP and local health code compliance.

Skills:

Strong culinary skills with an excellent grasp of various cooking techniques, styles, and cuisines.

Proven leadership and team management abilities, with a demonstrated ability to inspire, develop, and motivate a kitchen team.

Exceptional organizational skills with the ability to manage multiple tasks, prioritize effectively, and ensure smooth kitchen operations under pressure.

Strong communication skills to effectively interact with staff, management, and front-of-house teams.

A keen eye for detail, particularly in food presentation and quality control.

Qualifications:

A Culinary Degree or equivalent is preferred, though extensive relevant experience is equally valuable.

Certification in Food Safety (e.g., ServSafe or equivalent) and other relevant qualifications (e.g., first aid or allergen management).

Proven ability to handle and direct the flow of service in a high-pressure environment.

Personality:

A natural leader who is enthusiastic, dedicated, and passionate about food and the culinary arts.

Creative, with a desire to experiment and push the boundaries of traditional culinary offerings.

Results-oriented, focused on both the quality of the food and the operational success of the kitchen.

Calm under pressure, with the ability to handle stressful situations while maintaining composure and clarity.

A strong work ethic, with a hands-on approach to problem-solving and continuous improvement.

What We Offer:

A competitive salary and benefits package.

The opportunity to work in a vibrant and dynamic restaurant environment.

The chance to lead a talented and passionate kitchen team.

The opportunity to contribute to the success of a thriving restaurant in a beautiful location.

Why Join Us?

As our Head Chef, you will be an integral part of our culinary vision, bringing your creative expertise and leadership skills to an innovative and dynamic environment. We offer competitive compensation, opportunities for career growth, and a supportive team that shares your passion for exceptional dining experiences. If you're ready to lead a talented kitchen team and make your mark on our culinary offerings, we’d love to meet you!