About Us:

We are a restaurant & taphouse situated right on the Huon River in Tasmania's pristine Huon Valley. Our venue is set at the stunning and historic Huon Manor. We have a high reputation both in the Huon Valley, with Hobart locals and tourists as being a premier venue. We have established and strong relationships with Huon Valley farmers, fishers, wineries, distilleries and breweries. Our primary goal is to keep ourselves firmly in the business of showcasing the best the Huon Valley has to offer.

At your disposal is a well equipped kitchen, a cohesive team, a huge indoor and outdoor dining space, locally made custom smokers, fire pits and more.

We get excited about new and fun ideas and we want you to as well!

Benefits of the Head Chef Role:

As Head Chef with so many amazing ingredients and influences at your disposal, you get to let your skills and passion shine. Our owners are also passionate foodies and are really looking forward to helping you bring your ideas to fruition. With your team of passionate chefs & apprentices you will soon see that your hard work will be appreciated and recognised with us.

Responsibilities:

Menu Development and Execution:

Design and create innovative, seasonal menus that reflect the gastro pub’s concept and appeal to its clientele.

Incorporate local, sustainable, and artisanal ingredients when possible using the local farm produce when in season.

Be able to write weekly changing specials catering to local customer demands,wants and needs.

Kitchen Management:

Lead and supervise kitchen staff, including chefs, cooks, and kitchen assistants and apprentices.

Organize and delegate tasks, ensuring smooth operation during service on a daily basis.

Maintain high standards of food quality, hygiene, and safety.

Be able to train and manage staff in a calm professional manor.

Lead by example and maintain a positive kitchen environment where each team member feels valued and appreciated.

Food Preparation and Cooking:

Oversee all food production activities, ensuring dishes are prepared to the highest standards of taste and presentation.

Monitor portion control and minimize waste to control food costs.

This is a very hands on head chef role and you are required to work on any section in the kitchen on a daily basis including the dish washing section on weekdays.

Quality Control and Assurance:

Conduct regular inspections of kitchen equipment, storage areas, and workspaces.

Ensure compliance with health and safety regulations and food hygiene standards.

Cost Management:

Estimate food consumption, requisition supplies, and manage inventory effectively.

Control food and labor costs while maintaining adequate staffing within the kitchen.

Be capable of working out cogs for dishes that hit the menu including staff costs and budgeting.

Creativity and Innovation:

Collaborate with the management team to plan and execute special events, promotions, and themed nights and outdoor catering events.

Customer Relations:

Work closely with front-of-house managers to address customer feedback and ensure exceptional dining experiences and continuous growth.

Training and Development:

Train and mentor kitchen staff in techniques, kitchen procedures, and safety protocols.

Foster a positive and collaborative work environment between the kitchen and FOH.

Requirements:

Proven experience as a head chef or sous chef in a gastro pub or similar establishment.

Strong leadership and management skills.

Creative flair and passion for innovative food and current trends.

Ability to work under pressure and manage multiple tasks.

Excellent communication and interpersonal skills.

Calm attitude and persona essential as working with apprentices and low skilled chefs so patience is required

Understanding of food costing and budget management.

Knowledge of local and seasonal ingredients.

Be able to write weekly changing menus including theme menus, offsite catering menus, weddings, functions and bespoke menus.

Proficiency in Word, Excel, Canva advantageous.