L’unico Trattoria is a 150-seat beachfront Italian restaurant in Trinity Beach. Operating for over 30 years the restaurant is an institution within the Cairns Northern Beaches dining scene attracting locals and tourists who enjoy great food in a relaxed atmosphere with ever changing ocean views.

We are seeking a professional, driven full time Head Chef who shares our passion for creating memorable dining experiences, using the incredible array of fresh local produce available and an inherent desire for consistently high quality to deliver this outcome. An Executive Chef who can deliver our customers favourite dishes at the same time adding their own personal flair by creating seasonal specials and new menu options would be ideal.

To excel in this role and secure the position, ideally, you'll possess at least 3 years’ experience as a Sous or Head Chef, have excellent references and have worked within a fast paced kitchen environment. You will have proven experience successfully managing staff and ensuring the quality of their work meets your high standards. You are a great communicator, able to take initiative and work proactively. An absolute must is being able to demonstrate leadership and ownership qualities, taking pride in what your team creates and a willingness to accept & support change where required.

Job title – HEAD CHEF

Reports to – General Manager/Directors

Key Roles – menu development, financial control of menu, wage control, food quality, morale/team building, Management of breakfast, lunch and dinner services - 7 days a week, kitchen cleanliness, kitchen maintenance, delegation:

· Menu development – to write and maintain menus that are cost effective, simple to produce in high volume in our working environment, seasonal, visually appealing and taste great.

· Financial control – overlook ordering & receiving of goods, checking prices of all goods coming into the kitchen, maintaining quality of produce, overlooking storage of produce, maintain a properly recorded wastage record, costing all menu items.

· Wage control – an intricate knowledge of all employees, contract details ie. overtime awards, penalty rates, so the most cost-effective seasonal rosters can be maintained.

· Food quality – to establish and maintain consistently high standards of food preparation and presentation from other sous chefs and employees.

· Morale/team building – to contribute to and maintain a positive work environment for all employees.

· Kitchen cleanliness – to ensure cleaning checklists are being completed daily and deep cleans are happening periodically.

· Kitchen maintenance – to ensure all kitchen maintenance issues are being followed up with appropriate trades.

· Delegation – this role requires a level of support from your sous chefs and other chefs in the kitchen you need to be able to give clear instructions to sous and other chefs in the kitchen.

If you feel you are the right candidate for this position then please email your CV at your earliest convenience.