Join Our Leadership Team!

Darwin Ski Club Kitchen & Bar is on the lookout for a Head Chef to take over operations of our Kitchen and lead our amazing team of legends.

Details

Position Title: Head Chef

Compensation: $80,000 - $90,000 (plus Superannuation)

Quarterly Bonuses are awarded for achieving targets.

Benefits:

A fun and inclusive work environment

Free parking and close to public transport

Close to the City

Watch Darwins Beautiful Sunset from the Kitchen every evening!

Free Staff Meals

Get paid weekly

Supportive Management Team

Great Employee discounts & benefits

Key Responsibilities:

As a Head Chef you will be responsible for overseeing and optimising the daily operations of the kitchen. This role involves a combination of culinary skills, leadership abilities, and business acumen. Here are the key details of their responsibilities you will be taking on:

Menu Development:

Create, plan, and update menus that balance creativity, cost-efficiency, and customer preferences.

Kitchen Management:

Oversee daily kitchen operations, ensuring food quality, safety, and hygiene standards are maintained.

Team Leadership:

Train, mentor, and manage kitchen staff, including sous chefs, line cooks, and other team members.

Cost Control:

Monitor food costs, inventory, and waste, and ensure profitability by managing portion sizes and supplier relationships.

Compliance:

Ensure compliance with health and safety regulations, including food hygiene and workplace safety standards.

Quality Control:

Maintain consistency in food preparation and presentation across all dishes.

Procurement:

Manage supplier relationships and ensure the kitchen is stocked with fresh, high-quality ingredients.

Problem Solving:

Address issues such as staff conflicts, equipment malfunctions, or customer complaints.

Collaboration:

Work with front-of-house staff to ensure smooth service and customer satisfaction.

Innovation:

Stay up-to-date with culinary trends and incorporate new techniques or ingredients to refresh the menu.

Key Skills

As a Head Chef you will need to have skills to manage the kitchen operations. Here are the key skills you are expected to have or learn:

Culinary Expertise:

Mastery of cooking techniques, flavours, and presentation.

Strong knowledge of various cuisines and dietary requirements.

Creativity in menu development and the ability to adapt to food trends.

Leadership & Management Skills:

Ability to lead, motivate, and manage a kitchen team, including sous chefs, line cooks, and kitchen assistants.

Strong communication skills for giving clear instructions and constructive feedback.

Conflict resolution and the ability to maintain a positive work environment.

Organizational Skills:

Ability to manage multiple tasks and coordinate kitchen operations seamlessly.

Efficient scheduling and delegation of tasks among team members.

Time management to ensure dishes are prepared and served on time.

Business Acumen:

Proficiency in managing costs, setting budgets, and analysing financial reports

Budget management and meet KPIs, including cost control for food, labour, and other kitchen expenses.

Knowledge of inventory management to minimize waste and ensure efficient stock rotation.

Understanding of pricing strategies and profitability.

Communication Skills:

Clear and effective communication with both the kitchen team and other departments.

Problem-Solving:

Quick decision-making abilities to handle unexpected challenges.

Attention to Detail:

Precision in food preparation and presentation.

Adaptability:

Flexibility to adjust to changes in customer preferences, kitchen dynamics, or ingredient availability.

Computer Literacy:

Familiarity with kitchen management software, inventory tracking, HR, payroll and rostering tools.

Personal Attributes

As a Kitchen Manager you will need to have or learn some personal attributes that will assist you in your position. Here are the key attributes that will be required:

Creativity:

Passion for experimenting with flavours, textures, and presentation.

Resilience:

Ability to work under pressure and remain calm in a high-stress environment.

Passion for Food:

Genuine enthusiasm for cooking and delivering exceptional dining experiences.

Team-Oriented:

A collaborative spirit that fosters a positive kitchen culture.

Discipline:

Strong work ethic and commitment to maintaining standards.

Patience:

Tolerance and understanding when dealing with staff or customer concerns.

Problem Solver:

A proactive mindset to foresee and mitigate potential issues.

Cultural Awareness:

Sensitivity to diverse customer preferences and dietary restrictions.

Customer-Focused:

Dedication to ensuring customer satisfaction through excellent food and service.