Position Description – Head Chef

Job Title: Head Chef
Department: Kitchen / Hospitality
Reports To: Venue Manager
Location: 92 Currie St, Nambour Qld 4560
Employment Type: casual (30 hours) with potential to lead to full time

Position Summary:

The Head Chef is responsible for overseeing all kitchen operations, ensuring the delivery of high-quality meals in a timely and cost-effective manner. A key focus of this role is efficient stock control, accurate ordering, and excellent time management to meet service demands and reduce wastage.

Key Responsibilities:

Kitchen Management:

Supervise and lead kitchen staff, including cooks, prep staff, and kitchen hands.

Oversee food preparation, cooking, and presentation to ensure consistency and quality.

Develop and update menus in collaboration with management, ensuring variety and cost-efficiency.

Stock Control & Ordering:

Monitor inventory levels daily; conduct regular stocktakes.

Manage ordering of food and kitchen supplies to meet demand without overstocking.

Implement and enforce portion control and stock rotation (FIFO) to minimize waste.

Build relationships with suppliers and seek cost-saving opportunities.

Time Management:

Plan and coordinate kitchen workflows to meet service times.

Prioritize prep and cooking schedules to handle busy periods efficiently.

Ensure kitchen readiness before each service and timely close-down procedures.

Compliance & Safety:

Ensure adherence to food safety, hygiene, and WHS regulations at all times.

Maintain accurate kitchen documentation, including temperature logs and cleaning schedules.

Train and enforce safe food handling and cleanliness among all staff.

Key Skills & Attributes:

Proven experience as a Head Chef or Senior Cook in a commercial kitchen.

Strong leadership and staff management skills.

Excellent time management and organizational abilities.

Deep understanding of stock control systems and budget-conscious ordering.

Passion for food quality, innovation, and service excellence.

Familiarity with kitchen software (e.g., POS systems, stock tracking apps) is a plus.

Qualifications:

Certificate III or IV in Commercial Cookery (or equivalent).

Food Safety Supervisor certification (required).

First Aid certification (preferred but not essential).