About Us:

We are a restaurant & taphouse situated right on the Huon River in Tasmania's pristine Huon Valley. Our venue is set in 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.

Benefits of the Head Chef Role:

As Head Chef of Lost Captain Restaurant & Taphouse, you will have a premier, stunning venue at your command. We are offering above industry salary for a candidate with the right proven experience. With a well equipped kitchen, locally made smokers, fire pits and quality local ingredients at your disposal, you and your team will be positively recognised for your efforts.

Requirements:

· Minimum of 3-4 year’s experience as a head chef or sous chef is required.

· Australian work rights are required for this position. Please do not apply if you are seeking visa sponsorship.

· Demonstrated leadership, communication and people management skills. You must enjoy enabling your kitchen team to reach their full potential.

· Demonstrated experience planning & costing large functions.

· Creative flair and passion for innovative food and knowledge of current dining trends.

Responsibilities:

1. Menu Development and Execution:

· Design and create innovative, seasonal menus that reflect our venue's concept.

· Incorporate local, sustainable, and seasonal ingredients when possible.

· Experience in writing weekly changing specials catering to our local customer preferences.

2. Kitchen Management:

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

· Organise and delegate tasks, ensuring smooth weekly operations.

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

· Demonstrated experience in training and managing kitchen staff in a structured & professional manor.

3. 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.

4. 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.

5. Cost Management:

· Perform COGS estimates on each dish using our hospitality integrated software. Ensure each kitchen staff member is competent in this skill and delegate where appropriate.

· Manage inventory coming in.

· Control labor costs while maintaining adequate staffing within the kitchen.

6. Creativity and Innovation:

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

7. Customer Relations:

· Work closely with front-of-house manager to address customer feedback and ensure exceptional dining experiences.

8. Training and Development:

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

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