Head Chef
Visa sponsorship
Hospitality · Gold Coast, QLD, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
A Gold Coast hospitality group with a string of popular venues is hiring a Head Chef to run two kitchens side by side. One is a busy, award-winning American-style tap and grill house famous for low-and-slow smoked BBQ, premium grilled steaks and burgers; the other is a cocktail lounge themed on the 1920s, with a premium tapas menu to share and a private function offering. The Head Chef reports to the Executive Chef.
Candidates who need visa sponsorship are welcome, and the group will back the right candidate through that process where it applies.
Head chef CVs should show menu design, costing and team size, with your BBQ and grill experience easy to spot. Build AI CV for BBQ and grill head chefs helps you lay it out clearly. Give enough context for the reader to understand your previous workplace and the tasks you performed there. Focus on the source requirements that your experience can demonstrate.
Key Responsibilities
- Write and update menus for both venues, seasonal specials and new dishes included, weighing creativity against cost
- Direct and motivate the kitchen crew of sous chefs, cooks and kitchen hands, with coaching and feedback
- Supervise food preparation and cooking, including the grill and smoker, and jump on the line in busy periods
- Check each dish for quality, flavour, presentation and portion size, and keep to food safety, hygiene and allergen standards
- Keep the kitchen clean, organised and safe, and manage inventory, ordering, stock levels and storage to reduce waste
- Track food and labour costs against budget, and roster staff for lunch, dinner and late service
- Plan and deliver functions, banquet menus and private events, coordinating with front of house for prompt service
- Stay across industry trends and fresh techniques
Requirements & Eligibility
- Proven track record as a Head Chef, Sous Chef or Kitchen Manager
- Certificate III in Commercial Cookery, a culinary arts qualification or equivalent formal training
- Time spent in high-volume, fast-paced kitchens
- American-style BBQ, smoking and premium steak grilling experience is highly desirable
- Proven control of food and labour costs against budget
- Sound understanding of ordering systems, stock control and supplier management
- Function and banquet catering experience, plus solid food safety and allergen management knowledge
- Comfortable in a physically demanding setting: long periods standing and lifting heavy items
- Flexible with hours, including evenings, weekends and public holidays
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