Executive Chef Position
Job description
The Labour Support Group is looking for a skilled and experienced Chef to lead their kitchen team at the Southport Surf Club Supporters Club in Main Beach, QLD.
This full-time role comes with an annual salary of $80,000 plus superannuation. The ideal candidate will have expertise in creating menus that showcase local produce and sustainable practices.
Your key responsibilities will include:
Developing and implementing menu strategies to meet customer demands;
Managing relationships with food suppliers to source high-quality ingredients;
Purchasing and maintaining kitchen equipment to ensure efficient operations;
Implementing inventory management systems to minimize waste and optimize stock levels;
Coordinating orders, deliveries, and storage to ensure seamless supply chain operations;
Providing guidance and support to junior chefs and cooks in Australian food safety standards;
Leading and supervising a team of cooks and assistant staff to deliver exceptional service;
Ensuring the quality of dishes throughout preparation and presentation;
Managing high-volume food operations to meet customer expectations;
Collaborating with directors and head chefs to address food preparation issues;
Ensuring compliance with nutrition, sanitation, and safety standards;
Enforcing hygiene regulations and addressing any concerns or incidents;
Resolving problems and defects in kitchen operations;
Demonstrating new cooking techniques and equipment to staff members;
Documenting production and operational data to inform future decision-making.
To succeed in this role, you will need:
A relevant qualification in cookery;
At least 2 years of experience as a Chef in a commercial kitchen;
Experience and knowledge in modern Australian pub cuisine;
A minimum of 2 years' recent experience in menu development;
Commercial experience in operating a grill;
A strong passion for delivering exceptional food and presentation;
A deep understanding of food safety principles and practices;
Proven ability to lead and manage a team;
Excellent communication and interpersonal skills;
Flexibility to work varied shifts, including weekends, evenings, and public holidays.
Apply Now
The Labour Support Group is looking for a skilled and experienced Chef to lead their kitchen team at the Southport Surf Club Supporters Club in Main Beach, QLD.
This full-time role comes with an annual salary of $80,000 plus superannuation. The ideal candidate will have expertise in creating menus that showcase local produce and sustainable practices.
Your key responsibilities will include:
Developing and implementing menu strategies to meet customer demands;
Managing relationships with food suppliers to source high-quality ingredients;
Purchasing and maintaining kitchen equipment to ensure efficient operations;
Implementing inventory management systems to minimize waste and optimize stock levels;
Coordinating orders, deliveries, and storage to ensure seamless supply chain operations;
Providing guidance and support to junior chefs and cooks in Australian food safety standards;
Leading and supervising a team of cooks and assistant staff to deliver exceptional service;
Ensuring the quality of dishes throughout preparation and presentation;
Managing high-volume food operations to meet customer expectations;
Collaborating with directors and head chefs to address food preparation issues;
Ensuring compliance with nutrition, sanitation, and safety standards;
Enforcing hygiene regulations and addressing any concerns or incidents;
Resolving problems and defects in kitchen operations;
Demonstrating new cooking techniques and equipment to staff members;
Documenting production and operational data to inform future decision-making.
To succeed in this role, you will need:
A relevant qualification in cookery;
At least 2 years of experience as a Chef in a commercial kitchen;
Experience and knowledge in modern Australian pub cuisine;
A minimum of 2 years' recent experience in menu development;
Commercial experience in operating a grill;
A strong passion for delivering exceptional food and presentation;
A deep understanding of food safety principles and practices;
Proven ability to lead and manage a team;
Excellent communication and interpersonal skills;
Flexibility to work varied shifts, including weekends, evenings, and public holidays.