The Head Chef is tasked to ensure exceptional food quality and consistency at Georges River Sailing Club. This is a hands-on role requiring presence and influence throughout the kitchen. The role also demands the skills necessary to assist in co-coordinating all the day-to-day activities required to setup and operate a successful kitchen. Training of team members will be a requirement.

Benefits:  

• Free onsite parking
• Flexible rostering - option of a 4 day working week

Key Duties:

• ‘Hands On’ role spent in the kitchen
• Effective and efficient running of the kitchen in line with company standards
• Develop and implement interesting and popular menu ideas
• Create and maintain policies and procedures
• All training and development of staff as well as performance management
• Actively participate in the recruitment of kitchen staff
• Responsible for consistent delivery of high-quality meals
• Manage food cost & food wastage according to set KPIs
• Conduct monthly food stock takes accurately
• Ensure food safety and WH&S compliance is followed at all times
• Ensure kitchen equipment is maintained in good working order and is cleaned regularly & according to manufacturer's standards

Skills & experience:  

• Tertiary qualifications in Commercial Cookery
• Minimum 3 years' experience in a similar role with a commitment to ongoing professional development
• Ability to lead and influence a kitchen brigade across multiple outlets
• Consistent excellent customer service, exceeding expectation of clients
• Proficient service of food to the required standard 
• Evidence of a leader, team player and go to person for kitchen staff
• Ability to operate an efficient kitchen within KPIs