Brand Food Manager - 6 Head

seek.com.au; Sydney; On-site; AUD 150,000 - 190,000; Full time

Job summary

Seagrass Boutique Hospitality Groups is seeking a Brand Food Manager for the 6 Head brand to lead end-to-end food function, menu development and kitchen operations across our premium hospitality concepts. You will uphold cleanliness, safety and service standards while guiding a team of Head Chefs and BOH staff.

The role focuses on strategic menu innovation, cost control, and ensuring consistent quality across brand kitchens, with leadership responsibilities and a strong emphasis on team

Qualifications

• Minimum 5 years as chef, 7 years preferred, with at least 3 years as Head Chef essential.
• Proven experience in food/menu development and kitchen operations.
• Demonstrated ability to lead, mentor and develop others in a fast-paced environment.
• Strong communication, interpersonal, influencing and decision-making skills.

Responsibilities

• Lead brand operations team around food/menu development strategies, standards and procedures.
• Manage product development plans, including preparation and cooking standards.
• Research trends, plan menus, budgeting and participate in business development.
• Oversee menu development for the allocated brand.
• Ensure documented kitchen processes/standards are implemented across brand kitchens.
• Foster a cohesive work environment and smooth handoffs between departments.
• Work with management to set and achieve budget targets.
• Provide leadership to Head Chefs and BOH coaches.
• Monitor external food trends and maintain food safety standards.

Skills

Leadership & mentoring

Food innovation

Communication & teamwork

Menu development

Education

Higher chef qualifications

Job description

Seagrass Boutique Hospitality Groups specialises in creating and growing superior and innovative hospitality and restaurant concepts.

Why Seagrass? In nature, Seagrass is synonymous with sustainability and strength, and nurtures all the life surrounding it. Similarly, our core values reflect our commitment to nurture and develop our people while maintaining a strong commitment to delivering a world class experience for our customers.

Our brands are renowned for quality and include 6 Head, The Meat & Wine Co, and Hunter & Barrel - all of which have established themselves as leaders in their respective hospitality segments. These brands reflect our passion for food in boutique concepts that delight our customers; from fine steaks to superior burgers.

Underpinning our successes and our enviable brands are our greatest assets; our people. It is through them that we continue to lead the market in service and quality and through them that we will continue to grow and excel in all that we do.

We have an exciting opportunity now available, for an enthusiastic and capable individual to join our professional and friendly Culinary & Beverage department as the Brand Food Manager, 6 Head

Responsible for the end-to-end management of all aspects of the food function for the 6 Head brand including food/menu development, kitchen operation and implementation for Seagrass Hospitality. As well as, maintain company and industry standards with respect to cleanliness, equipment, food safety, Work Health & Safety and maintenance while maintaining the company’s reputation and culture.

Key responsibilities of the role will include:

• Align the allocated brand operations team around the food/menu development strategies, tactics, standards, procedures and all things food management.
• Manage all product development plans for the brand, including preparation and cooking standards in line with company standards.
• Build knowledge by researching and responding to trends in the food industry, planning and writing menus, budgeting and financial planning, and participating in business development initiatives.
• Responsible for all aspects of menu development for the allocated brand.
• Ensure all documented kitchen processes/standards are being implemented in all brand kitchens.
• Foster a cohesive and supportive work environment and ensuring a smooth transition between the Food Dept, and BOH and FOH teams.
• Work in consultation with management to set and achieve budget targets.
• Demonstrate leadership and direction to all Head Chefs and BOH Operations Coaches.
• Monitor external food trends to develop products and methods that will help better meet the needs of customers.
• Monitor the quality of food and food safety standards in all brand kitchens.
• Collaborate with the Procurement division to arrange quotations on equipment, food and supplies.
• Monitor the current operations of the kitchen including the standards of portion size, stock control, wastage and hygiene.
• Mentor all Head Chefs, Kitchen Management team, and BOH employees e.g., on food knowledge and development.
• Any other relevant duties as directed by management.

Specialised or Technical Knowledge/Skills:

• Higher food/chef qualifications highly regarded
• Minimum 5 years, preferably 7 years as chef (after apprenticeship) with at least 3 additional years as a Head Chef essential
• Proven food innovation experience, in touch with latest food trends and different cuisines in full-service restaurants essential
• Demonstrated ability to lead, mentor and develop others essential, preferably in a fast-paced environment
• Able to contribute to development and implementation of strategy, structure, standards, procedure and systems
• Able to contribute to development and implementation of food management, cost analysis, standards, systems, food safety and compliance
• Understands occupational health and safety standards within the hospitality industry
• Strong communication, interpersonal, influencing, collaborative and decision-making skills essential