Chef

Lake George Winery; Canberra; On-site; AUD 65,000 - 90,000; Full time

Benefits offered by this job

Desirable package

Work-life balance

Customer service focused team

Job summary

Lake George Winery is seeking an experienced Chef to lead Back of House operations, manage a restaurant, events, and weddings, and develop innovative seasonal menus. The role involves stock control, staff supervision, and ensuring high standards of service and safety.

The successful candidate will have 5+ years as a Chef (preferably Modern Australian cuisine) and hold a Certificate IV in Commercial Cookery or a Diploma level qualification.

Qualifications

• Minimum 5 years' experience as a Chef (Modern Australian cuisine preferred).
• Certificate IV in Commercial Cookery or a Diploma level qualification is required.

Responsibilities

• Lead Back of House operations and foster communication with Front of House and kitchen team.
• Collaborate on innovative menus for restaurant, events and weddings; manage stock ordering and control.

Skills

Back of House leadership

Menu development

Cost management

Quality control

Staff supervision

Education

Certificate IV in Commercial Cookery

Diploma level qualification

Job description

Lake George Winery is a family-owned and operated establishment nestled along the Lake George in the Canberra region. We are currently seeking an experienced Chef to join our team and who is ready to take the next step in their career.

This is hands-on role will involve, leading Back of House operations, managing a restaurant, events, and weddings, create innovative and seasonal menu, stock ordering and control, staff supervision, meal service and preparation.

We are looking for someone with a genuine passion for good food, who is organised, displays leadership and is looking for a long-term secure role.

Key Responsibilities

• Ability to lead Back of the House operations and fostering strong communication between Front of House and the kitchen team.
• A positive and solutions-focused approach with an open communication style and the ability to inspire those working around you.

Menu Development

• Collaborate with the management team to create innovative menus for restaurant, events and weddings that cater to diverse tastes and dietary preferences.

Quality Assurance

• Develop and execute innovative dishes whilst ensuring quality and consistency.
• Ensure rigorous adherence to compliance and safety standards for staff and customers.

Cost Management

• Assist in managing food, waste, and labour costs and revenue.
• The ability to effectively run a kitchen and associated function spaces simultaneously with KPIs and food cost management.
• Demonstrated experience within a high volume A La Carte venue.

Skills/experience

• Minimum 5 years' experience as a Chef (preferably in Modern Australian Cuisine).
• Certificate IV in Commercial Cookery or Diploma level qualification required.

Culture and benefits

• In return for your hard work, we offer a desirable package, harmonious environment, and a great customer service-focused team, with a genuine desire to delight and serve our customers.
• We offer work-life balance and celebrate our achievements and success.