Chef for SA

Mygration Pty Ltd; Port Broughton; On-site; AUD 80,000 - 85,000; Full time

Job summary

Mygration Pty Ltd seeks a talented Chef to lead a section of the kitchen in a heritage destination. You will craft menus that reflect rustic charm, mentor a diverse team, and ensure top-quality guest dining experiences.

You will oversee food costing, inventory management, and labour control while maintaining stringent hygiene and safety practices. This is a Full-Time role with an immediate start in Port Broughton, SA.

Qualifications

• Proven leadership in a high-volume kitchen.
• Seasonal, produce-driven cooking with menu development.
• Ability to mentor and train kitchen staff.
• Strong understanding of food costing, inventory, and labour control.
• Commitment to food safety and hygiene standards.

Responsibilities

• Lead menu development, costing, and kitchen management to reflect seasonal produce and rustic charm.
• Estimate food requirements, manage inventory, order supplies, and control costs.
• Monitor quality from prep to plate, ensuring consistency and high standards.
• Mentor and train kitchen staff, uphold safety regulations, and enforce procedures.

Skills

Leadership

Menu development

Costing & budgeting

Inventory management

Food safety supervision

Team mentorship

Guest experience

Education

Food Safety Supervisor certificate

Job description

Location: Port Broughton, SA, 5522
Full-Time: Immediate start
Reports to: Aged Care Facility Manager
Job Title: Chef
Salary range: $79,500 - $85,000 - depending on skills level and work experience + superannuation.
Job Closure date: 30 days

About our client:

Our client, a cherished heritage destination that offers a unique window into Australian history and artisanal culture, is seeking a talented and creative Chef to join their leadership team. More than just a venue, it is a vibrant community hub where history comes to life through authentic experiences, from watching blacksmiths and potters at work to enjoying classic, heartwarming meals. This role is a chance to lead a section of the kitchen in a place that values quality, tradition, and genuine guest connection.

About the Role:

Stepping into this Chef role means becoming a custodian of a beloved culinary tradition. You will be responsible for crafting and executing menus that complement the rustic, authentic charm of the village, delighting visitors from across the country and around the world. This is a leadership position where your culinary vision, mentorship, and commitment to excellence will be crucial in maintaining the high standards of a kitchen known for its homestyle cooking and warm hospitality. You will play a key part in creating the memorable dining experiences that complete a guest's day at this iconic location.

Key Duties & Responsibilities:

Menu Development & Kitchen Management:

• Take a leading role in planning, developing, and costing out creative menus that reflect the seasonal bounty and the rustic, artisanal ethos of the establishment.
• Proactively estimate food requirements, manage inventory levels, and place precise orders with suppliers to ensure consistent quality while controlling costs and minimizing waste.
• Analyze food and labour costs to contribute to the kitchen's financial efficiency, suggesting menu adjustments where necessary to meet budgetary goals.

Quality Control & Culinary Leadership:

• Maintain an unwavering commitment to quality by meticulously monitoring dishes at every stage, from initial preparation and mise en place to final presentation and plate-up.
• Prepare and cook a variety of dishes with a focus on technique, flavour, and consistency, ensuring every meal served is of the highest standard.
• Proactively discuss food preparation issues, guest feedback, and menu performance with the Management team and fellow kitchen staff to foster a culture of continuous improvement.

Training, Mentorship & Compliance:

• Act as a mentor and leader within the kitchen brigade, actively demonstrating advanced cooking techniques and advising team members on standardized procedures and recipes.
• Take responsibility for upholding the highest standards of cleanliness and safety, rigorously explaining and enforcing all hygiene and Occupational Health & Safety regulations.
• Participate in the selection and training of new kitchen staff and apprentices, helping to build a skilled, cohesive, and positive team.

The Ideal Candidate Will Possess:

• Proven experience in a Chef de Partie or similar supervisory role within a high-volume, quality-focused kitchen.
• A genuine passion for seasonal, produce-driven cooking with the creativity to develop menus that tell a story and connect with guests.
• Exceptional leadership and communication skills, with a natural ability to train, mentor, and motivate a diverse kitchen team.
• A comprehensive understanding of kitchen operations, including food costing, inventory management, and labour control.
• An unwavering commitment to food safety, holding a current Food Safety Supervisor certificate and leading by example in hygiene practices.
• The ability to work collaboratively with Managers and front-of-house staff to ensure a seamless and exceptional guest experience.
• Resilience, a strong work ethic, and the capacity to thrive in the dynamic environment of a premier tourist destination.