Chef - La Sardina Loca - Mediterranean Restaurant & Bar

La Sardina Loca; Hobart; On-site; AUD 55,000 - 75,000; Full time

Benefits offered by this job

Supportive environment

Room to experiment

Competitive salary

Job summary

La Sardina Loca in Hobart, Australia is seeking a skilled Chef to lead our kitchen with a focus on teamwork, quality, and cost control. You will work closely with front-of-house and management to deliver creative seasonal menus in a professional environment.

The role emphasizes strong leadership, ongoing learning, and practical cost management to ensure both exceptional dishes and a profitable operation.

Qualifications

• Experience leading kitchen teams
• Strong focus on quality, presentation and consistency
• Interest in modern cooking techniques and plating styles
• Ability to manage food and wage costs to meet business goals

Responsibilities

• Lead, support, and develop the kitchen team in day-to-day operations.
• Work with management to create seasonal menus that reflect creativity and balance.
• Ensure high standards of food safety and cleanliness in the kitchen.
• Monitor and meet financial goals for food and labor costs.
• Foster good communication and collaboration between the kitchen and front-of-house staff

Skills

Team leadership

Attention to detail

Cost management

Menu planning

Food safety knowledge

Job description

La Sardina Loca is looking for a skilled and dedicated Chef join our team and help us continue delivering great food in a welcoming and professional environment.

What We’re Looking For:

• Values Teamwork: A leader who works closely with the kitchen and front-of-house teams to ensure smooth communication and a positive work culture.
• Pays Attention to Detail: A chef with an eye for quality, presentation, and consistency in every dish.
• Loves to Learn: Someone interested in keeping up with modern cooking techniques and plating styles.
• Thinks Practically: Experienced in managing food and wage costs to meet business goals without compromising on quality.

Responsibilities:

• Lead, support, and develop the kitchen team in day-to-day operations.
• Work with management to create seasonal menus that reflect creativity and balance.
• Ensure high standards of food safety and cleanliness in the kitchen.
• Monitor and meet financial goals for food and labor costs.
• Foster good communication and collaboration between the kitchen and front-of-house staff.

What We Offer:

• A supportive work environment with a focus on teamwork and growth.
• Room to experiment with fresh ideas and techniques.
• A competitive salary package.