Chef Manager: Lead Kitchen Ops & Client Partnerships

Compass Group Pty Limited; City of Marion; On-site; AUD 74,000 - 93,000; Full time

Benefits offered by this job

Uniforms provided

On-site parking

Salary packaging options

Retail discounts

Job summary

Compass Group Pty Limited, via Eurest, invites applications for a Chef Manager in Marleston. This full-time role oversees food production, menu catering, and front- and back-of-house operations, with Monday to Friday shifts and no weekends or public holidays.

You will lead staff development, manage budget and P&L, build client relationships, and ensure OH&S compliance. Head Chef background and Cert III in Commercial Cookery with Food Safety Supervisor certification are essential, along with

Qualifications

• Head Chef experience is essential.
• Minimum Cert 3 Commercial Cookery qualification.
• Food Safety Supervisor Certificate.
• Experience with full P&L management.
• Menu creation and costing.
• Strong people management and client-facing service.
• Contract management experience.
• Intermediate computer skills (Microsoft Office).

Responsibilities

• Plan, supervise, monitor and evaluate the food production and menu-based catering.
• Responsible for stock control, budgets, staff mentoring and training both front and back of house.
• Building and leveraging positive customer and client relationships to achieve our partnership objectives.
• Manage finances within a budget & maintain efficient operations across multi services.
• Ensure contract compliance is met and understanding of the scope of work required (OH&S).

Skills

Head Chef experience

Certificate III in Commercial Cookery

Food Safety Supervisor Certificate

Full P&L management

Menu creation & costing

People management

Contract management

Microsoft Office

Education

Certificate III in Commercial Cookery

Tools

Microsoft Office

Job description

Compass Group Pty Limited, via Eurest, invites applications for a Chef Manager in Marleston. This full-time role oversees food production, menu catering, and front- and back-of-house operations, with Monday to Friday shifts and no weekends or public holidays.

You will lead staff development, manage budget and P&L, build client relationships, and ensure OH&S compliance. Head Chef background and Cert III in Commercial Cookery with Food Safety Supervisor certification are essential, along with