Chefs ( Head Chef ) - St George Basin , South Coast- Nsw

Basin Breeze Pavilion Pty Ltd; St Georges Basin; On-site; AUD 110,000 - 150,000; Full time

Benefits offered by this job

Accommodation

Sponsorship

Job summary

Basin Breeze Pavilion Pty Ltd is a waterfront venue seeking a Head Chef/Senior Chef to set the culinary vision and lead the kitchen. You will develop and cost seasonal menus, lead the brigade, and own kitchen P&L while building supplier relationships and ensuring HACCP compliance.

Accommodation and sponsorship may be provided for the right candidate. Availability for weekends and peak periods is expected as the venue grows and launches new events, with a strong focus on quality produce and guest

Qualifications

• Minimum 5 years experience as Head Chef, Sous Chef, or Executive Chef.
• Proven menu development and food costing results.
• Strong commercial skills: budgeting, P&L management and supplier negotiation.
• Experience building and leading teams and implementing kitchen systems.
• Current food safety certification and thorough HACCP knowledge.
• Availability for weekends, evenings and peak periods.
• A strong culinary point of view and passion for quality produce.

Responsibilities

• Set and lead the venue's culinary vision, standards and identity across all services.
• Develop, cost and launch seasonal menus, signature dishes and new service concepts.
• Lead, recruit and develop the kitchen brigades.
• Build kitchen systems and standards: recipe specs, prep guides, plating standards and training programs.
• Own the kitchen P&L: food cost, labour cost, wastage and budget targets.
• Build supplier relationships, negotiate pricing, and source quality local and seasonal produce.
• Ensure full compliance with food safety, HACCP, hygiene and WHS requirements.
• Partner with the Director and front-of-house on guest experience, events and venue growth.
• Design and deliver special events, set menus and functions at scale.
• Report regularly to the Director on kitchen performance, costs and opportunities.

Skills

Menu development

Food costing

P&L management

Team leadership

Job description

Key responsibilities

Set and lead the venue's culinary vision, standards and identity across all services

Develop, cost and launch seasonal menus, signature dishes and new service concepts

Lead, recruit and develop the kitchen brigades.

Build kitchen systems and standards: recipe specs, prep guides, plating standards and training programs

Own the kitchen P&L: food cost, labour cost, wastage and budget targets

Build supplier relationships, negotiate pricing, and source quality local and seasonal produce

Ensure full compliance with food safety, HACCP, hygiene and WHS requirements

Partner with the Director and front-of-house on guest experience, events and venue growth

Design and deliver special events, set menus and functions at scale

Report regularly to the Director on kitchen performance, costs and opportunities

About you

Minimum 5 years experience as a Head Chef/Sous chef or Executive Chef

Proven menu development and food costing results

Strong commercial skills: budgeting, P&L management and supplier negotiation

Experience building and leading teams and implementing kitchen systems

Current food safety certification and thorough HACCP knowledge

Availability for weekends, evenings and peak periods

A strong culinary point of view and a passion for quality produce

About us

Basin Breeze Pavilion is ambitious waterfront venue with a vision to be the south coast's best restaurant , we are known for fresh ingredients , quality produce and polished service across breakfast, brunch with amazing views , relaxing vibes and planning to open soon for dinner service. we are happy to provide accomodation and sponsorship for the right candidate.

Benefits

• we are happy to provide accomodation and sponsorship for the right candidate.