Executive Chef

Colonial Group; Lorne; On-site; AUD 110,000 - 160,000; Full time

Job summary

Colonial Group is seeking an Executive Chef to lead our culinary team in crafting memorable dining experiences. You will mentor staff, oversee food preparation, and curate enticing menus while maintaining a secure and efficient kitchen operation for guests.

You will develop menus, manage daily kitchen operations, ensure top-notch dish quality, and collaborate with management and suppliers to deliver a superior dining experience.

Qualifications

• Previous experience as an Executive, Head or Senior Sous Chef.
• Proven menu development skills with seasonal ingredients and quality presentation.
• Strong organisational skills for preparation, planning and cost control.

Responsibilities

• Developing and updating menus, including selecting ingredients, creating recipes, and ensuring variety and quality.
• Overseeing the daily operations of the kitchen, including staff scheduling, inventory management, and kitchen hygiene.
• Supervising the cooking process, ensuring that dishes are prepared to the highest standards in terms of taste, presentation, and portion size.
• Managing the kitchen's budget, controlling food costs, and minimising waste to maximise profitability.
• Hiring, training, and supervising kitchen staff to ensure a smooth operation.
• Collaborating with restaurant management, front-of-house staff, and suppliers to coordinate the overall dining experience.

Skills

Executive Chef

Menu development

Cost control

Team leadership

Communication

Shift flexibility

Job description

Purpose

As the Executive Chef, you are the leader in our world of culinary creations! Your guidance and expertise are instrumental in nurturing your kitchen team's talents as they craft delectable dishes that linger in the memories of diners. Mentoring your staff, overseeing food preparation, and thoughtfully curating enticing menus, all while maintaining a smoothly functioning and secure kitchen operation to guarantee an enjoyable dining experience for every guest.

Primary Responsibilities

• Developing and updating menus, including selecting ingredients, creating recipes, and ensuring variety and quality
• Overseeing the daily operations of the kitchen, including staff scheduling, inventory management, and kitchen hygiene
• Supervising the cooking process, ensuring that dishes are prepared to the highest standards in terms of taste, presentation, and portion size
• Managing the kitchen's budget, controlling food costs, and minimising waste to maximise profitability
• Hiring, training, and supervising kitchen staff, including chefs, cooks, and kitchen assistants, to ensure a smooth operation
• Collaborating with restaurant management, front-of-house staff, and suppliers to coordinate the overall dining experience and address any issues

Skills & Experience

• Previous experience as an Executive, Head or Senior Sous Chef
• Proven menu development skills, crafting innovative dishes with seasonal ingredients, accommodating dietary needs, and maintaining top‑nob presentation
• Take great pride and passion in the food you produce with exceptional attention to detail
• Strong organisational abilities for preparation, planning, and cost control
• A natural team player that loves the synergy of a great team, but can also work autonomously with ease
• Personal presentation & communication skills are imperative, along with positive energy & attitude
• Flexibly to work across a range of shifts including weekends and public holidays as required