Executive Kitchen Lead: High-Volume Pub & Arcade

VARSITY; Perth; On-site; AUD 70,000 - 90,000; Full time

Benefits offered by this job

Bonus

Job summary

Varsity is seeking Head Chefs, Sous Chefs and Chef de Parties to join our Perth kitchen team. You will deliver high‑volume, quality meals in a busy restaurant/pub setting, following Varsity recipes and plating guides while maintaining strict food safety and cleanliness standards.

Responsibilities include staff allocation, kitchen operations, menu development with the team, and stock management. Diploma or 2–3 years’ experience and valid working rights are required for this full‑time role in

Qualifications

• Diploma qualification in a relevant field and/or 2-3 years of relevant work experience required for this role.
• 2-3 years of relevant work experience required for this role.
• Working rights required for this role.

Responsibilities

• Ensuring all meals are cooked Varsity’s Way.
• Following our national recipes & plating guides.
• Ensuring all meals are served as quick as possible and are of the highest quality every time.
• Food safety and hygiene are extremely important to us, our kitchen is always sparkling clean and well organised.
• Adhering to all food preparation and cleanliness guidelines is a must.
• Ensuring staff are allocated sections and secondary duties throughout their shifts, as well as managing general kitchen operations in conjunction with the Sous and Head Chef.
• Contributing to the Back of House Management team to improve current menu items and to develop specials and LTOs ideas.
• Managing stock ordering, delivery receipts, temperature log reporting.

Skills

2-3 years experience

Working rights

Education

Diploma in a relevant field

Job description

Varsity is seeking Head Chefs, Sous Chefs and Chef de Parties to join our Perth kitchen team. You will deliver high‑volume, quality meals in a busy restaurant/pub setting, following Varsity recipes and plating guides while maintaining strict food safety and cleanliness standards.

Responsibilities include staff allocation, kitchen operations, menu development with the team, and stock management. Diploma or 2–3 years’ experience and valid working rights are required for this full‑time role in