GROUP HEAD CHEF

Charlotte Cafe; Sydney; On-site; AUD 180,000 - 240,000; Full time

Job summary

Charlotte Cafe in Sydney is seeking a Group Head Chef to steer culinary direction across six venues. You will work directly with the owners, bring creative input, and raise the food offering to the next level, focusing on breakfast and lunch with no dinner service.

You will lead and develop a team of about 15 chefs and cooks, establish kitchen systems, manage costs and supplier quality, and drive innovative concepts while building a cohesive kitchen culture across the group.

Qualifications

• Proven leadership of a multi-venue kitchen team
• Strong understanding of food costs and commercial performance
• Ability to develop menus and seasonal launches
• Ability to implement kitchen systems and training

Responsibilities

• Culinary direction across six venues
• Menu development and seasonal menu launches
• Food quality, consistency and presentation
• Leading and developing a team of 15 chefs and cooks
• Kitchen systems, procedures and training
• Food costs, wastage and commercial performance
• Supplier relationships and product quality
• New dishes, concepts and culinary initiatives
• Building a strong and consistent kitchen culture across the group

Job description

This is a Group Head Chef role leading culinary direction across six venues with a team of approximately 15 chefs and cooks. You'll work directly with the owners, have real creative input and be responsible for taking the food offering to the next level. The role operates predominantly across breakfast and lunch with no traditional dinner service.

Key responsibilities

• Culinary direction across six venues
• Menu development and seasonal menu launches
• Food quality, consistency and presentation
• Leading and developing a team of 15 chefs and cooks
• Kitchen systems, procedures and training
• Food costs, wastage and commercial performance
• Supplier relationships and product quality
• New dishes, concepts and culinary initiatives
• Building a strong and consistent kitchen culture across the group

About you

• Takes genuine pride in what leaves the kitchen
• Knows how to lead and develop chefs
• Understands food costs and commercial performance
• Can create systems and hold people accountable
• Highly organised and operationally strong
• Isn't afraid to challenge the status quo
• Wants to build rather than simply maintain
• Has the ambition to grow with a business