Head Chef

The Black Footed Pig Tapas Bar & Kitchen; City of Hobart; On-site; AUD 60,000 - 80,000; Full time

Job summary

A waterfront restaurant in Hobart is seeking a passionate team leader to oversee kitchen operations. You will ensure high-quality food, mentor kitchen staff, and manage inventory while maintaining a positive work environment. Ideal candidates will have over 3 years of experience in leadership, a strong cooking style, and a deep commitment to food hygiene. Enjoy a 4-day work week in this well-established business.

Qualifications

• Minimum 3 years experience in a similar leadership role.
• Strong leadership, interpersonal and communication skills.
• A confident and creative cooking style with a strong emphasis on quality.
• Passionate about quality produce and food hygiene.
• Unrestricted working rights in Australia.

Responsibilities

• Responsible for quality control and maintaining high standards.
• Facilitate smooth service periods to deliver memorable dining experiences.
• Mentor and manage kitchen staff.
• Responsible for ordering and stock management.
• Ensure adherence to WHS and hygiene standards.
• Develop and design new menus and recipes.

Skills

Leadership skills

Communication skills

Cooking style

Passion for cooking

Knowledge of food hygiene

Job description

Add expected salary to your profile for insights

The venue is a stunning Restaurant / Bar dining concept on Hobart's waterfront. We have built a reputation on serving delicious food with excellent customer service and we have been privileged to be awarded an AGFG Chef's Hat. We have a small kitchen team that work well together. We take pride in having a good, happy work environment that our staff want to be apart of. We are seeking a team leader that is passionate about European/Mediterranean cuisine who will continue to grow our kitchen and restaurant in the right direction.

Qualifications & experience

• Minimum 3 years experience in a similar leadership role;
• Strong leadership, interpersonal and communication skills;
• A growth mindset and a passion for cooking and self-improvement.
• A confident and creative cooking style with a strong emphasis on quality and presentation;
• Able and willing to engage with local growers, fisheries and farmers
• Informed understanding of current market needs, and ability to capture the right audience.
• Passionate about quality produce and food hygiene
• Unrestricted working rights in Australia.
• passionate about training and teaching staff.

Tasks & responsibilities

• Responsibility for quality control, maintaining consistently high standards of product;
• Facilitation and delivery of smooth & well managed service periods with the aim of delivering a memorable dining experience;
• Management, guidance & mentorship of all kitchen staff across service & non-service periods;
• Responsible for ordering and stock management, minimising food costs and wastage;
• Ensure all WHS and hygiene standards are adhered to by all kitchen staff;
• Management of valuable supplier relationships;
• Responsibility for kitchen presentation and asset management;
• Rostering of staff and timesheet management;
• Direct the successful day-to-day operation of the restaurant to the required standards
• Develop, design, or create new menus and recipes.
• A great working environment which prioritises a strong work life balance.
• This role is a great opportunity for a strong sous or established head chef to step up and take the reins of a well established business. A chance to showcase your skills and make your mark in the industry.
• 4 day work week

Unlock job insights

Salary match Number of applicants Skills match

Your application will include the following questions:

• Which of the following statements best describes your right to work in Australia?
• How many years' experience do you have as a Head Chef?
• Do you have experience preparing work rosters?
• Have you worked in a role which requires a sound understanding of OH&S/WHS?
• How many years of asset management experience do you have?
• Have you worked in a role which requires a sound knowledge of food provenance?
• Which of the following culinary arts qualifications have you obtained?
• Do you have experience with menu planning & costing?

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