Head Chef

Providence Cafe; Hobart; On-site; AUD 90,000 - 120,000; Full time

Job summary

Providence Café in Hobart is seeking a seasoned Head Chef to lead day-to-day kitchen operations, supervise the team, and ensure top-quality food through effective menu development and cost control.

You will work with the owner to expand Providence After Hours into a sustainable, regular evening dining offering, including recipe testing, supplier negotiations and proactive waste reduction. The role demands initiative, leadership and a proactive approach to driving business growth.

Qualifications

• Certificate III in Commercial Cookery or equivalent recognised culinary qualification.
• Minimum 5 years of relevant professional commercial kitchen experience.
• At least 2 years in a Head Chef, Sous Chef or comparable senior kitchen leadership position.
• Demonstrated experience in busy Australian cafés, restaurants or commercial kitchens.
• Strong practical knowledge of Western cuisine and experience preparing East or Southeast Asian dishes.
• Proven ability to supervise and train kitchen staff while actively participating in cooking and service.
• Experience in menu development, food costing, ordering, inventory management and waste reduction.
• Sound knowledge of Australian food safety standards and commercial kitchen operations.
• Strong organisational, leadership, communication and problem‑solving skills.
• Ability to work independently, take initiative and manage kitchen operations with minimal day-to-day supervision.

Responsibilities

• Take overall responsibility for the day-to-day operation of the kitchen.
• Work actively alongside the kitchen team in food preparation, cooking and service.
• Lead, supervise, train and support an established team of cooks.
• Plan and coordinate daily preparation, staff allocation and kitchen workflow to ensure smooth service.
• Maintain consistent standards of food quality, presentation, portion control and service times.
• Ensure the kitchen is consistently clean, organised, properly stocked and adequately prepared for each service.
• Identify operational inefficiencies and implement practical improvements to kitchen systems, workflow and productivity.
• Foster a positive, professional and accountable team culture.
• Take responsibility for maintaining, reviewing and improving the breakfast, brunch and lunch menus.
• Develop new recipes, seasonal specials and commercially viable menu items.
• Maintain standardised recipes, portion sizes, presentation standards and food preparation procedures.
• Work collaboratively with the business owner on menu direction and continuous improvement.
• Monitor customer feedback and food quality, taking proactive steps to address issues.
• Take ownership of food ordering, inventory management, stock rotation and stocktake procedures.
• Maintain appropriate stock levels to meet customer demand while minimising waste.
• Liaise with suppliers and negotiate competitive purchasing arrangements where appropriate.
• Monitor ingredient costs, food margins, portion control and wastage.
• Identify opportunities to improve purchasing efficiency and kitchen profitability.
• Maintain accurate purchasing, inventory and food-cost records.
• Take responsibility for kitchen’s day-to-day food safety management and related records.
• Ensure food safety documentation, temperature logs, cleaning schedules, allergen records and other required records are accurately maintained.
• Ensure compliance with food safety, hygiene and workplace health and safety requirements.
• Monitor kitchen equipment condition and coordinate maintenance.
• Identify and report equipment issues promptly and arrange maintenance within authority limits.
• Maintain a safe, clean and well-organised working environment.
• Maintain accurate kitchen records, operational reports and relevant documentation.
• Monitor kitchen performance against KPI, including food costs, wastage, service efficiency, and accuracy of preparation.
• Identify operational issues and develop practical solutions independently.
• Provide regular updates to the business owner regarding kitchen performance, staffing, costs and areas needing attention.
• Take initiative in improving kitchen procedures, staff productivity and overall operational efficiency.
• Contribute to Providence After Hours – Asian-Fusion Dining.
• Develop and refine dishes incorporating Western and East or Southeast Asian techniques.
• Undertake recipe testing, menu costing, ingredient sourcing and preparation planning.
• Coordinate kitchen preparation, staffing and food service for scheduled evening dining.
• Collaborate with the owner on menu direction, planning and sustainable growth of the evening concept.
• Support regular Friday and Saturday evening dining and potential additional evenings as business grows.
• Take ownership of kitchen performance and operational standards, serving as primary contact for kitchen-related matters.
• Work closely with the owner to implement operational improvements and support business objectives.

Education

Certificate III in Commercial Cookery or equivalent recognised culinary qualification

Diploma of Hospitality Management

Job description

This is a key leadership position for someone who enjoys cooking, takes genuine ownership of their work and has the initiative to identify opportunities, solve problems and contribute to the long-term success of the business. Alongside managing our established daytime kitchen, the successful candidate will work closely with the business owner to develop Providence After Hours into a sustainable, regular evening dining offering.

Key Responsibilities

1. Hands-On Kitchen Operations & Leadership

Take overall responsibility for the efficient day-to-day operation of the kitchen.

Work actively alongside the kitchen team in food preparation, cooking and service.

Lead, supervise, train and support an established team of cooks.

Plan and coordinate daily preparation, staff allocation and kitchen workflow to ensure smooth service.

Maintain consistent standards of food quality, presentation, portion control and service times.

Ensure the kitchen is consistently clean, organised, properly stocked and adequately prepared for each service.

Identify operational inefficiencies and implement practical improvements to kitchen systems, workflow and productivity.

Foster a positive, professional and accountable team culture.

2. Menu Development & Food Quality

Take responsibility for maintaining, reviewing and improving the existing breakfast, brunch and lunch menus.

Develop new recipes, seasonal specials and commercially viable menu items.

Maintain standardised recipes, portion sizes, presentation standards and food preparation procedures.

Work collaboratively with the business owner on menu direction, new ideas and continuous improvement.

Monitor customer feedback and food quality, taking proactive steps to address issues.

3. Stock Management, Ordering & Cost Control

Take ownership of food ordering, inventory management, stock rotation and stocktake procedures.

Maintain appropriate stock levels to meet customer demand while minimising unnecessary waste.

Liaise directly with suppliers and sales representatives, compare pricing and negotiate competitive purchasing arrangements where appropriate.

Monitor ingredient costs, food margins, portion control and wastage.

Identify opportunities to improve purchasing efficiency and kitchen profitability.

Maintain accurate purchasing, inventory and food-cost records.

4. Food Safety, Compliance & Equipment Maintenance

Take responsibility for the kitchen's day-to-day food safety management and associated administrative records.

Ensure food safety documentation, temperature logs, cleaning schedules, allergen records and other required records are accurately maintained.

Ensure compliance with relevant food safety, hygiene and workplace health and safety requirements.

Monitor kitchen equipment condition and coordinate routine and preventative maintenance.

Identify and report equipment issues promptly, arranging appropriate maintenance within agreed authority limits before problems escalates.

Maintain a safe, clean and well-organised working environment.

Maintain accurate kitchen records, operational reports and relevant administrative documentation.

Monitor kitchen performance against agreed key performance indicators, including food costs, wastage, service efficiency, food quality and preparation standards.

Identify operational issues and develop practical solutions independently.

Provide regular updates to the business owner regarding kitchen performance, staffing, costs and areas requiring attention.

Take initiative in improving kitchen procedures, staff productivity and overall operational efficiency.

6. Providence After Hours – Asian-Fusion Dining

Contribute to the ongoing development of Providence After Hours, our Asian-inspired fusion dining concept.

Develop and refine dishes incorporating Western and East or Southeast Asian culinary techniques and flavours.

Undertake recipe testing, menu costing, ingredient sourcing and preparation planning.

Coordinate kitchen preparation, staffing and food service for scheduled evening dining.

Collaborate with the owner on menu direction, operational planning and the sustainable growth of the evening concept.

Support the introduction of regular Friday and Saturday evening dining, with the potential for additional evenings as the business develops.

7. Overall Kitchen Accountability & Business Support

Take ownership of kitchen performance and operational standards, rather than focusing solely on individual cooking duties.

Act as the primary point of contact for kitchen-related operational matters, suppliers and staff.

Proactively identify, communicate and resolve problems, escalating significant matters to the owner when appropriate.

Work closely and constructively with the business owner to implement operational improvements and support business objectives.

Demonstrate initiative, accountability, adaptability and a genuine commitment to the continued development of Providence Café.

Undertake other reasonable duties related to kitchen operations, hospitality services and business development as directed by management, consistent with the Head Chef position.

Qualifications & Experience

Certificate III in Commercial Cookery or equivalent recognised culinary qualification.

Minimum 5 years of relevant professional commercial kitchen experience.

At least 2 years in a Head Chef, Sous Chef or comparable senior kitchen leadership position.

Demonstrated experience in busy Australian cafés, restaurants or commercial kitchens.

Strong practical knowledge of Western cuisine and experience preparing East or Southeast Asian dishes.

Proven ability to supervise and train kitchen staff while actively participating in cooking and service.

Experience in menu development, food costing, ordering, inventory management and waste reduction.

Sound knowledge of Australian food safety standards and commercial kitchen operations.

Strong organisational, leadership, communication and problem‑solving skills.

Ability to work independently, take initiative and manage kitchen operations with minimal day-to-day supervision.

Highly Regarded

Diploma of Hospitality Management.

Additional qualifications in business or hospitality management.

Experience in Asian-fusion menu development.

Experience managing high-volume food service, functions or catering.

Experience implementing kitchen performance systems and operational improvements.