Head Chef

GPRWA Unit Trust; Perth; On-site; AUD 110,000 - 150,000; Full time

Job summary

GPRWA Unit Trust in Perth is seeking a Head Chef to lead a brand-new venue from pre-opening, shaping the kitchen and establishing the culture alongside the Executive Chef and senior management. You will drive opening menu development, recruit and build the kitchen team, and set standards, systems and processes.

You will control food costs, labour, stock and supplier management to ensure high-quality, high-volume service.

Qualifications

• Proven experience as a Head Chef or experienced Senior Sous Chef ready to step up.
• Experience in busy pubs, taverns or high-volume hospitality venues.
• Passionate about modern, approachable and well-executed food.
• Confident with food costs, labour and kitchen financials.
• Can recruit, train and retain a strong kitchen team.
• Leads from the front and isn't afraid to be hands-on.
• Strong organisational and kitchen administration skills.
• Understands consistency, speed and quality in a high-volume environment.
• Communicates well across BOH, FOH and management.
• Wants to take genuine ownership of a kitchen.

Responsibilities

• Help shape and develop the opening menu
• Recruit and build your kitchen team
• Establish kitchen systems, procedures and standards
• Develop recipes, specifications and kitchen processes
• Set the culture and expectations of the kitchen from day one
• Lead, develop and motivate the kitchen team
• Deliver consistently high food and presentation standards
• Manage food costs, GP and kitchen profitability
• Manage labour and effective rostering
• Manage ordering, stock control and supplier management

Skills

People leadership

Kitchen administration

Cost control

High-volume service

Menu development

Job description

This is a rare opportunity to come on board from the beginning and play a key role in shaping the food offering, building the kitchen team and establishing the systems and culture of a completely new venue. Working closely with the Executive Chef and senior management team, you\'ll be involved in the venue\'s pre-opening phase and help bring the kitchen to life. Once open, you\'ll be responsible for the overall performance of the kitchen.

Key responsibilities

Help shape and develop the opening menu

Recruit and build your kitchen team

Establish kitchen systems, procedures and standards

Develop recipes, specifications and kitchen processes

Set the culture and expectations of the kitchen from day one

Lead, develop and motivate the kitchen team

Deliver consistently high food and presentation standards

Manage food costs, GP and kitchen profitability

Manage labour and effective rostering

Manage ordering, stock control and supplier management

About you

Proven experience as a Head Chef or experienced Senior Sous Chef ready to step up

Experience in busy pubs, taverns or high-volume hospitality venues

Passionate about modern, approachable and well-executed food

Confident with food costs, labour and kitchen financials

Can recruit, train and retain a strong kitchen team

Leads from the front and isn\'t afraid to be hands-on

Strong organisational and kitchen administration skills

Understands consistency, speed and quality in a high-volume environment

Communicates well across BOH, FOH and management

Wants to take genuine ownership of a kitchen

About us

You\'ll become part of an experienced and established hospitality team behind venues including Berts City Beach, The Rowing Pavilion and General Public - bringing proven operational experience, support and a strong hospitality culture to this exciting new opening.

The opportunity to open and lead a completely new kitchen

Be part of the experienced hospitality team behind Berts City Beach, The Rowing Pavilion and General Public

Genuine input into the menu and food direction

The chance to build your own team from the ground up

Support from an experienced Executive Chef and senior management team

Modern new kitchen and facilities

Career progression within a growing hospitality group