HEAD CHEF

Traralgon Bowls Club; Traralgon; On-site; AUD 81,000 - 99,000; Full time

Job summary

Traralgon Bowls Club is seeking an experienced and commercially focused Head Chef to lead our kitchen team and help shape the next stage of our food operation. This role requires hands‑on leadership with a strong emphasis on delivering consistent, high quality food while controlling costs and improving systems across the kitchen.

You will oversee a busy operation that includes a bistro, functions and bowls events, develop menus, optimize stock, labour and wastage, and drive menu profitability.

Qualifications

• Must have proven Head Chef or senior kitchen leadership experience.
• Strong understanding of food COGS and gross profit.
• Ability to lead, develop and coach kitchen staff.
• Experience managing labour, rosters and stock control.
• Proven track record in menu costing and profitability.

Responsibilities

• Leading, developing and supporting the kitchen team.
• Delivering consistent, high-quality food.
• Managing food COGS and gross profit performance.
• Managing kitchen labour and rostering.
• Controlling stock, stock variance and wastage.
• Recipe costing, portion control and menu profitability.
• Menu development and continuous improvement.
• Purchasing and supplier performance.
• Maintaining food safety standards.
• Supporting functions, events and major bowls activities.
• Developing efficient kitchen systems and processes.
• Collaborating with front-of-house and other Club departments.
• Reporting on kitchen financial and operational performance.

Skills

Leadership

High-volume kitchen

Cost control

Menu development

Food safety

Stock control

Team development

Communication

Job description

$90,000+ Negotiable dependent of experience

Traralgon Bowls Club is seeking an experienced and commercially focused Head Chef to lead our kitchen team and help shape the next stage of our food operation.

This is an opportunity for an experienced kitchen leader who understands that running a successful kitchen is about more than producing great food.

We are looking for someone who can lead and develop a team, deliver consistency, control costs, improve systems and take genuine ownership of the operational and financial performance of the kitchen.

The Opportunity

Our food operation incorporates a busy bistro alongside functions, events, bowls tournaments and major Club activities.

Reporting to the Operations Manager, with overall accountability to the General Manager, the Head Chef will have responsibility for the leadership and performance of the kitchen.

Key responsibilities include:

• Leading, developing and supporting the kitchen team.
• Delivering consistent, high-quality food.
• Managing food COGS and gross profit performance.
• Managing kitchen labour and rostering.
• Controlling stock, stock variance and food wastage.
• Recipe costing, portion control and menu profitability.
• Menu development and continuous improvement.
• Purchasing and supplier performance.
• Maintaining the Club's Food Safety Management System and food safety standards.
• Supporting functions, events and major bowls activities.
• Developing efficient kitchen systems and processes.
• Working collaboratively with front-of-house and other Club departments.
• Reporting on kitchen financial and operational performance.

This is a Hands-On Leadership Role

We are looking for a Head Chef who is comfortable being on the tools and leading the team through busy services while also understanding the numbers behind a successful kitchen.

You should be able to look beyond the pass and understand how purchasing, labour, stock, wastage, recipe costing, portion control and menu design affect the overall performance of the operation.

About You

You will ideally have previous experience as a Head Chef, Executive Chef, Senior Sous Chef or in a comparable senior kitchen leadership position.

You will demonstrate:

• Strong leadership and communication skills.
• Experience managing a high-volume commercial kitchen.
• A sound understanding of food COGS and gross profit.
• Experience managing kitchen labour and rostering.
• Strong stock and wastage control.
• Recipe costing and menu profitability experience.
• Strong organisational and planning capability.
• Sound food safety knowledge.
• The ability to build and develop a professional kitchen team.
• The confidence to address performance and behavioural issues when required.
• A practical, solutions-focused approach to kitchen operations.
• The ability to work collaboratively across a broader hospitality operation.

Experience within a club, hotel, pub, high-volume bistro, function venue or similar hospitality environment will be highly regarded.

What We Offer

• 38 ordinary hours per week plus reasonable additional hours as required.
• Competitive salary negotiable and dependent on experience.
• Genuine responsibility and ownership of the kitchen operation.
• Opportunity to influence menu direction, kitchen systems and future food strategy.
• Support from the Club's Operations Manager and General Manager.
• Diverse operation incorporating bistro dining, functions, events and major bowls activities.
• An opportunity to build and develop a strong kitchen team.