Head Chef | Club Kitchen Leader (High-Volume)

Club Burleigh; Gold Coast City; On-site; AUD 87,000 - 90,000; Full time

Job summary

Club Burleigh is seeking an experienced Chef to lead the kitchen at Burleigh Heads. Reporting to the Club Manager, you will plan menus, lead service, manage costs and mentor your team across all trading periods, from daily bistro meals to special-event catering.

The role requires a trade-qualified chef with Head Chef or senior kitchen experience in a high-volume venue, strong costing skills and WHS compliance. Salary is disclosed for the successful candidate.

Qualifications

• Trade-qualified chef (Certificate III in Commercial Cookery or equivalent).
• Proven experience as Head Chef or senior chef in high-volume venues (club/pub/hotel/bistro).
• Strong menu planning, costing and stock-control with focus on gross profit.
• Current Food Safety Supervisor certificate (or willingness to obtain).
• Sound WHS and safe food-handling practices.

Responsibilities

• Plan seasonal menus and food preparation in consultation with management and the functions co-ordinator.
• Prepare and present meals to a high standard, maintaining portion control and quality.
• Order food, supplies and equipment and manage stock rotation, storage and control.
• Compile kitchen rosters and manage workflow and labour in line with trading demand and budget.
• Monitor food costs, portion control and waste to protect gross profit.
• Maintain high standards of food safety, hygiene and WHS compliance at all times.
• Train, supervise and develop apprentices, trainees and kitchen staff.
• Liaise with front-of-house and management to ensure smooth service and resolve member feedback.

Skills

Menu planning

Costing

Stock control

Leadership

Food safety

Education

Certificate III in Commercial Cookery

Job description

Club Burleigh is seeking an experienced Chef to lead the kitchen at Burleigh Heads. Reporting to the Club Manager, you will plan menus, lead service, manage costs and mentor your team across all trading periods, from daily bistro meals to special-event catering.

The role requires a trade-qualified chef with Head Chef or senior kitchen experience in a high-volume venue, strong costing skills and WHS compliance. Salary is disclosed for the successful candidate.