Head Chef - High-Volume Pub Kitchen & Events

Open Door Pub Co. Pty Ltd; Adelaide; Sur place; AUD 140 000 - 190 000; Plein temps

Avantages offerts par ce poste

Annual bonus up to $20K

Staff discounts across venues

Training, development & progression

Résumé du poste

Open Door Pub Co. Pty Ltd in South Australia is seeking an experienced Head Chef to lead a high-volume kitchen at Mick O'Shea's in Hackham. You will drive a strong food offering and manage a large team across busy service periods, weekends, and major events.

The role demands hands-on leadership, menu development, and a focus on quality, cost control and guest satisfaction. A competitive salary with an annual bonus up to $20K is on offer.

Qualifications

• Experience leading a high-volume kitchen operation.
• Ability to manage food costs and stock in a busy pub setting.
• Strong leadership to drive performance during events and peak periods.

Responsabilités

• Lead and develop the kitchen team, creating a positive and high-performing culture.
• Oversee food quality, consistency and presentation across all services.
• Drive kitchen operations across busy weekends, functions and major events.
• Work closely with the venue leadership team to shape and develop the food offering.
• Manage food costs, stock control, ordering and kitchen budgets.
• Maintain high standards around food safety, cleanliness and kitchen compliance.
• Plan menus and specials that work for a high-volume pub environment.
• Lead from the front during busy services and ensure the kitchen runs efficiently.
• Train, coach and develop your team to build a strong kitchen culture.

Connaissances

High-volume kitchen

Lead kitchen team

Food cost management

Menu development

Staff training

Events & functions

Description du poste

Open Door Pub Co. Pty Ltd in South Australia is seeking an experienced Head Chef to lead a high-volume kitchen at Mick O'Shea's in Hackham. You will drive a strong food offering and manage a large team across busy service periods, weekends, and major events.

The role demands hands-on leadership, menu development, and a focus on quality, cost control and guest satisfaction. A competitive salary with an annual bonus up to $20K is on offer.