Head Chef – Jasmine’s, Henley Beach

Jasmine's; Adelaide; Presencial; AUD 100.000 - 140.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Performance bonus

Relocation package

Beachfront kitchen

Descripción de la vacante

Jasmine’s, a beachfront Italian restaurant in Henley Beach, SA, seeks a Head Chef to own the kitchen, ensure consistent plating, and drive costed menus that deliver value and repeat visits. You’ll lead the brigade, manage suppliers, and uphold food safety and compliance in a high-volume setting.

With relocation support for the right interstate candidate, this role offers latitude to grow toward the Group Executive Chef position as targets are met and targets hit the 90-day milestones.

Formación

• 8+ years in professional kitchens, including head chef experience in a high-volume restaurant.
• Strong Italian and Mediterranean cooking.
• Proven food costing and stock control, with numbers to back it up.
• Calm, firm leadership that builds a team rather than carries it.
• Ambition to lead food across a growing group.

Responsabilidades

• The menu, the team, the suppliers and the standards
• Spec cards and plating standards for every dish
• Full menu costing, with food cost held at 28–32%
• Menu engineering: what sells, what earns, what goes
• Weekly stocktakes and food cost reporting
• Recruiting, rostering and training the brigade
• Food safety, allergens and compliance

Conocimientos

Head Chef experience

High-volume restaurant

Food costing

Leadership

Italian & Mediterranean cooking

Descripción del empleo

Jasmine’s is a 130-seat Italian restaurant with a Mediterranean edge, right on the water at Henley Beach. Lunch and dinner, a busy terrace, and 160–200 covers on a big day.

We need a Head Chef to take full ownership of the kitchen and make every plate consistent, costed and worth coming back for.

Jasmine’s is part of Chahoud Group, South Australia’s largest hospitality group, with more than 20 venues including Da Vinci, Pellegrini, Palazzo and The Pancake Kitchen. This role is the first step into our culinary leadership team. Hit your targets and you move into Group Executive Chef.

What you’ll own

The menu, the team, the suppliers and the standards

Spec cards and plating standards for every dish

Full menu costing, with food cost held at 28–32%

Menu engineering: what sells, what earns, what goes

Weekly stocktakes and food cost reporting

Recruiting, rostering and training the brigade

Food safety, allergens and compliance

What you bring

8+ years in professional kitchens, including head chef experience in a high-volume restaurant

Strong Italian and Mediterranean cooking

Proven food costing and stock control, with numbers to back it up

Calm, firm leadership that builds a team rather than carries it

Ambition to lead food across a growing group

What you get

An extremely lucrative wages + Super + Performance Bonus

Performance bonus tied to food cost and guest reviews

A written path to Group Executive Chef, with a pay step when you hit your 90-day targets

Real authority to make changes

Relocation package for the right interstate candidate

A beachfront kitchen, and a chance to cook in SA as the Michelin Guide arrives

Interstate applicants welcome. Confidential enquiries welcome.