Head Chef: Lead a Busy, Profitable Kitchen Team

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

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.