Head Chef: Lead Creative, Profitable Club Kitchen

Geebung RSL; Brisbane; On-site; AUD 86,000 - 105,000; Full time

Job summary

Geebung RSL in Brisbane’s north is seeking a seasoned Head Chef to build a positive kitchen culture and a profitable catering operation, overseeing our Element Bistro, The Cove Kitchen, and two cafe outlets, as well as a busy function catering arm.

You will lead day-to-day operations, drive menu management, control labour costs and margin, ensure food safety standards, and mentor a skilled kitchen team while collaborating with management and catering supervisors.

Qualifications

• Proven experience as a Senior Sous Chef or Head Chef for a minimum of two years.
• Formal culinary qualifications (Certificate Level or Diploma).
• Full working rights with no VISA restrictions.
• Formal certifications including Food Safety Supervisor.
• Strong commitment to WHS and food hygiene practices.
• Demonstrated leadership and ability to mentor staff.

Responsibilities

• Lead day to day kitchen operations with a clear vision and energy.
• Daily purchasing and food production planning.
• Support the kitchen team in a hands-on capacity and lead by example.
• Drive consistent standards, procedures, quality control and efficiencies.
• Control labour costs and productivity.
• Set the standard in menu management, portion control, wastage and margin management.
• Oversee stock rotation, stock control and inventory management.
• Work closely with management and catering supervisors.
• Drive kitchen hygiene and food safety standards.
• Oversee equipment maintenance, repairs and safety programs.

Education

Certificate Level or Diploma in Culinary Arts

Food Safety Supervisor Certification

Job description

Geebung RSL in Brisbane’s north is seeking a seasoned Head Chef to build a positive kitchen culture and a profitable catering operation, overseeing our Element Bistro, The Cove Kitchen, and two cafe outlets, as well as a busy function catering arm.

You will lead day-to-day operations, drive menu management, control labour costs and margin, ensure food safety standards, and mentor a skilled kitchen team while collaborating with management and catering supervisors.