Head Chef: Lead High-Volume Fine-Catering & Events

Norths Collective; Tweed Heads; Presencial; AUD 90.000 - 130.000; Jornada completa

Descripción de la vacante

Seagulls Club in Tweed Heads West, part of Norths Collective hospitality group, is seeking a Head Chef to lead the venue's food operations. You will oversee day-to-day cooking, menus for restaurant and events, and ensure high standards of service.

The role reports to the Venue Manager with support from the Group Executive Chef. You will manage budgets, drive cost efficiency, mentor kitchen staff, uphold HACCP and food safety policies, and deliver an exceptional dining experience for members and

Formación

• Experience in a high-volume, 5-star commercial catering role.
• Proven kitchen and people leadership experience.
• Commitment to great customer service and quality food operations.
• A people person who drives team culture and performance.
• Strong conceptual ability and strategic thinking.
• Previous experience managing operating budgets with P&L exposure.

Responsabilidades

• The Head Chef is responsible for day-to-day execution of all food operations for the venue, including functions and events menus.
• Implementing business goals & strategies for food operations as directed by Venue Manager and Executive Chef.
• Delivering an exceptional customer experience by offering classic and contemporary cuisine to high standards.

Conocimientos

Team leadership

Customer service

Strategic thinking

Food safety

Educación

Certificate III in Commercial Cookery

Diploma in Hospitality Management

NSW Food Safety Supervisor

NSW Food Hygiene Certificates

First Aid / CPR / Advanced Resuscitation

Descripción del empleo

Seagulls Club in Tweed Heads West, part of Norths Collective hospitality group, is seeking a Head Chef to lead the venue's food operations. You will oversee day-to-day cooking, menus for restaurant and events, and ensure high standards of service.

The role reports to the Venue Manager with support from the Group Executive Chef. You will manage budgets, drive cost efficiency, mentor kitchen staff, uphold HACCP and food safety policies, and deliver an exceptional dining experience for members and