Head Chef: Lead Team & Craft Coastal Pub Menu

Portarlington Grand Hotel; Portarlington; On-site; AUD 99,000 - 121,000; Full time

Benefits offered by this job

Relocation assistance

Coastal living near Geelong

Job summary

The Portarlington Grand Hotel on the Bellarine Peninsula is seeking a Head Chef to own the kitchen, lead a growing team and shape the menus. You will work directly with the Executive General Manager to set standards, costs and dining direction across bistro, atrium dining, functions and accommodation guests.

Responsibilities include recruiting and developing the kitchen team, menu development using local produce, and maintaining strong food safety and cost controls.

Qualifications

• Experience as Head Chef or senior Sous Chef ready to step up, ideally in high-volume hotel, pub or functions kitchens.
• Track record of building teams and lifting standards.
• Menu development and food costing experience, and comfort owning a budget.
• Strong food safety knowledge with certification or willingness to obtain one.

Responsibilities

• Lead, recruit and develop the kitchen team, and build a culture people want to be part of.
• Create menus that maximise Bellarine produce across dining, functions and accommodation guests.
• Develop a summer menu balancing pub classics with local seafood and refined dishes.
• Set the standards and systems for prep, ordering, stock control, food safety and hygiene.
• Own the numbers: food cost and gross margins, wastage, rostering and labour.
• Collaborate with FOH management for large bookings, walk-ins and peak periods.

Skills

Leadership

Team building

Menu development

Food costing

Food safety

Budgeting

Job description

The Portarlington Grand Hotel on the Bellarine Peninsula is seeking a Head Chef to own the kitchen, lead a growing team and shape the menus. You will work directly with the Executive General Manager to set standards, costs and dining direction across bistro, atrium dining, functions and accommodation guests.

Responsibilities include recruiting and developing the kitchen team, menu development using local produce, and maintaining strong food safety and cost controls.