Head Chef - Regional

West Kempsey Hotel; Kempsey; On-site; AUD 90,000 - 120,000; Full time

Benefits offered by this job

Competitive salary

Modern kitchen facilities

Supportive team environment

Job summary

West Kempsey Hotel in Kempsey, NSW seeks an experienced Head Chef to lead the hotel bistro, develop and cost menus, and drive kitchen performance. You will manage COGS, food costs, portions and wastage while guiding a kitchen team and collaborating with front-of-house and management to deliver quality, consistent dishes.

This role requires hands-on leadership, menu creativity, and a commitment to food safety and high standards in a busy pub-style kitchen.

Qualifications

• Demonstrable experience as a Head Chef or senior kitchen leader.
• Current NSW Food Safety Supervisor (FSS) certification, or ability to obtain.
• Proven experience developing, costing and implementing menus.
• Strong understanding of COGS, food-cost percentages, gross profit, portion control and wastage.
• Experience managing ordering, stock levels and supplier costs.
• Experience rostering a kitchen team.
• Strong communication with kitchen staff, front of house and management.
• Hands-on leadership and front-line involvement during service.

Responsibilities

• Lead the day-to-day operation of a busy hotel bistro.
• Develop, cost and regularly refresh the bistro menu.
• Create and implement specials and new dishes.
• Accurately calculate COGS and individual dish costs.
• Manage food costs, margins, portion control and wastage.
• Lead, support and develop the kitchen team.
• Manage ordering, stock control and supplier relationships.
• Staff rostering and timesheet management.
• Maintain high standards of food safety, cleanliness and compliance.
• Work closely with venue management and front-of-house staff.
• Be hands-on and lead the team from the front during service.

Skills

Leadership

Menu development

COGS

Food safety

Team rostering

Pass service

Job description

We’re looking for an experienced, qualified and hands-on Head Chef to lead our established hotel bistro.

Our menu sits slightly above traditional pub fare, keeping the pub favourites our customers expect while allowing plenty of opportunity for creativity, quality specials and fresh ideas.

This is a genuine Head Chef position. You’ll lead the kitchen from the front and take responsibility for menu development, food quality, consistency, COGS, labour and the overall performance of the kitchen.

The role:

• Lead the day-to-day operation of a busy hotel bistro
• Develop, cost and regularly refresh the bistro menu
• Create and implement specials and new dishes
• Accurately calculate COGS and individual dish costs
• Manage food costs, margins, portion control and wastage
• Lead, support and develop the kitchen team
• Manage ordering, stock control and supplier relationships
• Staff rostering and timesheet management through Deputy
• Maintain high standards of food safety, cleanliness and compliance
• Work closely with venue management and front-of-house staff
• Be hands-on and lead the team from the front during service

You are / have:

• Demonstrable experience as a Head Chef or in a comparable senior kitchen leadership role
• Current NSW Food Safety Supervisor (FSS) certification, or ability to obtain as required
• Proven experience developing, costing and implementing menus
• Strong understanding of COGS, food-cost percentages, gross profit, portion control and wastage
• Experience managing ordering, stock levels and supplier costs
• Experience managing and rostering a kitchen team
• Strong communication with kitchen staff, front of house and management
• Passionate about food and delivering a consistently quality product
• Prepared to get hands-on and lead the team from the front
• Keen to bring new ideas to the venue and make a difference
• Comfortable interacting with customers at the pass

We will provide:

• Competitive salary and incentives
• Modern and well-maintained kitchen facilities
• An established and successful hotel bistro
• Genuine creative input and ownership of menu development and specials
• Online platforms for rostering, food safety and ordering
• A friendly and supportive team environment
• Support from management to achieve food and labour targets
• The opportunity to put your own stamp on the kitchen

If you’re an experienced Head Chef who can lead a team, develop and cost a menu, control a kitchen commercially and consistently produce great food, we’d love to hear from you.