Head Chef | Seagulls

Norths Collective; Richmond; On-site; AUD 100,000 - 140,000; Full time

Job summary

Seagulls Club in Tweed Heads West is seeking a Head Chef to lead day-to-day food operations for the venue and its events. You will drive budgets, menus and team performance, while ensuring top-quality service and consistency across operations.

The role reports to the Venue Manager and works within the Norths Collective hospitality group, upholding food safety standards and delivering memorable guest experiences.

Qualifications

• Experience in a high-volume 5-star commercial catering role.
• Proven kitchen and people leadership experience.
• A commitment to great customer service and quality food operations.
• A people person who drives team culture.
• Strong conceptual ability and strategic thinking.

Responsibilities

• Oversee day-to-day food operations for Seagulls, including events and functions.
• Implement business goals and strategies for the food ops team.
• Deliver exceptional customer experiences with high standards.
• Lead financial planning, budgeting and people development.
• Maintain food safety, HACCP compliance and lounge/kitchen hygiene.

Skills

High-volume catering

Kitchen leadership

People leadership

Customer service

Team culture

Budget & P&L exposure

Strategic thinking

Education

Certificate III in Commercial Cookery

Diploma in Hospitality Management

NSW Food Safety Supervisor

NSW Food Hygiene Certificates

First Aid, CPR and Advanced Resuscitation Certificates

Job description

Seagulls Club in Tweed Heads West has a story that spans over 100 years. What sets us apart is the strong bonds our members share, the meaningful connections they make, and the feeling that they are valued, appreciated and respected as part of our community.

Seagulls has an exciting long-term opportunity for a quality Head Chef to continue to build a strong, professional operation, and to help lead the business into the next phase of growth and success.

Joining Seagulls means you become part of the Norths Collective hospitality group which includes Norths Cammeray, The Greens North Sydney, The Alcott Lane Cove and The Verandah Beecroft.

About the role...

The role of Seagulls Head Chef reports to the Seagulls Venue Manager and is supported by our Group Executive Chef. The Head Chef is responsible for the day-to-day execution of all food operations for the venue, including our functions and events menus. The Head Chef will be responsible for:

• The implementation of business goals & strategies for the food operations teams set by the Venue Manager and the Executive Chef
• Delivering an exceptional experience to all customers by delivering classic and contemporary cuisine to the highest possible standards
• All aspects of catering including financial, and people leadership and training

Your Key Priorities will be to:

• Financial Performance. Maintain cost efficiencies and promote new ideas for cost reduction, while ensuring that the operational budget is in line and costs are strictly controlled maximising profitability. Ensuring that the operational budget is in line and costs are strictly controlled maximising profitability.
• Strategy and Planning. Play an integral role by contributing to management meetings and keeping abreast of food trends while developing both restaurant and catering menus.
• Team Management. Build a strong team by maintaining a harmonious and mutually beneficial working relationship with staff, management and customers in a pressured environment.
• Hygiene and food safety. Maintain highest level of food safety and hygiene in accordance with food safety guidelines and club policies and procedures.
• Communication. Maintain effective communication with all key stakeholders including senior management, line managers and kitchen staff.
• Work, Safety, Health and Compliance. Actively support a range of activities in accordance with Work, Health & Safety legislation obligations and in line with Risk Management Program as well as HACCP audit compliance. Ensure compliance wherever necessary including all relevant legislation, regulations and codes of practice.

The Candidate:

• Experience in a high volume 5-star commercial catering role
• Proven kitchen and people leadership experience
• A commitment to great customer service and quality food operations
• A people person who drives team culture
• Has strong conceptual ability and strategic thinking
• Previous experience managing an operating budget with P&L exposure
• Certificate III in Commercial Cookery
• Diploma in Hospitality Management is highly desirable
• NSW Food Safety Supervisor & NSW Food Hygiene Certificates
• Current First Aid, CPR and Advanced Resuscitation Certificates