Head Chef | Seagulls

Norths Collective; Tweed Heads; On-site; AUD 90,000 - 130,000; Full time

Job summary

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

Qualifications

• 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.

Responsibilities

• 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.

Skills

Team leadership

Customer service

Strategic thinking

Food safety

Education

Certificate III in Commercial Cookery

Diploma in Hospitality Management

NSW Food Safety Supervisor

NSW Food Hygiene Certificates

First Aid / CPR / Advanced Resuscitation

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 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 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