Head Chef & Sous Chef Mornington Peninsula

Hospitality Recruits; Red Hill; On-site; AUD 70,000 - 90,000; Full time

Benefits offered by this job

Generous salary

Use of a professional team

Job summary

A regional restaurant/winery in Victoria seeks a Head Chef and a Sous Chef to lead and enhance their menu in a thriving tourist destination. Candidates should have at least 4 years of kitchen experience and a Cert IV in Commercial Cookery. The role offers a salary of $70K-$90K plus super, with opportunities for creativity and menu development in a supportive professional environment.

Qualifications

• Minimum 4 years experience running a kitchen as a Head or Sous Chef.
• Experience in leading and supervising junior chefs.
• Familiar with food safety and OHS guidelines.

Responsibilities

• Menu planning and development.
• Lead and train kitchen staff.
• Monitor quality of dishes.

Skills

Creativity in cookery techniques

Ability to train others

Work well under pressure

Team oriented

Attention to detail

Education

Cert IV in Commercial Cookery

Job description

Location: Regional Victoria Mornington Peninsula Work Type: Full Time Salary: $70K - $90K + super

Head Chef and Sous Chef – Mornington Peninsula

A great opportunity exists for a Head Chef and a Sous Chef to join a regional Restaurant/Winery located on the Mornington Peninsula less than 100KM from Melbourne. It’s a popular, well established business within a tourist destination with a thriving local community and frequent tourists who visit more than once. Sponsorship opportunity if required – Must currently be in Australia.

This is an opportunity for someone to lead a team and continue build, expand and develop the menu. The owners are looking for chefs who can bring new ideas to the table and help strengthen its reputation and increase the offering as a destination venue, while keeping its existing bustling trade coming back for what they love.

ABOUT THE ROLE

Full time position $70K to $90K plus super. What we are looking for are chefs that have a ‘can do’ attitude and can tick the majority of items below:

RESPONSIBILITIES

• Menu planning and development
• Be creative with a new menu
• Estimating food and labor costs
• Liaising with suppliers and use of seasonal and local produce
• Monitoring quality of dishes at all stages of preparation and presentation
• Ensuring hygiene regulations are met
• The ability to lead, train and nurture staff with leadership skills
• Autonomously run your own kitchen
• Prepare and serve meals with pride
• Set a seasonal menu, while introducing some fresh ideas
• Manage and maintain stock efficiently
• Keep records of expenses and wastage
• Maintain an immaculately clean kitchen at all times
• Work at pace and can be flexible with client requests

BENEFITS & PERKS

A generous salary is offered. You will have the use of a professional team to carry out your duties to a high standard.

SKILLS & EXPERIENCE

You will have at a minimum a Certificate IV or 4 year’s experience running a kitchen as a Head or Sous Chef.

REQUIREMENTS

• Show creativity in cookery techniques and ability to train others
• Work well under pressure
• Team oriented
• Positive, punctual and professional approach
• Familiar with food safety and OHS guidelines
• Attention to detail
• Competency with ordering and managing stock

QUALIFICATIONS

• Cert IV in Commercial Cookery
• 4+ years of kitchen experience
• Experience in leading and supervising junior chefs
• Experience working within budget constraints