Head Chef | Waterfront Kitchen Leader & Menu Innovator

Green Zebra Restaurant & Bar; Gold Coast City; On-site; AUD 72,000 - 88,000; Full time

Job summary

Green Zebra Restaurant & Bar on the Gold Coast invites a Head Chef to lead its Mediterranean seafood kitchen, shaping the culinary identity and guest experience. The role reports as second-in-command and begins mid-December to mid-January, with a starting salary of $80,000 per year plus superannuation.

You will oversee operations, menu development, inventory, cost control, and staff recruitment while maintaining high standards of quality and food safety.

Qualifications

• Proven leadership in a bustling kitchen.
• Experience in seafood-focused, Mediterranean-inspired cuisine.
• Strong cost control, menu costing, and supplier negotiation.

Responsibilities

• Lead and inspire a kitchen team to deliver exceptional dining experiences.
• Oversee daily operations, safety, cleanliness, and compliance.
• Manage ordering, rotation, inventory, and cost controls.
• Develop seasonal menus with owners; write and cost menus.
• Recruit, train, and manage staff; address performance issues.
• Ensure food safety and quality across all dishes.
• Manage rosters and wage costs; coordinate with suppliers.
• Drive innovation and maintain section work for seamless service.

Job description

Job Description

HEAD CHEF POSITION – QUARTERDECK KITCHEN + BAR

Are you a culinary champion seeking an opportunity to lead and shape the culinary identity of a well-established, award-winning seafood restaurant? Quarterdeck Kitchen + Bar, situated by the picturesque Coomera river, is on the lookout for an exceptional Head Chef to inherit the legacy of our departing chef of 5 years. This role is not just a job; it’s a chance to be the creative force behind our semi‑fine dining experience and contribute to the vibrant Gold Coast food scene. As the second‑in‑command, the position comes with a starting salary of $80,000 per year (or more for the right candidate), plus superannuation.

We operate a daily breakfast and lunch menu, with dinner service on Friday and Saturday nights. The successful applicant will work day shifts for 3 out of 5 days, and Friday/Saturday nights, allowing for work‑life balance. Our cuisine style revolves around Mediterranean shared plates, focusing on seafood and scratch‑made dishes with influences from the Mediterranean, including Middle Eastern and North African flavours. Experience in authentic Maltese and/or Italian cuisine is a plus. The breakfast menu is a modern Australian cafe fare with a high emphasis on quality and consistency.

The position is set to begin from mid‑December to mid‑January. If you have the passion, energy, and commitment to inspire with our culinary offerings, we want you to be part of our Quarterdeck family.

Position Description:

1. Leadership and Management:

• Lead and inspire a dedicated kitchen team, fostering a positive and collaborative culture.
• Be accountable for the overall success of the kitchen, ensuring the delivery of exceptional culinary experiences.

2. Culinary Operations:

• Oversee daily kitchen operations, ensuring efficiency, cleanliness, and compliance with head and safety standards.
• Manage the entire process of ordering, rotation, and inventory, with a keen eye on quality control.
• Approve invoices, manage COGS, and implement cost‑effective measures to achieve financial targets.

3. Menu Development:

• Collaborate with passionate owners to create innovative, seasonal menus that reflect our commitment to excellence.
• Utilise your expertise in menu writing and costing to maintain a diverse and appealing offering.

4. Employee Management:

• Drive the recruitment, hiring, and training process to build a skilled and motivated kitchen team.
• Foster a positive employee experience through effective conflict management, feedback, and, if necessary, dismissals.

5. Quality Assurance:

• Ensure rigorous food safety standards and maintain quality control over all culinary offerings.
• Conduct regular inspections to uphold cleanliness and hygiene in the kitchen.

6. Operational Efficiency:

• Manage rostering to optimise efficiency and control wage costs.
• Communicate effectively with suppliers and reps, negotiating pricing and managing deliveries.

7. Innovation and Section Work:

• Introduce innovative ideas to enhance our culinary offerings and stay ahead of industry trends.
• Oversee and operate section work to maintain a seamless and synchronised operation in the kitchen.

8. Repairs & Maintenance / Health & Safety:

• Manage repairs and maintenance to uphold the integrity of our kitchen facilities.
• Ensure compliance with health and safety regulations, creating a secure environment for both staff and customers.

Quarterdeck Kitchen + Bar values consistent excellence, inspiration, and environmental accountability. If you are a Head Chef, or Sous Chef ready to take the next step, who aligns with these values and possesses the expertise to drive culinary innovation, we invite you to be part of our dynamic team, where your talent will shape the future of our culinary legacy.