Lead Chef – High-Volume Italian & BBQ Kitchen

Lion Majestic Pty Ltd Trading As The Oxford Bathurst; Bathurst; On-site; AUD 80,000 - 83,000; Full time

Job summary

The Oxford Bathurst, operated by Lion Majestic Pty Ltd trading as The Oxford Bathurst, seeks an experienced Chef to lead a high-volume, two-restaurant kitchen and event trade in Bathurst.

You will manage a team of 15 cooks and apprentices, plan menus, control costs, supervise food preparation, and ensure food safety and quality across Italian and barbecue offerings, including peak event periods.

Qualifications

• Certificate IV in Kitchen Management or Diploma of Hospitality Management.
• Minimum of one year of experience as a chef in a commercial kitchen.
• Strong leadership and communication skills with ability to direct a large kitchen team.
• Sound knowledge of NSW Food Safety Supervisor requirements and WHS practices.

Responsibilities

• Plan and develop menus for restaurants, bars and functions, estimate costs and order supplies.
• Prepare and cook food to a high standard across Italian and barbecue menus.
• Liaise with management and staff to ensure timely service and dietary requirements.
• Recruit, train and supervise kitchen staff and apprentices; manage rosters.
• Demonstrate techniques and supervise portioning, plating and presentation.
• Enforce food safety, WHS and cleaning schedules across shifts.
• Oversee receiving, labeling, storage and stock rotation to minimise waste.
• Monitor performance against cost targets and quality standards; propose changes.

Skills

Leadership

Communication

Menu planning

Food costing

Stock control

Staff training

Food safety knowledge

Team coordination

Education

Certificate IV in Kitchen Management

Certificate IV in Commercial Cookery

Diploma of Hospitality Management

Job description

The Oxford Bathurst, operated by Lion Majestic Pty Ltd trading as The Oxford Bathurst, seeks an experienced Chef to lead a high-volume, two-restaurant kitchen and event trade in Bathurst.

You will manage a team of 15 cooks and apprentices, plan menus, control costs, supervise food preparation, and ensure food safety and quality across Italian and barbecue offerings, including peak event periods.