Lead Kitchen Manager - High-Volume Pub | $90k + Shift Meal

Throwback Hospitality; Childers; On-site; AUD 81,000 - 99,000; Full time

Benefits offered by this job

Superannuation

Shift meal

Job summary

The Grand Hotel Childers is seeking an experienced kitchen leader to run the busy kitchen, reporting to the Head Chef. You will drive day-to-day operations for lunch and dinner services across seven days, overseeing a small brigade in a high-volume country pub serving around 1,000 meals per week.

You will take ownership of kitchen operations, mentor staff, manage costs and collaborate on menu development with a focus on quality, consistency and safety standards.

Qualifications

• Proven experience in senior kitchen supervision (Sous Chef or equivalent).
• Experience in high-volume pub kitchen environments.
• Strong leadership and communication abilities.
• Excellent organisational skills for busy shifts and menus.

Responsibilities

• Lead and supervise a kitchen brigade of 3 CDPs and 1 Cook.
• Oversee lunch and dinner services 7 days a week with high-volume output.
• Coordinate food prep, service execution and workflow to ensure consistency.
• Maintain food quality, presentation and portion control.
• Supervise staff performance, delegate tasks and ensure accountability.
• Manage daily prep lists, stock rotation, ordering and wastage.
• Monitor kitchen efficiency, productivity and labour deployment.
• Uphold food safety, hygiene and workplace safety standards.
• Mentor and develop kitchen staff and drive improvements with Head Chef.

Skills

Leadership

Team supervision

Operational management

Food cost control

Job description

The Grand Hotel Childers is seeking an experienced kitchen leader to run the busy kitchen, reporting to the Head Chef. You will drive day-to-day operations for lunch and dinner services across seven days, overseeing a small brigade in a high-volume country pub serving around 1,000 meals per week.

You will take ownership of kitchen operations, mentor staff, manage costs and collaborate on menu development with a focus on quality, consistency and safety standards.