Opening Head Chef: Build & Lead New Kitchen

GPRWA Unit Trust; Perth; On-site; AUD 110,000 - 150,000; Full time

Job summary

GPRWA Unit Trust in Perth is seeking a Head Chef to lead a brand-new venue from pre-opening, shaping the kitchen and establishing the culture alongside the Executive Chef and senior management. You will drive opening menu development, recruit and build the kitchen team, and set standards, systems and processes.

You will control food costs, labour, stock and supplier management to ensure high-quality, high-volume service.

Qualifications

• Proven experience as a Head Chef or experienced Senior Sous Chef ready to step up.
• Experience in busy pubs, taverns or high-volume hospitality venues.
• Passionate about modern, approachable and well-executed food.
• Confident with food costs, labour and kitchen financials.
• Can recruit, train and retain a strong kitchen team.
• Leads from the front and isn't afraid to be hands-on.
• Strong organisational and kitchen administration skills.
• Understands consistency, speed and quality in a high-volume environment.
• Communicates well across BOH, FOH and management.
• Wants to take genuine ownership of a kitchen.

Responsibilities

• Help shape and develop the opening menu
• Recruit and build your kitchen team
• Establish kitchen systems, procedures and standards
• Develop recipes, specifications and kitchen processes
• Set the culture and expectations of the kitchen from day one
• Lead, develop and motivate the kitchen team
• Deliver consistently high food and presentation standards
• Manage food costs, GP and kitchen profitability
• Manage labour and effective rostering
• Manage ordering, stock control and supplier management

Skills

People leadership

Kitchen administration

Cost control

High-volume service

Menu development

Job description

GPRWA Unit Trust in Perth is seeking a Head Chef to lead a brand-new venue from pre-opening, shaping the kitchen and establishing the culture alongside the Executive Chef and senior management. You will drive opening menu development, recruit and build the kitchen team, and set standards, systems and processes.

You will control food costs, labour, stock and supplier management to ensure high-quality, high-volume service.