Head Chef

Spinifex Hotel; East Midlands; On-site; GBP 35,000 - 45,000; Full time

Job summary

A premium hospitality venue in the East Midlands seeks an experienced Head Chef to lead their culinary team. The successful candidate will have a track record in premium dining, menu development, and kitchen management. Responsibilities include leading staff, developing seasonal menus, and ensuring high culinary standards are maintained. This role requires a passion for quality local produce and strong leadership skills. An opportunity to innovate within a dynamic kitchen environment awaits the right individual.

Qualifications

• Minimum 3 years' experience as a Head Chef or Senior Sous Chef in a high-volume environment.
• Proven track record of leading and developing a kitchen team.
• Exceptional culinary skills with a strong understanding of seasonal Australian cuisine.

Responsibilities

• Lead the culinary team and manage kitchen operations.
• Develop and implement creative seasonal menus.
• Mentor and train kitchen staff.

Skills

Premium dining experience

Concept menu development

Kitchen management

Team leadership

Culinary skills

Communication skills

Job description

EXCITING CULINARY OPPORTUNITY – HEAD CHEF

A unique and exciting position has come available to be filled by an ambitious and passionate individual. The Spinifex Hotel located in Derby in the Kimberley Region, 220kms north of Broome.

We are seeking an experienced Head Chef to lead our culinary team. The right candidate should have experience in premium dining experiences, concept menu development, and kitchen management. With this role, your days will never be the same, a dynamic approach will be required as well as success driven mentality. You will work alongside the operations and management team to generate new culinary opportunity within the precinct while maintaining and executing high standards for any ongoing catering.

Role Requirements:

• Previous Head Chef Experience
• Develop and implement creative and seasonal menus that showcase the best regional produce
• Manage and lead the kitchen team, including chefs, cooks and kitchen assistants. COGs Management
• Attention to detail, hand on amongst the team
• Great personable skills and ability to mentor and train staff

What we’re looking for

• Minimum 3 years' experience as a Head Chef or Senior Sous Chef in a high-volume, fast-paced hospitality environment
• Proven track record of leading and developing a kitchen team
• Exceptional culinary skills with a strong understanding of seasonal, regional and contemporary Australian cuisine
• Excellent time management, organisational and problem-solving abilities
• A passion for sourcing, preparing and presenting high-quality local and seasonal produce
• Strong communication and interpersonal skills to effectively liaise with the front-of-house team