Head Chef

Sorrento Sailing Couta Boat Club; Sorrento, Vicenza; In loco; EUR 56.000 - 87.000; Tempo pieno

Descrizione del lavoro

Sorrento Sailing Couta Boat Club in Victoria's Mornington Peninsula invites a dynamic Head Chef to lead our Back of House, elevate our food offering and drive consistent quality for members and events.

You will manage kitchen operations, costing, stock and rostering, train teams, and collaborate with Restaurant and Bar managers to deliver seasonal menus, event catering and outstanding service.

Competenze

• Proven experience as a Head Chef or in a comparable senior kitchen leadership role.
• Strong practical knowledge of commercial kitchen operations, menu development, food costing, purchasing and stock control.
• Demonstrated experience leading, training and developing a kitchen team.
• Understanding of labour management, food cost, yield, wastage and other key kitchen performance measures.
• Ability to work collaboratively with the Hospitality Manager and Front of House leaders.

Mansioni

• Lead the efficient day-to-day operation of the kitchen and provide visible leadership to all Back of House employees
• Work with the Hospitality Manager to develop, cost, review and implement the Club's food offering, including a la carte and seasonal restaurant menus, casual dining offerings, event and function menus and packages
• Provide culinary recommendations and new ideas, while ensuring significant menu, product and offering changes are agreed with the Hospitality Manager before implementation
• Ensure all menu items are supported by accurate recipes, portion standards, preparation methods, yields and costing information
• Maintain consistent food quality, presentation, portioning and service standards across all food outlets and events
• Lead all Back of House personnel, including rostering and deployment of staff, day-to-day supervision, coaching and performance management, recruitment input, induction and training
• Manage food purchasing and stock controls in consultation with the Hospitality Manager, including ordering, receiving and storage of food products, par levels and standard ordering processes, and achievement of agreed food cost targets
• Plan kitchen preparation, production flow and staffing to achieve appropriate service times during regular trade, functions, regattas and peak summer periods
• Ensure effective communication between Back of House and Front of House before, during and after service, and work with the Events Manager and Restaurant Managers to ensure dietary requirements and service requirements are clearly understood and delivered
• Ensure compliance with all applicable food safety requirements, the Club's Food Safety Program, workplace health and safety requirements and risk management procedures

Conoscenze

Head Chef experience

Kitchen leadership

Menu development

Food costing

Staff training

Strumenti

OrderMate

Excel

MS Word

Descrizione del lavoro

An opportunity to lead the kitchen operation at one of the Mornington Peninsula’s best-known member clubs.

Sorrento Sailing Couta Boat Club is seeking a capable, energetic and commercially minded Head Chef to lead our Back of House operation and help shape the Club’s food offering.

This role would suit an experienced Head Chef, Senior Sous Chef, or an outstanding Chef de Partie who has developed strong leadership skills and is ready to take the next step in their career.

The Head Chef is responsible for leading the day-to-day Back of House operation at the Club and for delivering consistent food quality, safe kitchen practices and an efficient, well-organised kitchen team. The Head Chef reports to the Hospitality Manager and provides strong culinary and operational input into menus, food concepts, event offerings, pricing, product selection and service formats.

While the Head Chef leads and manages the Back of House team, the role forms part of one integrated hospitality operation and is expected to work closely with the Restaurant Managers, Bar Manager, Events Manager and other Club departments.

Key responsibilities

Lead the efficient day-to-day operation of the kitchen and provide visible leadership to all Back of House employees

Work with the Hospitality Manager to develop, cost, review and implement the Club's food offering, including a la carte and seasonal restaurant menus, casual dining offerings, event and function menus and packages

Provide culinary recommendations and new ideas, while ensuring significant menu, product and offering changes are agreed with the Hospitality Manager before implementation

Ensure all menu items are supported by accurate recipes, portion standards, preparation methods, yields and costing information

Maintain consistent food quality, presentation, portioning and service standards across all food outlets and events

Lead all Back of House personnel, including effective rostering and deployment of staff, day-to-day supervision, coaching and performance management, recruitment input, induction and training

Manage food purchasing and stock controls in consultation with the Hospitality Manager, including ordering, receiving and storage of food products, par levels and standard ordering processes, and achievement of agreed food cost targets

Plan kitchen preparation, production flow and staffing to achieve appropriate service times during regular trade, functions, regattas and peak summer periods

Ensure effective communication between Back of House and Front of House before, during and after service, and work with the Events Manager and Restaurant Managers to ensure dietary requirements and service requirements are clearly understood and delivered

Ensure compliance with all applicable food safety requirements, the Club's Food Safety Program, workplace health and safety requirements and risk management procedures

About you

Proven experience as a Head Chef or in a comparable senior kitchen leadership role

Strong practical knowledge of commercial kitchen operations, menu development, food costing, purchasing and stock control

Demonstrated experience leading, training and developing a kitchen team

Understanding of labour management, food cost, yield, wastage and other key kitchen performance measures

Ability to work collaboratively with the Hospitality Manager and Front of House leaders

Strong organisational, planning and communication skills

Resourceful and proactive when operational issues arise

Comfortable using hospitality systems such as OrderMate, Excel and MS Word with sound general computer skills

Appropriate food safety qualifications and current knowledge of food safety requirements

Experience in a club, hotel, restaurant, event venue or similarly complex hospitality environment

About us

Based in Sorrento on Victoria's Mornington Peninsula, the Sorrento Sailing Couta Boat Club is home to Australia's largest Couta Boat fleet.