Description:
We are searching for the right person to join and help build our kitchen team. This is a rare opportunity to be working alongside respected industry leaders to help evolve our menu, with exposure to contemporary, real cooking with the best produce available in the country.
You would be working closely with our Consultant chef to take responsibility of managing all facets of the kitchen, including building a strong brigade of hardworking, professional chefs, who love what they do, as well as, the backing of a very supportive and responsive management team.
We strive for excellence everyday so you must have a sense of pride in your work and demand consistently high standards from yourself and the team. Your energy & creative input is encouraged to help us shape this business from the ground up.
Responsibilities
Key Responsibilities
- Positive and have an engaging nature.
- Passionate, driven, have strong work ethic and honest.
- Ability to work well within a team and take direction
- Experienced in running & opening a kitchen and menu development
- Familiarity with seasonal produce and local suppliers.
- Excellent communication, delegation and leadership skills
- In-depth understanding of Food Safety & Hygiene Practices
- A leader with proven ability to nurture and mentor a team.
- Ability to work a rotating roster including weekdays, nights and weekends.
- Commitment to always maintaining high standards.
- Direct, lead and supervise the kitchen and stewarding teams.
- Oversee the day-to-day operations, ensuring that quality, standards and customer expectations are met.
- Maintain quality of food product, ensuring consistency in food delivery and standards.
- Assist in the implementation and adherence to kitchen standard operating procedures.
- Estimate food consumption and requisition of food products and kitchen supplies.
- Develop and create standard recipe cards with pictorials in accordance with policy for the various kitchen sub-sections as directed.
- Minimize operating equipment breakage and streamline an efficient resource and equipment flow.
- Adhere to all kitchen policies and procedures.
- Undertake any other work related tasks which may reasonably be required from time to time as requested by Management
The good bits:
- PRE-OPENING Experiance is a MUST.
- Work with a great brand and product in an energetic, supportive, informal and friendly environment.
- Work with a company that truly values its people and is committed to always being one of the best in the industry.
- Work in a brand new commercial kitchen designed to purpose by chefs.
- Consistent hours – 40-45 hours per week.
- Training and career growth opportunities.
- Accommodation allowance
Financial responsibilities
- Manage department controllable expenses including food cost, supplies and equipment.
- Compile weekly rosters ensuring the teams are adequately staffed, whilst maintaining payroll expenditure through effective control procedures.
- Control costs by;
- Minimising spoilage
- Maintaining adequate inventory of food
- Utilising food surpluses
- Portion control
- Assist and oversee the end of month stock take process.
Qualifications
If you feel like this could be a great fit for you, please forward through your CV along with a Cover Letter telling us a little about yourself, and your take on what you would create for an all-day high end menu.