indeed

Head Chef | The Nielsen

SRG Hospitality

Vaucluse, AUS

Full-time

Onsite

Discovered 3 days ago

Kitchen leadershipFood cost controlLabour planningKitchen rosteringFood safetyAllergen management

Free

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Key skills for this role

Kitchen leadershipFood cost controlLabour planning

Lead the kitchen at The Nielsen, a harbourfront venue at Shark Beach with no regular dinner service.

The role is responsible for building the kitchen operation ahead of the summer trading period.

Keep food cost within budget and trace variances to their source in the same week.
Match kitchen labour and rosters to actual site trading, including weather-related changes in covers.
Maintain standards across The Kiosk, The Pavilion, and The Beach Club when you are not present.
Develop a sous chef who is ready to perform the Head Chef role by the end of the year.
Maintain guest food scores and a clean allergen safety record.
Deliver events for up to 200 guests without reducing day-trade standards.

Within 90 days, understand food cost in detail, document prep lists and line checks, identify a sous chef, and have a summer plan.
Within 12 months, hold food cost and labour within budget across four quarters, including summer.
Ensure service runs to standard without your presence and maintain an active succession plan for the sous chef.

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