Come and be part of our beautiful club, in an idyllic location with a vibrant restaurant and deck dining areas.
Boaties Bar & Grill is seeking a Head Chef, with a proven track record and a passion for food to join our team.
Boaties Bar & Grill is a busy club kitchen that serves a regular club menu but also empowers our chefs to get creative with the menu, the successful candidate will be able to work quickly, and work cohesively as part of a team of Chefs
The successful applicant-
Will be a reliable, punctual, well presented, person with good food hygiene knowledge and a team player attitude.
Be versed in high level communications required of a kitchen team and be a team player.
Will have a flare for attention to detail and the desire to provide consistency in meal quality as set down by the management
Be available to work days, nights and weekends, and be available to work 38 hours hours per week.
Be in charge of Rostering, financial analysis, supplier management, payroll, COGS, stock ordering and management and menu cards
Develop and deliver menus
A passion for cooking and a desire to work in a high paced workplace
Excellent communication skills
Excellent leadership and management.
Understanding of health and sanitation laws
The capacity to work under extreme pressure.
DUTIES INCLUDE:
Overall responsibility for the kitchen's daily operations including developing and planning menus and daily specials.
Ensuring food preparation and presentation is of high quality during preparation, cooking and serving stages.
Liaising about any food or kitchen issues with the relevant managers,



restaurant supervisors, kitchen and waiting staff.
Training new staff or assisting current staff on their technique or procedure by providing demonstration when necessary.
General management of lower-level kitchen staff.
Maintain standards for food storage, rotation, quality, and appearance.
This requires temperature checks, food control and an understanding of how to minimize wastage through accurate portion control and stock rotation.
To enforce this the chef must establish cleaning schedules for equipment, storage and work areas to enforce all hygiene regulations.
Ensure compliance with applicable health codes and regulations.
Create good communicational between the Managers, kitchen and waiting staffs and discuss any food preparation issues timely and appropriately.
If this position is of interest, please apply below and submit a resume and cover letter outlining your suitability for the position.
Wages will be paid weekly - as per the Registered and Licensed Club Award ****, relevant penalty rates apply.
Hours 38 + salary position- Shifts vary depending on industry requirements
Required Qualifications:
Certificate 3 in Commercial Cooking or higher
2 – 5 Years of experience in high volume kitchen.
Formal Culinary Training – AQF Recognised Degree, Diploma or Advanced Diploma in hospitality, commercial cookery or related.
Job Types: Full-time, Contract
Pay: From $80,****** per year
Benefits:
Employee discount
Experience:
Head Chef: 3 years (Required)
Work Authorisation:
Australia (Preferred)
Work Location: In person

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