Reporting to the Club Manager, you will be responsible for the day-to-day running of the kitchen across all trading periods — planning menus, leading service, managing costs, and mentoring your team. You will bring energy and consistency to everything that leaves the pass, from everyday bistro meals to special-event catering.

Key Responsibilities

- Plan seasonal menus and food preparation in consultation with management and the functions co-ordinator.
- Prepare and present meals to a consistently high standard, maintaining portion control and quality.
- Order food, supplies and equipment, and manage stock rotation, storage and control.
- Compile kitchen rosters and manage workflow and labour in line with trading demand and budget.
- Monitor food costs, portion control and waste to protect gross profit and maximise yield.
- Maintain the highest standards of food safety, hygiene and WHS compliance at all times.
- Train, supervise and develop apprentices, trainees and kitchen staff,



fostering a positive team culture.
- Liaise with front-of-house and management to ensure smooth service and resolve member feedback.

About You

- Trade-qualified chef (Certificate III in Commercial Cookery or equivalent).
- Proven experience as a Head Chef, Sous Chef stepping up, or senior chef in a high-volume venue — club, pub, hotel or bistro experience highly regarded.
- Strong menu planning, costing and stock-control skills, with a explicit focus on food cost and gross profit.
- Current Food Safety Supervisor certificate (or willingness to obtain).
- Sound understanding of WHS and safe food-handling practices.
- A natural leader who can train, motivate and get the best from a team.
- Reliable, organised and calm under pressure, with a genuine passion for great food and service.

📌 HEAD CHEF (Burleigh Heads)
🏢 Club Burleigh
📍 Burleigh Heads