Job Description

Job Description

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We are looking for an experienced Chef to take a lead role in our kitchen. You will be responsible for the day-to-day running of the section, cooking on the line through service, and holding the standard on every plate that leaves the pass.

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- Planning, costing and developing menus and daily specials in line with budgeted gross profit targets
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- Preparing, seasoning and cooking food to order across all sections during lunch and dinner service
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- Controlling the pass and ensuring consistency, presentation and timing across all outgoing plates
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- Ordering stock, receiving deliveries, managing supplier relationships and controlling food cost and wastage
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- Portion control, stocktake and inventory management
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- Rostering, supervising and training kitchen staff, including apprentices and kitchen hands
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- Maintaining full compliance with food safety, HACCP and workplace health and safety requirements, including temperature records, cleaning schedules and allergen management
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- Catering for functions and group bookings, including set menus for groups of 15 or more
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- Working with venue management on kitchen performance, labour cost and menu profitability
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About the Employer

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The Queens Head Hotel is an established pub on Elizabeth Street in North Hobart, serving lunch and dinner seven days a week alongside a busy public bar. Our kitchen turns out honest,



well-executed pub food at volume - roughly 450 to 500 plates a week - with a small, tight team and a robust focus on consistency, freshness and cost control.

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About the Candidate

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- A minimum of three years' post-qualification experience as a Chef in a commercial kitchen
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- Certificate III in Commercial Cookery (AQF Certificate III or higher), or an equivalent overseas qualification, or demonstrated equivalent experience
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- Proven ability to cook to order at volume across multiple sections during a busy service
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- Demonstrated experience in menu planning, food costing and stock control
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- Current knowledge of food safety and HACCP requirements, and the ability to maintain records to a commercial standard
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- Experience supervising and training kitchen staff
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- Availability to work a rotating roster including evenings, weekends and public holidays
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Desirable

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- Food Safety Supervisor certification
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- Experience in a high-volume pub, hotel or bistro kitchen
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- Experience with functions and group catering
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- Experience managing kitchen labour to a budget
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Work Environment

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- Full-time permanent position, 38 hours per week
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- $79,500 per annum plus superannuation
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- A stable, established venue with a supportive management team
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- Genuine input into the menu and how the kitchen is run
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