Job Description

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.

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Key Responsibilities

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



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

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Trade-qualified chef (Certificate III in Commercial Cookery or equivalent).
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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.
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Solid menu planning, costing and stock-control skills, with a clear focus on food cost and gross profit.
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Current Food Safety Supervisor certificate (or willingness to obtain).
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Sound understanding of WHS and secure food-handling practices.
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A natural leader who can train, motivate and get the best from a team.
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Reliable, organised and calm under pressure, with a genuine passion for outstanding food and service.
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📌 Head Chef City Of Gold Coast
🏢 Club Burleigh
📍 City of Gold Coast