Job Description
$90,000+ Negotiable dependent of experience
n
Traralgon Bowls Club is seeking an experienced and commercially focused Head Chef to lead our kitchen team and help shape the next stage of our food operation.
n
This is an opportunity for an experienced kitchen leader who understands that running a successful kitchen is about more than producing great food.
n
We are looking for someone who can lead and develop a team, deliver consistency, control costs, improve systems and take genuine ownership of the operational and financial performance of the kitchen.
n
The Opportunity
n
Our food operation incorporates a busy bistro alongside functions, events, bowls tournaments and major Club activities.
n
Reporting to the Operations Manager, with overall accountability to the General Manager, the Head Chef will have responsibility for the leadership and performance of the kitchen.
n
Key responsibilities include:
n
n
Leading, developing and supporting the kitchen team.
n
Delivering consistent, high-quality food.
n
Managing food COGS and gross profit performance.
n
Managing kitchen labour and rostering.
n
Controlling stock, stock variance and food wastage.
n
Recipe costing, portion control and menu profitability.
n
Menu development and continuous improvement.
n
Purchasing and supplier performance.
n
Maintaining the Club's Food Safety Management System and food safety standards.
n
Supporting functions, events and major bowls activities.
n
Developing efficient kitchen systems and processes.
n
Working collaboratively with front-of-house and other Club departments.
n
Reporting on kitchen financial and operational performance.
n
n
This is a Hands-On Leadership Role
n




We are looking for a Head Chef who is comfortable being on the tools and leading the team through busy services while also understanding the numbers behind a successful kitchen.
n
You should be able to look beyond the pass and understand how purchasing, labour, stock, wastage, recipe costing, portion control and menu design affect the overall performance of the operation.
n
About You
n
You will ideally have previous experience as a Head Chef, Executive Chef, Senior Sous Chef or in a comparable senior kitchen leadership position.
n
You will demonstrate:
n
n
Strong leadership and communication skills.
n
Experience managing a high-volume commercial kitchen.
n
A sound understanding of food COGS and gross profit.
n
Experience managing kitchen labour and rostering.
n
Strong stock and wastage control.
n
Recipe costing and menu profitability experience.
n
Strong organisational and planning capability.
n
Sound food safety knowledge.
n
The ability to build and develop a professional kitchen team.
n
The confidence to address performance and behavioural issues when required.
n
A practical, solutions-focused approach to kitchen operations.
n
The ability to work collaboratively across a broader hospitality operation.
n
n
Experience within a club, hotel, pub, high-volume bistro, function venue or similar hospitality environment will be highly regarded.
n
What We Offer
n
n
38 ordinary hours per week plus reasonable additional hours as required.
n
Market-competitive salary negotiable and dependent on experience.
n
Genuine responsibility and ownership of the kitchen operation.
n
Opportunity to influence menu direction, kitchen systems and future food strategy.
n
Support from the Club's Operations Manager and General Manager.
n
Diverse operation incorporating bistro dining, functions, events and major bowls activities.
n
An opportunity to build and develop a strong kitchen team.
n

📌 Head Chef (Traralgon)
🏢 Traralgon Bowls Club
📍 Traralgon