An established hotel venue in regional northern Victoria needs a Chef who can take charge of every culinary team and lift the kitchen with fresh thinking. The employer is after someone who brings progressive ideas across varied cuisines, and prior work in volume kitchens or function service is considered an advantage.

The successful chef will report straight to the Venue Manager and will suit a cook wanting a regional lifestyle or a transparent step up. Sponsorship is available for this position.

Employers shortlist quickly, so make sure your English CV spells out your cookery qualification, the covers you have handled and your kitchen leadership.
Leading menu development across the venue
Overseeing food production and the standards behind it
Calculating food costs and managing labour budgets
Meeting kitchen KPIs and the standards of executive management
Supporting the hiring of kitchen staff, then inducting and training them




Clear communication with management and staff
Ensuring hygiene, cleanliness and safety at all times
Rostering and costing labour efficiently
Minimum 2 years working in a similar high-volume venue
Cert III or Cert IV in Cookery
Strong knowledge of how a kitchen runs, with emphasis on food quality and presentation
Sound financial capability when managing kitchen costs
Outstanding communication skills, written and verbal
Robust leadership skills and the ability to manage a multi-faceted kitchen, coaching and motivating the team hands-on
Proven problem-solving capability, a high degree of professionalism and an energetic, enthusiastic approach
Ability to build and contribute to a team setting throughout the venue
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📌 Chef Greater Bendigo City (Australia)
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