An established hospitality group with two year-round hotels in regional Western Australia, south of Perth, needs an experienced kitchen leader to own one of its kitchens.
The employer wants a chef who runs the daily operation and helps the kitchen perform better.
The food is elevated modern Australian pub fare alongside Italian-influenced dishes, with fresh local produce.
The appointment may be at Head Chef or Senior Sous Chef level, depending on the candidate's experience, skills and goals, and starts with training and support from management before more responsibility, including menu input, is handed over.
The employer is seeking applicants already residing in Australia with valid work rights.
Future employer sponsorship may be considered for suitable candidates, depending on eligibility, the business's needs and immigration rules, and the group currently supports more than 10 staff on that basis.
Hours are 38 ordinary per week, full-time and salaried, plus reasonable additional hours where applicable.
Take charge of daily kitchen operations and deliver effective, consistent service
Supervise, train and develop kitchen staff, building a positive and productive team
Set and protect high standards for how food tastes,



looks and holds consistent
Manage food costs, portion control, stock, waste, ordering, inventory and supplier relationships
Make sure the kitchen meets food safety, hygiene and workplace health and safety requirements
Work alongside hotel management on kitchen performance, productivity and profitability, and own organisation, cleanliness, equipment care and operating standards
Requirements & Eligibility
A minimum of 5 years of professional experience in commercial kitchens
Prior experience in a supervisory or kitchen leadership post
The confidence to handle busy services
Experience with modern Australian cuisine, pub dining and/or Italian cuisine
A solid grasp of food costing, stock control and kitchen organisation
The capacity to lead, motivate and develop a multicultural team
A professional, dependable approach, plus flexibility, initiative and genuine enthusiasm for hospitality
Formal culinary qualifications are highly regarded; strong practical experience and proven leadership are valued just as much
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