Role Type

On-site • Permanent • Full-time • Associate

Pay Rate

$80,000 AUD – $85,000 AUD (Annum)

Description

HEAD CHEF POSITION – QUARTERDECK KITCHEN + BAR

Are you a culinary champion seeking an opportunity to lead and shape the culinary identity of a well-established, award-winning seafood restaurant? Quarterdeck Kitchen + Bar, situated by the picturesque Coomera river, is on the lookout for an exceptional Head Chef to inherit the legacy of our departing chef of 5 years. This role is not just a job; it’s a chance to be the creative force behind our semi-fine dining experience and contribute to the vibrant Gold Coast food scene. As the second-in-command, the position comes with a starting salary of $80,000 per year (or more for the right candidate), plus superannuation.

We operate a daily breakfast and lunch menu, with dinner service on Friday and Saturday nights. The successful applicant will work day shifts for 3 out of 5 days, and Friday/Saturday nights, allowing for work-life balance. Our cuisine style revolves around Mediterranean shared plates, focusing on seafood and scratch-made dishes with influences from the Mediterranean, including Middle Eastern and North African flavours. Experience in authentic Maltese and/or Italian cuisine is a plus. The breakfast menu is a modern Australian cafe fare with a high emphasis on quality and consistency.

The position is set to begin from mid-December to mid-January. If you have the passion, energy, and commitment to inspire with our culinary offerings, we want you to be part of our Quarterdeck family.

Position Description:

1. Leadership and Management:

Lead and inspire a dedicated kitchen team, fostering a positive and collaborative culture.

Be accountable for the overall success of the kitchen, ensuring the delivery of exceptional culinary experiences.

2. Culinary Operations:

Oversee daily kitchen operations, ensuring efficiency, cleanliness, and compliance with head and safety standards.

Manage the entire process of ordering, rotation, and inventory, with a keen eye on quality control.

Approve invoices, manage COGS, and implement cost-effective measures to achieve financial targets.

3. Menu Development:

Collaborate with passionate owners to create innovative, seasonal menus that reflect our commitment to excellence.

Utilise your expertise in menu writing and costing to maintain a diverse and appealing offering.

4. Employee Management:

Drive the recruitment, hiring, and training process to build a skilled and motivated kitchen team.

Foster a positive employee experience through effective conflict management, feedback, and, if necessary, dismissals.

5. Quality Assurance:

Ensure rigorous food safety standards and maintain quality control over all culinary offerings.

Conduct regular inspections to uphold cleanliness and hygiene in the kitchen.

6. Operational Efficiency:

Manage rostering to optimise efficiency and control wage costs.

Communicate effectively with suppliers and reps, negotiating pricing and managing deliveries.

7. Innovation and Section Work:

Introduce innovative ideas to enhance our culinary offerings and stay ahead of industry trends.

Oversee and operate section work to maintain a seamless and synchronised operation in the kitchen.

8. Repairs & Maintenance / Health & Safety:

Manage repairs and maintenance to uphold the integrity of our kitchen facilities.

Ensure compliance with health and safety regulations, creating a secure environment for both staff and customers.

Quarterdeck Kitchen + Bar values consistent excellence, inspiration, and environmental accountability. If you are a Head Chef, or Sous Chef ready to take the next step, who aligns with these values and possesses the expertise to drive culinary innovation, we invite you to apply. Be a part of our dynamic team, where your talent will shape the future of our culinary legacy.

Apply via Seek and email Kieran at kieran@rusegroup.com to express your interest. Join us on this exciting culinary journey at Quarterdeck Kitchen + Bar!

Head Chef

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