Description:
About the Location
Welcome to The Beach House, Restaurant & Bar, where the laid-back vibe of One Mile Beach meets the relaxed coastal charm you’ve been craving. Here, casual dining is elevated with a delightful mix of pub classics and contemporary dishes, all crafted with fresh, local produce and the finest seafood. Kick back, unwind, and let The Beach House at One Mile Beach provide you with the ultimate seaside experience.
The Role
The Head Chef is responsible for the quality production of all meals and food services as required by the food and beverage operations whilst meeting budgetary criteria on food and labour costs and assuming responsibility for all cleaning and sanitation involved in production, service, and dining room usage.
Key Accountabilities
- Ensure the kitchen is appropriately stocked with the produce required to provide a full catering service that meets and exceeds the expectations of customers
- Submit all required ordering for processing in adequate time to order and receive stock
- Provide new and fully costed menus to meet market expectations
- Ensure all produce is used to its full potential and wastage is maintained at a minimum
- Comply with Specific Menu and Menu Standard which includes procedure for managing menu changes as may happen from time to time
- Provide advice and guidance on product selection where necessary
- Oversee the daily specials menu
- Verify Critical Limits are maintained by temperature monitoring all products from time of receipt, during storage, at time of service, during service and during chilling process (when applicable)
- Ensure the quality and flavour of our food is maintained to the highest standard at all times, with customer satisfaction our core focus
- Complete and oversee the cleaning and sanitation of all areas of the kitchen, equipment, crockery and cutlery
- Sweep and mop of all floor areas in the kitchen and Tavern
- Lead by example - support, coach, motivate, innovate, and engage the team to be high performers and reach company and team goals
- Ensure that direct reports have a clear understanding of business objectives and accountabilities, and develop and maintain staff engagement and development in those objectives
- Actively recruit and induct new team members
- Development of weekly rosters to ensure adequate coverage at all times
- Create an environment that rewards and recognises individual and team performance
Technical Skills / Qualifications
- Knowledge of HACCP and an understanding of how it relates to our Food Safety Program
- Food Safety Supervisor Accreditation
- Experience / Requirements
- Qualification in Commercial Cookery or similar
- Experience leading a team
- Excellent communication skills with staff/managers
- Excellent understanding of budget/cost control
- Ability to take constructive feedback and to discuss issues/concerns in a positive, non-confrontational manner for the best outcome
- Self-motivated and pro-active team player
- Well organised, responsive and time conscious
- Confident and proficient at dealing with people
Physical Requirements
- Frequent lifting when accepting deliveries, unpacking stock, cleaning and/or moving furniture
- Frequent use of muscular force, bending, twisting and stretching when unpacking stock, cooking and cleaning
- Frequent walking and standing in the kitchen while cooking