This is a key leadership position for someone who enjoys cooking, takes genuine ownership of their work and has the initiative to identify opportunities, solve problems and contribute to the long-term success of the business. Alongside managing the established daytime kitchen, the successful candidate will work closely with the business owner to develop Providence After Hours into a sustainable, regular evening dining offering.
Responsibilities
Take overall responsibility for the efficient day-to-day operation of the kitchen
Work actively alongside the kitchen team in food preparation, cooking and service
Lead, supervise, train and support an established team of cooks
Plan and coordinate daily preparation, staff allocation and kitchen workflow to ensure smooth service
Maintain consistent standards of food quality, presentation, portion control and service times
Ensure the kitchen is consistently clean, organised, properly stocked and adequately prepared for each service
Identify operational inefficiencies and implement practical improvements to kitchen systems, workflow and productivity
Foster a positive, professional and accountable team culture
Take responsibility for maintaining, reviewing and improving the existing breakfast, brunch and lunch menus
Develop new recipes, seasonal specials and commercially viable menu items
Work collaboratively with the business owner on menu direction, new ideas and continuous improvement
Monitor customer feedback and food quality, taking proactive steps to address issues
Take ownership of food ordering, inventory management, stock rotation and stocktake procedures
Maintain appropriate stock levels to meet customer demand while minimising unnecessary waste
Liaise directly with suppliers and sales representatives, compare pricing and negotiate competitive purchasing arrangements where appropriate
Monitor ingredient costs, food margins, portion control and wastage
Identify opportunities to improve purchasing efficiency and kitchen profitability
Maintain accurate purchasing, inventory and food-cost records
Take responsibility for the kitchen's day-to-day food safety management and associated administrative records
Ensure food safety documentation, temperature logs, cleaning schedules, allergen records and other required records are accurately maintained
Ensure compliance with relevant food safety, hygiene and workplace health and safety requirements
Monitor kitchen equipment condition and coordinate routine and preventative maintenance
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Identify and report equipment issues promptly, arranging appropriate maintenance within agreed authority limits before problems escalate
Maintain a safe, clean and well-organised working environment
Maintain accurate kitchen records, operational reports and relevant administrative documentation
Monitor kitchen performance against agreed key performance indicators, including food costs, wastage, service efficiency, food quality and preparation standards
Identify operational issues and develop practical solutions independently
Provide regular updates to the business owner regarding kitchen performance, staffing, costs and areas requiring attention
Take initiative in improving kitchen procedures, staff productivity and overall operational efficiency
Contribute to the ongoing development of Providence After Hours, an Asian-inspired fusion dining concept
Develop and refine dishes incorporating Western and East or Southeast Asian culinary techniques and flavours
Undertake recipe testing, menu costing, ingredient sourcing and preparation planning
Coordinate kitchen preparation, staffing and food service for scheduled evening dining
Collaborate with the owner on menu direction, operational planning and the sustainable growth of the evening concept
Support the introduction of regular Friday and Saturday evening dining, with the potential for additional evenings as the business develops
Take ownership of kitchen performance and operational standards, rather than focusing solely on individual cooking duties
Act as the primary point of contact for kitchen-related operational matters, suppliers and staff
Proactively identify, communicate and resolve problems, escalating significant matters to the owner when appropriate
Work closely and constructively with the business owner to implement operational improvements and support business objectives
Demonstrate initiative, accountability, adaptability and a genuine commitment to the continued development of Providence Café
Undertake other reasonable duties related to kitchen operations, hospitality services and business development as directed by management, consistent with the Head Chef position
Requirements
Certificate III in Commercial Cookery or equivalent recognised culinary qualification
Minimum 5 years of relevant professional commercial kitchen experience
At least 2 years in a Head Chef, Sous Chef or comparable senior kitchen leadership position
Demonstrated experience in busy Australian cafés, restaurants or commercial kitchens
Strong practical knowledge of Western cuisine and experience preparing East or Southeast Asian dishes
Proven ability to supervise and train kitchen staff while actively participating in cooking and service
Experience in menu development, food costing, ordering, inventory management and waste reduction
Sound knowledge of Australian food safety standards and commercial kitchen operations
Strong organisational, leadership, communication and problem-solving skills
Ability to work independently, take initiative and manage kitchen operations with minimal day-to-day supervision
Diploma (Preferred)
2 years of experience in Head Chef or in a comparable senior kitchen leadership
5 years of experience working in commercial kitchens
2 years of experience supervising, training and managing kitchen staff
2 years of experience preparing Asian cuisine
Certificate III in Commercial Cookery (Required)
Work Authorisation: Australia (Required)
Nice to have:
Certificate IV in Kitchen Management
Diploma of Hospitality Management
Additional qualifications in business or hospitality management
Experience in Asian-fusion menu development
Experience managing high-volume food service, functions or catering
Experience implementing kitchen performance systems and operational improvements
Benefits
Employee discount
Free drinks
Free food
Application Process
Available to work weekends and occasional evening shifts?