Head Chef

Head Chef - Cafe Operations @ Historic Rivermill Historic Rivermill Café, Mount Nathan, Queensland Employment Type: Full-Time, Permanent Start Date: Immediate Award: Hospitality Industry (General) Award 2020 [MA000009] $80,000 – $94,000 per annum (excluding superannuation) Work Hours: Roster: 5 days per week: Saturday and Sunday (required) plus any 3 weekdays Work Rights: All nationalities welcome. Non-Australian applicants must provide valid work permit and visa documentation. About the Role The Head Chef at Historic Rivermill Café will be responsible for overseeing all aspects of our kitchen operations. You will lead a talented team of culinary professionals, ensuring that every dish meets our high standards of taste and presentation. Your creativity and expertise will be crucial in developing new menu items and maintaining our commitment to excellence. Historic Rivermill is a heritage tourism destination that has been welcoming guests since 1910. Set on 6.4 hectares in the Gold Coast Hinterland, we combine café dining with equestrian activities, farm experiences, and private events, serving over 150,000 visitors annually. Key Responsibilities - Lead and manage kitchen staff, including training, scheduling, and performance management - Plan and develop innovative menus that reflect the café's farm-to-table philosophy - Order inventory and ensure stock availability while minimising wastage - Ensure the highest standards of food quality, presentation, and safety - Oversee inventory management, including ordering and stock control - Collaborate with local suppliers to source fresh and sustainable ingredients - Maintain a clean, organised, and efficient kitchen environment - Monitor food costs and work within budget constraints - Implement and uphold health and safety regulations and food safety compliance - Work collaboratively with the Café Manager and Front of House team - Utilise technology including computer systems and AI tools such as ChatGPT for menu development and operational efficiency Essential Qualifications - Certificate IV in Commercial Cookery (SIT40521) or equivalent trade qualification - Current Food Safety Supervisor Certificate (SITSS00069 or equivalent) - Minimum of 5 years' experience as a Head Chef or in a similar leadership role Desirable Qualifications - Diploma of Hospitality Management (SIT50422) - Certificate IV in Kitchen Management (SIT40521) Skills and Experience Required - Proven experience in creating and executing diverse and innovative menus - Strong leadership and team management skills - Excellent knowledge of food safety and sanitation practices - Ability to work in a fast-paced environment and manage multiple tasks - Exceptional attention to detail and presentation - Strong communication and interpersonal skills - Passion for using fresh, locally sourced ingredients - Computer literacy and openness to using modern technology tools What We Offer - Competitive salary of $80,000 – $94,000 plus superannuation - Consistent daytime hours (no late-night shifts) - Opportunity to work in a unique heritage setting in the Gold Coast Hinterland - Creative freedom to develop seasonal menus using local produce - Supportive team environment - Staff meals and discounts How to Apply To apply for this position, please submit your resume along with a cover letter outlining your relevant experience and why you would be a great fit for Historic Rivermill. Please include copies of your qualifications and certificates with your application. International applicants: Please include copies of your valid work permit and visa documentation with your application. Unlock job insights Salary match Number of applicants Skills match Your application will include the following questions: - Which of the following statements best describes your right to work in Australia? - How many years' experience do you have as a Head Chef? - Do you hold a current Food Safety Supervisor certificate? - Do you have experience leading kitchen stations? - Have you completed a qualification in hospitality? - Do you have experience training & managing kitchen staff? #J-18808-Ljbffr