Chef
Visa sponsorship
Hospitality · Mount Gambier, SA, Australia · Full-Time · Discussed at interview · Visa: Employer sponsored
This is a Chef job for someone who leads a kitchen rather than just works in it. A busy hospitality kitchen in Mount Gambier, South Australia wants a cook with head chef-level leadership who can keep standards high, develop the team and keep costs under control.
The daily job is running service, overseeing and mentoring cooks and juniors, pulling prep and cooking together, and having a say in menus, specials and what changes with the seasons. Costs for food, labour and operations sit with you, as do ordering, stock, suppliers, food safety and how smoothly the kitchen flows when it is at its busiest. Candidates who want employer sponsorship may be considered if they meet the relevant requirements.
On your CV, list the kitchens you have run, the menus you have written and the costing work you have done. Write a regional kitchen leader CV with Build AI CV so your leadership comes first.
Key Responsibilities
- Run the kitchen day to day and steer the team through the busiest services
- Lead, supervise and develop chefs and kitchen staff, training and mentoring juniors
- Uphold food quality, presentation and portion standards by following recipes and methods consistently
- Coordinate prep, cooking and service, monitoring workflow and making it more efficient
- Contribute to menus, specials and seasonal dishes
- Monitor food, labour and operating costs
- Handle ordering, inventory and supplier needs with stock control that reduces waste
- Maintain strict food safety, hygiene and cleaning standards
- Partner with venue management and front-of-house to keep the kitchen orderly, professional and upbeat, fixing problems in practical ways
Requirements & Eligibility
- Background as a Head Chef, Sous Chef or other senior kitchen professional, confident running a commercial kitchen without supervision
- Strong practical cooking and food preparation
- Has managed kitchen teams and delegated work
- Understands food costing, labour control, stock management and wastage
- Strong knowledge of food safety and hygiene requirements
- Having worked in a pub, hotel, club or other high-volume venue is advantageous
- Keeps quality and consistency high in busy services, staying calm and effective under pressure
- Well organised and good with time, leading and developing staff professionally
- Strong communication and people skills, and happy to be hands-on in the kitchen
- Relevant culinary qualifications and/or substantial industry experience
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