Head Chef / Senior Sous Chef
Onshore applicants only
Visa sponsorship
Hospitality · Bunbury, WA, Australia · Full-Time · $100,000 - $110,000/yr · Visa: Employer sponsored · Applicants: Onshore applicants only
A hospitality group with two established hotels south of Perth, in regional Western Australia, is looking for a Head Chef or Senior Sous Chef to take over the running of one kitchen. Both hotels trade all year for locals and visitors, and the food pairs modern Australian pub dining at an elevated level with Italian inspiration and fresh local produce.
Whether the post is Head Chef or Senior Sous Chef depends on experience, skills and career goals. Early support and training from management lead into progressively greater responsibility and a real voice in menus and improvements. The position is salaried and full-time, 38 ordinary hours per week plus reasonable additional hours where applicable.
Candidates already residing in Australia with valid working rights may apply. The employer may consider sponsorship for suitable candidates down the track, subject to eligibility, business requirements and immigration regulations, and the group currently has more than 10 staff on visa support.
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Key Responsibilities
- Head up daily kitchen operations, keeping service efficient and consistent
- Coach, train and oversee kitchen staff, and build a positive, productive team environment
- Hold the standard for food quality, presentation and consistency
- Control food cost, portions, stock levels and wastage
- Oversee orders, supplier relationships and inventory
- Make sure food safety, hygiene and workplace health and safety rules are followed
- Work with hotel management on kitchen performance, productivity and profitability, and take ownership of organisation, cleanliness, equipment care and operational standards
Requirements & Eligibility
- At least 5 years of professional work in commercial kitchens
- Earlier supervisory or kitchen leadership experience
- Strong cooking skills and confidence managing busy services
- Experience in modern Australian cuisine, pub dining and/or Italian cuisine
- Solid grasp of food costing, stock control and kitchen organisation
- Ability to lead, motivate and develop a multicultural team
- Good communication skills and a professional, reliable approach
- Flexibility, initiative and real passion for hospitality; formal culinary qualifications are highly regarded, while strong practical experience and proven leadership are equally important
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