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 considered career step for a chef ready to lead. A hotel group with two year-round properties in regional Western Australia, south of Perth, is appointing a senior chef to take ownership of one of its kitchens.
The cuisine is refined modern Australian pub dining with Italian-inspired cooking, built on fresh local produce. Whether you join as Head Chef or Senior Sous Chef depends on your experience, skills and ambitions; a first phase of coaching from management comes before you take fuller charge, with genuine influence on menus.
This is full-time salaried employment on 38 ordinary hours per week, plus reasonable additional hours where applicable. The position is open to candidates already living in Australia with work rights. Looking further out, the employer may consider sponsoring suitable candidates, dependent on eligibility, the needs of the business and the immigration rules in force; over 10 of its people are supported this way now.
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Key Responsibilities
- Direct the kitchen's day-to-day running, with service that is efficient and dependable
- Mentor, supervise and grow your chefs, setting a positive and productive tone
- Set a high bar for flavour, plating and consistency
- Steward food costs, portions, stock and waste with care
- Manage purchasing, inventory and supplier partnerships
- Uphold hygiene, food safety and safe-workplace standards
- Partner hotel management to strengthen the kitchen's output and profitability, while taking ownership of its organisation, cleanliness, equipment and standards
Requirements & Eligibility
- A minimum of 5 years in professional commercial kitchens
- A prior supervisory or kitchen leadership appointment
- Accomplished cooking skills and composure when services are busy
- A background in modern Australian cuisine, pub dining and/or Italian cuisine
- Command of food costing, stock control and kitchen organisation
- Able to lead, inspire and develop a multicultural brigade
- Clear communication, professionalism, reliability, flexibility, initiative and sincere passion for hospitality
- Formal culinary qualifications are highly regarded, with hands-on experience and proven leadership weighed equally
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