Head Chef - Lake Eildon Hotel

The Head Chef (excluding the pizza kitchen) is responsible for ensuring that the standard and quality of the food production and the hygiene within the department is maintained at the highest level at all times. Importantly you will be responsible for kitchen rostering, product and cost control. 

Position reports to Lake Eildon Hotel Management team. 

Duties include, but are not limited to:  

Supervise the preparation of all food (except pizza) 

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. 

• Maintain stock levels of all kitchen supplies.  

• Work with management to: 

• plan and price menu items; 

• establish portion sizes; and  

• prepare standard recipe cards for all new menu items. 

Oversee and supervise kitchen and kitchen staff (except pizza staff) 

• Rostering kitchen staff as required by anticipated restaurant activity while ensuring that all kitchen positions are staffed when and as needed and labour costs are minimised.  

• Ensure all staff are aware of their duties and what is expected of them. 

• Teach new staff skills they require to perform their roles to the required standard. 

• Delegate duties to kitchen staff as per the menu requirements.  

• Oversee and monitor the work of kitchen staff to ensure all tasks are done as required. 

• Give staff feedback on their performance to enable staff development. 

• With assistance from management, ensure any staffing issues are resolved fairly and quickly. 

• Involvement in making employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. 

• Fill in where needed to ensure service standards and efficient operations of the restaurant. 

• Manage the proper food handling and refrigeration temperature control as per the Food Safety Program. 

• Prepare all required paperwork including Food Safety Program reporting and rostering in an organised and timely manner.  

• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. 

• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection ensuring a preventative maintenance approach. 

• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. 

• Ensure staff are aware of and follow safe work practices at all times. 

Manage kitchen stocks (except pizza kitchen) 

• Ensure wastage is minimised by careful supervision of food preparation methods.  

• Ensure proper hygienic storage methods as per the Food Safety Program are utilised to prevent food loss. 

• Oversee the ordering and control of stock levels.  

• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition from suppliers. 

• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. 

This position description does not form any contractual obligations and may include other duties reasonably expected of your skills and experience.