Chefs and Cooks

An exciting opportunity is available for an experienced Head Chef or ambitious Sous Chef ready to step into a senior leadership position within a premium hospitality operation in South Australia.

This role is suited to a chef who can demonstrate strong, verifiable kitchen leadership, menu development and commercial management experience. You will lead a professional kitchen team and play a key role in delivering high-quality food across restaurant service, breakfast, conferences, weddings, functions and other hospitality events.

The successful candidate will have the opportunity to contribute to menu direction, showcase quality local produce, develop kitchen standards and build a strong team culture.

• Lead and mentor the kitchen team through hands-on leadership
• Develop and execute seasonal menus using quality local produce
• Maintain consistently high food quality and presentation standards
• Oversee restaurant, breakfast, conference, wedding and event food operations
• Manage food costs, purchasing, stock control and kitchen budgets
• Prepare effective staff rosters and manage labour requirements
• Maintain food safety, WHS and HACCP standards
• Monitor kitchen performance and improve operational systems
• Work closely with Food & Beverage and Events teams
• Train, develop and motivate kitchen staff
• Support menu planning and seasonal food promotions
• Maintain high standards of kitchen cleanliness and organisation
• Contribute to continuous improvement across kitchen operations

• Proven experience as a Head Chef or strong experience as a Sous Chef ready to progress
• Relevant commercial kitchen experience within hotels, resorts or quality hospitality venues
• Strong leadership and team management skills
• Demonstrated experience with menu development and food preparation
• Strong knowledge of food safety, HACCP and workplace health and safety requirements
• Experience managing food costs, purchasing and stock control
• Ability to manage a busy, multi-function hospitality operation
• Strong organisational and time-management skills
• Ability to lead, train and develop kitchen team members
• Commercial awareness and understanding of kitchen performance
• Passion for quality food and guest experience
• Strong communication and teamwork skills

Ability to meet Australian employment and sponsorship requirements