Head Chef

GVRC on behalf of The Groove Train Chirnside Park
Position: Head Chef
Salary: $73,150 plus 11.5% super
Hours: 38 hours
Mode: Full time
Location: Shop PAD P4, Chirnside Park Shopping Centre, 239/241 Maroondah Hwy,
Chirnside Park VIC 3116
Experience required: Minimum 2 years’ experience in relevant roles
Position Summary
The Head Chef at The Groove Train Chirnside Park is responsible for leading the kitchen team in delivering high-quality food in line with The Groove Train's culinary standards. This role demands strong leadership, creativity, and the ability to manage all aspects of kitchen operations, including menu planning, cost control, staff training, and maintaining food safety and hygiene standards.
Responsibilities included but not limited to:
• Design and update seasonal menus, ensuring alignment with The Groove Train's brand and standards.
• Innovate and create dishes that cater to a diverse clientele while considering dietary preferences and trends.
• Oversee the day-to-day kitchen operations, ensuring seamless service during peak hours.
• Manage inventory, ordering, and receiving to ensure freshness and quality of ingredients.
• Ensure all kitchen equipment is well-maintained and operational, coordinating repairs when necessary.
• Lead, supervise, and mentor the kitchen team, fostering a collaborative and efficient work environment.
• Train kitchen staff to maintain high culinary standards and enhance skills.
• Conduct regular performance reviews, providing constructive feedback and guidance.
• Monitor food cost and labour expenses, implementing strategies to maximize profitability.
• Ensure compliance with all health and safety regulations, including local and federal guidelines.
• Train kitchen staff in safe food handling, storage, and sanitation practices.
• Uphold The Groove Train's standards of food quality and presentation.
• Address customer feedback related to food quality or dietary needs, making adjustments as needed.
• Collaborate with the front-of-house team to ensure smooth kitchen-to-table operations.
Qualifications
• Certificate III/IV in Commercial Cookery and Diploma of Hospitality (Preferred but not mandatory)
Skills and Other Requirements:
• Minimum of 2 years of experience as a Chef
• Strong leadership and team-building abilities, excellent communication, and the ability to work efficiently under pressure.
• Comprehensive understanding of food safety regulations and best practices, cost management, and seasonal menu development.
• Creative, organized, detail-oriented, adaptable, and committed to delivering a superior dining experience.