Full-Time Chefs required for Sixteen Ounces Cafe
The Chefs will be responsible for preparing and cooking café-style meals while maintaining high standards of food quality, kitchen operations and food safety. Duties include, but are not limited to:
- Plan, develop and review menus, seasonal specials and new dishes in consultation with management, taking into account customer preferences, seasonal ingredients and business requirements;
- Prepare, season and cook a variety of meals using appropriate cooking techniques while ensuring consistent quality, flavour and presentation;
- Monitor the quality of food at all stages of preparation, cooking and presentation, taking corrective action where necessary to maintain high standards;
- Coordinate kitchen operations and workflow during busy service periods to ensure efficient food preparation and timely service;
- Estimate food requirements, monitor stock levels, order food supplies and maintain inventory while controlling food costs and minimising wastage;
- Inspect, receive, store and rotate food supplies to maintain freshness, quality and compliance with food safety requirements;
- Develop and refine recipes, portion sizes and presentation standards to improve menu offerings and maintain consistency across all dishes;
- Supervise, train and mentor kitchen staff in food preparation techniques, cooking methods, food presentation, food safety practices and workplace procedures;
- Assist with allocating kitchen duties, monitoring staff performance and maintaining an efficient and productive kitchen team;
- Ensure kitchen equipment, utensils and food preparation areas are properly maintained and remain clean, safe and operational at all times;
- Ensure compliance with food safety legislation, hygiene standards, workplace health and safety requirements and other applicable regulatory obligations;
- Liaise with management regarding menu development, customer feedback, kitchen performance and opportunities to improve operational efficiency and overall food quality.
Skills and Qualification
- Trade Qualification IV in cookery and Diploma in Hospitality required, OR at least one year work experience
- Demonstrated experience working as a Chef in a commercial kitchen.
- Sound knowledge of food preparation, menu planning and stock control.
- Good understanding of food safety, hygiene and workplace health and safety requirements.
- Ability to supervise and train junior kitchen staff.
- Strong organisational, communication and time management skills.
- Ability to work efficiently in a fast-paced team environment while maintaining high standards of food quality and presentation.
Salary range: $79,500-$85,000 per annum
Please send us resume if you are interested.
Pay: $79,500.00 – $85,000.00 per year
Work Location: In person
