Job description:About the Role:
Latin Foods and Wines is seeking an experienced and motivated Head Chef – Multiple Venues to lead and oversee kitchen operations across our venues located around Melbourne, Victoria. The successful candidate will be responsible for overseeing day-to-day kitchen operations across multiple locations, maintaining consistent food quality and presentation, leading and developing kitchen teams, managing food costs and stock, supporting menu development, and ensuring compliance with food safety and workplace health and safety standards.
This is a hands-on senior culinary leadership position requiring strong experience in professional kitchen operations and a demonstrated understanding of Latin American cuisine, ingredients and cooking techniques.
Key ResponsibilitiesHead Chef – Multiple Venues
· Lead and oversee day-to-day kitchen operations across our venues located around Melbourne.
· Coordinate kitchen operations across multiple venues to ensure consistent culinary standards, recipes, portion sizes, food quality and presentation.
· Plan, prepare and oversee the production of menu items in accordance with established recipes, culinary standards and seasonal offerings.
· Maintain high standards of taste, quality, freshness, presentation and consistency across all venues.
· Supervise, coordinate and support kitchen staff, allocating duties according to operational and service requirements.
· Train, guide and develop kitchen team members in food preparation, cooking methods, portion control, presentation and kitchen procedures.
· Monitor kitchen performance and ensure food is prepared and served efficiently during busy service periods.
· Inspect ingredients and prepared dishes to ensure quality, freshness, consistency and compliance with established standards.
· Assist with menu planning, seasonal menu development and the introduction of new dishes across the venues.
· Develop and standardise recipes and preparation procedures to maintain consistency between venues.
· Assist in the planning, costing and pricing of menu items, considering customer preferences, food costs and portion control.
· Monitor food costs, stock levels and wastage across multiple venues and implement appropriate cost-control measures.
· Estimate food and ingredient requirements and coordinate ordering and supply requirements with suppliers and venue management.
· Ensure appropriate receiving, handling, storage, labelling and rotation of food products in accordance with food safety requirements.
· Ensure all kitchen equipment, preparation areas and workspaces are clean, safe, maintained and operating efficiently.
· Ensure compliance with Australian food safety, hygiene and workplace health and safety requirements.
· Ensure proper food preparation, refrigeration, freezing and food preservation procedures are followed to maintain food quality and safety.
· Adapt recipes and menu items to accommodate dietary requirements, including vegetarian, vegan and gluten-free options where required.
· Identify kitchen operational issues and implement improvements to food quality, efficiency, consistency and service.
· Work closely with venue managers, front-of-house teams and suppliers to ensure smooth daily operations across all venues.
· Assist with catering, functions and special events across the venues when required.
· Assist management with kitchen staffing requirements, workforce planning and roster requirements.
· Maintain a professional, organised and positive kitchen environment across all venues.
· Support the implementation of new culinary procedures, recipes, products and menu items across the business.
Requirements:
· Minimum 2 years' experience as a Chef in a professional commercial kitchen.
· Demonstrated experience in a senior Chef or kitchen leadership role.
· Strong knowledge and demonstrated experience in Latin American cuisine, including traditional ingredients, recipes and cooking techniques.
· Strong knowledge of food preparation, cooking techniques and commercial kitchen operations.
· Demonstrated ability to maintain consistent food quality, presentation and portion control in a busy kitchen environment.
· Experience supervising, training and coordinating kitchen staff.
· Experience with stock control, ordering, food costing and wastage management.
· Demonstrated ability to work effectively across multiple venues and maintain consistent culinary standards.
· Strong organisational and time-management skills.
· Strong communication and teamwork skills.
· Ability to lead and motivate kitchen staff.
· Ability to work effectively under pressure during busy service periods.
· Strong attention to detail and commitment to food quality, hygiene and safety standards.
Desirable
· Experience with Latin American, Latin, Mediterranean or modern Australian cuisine is an advantage.
· Experience with menu development, recipe standardisation and food costing is an advantage.
· Spanish language skills are desirable but not essential.
Work Conditions:
· Full-time position across the Latin Foods and Wines venues located around Melbourne, Victoria.
· The successful candidate will be required to work across multiple venues according to operational requirements.
· Travel between venues around Melbourne will be required as part of the role.
· Fast-paced commercial kitchen environment involving dine-in, takeaway, catering and functions.
· Hands-on involvement in daily kitchen operations and service.
· Regular interaction with kitchen teams, venue management, front-of-house staff and suppliers.
· Flexibility required, including weekend, evening and public holiday shifts according to business and operational requirements.
· Emphasis on maintaining food safety standards, quality control and consistent presentation across multiple venues.
What We Offer
· Join a well-established, family-owned business with over 15 years of experience and a loyal customer base.
· Be part of a team passionate about authentic Latin American cuisine and culinary innovation.
· Supportive and respectful work environment with hands-on involvement from the owners and management team.
· Opportunity to contribute creatively to seasonal menus, new dishes and product development across multiple venues.
· Opportunity to lead and develop kitchen teams across multiple locations.
· Competitive salary with opportunities for professional growth and long-term stability.
Work Days:
- Monday to Friday
- Weekend availability
Experience:
Work Location: In person
Pay: $80,000.00 – $85,000.00 per year
Benefits:
Experience:
Work Location: In person
