This is a key leadership position for someone who enjoys cooking, takes genuine ownership of their work and has the initiative to identify opportunities, solve problems and contribute to the long-term success of the business. Alongside managing our established daytime kitchen, the successful candidate will work closely with the business owner to develop Providence After Hours into a sustainable, regular evening dining offering.
Key Responsibilities
1. Hands-On Kitchen Operations & Leadership
- Take overall responsibility for the efficient day-to-day operation of the kitchen.
- Work actively alongside the kitchen team in food preparation, cooking and service.
- Lead, supervise, train and support an established team of cooks.
- Plan and coordinate daily preparation, staff allocation and kitchen workflow to ensure smooth service.
- Maintain consistent standards of food quality, presentation, portion control and service times.
- Ensure the kitchen is consistently clean, organised, properly stocked and adequately prepared for each service.
- Identify operational inefficiencies and implement practical improvements to kitchen systems, workflow and productivity.
- Foster a positive, professional and accountable team culture.
2. Menu Development & Food Quality
- Take responsibility for maintaining, reviewing and improving the existing breakfast, brunch and lunch menus.
- Develop new recipes, seasonal specials and commercially viable menu items.
- Maintain standardised recipes, portion sizes, presentation standards and food preparation procedures.
- Work collaboratively with the business owner on menu direction, new ideas and continuous improvement.
- Monitor customer feedback and food quality, taking proactive steps to address issues.
3. Stock Management, Ordering & Cost Control
- Take ownership of food ordering, inventory management, stock rotation and stocktake procedures.
- Maintain appropriate stock levels to meet customer demand while minimising unnecessary waste.
- Liaise directly with suppliers and sales representatives, compare pricing and negotiate competitive purchasing arrangements where appropriate.
- Monitor ingredient costs, food margins, portion control and wastage.
- Identify opportunities to improve purchasing efficiency and kitchen profitability.
- Maintain accurate purchasing, inventory and food-cost records.
4. Food Safety, Compliance & Equipment Maintenance
- Take responsibility for the kitchen's day-to-day food safety management and associated administrative records.
- Ensure food safety documentation, temperature logs, cleaning schedules, allergen records and other required records are accurately maintained.
- Ensure compliance with relevant food safety, hygiene and workplace health and safety requirements.
- Monitor kitchen equipment condition and coordinate routine and preventative maintenance.
- Identify and report equipment issues promptly, arranging appropriate maintenance within agreed authority limits before problems escalates.
- Maintain a safe, clean and well-organised working environment.
5. Kitchen Administration, Reporting & Performance
- Maintain accurate kitchen records, operational reports and relevant administrative documentation.
- Monitor kitchen performance against agreed key performance indicators, including food costs, wastage, service efficiency, food quality and preparation standards.
- Identify operational issues and develop practical solutions independently.
- Provide regular updates to the business owner regarding kitchen performance, staffing, costs and areas requiring attention.
- Take initiative in improving kitchen procedures, staff productivity and overall operational efficiency.
6. Providence After Hours – Asian-Fusion Dining
- Contribute to the ongoing development of Providence After Hours, our Asian-inspired fusion dining concept.
- Develop and refine dishes incorporating Western and East or Southeast Asian culinary techniques and flavours.
- Undertake recipe testing, menu costing, ingredient sourcing and preparation planning.
- Coordinate kitchen preparation, staffing and food service for scheduled evening dining.
- Collaborate with the owner on menu direction, operational planning and the sustainable growth of the evening concept.
- Support the introduction of regular Friday and Saturday evening dining, with the potential for additional evenings as the business develops.
7. Overall Kitchen Accountability & Business Support
- Take ownership of kitchen performance and operational standards, rather than focusing solely on individual cooking duties.
- Act as the primary point of contact for kitchen-related operational matters, suppliers and staff.
- Proactively identify, communicate and resolve problems, escalating significant matters to the owner when appropriate.
- Work closely and constructively with the business owner to implement operational improvements and support business objectives.
- Demonstrate initiative, accountability, adaptability and a genuine commitment to the continued development of Providence Café.
- Undertake other reasonable duties related to kitchen operations, hospitality services and business development as directed by management, consistent with the Head Chef position.
Qualifications & Experience
Essential
- Certificate III in Commercial Cookery or equivalent recognised culinary qualification.
- Minimum 5 years of relevant professional commercial kitchen experience.
- At least 2 years in a Head Chef, Sous Chef or comparable senior kitchen leadership position.
- Demonstrated experience in busy Australian cafés, restaurants or commercial kitchens.
- Strong practical knowledge of Western cuisine and experience preparing East or Southeast Asian dishes.
- Proven ability to supervise and train kitchen staff while actively participating in cooking and service.
- Experience in menu development, food costing, ordering, inventory management and waste reduction.
- Sound knowledge of Australian food safety standards and commercial kitchen operations.
- Strong organisational, leadership, communication and problem-solving skills.
- Ability to work independently, take initiative and manage kitchen operations with minimal day-to-day supervision.
Highly Regarded
- Certificate IV in Kitchen Management.
- Diploma of Hospitality Management.
- Additional qualifications in business or hospitality management.
- Experience in Asian-fusion menu development.
- Experience managing high-volume food service, functions or catering.
- Experience implementing kitchen performance systems and operational improvements.
Pay: $80,000.00 per year
Benefits
- Employee discount
- Free drinks
- Free food
Application Question(s)
- Are you available to work weekends and occasional evening shifts?
- Please describe your current Australian work rights
Education
- Diploma (Preferred)
Experience
- Head Chef or in a comparable senior kitchen leadership: 2 years (Required)
- working in commercial kitchens: 5 years (Required)
- supervising, training and managing kitchen staff: 2 years (Required)
- preparing Asian cuisine: 2 years (Required)
Licence/Certification
- Certificate III in Commercial Cookery (Required)
Work Authorisation
- Australia (Required)
Work Location
In person
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