Head Chef in Hobart

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

• 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.
• 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.
• 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.
• 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 escalate.
  • Maintain a safe, clean and well-organised working environment.
  • 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.
• 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.
• 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

• 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 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.