At a Glance
- Tasks: Lead a talented culinary team and oversee kitchen operations at Melbourne Airport.
- Company: Delaware North Australia, a global leader in hospitality.
- Benefits: Free parking, discounts on food, career development, and recognition programs.
- Other info: Exciting opportunities across Australian and international resorts, airports, and stadiums.
- Why this job: Make a significant impact in a bustling airport environment while inspiring your team.
- Qualifications: Experience as a Head Chef in high-volume kitchens and strong pasta/pizza skills.
The predicted salary is between 59400 - 72600 $ per year.
The opportunity Delaware North Australia is hiring a full-time Head Chef to oversee our dynamic Communal Kitchen operation at Melbourne Airport. Responsible for delivering exceptional food experiences across multiple venues, including Little Lygon, The Local Taphouse and our high-volume production kitchen, you’ll lead a talented culinary team while driving consistency, innovation and operational excellence.
We’re seeking a passionate culinary leader with experience across high-volume kitchen operations and a strong understanding of pasta and pizza preparation to help shape the food offering across our diverse portfolio of dining concepts. This is an exciting opportunity for an accomplished chef to make a significant impact within one of Australia’s busiest airport environments while developing and inspiring a high-performing kitchen team.
What we offer:
- Free staff car parking
- Discount on food & beverage purchases across our outlets
- Airport ASIC pass valid for 24 months
- Reward and Recognition program
- Learning and career development opportunities
- Being part of a global company opens doors to various possibilities across our network of Australian and international resorts, airports and stadiums
What will you do?
- Drive kitchen operations to achieve financial plan, profit margins and business growth
- Oversee menu planning and design, consistently producing fresh and high-quality food offerings
- Ensure compliance with HACCP and Food Safety standards across all back of house operations
- Manage inventory control, COGS and labour costings and profit and loss reporting
- Recruit, train and develop team members to ensure culinary team success
- Collaborate with venue leaders and stakeholders to ensure consistent execution, operational excellence and exceptional guest experiences
More about you:
- Proven experience as a Head Chef in a high-volume restaurant or hospitality environment
- Certificate IV Commercial Cookery
- Diploma of Hospitality, HACCP Certification & Australian Culinary Federation qualified chef, preferred
- Strong expertise in menu development, including pasta and pizza preparation
- Demonstrated ability to lead, develop and motivate culinary teams
- Commercial acumen with experience managing labour, food costs and profitability
- Ability to work a 7-day rotating roster
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