Job Description

The Executive Chef is responsible for leading and managing the kitchen operations of the Yacht Club Precinct

Responsibilities:

• Develop menus and oversee meal preparation, ensuring high quality, creative and innovative presentation that meets the needs of the guests or clients served
• Maintain and manage inventory of kitchen supplies and equipment, including monitoring of food cost and adherence to budget
• Ensure that food safety, hygiene and sanitation standards are maintained in accordance with HACCP regulations
• Supervise kitchen staff, including hiring, training, and scheduling, to ensure optimal productivity and job performance
• Collaborate with other departments or teams in planning events, parties, or special occasions, and provide quality food service that meets or exceeds expectations
• Continuously evaluate and improve operations to achieve culinary excellence, provide excellent guest experiences, and meet business goals

Qualifications:

• Certificate 3 and 4 in Commercial Cookery from a reputable institute
• At least 10 years of progressive experience in culinary management, with a minimum of five years at the executive chef level
• Strong knowledge of food and beverage industry trends and best practices
• Excellent verbal and written communication skills, ability to lead and motivate teams, and build relationships with guests, clients, and colleagues
• Experience with budget management, and financial analysis, as well as knowledge of local regulations and laws on food safety, hygiene and sanitation
• Ability to work flexible hours, including weekends and holidays