Head Chef

Overview

Reporting to the Culinary Director, Clint Jaeger, the Head Chef will lead a talented team and ensure the kitchen operates to optimum efficiency.

The ideal candidate must have:

Responsibilities include leading a talented team and ensuring the kitchen operates to optimum efficiency.

• An understanding of financial budgets, food and labour costs, rostering and ordering experience.
• Demonstrated experience as a Head Chef in a fine dining or luxury hotel environment.
• Demonstrate a keen interest in growing food trends, techniques and the ability to contribute to menu planning.
• A track record of leading teams that deliver outcomes.
• The ability to manage staff performance, including unsatisfactory performance and display exemplary leadership.
• Resilient and able to perform in high-pressure service periods.
• Strong work ethic and a “can do” attitude.
• Full-time availability. Willing and able to work rotating roster that includes weekends and public holidays.

Three hospitality offerings will be located within 85 Spring – Sir Collins, Baron and Eighty-Five. Our passion for sourcing fresh, local ingredients and creating exceptional cuisine that is not only beautiful but an incredible dining experience, is our goal.

Interested?

Sound like you? Then click “Apply” and submit your current CV and cover letter.