Head Chef

Bootleg Brewery is under new management and has an entire sweep of new and local faces.
For the position of Head Chef, we are seeking someone who wants to put their creative mark into the venue and lead from the front.
With a notion of nostalgia, we are wanting to bring back some signature pieces and aim to restore this pristine venue back to its proud self.
We want the restaurant to deliver food that represents the freshest and best of the Margaret River Region.
In addition, we will aim to create unique experiences with events such as a degustation evenings, beer and food pairings with high traffic music nights which all fit into our seasonal calendar.
This is a hands-on leadership role, where you will guide and support every aspect of culinary operations at our venue.
We are a hardworking, supportive team, with a very flat hierarchy.
A positive and inclusive culture is a key aspect of our workplace.This is a great role for someone looking for a work-life balance, as we open for lunch service only, with the exception of evening events, during the season, being shared between the Head Chef and Sous Chef.
The Role
The purpose of the Head Chef role is to ensure that the standard and quality of the food production, hygiene and dining experience is always at the highest level.
The Head Chef is responsible for the construction of the menu and providing an efficient and cost-effective food service balanced with utilising high quality, local produce.
The key deliverables of the role are;

Lead the kitchen team, ensuring high levels of engagement and performance and within a supportive environment.
Oversee the delivery of a high quality, fresh, food experience.
Work with suppliers to ensure best produce at the best price.
Implement recipes, ordering, stock controls processes across the venue
Ensure compliance obligations are met in relation to Food Hygiene, and HSE.
Menu development and costing, including functions and events
Manage labour and food costs to budget
Innovation; bringing new ideas, creativity, techniques and trends to the table
Collaborate with the wider team, share ideas to contribute to the business growth and exceed customer experiences.
The Candidate
To be considered for this role you will have;

A hands on attitude - this is a lead from the front role, this is not an administrative role.
The ability to manage a high volume pass, and remain calm and composed while doing so
Solid communication skills, and the ability to give direction and run a seamless team
The ability to work collaboratively with the management team
Experience as a Head Chef or Sous Chef, within a premium, high-volume establishment which demonstrates you have the ability to manage and lead a large operation.
A positive and solutions-focused approach
Exemplary management skills and the ability to work autonomously
Insight to review operational performance and the know-how to make improvements where necessary
Strong financial acumen relevant to labour and cost control
An organised approach, managing multiple tasks simultaneously

The Offer
This role offers a strong remuneration package.
Based on the achievement of business and individual performance, further KPI bonuses may be negotiated after a 6-month probationary period.
Must Have:
3 years experience in a senior chef role either Sous, Senior Sous, or Head Chef role.
Experience in menu writing, with food and labour cost management.
Experience in running a team and great communication skills.