Head Chef / Senior Sous Chef
Onshore applicants only
Visa sponsorship
Hospitality · Bunbury, WA, Australia · Full-Time · $100,000 - $110,000/yr · Visa: Employer sponsored · Applicants: Onshore applicants only
Two hotels that trade all year in regional Western Australia, south of Perth, belong to a hospitality group looking for an experienced Head Chef or Senior Sous Chef to run one of their kitchens. Contemporary Australian pub fare at an elevated level sits beside Italian-leaning dishes using fresh regional produce.
The title, Head Chef or Senior Sous Chef, will depend on your experience, skills and career goals. Management coaches you at the start, then hands over more of the kitchen, and your ideas on menus count. The job is full-time and salaried, with 38 ordinary hours a week and reasonable extra time when needed.
Applicants already residing in Australia who hold valid working rights are welcome. The employer may consider sponsorship for suitable candidates in future, depending on eligibility, business needs and immigration rules, and it already has more than 10 staff on employer visas.
For a kitchen leadership role, show the size of the kitchens you have run, how you managed food costs and stock, and the teams you trained. Build AI CV can help you present that leadership clearly.
Key Responsibilities
- Run the kitchen day to day so that service stays smooth and consistent
- Supervise, train and develop the team, and build a positive working atmosphere
- Keep food quality, presentation and consistency high
- Keep food costs, portions, stock and waste under control, and handle ordering, suppliers and inventory
- Meet food safety, hygiene and workplace health and safety standards
- Work with hotel management to lift kitchen performance, productivity and profitability
- Own the kitchen's organisation, cleanliness, equipment care and operating standards
Requirements & Eligibility
- Professional experience of at least 5 years in commercial kitchens
- Has held a supervisory or kitchen leadership position
- Strong cooking ability and the confidence to run busy services
- Background in modern Australian cuisine, pub dining and/or Italian cuisine
- Solid understanding of food costing, stock control and how to organise a kitchen
- Able to lead, motivate and develop a multicultural team
- Good communicator with a professional, reliable approach, flexibility, initiative and a genuine passion for hospitality
- Formal culinary qualifications are highly regarded, though strong practical experience and proven leadership matter just as much
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