Multiple positions: Chef and Restaurant Manager

Position: Chef 

Location: Broadbeach, QLD 4218 

Employment Type: Full-time, Permanent 

Salary Range: $75,000 - $85,000 per annum (plus superannuation) 

Chef Position Overview: 

We are seeking an experienced and passionate Chef to join our dynamic culinary team in our high-standard catering environment. The successful candidate will work in a fast-paced kitchen delivering high-quality food services with a strong focus on vegan, organic, and vegetarian menu offerings, as well as broader palette of tastes of our discerning clientele. 

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Position: Restaurant Manager

Location: Broadbeach, QLD 4218

Employment Type: Full-time, Permanent 

Salary Range: $80,000 - $90,000 per annum (plus superannuation) 

Restaurant Manager Position Overview: 

We are seeking an experienced Restaurant Manager to oversee the daily operations of our upscale dining establishment. The successful candidate will be responsible for organising and controlling all aspects of restaurant operations to provide outstanding dining and catering services.

Benefits

Task & responsibilities

Chef Key Responsibilities:

• Plan seasonal à-la-carte and tapas and tasting menus, estimate food and labour costs and coordinate procurement of premium produce in line with budget targets
• Monitor quality of dishes at all stages of preparation and presentation
• Discuss food preparation issues with Head Chef, management, and kitchen and waiting staff
• Demonstrate techniques and advise on cooking procedures to other chefs, cooks and junior employees, apprentices and trainees
• Prepare and cook food to the highest standards
• Explain and enforce hygiene regulations to cooks, junior employees, trainees, and newly commencing chefs
• Select and train staff as required
• Freeze and preserve foods when necessary

Restaurant Manager Key Responsibilities:

• Plan menus in consultation with chefs and culinary team
• Plan and organise special functions and events
• Arrange purchasing and pricing of goods according to budget parameters
• Maintain comprehensive records of stock levels and financial transactions
• Ensure dining facilities comply with health regulations and maintain clean, functional, and aesthetically pleasing appearance
• Confer with customers to assess satisfaction with meals and service quality
• Select, train, and supervise waiting and kitchen staff
• Take reservations, greet guests, and assist in taking orders as required
• Manage staff schedules and ensure adequate coverage during all operating hours
• Monitor and maintain service standards and customer satisfaction levels
• Handle customer complaints and resolve issues professionally
• Ensure compliance with liquor licensing requirements and responsible service of alcohol

Qualification & experience

Chef Essential Requirements:

• Formal qualification at AQF Associate Degree, Advanced Diploma, or Diploma level (ANZSCO Skill Level 2)
• Minimum 12 months of relevant full-time experience (or equivalent part-time) 35
• Demonstrated experience working in high-standard catering and high-quality food services environments
• Proven experience with vegan, organic, and vegetarian, as well as high quality a-la-carte menu preparation and service
• Strong team player with excellent communication skills
• Long-term commitment to the role

Desirable Skills:

• Experience in international cuisine preparation, particularly Asian and North American influences
• Knowledge of tapas-style food presentation and service
• Experience in premium hospitality environments
• Leadership and training capabilities

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Restaurant Manager Essential Requirements:

• Formal qualification at AQF Associate Degree, Advanced Diploma, or Diploma level (ANZSCO Skill Level 2) 
• Minimum 3 years of relevant management experience in hospitality industry (may substitute for formal qualifications) 
• Proven experience in restaurant or hospitality management
• Strong leadership and staff management capabilities
• Excellent customer service and communication skills
• Knowledge of food safety, hygiene regulations, and liquor licensing requirements
• Financial management and budgeting experience
• Ability to work flexible hours including evenings and weekends

Desirable Skills:

• Experience in upscale dining establishments or premium hospitality venues
• Knowledge of international a-la-carte cuisine and tapas-style service
• Experience with high end event planning and function management
• Point-of-sale system and budgeting proficiency
• Wine and beverage knowledge