Head Chef

With culinary expertise, strong leadership skills, and a creative flair, the head chef delights diners with innovative dishes in a fast-paced kitchen

Manages the overall administration and operation of the culinary section to ensure maintenance of quality standards, financial performance and profitability, staff performance and guest satisfaction.

  • Starting salary: $140
  • Split Shift: yes
  • Meal Allowance : $30
  • SFFP insurance: yes


  • Develop menus and item pricing, source unique ingredients for the menus and keep stock levels fully up to date
  • Keep the kitchen fully equipped with all the tools and inventory
  • Ensure the quality of food is consistently high and that hygiene standards are exceeded
  • Organize, employ, train new staff and motivate staff in the kitchen and on the restaurant floor
  • Manage the operating budget and cost to cope with business objectives
  • Organize, produce meals for special dietary requests either in-house guests or outside guests
  • Ensure that all areas within the department are in the roster and corrects staffing levels in accordance with expected business demands
  • Maintain an up-to-date knowledge of any market/industry trends and implements to the operation as necessary


  • Bachelor’s degree in culinary arts preferred
  • 5+ years’ experience as Head Chef or Culinary Director
  • Ability to develop unique and creative recipes and menus
  • Ability to manage multiple kitchens
  • P&L & Budgeting skills
  • Collaborates effectively and has strong interpersonal skills
  • Deep knowledge of the food industry and trends
  • Excellent communication and interpersonal skills
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