Head Chef

Settlers Arms Hotel is excited to engage a Head Chef in their quick growing business in Dungog, situation in the beautiful Hunter region . The Settlers Arms has been recently renovated and is ready to increase their Kitchen team to continue to provide excellent food and experience to their customers.

This role will be full time and the first Head Chef role in the business. Remuneration is $80,000 per annum, excluding superannuation.

Position Summary

The Head Chef is responsible for the overall management of the hotel's kitchen operations, including menu planning, food preparation, staff supervision, inventory control, and compliance with food safety regulations. The role ensures the consistent delivery of high-quality meals while maintaining cost effectiveness and operational efficiency.

Key Responsibilities

· Lead and manage all kitchen operations across hotel restaurants, room service, banquets, and events.

· Develop and update menus that align with guest expectations, seasonal availability, and business objectives.

· Prepare, cook, and oversee the presentation of high-quality food.

· Ensure consistency in food quality, taste, portion sizes, and presentation standards.

· Manage kitchen staff recruitment, training, scheduling, and performance.

· Foster a positive and productive team culture within the kitchen.

· Monitor food costs, labour costs, and kitchen budgets to achieve financial targets.

· Order, receive, and manage inventory, ensuring stock levels are maintained and wastage is minimised.

· Establish and maintain food safety, hygiene, and sanitation standards in accordance with health regulations.

· Conduct regular quality checks on food products and kitchen operations.

· Collaborate with hotel management on special functions, conferences, weddings, and events.

· Ensure compliance with workplace health and safety requirements.

· Manage supplier relationships and negotiate pricing where appropriate.

· Address guest feedback relating to food quality and dining experiences.

· Drive innovation through new menu concepts, specials, and culinary trends.

Key Skills and Experience

· Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef in a hotel or hospitality environment.

· Strong leadership and people management skills.

· Excellent culinary knowledge across a range of cuisines and cooking techniques.

· Sound understanding of food safety and HACCP principles.

· Strong budgeting, cost control, and inventory management skills.

· Ability to work under pressure in a fast-paced environment.

· Excellent communication and organisational skills.

· Formal culinary qualifications (Certificate III/IV in Commercial Cookery or equivalent).

· Food Safety Supervisor certification (preferred).

· Flexible availability, including weekends, public holidays, and evenings.

Key Performance Indicators (KPIs)

· Achievement of food cost and labour cost targets.

· Guest satisfaction ratings and feedback scores.

· Compliance with food safety and health regulations.

· Kitchen productivity and service efficiency.

· Staff retention, training, and development outcomes.

· Reduction in food wastage and inventory losses.

· Successful delivery of catering functions and special events.

Working Conditions

· Fast-paced hotel kitchen environment.

· Standing for extended periods and lifting kitchen supplies as required.

· Availability to work shifts, weekends, public holidays, and peak seasonal periods.