Chef (Head Chef)

Seven Corp on behalf of THE TRUSTEE FOR SOTTO ZERO PROJECT UNIT

Overview:

Stef & Co is an Italian modern restaurant located at The Promenade in the heart of Coffs Harbour’s vibrant Jetty precinct. Inspired by Italy’s rich culinary heritage, we serve a variety of food from breakfast to dinner starting with daily baked pastries, fresh and creative dishes, bread and special treats. Transitioning for a brunch which we offer handcrafted pastas, fresh local seafood, selected cheese and Mediterranean inspired salads. Our vibrant evenings bring more energy with pizzas and locally sourced seasonal dishes combined with our Bar and the expertly mixed cocktails just to relax. The least but not last it is a true dinner experience in Osteria with a refined menu mixing fresh seafood, steaks, pastas and signature deserts. Stef & Co offers more than just food—it’s a place to gather, share, and create lasting memories.

We are looking for a Chef (Head Chef) to join the team! In this role, you will be responsible for the kitchen operations including preparation, cooking, maintaining food quality, presentation standards and co-ordinate tasks working in adherence to the food safety regulation. This is a full-time ongoing position, working 38 hours per week based in Coffs Harbour, NSW.

Main tasks:

- Implementation and maintenance of programs to ensure high standards of cleanliness and organisation within the kitchen and related outlets.

- Lead employees by setting a positive example.

- Menu preparation and ensuring adequate supplies are available for expected service.

- Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.

- Supervision of kitchen. Delegate duties and responsibilities to kitchen staff to ensure service demands are met.

- Maintain excellent presentation standards and cost control for all food and beverage outlets.

- Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.

- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.

- Works with and co-ordinates the work of apprentices and trains kitchen staff in the preparation and production of food as required.

- Keep all working areas clean and tidy.

- Ensure all equipment is maintained, serviced and cleaned.

- Report any problems to the Management.

- Comply with safe work practices by following Workplace Health, Safety and Environmental policies, including the use of safe manual handling techniques, safe use of hazardous chemicals and machinery, working at heights procedures, using protective clothing and safety equipment where available and necessary, maintaining a clean, tidy work environment, and any other safety practice promoted and required by the Hotel.

- Ensure all equipment is kept in good working order and used only for the purpose for which it was intended.

- Attend and actively participate in all WH&S training required from time to time.

Required/Relevant Qualifications & Work Experience:

- Minimum of a relevant Certificate IV/Diploma qualification

- Minimum 3 years’ relevant work experience

Required/Relevant Skills & Knowledge:

- Demonstrated knowledge of current food trends and cooking techniques.

- Be creative and passionate about food to perform high standards of food service.

- Positive attitude and ability to thrive under pressure.

- Ability to work independently and as part of a team.

- Leadership, good communication and organisational skills.

Annual salary will be between $79,000.00 to $85,000.00 (plus superannuation) depending on level of experience.

Job Types: Full-time, Permanent