About the role

A senior culinary leader who owns the food offering end to end. You'll set the menu strategy, build and lead the kitchen team, and drive the kitchen's financial performance. You'll stay hands-on during key services.

Key responsibilities

• Set and lead the venue's culinary vision, standards and identity across all services
• Develop, cost and launch seasonal menus, signature dishes and new service concepts
• Lead, recruit and develop the kitchen brigades.
• Build kitchen systems and standards: recipe specs, prep guides, plating standards and training programs
• Own the kitchen P&L: food cost, labour cost, wastage and budget targets
• Build supplier relationships, negotiate pricing, and source quality local and seasonal produce
• Ensure full compliance with food safety, HACCP, hygiene and WHS requirements
• Partner with the Director and front-of-house on guest experience, events and venue growth
• Design and deliver special events, set menus and functions at scale
• Report regularly to the Director on kitchen performance, costs and opportunities

About you

• Minimum 5 years experience as a Head Chef/Sous chef or Executive Chef
• Trade qualification (Cert IV Commercial Cookery or equivalent)
• Proven menu development and food costing results
• Strong commercial skills: budgeting, P&L management and supplier negotiation
• Experience building and leading teams and implementing kitchen systems
• Current food safety certification and thorough HACCP knowledge
• Availability for weekends, evenings and peak periods
• A strong culinary point of view and a passion for quality produce

About us

Basin Breeze Pavilion is ambitious waterfront venue with a vision to be the south coast's best restaurant , we are known for fresh ingredients , quality produce and polished service across breakfast, brunch with amazing views , relaxing vibes and planning to open soon for dinner service. we are happy to provide accomodation and sponsorship for the right candidate.